The Macallan 12 Y.O. Double Cask<br />The MacallanScotland<br />70 cl / 43°.<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 />Macallan's Double Cask series are whiskies aged in American and European oak casks seasoned with sherry wine. Macallan's return to the age statement has been<br />enthusiastically received by consumers. This 12-year-old is fresh, citrusy and with sweet malty notes.<br /><br /><br />How to drink it: to be enjoyed neat. Recommended cocktail Rob Roy, to enhance the fruity notes that go well with vermouth<br />Focus<br /><br />On the Macallan label we find a depiction of the distillery's first location, Easter Elchies.<br />

Teroldego Rotaliano Superiore DOC Riserva<br />THE MASO<br /><br />Within the framework of Trentino oenology, Teroldego has always had a prestigious role and for this reason it is called the 'prince wine' of Trentino. No one has so far been<br />able to say anything certain about its origin. Some say that a long time ago the Teroldego, a vine variety cultivated in the Veronese area, was brought to that large nest<br />called Campo Rotaliano, others, instead, date its origins back to the hills of Sorni, while others maintain that the name Teroldego derives from the German Tiroler Gold, that<br />is, Gold of the Tyrol. What is certain is that the first entry of the name of this vine in literature dates back to the 18th century in the oenological disquisitions of Michelangelo<br />Mariani, historiographer of the Council of Trent.<br /><br />Production area: from vineyards located in the most suitable areas of Campo Rotaliano in Trentino, in the municipality of Mezzolombardo. The soil is alluvial on gravel<br />banks of the Noce torrent, shallow, tends to be loose and well drained.<br /><br />Grape varieties: 100% Teroldego, a native Trentino vine. The yield per hectare is limited to no more than 80 quintals of grapes per hectare.<br /><br />Vinification and refinement:The grapes harvested at the end of September were vinified in red at a temperature not exceeding 25°C. After fermentation, the wine was aged in<br />barriques and casks for about 24 months. Bottled in February 2018, it remains to refine for another 6 months in the bottle.<br /><br />Analytical data: -Alcohol: 13,50% vol -Total acidity: 4,80g/l -Net dry extract: 31,10g/l-Sugars: dry-Contains sulphites<br /><br />Organoleptic characteristics: extremely dense ruby red wine with violet hues. The nose presents aromatic notes of small red fruits and violets. Important, well-structured on<br />the palate, balanced and enveloping thanks to the sweet tannins. The taste has an intense aftertaste of blackberry and blueberry.<br /><br />Pairings: Roasted red meats, game and very mature cheeses.<br />Serving temperature: 16 -18°C<br />

Maso Romani Marzemino 2020<br />Trentino Superiore DOC<br /><br />The name derives from Attilio Romani, who in the 19th century bought the maso and vineyards from Odoardo Seeber. IlMaso, owned by the Romani Foundation, is<br />managed directly by CAVIT, which has been producing this historic cru for over twenty years. Since 2003, the vineyard has been the subject of a long phase of study with<br />the aim of proposing, evaluating and enhancing all the possible wine productions of Marzemino known today, safeguarding the productive complexity and biodiversity<br />resulting from the conservation of one of its historic vineyards. The result of this intense work was the creation of the new vineyard at Maso Romani in spring 2008.<br /><br />Production area: Maso Romani is located in Vallagarina in the renowned Marzemino dei Ziresi production area, in the municipality of Volano; the vineyard of about six<br />hectares is a single property surrounded by ancient walls, which delimit its perimeter. The characteristics of the Maso Romani cultivation environment have been carefully<br />described in the zoning study carried out by the Istituto Agrario di San Michele all'Adige. The soil was formed from fairly ancient alluvium, often terraced and colluviated.<br />The soil is fairly deep, with little skeleton and a loamy-clayey texture. The climate is temperate continental, with cold, dry winters and relatively cool, rainy summers. The<br />area has been divided into two parts: one dedicated to the 'historical vineyard' and the other to the experimental-demonstration vineyard. In the historic vineyard, the rooted<br />cuttings obtained from the buds of the best vines selected in the existing vineyard by F.E.M. (Edmund Mach Foundation) researchers were planted. In the experimental-<br />demonstrative vineyard all possible clones and biotypes of Marzemino available in Italy were compared, in different combinations with the main cultivated rootstocks.<br /><br />Grape varieties: exclusively Marzemino with very limited production per hectare. The training system is the unilateral Guyot with 5,050 vines per hectare.<br /><br />Vinification and refinement: After careful manual harvesting of the grapes in October, the must was fermented with its skins in stainless steel tanks at temperatures never<br />exceeding 26 °C. Maceration in contact with the skins during alcoholic fermentation lasted 8 days. After alcoholic fermentation, the wine remained in stainless steel for<br />about a year and after bottling was aged for 6 months in the bottle.<br /><br />Analytical data: -Alcohol: 13.00% vol. -Total acidity: 5.25 g/l -Secret extract: 32.0 g/l -Residual sugars: dry<br /><br />Organoleptic characteristics: dark ruby red, with violet nuances; on the nose it presents intense floral scents of violet and fruity notes of plum and red fruits, such as black<br />cherry. On the palate it is well-balanced, well-structured with a long, enveloping persistence of fruity and floral notes.<br />Pairings: Starters with cured meats, with pasta with game ragout and with white meat main courses, such as roast poultry and other typical Trentine dishes.<br />

ENERGIZING<br />Our story always leads us to the historic Old Customs Warehouse, when Giocondo, with a unique and magical ritual, used to prepare a beverage that was the ancestor of<br />coffee, for his many friends who came to visit him. He always managed, with simplicity<br />and wisdom, to blend his roasted acorns with small pieces of Ethiopian coffee. We have recreated, a unique and timeless coffee Amaro.<br /><br />HOW TO DRINK IT<br />Room temperature or chilled from the fridge (5° C). No freezer. In tasting it enhances the pleasantness of coffee combined with a bitter charge. Imagine it on hot summer<br />afternoons and convivial evenings. In blending intriguing great classics.<br />

TONICO<br />The history, the evolution, the creation of the botanical garden and the passion for our land led us to a fascinating new project. Two bitters were born that revolve around the<br />everyday life of our Rural Agricultural Society; the botanicals come from the 343/300 Martorano and 674 Bisignano plots of land.<br />For the first time, we proudly bear the family's signature on the label<br />Trombino &amp; Sons. Meraviglioso Sprito Amaro is aimed at an increasingly demanding public that has passionately embraced our way of drinking.<br /><br />HOW TO DRINK IT<br />Room temperature or chilled from the fridge (5° C) no freezer. In tasting it brings out its vegetal and bitterness. Original in blending, extraordinary in pairing with the agave<br />world.<br />

TIGNANELLO<br />Classification: Toscana IGT - Typical Geographical Indication<br />Vintage: 2019<br />Grapes: Sangiovese, Cabernet Sauvignon, Cabernet Franc<br /><br />Climate:The 2019 season in Chianti Classico was characterised by regular weather conditions, with a rather cold winter with little rainfall, and a cool and rainy early spring,<br />especially in April and May. The summer was warm, with no temperature extremes, and characterised by slightly above-average rainfall, which allowed the plants to grow<br />properly, both in terms of vegetation and bunches. Starting at the end of August and throughout September and October, the optimal climate allowed all the varieties grown<br />in the Tignanello vineyard to ripen perfectly. The grapes were harvested from the second ten days of September, beginning with the Sangiovese, until the Cabernet grapes<br />were picked on 16 October.<br /><br />Vinification and ageing: the climatic conditions of the harvest required, as usual, great care both in the vineyard during harvesting operations and in the cellar when the<br />grapes arrived, where sorting and initial processing were fundamental to achieving an optimal final result. During the fermentation process in truncated conical tanks, the<br />musts were macerated with extreme attention to the preservation of aromas, extraction of colour and management of the sweetness and elegance of the tannins. Drawing off<br />took place only after careful, daily tastings. Once the skins were separated from the wine, malolactic fermentation began in barriques to enhance the finesse and complexity<br />of the aromas. The ageing process took place in French and Hungarian oak barrels, partly new and partly second-passage, for a total period of approximately 14-16 months;<br />after an initial ageing in separate batches<br />these were assembled to complete the evolution in wood. The wine, made mainly from Sangiovese grapes and a small proportion of Cabernet Sauvignon and Cabernet<br />Franc, was aged for a further 12 months in bottle before being presented on the market.<br /><br />Alcohol content: 14% Vol.<br /><br />Historical data: Tignanello is produced exclusively from the vineyard of the same name located at Tenuta Tignanello on a 57-hectare south-west-facing site of limestone<br />origin with tuffaceous elements, at an altitude of between 350 and 400 metres above sea level. It was the first Sangiovese to be aged in barriques, the first modern red wine<br />blended with non-traditional varieties such as Cabernet, and among the first red wines in Chianti not to use white grapes. Tignanello, originally 'Chianti Classico Riserva<br />vigneto Tignanello' was first vinified from a single vineyard with the 1970 vintage, when it contained 20% Canaiolo and 5% Trebbiano and Malvasia, and was aged in small oak<br />barrels. With the 1971 vintage, it became a Tuscan table wine and was called Tignanello, and with the 1975 vintage, the white grapes were totally eliminated. Since 1982,<br />the composition has remained unchanged. Tignanello is only produced in the best vintages; it was not produced in 1972, 1973,1974, 1976, 1984, 1992 and 2002.<br /><br />Tasting notes: Tignanello 2019 has a ruby red colour. The nose is striking for its great complexity: notes of red fruit, strawberry and pomegranate, alternate with delicate<br />hints of apricot and peaches in syrup, accompanying elegant nuances of vanilla, dried flowers, chocolate and pleasant spicy sensations of nutmeg; notes of coffee, caramel<br />and Mediterranean herbs complete the bouquet. On the palate, it is enveloping and graceful, with silky, vibrant tannins that give the wine liveliness, savouriness and taste<br />persistence; the aftertaste is characterised by notes of roasted coffee and bitter cocoa.<br />

CRISTAL 2014<br /><br />A three-step climatic waltz with strong, sharp and decisive contrasts! A splendid, dry spring leading into a torrid June; a cool, rainy autumn summer; a warm, sunny and very<br />dry September... worthy of an August. The 'key' to this vintage lies in the soil and the work of the vine-growers: the chalk, which is rewarding because it drains better, in the<br />medium-low part of the hillside, has made it possible to eliminate the excess water of the summer and limit stagnation... our increasingly virtuous vine-growing practices are<br />fundamental, allowing us to go further in the search for balance in the grapes and ripening.<br />'Jean-Baptiste Lécaillon<br /><br />Golden, luminous and brilliant. Dynamic effervescence followed by an intense, perfumed bouquet of great purity. Citrus fruits and candied fruit combine with notes of harvest<br />and roasted almonds.<br />On the palate, the silky texture is amplified by a delicate effervescen perfectly integrated and deliciously elegant.<br />The purity and perfection of the ripe yellow fruits blend to the intense chalky freshness, typical of Cristal, palpable and savoury at the same time. Full-bodied and juicy on the<br />palate, defined and spiced by the partial ageing period in oak barrels.<br />Persistent and salacious in the finish.<br />

It was characterised by a three-cycle weather pattern, with sharp contrasts. After a splendid spring, dry and culminating in a torrid June, a cool and rainy summer followed;<br />September was hot, sunny and very dry. The 'key to the grape harvest' lies in the soils and the work of the winegrowers: chalk is a winner because it is more draining, and in<br />the hills it allowed excess summer water to be disposed of and the vigour to be contained. The work in the plots, with increasingly virtuous practices, allows the grapes to<br />reach balance and full maturity.<br /><br />Characteristics<br />Dosage: 8g/l<br />Grape varieties:<br />100% chardonnay 23% wood-aged wines<br /><br />NO MALOLACTIC FERMENTATION<br />Characteristics of the Cru:<br />Made exclusively from Côte des Blancs grapes.<br />CRU: Avize<br /><br />Tasting notes:<br />Brilliant gold in colour with green reflections, a soft, regular and slow perlage rises in the glass. There are pure, delicate and airy aromas with nuances of delicate flowers<br />(honeysuckle, jasmine), ripe citrus (cedar). With aeration, notes of iodine appear accompanied by warmer, sweeter notes of pastry. The palate is dense, finely spicy and<br />invigorating. The attack is fresh and energetic with citrus (orange), dried fruit and Madagascar vanilla. The bubble gently melts and gives way to a chalky freshness, revealing<br />a finish that is light and dusty at first glance, but surprises with a real final acceleration with fine tannins and spicy tones.<br />

GIULIO FERRARI FOUNDER'S RESERVE<br />Beyond all expectations. Chardonnay in purity,<br />fascinating, satisfying, evocative. A great Reserve capable of<br />win the challenge of time.<br /><br />Denomination: TRENTODOC<br />Grapes: obtained from selected Chardonnay grapes harvested in mid-September.<br />Length of maturation: over 10 years on selected yeasts of own cultivation.<br />Production area: Vineyards owned by the Lunelli family on the slopes of the mountains that frame Trento, up to 600 metres above sea level, facing south-west.<br />Alcohol content: 12.5% vol.<br /><br />TASTING NOTES:<br />Visual examination: brilliant yellow with golden reflections. The perlage is fine and persistent. Nose: bouquet of rare intensity and fragrance, in which the varietal fruitiness is<br />in perfect harmony with hints of honey, combined with notes of white chocolate, spices and citrus fruits.<br />Taste: elegant and harmonious, velvety-bodied and composite: the fragrances of acacia honey and ripe hay combine well with floral notes. The impact is noble and<br />remarkably persistent.<br />

CHIANTI CLASSICO GRAN SELEZIONE<br />A Chianti Classico Gran Selezione from the 2019 vintage, made from Sangiovese grapes grown on the first two estates Italo bought in 1973, Le Macìe and Sant'Alfonso. A<br />blend of two very different soils: rich in alberese the first and very clayey the second, just as different were the characters of the two protagonists of the film: Bud &amp; Terence,<br />strength and lightness. The choice of the Magnum format reflects Italo's philosophy, that of being together, of sharing carefree moments united by a glass of wine.<br />Typology: Chianti Classico<br />Vintage: 2019<br />Grape variety: Sangiovese 100%<br />Vineyards: Selection of grapes from the first two estates<br />purchased by Italo Zingarelli, Sant'Alfonso and Le Macìe.<br />Ageing: 18 months in 25 HL French oak casks and tonneaux<br />Quantity: 1971 Magnum<br />Wine description<br />Colour: Intense ruby red.<br />Bouquet: intense, complex and fine with notes of wild berries and a well-integrated spiciness.<br />Palate: warm with silky and elegant tannins, very balanced and rich in red fruit aromas, with a long aromatic persistence.<br />

CHIANTI CLASSICO GRAND SELECTION 2016<br />The children Fabio, Sandra and Sergio dedicate to their father Italo a Chianti Classico Gran Selezione 'dressed' as 'Lo Chiamavano Trinità...'.<br />A limited and numbered edition of 1970 Magnum, the apex of the winery's production and representing the fulfilment of a story that began 50 years ago, when he - Roman by<br />origin - fell madly in love with the hills of Castellina in Chianti.<br />Type: Chianti Classico Gran Selezione<br />Vintage: 2016<br />Grape variety: Sangiovese 100%<br />Vineyards: Selection of grapes from the first two estates<br />purchased by Italo Zingarelli, Sant'Alfonso and Le Macìe.<br />Ageing: 18 months in 25 HL French oak casks and tonneaux<br />Quantity: 1970 Magnum<br />Wine description<br />Colour: intense ruby red.<br />Bouquet: intense and fine with notes of berries and a spicy well integrated<br />Taste: warm with silky and elegant tannins, intense aromas of ripe red fruit ripe red fruit and with a long persistence<br />

CHIANTI CLASSICO RISERVA DOCG<br />ZINGARELLI FAMILY<br /><br />Grape Varieties:<br />Sangiovese 90%, Cabernet Sauvignon 5% and Colorino 5%.<br /><br />Production technique:<br />After careful selection, the grapes are vinified according to<br />according to traditional Chianti Classico methods.<br />After fermentation, the wine matures in 35hl French oak barrels for about<br />35hl French oak barrels for about two years and then<br />then refined for a minimum of three months in the bottle.<br /><br />Organoleptic characteristics:<br />Colour: ruby red tending to garnet with ageing.<br />ageing.<br />Bouquet: intense and fine, with very evident fruity scents and a pleasant spicy note.<br />and a pleasant spicy note. Taste: rich and<br />persistent, with well-integrated tannins.<br /><br />Winemaker's recommendations:<br />A wine suitable for elaborate meat and game sauces, roasts and<br />and game, roasts and mature cheeses.<br />Serve at a temperature of 16/18 °C.<br />Alcohol content: 13,5% vol.<br />