Made from Glera grapes of the hill DOC Treviso zone. Sparkling wine with fine and persistent. The aroma is fresh and full of fruity aromas of apple and pear, with hints of citrus fruit which fades into the floral bouquet. The palate is soft and harmonious. Excellent as an aperitif. Ideal with fish, and poultry.
AREA OF ORIGIN
DOC Treviso area VINE Glera WINEMAKING Off skins by gentle pressing SPARKLING WINEMAKING METHOD Charmat PRIMARY FERMENTATION Controlled temperature with sected yeasts FINING From 1 to 3 months ALCOHOL 11 % Vol. COLOUR Yellow light straw PERLAGE Fine and persistant BOUQUET Fine, freshness and fruits TASTE Fresh, well-balanced and velvety SERVING TEMPERATURE 6-8 °C
Allegrini "Amarone Classico" D.O.C.
Amarone Classico Doc is a true classic , is the result of the wisdom of the family Allegrini, embodies the pursuit of perfection gained with years of experience and tradition, so many times awarded by Gambero Rosso and Wine Spectator.
The grapes that give life to this wine are Corvina, Corvirone , Rondinella and Oseleta.
The grapes are left to dry for about 4 months. Around the middle of January are crushed and follows a long fermentation in steel tanks.
It is aged in wooden barrel for 18 months and in bottle for a further 14 months.
Allegrini "Valpolicella Classic"
Ruby red in colour, with purplish-blue highlights; the nose exhibits fragrant fruit with prominent notes of cherries, echoed by fresher hints of pepper and aromatic herbs, typical of Corvina and Corvinone, the historic varietals of this appellation. Whilst young it is impressively lively and playful on the palate whereas some two years on it expresses greater delicacy and finesse.
Franciacorta "Essence Nature" Antica Fratta
Antica Fratta takes its first step towards the future, one in which pleasure and approacha¬bility encounter complexity and structure. A union that strikes the eye as much as it does the other senses, yielding a Francia¬corta whose finesse from Chardonnay enjoys the fruit brought to it by Pinot Noir. The eye and the nose enjoy it be¬fore the mouth: a refined, pale rose an¬nounces scents of country woods and fruit preserves, polished by 36 months sur lie. Sensuous, elegant, eclectic, a wine perfect for any moment, and with any dish, to be enjoyed with the finest char¬cuterie, but with meat dishes as well, and full-flavoured fish preparations.
Barbaresco D.O.C.G. "Bricco Spessa"
Intense, full-bodied and well balanced between tannins and acidity with a slight aggressiveness that identifies the personality of the wine. After a few minutes of oxidation it exerts a pervasive warmth.
Gaja "Barbaresco" 2013
Intense garnet red with orange highlights, fruity notes of wild berries with hints of violets and vanilla and Soft and velvety, harmonious and elegant.
Rocche dei Manzoni "Barolo D.O.C.G. "
This lovely ruby coloured wine exhibits aromas of plums, leather and violets. The palate is rich with red fruits, spice and a hint of smoke. The finish is long and complex.
Bussola "Amarone Classico"
The wine, of garnet-russet hue, is slightly sweet, warm, robust, full, harmonious, velvety with a most satisfying touch of bitterness. It is the ideal wine with game and has no rivals as an accompaniment to hard cheeses. But its most characteristic role is as an after-dinner wine, for sipping in moments of intimacy, or for fuelling lively post-prandial conversation. It should be opened at least two hours before consumption and consumed at ambient temperature. It is the classic wine of friendship.
Bussola "Classic Valpolicella Ripasso" D.O.C
The grapes are pressed at the middle of October and the fermentation started immediately with selected yeasts. Fermented at room temperature it is drawn off after 10 days with a sugar residue of 15 g/l. After another 12 days it is decanted, leaving the sediment. The fermentation on yeasts is terminated in steel vats followed by the maiolactic fermentation. It will be bottled in April 2005 after being decanted
Bussola "Recioto Valpolicella"
The grapes used to produce this wine are dried on racks from the middle of September until the middle of March. They achieve a degree “Babo” of 39 (almost 430 g/l). In order to produce one litre of this Recioto 18 kilogrammes of grapes are required. The fermentation was induced immediately after crushing by means of a small addition of Recioto “bg” of the same year, already fermenting. Fermentation took place at a temperature of below 14 degrees and lasted 50 days. The wine was racked with 260 g/l residual sugar and was placed in new barriques of Allier and Vosges oak. It remained on its own yeasts and batonnage was carried out several times over a thirty-month period until December 2004 when the wines was racked, assembled and bottled. It was given four months rest in bottle before being put released onto the market.
The grapes used for this wine mature late and it is necessary for there to be a good climate at the end of the season to realize the potential of these grapes. When this happens we have one of the most distinguished wines in the Italian panorama: not too deep in colour but with an intense bouquet, nuances of cherries and marasca. On the palate it has a persistent peppery, spicy character. To ensure these characteristics the temperature of the grapes reach the 25° C and then the temperature is lowered to 22° C. The alcoholic fermentation ends in the following 10/12 days followed by the malolactic fermentation. The wine is kept in stainless steel vats and bottle in March.
Historically Chiaretto was a by-product of Bardolino rosso. It was the wine made from the juice that was ‘running off’ after a brief maceration with the skins. The remaining part was originally designed to enhance the body and weight of the rosso. Whilst improving the rosso the Chiaretto was not given the attention it needed. The harvest time was designed for red wines, ensuring a low acidity in the grapes (not ideal for rose wines); also it was impossible to do any clarifications before the fermentation. Now to avoid these difficulties the two wines are made separately. The grapes used for the Chiaretto are harvested 2 weeks in advance and after a maceration of 24 hours at 8-100C the must is naturally drawn off. Then it is clarified and fermented for 15-18 days at 180C. The malolactic fermentation is avoided and the wine is left on its lees until is bottled. So a fresh and lively wine is created with a typical rose colour ideal for summer drinking.
Franciacorta "Cuvèe Prestige" Ca' Del Bosco
A virtue found in the etymology of an ancient word: idem, or being the same. Cuvée Prestige, the essence of Franciacorta, Ca' del Bosco style. A jewel created in 2007 from thirty year's experience. Only the finest Chardonnay (75%), Pinot Nero (15%) and Pinot Bianco (10%) grapes from 134 vineyards, vinified separately and skillfully blended with reserves of the finest vintages (at least 20%) go into the magical rite of Cuvée creation. It will take 28 months of refinement on yeasts before this wine is ready to express all its richness and identity. A classic, well-balanced Franciacorta, pleasantly fresh and crisp. Perfect for any occasion.
Franciacorta "Cuvèe Prestige Rosè" Ca' Del Bosco
More than a color, pink is like a suspended mood, a delicate transition from white to red in shades never quite one or the other. Franciacorta Rosé gives a magical sensation midpoint between two hues. The rosé color is obtained after brief maceration of red Pinot Nero grapes. Just a few hours are needed to get that special tint recalling springtime sunsets: you must seize the moment, an instant earlier it's too pale, an instant later it's too dark. And then a delicate blending with Chardonnay and slow, patient maturation. Cuvée Prestige Rosé, the ideal Franciacorta for momentous occasions. Especially the most romantic.
The taste is always very balanced between the fineness of the bubble, the roundness of the body and the richness of taste, always noble and never over the lines. A historically high-quality Champagne that never ceases to astonish despite the passing of harvest.
Initial fragrances of fresh almond are then opened with notes of candied lemon and dried fruit, complete with smoked and toasted hints
The taste is energetic and warm, full and enveloping, velvety and creamy, intense finish with ginger and mango notes.
The Campo Rotaliano is a well-demarcated geographical area, a sort of recess of the Adige Valley tucked between the mountains. Its history and origin are closely tied to the Noce River, which, over the centuries, has deposited huge quantities of limestone, granite and porphyry debris.
KRUG - Brut Rosè
Champagne Brut Rosé is characterized by a pink salmon. The nose opens with a delicate bouquet, with fresh red fruit aromas. The palate is elegant, pleasantly fresh and with a fruity aftertaste.
Perfect for accompanying aperitifs, it is ideal in combination with fish and fish-based dishes.
KRUG - Grande cuvee
The Brut Grande Cuvée is characterized by a golden yellow color. You immediately feel a delicate bouquet with hazelnut and nougat scents enriched with pleasant hints of barley candies and fruit jelly. On the palate it is exceptionally cool, with rich tastes of grapefruit and lemon. This Champagne has a high potential for aging.
Gini "La Froscà" Soave Classico D.O.C.
This wine is named after the volcanic hill where the vineyards stand. It is an area that gives a special charm to the wines, making them unique in elegance and finesse.
Ca' Dei Frati "Lugana I Frati"
The wine is estate-grown Turbiana, a clone exclusive to the winery. This proprietal grape is cultivated in vineyards located barely 400 meters from Lake Garda and enjoys the moderating climate effects from the body of water. Fermentation in temperature controlled stainless steel. 80% Malolactic fermentation in stainless steel. Aged on the lees for 6 months in tank, followed by 3 months bottle aging prior to release. This is Ca Dei Frati's flagship wine which has made their reputation, and continues to represent the image of the winery. Its production reflects the value they place on local traditions and practices. It is made from grapes grown on 10 to 35 year old vines, planted on calcareous and clay soil. The nose is clean, delicate and fragrant, with perfumes of fresh white flowers and nettles, apricots and almonds. An attractive acidity gives it an elegant finish and makes it particularly easy to drink. It is a perfect match for cold starters, vegetable soups and steamed or grilled fish. It ages well and acquires after several years in bottle notes of spices and candied fruit, as well as complexity.