Montepulciano D'Abruzzo is a red Italian wine made from the Montepulciano wine grape in the Abruzzo region of east-central Italy.

Classification: Chianti DOCG Varieties: 80% Sangiovese, 10% Canaiolo, 10% Merlot Vinification and Maturing: Traditional style, with "governo", then in stainless steel tanks Refinement: in bottles Alcohol: 12.5% Acidity: 4,83 g/l Dry Extract: 25.6 g/lOrganoleptic characteristics: ruby red colour, fresh, floral, gently spicy bouquet. The flavour is dry, fresh, elegant but easy to drink and well balanced.

Grape Variety: 80% Aglianico, 10% Sangiovese, 10% Merlot
Organoleptic characteristics: intense ruby red color, powerfully aromatic with notes of dark cherries, prunes and roasted chestnuts. Dense plum and dark
cherry flavors lead this Aglianico before yielding to notes of ground coffee,
candied citrus peels and clove spices as it develops on the tongue.
Serve with: fist courses, roasted meat, game.

Variety: 100% Dolcetto Provenance: Dogliani (Cuneo)After crushing and soft pressing, the must is kept in stainless vats at 8°C for 18 hours, than temperature rise at 14°C to provoke the alcoholic fermentation that perform at temperature controlled of 18-22°C for 14 days after which it is racked to clarify. Wine at 20°C starts and undergoes independently the malolactic fermentation, than got a natural clarify at 0°C by cold precipitation tartrate. This wine has a ruby red color with purple highlights. The nose is winey with fruity cherry overtones and a dry, supple and fresh taste.

100% Primitivo. Ruby red color with purple reflections and intense, fruity bouquet with notes of prunes, cherry. Long, complex, soft and harmonious on the palate.

Ripe blackberries, crisp plums, and luscious pomegranate juice rush together to the front of the profile. Tinges of cinnamon, smoky crushed black pepper, and spicy hoisin sauce make for a mouth watering mid-palate sensation as the glossy tannins and bouncy acidity become perceptible.

Classification: Barbera D'Asti D.O.C.G. Variety: 100% Barbera
Provenance: Monte Del Mare vineyard, Vaglio Serra, Val Sarmassa nature reserve. South exposure.
Vinification and maturing: fermentation in inox-steel vats for about 10 days at max. temperature of 28/30°C. During maceration, the marcs cap is frequently sprayed with the must in order to attain the maximum extraction. Refining is 8 months in steel vats and 2 months in the bottle
Organoleptic characteristics: dark ruby red, the scent unveils fruity notes with raspberry and mint fragrances, the flavor is hot and smooth, full-structured with light tannin in aftertaste.
Serve with: hors d’œvres, sliced meat, first courses, white meat, fresh-water fish, fresh cheese.

Variety: 100% Sangiovese (big berry and oval shaped)
Vinification and Maturing: after de-stemming soft crushing the grapes they are fermented for 15 days at controlled temperature. The malolactic fermentation happens in big oak casks followed by a 1 month refinement in bottles.Alcohol: 13% Organoleptic characteristics: nice purple garnet red color introducing pomegranate and violet flavors; the palate is dry, mellow and smooth, backed by the right tannins. Serve with: pasta, meats, fish soup, anchovy and sardine.

85% Merlot , 15% Cabernet Sauvignon

This red exhibits a wonderful combination of good fruit, tannin and acidity without overpowering your meal. Notes of plums, cherries and blackberries. A versatile companion to both red and white meats, as well as cheeses.

90% tempranillo, 10% garnacha. American oak for 15 months, bottled for 4 months. Has an intense cherry red color with notes of toasted wood and vanilla. Expressive and fruity: blackberry and cherry. Mature tannins endow the wine with body and volume.

Soft ripe red fruits with a hint of sour cherry. A back drop of vanilla and smooth tannins round of the palate nicely.

100% Pecorino. Fruity nose with subtle floral notes and dry taste, fresh and vivid. Light and soft with a clean finish

A bold, distinguished wine in a dark red hue, Premium Reserve Cabernet’s enticing bouquet of blackberry and black pepper unfolds across the palate, lingering with a moderate tannin pull and a hint of spice.

A striking, slightly smoky wine, our Malbec’s fruity bouquet warms the palate with notes of blackberries, blueberries and lavender. Lingers with gentle tannins, and finishes with subtle flavors of toasted hazelnuts.

A complex, well-balanced wine in a deep red color, Private Reserve Capriccio delights the senses with
fresh herbal aromas of tea leaves and snuff, excites the palate with notes of spice and plum jam, lingers with a gentle tanni n
pull, and finishes with hints of oak. AGRELO, TUPANTANGO & UCO VALLEY, MENDOZA OAK BARREL AGED FOR 13
MONTHS, THEN BOTTLE AGED 12 MONTHS 50% Malbec 25% Merlot 25% Cabernet Sauvignon 92 points Wine and
Spirits Magazine and A Best Buy 2012 vintage

Classification: Vino Nobile di Montepulciano DOCG Varieties: 80% Sangiovese; 10% Canaiolo Nero; 10% Mammolo Vinification and Maturing: It is aged for two years in oak barrels and then has at least two months in bottle before being released for sale. Organoleptic characteristics: it is a ruby red colour with hints of orange, a delicate and intense bouquet with pronounced violet notes. Dry, well rounded, harmonious, full of fruit with a lovely mouth-filling finish.

Ruby-cherry color, nose of ripe blueberry and cherry fruit, cola and sweet tobacco.

Intense ruby color,strawberries, redcurrants, bilberries. Smooth and well- balanced on the palate.A soft, fruity wine.

Grenache, Syrah and Mourvedre

The Chateau de Pizay is one of the oldest and most famous estates of the Beaujolais region. Since the Middle Ages the fine wines of the Château de Pizay have been appreciated by Beaujolais-lovers.

Pizay Morgon is a lush wine full of berries and tropical notes. Ripe stoned fruit, cherries, peach and kirsch. A smooth palate with lots of fruit and powerful tannins.

91 Points -- Wine Enthusiast Vine age: 45 years

Variety: Corvina Veronese and Corvinone and other autochthonous varieties.
Organoleptic characteristics: an intense ruby color. Extremely refined on the nose displaying ripe fruit, cassis, plum and a hint of herbs. An enticing and juicy palate, medium to full bodied is smoothly textured, with ripe, long, racy tannins before a ripe but savory finish. Serve with: starters, pasta, grilled fish and roasted or braised red meat and poultry

Classification: Langhe Nebbiolo D.O.C. Variety: 100% Nebbiolo Provenance: Dogliani (Cuneo) Maceration for 8 days at 25° in tanks, 6 months in big barrel (30Hl) and following aging 24 months in in tanks. The color is ruby red, with an inviting aroma of wild flowers and violet. The taste is dry, smooth and round.

75% Prugnolo Gentile, 15% Canaiolo Nero, 10% Mammolo. Ruby red color with orange hints, delicate and intense bouquet with pronounced notes of violet. Dry, rounded, harmonious, full of fruit with a lovely mouth-filling finish. Food Matches: Roasted red meats, poultry and game, pasta dishes with rich tomato sauces.

Classification: Chianti DOCG "produced with Organic grapes" Varieties: 90% Sangiovese, 10% Canaiolo Vinification Traditional style. Maturation in oak casks.Alcohol: 13.50% Organoleptic Characteristics: color deep ruby red, bouquet bursting with black cherry, violet, tobacco and earth aromas. The flavor is intense, supple, warm, persistent, well balanced fruit by lively acidity, cherries, firm tannins, elegant and well structured.

95% tempranillo, 5% graciano. Grapes from vines selected by age (30-50 years) and location. French and American oak for 15 months, bottled for2 4 months minimum. Has aa bright cherry red color with delicate and intense slow-falling tears. Ripe fruit- licorice, vanilla and roasted notes. Balanced and flavorful with a sweet fruity aftertaste.

Classification: Bolgheri DOC Grapes: 60% Merlot, 40% Cabernet Sauvignon. Provenance: at the foot of the hills of Castagneto Carducci, along the Bolgheri Wine Road, Bolgheri (Livorno). Soil: middle hard clayey soil with gravely structure. Vinification and Maturing: pure vinification (every single type of grape). Alcoholic fermentation in stainless steel tanks at a controlled temperature of 79-82ºF. Maceration for 12 days with only natural yeast. Malolactic fermentation and ageing in second use barriques.
The color is ruby-red, bright and fruity aromas with notes of flowers and herbs. The taste is fresh with round tannins and a delicious aftertaste.

The composition of Groppello, Marzemino, Sangiovese and Barbera grapes, with an accurate vinification method, allow to concentrate and bring out the characteristics of this wine at the most. The wine has a lively, purple colour. Good velvet and harmonic texture with intense scents that remind of wild berries.

Denomination Of Origin D.O.C. Grape Variety: Groppello, Marzemino, Sangiovese, Barbera

Yeld Per Hectare: 100 quintals Winemaking: manual harvesting into boxes, grape destalking with minimum pressing, maceration at a controlled temperature, alcoholic fermentation via selected yeasts, complete malolactic fermentation.