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Aged in 25-50 hl Slavonian oak barrels for approximately 2 years. The nose is characterized by small red fruits: raspberry, currant, wild strawberry, followed by red rose, pink peppercorns, cocoa, mint leaves, and tobacco. Balanced and composed on the palate, with a finish that hints of orange zest.","brand":"Fratelli Borgogno","offers":[{"title":"Default Title","offer_id":44509802823851,"sku":"45222","price":36.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/6789\/2395\/files\/fratelli-borgogno-barbaresco-2020_45222_1.jpg?v=1773710437"},{"product_id":"le-rocche-malatestiane-sangiovese-tre-miracoli-2022","title":"Le Rocche Malatestiane Sangiovese Tre Miracoli 2022","description":"The red wine \u003cb\u003eTre Miracoli\u003c\/b\u003e from the \u003cb\u003eLe Rocche Malatestiane\u003c\/b\u003e winery is a \u003cb\u003eSangiovese Superiore Romagna DOC.\u003c\/b\u003e This is a relatively young wine that the winery intended to fully showcase its territoriality, favoring native vineyards. These are grown in the hilly areas surrounding the Rimini area, specifically in the highest parts of these hills. Here, the soil is particularly rich in chalk and sand, which results in the grapes' typical aromas and distinctive flavor. As for production, the \u003cb\u003eTre Miracoli\u003c\/b\u003e wine from the \u003cb\u003eLe Rocche Malatestiane\u003c\/b\u003e winery is made using exclusively exquisite \u003cb\u003eSangiovese\u003c\/b\u003e grapes, harvested exclusively by hand in the second half of September and carefully selected to ensure only the ripest bunches with the right sugar content are chosen. Immediately afterward, the red wine vinification process begins, lasting approximately 15 days, during which the must, thanks to a series of pumping overs, ferments perfectly. The next step is the maturation phase, which involves an initial 6 months in concrete vats, followed by a further 4 months in stainless steel. This particular maturation technique ensures that no aroma is lost, while also preserving the terroir. 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Dark, brilliant ruby red with intense purple reflections. On the palate, the wine is well-structured, fresh, with excellent acidity and great balance, featuring enveloping tannins and flavors reminiscent of black cherry, blackberry, and plum. A wine that pairs perfectly with red meat dishes, braised meats, and aged cheeses.","brand":"Cogno","offers":[{"title":"Default Title","offer_id":44511924945067,"sku":"47386","price":50.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/6789\/2395\/files\/cogno-barbera-d-alba-pre-phylloxera-2022_47386_1_128ec662-270d-44f9-8c21-252ac8042c59.webp?v=1773717595"},{"product_id":"cogno-barbaresco-bordini-2021","title":"Cogno Barbaresco Bordini 2021","description":"Still red Barbaresco DOCG, 14% ABV, produced by Cogno. 100% Nebbiolo. 0.75 l bottle, 2021 vintage. A Barbaresco that embodies the elegance and structure of Nebbiolo di Langa, with a winemaking process that enhances its unique characteristics. The Elvio Cogno winery, following in the footsteps of maestro Elvio, continues to produce wines that reflect the family's history, preserving the traditions, style, and flavors that the Langa region expresses through its grape varieties. Temperature-controlled stainless steel tanks, automatic pumping over, 20-day post-fermentation maceration with submerged cap. Aged 12-14 months in large Slavonian oak barrels and 6 months in bottle. Ruby red with light garnet highlights. Particularly fine on the nose, harmonious and complex, with aromas of ripe small fruits and violets, typical of Nebbiolo, with sweet spicy hints. 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An authentic expression of the Rubicone region, it is distinguished by an artisanal profile resulting from \u003cstrong\u003espontaneous fermentation\u003c\/strong\u003e with indigenous yeasts and maceration on the skins in Georgian amphorae. On the nose, it offers a distinctly fruity bouquet, while on the palate, it reveals a dry and pleasantly earthy texture. To best enhance its aromatic qualities, \u003cstrong\u003edecanting for about an hour\u003c\/strong\u003e before serving is recommended.\u003c\/p\u003e\u003ch3\u003eOrigin\u003c\/h3\u003e\u003cp\u003eThe origin of the raw material is closely linked to \u003cstrong\u003eloam soils\u003c\/strong\u003e, composed of Messinian sands and evolved red clays. This specific geology defines the dry expression of the Centesimino. 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Obtained from \u003cstrong\u003eSangiovese grapes\u003c\/strong\u003e grown in Emilia-Romagna, it expresses a powerful and harmonious structure, supported by a muscular and well-defined texture. The aromatic profile is distinguished by a deep \u003cstrong\u003eearthy character\u003c\/strong\u003e, enriched by intense notes of ripe fruit and fascinating hints of wood, leather and hide. On the palate, it is energetic and intriguing, maintaining a lively freshness that perfectly balances its intensity. Fermented in steel, it is an authentic expression of the Romagna Sangiovese denomination, capable of offering a complex, satisfying and highly balanced tasting experience.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThis red is born on the hills of Longiano, a highly suited territory where \u003cstrong\u003esea winds\u003c\/strong\u003e constantly caress the rows, favouring the development of intense aromas and a fresh profile. The vines are cultivated with the traditional \u003cstrong\u003ealberello (bush-trained) system\u003c\/strong\u003e on loamy soils, characterised by the presence of evolved red clays and ancient \u003cstrong\u003eMessinian sands\u003c\/strong\u003e. The privileged exposure of the cru towards the east and south-east guarantees optimal sunlight for the plants, authentically enhancing the agricultural identity and natural vocation of this specific geographical area.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe production process is based on deep respect for the raw material, with intentionally low yields per plant to concentrate the fruit's qualities to the maximum. The manual harvest takes place during the fourth week of September, ensuring an accurate selection of the best bunches. 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This red is appreciated for its \u003cstrong\u003estructured and complex\u003c\/strong\u003e character, capable of combining strength and elegance. It offers a sensory experience where pleasant notes of violet and wild strawberry emerge. Its personality is defined by precise processing that includes fermentation in steel and a period of maturation in wood.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThe wine comes from \u003cstrong\u003ePiedmont\u003c\/strong\u003e, a land with a great winemaking vocation, famous for its ability to produce reds of great charm.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe \u003cstrong\u003efermentation and maceration\u003c\/strong\u003e of the grapes take place for approximately 20 days inside \u003cstrong\u003estainless steel tanks\u003c\/strong\u003e. During this phase, malolactic fermentation is also completed. 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This expression of Pinot Noir stands out under the prestigious \u003cstrong\u003eAlto Adige DOC\u003c\/strong\u003e, representing at its best the unmistakable style of the renowned South Tyrolean winery. In the glass, this wine fascinates with its ruby red hue, offering a harmonious profile rich in nuances. On the palate, it reveals a pleasant tactile envelopment, with \u003cstrong\u003eelegant tannins\u003c\/strong\u003e that outline a measured yet characterful structure, promising excellent longevity and a marked aromatic and gustatory finesse, the result of vinification in open tanks and ageing in barrels for twelve months.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eFranz Haas Pinot Nero Schweizer has its roots in the pristine landscape of \u003cstrong\u003eTrentino-South Tyrol\u003c\/strong\u003e, where the vineyards enjoy a privileged habitat for the expression of this noble and delicate grape variety. The plots destined for this wine are distributed at \u003cstrong\u003evarious altitudes\u003c\/strong\u003e, varying significantly from 350 to nearly 700 metres above sea level. This altimetric variation is intertwined with a marked soil heterogeneity, characterised by \u003cstrong\u003esilty soils\u003c\/strong\u003e alternating with sandier, gravelly, and calcareous areas. Precise clonal selection and very low yields in the vineyard guarantee maximum expressive quality, capturing the authentic essence of this fascinating mountain terroir in every bunch.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe winemaking process begins with fermentation conducted in \u003cstrong\u003eopen tanks\u003c\/strong\u003e, where the must comes into direct contact with the skins. 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The vineyards are cultivated using the 'alberello' (head-trained) method at an altitude of between 400 and 500 metres, taking root in \u003cstrong\u003ecalcareous-clay soils\u003c\/strong\u003e that give the drink its typical savouriness. The area enjoys a \u003cstrong\u003etemperate Mediterranean climate\u003c\/strong\u003e, ideal for rigorous organic viticulture without artificial irrigation. This area boasts a historic wine-growing tradition, intimately linked to the founding of the city of Vittoria in 1606, which still defines the identity of the territory today.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe production process begins with a \u003cstrong\u003emanual harvest\u003c\/strong\u003e, carried out at different times to respect the ripening of the grapes: the Nero d'Avola is harvested at the end of September, while the Frappato is picked at the beginning of October. After de-stemming, the two grape varieties undergo separate vinification with a \u003cstrong\u003ebrief maceration on the skins\u003c\/strong\u003e at a controlled temperature for about fifteen days. Once fermentation is complete, the wines are combined to create the final blend. Maturation continues with \u003cstrong\u003eageing on the lees\u003c\/strong\u003e in steel for seven months, enriching the structure before a period of rest in the bottle.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and interesting facts\u003c\/h3\u003e\n\u003cp\u003eCerasuolo di Vittoria boasts a fascinating centuries-old heritage that has its roots in 1606, the historic year of the namesake Sicilian city's foundation. This prestigious denomination represents a milestone of the highest significance, standing out as \u003cstrong\u003eSicily's first and only D.O.C.G.\u003c\/strong\u003e, a true emblem of the vibrant winemaking tradition of the Hyblaean Mountains. 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