Authentic Italian wine

Spergola Metodo classico - Le Nebbie - Anna Beatrice

Sparkling white wine from Emilia. Nothing like a prosecco or champagne, this wine has its own character. Methode champenois, vertical, nice acidity, white flowers and fresh yellow fruits. A pleasant mineral spine

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Spergola Metodo classico - Particella 128 - Cinque Campi

Spergola with maceration. Ripened yellow fruit, white flowers, nice acidity and mineral spine. Great wine from a great winemaker

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Franciacorta "Brut Nature" - 1701

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Franciacorta "Saten" - 1701

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"Sullerba" - 1701

White wine refermented in bottle with the must from the same harverst. 100% Chardonnay, not degorged

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Erbaluce di Caluso "T" - Cieck

Late harvest of Erbaluce di Caluso. Grapes are left on the plants for two more weeks after the end of the harvest, to get a wine with great structure. 8 months ageing in big oak barrels with battonage and 12 more months in the bottle. A strong minerality, limestone, ripened yellow fruits and white flowers citrus zest. Vibrant acidity, well balanced with rounded notes. Very long finale. Very versatile in pairing with structured food, from fish soup to white meat or medium-aged cheese.

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Nebbiolo Canavese "Sust" - Cieck

Nebbiolo from Upper Piedmont. Sust, in Piedmont dialect means ”desire”, but it also means "to take care of". An elegant wine, without excesses, easy drinking. The cultivation of Nebbiolo in this area at the feet of the Alps requires special care and a deep knowledge of the soil and climatic characteristics of each individual zone. Fermentation in steel tanks. The maceration lasts about 20 days, managed through punching down and pumping over of the grape skins. Malolactic fermentation and aging are carried out in 25 hl barrels, where the wine ages for 18 months. Fine, elegant nose, with good persistence, classic ethereal scents, with notes of violet and sour cherries and light spicy notes. The palate has a substantial structure and a characteristic dense tannic texture, long with notes of ripe fruit and rose hips in the aftertaste.

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Lambrusco frizzante "Cinque Campi Rosso" - Cinque Campi

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Rossetto - Stefano Berti

Rosé Sangiovese frizzante, from Predappio (East Emilia Romagna), refermented in bottle, Ancestral method. Aged for 6 months with batonnage, before bottling. Hints of citrus, floral, fresh fruit and yeasts. Well balanced acidity and pleasant drinking.

Sangiovese di Predappio DOC "Ravaldo" - Stefano Berti

Sangiovese di Romagna with fresh drinking, but complex and intriguing. Fermentation in steel tanks, then ageing in tonneaux for 6 months. On the nose, fruit and flowers are enriched with Mediterranean notes. Broad on the palate, it develops with good freshness and crunchy tannins. Aftertaste with balsamic finish.

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Sangiovese Superiore Riserva "Calisto" - Stefano Berti

Selection of the best Sangiovese grapes of the winery. Fermentation in steel tanks, with wild yeasts, for three weeks. Ageing in tonneaux for 12 months and then 12 months in bottle. Bright and transparent ruby. Wide aromas of cinnamon, vanilla, cherry jam, light balsamic and vegetable notes. Structured and full bodied, but with a dynamic drinking given by freshness and flavor, typical of the grape variety. The tannins are fine, well managed and make the wine longer.

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Sebastian van De Sype "Rifermentato" – Tenuta la Fiaminga

Sparkling Grasparossa re-fermented in bottle. first fermentation of the base wine from a single vintage starting from a “pied-de-cuve” using only indigenous yeasts (steel tanks) Second fermentation: with must from the same vintage and neutral yeasts (fermentation in the bottle) Not disgorged – sur lies , deposit of refermentation in the bottle

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Sebastian Van De Sype - "Ancestrale" – Tenuta la Fiaminga

Grasparossa di Castelvetro 100% DOC - Fermentation of single vintage with a “pied-de-cuve” using indigenous yeasts only, starting in steel tanks and bottled at desired sugar residual for final part of (bottle) fermentation. Degorgement à la volée

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Lambrusco metodo classico "Vulpis in Fabula" - Anna Beatrice

Produced on the hills of Reggio Emilia, Vulpis in Fabula is a Metodo Classico sparkling wine produced entirely from Lambrusco Maestri grapes. Aged on the lees from 12 to 24 months depending on the vintage, it is a joyful wine characterized by a persistent perlage and a deep ruby red colour with violet reflections, hints of red fruits on the nose such as cherry and small berries along with a floral aroma of violet Pairings: Cold cuts and salami, Roasted or grilled red meat, Stewed red meat, Pizza, First courses with meat sauce

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"Stella" Famoso - metodo ancestrale - I Marcantoni

Original orange sparkling wine from Famoso grape, made with ancestral method. Tropical flower scent, chinotto and tamarind and with its extravagant and original taste, is a fresh and pleasant surprise, starting from the maceration on the skins up to the very particular method for opening the bottle.

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"Bruno" - Orange Incrocio Bruni - I Marcantoni

Orange wine from Incrocio Bruni grape, native of Colli Pesaresi. a golden colour with complex aromas of magnolia flowers, rose and bergamot. The mouth is round and rich, with notes of vanilla and toffee aftertaste.

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"Cardomagno" Sangiovese colli pesaresi DOC riserva 2016 - Conventino

The noble Sangiovese that expresses all its greatness, starting from its intense purple hues, up to the complex aroma that recalls fine perfumes such as morello cherry, rose, vanilla, rhubarb and licorice. The full, full-bodied and harmonious flavor is the accent on the grandeur of a wine that goes perfectly with the intense flavors of red meats and aged cheeses

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Metodo Classico Brut 24 Mesi Cuvée - Conventino

Very rare cuvée with a unique and complex citrine taste, an unmistakable scent of menthol and ripe peaches that further strengthen its character. Whether with an aperitif, an appetizer, fish or cheese, it will always be in the spotlight

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"Spinasanta" - Nicolò Grippaldi

100% Nerello Mascalese Sicilia DOC. From clay soil in centre Sicily. Biodynamic philosophy, spontaneous fermentation with wild yeasts. Fermentation and aging in concrete tanks. Elegant structure, nice acidity, small red fruit and undergrowth. Spicy notes of black pepper.

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"Dei Pinti" - Nicolò Grippaldi

Blend of 80% Nero d'Avola and 20% Nerello Mascalese, produced without filtering or clarification. Aging in concrete tanks. Dei Pinti is a powerful but still elegant wine right from its conception, dark berries and spices, a nice acidity and a lot of persistence with velvet tannins. It is a lively, warm and straightforward wine that represents one of the highest points in the panorama of biodynamic wines.

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"Salvatore Grippaldi" - Nicolò Grippaldi

100% Nero D’Avola harvested with noble botrytis. Red fruits, flowers, dark tea. Full-bodied yet nuanced and light-footed.

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Pignoletto "Birichèn" - Al di là del fiume

Only for Luxembourg - Pignoletto dei colli bolognesi The refermentation takes place thanks to the company must and native yeasts. Wine produced with the ancient method of refermentation in bottle, also called sur lie.

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Barbera "Dagamò" - Al di là del fiume

Only for Luxembourg - 100% Barbera grapes from Biodynamic agriculture and natural winemaking with native yeasts. The grapes are fermented and macerated with the skins for a few months in Italian terracotta amphorae

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Albana "Fricandò" - Al di là del fiume

Only for Luxembourg - 100% Albana grapes from biodynamic agriculture and natural winemaking with native yeasts. The grapes are fermented and macerated with the skins for a few months in Italian terracotta amphorae

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Verdicchio dei castelli di Jesi "Campo delle Oche" - Fattoria san Lorenzo

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Bianco "Di Gino" - Fattoria San Lorenzo

Only for Luxembourg - White wine, Verdicchio grape from suitable territories in the Marche region