A wine with ruby red colour with intense violet reflexes. On the nose evident violet sensations and mature fruit. Structured in the mouth with intense fruit, dry, clean and a soft wrapping finish.
Being so versatile, it pairs well with red meats, or excellent with ravioli.
An intense red wine with ruby red colour with orange reflexes. On the nose evident roses, raspberries vanilla and balsamic notes. In the mouth it is dry, round and full-bodied with young arrogant tannins, fruit syrup and cinnamon. Balanced and long in the mouth.
Excellent with red meats, garlic dips, game, roasted meats and very strong cheeses.
A Typical Barbera with mature fruit and fresh acidity and a ruby red colour. On the nose evident violet sensations and cherries. In the mouth dry warm spicy notes with light vanilla and red fruit pulp. It pairs well with first courses and cheeses.
Ciliegiolo, meaning “cherry-like”, is usually reserved as a blending grape. Bottled on its own, it shows remarkably bright red fruits and fresh acidity. There have been conflicting studies, but Ciliegiolo is either a parent or offspring of Sangiovese.
It pairs well with red meats, white meats, meat-based pasta or rice dishes.
The Merlot Collio DOC is a ruby red in color with violet tinges. The nose displays vibrant and concentrated aromas of violet, wild berry, cherry and plum, followed by light elegant hints of vanilla, coffee and bitter chocolate. In the mouth, soft velvety tannins integrate with the elegant and well-structured body. Excellent lingering aftertaste.
It complements hearty legume soups, poultry game, and savory cheeses.
Dolcetto is famous to be light and easy to drink: this version does not disappoint but also offers some complexity and great quality. Velvety and delicious, this wine might be one of your new favourite discoveries!
Ruby red wine. Well defined, mouth-filling with clear aromas of morello cherry, blackberry and violet accompanied by spicy notes.
Dry, good body, appropriately tannic, warm, well-developed, excellent finish.
Best Paired with game and grilled meats, excellent with cured meats and aged cheeses.
Brilliant ruby red colour with garnet tints. The nose is sweet, predominantly fruity, with typical notes of morello cherry and soft spice. Rich and pulpy in the mouth, flavourful and pleasantly harmonious, with silky tannins. The long finish is austere and intensely fruity. A beautiful introduction to traditional Italian grape varities, yet handled and vinified in a modern fashion. Classic, yet modern.
Particularly suitable for going with stuffed pasta, grilled dishes, spit- roasted pork, game and braised dishes, as well as a rich cheeseboard of mature and tangy cheeses.
This is a Chianti Classico that perfectly fuses earthy Chianti tradition with modern ripe fruit and silky texture. It\'s mouthwatering they way any fine Chianti should be and finishes with plenty of ripe tannins, that\'s been polished fine and ripe. While you can certainly enjoy this with anything from the Tuscan table, you\'ll love it with burgers and grilled chicken, too.
Ripe and firm tannins with a long finish. Intensity in itself.
Made from 100% Nebbiolo grapes with southern exposure, Barolo is famous for a reason. Their complex yet delicate taste is full of tannins, and they are a favourite amongst sommeliers and food and drink fanatics alike. Ruby red with purple and garnet reflections, they have a balsamic aroma, reminiscence of the soil where the grapes grow. The taste is full-bodied with a slightly bitter aftertaste, excellent structure and good predisposition to aging. Eat with braised or roasted meats, wild game, seasoned and strong cheeses, to be served at a temperature of 20° C.
This wine is one of the finest wine of Sicily.
Intense ruby-red in color, Lamùri offers lush aromas of blackberry, mulberry and cherry. On the palate, this wine is incredibly rich, with velvety tannins and a refreshing acidity.
Recommended with Mediterranean fare, such as pasta, roasted lamb and barbecued kebabs or ribs.
The Trentangeli Castel del Monte Rosso DOC from Tormaresca shines in the glass in an intense ruby red with a violet hue. On the nose, the bouquet is fruity and complex, with aromas of cherries, blackberries and mulberries, complemented by spicy notes of pepper and liquorice.
This red wine is rich with a great structure and a persistent taste. The ageing in barrique barrels gives this cuvée its enormous length and elegance, velvety tannins round off the taste experience. The finish is pleasant and persistent.
Very thin and tasty bread, made without preservatives. Ideal with cheeses, wines, salads or dips.
The original recipe of the Carasau bread is very old and was conceived for shepherds who used to stay far from home for long time. Made from hard wheat bran, salt, yeast and water.
Silenzi Rosso is a red wine by Pala. It is macerated at controlled temperature with the addition of selected yeasts. After the maceration, light clarifications are carried out, follows the refinement in stainless steel vats and in the bottle. The wine has a lively ruby red color with violet reflections. The aroma is intense with notes of red fruits and the taste is dry and soft with a good duration.
It can be better appreciated if consumed together with main courses and lean red meat, medium seasoned and fresh cheeses. Serve at 16/18° C.
Originally from Nothern Italy and now an Italian short pasta classic, the Mezze Maniche rigate exalt even the thickest sauce. The external ridges and the round shape are perfect for adhering to condiments.
This pasta is IGP (Protected Geographic Indication) and bronze drawn, for an amazing texture and the always al dente cooking point.
The Meczan Pinot Nero is distinguished by its varietal character, its distinctive aroma and fruity character, its bright ruby color with garnet reflexes, and its fresh, stimulating bouquet with seductive hints of woodland berries and cherry. Meczan is harmonious on the palate, it has a sappy and mellow with impressive fruit taste. Pinot Nero was successfully introduced into Alto Adige on the beginning of the 19th century.
It is recommended to combine it with red meats, lamb, poultry, game, and venison.
FOCARA Pinot Noir is produced from a traditional red vinification, then aged in barrel for 12 months. The area of Focara is characterized by the production of Pinot Noir, a wine with a strong personality. The quality and history of this wine was acknowledged in 2000 through the creation of the D.O.C. Colli Pesaresi Focara Pinot Nero.
Bucatini Pasta is a thick spaghetti-like pasta with a hole running through the middle, perfect for rich tomato or cream sauce
This kind of Pasta is traditionally eaten in the Lazio Region, especially Rome, and is typically served with Amatriciana sauce, made with tomatoes and bacon.
Penne is the type of pasta that you can see every week on the Italians\' table. Their versatility makes them the format to go to with all recipes, warm and cold.
This whole wheat variant from Garofalo only adds to the taste and is the right choice for a healthy meal.
Fusilli come from the most ancient pasta tradition of the Campania region, from the south of Italy.
According to the tradition, the curly shape reminds of the spindle to spin wool. In the past, they were made using a knitting needle.
The beautiful curly shape of the fusilli makes them the best match for any kind of sauce, the whole wheat flour only adds to the taste.
The word rigatoni comes from the Italian word rigato which means "ridged" or "lined", making sauces and grated cheese stick to it much better than its smooth-sided cohort. It\'s a particular favourite in southern and central Italian cuisine where it is widely used - especially in Sicily. Due to its shape and texture, rigatoni works well with either fairly thick cream or tomato based sauces as its shape holds the sauce well, so enhance it with simple ingredients and seasonal products like beans and mushrooms.