- Our Clubs
Vinification: Following a gentle pressing, the must ferments about 12 days at a controlled temperature in stainless steel fermenters. Following this first fermentation, whole grape berries, picked slightly over-ripe, are added to the wine. The resulting second fermentation, traditionally known at “fare le grane” (adding the berries), lasts a further ten or so days and allows increased extraction of compounds and aromatic extracts from the grape skin.
Notes: This unique fermentation method as well as the rarity of the grape variety confers distinctive characteristics on Le Grane. It appears a deep, almost yellow, straw, and the nose releases intriguing fragrances of very ripe fruit.
On the palate, it exhibits firm structure, expansive volume, and excellent balance. It is perfect with pastas and fish courses, but is delicious as well with light meats and with cheeses.
The grapes for Le Grane are grown in Macerata’s ancient Montanello locale. Here soldier-architect Pietro Paolo Floriani, famous for having designed Malta’s Floriana fortress, first planted vineyards in 1626.
This modern-style Barolo displays a remarkably pure flavors. Ruby red with garnet reflections and a complex bouquet of raspberries, strawberries and spearmint; the palate expresses an immediate roundness with mellow flavors and texture, which are all balanced by lovely tannins and a pleasant finish. This wine goes well with cheese and meat, particularly braised beef.
"This modern-style Barolo displays a remarkably pure flavors. Ruby red with garnet reflections and a complex bouquet of raspberries, strawberries and spearmint; the palate expresses an immediate roundness with mellow flavors and texture, which are all balanced by lovely tannins and a pleasant finish. This wine goes well with cheese and meat, particularly braised beef." -Vinous Media
This classic vermouth type is based on Piedmontese white wines, including some Moscato, and infused with more than thirty different botanicals, many of them grown in the Occitan Alps near the winery. The flavor of this vermouth is complex and vivid, with an excellent balance of sweetness and bitterness. Some vermouths taste strongly of a single botanical, but the interplay of components here is distinctive and delicious. All of the herbal infusions are done individually and in-house. Add it to your favorite cocktail, but not before you try it on the rocks with a splash of soda. The Bordiga is so delicious and complex that it easily stands alone.
The Bordiga extra dry takes all the herbal complexity and concentration of the classic bianco and simply removes the sweetness. Based on Piedmontese white wines, including some Moscato, and infused with more than thirty different botanicals, many of them grown in the Occitan Alps near the winery, the macerations are done individually and in-house.
Piedmontese rosso vermouth infused with more than thirty different botanicals including wild gentian and flowers from the Occitan Alps. Lighter in style than many other vermouths, on the nose, orange peel and a touch of cream. The palate is slightly sweet with a light spice.
Friuli Italian Wines
Wild berry, dark culinary spice, purple flower and a whiff of aromatic herb are some of the aromas you'll find on this vibrant red. The elegant medium-bodied palate shows pomegranate, tart cherry, clove and star anise alongside bright acidity and polished tannins. Drink over the next several years.
ILATRAIA is a modern and terroir-typical blend of 40% Cabernet Sauvignon, 40% Petit Verdot and 20% Cabernet Franc. A full-bodied wine with freshness, definition and elegance. Intense aromas of black fruit. A firm and silky wine with fine tannins and a luscious finish.
Rosenthal Wine Merchant
Here's a 50-50 Montepulciano and Sangiovese blend that genuinely reflects the territory it comes from: Aromas of wet earth, blackberry, leather, spice and red beets are woven tightly together. Well-built and firm, the wine shows good persistency on the finish and can stand up to stewed meats or aged cheeses.
100% Verdicchio. Deep straw yellow. Pleasingly fruity and persistent bouquet, with notes of Golden Delicious apples and almonds. Good body on the palate, well balanced, elegant, with silky texture and distinct finesse.
The muscular structure of a red wine achieved through excellent, low yield material, not oak nor tannin. This Verdicchio has a full-throttle aromatic profile of dried citrus, honey, broom and almond, with lots of drive and intensity, finishing with healthy acidity and a lengthy, intense finish. This is as good as Verdicchio Classico gets - from 40 year old vines. Stunning.
Leonardo Bussoletti, a native of Umbria, has spent the last 25 years in the world of wine, starting out as brand ambassador for a few wineries from central Italy. In the early 2000s he decided to devote himself full time to viticulture, having fallen in love with the native varietals of his land, Ciliegiolo di Narni and Grechetto. He believed that they had the potential for greatness and set to work to unleash their potential. Today he farms some 18 acres, all certified organic, with the vines ranging in age from 10 to 30 years old. This wine is 100% Ciliegiolo di Narni, bright, fresh, and highly aromatic.
Our Lugana Maiolo is made from Turbiana grapes and takes its name from the Cascina Maiolo farm, founded in 1710.
The grapes for this wine come from moderately young vines, trained using the Silvoz and Guyot systems and with an average annual yield of around 10,000 kilos of grapes per hectare. The limestone-based soil with strata of clay, dating from the post-glacial era, together with manual picking, soft pressing and temperature-controlled fermentation, confers on this Lugana distinctive characteristics, such as its straw-like color with greenish highlights, its delicate scent and its tangy flavor.
Pair with shellfish and seafood, which can be also used as a condiment in a plate of pasta or risotto; slightly fatty boiled fish.
Rare Wine Company
Intense ruby red in color, this wine offers on the nose aromas of rose, lavender and small red fruits such as blackberries and currants, together with spicy nuances and vegetable touches. The taste is balanced, mineral and persistent, with fresh red cherry and raspberries on the palate, nourished by herbal-floral undergrowth.
Light garnet in color with faint orange hues around the edge of the glass.
Rosehip and violet notes; wild berries, cherry, balsamic accent and an essence of forest floor when you swirl it. At the first sip it is surprisingly soft and smooth. The trick here is to open the bottle a few hours or a day before serving. Your patience will be rewarded with intriguing elegance and a long, silky finish.
Ripe plum and fresh cherry flavors are supported by nice mineral tannins which give this wine great elegance. Let it open and it becomes succulent with a lovely long finish. This wine will age nicely, but it is so delicious and tempting it is hard to wait.