Showing all 10 results
LAMBRUSCO OgnigiornoFrom: $12.50
Light, fresh, fruity and simply enjoyable; Lambrusco Dell’Emilia. Best enjoyed with a slight chill to the bottle, this frizzante (little bubble) Lambrusco shows all those classic flavours of super ripe cherry, raspberry and strawberry.
10% DISCOUNT on a CASE (6bottles) BUY: $11.25
Prosecco San Leo DOCG – new label -From: $15.99
Cervignano del Friuli, in the Aquileia zone
750 ml – 200 ml – 1500 ml
PRICE PER BOTTLE IF PURCHASED IN A CASE:
MASI Modello 2015From: $18.99
Prosecco Sentio DOCFrom: $19.99
Bubbles: rightly evanescent, with a fine
and persistent perlage.
Colour: pale straw yellow with greenish
Aroma: intense, fruity with a rich scent
of apple, lemon and grapefruit. It has
pronounced aroma of wisteria in bloom
and acacia flowers.
Flavour: it has a pleasantly acidity, fresh
flavour. Full-bodied, it has a pleasant and
harmonius taste characteristic.
Zonin Jewels Valpolicella Ripasso 2014From: $23.90
GOLD MEDAL AT THE BERLIN WINE TROPHY
AREA: Valpolicella, Veneto.
GRAPES: 70% Corvina (including Corvinone), 20% Rondinella and 10% Molinara
ALCOHOL LEVEL: 13% vol.
BOTTLE SIZE: 750 ml
PRICE PER BOTTLE IF PURCHASED IN A CASE:
MASI Valpolicella Classico “Bonacosta”From: $24.90
One of the classics of the great Veronese tradition, made by Masi in a
Valpolicella Classico, praised by Hemingway as “a light, dry red wine,
as friendly as the house of a favourite brother”, is made here in an elegant
style full of simplicity and freshness. Made in the Valpolicella Classica
region from a blend using the traditional Veronese grapes: Corvina,
Rondinella and Molinara.
Price per bottle in a (6) case: $22.41
PROSECCO Superiore COL VETORAZ BrutFrom: $27.90
Produced in hillside vineyards with west
exposure, where they can reach the ideal
maturity to produce this wine.
Fine and aromatic bouquet, dry and intense
to the taste, very harmonious.
Recommended drinking temperature 8°C.
10% DISCOUNT on a CASE (6bottles) BUY: $25.11
Trebbiano SUAVIA Massifitti 2013From: $36.90
I see that Suavia, one of my absolute favorite producers in the Soave area, has recently changed United States importer. I wish good luck to sisters Valentina, Meri and Alessandra Tessari who consistently produce excellent and dynamic wines.
Colour: brilliant straw yellow with golden highlights.
Nose: reveals white floral notes (lily of the valley and jasmine), tree fruit and mineral (flint).
Palate: creamy and savory, it delivers ripe pear, aromatic herbs and mineral alongside crisp acidity.,
10% discount for case (6) order: price per bottle $24.21
Soave SUAVIA Monte Carbonare 2014From: $39.90
3 BICCHIERI FROM THE GAMBERO ROSSO 2017
Top wine award in Italy
WE ALWAYS SAY THAT THIS WINE “IS LIKE A BIT OF EARTH IN A GLASS.”AND IT’S TRUE.
IN THE MONTE CARBONARE VINEYARD THE VINES SINK THEIR ROOTS DEEP DOWN INTO THE BLACK EARTH; PURE VOLCANO. THIS GIVES THE WINE PERSONALITY: FORTHRIGHT AND TRUTHFUL, WITH A SHARP MINERAL NATURE. IT TASTES OF RAIN ON FLINT, ON THE BLACK STONES OF THE DRY WALLS, AND OF THAT GOOD FRAGRANCE THAT THE COUNTRYSIDE RELEASES WHEN DAMPENED BY THE FIRST RAIN.
10% discount for case (6) order: price per bottle $26.91
MASI Amarone Costasera 2011From: $59.90The gentle giant among Italian winesAging:24 months in French oak barrique and Slavonian barrel
Aging potential: 30/35 yearsAmarone is the product of a wine-making method the Ancient Romans knew called “appassimento” and involving grape drying. At the end of September or the beginning of October, the best clusters of grapes from hillside vineyards are picked and laid out on bamboo racks in special lofts equipped with the NASA “natural appassimento” control system. By the end of January the grapes had lost 35% of their original weight and have highly concentrated sugars. This time only the Corvina grapes were naturally attacked by noble rot. The processes that follow are: soft pressing; partial destalking; 45 days fermentation in large Slavonian oak barrels or stainless steel vats at low, natural temperatures; transfer into barrels of 30-40 hl where the alcoholic fermentation continues for 35 days in the presence of selected alcohol resistant yeasts; and malolactic fermentation.Prizes and awards: