Magnum 1500 ml

Ruberpan Valpolicella Superiore wine was born in 2003 from vineyards located in Cellore di Illasi, on Monte Garzon. The new winery is based in the prestigious Villa Cipolla Pieropan in Tregnago, in the province of Verona. The name of the wine derives from ruber, a Latin term that indicates the ruby red color and from “Pan” which is linked to the family surname.

The Calvarino vineyard is located in the heart of the classic Soave area and represents, for the company, the ancient family fund, purchased in 1901. The name Calvarino derives from "little Calvary", due to the difficulty of working the land and the winding path to reach the bottom. The first label dates back to 1971 and represents the most faithful and authentic expression of Soave wine.

Art that bestows emotions… Power, vigor, elegance, an emblematic summary of all its complexity.

Ruby red with purple reflections. The nose is floral, characterized by clear hints of violet that prevail over the fruity. Followed by raspberry, black currant and black cherry accompanied by scents of licorice and spicy notes of nutmeg and white pepper. The entry in the mouth is warm, with tannins in full evidence. The texture appears decisive, a typical characteristic of Chianti Rùfina. Long persistence. For the whole meal, it goes well with grilled red meat, baked lamb, slightly seasoned pecorino.

The Metodo Classico Spumante Brut Fenaroli is a sparkling wine made from white berried grapes from the Citra winery. A Classic Method of great style and elegance

Torcicoda di Tormaresca is a full-bodied, full and intense Primitivo, with clear aromas of berries, noble woods and coffee. The taste is consistent with the smell and reveals a good persistence. It is aged for 10 months in French and Hungarian oak barrels

Bolgheri Rosso "Il Bruciato" by Guado al Tasso is a full-bodied and intense red wine, aged for 12 months in barrique. It is one of the most famous and noble expressions in the world, always appreciated for its impeccable qualities. Warm and silky tones let emerge hints full of wild berries, red berries, herbs and balsamic spices. The Magnum format allows it to stand out, embellishing and giving prestige to the table and to important convivial occasions.

Alzero is an IGT appellation wine produced in Veneto by the renowned Giuseppe Quintarelli farm. The Alzero IGP Veneto red wine is one of the best red wines in Italy and in the world, a Venetian masterpiece that comes from Cabernet Franc, Cabernet Sauvignon and Merlot grapes .

Alzero is an IGT appellation wine produced in Veneto by the renowned Giuseppe Quintarelli farm. The Alzero IGP Veneto red wine is one of the best red wines in Italy and in the world, a Venetian masterpiece that comes from Cabernet Franc, Cabernet Sauvignon and Merlot grapes .

“La Casetta” è un Valpolicella Superiore Ripasso eclettico, che ci rappresenta nello stile e nell’unione fra tradizione e contemporaneità. Pluripremiato in Italia e all’estero, ha saputo conquistare il palato di tutti, compreso quello dei millennial.

La Cantina Domini Veneti, della Valpolicella di Verona, produce questa strepitosa etichetta con la vinificazione in blend di uve di Corvina 60%, Corvinone 15%, Rondinella 15%, altre uve come da disciplinare 10%. La provenienza dei vigneti è situata nel cuore della Valpolicella Classica, nella frazione di Prognol, su terrazzamenti a secco. La vendemmia si svolge a partire da Settembre fino ad inizio Ottobre esclusivamente a mano. La vinificazione prevede la pigiatura con diraspatura delle uve. Temperatura di fermentazione 25-28 °C. Macerazione di 10 giorni con follature programmate alla frequenza di 3 al giorno di 20 minuti. L’affinamento del vino si svolge in acciaio e poi in bottiglia per circa 12 mesi. Fermentazione malolattica completa. Stabilizzazione al naturale.

Il Valpolicella Ripasso DOC Classico Superiore della Collezione Pruviniano di Domìni Veneti è il risultato di una ricerca continua mirata alla scoperta e alla caratterizzazione dei terroir nella prestigiosa regione della Valpolicella Classica. Questo vino è ottenuto esclusivamente da uve provenienti dalla zona di Marano, anticamente conosciuta come Pruviniano fino al 1177.

Dalla vinificazione in blend delle uve più pregiate del Veneto. I vitigni impiegati sono quelli di Corvina al 60%, di Corvinone al 15%, Rondinella 15%, Altre uve come da disciplinare 10%. La provenienza è situato nel cuore della Valpolicella Classica, nella frazione di Prognol, su terrazzamenti a secco. Altimetria da 200 a 250 metri sul livello del mare. La vendemmia si svolge tra Settembre e Ottobre con selezione esclusivamente manuale. La vinificazione prevede l’appassimento fino a Dicembre/Gennaio in fruttaio. Pigiatura all’inizio di Febbraio con diraspatura delle uve. Temperatura di fermentazione da 12 a 23 °C. Macerazione lenta per 30 giorni, dei quali 12 a freddo. Follature manuali con la frequenza di 3 al giorno. Fermentazione malolattica completa. In ultimo l’affinamento del vino che si sviluppa in legno poi in bottiglia. Stabilizzazione naturale.

Vendemmia: fine settembre. Appassimento per 60 giorni. Affinamento: legno.

Vendemmia: tra Settembre e Ottobre con selezione esclusivamente manuale. Appassimento in fruttaio: 100/120 giorni. Affinamento: legno + bottiglia

Vendemmia: tra Settembre e Ottobre con selezione esclusivamente manuale. Appassimento in fruttaio: 100/120 giorni. Affinamento: legno + bottiglia

Ruby red with light violet reflections in the glass, it presents itself to the nose with evident notes of ripe red fruit, jam and evident spiciness. Rich and satisfying on the palate, it combines an important body with a balanced flavor and tannic texture.

Montepulciano d'Abruzzo "San Calisto" by Valle Reale is an Abruzzo red wine of great territorial charm, with a vigorous and enveloping personality marked by a brushed sip that tells a vigorous freshness, accompanied by well-smooth tannins and intense mineral details.

Montepulciano d'Abruzzo "San Calisto" by Valle Reale is an Abruzzo red wine of great territorial charm, with a vigorous and enveloping personality marked by a brushed sip that tells a vigorous freshness, accompanied by well-smooth tannins and intense mineral details.

Montepulciano d'Abruzzo "San Calisto" by Valle Reale is an Abruzzo red wine of great territorial charm, with a vigorous and enveloping personality marked by a brushed sip that tells a vigorous freshness, accompanied by well-smooth tannins and intense mineral details.

Montepulciano d'Abruzzo "San Calisto" by Valle Reale is an Abruzzo red wine of great territorial charm, with a vigorous and enveloping personality marked by a brushed sip that tells a vigorous freshness, accompanied by well-smooth tannins and intense mineral details.

The Montepulciano d'Abruzzo “Vigneto di Sant'Eusanio” is an intense, deep and concentrated red wine, vinified only in steel tanks and has good aging potential. It gives off earthy sensations of undergrowth, moss, roots, wild berry jam and red flowers. The sip is full-bodied, intense, very tasty and with robust tannins.

The Montepulciano d'Abruzzo "Vigneto di Popoli" is an intense and structured red wine born from a 70-year-old vineyard and aged in tonneau for 12 months. It is expressed in a deep bouquet of wild berries, black cherries, humus and toasted spices. On the palate it is intense, rich, juicy, marked by a beautiful sapidity, with well integrated tannins.

The Montepulciano d'Abruzzo "Vigneto di Popoli" is an intense and structured red wine born from a 70-year-old vineyard and aged in tonneau for 12 months. It is expressed in a deep bouquet of wild berries, black cherries, humus and toasted spices. On the palate it is intense, rich, juicy, marked by a beautiful sapidity, with well integrated tannins.

The Montepulciano d'Abruzzo “Vigneto di Sant'Eusanio” is an intense, deep and concentrated red wine, vinified only in steel tanks and has good aging potential. It gives off earthy sensations of undergrowth, moss, roots, wild berry jam and red flowers. The sip is full-bodied, intense, very tasty and with robust tannins.

Il Trebbiano d’Abruzzo di Valle Reale è un vino fresco, lungo, succoso e minerale, vinificato e affinato solo in acciaio. Profumi di erbe aromatiche e fiori gialli si intrecciano a nuance di agrumi, frutta fresca e leggera pietra focaia, con una sottile speziatura. Il sorso è slanciato, ricco, minerale, sapido, armonico

Percarlo is a robust and structured Tuscan red wine made from Sangiovese grapes, aged in barrique for 22 months. It has a broad and very intense aromatic profile, with notes of very ripe red fruit, spices and Mediterranean scrub in evidence. The sip is powerful, elegant and deep, with a very long persistence

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

Color rosso rubino con lievi sfumature granate, profumi intensi e complessi con sentori di frutta matura, ciliegia e marasca. Gusto morbido delicato, vinoso e tannini fruttati, di buona struttura e persistenza. Ottimo vino da pasto, particolarmente adatto agli arrosti, cacciagione ed ai formaggi piccanti.

Deep straw yellow colour. The aromas, on the nose, unfold on a carpet composed of dried fruit and lightly toasted bread, wild flowers. In the mouth the entrance is full and rich

Golden yellow in color. The nose is elegant, intense and quite complex. Fruity and oral, herbaceous. On the palate it is fresh with the right flavor. Balanced and intense. The bouquet is reminiscent of orange blossom, jasmine, yellow peach, pineapple and a hint of candied citrus and notes of dry pastic ceria. Vinification : Manual harvesting of grapes in small boxes. Cold pressing in an inert environment, static decantation of the must with controlled fermentation. Anament in terracotta amphorae for 12 months. The cococciola is a grape that allows to obtain a wine of structure and longevity. The amphora does not yield any aroma, enhances the varietals of the grapes used and allows, thanks to the porosity of the clay, a good micro-genesis.