NEGROAMARO “Negroamaro is a dark-skinned grape variety that has been associated with the Puglia region in southern Italy for at least 1500 years. Negroamaro is valued for its deep color, medium-full tannins and dark berryfruit flavors.
PRIMITIVO DI MANDURIA Primitivo di Manduria is a heavy, full-bodied red wine, an effect of the warm growing conditions in Southern Italy’s Apulia region. It is made from the locally grown Primitivo grape (also known as Zinfandel)
CHIANTI D.O.C.G. Sangiovese and Canaiolo grown in the Chianti DOCG area are blended to produce an aged expression of this classic Tuscan wine. Campbello Chianti Riserva is full in body with notes of violets and strawberries. It is dry with bright fruit, pleasant acidity, and rounded tannins.
RIPASSO DELLA VALPOLICELLA Valpolicella Ripasso is a form of Valpolicella Superiore made with partially dried grape skins that have been left over from fermentation of Amarone or recioto. Winemaking in the region has existed since at least the time of the ancient Greeks.
NEBBIOLO Nebbiolo is a full-bodied red wine more famously known by the two production regions of Barolo and Barbaresco in Piedmont, Italy. Nebbiolo wines are translucent (like Pinot!) and have a delicate smell, but when you taste them you are greeted with robust tannin and high acidity
BAROLO Barolo is one of those wines that surprises you when you taste it. For as pale and floral as it looks and smells, it is a punch on the tongue with its astringent tannin and high acidity. The astringency is actually a natural characteristic of the Nebbiolo grape it smoothes out with age
AMARONE Amarone is a rich red wine that originates from Valpolicella in the Veneto region of north-eastern Italy. Known for its very strong, powerful flavour. It also has a high alcohol percentage of up to 15-16 percent.
GARGANEGA Garganega is a variety of white Italian wine grape widely grown in the Veneto region of North East Italy, particularly in the provinces of Verona and Vicenza. It is Italy’s 6th most widely planted white grape.
VERMENTINO Vermentino after the harvest, very early in the morning, white grapes are de-stemmed and pressed very softly. During the maceration and the pre-fermentation, the must temperature goes down at 4°C, for 12 hours, in order to have a decanting. Yeast are added after and the fermentation starts at a controlled temperature of around 16°C in stainless steel tanks.
PINOT GRIGIO ALTO ADIGE Pinot grigio Alto Adige, Italy- Crisp and refreshing Pinot Grigio handcrafted by award-winning winemakers. This complex white reveals flavors of citrus and tree fruits with nuances of mineral, all showcased by a lengthy finish.
BARDOLINO CHIARETTO Bardolino Chiaretto DOC is a rosè wine, even garnet with aging. The nose is delicately citrus, with notes of green apple, wildflowers and spicy notes of vanilla. The palate is fresh and pleasantly salty.