Single Batch Irish Cream...
Ingredients: Cream (milk), sugar, ethanol, water, sodium casinate (milk), whiskey, caramel (E150a), natural flavourings, citrate.<br />
Price
€42.60
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Castello del Terriccio 2016...
CASTELLO DEL TERRICCIO 2016<br /><br />Denomination: I.G.T. Rosso Toscana (Castello del Terriccio)<br />Producer: Castello del Terriccio<br />First vintage: 2000<br />Grapes: Syrah, Petit Verdot<br />Analytical Data: 14% Vol.<br />Soil type: The soils are rich in iron minerals with the presence of stones and fossils. The perfect slope towards the Mediterranean sea, a unique reflection of the sun, a<br />gentle coastal breeze and plenty of sunlight promote a unique and exclusive ripening.<br /><br />Training system: Spurred Cordon<br />Planting density: 3,600 vines/Ha. for old vineyards; 5,600 vines/Ha. for new vineyards<br />Climatic trend: 2016 was certainly one of the most regular vintages of the last decade. Rainfall met the vines' needs punctually: abundant in March, regular in May and June,<br />important at the end of July and, finally, a warm and sunny August and mid-September. Temperatures were optimal: a mild end to the winter that had caused concern was<br />then regularised by a tenably cool spring that slowed down the development of the bunches, which then benefited from the hot but not torrid summer, with significant<br />temperature swings. Cluster growth was regular and optimal, production was good and ripening was perfect.<br /><br />Harvest period: Harvesting was strictly by hand and took place for the Syrah and Petit Verdot grapes from mid-September. After an initial selection in the vineyard when<br />harvested by hand, the grapes are carefully selected a second time on arrival at the winery on the sorting table.<br /><br />Winemaking notes: After manual selection on the sorting table, the grapes are gently destemmed and pressed, taking care not to break the skin of the berries. Alcoholic<br />fermentation takes place in stainless steel open-cap fermenters at a controlled temperature, with maceration of the grapes, for about 20 days. Daily dèlestages allowed the<br />extraction of the aromatic bouquet and the right balance<br />tannicity, with important structure that will allow long ageing.<br /><br />Ageing: The wine is aged in first and second passage French oak Tonneaux for a period of about 22 months and then blended and bottled.<br />
Price
€80.00
Tassinaia 2017 Castello del...
TASSINAIA 2017<br /><br />Denomination: I.G.T. Rosso Toscana (Tassinaia)<br />Producer: Castello del Terriccio<br />First vintage: 1992<br />Grapes: Cabernet Sauvignon, Merlot<br />Analytical data: Alcohol degree: 14.50%.<br />Soil type: The soils where the vineyards are located are characterised by various and composite morphologies with a strong presence of stones and fossils; the altitude is<br />between 100 and 300 metres above sea level, with south/south-west exposure.<br /><br />Training system: spurred cordon<br />Planting density: 5,600 vines/Ha. for old vineyards; 6,250 vines/Ha. for new vineyards<br /><br />Climatic trend: Autumn began with rain and temperatures above the seasonal norm, while December and January were very cold months with freezing day and night<br />temperatures accentuated by tramontana winds and a lack of rain. Spring was characterised by dry weather. Summer arrived as early as mid-May with temperatures above<br />the seasonal average, as did the summer months. The veraison began in mid-July and the climatic trend brought forward<br />the ripening times of the grapes. Harvesting began early (at the end of August for the Merlot grapes) and continued for the Cabernet Sauvignon grapes until the end of<br />September. Healthy, crisp and well ripened grapes resulted in musts that were not overly structured, characterised by good acidity and a higher alcohol content than in other<br />vintages. higher than in other vintages.<br /><br />Harvest period: The harvest began at the end of August and was characterised by characterised by healthy grapes and perfect veraison.<br /><br />Vinification notes: Extremely soft pressing and destemming. Fermentation in steel vats at a controlled temperature, with maceration of the grapes for about 9-12 days for the<br />Merlot and 12-15 days for the Cabernet. During fermentation subsequent pumping over and délestages.<br /><br />Ageing: Ageing takes place in separate masses for each variety, in French oak tonneaux of second and third passage for 16 months. After being blended and bottled it rests<br />a further 12 months in bottle before being marketed.<br />
Price
€32.20
Lupicaia 2016 Castello del...
LUPICAIA 2016<br /><br />Denomination: I.G.T. Rosso Toscana (Lupicaia)<br />Producer: Gian Annibale Rossi di Medelana,Vittorio Piozzo di<br />Rosignano Rossi di Medelana<br />First vintage: 1993<br />Grapes: Cabernet Sauvignon, Petit Verdot<br />Analytical data: Alcohol degree: 14.50%.<br />Soil type: The soils are rich in iron minerals with the presence of stones and fossils. Facing the Mediterranean Sea, they benefit from a unique reflection of the sun, a<br />moderate breeze from the coast and the abundance of sunlight promotes unique ripening.<br /><br />Training system: Spurred Cordon<br />Planting density: 3,600 vines/Ha for old vineyards; 5,600 vines/Ha for new vineyards<br /><br />Climatic trend: 2016 was certainly one of the most regular vintages of the last decade. Rainfall met the vines' needs punctually: abundant in March, regular in May and June,<br />important at the end of July and, finally, a warm and sunny August and mid-September. Temperatures were optimal: a mild end to the winter that had caused concern was<br />then regularised by a tenably cool spring that slowed down the development of the bunches, which then benefited from the hot but not torrid summer, with significant<br />temperature swings. Cluster growth was regular and optimal, production was good and ripening was perfect.<br /><br />Harvest period: Harvesting was strictly by hand and took place for the Petit Verdot and Cabernet Sauvignon grapes from mid-September. After an initial selection in the<br />vineyard at the time of manual harvesting, the Lupicaia grapes are carefully selected a second time on arrival at the winery on the sorting table.<br /><br />Winemaking notes: After manual selection on the sorting table, the grapes are gently destemmed and pressed, taking care not to break the skin of the berries. Meticulous<br />alcoholic fermentation takes place in our stainless steel open-cap fermenters at a controlled temperature with maceration of the grapes for about 20 days. Daily dèlestages<br />allowed the perfect extraction of the bouquet<br />aromas and the right tannic balance, with an important structure that will allow for long ageing.<br /><br />Ageing: Ageing takes place in new French oak tonneaux for a period of about 22 months followed by further ageing in bottles before release.<br />
Price
€153.80
Sliced truffle 30 g - Calugi
Sliced truffle 30 g - Calugi<br /><br />Sliced truffle in oil<br />Ingredients: extra virgin olive oil, summer truffle (Tuber aestivum Vitt.) 40%, salt, spice, flavouring.<br />Storage: once opened, store in the fridge between 0 and + 4° C and consume within a few days.<br /><br />Average nutritional values per 100 g of product:<br />Energy 1891 kJ (460 kcal)<br />Fats 49.6 g<br />of which saturated fatty acids 7.2 g<br />Carbohydrates 0.3 g<br />of which sugars 0.3 g<br />Protein 3.0 g<br />Salt 1.06 g<br />
Price
€11.80
- Out-of-Stock
Patè 180g Crostino Toscano...
Pate with chicken giblets<br /><br />The quintessential Tuscan crouton, an ancient recipe that is always present on Tuscan tables, produced by the Calugi home following the classic recipe. Obviously<br />recommended on toasted Tuscan bread.<br /><br />Ingredients: Chicken offal in varying proportions (liver and chicken hearts) 50%, extra virgin olive oil, onions, tomato pulp, wine, capers, anchovies, carrots, celery, salt,<br />spice. May contain traces of milk.<br /><br />Once opened, store in the fridge between 0 and + 4° C and consume within a few days.<br /><br />Average nutritional values per 100 g product:<br />Energy 1160kJ (281 kcal),<br />Fats 26.9 g<br />of which saturated fatty acids 7.5 g<br />Carbohydrates 1.9 g<br />of which sugars 1,9 g<br />Protein 7.8 g<br />Salt 0.96 g<br />
Price
€10.00
- Out-of-Stock
Butter Condiment with White...
Butter Condiment with White Truffle 85 g<br /><br />Butter Condiment with White Truffle<br />Ingredients: butter 94%, white truffle (Tuber borchii Vitt.) 4%, white truffle (Tuber magnatum Pico) 1%, salt, flavourings.<br />Storage: once opened, store in the fridge between 0 and + 4° C and consume within a few days.<br /><br />Average nutritional values per 100 g of product<br />Energy 2931 kJ (713 kcal)<br />Fats 78.4 g<br />of which saturated fatty acids 38.3 g<br />Carbohydrates 1.1 g<br />of which sugars 1,1 g<br />Protein 0.5 g<br />Salt 0.30 g<br />
Price
€15.00
- Out-of-Stock
Summer truffle au naturel...
Summer truffle au naturel<br />Ingredients: Summer truffle (Tuber aestivum Vitt.), truffle juice.<br />Storage: once opened, store in the fridge between 0 and + 4° C and consume within a few days.<br /><br />Average nutritional values per 100 g of product<br />Energy 132 kJ (31 kcal)<br />Fat 0.5 g<br />of which 0.1 g saturated fatty acids<br />Carbohydrates 0.7 g<br />of which sugars 0,7 g<br />Protein 6.0 g<br />Salt 0.0 g .<br />
Price
€9.60