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.

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.

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.^[3] It is made from the Prosecco grape (renamed Glera in 2009) 

In 2019, Le Colline del Prosecco di Conegliano e Valdobbiadene became an UNESCO World Heritage Site, in large part due to the region's role in the production of Prosecco.

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. 

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

Liqueur flavored with Sorrento Lemon 25%Vol

Campari 75 CL

Amarone della Valpolicella DOCG 2015

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.

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.

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.

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.

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.

The extremely popular white wine from Sicily has risen to DOC status and is now called "Olli". It caresses nose and palate with aromatic-floral notes and yellow-fleshed fruit. Energetic, with resilience and expressiveness to the finish, this white from the trendy Sicilian variety Grillo offers exemplary value

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.

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.

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.

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.

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.

 

 

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

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.