The typical style of a Barbaresco has bouquets of roses or violets with flavor notes of cherry, truffles, fennel and licorice. As the wine ages, it can develop smoky notes and more earthy and animal flavors like leather and tar.
Pinot gris, pinot grigio or Grauburgunder is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the pinot noir variety, it normally has a grayish-blue fruit, accounting for its name but the grapes can have a brownish pink to black and even white appearance.
Aperol Spritz best friend ! Aperol is a classic Italian bitter apéritif made of gentian, rhubarb, and cinchona, among other ingredients. It has a vibrant orange hue, which is why it is often popular during the summer. Its name comes from the French slang word for aperitif, which is apero. The drink combines 3 parts Prosecco followed by 2 parts Aperol, topped with a dash of soda water and garnished with a slice of orange.
Amaro Averna is an Italian liqueur in the Amaro category produced in Caltanissetta, Sicily. It is named after its inventor, Salvatore Averna, who invented the recipe in 1868. This drink is produced on the Island of Sicily and is considered a traditional drink. The Averna company was acquired in 2014 by Gruppo Campari.
Barolo is a red wine produced in the Piedmont region of Italy. The wines are made from Nebbiolo, a small, thin skinned red grape varietal generally high in acid and tannins. ... The wines are rich and full-bodied, with a strong presence of acidity and tannins.
Amaro Montenegrois a traditionalamarodistilled inBologna, Italy. It is made from a secret blend of 40 botanicals, includingvanilla,orangepeels and eucalyptus. The amaro was first produced by Stanislao Cobianchi in 1885 and was originally called Elisivir Lungavita. In 1896, it was renamed Amaro Montenegro, afterPrincess Elena of Montenegrowho married Crown Prince Victor Emmanuel, the futureKing Victor Emmanuel IIIof Italy .Its production takes place in the factory ofSan Lazzaro di Savena(Province of Bologna) of Montenegro Srl.
Cobianchi travelled from continent to continent collecting 40 rinds, woods, seeds, rhizomes, flowers, fruits, citrus peels, roots, stems and leaves.
Amaro Montenegro is the result of a process that has been passed down through generations, unchanged since 1885. The Master Herbalist oversees the entire production process, just as Cobianchi once did.
Storico Vermouth di Torino is still produced according to the original recipe of Giulio Cocchi. This vermouth belongs to the category of the sweet vermouths, or Italian vermouths, sweet and amber as indicated in the manuals of the late XIX century. Storico Vermouth di Torino Cocchi has been the protagonist of the international rebirth of the top-of-the-range vermouths and the renovated interest of the great barmen for the denomination Vermouth di Torino so that it is also familiarly denominated “Cocchi Torino”.
Born in Piedmont in the last century, it soon spread thanks to its taste, well balanced between bitter and sweet, and especially for the leading effect on the market of its name “Barolo”, that immediately positioned it among the noblest products compared to various other types of alcoholic drinks based on cinchona. Inventor of this original recipe, Giulio Cocchi was also the protagonist of the diffusion of Barolo Chinato. In Italy its consumption was encouraged by the fame it gained as therapeutic wine. A traditional remedy in Piedmont to cure many small sicknesses, especially in case of cooling. Drunk as a vin brulé, hot and invigorating, its antipyretic and digestive capacities were widely recognized. Serving it to the guests became a typical tradition of the farmers’ hospitality. Over time, the use of this aromatized wine changed and today, in the general wake to recover traditions and naturality, it’s been rediscovered with new and interesting consumption styles.
Giulio Cocchi has been producing spirits since the very beginning – and Grappa Dorée has played a role in the company’s history. The unique design of the label recalls the style of the age when this grappa was first produced while suggesting its powerful character and sophisticated balance. Today named as a “single vineyard” grappa, it is an absolutely pure spirit, the true expression of the Moscato aroma with an extremely appealing length of flavor.
Technique called “ripasso”, literally “passed again”. The grape varieties are the typical Veronese grapes grown in Valpolicella: Corvina, Rondinella and Rondinone. ... Wine tasting Ripasso Valpolicella appears ruby red. Its aroma is intense and complex with notes of flowers and red fruit as ripe cherries.
Primitivo is a red wine grape variety that is also known as zinfandel. It is the third-most planted grape in Puglia, in southern Italy. Primitivo makes wines that are big, jammy, and rustic, with high alcohol, chewy tannins, and a sweet finish
Red wine from Montepulciano d’Abruzzo. Vinification: Generally late harvesting with medium-long on-the-skin maceration, storage in lined cement tanks where the malolactic fermentation takes place. Refining: In stainless steel cisterns. Alcohol content: 12,5% vol. Appearance: More or less intense ruby red, with violet hues verging towards garnet if aged. Bouquet: Delicately vinous, fruity with hints of ripe red fruit. Taste: Dry, rounded, tangy, slightly tannic. Serving glass: Burgundy. Serving temperature: 16-18°C. Food matchings: It matches white and red meat roasts, pasta with a meat souce, steaks, hard cheeses.
Prosecco is an Italian DOC or DOCG white wine produced in a large area spanning nine provinces in the Veneto and Friuli Venezia Giulia regions, and named after the village of Prosecco. It is made from the Prosecco grape (renamed Glera in 2009 within the European Union) but denomination rules allow up to 15% of the wine to be other permitted varieties. Prosecco is almost always made in sparkling or semi-sparkling style (spumante and frizzante, respectively), but a still wine (tranquillo) is also permitted. Within the larger designation are two small DOCG areas, Conegliano Valdobbiadene Prosecco in the hills between the towns of Conegliano and Valdobbiadene, and Asolo Prosecco around the nearby town of Asolo. Prosecco Superiore is always spumante and comes only from these DOCG areas.