PREMIUM WINE 
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PREMIUM WINE 
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BAROLO "CATELVECCHIO"

D.O.C.G. 2015

BAROLO "CATELVECCHIO"

D.O.C.G. 2015

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GRAPES: Nebbiolo di Barolo.

GRAPES: Nebbiolo di Barolo.

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VINIFICTATION: Barolo method of vinifiction process is very delicate as per very carefull preparation. This wine is among most valued premium wine segment. Aged for two years in Slavonian oak and aged in addition for three months in bottle. 

VINIFICTATION: Barolo method of vinifiction process is very delicate as per very carefull preparation. This wine is among most valued premium wine segment. Aged for two years in Slavonian oak and aged in addition for three months in bottle. 

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TASTING NOTES: Garnet red, showing violet, rose petals. Long and full body in the mouth, with an intense, lingering finish.

TASTING NOTES: Garnet red, showing violet, rose petals. Long and full body in the mouth, with an intense, lingering finish.

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Minimum Alcohol by Vol. 14%

Minimum Alcohol by Vol. 14%

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CHIANTI "FILETTO"

SUPERIORE D.O.C.G. 2017

CHIANTI "FILETTO"

SUPERIORE D.O.C.G. 2017

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GRAPES: Sangiovese di Peccioli.

GRAPES: Sangiovese di Peccioli.

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VINIFICATION: The wine specially treated by process of maceration for 15 days in stainless steel vats at controlled temperature to facilitate the extraction of the coloring contained in the grape skins. Aged in oak one year. aged in bottle for six months.

VINIFICATION: The wine specially treated by process of maceration for 15 days in stainless steel vats at controlled temperature to facilitate the extraction of the coloring contained in the grape skins. Aged in oak one year. aged in bottle for six months.

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TASTING NOTES: Bright crimson red of good clarity wine. Very reminiscent of red fruit jam, blackberry, strawberry and raspberry. Rounded, soft body with full, fruity finish. 

TASTING NOTES: Bright crimson red of good clarity wine. Very reminiscent of red fruit jam, blackberry, strawberry and raspberry. Rounded, soft body with full, fruity finish. 

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Minimum Alcohol by Vol. 14%

Minimum Alcohol by Vol. 14%

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BAROLO "MANFREDI"

D.O.C.G. 2015

BAROLO "MANFREDI"

D.O.C.G. 2015

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GRAPES: Nebbiolo di Barolo.

GRAPES: Nebbiolo di Barolo.

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VINIFICATION: Barolo method of vinifiction process is very delicate as per very careful preparation. Wine of premium quality. Aged for eighteen months in Slavonian oak and aged in addition for three months in bottle.

VINIFICATION: Barolo method of vinifiction process is very delicate as per very careful preparation. Wine of premium quality. Aged for eighteen months in Slavonian oak and aged in addition for three months in bottle.

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TASTING NOTES: Garnet red, showing violet, rose petals. Long and full body in the mouth, with an intense yet smooth finish.

TASTING NOTES: Garnet red, showing violet, rose petals. Long and full body in the mouth, with an intense yet smooth finish.

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Minimum Alcohol by Vol. 14%

Minimum Alcohol by Vol. 14%

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BRICCO LANGHE ROSSO

"SUAGNA" D.O.C. 2011 

BRICCO LANGHE ROSSO

"SUAGNA" D.O.C. 2011 

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GRAPES: Dolcetto di Dogliani, 60%, Nebbiolo 40%.

GRAPES: Dolcetto di Dogliani, 60%, Nebbiolo 40%.

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VINIFICATION: Been made from very dark skinned wine grape. Vinification process is 12/15 days of traditional method of Langhe. Aged for six months in Slavonian oak and at least a year in addition aged in bottle.

VINIFICATION: Been made from very dark skinned wine grape. Vinification process is 12/15 days of traditional method of Langhe. Aged for six months in Slavonian oak and at least a year in addition aged in bottle.

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TASTING NOTES: Dark garnet red color, bold and structures bouquet. Smooth and deep finish.

TASTING NOTES: Dark garnet red color, bold and structures bouquet. Smooth and deep finish.

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Minimum Alcohol by Vol. 13%

Minimum Alcohol by Vol. 13%

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VALPOLICELLA RIPASSO SUPERIORE "NERO VIOLA" D.O.C. 2017

VALPOLICELLA RIPASSO SUPERIORE "NERO VIOLA" D.O.C. 2017

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GRAPES: 65% Corvina, 15% Corvinone, 10% Rondinella, 10% Oseleta.

GRAPES: 65% Corvina, 15% Corvinone, 10% Rondinella, 10% Oseleta.

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VINIFICATION: Hand picked during the last two weeks of September, Ripasso is the traditional method where the Valpolicella wine is re-macereted on the pomace from the dried Amarone grapes. The wine is aged in 500/1000 lt oak barrels for 18 months.

VINIFICATION: Hand picked during the last two weeks of September, Ripasso is the traditional method where the Valpolicella wine is re-macereted on the pomace from the dried Amarone grapes. The wine is aged in 500/1000 lt oak barrels for 18 months.

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TASTING NOTES: Softness and smoothness enhance the typical features of the whole range of red berry fruits, such as cherry and currant. It's a wine that stands out for its distinctive softness. Sweet and fruity notes come from a skillful blend.

TASTING NOTES: Softness and smoothness enhance the typical features of the whole range of red berry fruits, such as cherry and currant. It's a wine that stands out for its distinctive softness. Sweet and fruity notes come from a skillful blend.

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Minimum Alcohol by Vol. 14.5%

Minimum Alcohol by Vol. 14.5%

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NEBBIOLO D'ALBA "MANFREDI"

D.O.C. 2015

NEBBIOLO D'ALBA "MANFREDI"

D.O.C. 2015

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GRAPES: Nebbiolo di Alba

GRAPES: Nebbiolo di Alba

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VINIFICATION: The grapes are harvested only when fully matured and the vinification starts straight away when they get into the cellar. Malolactic fermentation are created in the cellar where the wine matures in big Slavonian oak barrels for 12 months – a year  aging in the bottle follows before being sold.

VINIFICATION: The grapes are harvested only when fully matured and the vinification starts straight away when they get into the cellar. Malolactic fermentation are created in the cellar where the wine matures in big Slavonian oak barrels for 12 months – a year  aging in the bottle follows before being sold.

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TASTING NOTES: Garnet red, showing red fruits, cherry and violet overtones in the nose. Well-structured and linear in the mouth, with a smooth pleasant taste.

TASTING NOTES: Garnet red, showing red fruits, cherry and violet overtones in the nose. Well-structured and linear in the mouth, with a smooth pleasant taste.

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Minimum Alcohol by Vol. 13.5%

Minimum Alcohol by Vol. 13.5%

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BAROLO "RE BACCO"

D.O.C.G. 2014

BAROLO "RE BACCO"

D.O.C.G. 2014

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GRAPES: Nebbiolo di Barolo

GRAPES: Nebbiolo di Barolo

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VINIFICTATION: It is fermented in stainless steel tanks for 30 days at a controlled temperature, between 25°C and 29°C. It is then aged in oak barrels containing 2500 litres as long as 40 months.

VINIFICTATION: It is fermented in stainless steel tanks for 30 days at a controlled temperature, between 25°C and 29°C. It is then aged in oak barrels containing 2500 litres as long as 40 months.

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TASTING NOTES: Bright crimson dark red of good clarity wine. Very reminiscent, bold and smooth tannins finish. Well Rounded, with full fruity finish. On the palate is elegant and measured, do not expect muscular, fruity bomb or wines particularly acid, but rather earthy, with tannins that give structure and persistence to a fruit.

TASTING NOTES: Bright crimson dark red of good clarity wine. Very reminiscent, bold and smooth tannins finish. Well Rounded, with full fruity finish. On the palate is elegant and measured, do not expect muscular, fruity bomb or wines particularly acid, but rather earthy, with tannins that give structure and persistence to a fruit.

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Minimum Alcohol by Vol. 14%

Minimum Alcohol by Vol. 14%

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"NOVECENTO23" ROSSO VENET0 I.G.P. 2015

"NOVECENTO23" ROSSO VENET0 I.G.P. 2015

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GRAPES: Corvina, Corvinone, Molinara, Rondinella.

GRAPES: Corvina, Corvinone, Molinara, Rondinella.

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VINIFICATION Amarone process of vilification. Aged in oak barrels for two years and at least one year in the bottle.

VINIFICATION Amarone process of vilification. Aged in oak barrels for two years and at least one year in the bottle.

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TASTING NOTES: Dark red velvet color, delicious taste of plumb fruit, red berries, very intense in pallet with full and bold finish.

TASTING NOTES: Dark red velvet color, delicious taste of plumb fruit, red berries, very intense in pallet with full and bold finish.

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Minimum Alcohol by Vol. 14%

Minimum Alcohol by Vol. 14%

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VALPOLICELLA RIPASSO "LEONE"  CLASSICO SUPERIORE

DOC 2016

VALPOLICELLA RIPASSO "LEONE"  CLASSICO SUPERIORE

DOC 2016

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GRAPES: Corvina Veronese, Rondinella, Molinara

GRAPES: Corvina Veronese, Rondinella, Molinara

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VINIFICATION Valpolicella Ripasso DOC It distinguishes itself from respect to the Valpolicella Classico because it is obtained through a very particular wine-making process, the Ripasso technique. The production of this wine consists of leaving the Valpolicella wine in direct contact with the skins of grapes, which were previously used for producing the Amarone. An aging phase is then carried out in oak barrels for at least 24 months. 

VINIFICATION Valpolicella Ripasso DOC It distinguishes itself from respect to the Valpolicella Classico because it is obtained through a very particular wine-making process, the Ripasso technique. The production of this wine consists of leaving the Valpolicella wine in direct contact with the skins of grapes, which were previously used for producing the Amarone. An aging phase is then carried out in oak barrels for at least 24 months. 

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TASTING NOTES: Wine with ruby red garnet reflections. Bouquet of red fruit, floral and with spicy notes; the taste is refined, harmonious and velvety. Wine crithics say that the Ripasso is a unique wine: it has its own distinct and defined personality, full-bodied yet at the same time captivating, soft and with an harmonious character.

TASTING NOTES: Wine with ruby red garnet reflections. Bouquet of red fruit, floral and with spicy notes; the taste is refined, harmonious and velvety. Wine crithics say that the Ripasso is a unique wine: it has its own distinct and defined personality, full-bodied yet at the same time captivating, soft and with an harmonious character.

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Minimum Alcohol by Vol. 13.5%

Minimum Alcohol by Vol. 13.5%

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ANTICO PORTICO ROSSO VENETO 

I.G.P. 2015, 2016

ANTICO PORTICO ROSSO VENETO 

I.G.P. 2015, 2016

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GRAPES: Amarone wine grapes.

GRAPES: Amarone wine grapes.

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VINIFICATION Very Amarone style vilification. Aged in oak barrels for eighteen months and at least a year in bottle.

VINIFICATION Very Amarone style vilification. Aged in oak barrels for eighteen months and at least a year in bottle.

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TASTING NOTES: Dark red velvet color, delicious taste of plumb fruit, red berries and great bold finish.

TASTING NOTES: Dark red velvet color, delicious taste of plumb fruit, red berries and great bold finish.

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Minimum Alcohol by Vol. 14%

Minimum Alcohol by Vol. 14%

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VALPOLICELLA "NERO RUBINO" D.O.C. 2018

VALPOLICELLA "NERO RUBINO" D.O.C. 2018

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GRAPES: 65% Corvina, 15% Corvinone, 10% Rondinella, 10% Oseleta.

GRAPES: 65% Corvina, 15% Corvinone, 10% Rondinella, 10% Oseleta.

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VINIFICATION: The grapes are kept for 18 moths in stainless steel vats and then in wooden barrels for six months,

VINIFICATION: The grapes are kept for 18 moths in stainless steel vats and then in wooden barrels for six months,

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TASTING NOTES: Valpolicella Nero Rubino gives off delicate perfumes of almonds and pansy. To the palate the taste is dry, soft and well-structured. It’s a harmonious and complex wine that surprises for its intense and persistent perfume. The result is a ruby red wine with strong character, intense and ethereal fragrance and round and velvety taste.

TASTING NOTES: Valpolicella Nero Rubino gives off delicate perfumes of almonds and pansy. To the palate the taste is dry, soft and well-structured. It’s a harmonious and complex wine that surprises for its intense and persistent perfume. The result is a ruby red wine with strong character, intense and ethereal fragrance and round and velvety taste.

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Minimum Alcohol by Vol. 13.5%

Minimum Alcohol by Vol. 13.5%

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BARBARESCO "CORTE GIADA"

D.O.C.G. 2015


BARBARESCO "CORTE GIADA"

D.O.C.G. 2015


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GRAPES: Nebbiolo di Barbaresco

GRAPES: Nebbiolo di Barbaresco

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VINIFICTATION: It is fermented in stainless steel tanks as long as 30 days at a controlled temperature , between 25°C and 29°C. It is then aged in oak barrels containing 2500 litres as long as 28-30 months.

VINIFICTATION: It is fermented in stainless steel tanks as long as 30 days at a controlled temperature , between 25°C and 29°C. It is then aged in oak barrels containing 2500 litres as long as 28-30 months.

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TASTING NOTES: Aromas of dried cherries and rose petals are complemented by undertones of violets, licorice, vanilla, and spices. On the palate, this wine is medium-bodied and rich with flavors of tart cherries, rose petals, and hints of truffles with a long, impressive finish.

TASTING NOTES: Aromas of dried cherries and rose petals are complemented by undertones of violets, licorice, vanilla, and spices. On the palate, this wine is medium-bodied and rich with flavors of tart cherries, rose petals, and hints of truffles with a long, impressive finish.

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Minimum Alcohol by Vol. 13.5%

Minimum Alcohol by Vol. 13.5%

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NEBBIOLO D'ALBA

D.O.C. 2016

NEBBIOLO D'ALBA

D.O.C. 2016

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VINIFICATION: It is fermented in stainless steel tanks for 40 days at a controlled temperature that is between 23°C and 28°C. The nit is aged in oak barrels of 2800 litres for nearly 36 months.

VINIFICATION: It is fermented in stainless steel tanks for 40 days at a controlled temperature that is between 23°C and 28°C. The nit is aged in oak barrels of 2800 litres for nearly 36 months.

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TASTING NOTES: Bright ruby colour. Clear and softly elegant bouquet of rose and gillyflower. Intense taste with vanilla aftertaste.

TASTING NOTES: Bright ruby colour. Clear and softly elegant bouquet of rose and gillyflower. Intense taste with vanilla aftertaste.

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Minimum Alcohol by Vol. 13.5%

Minimum Alcohol by Vol. 13.5%

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PRIMITIVO "TRE FILARI" RISERVA 2018

PRIMITIVO "TRE FILARI" RISERVA 2018

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GRAPES: Primitivo

GRAPES: Primitivo

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VINIFICATION: Created by using only hand selected bunches from low-yielding vines that are trained as small trees, a system known locally as ‘Alberello Pugliese’. Fermented and aged for 24 months in stemless steel tanks, after aged-refined in oak barrels for additional 12 months. 

VINIFICATION: Created by using only hand selected bunches from low-yielding vines that are trained as small trees, a system known locally as ‘Alberello Pugliese’. Fermented and aged for 24 months in stemless steel tanks, after aged-refined in oak barrels for additional 12 months. 

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TASTING NOTES: Bouquet with explosive expression, very intense and dense mouth taste, continues to deepen with ultra-ripe spiced raspberry and blackberry fruit, as well hints of fig and vanilla. Finishes with complex of warmth and rich velvet.

TASTING NOTES: Bouquet with explosive expression, very intense and dense mouth taste, continues to deepen with ultra-ripe spiced raspberry and blackberry fruit, as well hints of fig and vanilla. Finishes with complex of warmth and rich velvet.

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Minimum alcohol by Vol. 14.5%

Minimum alcohol by Vol. 14.5%

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