Grape varieties: Pinot Nero/Chardonnay<br />Growing region: Medium-high hills in the Überetsch and Unterland regions<br />Altitude: 450-750 metres above sea level<br />Soil type: predominantly loose calcareous soils, with good clay content and normal occurrence of organic matter<br />Vine training system: pergola and espalier<br />Alcohol content: 12.50 % vol.<br />Serving temperature: 6-8°C<br /><br />Product description: Rosé vinification of the Pinot Nero grapes, which make up the largest part of the cuvée, with short maceration of the skins followed by soft pressing,<br />also reserved for the Chardonnay grapes, which come from areas particularly suited to sparkling wines. Fermentation takes place separately for both grape varieties at a<br />controlled temperature of 15°-16°C. After blending to form the cuvée, the tirage liqueur is added to the base wine in spring, so that the second fermentation takes place in<br />the bottle at a cellar temperature of 11°-12°C, during which the wine is left on its lees for at least 22 months before being degorgéed and put on the market.<br />Organoleptic characteristics: With a pale pink colour and peachy reflections, fine and persistent perlage, it expresses fruity notes of raspberry and sweet spices, enveloped<br />by pleasant scents of yeast. On the palate, it unfolds elegantly and dynamically with the delicate freshness and fine creaminess that lingers on the aromas of small forest<br />fruits and herbs.Gastronomic recommendationsSeductive as an aperitif, a good companion for starters with fish, especially pink ones such as salmon, crab and prawn, it<br />gives its best to the whole menu with sophisticated seafood dishes. Interesting with oriental cuisine and spicy dishes in general.<br />

Alto Adige - South Tyrol DOC<br />Grape variety: Chardonnay 60%, Pinot Nero 40%<br />Growing region: High slopes in the Überetsch and medium slopes in the Unterland<br />Altitude: 400 - 700 m. above sea level<br />Soil type: Skeleton-rich clayey limestone soils with a good proportion of organic matter<br />Ripening system: pergola and trellis<br />Plant density: 3,300 - 3,500 vines per hectare for pergola, 5,000 - 6,000 for espalier<br />Harvest date: First half of September<br />Alcohol content: 13.00 % vol.<br />Serving temperature: 6 - 8 °C<br /><br />Product descriptionThe grapes of the two varieties come from medium and high slope vineyards, whose cultivation produces an average yield of 90 quintals per hectare.<br />After harvesting, they rest at night in a cold cell, are then gently pressed and the pre-fermentation must is carefully and selectively vinified. Part of the Chardonnay (about<br />20%) is fermented and aged in barriques, while the remaining Chardonnay and Pinot Nero ferment separately in stainless steel at a controlled temperature of 14-16°C and<br />then refine on their lees until the following spring. The blending of the respective wines (Chardonnay from the wood and Chardonnay and Pinot Nero from the stainless steel)<br />then takes place before the addition of the tirage liqueur, bottling and storage in the cellar at a temperature of 10-12°C for the second fermentation and an average yeast time<br />of at least 60 months. After disgorgement, the sparkling wine refines on the bottle for a further three months before being released for sale.Organoleptic characteristicsPale<br />straw yellow colour with golden reflections, imbued with a very fine and persistent perlage. The bouquet is wide and complex, with sensual notes ranging from candied citrus<br />and ripe fruit to engaging aromas of dried fruit and spices. The palate is at once supple and vibrant, with incisive acidity and an underlying mineral note. The carbonic acid<br />sets the rhythm of the dancing aromas that oscillate between the fragrance of fruits and the sensuality of pastries.Gastronomic recommendationsThe finesse-rich bouquet,<br />the dynamic perlage and the flavour complexity make it a sparkling wine that can accompany an entire menu and is particularly effective with flavour-intensive dishes, e.g.<br />with firm-fleshed fish (pork). For example, with firm-fleshed fish (tuna or heavy fish) and/or special preparation (fried, grilled, marinated) and/or seasoned with aromatic herbs.<br />Because of its spiciness, it must be tasted with spicy oriental or South American dishes with a clear spiciness.<br />

Distillery<br />Romano Levi<br /><br />Features<br /><br />Alembic: discontinuous copper still, the only one in the world still working with direct fire for the distillation of grappa.<br /><br />Grape varieties:<br />Nebbiolo da Barbaresco Docg, Dolcetto d'Alba Doc and Barbera d'Alba Doc.<br />Origin and storage of the pomace: Neive, Barbaresco, Trezzo, Treiso and Alba. The pomace, chosen to be fresh and still dripping with must, is mixed according to an<br />ancient recipe of Serafino Levi and immediately compressed in underground pits in order to obtain a natural tanning, able to extract all the aromas and flavours of the grape.<br /><br />Vinification:<br />Ageing: for five years in classic Piedmontese barrels of about 700 litres, made of different types of wood, stored in a room with the right humidity and at a constant<br />temperature between 14 and 19 degrees C°.<br />

The distillery<br />Romano Levi's personality and genius have always contributed to the diffusion of his distillates, which are still appreciated and sought after all over the world. Luigi Veronelli<br />called him 'the Angelic Grappaiolo' and, in 1987, the New York Times did not hesitate to describe him as a 'living national treasure, the uncrowned king of Piedmontese<br />distillation'.STYLE CHARACTERISTICS VARIETIES: Nebbiolo da Barbaresco Docg<br />ORIGIN AND STORAGE OF THE VINTAGE: Neive, Barbaresco, Trezzo, Treiso and Alba. The pomace, chosen to be fresh and still dripping with must, is immediately<br />compressed in underground pits in order to obtain a natural tanning, capable of extracting all the aromas and flavours of the Nebbiolo grapes.<br />ALAMBICCO: discontinuous in copper, the only one in the world, still active with direct fire for the distillation of grappa.<br />AGING: at least 36 months in classic Piedmontese oak casks of about 700 litres, kept in a room with the right humidity and at a constant temperature between 14 and 19<br />degrees C°.<br />

Distillery<br />Romano Levi<br /><br />Features<br />Alembic: discontinuous copper still, the only one in the world still working with direct fire for the distillation of grappa.<br /><br />AGING: for five years in classic Piedmontese casks of about 700 litres, made of different types of wood, kept in a room with the right humidity and at a constant temperature<br />between 14 and 19 degrees C°.<br /><br />Grape varieties:<br />Nebbiolo da Barbaresco Docg, Dolcetto d'Alba Doc and Barbera d'Alba Doc.<br /><br />Origin and storage of pomace: Neive, Barbaresco, Trezzo, Treiso and Alba. The pomace, chosen to be fresh and still dripping with must, mixed according to an ancient<br />recipe of Serafino Levi, is immediately compressed in underground pits in order to obtain a natural tanning, able to extract all the aromas and flavours of the grape.<br />

Distillery<br />Romano Levi<br /><br />Features<br /><br />Chamomile grappa lightly aged in Acacia wood.<br /><br />Alembic: discontinuous copper still, the only one in the world still working with direct fire for the distillation of grappa.<br /><br />Grape varieties:<br />Nebbiolo da Barbaresco Docg, Dolcetto d'Alba Doc and Barbera d'Alba Doc according to an ancient recipe of Romano Levi found in diaries.<br /><br />Origin and conservation of the pomace: Neive, Barbaresco, Trezzo, Treiso and Alba. The pomace, chosen to be fresh and still dripping with must, mixed according to an<br />ancient recipe of Serafino Levi, is immediately compressed in underground pits in order to obtain a natural tanning, able to extract all the aromas and flavours of the grape.<br /><br />Vinification:<br />Ageing: in wood for six months in classic Piedmontese barrels of about 700 litres stored at a constant temperature between 14 and 19 degrees C°.<br /><br />Tasting notes:<br />Light straw colour with rich and clean aromas with typical and aromatic notes reminiscent of chamomile. Engaging on the palate with fine and persistent floral notes on the<br />finish.<br />

Domaine Tariquet<br />XO<br />Grape variety(ies) :<br />Ugni-blanc 60% Baco 40%<br />Characters :<br />The youngest of the eaux-de-vie making up this blend of typical Bas-Armagnac grape varieties has been matured in oak barrels in our cellars during<br />a minimum of 15 years old<br />Tasting commentary :<br />International reference... XO<br />Intense, candied nose, with aromas of warm bread with hints of candied fruit and toast. The palate is fresh and round, supple, witnessing a subtle marriage between the<br />vanilla of the wood and the fruit. The finish is full-bodied, it retains full scents of dried fruit and toast...<br /><br />The cigar alliance<br />by Yves Belaubre<br /><br />XO - Davidoff Milenium Blend Churchill<br />With its scents of precious wood (floral) delicately vanilla-scented, its candied and grilled nuances, its tart hint of orange peel (hint of pepper), the fragrant nose of the XO<br />expresses in elegance and measure the Tariquet taste. The skilful balance of flower, fruit, wood and spices (the cardinal points of the expression Tariquet) is all the more<br />noticeable as the power of XO is made up of restrained vigour, its mouth is supple and mellow. And the resulting pleasure for the taste buds is increased by the spirit of the<br />pleasure of contemplating this refined harmony. The cigar lover will not be jealous of so much gustatory completeness, nor of this calm blossoming of the Tariquet XO, but<br />he may give in to the temptation to challenge so much contemplative beauty and pretend to measure his response against the wilder fire of a full-bodied smoke. That's what I<br />did when I lit a Churchill Millennium Blend from Davidoff.<br /><br />The beauty of the alliance of the most exactly spiced of the great Dominican cigars and the XO is imposed through the enhanced and valorising complementarity of the<br />spices of the Millenium (grey pepper) on the mellow of the brandy; of the very roasted coffee nuances of the cigar with the candied-vanilla nuances of the Tariquet; the<br />mellow (almost buttery) of the Bas Armagnac and the drier note of the smoke...<br /><br />The refinement of the XO holds the accord and even deepens it during the cigar's evolution towards more roundness and mellowness as the tasting progresses.<br /><br />The honeyed and floral attack of the old brandy is contrasted by the peppery (grey) and toasted nuances of the cigar, which coat the palate. As the Tariquet rises, more<br />woody and vanilla, its mellow texture meets the roasted-coffee expression of the Davidoff smoke, rounding it off and then leading it towards cocoa sensations (roasted<br />beans) which one no longer knows if they are from the cigar or the XO. As a result, it is a game of correspondences that emerge on the long palate between impressions of<br />oak (moss), bark and roasted almond coming from the tobacco and the zest candied in the vanilla wood of the brandy, whose tender finish reminds me of mead. We thought<br />we were heckling the XO but it is its measured harmony that seduces the cigar, tames it, and initiates it into this marriage.<br />

Domaine Tariquet<br />VSOP<br />Grape variety(ies) :<br />Ugni-blanc 60% Baco 40%.<br />Characteristics :<br />The youngest of the eaux-de-vie making up this blend of typical Bas-Armagnac grape varieties has been aged in our cellars in oak barrels for a minimum of 7 years.<br />a minimum of 7 years<br />Tasting notes :<br />Very Superior Old Pale - VSOP<br />Beautiful amber colour. Powerful nose of prunes, lots of richness and concentration, warm bread aroma with a touch of toast and gingerbread. On aeration, superb aromas of<br />baker's oven, rancio and candied fruit appear. The palate is smooth, round, almost excessive, no sensation of alcohol, the wood is there: beautiful and vanilla. The finish is<br />full-bodied<br />with a return of macerated stone fruits.<br /><br />The cigar alliance<br />by Yves Belaubre<br /><br />Tariquet VSOP Flor de Copán Línea Puros, Churchill<br />Perhaps the most woody of Tariquet's Bas Armagnac, the VSOP offers a first fiery but not aggressive nose of toasted oak, orange jam, and slightly vanilla prune.<br />vanilla. On aeration, deep scents of rancio, pear skin and toast enchant. The delicacy of the toasting of the oak woods in which<br />Tariquet eaux de vie age and embellish in patience, is superbly translated by this woody harmony which marks the mouth with a slightly resinous and vanilla<br />and vanilla flavour. On the elegantly warm finish, the woody sensations become more toasted, almost bitter almond, on a background of honeyed resin that<br />The length of the palate unfolds, awakening greedy gingerbread sensations.<br /><br />Created in 2003, Flor de Copan's Linea Puros range now includes<br />four vitolas, all made from 100% Honduran tobacco. From the ancient Mayan region of Copan (northern Honduras), famous for its light, smooth and gently<br />The Linea Puros offers a spicy and roasted interpretation of the ancient Maya region of Copan (northern Honduras), famous for its light, smooth and slightly liquorice<br />tobaccos. The Churchill has a velvety, even brioche-like smoke, with roasted and woody aromas and beautiful nuances of bark, moss and nuts, enhanced by hints of nutmeg<br />and white pepper and more acidic touches of cardamom.<br /><br />The meeting of the VSOP and the Churchill Linea Puros also offers lovers a superb variation in taste around the woody expression - soft forest bitterness - and similar<br />almost brioche-like textures. The intense smoke, quite dense but not very fatty, awakens<br />The intense smoke, fairly dense but not very fatty, awakens honeyed impressions at the attack of the Tariquet, the acidulous spices (cardamom, nutmeg) of the smoke<br />bouncing off the fruity bitterness (orange peel) of the Armagnac.<br />of the Armagnac.<br />As the brandy rises, the Linea Puros smoke makes its spices (nutmeg, cardamom) resonate on the finely wooded vivacity of the Tariquet before melting on the long palate<br />into the tones of roasted bark, roasted nuts and liquorice (gingerbread) that characterise this alliance.<br />From resinous honey to walnut, from vanilla woodiness to cardamom, from roasted bark to liquorice, the accord carries the spicy flag of the forests. The bittersweet notes on<br />the finish are tinged with gingerbread smoke, and caramelised walnut the fruity wood of this<br />Traditional blended Armagnac, aged for 8 years.<br />To the Mousse, gingerbread, raw walnut. Toasted woody start, nuts, grey and white pepper. Slightly salty smoke, acidic touch not greasy, light roasted wood with nutmeg<br />spice and rising cardamom note, the churchill echoes its spices on the palate marked by more intensely roasted wood and reveals roasted nut flavours in the rancio of the<br />brandy.<br />On the attack, the smoke goes into the roasted nuts, exalting the woodiness of the VSOP.<br />On the long finish, the spices are enhanced (almost cardamom on the Linea, cinnamon and white pepper on the Larc).<br />The smoke enhances the gingerbread nuances of the VSOP.<br />The acidity of the smoke rebounds in the orange peel side of the VSOP.<br />The bitterness is enhanced on the finish (bitter almond and liquorice): a delicate roasted woody fusion.<br />

Bottle: 0.75 l<br />Characteristics<br />Carte Blanche is a champagne with a very traditional style due to its higher dosage, called 'demi-sec'. This style of wine-making was very popular and appreciated at the<br />end of the 19th century, particularly in certain northern European countries. Carte Blanche is therefore made from Brut Premier, to which more sugar is added at the time of<br />disgorging. The dosage gives the wine a rich, creamy and ample structure, contrasting with its freshness.<br />Grape varieties:<br />40% Pinot Noir<br />40% Chardonnay (of which 20% vinified in wood)<br />20% Meunier<br />Vinification:<br />Carte Blanche benefits from 3 years' cellar ageing, to which a 6-month rest period is added after disgorgement to perfect its maturity.<br />The dosage is 38 g/l.<br />It carries out a partial malolactic fermentation.<br />Tasting notes:<br />Carte Blanche reveals a range of sweet, ripe fruits (baked apple), intense floral notes (broom) and hints of warm, sugary almonds reminiscent of almond cream. The high<br />dosage is well balanced by both the wine's freshness and the long duration of disgorgement.<br />

BRUT PREMIER<br />Characteristics<br />Always on the borderline between aperitif wine and wine for the whole meal, Brut Premier asserts its fresh style: direct, precise and juicy at the same time.<br /><br />Brut Premier is produced each year, seeking the same balance between freshness and pleasure: it is both elegant and rich, youthful and mature, with a very particular<br />structure, on the borderline between an aperitif wine and a wine for the whole meal. Every year it is assembled and recreated with patience, starting from the strength of the<br />last vintage (the base), which must be softened, patinated and tamed with care so as never to lose its peculiarities! It is the reserve wines, aged for individual parcels for up<br />to 10 years in French oak barrels, that give Brut Premier its unmistakable character. It is a meticulous work, involving 200 to 300 different lots: the wines, the vines, the crus,<br />the vintages blend in a harmonious and delicious way so that everything changes but remains the same!<br />Grape varieties:<br />40% Pinot Noir, 40% Chardonnay of which 10% vinified in wood (oak barrels) and 20% Meunier.<br />Vinification:<br />Brut Premier benefits from an average of 3 years of ageing in the cellar, to which is added a rest period of 6 months after disgorging, to perfect its maturity.<br />The dosage is 9 g/l.<br />Tasting notes:<br />A bright yellow wine with golden hues and a very dynamic effervescence. The nose has aromas of candied citrus fruits (lemon) with notes of peel, acidulous, combined with<br />the sweetness of toasted hazelnut, acacia flowers in full bloom. The palate is rich, fluid, round and fresh. The attack is centred on juicy, direct, dense fruit, pure but<br />characterised by sweetness, prolonged by a savoury freshness that gives it a remarkable mineral precision, an elegance without excess. The sensation is delicate, fluid,<br />consistent and with a particular immediacy!<br />

Grappa FELDMARSCHALL VON FENNER Müller Thurgau<br /><br />South Tyrol DOC<br /><br />Description:<br /><br />This grappa is distilled from the best marcs of the Müller Thurgau 'Feldmarschall von Fenner'. The diverse aroma spectrum of this grape is reflected in the bouquet.<br />Unobtrusive despite its high alcohol content, this grappa captivates with a very delicate and varietal-typical bouquet as well as with a smooth body.<br /><br />Alcohol: 42.5% vol.<br />

2015<br />Compared to a rather peculiar 2014, 2015 turned out to be an almost textbook vintage. After a rainy and mild winter with only a few days of sub-zero temperatures, budding<br />took place on time during the first days of April. The spring was dry and sunny, providing ideal conditions for regular vegetative growth, culminating in rapid and complete<br />flowering at the end of May. From June onwards, water stress gradually became evident. July will be remembered as a particularly hot and dry month, with maximum<br />temperatures above 30°C every day of the month. The heat, combined with the lack of rainfall, led us to fear that ripening would come to a standstill and that the harvest<br />would have to be brought forward. Fortunately, heavy rains fell around 10 August, which not only unblocked the ripening process but also brought much cooler temperatures<br />during the final ripening phase. This cool but sunny weather continued throughout the harvest, allowing us to pick the grapes with greater ease, choosing the ideal moment<br />to pick the various blocks of the vineyard, resulting in a fresh and lively aromatic quality with a perfect degree of phenolic ripeness together with abundant but soft and silky<br />tannins. The harvest began on 29 August with the youngest vines and ended on 16 September with the last portions of 'Masseto Centrale'.<br />TASTING NOTES: The regularity of the vintage, together with the ideal temperatures during the harvest, are reflected in a classic Masseto, with a perfect balance between<br />mature and complex aromatic expression of great freshness and a rare quality of broad, silky and soft tannins. Dark and intense in colour and rich in aromas with notes of<br />fully ripe red fruits and spices, balsamic and cocoa. In the mouth it becomes sensual and rich, with great density and ample and perfectly soft tannins. The fruity notes are<br />underlined by the subtle presence of oak, ending in a fresh and vivid finish with pronounced hints of cocoa.<br />