“Sweet Two”, created to accompany your holidays in sweetness with Tuscan organic delights: Wild Blackberry Extra Jam and Orange with Peel Jam. All enclosed in a delightful wooden case.
N.B. The products in the photo, due to stock availability, may not exactly match those in the box. You will find the exact list under the description.
The wild boar seasoned sausage is gluten-free, with no GMOs, milk flours, and derivatives. It is one of the many specialties of Mancini butchery. It is realized with lean pork, using special processing recipes with a special touch of truffle that makes it even tastier.
Sparkling Wine Traditional Method Brut Millesimè
Vintage: 2017
Production 1500 bottles
Grapes: Pinot Nero 50%, Chardonnay 50%
Fermentation: at a controlled temperature in steel and ageing in oak barrels for the Chardonnay and steel for the Pinot Nero
30 months on the lees
Alcoholic strength: 12.5% vol
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Brut Sparkling Wine Traditional Method Millesimè
Vintage: 2016
Production: 2500 bottles
Grapes: Sangiovese 100%
Vinification: maceration on the skins
Fermentation: at a controlled temperature in steel and aging in oak barriques for 6 months
Aging: minimum 30 months on the lees
Alcoholic strength: 12.5% vol
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Mortadella is produced with pork (shoulder and belly), the addition of local Truffle to make it even richer in flavor. It is gluten-free, with no GMO, milk flours, and derivatives.
Denomination: Toscana IGT
Production area: San Miniato (Pisa)
Varieties: 50% Malvasia Bianca, Grechetto 25%, Vermentino 25%
Vinification: after harvesting, the grapes are de-stemmed and left in cryomaceration for at least 12 hours in contact with the skins; subsequent fermentation of the must in stainless steel at a control
the temperature of 12-14 ° C
Aging: in cement tanks in contact with the fermentation yeast for 6 months and further aging in the bottle for 3 months
Tasting notes: a wine with a straw yellow color, hints of yellow flowers and tropical fruit to the nose, on the palate a pleasant fresh sensation
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Denomination: Toscana IGT
Production area: San Miniato (Pisa)
Varieties: 100% Trebbiano Toscano
Vinification: before the winemaking, the grapes are left to dry for 40 days. Wine production in stainless steel at a controlled temperature with maceration on the skins for about 100 days.
Aging in vitrified cement tanks and further aging in bottle for 12 months
Tasting notes: a wine of great personality and unconventional, shows a straw yellow color, almost golden, enveloping fragrance notes of apricot and white pepper express great aromatic complexity.
Palate: excellent structure with tasty tannins, long and mellow sweetness final
Pairing: with complex cheeses, truffle based dishes
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Denomination: Toscana IGT
Production area: San Miniano (Pisa)
Varieties: Sangiovese, Malvasia nera, Canaiolo
Vinification: in a steel tank at a controlled temperature.
Aging: in contact with the fermentation yeast for 6 months
Service temperature: 6°-8°
Tasting notes: cherry-colored wine with hints of rose and red fruits on the nose
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