100% Freisa from hillside sites of Helvetian soils with clayey sediments, blue marl and tuff at around 300 metres.

Traditional fermentation with skin contact and natural yeasts for approximately 8 days in stainless steel tanks prior to aging for six months in stainless steel and six months in Slavonian oak barrels - subsequent refinement in bottle

An intense ruby red colour with intense spicy aroma and flavours (red cherry, black cherry, raspberry, grilled red plum, violet, rose, and cocoa bean) with good body and tannins.

Arneis is a white grape varietal from the Piedmont region in Italy. This wine is tangy, dry and full-bodied. The nose is bright and floral with a fresh pear quality. The palate is rich with stone-fruit and a light nuttiness.

Barbera is the juicy popular everyday red wine from Piemonte in north west Italy but it can also be complex, layered and succulently good, like this great example. Aromas of spice and fresh cedar lead into a full bodied, rewardingly interesting and smooth Italian red.

Moscato d’Asti Gianni Doglia produced with 100% Moscato Bianco
Place of production: Fraz. Annunziata, Castagnole Lanze (Asti) Italy
Harvest: Beginning of September
Yield: 9000 kg per hectare/Ha

Vinification:
To preserve in the wine all of the fragrance of the fruit you need to adopt a particular technique of harvesting and vini cation. In fact, the grapes, from vineyards owned by the company, are harvested manually in the vineyard and lied with care in boxes for the transportation to the winery; here they are pressed gently and the must obtained is preserved in cooling vats (-1,5° C) until it is time to vinify it in the autoclave. The fermentation takes place at a controlled temperature and with the help of selected yeasts until it reaches 5% alcohol. Afterwards the wine will be altered and bottled. This is how you obtain a lively wine with strong and intense varietal characteristics.

5% ABV

Color: straw yellow with green hues.
Nose: intense and exciting. The varietal aromatic tones are articulated in delicate oral notes like jasmine, rose, sage, mint with fruity tones of peach, apricot, pineapple and banana.
Taste: A Natural slightly sparkling wine; the sweet and aromatic taste is accompanied from a fresh citrus finish with a long persistence.
Food coupling:
The Moscato d’Asti is an excellent wine for dessert that goes well with pastries and fruit cakes; moreover, thanks to the moderate alcohol content is a pleasant refreshing drink in the summer. More provocative is the coupling with cold cuts and cheeses; a provocation that will amaze you.

Primitivo comes from Puglia in the south of Italy where the hot Mediterranean climate provides ideal growing conditions to ripen grapes into a big, full bodied, plush and fleshy red wine, such as this one from Giordano.

This is a next level expression of a grape renowned for making big, dry, friendly drinking reds. It drinks well now and can age for another four to five years, developing into a more complex, savoury wine.

94% Nerello Mascalese with 6% Nerello Cappucio. This is a bright red wine with an expressive nose and a fresh palate. The nose offers notes of fresh cherries and prunes with subtle touches of leather and tobacco. The palate is complex, with soft tannins, good structure and great fruit expression.

Grosjean's velvety Gamay from north east Italy tastes ideal with cured meats such as salami, prosciutto and Italian soups.

Gamay's smooth red fruited flavours and lifted red floral perfume are best known from France's Beaujolais region but here's an Italian take on the same theme from the dramatic beauty of the Valle d'Aoste in north east Italy. Grosjean is a small volume, high quality focussed producer, which makes this wine from grapes grown between 700 and 850 metres above sea level on steep sunny mountainous slopes.

The Grosjean family traces its roots back to the village of Fornet in the high mountain passes of the Valle d’Aosta known as Valgrisenche where they raised cattle. During the summer months, the family cultivated grapes and chestnuts on the slopes at a lower altitude, stocking up on wine to supply themselves over the long winters. In 1969, Dauphin Grosjean, the father of the five sons that now collaborate to produce the wines of this estate, was encouraged to present his wine at the local “wine expo”. The exceptional quality of his work was recognized and the entire family became engaged in the expansion of the vineyards and in the production of wine.

The estate has now grown to encompass seven hectares of vineyards. The domaine is located in the hamlet of Ollignan on the border of the towns of Quart and Saint Christophe and includes “cru” vineyard sites such as Tzeriat, Rovettaz, Creton, and Touren in Quart, plus Tzantè de Bagnere, Merletta and Castello di Pleod in Saint Christophe. After starting out with the traditional Petit Rouge along with some Gamay, Pinot Noir and Petite Arvine, the Grosjeans have planted other local varietals such as Fumin, Cornalin, Premetta and Vuillermin.

Sustainable farming techniques have been in place since 1975: only organic fertilizers are applied and no pesticides or herbicides are used. Natural yeasts are utilized for fermentation.

Vinupetra : a Sicilian dialect word meaning "wine produced in stony soil." The vineyard is cultivated by hand using natural products. No biotechnology is used in the winemaking process. District: Porcaria in the municipality of Castiglione di Sicilia – Etna Nord at 580 meters above sea level. Parcel: VignaCalderara. Grape varieties: Nerello Mascalese 80%, Nerello Cappuccio 10%, Granache & Francisi 10%.

Number of screws approximately:  3,800

Land area: approximately 0.38 hectares

Density of vines per hectare: 10,000

Vine Age: Over a hundred years old, on its own rootstock, with part replanted in 2005

Vineyard cultivation: Albanello di Etna (Etna Bush Vine method) with Etna chestnut support.

Average yeild per hectare:  9,000kg

Average liters of wine produced per hectare:  6,000L

Average total number of 0.75 l bottles produced: 3,100

Harvest period: second ten days of October

Vinification: Pressing of the grapes, 30% of which with the stems. Maceration on the skins for at least 15 days in a 2500-liter wooden vat.

Yeasts: addition of native yeasts (Pied de cuve)

Duration of alcoholic fermentation: 10 days

Aging period: in 225 and 500 litre barrels for 12 months

Filtration: only during bottling

Clarification: natural decantation

Decanting during refinement number: 6

Addition of sulfur dioxide: in small doses before fermentation and bottling

Average alcohol content: 13.5%

Average total acidity grams per litre: 6.5

Average pH: 3.35

Total sulfur in freshly bottled wine (mg/l) average: 60

Bottling: in May of the second year following the harvest

First Year of Production: 2001

Hand harvested, fermented in Palmiento aged in underground amphorae. The vineyard is biodynamic and only minimal filtration takes place through a wicker basket. Ruby red color. Notes of red berry fruit, raspberry and cherry predominate on the nose. On the palate it is fresh and soft, with a well present but velvety tannin. A well balanced wine.

Provenance:
Murgian rocky hill within the territory of Gioia del Colle, in the locality of Spinomarino, 4,5 km to the South East of the town. Karstic rocky soil, omogeneous mix of clay and limestone

Vineyard Features:
Planted in: 1990
Altitude: 365 m above sea level
Size: 8 hectares
Orientation: North-South
Density: 4000 vines/hectare
Lane: 2,20 m
Vine Gap: 1 m

Spontaneous fermentation of the must in contact with the skin for 240-300 hours at controlled temperature and just with autochthonous yeasts. Open-cycle process with frequent pumping of the must over the pomace. Natural malolactic fermentation. No addition of sulphites during the whole vinification process.  Only after the end of the malolactic, re-integration of the sulphites lost during the vinification steps to restore the initial natural value.

Ageing:
12 months in wine stainless steel tanks, 12 months in Slavonic oak 750-liter-casks with the application of music therapy to optimize the spontaneous microxigenation process and improve the fining of the wine, 6 months in bottle.

Ruby red intense colour with slight burgundy hues. Scent typical of very ripe fruits and slightly toasted wood and spices, with some balsamic notes. Full bodied, rich in minerality and freshness, balanced smooth taste of black sour cherry and plum tending to velvety with ripe fruity notes of blackberry and mulberry, and spices like clove and cacao. The feature that makes our natural authentic Primitivo of Gioia del Colle unique is the toasted almond aftertaste.

It takes a fair bit of work to create a Pinot Grigio as complex, rewardingly delicious and layered as this one from the northern Italian wine region of the Veneto. Dry with intense flavours of lemon pith, red apples and hints of saltiness, this wine makes an outstanding match with salads and seafoods and is a great aperitif on its own. 

Hand picked grapes were gently pressed and given temperature controlled fermentation with wild yeast. The finished wine was aged for three months pre release. 

An outstanding Pinot Grigio.

This rosé will change your perceptions of what pink wine is all about. It's from Abruzzo, a region in Central Italy where Montepulciano is the most planted red grape and is responsible for high volumes of tasty, full bodied, smooth Italian red wines and also as a key ingredient from which to make rosé, such as this refreshing dry one.

This wine is 100% Montepulciano and the grapes were grown to comply with certified organic guidelines then hand picked and fermented at cool temperatures to preserve fruit purity and freshness. 

If you're looking for complexity and a deliciously refreshing rosé at the same time, here it is. 

From the hills of Pic St Loup, this is ample, round and fresh with lovely, structured tannins. Rich and complex on the nose, the palate is equally enticing with notes of black plum, black cherries and baking spices. 

 60% Syrah, 40% Grenache