Altemasi Millesimato Trentodoc was born in the vineyards of Trentino with a great sparkling vocation.

It is produced from 100% Chardonnay grapes, carefully picked and selected by hand. After fermentation which takes place at a controlled temperature, the wine ages on the lees for a period ranging from 36 to 48 months before being bottled.

This Millesimato is characterized by a straw yellow color with greenish reflections. It has a very fine-grained perlage and a very persistent foam. The nose open...

Nebbiolo di San Silvestro belongs to the Ruj collection, which in Piedmontese means oak, the type of wood used for aging wines.

Nebbiolo grapes are harvested between October and November. After vinification, the wine is aged in oak barrels.

Ruby red in color, the nose reveals floral and red fruit aromas, with notes of vanilla. The sip is balanced, with a persistent finish.

It goes well with mushroom risotto, roasts, grilled meats and aged cheeses.

The Primitivo bag in box is a product of the Doppio Passo brand, a tribute to Carlo and Maria Botter who, together, founded the company in 1928, building it step by step, day after day, working together to achieve a common goal.

The wine is made from 100% Primitivo grapes, which are harvested at two different times, at maturity and at a later time. Once in the cellar, the grapes are vinified in steel vats at a controlled temperature. Subsequently it refines for a few months on the fine lees befor...

The Giro d'Italia Cuvée Brut produced by Astoria is a refined and elegant sparkling wine, made from aromatic varieties typical of the Treviso hills. The white winemaking process with soft pressing and controlled fermentation enhances the characteristics of the grape variety.

It presents a straw yellow color with greenish reflections and a very fine and persistent perlage. On the nose, it offers an ethereal and delicate bouquet, with a synergy between varietal aromas and yeasty fragrances, enriche...

The Barbera D'Asti Superiore La Luna e i Falò by Vite Colte are born in the renowned company vineyards located in Asti, Piedmont.

It is produced entirely from Barbera grapes, selected and harvested entirely by hand. Alcoholic fermentation takes place at a controlled temperature of 28 - 30 °C for about 15 days, followed quickly by the start of malolactic fermentation. The refinement takes place in barriques for about 12 months, during which this Barbera with its robust structure further enriches.

B...

The Langhe Rosso Baccanera from Lo Zoccolaio is made from four different red grape varieties: Barbera, Merlot, Nebbiolo and Cabernet Sauvignon.

The grapes are vinified separately and the resulting blend is aged in barrique for 18 months, necessary to allow it to acquire the complexity and softness that characterize it.

In the glass, the fruity aromas of plum and red fruits chase each other with spicier notes, anticipating a full and fruity taste, with a long and satisfying finish.

A perfect wine to...

Blanc de Blancs from Ferrari's Maximum line is one of the first labels to be created by the founder, Giulio Ferrari. Today it dresses the colors of the cellar, black and white, to which is added the red that has always been in the emblem, for a result of perfect fusion between modernity and company history.

It consists of only Chardonnay grapes. Once the cuvée is ready, it remains to age for 36 months on its lees.

It is endowed with a charming and bright straw yellow color in the glass. Its aroma ...

Yellow Label is the symbol label of the Veuve Clicquot maison resulting from the assembly of 50-60 different Champagne Cru. A bubble of rare complexity, given by the high presence of Pinot Noir grapes equal to 50-55%. The blend is completed with Pinot Meunier and Chardonnay grapes, in varying percentages according to the vintage.

Chef de Cave Dominique Demarville works to maintain the qualitative and stylistic consistency of this Champagne icon so as to make it immediately recognizable. For this ...

Champagne icon of the Maison Moët which represents its purest stylistic expression.

It combines the refinement of Chardonnay with the structure of Pinot Noir using the velvety softness of Pinot Meunier. The stylistic imprint is guaranteed by the addition of 20-30% of reserve wines. It sees the light after 24 months of aging.

Straw yellow with golden hues, it reminds the nose of tension and intensity on notes of green apple and sparkling citrus fruits. On the palate, the freshness of the white flow...

The Amarone della Valpolicella Classico dei Domìni Veneti was born in the historic area of the Valpolicella Classica, from terraced vineyards interspersed with characteristic dry stone walls.

The typical grapes of the Amarone blend are harvested between September and October and left to dry in the fruit cellar until January. Then they ferment at controlled temperature with a slow maceration of 30 days. Once the malolactic fermentation is complete, the wine is aged for 18 months in oak barrels and...

The Rosso Rosso Belnero di Banfi is born in vineyards located between the Orcia and Ombrone rivers, in the southern slope of the municipality of Montalcino, a territory unique in the world for tradition and wine culture.

It is produced with Sangiovese grapes and other complementary vines. Fermentation takes place in stainless steel tanks at a controlled temperature of 24-26 ° C for 8/12 days. Subsequently the wine ages in barrique for 14 months, and for a further period in the bottle.

Belnero is c...

Tommasi's Amarone della Valpolicella Classico was born in the La Groletta and Conca d'Oro vineyards located on the hills of Sant'Ambrogio, in the historic Valpolicella area.

It is produced with Corvina Veronese, Corvinone, Rondinella and Oseleta grapes. The grapes are harvested in October and are then placed on racks in large fruit rooms where they dry for 3 months. The must ages in Slavonian oak barrels at a controlled temperature, before being bottled.

Tommasi's Amarone Classico is characterized...

JP Chenet's red wine comes from Cabernet and Syrah grapes grown in vineyards in the Languedoc-Roussillon region.

The grapes are destemmed and pressed, to then be vinified with maceration on the skins for 6-12 days. After being filtered, the wine is bottled and placed on the market.

Intense ruby red in colour, the nose reveals aromas of cherry, currant, pepper and licorice. The sip is dry and round, with a discreet persistence.

Excellent to accompany cold cuts and cheeses and grilled meats.

JP Chenet's white wine comes from Colombard and Sauvignon grapes.

The grapes are vinified in steel tanks at a controlled temperature (16°C). After clarification, the wine is packaged.

Straw yellow in color with greenish reflections, the nose is dominated by notes of apple, pear and citrus fruits. The sip is dry and fresh, with a discreet persistence.

Excellent both as an aperitif and to accompany dishes based on shellfish and fish.

The Grand Sud white wine comes from vineyards located in the Languedoc-Roussilon region.

The Chardonnay grapes are vinified in steel tanks at a controlled temperature. The refinement on the fine lees lasts for a few weeks. After filtration, the wine is packaged.

Straw yellow in colour, the fruity and floral aromas of acacia, peach, apple and pear prevail on the nose. The sip is pleasant and shows a good persistence.

Excellent to accompany fish appetizers and first courses with shellfish.

Merlot Grand Sud comes from vineyards located in the Languedoc-Roussilon region.

The Merlot grapes are destemmed and crushed, to then be vinified in steel tanks at a controlled temperature for 6-12 days. After filtration, the wine is bottled.

Dark ruby red in colour, the fruity aromas of red fruits such as currant, cherry and raspberry jam prevail on the nose. The sip reveals soft tannins and a discreet persistence.

Excellent to accompany roast chicken, grilled meats and cheeses.

Marca Oro is the name of the best known Prosecco of Valdo and also one of the most popular in Italy.

It is the result of only Glera grapes, harvested by hand during the second half of September and subjected to soft pressing. The must ferments with selected yeasts at controlled temperature, then begins the second fermentation which takes place by re-fermentation in autoclave for 3 months according to the Charmat Method. He finishes the process with an ageing of 2 months in the bottle.

It appears i...