Italy is a wonderful wine country, Piedmont and Tuscany two regions with very captivating cuvées. A selection featuring smooth Vermentino, delicious Sangiovese, characterful Nebbiolo and seductive Nizza Barbera. A top gift and wonderfully 'gastronomic-inspired'.
Bright ruby red colour. Concentrated black cherry aroma, iris, cinnamon and a hint of rosemary. Lively on the palate thanks to its crispness and to well-integrated tannins, with medium body. The finish has orange juice and herbs flavour. The vines are planted on heavy soil with 30% clay on an altitude of 255-265 m. Maturation of 8 months in large oak barrels of 25 or 50 hl.
Food pairings : pasta with meat sauce, pizza, baked pasta dishes and barbecue. Or with pecorino cheese.
Dry, crisp and medium bodied white wine, bright straw yellow colour. The wine rested four months on its fermentation lees to assume more length, character and longevity. Very intense on the nose with citrus fruit, floral and herbal notes. Fresh citrus flavours, orange blossom, thyme, hints of kiwi and grapefruit. Refreshing and savoury with a saline hint: the grapes are sourced from Maremma, close to the Mediterranean sea. Good firm style when released, will be enjoyable for up to four years from harvest.
Food Pairings: Seafood and fish.
Classic & young in style, rich in body and structure, made of 90% Sangiovese and Canaiolo. Aged on stainless steel. Aromas of red cherries, plums and dried berries with hints of flowers and sweet tobacco. Medium bodied, red currant and berry flavours. Ready to enjoy.
Think Italian: pasta with a meat or tomato sauce and even meatloaf. Baked pasta dishes such as lasagne, pizza.
Dry red wine, medium-bodied. Ruby red in colour with purple edge. Fresh, elegant characterful fruit aromas and flavours. Pleasant and persistent finish.
In Piedmont, Dolcetto is a classic at the table, delicious with risotto, polenta and minestrone. Pairs well with red meat, veal or beef, and vegetarian dishes.
Premium selected 100% Nebbiolo grapes sourced from Barolo villages La Morra, Montforte, Serralunga, Barolo and Verduno. Typical for Barolo classico are the effusive aromas of cherries and plum skin and refined tannins. Subtle cranberries, rose and violet petals. Scrubs of salty and meaty flavors, with hints of liquorice dust and rhubarb. Harness introduction to Barolo with sociable character. Total production in 2018 of 26.450 bottles
Nice companion to steak tartare, grilled steak, sweetbreads and beef or veal dishes with mushrooms or truffles. Combine with feathered game, such as partridge, pheasant, wild duck and pigeon or guineafowl and quail. A classic with risotto with porcini or ceps.
Full bodied, dry red wine based on 100% Barbera with great complexity and finesse. Nizza is renowned for its excellent Barbera. Aromas and flavours of blackberry, sour cherry, licorice, dried herbs and black pepper.
Italians usually drink Barbera with their first course, particularly pasta. This grape loves garlic, tomato and olives. Versatile red wine, partners any meat dish: steak, lamb, grilled pork, rabbit wil olives, pizza with suasage toppings, pasta with meat and tomatoes, mushroom risotto or meat-stuffed ravioli.
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