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Type: Rosso Molise DOC
Vineyards: Martarosa, Molise  
Grapes: Montepulciano 90%, Aglianico 10%
Bottle: 0,75l
Alcohol: 14% vol.
Serving temperature: 18°C
Food matching: jugged red meat, roasted meat and game, cheese.

Type: Valpolicella Ripasso DOC
Vineyard: Hills of Villa Novare
Grape: Rondinella and Corvina Veronese.
Bottle: 0,75l
Alcohol: 13,5% vol.
Serving temperature: 18-20°C
Food pairing: ideal with anything from duck and cherry sauce to tagliatelle al ragù

Type: Sicily IGT
Vineyard: Favignana Island – Calamoni Estate
Grape: Perricone and Nero d’avola
Bottle: 0,75l
Alcohol: 14% vol.
Serving temperature: 18-20°C
Food pairing: seafood, pasta with fresh fish

Awards: Wine Advocate, Wine Spectator, Bibenda, Gambero Rosso
Year of winemaking: 2011
Place of origin: Piemonte
Grape Variety: 100% Nebbiolo
Type: barolo DOCG
Alcohol: 14% vol.
Serving temperature: 18 ° - 20 ° C

Awards: Robert Parker, Wine Spectator
Type: Langhe Doc
Vineyard: Serralunga d’Alba, Piedimont (330mt on   
Grapes: 100% Nebbiolo
Bottle: 0,75l
Alcohol content: 13% vol.
Serving temperature: 18-20°C
Food pairing: ideal with fresh pasta seasoned with rich meat sauces or vegetables, grilled or roasted red meats. Excellent with any kind of cheese.

Limited edition bottle

Vines: Lambrusco Maestri
Alcohol content: 11,5% vol
Serving temperature: 6°/8° C
Denomination: Sparkling Demi Sec
Color: Red
Bottle: 0,75 l

Type: Valpolicella D.o.c. Classico Superiore
Vineyards: Valtellina, Lombardia
Grapes: 100% Nebbiolo (Chiavennasca)
Bottle: 0,75l
Alcohol: 14,5% vol.
Serving temperature: 16-18 °C
Food matching: all grilled red meats, game, braised meats and roasts.

Blend: Barbera d’Asti d.o.c.g.
Vineyard: Montebruna in Rocchetta Tanaro
Grapes: 100% Barbera
Bottle: 0,75l
Alcohol: 15,5% vol.
Serving temperature: 15-17°C

Type: Sicily IGT
Vineyard: countryside of Trapani – Borgo Guarini estate
Grape: Nero d’avola
Bottle: 0,75l
Alcohol: 14,5% vol.
Serving temperature: 18-20°C
Food pairing: game

Year of winemaking: 2007
Place of origin: Tuscany
Grape Variety: 100% Sangiovese
Type: Red
Alcohol: 14% vol.
Serving temperature: 18 ° -20 ° C
 
Tasting: IThe elegance and harmonious body of this wine pairings allow very structured and composite dishes such as red meats and birds, possibly accompanied by mushrooms and truffles. It provides the optimum match with the international cuisine (meat or sauces). Brunello is also the perfect wine to combine with both seasoned or structured cheese. In addition to this, due to its characteristics, is also enjoyable as a meditation wine. Brunello di Montalcino wine should be served in glasses shaped wide, in order to be able to gather the composite and harmonious aroma. Very interesting pairing with Tuscan pecorino cheese.

Vines: Lambrusco Maestri e Marani
Alcohol content: 11% vol
Serving temperature: 8°/10° C
Denomination: Emilia I.G.T.
Color: Red
Quantity: 0,75 l
Production: Cantine Ceci, Parma, Italy

Awards: Decanter Magazine, Merum, Wine Spectator, Wine Advocate
Type: Dolcetto Doc
Vineyard: Serralunga d’Alba, Piedimont (330mt on S.l.)
Grapes: 100% Dolcetto grapes
Bottle: 0,75l
Alcohol content: 13% vol.
Serving temperature: 18-20°C
Food pairing: either snacks featuring cured meats and cheeses, or at the beginning of a meal, served with starters (other than fish) and sliced meats. Pasta, rice, soup and red meats, particularly when grilled, enhance its good body and pleasantly drinkable quality.

Variety: Sangiovese 85%, Cabernet Sauvignon 15%
Alcohol by volume: 12%
Length of maceration on the skins: 10 days
Malolactic fermentation: Immediately after the alcoholic fermentation
Maturation method: Stainless steel
Length of maturation: 4 months in steel and 2 months in bottle
Bottle formats: 0,75 lt

Year of winemaking: 2010
Place of origin: Tuscany
Grape Variety: 100% Sangiovese
Type: Red
Alcohol: 13.5% vol.
Serving temperature: 18 ° -20 ° C
 
Tasting: Its features are enhanced by the typical dishes of the Tuscan cuisine and the most varied dishes of the international cuisine. It goes well with dishes of medium structure, such as pasta with meat sauce, chicken, mushrooms or truffles, risotto composites, also meals prepared with pork or veal.