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Sicilia DOC Nero d'Avola...
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Sicilia DOC Nero d'Avola...

Sherazade<br />A Sicilian red wine that surprises. Ideal as an aperitif<br /><br />Denomination: Sicilia DOC Nero d'Avola<br />Grape variety: Nero d'Avola<br />Production area: Contessa Entellina vineyards, olive groves and cellars<br /><br />Sherazade 2021, bright ruby red in colour with violet reflections, presents a fruity bouquet with hints of plum and cherry, flanked by delicate spicy notes (black pepper) and<br />floral hints (violets). On the palate, the fruity notes return pleasantly; a red wine of great softness and excellent freshness. The flattering tannin rounds off this fragrant and<br />pleasant wine.<br />At the table<br /><br />Fish soups, pizza or spaghetti with tomato sauce.<br /><br />Optimal serving temperature 15 - 16°.<br /><br />Alcohol and analytical data<br />Alcohol content: 13.73<br />Total acidity: 5.9 g/l<br />pH value: 3.38<br />
Price €14.00
Ben Ryè 2020 di pantelleria...
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Ben Ryè 2020 di pantelleria...

Ben Ryé<br />One of the world's most popular Italian sweet wines<br /><br />Name: Passito di Pantelleria DOC<br />Grape variety: Zibibbo (Moscato di Alessandria)<br />Production area: Pantelleria vineyards and wineries<br /><br />Ben Ryé 2020 has a golden colour with light amber reflections. It offers a very intense bouquet, ranging from fruity notes of apricot and candied orange peel to hints of<br />Mediterranean maquis. The fruity notes, hints of aromatic herbs and sweet honey nuances return on the palate. Intense and persistent, with an exceptional balance between<br />freshness and sweetness, Ben Ryè is a beguiling Passito di Pantelleria, one of the most popular sweet wines in the world.<br />At the table<br /><br />Caramelised roast duck, foie gras, herb cheese, biscuits and high quality chocolate.<br /><br />Optimal serving temperature 14°.<br /><br />Vinification: in steel vats at a controlled temperature; during the fermentation of the must, the destemmed and hand-picked dried grapes are gradually added. During<br />maceration, the exceptional sweetness, freshness and very personal aroma of the dried grape are released.<br /><br />Alcohol and analytical data<br />Alcohol content: 14.27<br />Total acidity: 7.5 g/l<br />pH value: 3.88<br />Residual sugar: 192 g/l<br />
Price €36.00
Marsala Dolce superiore...
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Marsala Dolce superiore...

Marsala Dolce Superiore 2017<br /><br />TYPE: Fortified Wine<br />CLASSIFICATION: DOC Marsala Superiore Dolce<br />YEAR OF FORTIFICATION: 2017<br />HARVEST: Manual harvest, from mid-September, of over-ripened grapes on the vine, to build a grape with a high and ripe sugar and polyphenol content<br />VINIFICATION: Energetic extraction forces come into play through the use of the traditional wine press to create musts loaded with colour, high dry extracts and extreme<br />marine flavour. Fermentation in cement, punctuated by continuous micro-oxygenation, which continues into post-fermentation, preparing the wine for the encounter with<br />alcohol, to initiate the first 'act of giving DOC Marsala'.<br />INNAMORATION: Encounter between wine, siphon (grape must giving DOC Marsala mutated - i.e. whose fermentation has been stopped - added with ethyl alcohol of vine<br />origin), cooked must and a small percentage of alcohol<br />AGING METHOD: 4 years. A well-balanced and pleasant Marsala, the oenological synthesis of a journey among oak woods of many shapes and sizes in the greatness of<br />the Florio Cellars<br />ALCOHOL CONTENT: 18% vol (36 PROOF)<br />SUGAR CONTENT: 108 g/l<br />ANGEL'S SHARE: 7%<br />SERVING TEMPERATURE: 14° - 16°C<br />GASTRONOMIC MATCHES: Dark chocolate<br />METHOD OF STORAGE: In a cool, not excessively humid place, protected from light<br />DURATION: Marsala that, if stored in suitable cellars, has<br />practically no time limits<br />NUMBER OF BOTTLES PRODUCED: 13.833<br />
Price €36.40
Marsala Secco superiore...
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Marsala Secco superiore...

Marsala Superiore Dry 2016<br /><br />TYPE: Fortified Wine<br />CLASSIFICATION: DOC Marsala Superiore Dry<br />YEAR OF FORTIFICATION: 2016<br />HARVEST: Manual harvesting, from mid-September onwards, of over-ripened grapes on the vine, to build a grape with a high and ripe sugar and polyphenol content<br />VINIFICATION: Energetic extraction forces come into play through the use of the traditional wine press to create musts loaded with colour, high dry extracts and extreme<br />marine flavour. Fermentation in cement, punctuated by continuous micro-oxygenation, which continues in post-fermentation, preparing the wine for the encounter with<br />alcohol, to initiate the first 'act of giving DOC Marsala'.<br />AGEING: Meeting of wine, siphon (grape must giving DOC Marsala mutated - i.e. whose fermentation has been stopped - added ethyl alcohol of vine origin), cooked must<br />and a small percentage of alcohol<br />AGING METHOD: 5 years. Marsala Superiore Secco, the fruit of a gypsy's vision of refinement, tells the multifaceted story of Cantine Florio. Four years of pilgrimage in the<br />aisles of the Baglio, in vats and barrels of different sizes<br />ALCOHOL CONTENT: 18% vol (36 PROOF)<br />SUGAR CONTENT: 36 g/l<br />ANGEL'S SHARE: 6%.<br />SERVING TEMPERATURE: 14° - 16°C<br />GASTRONOMIC MATCHES: Raw prawns with oil and lemon zest, oysters<br />METHOD OF STORAGE: In a cool, not excessively humid place, protected from the light<br />DURATION: Marsala that, if stored in suitable cellars, has practically no time limits<br />NUMBER OF BOTTLES PRODUCED: 13.833<br />
Price €36.40
Marsala Riserva superiore...
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Marsala Riserva superiore...

Marsala Superiore Riserva Semisecco 2015<br /><br />TYPE: Fortified Wine<br />CLASSIFICATION: DOC Marsala Superiore Riserva Semisecco<br />YEAR OF FORTIFICATION: 2015<br />HARVEST: Manual harvesting, from mid-September, of overripe grapes on the vine, to build a grape with a high and ripe sugar and polyphenol content<br />VINIFICATION: Energetic extraction forces come into play through the use of the traditional wine press to create musts loaded with colour, high dry extracts and extreme<br />marine flavour. Fermentation in cement, punctuated by continuous micro-oxygenation, which continues into post-fermentation, preparing the wine for the encounter with<br />alcohol, to initiate the first 'act of giving DOC Marsala'.<br />INNAMORAMENTO: Meeting between wine, siphon (grape must act to give DOC Marsala<br />muted - i.e. whose fermentation has been stopped - added with ethyl alcohol of viticultural origin), cooked must and a small percentage of alcohol<br />AGEING METHOD: 6 years. An organoleptic architecture of simple elegance gives voice to this Marsala, son of a slow ageing movement that has cradled it from barriques<br />to the 4SBG oak barrels in the Garibaldi cellar<br />ALCOHOL CONTENT: 19% vol (38 PROOF)<br />SUGAR CONTENT: 80 g/l<br />ANGEL'S SHARE: 18%.<br />SERVING TEMPERATURE: 14° - 16°C<br />GASTRONOMIC MATCHES: Blue cheeses such as gorgonzola or blue, dried fruit<br />METHOD OF STORAGE: In a cool, not excessively humid place, protected from light<br />DURATION: Marsala, which, if stored in suitable cellars, has<br />practically no time limits<br />NUMBER OF BOTTLES PRODUCED<br />3.533<br />
Price €40.60
Marsala Riserva superiore...
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Marsala Riserva superiore...

Marsala Superiore Riserva Semisecco 2007<br /><br />TYPE: Fortified wine<br />CLASSIFICATION: DOC Marsala Superiore Riserva Semisecco<br />YEAR OF FORTIFICATION: 2007<br />HARVEST: Manual harvesting, from mid-September onwards, of over-ripened grapes on the vine, to build a grape with a high and ripe sugar and polyphenol content<br />VINIFICATION: Energetic extraction forces come into play through the use of the traditional wine press to create musts loaded with colour, high dry extracts and extreme<br />marine flavour. Fermentation in cement, punctuated by continuous micro-oxygenation, which continues in post-fermentation, preparing the wine for the encounter with<br />alcohol, to initiate the first 'act of giving DOC Marsala'.<br />AGEING: Encounter between wine, siphon (grape must suitable for giving DOC Marsala mutated - i.e. whose fermentation has been stopped - added with ethyl alcohol of<br />viticultural origin) and a small percentage of alcohol<br />AGEING METHOD: 14 years. The result of a unique and punctual vision of refinement, SR0207 was born out of an urgent need for storytelling. The 9SAG barrel becomes a<br />witness to an oenological singularity, created 120 metres from the sea, in an elevation space of fourteen years<br />ALCOHOL CONTENT: 19% vol (38 PROOF)<br />SUGAR CONTENT: 90 g/l<br />ANGEL'S SHARE: 29%.<br />SERVING TEMPERATURE: 14° - 16°C<br />GASTRONOMIC MATCHES: Matured cheese, avocado salad with oil, coarse salt and lemon zest<br />METHOD OF STORAGE: In a cool, not excessively humid place, protected from light<br />DURATION: Marsala that, if stored in suitable cellars, has practically no time limits<br />NUMBER OF BOTTLES PRODUCED: 3.533<br />
Price €61.40
Marsala Vergine Riserva...
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Marsala Vergine Riserva...

Marsala Vergine Riserva 2004<br /><br />TYPE: Fortified wine<br />CLASSIFICATION: DOC Marsala Vergine Riserva<br />HARVEST: Manual harvesting, starting in mid-September, of over-ripened grapes on the vine, to build a grape with a high and ripe sugar and polyphenol content<br />VINIFICATION: Energetic extraction forces come into play through the use of the traditional wine press to create musts loaded with colour, high dry extracts and extreme<br />marine flavour. Fermentation in cement, punctuated by continuous micro-oxygenation, which continues into post-fermentation, preparing the wine for the encounter with<br />alcohol, to initiate the first 'act of giving DOC Marsala'.<br />ENJOYMENT: Encounter between wine and a small percentage of ethyl alcohol of viticultural origin<br />AGEING METHOD: 18 years. Marsala Vergine, aged in a small oak barrel for 18 years, has its roots in the Cantina Florio, 143 metres from the sea<br />ALCOHOL CONTENT: 19% vol (38 PROOF)<br />SUGAR CONTENT: 1g/l, due to the presence of residual sugar in the wine<br />ANGEL'S SHARE: 33%.<br />SERVING TEMPERATURE: 14° - 16°C<br />METHOD OF STORAGE: In a cool, not excessively humid place, protected from light<br />DURATION: Marsala that, if kept in suitable cellars, has practically no time limits<br />NUMBER OF BOTTLES PRODUCED: 2.533<br />
Price €87.80
Rosso di Montalcino 2021...
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Rosso di Montalcino 2021...

Campo ai Sassi 2021<br />Rosso di Montalcino DOC<br />Campo ai Sassi Rosso di Montalcino presents the typical characteristics of Sangiovese grown in this area, in a youthfully disengaged version. The deep soils on which<br />these vineyards are cultivated contribute to perfumed and elegant wines with a light and delicate tannic texture.<br /><br />Climatic trend<br />The 2021 season will be remembered as a dynamic vintage. After a rainy and mild winter, which had led to a slight advance in budding, temperatures dropped sharply at the<br />beginning of April, slightly slowing the growth of the buds. From May onwards, temperatures began to rise again, leading to a summer that will be remembered for both the<br />beautiful day-night temperature range and the long period of intense heat. The grapes presented themselves at harvest in a perfect state of health, thanks to the mild<br />temperatures and low humidity.<br /><br />Technical notes<br />Varietal: Sangiovese<br />Alcoholic grade: 13.5%.<br />Maturation: in oak barrels<br />Vinification and maturation<br />Once harvested, the Sangiovese grapes were fermented in temperature-controlled stainless steel tanks. During this phase, cap breaking was of fundamental importance,<br />allowing perfect extraction of the polyphenolic substances. Subsequently, the wine spent a period of maturation in the cellar, part of it in wood. Further time in bottle<br />completed its qualitative course before release for consumption.<br /><br />Tasting notes<br />Campo ai sassi 2021 has a wonderful ruby red colour. The bouquet is mainly characterised by fruity<br />fruity and floral notes. Among the fruity notes stand out the currant and morello cherry, among the floral ones certainly the violet. In the mouth it is<br />fresh, soft and persuasive. The tannin is soft. The persistence is pleasantly long.<br />
Price €17.80
Petra Toscana IGT Hebo...
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Petra Toscana IGT Hebo...

Hebo<br />Cabernet sauvignon 50%, merlot 40%, sangiovese 10%.<br />The name of an Etruscan settlement of ancient origin, Hebo recalls the historical roots of Suvereto.<br /><br />It is produced from a classic blend of Cabernet Sauvignon, Merlot and Sangiovese, vines introduced to the area by Elisa Bonaparte Baciocchi, princess of Piombino from<br />1805 and enlightened woman of wine.<br /><br />The ruby colour is bright, the aromas reveal fresh scents of sour cherries, violets and blueberries, before turning to seductive mineral hints and nuances of Mediterranean<br />scrub.<br /><br />On the palate, the wine is structured but fresh, savoury and with good momentum. The finish is pleasantly fruity, delicate in its savoury character and with gentle tannins.<br /><br />Production methodSun, wind and three complementary soils<br />The production method is rigorously aimed at defending the territorial connotation.<br /><br />The grapes are harvested in boxes, fermentation is carried out with indigenous yeasts and vinification takes place in steel tanks. The wine is aged for about a year in<br />Slavonian oak barrels and a small percentage of used barriques. Refinement in the bottle lasts 6 months.<br /><br />Alcohol: 13.5 % - Total acidity 5.6 - pH 3.65<br />
Price €14.60
Amarone Valpolicella...
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Amarone Valpolicella...

AMARONE DELLA VALPOLICELLA D.O.C.G. CLASSICO<br />RESERVE 'SERGIO ZENATO<br /><br />Amarone Riserva 'Sergio Zenato' is only made in vintages of excellence from the selection of the best Corvina, Rondinella and Oseleta grapes from the oldest vineyards<br />cultivated in Sant'Ambrogio, in the heart of Valpolicella Classica. A wine of extreme balance and suitable for long ageing.<br />Grape varieties: 80% Corvina, 10% Rondinella, 10% Oseleta and Croatina<br />Geographical location and vineyard characteristics: Sant'Ambrogio di Valpolicella, hilly area, south-east facing.<br />Average altitude of the land: 300/350 metres a.s.l.<br />Soil type: predominantly cretaceous, calcareous<br />Training system: guyot<br />Average age of vines: 20 years<br />Number of buds: 6/7 per plant<br />Yield per hectare: 80 quintals<br />Harvest time and conduction: first ten days of October Vinification: after manual harvesting and sorting into small 5 kg crates, the grapes are left to dry for about four months<br />in dry, well-ventilated drying lofts. Only in January, after the natural drying process, are the grapes pressed. This is followed by a slow fermentation for 15-20 days on the<br />skins and ageing for at least four years in large oak barrels and bottle ageing for at least one year.<br />Colour: deep ruby red, tending to garnet with age.<br />Nose: intense, fruity (cherry, morello cherry and small berries), spicy.<br />Taste: warm, full, with great structure.<br />Serving temperature: 18°C, taking care to open it at least one hour before serving.<br />Food pairings: ideal with roast game, grilled red meat and mature cheeses, but also excellent as a meditation wine.<br />
Price €107.00
Amarone Valpolicella...
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Amarone Valpolicella...

AMARONE DELLA VALPOLICELLA<br />D.O.C.G. CLASSICO<br />Our Amarone is a wine of great structure, complex, elegant, velvety. It is produced with grapes grown in the classic Valpolicella area, in the municipality of Sant'Ambrogio, a<br />land full of significance, traditions and food and wine culture.<br /><br />Grape varieties: 80% Corvina Veronese, 10% Rondinella, 10% Oseleta and Croatina<br />Geographical location and vineyard characteristics Sant'Ambrogio di Valpolicella, hilly area, with exposure to South-East and South-West.<br />Average altitude of the land: 300-350 metres a.s.l.<br />Soil type: predominantly cretaceous, calcareous, rich<br />of skeleton<br />Training system and planting density: guyot, with about 5,000 vines per hectare.<br />Average age of vines: 15/20 years<br />Harvest time and conduction: depending on the vintage, between the second half of September and the first half of October. Harvesting strictly by hand.<br />Vinification: After harvesting and careful selection, the grapes are left to rest in the drying lofts for a period of 3 to 4 months in crates, taking care to space the bunches of<br />grapes apart to encourage proper drying. The dried grapes are then pressed and macerated on the skins for 15-20 days at a temperature of 23-25°C.<br />temperature of 23-25°C. The new wine is then aged in oak barrels oak barrels for a minimum period of 36 months.<br />Colour: red tending towards garnet with ageing.<br />Nose: elegant, spicy, with hints of cherry, morello cherry, dried fruit and plum.<br />Taste: round, velvety, smooth.<br />Serving temperature: 18°C, taking care to open the bottle at least one hour beforehand.<br />Food pairings: Ideal with roasts, game and mature cheeses. mature cheeses, but also on its own.<br />
Price €49.50
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