Saturated garnet, ruby on the disc. Delicately perfumed bouquet reminiscent of raspberries and cranberry mousse, followed by redcurrants. Velvety palate, delicately supported by tannins, revealing a mature and very sweet extract. Harmonious finish with aromas of red fruits in the retro-olfactory, followed by rosewood and a fine astringency. A nugget of St Emilion.
To be enjoyed around a good table or simply in front of the fireplace. When fully mature, these wines are very delicate and pair better with more refined dishes. Young and concentrated, they adapt easily to a spicier cuisine.
Arcanum is the flagship of the estate's wine production. The wine, made exclusively from Cabernet Franc grapes, the most
representative of the estate, is enhanced by further
aging in the bottle, but also excites in its youth, with its aromas of violets, roses, raspberries and delicate
spicy notes that linger on the palate; it is a wine that is seductive
in its refined subtlety. Arcanum comes from 12
blocks of Cabernet Franc, which, due to their excellent
exposure and sandy clay soils, guarantee the
best expression of this variety every year for the estate's
flagship wine.
Inviting aromas of sweet mint and vanilla pod, underlined by white pepper spices, delight the senses.
The palate exudes elegance with a distinctive brightness and soft, fine tannins. The flavors of bitter cherries and black licorice
are complemented by a persistent finish of cedar and balsamic notes.
PIETRO DAL CERO
Amarone Pietro dal Cero Ca' dei Frati is a red wine from Veneto that best expresses the grandeur not only of the Ca' dei Frati winery, but also of the territory from which it originates. It is produced in the Pian di Castagne hamlet, in the Veronese municipality of Mezzane di Sotto, with grapes from the Luxinum vineyard. The varieties used to produce Amarone Pietro dal Cero are Corvina, Croatina, Corvinone and Rondinella, all native black grape varieties of the Veronese area, an area characterised by calcareous and clayey soil. What makes the winemaking process of these grapes special is an initial drying phase of 4 months immediately after the harvest, leaving them lying in crates. After the entire fermentation process, a long refinement takes place, which for the first 24 months is done in oak barrels, followed by 12 months in steel containers and, finally, another 24 months in the bottle. The Dal Cero family, who inherited the Ca' dei Frati winery in 1939, has succeeded over the years in making Amarone Pietro dal Cero one of the symbols of Venetian viticulture.
Organoleptic characteristics:
View: ruby red.
Nose: evocative aromas of fresh fruit such as blackberry and cherry, it is a fascinating wine.
Palate: decisive and round, enhanced by good acidity and fine tannins.
Pairings: perfect to pair with grilled or roast red meats, game and typical cheeses.
Vineyard in La Morra, west exposure. Maturation for about 6 days at a temperature between 25 and 30 °C. After racking, it is transferred to steel tanks for the precipitation of the sediment, where it remains until the end of the fermentation of the sugars and malolactic fermentation. It ages for 24 months in small French oak barrels, 35% new and 65% used. Assembled in steel, it rests for another 6 months, then is bottled and left to age for about a year. An average of 4000 bottles and 100 magnums are produced per vintage.
Etna Rosso Arcuria di Graci is made from 100% Nerello Mascalese grapes grown in the Arcurìa district, in the Passopisciaro area, a hamlet of Castiglione di Sicilia (CT). The vineyards here are rooted in brown volcanic soils, rich in skeleton and characterized by a high percentage of iron and nitrogen, at an altitude between 600 and 700 meters above sea level. The harvest was carried out with a yield of 28-30 quintals per hectare equal to 3-4 bunches per plant. The winemaking process included an alcoholic fermentation phase activated by indigenous yeasts without temperature control in truncated cone-shaped oak vats. The refinement took place for 18 months in large oak vats plus a further 6 months in the bottle.
ETNA ROSSO ARCURIA GRACI: THE TASTING
The Etna Rosso Arcuria by Graci presents itself in the glass with a bright ruby red color. On the nose it expresses aromas of small red fruits that meet balsamic hints of Mediterranean herbs and timid notes of cinchona and leather. On the palate it is balanced and full-bodied, standing out for its dense tannic texture and long citrus finish. It is fully enjoyed with mature cheeses or with second courses of land such as an opulent boiled meat Catania-style.
intense red color. Soft wine with notes of ripe red fruit, almost candied. Captures for its full body, decisive and enveloping. It amazes for its overwhelming aromas of dried fruit, with delicious notes of plum jam.
Food pairings:
perfect companion for any celebratory occasion and tasty succulent dishes.
On the nose it has good intensity and richness of aromas. We have fresh fruit and flowers. On one side red plum and morello cherry, on the other raspberry and blackberry. Followed by notes of undergrowth and leather, and then various spices between sweet and spicy. Waves of Mediterranean scrub, with hints of aromatic herbs conclude and broaden the prospect.
On the palate it maintains the same rigor, with a correct tannic presence and pressing minerality. Of the same level creaminess and volume, so as to obtain a picture with a valid subject, in a solid and pleasant frame. Deep and persistent, between aromas of mint, blueberries and spices. The result is to have a wine that is easy to drink and satisfying in emotions.
This is a beautiful cuvée de condrieu with the balance and length typical of this great terroir. This wine will go well with the products of the day such as a risotto from Saint-Jacques with coconut flakes, a Saint-Pierre or even a white dish such as a curry of poulet. There is a great white wine to be tasted by the maintenant and just after 10 years on the farm.
Organoleptic characteristics:
Nose: rich and broad nose that reveals notes of hazelnuts, caramelized apples, fresh figs and yellow apples.
Taste: more linear on the palate, fresh with a light note of acidity. Excellent flavor.
Pairings: to be tasted with fish dishes, poultry, white meats, or slightly aged cheeses.
Color
Straw yellow with light greenish reflections.
Bouquet
The bouquet is intense with beautiful floral and fruity notes.
Taste
In the mouth it is rich, ample, with pulpy fruit, honeyed notes and refreshing balsamic hints, supported by good acidity. The finish closes on clear mineral notes.
This is an opulent and generously flavoured Chablis, with notes of honey, citrus and white pepper, that can be enjoyed in its youth. Enjoy it with grilled fish or fish in sauce, grilled white meats or white meats in cream-based sauces.
VINOSO VERSO 91
The 2021 Chablis Vosgros ler Cru, aged for 10 months in stainless steel, has a graceful and well-defined bouquet that develops attractive aromas of yellow plum and honeysuckle with aeration. The palate is well-defined with orange pith and light notes of white pepper. It remains quite linear and juicy in the mouth with a touch of tart lemon on the finish. I can see it developing well in bottle: there is a pedigree in situ. Tasted blind at the BIVB tasting in Chablis.
Vinification
After manual harvesting in small 15 kg crates, the bunches of grapes are subjected to soft pressing. Fermentation takes place 60% in new French oak barriques and 40% in stainless steel tanks at a temperature between 18-20%.
Vintage
2022
Élevage
At the end of fermentation, the wine ages for eight months on the lees, six of which after the assembly of the three mono-varietal wines. After bottling, the bottles rest for another two years in a horizontal position in the company's cellars so that time can complete the work, allowing the wine to reach its fullest expression.
Pairings
Seafood appetizers, shellfish, first courses with fish and vegetables.
Grape variety: 100% Chardonnay
The Vougeot Premier Cru Les Cras comes from a small plot of 0.55 hectares where the guyot-trained Chardonnay grows lush before being harvested strictly by hand.
Vinification: long and delicate pressing. Alcoholic fermentation at low temperature.
Aging: 12 to 14 months in French oak barrels.
Organoleptic characteristics: it is an elegant wine, with notes of citrus and sweet spices on the nose. In the mouth it is soft and generous with a balanced aromatic intensity
Pairings: ideal for important fish and shellfish dishes.
The Kellerei Adrian winery in Trentino produces this amazing wine from 100% Chardonnay grapes. The vinification is simple and follows the careful traditional method. Tonneaux barrels are used for fermentation; malolactic fermentation follows and subsequent maturation on the lees for 12 months in tonneaux, assembly and further refinement for 3 months in steel.
On organoleptic examination, the wine has a bright straw yellow color. The aroma is rich and complex; it expresses itself with aromas of citrus, white pepper, exotic fruit and a delicate smoky note. The taste is broad and complex, harmonious in the mouth, balanced acidity, with great body and very persistent.
Trentino-Alto Adige DOC
Rich and full-bodied Pinot Bianco from the Terlano winery, aged for 12 months in traditional oak barrels.
It exudes aromas of fruit and white flowers that combine with elegant nuances of honey and sweet spices. On the palate it is structured, soft and enveloping, with excellent flavor.
Alto Adige/Sudtirol DOC
AUVIGNON QUARZ, TERLAN A white wine with a refined structure, deep, with a salty aftertaste, elegant like the quartz inserts that make the Terlano volcanic porphyry shine. The bouquet of this Sauvignon is exotic and captivating, with multiple fruity notes of mango, papaya, lime and red grapefruit
ALTO ADIGE TERLANO DOC
Sauternes Chateau Fontaine is obtained from a small vineyard of 4 hectares in the commune of Fargues, located in the heart of the “Sauternes” appellation. The vines are planted on a gravelly outcrop with a clay-limestone subsoil. This gravelly soil was a riverbed millions of years ago.
Tasting notes: Creamy and silky dessert wine, flavors of apricot and ripe peach with balanced acidity. Enjoy with creamy blue cheeses, foie gras pâté and custard-based baked desserts.
Pairings: Recommended with fruit desserts, blue cheeses
Color: Intense pale golden yellow
Nose: This Gewürztraminer selection is characterized by a dense and finely interwoven nose that reveals exotic tropical aromas of grapefruit, lime, lychee and orange supported by notes of rose leaf and ginger.
Taste: The fruity aromatic character of the wine continues on the palate, making it very drinkable. With its classic dry finish, the wine is complex but at the same time very salty and soft.
The Prosecco di Valdobbiadene Superiore Extra Dry “Alice” from the Le Vigne di Alice winery is the most classic and traditional version of Prosecco, which finds a perfect balance between the saline freshness and the sugar dosage, in a pleasantly soft and round sip.
Winery: Produced following the Charmat or Martinotti Method, with refermentation in an autoclave
Color: Bright straw yellow with fine and continuous bubbles
Aroma: On the nose, clear and light hints of flowers and white fruit, such as honeysuckle, acacia, pear and apple
Taste: Fresh, fruity, clear, lively and delicate in the mouth
Pairings: Mixed appetizers, first courses, fried fish, sushi
The Cuvée dei Frati by Cà dei Frati is a classic method sparkling wine that was born from the happy intuition that Turbiana grapes are able to give good acidity, well suited to the production of a high-level sparkling wine. The native vine is combined with a small percentage of Chardonnay that gives softness.
On the nose it is fragrant, with notes of hazelnut and biscuit, hay and seasoned tobacco; the perlage is fine and silky. A sparkling wine that has all the versatility of the classic method and that is well suited to accompany the entire meal.
Chardonnay and Pinot Noir from the best clonal selections on low-vigour rootstock.
Location of vineyards: vineyard called Galanta, located in the hilly area of Torricella Verzate with a North-East exposure.
Planting density: 6,000 vines/hectare, straight rows. The proportion of vines is 72% Chardonnay and 28% Pinot Noir.
This sparkling wine, after a careful selection of grapes, is produced in compliance with the Trento DOC classic method specifications; it ages for 24 months on the lees.
Monfort cuvée ’85 brut Trento Doc manages to combine both the freshness and flavor of Chardonnay and the elegance of Pinot Noir, resulting in a wine suitable for the entire meal that goes very well with most dishes.
CHARACTERISTICS
Color: straw yellow, with fine and persistent perlage.
Bouquet: intense, fruity, apricot, white flowers, fragrant.
Taste: intense, dry, fragrant, flavorful.
the color is bright straw yellow, while the perlage is fine, persistent and enriches the elegance of the product. The bouquet is broad, with hints of bread crust, fruity and fresh aromas, pleasant ranging from vanilla to almonds to dried fruit. On the palate there is a sensation of fullness, the acidity and high flavor make it suitable for any moment of conviviality and festivity
Food pairings
Food pairings: Excellent as an aperitif, it is also ideal with raw seafood, oysters, mussels, shellfish, seafood salad, cured meats, mixed appetizers, white meats, vegetables and fresh cheeses.
Trento Spumante Extra Brut Roeno is born from an ambitious project of the Roeno farm, a vintage, synonymous with style and elegance.
Very intense straw yellow with bright golden reflections, it has a nose that starts fruity on orange blossom, yellow peach and mandarin, citrus peel and straw.
The taste is dynamic and precise, soft but also fresh with a more than right aromatic persistence.
The 2015 vintage is characterized by its breadth and delicacy, offering a unique sensory experience. Notes of peach, nectarine, citrus and gentian blend harmoniously, giving the wine a rich structure and a diverse aromatic palette. This rich and balanced cuvée captures the essence of the exceptional terroirs from which it comes, promising a memorable wine tasting.
Cristal has a unique identity and is part of the history of great champagnes. It is a wine of terroir and depth, turned towards the light, which soars towards the sky and almost seems to reach it.
A perfect reflection of its terroir, Cristal comes from vineyard plots slowly assembled since 1845 and worked sustainably as part of a tailor-made viticultural approach. Practices include massal selection, gentle pruning, the use of biodynamic compost and long fallow periods. Louis Roederer also uses methods inspired by the principles of permaculture, in which the ecosystem regulates its own balance by creating a close link between Man and Nature.
This is a unique Champagne, produced in a limited edition and is now almost impossible to find. The ideal pairing is with shellfish of all kinds, first and second courses based on fish. Lobster or crawfish proposed in dishes with a color combination.
Champagne Jacquesson Extra Brut Cuvée 747
Type: Champagne
Classification: Champagne AOC
Region: Dizy
Grapes: Chardonnay, Pinot Noir, Pinot Meunier.
Vinification and Aging: produced with the Classic Method/Champenoise, with refermentation in the bottle and 3 years of aging on the lees.
Recommended pairing: fish appetizers, fried fish, sushi, seafood.
Alcohol content: 13%
Format: 0.75 lt
Serve at: 8/10 °C
Champagne Bonnet Ponson is located in Chamery, in the Petite Montagne de Reims, Premier Cru Village de Champagne. Since 1862, the family has been producing champagne with Grégoire Bonnet as one of the first grape pickers in the village. After him, Jules Bonnet expanded the estate by purchasing new plots of land in Chamery and installing a 5,500 kg wooden press powered by human energy, before electricity reached the village, around 1902. His son Raoul settled in another location in the village after the family cellar was destroyed by a bombing in the Second World War. He then began the construction of the current cellars to store his small production of around 5,000 bottles per year. He was soon joined by his son André, who at the age of 14 took charge of ploughing the family vineyards with his two horses. In 1956, André Bonnet met Monique Ponson, herself from a family of winemakers from Vrigny, another village in the Montagne de Reims. From their union, André and Monique founded the Bonnet-Ponson estate, cultivating a few plots of Meunier and Pinot noir in Chamery, Vrigny and Coulommes la Montagne. After a lifetime of hard work, the vineyard area was extended to 9 hectares, planted with three grape varieties in equal parts. For 30 years, his son Thierry Bonnet continued the development of the estate by building new cellars and adding an additional hectare to the vineyard, several new plots in the communes of Chamery, Vrigny and Verzenay. After studying oenology and working as a winemaker in southwest France, Cyril Bonnet joined the family business in 2013, simultaneously initiating the conversion of the entire vineyard to organic farming, now certified.
This Cuvée Perpétuelle “Non Dosé” is a blend of Pinot Noir (40%), Chardonnay (30%) and Meunier (30%) from the 2020 harvest, with 40% reserve wines coming from a perpetual reserve. The Champagne is made from a selection of 35-year-old vine plots from the Premier Cru terroirs of Chamery, Vrigny and Coulommes-la-Montagne. The first fermentation takes place in stainless steel vats (85%) and 228-liter barrels (15%) and the wine undergoes malolactic conversion. The refinement on the lees lasted 8 months before being assembled with the reserve wine. The second fermentation takes place in the bottle without dosage. The wine was bottled in May 2021 and disgorged in December 2023.
Chardonnay, Pinot Noir, Pinot Meunier.
Vinification and Aging: produced with the Classic Method/Champenoise, with refermentation in the bottle and aging for 94 months on the lees.
Recommended pairing: fish appetizers, foie gras, seafood, shellfish, white meats.
Champagne Rèmy Leroy is a product that tends to enhance the purity and complexity of Pinot Noir thanks to the long period of aging on the lees that lasts at least five years. The vinification takes place 60% in steel and 40% in wood.
We offer you a tasting box containing the three main Champagne grape varieties: a 100% meunier noir from Francis Orban, a 100% chardonnay from Veuve Fourny & Fils and a 100% pinot noir from Jean Velut.
TASTE EXCELLENCE, LIVE THE EXPERIENCE
EXTRA-BRUT (Meunier Noir) Francis Orban:
Grape variety: 100% Meunier Noir (this Cuvée is made up of 50% "Vins de Réserve").
Aging: on the lees for a minimum of 24 months.
Dosage: 3 g/l
Organoleptic characteristics: Sight: slightly golden color. Fine perlage. Smell: the nose reveals fruity notes and sensations of freshness. Taste: the mouth, a beautiful harmony that underlines its elegance.
BLANC de BLANCS (Chardonnay) Brut Nature 1er Cru Veuve Fourny & Fils:
Vine variety: 100% Chardonnay.
Terroir: Vertus Premier Cru and other Premiers Crus. Rendzina on chalk
Age of vines: 40 years.
Vinification: Cuvée (only free-run must). 7 months on the lees, minimal use of sulfur. 75% steel and 25% oak barrels. Unfiltered.
Assemblage: 3 consecutive vintages (20% reserve wines).
Aging: in bottle on the lees, in 19th century cellars. Low and constant temperature.
Dosage: Brut Nature
NOIR DE CRAIE (Pinot Noir) Brut Blanc de Noirs Jean Velut:
Vine variety: 100% Pinot Noir.
Dosage: 3 g/l.
Organoleptic characteristics: It is a Champagne that expresses hints of plum, grapefruit, pomegranate and blackcurrant. The sensation in the mouth is delicate and refreshing.
A festive wine par excellence, Champagne actually has a more complex personality. Despite its single name, "Champagne," there are many different types of Champagne. Champagne can be "Blanc de Blancs" (Chardonnay), "Blanc de Noirs" (Pinot Noir, Pinot Meunier or both), it can be made with a blend of the three grape varieties, it can be the fruit of one or more crus, it can be white or rosé, vintage or not, and dosed in variable proportions. In addition, the Champagne region includes an area with three AOCs: Champagne, Coteaux-Champenois and Rosé-des-Riceys. On different banks of the Marne, Reims and Épernay share the role of the capital of Champagne. The Champagne appellation is made up of several areas: the Montagne de Reims, the Côte des Blancs at the gates of Epernay, the Grande Vallée de la Marne and the two banks of the Vallée de la Marne which then extend into the vineyards of the Aisne and the Vallée du Surmelin. Finally, the Aube vineyard is located in the extreme south-east of the appellation area and is separated from the other sectors of the region by 75 kilometers where vines are not grown.
Shiso Puff Pastry Red Prawn Tartare from Mazara served with yuzo and mango sauce, and Sicilian pistachio grain cheese cream
Shiso puff pastry Mediterranean red tuna tartare accompanied by fresh wasabi soy gel yuzo sauce
Sweet prawns in kataifi served with mixed vegetable tempura
Lobster and shrimp tempura accompanied with oyster sauce
Buffalo mozzarella from Campania served with Mazara del Vallo prawns, lemon zest and passion fruit sauce and infusion of aromatic herbs and cherry tomatoes
Fresh pasta tagliolini with cherry tomatoes and red prawn tartar from Marzara del Vallo with chopped pistachios
Creamy risotto with beetroot served with burrata and amberjack tartare and gold leaves
Risotto with sweet potato cream and shellfish broth
Served with scampi tartar and berry sauce
Lobster stuffed ravioli served with lobster stock and passion fruit sauce
Chicken and vegetable stuffed ravioli served with soy gel and passion fruit reduction
Ravioli stuffed with shrimp and vegetables served with soy jelly coral and passion fruit reduction
Tempura lobster, curly lettuce, mayonnaise, avocado carpaccio, seared lobster and herring eggs
Tempura lobster, curly lettuce, mayonnaise, avocado carpaccio, scampi tartare, herring roe and gold leaves
Tuna, avocado, tuna tartare, spicy mayonnaise, sriracha sauce and togarashi spices
Salmon, avocado, covered with amberjack tartare with black truffle
Tuna, asparagus, spicy mayonnaise, seared tuna carpaccio, with a mix of ginger oil, chives and ponzu sauce
Tempura prawns, mayonnaise, avocado carpaccio, teriyaki sauce and potato chips
Salmon, asparagus, spicy mayonnaise, seared salmon carpaccio, with a mix of ginger oil, chives and ponzu sauce
Tempura prawns, avocado, flambéed prawn tartare, teriyaki sauce and kataifi pasta
Tempura prawns, avocado, mayonnaise, flambéed salmon carpaccio, teriyaki sauce and potato chips
Salmon, avocado, spicy salmon tartare, mayonnaise, sriracha sauce and togarashi spices
Grilled amberjack served with grilled vegetables, confit tomatoes, miso sauce and dashi
Grilled octopus served with grilled vegetables and sweet potato cream
Seared tuna in sesame crust served with grilled vegetables, avocado cream, mango reduction, soy gel, fresh wasabi, chive oil infusion
Namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof
Crustaceans and products thereof
Eggs and products thereof
Fish and products thereof
Peanuts and products thereof
Soybeans and products thereof
Milk and products thereof (including lactose)
Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin
Celery and products thereof
Mustard and products thereof
Sesame seeds and products thereof
Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers
Lupin and products thereof
Molluscs and products thereof