HKB is produced through the fermentation and distillation of grains and it is left to rest in large earthen holes for at least two years. HKB is the first baijiu that is also appealing to those with Western tastes.
Compact ruby red. The bouquet reveals the fragrance of red roses, black cherry, blood orange and blackberry. Followed by juniper berries, dried flowers, Tuscan cigars and undergrowth. The tannins are dense and silky which develop on a fresh and savory base. Persistent finish on blackcurrant echoes.
The Cortona Syrah Selverello of the Cantina Dal Cero was born in the Montecchiesi estate, located on the Tuscan hills south of Arezzo, on the border with Umbria.
This wine was born in the vineyards of Villa Broglia, planted in 1989 for the birth of Filippo, Piero's son. These vineyards are located in the municipality of Gavi which, due to their splendid position, allows for the production of high quality grapes. It is a wine characterized by fresh, fruity aromas, with a nuance of white flowers and a characteristic note of almonds. Ideal wine for Mediterranean cuisine.
This classic traditional method sparkling wine is in the tradition of the Gavi area. Cortese grapes have always been the basis for the best "blanc de blancs" of Piedmont. We bottled this wine that comes from grapes from our own vineyards after an early harvest.
It is only from the best vintages that this great wine is born, which comes from the vineyards of the Tenuta La Meirana, planted between the years 1952 and 1953, after a selection of the best bunches harvested by hand and transferred to the cellar in wooden boxes. The 2010 harvest was characterized by regular flowering in the first ten days of June and a windy summer with high temperature variations between day and night. These particular conditions gave the wine a great structure, excellent sapidity and intense aromas of flint and almonds. Here, following an aging in small "sur lie" steel tanks for 108 months, our "Vecchia Annata" comes to light.
This wine represents the best production of Meirana. It is obtained from the grapes of old vineyards planted in the years 1953 and 1955. The average yield of the vineyards in the various harvests is from 30 to 40 quintals per hectare. The grapes are harvested in wooden boxes and transferred directly to the presses so that the bunches arrive intact. These, due to their rich structure and acidity, make it possible to obtain a great wine suitable for storage, maintaining its aromas and freshness over the years. The name Bruno Broglia is in honor of the founder of the farm. This selection, recognized as one of the reference white wines, gets important national and international awards every year. It was also served as the only white wine at the Gala dinner, for the G20 in St. Petersburg, in the presence of the greats of the Earth, held on 5 September 2013. Bruno Broglia has a straw yellow color with greenish reflections, brilliant: the bouquet very persistent finish, fruity and reminiscent of the aristocratic scent of the grapes from which it comes. It goes well with both fish-based dishes and shellfish where it brings out the characteristics of haute cuisine better.
The Meirana di Broglia is the most important and representative product of the company's production, a gavi among the most classic and appreciated in the world. La Meirana is not just the name of a wine, it is the main Estate of the Cellar.
The Meirana di Broglia is the most important and representative product of the company's production, a gavi among the most classic and appreciated in the world. La Meirana is not just the name of a wine, it is the main Estate of the Cellar.
An intriguing vermouth with sincere territorial expressiveness, which is told through the scents of common thyme, absinthe and mountain herbs. On the palate it is rich, generous and is amplified in the aromas.
Ge'npy is the typical liqueur of the Aosta Valley tradition produced from an infusion in very pure alcohol of the small Artemisia stubbornly grown on our mountains.
The gin is characterized not only by its strong minerality but also by the herbaceous and floral aromatic notes given by the botanicals collected in the valley behind the distillery which are infused and then distilled in small pot stills, from which the "alpine" character of our production emerges.
A bottle of Acqueverdi Gin, two premium Polara tonics. Everything you need to create a perfect Gin Tonic.
For the vinification of this wine, 30/40% of the grapes are left to dry in wooden boxes for over a month. The remaining grapes are left on the vine and are then harvested when overripe, when the berries begin to brown and dehydrate naturally. The grapes are destemmed and the must is left in contact with the skins for 24-28 hours at a temperature of 12°C to allow the wine to accentuate its varietal characteristics and to acquire the golden yellow-amber color typical of this vine . Aging takes place for 60% for 6 months in steel tanks, 40% for 6 months in 300-litre oak barrels and ends with 2-4 months in the bottle.
For the vinification of this wine, 30/40% of the grapes are left to dry in wooden boxes for over a month. The remaining grapes are left on the plant and are then harvested when overripe, when the berries begin to darken and dehydrate naturally. The grapes are destemmed and the must is left in contact with the skins for 24-28 hours at a temperature of 12°C to allow the wine to accentuate its varietal characteristics and to acquire the golden yellow-amber color typical of this vine . The refinement takes place for 60% for 6 months in steel tanks, 40% 6 months in 300 liter oak barrels and ends with 2-4 months in the bottle.
Straw yellow in colour, it has an intense aroma of green pepper, tomato leaves, passion fruit and peach. It is a wine with a fresh, lively, harmonious and velvety flavour.
After the destemming and crushing, the crushed grapes are cooled immediately at a temperature of 12°C and left in contact with the skins for 12 – 16 hours. In this period of time the natural enzymes of the must allow a release of the aromatic components, linked to the skin, accentuating the structure and the typical varietal characteristics of the vine. After this period, the must is delicately separated from the skins and fermented intact, without clarification, at a controlled temperature for about 14 days.
The ruby red color with purplish reflections that fade with ageing. Intense bouquet, which evokes wild blackberries, wild berries with winy and vegetable notes. Strong flavour, the tannins are integrated and the finish is pleasantly bitter. Refosco dal peduncolo rosso is an ancient Friulian vine, perhaps the best Friulian variety of red berried grapes.
A small part (25%) is vinified in white; a part about 40% is placed in cold maceration for 36 hours, for a greater extraction of the pink part. For both, a soft pressing and a start with indigenous fermentation then helped halfway through the addition of a small amount of selected yeast to complete the fermentation. The remaining part of the grapes is pressed, cooled to 7 degrees and left to macerate until the indigenous fermentation begins (usually 5 to 6 days). The macerated product is placed in a press and squeezed at minimum pressure, the must thus obtained continues its fermentation in traditional 2nd and 3rd passage barrels, in non-toasted oak with a capacity of 5/7 HL. One month before bottling, the three different vinifications are combined to form a single wine.
PIGNOLO BUTUSSI FRIULI VENEZIA GIULIA Grape variety: pure Pignolo Winy, tannic taste, reminiscent of raspberry. It is a wine to be discovered. Wine for meat dishes of Friulian cuisine, especially it prefers the ciàr in padiele (beef stew). Serving temperature: 16 – 18° C
PIGNOLO BUTUSSI FRIULI VENEZIA GIULIA Grape variety: pure Pignolo Winy, tannic taste, reminiscent of raspberry. It is a wine to be discovered. Wine for meat dishes of Friulian cuisine, especially it prefers the ciàr in padiele (beef stew). Serving temperature: 16 – 18° C
This ancient vine is the pride and joy of Friuli, the grapes are harvested manually and differentiated according to maturation with twice-weekly passages and takes place throughout the month of October. For the vinification of this wine, 10% of the harvested grapes are vinified in the classic way, soft pressing, settling and controlled fermentation. The remaining 90% of the grapes are left to dry for over a month, losing about 40% of the weight. The highly concentrated must obtained is fermented in small oak barrels, where it remains until the summer. Then the two wines are blended and aged for another 4 months in steel barrels. The refinement takes 6-8 months in the bottle.
Intense ruby red color, full and fragrant aroma, slightly herbaceous, reminiscent of black cherry, raspberry, blackberry, blueberry. Dry, structured, savory taste. Wine indicated for white and red meat dishes, roasts and medium-aged cheeses.
Intense ruby red color, full and fragrant, slightly herbaceous aroma, reminiscent of black cherry, raspberry, blackberry, blueberry. Dry, structured, savory taste. Wine indicated for white and red meat dishes, roasts and medium-aged cheeses.
Straw yellow color tending towards greenish. Delicate and pleasant aroma reminiscent of wild flowers; it has a dry taste with a soft and velvety taste and a bitter almond aftertaste. It is excellent as an aperitif, but also goes well with appetizers in general, with eggs and asparagus and is excellent with San Daniele ham.
Straw yellow color tending towards greenish. Delicate and pleasant aroma reminiscent of wild flowers; it has a dry taste with a soft and velvety taste and a bitter almond aftertaste. It is excellent as an aperitif, but also goes well with appetizers in general, with eggs and asparagus and is excellent with San Daniele ham.
Intense ruby red in color with aging it develops garnet reflections. Spicy and fruity aroma with nuances of raspberry and blueberry. Body robust, full-bodied, savory, it is an aging wine and the Prince of red wines. It is a wine for great cooking meats, for roasted red meats, excellent with poultry, and hard cheeses.
Ruby red wine tending towards purplish. Intense distinctly herbaceous and vinous aroma. Full, tannic flavour. It is a wine for red meats and roasts and also goes well with feathered game and aged cheeses.
The White Angel is a Cuvè, it is aged in wooden barrels and is cared for and harvested according to the lunar tides. It is fresh, fruity and smooth to the taste. The palate shows spring flowers and a hint of caramelized citrus. At the same time, the grapes give the cuvée a beautiful minerality and volume. We can recommend this great expansion with seafood, shellfish or grilled fish.
A Riserva with an austere and solemn character, which reaches the qualitative peaks of the entire range created by the Valentino Butussi farm. This "Santuari" is a Cabernet Sauvignon DOC where the balance between taste and aroma makes the sip incisive and expressive, denoting its great evolutionary potential over time. The carefully selected grapes, after harvesting, ferment in oak barrels thanks to the use of indigenous yeasts. Then we move on to the refinement, carried out for two years in oak barrels with a capacity of 300 liters; after bottling, the wine further ages in glass for 12 months. A label that interprets the Colli Orientali del Friuli terroir with a niche production, where excellence and aging capacity go hand in hand, giving us a red wine of great value.
Intense straw yellow, bright with golden reflections. Slightly persistent perlage. Lively nose with fruity notes of ripe pears and apples and candied oranges. Light and enveloping on the palate, final citrus notes that linger.
In addition to the great classics of the Friuli area, always declined with skill and refinement, the Valentino Butussi farm also delights in the production of a bubble, creating a Spumante Brut made according to the Martinotti method. Punctual in presenting subtle and light aromas, which open to a well-defined and refreshing sip, this "Ribolla Gialla" is confirmed as an excellent companion for more informal aperitifs.
A red wine with character, obtained from the queen grapes of Valpolicella. Peratara from La Collina dei Ciliegi is ideal with rich first courses and red meats.
Born from clean and sustainable agriculture, respecting a landscape designed by culture and tradition, since 2010 the wines of L'Astore are certified "produced from organic grapes". Symbol of the Salento area in its rosé vocation and in the old Alberelli di Negroamaro and Primitivo; the production enhances the ancient native vines such as Negroamaro, Malvasia Nera, Malvasia Bianca Antica, Susumaniello and Primitivo.
Born from clean and sustainable agriculture, respecting a landscape designed by culture and tradition, since 2010 the wines of L'Astore are certified "produced from organic grapes". Symbol of the Salento area in its rosé vocation and in the old Alberelli di Negroamaro and Primitivo; the production enhances the ancient native vines such as Negroamaro, Malvasia Nera, Malvasia Bianca Antica, Susumaniello and Primitivo.
