The traditional Greek Feta cheese P.D.O, produced from pasteurized Greek sheep’s milk and Greek goat’s milk and matured in brine. It can be used a table cheese or melted on a traditional Greek salad, spanakopita, pizza or pie. It tastes delicious with olive oil, roasted red peppers and nuts. The
The historic, red dessert wine of the Valpolicella region. Grape variety: Corvina, Rondinella, Molinara. Tasting notes: rich, complex palate that is full of fruit, relatively sweet. Pairing suggestions: Excellent as an after-dinner wine, with country-style desserts and fruit, tarts, pastries and panettone. Good also with gorgonzola cheese.
Grape variety: DOCG Brunello di Montalcino. Ageing: in oak barrels and bottle. Tasting notes: cherry feelings, raspberry, light notes of tobacco. Wide and full to the palate with determined and elegant tannins Pairing suggestions: Red and white meats, first plates to the gravy, games from pen, game, cheeses to hard
Grape variety: Rosso di Montalcino DOC. Ageing: in oak casks. Tasting notes: fruity aromas of cherries and raspberries well integrated with the light notes of oak. On the palate, the wine is ample and enveloping Pairing suggestions: perfect with structured courses such as the meat in humid or the pasta
Grape variety: Sangiovese, Cabernet Sauvignon, Merlot and Syrah. Ageing: Oak and stainless steel tanks. Tasting notes: Aromas of cherry and ripe red berry fruit, black pepper and balsamic sensations of eucalyptus and mint. Pairing suggestions: Meat dishes.
Grape variety: 100% Catarratto. Ageing: in stainless steel tanks. Tasting notes: Fruity and dry with fresh citrus notes and a crisp, fruity palate. Pairing suggestions: seafood, white meats, grilled vegetables and soft goat cheese.
Grape variety: Cannonau. Ageing: about 6 months in cement and stainless steel tanks, afterwards 2/3 months in the bottle. Tasting notes: violet hints, notes of ripe red fruits and vegetables. Food pairings: charcuterie, red meat, medium seasoned cheese.
Grape variety: 100% Pecorino. Tasting notes: intense, persistent and grassy scent with some hawthorn blossoms aroma and vanilla perfume. Pairing suggestions: seafood risotto or grilled cheese. Perfect with Italian Porchetta, rabbit fricassee or baked mackerel.
Grape variety: Chardonnay. Tasting notes: nose of butter and spices. The mouth is rounded and voluptuous. Pairing suggestions: Try with roast fillet of veal with Dublin Bay Prawns, lobster and chicken fricassee with spring vegetables or wild duck served with a quince puree.
Grape variety: Zibibbo (Muscat of Alexandria). Ageing: in stainless steel for 7 months and at least 12 months in bottle. Tasting notes: offers an extraordinary rich bouquet with outstanding aromas obtained from the dried grapes: apricots and candied orange peel. The palate is very fresh and intense, balancing perfectly the