Italian Wines

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  • Palio Bianco

    White Table Wine, with a pale straw-yellow colour, fresh and fruity aroma, crisp, pleasant flavour. It is produced from a selection of grapes from the very best Italian wine-making areas. This is a wine that is suitable for daily use, excellent as an aperitif and with snacks, served chilled at a temperature of about 8-10°C.
    Vine
    Selection of Italian vines
    Vinification
    Classic vinification off the skins, without contact between the pomace and the must, that is, without maceration. This type of vinification foresees the crushing and stemming of the grapes. Subsequently the crushed grapes are drained so that the must separates from the fraction containing the skins. This fraction is immediately sent for pressing to recover all the liquid fractions and does not come into contact with the must.
    Ageing
    Steel vats
    Pairing
    Ideal with fish or white meat dishes; it makes an excellent aperitif as an accompaniment to appetisers.

  • Castelli Romani

    Castelli Romani encompasses an important wine making area with exceptional characteristics that have been recognised since ancient times. These vineyards produce a typically delicious wine with a strong personality. Straw-yellow colour, characteristic, pleasant aroma, dry, velvety flavour.
    Vine
    -
    Vinification
    The first-pressing must from the grapes, vinified without the skins with soft crushing, is fermented when limpid at a controlled temperature of 18°C. Following adequate ageing the wine is sterile bottled after micro-filtration.
    Ageing
    Steel
    Pairing
    This white wine is a very pleasant aperitif and is the ideal accompaniment to any fish dish.
    It best expresses its characteristics with light starters or in the summer to accompany an entire meal.

  • Sicilia Inzolia

    Inzolia is one of the oldest Sicilian grape varieties : intense nose and rich taste. Inzolia – among the island native white varietals– is becoming one of the key player in the winemaking renaissance of Sicily . This grape variety, particularly widespread in the west- central area of Sicily, from Palermo to Agrigento, has ancient origins and easily adapts to dry climatic conditions. Colour : straw yellow with green reflections; aroma : floral and fruity (young fruit) hints, a good mineral nature; taste : good structure with a savoury finish.
    Vine
    Inzolia
    Vinification
    Crushing and pressing of ripe grapes, short maceration with skin contact at controlled temperature. Natural clarification and storage in steel vats.
    Ageing
    Steel vats
    Pairing
    A white wine suitable and pleasant as an aperitif and ideal with any kind of fish. Excellent with light first courses , in summer it can accompany any meal.

  • Trebbiano Rubicone

    This wine is produced from Trebbiano grapes on the plains of Emilia Romagna in the provinces of Bologna and Ravenna. Straw-yellow colour with golden tinges, grapey aroma, pleasant, crisp, well-rounded flavour.
    Vine
    Trebbiano Romagnolo
    Vinification
    The freshly gathered grapes are crushed using a roller crusher which preserves the berries and avoids degeneration; they are then conveyed, through large pumps, to a modern soft press, which separates the first-pressing must from the skins and the pomace. The first-pressing must is then left to ferment at a controlled temperature of 15/18°C, which allows the aromas and characteristics to be maintained intact. The fermented wine is then racked and separated from the lees to then be filtered before bottling.
    Ageing
    Steel
    Pairing
    Excellent with appetisers, light starters, fish and white meats.

  • Cabernet Wine

    Cabernet Franc is certainly one of the finest wines in the world and the Cabernet Veneto is outstanding thanks to its characteristics, whether it is made pure, or in blends with a part of Sauvignon or Merlot. Colour: ruby red, with ageing tends to take on hues of orange, brick red, garnet to a lesser or greater degree; aroma: alcohol rich (grassy), pleasant and characteristic; flavour: crisp, rounded, correct acidity and tannins, characteristic.
    Vine
    Cabernet Sauvignon Merlot Cabernet Franc
    Vinification
    Fermentation follows the traditional method of vinification on the skins, by putting the must in stainless steel tanks, where it ferments at a controlled temperature with selected yeasts.
    Ageing
    Steel
    Pairing
    It accompanies glazed or roasted meat, poultry and game, fowl, braised meats

  • Merlot Wine

    Merlot is a vine with black berries; it is indigenous to the Gironde department, in south western France, and in particular to the Bordeaux area. Merlot has been around since the 1700s; it was brought to Italy in 1880 and found its ideal environmental conditions in Friuli, Trentino and Veneto. The Merlot Veneto has a glossy ruby red colour with garnet-brick red hues. It is quite intense and has a characteristic slightly flavour, slightly grassy, alcoholic, fruity, aromatic, full-bodied and warm.
    Vine
    Merlot Veneto
    Vinification
    From a selection of handpicked grapes, a traditional method of vinification on the skins is used.
    Ageing
    Steel
    Pairing
    Ideal for all with pasta dishes, pizza, meat, cheeses.

  • Negramaro Salento

    The Negramaro grape, which is typical of the breathtaking Salento region, produces a ruby red wine with slightly orange hues. It has an intense aroma, reminiscent of red fruits such as the marasca cherry and redcurrant and vanilla. The flavour, although soft, is sustained by a tannic element that is subtle and elegant.
    Vine
    Negramaro Salento
    Vinification
    The pressed and stemmed grapes are fermented in horizontal rotovats at a temperature of 24°. Following soft pressing, the new wine, still undergoing fermentation, is transferred to underground fibreglass tanks where malolactic fermentation begins spontaneously. Once the malic acid has completely gone, the new wine undergoes the first racking to completely eliminate the coarse lees. Ageing continues in steel silos and generally lasts for 7 – 8 months. Subsequently, following clarification and chilling, it is bottled.
    Ageing
    Steel
    Pairing
    Hard, sheep’s milk type cheeses, grilled meats, lamb, game and spicy dishes.

  • Salento Rosato

    This wine from Puglia is lively and dynamic, with a light and elegant texture, it enchants with its harmony, its length as well as its balanced and composed elegance. Colour: clear, bright claret pink; aroma: fragrant and fresh hints overtones of violet, cherry and rose alternate and encounter inviting and discreet scents of pomegranate, raspberry and strawberry; flavour: savoury, salty and minerally, its roundness is its strength, it admirably blends these characteristics with a noticeably pleasant drinkability.
    Vine
    -
    Vinification
    Selected grapes, traditional vinification with very brief maceration of the skins. The must is drawn off as soon as the colour becomes pink. Heat controlled fermentation (22-25° C) lasts several days, giving the future wine that characteristic fruity taste of the Salento rosé. The wine produced is chilled and stored in steel tanks with a nitrogen controlled atmosphere in order to avoid oxygenation and, as a consequence, premature ageing.
    Ageing
    Steel
    Pairing
    It prefers tasty dishes such as stuffed peppers and aubergines, delicious spaghetti with sea urchins, lasagne marinara, risotto with porcini mushrooms. Pairs pleasantly with stuffed cuttlefish, stewed octopus, barbecued chicken livers, grilled chicken and lamb “skewers”.

  • Sicilia Nero d'Avola

    This fine Sicilian wine is establishing itself on the tables, and not only, of young Italians. It has an intense, lingering and of great elegance bouquet. There are immediate spicy hints of vanilla, secondary fruity hints of cherry, overtones of coconut and more spicy hints of liquorice. The wine is dry on the palate, warm and refreshingly acidic, with mature tannins that can barely be perceived and are sustained, above all, by the fresh taste. You only recognise the significant alcohol content in the finish.
    Vine
    Nero d’Avola
    Vinification
    The grapes, once stemmed and pressed, are chilled to a temperature of 18°/20° C. Fermentation occurs at a controlled temperature of 28°C with regular punching down in steel vats. Following soft pressing of the pomace, the wine is poured off into steel vats, to then be racked in barriques for ageing.
    Ageing
    wooden barrel and bottle
    Pairing
    Served with red meat dishes, such as a T-bone steak, cooked with herbs, seasoned and with a little olive oil, or with cooked-curd cheeses.

  • Palio Rosso

    Thanks to our extensive knowledge of the best Italian wine making areas, we have created this table wine in cartons for those who do not wish to forego a good glass of wine with their meals, a wine that is nowadays know as an “everyday” wine. It is a bright red colour with a dry flavour and is well-balanced with a grapey aroma. Serve at a temperature of around 18°C.
    Vine
    Selection of Italian grapes
    Vinification
    Fermentation follows the traditional method of vinification on the skins, by putting the must in stainless steel tanks, where it ferments at a controlled temperature with selected yeasts.
    Ageing
    Steel vats
    Pairing
    Ideal with starters, main courses with meat and game, and tasty cheeses, but it goes well with any dish, for an entire meal.

  • Chianti DOCG

    The name of Chianti is traditionally refered to the area between Florence and Siena where Chianti wine has been produced.
    Vine
    Chianti
    Vinification
    Spontaneous fermentation in barrel vats for 12 days at 27°C. Spontaneous malolactic fermentation. Aging is done in barrel
    Ageing
    Bottle
    Pairing
    Excellent with all the kinds of plates, especially with traditionally sauced pasta, the red meat and wild.