Grape varieties: 85% Glera, 15% Pinot Grigio o Chardonnay
Denomination: D.O.C. Prosecco
Alcohol content: 11,5% vol
Fermentation and Vinification: temperature control is very
important;
the temperature must be kept between 18-20°c to obtain the best
quality of aromas.
Serving temperature: 8-10°C. |
DOP Friuli
Grape Varieties: Pinot Grigio.
Alcohol content: 13% vol.
Color: straw yellow with greenish reflections.
Olfactory and gustatory notes: fresh
fruity scent, young and intense, characteristic with a floral finish. Velvety, harmonious
flavor.
Serving temperature: 8-10°C Food pairings: excellent aperitif wine, ideal with seafood
salads and first courses based on fish and shellfish and rich and tasty soups.
IGP Trevenezie
Grapes: Sauvignon.
Alcohol content: 13% vol.
Color: straw yellow with greenish shades.
Olfactory and
gustatory notes: delicately aromatic, intense and persistent scent reminiscent of
green pepper, tomato leaf and sage. Dry flavor with a mineral note in the finish.
Serving temperature: 8-10°C
Food pairings: ideal with fish, seafood or shellfish dishes.
It also goes well with white meats, ham and cooked vegetables.
IGP Trevenezie
Grapes: Chardonnay.
Alcohol content: 13% vol.
Color: straw yellow with greenish shades.
Olfactory and gustatory
notes: it presents a fruity bouquet with hints of honey, toasted almond with vanilla and
exotic fruit notes. Full, persistent and pleasant flavor; fruity aroma.
Serving temperature: 8-
10°C
Gastronomic pairings: wine that goes well with appetizers, soups and excellent with fish
in general.
IGP Trevenezie
Grapes: Pinot Noir.
Alcohol content: 13% vol.
Color: ruby red reminiscent of berries.
Olfactory
and gustatory notes: delicate scent that evokes blueberry and blackcurrant,
well wrapped in gentle notes of vanilla. Wine with a dry flavor, good structure
and elegantly balanced.
Serving temperature: 15-18°C.
Food pairings: it goes
well with red meat dishes, game and with cheeses that are not too spicy.
IGP Trevenezie
Grapes: 50% Cabernet Franc, 50% Cabernet Sauvignon.
Alcohol content: 13% vol.
Color: ruby red.
Olfactory and gustatory notes: complex,
impactful scent with hints of red fruit such as blackberry and raspberry and herbal
notes of spices in general. Of good structure, warm and tannic, on the palate it finds
raspberries and blackberries accompanied by a slight note of violet.
Serving
temperature: 15-18°C.
Food pairings: indicated with roasts of red meat, braised
meat and game. Its full flavor harmonizes perfectly with aged cheeses
CHIANTI
D O C G
GRAPE VARIETIES: Sangiovese and other noble varieties
VINIFICATION: Traditional red wine vinification at controlled temperature
MATURATION: Stainless steel tanks
REFINEMENT: in the bottle
ALCOHOL CONTENT: 14%
Toscana IGT
VINE: Sangiovese, Syrah
VINIFICATION: 2 hours on the skins and fermentation at controlled temperature
AGING: Stainless steel barrels
REFINEMENT: Steel
ALCOHOL CONTENT: 12,5 % vol
Toscana IGT
VINE: Sangiovese, Alicante
VINIFICATION: Traditional red wine at controlled temperature
AGING: Stainless steel vats and oak barrels
REFINEMENT: Steel and oak barrels
ALCOHOL CONTENT: 13,5 % vol
Toscana IGT
VINE: Syrah
VINIFICATION: Traditional red wine at controlled
emperature
AGING: Tonneaux da 500 L
REFINEMENT: Tonneaux
ALCOHOL CONTENT: 14,5 % vol
IGT. SUPER TUSCANY
Type: Super Tuscan (Toscana IGT)
Producer: Azienda Agricola Il Palazzo
Region: Tuscany, Italy (Arezzo)
Grape Blend: Cabernet Franc, Cabernet Sauvignon, , Petit Verdott
Aging: Aged in French oak barriques
Tasting Notes
Color: Intense ruby red
Aroma: Black fruits (plums, blackberries, cherries), licorice, cedarwood, and red flowers
Palate: Full-bodied, concentrated, with silky tannins and a long, elegant finish
ALCOHOL CONTENT: 14,5 % vol
SANGIOVESE IGT
The nose presents notes of red fruits such as currants and raspberries, with hints of juniper berries and
elegant flowers.
Full-bodied, fine and relaxed tannins with a medium-length finish that gives emotions right from the start
VINE: Sangioves
VINIFICATION: Temperature-controlled stainless steel tanks, post-fermentation maceration on the skins for
30 days. Malolactic fermentation follows in stainless steel tanks with controlled atmosphere years
MATURATION: Large oak cask
REFINING: In the bottle
ALCOHOL GRADES: 14 % vol
Brunello di Montalcino 2022
Production area: the municipal territory of Montalcino. Vineyard exposure and altitude: south/west 350-400 meters
above sea level.
Vineyard breeding system: spurred cordon with 4000 plants per hectare. Average age of the
vineyards: 30 years.
Maximum vineyard yield: 55 quintals of grapes per hectare.
Variety of grapes: 100% Sangiovese.
Harvest period: end of September beginning of October.
Fermentation: in 80 HL steel tanks with a temperature
controlled at a maximum of 28° C for 25 days, including 2 days of pre-fermentative maceration at 15° C. Malolactic
fermentation: complete.
Aging: 48 months in French oak barrels of 10 HL each.
Bottle aging: 12 months. Color:
clear and bright wine with a ruby red color with lighter reflections due to long aging.
Scent: intense and persistent,
toasted aromatic wood, small berries, vanilla, cinnamon, coffee and jam.
Taste: powerful, elegant and harmonious,
with great structure and tannins, with long aromatic persistence.
Alcohol content: 14%.
RISERVA CAMPAPERI
Production area: the municipal territory of Montalcino. Vineyard exposure and altitude: south/west 350-
400 meters above sea level.
Vineyard breeding system: spurred cordon with 4000 plants per hectare.
Average age of the vineyards: 30 years.
Maximum vineyard yield: 55 quintals of grapes per hectare.
Variety of grapes: 100% Sangiovese.
Harvest period: end of September beginning of October.
Fermentation: in 80 HL steel tanks with a temperature controlled at a maximum of 28° C for 25 days,
including 2 days of pre-fermentative maceration at 15° C. Malolactic fermentation: complete.
Aging: 48
months in French oak barrels of 10 HL each.
Bottle aging: 12 months. Color: clear and bright wine with a
ruby red color with lighter reflections due to long aging.
Scent: intense and persistent, toasted aromatic
wood, small berries, vanilla, cinnamon, coffee and jam.
Taste: powerful, elegant and harmonious, with
great structure and tannins, with long aromatic persistence.
Alcohol content: 14%.
MIGUEL IGT VENETO
Amarone della Valpolicela is made from grapes from Monte Guala, where the limestone-rich soil gives the wine elegant tannin. We select
only the finest clusters through a drying process of one hundred and twenty days. Fermentation lasts thirty days and takes place with
added yeast, while aging in new barrels lasts about 40 months with subsequent bottle aging. This wine has notes of red fruits, vanilla,
chocolate and coffee. It is very full-bodied, round, defined and velvety.
Corvina, Rondinella, Molinara
Aging: 36 months barrique, 24 months bottle
Alcohol: 17.00%
"Pie del Monaco" Primitivo Limited Edition- a powerful and full-bodied red semi-dry wine made from Primitivo grapes, which is grown on calcareous red soils of the Salento region, in the Itria Valley. The inclusion of layered stone substrate allows the roots of the vines to penetrate deeper, which gives them access to moist soil layers and protection during drought. Winters are harsh and summers are usually long and warm, with cooler nights. The vineyards are located at an altitude of about 450 meters above sea level. The average age of vines reaches 15 years. Harvested at the moment of optimum maturity, the grapes are destemmed and macerated at a controlled temperature of around 10°C. Alcoholic fermentation takes place in contact with the skins under strict temperature control in steel vats and takes 10 to 15 days. Then the juice is separated from the pulp by soft pressing. After a short decantation to separate the coarse sediment, malolactic fermentation is carried out, after which the wine is poured into French oak barrels of medium and light roast for aging for 24 months. Then stabilization and bottling is carried out. Wine "rests" for at least 6 months in the cellars of the winery after bottling.
Valpolicella is made with late harvesting of fully ripe grapes.
Mostly corvina and corvinone are used but also minor varieties such as rondinella and molinara so as to obtain an austere but
fruity wine.
The wine has a bright red color and the nose has notes of cherry and red fruits with hints of spice.
It is put on the market 18 months after the harvest.
Aging: 80% stainless steel, 20% barrique.
Production Area: Veneto, Verona, Mezzane
Altitude: 400 m above sea level.
Varieties: Corvina, Corvinone, Rondinella and Molinara
Training system: pergola, 3300 plants per hectare
Alcohol: 14%.
” Obtained 50% from dried grapes and , for the remainder, from late harvest, this wine is a vinified blend of equal parts
Corvina, Merlot, Cabernet Sauvignon and Marselan.
It continues its fermentation in second-passage barriques.
Ruby red color with slight garnet hues. Notes of cherry and berries stand out on the nose. Spicy notes on the palate.”
Production Area: Veneto, Verona, Mezzane
Varieties: Corvina, Merlot, Cabernet Sauvignon and Marselan
Training system: guyot, 5000 plants per hectare
Aging: second passage barrique 12 months
Alcohol: 14%.
Closure: cork stopper
This wine is produced from slightly dried grapes. Aged in barrel for thirty-six
months and then in bottle for twelve months.
Intense nose with hints of spice and red fruit. In the mouth defined hints of
cherry and black cherry. Tannic but very balanced with remarkable persistence
on the palate.
Production Area: Veneto, Verona, Mezzane
Altitude: 400 m above sea level.
Variety: Corvina, Corvinone
Training system: guyot, 5,000 plants per hectare
Aging: 36 months in barrique and 12 months in bottle
Alcohol: 16.5 %
Amarone Riserva is made from grapes from Monte Guala, where the limestone-rich soil gives the wine elegant tannin.
We select only the finest clusters through a drying process of one hundred and twenty days.
Fermentation lasts thirty days and takes place with added yeast, while aging in new barrels lasts about 40 months with subsequent
bottle aging. This wine has notes of red fruits, vanilla, chocolate and coffee. It is very full-bodied, round, defined and velvety.
Production Area: Veneto, Verona, Mezzane
Altitude: 400 m above sea level.
Varieties: Corvina,Corvinone, Rondinella.
Training system: Guyot, 5000 plants per hectare
Aging: 36 months barrique, 24 months bottle
Alcohol: 17.5%
Casal Sole Chardonnay IGT
” This wine is made from 100% chardonnay grapes, after fermentation the wine is racked immediately into acacia
barrels for the next six months.
Deep golden yellow color with hints of yellow flowers and citrus fruits. In the mouth there is a clear perception of
pink grapefruit followed by lighter hints of peach and apricot. The aging in wood is immediately noticeable with
notes of vanilla and spices that give the wine hints reminiscent of pastry.”
Production Area: Veneto, Verona, Mezzane
Altitude: 500 m above sea level.
Variety: Chardonnay
Training system: pergola, 3300 plants per hectare
Alcohol: 13%.
Santa Giustina
Fratelli Giuliari Piccola Botte Cabernet Sauvignon is a masterpiece of Venetian
winemaking tradition, perfect for those seeking an excellent Venetian red Cabernet
Sauvignon.
Main characteristics:
Intense and complex aromas: Notes of berries, spices, and vanilla.
Aging in barrels: Gives the wine a harmonious structure and a persistent flavor.
Rosso IGT Veneto I Prognai 2017 (in wooden case)
Type: Still Red
Classification: IGT Veneto
Grape Varieties: Corvina, Rondinella, Corvinone
Region: Veneto
Pairing: Perfect for accompanying game and meat ragùs; ideal paired with roasts, braised
meats, and aged cheeses.
Alcohol Content: 17%
Vintage: 2017
Serving Temperature: 18–20°C
Amarone I Prognai 2019
Tipologia: Rosso fermo
Classificazione: DOCG Amarone della Valpolicella
Grape Varieties: Corvina 40%, Corvinone 30%, Molinara 30%
Region: Veneto
Alcohol Content: 17%
Vintage: 2019
Serving Temperature: 18/20 °C
SUPERIORE DOC 2025
Production site: Casal Thaulero, Roseto degli Abruzzi – Teramo
Grapes: Pecorino 100%
Sun exposure: North-East
Position: 100m a.s.l.
Vine growing system: Spurred cordon
Soil Type: Clayey of medium consistency (red clay)
Harvest period:
Second and third week of September
Bottling: January of the year following the harvest
Aging: 5 months in stainless steel, 2 months in bottle
Alcohol volume: 13%
DOCG 2024
Production site: Casal Thaulero, Roseto degli Abruzzi – Teramo
Grapes: Montepulciano 100%
Sun exposure: South, South-West
Position: 100m a.s.l.
Vine growing system:
Spurred cordon
Soil Type: Clayey of medium consistency (red clay)
Harvest period: Second and third week of October
Bottling: Two years after the harvest
Aging: 24 months in stainless steel, 6 months in bottle
Alcohol volume: 14%
COLLINE TERAMANEDOCG 2019
Production site: Casal Thaulero, Roseto degli Abruzzi – Teramo
Grapes: Montepulciano 100%
Sun exposure: South, South-West
Position: 100m a.s.l.
Vine growing system: Spurred cordon
Soil Type: Clayey of medium consistency (red clay)
Harvest period: Second and third week of
October
Bottling: April four years after the harvest
Aging: 24 months in stainless steel, 12
months in second passage barriques, 24 months in bottle
Alcohol volume: 14,50%
Production site: Casal Thaulero, Roseto degli Abruzzi – Teramo
Grapes: Trebbiano 50%, Montepulciano 50%
Sun exposure: South, South-West
Position: 100m a.s.l.
Vine growing system:
Spurred cordon Soil Type Clayey of medium consistency (red clay)
Harvest period: First and second week of October
Vinification: Obtained with a slow and constant boiling of the must,
pressed until it loses 30-40%. He is left cool and add aquantity of fresh must, it is transferred to
oak barrels where fermentation and aging takes place for at least three years
Alcohol volume: 13%
SWEET WINE
ARIETY: Moscato bianco grapes
COLOR: soft golden yellow with straw reflections
SCENT IN PERFUME: fruity with hint of honey, sage and musk
FLAVOR: sweet, fruity, recalls the fragrance of grapes
BEST SERVED AT: 6 °C – 42 °F
FOOD MATCHES: perfect with dry pastries, hazelnut desserts like “Panettone”
VINIFICATION: partial fermentation controlled temperature, fermentation and bottling in steel ation, secondat
AGEING POTENTIAL: the year after the harvest
ALCOHOL VOL. (%): 5%
GRAPE VARIETY: Nebbiolo grapes
ALCOHOL IN VOL (%): 14%
COLOR: Garnet red with ruby nuances visible throughout; with the passing of years, these tend to shift toward an orange hue.
BOUQUET: Presents a complex and ethereal bouquet, distinguished by exceptional harmony and completeness. The fresh fruit notes
characteristic of the first few months evolve over time into a universe of spices. Thus, notes of violet, wild rose, geranium—and often app
and cherry—are complemented by hints of vanilla, cinnamon, and green pepper.
TASTE: Dry, caressing, and possessed of a gentle robustness; it reveals a seamless structure, pedigree, character, and extraordinary
elegance.
SERVING TEMPERATURE: 18–20 °C
FOOD PAIRINGS: Red meats, cured meats, hot appetizers, cheeses.
VINIFICATION: Traditional.
MATURATION: A minimum of 9 months of aging in wood, followed by further refinement in the bottle.
GRAPE VARIETY: Nebbiolo grapes
ALCOHOL IN VOL (%): 14%
COLOR: Garnet red with ruby nuances visible throughout; with the passing of years, these tend to shift toward an orange hue.
BOUQUET: Presents a complex and ethereal bouquet, distinguished by exceptional harmony and completeness. The fresh fruit notes
characteristic of the first few months evolve over time into a universe of spices. Thus, notes of violet, wild rose, geranium—and often app
and cherry—are complemented by hints of vanilla, cinnamon, and green pepper.
TASTE: Dry, caressing, and possessed of a gentle robustness; it reveals a seamless structure, pedigree, character, and extraordinary elega
SERVING TEMPERATURE: 18–20 °C
FOOD PAIRINGS: Red meats, cured meats, hot appetizers, cheeses.
VINIFICATION: Traditional.
MATURATION: A minimum of 9 months of aging in wood, followed by further refinement in the bottle.
BEST ENJOYED: Within 10 years of the harvest.
VARIETY: Nebbiolo grapes
ALCOHOL IN VOL (%): 14%
COLOR: brick-red in which ruby shades appear that tend towards orange over the years
SCENT IN PERFUME: composite and varied, characterized by harmony and completeness. The fresh fruit of the early months
makes way, during later development, for the world of spices. Thus to the violet, the rose, the geranium and often to the
apple and cherry there are added shades of vanilla, cinnamon and green pepper
FLAVOR: dry, caressing, gentle robustness, reveals consistency, race character and extraordinary aristocracy
BEST SERVED AT: 18-20° C. – 65-68° F
FOOD MATCHES: Red meat, processed pork meat, hot hors d'oeuvre, cheese
VINIFICATION: traditional
FINISHING: long aging in wood barrels and following bottle refinement
AGING POTENTIAL: up to 20 years after harvest
VARIETY: Nebbiolo grapes
COLOR: garnet red with orange reflections with aging
SCENT IN PERFUME: intense, exceptionally complex, with notes of violets and vanilla
FLAVOR: dry, full-bodied and well balanced
BEST SERVED AT: 18-20° C. – 65-68° F.
FOOD MATCHES: First dishes, red meat, cheese, game
VINIFICATION: traditional
FINING: long aging in wood barrels and following bottle refinement
AGING POTENTIAL: up to 10-15 years after harvest
GRAPE VARIETY: Nebbiolo
COLOR: Garnet red, tending toward orange with aging
AROMA: Intense, exceptionally complex, with distinct notes of violet and vanilla
PALATE: Expansive, warm, and caressing; persistent, with great structure
SERVING TEMPERATURE: 18–20°C
FOOD PAIRINGS: First courses, red meats, cheeses, game
VINIFICATION: Traditional
AGING: Minimum aging of 18 months in wood, followed by further bottle refinement
BEST ENJOYED: Within 10–15 years of the harvest
GRAPE VARIETY: Nebbiolo
COLOR: Garnet red, tending toward orange with aging
AROMA: Intense, exceptionally complex, with distinct notes of violet and vanilla
PALATE: Expansive, warm, and caressing; persistent, with great structure
SERVING TEMPERATURE: 18–20°C
FOOD PAIRINGS: First courses, red meats, cheeses, game
VINIFICATION: Traditional
AGING: Minimum aging of 18 months in wood, followed by further bottle refinement
BEST ENJOYED: Within 10–15 years of the harvest
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