Fortified

Producer: Oscar.697: www.oscar697.com/

Clear, orange amber colour with a nose of rhubarb, rooty notes, liquorice, zesty citrus, and cinnamon spice. Sweet red berry fruit flavour with liquorice, citrus zest, rooty herbal complexity and underlying bitterness. Drier finish with pleasing herbal, spice, fruit and balancing bitterness.

Producer: Oscar.697: www.oscar697.com/

A fresh pick for the home bar, this zesty vermouth - from the Piedmont wine region where the drink originated - has aromas of bergamot and elderflower, with a citrusy tang and light, honey sweetness. Try it over ice or in a classic martini or Manhattan.

Producer: Manoel D. Pocas Junior

ORIGIN: Portugal - Douro Valley

Producer: Sánchez Romate

Made in: Jerez, Spain
17.0% Alcohol/Vol.
Style: Dry

Tasting Note
This is a complex, elegant Amontillado with suggestions of nuts, dried fruit and bitter orange peel, plus the style's characteristic oxidative flavours. Pair this dry Sherry with cured meats and Spanish almonds. (Vintages panel, Aug. 2019)

Producer: Manoel D. Pocas Junior

ORIGIN: Portugal - Douro Valley

Producer: Manoel D. Pocas Junior

ORIGIN: Portugal - Douro Valley

Producer: Manoel D. Pocas Junior

ORIGIN: Portugal - Douro Valley

ORIGIN: Portugal - Douro Valley

DESCRIPTION: The Colheita it is a high quality Port issued from a single harvest, aged in oak casks for at least seven years. During maturation in wood, the young, fresh and fruity aromas will turn in to an elegant and complex bouquet combined with a silky texture and a long lasting finish.

TASTING NOTES
Color: Medium tawny. 
Aroma: Hazelnut and chocolate flavours, with balsamic scents.
Palate: Elegant and well-integrated with wood. Vanilla and cocoa notes with a long and silky finish.


SERVING TIPS: Excellent digestive wine, it should be served at room temperature (18ºC/64ºF) or slightly chilled. Splendid with cheese, pastry, sweets, nuts, light puddings and cakes. Ready to drink when bottled.

Producer: Manoel D. Pocas Junior

ORIGIN: Portugal - Douro Valley

DESCRIPTION: Port wine issued from a lot of high quality in a single year, matured in oak vats and bottled between the 4th and the 6th spring after the harvest.

TASTING NOTES
Color: Deep ruby.
Aroma: Currant, blueberries and spice notes.
Palate: Full-bodied, with black fruit and spices. Silky and elegant tannins in a long lasting finish.
 

SERVING TIPS: Serve at room temperature (18ºC/64ºF) or slightly chilled in hot weather. Superb with creamy cheeses, chocolates and wild game.
Ready to drink when bottled. Without any filtration or suitabilisation, it may throw sediment along the years. Prior decanting and careful serving are recommended.

Supplier: Pellegrino SPA 

FORTIFIED WINE DOC, MARSALA

In 1773 a rich Liverpudlian merchant named John landed by chance on the Marsala coast and was the fi rst to make marsala wine by adding alcohol to local wine to take it with him to England.

GRAPES: Grillo, Catarratto and Inzolia

TERRITORY DI ORIGIN: Inland of Marsala and Mazara del Vallo. Province of Trapani

VINIFICATION AND AGEING: Harvest period from mid-September, at an advanced phase of ripening. Vinification at 20°-22°C. Fermentation is stopped by adding rectified spirit. Then cooked grape must is added. Aging for over 48 months in 80hl and 50hl oak barrels, with at least 6 months in barrique.

TASTING NOTES: 

Colour: Intense Amber.

Aroma: pleasant notes of apricots and carob with delicate scents of thyme and black pepper. Palate: full and warm, with notes of apricots and candied fruit

PAIRING:

Traditional:  All Sicilian pastries with ricotta and pastry creams

Unconventional: Brown sugar frosted quinces wrapped in Sicilian black swine ham. Serve at 12°-14° C.

ALCOHOL CONTENT 18% vol

Supplier: Pellegrino SPA 

Dedicated to the famous English admiral Horatio Nelson, who at the end of the eighteenth century would use marsala wine to refresh his crew considering it to be a drink with special healing benefit's 

GRAPES: Grillo, Catarratto and Inzolia

TERRITORY DI ORIGIN: Countryside around Marsala and Mazara del Vallo. Province of Trapani

VINIFICATION AND AGEING: Harvesting time during the second ten days of September, at advanced maturation. Vinification at 20°-22°C. The fermentation is halted with the addition of neutral alcohol. Then cooked Must is added. Ageing in oak barrels for a minimum of 24 months

TASTING NOTES: 

Colour: Light Amber.

Bouquet: balanced, with hints of Apricot and dry Fig and pleasant vanilla notes

Flavour: moderately dry with delicate notes of apricot.

PAIRING:

Traditional: dry Sicilian pastries and marzipan.

Unconventional: stewed wild pigeon breast with marsala wine wrapped in Nebrodi black pig lardo (cured strips of fatback). Serve at 12°-14°C

ALCOHOL CONTENT 18% vol