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.

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.

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

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!

Made in the Valpolicella Classica region from a blend opf the traditional Veronese grapes: Corvina, Rondinella and Molinara. 

Medium intensity cherry red in the glass this opens with an intense bouquet of ripe cherry aromas. The palate is fresh with good acidity and soft and silky tannins. Cherries and red fruits are the dominant flavour bolstered by hints of oak.

Food pairing - Typically versatile and good throughout the meal; excellent with soups, pasta and risotto. Enhances both simple food and more complicated dishes based on red meat and moderately aged cheeses.

Masseria Li Veli Orion Primitivo is an exceptional red wine hailing from the sun-drenched vineyards of Puglia, Italy. Crafted with meticulous care by the renowned Masseria Li Veli winery, this Primitivo showcases the rich heritage and vibrant flavours of the region. The combination of ample sunshine, cooling sea breezes from the Adriatic and Ionian seas, and the region’s unique terroir allows Masseria Li Veli to produce high-quality Primitivo that truly reflects the character of Salento.

With its deep ruby hue, Orion Primitivo offers an enticing bouquet of ripe red berries, plums, and hints of spice. On the palate, it delivers a full-bodied experience with velvety tannins and a harmonious balance of fruit and earthy notes. Perfect for pairing with hearty Italian cuisine or enjoyed on its own

Susumaniello is an Italian red grape from Puglia in the south of Italy and is known for its enticing aromas of red berries, blueberries and a savoury finish. It is related to the Garganega grape from Veneto in the north. Expect a fresh, fruity, dry and highly drinkable wine in this one - and you won't be disappointed. 

Big but elegant, red fruited but powerful Nebbiolo made in small volumes every year from the Albesani vineyard in Neive, situated 230 metres above sea level on two hectares with average vine age of 50 years. This wine was first made in 2019 with long fermentation and maceration in oak at 30°C followed by ageing in large Slavonian oak barrels for up to 18 months with another 24 months ageing in bottle, pre release. 

Highly complex, open and fruity aromas with red fruit flavours and complex tastes of hay, spices and earth all providing great depth and fullness. Drinking well now and capable of long term ageing.