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Limoncello is a liqueur, obtained from the infusion of lemon peel, cut by hand. Excellent served cold at the end of a meal, with tonic water, with ice cream or fruit salad. Guiducci, 100 years of history and passion.

Product details
Producer: Guiducci Liquori
Format: 50 cl
Alcohol by volume: 25%
Serving temperature: 2°- 4° C 

Denomination: Chardonnay Sant'Antimo DOC
Vintage: 2019
Production area: Montalcino (Siena)
Average altitude 250 m a.s.l.
Grapes: 100% Chardonnay. Selected clones coming from Burgundy.
Vinification: Grapes are chilled at 10°-12° in a conditioned cellar. Soft pressing was followed by an overnight decanting of the juice to allow settlement of the rough impurities. Fermentation took place for 15 days at temperatures between 20°C and 22°C in new French oak barriques. After the alcoholic fermentation, the wine is kept on the yeasts and frequently stirred up (bâtonnage) until the following spring. Malolactic fermentation was only partially done, only half of the barriques undergo it.
Bottles produced: 6.400
Alcohol by volume: 14%
Serving temperature: 8-10 ° C
Organoleptic characteristics:
Colour: intense straw yellow 
Bouquet: Intense and complex bouquet with fruity notes like yellow apple and pineapple with the elegant scent of spices and vanilla coming from the aging.
Flavor: Ample and structured with a pleasant savory and mineral texture. The aftertaste is fruity and lasting.

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Denomination: Moscadello di Montalcino DOC Vendemmia Tardiva (Late Harvest)
Vintage: 2015
Production area: Montalcino (Siena)
Average altitude 250 m a.s.l.
Grapes: Moscato Bianco
Drying: “Appassimento” (passerillage) on the vine. Harvesting in different passages bringing home each time the bunches at the right point of dehydration. 
Pressing: soft pressing after a rigorous grape selection.
Fermentation: slow fermentation at a controlled temperature of 16°C in thermo-conditioned stainless steel until the desired amount of alcohol is reached. The alcoholic fermentation is then stopped by cooling and subsequent filtration of the wine. 
Ageing: one year in new barriques and 6 months in bottle.
Bottles produced: 5.111
Format: 0,375
Alcoholic strength: 12%
Residual sugar: 123 g/l
Serving temperature: 12 °
Organoleptic characteristics:
Colour: bright yellow with brilliant gold hues.
Bouquet: refined and elegant with evident fragrant notes of citrus and peach together with delicate floral aromas of yellow rose.
Flavor: reminiscences of fruity scents combined with a fresh vein of acidity that balances the pleasant sweetness. The finish is long and mineral with good persistence.

WINE SHIPPING FOR THE MOMENT AVAILABLE ONLY FOR ITALY

100% Italian semolina pasta, bronze-drawn. Cooking time: 8 min.
Nastri Toscani pasta goes beautifully with game ragout. The Fabbri family traditionally celebrates festivities with a dish using Nastri (or Nastroni) pasticcio, which is made by baking disorderly layers of pasta with a meat sauce and a lot of cheese in a baking dish.

 

100% Italian semolina pasta, bronze-drawn. Cooking time: 14 min.
This shape is especially suitable in recipes with vegetable, fish, or meat broth. In the city of Livorno, Grandine Soda (called Grandinina there) is traditionally prepared with shelled peas, fresh onions, and meat broth.

100% Italian semolina pasta, bronze-drawn. Cooking time: 6 min.
Taglierini pasta is delicious with delicate sauces based on fish or vegetables, as well as in soups. In the Romagna region, taglierini are traditionally baked in the dish known as basotti (or bassotti) seasoned with butter and Parmesan cheese.
Giovanni Fabbri suggests enjoying this taglierini with butter and truffle-based sauce.

Organic spelled flour pasta, 100% Dicocco Spelt (Origin: Lazio), bronze-drawn. Cooking time: 10 min.
Stracci pasta is great with any type of sauce, from fish to meat sauces (or game) or simply with extra-virgin olive oil and a sprinkle of cheese. As for vegetables, they are excellent with pesto or chickpea and rosemary sauce.

100% Italian semolina pasta, bronze-drawn. Cooking time: 18 min.
Spaghettoni is the largest form of spaghetti. “A dash of extra-virgin olive oil, a little pepper, and a pinch of cheese is the best way to enjoy Spaghettoni Toscani", says Giovanni Fabbri, the fourth generation and owner of the company. Of course, spaghetti can be enjoyed with many different sauces, for example, “Cacio e Pepe”, a well-made ragout, or even with garlic sauce (click here for the RECIPE).

100% Italian semolina pasta, bronze-drawn. Cooking time:11 min.
Linguine pasta is traditionally paired with delicate herbal sauces such as the famous pesto or with seafood sauces.