The Calvarino vineyard is in the heart of the Soave Classico zone and represents the core of the ancient family estate, bought at the beginning of 1900. The soil here dates back to the tertiary era and is rich in clay and tufaceous basalt which give the wine an attractive savoury, mineral quality. This is a dry, well-balanced and elegant wine which offers notes of citrus and white flowers along with a generous touch of acidity.

The Allegrini Valpolicella is a blend of Corvina Veronese 65%, Rondinella 30% and Molinara 5%. It is ruby red in colour, with fragrant red cherry, pepper and fine herbs on the nose. The palate is juicy and vibrant with fresh berry notes and a herbal, peppery element. This wine is an elegant and approachable blend made from some harder to find varietals,

The Casalforte Valpolicella Superiore DOC by Riondo is a red wine that encapsulates the elegance and richness of the Veneto region. This is a refined creation from the hills of Valpolicella, known for its fertile soil and ideal climate that promote the optimal ripening of the grapes.

Valpolicella Superiore is primarily produced from three native grape varieties: Corvina, Rondinella, and Molinara. This particular cuvée undergoes a process of partial drying, which gives the wine a more concentrated and aromatic structure. The result is a wine of considerable depth and complexity, with an alcohol content of around 14%.

Visually, the Casalforte Valpolicella Superiore DOC has an intense ruby red color with purple reflections. On the nose, it unfolds a rich aromatic bouquet with notes of ripe cherry, plum, spices, and a subtle hint of chocolate and vanilla, evidence of its maturation in barrique. On the palate, the wine is velvety and warm, with a perfect harmony between acidity and soft tannins that weave into a persistent and rewarding finish.

Commercial description

"Grapes are dried in temperature and humidity controlled warehouses in hillside locations till December. Fermentation for about 20 days on the skins with constant pumping over. Oak wood aging for 18 months and in bottle for 6 months.

Casalforte Amarone della Valpolicella is a full-bodied red wine with a garnet red shade. Its complex bouquet recalls cherry jam, ripe black cherries and spicy notes of vanilla and licorice. On the palate it is juicy, well-structured with a fresh and fruity finish. It pairs perfectly with rich pasta dishes, game and grilled or stewed red meats as well as mature cheeses."

Pieropan Soave is a blend of 85% Garganega and 15% Trebbiano di Soave. This fresh, bright, white wine comes from Pieropan’s hillside vineyard in the Soave classico zone. On the nose, delicate notes of almond are complemented by flinty mineral notes. The palate is crisp and fruity, with notes of lemon and fresh stone fruit.

Dry, light bodied Pinot Grigio from the Veneto region in north east Italy. The Botter winery has wrapped this wine in recycled paper to draw attention to its certified organic credentials and environmentally friendly ethos. 

Bardolino is located on the shores of Lake Garda in the Veneto region of Italy.
where Corvina, Rondinella, and Molinara grapes are permitted. This is a lovely fruit forward quaffer with decent structure to boot.

Cantine Riondo is a large cooperative based near Soave with over 2,000 winegrower members. This Extra Dry vintage spumante (Italian for semi sparkling), offers rich and elegant scents of ripe Golden Delicious apple, acacia and wisteria blossom. Fresh and creamy on the palate with a pleasant silky finish.

Prosecco DOC NV
Glera 100%
Vegetarian, Vegan, Sparkling

Italian Federico Martinotti developed and patented a method of sparkling wine production in 1895, involving secondary fermentation in
tank. Although Eugène Charmat developed this further in the early 1900s, lending his name to the process (also known as 'cuve close' or 'tank
method'), in Italy it is still known as Metodo Martinotti.

PRODUCTION
Produced from selected parcels of Glera grapes grown north-east of Treviso. They are harvested at optimum ripeness to give a balance between acidity and fresh fruit character. The grapes undergo gentle pneumatic pressing followed by slow, cool fermentation in stainless steel. Second fermentation takes place in tank over a period of 4 weeks.

TASTING NOTE
A fresh and gently fruity fizz with citrus and green apple aromas, ripe grapey fruit characters and a zesty finish.

FOOD MATCH
Perfect aperitif or celebration wine!