Wines

May 27
0

Sassabruna Maremma Toscana DOC

By | | No Comments

APPELLATION
Maremma Toscana DOC

PRODUCTION AREA
District of Roccastrada, Maremma Toscana

GRAPES
80% Sangiovese, 10% Merlot, 10% Syrah

SERVING TEMPERATURE
Serve at about 16° – 18° C. (61° – 64° F.).

ALCOHOL CONTENT
13,5% vol.

AVAILABLE SIZES
750 ml – 1500 ml – 3000 ml

VINIFICATION AND AGEING
The must obtained from grapes harvested when fully ripe is vinified in vertical fermenting devices for about 20 days at a temperature of 28° C. (82° F.), followed by malolactic fermentation. Afterward, the wine ages in 350-liter (92 gallons) French oak barrels for 12 months, followed by further fining of four months in the bottle.

TASTING NOTES
colour: highly intense ruby red.
bouquet: rich and complex with up-front notes of ripe red fruit and wild berries accompanied by scents of spices and licorice.
flavour: full-bodied and encompassing, with a persistent and slightly spicy finish.

FOOD PAIRINGS
This full-bodied wine combines superbly with dishes of the Tuscan tradition: pappardelle con sugo di cinghiale (wide noodles with wild boar sauce), bistecca fiorentina (grilled steak), roast game and hard savoury cheeses

May 27
0

Le Focaie Maremma Toscana DOC

By | | No Comments

APPELLATION
Maremma Toscana DOC

PRODUCTION AREA
District of Roccastrada, Maremma Toscana

GRAPES
90% Sangiovese, 10% other varieties of the Estate

SERVING TEMPERATURE
Served at around 16-18° C. (60-64° F).

ALCOHOL CONTENT
13,5% vol.

AVAILABLE SIZES
750 ml – 1500 ml – 3000 ml

VINIFICATION AND AGEING
The must, pressed from fully ripe grapes, is vinified in vertical fermenting devices for about 10 days at a temperature of 28°C (82.4° F). Malolactic fermentation follows, after which the wine is racked into hectoliter (1,579 gallon) french oak barrels to mature.

TASTING NOTES
colour: intense ruby red, with violet shadings.
bouquet: intense and full, the flavor offers pleasant scents of violets, cherries and wild berries.
flavour: with a good structure but pleasantly fresh and with a soft and persistent finish.

FOOD PAIRINGS
A harmonious wine that accompanies preserved meats of the Tuscan tradition, savory introductory dishes, grilled red meats and moderately aged Pecorini cheeses.

May 27
0

Imperiale Dry Gin

By | | No Comments

TYPE
Dry gin distilled

PRODUCTION
Separately distilled botanicals are added to an alcoholic base made from wheat and flavoured with juniper. Each botanical is treated and distilled in a specific way to maintain the aromatic qualities of each individual plant. The distillate remains in stainless steel tanks for about 20 days and is then bottled.

BOTTLING AND PACKAGING
Manual

ALCOHOL CONTENT
43% vol. 

BOTTLES
Numbered

BOTANICALS
6 botanicals consisting of naturally-growing plants that give the gin the most authentic aromas and flavours of the territory:
juniper: distillate obtained from the infusion of juniper berries in alcohol; the berries inside the still are bruised, not ground. Duration of infusion: 3 days.
elderberry flowers: after creating the infusion, the solid part is pressed and separated and then distilled.
curcuma zedoaria: dry-processed, infused for 20 days, pressed and then the infusion is distilled.
chamomile: dry-processed, infused for 20 days, pressed and then the infusion is distilled.
rosemary: dry-processed, infused for 20 days, pressed and then the infusion is distilled.
bergamot: only the natural essential oil obtained from fresh Calabrian bergamot fruit is used; the peel is infused in alcohol.

May 27
0

Calasole Maremma Toscana DOC

By | | No Comments

APPELLATION
Maremma Toscana DOC

PRODUCTION AREA
District of Roccastrada, Maremma Toscana

GRAPES
100% Vermentino

SERVING TEMPERATURE
Serve at 10° – 12° C (50° – 54° F).

ALCOHOL CONTENT
13% vol.

AVAILABLE SIZES
750 ml

VINIFICATION AND AGEING
The grapes were picked by hand at the beginning of September and then undergo a soft pressing. Fermentation takes place in stainless steel tanks at 18° – 22° C (64.4° – 71.6° F). The wine remaines on its fine lees for six months before being bottled.

TASTING NOTES
colour: brilliant straw-yellow.
bouquet: white flowers, with spicy notes and hints of just barely ripe fruit.
flavour: substantial yet fresh, with citrus hints and almondy notes.

FOOD PAIRINGS
Excellent as an aperitif, due to its freshness. It goes well with first courses with fish or vegetable, seafood, shrimps and fish cooked in salt.

May 27
0

Astraio Maremma Toscana DOC

By | | No Comments

APPELLATION
Maremma Toscana DOC

PRODUCTION AREA
District of Roccastrada, Maremma Toscana

GRAPES
100% Viognier

SERVING TEMPERATURE
Serve at 10° – 12° C. (50° – 54° F.)

ALCOHOL CONTENT
13% vol.

AVAILABLE SIZES
750 ml

VINIFICATION AND AGEING
The grapes are gently de-stemmed and delicately pressed. Must ferments at a controlled temperature of around 18° C in order to safeguard the fruitiness and the very best organoleptic characteristics of the wine.

TASTING NOTES
colour: straw yellow with greenish hues.
bouquet: an all-encompassing nose with clear hints acacia and juniper flowers, litchis and white peach fruits.
flavour: fragrant and well-structured, delicately aromatic with a pleasant sapid, mineral touch.

FOOD PAIRINGS
This fresh, sapid wine makes it ideal with vegetable-based pasta and rice dishes, seafood sautes, fish crudities, boiled octopus or lobster dressed with extra-virgin olive oil.

May 27
0

Syrah Sicilia DOC

By | | No Comments

APPELLATION
Sicilia DOC

PRODUCTION AREA
Butera, central-southern Sicily

GRAPES
100% Syrah

SERVING TEMPERATURE
16° – 18° C

ALCOHOL CONTENT
14% vol.

AVAILABLE SIZES
750 ml – 1500 ml

VINIFICATION AND AGEING
Fermentation is carried out at a temperature of 28-30°C and lasts for about 8 days. The wine ages for 12 months in 60 hl Slavonian barrels, followed by a further period of ageing in the bottle.

TASTING NOTES
colour: bright and very intense ruby red.
bouquet: broad and persistent bouquet with pleasant notes of morello cherry, fruit and sweet spices.
flavour: rich, enveloping and with a robust structure, distinct sensations of pleasant fruitiness, sustained by a long and soothing finish on the palate.

FOOD PAIRINGS
Ideal with savoury stuffed pasta, pasta served with spicy sauces and hare ragout, stews and game braised in wine. Equally excellent with mature pecorino or marbled cheeses.

May 27
0

Symposio Terre Siciliane IGT

By | | No Comments

APPELLATION
Terre Siciliane IGT

PRODUCTION AREA
Butera, central-southern Sicily

GRAPES
65% Cabernet Sauvignon 30% Merlot 5% Petit Verdot

SERVING TEMPERATURE
16° – 18° C

ALCOHOL CONTENT
14% vol.

AVAILABLE SIZES
750 ml – 1500 ml

VINIFICATION AND AGEING
The grapes are harvested manually in crates in different periods, depending on the degree of ripeness of each vine and according to the vintage, with selection of the best bunches. Fermentation takes place separately for each grape variety in stainless steel at a controlled temperature, with a 30-day maceration period. Malolactic fermentation follows immediately after racking, leading to the composition of the blend. Ageing lasts for 18 months and is carried out 60% in 30 and 60 hl Slavonian oak barrels, while the remaining 40% is aged in 350-litre tonneaux, first, second and third use. A further period of bottle aging follows. 

TASTING NOTES
colour: dense ruby red in colour.
bouquet: the nose opens with hints of small berries such as blueberry, and chocolate followed by spices and a fresh balsamic note.
flavour: on the palate reveals an irrepressible structure, followed by a good degree of acidity and smooth tannins.

FOOD PAIRINGS
A classy wine that can readily pair with refined meat dishes or typically Sicilian cuisine such as Pasta alla Norma or Farsumagru.

May 27
0

Surya Rosso Terre Siciliane IGT

By | | No Comments

APPELLATION
Terre Siciliane IGT

APPELLATION
Butera, central-southern Sicily

GRAPES
Nero d’Avola and Merlot

GRAPES
16° – 18° C

ALCOHOL CONTENT
14% vol.

AVAILABLE SIZES
750 ml

VINIFICATION AND AGEING
Nero d’Avola and Merlot grapes, vinified seperately, are fermented in stainless steel for two weeks at 26-30°C. After being blended, the wine ages for 12 months in 60 hl Slavonian oak barrels, followed by a further period of ageing in the bottle. 

TASTING NOTES
colour: intense ruby red with garnet shades.
bouquet: intense and ample bouquet, which opens with pleasant hints of small berries, followed by notes of Mediterranean maquis and spices.
flavour: with a considerable structure, it is pleasantly fresh with a soft and lingering finish that recalls the fruit.

FOOD PAIRINGS
Excellent with flavoursome dishes, with grilled white and red meats, ideal with roast lamb and medium-matured cheeses.

May 27
0

Surya Bianco Terre Siciliane IGT

By | | No Comments

APPELLATION
Terre Siciliane IGT

PRODUCTION AREA
Butera, central-southern Sicily

GRAPES
Insolia and Chardonnay

SERVING TEMPERATURE 
12° C

ALCOHOL CONTENT
12,5% vol.

AVAILABLE SIZES
750 ml

VINIFICATION AND AGEING
 After being harvested with the right degree of ripeness, the grapes are subjected to soft and gentle pressing. The musts of Insolia and Chardonnay ferment separately in stainless steel at a controlled temperature and remain on the lees for 6 months. After blending, the wine is refined for a few months in the bottle.

TASTING NOTES
colour: straw-yellow with light golden reflections.
bouquet: broad bouquet, with hints of white flowers and exotic fruit.
flavour: harmonious, with the right balance between acidity and structure.

FOOD PAIRINGS
Perfect with appetizers and delicate first courses made with vegetables or fish, excellent with braised mullet.

May 27
0

Serò Insolia Sicilia DOC

By | | No Comments

APPELLATION
Sicilia DOC

PRODUCTION AREA
Butera, central-southern Sicily

GRAPES
100% Insolia

SERVING TEMPERATURE
10° – 12° C

ALCOHOL CONTENT 
13% vol.

AVAILABLE SIZES
750 ml

VINIFICATION AND AGEING
The best bunches of Insolia from limestone-rich vineyards 350 metres above sea level, are harvested in the first light of dawn and kept in refrigerated cells for 3 days, in order to keep intact the entire aromatic spectrum of the vine. Soft pressing followed by fermentation in wood (50%) and in steel (50%). The wine stays on all the lees with weekly battonage for about 8 months, and is then blended. Subsequent ageing in bottle for another 6-8 months.

TASTING NOTES
colour: golden straw yellow, light and bright, with light green reflections.
bouquet: broad and sophisticated bouquet, with notes of minerals and flowers (broom), accompanied by hints of apricot and pear. Closes with a slight menthol-like balsamic note and spices such as white pepper.
flavour: fresh, intense and with good persistence. A surprising finish with marked minerality, which was already pre-announced on the nose.

FOOD PAIRINGS
Ideal pairing with fresh cheeses and raw fish.