Italy

Supplier: Albino Armani

Made In: Friuli, Italy

Production area: in the hills of the typical doc area located at the feet of the mountains.
Soil composition: loose and well aired, rich in stones and gravel.
Growing system: guyot.
Harvest: manual in mid September.
Vinification: after the natural fermentation, a second fermentation in stainless steel tanks goes on for at least 3-4 months. When bottling, the residual sugar is adapted in order to obtain the “extra dry” result.
Sensory profile: straw yellow colour. Refined and elegant on the nose, with mineral and fruity scents. Long and sapid on the palate, where the pleasant acidity is compensated by a nice sweetness.
Food pairings: ideal as an aperitif, it goes very well throughout a meal.
Service temperature: 8 – 10 °C.

Supplier: Marziano Abbona

Ravera is Novello’s most famous cru, and makes the best Barolos of the zone. The Ravera is particularly well balanced, with a magnificent body and depth, noble tannins, fruity and spicy aromas, and overall great drinkability.

SCORES:  Suckling 91  |  PARKER 91  |  Wine Spectator 90  |  Wine Enthusiast 89 

VARIETY:
Nebbiolo

VINEYARD OF PRODUCTION:
Ravera - Novello

AVERAGE AGE OF VINEYARDS:
36 years

YIELD:
65 quintals per hectare

FIRST YEAR OF PRODUCTION:
1990

TASTING NOTES:
An intense garnet red with orange reflections, this wine develops aromas of rose, fruit infused spirits, vanilla, and spices. Opulent and intense body, rich with round, austere tannins, it has great drinkability. Serve at 18° C (64° F) after bringing the bottle to room temperature for 24 hours before drinking

WINEMAKING:
Crushing-destemming followed by maceration in contact with skins. Alcoholic fermentation is spontaneous, done with indigenous yeasts and in contact with its skins in stainless steel tanks at a controlled temperature; daily pumpovers. Submerged cap maceration follows. Finally, dry racking, decantation, and transfer to barrels

AGING:
After spending a long time in barrels, it's then assembled and bottled, then rests in the bottle at a constant temperature of 14° C (57° F) for several months before release.

MALOLACTIC FERMENTATION:
Completely spontaneous, carried out during submerged cap maceration

Supplier: Sensi Vini 

Made In: Tuscany, Italy

Grape varieties: 100% Merlot

Sensory profile: Deep red in colour, with an elegant presence of aromatic herbs on the nose as well as on your palate. If still young, a scent of raspberry. With age it acquires spicy tones and a pleasant dry taste.

Food pairings: Rich first courses based on meat or game sauces,roasts and grilled red meat.

Supplier: Mastrojanni

Made in: Tuscany, Italy

Colour: Clear red, tinged with some pomegranate hues.

Nose: Fruits and spices run after each other in a sweet conjunction conveyed by tobacco notes.

Palate: Frank and potent, at the same time strong and full-bodied, it ends with a lingering sapidity.

Pairing: Game, Lamb, grilled red meats and mature cheeses.

Supplier: Sensi Vini 

Made In: Tuscany, Italy

Awards:

WINE ENTHUSIAST 2018

WINE ENTHUSIAST 2017

BERLINER WEIN TROPHY 2014

DECANTER WORLD WINE AWARDS 2014

The name Chianti Classico, today identified by the famous logo of GALLO NERO (black rooster), is reserved to wines produced in the most antique origin area of Chianti.Produced in the hilly area of the provinces of Siena and Florence. Dark red color, leaning towards garnet with aging, it has a full body and structure, with traces of mature fruit of a velvety taste with soft tannins.

Supplier: Marchese Di Barolo

Region: Piemonte, Italy 

The color is yellow straw with green hues. The aroma is intense and fine, fruity and floral. It remembers the golden apples and green almonds. The scent of chamomile flowers is strong at the taste, completely in harmony.
Food Matches: A classic wine from tasty appetizers, seafood and fish dishes. Due to its structure and minerality is the ideal wine for rice salads, vegetable pies and light pasta dishes. It goes well with fresh cheese with a soft texture.
Serving temperature: 8° degrees C. (46° F)

Producer: Giancarlo Mancino mancinovermouth.com/home.html

Infused with 38 botanicals, 10 of which are used for Amaro, and natural spirit on Trebbiano di Romagna wine base.

Dark Imperial Amaranth red with a glint of caramel. A grand anatomy.
Vanilla, Rhubarb, Juniper, toasted wood, Myrrh, Chiretta, Christmas spices (Cloves, Cinnamon bark, dried Orange). Remarkably balanced with a bittersweet medicinal root finish.

16% Vol.
Perfect for Negroni and Manhattan.

 Supplier: Agricola Amastuola

Made In: Puglia, Italy

Ageing: 18 months, part in oak barrel and a part in medium size stainless steel tanks, equipped with micro-oxygenation and at controlled temperature.

Colour: Ruby red, deep and bright

Aroma: Fruity vocation of Primitivo grape bursts intense with hints of plums and cherries in jam, with hints of minerals and cinnamon

Flavour: Impact of volume, but fine, rich and balance

 Serving Temperature: 17° and 18° C.

Alcol: 14% vol.