Prosecco DOC Treviso Brut – Val d’Oca - Veneto, Italy Pure Glera, Martinotti method, brut sugar residue (approximately 10 g/l). Very pale and brilliant straw yellow color, with fine and fairly persistent perlage, and a light white froth. On the nose, green apple and pear emerge, along with lemon and fresh citrus, hints of white floral notes (acacia, hawthorn), and a simple, immediate profile. On the palate, it is dry yet soft, fresh and fragrant, with a light body, discreet sapidity, and a clean finish of white fruit and citrus.

Metodo Classico Sparkling Wine from Pinot Bianco, Chardonnay and Pinot Nero (approximately half Pinot Bianco, 40% Chardonnay, 10% Pinot Nero), from calcareous-clayey hills of Oltradige and Bassa Atesina up to 700 m altitude. The three grape varieties ferment separately in steel, then are blended for the prise de mousse and aged for at least 24 months on the lees in bottle; disgorged and dosed in Brut style. Brilliant straw yellow colour with very fine and persistent perlage. On the nose white-fleshed fruit (apple, pear), citrus (grapefruit, lime), white flowers, chamomile, bread crust and a hint of flint/dry almond. The palate is fresh, dry, creamy and savoury, with fine bubbles, good persistence and a finish of dried fruit and saline note: an elegant and very versatile Dolomitic Metodo Classico, perfect as an aperitif, with light appetizers, delicate risottos and fish and shellfish dishes.

Sabbia Gialla 2023 – San Biagio Vecchio – Ravenna IGT White Romagna Pure Albana from thirty-year-old vines on yellow sands and clays at San Biagio Vecchio and Podere Terbato (Faenza), 190 meters above sea level. This wine is crafted through organic farming and manual harvesting in multiple passes to accommodate different ripening stages (in 2023, three to four distinct harvests). Each batch is vinified separately: the first harvest is processed as a white wine, while subsequent ones undergo a brief overnight maceration on the skins, followed by 6 months of aging in steel on fine lees. In the glass, it presents an intense straw-yellow/golden hue. The nose is rich and varied: yellow-fleshed fruits (peach, apricot), citrus, broom, acacia and elderflower, medicinal herbs, with hints of honey and tea/dry leaf evoking the macerated portion. The palate is warm, savory, and structured: full-bodied yet uplifted by juicy acidity, with great minerality and savoriness, culminating in a long, dry, and saline finish.

Pagadebit from Romagna made from pure Bombino Bianco, from hillside vineyards in organic farming in the Coriano area, vinified with soft pressing, spontaneous fermentation and aging in a blend of glazed cement tanks, stainless steel and a portion in French oak; unfiltered, unfined, low sulfites. In the glass it displays a straw yellow color with greenish reflections, on the nose it is very floral (hawthorn, white flowers) with subtle citrus notes and fresh herbaceous touches. The palate is fresh, fragrant and saline, dry yet immediate, with great drinkability and a clean finish that makes it ideal for aperitifs, raw fish, sushi, soft-paste cheeses and light fried dishes.

Pure Riesling white wine (with a small portion of Pinot Blanc in certain vintages), sourced from the Mülheimer Sonnenlay vineyard on steep slate slopes descending towards the Moselle. Spontaneous fermentation in large used oak barrels (Fuder) with indigenous yeasts and classic feinherb/off-dry style: approximately 10–10.5% vol and ~30 g/l residual sugar, balanced by biting acidity. In the glass it displays a pale straw colour with greenish reflections. On the nose it is intense and precise, with notes of green apple, lemon and grapefruit, white peach, melon/pear, herbaceous touches, white pepper and pronounced minerality of flint and wet slate. On the palate it is medium-sweet yet very taut: ripe and juicy fruit supported by vibrant acidity, lean structure and long, zesty and spicy finish, on citrus and orchard fruit with clear mineral imprint. A classic and historic Moselle Riesling... it was served aboard the Graf Zeppelin and Hindenburg airships.

Pure Chardonnay from vines approximately 30–35 years old on clay-limestone soils (also with sandy limestone dominance) in southern Beaujolais, farmed using reasoned viticulture. Fermentation and aging in stainless steel and concrete tanks, with bâtonnage on fine lees and very restrained use of sulfites, for a dry, fresh white wine with a Chablis-like character. In the glass it displays a brilliant straw yellow color with greenish reflections. On the nose ripe apple and pear, lemon and grapefruit, pineapple and yellow melon, white flowers and mineral/honeyed hints depending on the vintage. On the palate it is dry, fresh and quite unctuous, with clean yellow fruit, beautiful salinity/minerality and a clean, aromatic finish.

100% Chardonnay da vigneti nel Petit Chablis e Chablis comunale, su suoli calcarei e ricchi di fossili (kimmeridgean), allevata a Guyot, vinificata in acciaio a temperatura controllata per preservare acidità e purezza varietale. Nel calice è paglierino chiaro con riflessi verdolini; al naso offre agrumi (limone, cedro), mela verde, fiori bianchi e nette note minerali di pietra focaia, con leggere sfumature burrose da contatto sulle fecce fini, mentre il sorso è secco, netto e incisivo, con acidità vibrante, corpo snello, buona tensione salina e finale minerale e persistente. (Senza premi specifici noti)

Uvaggio bordolese a prevalenza di Merlot con Cabernet Sauvignon, Bordeaux AOC, prodotto da Vignobles Darriet, realtà familiare giunta all'ottava generazione, oggi condotta da Jean-Christophe Darriet, con sede a Château Dauphiné-Rondillon a Loupiac e proprietà su entrambe le rive della Garonna; macerazione di 25-30 giorni, seguita da fermentazione malolattica; affinamento di circa 18 mesi, tra acciaio inox e barrique di rovere; gradazione alcolica 12,5% vol. Colore rosso rubino. Naso su frutti rossi, con note speziate e leggermente tostate; palato morbido, di attacco rotondo, tannini evoluti e setosi, buon equilibrio e persistenza.

Carignano del Sulcis in purezza (100% Carignano, indigenous Sardinian grape variety brought to the island during Aragonese rule in the fourteenth century), produced by Cantina Mesa, founded in 2004 in Sulcis Iglesiente (south-western Sardinia), lands rich in aeolian sandstone deposited on cemented limestone, alternating with clayey zones, with constant marine influence and salty winds; manual harvest and brief fermentation in steel and cement tanks to preserve the aromas; alcohol content 13.5–14% vol. depending on the vintage. Intense deep ruby red colour. Nose with notes of ripe red fruits, with floral hints of geranium and black pepper; soft and balsamic palate, with gentle tannins and good persistence; finish with balsamic notes.

Sangiovese di Romagna Predappio 2023 by Noelia Ricci is made from Sangiovese grapes (large-berry biotype, 100%), cultivated on clay-sandy hills in the Rabbi Valley, in the historic area of Predappio. Vinified exclusively in steel with spontaneous fermentation, including some indigenous yeasts, the wine presents a bright ruby red color, floral aromas of rose and geranium, small red fruits, and light spicy nuances. On the palate, it is fresh, dynamic, and smooth, with a very fine tannic texture, savory and juicy finish—perfect with Romagna dishes, meats, cured meats, or for those seeking the true territorial expression of Sangiovese between Predappio and artisanal Romagna.

DUELAME 2024 - CHIANTI CLASSICO DOCG - LAMOLE DI LAMOLE - TUSCANY - ITALY Chianti Classico predominantly made from Sangiovese (90%, with a small percentage of other red grape varieties), produced by Lamole di Lamole (Herita Marzotto Wine Estates), a winery built on the ruins of a fourteenth-century castle in Lamole; the grapes come from two vineyards of the estate — the lower one at 420 meters and the higher one at 655 meters — on soils characterized by stratified terraces of sandstone rock (the "macigno"), from which the name Duelame derives; maceration of 7-10 days in a reduced environment with micro-oxygenation, fermentation in steel and subsequent aging for over a year in medium to large wooden barrels; alcohol content 13.5% vol. Ruby red color with a pronounced component of red fruits. Nose with notes of candied blackberry, pennyroyal, wild rose, red flowers and violet, with mineral hints; fleshy, savory and lively palate, decisive and fresh; fresh finish, with flowers and sour cherry, with fruity and balsamic notes. Ideal with pasta with meat ragù, pasta with vegetable sauces, roasted or grilled red meats and white meats; typical Tuscan pairing with lampredotto.

Pure Tempranillo, DO Ribera del Duero. Ripe cherry red color with orange reflections. Nose with subtle woody notes and spicy nuances; palate with vanilla touches, smooth tannins and sweet fruit, with mature persistence. Produced by Compañía de Viñedos Iberian as part of the Sembro line, in limited edition Crianza version; aged in oak barrel according to the Spanish Crianza classification, followed by a bottle aging period.

Pinot Nero in purezza, Sancerre AOC, cuvée "Chavignol" — la linea di base del Domaine Delaporte, distinta dalle cuvée di singola parcella "Monts Damnés" e "Le Cul de Beaujeu" — prodotta dalla famiglia Delaporte, radicata a Chavignol dal XVII secolo e oggi alla quinta generazione con Matthieu Delaporte, subentrato nel 2010, che mantiene solo quattro etichette nonostante la tendenza della denominazione a moltiplicare le micro-cuvée di parcella; vigneti su suoli misti di silex e calcare kimmeridgiano, paragonabile a quello di Chablis, da viti di circa 35 anni di età media; pratiche in gran parte biologiche (niente erbicidi né insetticidi dal 2010), senza tuttavia certificazione ufficiale per questa annata; vendemmia manuale, fermentazione spontanea senza lieviti selezionati; affinamento in barrique da 228 litri, senza acquisto di legno nuovo; gradazione alcolica 13,5% vol. Il produttore ha definito il 2018 "l'annata perfetta" per questa cuvée. Naso su gelso nero, ciliegia scura e prugna selvatica; palato setoso e maturo, su frutti di bosco scuri, con note speziate e un'acidità vivace.

Bourgogne Côte d'Or red wine in pure Pinot Noir, produced by Domaine Louis Lequin & Fils, a historic estate based in Santenay, at the southern end of the Côte de Beaune, faithful to traditional Burgundian methods while innovating in viticultural research. Very floral and fruity nose; intense attack on the palate, with beautiful depth on dark fruit notes, in an elegant and delicate profile.

BAROLO: Pure Nebbiolo from various crus around La Morra, with vineyards between 20 and over 60 years old. Fermentation with long maceration on the skins, then aging of approximately 24 months in large 60 hl untoasted barrels and further resting in bottle; classic style, elegant and territorial. In the glass it is luminous ruby-garnet. On the nose cherry and sour cherry, small red fruits, rose and violet, licorice, damp earth, hints of tar and spices, with an almost citrusy freshness. The palate is taut and refined, with dense but mature tannins, vibrant acidity, great mineral energy and a very long, floral and savory finish.

Alto Adige DOC in a Bordeaux blend of Merlot and Cabernet Sauvignon. Intense color, fine and elegant structure. Complex nose with notes of cassis, black cherry and ripe fruit, with dark hints of espresso that gain further complexity with bottle aging; dry palate, of great structure, with good acidity and present tannins but well-balanced, destined to refine further over time, without ever exceeding in overripeness, wood or extraction. Produced by Peter Dipoli, a historic winery in Lower Adige; grapes from a small terraced vineyard of approximately 1.1 hectares planted in 1992 on the hills above Magré, with east-southeast exposure, on clay-limestone soils that favor finesse and longevity; artisanal and limited production, designed to express the identity of the territory; aging in wood followed by a long bottle aging, with release to market approximately 4 years after harvest.

Colore rosso rubino intenso, quasi borgogna. Naso fresco ed erbaceo, con salvia, alloro e lavanda; palato pieno e vinoso, relativamente secco, dove l'amaro di assenzio e genziana si bilancia con la cannella calda, su un fondo di ciliegia e frutti di bosco scuri. Vermouth rosso alla maniera di Torino, nato dalla collaborazione tra The Jigger Society — realtà legata al Jigger Spiriti e Cucina di Reggio Emilia, eletto miglior cocktail bar d'Italia nel 2016 — e la famiglia Medici Ermete, storica cantina emiliana di Lambrusco guidata da Alessandro Medici; il nome "Esule" è un omaggio a Giuditta Bellerio Sidoli, patriota del Risorgimento originaria di Milano e vissuta a Reggio Emilia, costretta all'esilio a Torino; base vinosa 100% Lambrusco Salamino delle cantine Medici Ermete, aromatizzata con diciassette botaniche — tra cui assenzio, genziana, macis, timo, maggiorana, dittamo, pepe nero, ortica, menta, salvia, lavanda, zenzero, alloro, liquirizia, cannella e scorze di arancia amara e limone — infuse nell'alcol per tre settimane, poi lasciate riposare con vino e zucchero prima dell'imbottigliamento, senza passaggio in legno; gradazione alcolica 18% vol.

Colore giallo paglierino con riflessi ambrati. Naso aromatico, con elicriso e agrume di pompia in evidenza; palato secco e fresco, con note sapide e quasi saline, richiami di mandorla, mela e limone su una texture rotonda e vagamente oleosa; finale persistente, aromatico e sapido. Vermouth secco della gamma Macchia, ideata dal bartender Emilio Rocchino a Olbia, in Sardegna; base vinosa di Vernaccia di Oristano, vino sardo di antica nobiltà affinato cinque anni in solera sotto velo di flor, unita a vino piemontese, in omaggio al legame storico tra Piemonte e Sardegna che nel 1786 diede origine al vermouth; aromatizzato con botaniche sarde tra cui elicriso, pompia (l'agrume autoctono dell'isola), assenzio romano, salicornia, camomilla, fiori di sambuco, liquirizia e arancia, con una dosatura di zucchero molto contenuta — la metà di quella consentita per lo stile Extra Dry — per esaltare al meglio le note sapide e ossidative tipiche dei vermouth secchi; gradazione alcolica 19% vol.

Base of Verduzzo del Collio aged for almost a year, enriched with 25 hand-picked Italian botanicals (three varieties of wormwood, two of orange, gentian, cinchona, angelica). 18% vol., 750 ml format, created by herbalist Fred Cremasco starting from a late 19th-century recipe book. Intense brown color (burnt sugar), Marsala-like nose with fruity and herbaceous notes, rich and complex palate — herbaceous, citrusy and bitter, soft and rounded finish. Excellent served neat.