Dry red wine of native Piedmont grape Dolcetto d’Alba. The name of the grape comes from the Italian dolce, sweet, but sweetness is only a feature of grapes rather than of the wine which is made from them. Dolcetto is deeply rooted in the winemaking tradition of Piedmont and very loved by its residents. This goes well with most dishes, from hors d‘oeuvres to main courses. Dolcetto is a simple and pleasent wine to drink after the meal. 

Color: ruby red with ruby highlights.
Aroma: fruity, notes of cherry, raspberry.
Flavor: gently dry, fruity, soft.
Food matching: meat-based entrees, for light and flavored dishes, roast white meat, cured meats, fresh cheeses.
Serving temperature: 14°/16°C.
Alcohol content: 12.5%.

A dry red wine of the autochthonous Dolcetto grape variety of Piemonte. The name comes from the Italian word dolce, sweet, but it does not reffer to the variety of wine, because this is slightly dry. It was rather named after natural sweetnes of the Dolcetto grapes. As a result of its lightness this wine is especially enjoyed by the ladies, besides it goes well with almost every dish exept heavy meals.

Color: ruby red with violet reflections.
Aroma: delicate, fruity, violet notes.
Flavor: slightly tannic, harmonious.
Food matching: virtually the entire meal, from appetizers to the main course.
Serving temperature: 18°C.
Alcohol content: 12.5%.

Dry white wine from the indigenous Gewürztraminer grape. This is called Aromatic Traminer, and its name comes from the village, from which it derives - Tramin, in Italian called Termeno. From the German Gewürze means spicy, aromatic.This belongs to a small group of wines made from aromatic grape varieties, with a strong scent, characterized by a lychee fruit aftertaste and a high alcohol content.

Color: golden-yellow.
Aroma: intense, notes of rose petals, cloves, lychee fruit, notes of smoked meats such as Shpek.
Flavor: full, fresh, elegant.
Food matching: highly seasoned dishes, especially roast chicken with spices, stewed beef, Asian cuisine.
Serving temperature: 13°/15°C.
Alcohol content: 14.5%.

Dry red wine from Piedmont‘s native Barbera d’Alba grapes produced in the Alba zone. In relation to the ordinary Barbera, this version of wine, as the name suggests, was subjected to aging in small French oak barrels - barrique for almost a year. Therefore, its structure is stronger and definitely enhances the typical notes of toasted wood and spices such as cocoa. It is characterized by a strong ruby color, intense aroma and deep strong taste. This wine is full-bodied, velvety and harmonious.

Color: red, ruby red, intense.
Flavor: velvety, long-lasting in the mouth.
Aroma: intense notes of ripe plum, blackberry and cocoa.
Food matching: large structure first courses, braised and cooked meats, medium seasoned cheeses, cured meats.
Serving temperature: 16°/18°C.
Alcohol content: 12,5%.

Dry red wine of Campanian native grape called Barbera del Sannio. It comes from vineyards located in the hill areas in the surroundings of Castelvenere, in the province of Benevento in the north-eastern part of the region. Usually associated with Piedmont, Barbera, cultivated here since two centuries, is, however, a different wine with other character than its cousin from the north. The local winegrowers proudly claim that their Barbera is much better. Indeed, is worth tasting to appreciate this pleasant wine scenting of fruit.

Color: intense ruby red.
Aroma: floral and fruity, notes of cherry and dried rose petals.
Flavor: dry, warm, velvety.
Food matching: perfect throughout the meal, dishes based on highly flavored white meats.
Serving temperature: 18°C.
Alcohol content: 13,5%.

A dry white wine of the Pinot Grigio grape variety. The Pinot grape family of French origin is well naturalized in the mild climate of Estern Veneto. The local Pinot Grigio wine with slightly fruity and floral notes is distinguished by a good structure. As other wines from our producer Pinot Grigio was fermenting in contact with noble remains of grapes for several months.

Color: brilliant straw yellow.
Aroma: pear and apple notes, slightly pepper note.
Flavor: dry, firm, mineral, harmonious.
Food matching: best with aperitifs, hors d’oeuvres, soups, white meats and fish.
Serving temperature: 10°/12°C.
Alcohol content: 12,5%.

A dry red wine from the native Tuscan grape Sangiovese. The Riserva vintage, 2011, made from the grapes originating from a small 2ha vineyard cultivated only with Sangiovese. A unique terroir makes the wine extremely soft and fresh. In addition, the organic wine certificate guarantees natural merits of Riserva from the Chianti Colli Fiorentini subzone. Aged for almost one year in 2500 litre oak casks, great structure and rich aromas, but above all fresh and fruity notes of Sangiovese.

Color: deep, intense ruby red.

Aroma: intense, long lasting, fruity and floral notes with hints of spices.

Flavor: warm, soft, harmonious.

Food matching: excellent with meat dishes, Florence steak, grilled meats, meat in sauce with aromatic herbs.

Serving temperature: 20°C.

Alcohol content: 14,5%.

Dry red wine made from the autochthonous Piedmontese Barbera d‘Alba grape. The Barbera is one of the oldest and most popular grape varieties of Piedmont. Depending on the zone in which it grows, has diffrent aromas and flavors. Barbera from Alba is different from the Barberas of Asti and Monferrato. It has a more intense scent and is less acidic. Barbera d‘Alba from our producer Luigi Giordano is an example of perfection of this traditional Piemontese wine. It comes in a vineyard called Buschet. For 4 months aged in Slovenian oak barrels and then matures for three months in the bottle.

Color: purple.
Aroma: intense, vinous, notes of plums and blackberries.
Flavor: dry, harmonious, warm.
Food matching: large structure first courses, braised and cooked meat, medium seasoned cheeses, cured meats.
Serving temperature: 16°/18°C.
Alcohol content: 12.5%.

Dry red wine of the indigenous Venetian grapes, Corvina Veronese, Rondinella and Corvinone. This is the kind of a Valpolicella Classico Superiore called Ripasso. The Italian term means a special vinification technique, involving the fermentation on Valpolicella grapes, which were used in the production of Amarone, the most precious wines of Valpolicella belonging to the species. This process continues for about 15 days, after which the wine is subjected to aging in wooden casks for over a year. Ripasso wine is strongly built and elegant.

Color: burgundy, shimmering.
Aroma: complex, notes of ripe cherries and spices.
Flavor: warm, velvety.
Food matching: dishes based on meat, roast meats, with seasoned cheese.
Serving temperature: 18°C.
Alcohol content: 13,5%