Light version of Baileys Original Irish Cream with 40% less sugar and calories. Cocoa and vanilla flavoured.
Tanqueray Nº TEN, named after the stills from which it originates, is a small-batch gin made using fresh citrus. An exquisite explosion of citrus in every sip, best enjoyed with premium tonic water and a slice of pink grapefruit.
The “Flor de Sevilla” Gin is a label from the famous Tanqueray distillery, which offers the possibility of tasting a richer and more intense variant than the traditional Gin.
Tanqueray Rangpur Gin Rare Lime is a brilliant choice to bring a bold, bold flavor to Tanqueray Rangpur.
Transparent and crystalline, it presents clear sensations of aromatic and medicinal herbs to the nose, together with sweet spices of licorice and notes of bark. Its taste is dry and decisive, rightly balanced in its almost citrus freshness, with a soft and round body that leads to a dry, clean and decisive finish in the vegetal notes.
Transparent and crystalline, it presents clear sensations of aromatic and medicinal herbs to the nose, together with sweet spices of licorice and notes of bark. Its taste is dry and decisive, rightly balanced in its almost citrus freshness, with a soft and round body that leads to a dry, clean and decisive finish in the vegetal notes.
Perfect for preparing a classic Tanqueray & Tonic: 5cl of Tanqueray 0.0 Alcohol Free, 15cl of Tonic Water, ice and a wedge of lime. With a 70cl bottle you can make 14 Tanqueray & Tonic.
Gordon's Premium Pink Distilled gin was created from the original 1880 Gordon's Pink Gin recipe.
Wine vinegar is one of the most used condiments in Italian cuisine. Rich in mineral salts and antioxidants, it is ideal with salads, raw and cooked vegetables, cheeses, fresh fruit and boiled meats.
Balsamic vinegar of Modena PGI represents one of the recognized Italian food and wine excellences. Its delicate aroma and balanced acidity make it a perfect condiment for salads, raw and cooked vegetables, cheeses, fresh fruit and boiled meats.
From an ancient recipe born from Ermanno Paesani's passion for mixing herbs and roots, the two types of Fernet from the Paesani Liquor Factory are born: Fernet Paesani and Fernet Menta Paesani.
From an ancient recipe born from Ermanno Paesani's passion for mixing herbs and roots, the two types of Fernet from the Paesani Liquor Factory are born: Fernet Paesani and Fernet Menta Paesani.
Lemon liqueur obtained from the infusion of the peels of coastal lemons. It comes from an ancient recipe that enhances the natural aroma and taste of carefully selected fresh lemons.
Bitter liqueur composed exclusively of natural rhubarb roots left to rest in infusion for about 60 days, with very little addition of sugar in order to fully enhance the bitter taste that distinguishes this root, without the addition of colorings and flavourings, in the finish you can appreciate some pleasant smoky notes.
Liqueur based on black cherries and red wine obtained from Montepulciano grapes. With a sweet and pleasant taste, recommended at the end of a meal in combination with desserts.
Liqueur with an intense, fresh and fragrant flavour. Slightly creamy, ideal to be enjoyed at the end of a meal. Contraindicated for those suffering from high blood pressure.
The liqueur boasts exceptional digestive properties, and is therefore excellent at the end of a meal to aid digestion. Of course we are talking about a liqueur that has different degrees so you shouldn't exaggerate.
Another lucky twinning with Cantina Indigeno. This time the result is DDUBBOTT in LIMITED EDITION (clear inspiration from the accordion in the Abruzzo version characterized by only two basses - DDU' BOTTE - precisely), blend of 50% Passerina di Lammidia and 50% Montonico di Cantina Indigeno, macerated with the stalks to 14 days.
Wine infused with Clary Sage, Artemisia Absinthium and Verbena Odorosa, with the addition of apple juice.
Vinification: Destemmed by hand. Contact with the skins with daily milling for two weeks Aging: Barrique Description: Pepper, black pepper, an enveloping texture in the mouth which recalls velvet
An unconventional red wine as per the Lammidia style, in which freshness and ease of drinking are sought. Obtained from pure red grapes with carbonic maceration for a week and refinement in steel. A wine that has beautiful aromas on the nose reminiscent of red fruit, followed by liquorice and spicy notes. The south of France made in Pescara.
a juice of wild strawberries and currants that ends with a strong acidity! To drink as much as I can!!!
Rosso Anfora di Lammidia is a fresh and compulsively drinkable wine obtained from red grapes. Produced by manually destemming the grapes and pressing them softly with your feet. Fermented spontaneously in amphora in contact with the skins immersed in the must for 10 days. Subsequently the wine refines together with the fine lees for a further 10 months.
Pino Nero is a red wine obtained from red grapes, fermented with semi-carbonic maceration. Spontaneous fermentation. Aging in fiberglass tanks. Without sulphites added before bottling. The result is a wine that gives the palate a great sensation of freshness and many fruit flavors.
Panda di Lammidia is a rosé wine obtained from a blend of red and white grapes. The vinification takes place spontaneously in cement, while the refinement takes place in anofra. Panda is a fresh, fruity wine, with excellent minerality and drinkability.
100% Montonico, whole bunch carbonic maceration fermentation for a week in cement tanks, then pressed and refined in the same. A territorial grape juice with infinite drinkability! From one of the oldest grapes of Abruzzo here is a wine with super floral aromas and sensations, a slightly citrusy freshness and a lot of minerality! Vibrant like all Lammidia wines!!!
Miscela di Lammidia is an expertly blended wine of red and white grapes. Spontaneous fermentation and aging in steel tanks. A wine that presents itself with the right aroma, freshness and body, and stands out for the ease and promptness of a quick sip.
Frekt by Lammidia is a fresh and surprisingly drinkable white wine made from white grapes. The vinification is spontaneous, with half of the pecorino being pressed directly, while the other half is macerated for 2 weeks in concrete with a submerged cap, and then they are assembled and aged in fiberglass containers. Frekt is a wine that stands out for its freshness, its drinkability and rusticity, and its fruity hints. A wine that will make you definitively fall in love with Lammidia.
Anubi is a wine made from red grapes. The grapes are vinified with the carbonic maceration technique, throwing the whole bunches into a large concrete vat where they remain without oxygen for 2 weeks. The result is a wine with intense fruit aromas, great freshness and drinkability.
Mountain apples (Molise). Pressed together with lemons, pressed slowly. Ferment. Decant. Bottled with residual sugar to start the second fermentation. Disgorged and filled with the same juice.
Apples from the Abruzzo hills. Press and press slowly. Fermented with wild cherries (Keep in the fridge). Decant. Addition of fresh apple juice during bottling to start the second fermentation.
Ruby red in colour, of great complexity and balance, it has broad aromas with hints of cherry, coffee and cocoa. The taste is soft, with a long persistence.
Greenish yellow in color, the nose is floral, with hints of white flowers and white pulp fruit. In the mouth it is quite soft, with good acidity and freshness.
The aromas of small red fruits emerge on the nose: strawberries, blackberries, blueberries, currants. Equipped with good acidity and tannins, it is definitely a full-bodied wine.
a white that benefits from the homonymous native variety, son of an ancient tradition that aims to create an authentic and genuine product. Vinified in purity, Pecorino Boccafornace
Also known as Traminer Aromatico, Gewürztraminer was already known in the thirteenth century for its aromatic qualities and its ability to drink, and is today, without a doubt, the most famous and well-known South Tyrolean wine in the world. In all likelihood its origins are to be found in Termeno (Tramin), from which the name "Traminer" derives.
