Grapes: 50% Viogner, 30% Incrocio Manzoni, 20% Gewurzraminer
Vinification: manual harvest, cryomaceration, smooth pressure. Fermentation at a controlled temperature in steel vats for about 15 days.
Aging: sur lie in tonneaux (500 liters) for 6 months. Malolactic fermentation
Bottle aging: for 6 months
Organoleptic characteristics: straw yellow with golden reflections, tropical fruit nose, citrus notes of orange, intense, persistent with spicy nuances. Well balanced, the aftertaste of butter and passion fruit notes
Alcohol by volume: 13.5%
Serving temperature: 12°C
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Grapes: 100% Vermentino
Vintage: 2020
Vinification: The grapes are harvested manually and are pressed with a slow and gentle extraction. The alcoholic fermentations are made in temperature-controlled stainless steel cuves, 30% is then placed in oak barrique with the addition of lees, for 6 months with constant batonnage operations, the remaining Vermentino ages in steel containers. Unfiltered.
Organoleptic characteristics: pale straw yellow colour, fresh, floral well present.
Alcohol by volume: 12.5%
Bottles produced: 2,000
Excellent for an aperitif, with raw fish, light fish, or white meat-based dishes.
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Denomination: Bolgheri DOC
Grapes: 50% Cabernet Sauvignon, 30% Merlot, 20% Syrah
Vinification: After the manual harvest, maceration and fermentation of the grapes at a controlled temperature in cement vats for about 14 days, "microboullage"; malolactic fermentation in 1,500 lt oak barrels with aging on the yeasts for 4 months.
Bottle aging: 3 months.
Alcoholic by volume: 13.5%
Serving temperature: 16 ° C
Organoleptic characteristics: intense ruby red, notes of red fruit, strawberry, cherry, spices. Soft palate, medium sweet tannins, well-balanced acidity, persistent fruity aftertaste.
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Denomination: Toscana Rosato IGT
Production area: Bolgheri
Grapes: Cabernet Sauvignon, Sangiovese
Vinification: After manual harvesting, soft pressure of the grapes, fermentation at a controlled temperature in steel vats
for about 15 days. No malolactic fermentation.
Alcohol content: 13/13.5%
Serving temperature 8 ° C
Total sulfites: below 60 mg/lt
Bottle aging: 3 months
Organoleptic characteristics: pink color with copper highlights, floral hints of white and pink rose on the nose, very intense. On the palate, well balanced, mineral, and persistent.
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Crosta d’oro is a cave-aged sheep cheese, made according to the most ancient Tuscan traditions. During the refinement, it is treated with grapeseed oil and at the end of its maturation, which lasts at least 150 days but can even reach 10 months. It has the dished shape, typical of Tuscan pecorino, the characteristic light golden-brown color, with some darker spots in the cavities. Animal scents of sheep, delicate and vegetable notes of hay and dried fruit. Balanced taste, slightly spicy, salty but sweet, in the mouth it is very crumbly and has excellent persistence.
Andrea Magi is one of the most capable and well-known cheese refiners in the Italian gastronomic scene. He creates masterpieces with unique flavors. Andrea loves to experiment by realizing surprising and captivating combinations in collaboration with other excellent producers and will never cease to surprise us.
Tuscan Crouton is the real masterpiece, made as the grandmothers taught us: delicate, spreadable, and appetizing, simply sublime. Try it with bread or polenta croutons.
It was the year 1928, the young Chiaverini brothers decided to found a small company for the production of jams, just outside the city walls of Florence, nowadays one of the well-known Italian artisan producers.
An explosion of genuine freshness. Here is our Chestnut Cream.
Sheep’s cheese aged in the “chaff” of Piedmontese hazelnuts.
What is the chaff? First of all, a specific one on hazelnuts, as it is the “Tonda gentile delle Langhe” also known as Piedmont Hazelnuts PGI. The “chaff” is the waste from the sieve after roasting and grinding the hazelnuts to obtain the hazelnut paste, this waste is larger pieces of hazelnuts and the perisperma or the thin brown film that covers the hazelnut, as well as the essential oil of hazelnut.
This ingredient, which for us is certainly not a waste, used to refine the crust of our little pecorino, therefore called “Scoiattolino”, as we know that squirrels are greedy for walnuts and hazelnuts.
The result is a cheese with a balanced taste given the harmonization obtained of the ingredient added with the cheese. The rind is edible and appreciable.
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