A dry red wine from the autochthonous Freisa variety of Piedmont.In the dialect freisa means freesia, or flower, characterized by purple - red color. Hence the wine was named after its colour. The mentions about this grape variety date back to the late XIX-th century, then the wine obtained from the Freisa grape was already well-known and apprieciated, especially in Piedmont. Freisa from our producer was aged in wooden barrels, next was subjected to the short fermentation process in a big tank called ‘autoclave‘ . Hence Freisa is characterized by a slightly sparkling flavor and freshness. This wine is an excellent companion to grassy meats and charcuterie. Freisa of the Langhe region is a dry wine as opposed to Freisa of the Monferrato zone.

Color: ruby red, intense, vivid.
Aroma: winey and fruity notes of cherries, blackberries and raspberries.
Flavor: rich, nicely seasoned.
Food matching: hors d‘oeuvres based on meats, cured meats, pasta dishes, fried dishes, Bagna Cauda sauce of Piedmont.
Serving temperature: 14v/16°C.
Alcohol content: 13%.

A dry red wine of Cannonau. It is the most famous and important red wine of Sardinia. The first evidence of Cannonau dates back to XIII-th century, probably is related to Spain‘s grape Alicante introduced to the island by the Spanish. Maimone is the local dialect for water, so necessary for  the vine after hot days. It is a full-bodied wine of deep color and with rich aromas, aged for 8 months in French oak barrels.

Color: burgundy with purple reflections.
Aroma: rich, notes of plum, blackberry, toasted wood.
Flavor: soft, full, warm.
Food matching: excellent with pasta meat sauces, roast meats, game.
Serving temperature: 16°/18°C.
Alcohol content: 13,5%.

Dry red wine of the autochthonous grapes of Veneto, Corvina Veronese, Corvinone i Rondinella. Amarone is a noble variety of Valpolicella, the most famous wine of the region. The strength and aromas of Amarone result from a special production technique of this wine. Ripe grapes are subjected to the process of drying in special air-conditioned rooms. In January or February following the harvest they undergo the process of fermentation and ageing in wood for over a year. This is a demanding wine, which goes well with rich-texture dishes based on meat and sauces.

Color: deep garnet, shimmering.
Aroma: intense, complex, ethereal, notes of cherry in alcohol and sweet spices.
Flavor: warm, velvety, harmonious.
Food matching: ideal for meat-based dishes, mainly beef, roast and braised meats, also in its own gravy, with game.
Serving temperature: 20°C.
The bottle should be opened a few hours before serving.
Alcohol content: 14,5%

A dry red wine from the native Tuscan grape Sangiovese with the addition of Canaiolo and Merlot. I Casali is the name of a vineyard from which originate the grapes used to make this wine. A high-quality, classic Chianti, characterized by all the merits of the grape – freshness, ripe fruit and gentle tannins. The grapes, collected manually, are carefully transformed into wine, which then matures for 12 months in 2500 litre oak casks. Our producer doesn’t intentionally use barriques to highlight beautiful cherry and violet notes of Sangiovese. Very drinkable.

Color: intense ruby red.

Aroma: intense, long lasting, fruity and floral notes.

Flavor: warm, soft, harmonious.

Food matching: excellent with ragout lasagna, grilled meat, Florence steak, meat roast.

Serving temperature: 18°C.

Alcohol content: 13,5%.

Dry sweet wine of Campanian grape called Moscato Bianco. White Moscato locally called Moscatelo 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. The aromatic grape of Moscato is also naturalized here, on clayey-calcareous soils and sunny vineyards in the south. The harvest is done the end of September the beginning of October, when Moscato grapes are very ripe. From grapes full of natural sweetness is obtained an excellent wine in the passito version. This term signifies the fermentation technique called in Italian appassimento that is drying of collected grapes on special racks in air-ventilated rooms. After the harvest grapes concentrate aromatic potential for more than a month and next are transformed into wine. The passito of our producer was aged for six months in wood.

Color: yellow with amber reflections.
Aroma: aromatic, complex, notes of ripe grapes, raisins, honey.
Flavor: sweet, velvety.
Food matching: excellent with desserts based on dry biscuits and cookies, gorgonzola-type cheese and Roquefort. Equally good as a wine for meditation and after the meal..
Serving temperature: 12°C.
Alcohol content: 13%.

A dry red wine from Lambrusco Grasparossa di Castelvetro, Emilia‘s native grape. Our partner from surroundings of Modena decided to invest in biological agriculture. After many efforts and hard work was created a new Lambrusco with a nice label projected by children and called Passion. Without this label there wouldn‘t granted a certificate for biological agriculture and the wine wouldn‘t be invented. The main merit of biological winemaking lies in a very small amount of sulphur dioxide in wines derived from the vineyards, where chemical and synthetic additives are not used.

Color: ruby red with violet reflections.

Aroma: vinous, intense, notes of ripe forest fruits.

Flavor: full, pleasant, crisp.

Food matching: excellent with cured meats, meats especially greasy meats.

Serving temperature: 10°C.

Alcohol content: 10,5%.

A dry red wine made from a mix of the Cabernet Sauvignon and Merlot. This is so called blend that is a composition of two batches of red grapes subjected to the separate process of vinification, next combined in the whole to age in wood. The name Gio’1928 is dedicated to the father of the winery owner - Giovanni born in 1928.

Color: ruby red, intensive.
Aroma: delicate, forest fruit and vanilla notes.
Flavor: pleasant, full bodied, harmonious.
Food matching: best with grilled and roast meats, seasoned cheeses.
Serving temperature: 18°C.
Alcohol content: 13%.

Dry white wine from the native Piedmont grape Cortese(100%). Cortese is the most popular white grape variety of Piedmont, which gives a wine with good structure and a slightly aromatic note. Cortese is the Italian adjective meaning nice, polite, just like the wine made from this grape, which easily adapts to the climate and soil conditions of the areas where it is grown. The practical packaging Bag in Box is a guarantee of freshness of the wine, even after opening, the contents of the carton can be consumed within 6 months.

Color: straw yellow.
Aroma: aromatic, tropical fruit notes.
Flavor: dry, crisp.
Food matching: goes very well with appetizers, fish, salad from fresh vegetables. In warm days should be served much chilled as an accompaniment to any light meal.
Serving temperature: 8/10°C.
Alcohol content: 11.5%

A dry red wine of Piedmont‘s native grape, Barbera, in the Superiore version or with higher alcohol levels and from a special selection of grapes. The most popular grape variety of Piedmont, has, of course, its legend which explains its name. The king of the Longobards, Grimoald, liberated the city of Asti in 665 from the Franks which were perceived as barbarian invaders. This was done successfully thanks to the strong local wine that was given to the Frank troops and made them drunk. Hence, from that moment on the wine that was drunk by barbarians has been called Barbera. To celebrate this victory Grimoald ordered that Barbera is an obligatory accompaniment on the royal table. Even several centuries after the events this wine still delights by its power and character, what is best proved by Altea. 80% of this wine is aged for more than 12 months in French oak large barrels of 700 litres called tonneaux, and 20% in barriques. Then, the batches of wine are blended and bottled. A stunning wine for people that can appreciate the charm of Piedmont‘s authentic wine.

Color: intense ruby red.
Aroma: rich, complex, notes of honey, almond, chocolate and cherries.
Flavor: warm, full, harmonious.
Food matching: excellent with meat roasts, meat stuffed ravioli- agnolotti.
Serving temperature: 18°C.
Alcohol content: 13,5%.

A dry red wine made from native Piedmont grape Barbera, originating from the Alba zone. Vineyards are located in the town of Monforte, about 300 meters above sea level. San Giovanni, Italian for Saint John, is the name of cru, a small area vineyard generating grapes of excellent quality. A well-structured Piedmontese Barbera,  aged for 14 months in French oak casks. A deep color of this wine and unusual richness of aromas will suit the tastes of most demanding fans of Piedmont wines.

Color: deep ruby red, intense.
Aroma: complex, notes of ripe blackberries, violet.
Flavor: warm, soft, rich, subtly pronounced tannins.
Food Matching: ideal for dishes on the base of meat, meat sauces, cured meats and seasoned chesses.
Serving temperature: 18°C.
Alcohol content: 14,5%.