Gold Winner, The Vodka Masters 2008. The roots of the Zubrowka Bison Grass Vodka story reach to the Bialowieza Forest, located in the remote & mysterious land of North East Pol&. Here grows the precious Bison grass, the natural ingredient so unique to Zubrowka. Here also roam the rare & protected Bison from which Zubrowka takes its name. Bison grass is picked by hand at the height of summer, carefully dried & then added as an extract to a luxury rye spirit, distilled in the time honoured way at the Bialystok distillery. Zubrowka Bison Grass Vodka can only be produced in Poland at the Bialystok distillery. Floral, herbaceous, vanilla & spring flowers are just a few of the many descriptions for Zubrowka. ...

Zucca is a bittersweet Italian amaro. Although Zucca is the Italian word for squash / pumpkin, its base ingredient is rhubarb
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Intense aromas of mature fruits, honey & dried fruits like pears, apricots & peaches, orange skin & roses. Sweet, unctuous in the mouth, silky, with balanced acidity. Complex & long finish. ...

This Cabernet takes its name from the Quince trees which surround the vineyard, something typically found in the oldest Fincas in Mendoza. A complex fruity character with notes of black fruits, plum & black cherry, which are complemented by fresh herbal subtleties. It has a vivacious beginning in the mouth. Juicy, with lively acidity, firm structure & a complex prolonged finish. ...

The name of this Malbec honours the number of stones present in the vineyard & also refers to a verse written by a famous Mendocinean Poet. A deep red colour. It expresses a great fruity character with notes of red fruit. A wine of grand structure & acidity. Mineral with notes of wet stone & graphite. Long finish. ...

A fortified port style of red wine. Red violet in colour with light brown hues due to the amount of ageing. The aroma is very seductive & full of ripe plum, black fruits, dried figs & nuts. This is a rich & complex wine with spicy notes of cinnamon, toasted almonds & leather. Sweet silky tannins & a long & pleasant finish. The fruit is crushed & a classic fermentation carried out for 10 days with selected yeasts, with remontage, delestage & pigeage, until achieving a residual sugar of 120 grams per litre. Then, the wine is fortified & aged in French oak barrels for 25 months. Works exceedingly well with chocolate, or at the end of a meal with cheese. ...

Limited stock. Intense violet in colour with aromas of blueberry & cassis. Rich chocolate, coffee, & herbs blend perfectly with big & bold blackberries, cassis, cherries & blueberries. ...

Yellow colour with green hues. It shows notes of white fruits such as peaches, pears & apples; also some minerality notes. Tasty & fresh in the mouth. Attractive mineral character & vibrant evolution. Well balanced between acidity & fruit & a lovely long finish. Fresh oysters, linguine with clams or grilled salmon or try pairing this wine with mild or aged cheeses. ...

A crisp & elegant wine, with stone fruits at the fore. ...

This stylish rose is made from Argentinas favoured Malbec grape. More complex, savoury & food-friendly than many a rose, this has an intense cherry-like colour, ripe, creamy strawberry & cherry fruit, & zippy acidity to make a refreshing finish. An aromatic rose to fit for any occasion. At Zuccardi it is clearly understood that quality starts in the vineyards. Through extensive research & the use of technology such as electromagnetic mapping of soil, they are reaching ever greater understandings of the terroir & how to match soils with the most appropriate grape variety. With extensive vineyard holdings in Maipu, Santa Rosa & increasingly at high altitude sites in the Uco Valley, the quality at Zuccardi is ever improving as these wines find their place. Every aspect of viticulture at Zuccardi, from irrigation techniques, trellising & training, pruning & harvesting is constantly reviewed & enhanced upon whilst always remains true to their principles of sustainability. H&-picked grapes in plastic boxes during the second week of March. The grapes were selected, de-stemmed, crushed & macerated for 12 hours in order to extract colours & aromas. The juice was separated from the skin & fermented at low temperatures (15-18C) with selected yeast. Then stabilised & bottled. ...