WE WANT TO LET YOU EAT WELL AND NOT FAST, QUALITY FIRST OF ALL
CI TENIAMO A FARTI MANGIARE BENE E NON VELOCEMENTE, LA QUALITÀ PRIMA DI TUTTO
... many of the dishes served are freshly prepared ... in order to offer a more efficient service, it is advisable to order similar dishes at the same table, especially on busy days. The waiter will be able to advise you in the best possible way. ! There are no paper extras. Products marked with * may be frozen. Raw materials / Products killed on site - Some fresh products of animal origin, as well as fish products administered raw, are subjected to rapid blast chilling to ensure quality and safety, as described in the HACCP Plan pursuant to EC Reg. 852/04 and EC Reg. 853/04. We also have GLUTEN FREE dishes. we prefer that you specify celiac disease or intolerances to the room staff in order to follow you in the best possible way and avoid contamination. ALLERGENS We report the list of allergens, but in case of allergies, intolerances or special dietary regimes, please inform the dining room staff who will give you more information and will be able to better manage your order to satisfy you in the best possible way. Thank you!
All the desserts on the menu are made by us. As for the Cakes we rely on a qualified pastry shop. The cost of the cake portion is €5 (excluding special requests). WE ALLOW OUR CUSTOMERS TO BRING THE CAKE (Always if not homemade but with a receipt from the pastry shop). THE CUSTOMER AGREES TO COVER A "DESSERT SERVICE" COST at a price of €2 per person. THE PRICE in addition to the "lost sale" goes to cover the work of the staff who will have to: serve at the table, portion and decorate, clear, wash and rearrange everything extending the service. Sure of your understanding we will be willing to accept your cakes.
100 YEARS OF ASCOLANA HISTORY SINCE 1924... OUR AWARDS
100 ANNI DI STORIA ASCOLANA DAL 1924... I NOSTRI RICONOSCIMENTI
OUR MOTTO? QUALITY FIRST OF ALL! TOP Rated in: TripAdvisor (1485), Google (1247), Facebook (score 4.8 4890), Italian Hospitality, Michelin Guide, La Repubblica, Top Choice Lonely Planet, Restaurant Guru, 4.9/5 Alfonsino (223)... And above all Your Experience that Counts
Our Exclusive Gift Card to be able to dine at the Vittoria restaurant or to buy our typical products. A gift that is always appreciated by everyone and suitable for all occasions. What are you waiting for to make your loved one happy?
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➡️ The TASTING MENU €29 Complete. ⬅️ SAME MENU FOR THE WHOLE TABLE. ❗️ (9)
excellent solution for a typical four-course menu for the entire table.
The TASTING MENU (Recommended) .......... SAME MENU FOR EVERYONE ON THE SAME TABLE; IT IS NOT POSSIBLE TO SHARE
Il MENÙ DEGUSTAZIONE (Consigliato).......... STESSO MENÙ PER TUTTI NELLO STESSO TAVOLO; NON È POSSIBILE CONDIVIDERE
COLD APPETIZER + FIRST COURSE + MIXED FRIED FRIED + SIDE SIDE + DESSERT OF YOUR CHOICE + WATER & COVERAGE + COFFEE ...per person. (See Courses Below ⬇️)
Lentil from Castelluccio di Norcia (IGP) is an Italian fruit and vegetable product with Protected Geographical Indication, typical of the plains of Castelluccio, a hamlet of Norcia. Cooked as per tradition with extra virgin olive oil, garlic, celery, carrot, onion, bay leaves...
LA ZUPPA DI LENTICCHIE DI CASTELLUCCIO CON GAMBERI
Lentil from Castelluccio di Norcia (IGP) is an Italian fruit and vegetable product with Protected Geographical Indication, typical of the plains of Castelluccio, a hamlet of Norcia. Cooked as per tradition with extra virgin olive oil, garlic, celery, carrot, onion, bay leaves... and SHRIMP in the sea and mountains version.
"Pizza Dolce Ripiena", Soft sponge cake soaked in coffee, alchermes...With layers of yellow and chocolate cream...The possible origin from the Marches If it is true that Gladys Gretton called the dessert “zuppa inglese”, it is equally true that he made no mention of any British origins, to the point of defining it as a dessert from the Marche region. Furthermore, to support this thesis, we find a version of the trifle in the anonymous recipe book Il Cuoco Perfetto Marchigiano (1891), in which it is composed of a sponge cake soaked in rosolio, rum and a cinnamon and lemon scented cream. [Source: the Food Journal]
Zeero Sangiovese is an excellent option for those looking for a red wine without alcohol and added sugar. With its rich aromatic profile and low calories, it is a versatile choice for various social occasions and meals. It presents aromas of rhubarb, cherries and rose petals, offering a soft and silky palate wrapped in pleasant balsamic sensations. It pairs well with light red meats and vegetarian dishes. Ideal for those looking for a light and healthy alternative without compromising on taste. Zeero Sangiovese Wine is a Tuscan red wine without alcohol and added sugar, designed for those looking for a light and healthy option. This wine has a very low alcohol content, less than 0.5%, and is suitable for different occasions, maintaining a rich and complex aromatic profile. Wine Characteristics Aromas and Taste: Zeero Sangiovese presents an intense bouquet that includes notes of rhubarb, cassis, rose petals and cherries. On the palate, it is described as soft and silky, with delicate tannins and good acidity that makes it fresh and inviting. Nutrition Facts: This wine has just 10.5 calories per 100ml, making it a light choice for those looking to control their calorie intake. It contains 2.3g of carbohydrates per 100ml, but has no added sugars. Vegan and Gluten-Free Properties: Zeero Sangiovese is vegan and gluten-free, making it suitable for a variety of dietary requirements. Production Process The production process of Zeero Sangiovese involves a complete fermentation of the Sangiovese grapes, followed by dealcoholization techniques that remove the alcohol without compromising the organoleptic characteristics of the wine. This is done through methods such as reverse osmosis or cold distillation. Food Pairings Thanks to its freshness and aromatic complexity, Zeero Sangiovese pairs well with a variety of dishes, especially spicy ones. It is ideal to accompany light red meats, vegetarian dishes and fresh cheeses. Origin: Italy, Tuscany, Chianti Grape variety: 100% Sangiovese Vintage: NV Alcohol: 0.5% Format: 0.75 l Ageing: 6 months in American oak barriques Pairings: appetizers such as cold cuts, meat-based first courses, light red meats, vegetarian dishes and fresh cheeses.
PILS 4.8% ALC Produced in Ascoli Piceno by Babylon with Marche barley. German-inspired bottom-fermented beer personalized by an aroma of fresh fruit and white flowers given by the use of Huell Melon hops used in dry-hopping. Pils presents itself with a slightly sweet malt entry and closes with a dry finish tending towards bitterness, with notes of bread, hay and cut grass in the middle. Beer with a refreshing character.
Rosso Piceno DOP Alcohol: 13.0% Vol Production area: On the hills of Monteprandone - Ascoli Piceno - Marche Grapes: From red Sangiovese and Montepulciano vines.
Alcohol: 14.0% Vol Production area: On the hills of Monteprandone – Ascoli Piceno – Marche Grapes: From selected red Montepulciano and Sangiovese grape vines Yield: 70 quintals Cultivation system: Guyot on espalier Soil composition: Medium mixture, with clayey fringes. Winemaking and Production System: Soft pressing of selected grapes, red fermentation for 12-18 days at controlled temperature (24-28°C), storage in thermo-conditioned stainless steel tanks for 3 months, aging in oak barrels for 12 months, cold bottled in sterile lines Organoleptic Description: Intense and lively colour, characteristic and attractive. The olfactory power is clear and marked, with an intense aromatic scent of red peel fruit, currants and raspberries. Slightly tannic, with an excellent, savory body, long and velvety. Storage: Store in a cool, dry and dark place. To be drunk within 15-20 years of age. Serving temperature: To be served at room temperature (18-19°C.) Gastronomic suggestions: Wine for roasts, grilled meats, game and mature cheeses.
Alcohol: 13.5% Vol Production area: On the hills of Monteprandone – Ascoli Piceno – Marche Grapes: From selected Sangiovese red grape vines Yield: 90 quintals Cultivation system: Guyot on espalier Soil composition: Medium texture, with clayey fringes. Winemaking and Production System: Soft pressing, red fermentation for 12-15 days at a controlled temperature (20-25°C), storage in concrete tanks, cold bottled in a sterile line Organoleptic Description: Good drinking wine with red color ruby and sweet and elegant bouquet. Evident hints of violets and berries. Dry, intense and pleasantly tannic flavour. Storage: Store in a cool, dry and dark place. It is recommended to drink it within 8-10 years of age. Serving temperature: To be served at room temperature (18-19°C.) Gastronomic suggestions: Wine for roasts, grilled meats, game and mature cheeses.
RED WINE Obtained from rocky soils which characterize this wine, giving it a strong territorial imprint linked to the partial stress to which the plants planted between rock, clay and limestone are subjected, in an ancient variety association linked to the founder of the company. Alcohol: 13.50% (variable per year) Production area: On the hills of Monteprandone, Ascoli Piceno, Marche Grapes: From red and white grape vines vinified together Yield (Grapes per hectare): 70 quintals per hectare Production system cultivation: espalier Guyot Soil composition: Calcareous-clayey with stones Winemaking and production system: Soft pressing, red and white grapes fermented together for 15 days at a controlled temperature (12-18°C), first refinement in tanks cement where malolactic fermentation takes place, then 12 months in oak barrels/Tonneaux. Organoleptic description: Sparkling and saturated ruby red in colour, the fruity notes of blackberry, cranberry and white peach are joined by aromas of herbs such as mint and star anise, enriched by a veil of black pepper. Overall therefore, a very varied bouquet. Thanks to its stable tannic structure and pronounced fruity aromas, this wine appears tense and excellently developed on the palate, with a complex structure and a long, savory acid persistence. Storage: Store in a cool, dry and dark place. It has an aging potential of more than 10 years. Serving temperature: Serve at room temperature, slightly cool (12-14°C).
Marche Rosso PGI Alcohol: 14.5% Vol Production area: On the hills of Monteprandone - Ascoli Piceno - Marche Grapes: From selected red grape varieties Montepulciano, Sangiovese, and Merlot (Produced only in the best years in extremely limited quantities.) Yield : 60 quintals Cultivation system: Guyot on espalier Soil composition: Medium texture, with clayey fringes Vinification and Production System: Soft pressing of the selected grapes, fermentation in red for 15-25 days at a controlled temperature (22-28 ° C), aged in oak barrels for 16/24 months, aged 12 months in the bottle. Organoleptic Description: Deep ruby red color, full of violet notes. The nose recognizes intense and persistent hints of currant, plum and fruit in syrup, combined in perfect harmony with spices, vanilla and licorice. Powerful and aromatic taste with a spicy, soft and velvety aftertaste. Wine of great structure and completeness, qualities that allow it to improve during the aging in the bottle which can last up to 30 years. Storage: Store in a cool, dry and dark place. To be drunk within 20-30 years of life. Serving temperature: To be served at room temperature (18-19 ° C), uncorking the bottle one hour before. Gastronomic suggestions: Roast and game wine. A slow and prolonged tasting will make you fully appreciate all the characteristics of this extraordinary product
MONTEPULCIANO MARCHE ROSSO Marche Rosso IGP Alcohol: 15% Vol Production area: On the hills of Monteprandone – Ascoli Piceno – Marche Grapes: From selected red grape vines 100% Montepulciano Yield: 40 quintals Cultivation system: Spurred cordon on espalier Soil composition: Medium texture, with clay fringes Vinification and Production System: Manual harvest following the ripening curves, followed by soft pressing of the grapes. Maceration in steel vats with manual punching down and fermentation at a controlled temperature. At the end of fermentation, it is refined in oak barriques for approximately 15 months, and then spends 12 months in a cement tank. It rests for at least another 6 months in the bottle. Average annual production of 3000 bottles of 750 ml Organoleptic Description: Deep ruby red color, clear and intense; notable aroma of liquorice and berries. Full and robust body, with a tannic component wrapped in the aromatic texture of the grape variety. A wine of great structure and completeness, qualities that allow it to improve during maturation in the bottle which can last up to 30 years. Storage: Store in a cool, dry and dark place. To be drunk within 20-30 years of life. Serving temperature: Serve at room temperature (18°C), uncorking the bottle an hour before. Gastronomic suggestions: It goes well with game and noble meats. A slow and prolonged tasting will allow you to fully appreciate all the characteristics of this extraordinary product. Excellent as a meditation wine.
Marche Merlot Alcohol: 14 -15% vol. (depending on the vintage) Production area: On the hills of Monteprandone – Ascoli Piceno – Marche Grapes: From selected red Merlot grape varieties (produced only in the best vintages in extremely limited quantities) Yield: 30 quintals Cultivation system: Guyot on espalier Soil composition: Medium texture, with clay fringes Vinification and Production System: Soft pressing of the selected grapes, red fermentation for 25-30 days at a controlled temperature (22-28°C) in cement, aging in oak barrels, cement tanks and amphora for 30 months, refinement in the bottle Organoleptic Description: Extremely deep ruby red color with garnet reflections, intense and enveloping aroma of ripe berries and violets, full flavor, of ripe morello cherry and blackberry. Its structure and completeness allow it to improve during maturation in the bottle, which can last up to 50 years, reaching its peak quality 20-25 years after the harvest. Storage: Store in a cool, dry and dark place; in a horizontal position. To be drunk within 30-50 years of life. Serving temperature: It is recommended to uncork at least an hour before and pour it into balloon glasses at a cellar temperature (15-18° C). Gastronomic suggestions: It pairs masterfully with game, spit-roasted meats and mature cheeses. Also ideal as a meditation wine.
Zeero Sangiovese is an excellent option for those looking for a red wine without alcohol and added sugar. With its rich aromatic profile and low calories, it is a versatile choice for various social occasions and meals. It presents aromas of rhubarb, cherries and rose petals, offering a soft and silky palate wrapped in pleasant balsamic sensations. It pairs well with light red meats and vegetarian dishes. Ideal for those looking for a light and healthy alternative without compromising on taste. Zeero Sangiovese Wine is a Tuscan red wine without alcohol and added sugar, designed for those looking for a light and healthy option. This wine has a very low alcohol content, less than 0.5%, and is suitable for different occasions, maintaining a rich and complex aromatic profile. Wine Characteristics Aromas and Taste: Zeero Sangiovese presents an intense bouquet that includes notes of rhubarb, cassis, rose petals and cherries. On the palate, it is described as soft and silky, with delicate tannins and good acidity that makes it fresh and inviting. Nutrition Facts: This wine has just 10.5 calories per 100ml, making it a light choice for those looking to control their calorie intake. It contains 2.3g of carbohydrates per 100ml, but has no added sugars. Vegan and Gluten-Free Properties: Zeero Sangiovese is vegan and gluten-free, making it suitable for a variety of dietary requirements. Production Process The production process of Zeero Sangiovese involves a complete fermentation of the Sangiovese grapes, followed by dealcoholization techniques that remove the alcohol without compromising the organoleptic characteristics of the wine. This is done through methods such as reverse osmosis or cold distillation. Food Pairings Thanks to its freshness and aromatic complexity, Zeero Sangiovese pairs well with a variety of dishes, especially spicy ones. It is ideal to accompany light red meats, vegetarian dishes and fresh cheeses. Origin: Italy, Tuscany, Chianti Grape variety: 100% Sangiovese Vintage: NV Alcohol: 0.5% Format: 0.75 l Ageing: 6 months in American oak barriques Pairings: appetizers such as cold cuts, meat-based first courses, light red meats, vegetarian dishes and fresh cheeses.
Grapes from which it is produced Wine obtained from the “Montepulciano” vine (80%), Sangiovese and Merlot for the remaining 20%. The percentage of the latter two vines can vary based on the years. Production technique The grapes are selected and collected in boxes exclusively by hand. Destemming and maceration on the skins at a controlled temperature for no more than 6 days. Following natural malolactic fermentation. It matures for 12 months in steel tanks, then in the bottle for another 3 months. Color Ruby red color with ruby reflections that highlight the exuberance of Montepulciano and its young age. Aromatic notes The scent, very evident and persistent, recalls the aromas of fruit and woods. Plum, cherry, currant. Notes on the palate The taste is delicate with a structured but very elegant and fine body, typical of this DOC. The young tannin gives a persistent and typical finish of Montepulciano. It is a modern wine that ages in steel for at least 18 months and is perfect for everyday drinking. Pairings Red meats, pan-fried rabbit, lamb and boiled meats of all types. Recommended: scallops with mushrooms. Ideal for aperitifs based on cured meats and cheeses. With the first courses it goes well with all sauces except those based on fish. We recommend the regular rigatoni.
Vino Rosso Piceno DOP – BIO VEGAN From the Montepulciano and Sangiovese vines carefully grown on the Marche hills, this ruby red wine with purple hues that change to orange over time is obtained. Harmoniously complex, vinous-fruity, floral, evolving into the ethereal. Dry in taste, rightly tannic with a strong body. It expresses its best characteristics between the first and second year of life. In the best years and conditions, maturation gives it greater balance and softness. To increase the quality level of the product, the best grapes have been selected.
Vino Rosso Piceno DOP Superiore – BIO VEGAN The pursuit of quality in the vineyard and in the cellar has always been and still is the main objective of our company and this wine bears witness to it. From the vineyards of Montepulciano and Sangiovese, more suited and better exposed, located on the hilly strip sloping from Ascoli Piceno towards the Adriatic Sea, comes this wine of intense ruby red color, with violet reflections when just ripe and to which the maturation, optimal after the third year, gives vivacity, orange reflections and velvety softness. Full-bodied, fruity and floral, elegantly ethereal when ripe; savoury and warm, with notable body and soft persistence of taste.
Vino Marche IGP Rosso – BIO VEGAN Much of the quality of this wine depends on the variety, climate and soil. The natural viticultural ecosystem must therefore possess the fundamental vocation for quality, in particular the “terroir” (microclimate, soil and subsoil) the only irreplaceable one. The sugar content, acidity, PH, color, tannin and aroma depend on these factors and only after that come the winemaking techniques and their application to the grapes obtained.
Vino Offida DOCG Rosso – BIO …Idiom capable of uniting peoples, races and cultures, …the yearning for this wine capable of uniting rich, deep and powerful territorial roots, with international, elegant and fine suggestions. Montepulciano and Cabernet, meticulously bred and vinified in purity using selected oak barriques, then united, come to you after twenty-four months of aging and three months of refinement in the bottle. Yours the pleasure of listening to its voice and the sensitivity to understand its soul.
45% Montepulciano grapes, 45% Sangiovese grapes, 10% Grenache grapes. Aged 3 years in new barrels. ORGANOLEPTIC CHARACTERISTICS: Very concentrated dark red, like ink, lit up by vermilion hues; Superb nose, rich in jammy morello and blackberry, coffee, bitter chocolate and balsamic and mineral notes; Significant but warm and velvety tannins, persistent in the mouth of spices and dark fruit. ENVIRONMENTS: To be paired with important meats, game and mature cheeses. ALCOHOL CONTENT: 14.5%
50% Montepulciano grapes, 50% Sangiovese grapes. ORGANOLEPTIC CHARACTERISTICS: Ruby red; Intense and persistent, reminiscent of red fruits, morello cherries, rose flowers and violets; Pleasantly fresh, savoury, warm with alcohol; Full-bodied and soft to the taste; The final sensations lead to the clarity of the palate.
70% Montepulciano grapes, 30% Sangiovese grapes. Barricaded for 2 years. ORGANOLEPTIC CHARACTERISTICS: Intense ruby red; Notes of ripe red fruits and undergrowth that evolve into hints of warm and soft spices; The taste is intense, persistent, rightly tannic, with clear olfactory references.
Emidio Pepe Montepulciano d'Abruzzo Color: Red Categories: Montepulciano d'Abruzzo, RED WINE Producer: Emidio Pepe Alcohol 14% organic wine. Emidio Pepe Montepulciano is obtained from 100% Montepulciano grapes grown according to the organic farming method in the hillside vineyard. Destemming by hand, natural fermentation in cement tanks without the addition of selected yeasts. It is not clarified or filtered, which is why it gratefully accepts a light deposit. Pepe wine is produced in an artisanal way with respect for the environment. CHARACTERISTICS EMIDIO PEPE MONTEPULCIANO TASTING NOTES Deep ruby red. It develops hints of ripe red fruit on the nose, with a vinous and herbaceous touch. In the mouth, great mineral momentum, good tannic structure and full body. It stretches with balance and boldness on fruity vibrations. Persistent and harmonious. PAIRINGS Deep and elegant, Emidio Pepe's Montepulciano d'Abruzzo is a wine that pairs well with meat-based second courses, especially lamb. Excellent with the very traditional arrosticini. CELLAR There are not many wineries in Italy that have their roots in the surrounding territory and its history, like the one relaunched by Emidio Pepe in the sixties.
Denomination: DOC Montepulciano d'Abruzzo Alcohol content: 14% Grape variety: 100% Montepulciano d'Abruzzo, located on a very clayey south-facing terrain from which grapes are obtained that are very rich in extracts and sugars Production area: Rosciano (Pescara) Aging: Maturation in barrique for 18 months. Aged in bottle for another 6 months. Pairings: It goes well with: first courses based on truffles and mushrooms, red meat, game, mature cheeses and cured meats. How to serve it: 18°/20°C; we recommend decanting 1 hour before drinking.
GRAPE PRODUCTION AREA: The vineyards extend in the Municipality of Pescosansonesco at 550 m above sea level within the Gran Sasso and Monti della Laga National Park. The soil is characterized by a clayey-calcareous matrix, rich in organic substance, sloping, exposed to the north-east. The summer climate is dry and well ventilated. CHARACTERISTICS OF THE VARIETY: Montepulciano is a native Abruzzo variety: it prefers clayey soils, tolerates drought well and ripens late. The concentration of anthocyanins is among the highest in the world. Rich in tannins, it can be astringent especially if drunk young. The notes of red fruits are surprising for their intensity. WINE VINEYARD 100% Montepulciano d'Abruzzo, density of 5200 vines/ha, yield of 100 q/ha, manual harvest in crates towards the end of October and the beginning of November. VINIFICATION In red: maceration and fermentation in steel for 8 - 10 days with selected yeasts at a controlled temperature of 22 - 24 °C. Spontaneous FML. REFINEMENT In cement tanks, 24 months in 2nd - 3rd passage French oak barriques and subsequent refinement in the bottle. Store at 14 -16 °C and preferably consume within 15 years of the harvest. SENSORY ANALYSIS Deep ruby red color. Hints of ripe red fruit, dried violet and undergrowth such as plums, black cherries and strong tertiary aromas of eucalyptus, licorice, chocolate and tobacco. Warm, robust wine, with elegant tannins, good structure and long persistence.
GRAPES Montepulciano 100%. ORGANOLEPTIC CHARACTERISTICS Color: Ruby red with violet reflections when young. Bouquet: Red fruit, pleasant, persistent. Taste: In the mouth it reveals a beautiful fullness, deep, full, round, harmonious, persistent with a licorice finish.
GRAPES Montepulciano 100%. ORGANOLEPTIC CHARACTERISTICS Color: Intense ruby red. Aroma: Fruity, slightly spicy, vanilla and black pepper. Taste: Fresh, savoury with well-balanced tannins, harmonious, persistent. ORIGIN The vineyards are in the municipality of Controguerra at 260 metres above sea level. COMPOSITION OF THE SUB-SOIL Medium-textured soil tending towards clayey. CHARACTERISTICS OF THE PLANTS The vineyards are grown using the 3m x 3m Abruzzo pergola system and therefore approximately 1,100 vines per hectare, they are all in hilly position. HARVEST AND VINIFICATION PERIOD The grapes are harvested, generally, in the first ten days of October, after a careful selection, they are destemmed, pressed and vinified according to the traditional “red” method with a long maceration of the skin in stainless steel winemakers at a controlled temperature of 28°C. The wine, once the malolactic fermentation is completed, is left to age in 25 hl Slavonian oak barrels for a period of approximately 12 months, at the end of which it is bottled. It is then refined in the bottle for 8-10 months before being released for sale. ANALYTICAL DATA Alcohol 13.50% vol Total acidity 5.70 g/l
Montepulciano d'Abruzzo Colline Teramane DOCG Riserva Origin On the hills to the right of the Tronto river that slope down to the Adriatic, at an altitude of 287 metres above sea level in the municipality of Controguerra, in a very mild climate and fresh ventilation, lies the Zanna vineyard, from which the wine of the same name is produced. Composition of the subsoil On scarcely porous soil, of marl origin and decisive clay contents, the ancient red fruit vine survives. Grape variety Montepulciano 100%. Characteristics of the plants The Zanna vineyard was one of the first vineyards to be planted on the farm and the training system is a canopy with around 1,100 vines per hectare. We have currently created new espalier systems with 5,000 vines per hectare. Harvest and vinification period The Zanna vineyard is one of the last to be harvested, after a strong thinning and a meticulous selection of the grapes; It is produced only in the best years. The grapes are destemmed, pressed and left to ferment in stainless steel vats at a temperature no higher than 30°C. Once malolactic fermentation is complete, the wine is transferred into Slavonian oak barrels of approximately 25 hl where it remains for 24-26 months. Organoleptic characteristics Colour: intense ruby red, tending towards garnet over the years. Aroma: blackberry, reminiscent of dried fruit and flowers with a tendency towards the ethereal. Taste: it is a wine of great substance, soft tannins, it expresses itself velvety and refined for exciting encounters with very important sauces. Gastronomy It is enhanced with red meats, game, truffles, mature cheeses, gorgonzola. Analytical data Alcohol 14.50 % vol Total acidity 5.50 g/l
GRAPE VARIETY Black grape ORGANOLEPTIC CHARACTERISTICS Colour: Intense ruby red. Aroma: Expresses notes of blackberry, redcurrant, ripe red fruits. Taste: Good structure and fat ORIGIN The vineyards are in the municipality of Controguerra perfectly exposed to the south, at an altitude of 295 meters above sea level COMPOSITION OF THE SUB-SOIL Fairly loose soil with small quantities of clay. CHARACTERISTICS OF THE PLANTS The new plant was built with a counter-espalier with approximately 5,200 vines per hectare, the old plant is trained with the Abruzzo pergola with approximately 1,100 vines per hectare. HARVEST AND VINIFICATION PERIOD The grapes for the Lumen, after careful and scrupulous selection, are among the last to be harvested (early October for the Cabernet Sauvignon and mid-October for the Montepulciano). The grapes are destemmed, softly pressed and vinified separately in stainless steel vats and fermented at a temperature of 28-30°C, for a period of approximately 15 days. Once malolactic fermentation is complete, the resulting wines are assembled and placed in 225-litre barriques of different oak varieties where they remain for approximately 18 months, after which they are bottled. The wine is then refined in the bottle for 24 months in our caves before being released onto the market. ANALYTICAL DATA Alcohol 14.50% vol Total acidity 5.50 g/l
GRAPES Montepulciano 100%. ORGANOLEPTIC CHARACTERISTICS Color: intense ruby red, dark, almost impenetrable. Aroma: the nose recalls blackberry, plum, raspberry and then its spicy persuasiveness of vanilla, tobacco, licorice is wonderful; of great aromatic complexity. Taste: the balance between softness and tannin is such as to offer a flavor of perfect harmony, clean. It is a structured wine, very rich, enveloping, pulpy with great volume in the mouth and is elegant. ORIGIN The vineyard is in the Municipality of Controguerra exposed to the south at an altitude of 285 m. above sea level. COMPOSITION OF THE SUB-SOIL The soil is loose with small quantities of sand and silt. SYSTEM CHARACTERISTICS Built with a counter-espalier system with over 5,200 vines per hectare (2.4x0.8 metres) with an average production of 70-80 quintals per hectare. HARVEST AND VINIFICATION PERIOD The harvest is late and is done manually in the last ten days of October. The grapes are destemmed, softly pressed and vinified in stainless steel fermenters at a controlled temperature of 29-30° C. The maceration period, in which the skin remains in contact with the must, is quite long (about 20-25 days). Once the alcoholic fermentation is complete, the malolactic fermentation begins, at the end of which the wine is racked and left to age for 2 years in barriques. Once bottled, it is refined for a further 24 months in our caves before being released for sale. ANALYTICAL DATA Alcohol 15.00% vol Total acidity 5.60 g/l
Rosso Conero from Fattoria Le Terrazze is a very typical and expressive red wine from the Marche region based on Montepulciano, matured first in steel and then in large barrels for 12 months. The aromatic profile is soft, fresh, youthful and dynamic but with that fullness and richness typical of Montepulciano Characteristics Denomination Rosso Conero DOC Grapes Montepulciano 100% Type Red Wines Region Marche (Italy) Alcohol content 13.5% Bottle size 75 cl Vineyards Near the sea in Numana, on calcareous, clayey and sandy soils Vinification Alcoholic and malolactic fermentation in steel Aging 6 months in steel and 12 months in large barrels.
Denomination Rosso Piceno DOC Grapes Montepulciano 80%, Sangiovese 20% Type Red Wines Region Marche (Italy) Alcohol content 14.5% Bottle size 75 cl Vineyards 20-year-old vines on clayey and sandy soil at 245 metres above sea level. Organic farming with grassed rows and use of green manure Vinification Destemming, soft pressing, alcoholic fermentation on the skins with indigenous yeasts in steel and spontaneous malolactic fermentation Aging 7 months on the fine lees in steel, 12 months in barrique and another 12 in the bottle Production philosophy Organic, indigenous yeasts, independent winemakers, artisans.
IGT MARCHE ROSSO Wine made from a selection of red grapes from the Marche region Characterised by processing with indigenous yeasts and aging only in steel. Full-bodied and easy-drinking wine, with notes of fruit and plum that are very pleasant on the palate.
This wine is the fruit of an old friendship and a new project. Organic cultivation, ancient-style pressing, natural vinification in amphorae are the expression of this new idea.
Denomination: Marche IGT - Producer: Azienda Agricola Fiorano - Name on the label: Ser Balduzio Format: 0.75L Alcohol: 14.5% vol. Region: Marche - Central Italy Production philosophy: organic wine IN THE VINEYARD Variety: Montepulciano Soil: Clay Training system: Spurred cordon Average density: 4500 vines per hectare Average yield: 1 kg/plant Harvest: Manual harvest and immediate processing Average age of the vines: 20 years Vineyard treatments: Legume green manure and organic fertilizer Total acidity: 5.5g/l IN THE CELLAR Vinification: Manual harvest in crates, with immediate processing. Spontaneous alcoholic fermentation in steel tanks with indigenous yeasts and maceration lasting 30-35 days at a temperature of 28-30°C. Soft pumping over and delestage are carried out. Spontaneous malolactic fermentation. Maturation: Subsequent refinement in 10 hl Slavonian oak barrels for 30/36 months and refinement in the bottle for 24 months.
Name: Rosso Piceno DOC Grape varieties: Montepulciano 70%, Sangiovese 30% Alcohol: 14% Format: 0.75l Allergens: Sulphites Ideal consumption: 2024/2033 Serving temperature: 16/18 °C Time to taste it: Dinner with friends Tannic rating: 86pt Type: Red Pairings: Meat-based first courses, White meat-based second courses, Red meat-based second courses.
TOWARDS THE EVENING HILLS TERAMANE MONTEPULCIANO DOCG
VERSO SERA COLLINE TERAMANE MONTEPULCIANO DOCG
Intense ruby red, impenetrable. Intense and complex nose, with hints of ripe fruit, blackberry plum and currant that open in a bouquet of spices such as tobacco and leather, typical of the grape. Of great character and complexity. Powerful in its structure with a soft and velvety tannin. FIRST HARVEST BOTTLED: 2017. PRODUCTION AREA: Own vineyards located in the municipality of Controguerra. GRAPES: Montepulciano 100%. AVERAGE ALTITUDE: 260 meters above sea level. SOIL: Medium mixture, rich in skeleton. PRUNING: Spurred cordon. PLANT DENSITY: 5,000 plants per hectare. YIELD PER HECTARE: about 60 quintals of grapes. YIELD PER STUMP: about 1.2 kg of grapes. HARVEST: Mid October by hand. VINIFICATION: In thermoconditioned cement fermenters. Maceration on the skins lasts for about 28 days. The refinement takes place in large 30 Hl barrels for about 10 months.
Production area Estate vineyards located in the municipalities of Offida and Castel di Lama Grape variety Red grapes from the Marche region, Cabernet Sauvignon, Merlot, Syrah Fermentation in steel fermenters. Maceration on the skins varies for each individual variety that makes up this blend, approximately 15 days for Merlot, 20/25 days for Syran and Cabernet Sauvignon, up to 30 days for the other red grapes from the Marche region. The refinement takes place in new 300-litre barriques for 18/24 months. The final assembly takes place at the end of the refinement phase. The wine then rests in the bottle for 3 months. Alcohol content 14.5% VOL First vintage bottled 2019 Average altimetry 200-250 meters above sea level Soil Clayey and calcareous Training system Guyot Planting density 5,000 vines per hectare Yield per hectare approximately 120 quintals of grapes Harvest First ten days of September for Merlot and Syrah, early October for Cabernet Sauvignon and mid-October for the other red grapes from the Marche.
Grape variety Montepulciano, Sangiovese and Lacrima Alcohol content 14% VOL Fermentation In steel fermenters. Maceration on the skins varies for each individual variety that makes up this blend, approximately 7 days for Lacrima, 10/12 days for Sangiovese, 15 days for Montepulciano. The refinement takes place in steel with all the types of wine separated. The final assembly takes place at the end of the refinement phase. The wine then rests in the bottle for 3 months. Format 750ml Average altitudinal height 200-250 m above sea level Soil Clayey and calcareous Training system Guyot Planting density 5,000 vines per hectare Harvest First ten days of September for Lacrima and Sangiovese, end of September for Montepulciano.
Production area Estate-owned vineyards located in the municipality of Castorano Grapes Montepulciano 70%, Sangiovese 30% First harvest and bottled 1993 Alcohol content 14%. 5 VOL Format 750 ml Altitude 200 m above sea level Soil type Clayey and calcareous Planting density 5,000 vines per hectare Pruning Guyot Yield per Ha and per vine 65 q.li1.2 Kg of grapes approximately Harvest Mid-October, by hand, early in the morning or late in the afternoon in small crates placed in cold storage, before arriving in the cellar Vinification In temperature-controlled steel fermenters. Maceration on the skins lasts for approximately 28 days. Refinement takes place in new barriques for 18 months
Production area Estate-owned vineyards located in the municipalities of Offida and Castel di Lama Grapes Montepulciano 85%, Cabernet, Sauvignon 8%, Merlot 7% Alcohol content 14.5% VOL First bottled harvest – 1998 Marche IGT Rosso – 2005 Offida DOC Rosso – 2011 Offida DOCG Rosso Format 750 ml Altitude 200-250 m above sea level Soil type Clayey and calcareous Planting density 5,000 vines per hectare Pruning Spurred cordon Yield per hectare and per vine 75 q.li Approximately 1.5 kg of grapes Harvest Mid-October, by hand, early in the morning or late afternoon in small crates placed in cold storage, before arriving at the cellar.
The special red wine Lacrima DOC by Velenosi is obtained from the Lacrima di Morro d'Alba grape variety, grown in the vineyards owned by the Velenosi estate in the municipalities of Marcello (Ancona). The name comes from the tear-shaped fruit juice of ripe grapes - a unique feature of this grape variety. In the glass, the red wine from the Marche region is an intense ruby red with violet reflections. The bouquet reveals a grandiose richness, it is intense and incredibly fruity. We smell strawberries, black cherries and violets. The taste of Querciantica Lacrima is wonderfully soft on the palate, with exciting tannic nuances and light notes of almond. COLOUR intense ruby red with violet reflections BOUQUET very fragrant, intense, pleasantly fruity (strawberry, black cherry) and floral (violet and rosebud) FLAVOUR soft on the palate with tannic nuances and light hints of almond, in perfect harmony with the olfactory bouquet SERVING TEMPERATURE 15° -18 °C LONGEVITY up to 5 years PAIRING typical specialities from the Marche region such as "Fabriano" salami, ciarimboli and liver sausage, pasta, white meats and fish starters
Piceno Superiore DOP Bio BOTTLES PRODUCED: 5400 Polisia is the wine of our grandparents, characterized by its aromaticity and ease of drinking, an intense but fresh and elegant wine. Our grandparents, in addition to being producers, were great consumers of wine as an important source of energy to face the tiring days of work in the countryside. And the red of our grandparents was precisely designed to be drunk at different times of the day and paired with different traditional dishes. Polisia is a blend of Sangiovese and Montepulciano from 40 and 60 year old vines, low yields, long refinement sur lies in small steel vats and vineyards in the traditional area for the production of this wine which is part of the historic DOC Piceno Superiore. On the label the work “Muro del Tempo” by Giorgio Pignotti.
Piceno Superiore DOP BOTTLES PRODUCED: 3500 The nomè is a Piceno dialect expression that indicates "something precious". Characterized by a greater presence of Montepulciano than Sangiovese, both harvested in our 60-year-old vineyards, and an 18-month refinement in small French oak vats, 1/3 of which are first passage, it is a wine that combines its impetuosity with good acidity and a present but elegant tannin. Both on the nose and in the mouth, the notes of black cherry fruit, leather, coffee and licorice are intense. On the label, the work "Maia" by Silvia Luciani.
IGP Marche Rosso BIO BOTTLES PRODUCED: 1500 From a selection of Sangiovese grapes from our 60-year-old vineyards, in the most suitable years, we produce this pure Sangiovese in very small quantities. This wine is also the result of a challenge: in our area in recent decades, with the fashion for muscular wines, Sangiovese has been relegated to a supporting role: everyone is looking for power and intense colors, with wines that are impressive in terms of power but difficult to drink. Our aim was to demonstrate that, if worked well, the wines from Sangiovese del Piceno can easily stand up to the comparison with those from Tuscany. Our Sorlivio ages 22 months in new barriques and at least 24 in the bottle. Characterized by notes of red fruit and balsamic, good acidity and refined tannins. The name is a dedication to our grandfather Livio, not a “sor” at the time when this nickname was only for landowners, it is a posthumous revenge for his life of sacrifices to redeem the lands on which he worked a lifetime and guarantee a better future for the family. On the label “Controluce” by local artist Nazario Ricchi.
Grapes 80% Montepulciano – 20% Sangiovese Soil medium clayey texture Pruning system spurred cordon Planting density 3500 vinesha Exposure east-south Age of vines from 12 to 45 years Yield 55 hl/ha Grassing on the entire surface all year round No use of fertilizers Manual harvest Certified organic farming Geographical area South Marche – Piceno Altitude 290 m-above sea level In the cellar Destemming of the grapes, fermentation with maceration of the skins at a controlled temperature, maturation for 12 months in cement and 12 months in 24 hl oak barrels, refinement in the bottle. Certified organic wine At the table Bottle Light Bordeaux Capacity 750 ml Alcohol content 14.5% vol. Total acidity 5.8 gl Serving temperature 18 - 20°C
-100% Montepulciano grapes -Medium clayey soil -Guyot pruning system -Plant density 3500 vines/ha -East-south exposure -Age of vines from 20 to 60 years -Yield 50 hl/ha -Spontaneous grassing over the entire surface throughout the year and soil cultivation based on the season and water availability -Organic fertilization when necessary and mowing -Manual harvest -Certified organic farming -Geographical area South Marche – Piceno -Altitude 290 m-above sea level In the cellar -Destemming of the grapes, fermentation with maceration of the skins at a controlled temperature, maturation for 6 months in cement and 18 months in 24 hl oak barrels, refinement in the bottle for at least 6 months. -Certified organic wine At the table -Light Bordeaux bottle -Capacity 750 ml -Alcohol content 14% vol. -Total acidity 5.8 gl -Serving temperature 20°C
VINES Montepulciano 60%, Sangiovese 40%. TYPE OF SOIL Compact clayey, rich in microelements. CULTIVATION SYSTEM Filare, spurred cordon. Planting density 5000 vines/Ha. TIME OF HARVEST Mid-October. PRODUCTION TECHNOLOGY Maceration of the grapes at controlled temperatures for 14-15 days in medium-capacity vats. Maturation takes place in steel for 9 months and completes the refinement for a further 6 months in the bottle. COLOR Intense ruby red with violet hues tending towards garnet. BOUQUET Intense and fruity notes of red fruits and Mediterranean scrub completed by a hint of toasting. TASTE On the palate it is elegant and balanced, with a good tannic texture well supported by the sensation of alcohol. GASTRONOMIC COMBINATIONS It goes very well with both white and red meats, grilled, lamb and pork or game; excellent with all seasonal cheeses. SERVICE TEMPERATURE About 18-20°. ALCOHOL CONTENT 14% vol. TYPE OF GLASS Balloon. PACKAGING Bordeaux bottle. POTENTIAL AGING 5 years from production.
Fonte del Re is a toponym that indicates the place where an ancient spring flowed near Morro d'Alba, the town on the hills of the Marche region which since 1985 has also given its name to the DOC. Il Lacrima, so called due to the characteristic drop that tears from the bunch when the grapes have reached full ripeness, it is a vine known since ancient times. Saved from extinction, today it is cultivated in a very small production area around Morro d'Alba (AN), about 15 km from the Adriatic Sea.
Montepulciano d'Abruzzo Torre dei Beati is the first wine produced by the company, a reinterpretation of the classic Montepulciano. This red tells its territory, the genuineness and the tradition with which it is born, fundamental characteristics for the organic production of the company. Montepulciano d'Abruzzo Torre dei Beati is perfect in combination with red meats.
Cocciapazza is the Montepulciano of Torre dei Beati. It is a decisive red wine, which combines excellent quality and genuineness, two characteristics from which the organic production, undertaken by the company, cannot ignore. Cocciapazza Torre dei Beati is perfect with red meats and hard cheeses.
BIO the red of Abruzzo, vinified in steel to preserve fruit and freshness; obtained from the oldest vineyards around the cellar. Maximum expression of the vintage. Hints of red fruits and aromatic herbs. DOP Spontaneous Fermentation
Villa Castiglioni Marche igt Rosso Castiglioni Bisci
Villa Castiglioni Marche igt Rosso Castiglioni Bisci
The wine is obtained from the vinification of Sangiovese grapes. The grapes are harvested in the middle of October after careful selection. Fermentation takes place in steel tanks at a temperature of 28-32 ° C. In the time necessary for maceration, continuous pumping over and punching down are carried out daily. The result is a full-bodied wine suitable for longer aging.
Strain Marche Passerina PGI Alcohol: 12.5% Vol Production area: On the hills of Monteprandone – Ascoli Piceno – Marche Grapes: From selected white Passerina grape vines Yield: 120 quintals Cultivation system: Guyot on espalier Soil composition: Medium texture, with clayey fringes. Winemaking and Production System: White vinification of selected grapes, short maceration with the solid parts, immediate separation of the must, pure fermentation at a controlled temperature (15-16°C). Storage in temperature-controlled stainless steel tanks, cold bottling in a sterile line Organoleptic description: Straw yellow in color with greenish reflections, it has a fresh and fruity aroma, with hints attributable to fresh fruit. The taste is full and aromatic, with mineral hints and abundant floral tension. Wine with good body and acidity Storage: Store in a cool, dry and dark place. It is recommended to drink it within 3 years of life Serving temperature: To be served cold at 8 – 10°C Gastronomic suggestions: Suitable for appetizers, fish dishes such as grilled fish and light dishes
Offida Passerina Alcohol: 12.5% Vol Production area: On the hills of Monteprandone – Ascoli Piceno – Marche Grapes: From native Passerina white grape varieties Yield: 70 quintals Cultivation system: Guyot on espalier Soil composition: Medium texture, with clay fringes Vinification and Production System: White vinification of selected grapes, short maceration with the solid parts, immediate separation of the must, pure fermentation at a controlled temperature (15-16°C). Storage in thermo-conditioned stainless steel tanks, cold bottling in a sterile line Organoleptic Description: Bright straw yellow in color, it is characterized by hints of kiwi, lavender, fresh almond, moss; mulberry flowers and mint in the finish. Wine with good consistency, fresh to the taste with hints of yellow-fleshed fruit and aromatic herbs, with a slightly savoury finish Storage: Store in a cool, dry and dark place. It is recommended to drink it within 3-5 years of life. Serving temperature: Serve cold at 10 – 12°C. Gastronomic suggestions: First courses with fish sauces, raw meat such as carpaccio and medium-aged cheeses.
Falerio Pecorino DOC Alcohol: 12.0% Vol Production area: On the hills of Monteprandone - Ascoli Piceno - Marche Grapes: From selected white grape varieties Pecorino.
Alcohol: 13.0% Vol Production area: On the hills of Monteprandone – Ascoli Piceno – Marche Grapes: From native vines of white Pecorino grapes Yield: 70 quintals Cultivation system: Guyot on espalier Soil composition: Medium texture, with clay fringes Winemaking and Production System: White vinification of selected grapes, short maceration with the skins, immediate separation of the must. Vinification and aging in cement and amphora Organoleptic description: Bright yellow in colour, tending towards golden. The bouquet is fruity, broad and pronounced, with intense and complex aromas reminiscent of citrus fruits, spices, candied fruit and bread crust. The taste is full, aromatic and balanced, with elegant and persistent spicy notes. Storage: Store in a cool, dry and dark place. It is recommended to drink it within 5-8 years of life. Serving temperature: Serve cold at 10 – 12°C. Gastronomic suggestions: It pairs perfectly with important and elaborate fish dishes, but also with preparations based on farmyard animals with aromatic herbs
Marche Sauvignon IGP Alcohol: 13.5% Vol Production area: The hills of Monteprandone - 250m above sea level - Ascoli Piceno - Marche Grapes: Sauvignon 85% and Pecorino 15% Yield: 50 q.li Cultivation system: Guyot on espalier Soil composition: medium texture, clayey, rich in mineral components. Vinification and Production System: Harvest and selection of grapes. Delicate pressing of whole bunches and racking by natural sedimentation. Slow fermentation at controlled temperature and refinement for 6 months on fine yeasts, partly in wooden tonneaux (50%) and partly in amphora (50%). Assembly one month before bottling. Organoleptic Description: intense and bright straw yellow with a delicate greenish haze. Aroma: the fruity aromas of green apple, white peach and passion fruit stand out, overlapping with the aromatic olfactory components of elderflower, green tea and mint. Taste: the fruity taste already perceived in the bouquet is confirmed on the palate, accompanied by a delicate acidity. The highly complex organoleptic profile arises from a play between freshness and mineral taste, enhanced by a very long aftertaste. Serving temperature: serve cold at 10–12°C. Gastronomic suggestions: it pairs perfectly with raw shellfish and important and elaborate fish dishes, with preparations based on farmyard animals with aromatic herbs.
Grapes from which it is produced Produced with 100% Passerina grapes Production technique The harvesting of the bunches, carried out strictly by hand, is brought forward by a few days. This will lead to less accumulation of sugars in the berries and a higher level of acidity. The wine obtained will have a delicate structure and the freshness will be accentuated in the mouth, making it particularly drinkable. Production is approximately 90 quintals per hectare. After the harvest, the pressing takes place - destemming, use of cold for clarification and dry ice to avoid oxidation. Aging first in steel tanks and then in bottles, for a total rest of at least 4 months. Color Light straw yellow with greenish reflections. Aromatic notes The scent of white flowers, such as lime, and yellow flowers is evident. In the finish there are hints of green apple and pear. Notes on the palate The style of this wine is based on verticality, freshness and exceptional drinkability. The elegant body and delicate structure make it an ideal wine for every day. Pairings Suitable for any type of aperitif, from fish-based to more savory ones. We recommend the stewed clams. The marked freshness and delicate structure make it ideal as a pairing with sushi. It goes well with more delicate fish first courses. We recommend tagliolini, prawns and courgettes. Curiosity The name of the wine is linked to the typical and evident aromatic notes of Fiorigialli that are released upon tasting.
Grapes from which it is produced Produced with 100% Pecorino grapes Production technique The harvesting of the bunches, carried out strictly by hand, is brought forward to avoid an excessive accumulation of sugars typical of this vine. This measure allows us to obtain a very balanced wine, structured but at the same time fresh, with notable acidity. Production is approximately 70 quintals per hectare. After harvesting, pressing takes place - destemming, use of cold for clarification and dry ice to avoid oxidation. Aging first in steel tanks and then in bottles, for a total rest of at least 5 months. Color Straw yellow with evident green reflections in the first year and which then, already in the second year, tend towards golden. Aromatic notes On the nose it offers a complexity of aromas that recall white flowers and ripe fruit, peach, pear and a beginning of evolution towards exotic notes. Notes on the palate The style of this wine is based on verticality and freshness. The latter determines the very pleasant persistence and an uncommon longevity. The great body gives this wine an important impact from the first sip. Then it becomes soft and persistent with a very long finish in the mouth. Pairings Perfect with fish-based dishes, ideal if cooked in the oven, such as turbot with potatoes or stuffed squid. Fish first courses, spaghetti with clams or fish lasagne. It also goes well with white meat dishes thanks to its remarkable structure.
Bianco Doc del Piceno whose varietal characteristics are clearly evident and fully represent our territory. The production area of this wine is in the hilly territory of the province of Ascoli Piceno up to an altitude of 700 meters above sea level. The native vines, Pecorino and Passerina, excellently combined with Trebbiano, ennoble and characterize this wine to be consumed young. Pale straw yellow in color with green shades that highlight its liveliness and freshness. Sweet aromas of pome fruit and white flowers; the taste expresses aromatic notes of warmth and freshness with pseudo-sweet perceptions. GEOGRAPHICAL AREA OF PRODUCTION municipality of Acquaviva Picena and Offida, province of Ascoli Piceno SOIL medium texture ALTITUDE 250-300 metres above sea level TRAINING SYSTEM spurred cordon HARVEST manual, end of September GRAPES Trebbiano, Passerina, Pecorino VINIFICATION in white, at controlled temperature AGING ready for consumption from the spring following the harvest REFINING none ORGANOLEPTIC CHARACTERISTICS Straw yellow colour with greenish reflections Fragrant aroma of fresh fruit Soft and fruity flavour Alcohol content 13%
GEOGRAPHICAL AREA OF PRODUCTION municipality of Acquaviva Picena and Offida, province of Ascoli Piceno SOIL medium texture ALTITUDE 250-300 metres above sea level TRAINING SYSTEM spurred cordon HARVEST manual, end of September GRAPES Passerina VINIFICATION in white at controlled temperature AGING ready for consumption from the spring following the harvest REFINING none ORGANOLEPTIC CHARACTERISTICS Straw yellow colour with golden reflections Typically unique aroma, fragrant with fresh fruit Fresh flavour Alcohol content 13%
Geographical area of production Municipality of Acquaviva Picena and Offida, province of Ascoli Piceno Soil Medium texture tending towards clay Altitude 280 metres above sea level Training system Spurred cordon Harvest Manual, end of September Grape varieties 100% Pecorino Vinification The decanted must is left to ferment in medium-sized oak barrels where it remains for a period of 6 months in contact with the fermentation lees Maturation 6 months in oak barrels Aging 3 months in the bottle Colour Straw yellow with good chromatic charge Fragrance Very intense and persistent of wild herbs and hawthorn flowers, with an intriguing vanilla impact Flavor Good freshness and flavor on the palate, it is soft and enveloping Alcohol content 14%
Geographical area of production: province of Ancona Soil: medium texture Altitude 300 metres above sea level Training system: guyot Harvest: manual, end of September Grape varieties: verdicchio Vinification: in white, at controlled temperature Ageing: it is ready for consumption from the spring following the harvest.
Lucrezia Marche Passerina IGP Still white wine obtained from only Passerina grapes. ORGANOLEPTIC CHARACTERISTICS: Straw yellow with greenish reflections; Bouquet of acacia flowers, yellow peach, pear, citrus fruits with a mineral touch; In the mouth it is fresh, savoury, soft, well balanced. ENVIRONMENTS: As an aperitif, seafood appetizers, cold cuts and fresh cheeses. ALCOHOL CONTENT: 13.0%
The wine takes its name from the ancient Sirolo quarry located on Mount Conero, from which the stones that also built our cellar in 1882 were extracted. The space is currently used for concerts and theatrical performances. The first vintage of this wine was produced in 2000 from perfectly ripe Chardonnay grapes. The free-run must is fermented at a controlled temperature to preserve its primary aromas. It ages for 6 months in stainless steel and 6 months in the bottle before being put on the market. 0.75 litres Vol. Alcohol 14%
Denomination Offida DOCG Grapes Pecorino 100% Type White Wines Region Marche (Italy) Alcohol content 13% Bottle size 75 cl Vineyards 15-year-old vines on clay soil at 300 metres above sea level. Organic farming with grassed rows and use of green manure Vinification Destemming, soft pressing, cold maceration for 18 hours and spontaneous alcoholic fermentation Aging 6 months on fine lees in steel Production philosophy Indigenous yeasts, organic, independent, artisanal winemakers.
Production area Estate-owned vineyards located in Ascoli Piceno Grape variety Passerina 100% Alcohol content 12.5% VOL First bottled harvest 2007 Format 750 ml Average altimetry 200-300 metres above sea level Soil Medium texture tending towards sandy Training system Guyot Planting density 5,000 vines per hectare Yield per hectare approximately 80 quintals of grapes Yield per vine approximately 1.5 kg of grapes Harvest Mid-September. Hand-picked early in the morning or late afternoon, in small crates.
Production area Selected grapes in the organic vineyards of Ascoli Piceno and Offida Grape variety Pecorino 100% Alcohol content 13.5% VOL First bottled harvest 2016 Format 750 ml Altitude 200-300 m above sea level Soil type Medium texture tending towards sandy Planting density 5,000 vines per hectare Pruning Guyot Yield per Ha and per vine 75 q.li Approximately 1.5 kg of grapes Harvest Manual harvesting in small crates, first ten days of September Vinification In thermo-conditioned steel, with selected yeasts. Ageing on noble lees.
Brilliant straw yellow with greenish nuances. Floral notes of honey, fruity notes of apple, peach and notes of cut grass are highlighted. Of marked freshness, fruity-floral and vegetable notes are confirmed. Good structure and final persistence.
Falerio DOP Bio BOTTLES PRODUCED: 6660 Our Falerio Avora is one of our favorite wines, produced by our grandfather and then by our father. Falerio is one of the oldest DOCs in the Marche region, produced in the provinces of Ascoli Piceno and Fermo, and for decades it was the only white DOC in the south of our region. From a blend of Pecorino, Passerina and Trebbiano, the grapes are harvested in our 40 and 60 year old vineyards, macerated on the skins for 8-18 hours (variable times depending on the vintage and variety) and spontaneously fermented at a controlled temperature with pied de cuve. After fermentation, we leave the wine to age on the lees for about 10 months, during which we stir every 15 days. The name Avora is a Piceno dialect term that indicates a vineyard exposed to the Bora (a bora -a vora), therefore exposed to the north/north-east. And it is precisely on this side that we grow our white grapes, its characteristic is to always be very ventilated and to meet the sun's rays only until the early afternoon hours. These characteristics of freshness are then found in the wine that, even in warmer years, always manages to express its freshness. Furthermore, the age of the vines and the proximity to the sea, means that one of the main characteristics is the flavor, always present. Avora is characterized both on the nose and in the mouth by herbaceous and citrus aromas as well as a good volume in the mouth due to the aging on the yeasts. On the label Sibilla (detail) by Valeria Colonnella.
Grapes 100% Pecorino Soil “San Lazzaro” medium texture - sandy clay Soil “Lava” medium texture - clay Pruning system Guyot Planting density 3500 vines/ha Row orientation east-west, west-east Age of the vines 15 years Yield 55 hl/ha Grassing over the entire surface all year round No use of fertilizers Manual harvest Certified organic farming Geographical area South Marche – Piceno Altitude 290 m-above sea level In the cellar Destemming, low temperature maceration of the skins, soft pressing of the grapes, controlled fermentation, maturation in cement on the yeasts for 6 months, refinement in the bottle for at least 6 months. Certified organic wine At the table Bottle Light Bordeaux Capacity 750 ml Alcohol content 13.5% vol. Total acidity 6.2 gl Serving temperature 12-14 °C The vine called Pecorino is a native white grape variety from the Marche region. It is widespread especially in the Piceno area and bears this curious name because the area where it was grown was dedicated to sheep farming. It is a recently rediscovered vine variety: it was at risk of being lost because, like many other Italian vine varieties, in the past it was relegated to increasingly restricted territories due to reduced productivity and little interest in winemaking. It has been registered in the national catalogue of varieties since 1871: historical documentation confirms that it was known in many wine-growing areas of central (Umbria, Marche, Abruzzo) and southern Italy (Puglia). Over the years and in the places where it was grown, numerous synonyms have been attributed to pecorino: uva pecorina or uva delle pecora, for its references to the areas where sheep farming was practiced and where this vine was widespread, but also pecorino d'Arquata, pecorina arquatanella or arquitano. These last names originate from the area of Arquata del Tronto: it is here that pecorino was "rediscovered" and is indicative of its characteristics. These are hilly lands over 1000 meters above sea level, where it demonstrates its resistance to bad weather. The bunch is long, with an irregular conical shape, the grapes have a spherical shape and medium-small dimensions, the skin is thin and quite consistent. the leaf is medium-sized, heart-shaped, rounded, five-lobed, with slightly distinct lobes, serrated and toothed, supported by a pale green peduncle with reddish shades, while the shoot is slender, reddish in colour and with frequent nodes.
GRAPES Native grape variety. Pure Passerina. SOIL TYPE Clayey, rich in microelements. TRAINING SYSTEM Row, Guyot. Plant density 5000 vines/Ha. HARVEST TIME Early October. PRODUCTION TECHNOLOGY Pre-fermentative cold maceration for 24 hours, soft pressing of the grapes, alcoholic fermentation at a controlled temperature, and subsequent maturation in steel tanks for a few months. COLOUR Straw yellow, with light green reflections. BOUQUET Aromatic intensity typical of the grape variety, enveloping and fruity with notes of apple and pineapple. FLAVOUR Fresh and intense with a marked flavour and minerality typical of the grape variety. FOOD PAIRINGS It pairs well with all seafood cuisine. It also goes well with aperitifs and first courses. SERVING TEMPERATURE Around 8-10 ALCOHOL CONTENT 13% vol. GLASS TYPE Tulip. PACKAGING Bordeaux bottle in a 6-bottle carton. POTENTIAL AGEING 1-2 years from production.
GRAPES Native grape variety. Pure Pecorino. SOIL TYPE Clayey, rich in microelements. TRAINING SYSTEM Row, Guyot. Planting density 5000 vines/Ha. HARVEST TIME Early October. PRODUCTION TECHNOLOGY Pre-fermentative cold maceration for 24 hours, soft pressing of the grapes, alcoholic fermentation at a controlled temperature, and subsequent maturation in steel tanks for a few months. COLOUR Bright and luminous yellow, with light green reflections. FRAGRANCE Hints of ripe fruit, peach and yellow melon. Floral notes of broom and acacia. FLAVOUR Thickness and body mitigated by a lively freshness. FOOD PAIRINGS It pairs with all seafood cuisine, but also goes well with first courses, white meats and mixed fried food. SERVING TEMPERATURE Around 8-10°. ALCOHOL CONTENT 14% vol. TYPE OF GLASS Tulip. PACKAGING Bordeaux bottle in carton of 6 bottles. POTENTIAL AGEING 2-4 years from production.
Offida Pecorino DENOMINATION OF ORIGIN CONTROLLED AND GUARANTEED Straw yellow color with golden reflections. Olfactory bouquet rich in floral scents of acacia, hawthorn, chamomile and broom. Fruity notes linked to recognitions of pineapple, grapefruit, cedar and apple. Fresh herbaceous note of lemon balm and sage. The taste reveals all the typical character of the variety, dry, fresh and balanced, with a clear saline imprint that makes it long and deep. VARIETY: 100% pecorino. GROWING: guyot YIELD HECTARE: 65 Q \ ha HARVEST: manual harvesting in boxes, after selecting the bunches, in the first week of September. VINIFICATION: in steel at a controlled temperature. Aging for long periods on noble lees. ALCOHOL: 13.5% Vol
Marche Bianco Passerina TYPICAL GEOGRAPHIC INDICATION Straw-yellow mantle with greenish reflections. Well articulated nose between floral fragrances of hawthorn, acacia and yellow rose, beeswax and yellow pulp fruits of medlar and peach. In the mouth it is dry, with a well-balanced taste in persistence and intensity of perceptions linked to freshness which are completed in the finish with notes of citrus and mint. VARIETY: 100% passerina TRAINING: guyot YIELD HECTARE: 75 Q \ ha HARVEST: manual harvesting in boxes, after selecting the bunches, in the third week of September. VINIFICATION: in controlled temperature steel. Refinement for short periods on noble lees. ALCOHOL: 12.5% Vol
MARCHE PASSERINA Protected Geographical Indication 100% Passerina Pagadebito. Cacciadebito. Uva d'Oro. These are some of the names attributed over time to Passerina for its renowned productive richness. The name Tufilla derives from Porta Tufilla, one of the city gates of the city of Ascoli Piceno, dating back to the 16th century and so called because it has a small spur of tuff rock at the base of the opening of the arch. This typical vine of the Adriatic hill expresses in purity the maximum versatility in pairings at the table. SENSORY ANALYSIS Straw yellow color with golden reflections, with good aromatic intensity with typical aromas of the Piceno hill. Full, enveloping taste, with just the right acidic note that enhances its freshness. Good aging capacity. GRAPE VARIETY: Passerina. AGE OF THE VINEYARDS: 20 years old with eastern exposure and altitude 200-250 m. SOIL: Clayey and silty. TRAINING SYSTEM: Double Guyot. YIELD PER HECTARE: 60 HL/ha HARVEST: Manual harvest with selection of the bunches in the second ten days of September. VINIFICATION: In white at controlled temperature REFINING: In cement vats. ALCOHOL: 12.5% Vol IDEAL TEMPERATURE: 10°C-12°
OFFIDA PECORINO Controlled and Guaranteed Designation of Origin 100% Pecorino The native Pecorino vine was recovered in the mountain hinterland, where low yields had confined it, thanks to its high qualities that research and passion have brought to light. Ciprea was born from a discovery: a tribute to the Piceno Civilization and the use of shells as ornaments. SENSORY ANALYSIS Bright color with greenish reflections. Bouquet rich in complexity in which the aromas of yellow fruit and sage predominate. The evolution is slow and progressive and oxygenation brings out mineral notes. It is a full, persistent, elegant wine, characterized by a fresh and well-balanced acidity. Good aging capacity. GRAPE VARIETY: Pecorino. AGE OF THE VINEYARD: 26 years with eastern exposure and altitude 200-250 m. SOIL: Clayey and silty. TRAINING SYSTEM: Guyot. YIELD PER HECTARE: 50 HL/ha HARVEST: Manual harvesting in crates with selection of the bunches in the first days of September. VINIFICATION: A short maceration on the skins is followed by fermentation in a cement tank and a long refinement on the fine lees until the following spring. ALCOHOL: 13.0% Vol IDEAL TEMPERATURE: 10°C-12°C
Verdicchio 100% Marche, Verdicchio Hills Casal di Serra is a wine that expresses all the value and typicality of a great native vine: Verdicchio. It was born in the early 1980s from the selection of the best grapes produced in the Montecarotto vineyard, and was subsequently enriched with grapes from three other plots located in the areas most suited to the cultivation of Verdicchio dei Castelli di Jesi. The contact with its yeasts, during fermentation and in the refinement phase, gives it richness and personality, without altering its balance and elegance.
The Pecorino "Giocheremo con i fiori" by Torre dei Beati is a white wine produced in Abruzzo, in a land with a high wine-growing vocation. It has strong floral scents and a refined bouquet of pear, citrus and wild herbs, with a unique freshness that best expresses the terroir from which it comes.
Pecorino Machaon di Ausonia is a fresh and lively white wine that comes from grapes that come from the oldest vineyards of the company. After the manual harvest of the grapes in mid-September, the alcoholic fermentation is carried out without the inoculation of selected yeasts. It completes its refinement in the bottle for 6 months. Unfiltered before bottling. A wine with a bright straw yellow color with golden reflections, intense and persistent nose of citrus, hay, dried flowers and anise. On the palate it strikes for its freshness, minerality, flavor and long persistence. Region: Abruzzo. Grape variety: Pecorino. Alcohol content: 13%. Refinement: Several months in steel
Our Verdicchio di Matelica DOC wine is obtained entirely from Verdicchio grapes. The hand-picked grapes are immediately transported to the cellar where, after a soft pressing, they are pressed directly with horizontal presses to separate the must from the skins. The must is lowered in temperature to separate....The Verdicchio di Matelica DOC wine is obtained entirely from Verdicchio grapes. The hand-picked grapes, in crates, are immediately transported to the cellar where, after a soft pressing, they are transferred to the fermentation vats. Certified organic (CCPB) since the 2019 vintage.
Cerasuolo d'Abruzzo Doc Lumeggio di Rosa. Origin: Vineyards located in Controguerra, on the hilly slope that slopes towards the Adriatic. Subsoil composition Medium texture soil tending towards clayey. Grape variety Montepulciano 100%. Plant characteristics The vineyards are grown using the 3mx3m canopy system and therefore approximately 1,100 vines per hectare, all in position. Harvest and vinification period The grapes are harvested in the second ten days of September, after a scrupulous selection they are destemmed, pressed and left to vinify in the presence of the skin for a short period, approximately 15 hours, at a low temperature in order to extract the varietal aromas. We then proceed to a normal vinification, so-called white fermentation, at a controlled temperature and selected yeasts. Organoleptic characteristics Colour: reminiscent of cherry, bright, brilliant. Fragrance: floral, distinct, characteristic and persistent. Taste: dry, fresh, delicate texture with good persistence of taste. Gastronomy It goes well with appetizers, light cured meats, sweet cheeses, fish and white meat dishes, vegetable flans. Analytical data Alcohol 12.50% vol Total acidity 6.00 g/l
KAMI Marche Rosato IGT Organic Wine VARIETY: 100% Sangiovese ALCOHOL CONTENT: 13.5% vol. SOIL: mixed sand and clay EXPOSURE: south-west ALTITUDE: 270 m above sea level PLANT DENSITY: 3200 vines per hectare TRAINING SYSTEM: guyot YIELD PER HECTARE: 80 q.li/ha HARVEST PERIOD: last week of September/first ten days of October, manual harvest VINIFICATION: Short maceration, fermentation with indigenous yeasts at controlled temperature in steel tanks REFINING: in steel tanks SENSORY CHARACTERISTICS: bright pink in colour, it releases a pleasant bouquet on the nose characterised by very intense fruity and floral tones with notes of strawberry, cherry and wild rose. On the palate it is elegant, savoury, fresh with good persistence, easy to drink. In the mouth it is balanced, with the right acidity. SERVING TEMPERATURE: 12° C. PAIRINGS: it goes very well with vegetarian dishes, pizza, fish and white meat dishes, medium-aged cheeses, cured meats. Perfect to accompany various types of aperitifs.
Elegant antique pink with coppery reflections, minute and continuous perlage. Intense and complex with floral and fruity notes of ripe cherries and currants. Crisp and persistent bread crust. Extraordinary closure on notes of pink pepper. Fresh sensations of flowers and fruits, with a hint of tobacco. Good structure, excellent harmony with a remarkable persistence and a very pleasant finish.
Marche Rosato IGT BIO It is a rosé made from Sangiovese (75%) and Montepulciano (25%) grapes; the grapes, harvested by hand in boxes in our 10-year-old vineyards, are left to macerate on the skins for 24 hours. Spontaneous fermentation in small steel vats and refining for 6 months with yeasts with batonnage every 15 days. Ad Octavum is the name that in ancient times was used to indicate agricultural settlements (therefore not real towns) and indicated the distance in miles from the "capital", Colli del Tronto is in fact 8 miles from Ascoli Piceno. With an “onion skin” color, Octavum is dry rosé, complex on the nose and with good structure and roundness, fresh, mineral and slightly tannic finish. On the label the graffiti Almost Velvet by Andrea Tarli, writer from Ascoli.
CERASUOLO D'ABRUZZO ROSE-AE ORGANIC TOWER OF THE BLESSED
CERASUOLO D’ABRUZZO ROSA-AE BIO TORRE DEI BEATI
Grapes: 100% Montepulciano Vineyard: surface area 13 Ha vines/Ha 1600-5300 planting pattern 2.50×2.50 2.50×0.75 altitude 250-300 m/asl various exposures Training system: Abruzzo pergola, spurred cordon Year of planting: 1972, 1995 Soil: clayey-calcareous Yield per hectare: 70 hl/Ha Vinification: steel, a part bleeding of the reds after cold pre-maceration, a part very light direct pressing of the non-destemmed grapes, a part coming from cold maceration on the skins Fermentation: at 15-16° C Maturation: steel Alcohol content: 13 – 14% depending on the vintage Serving temperature: 13-14° C
Pommery Brut Royal is an emblematic cuvée that embodies the fresh, lively and elegant style of Pommery champagne. This cuvée is ideal for moments of celebration or refined aperitifs.
VEUVE CLICQUOT SAINT-PÉTERSBOURG: A LEGENDARY CHAMPAGNE Veuve Clicquot Cuvée Saint-Pétersbourg is a tribute to the courage of Madame Clicquot who, in 1814, defied the continental blockade to export her Champagne to the courts of St. Petersburg. This Brut Champagne, a blend of Chardonnay, Pinot Meunier and Pinot Noir from a selection of 50-60 crus, ages on the lees for 3-4 years, acquiring an extraordinary aromatic complexity. Blend: Pinot Noir 50%, Chardonnay, Pinot Meunier. Tasting notes: Bright golden yellow color and a fine and persistent perlage. The nose expresses aromas of ripe yellow-fleshed fruit and sweet spices, with notes of almond and brioche. On the palate it is rich and structured, with a long and pleasantly savoury finish. Pairings: Perfect as an aperitif, it pairs well with fish-based dishes, shellfish, white meats and medium-aged cheeses.
Emmanuel Maria Passerina Spumante VQPRD Alcohol: 11.5% Vol Production area: On the hills of Monteprandone – Ascoli Piceno – Marche Grapes: From selected white grape varieties “Passerina” Cultivation system: Guyot on espalier Soil composition: Medium texture, with clay fringes Vinification and Production System: White vinification, short maceration with the solid parts, immediate separation of the must, long fermentation with selected yeasts in an autoclave at controlled temperature (15-16°C), cold bottling in a sterile line Organoleptic Description: Straw white in colour with green reflections. It is characterised by a young, intense and fruity aroma, with hints of just ripe white peach. White sparkling wine, dry, soft and light; with a fresh, fruity and fragrant flavour with great and pleasant delicacy Colour: 120 quintals Storage: Store in a dry, cool and dark place. It is recommended to drink it within 3 years of life. Serving temperature: Serve very cold at 6-7° C. Gastronomic suggestions: Excellent as an aperitif. It pairs well with fish appetizers and warm cheese tarts. Very interesting when paired with first courses of fish with shellfish.
Venere&Azzurra shows elegant citrus and white flower scents. Excellent intensity with particular notes of pineapple, banana, mandarin, lime and white flowers. Taste: On tasting it reiterates notes of mandarin, lime and geranium flowers, and a minerality that invites you to pour the second glass. Good mineral structure, sweet with emerging fruit, balanced and savoury. On the palate it is pleasant and harmonious. Ideal at the end of a meal to accompany dessert. Recommended pairing: cakes and dry desserts.
Classic method sparkling wine from Pecorino grapes Brilliant golden reflections in the straw yellow glass, with fine and persistent bubbles. Intense aromas, mainly floral of broom. Fragrances of yeast, bread crust and toasted wood. Soft mouth with a pleasant refreshing contribution, pleasantly savoury. Grapes: 100% pecorino Vinification: after the harvest, a soft pressing is carried out. The must thus obtained is left to ferment at a controlled temperature in steel barrels. In spring, sugars and selected yeasts (liquer de tirage) are added to the base wine and it is then bottled. The bottles are arranged horizontally at a constant temperature where they will remain for at least 36 months for the second fermentation. They then pass to the remuage phase (su pupitres) with the aim of detaching the lees sediment from the walls of the bottle and leading it to the cork of the upside-down bottle. The disgorgement phase follows: the bottles will be topped up by adding a small dose of liqueur d'expedition. The sparkling wine is corked and left to rest for a few months before being sold.
Velenosi's Spumante Passerina Brut comes from 100% Passerina grapes grown in the Ascoli Piceno area. The vineyards of origin are on mainly sandy soils of medium texture and are at an altitude of between 200 and 300 meters above sea level. After manual harvesting, the grapes were sent for vinification which included, in addition to a phase of thermo-controlled alcoholic fermentation, a brief cryomaceration, an operation that allowed the extraction of primary substances and aromas. According to the rules of the Charmat Method, the second fermentation, useful for the secondary fermentation, took place in an autoclave where the wine remained in contact with the yeasts for a period suitable for characterizing its aroma and flavor. The entire production cycle is never less than 90 days. SPUMANTE PASSERINA BRUT VELENOSI: THE TASTING The Spumante Passerina Brut by Velenosi presents itself to the eye with a straw yellow color with greenish reflections, enhanced by a fine and persistent perlage. On the nose it expresses aromas of pear and white-fleshed fruit that combine with hints of orange blossom and acacia and delicate notes of cedar. On the palate it is fresh and pleasant, supported by a vibrant minerality that persists in the finish played on floral and citrus tones. Excellent as an aperitif, at the table it pairs well with fresh cheeses and vegetarian dishes as well as with tasty seafood recipes based on white fish and shellfish.
Geographical area of production: municipality of Acquaviva Picena and Offida, province of Ascoli Piceno. Medium texture soil tending towards clay. Altitude: 280 metres above sea level. Training system: spurred cordon. Manual harvest, first ten days of September. Grape varieties: Pecorino. Vinification: the decanted must is left to ferment with selected yeasts at controlled temperatures. Maturation: Charmat Martinotti method, second fermentation 25 days; rest on the lees 5 months. Aging: 3 months in the bottle. Organoleptic characteristics: Straw yellow colour with green reflections. Very intense and persistent aroma. Soft and fruity flavour.
BISCI "MARTINOTTI" SPUMANTE Denomination: VERDICCHIO DI MATELICA DOC SPUMANTE Type: Quality sparkling wine with the "Martinotti" method, long - 10 months / low-dose extra brut Production area: Matelica Vineyard area: 17.80 ha Number of plants/hectare: 3300 Grapes: Verdicchio 100% Type of soil: Clayey limestone Exposure: South/South-West Number of bottles: 10,000 Alcohol content: 12% Vol.
PILS 4.8% ALC Produced in Ascoli Piceno by Babylon with Marche barley. German-inspired bottom-fermented beer personalized by an aroma of fresh fruit and white flowers given by the use of Huell Melon hops used in dry-hopping. Pils presents itself with a slightly sweet malt entry and closes with a dry finish tending towards bitterness, with notes of bread, hay and cut grass in the middle. Beer with a refreshing character.
It is the noblest of the classics of the Italian liqueur art, an absolutely natural product. A liqueur that derives from the distillation in a discontinuous still of anise seeds and other aromatic spices that enhance the freshness of Mediterranean green anise, produced according to the original recipe created way back in 1870 by Cav. Silvio Meletti. Sweet, very pleasant, aged for the time necessary to ensure that the youth of the freshly distilled anise leaves room for the aroma and bottled with the most modern techniques, ANISETTA MELETTI is a transparent and sincere liqueur, a typical specialty of the Marche region of world renown. The Meletti family still guards the original recipe and guarantees the tradition of one of the oldest liqueur companies in the world. Excellent aromatic intensity, rounded and fruity taste without aggressive notes.
Dry version of the traditional Meletti liqueur with a slightly higher alcohol content, the noticeably stronger taste enhances the digestive properties of anise. Obtained with the same ingredients and the same production process as the classic, Anisetta Meletti Dry stands out for its stronger taste due to the lower sugar concentration that emphasizes the aromaticity of green anise on the palate and enhances its rich, complex and spicy aromas with delicately citrus notes. Alcohol content: 42% alc.vol.
A crystalline transparent spirit drink from the oldest tradition in the Marche region, Mistrà Meletti is obtained through a slow and careful distillation of only anise seeds (pimpinella anisum) and pure alcohol in a discontinuous still. The spirit obtained, enriched by a second aromatic distillation, is the driest of aniseed liqueurs, with a strong and clean taste, an excellent digestive and coffee corrector. Alcohol content: 45% alc.vol.
Anice Meletti is the liqueur obtained from the distillation of anise in the presence of pure alcohol whose strong taste is rounded by a sweet note and a second aromatic distillation. On the palate the taste is rounder, dry and at the same time strong, maintaining the herbal properties of anise unaltered. Alcohol content: 45% alc.vol.
City/Region: Ascoli Piceno – Marche – Italy. Alcohol content: 28% Vol. Distillation method: distillation in a discontinuous still with a bain-marie and slow evaporation; main botanical: Green Anise Seeds from Castignano (Pimpinella Anisum L.) Slow Food Presidium. Serving temperature: 10°- 15°C. Recommended glass: balloon or tulip glass. How to serve it: pure or in the “on the rocks” version, either with three Arabica coffee beans and two drops of lime or alternatively with four drops of “tears” of pure cream from an excellent espresso coffee. Visual analysis: bright, crystalline, transparent and clear color. Olfactory analysis: intense, aromatic, decisive and pleasant aroma, with citrus notes. Taste analysis: soft taste and rich in aroma with hints of green anise, rosemary, citrus, licorice, fennel and other Mediterranean spices. Available format: 50 cl bottle. Packaging: 1 bottle in hard cardboard or silkscreened wood. Curiosity: the label logo was created by the famous Emilian painter Augusto Mussini at the beginning of the last century. Among the many admirers we can count the Royal House of Savoy and SS Pope Leo XIII.
City/Region: Ascoli Piceno – Marche – Italy. Alcohol content: 38% Vol. Distillation method: distillation in a discontinuous still with a bain-marie and slow evaporation; main botanical: Green Anise Seeds from Castignano (Pimpinella Anisum L.) Slow Food Presidium. Serving temperature: 10°- 15°C. Recommended glass: balloon or tulip glass. How to serve: pure or in the “on the rocks” version. Ideal as a digestive or after a meal in combination with an excellent cigar. Visual analysis: bright, crystalline, transparent and clear color. Olfactory analysis: intense, aromatic, decisive and pleasant aroma, with spicy notes and hints of juniper. Taste analysis: decidedly dry taste and rich in aroma with intense hints of green anise, wild fennel, juniper, nutmeg and Mediterranean spices. Available format: 50 cl bottle. Packaging: 1-bottle silkscreened cardboard or fir wood case. Fun fact: the logo on the label was created by the famous Emilian painter Augusto Mussini at the beginning of the last century. Among the many admirers are the Royal House of Savoy and His Holiness Pope Leo XIII.
ANISETTA ROSATI FOLLOWS THE USUAL DISTILLATION TECHNIQUES USING GREEN ANISEED FROM CASTIGNANO (SLOW FOOD PRESIDIUM), AFTER WHICH IT IS AGED FOR 24 MONTHS IN FRENCH OAK BARRIQUES. THE TASTE REMAINS SOFT AND RICH WITH HINTS OF VANILLA, LICORICE, WHITE PEPPER AND OTHER MEDITERRANEAN SPICES.
Anisetta Superfine Piceno liqueur – Green Anise from Castignano 50 CL Anisetta Rosati is a historic “elixir” created as a digestive in the second half of the nineteenth century in the Rosati Pharmacy in the center of Ascoli Piceno, awarded, among other things, with a Gold Medal at the Third World Trade Exhibition in Rome in 1900 “awarded by the Jury with a unanimous vote”. Curiosity: the logo on the label was created by the famous Emilian painter Augusto Mussini at the beginning of the last century. Among the numerous admirers we can count the Royal House of Savoy and His Holiness Pope Leo XIII. Distillation method: distillation in a discontinuous bain-marie still and slow evaporation. Main botanical: Green Anise Seeds from Castignano (Pimpinella Anisum L.) Slow Food Presidium, with subsequent cold infusion of pure Piceno Saffron pistils. Area of origin: Municipality of Ascoli Piceno. Product: Italian – produced in Italy Region: Marche Color: bright color tending towards golden yellow. Fragrance: intense, aromatic, decisive and pleasant aroma with a delicate note of saffron. Flavor: full and soft taste rich in aroma with intense hints of green anise, saffron, chamomile, licorice, honey and Mediterranean spices. Alcohol content: 32% Vol.
From a recipe of the Award-Winning Pharmaceutical Laboratory of Cav. Umberto Rosati of Ascoli Piceno, the digestive elixir “Amaro Rosati” was born in the second half of the nineteenth century. This exceptional product can be served as an aperitif in the “on the rocks” version with a slice of orange or alternatively mixed with an excellent sparkling wine and ginger beer; as a pure digestive to be combined with a fine dark chocolate. Also ideal for mixing cocktails and long drinks. I 3 Sensi Amaro Rosati has a clear amber color with warm orange reflections. The nose shows a broad herbaceous bouquet with increasing hints of laurel, plum and cinnamon, in concert with toasted sensations of tobacco and leather. In the mouth it is silky, soft and enveloping, with a dry and bitter finish. Citrus and aniseed top note with a spicy and herbaceous heart and a marked and persistent bitter final note.
Mistrà is the main distillate of our area and has always been part of the history of the Piceno area as well as of our family, which has its roots in its countryside. Our appropriately revisited recipe boasts the aromas of the true and unique Green Anise of Castignano and the Pink Apple of the Sibillini, both slow food products. These precious ingredients, together with a dozen other botanicals grown by us, combine with the vapors of alcohol thanks to our “Peppe” still in the only agri-distillery in the Piceno area.
“Smell the scent of my hometown. Lose yourself among its stones, taste me alone.” Travertine, like the stone with which Ascoli Piceno, the “city of a hundred towers”, is built. We select and hand-pick only the best juniper, on the mountains that dominate the Tronto valley within the Gran Sasso and Monti della Laga Park. Here the sea breeze meets the west wind giving the berries a unique fragrance and balsamic quality. This harvesting area gives us a blend of juniper berries that is more unique than rare. In fact, we find the “juniperus communis” and the “ssp oxycedrus” commonly called “Coccolone”, which although typical of the Mediterranean scrub, develops in high mountain conditions, making the concentration of its particular essential oils that characterize our Gin intense. English: Travertino is built on a solid base given by pure organic cereal alcohol, the aforementioned blend of juniper berries - special and different from the usual - and 10 other botanicals, some of which are grown directly in our private garden. Made according to the distilling art in Carter head (Peppe) alembic, with a short infusion of some botanicals and steam current for others, according to the London dry style. Travertino appears perfectly clear and transparent to the eye, but it is on the nose that it releases all its potential, with a distinctly floral, penetrating and intense fragrance, which surprises and invites you to the first sip. In the mouth - as a perfect London dry should be - the first to caress the palate is the enveloping aroma of juniper, which brings with it notes of lavender and Damask rose, filling the mouth with perfume without being too invasive. At this point, after the pleasant surprise of juniper and floral, the citrus notes of bergamot and lemon begin to emerge, drying and cleansing the palate, blending with the spiciness of coriander and all the other botanicals, in a riot of aromas and flavors in order to leave the taster ecstatic. Travertino can – indeed should – be enjoyed neat, because it is perfect in a moment of relaxation and meditation, without however taking away its suitability for mixing, where it manages to stand out and personalize any cocktail with its floral and citrus notes, unmistakable and different from the usual.
Amaro Biondo di Ngricca represents the very essence of our Agridistillery, as in its process of conception and subsequent production we started from the idea of using a niche product of true excellence of our territory, working with peculiar and scrupulous methodologies to best enhance the raw material, in perfect coherence, therefore, with our production philosophy. The raw material, as the name wants to express, is mainly represented by the rare Arancio Biondo del Piceno, a historic citrus fruit grown in the coastal strip of Piceno that goes from San Benedetto del Tronto to Pedaso, thus changing the typical geographical location of citrus fruits that ripen outside the classic area of southern Italy. Arancio Biondo del Piceno is recognized as part of the agricultural biodiversity of the Marche and represents a historic citrus fruit of the Adriatic coast, whose cultivation dates back to the first half of the fourteenth century and continued until the early twentieth century in the historic citrus groves of the coast. Today, unfortunately, productive citrus groves are very few and small in size, but more and more, thanks also to the work of those like us, we are trying to recover this precious cultivation. Our Amaro Biondo, given the scarcity of raw materials, is produced in limited and numbered quantities, until stocks run out. Biondo wants to explore the essence of the typical citrus bitter of southern Italy, but it does so with a peculiar citrus fruit that gives unique and perfectly distinguishable aromas and organoleptic characteristics. In Biondo you will feel the very essence of Orange, with a particularly lively and exciting aromatic bouquet, all supported by numerous other ingredients (we are talking about 36 different botanicals) that act as a side dish, enhancing the main ingredient. Biondo has a very particular and meticulous production process, as it starts with an infusion of Biondo Orange peels in organic cereal alcohol, subsequent steam distillation to produce an Orange alcoholate, which is again left to macerate with other botanicals processed and dried in a strictly artisanal manner, and Slavonian oak wood, subsequently a mild filtration is carried out so as not to eliminate the precious aromatic oils of the orange peels, and finally sweetening with our Honey and fructose. The product obtained is a fresh product, ready to drink, given the low alcohol content (28 C) but at the same time complex and aromatically balanced, with hints of vanilla, wet grass, exotic fruits and roasted coffee. A unique and inimitable product that we invite you to taste as is, fresh or with an ice cube, or to use as a triple sec for the preparation of highly effective mixologies.
An absolutely natural elixir, faithful to our spirit. The arquebus was, in fact, the ancient weapon on which the Ngricca logo is engraved, representing our family for centuries. Handcrafted from a blend of different aromatic herbs, all of which are left to macerate in pure alcohol of certified organic origin, for a period of at least 50 days. Due to the little sweetening used, we mainly use our own multi-flower honey. Archibugio is a bitter that breaks the ordinary rules. Its color is herbaceous with amber reflections, at low temperatures it can appear opaque to the eye due to the high content of anethole, deriving from fennel and anise. This condition changes immediately when brought back to room temperature. On the nose it releases a myriad of aromas, deriving from the massive presence of aromatic herbs, among which wild fennel, Melissa and Nepetella stand out; the aroma is fresh and invites tasting. The initial sip offers unique and diversified taste sensations. The first to appear is the wildflower that pervades the mouth, distinctly floral. Immediately the taste narrows and the sensations linked to the particular herbaceous character arrive in a clear and decisive manner, with the botanicals that orderly offer their scent to the mouth, perfectly interconnected with each other. The decisive bitter character arrives to close, which pleasantly caresses the palate, leaving a velvety, clean mouth and inviting another sip. The primary characteristic of Archibugio is to be a powerful digestive and finds its natural place at the end of a meal ensuring a safe stomach effect, deriving from the many botanicals dedicated to this purpose. Sipping it in a moment of relaxation and meditation certainly also offers moments of absolute pleasure.
The Varnelli Distillery is one of the most established companies in the Marche region. Founded in 1868 by Girolamo Varnelli and his great herbal experience, the distillery has kept its recipes secret for four generations. This, together with the artisanal production methods, ensures high-quality products. The new production plant in Muccia, in the province of Macerata, remains faithful to the company's original approach, combining modern equipment with traditional methods. Varnelli is unmistakable. It has become part of the Marche tradition, drunk neat, on the rocks, in water or in coffee. It is also used in pastry making and is appreciated both in Italy and abroad. Varnelli is anise in its purest state, dry and decisive. The 3 Senses Anise distillate that is frank, dry and decisive. The few added sugars give it softness and elegance.
THE ELIXIR OF THE SIBILLINI MOUNTAINS The history of the Sibilla bitter is linked to the ancient customs of the mountain territory from which it takes its name, a history that began in 1868, when Giacomo Varnelli exploited his great herbal experience in order to create a product that was also a "remedy" for shepherds dedicated to transhumance. Even today this bitter is obtained through the original recipe, which includes a decoction of gentian and other medicinal plants over a wood fire. It is then sweetened exclusively with honey from the Sibillini Mountains and then decanted for a long time and finished with a cloth before being bottled. A label that conquers for its historicity and the unchanged quality of the taste, today recognized by the public as absolute excellence in the ranking of bitters. Brown color, dark brown, consistent. The aroma is intense, all played on notes of bitter herbs, dried fruit and walnut husk, with a finish that stretches out on recognizable hints of coffee and honey. The entry into the mouth is initially sweet, but then surprises with a decisive bitter and tannic turn that lingers with persistence, elegantly fading into memories of chestnut, coffee and vanilla. Ideal as an after-dinner drink, this bitter has qualities that, in addition to being served neat, make it highly appreciated by many bartenders for mixing with vermouth or wine.
HERBAL EXPERIENCE This ancient Amaro is obtained from a decoction of cinchona, gentian, rhubarb and other selected medicinal herbs and, to attenuate its important bitter note, it is sweetened with honey from the Sibillini Mountains. The use of this last ingredient, together with the choice not to filter it, gives it its characteristic opalescent appearance. Initially intended for herbalists, Amaro dell'Erborista has managed to conquer both restaurants and bartenders, for its originality and tradition. Intense brown in colour, it is characterised by its opalescent and viscous appearance and by the deep bitter note which, combined with honey, helps to create a strong contrast, defining the taste as truly niche. It can be enjoyed neat, iced, diluted with water or, if you like, with soda. It finds a perfect companion in Cola and, warmed and garnished with orange peel, 2-3 cloves and a cinnamon stick, it can become an excellent grog.
A classic bitter, obtained from natural aromatic herbs with special infusion systems. An infusion with more than 20 types of carefully selected herbs, such as Gentian, China, Rhubarb, orange and many others from the ancient traditional recipe, which has remained secret over time. Amaro Gran Sasso is a truly genuine product, recognized as such by connoisseurs, requested throughout Italy and abroad. Ideal to be enjoyed neat, fresh or with ice.
F rom an ancient recipe born from Ermanno Paesani's passion for mixing herbs and roots, the Fernet of the Fabbrica Liquori Paesani is born. A bitter liqueur composed of herbs, spices and roots carefully selected and left to rest in infusion for about 60 days. This slow process allows to extrapolate the main taste-olfactory characteristics that make it unique.
Genziana is made with mountain roots, natural and certified. The liqueur boasts exceptional digestive properties, and is therefore excellent as an after-meal drink to aid digestion. Of course we are talking about a liqueur that has different degrees so you should not overdo it. Bitter nectar par excellence, its flavor so strong and gentle remains imprinted in your memory and on your palate.
Typical liqueur from mountain regions, with an aromatic and intense taste, capable of also transmitting properties that stimulate digestion. This type of plant grows in the mountains of central and northern Italy, above 1000 m. Genepy is excellent to serve as an after-dinner drink.
Jägermeister is the bitter created to celebrate hunters, which has now become a myth. Not only the name, which in Italian can be translated as "gamekeeper", but also the deer that appears on the label are inspired by the legend of Saint Urban, a former hunter known by the name of Hubertus, who one day had a vision of a crucifix between the antlers of a deer that led him to convert and dedicate himself to the care and protection of nature. Its recipe has remained unchanged over time, an iconic and complex blend of herbs perfected by Curt Mast and including up to 56 ingredients. It is a dark brown bitter, very concentrated. It smells of star anise, citrus and cloves. On the palate it is well balanced and harmonious, with a soft and velvety aftertaste. Serve it in an iced shot, neat or use it to prepare a good Moscow Mule or Hunter's Tea.
Amaro Montenegro was born in Bologna in 1885 from the rebellious genius of Stanislao Cobianchi in homage to Princess Elena of Montenegro, the future queen of Italy. D'Annunzio sang its praises, calling it the “Liquor of Virtues”. ICONIC SHAPE Stanislao Cobianchi wanted to create a bottle as unmistakable as the elixir it contains. For this reason, he designed an iconic bottle that, while being renewed over the years, would always maintain the same distinctive character: a vial, evocative of a “potion”, the result of alchemy. The reason for a name Our Amaro was born with the name of Elisir Lungavita and immediately obtained notable recognition. Only eleven years later, on the occasion of the wedding of the fascinating Princess Elena of Montenegro to Prince Vittorio Emanuele III, Stanislao decided to dedicate his elixir to that regal figure, thus changing the name to Amaro Montenegro.
The deep knowledge of the Sicilian territory of the monks of the Abbey of Santo Spirito gives life to the recipe of the Averna amaro, which in 1868 was donated to Salvatore Averna by virtue of his love for the land. The unmistakably Sicilian flavor is known and appreciated throughout Italy, to the point of obtaining the royal patent, thanks to Francesco Averna. Licorice, spices, rosemary and oregano are just some of the ingredients of the secret recipe that are accompanied by bitter orange peel and honey giving the product such a rich taste. With an alcohol content of 29%, the Averna amaro is the result of the infusion of the ingredients in 95-degree alcohol for thirty days, after which the liquid extracted with a centrifuge is diluted with water and caramel to reach the essence of the product. AMARO AVERNA: THE TASTING The tasting of the Averna amaro is an immersion in the typical Mediterranean flavors. The harmony created by the encounter between spices and licorice gives the product the refinement that is also felt in the harmony of the local scents so enveloping. The territoriality of quality products such as oregano and rosemary, meets the refinement of bitter orange against the backdrop of a process that restores the scents of the Mediterranean scrub to the taste. Dark as coffee, it presents itself as a dense bitter with an intense flavor enriched by honey. The best occasion to taste the Averna bitter is at the end of a meal thanks to its overwhelming taste that leaves the mouth clean. Accompanied by chocolate and orange peel, Averna becomes a dessert capable of giving moments of pleasure.
Fernet Branca was invented in 1845 in his grocery store in Milan by Bernardino Branca (1802-1886), originally from Pallanza (VB) in Piedmont, who then founded the factory for industrial production, giving life to the family business with his brother Stefano in 1862. The recipe is still secret and handed down from father to son. Fernet Branca is still produced today in Milan by Fratelli Branca Distillerie and exported all over the world. The ingredients include cinnamon, aloe, rhubarb, chamomile, cinchona, zedoary, galangal, lime, bitter orange, iris, saffron and myrrh, in a base of grape alcohol. All the herbal components are part of the Fernet-Branca formula: flowers, leaves, roots and stems with which alcoholic infusions, extracts and decoctions are produced which, when properly mixed, preserve the beneficial properties found in the product. It is then matured with an aging of at least one year in oak barrels. The alcohol content has been progressively reduced from 46° to the current 39°. Fernet Branca is usually served as a digestive after a meal, but can also be enjoyed neat at room temperature, on the rocks, with coffee or added to cola. Fernet is very popular in Argentina, where the company has a factory, especially among the young public. Here it is almost always drunk mixed with Coca-Cola and on the rocks. Branca Menta is instead mixed with Sprite. Branca Menta is a mint-flavored version of Fernet-Branca, produced since 1965
Considered the younger brother of the renowned Fernet Branca from the Branca distillery, Brancamenta was created during the 1960s, in a less conformist period that was affected by great changes. The original and secret composition of herbs and spices of Fernet is maintained, to which Piedmont peppermint essential oil is added, the most prized quality of balsamic mint in the world. It represents a young and modern way of drinking bitters, with a unique flavor that conquers from the first sip. In the glass it has an intense brown color. The bouquet expresses aromas of mint, eucalyptus, menthol on a carpet of aromatic mountain herbs. On the palate it is refreshing and vivid, pleasantly balsamic. Excellent as an aperitif, served chilled or used in mixing a Mintonic.
Created in 1952 by the Venetian entrepreneur Angelo Dalle Molle, Cynar owes its success to the blend rich in aromas, obtained from the infusion of thirteen herbs and plants, including cynarin, extracted from the artichoke and known for its strong digestive properties. Among the most versatile liqueurs in the world, this bitter was born as a digestive bitter in Italy, it is perfect as an after-meal drink, it can be drunk neat or with ice and thanks to the properties of the essences present in its blend it is an ideal bitter to slow down the pace of today's frenetic life; its aromatic taste also makes it an excellent mixing ingredient, in fact it is used as a base for cocktails in Brazil and the United States, while in France it is enjoyed with beer and, since it is the protagonist of an interminable rise, today in the wake of the trend to rediscover traditional recipes and ancient Italian liqueurs, it is increasingly appreciated by bartenders as a basic ingredient for the creation of new cocktails! Very bright ebony color with important copper reflections. On the nose it expresses an incredible herbaceous baggage on which, above all the aromas, the artichoke leaf stands out, followed by light sensations of cut grass and wild flowers. The taste is decisive and bitter, yet pleasant and soft, tasty and balanced, rich in herbaceous and vegetal returns, in an excellent balance of the alcoholic note that leads to a finish characterized by a long bitterish trail.
The Rabarbaro Zucca bitter has a slightly misleading name. Its main ingredient is rhubarb, but there is not even a trace of the pumpkin vegetable: it refers to its first creator Ettore Zucca who in 1845 distilled it in Milan with a series of herbs. Today it is produced by the ILLVA Saronno company and unlike many bitters of which some steps and the dosages of herbs are kept secret, this bitter is much more reserved both for the production process and for the ingredients contained. It is known that the rhubarb rhizomes are taken and left to infuse for 10 days, giving the resulting mixture a particular sweet-bitter flavor; essences of bitter orange, quinine and cardamom are also added but the specific herbs and their mix are covered by secrecy. The result is a dark colored product with brown veins that emanates a distinct rhubarb scent, while on the palate it presents a bitter but balanced flavor.
Associated with one of the most famous commercials that proclaims: "What more do you want from life?", Amaro Lucano is the product of a secret recipe created in 1894 by the knight Pasquale Vena in the laboratory of his biscuit factory, in Pisticci Scalo di Matera, in Basilicata. Over 30 selected herbs, dried with natural methods, participate in the recipe. Once the extract is obtained, the descendant Pasquale Avena adds the secret ingredients required by the recipe and leaves it to mature for 5 months, then everything is put in a large container together with pure alcohol, water, caramel, essential oils, for the unique result that we all know. It presents itself to the eye with a dark brown color. It gives the nose aromas of lavender and eucalyptus, which dialogue with elegant nuances of orange peel and cardamom. In the mouth the sweet-bitter balance prevails, which moves on a decisive and enveloping sip. Excellent both to sip neat or on the rocks at the end of a meal, it is also suitable as a base for imaginative cocktails such as the Carnival, the Befana or the Lucano Punch.
Petrus is a bitter with a rich taste, the bitterest par excellence because it contains no sugar among its ingredients. A plus that makes it unique in its recipe and flavor. It is 'The bitterest that is very good for you'. Many herbs go into the composition of Petrus bitter. Among others, Alpinia Galanga, Angelica archangelica, Genziana lutea and many precious spices from all over the world. Petrus should normally be enjoyed neat at room temperature, but can also be consumed with the addition of ice.
Amaro Unicum is the oldest herbal liqueur in Europe, produced using over 40 different types of herbs and spices. The name refers to the phrase exclaimed by Emperor Joseph II of Austria, who declared "Das ist ein Unikum!". It has an intense and concentrated ebony color. On the nose it releases a broad bouquet of blackberry and plum jam, enriched with hints of laurel, juniper and cloves, together with toasted sensations of tobacco and leather. In the mouth it is soft and enveloping, with a dry and pleasantly balsamic finish. Perfect as an aperitif, it is ideal to serve at the end of a meal by virtue of its digestive properties.
Caffo has an ancient entrepreneurial history, which has its roots in the 19th century. At the time, Giuseppe Caffo distilled grape marc on the slopes of Etna. He later purchased a distillery in Santa Venerina: his dream was finally coming true. Over the years, his passion as an Ancient Master Distiller has been passed down to his descendants. In doing so, Giuseppe Caffo achieved the goal of transforming the family business into a company: Fratelli Caffo - Distillerie di alcole, brandy e tartarici. At the time, the Caffo Distillery was headed by Sebastiano, Santo and Giuseppe Caffo. They were the ones who decided to take over a factory in Calabria, in Limbadi, a place famous at the time for the production of fine red wine. In 1966, the company was totally acquired by Sebastiano Caffo and his son Giuseppe Giovanni, who still heads the group today together with his son Sebastiano Giovanni. Today father and son carry on the family tradition, the common thread of their story is the passion for their work and the Amari produced are proof of this. What does Amaro del Capo contain? Vecchio Amaro del Capo Caffo contains twenty-nine medicinal herbs including flowers, fruits, herbs and roots, all from Calabria. Oranges, orange blossom, chamomile, licorice, peppermint, anise seeds, are just some of the extraordinary ingredients of the famous liqueur. All the ingredients are harvested separately in specific periods of the year. The maceration and infusion of the herbs takes place immediately after harvesting, in this way the aromas and organoleptic characteristics of each of the ingredients are preserved. Amaro del Capo is the result of an ancient secret Calabrian recipe that has been handed down from father to son for 4 generations. Tasting Amaro del Capo at -20°C it is possible to reveal some of its secrets. At this serving temperature, you can clearly and powerfully perceive some of the many herbs in the recipe, such as mint, anise and licorice. Where is Amaro del Capo produced? Amaro del Capo is produced in Calabria, with ingredients originating from Calabria, harvested separately and at different times during the year. Production takes place in Limbadi, in the province of Vibo Valentia, in Calabria, in an area where very high quality wines are produced. Why does Amaro del Capo go in the freezer? Both the traditional Amaro del Capo and the Vecchio Amaro del Capo with chilli pepper, known as Red Hot, should be served chilled, at a temperature of -20°C. The traditional Amaro del Capo expresses all its olfactory and taste notes best when chilled, since the gentle taste, body and power of the herbs, such as mint, anise and licorice, emerge at -20°C. Of a deep amber color tending towards reddish, it opens with persuasive herbaceous scents accompanied by sweet aromas of honey and vanilla. The flavor is sweet and aromatic, smooth, rich in nuances, crossed by notes of bitter orange, licorice and juniper that prelude to a pleasantly spicy finish.
Vecchio Amaro del Capo Red Hot Edition is the special edition of the famous Amaro made with the addition of hot chili pepper. The origin of this Amaro can be found in an ancient recipe that the Caffo Master Distillers have improved thanks to their long experience in this art. The addition of chili pepper perfects the combination of herbs, flowers and fruits, giving a pleasant spicy note to the mixture. The result is a very soft digestive liqueur with hints of wild herbs, great aromatic complexity that gradually opens up on the palate giving a sensation of overall cleanliness before releasing a very polite and not cloying spicy touch. Excellent to consume at the end of a meal as a digestive.
Braulio Riserva is the famous amaro created from the herbs of Mount Braulio, in the heart of the Stelvio National Park in Valtellina. This amaro is made from a secret recipe born from the intuition of the pharmacist Francesco Peloni, which remains so to this day, of which only a few herbs and plants are known such as juniper, yarrow, absinthe and gentian roots. For the production of Braulio Riserva, the liqueur is aged in small Slavonian oak barrels. It is then filtered very delicately to preserve the vegetal components. Ideal to be enjoyed neat, at the end of a meal.
Sorrento IGP “lemon” liqueur, produced according to the ancient recipe born at the beginning of the twentieth century on the island of Capri and handed down to us, obtained only from peels of Sorrento IGP lemons ripened in the sun and air of the Gulf, selected and expertly infused without the addition of colorants or preservatives.
Ancona, 1860. Ugo Borghetti, owner of the Caffè Sport bar located in the station square, creates a special coffee liqueur to give refreshment and energy to the workers engaged in the great work: the Pescara-Ancona railway line. It is the beginning of the myth: Caffè Borghetti is born. The blend of coffee and alcohol is refined with Arabica and Robusta. The product is officially bottled and exported from Ugo Borghetti's bar to all the bars in Italy. The red star on the label becomes a national icon. Companion and protagonist of moments of sharing, Caffè Borghetti is also the ingredient of cocktails to be enjoyed at any time of the day.
Amaro Biologico Tonico Digestivo by Izzi Liquori, a delicious liqueur that combines the sweetness of sambuca with the intensity of coffee. Made with high-quality organic ingredients, this amaro offers a unique and refined taste experience. Perfect as a digestive after meals, its rich and aromatic flavor is ideal for those looking for a natural and artisanal product. Produced in Italy according to traditional methods, Sambuca al Caffè represents the excellence of Italian organic liqueurs. Order now and experience the pleasure of an authentic amaro, perfect for aiding digestion and enriching every moment of conviviality.
Liqueur obtained by infusing licorice roots in alcohol for at least seven days. The infusion, made clear after removing the roots, forms the basis of the liqueur. It has an almost black, dense color. The enveloping and delicate note of licorice is clearly evident on the palate. Thanks to the typically digestive properties of licorice, it can be consumed as an after-meal drink, preferably cold. ALCOHOL CONTENT: 25%
Gran Sasso grappa is obtained from the distillation of selected pomace from the best grapes, which give it a light and bright color. Its harmony and delicious aroma leave the palate dry, rich in pleasant sensations.
White grappa from a single variety of Montepulciano, obtained from the distillation of fine grape pomace. The distillation is carried out using the traditional discontinuous bain-marie method, which, with a slow process, allows the grappa's aromas to be enhanced.
Bonaventura Maschio's Grappa "903 Tipica" is a young, fragrant and traditional version, produced from different selected pomace of red and white grapes. With a soft, warm and round sip, it reveals aromas of white fruit, wild flowers and aromatic herbs. It is clear and crystalline to the eye, bright and transparent. The olfactory profile is intense and clear, with aromas of white flowers, fragrant white-fleshed fruit, golden apple, peach, nuances of aromatic herbs and medicinal herbs. The entrance to the palate is warm and enveloping, with a decisive and incisive sip, which flows into a very persistent finish.
Gran Sasso grappa is obtained from the distillation of selected pomace from the best grapes, which give it a light and bright color. Its harmony and delicious aroma leave the palate dry, rich in pleasant sensations. Alcohol content: 40% vol.
Mancinelli's Grappa is obtained from the distillation of grape pomace Lacrima di Morro d'Alba DOC native clone. Fragrant, aromatic, delicately perfumed on the nose, with clear hints of rose and violet typical of the original vine. Fine, soft, rightly intense on the palate, very .
Grappa Riserva 'Vendemmia' Nonino 18 Months Nonino's Grappa Vendemmia Riserva is made from the pomace of a single harvest, distilled in a discontinuous still and aged for 18 months in barriques. It is characterized by great softness and aromas of sweet spices, dried fruit, honey and balsamic herbs.
Lagavulin is one of the most renowned distilleries on Islay, with a consistently high level of quality over the years. Lagavulin 16 years is considered the distillery's diamond pearl, a perfect meeting point between the blunt notes of the island malts, between acrid smoke and parched seaweed, and an influence of the casks, many of which are ex-Sherry, which gives notes of red fruit, toffee, tobacco and spices. Lagavulin 16 years is a complex, warm and enveloping whisky, a hymn to the Scottish ability to create immortal Single Malts.
Its evocative name tells an ancient story: Talisker is the first distillery founded on the Isle of Skye, a splendid wild territory of the Hebrides where nature reigns supreme, and the fauna is populated by seals, eagles and otters. A place that is an integral part of the life of the island and that, from the shores of the sea where it is located, embraces and incorporates all the elements that shape Skye. Its name, which means sloping rock, is intended to emphasize its mountainous landscapes. Talisker is considered one of the most appreciated whiskies in the world, and truly represents the symbol of an entire country, Scotland, of an island but also of a culture and a tradition.
51.4* Description Nikka's Whisky From the Barrel is a blended whisky obtained from a mixture of Japanese single malt whiskies and grain whiskies, from the Yoichi and Miyagikyo distilleries, near Sendai, Japan. Distillation is followed by aging in oak barrels. Amber in color, Nikka's Whisky From The Barrel opens to the nose with a balanced bouquet, characterized by floral hints, fresh fruit and spices. In the mouth it is full-bodied and decisive, with notes of toffee and vanilla, and a pleasantly long finish on notes of oak. Perfect as a meditation distillate.