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Pecorino Emidio Pepe 2014...
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Pecorino Emidio Pepe 2014...

Emidio Pepe's Pecorino is a white wine with body and character. Very few bottles for a small masterpiece, crisp and edgy, but at the same time powerful and intense. The<br />finish is long, mineral and very drinkable.<br /><br />When you pick up your picnic basket on a beautiful sunny day, go to the park equipped with fresh buffalo mozzarella, ripe tomatoes and a few basil leaves. Don't forget to<br />bring a couple of glasses and a fresh bottle of Pecorino. For an unconventional lunch that smells of sunshine, joy and simplicity.<br /><br />Country: Italy<br />Region: Abruzzo<br />Grape variety: Pecorino<br />Soil: Medium texture clayey<br />Extension of vineyard: 0.5 ha<br />Type of planting: Row<br />Density of vines per ha 1.000<br />Average age of vineyard: 10 years<br />Average production per hectare: 60 hl<br />Vinification and refinement: Pressing with the feet on wooden vats, spontaneous fermentation in vitrified cement vats and refinement in bottles.<br />Total sulphur dioxide: 50 mg/l<br />Bottles produced: 6,500<br />
Price €103.30
Traditional Bacon Speck...
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Traditional Bacon Speck...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. In addition to this already very unusual assortment we still produce the traditional farm bacon which is produced without exception of local pigs. This is marked as a<br />rule with our fire sign belonging to company. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give<br />this one own individual character and taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br /> <br /><br /> Ingredients: Pork leg, salt, black pepper, coriander, cumin, natural flavouring. Preservative: sodium nitrite.<br /><br />Nutritional statement-Average values per 100g:<br />Energy 325kcal/1353Kj;<br />Fats: 22g, of which saturated fatty acids: 8.8g;<br />Carbohydrates: 1.7g; of which sugars: 0g;<br />Protein: 30g;<br />Salt: 5.6g.<br />Origin of meat: EU.<br />
Price €90.00
Bacon K.BERNARDI heart...
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Bacon K.BERNARDI heart...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give this one own individual character and<br />taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br />
Price €11.00
Bacon K.BERNARDI square...
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Bacon K.BERNARDI square...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. In addition to this already very unusual assortment we still produce the traditional farm bacon which is produced without exception of local pigs. This is marked as a<br />rule with our fire sign belonging to company. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give<br />this one own individual character and taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br /> <br /><br /> Ingredients: square bacon, salt, black pepper, coriander, cumin, natural flavouring. Preservative: sodium nitrite.<br />Nutritional statement-Average values per 100g: Energy 325kcal/1353Kj; Fats: 22g, of which saturated fatty acids: 8.8g;<br />Carbohydrates: 1.7g; of which sugars: 0g; Protein: 30g; Salt: 5.6g.Origin of meat: EU.<br />
Price €14.50
Bacon K.BERNARDI eight page...
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Bacon K.BERNARDI eight page...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. In addition to this already very unusual assortment we still produce the traditional farm bacon which is produced without exception of local pigs. This is marked as a<br />rule with our fire sign belonging to company. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give<br />this one own individual character and taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br /> <br /><br /> Ingredients: Pork leg, salt, black pepper, coriander, cumin, natural flavouring. Preservative: sodium nitrite.<br />Nutritional statement-Average values per 100g: Energy 325kcal/1353Kj; Fats: 22g, of which saturated fatty acids: 8.8g;<br />Carbohydrates: 1.7g; of which sugars: 0g; Protein: 30g; Salt: 5.6g.Origin of meat: EU.<br />
Price €9.90
Traditional Bacon Speck...
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Traditional Bacon Speck...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. In addition to this already very unusual assortment we still produce the traditional farm bacon which is produced without exception of local pigs. This is marked as a<br />rule with our fire sign belonging to company. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give<br />this one own individual character and taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br /> <br /><br /> Ingredients: Pork leg, salt, black pepper, coriander, cumin, natural flavouring. Preservative: sodium nitrite.<br />Nutritional statement-Average values per 100g: Energy 325kcal/1353Kj; Fats: 22g, of which saturated fatty acids: 8.8g;<br />Carbohydrates: 1.7g; of which sugars: 0g; Protein: 30g; Salt: 5.6g.Origin of meat: EU.<br />
Price €41.20
Bacon smoked K.BERNARDI...
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Bacon smoked K.BERNARDI...

<br />Raw smoked bacon - the right seasoning is essential!<br /><br />The quality of our products starts with the purchase of the raw material. Not only the origin, but also the feeding, maintenance and slaughtering are very important points.<br />The raw material we buy is processed according to the strict HACCP rules.<br /><br />Today, as in the past, we traditionally process almost all parts of the pig, such as leg, loin, shoulder, belly, shoulders and cheeks. Due to the different tissues present in the<br />various types of meat, we are able, through the use of a unique mixture of spices, to give the meat a unique and distinctive flavour and characteristics.<br /><br />Our products are distinguished by their light salting, light cold smoking and maturation times.<br />
Price €8.70
Smoked Sausages...
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Smoked Sausages...

We are pleased to offer you a packet of smoked sausages (4 pieces) approx. 280 g, a speciality of South Tyrol, produced by the butcher Bernardi Karl in Bruneck according<br />to traditional methods, following a very old recipe.<br /><br />These are the typical South Tyrolean Rohwurst (raw meat sausages). As usual, when you want to obtain a good finished product, you need first-class raw materials. The<br />right balance of fat and lean parts, as well as the sweet yet spicy aroma and a slight hint of cold smoking give our product unmistakable characteristics.<br /><br />Ingredients: beef and pork, salt, pepper, garlic, mixture of local spices.<br /><br />Production: Lightly smoked with fir wood and then dried in special dark chambers for a period of three weeks, using some natural flavourings.<br /><br />Taste: Spicy and intense, smoked.<br /><br />The product is vacuum-packed at the time of your order to ensure that it can be stored for several weeks and remains intact during transport.<br />
Price €6.80
Spumante Selection 750ml...
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Spumante Selection 750ml...

Sparkling Wine Extra Dry Selection by K.BERNARDI<br /><br />Wine type: Sparkling wine<br />Format: 0.75ml<br />Grapes: Chardonnay Musquè, Pinot Grigio, Glera<br />Serving temperature: 6-8°C<br />Storage: Store in a cool, dark place, at a maximum temperature of 18°C<br />Recommended glass: Large white wine glass<br />Colour: Bright, intense yellow<br />Perlage: Fine<br />Bouquet: Yellow fruit with hints of citrus fruit<br />Taste: Very fresh, slightly rounded but ample and persistent<br />Production area/Vineyard: Moriago della Battaglia and Vidor, flat area<br />Altitude: 120 m above sea level<br />Soil type Pebbly soil with deeper clayey layers<br />Vinification: The vinification of the different grape varieties is done separately because of the different harvest times. For the aromatic varieties there is a light maceration on<br />the skins at controlled temperature for 5 hours.<br />Sugars: 14.5 g/l<br />Total acidity: 5.6 g/l<br />Sulphur dioxide: 100 mg/l (max. permitted level for sparkling wine 235 mg/l, max. permitted level for organic sparkling wine 117 mg/l)<br />
Price €8.40
Lambrusco IGT Frizzante...
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Lambrusco IGT Frizzante...

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 />
Price €13.40
Vigna del Baffo docg...
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Vigna del Baffo docg...

THE VINEYARD<br />Location: Valdobbiadene DOCG.<br />Surface area: 7.5 hectares.<br />Soil: Hills and terraces.<br />Vines: Prosecco and small quantities of Verdiso and Bianchetta.<br />Age of vines: On average over 40 years, 2 hectares early 20th century.<br />CULTIVATION SYSTEM<br />Pruning: Double inverted with low bud load, lari a<br />espalier.<br />Fertilisation: Organic mineral.<br />Tillage: Mowing of grasses without the use of herbicides.<br />Pest control: Integrated, environmentally friendly without the use of insecticides.<br />WINE DATA SHEET<br />Name: Vigna del Baffo Prosecco Superiore extra dry.<br />Denomination: Valdobbiadene DOCG.<br />Grape variety: Prosecco in purity.<br />Vinification: White with 30% cold maceration.<br />Aging: Stainless steel.<br />Alcohol content: 11.5% vol.<br />Notes: Extra dry sparkling wine obtained from selected grapes from<br />from old vines over fifty years old, soft and complex<br />soft and complex, it expresses the peculiarities of the<br />prosecco grape variety.<br />
Price €18.80
Valdob.DOCG sup. Cartizze...
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Valdob.DOCG sup. Cartizze...

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 />Age of vines: On average over 40 years, 2 hectares early 20th century.<br />CULTIVATION SYSTEM<br />Pruning: Double inverted with low bud load, espalier pruning.<br />Fertilisation: Organic mineral.<br />Tillage: Mowing of grasses without the use of herbicides.<br />Pest control: Integrated, environmentally friendly without the use of insecticides.<br />WINE DATA SHEET<br />Name: Superiore di Cartizze dry.<br />Denomination: Valdobbiadene DOCG.<br />Grape variety: Pure Prosecco.<br />Vinification: White with 30% cold maceration.<br />Aging: Stainless steel.<br />Alcohol content: 11,5% vol.<br />Notes: Fruity sparkling wine with strong aromatic characteristics,<br />ideal as an aperitif, with fish starters, savoury pies.<br />cakes.<br />
Price €28.50
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