Donna Fugata "Mille e una Notte" 2012

$119.00

A structured red wine with a remarkable personality. Complex and elegant offers on the nose a rich bouquet with balsamic scents, floral notes and spicy nuances.
Structured and gentle perfectly matches with elaborate dishes of red meat, pork, lamb. Try also with chili-pepper flavored chocolate

Barbaresco D.O.C.G. "Bricco Spessa"

$93.00

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

$257.00

Intense garnet red with orange highlights, fruity notes of wild berries with hints of violets and vanilla and Soft and velvety, harmonious and elegant.

Bardolino "Cavalchina"

$37.00

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.

Rocche dei Manzoni "Barolo D.O.C.G. "

$87.00

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.

Zenato "Valpolicella S."

$46.00

This classic wine from the Valpolicella area is made from Corvina and Rondinella grapes. The shades of almond and violet are outstanding, with a structure that enables this wine to age for several years.

Bussola "Classic Valpolicella Ripasso" D.O.C

$37.00

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

Allegrini "Valpolicella Classic"

$43.00

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.

Zenato "Amarone Classico" D.O.C.G.

$100.00

Produced in our Costalunga Estate, in the Classical area of Valpolicella, a land full of tradition and well known for its wine and food culture, after a careful manual selection, the Corvina, Rondinella and Oseleta grapes are left to rest in small boxes and then gently pressed to create a wine of undoubted quality with great complexity that gets better with age.

Bussola "Amarone Classico"

$176.00

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.

Allegrini "Amarone Classico" D.O.C.

$144.00

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.

Donna Fugata "Tancredi"

$74.00

Elegant and bodied red wine, its bouquet settles on notes of licorice, cocoa, black currant, berries with a hits of mint
Its broad and enveloping structure pairs to grilled or roasted strong red meats, imposing roasts and lamb. Try it with porcini mushrooms and aged cheeses too.

Bussola "Recioto Valpolicella"

$87.00

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.