Each Codeoe’s bo
tle has a sto y
Prosecco Legatura
DOC Treviso
Slightly sparkling white
Area
Grape Production method
Characteristics
Treviso Doc
Glera
Martinotti-Charmat
Colour: pale yellow, clear and bright.
Aroma: floral notes of apple and acacia’s honey.
Flavour: pleasant with notes of apple taste, almond and peach.
Food matches
Serving temperature
Alcohol
With appetizers, pasta, white meat and fish.
6-8 °C
10,5% vol.
Spago Colderove
Frizzante
Slightly sparkling white
Area
Grape Production method
Characteristics
Triveneto
A blend of white selected grapes
Martinotti-Charmat
Colour: pale yellow.
Aroma: fruity with notes of golden apple.
Flavour: pleasantly fresh whit hint of peach and pear.
Food matches Serving temperature
Alcohol
An excellent aperitif. Whit white meats and fish, vegetables, mushrooms and cold meats.
8 °C
11% vol.
Rosè Legatura delle Venezie IGT
Slightly sparkling white
Area
Grape Production method
Characteristics
Triveneto
White and red selected grapes
Martinotti-Charmat
Colour: pink with glistening reflections.
Aroma: scents of rose, raspberry and cherry.
Flavour: fruity bubbles leave a lasting fresh sensation.
Food matches
Serving temperature
Alcohol
Excellent as an aperitif. It pairs well with white meats, mixed grills, fish and baccalà.
8-10 °C
11% vol.
Spago Rosso
Raboso Veneto IGT
Slightly sparkling white
Area
Grape Production method
Characteristics
Veneto
Raboso
Martinotti-Charmat
Colour: intense red with bright purple reflections.
Aroma: notes of cherry.
Flavour: the grape’s natural sharpness is carefully softened through the winemaking process, and makes the wine pleasant.
Food matches
Serving temperature
Alcohol
It is excellent with grilled meats and fish. A pleasant summery wine.
8-10 °C 10,5% vol.
Marzemino Legatura
del Veneto IGT
Slightly sparkling red wine sweet
Area
Grape Production method
Veneto Igt
Marzemino
The use of pumps during the fermentation process provides a sweet moderate alcohol content. Sparkling process by the Martinotti- Charmat method.
Characteristics
Colour: intense ruby red.
Aroma: pleasantly fruity fragrance.
Flavour: medium to full bodied flavour with hints of forest fruits.
Food matches
Serving temperature
Alcohol
A sociable wine, it goes well with fruit, cheeses and cakes.
8-10 °C
10% vol.
Bollicine
Di casa Mia
Slightly sparkling white
Area Grape Production method
Characteristics
Triveneto
Blend of selected white grape
Martinotti
Sensory profile: With its light straw color, it is fruity on the nose and fresh and savory on the palate. The fine bubbles enhance its easy drinkability. The Stelvin closure makes it modern and convenient, preserving the bubbles until the last sip.
Food matches Serving temperature
Alcohol
Excellent as an aperitif and with any meal; it pairs well with appetizers, light first courses, fish-based dishes, and vegetables.
6-8 °C
10,5% vol.
Valdobbiadene Prosecco Superiore DOCG Extra
Dry
Sparkling
Area
Grape
Production method
Characteristics
Docg Valdobbiadene
Glera
It’s harvested by hand. The grapes are softly pressed. Martinotti-Charmat method for the sparkling process.
Colour: pale yellow.
Aroma: fragrant with a predominance of apple and pear.
Flavour: pleasant bouquet with hints of apricot.
Food matches
Serving temperature
Alcohol
As an aperitif or as an accompaniment to fish dishes.
6-8 °C
11% vol.
Prosecco Extra Dry DOC Treviso
Sparkling
Area
Grape
Production method
Characteristics
Prosecco Doc Treviso
Glera
The grapes are softly pressed. Martinotti-Charmat method for sparkling process.
Colour: bright pale yellow. Aroma: scents of fruits and flowers, honey, acacia and apricots.
Flavour: silky-smooth and extremely pleasant to drink.
Food matches
Serving temperature
Alcohol
With any food for every time of the day.
6-8 °C
11% vol.
Prosecco Spumante Brut
DOC Treviso
Sparkling
Area
Grape
Production method
Characteristics
Prosecco Doc Treviso
Glera
The grapes are softly pressed. Martinotti-Charmat method f sparkling process.
Colour: bright yellow straw colour. Aroma: hints of liquorice, acacia hon and apple, evoking the fruity f of a golden apple, of almonds, and fr baked bread.
Flavour: structured with a roun persistent taste
Food matches
Serving temperature
Alcohol
A pleasant aperitif. Also easily combined with food. Favours fish mushrooms and vegetables.
6-8 °C
11% vol.
Tre Gran Cuvèe Spumante Extra Dry
Sparkling
Area
Grape Production method
Characteristics
Blend of selected grapes
Martinotti-Charmat
Colour: pale yellow with green reflection.
Aroma: apple, peach and honey.
Flavour: dry and pleasantly bitter taste, tiny perlage, intense and persistent.
Food matches
Serving temperature
Alcohol
Ideal for aperitifs and appetizers.
6-8 °C
11% vol.
Triveneto
Tre Extra Rosè Spumante Extra Dry Sparkling
Area
Grape Production method
Characteristics
Triveneto
Blend of selected red grapes
Food matches
Serving temperature
Alcohol
Colour: bright pink colour with violet reflections.
Aroma: fruity, reminiscent of raspberry, pink grapefruit and red currant.
Flavour: fresh and intense, with a persistent perlage.
Excellent as an aperitif and to accompany all dishes, particularly shellfish and fish.
6-8 °C 11% vol.
Martinotti-Charmat
Millesimato
Extra Dry Sparkling
Area
Grape Production method
Characteristics
Veneto
Blend of white grape varieties
Martinotti-Charmat
Colour: bright yellow straw colou
Flavour: soft and fresh with a pe stent perlage.
Food matches
Serving temperature
Alcohol
Excellent as an aperitif and to a company all dishes, particularly
6-8 °C
11,5% vol.
Amarone della Valpolicella
Red wine Area
Grape Production method
Valpolicella DOCG
Molinara, Corvina and a small part of native grapes
Amarone Colderove comes from the drying of selected grapes. The following soft pressing and fermentation at controlled temperature precede the ageing in barriques.
Characteristics
Sensory profile: wine of great structure. Intense ruby colour; it’s a full bodied wine with persistent scent of cherries, red berries, tobacco, licorice and various spices.
Food matches
Serving temperature
Alcohol
Red meats, game and cheeses.
18 °C
15% vol.
Valpolicella Ripasso DOC Superiore
Red wine
Area
Grape Production method
Corvina, Corvinone and Rondinella
Valpolicella DOC
The grapes are softly pressed. The maceration on the skins and subsequent fermentation give rise to this nectar which is made to flow over the Amarone marc to enhance its characteristics and structure.
Characteristics
Sensory profile: intense aroma of forest fruits, cherries and plums.
Food matches
Serving temperature
Alcohol
Ideal to accompany robust dishes and tasty meats such as lamb, game and roasts in general.
18 °C
14% vol.
Lugana DOC
White wine
Area
Grape Production method
Garda Veronese DOC
Turbiana (Trebbiamo di Lugana)
Soft pressing of pure Turbiana grapes with cryomaceration before the first fermentation. After various filterings and decanting, it is bottled young.
Characteristics
Sensory profile: Straw-coloured wine with light greenish reflections. It has an elegant and intense bouquet with floral notes and hints of almond. The taste is full, fresh, with slightly citrus flavours and good sapidity.
Food matches
Serving temperature
Alcohol
Fish and white meat.
8-10 °C
13% vol.
Pinot Grigio Torre Orientale
Friuli Doc Grave
White wine
Area
Grape
Characteristics
Grave Friuli Doc
Pinot grigio
Fresh and elegant bouquet, very fruity notes and subtle hints of dried
Dry and slender, full-bodied and
Food matches
Serving temperature
Alcohol
Excellent as an aperitif. It pairs mag with delicate appetizers, seafood dishes, and vegetables.
8-10 °C
12,5% vol.
Ribolla Gialla della Venezia Giulia IGT
White wine
Area
Grape
Production method
Characteristics
Triveneto
Ribolla Gialla
Soft pressing and subsequent maceration at 5 °C.
Sensory profile: Artisanal care added to modern oenological equipment give origin to this excellent white wine with an intense straw yellow colour and greenish reflections. The scent is fruity and floral. Reminiscent of wild flowers and hints of green apple with citrus notes. On the palate it is pleasantly fresh, sapid with minerality.
Food matches
Serving temperature
Alcohol
With raw fish, seafood, risottos, white meats and cheeses.
8-10 °C
12,5% vol.
Sauvignon IGT Treviso
White wine
Area
Grape Production method
Characteristics
Treviso Sauvignon
Soft pressing and subsequent a controlled temperature
Sensory profile: pale yellow with reflections, pleasantly fresh with sage, tomato leaves and exotic
Food matches
Serving temperature
Alcohol
An excellent aperitif, a fine acc to fish and shellfish
10-12 °C
12,5% vol.
Traminer Aromatico IGT
White wine
Area
Grape
Characteristics
Veneto
Traminer Aromatico
Straw yellow in color with light golden reflections. On the nose, it reveals aromas of ripe exotic fruits, candied fruits, and spices.
Food matches
Serving temperature
Alcohol
It pairs well with cold cuts, foie gras, appetizers, fish dishes, sushi, and shellfish
8-10 °C
13% vol.
Raboso Rosso 917
Foglia Oro Aged red wine
Area
Grape Production method
Treviso
Raboso
The grapes are harvested late in the season when the vine leaves have turned golden co lour, hence the wine’s name. The grapes are selected, fermented with the skins for abou two weeks and carefully aged in oak barrel This gives the wine a velvety taste.
Characteristics
Colour: bright ruby red with purple reflections.
Aroma: it is reminiscent of ripened cherries and wild berries. Flavour: velvet to the palate with a lingerin aftertaste.
Food matches
Serving temperature
Alcohol
Red meats and cheeses.
18 °C
13% vol.
Cangiante Merlot
del Veneto IGT
Red wine
Area
Grape Production method
Characteristics
Food matches
Serving temperature
Alcohol Veneto Merlot
Red wine making method with fermentation at controlled temperature.
Sensory profile: an intense ruby coloured with scents of red berry and hints of wild herbs, flavourful and velvety on the palate with good texture.
With roasts, bird game, red and white meats as well as seasoned cheeses.
18 °C
Armonioso Cabernet IGT
Red wine
Area
Grape Production method
Characteristics
Igt Veneto
50% Cabernet franc 50% Cab sauvignon
Red wine making method with fermentation at controlled tem
Sensory profile: dry and flavour on the palate, with good body, t Cabernet Franc initially expes of freshly cut grass, to then imm tely reveal an enduring combin marasca, raspberry and spices.
Food matches
Serving temperature
Alcohol
Whether young or aged, this w with game and red meats as we cheeses.
18 °C
12% vol.
Accordo Pinot Grigio delle Venezie DOC
White wine
Area
Grape Production method
Characteristics
Fermentation at a controlled temperature.
Sensory profile: straw yellow colour with copper-tone reflections; dry on the palate with a generous bouquet of hay, roasted almonds and vague notes of sage.
Food matches
Serving temperature
Alcohol
An accompaniment to meat, starters, soups and fish.
8-10 °C
12% vol.
Veneto
Pinot Grigio
Rondò Chardonnay
del Veneto IGT
White wine
Area
Grape Production method
Characteristics
Veneto
Chardonnay
Fermentation at a controlled temperature.
Sensory profile: straw yellow with slight green reflections; very elegant on the palate and nose. Fruity notes reminiscent of a golden yellow apple and hints of acacia flowers.
Food matches
Serving temperature
Alcohol
A good aperitif, a fine accompaniment to appetizers, vegetable, pasta or risotto and fish.
8-10 °C
11,5% vol.
Pinot Grigio Delle Venezie DOC
Blush
Rosè wine
Area
Grape
Characteristics
Triveneto
Pinot grigio
Food matches
Serving temperature
Alcohol
A wine with a beautiful, soft pink colour bright and tempting
Strong notes of golden apple on the no followed by interesting floral sensations
On the palate, it perfectly combines ac smoothness, sapidity, and a harmoniou taste.
It makes an excellent accompaniment to San Daniele dry-cured ham and first courses with seasonal vegetables
8-10 °C
12,5% vol.
SBianco di Casa Mia
White wine
Area
Grape Production method
Characteristics
Food matches
Serving temperature
Alcohol
Triveneto
Selected white grapes
Fermentation at a controlled temperature and a soft pressing of the skins.
Sensory profile: straw yellow colour, it’s a pleasant dry and fruity wine.
It’s suitable for any kind of food.
8-10 °C
11% vol.
Still wines
Rosè di Casa Mia
Rosè wine still
Area
Grape
Production method
Characteristics
Triveneto
Red and white grapes
Fermentation at a controlled temperature.
Sensory profile: cherry pink colour, it’s dry, fresh and sapid on the palate.Its fine but intense bouquet has a floral and fruity scent.
Food matches
Serving temperature
Alcohol
Appetizers, soups, white meats and fish.
12 °C
11% vol.
SRosso di Casa Mia Red wine
Area
Grape
Production method
Characteristics
Triveneto
Red grape varieties
Fermentation at a controlled temperature and soft pressing of the skins.
Sensory profile: ruby red, round and soft while still maintaining the cha- racteristics of a dry wine on the palate; fragrances recall forest berries, accom- panied by notes of wild herbs.
Food matches
Serving temperature
Alcohol
With red and white meats and cheeses.
A good daily dining companion.
18-20 °C
11% vol.
Fattoria Il Palagio “I Cerri”
Chianti
Classico DOCG
s Area
Red wine
Grape Production method
Castellina in Chianti, Toscana.
Sangiovese 95%, Merlot 5%
Vinification takes place after delicate crushing of the grapes. The must macerates on the skins for 1-2 weeks in order to favor the extraction of color and other polyphenolic substances.
Characteristics
Colour : Ruby-red with garnet reflections.
Aroma: Fine, with scents of cherries, wild berry fruits, violets and spicy hints.
Food matches
Serving temperature
Alcohol
When young it is excellent with richly- flavored dishes, especially the traditional specialties of Tuscan cuisine
16°C
13,5% in volume.
Fattoria Il Palagio “I Cerri”
Chianti Fiaschetto DOCG lt 0,75
Red wine
Area
Grape Production method
Castel San Gimignano, Tuscany.
Sangiovese 90%, Cabernet Sauvignon 10%
Vinification takes place after delicate crushing of the grapes. The must macerates on the skins for 1-2 weeks in order to favor the extraction of color and other polyphenolic substances.
Characteristics
Colour : Ruby-red with garnet reflections.
Aroma: Fine, with scents of cherries, wild berry fruits, violets and spicy hints.
Food matches
Serving temperature
Alcohol
When young it is excellent with richly- flavored dishes, especially the traditional specialties of Tuscan cuisine
16°C
12,5% in volume.
Brunello di Montalcino DOCG
Red wine
Area Grape Production method
Montalcino, Toscana
Sangiovese 100%
Produced from a vineyard trained using the Spurred Cordon system, the wine undergoes alcoholic fermentation for 20 days on the skins. It is then aged for a minimum of 24 months in oak barrels ranging from 5 to 10 hectoliters, followed by an additional 4 months of aging in the bottle.
Characteristics
Food matches
Sangiovese becomes a wine of intense ruby to bright garnet color, with dry and warm flavors, lightly tannic but with great structure and aromatic length. Its aroma evolves over time, becoming more intense with age, complex, and varied, ranging from spice to wood, from tobacco to forest fruits.
This wine pairs especially well with red meats, roast game, charcoal-grilled meats, and strong cheeses like Parmesan and Tuscan pecorino. It also complements international dishes such as roast goose, T-bone steak, roast leg of lamb, and duck à la presse.
Serving temperature
Alcohol
18°-20°
14 % vol
Azienda Agricola San Salvatore
Capranera Falanghina IGP Campania | Falanghina 2022
White wine
GRAPES
PRODUCTION AREA
falanghina 100%
capaccio-paestum, locality cannito
ALTITUDE 150-210 above sea level
EXPOSURE south-south west
TYPE OF SOIL clay-calcareous soil
TRAINING SYSTEM espalier with guyot pruning
PR UNING-TYING with willows
DEFOLIATIONTHINNING-HARVESTING manual
AVERAGE AGE OF PLANT 19 years
YELD 2000 g
VINIFICATION soft pressing, fermentation in steel tanks to low temperature
AGEING steel tanks for about 6 months
ALCOHOL 13% vol
FACT SHEET
BOTTLE SIZE
75 cl
CARDBOARD BOX FORMAT 6/12 bottles in standing position
CARDBOARD BOX SIZE mm 250x175x300
CARDBOARD BOX WEIGHT kg 7
PALLET CONFIGURATION epal, wmf
BOTTLE WEIGHT
75 cl
BOX CONFIGURATION 6/12 bottles in standing position
BOX SIZE mm 360x260x330
BOX WEIGHT kg 16
PALLET CONFIGURATION epal, wmf
Azienda Agricola San
Gioì Extreme
Sparkling
brut rosé classic method
Rosè sparkling wine
100% aglianico. It was born fro Method on the grape par excel aglianico - it combines the jovia vocation to be sparkling: the pe technique and uniqueness of th
TO THE EYES: Bright pink onion peel. The foam is very soft and compact, which crowns a superb perlage, where the tiny and dense bubbles crowd to the edge of the glass finding themselves intimately united
TO THE NOSE: Sumptuous and fascinating bouquet, which communicates to the nose joyous fruity scents of undergrowth and fresh flowers.
TO THE PALATE: The mouthfeel is obviously dry, fresh and pétillant, but also elegant, soft, enveloping, creamy, savoury, clean, slender and degreasing. Light carbon. The voluptuous retro aroma does not allow breaks.
PAIRINGS: Excellent at aperitif time, it goes well with fish tartare, seafood, appetizers, salami, white meat, bu Pizza Margherita.
SERVICE TEMPERATURE: 10 °C
DIVINE TYPE: rosé sparkling
PRODUCTION AREA: capaccio-paestum, locality cannito
SOIL TYPE: colluvial clay, rich in skeleton
TRAINING SYSTEM: espalier with guyot pruning
LEAF REMOVAL-THINNING-HARVEST:
WINEMAKING: Soft pressing without maceration, fermentation in temperature-controlled steel tanks
ALCOHOL: 12.5% vol
SVetere Igp paestum rosato
Rosè wine Azi
From an antique terroir, Paestum,in the heart of t and Alburni comes a spe
Our Vetere is the elega macerated for 6 hours a contact with the skins to elegant and refined aroma
TO THE EYES: Soft pink colour and delicate to the eye.
TO THE NOSE: Delicious bouquet that gives the nose fragrant scents of small red fruits, notes of rosehip and violet and hints of Mediterranean scrub.
TO THE PALATE: The palate is particularly fresh and Mediterranean. Soft, persuasive and fine. The finish is engaging and satisfying, leaving a memory of berries and citrus fruits such as grapefruit.
PAIRINGS: Excellent at aperitif time, it goes well with fish tartare, seafood, appetizers, salami, white meat, buffalo mozzarella and Pizza Margherita.
SERVICE TEMPERATURE:
DIVINE TYPE: rosé | GRAPE:
PRODUCTION AREA: locality cannito
SOIL TYPE: clay-calcareous soil
TRAINING SYSTEM: espalier with guyot pruning
LEAF REMOVAL-THINNING-HARVEST:
WINEMAKING: Soft pressing
ALCOHOL: 12% vol
Azienda Agricola San Salvatore
Corleto IGP Paestum ORGANIC AGLIANICO 2022
Red wine
Corleto is a dedication to a village, a gem nestled mountains. A joyful heart, an organic Aglianico in p Vinified with fermentation in steel for 8 days to ext Aglianico. Entrusted to 85% in steel tanks for 5 mo French oak barrels for 5 months. It is a wine with si nious sip, and rich, intense fruit.
TO THE EYES: A wine of precious ruby color with purplish reflections.
TO THE NOSE: From nose to heart: a wine of pedigree and grace. The bouquet presents a medley of aromas of dark berries, cherry, mulberry, and field flowers like chamomile and daisy. Notes of vanilla, pine, and cinnamon add exceptional elegance to this wine's aromatic profile.
TO THE PALATE: The sip is enveloping and elegant, soft and gentle. The inherent freshness and silky tannin of this wine are surprising. The acidity provides good longevity and a pleasant drink.
PAIRINGS: Excellent paired with structured preparations, resolved by deep and complex flavors, game bird dishes, and seafood seconds based on tuna or salmon.
IDEAL CONSUMPTION: 2023/2024
SERVICE TEMPERATURE: 14/17 °C
DIVINE TYPE: Red | GRAPE: 100% Aglianico harvested at sunrise
PRODUCTION AREA: Stio, Cilento
ALTITUDE: 550 meters above sea level | EXPOSURE:
SOIL TYPE: Clayey-calcareous, rich in gravel
TRAINING SYSTEM: Trellis with Guyot pruning Willow pruning-binding
LEAF REMOVAL-THINNING-HARVEST: Manual
AVERAGE AGE OF PLANTS: 17 years | YIELD PER VINE:
WINEMAKING: Fermentation in steel at low temperature for 8 days to extract only the noblest part of Aglianico.
REFINEMENT: 85% in steel tanks for 5 months, and 15% in 1st passage French oak barrels for 5 months.
ALCOHOL: 13% vol | AVAILABLE FORMATS: 750 ml bottles
Azienda Agricola San Salvatore
Ceraso IGP Paestum Aglianico 2022
Red wine
Only aglianico matured in steel for eight months. The harvested by hand in small boxes, then vinified with so steel tanks and maceration at low temperature. Cera persistent thanks to its minerality. The delicate vinific give a harmonious and soft red, however, capable of verve, and a sip characterized buy an intense mineralit
TO THE EYES: Ruby redjust scratched by young purple flashes.
TO THE NOSE: It is a pleasantly fruityexpression of this variety; th ewine opens with a dark colour profile with plenty of blackberries and black plums. Notes of caramelization of marron glacé and rosehip.
TO THE PALATE: Smooth, softandgentle sip that releases playful vibrations savoury, taut and fruity, which gladden the whole oral cavity. Spicy but silky tannic texture. Fresh acidity and aromas reminiscentof berries and blackpepper. The finish is well supported by a very enjoyable drink and intense minerality. Born for those who love a wine with strong and intense hints and a soft and round drink.
PAIRINGS: tI accompanies all dishes with strong flavours, especially mediumand mature cheeses, grilled meat and fish.
IDEAL CONSUMPTION: 2023/2026
SERVICE TEMPERATURE: 15/17 °C
DIVINE TYPE: red | GRAPE: aglianico 100%
PRODUCTION AREA: capaccio-pastum, locality cannito
ALTITUDE: 137 mt. above sea level | EXPOSURE: Southwest
SOIL TYPE: clay-calcareous soil
TRAINING SYSTEM: espalier with guyot pruning
LEAF REMOVAL-THINNING-HARVEST: Manual
WINEMAKING: Soft pressing, fermentation in steel tanks
REFINEMENT: steel tanks forabout 8 months
ALCOHOL: 14 % vol | AVAILABLE FORMATS: 750 ml bottles
Azienda Agricola San Salvatore
Trentenare IGP Paestum Fiano 2022
White wine
Trentenare from the name of the vilage that overloo Pastum. An interpretation made ni the signof the yo fiano capable of giving grapes characterized by a ne tion. Grown at an altitude of 150-210 metres above sea sunnyexposure facing south, southwest. At the end of t and grapes are subjected to cromaceration for six hou Fermentation takes place ni low temperature steel ta ages for 6 months on the fine lees in steel tanks.
TO THE EYES: Young and bright ful straw-yellow colour.
TO THE NOSE: fresh, fruity sensory incipit: yelow peach, plum, mandarin, fig, apple, broom and Mediterranean scrub
TO THE PALATE: elegant, enveloping, dynamic, pulsing and pulpy sip characterized by freshness and flavour. Drink taut, snappy and dynamic. Closure on generously graceful and engaging tones. Good longevity.
PAIRINGS: on a Risotto alla Pescatora and dairy products. Rich first courses and fish dishes. Alsoexcellenton dairy products and seafood soups.
IDEAL CONSUMPTION: 2023/2026
SERVICE TEMPERATURE: 12 °C
DIVINE TYPE: white | GRAPE: 100% Fiano
PRODUCTION AREA: Capaccio-Pastum, locality cannito
ALTITUDE: 50-210 mt. above sea level | EXPOSURE:
SOIL TYPE: clay-calcareous soil
TRAINING SYSTEM: espalier with guyot pruning method
LEAF REMOVAL-THINNING-HARVEST: Manual
WINEMAKING: Soft pressing, fermentation ni steel tanks
REFINEMENT: in steel tanks for about 6 months
ALCOHOL: 13,5 % vol | AVAILABLE FORMATS: 750 ml bottles
GAVI del comune di GAVI DOCG
White wine
Area
Grape
Production method
Characteristics
100% Cortese
The grapes are harvested in mid-September and vinified in steel with fermentation at a controlled temperature (18°C), followed by maturation in steel and aging in the bottle.
A great expression of Cortese grapes, confirms its elegance and originality with clear, inviting scents of with pulp fruits and wisteria. The taste is very pleasent, the flavour is clear, fresh and savoury with lively floreal flavour.
Food matches
Serving temperature
Alcohol Gavi of the municipality of Gavi – Piemonte.
Appetizers, white meats, fish and shellfish dishes. In Italy it is very common to drink GAVI also as an aperitif.
Serve 8 °C
12% vol.
Il Barone - Salice Salentino DOP
Red wine
Area
Grape
Production method
Characteristics
Food matches
Serving temperature
Alcohol Puglia, Salento.
Negroamaro - Malvasia Nera
After dripping grapes undergo to fermentation inside thermoconditioned tanks at temperature of 24-26°. Maceration lasts in 7-10 days. Then musted grapes are pressed. Fresh wine is stocked in tanks and after malolactic fermentation is poured o the first time.
Intense ruby-red color, ethereal and vinous aroma and full and dry flavour.
Roasts, tasty dishes, pork products and cheeses.
Serve at 18-20 °C
14% vol.
Salento I.G.P Rosso Primitivo
Red wine Area
Grape Production method
Puglia, Salento.
Primitivo IGP
After being pressed, the grapes have the maceration process and the fermentation is done at controlled temperature with selected yeast. Winetered after the malolactic fermentation.
Characteristics
Ruby-red color, fruity bouquet and soft and well-balanced flavor.
Food matches
Serving temperature
Alcohol
Grilled red meats, mature cheeses and roasts.
Serve at 16-18 °C
13% vol.
Nero D'avola Sicilia Doc
Red wine
Area
Grape Production method
Characteristics
Palermo Monte Jato
Nero d'Avola
Destemming followed by 12 days of maceration on the skins with fermentation in stainless steel tanks
It reveals itself with a red color with violet reflections, a soft and full flavor, good tannic structure, warm, and persistent. On the nose, hints of ripe fruits stand out, including plum and black cherry.
Food matches
Serving temperature
Alcohol
It pairs well with cured meats, even aged cheeses, and red meats
18 °C
13% vol.
s Limoncello
San Michele
LA tipically Mediterranean liquor made by infusing lemon peel in alcohol with the ad- dition of sweet lemon juice and premium refined sugar. Bright yellow in colour, with a strong and distinctively lemony aroma, Limoncello is a refreshing drink with a full, wellrounded flavour. Best served on the rock and after dinner drink.
Alcohol: 28% vol
Bottle contents: 70cl.
Grappa Prosecco
An aged grappa, obtained by means of the distillation of selected pomace of Prosecco vines, then left ageing for more than three years in oak barriques and big barrels in the Beniamino Maschio aging room and finally filtered and bottled. It has a amber color, and its fragrance is, intense and harmo aromas with typical and pleasant notes of wood, inte elegant and persistent structure.
Perfect at room temperature
Alcohol: 40% vol
Bottle contents: 70cl.
qu s
Grappa Delicata
A white smooth and robust grappa it obtained its acquired taste through the distillation of pressed grap of Prosecco picked in Conegliano and Valdobbiad Veneto areas. It is crystal clear and gives a long lasti delicate fragrance and typical aroma. It is served fr at a temperature between 8°and 14° C
Alcohol: 38% vol
Bottle contents: 70cl.
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LGrappa Brent
The master craftsman B Maschio uses his many old world experience to the Brentè grappa, by best grappa obtained grapeskins of prosecco 3 to 5 years in oak cas is a first class grappa w combination of fragran witha a delicate touch of vanilla, cocoa and hon decidedly persistent. Alcohol: 42% vol
Bottle contents: 70cl.
