Italian Wines,Liquor & Spirits

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.

Its characteristics are a limpid ruby red color, floral notes for its odor and a harmonious, dry and sapid flavor with a good level of tannin. The minimum alcohol level should be 12 degrees. 

Liqueur flavored with Sorrento Lemon 25%Vol

From Tuscany to Sicily going through Abruzzo and Puglia: this is Caleo. A journey in Central and Southern Italy, to explore the different landscapes from East to West, seizing the uniqueness and diversity of each area. Each wine of this line is made from native grapes that express, in the bottle, all the terroir of the places of origin.

• GRAPES: Primitivo
• APPELLATION PUGLIA IGT
• PRODUCTION AREA: Apulia
• CLIMATE: The climate is warm and temperate, with abundant rainfall throughout the year. In summer, the African winds cause a rapid and marked rise in temperatures with significant temperature fluctuations.
• HARVEST: First half of September
• STORAGE TIME: 4 years
• BOTTLE SIZE: 750 ml
• SERVING. TEMP.: 18/20 °C
• ALCOHOL CONTENT: 13% Vol

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.

Campari 75 CL

The nose is delicately vinous, fruity with notes of ripe red fruit.

Amaro Montenegro is a traditional amaro distilled in Bologna, Italy. It is made from a secret blend of 40 botanicals, including vanilla, orange peels 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, after Princess Elena of Montenegro who married Crown Prince Victor Emmanuel, the future King Victor Emmanuel III of Italy .^[1][2] Its production takes place in the factory of San 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.

Amarone della Valpolicella DOCG 2015

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.

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.

The Terre di Chieti Chardonnay comes from pure Pecorino grapes, grown in vineyards located at 250 meters above sea level, tendentially alluvial of medium mixture tending to sandy, well drained and poor in organic matter. The vinification takes place in steel with control of the fermentation temperature with selected yeasts. The wine ages in steel.

Organoleptic characteristics
The Terre di Chieti Chardonnay  presents a pale straw yellow color to the eye. A floral scent emerges on the nose, with notes of white and citrus flowers. The taste in the mouth is fresh, savory, balanced, with excellent body.

Pairings and service
This chardonnay goes very well with fish appetizers, white meats, first courses, fish and shellfish, serving it at the ideal temperature of 10-12 ° C.

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.

Civitavecchia. It was 1945 when Angelo Molinari, expert perfumer and connoisseur of the secrets of blending, began his experiments to create a product of the highest quality: Sambuca Extra. A liqueur with an unmistakable taste, based on star anise, whose recipe is still a secret today. Thus began the history of the Molinari company.

According to the legend, its origins date back more than 300 years to the presence of Christian monks
living in the hills of the Piedmont region of northern Italy.
Their skills in fine food and drinks included the art of distilling, especially the use of the wild hazelnuts
and other precious ingredients to create liquor recipes such as the one on which Frangelico is based today. 
Its name is also part of the same local legend - an abbreviation of Fra’ Angelico,
a hermit monk believed to have inhabited the magnificent Piedmont hills during the 18th century.

 

Frangelico envelops the senses, drawing you in and providing a refreshing flavorful experience. The senses delight in the beauty of Italy, the sweetness of the taste and smoothness of the texture, all encased in an intriguing bottle.

Cynar  is an Italian bitter apéritif of the amaro variety. It is made from 13 herbs and plants, predominant among which is the artichoke (Cynara scolymus), from which the drink derives its name. Cynar is dark brown, has a bittersweet flavor, and its strength is 16.5% ABV. It was launched in Italy in 1952.

Cynar is an apéritif (low sugar, low alcohol, meant to stimulate appetite), and can be consumed by itself, or in a number of cocktails. One such cocktail includes Cynar and soda (mixed with soda water and lemon or orange slice, or with cola, eggnog, tonic water, milk, or bitter lemon soda). Europeans often mix it with orange juice, especially in Switzerland and Southern Germany, where Cynar and orange juice is a very popular combination. A variation of the Negroni cocktail uses Cynar in place of Campari, in the same way that a Cynar Spritz replaces Aperol. Because of its artichoke component, Cynar is regarded as a digestif as well as an apéritif.

Ribolla Gialla is the autochthonous white grape par excellence.
It is probably the oldest vine in the region as the earliest evidence of its diffusion dates back to the Roman Empire.
This grape variety with its late bud burst and ripening is inextricably linked to the history of our hills.

White wine aged in stainless steel that gives us a nice freshness and flavor, very clean, personality, with notes reminiscent of flint and hay. Wines made with Old Style Artisanal Methods

The famous Faretti liqueur comes from northern Italy where wonderful biscotti cookies are baked in rustic brick ovens.  We invite you to enjoy its delicately layered taste which combines hints of nuts, citrus and fennel in a symphony of flavor.  Try it neat, with coffee, and in mixed districts.  Salute!

5-7 gg di macerazione a temperatura variante da 25 a 30 °C in rotofermentatore. Dopo la svinatura viene travasato in vasche di acciaio per la precipitazione dei fondi, dove resta sino al termine della fermentazione degli zuccheri e della fermentazione malolattica. Dopodiché viene travasato e lasciato affinare per 8 – 10 mesi, sempre in acciaio, al termine dei quali viene imbottigliato e messo in commercio.

 

5-7 days of maceration at a temperature ranging from 25 to 30 ° C in a rotofermenter. After racking, it is racked into steel tanks for the precipitation of the bottoms, where it remains until the end of the fermentation of the sugars and of the malolactic fermentation. Then it is decanted and left to refine for 8 - 10 months, again in steel, at the end of which it is bottled and put on the market.

 

 

Rich golden colour, with a fine aroma of exotic fruits. Full and rich in flavour, this is a structured wine which will reach its peak after 1-2 years in bottle.

Rich golden colour, with a fine aroma of exotic fruits. Full and rich in flavour, this is a structured wine which will reach its peak after 1-2 years in bottle.

Nero d'Avola
Fermentation at a controlled temperature and maceration for about 15 days
Maturation in steel tanks
Refinement in bottle for 4 months
Tasting Notes
Medium-toned ruby red, opens the nose with an intense strawberry jam; vinous and fruity, intriguing and immediate, it is accompanied by a good structure.

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”.