Blue cheese: a delicate and elegant cheese made from cow's milk from the Cuneo area. Artisanal, often made with raw milk, it has an intense aroma and is slightly spicy, with notes of forest floor and hazelnut.
Meunier 60%, Pinot Noir 30%, Chardonnay 10% - Jeaunaux Robin - Eclats de Meuliere - Vallee du Petit Morin 12,% vol (30 months on yeasts, steel and barrique fermentation) Côte de Sezanne
MARCLABERTO CLASSIC METHOD EXTRA BRUT ALTA LANGA DOCG
MARCLABERTO METODO CLASSICO EXTRA BRUT ALTA LANGA DOCG
60% Pinot Noir 40% Chardonnay - Marcalberto - Santo Sfefano Belbo (the wine ages in second-passage used barriques for 7 months, with weekly bâtonnage. No filtration or clarification is carried out. No less than 48 months on the lees)
Sauvignon 100% - Cantine Piana dei Castelli - Velletri (RM) 13.5% (cryomaceration of the must for 36 hours, alcoholic fermentation and maturation in concrete tanks on the fine lees for 7 years.)
Melon de Bourgogne 100% - Domaine de la Pépière MAISDON SUR SÈVRE – MUSCADET – LOIRE (Soft pressing of whole grapes. Fermentation and aging for 24 months in concrete tanks)
Chenin Blanc 100% - -Francois et Julien Pinon Vernou sur-Brenne, 13.5% vol (Soft pressing of the whole grapes. Spontaneous fermentation and refinement in large barrels. Further refinement in the bottle)
Riesling 100% - Peter Laurer - Saar Moselle - (Pressing of whole grapes. Slow spontaneous fermentation in steel and cement. Malolactic fermentation carried out. Aging on fine lees with batonnage for 6 months)
Albarino 100% - ANCARANI - EMILIA ROMAGNA Destemmed and unpressed grapes. Spontaneous fermentation with maceration on the skins for 14/18 days. Drawn off, fermentation ends in steel. Aged for at least 12 months in cement and 3 months in bottle.
Grechetto, Malvasia, Trebbiano Giallo, Riesling and Sauvignon - Piana dei Castelli - Velletri (RM) 14% vol Overripe and molded. VINIFICATION: cold maceration on the skins for 96 hours and vinification in cement. Elevation on fine lees for 24 months followed by bottling without filtration.
Albariño 100% - Bodegas Albamar - Rais Baixas - Galicia - 35% grapes destemmed and partly pressed, pre-fermentation maceration with submerged cap for 5 days, pressed by hand, fermented and refined in used and stainless steel barriques. 15% direct pressing, fermentation and aging in 500l tonneau. 50% direct pressing, fermentation and aging in steel. Malolactic carried out.
Montepulciano, Cesanese, Sangiovese - Piana dei Castelli - Velletri (RM) VINIFICATION:: alcoholic fermentation and previous cryomaceration for 12 hours. Maturation for 24 months on the skins in concrete tanks. The grapes are vinified and grown without any synthetic chemical products.
Nebbiolo 100%, Fratelli Barale, Barolo - 14% vol VINIFICATION: soft pressing and destemming of the grapes. Static fermentation with indigenous yeasts at a controlled temperature of 25°. Subsequent maceration for about 10 days with frequent spraying of the skins. REFINEMENT: 6 months in 500 l tonneaux.
Pignolo and other autochthonous, Gravner Francesco Joško - Oslavia (GO) - From local grapes, fermented with long maceration in buried Georgian amphorae, with indigenous yeasts and without temperature control. After racking and pressing, the refinement in oak barrels begins for 5 years.
80% Grenache 20% Cinsault and Clairette - Eric Texier - BRÉZÈME – COTES DU RHONE – RHONE NORD 12.5% vol (fermentation in cement with 8 days of maceration)
Savagnin 100% - Chateau D'Arlay 13.5% vol Aging: approximately 7 years in barrels left to slowly empty through evaporation (without ouillage), without racking and sulphites. Maturation: slow under a veil of indigenous yeasts. The richness and complexity of the aromas, the persistence of the bouquet, the absence of rustic notes, all contribute to the expression of the highest quality.
Origin: Italy - Fermentation: low Style: Lager Grad. Alc. Vol.: 4.8% Color: Bright gold Description: Produced by Birra Moretti for us, only Italian spring malts are used for a lager with a bright gold color and white, fine, compact and persistent foam. To the fragrant freshness of the hops, the noble spring barleys give fragrant floral and bread crust notes
Origin: Italy - Fermentation: low Style: Bock Alcohol content: 5% Colour: Red Description: Produced by Birra Moretti for us, it stands out for its intense amber colour and a full-bodied flavour, with notes of caramel and liquorice.
Origin: Italy - Assisi Fermentation: top fermentation Style: Triple Grad. Alc. Vol.: 8.5% Colour: Intense Gold Description: Dark in color with cappuccino-coloured foam, broad and persistent, produced with a mixture of six barley malts, water, hops, fair trade cane sugar and yeast. On the nose it releases intense and natural toasted notes, as well as accents of anise, carob, coffee and liquorice.
Origin: Italy - Assisi Fermentation: top fermentation Style: Ipa Grad. Alc. Vol.: 6.5% Colour: deep blonde Type: Artisan Description: American India Pale Ale style beer, deep blonde colored beer with fine and persistent white foam. On the nose, citrus notes of lemon and grapefruit and fruity notes of red fruits emerge.; in the mouth there are herbaceous notes in which the bitterness is very soft and balanced, in perfect synchrony with the style.
Origin: Italy - Notaresco (TE) ABRUZZO Fermentation: High Style: Belgian Amber Ale Grad. Alc. Vol.: 6.4% Colour: Dark red Taste: This beer is structured by Cara aroma and Chocolate (two varieties of malt). It is flavored with candy sugar, orange peel and coriander but enriched in color and nuances (both aromatic and gustatory) by the use of dark malts. On the nose, the orange zest is very evident, the hops also play their part, giving toasted but sweet notes. In the mouth the flavors vary slightly with the big difference being an initial nuanced bitterness.