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    • Amarone della Valpolicella DOCG – Acinatico

      Amarone della Valpolicella, usually known as Amarone, is an Italian DOCG denomination of typically rich dry red wine made from the partially dried grapes of the Corvina, Rondinella. Valpolicella is in the province of Verona, within the large Veneto region near Venice. After harvesting the grapes for the Valpolicella Classico, they are immediately crushed and fermented. This is a light, high acid red wine; it has no oak aging.

      Pairing: It is traditionally combined with game, grilled meat, braised meat and aged cheeses; it is also served outside the meal in moments when the conversation becomes more pleasant.

    • Autin d’Madama Langhe Nebbiolo DOC – Simone Scaletta

      The vinification starts with the maceration on the skins for approximately 6 days in rotary fermentors with temperature control. The grapes are then pressed off the skins and the alcoholic fermentation is completed in steel tanks in about 15 days. The wine is now put into second (40%) and third phase (60%) French barriques in which the malolactic fermentation takes place maintaining the 20° temperature for 2 months. After this fermentation, the wine stands for other 6 months. This refining process in wood ends when the wine is put into big barrels for further 4 months. The wine remains in barrique for a total of 12 months and is then put into stainless steel tanks to settle and then to be bottled without filtration and fining. Before selling, the wine stands in the bottles for 3 months.

      Tasting characteristics: intense ruby color, with grenadine reflections, it opens to the nose fresh aromas of wild roses and red fruits. It has a generous body, but is melted into delicate velvet notes which balance the typical complexity of this vine through a nice feeling of freshness and a good persistence. The refining into the bottle gives to this product complexity and pleasantness for the further next ten years.

      Recommended temperature: 15°-16°

      Pairing: Meats Beef Tenderloin, Ribeye Steak (or Prime Rib), Roast Turkey, Pork Sausage, Braised Duck, Meat Ragu, Roasted Game Hen, Braised Pork shank, Prosciutto. Cheeses: Parmigiano Reggiano, Fresh Burrata, Goat Cheese, Manchego, Pecorino, Butter, Washed-Rind Cheeses, Roasted Vegetables.

    • Barbera d’Asti DOCG – Liedholm

      Barbera – Liedholm

       

      Liedholm

      Nils Liedholm bought Villa Boemia, in Montferrat in  the region of Piedmont, in 1973 which was already enriched with Barbera grapevines. Nils Liedholm was one of the greatest Swedish football players. Soccer for Americans.

      Wine production started in 1977 initially only for personal use. Few years later decided to increase the production and enter the market. In 2015 the Monte Ferrato Agricultural Society took over the ownership.

      The Company today owns about 12 hectares of vineyards.

    • Barbera d’Alba Superiore DOC Sarsera – Simone Scaletta

      The vilification starts with the maceration of the skins into steel tanks controlling the temperature from five to seven days. In the following fifteen days, after the racking, it ends the alcoholic fermentation into steel. The wine is then put into second and third phase barriques so to obtain the malolactic fermentation at a constant temperature of 20°. At the end of this phase, it is again put into barriques for six months. After the decanting into steel tanks for some months, the wine is bottled without filtrations. Before selling, the wine stands in the bottles for three months.

      Tasting characteristics: red intense color with brilliant tone, it opens to the nose with fresh aromas of ripe plum on spicy background. It has a generous body with a high fixed acidity, balancing with the typical complexity of the Barbera vine, with a pleasant freshness and a good persistence. The further time in bottle will give complexity and pleasantness for the future years.

      Pairing: Rich dark meats, mushrooms, herbs, herbaceous cheeses like blue cheese, higher tannin foods like root vegetables & braised greens.

    • Barolo Bussia DOCG – Simone Scaletta

      The vilification starts with the maceration of the skins into steel tanks controlling the temperature for about seven days. After the racking, in the following fifteen days, it ends the alcoholic and malolactic fermentation into steel. The wine refines in oak barrel for about 24 months and gets cleaned just by decanting. At the end, the wine is bottled without filtrations in July and rests for three months in the bottle before selling.

      Tasting characteristics: red ruby brilliant color with violet reflections, it opens to the nose with fresh and fruity perfumes of blueberry and violet and velvet notes of almond. In the mouth it expresses harmony and pleasantness, with an almond note in the end. Even if it may be drunk when still young, it doesn’t fear aging for some years.

      Recommended temperature: 16°-17°

      Pairing: Barolo pairs very well with beef – including rare beef, steak tartare and fillet steak, game birds such as duck or pheasant, risotto, mushrooms & truffle, as well as powerful cheeses, such as gorgonzola, goat’s cheese or sheep’s cheese.

    • Barolo DOCG Chirlet – Simone Scaletta

      The vinification starts with the maceration of the skins into steel tanks controlling the temperature for about seven days. After the racking, in the following fifteen days, it ends the alcoholic and malolactic fermentation into steel. The wine refines in oak barrel for about 24 months and gets cleaned just by decanting. At the end, the wine is bottled without filtrations in July and rests for three months in the bottle before selling.

      Tasting characteristics: red ruby brilliant color with violet reflections, it opens to the nose with fresh and fruity perfumes of blueberry and violet and velvet notes of almond. In the mouth it expresses harmony and pleasantness, with an almond note in the end. Even if it may be drunk when still young, it doesn’t fear aging for some years.

      Recommended temperature: 16°-17°

      Pairing: Barolo pairs very well with beef – including rare beef, steak tartare and fillet steak, game birds such as duck or pheasant, risotto, mushrooms & truffle, as well as powerful cheeses, such as gorgonzola, goat’s cheese or sheep’s cheese.

    • Brunello di Montalcino DOCG – Canneta

      Brunello di Montalcino – Canneta

      Brunello di Montalcino is produced around the beautiful Tuscan village of Montalcino, in the province of Siena, located about 80 km south of Florence in the Tuscany wine region. Brunello, a diminutive of Bruno (“brown”), is the name that was given locally to what was believed to be an individual grape variety grown in area. . It is made entirely from a local variant of the Sangiovese grape.

      THE CANNETA GROUP

      The company I MORI was founded in the early 70’s, when the family Giannelli decided to redevelop its small farm, which has gradually grown since then. The company is situated on the hills surrounding Florence, in the Chianti area, and the main crops are, naturally, the vines and olive-trees. In 1997 the family Giannelli bought a new company in Montalcino, the Podere CANNETA, producing Brunello di Montalcino, Rosso di Montalcino.

      Today, the Canneta winery is stilla family run business, focused on ensuring the Authenticity and “Tuscanity” of its products.

    • Chardonnay Terre Siciliane IGT – Vinanti

      Pairing: Chardonnay is really popular with oil and cream based sauces, whether that is soup, pasta, meat or seafood. Light and delicate dishes such as raw or lightly cooked shellfish.

    • Chianti DOCG – I Mori

      Chianti – I Mori

      Chianti derives its name not from the grape used to make the wine, which is Sangiovese, but from the region where it is made. The Chianti region is located in Tuscany, that romantic area of central Italy known for its sweeping landscapes, burning hot sun and its wealth of art and food history.

      Chianti is currently the most popular Italian red wine in America

      THE CANNETA GROUP

      The company I MORI was founded in the early 70’s, when the family Giannelli decided to redevelop its small farm, which has gradually grown since then. The company is situated on the hills surrounding Florence, in the Chianti area, and the main crops are, naturally, the vines and olive-trees. In 1997 the family Giannelli bought a new company in Montalcino, the Podere CANNETA, producing Brunello di Montalcino, Rosso di Montalcino.

      Today, the Canneta winery is stilla family run business, focused on ensuring the Authenticity and “Tuscanity” of its products.

      Pairing: Chianti pairs perfectly with red sauces. This could be any style of tomato pasta… for example arrabiata, marinara or bolognese. When considering the best red wine for Italian food, Chianti even pairs fantastically with fresh pizza! The acidity of the wine is very much similar to most tomato based sauces, making this wine a perfect fit.

    • Chianti DOCG Il Palagio – Cellini

      Pairing: Chianti pairs perfectly with red sauces. This could be any style of tomato pasta… for example arrabiata, marinara or bolognese. When considering the best red wine for Italian food, Chianti even pairs fantastically with fresh pizza! The acidity of the wine is very much similar to most tomato based sauces, making this wine a perfect fit.

    • Falanghina IGT Roccamonfina Lisa – Vitis Aurunca

      “Lisa” – Falanghina IGT Roccamonfina Bianco

      Fresh wine, rich of flower and mediterranean flavours. It’s balanced at taste, light and pleasing.

      Falanghina is an ancient Italian white-wine grape, reportedly of Greek origin. It is also said that Falanghina is the grape variety behind Falernian, the most famous wine of Roman antiquity and the inspiration for Falerno del Massico. It is an ancient grape variety which may have provided a basis for the classical Falernian wine, and has considerable character.

      It is cultivated on the coast of Campania north of Naples, and frequently consumed in southern Italy along with seafood. The name for the wine appears to derive from the Latin falangae, or stakes for supporting the grapes in a vineyard. In November 2014 Falanghina was approved as a recognized varietal by the Alcohol and Tobacco Tax and Trade Bureau for use in the United States.

      Vitis Aurunca

      The company Vitis Aurunca was born from the passion of a group of agronomist and farmers to rediscover the peculiarities of grapes grown by ancient Romans in regions of Campania and Lazio.

      The proximity to the Tyrrhenian Sea, which influence the local microclimate, and the volcanic soil, contribute to the special peculiarities of wine.

    • Falerno del Massico Bianco DOC Agnese -Vitis Aurunca

      Agnese -Vitis Aurunca

       

      Vitis Aurunca

      The company Vitis Aurunca was born from the passion of a group of agronomist and farmers to rediscover the peculiarities of grapes grown by ancient Romans in regions of Campania and Lazio.

      The proximity to the Tyrrhenian Sea, which influence the local microclimate, and the volcanic soil, contribute to the special peculiarities of wine.

    • Falerno del Massico Primitivo DOC Serena – Vitis Aurunca

      “SERENA” – Falerno del Massico Primitivo DOC

      Falerno del Massico DOC is part of the Campania region, situated in southern Italy.

      The vines enjoy an excellent level of exposure, enriched by the well-drained, tufa-rich volcanic soils on which they thrive. Their close proximity to the sea, despite a hillside elevation, means the grapes are kept healthy by the cool air currents and mature steadily.

      Falerno is considered one of the most ancient grape, vinified by ancient Romans who believed it was created by the God of wine himself: according to legend, Falerno was the name of an old man that lived in the Falerno wine Cru.

      Vitis Aurunca

      The company Vitis Aurunca was born from the passion of a group of agronomist and farmers to rediscover the peculiarities of grapes grown by ancient Romans in regions of Campania and Lazio.

      The proximity to the Tyrrhenian Sea, which influence the local microclimate, and the volcanic soil, contribute to the special peculiarities of wine.

    • Greco di Tufo DOCG – I Gaudi

      Greco is an Italian wine grape that may be of Greek origin. The name relates to both white (Greco bianco) and black (Greco nero) grape varieties. While there is more land area dedicated to Greco nero, the Greco bianco is the grape most commonly referred to by “Greco”. In the Campania region it is used to produce the Denominazione di Origine Controllata e Garantita (DOCG) wine Greco di Tufo.

      Greco di Tufo is named after the tiny town of Tufo in Avellino, Campania. The name Tufo is derived from “tuff;” the soft, volcanic rock that makes up the subsoil of the region. This distinctive soil is thought to impart a particular minerality to the wine flavor profile.

      Serving temperature: 10 – 12 °

      Pairing: The freshness and flavor of this wine mean that it goes very well with fish-based dishes such as salmon, seafood, grilled fish, but also with white meats and fresh cheeses. This Greco di Tufo, thanks to the particular balance between softness and hardness, is also perfect as an aperitif or drunk as an appetizer.

    • Negramaro I.G.T. Salento Quis – Giustini

      Negroamaro is a red wine grape variety native to southern Italy. It is grown almost exclusively in Apulia and particularly in Salento, the peninsula which can be visualised as the “heel” of Italy. The grape can produce wines very deep in color.

      Pairing Negroamaro is similar to pairing foods with Zinfandel. Both are great accompaniments to spicy foods, fresh tomato sauces, fresh tomato bruschetta, and grilled meats (the charred flavor is delicious with the wine!).

    • Pinot Grigio GARDA DOC – Col Manin

      Pairing: Good as a starter wine before dinner. Pinot Grigio is very delicate and pairs well with salads of any kind, light risottos, and light pasta sauces. It even perfectly pairs with less ‘fishy’ seafood such as halibut, trout and scallops.

    • Primitivo Campania IGT Fiona – Vitis Aurunca

      Fiona – Vitis Aurunca

       

      Vitis Aurunca

      The company Vitis Aurunca was born from the passion of a group of agronomist and farmers to rediscover the peculiarities of grapes grown by ancient Romans in regions of Campania and Lazio.

      The proximity to the Tyrrhenian Sea, which influence the local microclimate, and the volcanic soil, contribute to the special peculiarities of wine.

    • Primitivo I.G.T. Salento Quid – Giustini

      After the harvest, the grapes are de-stemmed and pressed. The fermentation takes place in thermo-controlled stainless steel vats for 8-12 days. After the refining period of 4 months in inox tank, the wine is finally bottled and positioned in cellar to refine for an additional aging period of about 2 months.

      Pairing: Excellent with all types of roasted red meats and rich first corse. Serve at 16-18°C

    • Rosso Conero DOC Electo – Conte Leopardi

      Conte Leopardi

      The estate is owned by the Leopardi Dittajuti family and has been handed down from father to son for many generations. The Winery is located in the Conero Riviera in the region of Marche region, by the Adriatic Sea, backed by hills. The soil in this area is rich in limestone and marl, and with its special geological and climatic features a high quality of grape.

      In the last century the cellar moved its location three times. The first cellar was situated in the family’s sixteenth century palace in Osimo. Severely damaged during the Second World War, it was closed and rebuilt in Numana’s farm, where it was expanded and equipped with the best winemaking equipment of the times.

      Since 2003, winemaking is performed under the consulting advises of Riccardo Cotarella, the best enologist in the country.

    • Rosso di Montalcino DOC – Canneta

      Rosso di Montalcino – Canneta

      Rosso di Montalcino is from the same grape a Brunello, but the grapes for Rosso di Montalcino are typically harvested from younger vines and spend less time in fermentation. Categorized as a DOC wine, Rosso di Montalcino requires just one year of aging. Rosso di Montalcino can suggest the power and intensity of Brunello, but it’s a younger, fresher and lighter-bodied wine.

      THE CANNETA GROUP

      The company I MORI was founded in the early 70’s, when the family Giannelli decided to redevelop its small farm, which has gradually grown since then. The company is situated on the hills surrounding Florence, in the Chianti area, and the main crops are, naturally, the vines and olive-trees. In 1997 the family Giannelli bought a new company in Montalcino, the Podere CANNETA, producing Brunello di Montalcino, Rosso di Montalcino.

      Today, the Canneta winery is stilla family run business, focused on ensuring the Authenticity and “Tuscanity” of its products.

    • Sauvignon Bianco del Coppo Marche IGT – Conte Leopardi

      Pairing: It pairs well with herbs such as parsley, cilantro, rosemary, basil, mint and more. It also pairs well with white meat, including; chicken, pork chops, and turkey, and fish, such as tilapia, sea bass, perch, haddock, crab, lobster or clams. If you’re a lover of cheese, look for soft and briny cheeses.

    • Spumante Rosato Brut Sara – Vitis Aurunca

      “Sara” – Sparkling Rose Wine Vintage 2018 Brut

      Due to the cool climate that has characterized the ripeness of the grapes on August, Primitivo grapes

      have preserved a great acidity and typical aromas. The result has been “Sara” Brut Rosé Vintage 2018, produced to express the specific qualitative features of this vintage. Sara has a pale pink color, with fine and persistent bubbles. It has scent notes of little red fruits and citrus fruit. Its taste is dry, particulary fresh and sapid.

       

      Vitis Aurunca

      The company Vitis Aurunca was born from the passion of a group of agronomist and farmers to rediscover the peculiarities of grapes grown by ancient Romans in regions of Campania and Lazio.

      The proximity to the Tyrrhenian Sea, which influence the local microclimate, and the volcanic soil, contribute to the special peculiarities of wine.

    • Valpolicella Classico Superiore Ripasso DOC – Acinatico

      After an Amarone wine is created, the leftover grape bits (aka pomace) are strained off and added to Valpolicella Classico. This enables the fermenting wine to have richer flavors and also produce a higher alcohol wine (a higher ABV adds more viscosity).

      Pairing: Combines well with meats, also white, roasts, stews and mature cheeses. 

    • Verdicchio dei Castelli di Jesi Classico Castelverde DOC – Conte Leopardi

      Conte Leopardi

      The estate is owned by the Leopardi Dittajuti family and has been handed down from father to son for many generations. The Winery is located in the Conero Riviera in the region of Marche region, by the Adriatic Sea, backed by hills. The soil in this area is rich in limestone and marl, and with its special geological and climatic features a high quality of grape.

      In the last century the cellar moved its location three times. The first cellar was situated in the family’s sixteenth century palace in Osimo. Severely damaged during the Second World War, it was closed and rebuilt in Numana’s farm, where it was expanded and equipped with the best winemaking equipment of the times.

      Since 2003, winemaking is performed under the consulting advises of Riccardo Cotarella, the best enologist in the country.

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