{"title":"Winter Sale","description":"\u003cp\u003eWe invite you to explore an \u003cstrong\u003eexclusive selection\u003c\/strong\u003e of \u003cstrong\u003edozens of exceptional wines*\u003c\/strong\u003e (full list below) offered at \u003cstrong\u003eremarkable prices\u003c\/strong\u003e. This is our way of making space for \u003cstrong\u003efresh, prestigious arrivals\u003c\/strong\u003e ahead of the festive season.\u003c\/p\u003e\n\u003cp\u003eThese wines are stepping aside for \u003cstrong\u003enew cellar arrivals\u003c\/strong\u003e, making this your \u003cstrong\u003elast opportunity\u003c\/strong\u003e to \u003cstrong\u003eenjoy them at these special prices\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThis is a rare opportunity to:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRestock\u003c\/strong\u003e treasured vintages\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDiscover\u003c\/strong\u003e remarkable bottles at a fraction of their usual price\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndulge\u003c\/strong\u003e in premium wines without premium cost\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eEvery bottle tells a story – make sure it’s one you can savour.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eExceptional quality. Limited availability. Outstanding value.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSecure your favourites today\u003c\/strong\u003e and celebrate each pour knowing you’ve claimed a true bargain.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003csmall\u003e* Winter Sale is available to private customers, who purchase via the Vino.co.za shopping cart only. Any separate requests received during or after the sale will be processed manually, and are NOT subject to any promotional discount. \u003ca href=\"\/pages\/terms-policies\"\u003eT\u0026amp;Cs apply\u003c\/a\u003e.\u003c\/small\u003e\u003c\/p\u003e","products":[{"product_id":"altesino-brunello-di-montalcino-montosoli","title":"Altesino Brunello Di Montalcino Montosoli","description":"\u003cp class=\"heading-content\"\u003eAltesino Brunello Di Montalcino Montosoli has black currant, blackberry and blueberry flavours, with notes of iron, tar, tobacco and wild herbs on the nose. Exceptionally clean, fresh and juicy, long and balanced on the palate.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Altesino\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2019\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Tuscany\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOCG\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 97, \u003cacronym title=\"Wine Enthusiast\"\u003eWE\u003c\/acronym\u003e 96, \u003cacronym title=\"Wine Spectator\"\u003eWS\u003c\/acronym\u003e 95\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e100% Sangiovese Grosso (locally known as Brunello).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAmong the eastern hills northeast of Montalcino rise the austere walls of the Altesi Palace, which dominate the estate. The Palazzo was built in the mid-15th century by the noble Tuscan Tricerchi family, whose coat of arms in white marble can still be seen set above the ancient oak doorway. Altesino has been owned by the Gnudi Angelini family since 2002, and the technical and production departments are run by Paolo Caciorgna. In the 1970s, Altesino introduced important innovations that affected the production of Brunello, thus establishing itself as a leading company and reference point for the entire territory. Altesino has been a forerunner in the pursuit of excellence with the introduction of the \"cru\" concept in 1975 (with Brunello di Montalcino Montosoli) and the first experiments with barriques in 1979. Over the last forty years an intense relationship has been developed with a land full of history, endowed with an almost sensual beauty that is physically perceived and with a subtle charm that reaches the body and the soul. This is the philosophy that inspires Altesino to produce wine and maintain its culture.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eSix plots extend on a total surface area of approximately 100 hectares, half of which are vineyards (50 hectares). These plots constitute the productive heart of the estate.\u003cbr\u003e\u003cbr\u003eOne parcel to the north - \u003cstrong\u003eAltesino,\u003c\/strong\u003e one to the northeast - \u003cstrong\u003eMacina,\u003c\/strong\u003e two to the northwest - \u003cstrong\u003eCerbaia and Montosoli\u003c\/strong\u003e (the first Cru in the history of Brunello di Montalcino and always famous for the production of wines of extreme elegance), one in the area of Sant'Angelo in Colle - \u003cstrong\u003ePianezzine\u003c\/strong\u003e and, finally, one in the area of Castelnuovo dell'Abate - \u003cstrong\u003eVelona.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eIn addition to Sangiovese, which makes up the majority of the vineyards (used for the production of Brunello, Rosso di Montalcino and Palazzo Altesi), Cabernet Sauvignon and Merlot are grown (which, blended with Sangiovese, give the Alte d'Altesi and Rosso di Altesino), as well as Trebbiano and Malvasia (for Vin Santo), Vermentino, Chardonnay and Viognier for the production of Bianco di Altesino.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAfter being harvested by hand, the grapes are taken to the cellar, where fermentation and maceration last for approximately 5-7 days with 14-21 days of maceration on the skins.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAltesino Brunello Di Montalcino Montosoli is aged for at least 24 months in Slavonian oak casks and 4 months in the bottle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAltesino Brunello Di Montalcino Montosoli is ruby red veering towards garnet with ageing. On the nose, saturated by black currant, blackberry and blueberry flavours, with notes of iron, tar, tobacco and wild herbs. Exceptionally clean, fresh and juicy, long and balanced on the palate against the same aromatic notes of iron, tar, tobacco and wild herbs. In the words of James Suckling: \u003cem\u003e“…Montosoli shows its class. One of the wines of the vintage”\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e14.5% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAltesino Brunello Di Montalcino Montosoli pairs phenomenally with fine roast leg of lamb with rosemary, pot roast pheasant, roast squab with truffles or “bistecca alla fiorentina”, Tuscan-style steak, ideally sourced from the indigenous “Chianina” beef. More rustic dishes such as Tuscan sausages and beans or pappardelle with wild boar (“cinghiale”) or hare (“lepre”) sauce also pair very well. Cheese should be kept simple: aged pecorino or parmesan are ideal.\u003cbr\u003e\u003cbr\u003eServing temperature: 16°-17°C. A combination of elegance and power, it should be opened at least 2 hours in advance or, alternatively, delicately decanted.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e15-20 years in bottles stored horizontally in cool, dark conditions. Altesino Brunello di Montalcino Montosoli has great ageing potential.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Altesino","offers":[{"title":"2019","offer_id":48506110083383,"sku":"ALT002-2019","price":2380.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/altesino-brunello-di-montalcino-montosoli.jpg?v=1697292507"},{"product_id":"andreola-valdobbiadene-dirupo-extra-dry","title":"Andreola Valdobbiadene Dirupo Extra Dry","description":"\u003cp class=\"heading-content\"\u003eOn the nose, Andreola Valdobbiadene Dirupo Extra Dry has a bouquet reminiscent of spring acacia bloom, complemented by subtle notes of pears, apples, white peaches and hints of pastries. On the palate, it offers generosity and rich, lingering flavours.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003cul class=\"heading-content\"\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Andreola\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Sparkling Wine\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2022\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Veneto\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e Valdobbiadene DOCG\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 90\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e90% Glera\u003cbr\u003e5% Bianchetta\u003cbr\u003e5% Perera\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eIn 1984, Nazzareno Pola founded Andreola in Valdobbiadene DOCG, marking the start of a generational journey. Today, Stefano Pola continues this legacy, recognizing the DOCG as a living entity shaped by nature and human effort.\u003cbr\u003e\u003cbr\u003eAndreola excels at blending tradition and innovation, resulting in a unique wine style with a creamy palate, elegant aromas, and impeccable balance.\u003cbr\u003e\u003cbr\u003eElegance is paramount, with the DOCG line and minimalist Rive Line packaging showcasing their commitment since 2009.\u003cbr\u003e\u003cbr\u003eThey're expanding globally while maintaining their roots, venturing into foreign markets and collaborating with institutions like Monza Racetrack. The special Monza line, created in 2014, exemplifies their dedication to innovation and excellence.\u003cbr\u003e\u003cbr\u003eIn conclusion, over two generations, the Pola family has transformed Valdobbiadene DOCG, skilfully merging tradition, innovation, and elegance to create exceptional wines.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eAndreola Valdobbiadene Dirupo Extra Dry originates from the heart of the historic Valdobbiadene DOCG region. The Pola family’s commitment to this land has led them to invest significantly in it. Such dedication allows them to craft this exclusive blend by selecting grapes from numerous vineyards across the 15 municipalities within the Valdobbiadene denomination.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003cp class=\"heading-content\"\u003eThe terrain varies widely, featuring minerals like calcareous marl, sandstone, conglomerate rocks, and richer soils like “\u003cem\u003eFeletto\u003c\/em\u003e”. The vineyards span from around 200 meters above sea level to extreme conditions at 500 meters above sea level. Every aspect of cultivation is performed by hand due to the steep slopes, earning the label \"heroic viticulture.\" The vineyards on the steepest slopes demand 1,000 hours of manual labour per hectare annually, making Andreola’s wine truly 'hand-made' as mechanized methods cannot be used. Harvest takes place in September-October. Vine density: 3,500 plants per hectare. Production per hectare: 13.5 tons.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eFlotation and fermentation are conducted at controlled temperature. Thereafter the base wine matures in stainless steel for 6 months. “Prise de mousse” of 30-40 days follows according to the Charmat method in large, pressurized tanks.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eAndreola Valdobbiadene Dirupo Extra Dry is finally allowed to age in bottles for 1-3 months.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eAndreola Valdobbiadene Dirupo Extra Dry displays a gentle yellow hue with hints of green, boasting a fine, abundant, and enduring effervescence with a creamy froth. Its bouquet conjures the aromas of spring blossoms such as hawthorn and acacia, along with subtle notes of citrus and a touch of fresh fruits like green apples and peaches. In the palate, it offers generosity and rich flavours, displaying both vigour and finesse while maintaining a delicate and well-rounded character.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e11.5% alcohol vol.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eAndreola Valdobbiadene Dirupo Extra Dry is perfect with any delicate fish courses, white meats and a variety of cheeses or simply as an aperitif and for any special occasion.\u003cbr\u003e\u003cbr\u003eServing temperature: 6-8°C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eReady to drink and best consumed when young, it can however be cellared for up to 2 years. Keep in a cool place with constant humidity, away from light. Andreola Valdobbiadene Dirupo Extra Dry will maintain structure and freshness.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Andreola","offers":[{"title":"2022","offer_id":47374568882487,"sku":"AND001-2022","price":350.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/andreola-valdobbiadene-dirupo-extra-dry.jpg?v=1697292512"},{"product_id":"andreola-valdobbiadene-col-del-forno-brut","title":"Andreola Valdobbiadene Col del Forno Brut","description":"\u003cp class=\"heading-content\"\u003eAndreola Valdobbiadene Col del Forno Brut boasts enduring effervescence and displays a bouquet of hawthorn, wisteria, apples, peaches, and citrus, resulting in robust aromas and harmonious flavours. On the palate, it delivers elegance, lushness, and velvety texture.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003cul class=\"heading-content\"\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Andreola\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Sparkling Wine\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2022\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Veneto\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e Valdobbiadene DOCG Rive di Refrontolo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 90\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e100% Glera\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eIn 1984, Nazzareno Pola founded Andreola in Valdobbiadene DOCG, marking the start of a generational journey. Today, Stefano Pola continues this legacy, recognizing the DOCG as a living entity shaped by nature and human effort.\u003cbr\u003e\u003cbr\u003eAndreola excels at blending tradition and innovation, resulting in a unique wine style with a creamy palate, elegant aromas, and impeccable balance.\u003cbr\u003e\u003cbr\u003eElegance is paramount, with the DOCG line and minimalist Rive Line packaging showcasing their commitment since 2009.\u003cbr\u003e\u003cbr\u003eThey're expanding globally while maintaining their roots, venturing into foreign markets and collaborating with institutions like Monza Racetrack. The special Monza line, created in 2014, exemplifies their dedication to innovation and excellence.\u003cbr\u003e\u003cbr\u003eIn conclusion, over two generations, the Pola family has transformed Valdobbiadene DOCG, skilfully merging tradition, innovation, and elegance to create exceptional wines.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThe Col Del Forno vineyard, an approximately four-hectare natural amphitheatre, sits at an average elevation of 250 meters above sea level. It is situated at the eastern edge of the Rive di Refrontolo sub-zone within the Valdobbiadene DOCG region. Col del Forno wine, introduced in 2016 when the Pola family acquired the vineyard, quickly garnered numerous awards and has since become a flagship offering from Andreola.\u003cbr\u003e\u003cbr\u003eIn this picturesque hillside setting, surrounded by woods and adorned with vineyards, the soil comprises marl and clayey conglomerates formed by ancient Karst processes dating back over 100,000 years, pre-dating the last ice age that shaped these gently rolling hills. Despite slightly below-average annual rainfall, the soil's texture and depth ensure adequate water supply for the plants.\u003cbr\u003e\u003cbr\u003eDuring the summer, temperatures are slightly higher than in the western zone, but significant temperature fluctuations produce grapes with elegant and intense aromas that ripen slightly ahead of the rest of the denomination.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eWhite soft pressing is followed by flotation and fermentation at controlled temperature. Thereafter the base wine matures in stainless steel for 6 months. “Prise de mousse” of 30-40 days follows according to the Charmat method in large, pressurized tanks. Harvest takes place in September-October. Vine density: 3,500 plants per hectare. Production per hectare: 13 tons.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eAndreola Valdobbiadene Col del Forno Brut is finally allowed to age in bottles for 1-3 months.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eIt exhibits a soft yellow hue with hints of green, featuring a gentle, creamy, and enduring effervescence. The fragrance carries traces of hawthorn blossoms and wisteria, accompanied by nuances of apples, peaches, and yellow citrus fruits. Overall, the aromas are robust, and the flavours are pleasingly harmonious. In the mouth, this sparkling wine exudes elegance, lushness, and a velvety texture, reflecting the aromatic depth characteristic of the predominantly clayey soil.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e11.5% alcohol vol.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eDespite its distinct personality, Andreola Valdobbiadene Col del Forno Brut proves to be versatile, pairing well with a wide range of foods, from fish and white meat to delicate cold cuts and semi-hard cheeses.\u003cbr\u003e\u003cbr\u003eServing temperature: 6-8°C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eReady to drink and best consumed when young, it can however be cellared for up to 2 years. Keep in a cool place with constant humidity, away from light. Andreola Valdobbiadene Col del Forno Brut will maintain structure and freshness.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Andreola","offers":[{"title":"2022","offer_id":47374570029367,"sku":"AND002-2022","price":410.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/andreola-valdobbiadene-col-del-forno-brut.jpg?v=1697292517"},{"product_id":"apollonio-diciotto-fanali-salento-rosato","title":"Apollonio Diciotto Fanali Salento Rosato","description":"\u003cp class=\"heading-content\"\u003eThe “DICIOTTO FANALI” (‘Eighteen Lamps’) in Apollonio Diciotto Fanali Salento Rosato refers to the number of street lights first installed in Monteroni, Lecce. Fruity overtones of ripe cherries with fresh grassy undertones on the nose. On the palate it is dry, fresh, round and smooth with an elegant frame of subtle tannins. Elegant, fruity finish with hints of spices.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Apollonio\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Rosé\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2017\/2019\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Puglia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e IGP\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 85 (2019)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e100% Negroamaro\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eIn 1870 Noè Apollonio planted his own vineyard and produced wine for the first time. He owned a winery in his hometown Aradeo, in ‘Via dei Pozzi Dolci”, the street of wineries and pasta-makers. It was in this plant that he first turned into wine Negroamaro and Primitivo grapes harvested on chalky-clay soils from the nearby villages.\u003cbr\u003e\u003cbr\u003eDriven by the same passion inherited from his father Noè, son Marcello proved to be just as hardworking and enthusiastic. After moving to the town of Maglie, he bought some vineyards and rented various wine plants all across the Salento territory. The increased production helped to satisfy his numerous clients, especially those from northern Italy. In fact, Salento’s wine - due to its high alcoholic content - then served as an excellent “blending wine” and wine merchants from Piedmont, Veneto, Lombardy and Tuscany bought it in bulk to bottle their wines.\u003cbr\u003e\u003cbr\u003eAt the end of World War II, while poverty was slowly giving way to an economic boom and the market was changing, Marcello’s son, Salvatore, realized that it was time to take advantage of new business opportunities. By introducing business management, he started a new era characterized by a more modern and efficient production, and in 1975 began bottling high-quality wines under the Apollonio brand.\u003cbr\u003e\u003cbr\u003eToday and since 1995, Marcello and Massimiliano Apollonio represent the family’s fourth generation. Driven by enthusiasm and passion as well as by experience acquired on the field, they have been pursuing the ambitious goal of expanding the reach of their wines beyond the national borders. Under their new management, Apollonio has specialized in wine aging and expanded its retailing network. Apollonio’s wines are now sold in 35 countries, where they are greatly appreciated for their intrinsic quality and for telling the story of a family and a territory whose identities and authenticity have been left untouched.\u003c\/p\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eSalento lies east of the Apulia region, in the deep south of Italy. Warm and friendly and preserved by a centuries-old isolation, it has kept its genuine folklore and ancient wine-growing tradition alive. Being as it is the heel of the boot-shaped Italian peninsula as well as its easternmost part – from the beautiful cliffs of the Adriatic Sea to the gentle, sandy beaches of the Ionian sea – Salento boasts the highest number of DOC wines produced in Apulia.\u003cbr\u003e\u003cbr\u003eThe production area is mostly flat, dotted with a few low hills. From a geological point of view, the region has a calcareous structure. Except for a few areas, its ground is mostly rocky, made up of stony layers and chalky banks.\u003cbr\u003e\u003cbr\u003eTraining system: old bush vines. Trunks are kept short: 40-60 cm high. Few buds (6-8) in order to ensure high-quality yields.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eHand picking, after the grapes are fully ripe. In order to obtain a good structure, harvest is delayed so as to facilitate the concentration of sugar and extractive substances. After the start of fermentation, once the desired colour intensity is reached, the skins are removed from the fermenting must and the remaining sugars are depleted under controlled temperature.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eApollonio Diciotto Fanali Salento Rosato ages in 12 months in acacia barrels and 6 months in the bottle before being released.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eBright salmon pink with hints of gold. Apollonio Diciotto Fanali Salento Rosato's fruity fragrances are reminiscent of ripe cherries and act as a perfect counterpoint to fresh, grassy undertones. On the palate it is dry, fresh and smooth with an initial roundness in the mouth that is followed by a subtle tannin texture. Elegant, fruity finish with hints of spices.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e14% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eA well-structured wine, it is best drunk with white or cured meats, foil-baked, grilled or stewed fish, and fresh cheeses.\u003cbr\u003e\u003cbr\u003eServing temperature: 10-12°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAt least 5 years from release, provided it is stored away from light, in suitable cellars at a constant temperature of 10-14 °C, 60-70% humidity, and lying horizontally so as to maintain the cork moist and elastic. Apollonio Diciotto Fanali Salento Rosato will acquire delicate teriary characteristics.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Apollonio","offers":[{"title":"2017","offer_id":47374570357047,"sku":"APO001-2017","price":415.0,"currency_code":"ZAR","in_stock":true},{"title":"2019","offer_id":49775507702071,"sku":"APO001-2019","price":415.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/apollonio-diciotto-fanali-salento-rosato.jpg?v=1697292524"},{"product_id":"apollonio-elfo-bianco-dalessano-salento","title":"Apollonio Elfo Bianco d'Alessano Salento","description":"\u003cp class=\"heading-content\"\u003eApollonio Elfo Bianco d'Alessano Salento is a pleasant, fresh, easy and accessible white wine. Clean, delicate aromas of citrus and herbs on the nose. Dry, crisp and floral on the palate with savoury minerality and lasting aftertaste.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003cul class=\"heading-content\"\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Apollonio\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry White\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2020\/2021\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Puglia\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e IGP\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 88 (2018 Vintage)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e100% Bianco D'Alessano\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eIn 1870 Noè Apollonio planted his own vineyard and produced wine for the first time. He owned a winery in his hometown Aradeo, in ‘Via dei Pozzi Dolci”, the street of wineries and pasta-makers. It was in this plant that he first turned into wine Negroamaro and Primitivo grapes harvested on chalky-clay soils from the nearby villages.\u003cbr\u003e\u003cbr\u003eDriven by the same passion inherited from his father Noè, son Marcello proved to be just as hardworking and enthusiastic. After moving to the town of Maglie, he bought some vineyards and rented various wine plants all across the Salento territory. The increased production helped to satisfy his numerous clients, especially those from northern Italy. In fact, Salento’s wine - due to its high alcoholic content - then served as an excellent “blending wine” and wine merchants from Piedmont, Veneto, Lombardy and Tuscany bought it in bulk to bottle their wines.\u003cbr\u003e\u003cbr\u003eAt the end of World War II, while poverty was slowly giving way to an economic boom and the market was changing, Marcello’s son, Salvatore, realized that it was time to take advantage of new business opportunities. By introducing business management, he started a new era characterized by a more modern and efficient production, and in 1975 began bottling high-quality wines under the Apollonio brand.\u003cbr\u003e\u003cbr\u003eToday and since 1995, Marcello and Massimiliano Apollonio represent the family’s fourth generation. Driven by enthusiasm and passion as well as by experience acquired on the field, they have been pursuing the ambitious goal of expanding the reach of their wines beyond the national borders. Under their new management, Apollonio has specialized in wine aging and expanded its retailing network. Apollonio’s wines are now sold in 35 countries, where they are greatly appreciated for their intrinsic quality and for telling the story of a family and a territory whose identities and authenticity have been left untouched.\u003c\/p\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eSalento lies east of the Apulia region, in the deep south of Italy. Warm and friendly and preserved by a centuries-old isolation, it has kept its genuine folklore and ancient wine-growing tradition alive. Being as it is the heel of the boot-shaped Italian peninsula as well as its easternmost part – from the beautiful cliffs of the Adriatic Sea to the gentle, sandy beaches of the Ionian sea – Salento boasts the highest number of DOC wines produced in Apulia.\u003cbr\u003e\u003cbr\u003eThe production area is mostly flat, dotted with a few low hills. From a geological point of view, the region has a calcareous structure. Except for a few areas, its ground is mostly rocky, made up of stony layers and chalky banks.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eIn order to obtain a good acidity, the grapes are at times harvested earlier so as to maintain high levels of fixed acidity and refined aromas. Soft pressing, which allows to preserve the grapes’ floral, fruity taste. Two weeks of controlled-temperature fermentation.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eApollonio Elfo Bianco d'Alessano Salento ages in stainless steel for 3 months before bottling.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eLight straw yellow, with green reflections. Apollonio Elfo Bianco d'Alessano Salento has a pleasant, fresh, easy and accessible wine. Clean, delicate aromas with citrus notes and herbaceous hints on the nose. Dry, crisp and floral on the palate with savoury minerality and lasting aftertaste.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e12% alcohol vol.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eApollonio Elfo Bianco d'Alessano Salento is ideal as an aperitif or with appetizers. It also pairs well with fish dishes such as prawn and lobsters cocktails, or with light fish starters.\u003cbr\u003e\u003cbr\u003eServing temperature: 10-12°C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e3 years in bottles stored horizontally in cool dark conditions, Apollonio Elfo Bianco d'Alessano Salento will keep for a rewarding experience.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Apollonio","offers":[{"title":"2020","offer_id":47374571503927,"sku":"APO002-2020","price":180.0,"currency_code":"ZAR","in_stock":false},{"title":"2021","offer_id":47374571536695,"sku":"APO002-2021","price":180.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/apollonio-elfo-bianco-dalessano-salento.jpg?v=1697292530"},{"product_id":"apollonio-elfo-bianco-frizzante-salento","title":"Apollonio Elfo Bianco Frizzante Salento","description":"\u003cp class=\"heading-content\"\u003eApollonio Elfo Bianco Frizzante Salento is fruity with floral hints of white fruit, green apple and lime on the nose. Crisp, mineral, with good acidity and flavour on the palate.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003cul class=\"heading-content\"\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Apollonio\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Perlé White\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2021\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Puglia\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e IGP\u003c\/li\u003e\n\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e70% Verdeca\u003cbr\u003e30% Bianco D'Alessano\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eIn 1870 Noè Apollonio planted his own vineyard and produced wine for the first time. He owned a winery in his hometown Aradeo, in ‘Via dei Pozzi Dolci”, the street of wineries and pasta-makers. It was in this plant that he first turned into wine Negroamaro and Primitivo grapes harvested on chalky-clay soils from the nearby villages.\u003cbr\u003e\u003cbr\u003eDriven by the same passion inherited from his father Noè, son Marcello proved to be just as hardworking and enthusiastic. After moving to the town of Maglie, he bought some vineyards and rented various wine plants all across the Salento territory. The increased production helped to satisfy his numerous clients, especially those from northern Italy. In fact, Salento’s wine - due to its high alcoholic content - then served as an excellent “blending wine” and wine merchants from Piedmont, Veneto, Lombardy and Tuscany bought it in bulk to bottle their wines.\u003cbr\u003e\u003cbr\u003eAt the end of World War II, while poverty was slowly giving way to an economic boom and the market was changing, Marcello’s son, Salvatore, realized that it was time to take advantage of new business opportunities. By introducing business management, he started a new era characterized by a more modern and efficient production, and in 1975 began bottling high-quality wines under the Apollonio brand.\u003cbr\u003e\u003cbr\u003eToday and since 1995, Marcello and Massimiliano Apollonio represent the family’s fourth generation. Driven by enthusiasm and passion as well as by experience acquired on the field, they have been pursuing the ambitious goal of expanding the reach of their wines beyond the national borders. Under their new management, Apollonio has specialized in wine aging and expanded its retailing network. Apollonio’s wines are now sold in 35 countries, where they are greatly appreciated for their intrinsic quality and for telling the story of a family and a territory whose identities and authenticity have been left untouched.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eSalento lies east of the Apulia region, in the deep south of Italy. Warm and friendly and preserved by a centuries-old isolation, it has kept its genuine folklore and ancient wine-growing tradition alive. Being as it is the heel of the boot-shaped Italian peninsula as well as its easternmost part – from the beautiful cliffs of the Adriatic Sea to the gentle, sandy beaches of the Ionian sea – Salento boasts the highest number of DOC wines produced in Apulia.\u003cbr\u003e\u003cbr\u003eThe production area is mostly flat, dotted with a few low hills. From a geological point of view, the region has a calcareous structure. Except for a few areas, its ground is mostly rocky, made up of stony layers and chalky banks.\u003cbr\u003e\u003cbr\u003eVerdeca is a white grape variety native to Puglia, its greenish shade is suggested in its name. An elegant variety with great vigour, Bianco d'Alessano is an ancient white grape variety, originally from a small village in lower Salento from which it takes its name. It is appreciated for its adaptability to various types of terrain. \"Late\" in sprouting and ripening between September and October.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eSoft pressed to preserve the fruity and floral taste. After an early harvest of about 15 days and a 50% soft pressing, this is followed by about three weeks of slow fermentation at a low temperature.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThe frothy juice is put directly into the autoclave without leaving it on the lees, followed by cold bottling.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eApollonio Elfo Bianco Frizzante Salento is a light straw yellow with fruity and floral hints of white fruit, green apple and lime on the nose. On the palate, it is crisp, mineral, with good acidity and flavour.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e12% alcohol vol.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eApollonio Elfo Bianco Frizzante Salento is supremely good as an aperitif and excellent with appetizers that include fish, fried fish and fresh cheese.\u003cbr\u003e\u003cbr\u003eServing temperature: 8-10°C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eBest consumed young, Apollonio Elfo Bianco Frizzante Salento will keep for 2 years in bottles stored horizontally in cool dark conditions.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Apollonio","offers":[{"title":"2021","offer_id":47374574223671,"sku":"APO005-2021","price":170.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/apollonio-elfo-bianco-frizzante-salento.jpg?v=1697292545"},{"product_id":"apollonio-elfo-negroamaro-salento-rosato","title":"Apollonio Elfo Negroamaro Salento Rosato","description":"\u003cp class=\"heading-content\"\u003eApollonio Elfo Negroamaro Salento Rosato is very intense and fragrant with notes of berries and cherry on the nose. Dry and soft to the taste, with good balance and crisp, refreshing acidity.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003cul class=\"heading-content\"\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Apollonio\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Rosé\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2021\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Puglia\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e IGP\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"Wine Enthusiast\"\u003eWE\u003c\/acronym\u003e 86 (2019), \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 83 (2018)\u003c\/li\u003e\n\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e100% Negroamaro\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eIn 1870 Noè Apollonio planted his own vineyard and produced wine for the first time. He owned a winery in his hometown Aradeo, in ‘Via dei Pozzi Dolci”, the street of wineries and pasta-makers. It was in this plant that he first turned into wine Negroamaro and Primitivo grapes harvested on chalky-clay soils from the nearby villages.\u003cbr\u003e\u003cbr\u003eDriven by the same passion inherited from his father Noè, son Marcello proved to be just as hardworking and enthusiastic. After moving to the town of Maglie, he bought some vineyards and rented various wine plants all across the Salento territory. The increased production helped to satisfy his numerous clients, especially those from northern Italy. In fact, Salento’s wine - due to its high alcoholic content - then served as an excellent “blending wine” and wine merchants from Piedmont, Veneto, Lombardy and Tuscany bought it in bulk to bottle their wines.\u003cbr\u003e\u003cbr\u003eAt the end of World War II, while poverty was slowly giving way to an economic boom and the market was changing, Marcello’s son, Salvatore, realized that it was time to take advantage of new business opportunities. By introducing business management, he started a new era characterized by a more modern and efficient production, and in 1975 began bottling high-quality wines under the Apollonio brand.\u003cbr\u003e\u003cbr\u003eToday and since 1995, Marcello and Massimiliano Apollonio represent the family’s fourth generation. Driven by enthusiasm and passion as well as by experience acquired on the field, they have been pursuing the ambitious goal of expanding the reach of their wines beyond the national borders. Under their new management, Apollonio has specialized in wine aging and expanded its retailing network. Apollonio’s wines are now sold in 35 countries, where they are greatly appreciated for their intrinsic quality and for telling the story of a family and a territory whose identities and authenticity have been left untouched.\u003c\/p\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eSalento lies east of the Apulia region, in the deep south of Italy. Warm and friendly and preserved by a centuries-old isolation, it has kept its genuine folklore and ancient wine-growing tradition alive. Being as it is the heel of the boot-shaped Italian peninsula as well as its easternmost part – from the beautiful cliffs of the Adriatic Sea to the gentle, sandy beaches of the Ionian sea – Salento boasts the highest number of DOC wines produced in Apulia.\u003cbr\u003e\u003cbr\u003eThe production area is mostly flat, dotted with a few low hills. From a geological point of view, the region has a calcareous structure. Except for a few areas, its ground is mostly rocky, made up of stony layers and chalky banks.\u003cbr\u003e\u003cbr\u003eNegroamaro, native to Puglia, is the main black grape variety of Salento. Its origins are quite ancient (8th century B.C.) and likely owes its name to the terms \"niger\" (Latin) and \"mavros\" (Greek) which both refer to the colour black. Its great versatility makes it suitable for all types of winemaking.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eSoft pressed to preserve the fruity and floral taste with short contact of the must with the skins for about 10 - 12 hours. This is followed by about two weeks of slow fermentation at a controlled temperature in steel tanks.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eApollonio Elfo Negroamaro Salento Rosato ages in stainless steel for 2 months before bottling.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eApollonio Elfo Negroamaro Salento Rosato is coral pink with very intense and fragrant with notes of berries and cherry on the nose. On the palate, it is dry and soft, with good balance against a lingering, crisp backdrop of acidity.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e12% alcohol vol.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eApollonio Elfo Negroamaro Salento Rosato is ideal as an aperitif and excellent with appetizers, cold cuts, cheese, seafood salad and pizza.\u003cbr\u003e\u003cbr\u003eServing temperature: 12-14°C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eBest consumed young, Apollonio Elfo Negroamaro Salento Rosato will keep for 2 years in bottles stored horizontally in cool dark conditions.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Apollonio","offers":[{"title":"2021","offer_id":47374574584119,"sku":"APO006-2021","price":170.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/apollonio-elfo-negroamaro-salento-rosato.jpg?v=1699713351"},{"product_id":"bacio-della-luna-pinot-spumante-rose-extra-dry","title":"Bacio Della Luna Pinot Spumante Rose Extra Dry","description":"\u003cp class=\"heading-content\"\u003ePinot Spumante Rose Extra Dry is made from Pinot Bianco and Pinot Nero grapes from Veneto. Fine, persistent bubbles and delicate notes of red berries on the nose. Soft, smooth and juicy strawberry and raspberry flavours on the palate.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003cul class=\"heading-content\"\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Bacio Della Luna\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Sparkling Wine\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e N.V.\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Veneto\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOC\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"Wine Enthusiast\"\u003eWE\u003c\/acronym\u003e 86\u003c\/li\u003e\n\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e85% Pinot Bianco, 15% Pinot Nero\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e\"Bacio della Luna\" dedicates its entire activity to the production of Prosecco and other prized sparkling wines. Schenk Italia, a company founded in 1952 in Reggio Emilia, controls it. Schenk Italia is one of the largest producers and exporters of Italian wines. Located in Ora, near Bolzano, since 1960, in the last few decades it has greatly expanded its production and processing facilities. Today its processing wine cellar handles over 6,300,000 litres per year.\u003cbr\u003e\u003cbr\u003eThe winery has continuously been adapted to remain up-to-date with modern technologies and quality systems. In the last few years, Schenk Italia has strengthened its relationship with producers covering all the main wine producing areas in Italy. The quantity and range of products have improved, predominantly in quality, and its portfolio has been enhanced with top quality wines from Veneto, Piedmont, Tuscany, Abruzzo and Sicily.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eVineyards situated throughout the Veneto region.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThe Pinot Spumante Rosé Extra Dry is made following the white winemaking process. Grapes are softly pressed to obtain the must, which is then refrigerated and filtered. Fermentation takes places in temperature-controlled stainless steel tanks at between 18°C and 22°C and there is no contact between the must and the skins during this time.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eAfter the primary fermentation, stabilization and secondary fermentation (“prise de mousse”) follow according to the Charmat method.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eA delicate pink colour with sandy coloured tinges. Fine, creamy white and persistent bubbles. On the nose there are delicate notes of red berries. The palate is soft and smooth with juicy strawberry and raspberry flavours and a long, refreshing finish.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e11% alcohol vol.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003ePerfect with any delicate fish courses and white meats or simply as an aperitif and for any special occasion.\u003cbr\u003e\u003cbr\u003eServing temperature: 8-10°C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eBest consumed when young, Pinot Spumante Rose Extra Dry can however be cellared for up to 2 years.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Bacio Della Luna","offers":[{"title":"Default Title","offer_id":47374576091447,"sku":"BAC003","price":195.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/bacio-della-luna-pinot-spumante-rose-extra-dry.jpg?v=1697292561"},{"product_id":"caparzo-brunello-di-montalcino-la-casa","title":"Caparzo Brunello Di Montalcino La Casa","description":"\u003cp class=\"heading-content\"\u003eCaparzo Brunello Di Montalcino La Casa has intense aromas of ripe cherries and plums; also floral notes of violets, lavender as well as iron and cedar. Ripe dark fruits, liquorice and cocoa on the palate. Fine-meshed tannins and balanced acidity give structure and stability, beautifully articulated and juicy on the finish.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Caparzo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2019\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Tuscany\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOCG\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 97, \u003cacronym title=\"Wine Enthusiast\"\u003eWE\u003c\/acronym\u003e 95, \u003cacronym title=\"Wine Spectator\"\u003eWS\u003c\/acronym\u003e 92\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e100% Sangiovese Grosso (locally known as Brunello).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e\u003cem\u003eFor general information about Caparzo, please refer to \u003cstrong\u003eAbout the Producer\u003c\/strong\u003e for the Brunello di Montalcino.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eCaparzo's Brunello di Montalcino DOCG Vigna la Casa is a remarkable oenological treasure, not just within Montalcino. The vineyard's name comes from its history as a farm where tenant farmers lived and worked for the owners of Palazzo Montosoli, just a few hundred meters away. The first vintage of Brunello di Montalcino Vigna La Casa was produced in 1977, a time when little attention was given to terroir or the concept of zonation in Montalcino. Caparzo's innovative spirit led them to produce a \"Single Vineyard\" Brunello from one of the finest vineyards in the Appellation, setting the pace for others to follow. Caparzo was also one of the first wineries in Montalcino to use barriques, resulting in a wine with a refined, graceful character. Brunello di Montalcino Vigna La Casa is the result of a distinctive terroir, and it fully embodies Caparzo's dedication and expertise in crafting exceptional wines.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe 5-hectare La Casa Vineyard is located on the Montosoli Hill, at an elevation of 275 meters, and enjoys a south-southeast exposure. The Montosoli Hill is not large, but its slightly higher elevation shields it from both mists and spring frosts, and yields grapes of incontrovertible quality. The terrain is a mix of schist and clay, of a sort locally known as “Galestro”, and is well drained. The vineyard enjoys excellent sunshine, an important factor for this sector of the northern part of the Montalcino Appellation, which has lower average temperatures than other sectors.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe primary fermentation takes 7 days, at controlled temperatures of between 28 and 30°C, and is followed by delestages (\"rack and return\") and pump overs. Because of the superb quality of the skins, the wine is kept in contact with them for a further 10\/15 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eMalolactic fermentation takes place spontaneously, at a controlled temperature of 20-24 °C, immediately after racking. The wine is subsequently aged in wood for at least 2 years and in the bottles for at least 4 months.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eBright, intense ruby garnet. Caparzo Brunello Di Montalcino La Casa springs from the glass with an intense, beguiling blend of ripe cherries and plums, plus a bouquet of floral notes, violets, lavender, but also \"powerful\" notes like iron and cedar. It washes over the palate with a silky wave of ripe dark fruits complemented by notes of liquorice and cocoa. Floral notes provide liveliness, fine-meshed tannins and balanced acidity give structure and stability, beautifully articulated and juicy on the finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e14% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eCaparzo Brunello Di Montalcino La Casa is excellent with stewed and braised game dishes, with wild boar, guinea fowl, or duck, but also roast veal and pork, all grilled meats and aged cheeses.\u003cbr\u003e\u003cbr\u003eServing temperature: 18°C. A combination of elegance and power, it should be opened at least 2 hours in advance or, alternatively, delicately decanted.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eWill mature and improve over 35 years, provided Caparzo Brunello Di Montalcino La Casa is stored horizontally in cool, dark conditions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Caparzo","offers":[{"title":"2019","offer_id":48506129056055,"sku":"CAP002-2019","price":1655.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/caparzo-brunello-di-montalcino-la-casa.jpg?v=1713166950"},{"product_id":"castellare-di-castellina-i-sodi-di-san-niccolo","title":"Castellare Di Castellina I Sodi Di San Niccolo","description":"\u003cp class=\"heading-content\"\u003eI Sodi Di San Niccolo is made from Sangiovese and Malvasia nera grapes. Intensely red with hints of garnet. Sophisticated and pedigreed wine with an ample bouquet of violets, iris and vanilla. The palate is characterised by focused and intense hints of sour cherry, spices, almond and sweet tobacco. Velvety feel and lingering finish.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Castellare Di Castellina\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2017\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Tuscany\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e IGT Toscana\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 96, \u003cacronym title=\"Wine Spectator\"\u003eWS\u003c\/acronym\u003e 96, \u003cacronym title=\"Wine Enthusiast\"\u003eWE\u003c\/acronym\u003e 94 (2018)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e85%-90% Sangioveto\u003cbr\u003e10-15% Malvasia Nera\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThis is the most prestigious of the estates owned by wine buff, successful journalist and publisher, Paolo Panerai. The 24 hectares are in the municipality of Castellina, the heart of historic Chianti territory, also the homeland of the district's classiest, long-lived Sangiovese.\u003c\/p\u003e\n\u003cp class=\"heading-content\"\u003eBack in the 1970s, Panerai embarked Castellare on a path aimed at reconciling tradition and innovation. Tradition in caring for its vineyards and terrains, distinguishing between fields and sodi (in which fields are the more easily worked terrains and sodi - \"hard\" soils - are the hardest but the best for growing vines), in its decision to continue producing wine according to the Tuscan method, and in its respect of the Chianti Classico denomination - using only indigenous Tuscan grape varieties to produce a wine that is internationally acknowledged as one of the greatest reds in the world. Innovation was pursued by implementing the first scientific selection of Sangiovese clones (here called Sangioveto).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eCastellare di Castellina, in the heart of the Chianti Classico region, covers a total of 80 hectares - including 20 occupied by olive groves. The vineyards occupy 33 hectares on the hillsides of a natural south-east facing amphitheatre, at an average height of 370 meters above sea level. The vines are aged between 7 and over 45 years, and yields per hectare are kept very low to obtain the maximum quality. The soil is characterized by limestone marl, galestro and a little clay. A census of vines undertaken in 1979, together with the findings of the experimental vineyard and micro-vinifications that were carried out and compared, made it possible to re-graft both the Sangioveto and the Malvasia Nera varieties with the best scientifically-produced clones. The Castellare vines now have the best clones for that particular terroir, since Sangiovese is the most sensitive of all vines not only to climate and terrain, but to all the elements contained in the concept of a terroir. No synthetic chemicals are used in the Castellare vineyards, out of respect for nature and to enable the production of organic wines. This philosophy is reflected by the labels, which every year carry a drawing of a different bird found to be increasingly rare due to the indiscriminate use of poisons and herbicides in vineyards.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe vinification of I Sodi Di San Niccolo takes place in temperature-controlled stainless steel tanks at a temperature of 28°C for 15-20 days. Malolactic fermentation ensues.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAfter the primary fermentation the wine rests for 24-30 months in (50% new) French barriques and 12 months in the bottle, after which it is released.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eIntense red with hints of garnet. Deeply sophisticated and showcasing its full pedigree in terms of both bouquet and palate. On the nose, an ample bouquet of violets, iris and vanilla. The fruit quality is exceptional and each individual aroma can be distinguished with total clarity, from the sour cherry to the spices to the hints of almond and sweet tobacco, whose focus and integration are exceptional.\u003c\/p\u003e\n\u003cp class=\"heading-content\"\u003eThis is a concentrated, consistently round wine with a velvety feel and a lingering finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e14% alcohol volume.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eI Sodi Di San Niccolo pairs well with cold cuts and meat rich in flavour, cheeses with a strong and aromatic taste, especially Pecorino Toscano and Parmigiano. More particularly, it will complement to perfection dishes such as Chianti pigeon risotto and piglet shoulder with carob.\u003cbr\u003e\u003cbr\u003eServing temperature: 20°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eI Sodi Di San Niccolo reaches optimum maturity at between 5-10 years of age.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Castellare Di Castellina","offers":[{"title":"2017","offer_id":47374587953463,"sku":"CAS003-2017","price":1290.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/castellare-di-castellina-i-sodi-di-san-niccolo.jpg?v=1697292640"},{"product_id":"casanova-di-neri-brunello-di-montalcino-tenuta-nuova","title":"Casanova Di Neri Brunello Di Montalcino Tenuta Nuova","description":"\u003cp class=\"heading-content\"\u003eThe Brunello Di Montalcino Tenuta Nuova is a highly prized Brunello made from 100% Sangiovese grapes from the hills around Montalcino, Tuscany. Intense, bright red colour, expressive bouquet with notes of red fruit, blackberry and balsamic undertones. Sweet, ripe strawberry and cherry, liquorice and spice on the palate. Lingering and harmonious finish.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Casanova Di Neri\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2018\/2019\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Tuscany\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOCG\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 96, \u003cacronym title=\"Wine Spectator\"\u003eWS\u003c\/acronym\u003e 96 (2019), 93 (2018)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e100% Sangiovese Grosso (locally known as Brunello).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eGiacomo Neri has grown his winery into one of Montalcino’s most famous, known worldwide. The farm “Casanova di Neri” was founded in 1971 when Giovanni Neri bought a large estate within the Montalcino territory. The farm has grown to 55 hectares of vineyards, situated all over the area surrounding Montalcino, some to the north but mostly near the old Castelnuovo dell’Abate onyx quarry and on the eastern slope of lower central Sesta.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe Casanova di Neri vineyards, set on the various slopes of Montalcino, are influenced by radical differences in soil, microclimate and surrounding vegetation, while maintaining a maximum separation of just one kilometre. Tenuta Nuova is a pioneering and visionary vineyard project embodying the belief and passion of Casanova di Neri. Tenuta Nuova (which means “New Property”) is a terrain where nobody had ever planted Sangiovese before and shows the resolve to produce a powerful yet drinkable Brunello with long ageing potential. The project began with the study of various local microclimates and their optimal exposures. Through cautious and passionate research and employing the most sophisticated scientific investigations, Casanova di Neri determined the clones, rootstocks, cultivation practices, plant density per hectare and every possible detail needed in order to grow the best possible Sangiovese grapes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAfter being harvested by hand, the grapes are taken to the cellar, where they are inspected on a sorting table to remove any parts considered unsuitable for the required high quality. Subsequently a machine separates the stalks from the grapes, which drop onto another sorting table. The selected grapes are then taken by gravity to tanks, where the vinification process begins. Only natural yeasts are used. Fermentation and Maceration last for approximately 24 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eBy law, Brunello di Montalcino has to spend an ageing period of at least 24 months in oak barrels and can be released for sale only after 5 years have elapsed since the grape harvest. Tenuta Nuova matures for 36 months in oak casks and 12 months in the bottle before being ready for release.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAt first sight, Brunello Di Montalcino Tenuta Nuova immediately portents greatness through the sheer intensity of its bright red colour. The bouquet is very expressive and intense, with notes of young red fruit, blackberry and the typical balsamic suggestions. Sweet, ripe strawberry and cherry fruit melds seamlessly with the dense, refined structure of this red. Saline, liquorice and spice accents add complexity as it lingers gracefully on the finish, showing terrific harmony and expression.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e14.5% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eRoasted red meats, game, and ripe cheeses. Also a superb after-dinner “meditation wine”.\u003cbr\u003e\u003cbr\u003eServing temperature: 16°-17°C. A combination of elegance and power, it should be opened at least 2 hours in advance or, alternatively, delicately decanted.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eStored horizontally in cool, dark conditions, Brunello Di Montalcino Tenuta Nuova can be kept over 15-20 years.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Casanova Di Neri","offers":[{"title":"2018","offer_id":47374589886775,"sku":"CAS006-2018","price":2630.0,"currency_code":"ZAR","in_stock":true},{"title":"2019","offer_id":48506144391479,"sku":"CAS006-2019","price":2630.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/casanova-di-neri-brunello-di-montalcino-tenuta-nuova.jpg?v=1697292652"},{"product_id":"elena-walch-gewurztraminer-alto-adige","title":"Elena Walch Gewürztraminer Alto Adige","description":"\u003cp class=\"heading-content\"\u003eElena Walch Gewürztraminer is a classic Gewürztraminer with intensely aromatic notes of rose petals, lychee, citrus fruit, white flowers and spices. Rich, aromatic, balanced and refined on the palate with harmonic elegance and a long finish.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003cul class=\"heading-content\"\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Elena Walch\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry White\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2021\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Trentino\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOC\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"Wine Spectator\"\u003eWS\u003c\/acronym\u003e 89 (2016)\u003c\/li\u003e\n\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e100% Gewürztraminer\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eElena Walch is a leading, family-run Alto Adige wine estate, which belongs to a restricted elite of forward-looking, quality-inspired Italian wine producers. Encouraging quality and innovation, Elena Walch has stood at the head of the Alto Adige quality revolution and gained local and international esteem for her efforts. An architect by trade, Elena Walch married into one of the oldest and most significant wine families of the region and brought new, modern concepts to the traditional establishment. Now, the responsibility for the family business is being put into the hands of the daughters, Julia and Karoline Walch, already the fifth generation.\u003cbr\u003e\u003cbr\u003eThe philosophy of the estate is centred on the idea that wines must be the individual expression of their soil, climate and cultivation in the vineyard and that this must be maintained according to principles of sustainability and passed on to the next generation. This requires uncompromising work, taking into account the individuality of each vineyard.\u003cbr\u003e\u003cbr\u003eThe wines show character, elegance and great personality, reflecting the most professional winemaking. The superb climatic conditions and the excellent location of the vineyards produce fresh and fruity white wines as well as concentrated and velvety red wines.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eElena Walch has 60 hectares of land under cultivation, including the two top vineyards VIGNA Castel Ringberg in Caldaro and VIGNA Kastelaz in Tramin. This is the most typical terrain for Gewürztraminer with its loose soil characterized by high lime content, but also deep sandy tracts and porphyritic rocks. Warm days with abundant sunshine, accompanied by cool mountain evening temperatures, produce characterful and elegant Gewürztraminer of classic beauty.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eBefore processing, a 6 hours maceration on the skins takes place. The grapes are carefully pressed and the must undergoes static clarification before being fermented in stainless steel tanks at the controlled temperature of 18°C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThe young Elena Walch Gewürztraminer wine matures in stainless steel tanks for several months on its fine lees.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eDeep straw yellow with golden reflections. Classic Gewürztraminer notes are mirrored in the bouquet, with intensely aromatic notes of rose petals, lychee, tangerine, red grapefruit, white flowers and spices. The wine displays rich finesse on the palate, with fresh fullness of flavours to fully reflect the aromatic characteristics; it impresses with its harmonic elegance and long finish.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e14% alcohol vol.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eEnjoy Elena Walch Gewürztraminer as a full-flavoured aperitif or accompaniment to a range of savoury, spicy first courses, dishes based on shellfish and grilled fish or flavoured cheeses.\u003cbr\u003e\u003cbr\u003eServing temperature: 12-14°C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e4-6 years in bottles stored horizontally in cool dark conditions. Elena Walch Gewürztraminer will develop with moderate bottle ageing.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Elena Walch","offers":[{"title":"2021","offer_id":47374591754551,"sku":"ELE001-2021","price":335.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/elena-walch-gewurztraminer-alto-adige.jpg?v=1697292666"},{"product_id":"fantini-pinot-grigio","title":"Fantini Pinot Grigio","description":"\u003cp class=\"heading-content\"\u003eFantini Pinot Grigio is a classic wine reinterpreted to reflect Sicily’s enticing exuberance. Complex on the nose with fruity and herbal aromas and hints of vanilla and nutmeg. On the palate, peach, grapefruit, lemon-lime as well as mineral flavours are discernible. Very distinctive minerality. It has medium body and a balanced round, pleasant mouthfeel. Long, clean, spicy yet delicate finish.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Fantini\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry White\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2023\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Sicily\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 90 (2019)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e85% Pinot Grigio\u003cbr\u003e10% Chardonnay\u003cbr\u003e5% Grillo\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe Fantini Group has its head office in Castello Caldora, near Ortona, a coastal town in the Province of Chieti, Abruzzo.\u003cbr\u003e\u003cbr\u003eEstablished in 1994, it soon became the leading wine producer in Abruzzo and Southern Italy, both in terms of volumes (24 million bottles) and quality. From the start the company attracted the attention of the industry’s main experts due to its modern entrepreneurial approach, strict quality standards and quick commercial penetration. 18 talented winemakers, all with international experience, produce high quality wines from six different regions in Central and Southern Italy: Abruzzo, Tuscany, Campania, Basilicata, Puglia and Sicily. The company has achieved worldwide recognition, as testified by the many acknowledgements received from wine critics, wine guides and in major international wine contests.\u003cbr\u003e\u003cbr\u003eFarnese was named “Best Italian Producer” in 2016, 2017 and 2019 by a prominent Italian wine guide, Luca Maroni’s “Annuario dei Migliori Vini Italiani”. It was also declared “2017 Producer of the Year” by the important German wine competition “Mundus Vini” and by Belgian journalist Alain Bloeykens. Furthermore, its red wine “Edizione Cinque Autoctoni” – the company’s flagship – has been “Wine of the Year” for 9 years running. In recent years, over 70 gold medals and international trophies have enriched the company awards list, including its inclusion in the “Wine Spectator Top100”. Recently the company – thanks also to the participation of a large international equity fund – has completed the acquisition of a new cellar in Sardinia (“Atzei”) and in Spain (“Finca Fella”).\u003c\/p\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe production area is situated around Sambuca, in the Province of Agrigento, in the south-western area of Sicily.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eCrushing, de-stemming, soft pressing and static settling. The clear must is then fermented at a temperature of between 12-14°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAt the end of the fermentation, the wine is allowed to the rest on the lees for about 3-5 months before being racked, stabilized and then bottled.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eFantini Pinot Grigio is straw yellow with golden highlights. The linear elegance of Pinot Grigio is given unique Sicilian brightness and solar exuberance with measured, small additions of Chardonnay and Grillo. This results, on the nose, in a wine that has complex, fruity and herbal aromas with clear hints of vanilla and nutmeg. On the palate, intense nuances of peach, grapefruit, lemon-lime as well as mineral flavours are discernible as well as a distinctive minerality. It displays medium body with a round and a pleasant mouthfeel, good balance; the finish is long, clean, spicy yet delicate.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e12.5% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eFantini Pinot Grigio is best served with rich first courses, white meat and cheeses. Excellent with fish soup and grilled fish.\u003cbr\u003e\u003cbr\u003eServing temperature: 10-12°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eReady to drink now, it will keep well for another 2 years if Fantini Pinot Grigio is suitably cellared.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Fantini Group","offers":[{"title":"2023","offer_id":47374601093431,"sku":"FAN007-2023","price":240.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/fantini-pinot-grigio.jpg?v=1697292728"},{"product_id":"vesevo-ensis-aglianico-taurasi","title":"Vesevo Ensis Aglianico Taurasi","description":"\u003cp class=\"heading-content\"\u003eVesevo Ensis Aglianico Taurasi is an intense, complex wine with floral notes (violet), red berry fruits, spices and notes of liquorice and herbs. Finely structured on the palate with flavours of blackberry pie and plum on a background of fine, silky tannins. Sweet herb, ash and mocha notes on the long finish.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Fantini\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2013\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Campania\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOCG\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 94, \u003cacronym title=\"Wine Enthusiast\"\u003eWE\u003c\/acronym\u003e 93, \u003cacronym title=\"Wine Spectator\"\u003eWS\u003c\/acronym\u003e 91\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e100% Aglianico\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe Vesevo cellar falls under the supervision of the Fantini Group. For more information about the group, please consult the \u003cstrong\u003eAbout the Producer\u003c\/strong\u003e entry under the Fantini range.\u003c\/p\u003e\n\u003cp class=\"heading-content\"\u003eWith over of 2000 years of history, Campania is a region of ancient winemaking traditions rooted in a territory which - once upon a time - was called “Enotria” (“Land of Wine”) and later became part of what was known as “Magna Graecia”. These wine production areas preceded the arrival of Ulysses, the Mycenaean navigators and the Phoenicians. The wines of Campania were consumed at the best patrician tables in Rome, until the disastrous eruption of the volcano Vesuvius put a (temporary) end to the local cultivation of grapes. Precious archaeological finds also testify to the excellent quality of the local wine, known in ancient times as “the wine of the emperors”.\u003cbr\u003e\u003cbr\u003eWine production at Vesevo is conducted under the supervision of two of the most illustrious Italian consultant\/winemakers, Alberto Antonini and Filippo Baccalaro. In 2015, Alberto Antonini was named among the top 5 winemakers in the world by Decanter Magazine. He has worked as senior winemaker for some of the most famous wine brands around the world, such as Antinori, Frescobaldi, and E \u0026amp; J Gallo (USA). He also consults for several wineries in 8 different wine-producing countries: Italy, Uruguay, Chile, USA, Armenia, Australia, Canada, and Argentina. Filippo Baccalaro stems from Piedmont but has always loved the south of Italy for its wonderful climate and the great quality of its grapes. He has supervised numerous harvest seasons in France as well as in South Africa, Chile and Australia. He is recognized as one of the most qualified winemakers in Italy and throughout the world and his wines have been rewarded with more than 40 gold medals worldwide. On several occasions he has been on the panel of judges at the London International Wine Challenge as well as for the Italian Association of Winemakers’ best winery selection at Vinitaly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe production area is situated near Benevento, in Campania. The vineyards are situated at between 500 and 700 meters above sea level, and are always subject to a cool breeze that blows off the Bay of Naples. The grapes for this wine are sourced from a historical vineyard (over 250 years) in Case D’Alto, where one can encounter a real rarity: un-grafted vines trained according to a very particular system called “Raggera Irpina” (Radial Shape). In the past, this training system was used in order to optimize ground space: since the vines are trained high, at 2 metres from the ground and at a distance of 4 metres from one another, this enables the grower to cultivate other products on the ground, such as lettuce, cauliflower, etc. Here the yield is very low (3.5 tons per hectare) and this - coupled with clay-rich soils – produces grapes of outstanding quality. Grapes are also sourced from two other land parcels in Castelfranci and Montevergine areas, with soils rich in limestone and with great sun exposure. Here the grapes are grown in rows in a vertical-shoot position, using the spurred cordon system.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eDe-stemming and delicate crushing. The grapes are pre-fermented by cold temperature maceration. The fermentation takes place for about. 20 days in stainless steel tanks, at a controlled temperature of 26 -28°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e70% of Vesevo Ensis Aglianico Taurasi is aged for 18 months in chestnut wooden casks (50 hl) and 20 % in a particular selection of 225 litres French oak barrels chosen by the head winemaker. Then the wine rests in the bottle until its release to the market. It will continue to age and develop in the bottle for easily more than a decade.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eBright, deep ruby red in colour. On the nose, Vesevo Ensis Aglianico Taurasi is an intense, complex wine featuring floral notes (violet), red berry fruits, spices (sweet tobacco and nutmeg) and intense notes of liquorice and herbs. On the palate, it displays a fine structure with round flavours of blackberry pie and plum woven with fine, silky tannins. Sweet herb, ash and mocha notes on the long finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e14% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eRobust dishes, rich in aromas: T-bone steak, roast lamb, Florentine style ribs, beef Stroganoff with truffles; fresh pappardelle with mixed game ragout; grilled peppers, red radicchio with grilled polenta; legumes soups; aubergine “caponata”; various hams and sausages; Parmesan and salted cheeses.\u003cbr\u003e\u003cbr\u003eServing temperature: Uncork half-an-hour before serving at a temperature of 18-20°C in red wine balloon glasses.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eReady to drink now, Vesevo Ensis Aglianico Taurasi will keep acquiring character and complexity for 10-15 years.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Fantini Group","offers":[{"title":"2013","offer_id":47374602404151,"sku":"FAN008-2013","price":660.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/vesevo-ensis-aglianico-taurasi.jpg?v=1697292734"},{"product_id":"fantini-trebbiano-dabruzzo","title":"Fantini Trebbiano d'Abruzzo","description":"\u003cp class=\"heading-content\"\u003eFantini Trebbiano d'Abruzzo has intense aromas of white flowers, peach and orange blossom on the nose it displays. On the palate, it shows citrusy overtones as well as intense nuances of white-pulp fruit and loquat.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Fantini\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry White\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2021\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Abruzzo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 89 (2021) 87 (2022), \u003cacronym title=\"Wine Enthusiast\"\u003eWE\u003c\/acronym\u003e 85 (2020)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e100% Trebbiano d’Abruzzo\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe Fantini Group has its head office in Castello Caldora, near Ortona, a coastal town in the Province of Chieti, Abruzzo.\u003cbr\u003e\u003cbr\u003eEstablished in 1994, it soon became the leading wine producer in Abruzzo and Southern Italy, both in terms of volumes (24 million bottles) and quality. From the start the company attracted the attention of the industry’s main experts due to its modern entrepreneurial approach, strict quality standards and quick commercial penetration. 18 talented winemakers, all with international experience, produce high quality wines from six different regions in Central and Southern Italy: Abruzzo, Tuscany, Campania, Basilicata, Puglia and Sicily. The company has achieved worldwide recognition, as testified by the many acknowledgements received from wine critics, wine guides and in major international wine contests.\u003cbr\u003e\u003cbr\u003eFarnese was named “Best Italian Producer” in 2016, 2017 and 2019 by a prominent Italian wine guide, Luca Maroni’s “Annuario dei Migliori Vini Italiani”. It was also declared “2017 Producer of the Year” by the important German wine competition “Mundus Vini” and by Belgian journalist Alain Bloeykens. Furthermore, its red wine “Edizione Cinque Autoctoni” – the company’s flagship – has been “Wine of the Year” for 9 years running. In recent years, over 70 gold medals and international trophies have enriched the company awards list, including its inclusion in the “Wine Spectator Top100”. Recently the company – thanks also to the participation of a large international equity fund – has completed the acquisition of a new cellar in Sardinia (“Atzei”) and in Spain (“Finca Fella”).\u003c\/p\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe vineyards are situated around the town of Ortona, 230 meters on the sea level, on the Adriatic coast of the Abruzzo region. Facing west and south west, vines are planted on calcareous clay soils of a medium texture and trained on a pergola system.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAfter the grapes are received at the winery, they are gently crushed and destemmed. After pressing, fermentation takes place in stainless steel at 12°C in order to preserve the character of the fruit.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAt the end of the fermentation, Fantini Trebbiano d'Abruzzo is allowed to the rest for a short time on the lees before being fined and finally bottled.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eBright straw yellow. On the nose Fantini Trebbiano d'Abruzzo displays intense aromas of white flowers, peach and orange blossom. On the palate, it is crisp and flavoursome with citrusy overtones as well as intense nuances of white-pulp fruit and loquat. The finish is delicate yet clean and persistent.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e12% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eFantini Trebbiano d'Abruzzo is a great match for delicate first courses such as risotto, fish dishes and sushi.\u003cbr\u003e\u003cbr\u003eServing temperature: 12-14°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eReady to drink now, it will keep well for another 2 years if Fantini Trebbiano d'Abruzzo is suitably cellared.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Fantini Group","offers":[{"title":"2021","offer_id":47374604009783,"sku":"FAN016-2021","price":220.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/fantini-trebbiano-dabruzzo.jpg?v=1697292745"},{"product_id":"baglio-di-grisi-aria-bianco","title":"Baglio Di Grisi Aria Bianco","description":"\u003cp class=\"heading-content\"\u003eBaglio Di Grisi Aria Bianco is made from Chardonnay grapes from Sicily. Golden yellow colour with greenish highlights, it has intense aromas of peaches, flowers and citrus fruit. On the palate it is fresh, intensely flavoured and long lasting.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003cul class=\"heading-content\"\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Feudo Disisa\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry White\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2016\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Sicily\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e IGT\u003c\/li\u003e\n\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e100% Chardonnay\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eFor over a century Feudo Disisa has belonged to the Di Lorenzo family who had the intuition of discovering the potential of this land and, using the most advanced technologies, managed to transform the original pasture and sowing fields into luxuriant olive groves. In the years between 1930 and 1940 the estate underwent its first great transformation thanks to the work of Mario Di Lorenzo who widened the production area both of vines and olive trees, radically changing the territory’s agricultural, economic and social configuration. The estate is situated over more than 100 hectares of vineyards, perched on the hills of the historic village of Monreale, between Palermo and Trapani. It has always been known for the excellent quality of its products, obtained through a balanced approach to research, innovation and respect for tradition.\u003c\/p\u003e\n\n\u003cp class=\"heading-content\"\u003e Baglio di Grisi recalls its name to the word Grisi that comes from the Greek word “Krysos” meaning “Gold”, which later became in the Byzantine period “Grysòs”, “Golden Land”, where the word “Gold” refers precisely to the richness of the fertile and cultivated land, which have made these places full of charm and magic. The origin of this name seems to be referred to an ancient Arabic legend according to which - in a cave near the Feudo Disisa - a huge treasure would be hidden, left there from Saracen people when in 1091 the Norman kicked them out from the Island.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eFeudo Disisa boasts a rich production of grapes, coming both from autochthonous and international grapes, from which high quality wines are produced. The Chardonnay vineyards are situated at an altitude of about 400 to 500 meters above sea level near Monreale (Palermo). The soil is characterised by clay. Planting density is 4,400 plants\/ha and the training system is counter-espalier.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThe grapes are hand-picked, destemmed and delicately crushed. The cooled and softly pressed must is then transferred into stainless steel tanks, where the alcoholic fermentation begins at a temperature of 13°C. After slowly fermenting for 30-40 days, the wine obtained is racked and kept in contact with the fine lees for at least a month, in order to increase its elegance and structure.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eFour months in steel with at least two months in the bottle.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eBaglio Di Grisi Aria Bianco has a golden yellow colour with greenish highlights, it is obtained from meticulously selected grapes. Aria is a fruit-forward wine with intense aromas of peaches, flowers and citrus fruit. On the palate its freshness, flavour intensity and long finish give the wine a particular grace and appeal.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e13% alcohol vol.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eSome of its best pairings are undoubtedly fish-based and crustacean dishes, both as starters and as pasta dressing sauces. Excellent also with white meats.\u003cbr\u003e\u003cbr\u003eServing temperature: 12-16°C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThe wine is perfect when young. Cellar Baglio Di Grisi Aria Bianco up to 2 years from harvest.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Baglio Di Grisi","offers":[{"title":"2016","offer_id":47374607450423,"sku":"FON008","price":205.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/baglio-di-grisi-aria-bianco.jpg?v=1697292778"},{"product_id":"baglio-di-grisi-nero-davola","title":"Baglio Di Grisi Nero d'Avola","description":"\u003cp class=\"heading-content\"\u003eBaglio Di Grisi Nero d'Avola is made from Nero d’Avola grapes from Sicily. Deep red with an intense bouquet of ripe black cherry and fresh red berry fruits. Intense on the palate with an imposing but well balanced structure and pleasant, long-lasting tannins.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Feudo Disisa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2022\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Sicily\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e IGT\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e100% Nero d'Avola\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eFor over a century Feudo Disisa has belonged to the Di Lorenzo family who had the intuition of discovering the potential of this land and, using the most advanced technologies, managed to transform the original pasture and sowing fields into luxuriant olive groves. In the years between 1930 and 1940 the estate underwent its first great transformation thanks to the work of Mario Di Lorenzo who widened the production area both of vines and olive trees, radically changing the territory’s agricultural, economic and social configuration. The estate is situated over more than 100 hectares of vineyards, perched on the hills of the historic village of Monreale, between Palermo and Trapani. It has always been known for the excellent quality of its products, obtained through a balanced approach to research, innovation and respect for tradition.\u003c\/p\u003e\n\u003cp class=\"heading-content\"\u003eBaglio di Grisi recalls its name to the word Grisi that comes from the Greek word “Krysos” meaning “Gold”, which later became in the Byzantine period “Grysòs”, “Golden Land”, where the word “Gold” refers precisely to the richness of the fertile and cultivated land, which have made these places full of charm and magic. The origin of this name seems to be referred to an ancient Arabic legend according to which - in a cave near the Feudo Disisa - a huge treasure would be hidden, left there from Saracen people when in 1091 the Norman kicked them out from the Island.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eFeudo Disisa boasts a rich production of grapes, coming both from autochthonous and international grapes, from which high quality wines are produced. The Nero d’Avola vineyards are situated at an altitude of about 80 to 150 meters above sea level near Monreale (Palermo) and. The soil is characterised by sand. Planting density is 4,400 plants\/ha and the training system is vertical trellis.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe grapes are picked and collected in trays when fully ripe. They are destemmed and chilled, then transferred to fermentation vessels where – with the use of selected yeasts - the alcoholic fermentation takes place over 8-12 days at a temperature of 24°-28° C. During this time, the must is frequently pumped over the skins cap in order to extract maximum aromas and colour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe resulting wine is aged for 10 months in small French oak barrels and 3 months in the bottle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eDeep red in colour, Baglio Di Grisi Nero d'Avola has an intense bouquet of ripe black cherry underscored by a soft fragrance of fresh red berry fruits. Intense on the palate, it has an imposing but well balanced structure. Pleasant tannins, persistent on the close.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e14% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eWhile – like all structured red wines – it pairs very well various meat stews, its silky, slightly sweet character makes it excellent also with white meats and even some dessert dishes.\u003cbr\u003e\u003cbr\u003eServing temperature: 17-18°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eReady to drink, Baglio Di Grisi Nero d'Avola will however benefit from 2-3 years of good cellaring.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Baglio Di Grisi","offers":[{"title":"2022","offer_id":49585166057783,"sku":"FON009-2022","price":395.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/baglio-di-grisi-nero-davola.jpg?v=1697292784"},{"product_id":"baglio-di-grisi-syrah","title":"Baglio Di Grisi Syrah","description":"\u003cp class=\"heading-content\"\u003eBaglio Di Grisi Syrah is made from Syrah grapes from Sicily. Deep ruby-red with violet hues, delicate cherry and raspberry, liquorice and candied fruit on the nose, soft tannins, minerality and spices on the palate.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003cul class=\"heading-content\"\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Feudo Disisa\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2020\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Sicily\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e IGT\u003c\/li\u003e\n\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e100% Syrah\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eFor over a century Feudo Disisa has belonged to the Di Lorenzo family who had the intuition of discovering the potential of this land and, using the most advanced technologies, managed to transform the original pasture and sowing fields into luxuriant olive groves. In the years between 1930 and 1940 the estate underwent its first great transformation thanks to the work of Mario Di Lorenzo who widened the production area both of vines and olive trees, radically changing the territory’s agricultural, economic and social configuration. The estate is situated over more than 100 hectares of vineyards, perched on the hills of the historic village of Monreale, between Palermo and Trapani. It has always been known for the excellent quality of its products, obtained through a balanced approach to research, innovation and respect for tradition.\u003c\/p\u003e\n\n\u003cp class=\"heading-content\"\u003e Baglio di Grisi recalls its name to the word Grisi that comes from the Greek word “Krysos” meaning “Gold”, which later became in the Byzantine period “Grysòs”, “Golden Land”, where the word “Gold” refers precisely to the richness of the fertile and cultivated land, which have made these places full of charm and magic. The origin of this name seems to be referred to an ancient Arabic legend according to which - in a cave near the Feudo Disisa - a huge treasure would be hidden, left there from Saracen people when in 1091 the Norman kicked them out from the Island.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eFeudo Disisa boasts a rich production of grapes, coming both from autochthonous and international grapes, from which high quality wines are produced. The Syrah vineyards have a south-east exposure and are situated at an altitude of about 400 to 500 meters above sea level near Monreale (Palermo). The soil is characterised by clay. Planting density is 4,400 plants\/ha and the training system is Espalier.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThis Syrah is made from grapes selected meticulously during harvesting. They are crushed and the must is then transferred to stainless steel fermentation vessels where the alcoholic fermentation takes place at a temperature of 25°-28° C. During this time, the must is frequently pumped over the skins cap in order to extract maximum aromas and colour.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThe resulting wine is transferred to stainless steel containers, where spontaneous malolactic fermentation takes place. The wine is left to age for 4 months in steel and at least 2 months in the bottle.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eDeep ruby-red in colour, Baglio Di Grisi Syrah has intense violet-coloured hues, delicate but well-developed scents of cherry and raspberry, liquorice and candied fruit on the nose, soft tannins and elegant minerality on the palate with a spicy finish for a long, persistent after-taste.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e13.5% alcohol vol.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eA substantial red for serving with roast red meats and game, as well as risottos.\u003cbr\u003e\u003cbr\u003eServing temperature: 14-16°C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eReady to drink, Baglio Di Grisi Syrah will however benefit from 2-3 years of good cellaring.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Baglio Di Grisi","offers":[{"title":"2020","offer_id":47374608924983,"sku":"FON010-2020","price":230.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/baglio-di-grisi-syrah.jpg?v=1697292789"},{"product_id":"certosa-di-belriguardo-chianti-mama","title":"Certosa di Belriguardo Chianti Mama","description":"\u003cp class=\"heading-content\"\u003eCertosa di Belriguardo Chianti is made from 100% Sangiovese grapes. Bright ruby-red in colour with scents of violet, red fruit, plum and sour cherry. The palate, which is further enriched by spicy undernotes that enhance its complexity.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e La Certosa di Belriguardo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2020\/2023\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Tuscany\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOCG\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 91 (2023) 90 (2020), \u003cacronym title=\"Wine Enthusiast\"\u003eWE\u003c\/acronym\u003e 90 (2020)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e100% Sangiovese\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe Belriguardo Charterhouse stands on the hills surrounding Siena, about 7 km from the city centre. The context is one of typically Tuscan beauty: a landscape where vines and olive trees alternate in an array of colours, creating the atmospheres that have traditionally earmarked this land as being perfectly suited to winegrowing.\u003cbr\u003e\u003cbr\u003eThe historical building of the Charterhouse (on which work began in around 1340 and was completed in 1347) is enhanced by a row of cypresses and stands at the entrance to the estate, on the slope overlooking Siena.\u003cbr\u003e\u003cbr\u003eThe first twelve monks settled at Belriguardo in 1348, as stated in the Papal Bull dispatched in that same year to the Bishop of Siena by Pope Clement VI from his exile in Avignon (France). The Cellar Registers on the other hand date back to the end of the 16th century and testify to the existence of a “bracelet pergola” and of an abundant and prestigious production of wine sold on the Siena market. There is written evidence of the existence of varieties such as “Moscatello”, “Rosso” and “Bianco di Clausura”. These time-honoured names, originally given to the wines made by the monks, have been partly revived to emphasize the close link between the estate’s present-day production and that of its historical past.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe estate occupies an area of about 75 hectares, 8 of which are cultivated as vineyards, in the Chianti delle Colline Senesi region, where the Sangiovese grape variety holds the role of undisputed protagonist. The grape harvest is a crucial moment in the production cycle and, as such, is entrusted to qualified personnel who select and handpick only the finest grapes, which are processed in the cellars of the Charterhouse.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe various vinification and ageing processes take place initially in steel and then in concrete and wood, with timing differing according to the type of wine. This wine’s fermentation takes place in stainless steel tanks for 6-8 days at a temperature of 24-25°C and is then followed by the malolactic fermentation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAfter the primary fermentation the wine rests 3 months in concrete tanks and 1 month in the bottle before bottling, after which it is released.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe colour is bright ruby-red wine with violet highlights. Its bouquet is perfumed with scents of violet, red fruit, plum and sour cherry. The same characteristics are reflected on the palate, which is further enriched by spicy notes that enhance its complexity and outstanding particularity.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e12.5% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eIts crisp acidity makes Certosa di Belriguardo Chianti perfect for pairing with richly flavoured dishes: pasta, red meats and medium-ripe to ripe cheeses.\u003cbr\u003e\u003cbr\u003eServing temperature: 16°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eDrink Certosa di Belriguardo Chianti while young or within 3 years after bottling.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Certosa Di Belriguardo","offers":[{"title":"2020","offer_id":47374609875255,"sku":"FON011-2020","price":330.0,"currency_code":"ZAR","in_stock":true},{"title":"2023","offer_id":50215617364279,"sku":"FON011-2023","price":330.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/certosa-di-belriguardo-chianti-mama.jpg?v=1738312336"},{"product_id":"fontanafredda-barbera-briccotondo","title":"Fontanafredda Barbera Briccotondo","description":"\u003cp class=\"heading-content\"\u003eFontanafredda Barbera is made from Barbera grapes from Piedmont. Ruby-red with purple highlights in colour with blackberries and plums on the nose and a closely-woven texture where light spicy overtones if black pepper and cinnamon are highlighted.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003cul class=\"heading-content\"\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Fontanafredda\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2017\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Piedmont\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOCG\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 91, \u003cacronym title=\"Wine Enthusiast\"\u003eWE\u003c\/acronym\u003e 88, \u003cacronym title=\"Wine Spectator\"\u003eWS\u003c\/acronym\u003e 87\u003c\/li\u003e\n\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e100% Barbera\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eFontanafredda was born in the heart of wine-growing Piedmont, on the hills of the Langhe: chronicles of the time relate that “by order of 17 June 1858″ an area of approximately 54 hectares – part of the property of Roggeri Giacomo, in Serralunga d’Alba - was registered under the private estate of Vittorio Emanuele II King of Sardinia.\u003cbr\u003e\u003cbr\u003eThe king, who had fallen hopelessly in love with Rosa Vercellana, also known as “La Bela Rusin”, a commoner and daughter of a drum major at his majesty’s service, gave the entire parcel of land to her, making her Countess of Mirafiori and Fontanfredda a year later.\u003cbr\u003e\u003cbr\u003eThe history of Fontanafredda had begun, but it did not start operating as a business venture until twenty years later, in 1878, thanks to the farsightedness of Emanuele Guerrieri, Count of Mirafiore, son of the king and Bela Rusin, a noble entrepreneur who devoted his life to wine with a very modern approach. The estate’s noble past is still evident at Fontanafredda today in the hunting lodge, hamlet, extensive cellars and vineyards.\u003cbr\u003e\u003cbr\u003eIn 2008 Fontanafredda was purchased by two businessmen, Oscar Farinetti and Luca Baffigo, respectively Chairman and Director of Eataly, a Piedmontese group operating in the sector of high quality Italian food. Today Fontanafredda - while continuing to stand out as a point of reference for Piedmontese tradition and high quality wines - has also become responsible for the sales and distribution on international markets of wines and food from twenty companies, all sharing in the same production ethics and driven by the same loyalty to their territory and traditions.\u003c\/p\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThe vineyards are located on partly estate owned vineyards located on medium-high hillsides (250-300m asl) in the Monferrato and the Langhe. The vineyards lie on calcareous sand-rich marly soil, facing mainly west, south-west. The average yield is 60 hl per hectare.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThe fermentation takes place in stainless steel tanks for around 6-7 days at a temperature of 23-25° C. During this time, the must is pumped over the cap in order to optimize the extraction of the tannins and colour.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eAs soon as the alcoholic fermentation has ended, the wine is racket into concrete tanks for the malolactic fermentation, which is completed by December.\u003cbr\u003e\u003cbr\u003eThe wine is aged partly in new barrels of Allier oak, and partly in large Slavonian oak casks. It stays in wood for around five months and is bottled in late spring following a light clarification with egg whites.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThe colour is ruby-red with purple highlights. The nose is packed with black fruit, especially blackberries and plums, and light spicy overtones hinting at black pepper and cinnamon. Sweet, soft tannins come together in a closely-woven texture that merges with the fruit, while a crisp freshness provides a long, tasty finish.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e13.5% alcohol vol.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eFontanafredda Barbera is a perfect match for starters, cured meats and fresh and medium mature cheeses.\u003cbr\u003e\u003cbr\u003eServing temperature: 15°C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eFontanafredda Barbera is at its best for 3-4 years following the harvest.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Fontanafredda","offers":[{"title":"2017","offer_id":47374611284279,"sku":"FON013-2017","price":235.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/fontanafredda-barbera-briccotondo.jpg?v=1697292806"},{"product_id":"fontanafredda-dolcetto-briccotondo","title":"Fontanafredda Dolcetto Briccotondo","description":"\u003cp class=\"heading-content\"\u003eFontanafredda Dolcetto is made from Dolcetto grapes from Piedmont. Attractively ruby-red\/violet in colour with a vinous, intense bouquet and attractive flavours of black cherry, liquorice, prune, black pepper and almonds.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Fontanafredda\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2021\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Piedmont\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOCG\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"Wine Spectator\"\u003eWS\u003c\/acronym\u003e 88 (2017)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e100% Dolcetto\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eFontanafredda was born in the heart of wine-growing Piedmont, on the hills of the Langhe: chronicles of the time relate that “by order of 17 June 1858″ an area of approximately 54 hectares – part of the property of Roggeri Giacomo, in Serralunga d’Alba - was registered under the private estate of Vittorio Emanuele II King of Sardinia.\u003cbr\u003e\u003cbr\u003eThe king, who had fallen hopelessly in love with Rosa Vercellana, also known as “La Bela Rusin”, a commoner and daughter of a drum major at his majesty’s service, gave the entire parcel of land to her, making her Countess of Mirafiori and Fontanfredda a year later.\u003cbr\u003e\u003cbr\u003eThe history of Fontanafredda had begun, but it did not start operating as a business venture until twenty years later, in 1878, thanks to the farsightedness of Emanuele Guerrieri, Count of Mirafiore, son of the king and Bela Rusin, a noble entrepreneur who devoted his life to wine with a very modern approach. The estate’s noble past is still evident at Fontanafredda today in the hunting lodge, hamlet, extensive cellars and vineyards.\u003cbr\u003e\u003cbr\u003eIn 2008 Fontanafredda was purchased by two businessmen, Oscar Farinetti and Luca Baffigo, respectively Chairman and Director of Eataly, a Piedmontese group operating in the sector of high quality Italian food. Today Fontanafredda - while continuing to stand out as a point of reference for Piedmontese tradition and high quality wines - has also become responsible for the sales and distribution on international markets of wines and food from twenty companies, all sharing in the same production ethics and driven by the same loyalty to their territory and traditions.\u003c\/p\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe vineyards are located mainly around the town of Alba and in the villages of Treiso, La Morra and Neive. They are positioned on medium-high hillsides, well-exposed on fairly compact calcareous soil. The average yield is 63 hl per hectare.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe fermentation takes place in stainless steel tanks for 6-8 days at a temperature of 24-25°C and is then followed by the malolactic fermentation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eA short stay in steel precedes bottling, which is carried out in the spring following the harvest. The wine is released after a few months of ageing in the bottle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe colour is a clear, ruby-red wine with violet highlights. Its vinous bouquet is fruity, very intense and rather attractive and persistent. Nicely dry, well-balanced and velvety, with clear flavours of black cherry and liquorice, subtle overtones of prune and black pepper and a pleasant, light aftertaste of almonds.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e13% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eFontanafredda Dolcetto is a fine match for hot antipasti, pasta, vegetables and not overly-elaborate meat dishes.\u003cbr\u003e\u003cbr\u003eServing temperature: 15°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eKeep Fontanafredda Dolcetto up to 3 years after bottling.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Fontanafredda","offers":[{"title":"2021","offer_id":47374611677495,"sku":"FON014-2021","price":325.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/fontanafredda-dolcetto-briccotondo.jpg?v=1697292812"},{"product_id":"fontanafredda-gavi-di-gavi","title":"Fontanafredda Gavi di Gavi","description":"\u003cp class=\"heading-content\"\u003eFontanafredda Gavi is made from Cortese grapes from Piedmont. Straw-yellow with greenish hues, it is rich with mineral overtones playing against a backdrop of fresh flowers and sappy fruit. To the palate it is full, well-balanced and elegant.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Fontanafredda\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry White\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2023\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Piedmont\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOCG\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"Wine Enthusiast\"\u003eWE\u003c\/acronym\u003e 92, \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 90, \u003cacronym title=\"Wine Spectator\"\u003eWS\u003c\/acronym\u003e 88\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e100% Cortese\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eFontanafredda was born in the heart of wine-growing Piedmont, on the hills of the Langhe: chronicles of the time relate that “by order of 17 June 1858″ an area of approximately 54 hectares – part of the property of Roggeri Giacomo, in Serralunga d’Alba - was registered under the private estate of Vittorio Emanuele II King of Sardinia.\u003cbr\u003e\u003cbr\u003eThe king, who had fallen hopelessly in love with Rosa Vercellana, also known as “La Bela Rusin”, a commoner and daughter of a drum major at his majesty’s service, gave the entire parcel of land to her, making her Countess of Mirafiori and Fontanfredda a year later.\u003cbr\u003e\u003cbr\u003eThe history of Fontanafredda had begun, but it did not start operating as a business venture until twenty years later, in 1878, thanks to the farsightedness of Emanuele Guerrieri, Count of Mirafiore, son of the king and Bela Rusin, a noble entrepreneur who devoted his life to wine with a very modern approach. The estate’s noble past is still evident at Fontanafredda today in the hunting lodge, hamlet, extensive cellars and vineyards.\u003cbr\u003e\u003cbr\u003eIn 2008 Fontanafredda was purchased by two businessmen, Oscar Farinetti and Luca Baffigo, respectively Chairman and Director of Eataly, a Piedmontese group operating in the sector of high quality Italian food. Today Fontanafredda - while continuing to stand out as a point of reference for Piedmontese tradition and high quality wines - has also become responsible for the sales and distribution on international markets of wines and food from twenty companies, all sharing in the same production ethics and driven by the same loyalty to their territory and traditions.\u003c\/p\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe vineyards are located in Rovereto and throughout the surrounding district of Gavi. They are positioned on medium-high hillsides (200-300m asl). The soil is sandy with a high content of arenaceous marl. Planting density is 4,400 plants\/ha.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe grapes are harvest around mid-September and undergo soft pressing before being immediately separated from the skins. The fermentation is carried out at low temperature - 18°C - (85% in stainless steel, 15% in barriques), prior to refrigeration and static racking of the must.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eIn stainless steel tanks for 2-3 months. Then, during spring, cold stabilization takes place followed by bottling.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eFontanafredda Gavi is straw-yellow with greenish hues, it has a well-developed mineral perfumes and a bouquet reminiscent of flowers (chamomile in particular), vanilla, lemon, lily of the valley and green apples. To the palate it is full, well-balanced and elegant, with peachy characteristics and underlying hints of almonds on the finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e12.5% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe best friend of delicate and elegant food, from tasty appetizers to seafood and fish dishes. Its structure and minerality makes it ideal for rice salads, vegetable pies and light pasta dishes. It goes well with fresh cheese with a soft texture.\u003cbr\u003e\u003cbr\u003eServing temperature: 8°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThis wine gets better with ageing. Perfect when young, flower scenting and fresh, after a few more years it develops wide mineral aromas and its taste intensifies. Good cellaring will therefore bestow ever increasing qualities to Fontanafredda Gavi for up to 4-5 years.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Fontanafredda","offers":[{"title":"2023","offer_id":50215618707767,"sku":"FON015-2023","price":395.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/fontanafredda-gavi-di-gavi.jpg?v=1697292817"},{"product_id":"masseria-san-magno-rosso-magno","title":"Masseria San Magno Rosso Magno","description":"\u003cp class=\"heading-content\"\u003eMasseria San Magno Rosso Magno is made from a blend of Uva di troia, Montepulciano d’Abruzzo and Cabernet Sauvignon. Deep ruby-red with violet hues. It has clear overtones of underbrush red fruits and sweet, spicy and roasted coffee on the palate.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003cul class=\"heading-content\"\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Masseria San Magno\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2016\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Puglia\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOC\u003c\/li\u003e\n\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e70% Uva di Troia\u003cbr\u003e20% Montepulciano d’Abruzzo\u003cbr\u003e10% Cabernet Sauvignon\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eMasseria San Magno is the product of a project conceived by young people with a belief in the farming culture of their land of origin and of its wine productions, full of flavour and rich in history. This is a place where young hands create and leave tangible signs of their loving passage in every instant of care for the vineyards and transformation of the grapes into wine.\u003cbr\u003e\u003cbr\u003eA completely refurbished winery, preserving the original structure and materials, dating back to the 19th century, welcomes and cradles the grapes of varieties native to Apulia, including Nero di Troia and Bombino Bianco, used to make the red, white and rosé wines of Masseria San Magno. MASSERIA SAN MAGNO is situated in the Alta Murgia territory, a land very with a strong vocation for agriculture since time immemorial. The presence of ancient populations is testified by a recently discovered necropolis with tumulus tombs, which testifies the presence of human inhabitants during the VII and the VI centuries B.C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThe area under vines for the Rosso Magno amounts to approximately 10 ha. at 450 metres a.s.l. From a geological point of view, the soil dates back to the Cretaceous period, Murgia land consisting essentially of compact layers of calcareous concretion. Being made of calcium and sodium carbonates, the rough lithological matrix provides excellent water drainage. The method of cultivation is Espalier with guyot pruning system and the vineyard density 4,347 vine plants\/hectare with a yield of 80,000 to 100,000 kilos per hectare.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eRigorously intact grapes ferment for about 15 days to ensure the best polyphenolic extraction. The fermentation temperature ranges between 20°C and 25°C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eAfter the primary fermentation the wine remains in stainless steel tanks for about four months. Then it is rested in glass bottles for another two months.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eMasseria San Magno Rosso Magno is deep ruby-red with violet hues. Its bouquet is characterised by clear overtones of underbrush red fruits. To the palate, it reveals sweet spicy sensations of coriander and hints of roasted coff¬ee. The wine closes with juicy and long-lasting, velvety tannins.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e13% alcohol vol.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003ePerfect with any pizza and pizza “Salsicciotta” in particular (tomato sauce, mozzarella di bufala from Napoli, sweet Italian sausage, mushrooms and extra virgin olive oil). Great also with house-made tagliatelle with brisket ragù, parsley and parmigiano reggiano. It will complement any roast meats and venison dishes.\u003cbr\u003e\u003cbr\u003eServing temperature: 16-18°C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThis wine reaches the peak of its organoleptic characteristics at between 18 months and 3 years from harvesting. Masseria San Magno Rosso Magno has depth to mature.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Masseria San Magno","offers":[{"title":"2016","offer_id":47374615380279,"sku":"FON018-2016","price":225.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/masseria-san-magno-rosso-magno.jpg?v=1697292832"},{"product_id":"borgogno-barolo","title":"Borgogno Barolo","description":"\u003cp class=\"heading-content\"\u003eBorgogno Barolo is an enriching mix of cherry, plum, rose, liquorice, tar and tobacco on the nose. Full-bodied and vibrant on the palate with grip, balance and muscle that keep it focused and give it the potential for a long future.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Borgogno\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2018\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Piedmont\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOCG\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"Wine Enthusiast\"\u003eWE\u003c\/acronym\u003e 94, \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 93, \u003cacronym title=\"Wine Spectator\"\u003eWS\u003c\/acronym\u003e 92\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e100% Nebbiolo\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eWhen a great wine connoisseur hears the word “Barolo”, he must inevitably think of Borgogno. Founded in 1761, it is in fact the oldest winery of Piedmont, boasting a wealth of historical landmarks: in 1861 the celebratory lunch for the Unification of Italy was marked with a toast of Barolo Borgogno; in 1886 Nicola II Romanov, Tsar of Russia, opened a bottle of Barolo Borgogno during the dinner organized in his honour by the Savoy family.\u003cbr\u003e\u003cbr\u003eCesare Borgogno was the genius who laid out the destiny of this cellar, starting in 1920: he invented the first model of wine distribution in Italy, he was among the first to promote Barolo in the world, and he made the smart move of setting aside 20,000 bottles of each great vintage of Barolo as “Riserva” for at least 20 years, a move that marked the future of Borgogno.\u003cbr\u003e\u003cbr\u003eUpon the death of Cesare Borgogno in 1968, the management of the estate passed on to his grand-daughter Ida and her future husband Franco Boschis, later joined, in 1984 by their sons, Cesare and Giorgio.\u003cbr\u003e\u003cbr\u003eIn 1972 a bottle of the 1886 vintage Borgogno Barolo went under the hammer at the historical wine auction held in Turin for the sum of 530,000 lira. An absolute record for the time and the highest figure ever reached by any Italian wine.\u003cbr\u003e\u003cbr\u003eIn 2008 the Farinetti family acquired the winery, with the firm commitment of fully respecting its traditions. In line with this commitment, the following years saw an important renovation of the main building take place, which brought it back to its original appearance. Then, in 2013 Borgogno decided to revert to concrete cement as the exclusive material for fermentation tanks. 2015 witnessed the beginning of the conversion to organic practices. In 2016 an important renovation of the historical cellars in Barolo was undertaken, restoring old concrete fermenters and refurbishing other production facilities. Furthermore, 11 ha of vineyards in one of the best locations near Alba, Madonna di Como, were added to the existing 20 ha owned by Borgogno.\u003cbr\u003e\u003cbr\u003eRecent years have seen the complete conversion to organic production and the adoption of M.G.A. (Menzione Geografica Aggiuntiva, the equivalent of the French terms cru or climat). Each M.G.A. endows the wines with particular personalities, such as the Borgogno Barolo from La Morra, in the renowned M.G.A. Annunziata.\u003c\/p\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe property extends over 38.8 hectares of estate in total, 8 of woods and 30.8 of vineyards. The growing location is situated in Barolo, over the M.G.A. (Crus) of Liste, Fossati, Cannubi, Cannubi San Lorenzo, San Pietro delle Viole. The vineyards face towards south\/south – east, at an altitude of 290-370 mt. a.s.l. The soil is calcareous with clayey marl. The vines are trained according to the Guyot system with a density of 4,000 plants\/ha.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAfter the manual harvest in the five historic vineyards in the municipality of Barolo, the grapes are de-stemmed and crushed in the cellar. Spontaneous fermentation takes place in large concrete tanks, at a temperature between 22° and 28 °C for about 15 days. 20 days of submerged cap maceration in concrete tanks follow, at which time the malolactic fermentation also takes place.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eBorgogno Barolo is racked into large Slavonian oak barrels where it will age for 2 years and 7 months. This is followed by a passage in concrete tanks before being bottled.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eBorgogno Barolo is ruby red colour with garnet highlights. Fresh red fruits and spicy hints on the nose: a mix of cherry, plum, rose, liquorice, tar and tobacco highlights this textbook Barolo. Full-bodied and vibrant on the palate with grip, balance and muscle that keep it focused and give it the potential for a long future. Excellent length.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e14% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eBorgogno Barolo goes well with important dishes, such as traditional Piedmontese meat main courses. Looking at other world culinary traditions, it will pair to perfection with goulash in Eastern Europe; with gyoza (fried dumplings stuffed with spring onion, marinated pork and spices) and Black Cod (Alaskan fish marinated with sugar, sake, miso) in Japan; with beef (angus, wagyu, bue nostral, longhorn) in different cuts such as brisket and beef ribs in the USA.\u003cbr\u003e\u003cbr\u003eServing temperature: 18-20°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e15-20 years in bottles stored horizontally in cool, dark conditions. Borgogno Barolo will improve with time.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Borgogno","offers":[{"title":"2018","offer_id":47374617182519,"sku":"FON020-2018","price":1090.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/borgogno-barolo.jpg?v=1697292844"},{"product_id":"serafini-vidotto-phigaia-after-the-red","title":"Serafini \u0026 Vidotto Phigaia After the Red","description":"\u003cp class=\"heading-content\"\u003ePhigaia After the Red is intense, ample and inviting with fruity notes of sour cherries and blackcurrants, officinal herbs and roasted peppers. Excellent entry on the palate with fresh, fruity notes, round tannins of great elegance. Long, spicy finish with notes of liquorice.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003cul class=\"heading-content\"\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Serafini \u0026amp; Vidotto\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2019\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Veneto\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOC\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"Wine Enthusiast\"\u003eWE\u003c\/acronym\u003e 88, \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 91 (2018)\u003c\/li\u003e\n\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eCabernet Franc, Merlot, Cabernet Sauvignon.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eFrancesco Serafini and Antonello Vidotto are two friends, expert winemakers, experimenters and pioneers, driven by their passion for the earth and for the wine produced. The story of Serafini e Vidotto began in 1985, the first time Francesco and Antonello saw the green hills of the Montello-Colli Asolani DOC area. This is the heart of the Veneto region, right at the centre of it all. Here, to the north-west of the city of Treviso, lies the first foothills. There were few vineyards then. But there was the inspiration that only a beautiful place can give. The hills, the woods, the valley, the banks. The ideal place to give life to one's own business. First harvest 1986. And since then little has changed in the winery: finesse, cleanliness, identity and character. The winery is proudly environmentally friendly, with \"green\" being first and foremost a way of thinking: for more than twenty years, fertilisation has been carried out strictly with farm compost, mature and controlled manure or, alternatively, with certified organic fertilisers. There is no weeding, but laborious hoeing by hand, and above all different and targeted defence strategies, site by site. The harvest is, of course, strictly manual, as is the selection of the grapes before the start of the slow transformation process. All this is done to limit any intervention in the cellar as much as possible, and to keep the use of sulphur dioxide to below 50% of the legal limits.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThe vineyards are situated in the “Montello-Colli Asolani” DOC area, which extends to the north-west of the city of Treviso, in the lower foothills. These vineyards, which design slopes and plains, have become an integral part of a spectacular landscape.\u003cbr\u003e\u003cbr\u003eThe area is represented by two very long east-west oriented strips of foothills and hills, joined by a lowland area and by the hills of Mercato Vecchio di Montebelluna and the hills of Caerano San Marco.\u003cbr\u003e\u003cbr\u003eThe hydrography is characterised to the north by the river Piave and to the south by the Bosco Canal, which flows at the foot of Montello. This is an area well known for timber, which has always been used to build the foundations of Venetian houses.\u003cbr\u003e\u003cbr\u003eThe soils consisting mainly of ferruginous clay, with a characteristic dark reddish-brown colour. The particular formation and favourable climatic exposure create the perfect hydrological conditions for growing great varieties, such as Cabernet Sauvignon, Cabernet Franc, Merlot, Manzoni, Recantina and Glera.\u003cbr\u003e \u003cbr\u003eThe training system is Guyot and plant density 6\/6,300 vines per ha.\u003cbr\u003e\u003cbr\u003eMerlot is harvested at the end of September and Cabernet Sauvignon\/Cabernet Franc during the later part October.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eAfter the manual harvest, the grapes are de-stemmed and crushed in the cellar. The fermentation is traditional: medium-long in stainless steel vats with a floating cap at a controlled temperature. The wine then remains in contact with the skins for as long as necessary in order to optimize the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003ePhigaia After the Red ages for 13-18 months in second-fill oak barrels. It then rests in bottle for at least 12 months and is released to the market after not less than 3 years.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003ePhigaia After the Red is ruby red with great luminosity and a slight garnet hue on the rim. The first nose is intense, ample and inviting with fruity notes of sour cherries and blackcurrants. Then there are elegant vegetal perceptions of officinal herbs and roasted peppers. The entry on the palate is excellent and convincing, with fresh, fruity notes, round tannins of great elegance that add softness to a savoury background and balanced alcohol content; a long, spicy finish with notes of liquorice.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e13.5% alcohol vol.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003ePhigaia After the Red is outstanding with braised veal cheeks or with rosemary lamb chops, venison stews, roast beef. Also excellent with medium-aged cheeses.\u003cbr\u003e\u003cbr\u003eServing temperature: 14°C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eStore in a cool place, away from light, bottle lying down. If necessary, cool off to the recommended serving temperature and open Phigaia After the Red at least 15 minutes before serving.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Serafini \u0026 Vidotto","offers":[{"title":"2019","offer_id":47374617870647,"sku":"FON024-2019","price":420.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/serafini-vidotto-phigaia-after-the-red.jpg?v=1697292849"},{"product_id":"casa-e-di-mirafiore-barolo","title":"Casa E. di Mirafiore Barolo","description":"\u003cp class=\"heading-content\"\u003eMirafiore Barolo has an intense red berries nose with overtones of vanilla, spices, withered roses, black liquorice and underbrush. Imposing and powerful on the palate with harmonious tannins, dry but soft, full-bodied, velvety and well-balanced with great length.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Casa E. di Mirafiore\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2018\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Piedmont\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOCG\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"Wine Spectator\"\u003eWS\u003c\/acronym\u003e 93, \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 92, \u003cacronym title=\"Wine Enthusiast\"\u003eWE\u003c\/acronym\u003e 93 (2017)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e100% Nebbiolo\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eIn 1878 Emanuele Alberto Guerrieri, Count of Mirafiore, son of the first King of Italy, founded Casa E. di Mirafiore with his estates in Barolo and Fontanafredda. A noble farmer-entrepreneur, he dedicated himself to wine with an absolutely modern approach and, along with his oenological commitment, spent lots of energy for the community, completing the construction of the village for the community of employees, building farmhouses, cellars, stables and a church, and founding the F.A.O (Fratellanza Agricola Operaia), the first form of recreational club for employees.\u003cbr\u003e\u003cbr\u003eIn the following years, under his leadership, production immediately took an innovative turn, with constant attention to the production of quality wines, particularly Barolo. Widespread success and acknowledgement followed and by 1890 Barolo Mirafiore was exported all over the world, as proven by the awards received in Brussels, Chicago and San Francisco.\u003cbr\u003e\u003cbr\u003eIn 1900, after the death of the founder, Emanuele Alberto, Casa E. di Mirafiore reached its maximum commercial expansion. Under the management of Emanuele Alberto’s son, Gastone, things began to deteriorate, as the young man’s passions and talents did not reflect those of his skilled father. This, combined with the great economic depression and phylloxera, led the company into decline and bankruptcy.\u003cbr\u003e\u003cbr\u003eIn 1931 the Mirafiore brand was sold for just 100,000 lire and then – all but forgotten by the market - ceased to be used for over 70 years.\u003cbr\u003e\u003cbr\u003eIn 2008 Mirafiore returned home to the heart of the estate and became a real winery, where production of its Cru Barolos was resumed. Mirafiore’s current production – while in step with the times – remains always mindful of the philosophy promoted by the winery’s founder, Count Emanuele Alberto, and firmly connected to the traditions of the past. While many collateral projects are enhancing the name and reputation of Mirafiore, accolades have also been pouring for its wines, including the Platinum Best Medal 2016 for the 2007 Barolo Riserva, with a BEST IN SHOW mention at the Decanter World Wine Awards.\u003cbr\u003e\u003cbr\u003eIn 2018 Casa E. di Mirafiore became a fully-fledged Organic Estate.\u003c\/p\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe property extend over 25 ha of estate and is located in the municipalities of Serralunga d’Alba - with the largest portion close to the winery in the Fontanafredda subzone - and Barolo, on land first owned by the original founders in 1878. The property also includes precious parcels of land in two of the best crus of the Barolo DOCG appellation area, Lazzarito and Paiagallo. The vineyards are on medium and upper slopes (300-350 mt. a.s.l.) exposed to the southwest, planted on soil of Miocene-Helvetian origin with a high content of limestone and grey marl alternating with sand.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAfter the manual harvest, the grapes are de-stemmed and crushed in the cellar. The fermentation is traditional: medium-long (12-15 days) in stainless steel vats with a floating cap at a controlled temperature of 30-31° C. The wine then remains in contact with the skins for a further 30-40 days to optimize the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eMirafiore Barolo ages for two years in oak barrels of medium and large capacity (2,000 to 14,000 litres). At the end of the second year, it undergoes a further period of aging in the bottle before being released to the market.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eMirafiore Barolo is garnet-red with ruby highlights that take on a slightly orange tone over time. Clear-cut, intense red berries nose with overtones of vanilla, spices (nutmeg, laurel and black pepper), withered roses, black liquorice and underbrush. To the palate it is elegantly imposing with powerful and harmonious tannins, dry but soft, full-bodied, velvety and well-balanced, and also framed by a crisp acidity that gives it great length.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e14% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eMirafiore Barolo goes well with important dishes, such as traditional Piedmontese meat main courses. A few more paring suggestions could include: Barolo braised beef; Risotto with truffles; brisket and mushroom pie; chestnut gnocchi with gorgonzola cream sauce; roasted duck; veal ossobuco; ribeye steak; wild boar agnolotti; charcuterie board.\u003cbr\u003e\u003cbr\u003eServing temperature: 18-20°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e15-20 years in bottles stored horizontally in cool, dark conditions. Mirafiore Barolo will improve with time.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Casa E. di Mirafiore","offers":[{"title":"2018","offer_id":47374618624311,"sku":"FON025-2018","price":1050.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/casa-e-di-mirafiore-barolo.jpg?v=1697292856"},{"product_id":"goretti-grechetto-colli-perugini","title":"Goretti Grechetto Colli Perugini","description":"\u003cp class=\"heading-content\"\u003eGrechetto Colli Perugini is made from Grechetto grapes from Colli Perugini. Lively with enticing fruity and flowery notes and a crisp, flavoursome, distinguished taste.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Goretti\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry White\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2020\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Umbria\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 90 (2018), \u003cacronym title=\"Wine Spectator\"\u003eWS\u003c\/acronym\u003e 90 (2017)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e100% Grechetto grapes, indigenous Umbrian variety\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe history of Cantina Goretti spans over four generations of the same family who passed the business down from father to son since its founding in the early 1900s. Throughout the 20th century and into the 21st, Cantina Goretti has maintained its reputation for quality, passion, and pride.\u003cbr\u003e\u003cbr\u003eToday, the fourth generation of the Goretti family – represented by Sara and Giulia - is committed to the pursuit of quality, cutting-edge research and wine-making techniques, while also engaging in spreading the Umbrian culture and tradition around the world.\u003cbr\u003e\u003cbr\u003eIn addition to the historic Pila cantina in Perugia, home of the DOC Colli Perugini, the Goretti family founded “The Saracen Wall,” a modern winery in Montefalco. It specializes in the production of two important red wines: Sagrantino di Montefalco DOCG and Rosso di Montefalco DOC.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe vineyards are situated in the Colli Perugini wine district and extend over a hilly, plentiful and sunny territory. The average altitude above sea level, is 330 metres. The Grechetto vineyard has east-west exposure, on medium textured, clay-limestone soil. Density is 4000 plants\/ha with a yield of 7.5 tons\/ha.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eHarvest: early September exclusively by hand. Grape selection begins in the vineyard - where the grapes ripening is strictly controlled - and continues in the winery, on the grading machine. Fermentation takes place at controlled temperature.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eOnce stabilization is completed, ageing takes place first in stainless steel tanks and in the bottle for 1-2 months.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eColour: light straw-yellow with faint greenish hues. Nose: deep and elegant with fruity notes reminiscent of pineapple, banana, yellow peach as well as Scotch broom flowers and almonds. On the palate, crisp and fully flavoured, well-balanced, distinguished and with lingering after taste.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e13% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eExcellent as an aperitif, it pairs harmoniously with many dishes, fish and white meat. Great with sushi. \u003cbr\u003e\u003cbr\u003eServing temperature: 9-10°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eGrechetto Colli Perugini is best consumed while young and within 2 years from production.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Goretti","offers":[{"title":"2020","offer_id":47374619115831,"sku":"GOR001-2020","price":250.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/goretti-grechetto-colli-perugini.jpg?v=1697292861"},{"product_id":"cantine-lunae-bosoni-vermentino-colli-di-luni-grey-label","title":"Cantine Lunae Bosoni Vermentino Colli Di Luni Grey Label","description":"\u003cp class=\"heading-content\"\u003eThis Vermentino is made near Luni, where the territories of Liguria and Tuscany meet in the proximity of the Magra River, this Vermentino is pale yellow with golden reflections and an intense and elegant bouquet of broom flower and fresh fruits. It is fresh and harmonious on the palate, with overtones of ripe fruit and an enticing hint of salt in a balanced and lingering finish.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003cul class=\"heading-content\"\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Cantine Lunae Bosoni\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry White\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2020\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Liguria\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOC\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"Wine Spectator\"\u003eWS\u003c\/acronym\u003e 89\u003c\/li\u003e\n\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e100% Vermentino from Ortonovo and Castelnuovo Magra.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eAcross many centuries, Paolo Bosoni has inherited the know-how and skill brought to Luni (of Etruscan memory) by Roman legionnaires, veterans of bloody battles with the Apuan Ligurians and Carthagenians. They were the ones who centuriated the land and planted vines where none had existed and where today Paolo tends around 55 hectares with his large family.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eNot Liguria nor Etruria, but among the hills facing the Magra river plain that overlook the sea.\u003cbr\u003e\u003cbr\u003eThe Lunae Bosoni’s Vermentino is rooted in a gentle land and surrounded by remnants of ancient Roman farms while mediaeval and renaissance palaces look upon them from afar.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eCold maceration of crushed grapes, followed by gentle settling of the must and off-skins fermentation at controlled temperature.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eIn stainless steel during the refining and stabilizing stages; then for a short period in bottle in order to balance the primary organoleptic characteristics with those developed during the fermentation.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003ePale straw yellow with golden reflections. Its aromas range seamlessly form spring flowers to aromatic herbs, shifting through ripe fruit and expanding with resounding richness to prepare the palate for tasting. The mouthfeel is rich in citrusy minerality with reverberations of wild flowers and fresh fruits.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e12% alcohol volume.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThanks to its rich structure, this wine is particularly suited to seafood dishes (all crayfish and Catalan lobster in particular; sea bass in salt or baked in paper; Ligurian-style fish stew, etc.) as well as white meats and vegetables.\u003cbr\u003e\u003cbr\u003eServing temperature 10°C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eReady and suitable for all occasions. Vermentino has an exquisite ability to acquire more refinement over time.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Cantine Lunae","offers":[{"title":"2020","offer_id":47374632714551,"sku":"LUN001-2020","price":310.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/cantine-lunae-bosoni-vermentino-colli-di-luni-grey-label.jpg?v=1697292947"},{"product_id":"mastroberardino-lacryma-christi-rosso","title":"Mastroberardino Lacryma Christi Rosso","description":"\u003cp class=\"heading-content\"\u003eLacryma Christi Rosso is made from Piedirosso grapes from Campania. Aromas of plums supported by spicy and mineral notes of pepper and clove. Warm, well-structured and smooth on the palate, with fine tannins and a fruity and spicy finish.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003cul class=\"heading-content\"\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Mastroberardino\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2020\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Campania\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOC\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"Wine Spectator\"\u003eWS\u003c\/acronym\u003e 85 (2018)\u003c\/li\u003e\n\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e100% Piedirosso\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThe Mastroberardino family has been dipped in the world and culture of winemaking for about three centuries. The most authoritative reports suggest that one Berardino, taking the professional title 'Mastro' - master craftsman - began the lineage in the 1700’s. He established the winery’s headquarters in Atripalda in the heart of the Irpinia winemaking region and, since then, ten generations have run the business, seeing periods of both expansion and contraction, recurring circumstances in the history of family businesses of ancient origin.\u003cbr\u003e\u003cbr\u003eThe family estates are all located in Irpinia, in the heart of the production areas of three DOCGs: Greco di Tufo, Fiano di Avellino, Taurasi. They are distributed in several areas in order to preserve the identity of the local varieties and vineyards, as well as ensuring their preservation and enhancement both in Italy and throughout the world.\u003cbr\u003e\u003cbr\u003eThe family, in fact, has always paid great attention to the safeguard and promotion of local grape varieties such as Aglianico, Fiano, Greco, Falanghina, Piedirosso, and Coda di Volpe, all dating back to Greek and Roman times.\u003cbr\u003e\u003cbr\u003eWhile their survival from the ravages of phylloxera and World War II was ensured through the indefatigable work of Antonio Mastroberardino, today the guide of the family business is entrusted to Piero Mastroberardino, an accomplished and modern entrepreneur as well as Professor of Business Management at the University and writer of several works of narrative and poetry. Since May 2015 he is president of the Institute of the Italian Quality Wine “Grandi Marchi”.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThe Denominazione di Origine Controllata Vesuvius, established in 1983, refers to a wide band of land embracing the slopes of the volcano, an area with an outstanding scenic landscape. Lacryma Christi wine carries an ancient name, the origins of which are lost in the lore of the land. The name has always been part of a myth passed down through generations. It is said that the Lord saw in the Gulf of Naples a strip of sky which was torn by Lucifer during his fall to hell, and wept. Lacryma Christi vines grew where his divine tears fell.\u003cbr\u003e\u003cbr\u003eThe soils in this area of production are volcanic, loose, rich in mineral elements, well-drained. Vineyards face mainly south-east at an average altitude of 170 m a.s.l. Plantation density is on average 2,500 vines\/hectare and the vines are about 15 years old.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThe grapes are harvested by hand around the middle of October. A traditional vinification follows with long maceration on the skins in temperature-controlled stainless steel tanks.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eAfter a period of rest in tank, Lacryma Christi Rosso is allowed to refine for 1 month in the bottle before being released.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eRuby red colour. Full and well developed bouquet with aromas of plums and supported by spicy notes of pepper and clove against an enticing mineral background. On the palate Lacryma Christi Rosso is warm, well-structured and smooth, with fine tannins and a fruity and spicy finish.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e12.5% alcohol volume.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eSoups, cold meats, fresh and aged cheeses; first courses with meat sauces, mushrooms and truffles; white and red meats.\u003cbr\u003e\u003cbr\u003eServing temperature 18°C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eReady to drink. If properly cellared, Lacryma Christi Rosso will develop and improve for over 20 years.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Mastroberardino","offers":[{"title":"2020","offer_id":47374640480567,"sku":"MAS014-2020","price":280.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/mastroberardino-lacryma-christi-del-vesuvio-rosso.jpg?v=1697293005"},{"product_id":"pietramora-morellino-di-scansano-brumaio","title":"Pietramora Morellino Di Scansano Brumaio","description":"\u003cp class=\"heading-content\"\u003ePietramora Morellino Di Scansano Brumaio is dense with perceptions of blueberry and cherry, hints of herbs and flowers and a fresh, vibrant full-bodied flavour of red berry fruit.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Tenuta Pietramora\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2018\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Tuscany\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOCG\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"Wine Enthusiast\"\u003eWE\u003c\/acronym\u003e 87 (2008)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e100% Sangiovese\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eWe have been keeping an eye on Morellino di Scansano for some time, given its considerable potential. The wines are based on a minimum 85% Sangiovese. For the remaining 15%, various red grapes are permitted as blending grapes.\u003c\/p\u003e\n\u003cp class=\"heading-content\"\u003eThe legend goes that the wine gets its name from the “morelli” horses that were used to bring carriages of officials to and from Scansano in the 1700s.\u003c\/p\u003e\n\u003cp class=\"heading-content\"\u003eIn recent years the region has benefited from their neighbour, Bolgheri, an established star in Tuscany. As a result, a lot of outside investment has been poured into the area.\u003c\/p\u003e\n\u003cp class=\"heading-content\"\u003eThe climate is perfectly suited to grape-growing. Cool sea-breezes mitigate the heat during scorching summer days. There is never a lack of sunshine during the growing season. Perhaps the most notable qualitative climatic influence is the large diurnal temperature swing. Temperatures are drastically lower at night in the autumn and summer. This is key in maintaining good levels of acidity in the grapes.\u003c\/p\u003e\n\u003cp class=\"heading-content\"\u003eWith a deep ruby colour, Morellino di Scansano wines are dry and full in body. These are the lighter and ‘fresher’ cousins of Brunello. With notes of dried plums, cherries and potpourri, they are charming and approachable in style.\u003c\/p\u003e\n\u003cp class=\"heading-content\"\u003eTenuta Pietramora is situated in the heart of the Maremma region, on 53 hectares of land at 300 metres above sea level, in a location of rare and striking natural beauty. Located on the Colle Fagiano - in the municipality of Scansano, near Grosseto, between the historic sites of Montorgiali and Montepò - the estate can be reached via a scenic motorway route that provides inspiring panoramic views of various medieval sites.\u003c\/p\u003e\n\u003cp class=\"heading-content\"\u003eThe farm, under the passionate conduction of Gaia Cerrito, was set up in 1999 with the replanting of 4 hectares of pre-existing vineyards as well as the establishment of new ones, covering a total surface area of 11 hectares of mainly high-quality Sangiovese grapes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe terrain is mostly composed of marl-based, lime-rich soil - that is low in organic compounds - and clay, the perfect medium for growing Sangiovese grapes, which make up most of the estate’s grape and wine production. A small portion of land is planted with Merlot. Sheltered by native holm oaks, the vineyards extend over hillsides that are swept by winds from the sea and the mountains, creating the perfect microclimate for cultivating grapes, which are grown to organic standards – a decision that is becoming an increasingly important part of the company’s philosophy.\u003c\/p\u003e\n\u003cp class=\"heading-content\"\u003eThe training system is simple cordon and guyot. Density is 4,500 plants per hectare, with a yield of 4.5-5 tons per hectare. Harvest is entirely by hand during the second half of September.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe grapes are vinified in their original areas of production and the fermentation is traditional with a maceration of 16-23 days followed by racking and soft pressing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe wine spends 6 months in stainless steel tanks and 3 months in the bottle before being released.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003efills the senses with perceptions of blueberry and cherry, intriguing resonances of herbs and flowers trailing towards a fresh, vibrant taste, with a constant full-bodied flavour of red berry fruit, which reflects the particular Sangiovese character of this production area.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e14.5% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003ePietramora Morellino Di Scansano Brumaio represents a perfect match for cold cuts, sheep’s milk cheese, grilled meats, roast and stewed game dishes and pasta with meat sauce.\u003cbr\u003e\u003cbr\u003eServing temperature: 18°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003ePietramora Morellino Di Scansano Brumaio is best enjoyed now and for the next 3-5 years.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Tenuta Pietramora","offers":[{"title":"2018","offer_id":47374663614775,"sku":"PIE001-2018","price":370.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/pietramora-morellino-di-scansano-brumaio.jpg?v=1697293165"},{"product_id":"rocca-delle-macie-chianti-classico-riserva-di-fizzano-gran-selezione","title":"Rocca Delle Macie Chianti Classico Riserva di Fizzano Gran Selezione","description":"\u003cp class=\"heading-content\"\u003eChianti Classico Riserva di Fizzano is made from a highly prized single cru made from grapes grown on the hills around Castellina in Chianti, Tuscany. Intense ruby-red with complex mineral aromas of spicy red berries, underbrush notes and hints of toast. Dried black cherry, clove and mocha flavours on the palate. Long and rewarding finish.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Rocca Delle Macie\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2019\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Tuscany\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOCG\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"Wine Enthusiast\"\u003eWE\u003c\/acronym\u003e 94, \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 93, \u003cacronym title=\"Wine Spectator\"\u003eWS\u003c\/acronym\u003e 92\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e95% Sangiovese\u003cbr\u003e5% Merlot\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eRocca delle Macìe was established in 1973, when Italo Zingarelli – producer of Ettore Scola’s “We All Loved Each Other So Much”, and also of the wildly popular series of films featuring comedy duo Bud Spencer and Terence Hill (including “They Call Me Trinity” and “Trinity Is Still My Name”) – decided to realize his lifelong dream by acquiring the “Le Macìe” estate – extending across 93 hectares (230 acres) in all, of which only two were under vine – in order to create a winery in the heart of the Chianti Classico zone.\u003cbr\u003e\u003cbr\u003eLove and passion for the Tuscan land were handed on from Italo to his sons Sergio and Fabio and to his daughter Sandra. In 1985, Sergio, Italo’s youngest son, took charge of worldwide distribution and in 1989, with wife Daniela at his side, was appointed Company President.\u003cbr\u003e\u003cbr\u003eSince then Sergio’s vision, long term business strategy and determination to strive for the highest quality have – with the cooperation of sister Sandra – seen the paternal company consolidate and develop to achieve worldwide recognition, thanks also to the many prizes and acknowledgements received for its wines.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe company estate now extends over more than 500 hectares (1,250 acres) with, in total, more than 200 hectares (500 acres) of dedicated vineyards and 22 (54 acres) of olive groves, subdivided across the company’s six estates: Le Macìe, Sant’Alfonso, Fizzano e le Tavolelle in the Chianti Classico area (all in the Municipality of Castellina in Chianti in the South-West area of the Chianti Classico territory), in addition to the Campomaccione and Casa Maria estates in the Morellino di Scansano Area (Maremma).\u003cbr\u003e\u003cbr\u003eLocally renowned for the excellent exposure of its vineyards, Fizzano Farm was purchased in 1984 and consists of a “borgo” dating back from the 11th century and of about 61 hectares (150 acres), of which 35 hectares (88 acres) are dedicated to vineyards (Sangiovese, Cabernet Sauvignon, Merlot and Colorino) and 4.3 (11 acres) to olive groves. Average altitude: 985 - 623 feet above sea level. The soil type is Miocene deposits with a sandy-loamy texture, deep and calcareous.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eChianti Classico Riserva di Fizzano Gran Selezione is fermented using the most advanced techniques to preserve the grapes’ natural concentration.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAfter completing the fermentation, the wine matures for at least 2 years in 35hl French oak barrels, while a small proportion is aged in 225-litres barriques. It is then further refined in the bottle for a least one year.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eIntense ruby-red. Layered, rich mineral bouquet of spicy red berries and underbrush notes with a hint of toast. The palate expands softly, offering dried black cherry, clove and mocha flavours, framed by assertive but polished tannins. Long, rewarding finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e14% alcohol volume.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eChianti Classico Riserva di Fizzano will complement to perfection any red meats, roasts and game. Recommended pairings: beef stew, pork medallions on chestnut sauce, pork fillet with Colonnata lard.\u003cbr\u003e\u003cbr\u003eServing temperature: 18-20°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eYou may keep this Chianti Classico Riserva di Fizzano for up to 7-8 years under optimal conditions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Rocca Delle Macie","offers":[{"title":"2019","offer_id":47374665122103,"sku":"ROC002-2019","price":805.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/rocca-delle-macie-chianti-classico-riserva-di-fizzano-gran-selez.jpg?v=1697293181"},{"product_id":"rocca-delle-macie-chianti-classico-gran-selezione-sergio-zingarelli","title":"Rocca Delle Macie Chianti Classico Gran Selezione Sergio Zingarelli","description":"\u003cp class=\"heading-content\"\u003eTop-of-the-range Chianti Classico Gran Selezione from “Le Terrazze Vineyard”, the best vineyard of Le Macìe estate in Castellina in Chianti. Deep ruby-red with spicy aromas of underbrush, toast, French oak and blue flower. Taut, velvety tannins and flavours of sour cherry, cassis, liquorice and espresso on the palate. Classy, very long lasting finish.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003cul class=\"heading-content\"\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Rocca Delle Macie\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2016\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Tuscany\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOCG\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 95, \u003cacronym title=\"Wine Spectator\"\u003eWS\u003c\/acronym\u003e 92\u003c\/li\u003e\n\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e90% Sangiovese\u003cbr\u003e10% Colorino\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eRocca delle Macìe was established in 1973, when Italo Zingarelli – producer of Ettore Scola’s “We All Loved Each Other So Much”, and also of the wildly popular series of films featuring comedy duo Bud Spencer and Terence Hill (including “They Call Me Trinity” and “Trinity Is Still My Name”) – decided to realize his lifelong dream by acquiring the “Le Macìe” estate – extending across 93 hectares (230 acres) in all, of which only two were under vine – in order to create a winery in the heart of the Chianti Classico zone.\u003cbr\u003e\u003cbr\u003eLove and passion for the Tuscan land were handed on from Italo to his sons Sergio and Fabio and to his daughter Sandra. In 1985, Sergio, Italo’s youngest son, took charge of worldwide distribution and in 1989, with wife Daniela at his side, was appointed Company President.\u003cbr\u003e\u003cbr\u003eSince then Sergio’s vision, long term business strategy and determination to strive for the highest quality have – with the cooperation of sister Sandra – seen the paternal company consolidate and develop to achieve worldwide recognition, thanks also to the many prizes and acknowledgements received for its wines.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThe company estate now extends over more than 500 hectares (1,250 acres) with, in total, more than 200 hectares (500 acres) of dedicated vineyards and 22 (54 acres) of olive groves, subdivided across the company’s six estates: Le Macìe, Sant’Alfonso, Fizzano e le Tavolelle in the Chianti Classico area (all in the Municipality of Castellina in Chianti in the South-West area of the Chianti Classico territory), in addition to the Campomaccione and Casa Maria estates in the Morellino di Scansano Area (Maremma).\u003cbr\u003e\u003cbr\u003eThe highest expression of Rocca delle Macìe winemaking, the Gran Selezione Sergio Zingarelli has a history that stretches way back in time to the year 2000: it represents the fruit of many years’ work in the vineyards at the Le Macìe estate at Castellina in Chianti, where the Sangiovese grape comes into its own like nowhere else. This wine encapsulates the very best of the Chianti Classico production zone and its vineyards, as well as the painstaking efforts of everyone involved.\u003cbr\u003e\u003cbr\u003eThe grapes for this wine are selected by hand within the best vineyard of Le Macìe estate in Castellina in Chianti, “Le Terrazze Vineyard”.\u003cbr\u003eAverage altitude: 1180 - 872 feet above sea level. The soil type is Miocene deposits very calcareous marls with an alkaline clayey-sandy texture.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eTo produce the Chianti Classico Gran Selezione the most typical indigenous varieties of the Chianti Classico zone (90% Sangiovese, 10% Colorino) were chosen with the aim of expressing the best of their potential and of the terroir where they come from.\u003cbr\u003e\u003cbr\u003eChianti Classico Gran Selezione Sergio Zingarelli is fermented using the most advanced techniques to preserve the grapes’ natural concentration and, after 10 days of alcoholic fermentation, the must goes through 15 days maceration before being a transferred into wooden barrels for the malolactic fermentation.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eAfter completing the malolactic fermentation, the wine matures in French barriques from the Tronçais region for about 18 months. It then refines for another year in the bottle before being released.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eDeep ruby-red. Aromas of underbrush, toast, French oak, blue flower and a whiff of culinary spice slowly take shape. On the palate, taut, velvety tannins provide a firm, polished framework for flavours of sour cherry, cassis, liquorice and espresso. Classy, very long lasting finish.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e14% alcohol volume.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThis wine is particularly suited for red meat dishes, game and hard cheeses, but can also be enjoyed by itself. Recommended pairings: Roast lamb with rosemary and garlic; Tuscan-style sausages and beans; game, especially pheasant and wild boar.\u003cbr\u003e\u003cbr\u003eServing temperature: 18-20°C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eYou may keep this Chianti Classico Gran Selezione for up to 10 years under optimal conditions.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Rocca Delle Macie","offers":[{"title":"2013","offer_id":47374666203447,"sku":"ROC003-2016","price":1135.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/rocca-delle-macie-chianti-classico-gran-selezione-sergio-zingare.jpg?v=1697293185"},{"product_id":"le-rocche-malatestiane-sangiovese-superiore-sigismondo","title":"Le Rocche Malatestiane Sangiovese Superiore Sigismondo","description":"\u003cp class=\"heading-content\"\u003eSangiovese Superiore Sigismondo is made from 100% Sangiovese grapes. Deep ruby-red in colour with scents of violet, red fruit, plum and sour cherry. The palate is complemented by persistent and harmonious tannins.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Le Rocche Malatestiane\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2022\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Emilia Romagna\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"Gambero Rosso\"\u003eGR\u003c\/acronym\u003e 3\/3\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e100% Sangiovese di Romagna\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eLe Rocche Malatestiane is located in Rimini, on the Adriatic coast and has its wine production areas on the hills overlooking the sea. Le Rocche Malatestiane has always represented the wine producing roots of the Rimini area and it is with pride that since 1959 the company and its wines carry the name of the Malatesta family, Signoria (nobles) of Rimini from the 13th to the 15th century.\u003cbr\u003e\u003cbr\u003eThe Malatesta, especially Sigismondo Pandolfo, were great leaders and patrons and, thanks to them, works of art and architecture were made such as the strongholds and fortresses that can be seen on the hills, where the vines are cultivated.\u003cbr\u003e\u003cbr\u003eThe wines of Le Rocche Malatestiane are produced by 500 growers who directly farm 800 hectares of vineyards spread over the hills of Rimini’s province, from the upper Val Marecchia to the hinterland of Cattolica, on the border between Romagna and Marche.\u003cbr\u003e\u003cbr\u003eFrom this wealth of vineyards the best DOC Colli di Rimini and DOC Romagna grapes are produced. This land appears like a mosaic of terroirs, differing from one another in terms of altitude, type of soil and relative distance from the sea.\u003cbr\u003e\u003cbr\u003eSince 2011, through the project \"Land of Sangiovese from Rimini\", the company has worked at redeveloping its identity by focusing on the Sangiovese grape, which most distinguishes it since it represents over 70% of the local production.\u003cbr\u003e\u003cbr\u003eAfter analysing the soils, three major zone and terroirs were identified. This, combined with new methods of grape selection and separate vinification in the winery, produced an interpretation of this grape variety that better highlighted its characteristics and terroirs of origin.\u003cbr\u003e\u003cbr\u003eAlongside the production of Sangiovese Le Rocche Malatestiane also cultivates and produces wines from native grapes such as Rebola, Pagadebit and Biancame as well as from international varieties such as Merlot, Cabernet Sauvignon and Chardonnay, all of which have found a positive expression in the Rimini area.\u003cbr\u003e\u003cbr\u003eIt is of particular interest that the company’s cultural roots and passion for the territory have led to the restoration of a magnificent underground cave in the heart of Monte Giove, the hill on which Santarcangelo di Romagna stands, in the Province of Rimini. Here Le Rocche Malatestiane refines the Sangiovese “Sigismondo”, in special conditions of temperature stability and balance which have greatly contributed to making this an extraordinary wine.\u003c\/p\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe vineyards are situated around the Coriano (Rimini area) hills, at 100 meters a.s.l., not far from the Adriatic Sea. The soil is characterized by low clay-based topsoil rich in limestone and rocky subsoil. The vines are trained with the spurred cordon (70%) and Guyot (30%) systems. Harvest takes place around the end of September.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe grapes are destemmed, crushed and fermented on the skins for 12 days with the cap undergoing “delestage” (\"rack and return\").\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e20% of the wine ages in large barrels while the rest gets refined in large cement vats for the duration of 1 year.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eSangiovese Superiore Sigismondo's colour is intense ruby-red with a garnet rim. Its bouquet is perfumed with scents of violet, red fruit, plum and sour cherry. The same characteristics are reflected on the palate, which is well-structured, powerful and complemented by persistent and harmonious tannins.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e13% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eSangiovese Superiore Sigismondo pairs well with roasted meat, steaks, game and seasoned cheeses.\u003cbr\u003e\u003cbr\u003eServing temperature: 18°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eSangiovese Superiore Sigismondo is best to drink while young or within 3 years from bottling.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Le Rocche Malatestiane","offers":[{"title":"2022","offer_id":49585373675831,"sku":"SIG001-2022","price":290.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/le-rocche-malatestiane-sangiovese-superiore-sigismondo_94c56fde-bac0-4972-b6ab-7b1d2618dc84.jpg?v=1726049358"},{"product_id":"tasca-dalmerita-regaleali-bianco","title":"Tasca d'Almerita Regaleali Bianco","description":"\u003cp class=\"heading-content\"\u003eTasca d'Almerita Regaleali Bianco has a fragrant and fruity on the nose with notes of apple, pear, peach and citrus fruits. On the palate, pleasantly crisp, rich and intense. Fresh and fruity finish.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003cul class=\"heading-content\"\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Tasca d'Almerita\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry White\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2021\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Sicily\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOC\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 91 (2020), \u003cacronym title=\"Wine Ethusiast\"\u003eWE\u003c\/acronym\u003e 90 (2020)\u003c\/li\u003e\n\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e36% Inzolia\u003cbr\u003e34% Catarratto\u003cbr\u003e5% Grecanico\u003cbr\u003e5% Chardonnay\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eTasca D'Almerita has a rich history dating back to 1830 on the Regaleali Estate, which has become the symbol of wine-making excellence in Sicily: 200 years of history, all with “slow maturation.” With a focus on traditional values and traditions, the winery has expanded over time to cover 550 hectares. Five different estates scattered throughout Sicily were subsequently added. These estates include the Tascante estate on the slopes of Mount Etna, the Capofaro Estate on the hills of the Aeolian island of Salina, the Sallier de La Tour estate in Camporeale, and the Whitaker Estate on the Phoenician island of Mozia.\u003c\/p\u003e\n\n\u003cp class=\"heading-content\"\u003eThe Tasca family has always been dedicated to wine production, and they view it not only as a business success but as an ethical and environmentally sustainable pursuit. Their goal is to produce wine with the lowest possible environmental impact and preserve each ecosystem for future generations. The production of wine takes place on the different estates throughout Sicily, where vineyards are dedicated to producing Malvasia, Nerello Mascalese, Syrah, Grillo, Chardonnay, and Cabernet di Sicilia. Grillo has received particular recognition as one of the most outstanding wine varieties in the world, earning the prestigious 'Cantina dell'anno 2012' award from Gambero Rosso's 'Vini d'Italia' guide. The winery's constant attention to preserving the environment and its millenary traditions has led to its continued success and expansion.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eIn 1830 the Tasca brothers purchased Tenuta Regaleali, a green oasis in the centre of Sicily in the county of Sclafani. The Regaleali estate spans nearly 600 hectares, with 12 types of soils and six hills between 450 and 850 above msl. It can be understood as an island unto itself, a unique land deserving of precise study. All wines come from a single vineyard or multiple vineyards but always within the same estate. The grapes yield is of about 8 tons per hectare.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eCrushing, de-stemming, soft pressing and static settling. The clear must is then fermented at a temperature of between 14-16°C. for about 15 days.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eAt the end of the alcoholic fermentation, no malolactic fermentation takes place. The wine is allowed to the rest on the lees for about 3 months before being racked, stabilized and then bottled.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eTasca d'Almerita Regaleali Bianco is brilliant, straw yellow in colour with greenish highlights, the nose expresses a fragrant, fruity profile, characterised by notes of apple, pear, peach and citrus fruits. The palate is pleasantly fresh, rich and intense. On the finish it leaves a pleasant sensation of fresh fruit.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e12.5% alcohol vol.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eTasca d'Almerita Regaleali Bianco is excellent as an aperitif, it goes well with all seafood dishes. Ideal with sushi and sashimi. It should be served in tall, wide goblets that let the taster's nose concentrate the aromas.\u003cbr\u003e\u003cbr\u003eServing temperature: 10°C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eReady to drink now, Tasca d'Almerita Regaleali Bianco will keep well for another 3-4 years if suitably cellared.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Tasca d’Almerita","offers":[{"title":"2021","offer_id":47374668398903,"sku":"TAS001-2021","price":370.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/tasca-dalmerita-regaleali-bianco.jpg?v=1697293207"},{"product_id":"tasca-dalmerita-leone","title":"Tasca d'Almerita Leone","description":"\u003cp class=\"heading-content\"\u003eOn the nose Tasca d'Almerita Leone has grapefruit, white peach, green apple, pineapple and citrus fruits in general. Fresh, pleasantly soft, rich, intense and fragrant palate. On the close, a pleasant sensation of sweet, ripe fruit.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Tasca d'Almerita\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry White\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2022\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Sicily\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 90, \u003cacronym title=\"Wine Enthusiast\"\u003eWE\u003c\/acronym\u003e 92 (2019)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e49% Catarratto\u003cbr\u003e15% Pinot Bianco\u003cbr\u003e18% Sauvignon Blanc\u003cbr\u003e10% Gewürztraminer\u003cbr\u003e8% Moscato\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eTasca D'Almerita has a rich history dating back to 1830 on the Regaleali Estate, which has become the symbol of wine-making excellence in Sicily: 200 years of history, all with “slow maturation.” With a focus on traditional values and traditions, the winery has expanded over time to cover 550 hectares. Five different estates scattered throughout Sicily were subsequently added. These estates include the Tascante estate on the slopes of Mount Etna, the Capofaro Estate on the hills of the Aeolian island of Salina, the Sallier de La Tour estate in Camporeale, and the Whitaker Estate on the Phoenician island of Mozia.\u003c\/p\u003e\n\u003cp class=\"heading-content\"\u003eThe Tasca family has always been dedicated to wine production, and they view it not only as a business success but as an ethical and environmentally sustainable pursuit. Their goal is to produce wine with the lowest possible environmental impact and preserve each ecosystem for future generations. The production of wine takes place on the different estates throughout Sicily, where vineyards are dedicated to producing Malvasia, Nerello Mascalese, Syrah, Grillo, Chardonnay, and Cabernet di Sicilia. Grillo has received particular recognition as one of the most outstanding wine varieties in the world, earning the prestigious 'Cantina dell'anno 2012' award from Gambero Rosso's 'Vini d'Italia' guide. The winery's constant attention to preserving the environment and its millenary traditions has led to its continued success and expansion.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eIn 1830 the Tasca brothers purchased Tenuta Regaleali, a green oasis in the centre of Sicily in the county of Sclafani. The Regaleali estate spans nearly 600 hectares, with 12 types of soils and six hills between 450 and 850 above msl. It can be understood as an island unto itself, a unique land deserving of precise study. All wines come from a single vineyard or multiple vineyards but always within the same estate. The grapes are cultivated in the high hills, up to 900 meters of altitude and the yield is of about 7 tons per hectare.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eCrushing, de-stemming, soft pressing and static settling. The clear must is then fermented at a temperature of between 14-16°C for about 15 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAt the end of the alcoholic fermentation, no malolactic fermentation takes place. The wine is allowed to the rest on the lees for about 3 months before being racked, stabilized and then bottled.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eTasca d'Almerita Leone is brilliant, straw yellow in colour with clear greenish reflections, the nose expresses a broad and varied olfactory spectrum: grapefruit, white peach, green apple, pineapple and citrus fruits in general. The palate is fresh, pleasantly soft, rich, intense and fragrant. It closes with a pleasant sensation of sweet, ripe fruit.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e13.5% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eTasca d'Almerita Leone is excellent as an aperitif, it goes well with all seafood dishes. Ideal with sushi and sashimi. It should be served in tall, wide goblets that let the taster's nose concentrate the aromas.\u003cbr\u003e\u003cbr\u003eServing temperature: 8-10°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eReady to drink now, Tasca d'Almerita Leone will keep well for another 3-4 years if suitably cellared.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Tasca d’Almerita","offers":[{"title":"2022","offer_id":48226424488247,"sku":"TAS002-2022","price":430.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/tasca-dalmerita-leone.jpg?v=1697293212"},{"product_id":"torres-sangre-de-toro-original","title":"Torres Sangre de Toro Original","description":"\u003cp class=\"heading-content\"\u003eTorres Sangre de Toro Original has rich aromas with notes of spices and blackberries and hints of quince jam. Velvety, lush, warm on the palate with good firm structure and elegant flavours of liquorice and small dark forest fruits.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Familia Torres\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2021\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Spain, DO Catalunya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 88\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eGarnacha and Cariñena\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eJaime Torres emigrated to Cuba in 1855. On the island he made his fortune through the flourishing oil industry and seaborne trade. In 1870 he returned home a rich man and went into business with his brother, a wine grower. Together, in 1870, they founded the family company, in Vilafranca del Penedès, where the company still has its head office. One of Jaime Torres’ ideas was to build a 600,000-litre wine vat, the largest in the world. During the Spanish Civil War the winery was bombarded, leaving everything in ruins, including the enormous vat. Miguel Torres Carbó, a fourth generation member of the family, rebuilt the winery in 1940 and started business up again. He brought an end to the sale of bulk wine and started to market it in labelled bottles. In the year of reconstruction, when France was under German control and unable to provide wine, Miguel Torres travelled to the United States to promote his wines. It was in this period that the brands Sangre de Toro, Viña Sol and Coronas first came into being.\u003cbr\u003e\u003cbr\u003eIn 1966 work started on the planting of imported grape varieties: at first Chardonnay and Cabernet Sauvignon and later on Merlot, Pinot noir, Riesling and Gewürztraminer. That same year, Miguel A. Torres married Waltraud Maczassek, a German artist, who has also collaborated in the sale of Torres wines on the German market. When Torres produced their first Riesling they named it in honour of Waltraud.\u003cbr\u003e\u003cbr\u003eIn 1975, Bodegas Torres began growing organic grapes for wine.\u003cbr\u003e\u003cbr\u003eIn 1991, after the death of Miguel Torres, the winery passed into the hands of his son Miguel A. Torres, the company’s current President and Managing Director.\u003cbr\u003e\u003cbr\u003eTorres is the family winery with the most extensive vineyards in the Denomination of Origin (DO) of Penedès and the largest winery in Spain. Outside of the Torres family's native Penedès region, they own vineyards in DO Conca de Barberà, DO Toro, DO Jumilla, DO Ribera del Duero, DOQ Priorat and most recently in DOC Rioja - in the last three areas with new wineries or wineries under construction. Likewise, Torres is also Spain's largest producer of DO wines under its own label, exporting to more than 140 countries.\u003cbr\u003e\u003cbr\u003eThey also run the Miguel Torres Chile winery in the Chilean Central Valley, and in the United States (California) where in 1986 Marimar Torres founded Marimar Estate.\u003cbr\u003e\u003cbr\u003eLast year, for the second consecutive year, Torres was named The World's Most Admired Wine Brand by professionals of the sector, according to the ranking published by Drinks International, topping a list of 50 wineries.\u003cbr\u003e\u003cbr\u003eTorres signed up to the Barcelona Declaration at the WCP in 2011; pledging to reduce their carbon footprint per bottle by 20% by 2020, as well as to make all buildings sustainable, recycle and recover materials to reduce waste, reduce the ‘water footprint’, to use only renewable energy, to conserve biodiversity and to limit the use of chemicals. Miguel A Torres, one of the architects of the Declaration, and Torres as a principle sponsor, strongly believes that, ‘wineries should put self-interest aside for the good of the environment.’\u003c\/p\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eMade from carefully selected vineyards in the Spanish region of Catalonia, this iconic wine has stayed true to its incomparable personality since the first vintage in 1954.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAfter the harvest, the grapes undergo skin contact for one week. The alcoholic fermentation, which lasts approximately 7 days, takes place in stainless steel tanks at a temperature of 24º.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e20% of the wine ages in used barrels, 14% French and 6% Eastern European oak, for 6 months.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eDeep opaque cherry red. Torres Sangre de Toro Original is a rich, complex Mediterranean aromas with exuberant notes of spices and blackberries and delicious hints of quince jam. Velvety, lush, warm on the palate with good firm structure and elegant flavours of liquorice and small dark forest fruits.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e13.5% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eTorres Sangre de Toro Original pairs perfectly with meat stews, game, and food prepared with spices. A great match for meat paellas and medium-aged cheeses.\u003cbr\u003e\u003cbr\u003eServing temperature: 15-17°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eStored under the right conditions, Torres Sangre de Toro Original will hold its potential for the next 5-8 years.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Torres","offers":[{"title":"2021","offer_id":47374672855351,"sku":"TOR002-2021","price":230.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/torres-sangre-de-toro-original.jpg?v=1697293235"},{"product_id":"torres-cabernet-sauvignon-mas-la-plana","title":"Torres Cabernet Sauvignon Mas La Plana","description":"\u003cp class=\"heading-content\"\u003eTorres Cabernet Sauvignon Mas La Plana has a deep, dense cherry colour. Fragrant and enticing on the nose, with spices, blackcurrant and hints of cranberries, cherries and truffles. On the palate, focused and harmonious with plum, cassis, liquorice, tobacco and mineral notes. This wine marries density and freshness, presenting a long, plush finish.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Familia Torres\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2017\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Spain, DOQ Penedès\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 95, \u003cacronym title=\"Wine Spectator\"\u003eWS\u003c\/acronym\u003e 93, \u003cacronym title=\"Wine Enthusiast\"\u003eWE\u003c\/acronym\u003e 95 (2016)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e100% Cabernet Sauvignon\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eJaime Torres emigrated to Cuba in 1855. On the island he made his fortune through the flourishing oil industry and seaborne trade. In 1870 he returned home a rich man and went into business with his brother, a wine grower. Together, in 1870, they founded the family company, in Vilafranca del Penedès, where the company still has its head office. One of Jaime Torres’ ideas was to build a 600,000-litre wine vat, the largest in the world. During the Spanish Civil War the winery was bombarded, leaving everything in ruins, including the enormous vat. Miguel Torres Carbó, a fourth generation member of the family, rebuilt the winery in 1940 and started business up again. He brought an end to the sale of bulk wine and started to market it in labelled bottles. In the year of reconstruction, when France was under German control and unable to provide wine, Miguel Torres travelled to the United States to promote his wines. It was in this period that the brands Sangre de Toro, Viña Sol and Coronas first came into being.\u003cbr\u003e\u003cbr\u003eIn 1966 work started on the planting of imported grape varieties: at first Chardonnay and Cabernet Sauvignon and later on Merlot, Pinot noir, Riesling and Gewürztraminer. That same year, Miguel A. Torres married Waltraud Maczassek, a German artist, who has also collaborated in the sale of Torres wines on the German market. When Torres produced their first Riesling they named it in honour of Waltraud.\u003cbr\u003e\u003cbr\u003eIn 1975, Bodegas Torres began growing organic grapes for wine.\u003cbr\u003e\u003cbr\u003eIn 1991, after the death of Miguel Torres, the winery passed into the hands of his son Miguel A. Torres, the company’s current President and Managing Director.\u003cbr\u003e\u003cbr\u003eTorres is the family winery with the most extensive vineyards in the Denomination of Origin (DO) of Penedès and the largest winery in Spain. Outside of the Torres family's native Penedès region, they own vineyards in DO Conca de Barberà, DO Toro, DO Jumilla, DO Ribera del Duero, DOQ Priorat and most recently in DOC Rioja - in the last three areas with new wineries or wineries under construction. Likewise, Torres is also Spain's largest producer of DO wines under its own label, exporting to more than 140 countries.\u003cbr\u003e\u003cbr\u003eThey also run the Miguel Torres Chile winery in the Chilean Central Valley, and in the United States (California) where in 1986 Marimar Torres founded Marimar Estate.\u003cbr\u003e\u003cbr\u003eLast year, for the second consecutive year, Torres was named The World's Most Admired Wine Brand by professionals of the sector, according to the ranking published by Drinks International, topping a list of 50 wineries.\u003cbr\u003e\u003cbr\u003eTorres signed up to the Barcelona Declaration at the WCP in 2011; pledging to reduce their carbon footprint per bottle by 20% by 2020, as well as to make all buildings sustainable, recycle and recover materials to reduce waste, reduce the ‘water footprint’, to use only renewable energy, to conserve biodiversity and to limit the use of chemicals. Miguel A Torres, one of the architects of the Declaration, and Torres as a principle sponsor, strongly believes that, ‘wineries should put self-interest aside for the good of the environment.’\u003c\/p\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe grapes - generally harvested in October - are sourced from vineyards situated in Pacs del Penedès, close to Vilafranca, at 225 metres of altitude: 29 ha of unirrigated Cabernet Sauvignon on deep, yellowish grey-brown alluvial soils that are well drained and have a moderate water holding capacity. Made up of interbedded layers of gravel, sand and clay. The yield is 4,593 Kg\/ha. and the grape clusters are selected manually.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAfter the harvest, maceration, which lasts about 15-25 days is performed. The alcoholic fermentation, which lasts 7 days, takes place in stainless steel tanks under controlled temperature.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eTorres Cabernet Sauvignon Mas La Plana is aged mainly in new (85%) French oak barrels for a period of 18 months.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eIt is now 40 years since this mysterious Spanish wine was first released. Torres Cabernet Sauvignon Mas La Plana is now sometimes known as “The Black Legend” with its black label and dark Burgundy style bottle. Few had much faith in this project. Certainly nobody, back in 1979, could have dreamed that it would triumph in a Parisian blind tasting against some of the world’s most famous wines. In 1979, at the Gault-Millau Wine Olympiad, the 1970 vintage triumphed over some of the most famous wines in the world, including Chateau Latour and Chateau Haut Brion. This success has been repeated on many other occasions.\u003cbr\u003e\u003cbr\u003eDeep, dense cherry colour, with a touch of mahogany. Fragrant and enticing on the nose, with spices and blackcurrant as well as complex hints of cranberries, cherries and truffles and an incense-like quality developed during ageing in wood. On the palate it is svelte, polished, focused and harmonious, with plum, cassis, liquorice, tobacco and mineral notes that mingle gracefully over well-integrated tannins. Great texture and structural depth as well as refinement. This wine marries density and freshness, presenting a long, plush finish.\u003c\/p\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e14.5% alcohol vol.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eTorres Cabernet Sauvignon Mas La Plana pairs well with grilled, stewed or roast meats and game dishes. More elaborate dishes could include: Boneless free-range rooster with cured ham and red wine sauce; Lamb shoulder with spiced red wine sauce.\u003cbr\u003e\u003cbr\u003eServing temperature: 16-18°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eStored under the right conditions, Torres Cabernet Sauvignon Mas La Plana will hold its potential for the next 10-15 years.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Torres","offers":[{"title":"2017","offer_id":47374675018039,"sku":"TOR006-2017","price":1915.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/torres-cabernet-sauvignon-mas-la-plana.jpg?v=1697293253"},{"product_id":"torres-grans-muralles","title":"Torres Grans Muralles","description":"\u003cp class=\"heading-content\"\u003eTorres Grans Muralles is a beautifully deep red with a wild and savoury nose, perfumed with juniper and cistus, coffee, liquorice, black cherry jam, mint and orange peel, red fruits and savoury spices. Very rich and complex on the palate but supple with excellent intensity and mid-palate elegance and balance.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Familia Torres\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2017\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Spain, DOQ Conca de Barberà\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 94, \u003cacronym title=\"Wine Enthusiast\"\u003eWE\u003c\/acronym\u003e 93, \u003cacronym title=\"Wine Spectator\"\u003eWS\u003c\/acronym\u003e 92\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e44% Cariñena, 31% Garnacha, 17% Querol, 5% Monastrel, 3% Garró.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eJaime Torres emigrated to Cuba in 1855. On the island he made his fortune through the flourishing oil industry and seaborne trade. In 1870 he returned home a rich man and went into business with his brother, a wine grower. Together, in 1870, they founded the family company, in Vilafranca del Penedès, where the company still has its head office. One of Jaime Torres’ ideas was to build a 600,000-litre wine vat, the largest in the world. During the Spanish Civil War the winery was bombarded, leaving everything in ruins, including the enormous vat. Miguel Torres Carbó, a fourth generation member of the family, rebuilt the winery in 1940 and started business up again. He brought an end to the sale of bulk wine and started to market it in labelled bottles. In the year of reconstruction, when France was under German control and unable to provide wine, Miguel Torres travelled to the United States to promote his wines. It was in this period that the brands Sangre de Toro, Viña Sol and Coronas first came into being.\u003cbr\u003e\u003cbr\u003eIn 1966 work started on the planting of imported grape varieties: at first Chardonnay and Cabernet Sauvignon and later on Merlot, Pinot noir, Riesling and Gewürztraminer. That same year, Miguel A. Torres married Waltraud Maczassek, a German artist, who has also collaborated in the sale of Torres wines on the German market. When Torres produced their first Riesling they named it in honour of Waltraud.\u003cbr\u003e\u003cbr\u003eIn 1975, Bodegas Torres began growing organic grapes for wine.\u003cbr\u003e\u003cbr\u003eIn 1991, after the death of Miguel Torres, the winery passed into the hands of his son Miguel A. Torres, the company’s current President and Managing Director.\u003cbr\u003e\u003cbr\u003eTorres is the family winery with the most extensive vineyards in the Denomination of Origin (DO) of Penedès and the largest winery in Spain. Outside of the Torres family's native Penedès region, they own vineyards in DO Conca de Barberà, DO Toro, DO Jumilla, DO Ribera del Duero, DOQ Priorat and most recently in DOC Rioja - in the last three areas with new wineries or wineries under construction. Likewise, Torres is also Spain's largest producer of DO wines under its own label, exporting to more than 140 countries.\u003cbr\u003e\u003cbr\u003eThey also run the Miguel Torres Chile winery in the Chilean Central Valley, and in the United States (California) where in 1986 Marimar Torres founded Marimar Estate.\u003cbr\u003e\u003cbr\u003eLast year, for the second consecutive year, Torres was named The World's Most Admired Wine Brand by professionals of the sector, according to the ranking published by Drinks International, topping a list of 50 wineries.\u003cbr\u003e\u003cbr\u003eTorres signed up to the Barcelona Declaration at the WCP in 2011; pledging to reduce their carbon footprint per bottle by 20% by 2020, as well as to make all buildings sustainable, recycle and recover materials to reduce waste, reduce the ‘water footprint’, to use only renewable energy, to conserve biodiversity and to limit the use of chemicals. Miguel A Torres, one of the architects of the Declaration, and Torres as a principle sponsor, strongly believes that, ‘wineries should put self-interest aside for the good of the environment.’\u003c\/p\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eTorres Grans Muralles takes its name from the walls that protected the monastery at Poblet during the Mercenary Wars. The unmistakeable identity of Grans Muralles is due to the stony, slate ground (Licorella) of the region, and to grape varieties believed to be extinct, such as Garró and Querol, all re-interpreted according to modern viticultural techniques. Together with Cariñena and Monastrell they lend a unique spirit to this wine.\u003cbr\u003e\u003cbr\u003eThe grapes are sourced from the estates of Poblet, Conca de Barberà, at an elevation of 445-470 metres a.s.l. This is a land characterized by deep rocky soils with layered deposits of Paleozoic slate and granite gravel beds. This ensures swift drainage and low water retaining capacity. The mineral-rich soils and limited water supply contribute to the production of wines that display great individuality, concentration and exceptional quality. The yield is approximately 4,000-5,000 kg\/ha.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAfter the harvest, maceration, which lasts about 15-20 days is performed. The alcoholic fermentation, which lasts 12 days, takes place in stainless steel tanks at a temperature of 26ºC.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAfter the malolactic fermentation, Torres Grans Muralles is aged in new French oak (Tronçais fine grain) barrels for a period of 18 months.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eA beautifully deep brooding red with a wild and savoury, almost leathery nose, the fruits perfumed with juniper and cistus; its olfactory complexity broadens to encompass suggestions of coffee, liquorice, black cherry jam, mint and orange peel with flecks of red fruits and savoury spices. On the palate the wine is very rich, fat, dry but supple with excellent intensity. Full-flavoured with cassis, chocolate, peppery, black raspberry, minty, black cherry, meaty vanilla flavours with a dried fig and orange peel finish. But – despite such powerful attributes - the key to this wine is its mid-palate elegance and balance. Delicious and packed with style it has the grace and balance to age for a decade and beyond. In the words of renowned wine critic Andrew Jefford “An exciting success, and it will be fascinating to see how this Catalan thoroughbred evolves in the years to come”\u003c\/p\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e14.5% alcohol vol.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eTorres Grans Muralles pair well with grilled, stewed or roast meats and game dishes. More elaborate dishes could include: Pork fillet with honey, rosemary vinaigrette and glazed spring onions; Lamb shoulder baked in its juices with potato and shallow-fried onion.\u003cbr\u003e\u003cbr\u003eServing temperature: 18°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eStored under the right conditions, Torres Grans Muralles will hold its potential for the next 10-15 years.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Torres","offers":[{"title":"2017","offer_id":47374675083575,"sku":"TOR007-2017","price":1855.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/torres-grans-muralles.jpg?v=1697293258"},{"product_id":"tenuta-aquilaia-ciliegiolo-maremma-toscana","title":"Tenuta Aquilaia Ciliegiolo Maremma Toscana","description":"\u003cp class=\"heading-content\"\u003eTenuta Aquilaia Ciliegiolo Maremma Toscana has sour cherries, black cherries raspberries, woody green herbs and flowery hints on the nose. The palate is playful, with refreshing acidity and very soft tannins giving the wine a juicy feel.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003cul class=\"heading-content\"\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Tenuta Aquilaia\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2019\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Tuscany\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOC\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 88, \u003cacronym title=\"Wine Enthusiast\"\u003eWE\u003c\/acronym\u003e 89 (2020)\u003c\/li\u003e\n\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e100% Ciliegiolo\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eTenuta Aquilaia embodies the desire on the part of the Uggiano team to explore new challenges and horizons in their search for wine production excellence.\u003cbr\u003e\u003cbr\u003eThe estate is located in the heart of the Tuscan Maremma, one on the most up-and-coming wine production areas in Italy. Overlooking sweeping horizons which encompass undulating hills of a thousand shapes and shades of colour, there, more than 2000 years ago, the ancient Etruscans dedicated their lives to making great quality wine.\u003cbr\u003e\u003cbr\u003eThe dream of re-interpreting ancient traditions by growing ancient grapes - still found today in Maremma -and transforming them into wine with a modern approach, has now become a concrete reality thanks to Fabio, Daniele and Giacomo.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eTenuta Aquilaia is located in Scansano, part of the Grosseto province at the heart of Maremma area. The estate covers an area of 40 hectares, including 15 hectares of vineyard, in the Fosso Sanguinaio stream valley, close to where it meets the Albegna River.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThe Etruscan people began cultivating Ciliegiolo grapes more than 2000 years ago, today this variety is highly appreciated for the aromatic intensity and the roundness of its wines. The grapes are harvested by hand and fermented at a controlled temperature of 26°C with 15 days of skin maceration. Malolactic fermentation takes place immediately after the primary alcoholic fermentation.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eTenuta Aquilaia Ciliegiolo Maremma Toscana is aged in stainless steel tanks for 8 months prior to bottling.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eTenuta Aquilaia Ciliegiolo Maremma Toscana is a bright ruby red. The name “Ciliegiolo” comes from the Italian word for ‘cherry’. Indeed one can find every shade of cherry and more in the perfectly balanced bouquet of this wine: sour cherries, black cherries raspberries, woody green herbs, and just a whiff of lavender. The palate is playful, with refreshing acidity and very soft tannins giving the wine a juicy feel.\u003c\/p\u003e\n\n\u003cp class=\"heading-content\"\u003eMarasca cherry, sour cherry, black cherry. On the palate it is warm, broad, full of pulp, with broad structure and vigorous tannins which lend momentum to the wine.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e14% alcohol volume.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eMost quaffable wine, Tenuta Aquilaia Ciliegiolo Maremma Toscana can be enjoyed on its own at various times of the day. It will also pair well with Caprese salad, cured salmon, soft cheese, salami, braised pork, pasta with meat sauce, grilled meats and kebabs.\u003cbr\u003e\u003cbr\u003eServing temperature: 18-20°C. It may be slightly chilled during hot, summer days.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eReady to drink. Under adequate cellaring conditions Tenuta Aquilaia Ciliegiolo Maremma Toscana will keep well for 3-4 years.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Tenuta Aquilaia","offers":[{"title":"2019","offer_id":47374681669943,"sku":"UGG004-2019","price":250.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/tenuta-aquilaia-ciliegiolo-maremma-toscana.jpg?v=1697293292"},{"product_id":"zorzettig-friulano","title":"Zorzettig Friulano","description":"\u003cp class=\"heading-content\"\u003eZorzettig Friulano is fragrant and fruity with broom blossom, apple and apricot, honey, butter and almonds on the nose. On the palate, it has an elegant grip with hints of salt, white-pulp fruit and chestnut honey.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Zorzettig\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry White\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2023\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Friuli-Venezia Giulia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOC Colli Orientali del Friuli\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 91\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e100% Friulano\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eIn Spessa di Cividale, in the Colli Orientali del Friuli, during the early post-war years, the Zorzettig family was one of the few brave ones to invest resources and efforts in the land, the hills of Spessa, characterised by a unique microclimate and terroir.\u003cbr\u003e\u003cbr\u003eOver the years, the company's expansion also involved the house that is now located inside the company headquarters, a magical place that has become an agritourism resort that breathes centuries of rural history.\u003cbr\u003e\u003cbr\u003eThe property extends over about 120 hectares of vineyards, producing about 800,000 bottles a year, 50% of which are destined for export, and a growing penetration in various markets, from Asia to the United States, from Australia to northern Europe. The company is now firmly in the hands of Annalisa Zorzettig.\u003cbr\u003e\u003cbr\u003eAnnalisa's daughter Veronica has also joined the company, placing her precision, management skills and sincere sensitivity to environmental sustainability and the green world to good use.\u003cbr\u003e\u003cbr\u003eAll the wines are DOC Friuli Colli Orientali and all are vinified in purity. There are autochthonous Friulian varieties and some allochthonous varieties such as Pinot Bianco and Sauvignon Bianco, which express themselves at the highest level on the slopes around Cividale. The vineyards for this production have been carefully selected from among the oldest and most promising on the estate and all the grapes are harvested by hand.\u003cbr\u003e\u003cbr\u003eThe wines of the Myò Vigneti di Spessa selection are an expression of the growth path that Annalisa Zorzettig has been resolutely pursuing for several years with the help of Friulian oenologists Fabio Coser and Saverio di Giacomo.\u003cbr\u003e\u003cbr\u003eThe origin of the MYÒ brand lies in an ancient Friulian ballad from the 14th century, where a young man in love compares his woman to his land, both loved more than anything else. MYÒ wants to be a direct reference to the Friulian land, to its traditions and rituals.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eTwo vineyards, situated at 220 metres above sea level, are utilized for the production of this wine:\u003cbr\u003e\u003cbr\u003eCOLLI DI SPESSA - Sant'Anna\u003cbr\u003e\u003cbr\u003eMainly autochthonous white and red grapes are found here. The south-southeast exposure of its hills makes the Picolit of the Colli Orientali del Friuli the absolute protagonist. Ribolla gialla and Friulano of the Myò Vigneti di Spessa line are born here.\u003cbr\u003e\u003cbr\u003eCOLLI NOVACUZZO – Prepotto\u003cbr\u003e\u003cbr\u003eThese vineyards, located in the municipality of Prepotto in the proximity of the Judrio River, represent the ideal terroir for native red grape varieties. Its climate, mitigated by the protection of the Giulie Prealps and the nearby Adriatic Sea, and characterized by considerable temperature variations, enrich the aromatic profile of the grapes. Schioppettino stands out, followed by 'powerful' and 'rustic' wines that express this land: Refosco dal peduncolo rosso and Pignolo.\u003cbr\u003e\u003cbr\u003eThe soils consist mainly of clay and “Ponca”, a characteristic stratification of sandstone marl of Eocene origin. The training system is double-arched cane with a density of 5,000 vines\/ha and producing 7 tons\/ha.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eHarvest takes place in the middle of September and the bunches are carefully selected by hand. The grapes are cold-macerated for 12 hours and fermentation takes place in stainless tanks. All stages are conducted under strict temperature control.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eZorzettig Friulano remains in stainless steel, where it is kept in contact with the lees for 5 months while being regularly stirred up. It is then bottled and allowed to settle and refine for one month in the bottle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eZorzettig Friulano is straw yellow colour. Well structured, firm, fragrant and fruity with strong notes of broom blossom and a minerality that opens up to hints of apple and apricot, honey, butter and almonds. On the palate, it has an elegant grip with hints of salt, white-pulp fruit and chestnut honey.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e13% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eIts “saltiness” will match to perfection fish and shellfish dishes, Thai dishes, Indian chicken dishes, any “fritto misto” (mixed fried food items) and white meats. Zorzettig Friulano is also recommended with pumpkin tortelli, spaghetti with clams, rice noodles with shrimps and vegetables, sweet and sour pork, risotto with truffles.\u003cbr\u003e\u003cbr\u003eServing temperature: 12°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eIf stored well, it gains character over time. Zorzettig Friulano can age for up to 6 years maintaining all its balance and varietal characteristics.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Zorzettig","offers":[{"title":"2023","offer_id":49585386750263,"sku":"ZOR001-2023","price":310.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/zorzettig-friulano.jpg?v=1697293344"},{"product_id":"zorzettig-malvasia-myo","title":"Zorzettig Malvasia MYO","description":"\u003cp class=\"heading-content\"\u003eZorzettig Malvasia MYO has acacia, cooked apple, lemon, honey and aniseed on the nose. On the palate, medium-to full-bodied, zesty, spiced and flavourful, with white-pulp fruit and white currants.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Zorzettig\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry White\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2020\/2021\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Friuli-Venezia Giulia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOC Colli Orientali del Friuli\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 91 (2020)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e100% Malvasia Istriana\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eIn Spessa di Cividale, in the Colli Orientali del Friuli, during the early post-war years, the Zorzettig family was one of the few brave ones to invest resources and efforts in the land, the hills of Spessa, characterised by a unique microclimate and terroir.\u003cbr\u003e\u003cbr\u003eOver the years, the company's expansion also involved the house that is now located inside the company headquarters, a magical place that has become an agritourism resort that breathes centuries of rural history.\u003cbr\u003e\u003cbr\u003eThe property extends over about 120 hectares of vineyards, producing about 800,000 bottles a year, 50% of which are destined for export, and a growing penetration in various markets, from Asia to the United States, from Australia to northern Europe. The company is now firmly in the hands of Annalisa Zorzettig.\u003cbr\u003e\u003cbr\u003eAnnalisa's daughter Veronica has also joined the company, placing her precision, management skills and sincere sensitivity to environmental sustainability and the green world to good use.\u003cbr\u003e\u003cbr\u003eAll the wines are DOC Friuli Colli Orientali and all are vinified in purity. There are autochthonous Friulian varieties and some allochthonous varieties such as Pinot Bianco and Sauvignon Bianco, which express themselves at the highest level on the slopes around Cividale. The vineyards for this production have been carefully selected from among the oldest and most promising on the estate and all the grapes are harvested by hand.\u003cbr\u003e\u003cbr\u003eThe wines of the Myò Vigneti di Spessa selection are an expression of the growth path that Annalisa Zorzettig has been resolutely pursuing for several years with the help of Friulian oenologists Fabio Coser and Saverio di Giacomo.\u003cbr\u003e\u003cbr\u003eThe origin of the MYÒ brand lies in an ancient Friulian ballad from the 14th century, where a young man in love compares his woman to his land, both loved more than anything else. MYÒ wants to be a direct reference to the Friulian land, to its traditions and rituals.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eTwo vineyards, situated at 220 metres above sea level, are utilized for the production of this wine:\u003cbr\u003e\u003cbr\u003eCOLLI DI SPESSA - Sant'Anna\u003cbr\u003e\u003cbr\u003eMainly autochthonous white and red grapes are found here. The south-southeast exposure of its hills makes the Picolit of the Colli Orientali del Friuli the absolute protagonist. Ribolla gialla and Friulano of the Myò Vigneti di Spessa line are born here.\u003cbr\u003e\u003cbr\u003eCOLLI NOVACUZZO – Prepotto\u003cbr\u003e\u003cbr\u003eThese vineyards, located in the municipality of Prepotto in the proximity of the Judrio River, represent the ideal terroir for native red grape varieties. Its climate, mitigated by the protection of the Giulie Prealps and the nearby Adriatic Sea, and characterized by considerable temperature variations, enrich the aromatic profile of the grapes. Schioppettino stands out, followed by 'powerful' and 'rustic' wines that express this land: Refosco dal peduncolo rosso and Pignolo.\u003cbr\u003e\u003cbr\u003eThe soils consist mainly of clay and “Ponca”, a characteristic stratification of sandstone marl of Eocene origin. The training system is double-arched cane with a density of 5,000 vines\/ha and producing 7 tons\/ha.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eHarvest takes place in the middle of September and the grape bunches are carefully selected by hand. The grapes are cold-macerated for 12 hours and fermentation takes place in stainless tanks. All stages are conducted under strict temperature control.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe wine is kept in contact with the lees for 6 months in 90% stainless steel and 10 small oak barrels, while being regularly stirred up. It is then bottled and allowed to settle and refine for 6 months in the bottle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eStraw yellow colour. On the nose, Zorzettig Malvasia MYO has aromas of acacia, cooked apple, lemon, honey and aniseed. On the palate, medium-to full-bodied, zesty with an oily texture and bright acidity, spiced and flavourful, reminiscent of white-pulp fruit and white currants.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e13.5% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eZorzettig Malvasia MYO is a great match for wild asparagus or truffle risotto, sea shells, oysters with a drop of extra virgin olive oil, fish and white meats.\u003cbr\u003e\u003cbr\u003eServing temperature: 12°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eIf stored well, Zorzettig Malvasia MYO gains character over time and can age for up to 10 years maintaining all its balance and varietal characteristics.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Zorzettig","offers":[{"title":"2020","offer_id":47374690746679,"sku":"ZOR002-2020","price":450.0,"currency_code":"ZAR","in_stock":true},{"title":"2021","offer_id":49917225304375,"sku":"ZOR002-2021","price":450.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/zorzettig-malvasia-myo.jpg?v=1697293350"},{"product_id":"zorzettig-refosco","title":"Zorzettig Refosco","description":"\u003cp class=\"heading-content\"\u003eZorzettig Refosco is ripe and spicy, with notes of violets, plums, and strawberries, cinchona and other balsamic leaves on the nose. Well-structured and fresh on the palate with dark peppery spices, plums, liquorice and eucalyptus.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003cul class=\"heading-content\"\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Zorzettig\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2020\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Friuli-Venezia Giulia\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOC Colli Orientali del Friuli\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 92\u003c\/li\u003e\n\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e100% Refosco dal Peduncolo Rosso\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\n\n\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eIn Spessa di Cividale, in the Colli Orientali del Friuli, during the early post-war years, the Zorzettig family was one of the few brave ones to invest resources and efforts in the land, the hills of Spessa, characterised by a unique microclimate and terroir.\u003cbr\u003e\u003cbr\u003eOver the years, the company's expansion also involved the house that is now located inside the company headquarters, a magical place that has become an agritourism resort that breathes centuries of rural history.\u003cbr\u003e\u003cbr\u003eThe property extends over about 120 hectares of vineyards, producing about 800,000 bottles a year, 50% of which are destined for export, and a growing penetration in various markets, from Asia to the United States, from Australia to northern Europe. The company is now firmly in the hands of Annalisa Zorzettig.\u003cbr\u003e\u003cbr\u003eAnnalisa's daughter Veronica has also joined the company, placing her precision, management skills and sincere sensitivity to environmental sustainability and the green world to good use.\u003cbr\u003e\u003cbr\u003eAll the wines are DOC Friuli Colli Orientali and all are vinified in purity. There are autochthonous Friulian varieties and some allochthonous varieties such as Pinot Bianco and Sauvignon Bianco, which express themselves at the highest level on the slopes around Cividale. The vineyards for this production have been carefully selected from among the oldest and most promising on the estate and all the grapes are harvested by hand.\u003cbr\u003e\u003cbr\u003eThe wines of the Myò Vigneti di Spessa selection are an expression of the growth path that Annalisa Zorzettig has been resolutely pursuing for several years with the help of Friulian oenologists Fabio Coser and Saverio di Giacomo.\u003cbr\u003e\u003cbr\u003eThe origin of the MYÒ brand lies in an ancient Friulian ballad from the 14th century, where a young man in love compares his woman to his land, both loved more than anything else. MYÒ wants to be a direct reference to the Friulian land, to its traditions and rituals.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eTwo vineyards, situated at 220 metres above sea level, are utilized for the production of this wine:\u003cbr\u003e\u003cbr\u003eCOLLI DI SPESSA - Sant'Anna\u003cbr\u003e\u003cbr\u003eMainly autochthonous white and red grapes are found here. The south-southeast exposure of its hills makes the Picolit of the Colli Orientali del Friuli the absolute protagonist. Ribolla gialla and Friulano of the Myò Vigneti di Spessa line are born here.\u003cbr\u003e\u003cbr\u003eCOLLI NOVACUZZO – Prepotto\u003cbr\u003e\u003cbr\u003eThese vineyards, located in the municipality of Prepotto in the proximity of the Judrio River, represent the ideal terroir for native red grape varieties. Its climate, mitigated by the protection of the Giulie Prealps and the nearby Adriatic Sea, and characterized by considerable temperature variations, enrich the aromatic profile of the grapes. Schioppettino stands out, followed by 'powerful' and 'rustic' wines that express this land: Refosco dal peduncolo rosso and Pignolo.\u003cbr\u003e\u003cbr\u003eThe soils consist mainly of clay and “Ponca”, a characteristic stratification of sandstone marl of Eocene origin. The training system is double-arched cane with a density of 5,000 vines\/ha and producing 7 tons\/ha.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eHarvest takes place early in October and the grape bunches are carefully selected by hand. The wine is fermented and macerated for 15 days in stainless tanks.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eZorzettig Refosco is aged for 10 months in barrels. It is then bottled and allowed to settle and refine for one month in the bottle.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eThe bouquet of Zorzettig Refosco is very broad, warm, ripe and spicy, with notes of violets, plums, and strawberries. The fruit is captivating and seductive, with earthy aromas echoing cinchona and other balsamic notes. On the palate Refosco is well-structured and fresh with flavours of dark peppery spices, plums, liquorice and eucalyptus.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e13.5% alcohol vol.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eMeat dishes are the most immediate choice. But Zorzettig Refosco is also excellent with truffles, lamb kebabs, gnocchi with meat sauce, hamburgers, baked lasagne, truffle risotto, pasta “Amatriciana” and beef-bourguignon.\u003cbr\u003e\u003cbr\u003eServing temperature: 16°C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eIf stored well, its gains character over time and Zorzettig Refosco can age for up to 8 years maintaining all its balance and varietal characteristics.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Zorzettig","offers":[{"title":"2020","offer_id":47374691762487,"sku":"ZOR003-2020","price":215.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/zorzettig-refosco.jpg?v=1697293355"},{"product_id":"zorzettig-ribolla-gialla","title":"Zorzettig Ribolla Gialla","description":"\u003cp class=\"heading-content\"\u003eZorzettig Ribolla Gialla has fine, mineral aromas with balsamic traces and clear suggestions of aromatic herbs on the nose. Mineral, pulpy and crunchy on the palate with hints of golden apple and pear.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Zorzettig\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry White\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2023\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Friuli-Venezia Giulia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOC Colli Orientali del Friuli\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 90\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e100% Ribolla Gialla\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eIn Spessa di Cividale, in the Colli Orientali del Friuli, during the early post-war years, the Zorzettig family was one of the few brave ones to invest resources and efforts in the land, the hills of Spessa, characterised by a unique microclimate and terroir.\u003cbr\u003e\u003cbr\u003eOver the years, the company's expansion also involved the house that is now located inside the company headquarters, a magical place that has become an agritourism resort that breathes centuries of rural history.\u003cbr\u003e\u003cbr\u003eThe property extends over about 120 hectares of vineyards, producing about 800,000 bottles a year, 50% of which are destined for export, and a growing penetration in various markets, from Asia to the United States, from Australia to northern Europe. The company is now firmly in the hands of Annalisa Zorzettig.\u003cbr\u003e\u003cbr\u003eAnnalisa's daughter Veronica has also joined the company, placing her precision, management skills and sincere sensitivity to environmental sustainability and the green world to good use.\u003cbr\u003e\u003cbr\u003eAll the wines are DOC Friuli Colli Orientali and all are vinified in purity. There are autochthonous Friulian varieties and some allochthonous varieties such as Pinot Bianco and Sauvignon Bianco, which express themselves at the highest level on the slopes around Cividale. The vineyards for this production have been carefully selected from among the oldest and most promising on the estate and all the grapes are harvested by hand.\u003cbr\u003e\u003cbr\u003eThe wines of the Myò Vigneti di Spessa selection are an expression of the growth path that Annalisa Zorzettig has been resolutely pursuing for several years with the help of Friulian oenologists Fabio Coser and Saverio di Giacomo.\u003cbr\u003e\u003cbr\u003eThe origin of the MYÒ brand lies in an ancient Friulian ballad from the 14th century, where a young man in love compares his woman to his land, both loved more than anything else. MYÒ wants to be a direct reference to the Friulian land, to its traditions and rituals.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eTwo vineyards, situated at 220 metres above sea level, are utilized for the production of this wine:\u003cbr\u003e\u003cbr\u003eCOLLI DI SPESSA - Sant'Anna\u003cbr\u003e\u003cbr\u003eMainly autochthonous white and red grapes are found here. The south-southeast exposure of its hills makes the Picolit of the Colli Orientali del Friuli the absolute protagonist. Ribolla gialla and Friulano of the Myò Vigneti di Spessa line are born here.\u003cbr\u003e\u003cbr\u003eCOLLI NOVACUZZO – Prepotto\u003cbr\u003e\u003cbr\u003eThese vineyards, located in the municipality of Prepotto in the proximity of the Judrio River, represent the ideal terroir for native red grape varieties. Its climate, mitigated by the protection of the Giulie Prealps and the nearby Adriatic Sea, and characterized by considerable temperature variations, enrich the aromatic profile of the grapes. Schioppettino stands out, followed by 'powerful' and 'rustic' wines that express this land: Refosco dal peduncolo rosso and Pignolo.\u003cbr\u003e\u003cbr\u003eThe soils consist mainly of clay and “Ponca”, a characteristic stratification of sandstone marl of Eocene origin. The training system is double-arched cane with a density of 5,000 vines\/ha and producing 7 tons\/ha.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eHarvest takes place in the middle of September and the grape bunches are carefully selected by hand. The grapes are cold-macerated for 12 hours and fermentation takes place in stainless tanks. All stages are conducted under strict temperature control.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eZorzettig Ribolla Gialla remains in stainless steel, where it is kept in contact with the lees for 5 months while being regularly stirred up. It is then bottled and allowed to settle and refine for one month in the bottle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eZorzettig Ribolla Gialla has a straw yellow colour. Fine, mineral aromas and beautifully contoured fruit. On the nose it displays balsamic traces and clear suggestions of aromatic herbs: Wisteria, acacia flower, lime, and citrus are prominent. In the mouth it is mineral, pulpy and crunchy, with hints of golden apple and pear.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e12.5% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eZorzettig Ribolla Gialla is extremely versatile insofar as pairings are concerned: fish appetizers, sushi, cold cuts and fritters, polenta with melted cheese, cheese fondue, paella, ravioli parmigiana, spaghetti with clams, chicken tikka masala, chicken Cacciatora, tuna veal, truffle risotto, pasta carbonara, tagliatelle with porcini mushrooms.\u003cbr\u003e\u003cbr\u003eServing temperature: 12°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eIf stored well, its gains character over time and Zorzettig Ribolla Gialla can age for 6 years maintaining all its balance and varietal characteristics.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Zorzettig","offers":[{"title":"2023","offer_id":49585390584119,"sku":"ZOR004-2023","price":280.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/zorzettig-ribolla-gialla.jpg?v=1697293360"},{"product_id":"zorzettig-sauvignon-blanc","title":"Zorzettig Sauvignon Blanc","description":"\u003cp class=\"heading-content\"\u003eZorzettig Sauvignon Blanc has aromatic herbs, tomato vine, acacia flowers, golden apple, pear, peach, white grapefruit and tropical fruit on the nose. Full and harmonious yet crisp tangy palate with flavours of pear and wild herbs.\u003c\/p\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003cul class=\"heading-content\"\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Zorzettig\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry White\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2020\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Friuli-Venezia Giulia\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOC Colli Orientali del Friuli\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 92\u003c\/li\u003e\n\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e100% Sauvignon Blanc\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eIn Spessa di Cividale, in the Colli Orientali del Friuli, during the early post-war years, the Zorzettig family was one of the few brave ones to invest resources and efforts in the land, the hills of Spessa, characterised by a unique microclimate and terroir.\u003cbr\u003e\u003cbr\u003eOver the years, the company's expansion also involved the house that is now located inside the company headquarters, a magical place that has become an agritourism resort that breathes centuries of rural history.\u003cbr\u003e\u003cbr\u003eThe property extends over about 120 hectares of vineyards, producing about 800,000 bottles a year, 50% of which are destined for export, and a growing penetration in various markets, from Asia to the United States, from Australia to northern Europe. The company is now firmly in the hands of Annalisa Zorzettig.\u003cbr\u003e\u003cbr\u003eAnnalisa's daughter Veronica has also joined the company, placing her precision, management skills and sincere sensitivity to environmental sustainability and the green world to good use.\u003cbr\u003e\u003cbr\u003eAll the wines are DOC Friuli Colli Orientali and all are vinified in purity. There are autochthonous Friulian varieties and some allochthonous varieties such as Pinot Bianco and Sauvignon Bianco, which express themselves at the highest level on the slopes around Cividale. The vineyards for this production have been carefully selected from among the oldest and most promising on the estate and all the grapes are harvested by hand.\u003cbr\u003e\u003cbr\u003eThe wines of the Myò Vigneti di Spessa selection are an expression of the growth path that Annalisa Zorzettig has been resolutely pursuing for several years with the help of Friulian oenologists Fabio Coser and Saverio di Giacomo.\u003cbr\u003e\u003cbr\u003eThe origin of the MYÒ brand lies in an ancient Friulian ballad from the 14th century, where a young man in love compares his woman to his land, both loved more than anything else. MYÒ wants to be a direct reference to the Friulian land, to its traditions and rituals.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eTwo vineyards, situated at 220 metres above sea level, are utilized for the production of this wine:\u003cbr\u003e\u003cbr\u003eCOLLI DI SPESSA - Sant'Anna\u003cbr\u003e\u003cbr\u003eMainly autochthonous white and red grapes are found here. The south-southeast exposure of its hills makes the Picolit of the Colli Orientali del Friuli the absolute protagonist. Ribolla gialla and Friulano of the Myò Vigneti di Spessa line are born here.\u003cbr\u003e\u003cbr\u003eCOLLI NOVACUZZO – Prepotto\u003cbr\u003e\u003cbr\u003eThese vineyards, located in the municipality of Prepotto in the proximity of the Judrio River, represent the ideal terroir for native red grape varieties. Its climate, mitigated by the protection of the Giulie Prealps and the nearby Adriatic Sea, and characterized by considerable temperature variations, enrich the aromatic profile of the grapes. Schioppettino stands out, followed by 'powerful' and 'rustic' wines that express this land: Refosco dal peduncolo rosso and Pignolo.\u003cbr\u003e\u003cbr\u003eThe soils consist mainly of clay and “Ponca”, a characteristic stratification of sandstone marl of Eocene origin. The training system is double-arched cane with a density of 5,000 vines\/ha and producing 7 tons\/ha.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eHarvest takes place in the middle of September and the grape bunches are carefully selected by hand. The grapes are cold-macerated for 12 hours and fermentation takes place in stainless tanks. All stages are conducted under strict temperature control.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eZorzettig Sauvignon Blanc remains in stainless steel, where it is kept in contact with the lees for 5 months while being regularly stirred up. It is then bottled and allowed to settle and refine for one month in the bottle.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eZorzettig Sauvignon Blanc has green, mineral notes of aromatic herbs, tomato vine, acacia flowers, golden apple, pear, peach, white grapefruit and tropical fruit lead the nose. The aromas carry on to a full and harmonious yet crisp tangy palate along with pear and wild herbs.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003e13% alcohol vol.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eOyster, clams, lobster, crab, prawns, and scallops all make for wonderful Zorzettig Sauvignon Blanc food pairings. Wonderful choice with herb-driven sauces over chicken, tofu, or fish dishes. It also represents a great match for feta or “chèvre” cheeses or paired with herb-driven Asian flavours such as Thai or Vietnamese cuisine.\u003cbr\u003e\u003cbr\u003eServing temperature: 12°C.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"col-sm-6\"\u003e\n\n\u003cdiv class=\"ultra\"\u003e\n\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\n\u003cp class=\"heading-content\"\u003eIf stored well, its gains character over time and Zorzettig Sauvignon Blanc can age for up to 6 years maintaining all its balance and varietal characteristics.\u003c\/p\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Zorzettig","offers":[{"title":"2020","offer_id":47374693073207,"sku":"ZOR005-2020","price":215.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/zorzettig-sauvignon-blanc.jpg?v=1697293366"},{"product_id":"castellin-villa-chianti-classico-riserva","title":"Castell’in Villa Chianti Classico Riserva","description":"\u003cp class=\"heading-content\"\u003eCastell’in Villa Chianti Classico Riserva is ruby red-garnet with an elegant bouquet of spices, ripe red fruits, and floral hints. Complex on the palate, showing ripe fruit, black cherries, deep earthy spicy tones, and a mineral, full-bodied, persistent finish.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Castell’in Villa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2017\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Tuscany\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e DOCG\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 92\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e100% Sangiovese\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eCastell'in Villa, nestled within its medieval village, boasts a rich history dating back to its integration into the Municipality of Siena in 1176. Despite enduring sieges from Florence, it persevered, evidenced by landmarks like the San Cristoforo Church and the commanding tower. In 1968, Principessa Coralia Pignatelli della Leonessa and her husband purchased the estate, commencing extensive restoration and transitioning to exclusive use of Sangiovese grapes. Today, it stands as a blend of historical charm and modern functionality, with Gazzara showcasing the estate's commitment to hospitality. Literary echoes of Tuscany's beauty further enrich its cultural significance.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe 298-hectare estate, encompassing 54 hectares of vineyards, is situated atop a hill in Castelnuovo Berardenga at.230 to 360 metres asl. Predominantly located on the south-facing slopes of the hill, the vineyards are interspersed with olive groves and forested areas. The estate comprises eight distinct vineyard sites, chosen to showcase the diverse terroirs and microclimates of Tuscany. The soil composition consists mainly of alluvial deposits with pebbles and sand, although Poggio delle Rose, considered one of the premier sites, also features significant concentrations of clay and limestone.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eNatural fermentation with native yeast in stainless steel tanks for 20-30 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eAged in large Slavonian oak for 36 to 42 months. The wine is then bottled without filtration and refined for at least 12 months in the bottle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eIf a broader appreciation for authenticity existed, we would encounter an increased number of Chianti Classico wines akin to the Castell’in Villa. While many contemporary Chianti wines are enjoyable, they lack the distinctiveness and genuine expression of terroir that Castell’in Villa's exemplifies. Their unwavering commitment to traditional Tuscan Sangiovese sets them apart, vividly conveying a sense of place that is both unmistakable and compelling. This is a red wine of absolute elegance and sophistication. Castell’in Villa Chianti Classico Riserva presents itself in a sumptuous ruby red colour with garnet nuances. The elegance continues in the expansive olfactory bouquet, composed of nuances of cardamom, cinnamon, tobacco, ripe red fruits, and floral hints. The palate entry is decisive, complex, showing ripe fruit, black cherries and some deep earthy spicy tones and continuing mineral, full-bodied, and persistent.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e13.5% alcohol volume.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003ePerfect for structured first courses like lasagne and pappardelle with hare or wild boar sauce. Castell’in Villa Chianti Classico Riserva is a great match for red meats, steak, pork, lamb, and aged cheeses. Perfect for grills and barbecues.\u003cbr\u003e\u003cbr\u003eServing temperature: 16-18°C. We suggest opening the wine and allowing it to breathe for at least 30 minutes before serving.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe Castell'in Villa wines are always released one to two years after most of their peers. Ready to drink now, Castell’in Villa Chianti Classico Riserva will develop well for another 10 years and more if suitably cellared.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Castell’in Villa","offers":[{"title":"2017","offer_id":48218695565623,"sku":"CAS008-2017","price":1340.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/castellin-villa-chianti-classico-riserva.jpg?v=1709472815"},{"product_id":"caparzo-ca-del-pazzo","title":"Caparzo Ca'Del Pazzo","description":"\u003cp class=\"heading-content\"\u003eCaparzo Ca’Del Pazzo has a deep ruby colour and an elegant bouquet of ripe blackberries, liquorice, cherry jam, truffles, spice, and vanilla. Dry and smooth on the palate, offering a full body with velvety texture, complemented by aristocratic toasted almond notes in the finish.\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003cul class=\"heading-content\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Caparzo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Dry Red\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVintages Available:\u003c\/strong\u003e 2020\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry, Region:\u003c\/strong\u003e Italy, Tuscany\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppellation:\u003c\/strong\u003e IGT\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatings:\u003c\/strong\u003e \u003cacronym title=\"James Suckling\"\u003eJS\u003c\/acronym\u003e 93, \u003cacronym title=\"Wine Spectator\"\u003eWS\u003c\/acronym\u003e 92 (2016)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eGrapes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e50% Sangiovese\u003cbr\u003e50% Cabernet Sauvignon\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe origins of the place name Caparzo are still unknown. According to some people, the name should derive, as shown by ancient maps, from Ca’ Pazzo; according to others, the term should derive from the Latin Caput Arsum and should indicate a “place touched by the sun”. The beginning of the history of Caparzo dates back to the end of the sixties, when a group of friends, fond of Tuscany and of wine, purchased an old ruin with vineyards at Montalcino. We are at the dawning of Brunello di Montalcino, the Association has just been set up and the producers-bottlers are only 13. The farm estate was renovated, modernised and new vineyards were planted. In a short time, Caparzo was able to impose itself on the market of Brunello. Thirty years passed from the first rows of vines and from the first cellar experiences. In 1998, the farm estate came to a turning point when Elisabetta Gnudi Angelini purchased Caparzo. She immediately carried out her objectives: combine tradition with innovation to create a high-quality wine, expression of an excellent territory, with the help of her son, Igino, and daughter, Alessandra.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVineyard\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eThe ancient Caparzo name, Cà del Pazzo, was given to a wine born of a selection of grapes from the vineyards located at Caparzo (220 metres a.s.l.) and San Piero Caselle (250 metres a.s.l.). Cà del Pazzo was produced for the first time in 1982, and is therefore one of the first Supertuscans to have been produced in the Brunello production area. Produced only in the best vintages, and in limited quantities.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eVinification\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eHarvest is manual and the different grapes are fermented separately for 6 days at a temperature of 28-30 °C, with subsequent delestages and pump overs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAgeing\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eMalolactic fermentation takes place spontaneously, and part of the ageing process takes place in wood.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003eCaparzo Ca’Del Pazzo has a deep, intense ruby colour. Its ample and elegant bouquet is well defined, featuring pronounced ripe blackberries and liquorice root, along with hints of sour cherry jam, white truffles, spice, and vanilla. On the palate, it is dry, smooth, and warm, with a full and generous body that is austerely velvety. There are underlying notes of aristocratic toasted almonds. The clean and elegant sensation is very persistent and pleasing, particularly in the finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eAnalysis\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e13.5% alcohol vol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eFood Suggestions\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003ePair Caparzo Ca’Del Pazzo with roast and grilled meats, truffle dishes, mushrooms, and aged cheeses. For a more traditional Tuscan approach, try the following: Pasta with Bacon and Ricotta; Pappardelle Pasta with Slow-Cooked Beef and Porcini Ragù; Purée of Lentils with Mushrooms; Brussels Sprouts and Mushroom Gratin; Pasta with Sausage and Mushrooms; Italian Mushrooms Risotto; Slow-Cooked Beef Short Ribs in Red Wine Sauce.\u003cbr\u003e\u003cbr\u003eServing temperature: 18°C, better if opened 1-2 hours before being poured.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col-sm-6\"\u003e\n\u003cdiv class=\"ultra\"\u003e\n\u003ch3 class=\"heading-content\"\u003eCellar\u003c\/h3\u003e\n\u003cp class=\"heading-content\"\u003e12 years and more provided the Caparzo Ca’Del Pazzo bottles are stored horizontally in cool, dark conditions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Caparzo","offers":[{"title":"2020","offer_id":48391881883959,"sku":"CAP003-2020","price":730.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3740\/3959\/files\/caparzo-ca-del-pazzo.jpg?v=1711444904"}],"url":"https:\/\/vino.co.za\/collections\/winter-sale.oembed","provider":"Gabba International","version":"1.0","type":"link"}