Carmenere<br /><br />Coming from the oldest Carmenère vines, this wine, with an innate capacity for evolution, expresses the essence of our terroir.<br /><br />Grape varieties: 100% Carmenère<br /><br />Vinification: spontaneous fermentation in small cement vats for approximately 15 to 18 days with several daily pump-overs and délestage<br /><br />Ageing: 24 months in French oak barrels of first, second and third passage<br /><br />Ageing time: 30 years and more.<br />

CHATEAU MUSAR RED 2017<br />Chateau Musar Lebanon<br /><br />75 cl<br />Typology: Red wine<br />Country: Lebanon<br />Region: Bekaa Valley<br />Grape varieties: Cabernet Sauvignon, Carignano, Cinsault<br />Soil: Gravelly with calcareous subsoil<br />Vineyard size: 130 ha<br />Type of planting: Gobelet and double guyot<br />Density of vines per ha 1.600<br />Average age of vineyard: 40 years<br />Average production per hectare: 25 hl<br />Vinification and ageing: Destalking, maceration on the skins for 4 weeks and spontaneous fermentation and malolactic fermentation in cement vats from 60 to 300 hl.<br />Maturation on fine lees for 1 year in French oak barriques, 1 year in vitrified cement vats and 3 years in the bottle.<br />Total sulphur dioxide: 38 mg/l<br />

CHATEAU MUSAR RED 2017<br />Chateau Musar Lebanon<br /><br />75 cl<br />Typology: Red wine<br />Country: Lebanon<br />Region: Bekaa Valley<br />Grape varieties: Cabernet Sauvignon, Carignano, Cinsault<br />Soil: Gravelly with calcareous subsoil<br />Vineyard size: 130 ha<br />Type of planting: Gobelet and double guyot<br />Density of vines per ha 1.600<br />Average age of vineyard: 40 years<br />Average production per hectare: 25 hl<br />Vinification and ageing: Destalking, maceration on the skins for 4 weeks and spontaneous fermentation and malolactic fermentation in cement vats from 60 to 300 hl.<br />Maturation on fine lees for 1 year in French oak barriques, 1 year in vitrified cement vats and 3 years in the bottle.<br />Total sulphur dioxide: 38 mg/l<br />

Chartreuse MOF<br />Chartreuse France<br /><br />70 cl / 45°<br />Type: Liqueur<br />Raw material: Alcohol, herbs, spices, aromas, sugar, honey<br />Method of production: Pot Still distillation<br />Casing: Yes<br />Why it is different<br /><br />MOF Chartreuse is a bottling created in collaboration with top French sommeliers invested with the title 'Meilleur Ouvrier de France'. It is a complex and harmonious blend of<br />old Chartreuse Gialle bottled 45%vol.<br />

WHITE SALENTO IGP<br />Edda<br />Typology: White<br />Grape varieties: Predominantly Chardonnay with autochthonous white grape varieties<br />Denomination: Salento IGP<br />Cultivation: Guyot<br />Planting density: 4,500 vines per hectare<br />Production area: San Marzano (TA), Salento, Apulia. At about 100 m above sea level. The climate is characterized by a good thermal excursion between day and night.<br />Soil: Shallow and medium-fine texture<br />Harvest: August<br />Vinification: The grapes are destemmed and left in cryo-maceration for a few hours. The next step is the soft pressing of the pomace followed by a cold static decantation.<br />Alcoholic fermentation takes place in French oak barriques.<br />Aging: On the lees in French oak barriques for 4 months with weekly bâtonnage<br />Tasting notes: Straw yellow color with golden reflections; a bouquet with persuasive floral and peach scents and then delicate vanilla pervade the nose. The palate is opulent<br />in its elegance, fresh, delicate and mineral.<br />Food pairings: Appetizers, fish dishes and cheeses<br />Serve at: 12-14°C<br />

WhiskySingle Malt<br />The Balvenie Doublewood 12 Y.O.<br />Balvenie Scotland<br /><br />70 cl / 40°.<br />Type: Single Malt Scotch Whisky<br />Raw material: Barley malt<br />Method of production: Pot Still distillation<br />Ageing: Continental<br />Cask: Yes<br />Why it's different<br /><br />Balvenie Doublewood is the world's first experimentation with double ageing, first in ex-bourbon casks and finally in sherry casks. It is a sweet, smooth and enveloping<br />whisky: a 12 year old with character and great drinkability.<br />

The Balvenie Carribean Cask 14 Y.O.<br />BalvenieSchottland<br />70 cl / 43°.<br />Art: Single Malt Scotch Whisky<br />Rohmaterial: Gerstenmalz<br />Herstellungsverfahren: Pot-Still-Destillation<br />Reifung: Kontinental<br />Fass: Ja<br />Warum er anders ist<br /><br />Balvenie Caribbean Cask 14 yo ist ein besonderer Whisky in den Reihen des klassischen Balvenie: ein Single Malt, der in Ex-Rum-Fässern von den Westindischen Inseln<br />der Karibik 'gefinished' wird. Das Ergebnis ist ein Whisky, in dem die süßen Aromen des holzhaltigen Zuckerrohrdestillats par excellence hervorstechen.<br />

Climate<br />The 2021 growing season in Bolgheri was impacted by a long period of drought that lasted from June throughout September. However, unlike the 2017 vintage, winter was<br />particularly rainy which contributed to replenishing groundwater reserves in the deep soils that characterize this territory. The vines had the necessary soil moisture for the<br />entire growth cycle. Spring was cool resulting in a slight delay in bud break and flowering. Temperatures during the summer months were never excessive and ensured a<br />normal, gradual ripening phase of the fruit in each vineyard and produced berries that were whole and in perfect health. Merlot berries for Cont'Ugo began on September 8th<br />in the earlier ripening vineyards and was completed at the end of September in those late-ripening parcels.<br /><br />Vinification<br />After the grapes were hand harvested and carefully selected on sorting tables, the berries were transferred into temperature controlled stainless steel vats where alcoholic<br />fermentation and maceration on the skins took place over a period of about 20 days. Fermentation temperatures were managed based on the ripeness of the grapes: lower<br />temperatures were applied to preserve and enhance aromatic freshness while higher temperatures, up to 30 °C (86 °F), to boost extraction of phenolic compounds and<br />enhance structure. The different batches were divided according to their individual characteristics and then transferred into barriques where malolactic fermentation was<br />completed by the end of the year. The finest batches were blended and transferred back into second fill barriques for an additional 12-month period of aging, then bottled.<br />Cont'Ugo was bottled during the first half of March 2023.<br /><br />Historical Data<br />The Guado al Tasso estate is located in the small, but prestigious, Bolgheri appellation on the coast Tuscany's Upper Maremma, some 60 miles (100 kilometers) to the<br />southwest of the city of Florence. This appellation has a relatively short history (it was created in 1994) but can boast a worldwide fame as a reference point wine on the<br />international scene. The estates covers an area of about 320 hectares (790 acres) planted to vines, in a splendid plain surrounded by hills known as the Bolgheri<br />amphitheater for its particular geographical conformation. The Guado al Tasso vineyards consist principally of Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc, Petit<br />Verdot, and Vermentino grapes; this last cultivated with both with white and red varieties. They enjoy a mild climate due to the nearby presence of the Mediterranean Sea,<br />constant breezes mitigate summer heat, and the rigors of winter clear the sky and maintain a high degree of solar light and radiation. Cont'Ugo is produced exclusively from<br />Merlot grapes in order to interpret the territory of Bolgheri from a new perspective. The vineyards, situated at an altitude between 150 and 200 feet (45-60 meters) above sea<br />level on clayey-loam soils prevalently of alluvial origin, gave Cont'Ugo great depth and complexity while conserving the fragrance and richness of fruit which are typical of<br />Merlot.<br /><br />Tasting Notes<br />Cont'Ugo 2021 in intensely ruby red in color. The nose presents compelling aromas of small ripe red fruit, Marasca cherries and raspberries, together with hints of juniper<br />and moss. The palate is vibrant with excellent structure and a persistent fruity finish.<br />

A wine which tastes of Manincor; truly unique. The essence of the hills around the wine estate and the lake, full of vigour and warmth.<br /><br />Grape varieties<br />Lagrein 48 %, Merlot 35 %, Cabernet 17 %<br /><br />Location &amp; soil<br />The Manincor estate and the Panholzerhof, both sites are south-east facing overlooking the Lake of Kaltern at an altitude of 250 m above sea level; soils are rich<br />comprising sand and clay mixed with limestone gravel and other morainal deposits. These vineyards are among the warmest in all South Tyrol, pre-destined for the<br />production of great red wines.<br /><br />Vintage<br />2021 was a relatively late year. The harvest began on September 13 with Sauvignon Blanc in Lieben Aich and ended on October 20 with Cabernet Sauvignon in Manincor.<br />The ripening period in particular was char-acterised by almost perfect weather, with sunny days and clear nights where it cooled down properly. So, the year 2021 is all<br />about balance. Physiological ripeness, sugar ripeness and acidity are in an optimal balance. Ripe fruit, cool character and moderate alcohol char-acterise the vintage.<br />From end of September to mid of October we were able to harvest our Merlot, Lagrein and Cabernet Franc one after the other with perfect timing. The yield was 59 hl per<br />hectare.<br /><br />Expansion<br />Grapes from each parcel of vineyard were crushed separately and fermented in a mixture of oak and cement vats and stainless steel tanks using yeasts occurring naturally<br />in the vineyard. Skin contact lasted ten days and was rigorously controlled, during which time the cap of skins was pushed down into the fermenting liquid daily as it rose to<br />the surface in order to extract velvety, assertive but ripe tannins. Fresh fruit and elegance are the main qualities we strive for in this wine. The young wine was transferred<br />into oak barrels of varying sizes where it matured for twelve months.<br /><br />Data<br />Residual sugar: 1.2 g/l<br />Alcohol: 13 % Vol.<br />Acidity: malolactic fermentation; 5.6 g/l<br /><br />Description &amp; drinking recommendation<br />Concentrated bright ruby. A rich, seductive berry fruit and spice nose leads to a remarkably succulent, well-structured palate of white and black pepper, dark chocolate,<br />liquorice and damson with silky-textured tannins. Almost Burgundian in its drinkability.<br />Enjoy at optimum maturity from 2023 to the end of 2028.<br />Serve: just below room temperature, 60 - 64 °F<br />Delicious to accompany well-seasoned Mediterranean first courses, peppered lamb steaks and other dishes of fried or grilled red meat.<br /><br />Our claim<br />Biodynamic<br />Vegan<br />

OTELLO CECI NERODILAMBRUSCO -<br />EDITION 1813<br />Learn the rules like a professional, so you can break them like an artist. (Pablo Picasso) Otello Ceci Nerodilambrusco is the breaking of rules, it is the power of the artist. It<br />is an idea, a promise, a pact. There is the whole world of Lambrusco in this wine and its being recognised, but there are also roads little travelled by tradition that exalt the<br />rightness of Lambrusco, and it is here that the journey begins in the emotion of discovery, where depth and lightness are the ways that exalt the art of this wine.<br />TECHNICAL DATA SHEET<br />Denomination: Lambrusco Emilia I.G.T.<br />Typology: Sparkling red wine<br />Grape variety: Lambrusco<br />Harvest: end of September<br />Soil: clayey-calcareous of medium texture<br />Vinification: in red with maceration of the must on the marc for up to seven days, the alcoholic fermentation takes place in steel tanks at controlled temperature.<br />Processing: Martinotti<br />Alcohol content: 11% vol.<br />Residual sugar: 30 g/l<br />Total acidity: 6.7 g/l<br />Serving temperature: 8/10°.<br />The data are to be considered as product averages.<br /><br />SENSORY ANALYSISAppearance: Intense ruby red colour, with a rich, lively and persistent mousse.Bouquet: Intense, satisfying, sinuous. The fruity notes are reminiscent<br />of cherry and berries such as blackberry and strawberry. The floral hints of violets accompany the pleasantly spicy and mineral finish.Taste: Surprising and satisfying.<br />Pleasant balance between softness, freshness, sapidity and good tannic texture. The intense nature of the aromas is confirmed on the palate and is enhanced by the long<br />and deep finish. A promise kept: Otello Ceci is a wine that can play with countless pairings by varying the serving temperature. It is ideal for pairing with dishes that express<br />a prevalent fatness such as traditional Italian salami and cold pork meats. It goes well with well-structured pasta and risotto dishes, as well as with medium-aged cheeses or<br />grilled meats. It can also be perfectly expressed as a meditation wine.<br />

GRAPE VARIETIES. Corvina and Rondinella.<br />AREA OF PRODUCTION. Valpantena (Verona).<br />SOIL CHARACTERISTICS. Calcareous and well endowed with organic substance. Rich in potassium, calcium and magnesium.<br />TRAINING SYSTEM. Guyot and Veronese Inclined Pergola.<br />HARVEST TIME. September and October.<br />VINIFICATION. Destemming and crushing of the grapes, inoculation with selected yeasts.<br />FERMENTATION. With maceration in steel tanks at 25°C. Daily pumping over and delestage. Re-fermentation on the marc of Amarone.<br />AGING. 24 months in the cellar.<br />ORGANOLEPTIC CHARACTERISTICS. Concentrated ruby red, perfume of blackberry and blackcurrant, dried violets, black pepper, balsamic. Soft and warm, with adequate<br />tannicity.<br />PAIRINGS. Grilled meats, cold cuts and cheeses.<br />RECOMMENDED TYPICAL DISH. Polenta and soppressa.<br />IDEAL SERVING TEMPERATURE. 16°C.<br />

<br />GRAPPA LAGRINUM XO RISERVA IMPERIALE<br /><br />In 1379 the grape variety Lagrein was mentioned for the first time in a document as 'bonum Lagrinum'. It is one of the typical regional grape varieties of South Tyrol. The<br />multifaceted grappa produced from this grape variety is particularly well suited for refinement in wooden barrels.<br /><br />Renowned wineries from the Bolzano and Merano regions are the suppliers of the mash for this special distillate, which we carefully distilled in a small water bath alambic in<br />late autumn 2009. After harmonisation in stainless steel barrels, the grappa was filled into French oak barriques in autumn 2010. After 89 months of perfect storage in a<br />controlled atmosphere, the Grappa XO Riserva Imperiale has matured into a noble spirit of rare quality.<br /><br />Multi-layered, complex, with hints of dried fruit, vanilla, honey, excellent ballance and a remarkably delicate finish, this outstanding grappa presents itself like a concert for<br />the senses as a perfect pleasure for meditation. Recommended serving temperature 18°C. Recommended glass: Cognac glass.<br />50 cl 40 % vol<br />