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  • Categories: Wine
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Amarone Valpol DOC Pietro...
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Amarone Valpol DOC Pietro...

<br />Pietro Dal Cero<br />Amarone della Valpolicella Docg<br /><br />There was a time when the Dal Cero family were Veronese.<br /><br />Today Igino, Gian Franco and Anna Maria return to the eastern lands of Verona, the birthplace of their father Pietro, to whom this bottle is dedicated, to reaffirm their history<br />and savour the wind of those places.<br />They do so with a wine that is emblematic of Veronese wine production in the world, Amarone. The ruby colour is captivating for its timbre and intensity. The fruit is<br />exuberant with a pleasant black cherry that blends with notes of chocolate and sweet spices.<br />The finesse elevates the floral component and the purple rose. Balsamic notes emerge more and more convincingly, with hints of star anise and wild mint.<br />The tertiary elements are subtle and allow one to perceive pleasant notes of arabica and light tobacco. On the table it finds its maximum expression with mature cheeses,<br />long cooked meats, braised meats and game.<br />Technical data<br /><br />Grape varieties used Corvina, Corvinone, Rondinella, Croatina<br />Soil composition: calcareous, white flakes and clay<br />Training system: Simple Guyot<br />Planting scheme: 2,20 x 0,70<br />Yield per hectare: 60 quintals<br />Type of vinification: raisining in boxes for 4 months, maceration in steel with prolonged contact<br />Malolactic fermentation: carried out<br />Ageing and development: in barrique for 24 months, followed by 12 months in steel and 24 months in bottle<br />Alcohol content: 17%.<br />Total acidity: 7.5 g/L<br />Volatile acidity: 0.80 g/L<br />pH: 3.60<br />Dry extract: 40 g/L<br />
Price €76.60
Pinot Noir 2016 Riserva...
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Pinot Noir 2016 Riserva...

TYPOLOGY Red wine<br /><br />PRODUCTION AREA Rheinhessen<br /><br />GRAPE VINE Pinot Noir Spätburgunder<br /><br />SOIL TYPE Clayey and calcareous soil.<br /><br />VINIFICATION Fermentation and maceration for 14 days on the skins. Part of the juice ferments in steel tanks. Bactonage 3 times a day<br /><br />COLOUR Intense red<br /><br />PERFUME Ripe raspberry and blackberry emerge on the nose<br /><br />TASTE Complex, demanding, long lasting<br />
Price €53.40
Koonunga Hill 76 Shiraz...
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Koonunga Hill 76 Shiraz...

TYPOLOGY Red wine<br /><br />PRODUCTION AREABarossa Valley, McLaren Valley, Wrattonbully<br /><br />VINE 72% Shiraz, 28% Cabernet Sauvignon<br /><br />COLOUR Deep, bright red with purple hues<br /><br />AROMA The sweetness of cocoa leads the aromatic charge that continues with hazelnut and barley. Varieties of spices, including cinnamon, suggest the presence of<br />Shiraz, while pink pepper that of Cabernet<br /><br />TASTE Biscuit and barley flavours prevail. Black cherry, kirsch and red fruits add liveliness. Soft tannins coat the palate.<br />
Price €25.80
Smoked Deer sausages...
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Smoked Deer sausages...

We offer you here a packet 'Hirschwurzen' (smoked sausages of deer and pork meat) (4 pieces) approx. 290 gr., made from the town butcher's shop Bernardi Karl in craft<br />way after traditional recipe. 'We give to the nature the time which requires to the tyre!'<br /><br />The biggest care and cleanness in the processing are natural, constant high-class controls guarantee freshness and taste of the products.<br /><br />'Hirschwurzen' are one of the most typical raw sausage specialities of South Tirol. As usual if we think highly of a good end product, we also require here high-class raw<br />materials. The right coordination between the thin shares and fat shares of the meat, as well as the tender and aroma spicy nevertheless combined with a light cold smoke<br />mark, give to our product an unmistakeable character.<br /><br />Ingredients: 52% of deer meat, pork, beef, garlic, salt, pepper, special mixed herbs.<br /><br />Production: Easily smoked with spruce and afterwards at least 3 weeks air-dried in the dark air-conditioned maturation chamber, use of physical bowel.<br /><br />Taste: From the taste spicy with wild mark, made after traditional prescription.<br /><br />On sale the article get packed airtight. Thus we guarantee a long durability and a safe transport to you.<br />
Price €8.20
South Tyrolean deer salami...
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South Tyrolean deer salami...

We offer you here a Salami deer type approx. 190 gr., made in craft way after traditional recipe. 'We give to the nature the time which requires to the tyre!'<br /><br />The biggest care and cleanness in the processing are natural, constant high-class controls guarantee freshness and taste of the products.<br /><br />In South Tirol where the deer belongs to the home venison a well spicy deer salami may of course not be missing. Deer salamis differ from the 'Hirschwurzen' already in<br />optical regard, in the essentials, however, by special mixed herbs as well as the natural maturation in our 100-year-old natural stone cellars. After the achievement of the<br />optimum ripeness and the following removing of the bowel, we pull the product under vacuum to guarantee such an ideal cut firmness.<br /><br />Ingredients: 52% of deer meat, pork, garlic, salt, pepper, special mixed herbs.<br /><br />Production: At least 1.5 months air-dried in the dark air-conditioned maturation chamber, use of physical bowel.<br /><br />Taste: From the taste spicy with wild mark, made after traditional recipe.<br /><br />On sale the article get packed airtight. Thus we guarantee a long durability and a safe transport to you.<br />
Price €5.90
Smoked chamoix sausages...
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Smoked chamoix sausages...

We offer you here a packet 'Gamswurzen' (smoked sausages of chamois and pork meat) (4 pieces) approx. 300 gr., made in craft way after traditional recipe. 'We give to<br />the nature the time which it requires to the tyre!'<br /><br />The biggest care and cleanness in the processing are natural, constant high-class controls guarantee freshness and taste of the products.<br /><br />The Gamswurzen are one of the most typical raw sausage specialities of South Tirol. As usual if we think highly of a good end product, we also require here high-class raw<br />materials. The right coordination between the thin shares and fat shares of the meat, as well as the tender and aroma spicy nevertheless combined with a light cold smoke<br />mark, give to our product an unmistakeable character.<br /><br />Ingredients: 52% of chamois meat, pork, beef, garlic, salt, pepper, special mixed herbs.<br /><br />Production: Easily smoked with spruce and afterwards at least 3 weeks air-dried in the dark air-conditioned maturation chamber, use of physical bowel.<br /><br />Taste: From the taste spicy with wild mark, made after traditional recipe.<br /><br />On sale the articles get packed airtight. Thus we guarantee a long durability and a safe transport to you.<br />
Price €8.20
Veltliner'17 Praepositus...
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Veltliner'17 Praepositus...

PRAEPOSITUS VELTLINER GREEN<br />Alto Adige Eisacktaler DOC<br /><br />Medium golden yellow colour. Ripe apples, quince, honey and cumin. Powerful and tasty on the palate with juicy fruit and intense spices reminiscent of anise and pepper.<br /><br />Food recommendation:<br />Smoked pikeperch on Rohnen (beetroot) carpaccio.<br />Pickled salmon with chive sauce and potato rosti<br />Roast lamb stuffed with garlic<br /><br />Appellation: Alto Adige DOC<br />Grape varieties: Grüner Veltliner<br />Alcohol content: 13.5%.<br />Format: 0.75l<br />Serving temperature: 10/12 °C<br />Typology: White<br /><br />Golden yellow colour of medium intensity. Ripe apple, quince, honey and cumin on the nose. Strong and generous on the palate with a consistent fruit and intense aromas<br />that recall anise and pepper.<br />Contains sulphites.<br />
Price €23.40
Sylvaner'18 Praepositus...
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Sylvaner'18 Praepositus...

PRAEPOSITUS SYLVANER<br />Alto Adige Eisacktaler DOC<br /><br />Brilliant golden yellow with clear green highlights. Ripe pears, apricots, elderflower and coriander. Juicy with stimulating minerality and spice. Long lasting, with an elegant<br />finish.<br /><br />Food Pairing:<br />Lamb carpaccio with artichoke salad.<br />Ricotta ravioli with basil sauce<br />Guinea fowl with orange butter<br /><br />Denomination: Alto Adige DOC<br />Grape varieties: Sylvaner<br />Alcohol content: 14%.<br />Format: 0.75l<br />Serving temperature: 10/12 °C<br />Typology: White<br /><br />Clear, bright golden yellow with greenish highlights. Ripe pear, apricot, elderflower and coriander. Consistent with stimulating aromaticity and minerality. Long, elegant finish.<br />Contains sulphites.<br />
Price €23.40
Catttle ham K.BERNARDI...
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Catttle ham K.BERNARDI...

'We give to the nature the time which it needs to the tyre!'<br /><br />With the Bresaola we mean an air-dried cattle ham from Italy, from the taste a little milder and more softly than the Swiss 'Bündnerfleisch'.<br /><br />The Bresaola is better known to us as stored, raw cattle ham. To reach a well-balanced product, we use the so-called 'Weißscherzel' (girello) from the cattle leg. After a<br />brine time of 4 weeks, the bresaola is stored in our natural stone cellars at controlled temperature and air humidity. Besides, we place big value of the natural development of<br />the Potrity (=natural noble mould). The Potrity is the blossom for us and at the same time the sign for the maturity of the product. Of course this mould is removed after<br />concluded ripe process. This happens with brushes in the dry state.<br /><br />Cutting in fine slices, with thinly planed Parmesan stripes, some balm vinegar and olive oil the Breasaola is an Antipasto which searches his equals.<br /><br />Also good on a 'Brettljause' (Tyrolean plate with typical specialities like speck, smoked sausages, ecc.) the Bresaola should not be missing.<br /><br />Good appetite!<br /> <br /><br /> Ingredients: beef, salt, dextrose, natural flavours. Preservative: E250, E252. Gluten free<br /><br />Nutritional statement-Average values per 100g:<br />Energy 175kcal/705Kj;<br />Fats: 3,1g, of which saturated fatty acids: 1.6g;<br />Carbohydrates: &lt;0,5g; of which sugars: 0g;<br />Protein: 34,2g;<br />Salt: 3,6g.<br />Origin of meat: Italy.<br />
Price €17.00
South Tyrolean venison raw...
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South Tyrolean venison raw...

'We give to the nature the time which it needs to the tyre!'<br /><br />With our venison raw ham we are very severe in the choice of the raw materials and the time in which the animals are shot. Also here we use the noble parts of the leg<br />which are pressed during the brine phase, because the deer meat with the fine fraying would not allow the complete salt or spice admission otherwise. The next short and<br />very gentle smoking-process serves above all to state a balance between the natural wild aroma and our salt-herbal mixture with juniper berries and bay leaf in a unique<br />mark of perfume.<br /><br />The preservation of the natural condition of the essence oils of the berries and herbs is to us a priority concern. We reach the desired cut firmness by the final storage in the<br />natural stone cellar with controlled temperature, air humidity and aerial circulation.<br /><br />Cut the vension raw ham in fine slices, with thinly planed Parmesan stripes, some balm vinegar and olive oil and this ham will be an Antipasto which searches its equals.<br /><br />The Venison raw ham should not be missing on a good tyrolean 'Brettljause'.<br />
Price €13.90
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