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Mondeserto passito...
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Mondeserto passito...

THE VINEYARD<br />Position: Valdobbiadene DOCG.<br />Area: 7.5 hectares.<br />Soil: Hillside and terraces.<br />Vines: Prosecco and small quantities of Verdiso and Bianchetta.<br />VINEYARD AGE: On average over 40 years old, 2 hectares early 20th century.<br />CULTIVATION SYSTEM Pruning:<br />Double inverted with low bud load, lari a<br />espalier. Fertilisation:<br />Organic mineral. Soil tillage:<br />Mowing of grasses without the use of herbicides.<br />Pest control: Integrated, environmentally friendly without the use of insecticides.<br /><br />WINE DATA SHEET<br />Name: Mondeserto passito.<br />Grape variety: Pure Prosecco.<br />Vinification: Manual pressing.<br />Aging: 1 year in stainless steel.<br />Alcohol content: 15% vol.<br />Average production: 2500 bottles per year.<br />Notes: Obtained after 6 months of drying the grapes on a<br />on a trellis, without filtration, according to an ancient<br />raisin wine for meditation, particularly indicated<br />particularly indicated with blue cheeses and goose foie gras.<br />
Price €55.60
Cor Römigberg Cabernet SV...
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Cor Römigberg Cabernet SV...

COR RÖMIGBERG Cabernet Sauvignon<br />fun at the adventure<br /><br />In the 1980s, Alois Lageder's discussions with winemakers from all over the world, such as the legendary pioneer of American viticulture Robert Mondavi and several chateau<br />owners from Bordeaux, gave him the impetus to introduce Cabernet Sauvignon and Petit Verdot in trellis training in this vineyard, which was originally planted with the<br />Vernatsch grape. Thus, in 1986, the first larger vineyard in South Tyrol was planted in dense planting on a wire frame, which caused great discussion. This plot, which has<br />been called 'heart' (lat. Cor) since time immemorial, gives the wine its name.<br />13,5 % Vol<br />Grape varieties:Cabernet Sauvignon, Petit Verdot<br />Method of cultivation: biodynamically farmed,Demeter certified<br /><br />Origin:<br />Römigberg vineyard, located northwest of Lake Caldaro, extremely steep vineyards facing south-southeast, 250 -330 metres above sea level.<br />Stony, gravelly dolomitic limestone prevails under the heavily degraded moraine deposits from the third ice age with increased clay content.<br /><br />Description: powerful body, elegant, rich in tannins, spicy, fresh, optimal drinking age: 5-20 years; concentrated aroma, fruity aroma (cherry, cassis), spicy and floral notes;<br />cherry-red colour with ruby reflex.<br /><br />Age of the vines: 25-30 years<br />Vinification: Spontaneous maceration in wooden barrels and stainless steel tanks, partly on the whole cluster.<br />Maturation in small and large wood for several months and bottle ageing for about one year.<br />Alcohol:13,5% Vol.<br />Acidity:5,2g/<br />
Price €57.40
Kerner Grappa 700ml...
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Kerner Grappa 700ml...

Abbey of Novacella.<br /><br />Kerner Grappa<br />Alcohol content: 40%.<br />Format: 0.7l<br />Serving temperature: 12/14 °C<br />
Price €32.20
Klosterschnaps Abbagnac...
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Klosterschnaps Abbagnac...

Abbagnac Grappa is a marc brandy distilled from a mixture of selected grape skins from the Neustift monastery winery and matured for at least 6 months in oak casks.<br />Cask ageing imparts a light tobacco colour to the brandy which is characterised by a fruity-complex bouquet and an especially multifaceted spectrum of flavours.<br /><br />Alcohol content: 42 Vol. %<br />
Price €37.60
IGT Toscana I Sodi di...
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IGT Toscana I Sodi di...

I SODI DI S.NICCOLÒ Toscana IGT<br />FIRST VINTAGE 1977<br />TYPOLOGY Red wine of great structure and longevity<br />VARIETY:85% Sangioveto; 15% Malvasia Nera<br />VINEYARDSCastellina in Chianti (SI)The standard bearer of Castellare, twice in the Top 100 of Wine Spectator, repeatedly three glasses and five bunches. Pride of the<br />winery for having been able to demonstrate the greatness of Sangiovese accompanied by Malvasia Nera.<br />Tasting notes: Intense ruby red in colour and with a great concentration on the nose, thanks to the presence of ripe red fruit that brings back notes of jam, but also spices,<br />vanilla and liquorice. In the mouth the wine is characterised by a dense and elegant texture, supported by the important acidity of the Sangiovese, the tannins are absolutely<br />sweet and the finish is long and very persistent. Pairings: excellent with salami and savoury meats, with richly succulent dishes and tasty, mature cheeses. Much<br />appreciated in combination with Tuscan Pecorino and Parmigiano.<br />Municipality of production: Castellina in Chianti (SI)<br />Soil type: limestoneVineyard elevation: 430 m. a.s.l.<br />Vineyard name: Vigna S. Niccolò<br />Training system: guyot upside downPlanting density: from 2,700 (old plantings) to 6,000 (new plantings) plants per hectareYield per hectare: 40/45 QlHarvest time: mid-<br />OctoberWinemaking: in stainless steel tanks<br />Malolactic fermentation: carried out<br />Ageing: in 50% new barriques and in bottle<br />Length of ageing in barriques: from 24 to 30 months<br />
Price €82.40
Salento Primitivo IGT 750ml...
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Salento Primitivo IGT 750ml...

The id according to Freud: It is instinct and unbridled passion (the same as that used to produce this wine) without conditions, without rules, beyond space and time,<br />beyond logic and morality. It knows neither good nor evil. The Es is subject to a single principle: 'PLEASURE'.<br /><br />Wine name: Es<br />Exposure: Flat<br />Altitude: 98 Mt Slm approx.<br />Rootstock: 34 E.M.<br />Classification: Primitivo Di Manduria Doc<br />Harvest time: end of August<br />Production area: Agro Di Manduria and Sava in the province of Taranto<br />Soil: Red soil<br />Vine: Primitivo<br />Extension of vineyard: 8,50 Ha<br />Age of vineyard: About 60 years old<br />Training system: Sapling<br />Number of buds per plant: From 4 to 6<br />Planting layout: 1.40 x 1.40<br />Average yield of grapes per plant: 400 Gr.<br />Bottles: 15000 of 750 ml<br /><br />IN THE VINEYARD: Little use of chemicals, preferably using cover products to combat the main vine diseases, mowing of weeds, no irrigation and no fertilisation.<br /><br />HARVEST: Slight drying of the grapes on the vine, harvesting by hand in plastic crates with careful selection of the bunches, transport by truck with an isothermal cell.<br /><br />IN THE WINERY: Sorting table, destemming, soft crushing of the grapes, maceration in a 70 Hl stainless steel vat, skin-must contact for two to three weeks, control of the<br />temperature of the marc hair, 2 delestages per day. Pressing of the marc using a vertical hydraulic press with a stainless steel cage.<br />After racking, immediately in 50% new and 50% second-passage French oak barriques. Daily batonnage until the first racking. After about 9 months of maturation in wood,<br />the wine is bottled without the aid of clarifying agents and without tartaric precipitation and then released for consumption.<br />
Price €55.80
Salento Negramaro IGT 750ml...
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Salento Negramaro IGT 750ml...

'Jo' from mar Jonio, the sea that washes the coast of Manduria.<br />Jonico is also one of the synonyms for Negramaro, the native vine par excellence of the Greater Salento area.<br /><br />WINE NAME: Jo<br />TOPONYM NAME: Marina<br />EXPOSURE: flat<br />ALTITUDE: 15 mt asl<br />ROOTSTOCK: 157/11C.<br />CLASSIFICATION: IGT SALENTO NEGRAMARO<br />ALCOHOLIC STRENGTH: 14,5% vol.<br />TIME OF HARVEST: mid-September<br />PRODUCTION AREA: Agro di Manduria in the province of Taranto loc. San Pietro in Bevagna<br />SOIL: Red soil<br />VINE: Negramaro<br />VINEYARD EXTENSION: 1.00 Ha<br />AGE OF THE VINEYARD: About 40 years old<br />GROWING FORM: Sapling<br />NUMBER OF GROWLS PER PLANT: from 6 to 8<br />SIZE OF PLANTATION: 1,30 mt. by 1,70 mt.<br />NUMBER OF HOPES: 4500 AVERAGE GRAPE YIELD PER PLANT: 800 Gr.<br /><br />IN THE VINEYARD: Little use of chemicals, preferably using covering products to combat the main vine diseases, mowing of weeds, no fertilization.<br /><br />HARVEST: Slight withering on the plant, hand picking in plastic crates with careful selection of the bunches, transport by truck with isothermal container. IN THE WINERY:<br />sorting table, destemming, soft crushing of the grapes, maceration in 70 Hl stainless steel vats, must skin contact for three to four weeks, control of the temperature of the<br />marc cap (Max T. 23-25°C), two delestages a day, after racking 24 hours in steel to remove the lees.<br />in stainless steel to remove the coarse lees and immediately in French oak barriques 50% new 50% single passage. Pressing of the marc with a vertical hydraulic press<br />with a stainless steel cage. Daily batonnage until the first racking. After about 12 months of maturation in wood, the wine is bottled without the aid of clarifying agents,<br />without filtration and without tartaric precipitation, and after about six months of refinement it is released for consumption.<br />
Price €53.00
BISERNO 2013 750ml
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BISERNO 2013 750ml

2013<br />Under the supervision of Lodovico Antinori Biserno is our eponymous wine. A thought-provoking wine, Biserno reflects the excellent terroir and micro-climate of the coastal<br />area of the Upper Maremma. Only the finest grapes are selected for the blend, resulting in a wine of depth, intensity, complexity, longevity and elegance.<br />Estate: Tenuta di Biserno<br />Classification: Indicazione Geografica Tipica di Toscana<br />Grapes: Cabernet Franc with Merlot and Petit Verdot<br />Vineyards: Soil type is part clay, part Bolgheri conglomerate. Training is cordone speronato (spurred cordon). Density is 6,500 vines per hectare.<br />Seasonal summary 2013: A wet winter and spring resulted in good water reserves in the ground for the summer. The summer temperatures were back to 'normal' without<br />the periods of excessive heat experienced the previous few vintages. A rainfall the last week of August gave the vines a good boost and prolonged the ripening<br />process. The fine weather continued through September. All this combined gave optimum ripening conditions and a good balance between sugar ripeness, phenolic<br />ripeness and acidity.<br />Harvest: In 2013 the harvest began the second week of September and finished the second week of October. All harvesting is done by hand.<br />Vinification: Grapes are strictly sorted both before and after destemming. Fermentation takes place in stainless steel vats for 3 to 4 weeks at 28°C. 60% of<br />the wine undergoes malolactic fermentation in oak barrels, the remainder in stainless steel.<br />Ageing: The wine is aged for 15 months in 90% new French oak barriques and the rest in one year old barrels. The wine is further aged for at least 12 months in the bottle<br />before release.<br />Alcohol: 14.5%<br />Total Acidity: 4.7 g/L<br />
Price €201.40
Mackerel fillets 125g CALLIPO
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Mackerel fillets 125g CALLIPO

Callipo mackerel fillets are produced using an entirely manual process and exclusively from fresh fish. Tender and tasty, they are particularly suitable for a quick and<br />appetising second course. They are rich in Omega 3, the polyunsaturated fatty acids essential for the proper functioning of the body.<br />Denomination: FILLETS OF MACKEREL WITH OLIVE OIL<br />Net weight: 125g<br />Drained Weight: 85g<br />Ingredients:<br /><br />MACKEREL: Olive oil, Salt. Raw material may come from: EU and non-EU origin or from the FAO fishing zone indicated on the packaging.<br /><br />Preservation Method:<br />After opening store in the fridge covered with oil and consume within 3 days<br /><br />Nutritional Values: AVERAGE NUTRITIONAL VALUES PER 100g OF DRAINED PRODUCT<br />Energy in KJ: 854<br />Energy in Kcal: 204<br />Fats: 12g<br />Of which saturated fatty acids: 2.0g<br />Omega 3: 1.0g<br />Carbohydrates: 0g<br />Of which Sugars: 0g<br />Protein: 24g<br />Salt: 1,2g<br />
Price €4.30
Fillets of anches 50g CALLIPO
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Fillets of anches 50g CALLIPO

Considered the best in the world, anchovies from the Cantabrian Sea are recognised for their tasty meat and excellent organoleptic qualities.<br />They are produced and packaged by hand using traditional artisan methods.<br />Denomination: FILLETS OF ANCHES OF THE CANTABRIAN SEA IN EXTRA-VIRGIN OLIVE OIL<br />Net weight: 50g<br />Drained Weight: 29g<br />Ingredients: Anchovies 'Engraulis encrasicolus', Extra Virgin Olive Oil, Salt.<br />The raw material can come from: EU and non-EU origin or from the FAO fishing area indicated on the packaging.<br /><br />Storage Method:<br />Store in a cool and dry place. After opening store in the fridge covered with oil and consume within 4 days.<br /><br />Nutritional values: AVERAGE NUTRITIONAL VALUES PER 100g OF DRAINED PRODUCT<br />Energy in KJ: 920<br />Energy in Kcal: 220<br />Fats: 13<br />Of which saturated fatty acids: 2.4<br />Carbohydrates: 1.0g<br />Of which Sugars: 0g<br />Protein: 24g<br />Salt: 14,4g<br />
Price €7.00
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