'Wild garlic cheese'<br /><br />CONTENTS: Raw milk, lactic acid bacteria, rennet, salt, wild garlic<br />CONSISTENCE: Smooth semi-hard cheese with broken holes<br />RIPENING TIME: approx. 5 weeks, maintained with red smear cultures<br />DESCRIPTION: Round shape, approx. 700g, F.i.T. 45-50%.<br />TASTE: Spicy, aromatic<br /><br />Origin of the milk: Italy (South Tyrol)<br /><br />Nutritional information: 100g contain:<br />Energy: 1573 kJ/380 kcal<br />Fat: 32 g<br />thereof saturated fatty acids: 22.63 g<br />Carbohydrates: 0.8 g<br />thereof sugar: 0,1 g<br />Protein: 22,1 g<br />Salt: 1.25 g<br />

Brut<br />Alto Adige - South Tyrol DOC<br />Grape variety: Pinot Bianco 30%, Chardonnay 60%,Pinot Nero 10%<br />Growing region: Medium-high hills in Überetsch and Unterland<br />Altitude: 450 - 700 m.a.s.l.<br />Soil type: Predominantly loose limestone soils, with a good clay content and a normal presence of organic substances.<br />Ripening system: pergola and trellis<br />Planting density: 3,300 - 3,500 plants per hectare for the pergola, 5,000 - 6,000 for the espalier.<br />Alcohol content: 12.50 % vol.<br /><br />Product description: the three grape varieties are vinified separately, gently pressed and fermented at a controlled temperature of 14°-16°C. The wine is aged in stainless<br />steel on the lees of the first fermentation until spring. The tirage liqueur is added to the base wine and it is bottled, sealed with crown caps and stored in the cellar at 10°-12°<br />C so that the second fermentation can begin. Once completed, the wine remains on its lees for at least 24 months before being disgorged and put on the market.<br />Organoleptic characteristics: Bright straw yellow, fine and persistent perlage, fruity scents with balanced yeast notes. On the palate, fresh, dry, very persistent and with a<br />pleasant aftertaste of dried fruits.<br />Gastronomic recommendations: Classic aperitif, good companion also with light starters and with the whole menu of simple fish dishes.<br />

Pinot noir requires cooler sites with less sun intensity and clayey conglomerate soils, which it finds on the opposite side of our valley. The MAZON and GLEN sites are<br />considered the most famous Pinot Nero sites in Italy.<br /><br />Vinification: Cold maceration for 5 days, spontaneous fermentation in French oak vats, ageing in French barriques for 12 months. Barrique for 12 months, further 12 months<br />in large oak barrels, minimum 1 year bottle ageing.<br />Alcohol:14,5 % Vol.<br />Total acidity: 5,4 g/l<br />Residual sugar: 2,1 g/l<br />Yield per hectare: 40 hl<br />Optimum age for drinking: 4-10 years<br />Method of cultivation: sustainable<br />

Pas Dosé<br />Altemasi Trentodoc<br />Grape varieties<br /><br />Chardonnay 60% and Pinot Noir 40%.<br />Vineyard area<br /><br />The slopes of the Dolomite cones, the Valle dei Laghi and the Valle di Cembra at altitudes between 450 and 600 metres.<br />Ageing on yeasts<br /><br />More than 60 months.<br />Characteristics<br /><br />Fine and continuous perlage, brilliant straw-yellow colour with marked greenish hues. Intense aroma of peach and citrus fruits, which opens to reveal slight mineral notes. In<br />the mouth, it shows decisive character, great backbone and austerity. Savoury and very persistent.<br />Pairings<br /><br />All smoked fish dishes, oysters and raw shellfish, linguine with lobster.<br />

Tancredi 2017<br />DENOMINATION: Red - Terre Siciliane IGT.<br />GRAPES: Cabernet Sauvignon, Nero d'Avola; the blend is completed with Tannat and other grapes.<br />PRODUCTION AREA: South-western Sicily, Contessa Entellina estate and surrounding areas.<br />SOILS AND CLIMATE: Altitude from 200 to 400 m above sea level; hilly terrain; clay loam soils with sub-alkaline reaction (pH from 7.5 to 7.9), rich in nutrients (potassium,<br />magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%. Mild winters; dry, windy summers with large temperature differences between day and<br />night.<br />VINEYARD: counter-espalier training with spurred cordon pruning, leaving 6 to 8 buds per plant. Plant density from 4,500 to 6,000 plants per hectare with yields of about<br />50-60 quintals/ha.<br />YEAR: Contessa Entellina recorded 555 mm of rain in 2017, which is slightly below the average* (661 mm) for this area. The rainfall was concentrated mainly in the autumn<br />and winter and therefore, in June and July, relief irrigation was carried out; the vines were thus able to complete their vegetative-productive cycle in a regular manner.<br />Temperatures, particularly between July and August, were higher than the seasonal averages, which led to an advance of 1-2 weeks in the ripening periods of all the varieties<br />grown. During this period of the summer, the good temperature fluctuations between day and night gave healthy grapes with excellent aromatic and phenolic ripening. In<br />addition, there was a drop in quantity of around 15% compared to the company average. Thanks to careful management of agronomic practices and vinification, the quality of<br />the vintage is certainly positive: ideal phenolic ripening gave fine and elegant reds. * The rainfall figures are calculated from 1 October to 30 September of the following year;<br />** The average is calculated from the 2003 harvest)<br />HARVEST: Manual harvesting in boxes with careful selection of the grapes in the vineyard. Harvesting of the grapes destined for Tancredi began in the last ten days of<br />August with the Nero d'Avola followed by the harvesting of the Tannat and Cabernet Sauvignon in the first ten days of September.<br />WINE-MAKING: On receipt at the winery, the bunches are selected on the vibrating table and then the grapes are destemmed using a latest-generation destemming<br />machine that rejects green and overripe grapes. Fermentation in stainless steel tanks with maceration on the skins for about 14 days at a temperature of 28°-30° C.<br />Maturation for 13-14 months in French oak barriques (new and second passage) and at least 14 months in bottle.<br />ANALYTICAL DATA: alcohol 13,66 % vol., total acidity: 5,5 g/l., pH: 3,65<br />TASTING NOTES (12/02/2020): With an intense ruby red colour, Tancredi 2017 combines notes of ripe red fruit (currant and plum) and balsamic (eucalyptus) with delicate<br />hints of cocoa and sweet tobacco. On the palate it has an excellent structure with important and perfectly integrated tannins; a fresh drink with a very long retro-olfactory<br />persistence.<br />LONGEVITY: over 20 years.<br />FOOD &amp; WINE: With steak, signature burgers and game; also excellent on fillet of beef with mushrooms. Can be uncorked at the moment if served in large glasses with a<br />wide mouth and good height. Excellent at 18°C.<br />WHEN YOU WISH: To live a refined sensory experience. Share your passion for elegant, long-lived wines. To live a moment of true beauty.<br />DIALOGUE WITH ART: Do you remember the Tancredi played by Alain Delon in the famous film that Visconti made from 'The Leopard' by Giuseppe Tomasi di<br />Lampedusa? This wine represents his elegance and 'revolutionary' ambition. The label features an illustration by artist Stefano Vitale who dedicated the work to Giacomo<br />Rallo, visionary captain of Donnafugata. Contessa's winery is there, in the clouds as if it were a mirage. Above right, the beloved village of Sambuca di Sicilia where some of<br />the vineyards that contribute to the Tancredi blend are located. They are all there, the places where the memory of the man and his dreams come true remains indelible.<br />FIRST VINTAGE: 1990.<br />

SALSICCIA STAGIONATA NAPOLI PICCANTE 400 g approx.<br /><br />Meat from pigs born and bred in Italy.<br />Seasoning: 2 weeks<br />Interesting persistent aromas. On tasting, the contrast between meat and chilli pepper is recomposed thanks to the paprika. Aromas<br />articulated aromas of seasoning, smoking and spices.<br />Exclusively natural smoking.<br />Completely natural flavouring according to an exclusive Levoni recipe.<br />Inedible casing, remove before consumption. After opening, store at max +4 °C and consume within a few days.<br />a few days.<br /><br />Ingredients: Italian pork (96%), sea salt, dextrose, sugar, spices, antioxidant: sodium ascorbate, natural flavouring, preservatives: potassium nitrate, sodium nitrite.<br /><br />Nutritional information and energy values per 100g of product:<br />Energy: 1583kJ<br />Fats: 29g<br />of which saturated fatty acids: 12.0g<br />Carbohydrates: 0.0g<br />of which sugars: 0.0g<br />Protein: 30.0g<br />Salt: 4.6g<br />

HUNGARY LEVONET SALAMI 300 g<br /><br />Meat from pigs born and bred in Italy.<br />Maturing: 4 weeks<br />Smoked and pleasantly balanced aroma. The mixture of spices and the smoking process enhance the flavour of the meat without covering it.<br />Delicate, exclusively natural smoking.<br />Completely natural flavouring according to an exclusive Levoni recipe.<br /><br />Ingredients: Italian pork (95%), sea salt, MILK protein, dextrose, sugar, spices, antioxidant: sodium ascorbate, preservatives: potassium nitrate, sodium nitrite.<br /><br />Average nutritional values 100g of product<br />Energy: 1851kJ/447kcal<br />Fats: 39 g<br />of which saturated fatty acids: 16 g<br />Carbohydrates: 0 g<br />of which sugars: 0 g<br />Protein: 24 g<br />Salt: 4,1 g<br />

Salsiccia stagionata romagnola LEVONI<br /><br />Meat from pigs born and bred in Italy.<br />Recipe:<br />Maturing 2 weeks<br /><br />Characteristics:<br />It releases round and delicate spicy scents in balance with the aroma of the meat. The taste is a delicate harmony with<br />elegant hints of white pepper.<br />Completely natural flavouring according to an exclusive Levoni recipe.<br /><br />Product subject to weight loss. Inedible casing, remove before consumption. After opening store at max +4 °C and consume within a few days.<br /><br />INGREDIENTS: Italian pork (96%), sea salt, dextrose, sugar, Garda Merlot PDO wine, spices, antioxidant: sodium ascorbate, preservatives: sodium nitrate.<br />preservatives: potassium nitrate, sodium nitrite.<br /><br />Average nutritional values 100g of product<br />Energy: 1805kJ/435 kcal<br />Fats: 35 g<br />of which saturated fatty acids: 14 g<br />Carbohydrates: 0 g<br />of which sugars: 0 g<br />Protein: 30 g<br />Salt: 3,7 g<br /><br />Translated with www.DeepL.com/Translator (free version)<br />

Steamed Cotechino<br /><br />Pigs born and bred in Italy - Skinless - With freshly ground spices - No added glutamate. Gluten, lactose and milk protein free.<br />Ingredients: Italian pork (57%), rind, Italian pork fat, sea salt (0.2%). antioxidant: sodium ascorbate, preservative: sodium nitrite, natural flavouring.<br /><br />Cooked before packaging, minimal weight loss during preparation.<br />Preparation tips: Fill a saucepan with water and immerse the closed bag in it. Bring to the boil. Boil for 20 minutes. Allow the liquid to drain off before serving. If the<br />aluminium bag has a hole in it, do not use the product.<br />The weight indicated includes the cooking liquid. Store in a cool, dry place.<br /><br />Average nutritional values 100g of product<br />Energy: 1433kJ/346kcal<br />Fats: 30 g<br />of which saturated fatty acids: 12 g<br />Carbohydrates: 0 g<br />of which sugars: 0 g<br />Protein: 19 g<br />Salt: 2,2 g<br />

Vin Santo<br /><br />Historical evidence tells of the existence of Vino Santo as early as the 16th century in the vicinity of Castel Toblino, and it is certain that a Vino Santo Puro was produced<br />from the Rauten vineyards in Sarche as early as 1825 (diploma Melbourne Australia 1880-1881).<br /><br />The ancient tradition, masterfully perpetrated up to the Salvetta brothers, comes back to life with the Salvetta Winery: the long and complex process leads to the birth of this<br />great meditation wine.<br /><br />Harvested late, in fact, the Nosiola bunches are left to rest in well-ventilated areas on the 'Arele', the racks on which the grapes dry naturally for several months, until they<br />are pressed during Holy Week, between March and April of the year following the harvest. The wine is then left to ferment and refine for five years in oak barrels and steel,<br />until bottling.<br /><br />The result is a sweet wine to be enjoyed at a temperature of 10 - 12 degrees, on its own or with dry desserts. The combination with blue cheeses and foie gras is<br />exceptional.<br /><br />The vintages currently being aged are those of the 2014, 2015 and 2016 harvests, while the 2009 and 2011 vintages are on sale.<br />

CHÂTEAU RIEUSSEC 1er Grand Cru Classé - Sauternes<br />Grape variety: Sémillon 90% - Sauvignon 7% - Muscadelle 3%.<br />Type of wine: white raisin wine<br />Vinification and aging: botrytized grapes - 8 weeks of harvest - fermentation in barriques - aging in new barriques 50% for 24 months<br />

CHÂTEAU LIOT<br />Sauternes<br />Grapevine: Sémillon 80% - Sauvignon 15% - Muscadelle 5%<br />Type of wine: white raisin wine<br />Vinification and aging: botrytized grapes - fermentation in barriques - aging 6 months in barriques and 8 months in stainless steel tanks<br />