Awards Winning Products

La Fuga Brunello di Montalcino DOCG 2018 is produced by Tenuta La Fuga, an estate located in the historic district of Camigliano, southwest of Montalcino.

With 9.8 hectares of vineyards, it is ultimately the smallest estate in the family group. In addition, it enjoys moderate temperatures by the Tyrrhenian Sea. Thus, the soils were formed from land that emerged during the Pliocene era. These are therefore rich in fossils, and also in sediments from the volcano Monte Amiata, now extinct. In addition, La Fuga Brunello di Montalcino has always been aged in 25 hl Slavonian oak barrels made in Italy. The first production of this fabulous wine dates back to 1996.

Winemaking
The vinification is then done first in stainless steel tanks at a controlled temperature of 28°C.
A maceration on the skins is then made for about 20 days. Then, the refining is done for 4 years, including at least 24 months in Slavonian oak barrels of 25 hl. The wine is then refined in the bottle for a minimum of 12 months.

Dress
The color is ruby ​​red on the one hand with shades tending to garnet.

Nose
The class and personality of Brunello di Montalcino is therefore already evident on the nose. With very complex aromas (red fruits, cocoa, leather) which emerge and multiply delicately – but tirelessly.

Stuffy
On the palate, this wine is above all balanced, but also austere and powerful, with a very persistent finish and aristocratic tannins.

Food & wine pairings
La Fuga Brunello di Montalcino DOCG 2018 goes perfectly with main courses in sauce made with red meat. Epicurious brothers also recommends this unique wine with typical Italian dishes and to be consumed without moderation.

Aging potential
Up to 30 years old

Abruzzo Pecorino Superiore DOC 2022 is a fresh, structured wine, with marked varietal acidity, obtained from Pecorino grapes. This vine was recovered in the early 90s of the last century after being almost lost due to phylloxera. So, this wine currently comes from a vineyard near Chieti, awaiting the imminent production of the new vineyards that have just been planted.

The local name “Pecurì” (sheep) is due to the fact that the sheep, returning from the mountain meadows to the villages, were fond of these grapes. These vines were often wrapped around the trunks of the mulberry trees demarcating the fields.

Winemaking
To begin with, the harvest of the Abruzzo Pecorino Superiore DOC grapes is manual. Cryomaceration is carried out for the extraction of aromas, followed by gentle pressing. Then, fermentation and temperature are controlled in stainless steel tanks. The wine remains there for four months until bottling. This takes place the following spring. Finally, it stays in the bottle for two months before going on sale.

Dress
The color is straw yellow with slight reflections tending towards green.

Nose
On the nose, there are scents of tropical fruits, white flowers and broom.

Stuffy
This white wine is pleasant and fresh with good acidity, sapid but also well structured.

Food & wine pairing
It goes well with all types of meals and especially with fish dishes where freshness plays a decisive role.

Barbera d'Alba Superiore DOC Fortemasso is produced in the Castelletto region, known above all for the production of Barolo. This is undoubtedly the best production region for Barolo. The vines have an east and south-east exposure, on sloping grounds with sandy and limestone soil.

Fortemasso wines thus highlight the distinctive characteristics of each grape variety. They therefore reveal the clear and recognizable natural traits that derive from the soil and climate of each vintage. In addition, the unique combination of geological characteristics and the regional microclimate in which the vineyards of Fortemasso are located produce deep, mineral and very elegant wines that continue to refine with age.

Winemaking
From the moment the grapes are picked by hand, they are immediately pressed. They are then fermented in stainless steel tanks with temperature control. Thus, after the alcoholic fermentation, the wine is left to macerate, still retaining the skin of the grapes. Following the malolactic fermentation, the wine is finally refined in barrels for a year and then in bottles for another 6 months.

Dress
Finally, the color of this Barbera d'Alba Superiore DOC Fortemasso is an intense garnet with also purple reflections.

Nose
Thus, the nose is ample with scents of rose, blackberry, chocolate but also a light tobacco.

Stuffy
Finally, this wine is round, warm and slightly sapid on the palate with a pleasant and spicy finish.

Barbera d'Alba Superiore DOC Fortemasso is produced in the Castelletto region, known above all for the production of Barolo. This is undoubtedly the best production region for Barolo. The vines have an east and south-east exposure, on sloping grounds with sandy and limestone soil.

Fortemasso wines thus highlight the distinctive characteristics of each grape variety. They therefore reveal the clear and recognizable natural traits that derive from the soil and climate of each vintage. In addition, the unique combination of geological characteristics and the regional microclimate in which the vineyards of Fortemasso are located produce deep, mineral and very elegant wines that continue to refine with age.

Winemaking
From the moment the grapes are picked by hand, they are immediately pressed. They are then fermented in stainless steel tanks with temperature control. Thus, after the alcoholic fermentation, the wine is left to macerate, still retaining the skin of the grapes. Following the malolactic fermentation, the wine is finally refined in barrels for a year and then in bottles for another 6 months.

Dress
Finally, the color of this Barbera d'Alba Superiore DOC Fortemasso is an intense garnet with also purple reflections.

Nose
Thus, the nose is ample with scents of rose, blackberry, chocolate but also a light tobacco.

Stuffy
Finally, this wine is round, warm and slightly sapid on the palate with a pleasant and spicy finish.

The Barolo DOCG Castelletto 2017 – Fortemasso is produced in the Castelletto region, the best known of the Barolo producing regions.

To begin with, the vines have an east and south exposure, on sloping land with sandy and limestone soil. This is why the vines are considered exceptional.

Winemaking
First, the grapes are picked by hand in small boxes (20 kg maximum). They are then immediately pressed and fermented in stainless steel tanks with temperature control.

Once the alcoholic fermentation starts, the daily pumping over begins in order to extract the maximum of aromas and colors from the skin of the grape.

Following this, the fermentation ends after 8 to 10 days. Finally, submerged maceration will help stabilize the color of the wine. As maceration begins (25-30 days), malolactic fermentation occurs, thus stabilizing the wine microbiologically.

Finally, it is in December that the period of aging in oak barrels begins and this for about 30 months. The wine is then bottled and refined for 8 to 10 months to give birth to the great Barolo.

Dress
Thus, the color is bright and brilliant ruby ​​red.

Nose
The nose is thus ample with delicate notes of violet, spices and liquorice.

Stuffy
This Barolo DOCG Castelletto 2017 is harmonious, round and slightly dry with great length on the finish.

Aging potential
This wine has an aging potential of more than 20 years.

Barolo DOCG Castelletto Riserva is produced in the town of Monforte d'Alba. It is made from the grapes growing in the plot of the vineyard located at the highest point of the hill. The slow and late ripening of the Nebbiolo grapes gives it richness and structure, but also requires prolonged ageing.

Winemaking
Thanks to their perfect position, the grapes ripen until the sugar concentration and phenolic maturity are perfect. This brings out all the organoleptic characteristics of the grape during vinification and lays the foundation for the extended longevity of the future Barolo Riserva.

After crushing and destemming, the must ferments in temperature-controlled stainless steel tanks, where daily pumping overs are carried out to gently extract the aromas and color from the skins. The maceration phase then begins with the objective of optimizing the extraction and stabilizing the color of the wine. This phase lasts an average of 30 to 45 days, during which the malolactic fermentation also takes place.

Dress
Deep and brilliant ruby ​​red, with slight orange reflections.

Nose
Clear and overwhelming with delicate notes of violet, rose, cinnamon, liquorice and also sweet tobacco.

Stuffy
Harmonious and full, with a delicate acidity. Powerful, with a long and equally decisive aftertaste that gives way to the complexity of the fruit.

Food & wine pairings
Ideal with delicious and well-structured dishes such as game, and with medium-aged cheeses. As it ages, it then becomes an ideal companion for very mature cheeses, offering surprises with dark chocolate.

Packaging
You will receive this exceptional Barolo DOCG Castelletto Riserva in an individual wooden case

Brunello di Montalcino Riserva DOCG 2016 “Le Due Sorelle” is produced by Tenuta La Fuga, an estate located in the historic district of Camigliano, southwest of Montalcino.

With 9.8 hectares of vineyards, it is ultimately the smallest estate in the family group. In addition, it enjoys moderate temperatures by the Tyrrhenian Sea. Thus, the soils were formed from land that emerged during the Pliocene era. These are therefore rich in fossils, and also in sediments from the volcano Monte Amiata, now extinct.

Winemaking
The vinification is then done first in stainless steel tanks at a controlled temperature of 28°C.
A maceration on the skins is then made for about 20 days. Then, the refining is done for 4 years, including at least 24 months in Slavonian oak barrels of 25 hl. The wine is then refined in the bottle for a minimum of 12 months.

Dress
The color is intense ruby ​​red.

Nose
This Brunello di Montalcino Riserva presents itself on the nose with notes of raspberry and red fruits, combined with touches of spices and iodine.

Stuffy
On the palate, this wine is harmonious and soft, mature and rich, suggesting room for improvement and a great capacity to evolve.

Food & wine pairings
Combines perfectly with main meat dishes or with mature cheeses such as Pecorino.

Cabreo Il Borgo Toscana IGT 2019 is a Super Tuscan (use of international grape varieties in Tuscany). It is produced by Tenute del Cabreo. The estate covers two areas, both in the town of Greve in Chianti.

The Cabreo production area consists of 45 hectares of Sangiovese and Cabernet Sauvignon vineyards. The name “Il Borgo” comes from the oldest village in the Chianti region (Montefioralle) which can be admired from the estate. Cabreo Il Borgo represents the dynamic tradition of the Chianti region capable of harmonizing a strong personality with an innate natural elegance. The first production of this fabulous wine dates from 1982.

Vinification and refining
Vinification takes place in stainless steel tanks at a controlled temperature of 26°/28°C. Maceration on the skins for 15/18 days. Refining takes place in French oak barrels (225 litres) (30% new, 40% one-year-old, 30% two-year-old) for 16 to 18 months. Finally, the wine is refined for at least 6 months in the bottle.

Dress
An intense ruby ​​red with garnet reflections.

Nose
Complex and fascinating aromas.

In mouth
It is distinguished by a taste of fresh and crunchy fruit, a silky finish and superior persistence. Power and elegance are its salient features.

Food & wine pairing
It goes perfectly with all meat dishes, with characterful cheeses or simply in good company.

Aging potential
From 20 to 30 years old.

Chianti Classico DOCG 2021 – Castello di Radda is produced in the heart of the Chianti Classico region. The vines are located 400 meters above sea level with a southeast, south, southwest exposure. This good exposure and the low production yields favor the good maturation of the bunches. In addition, the grapes are then picked and selected by hand.

Winemaking
Vinification is done in stainless steel vats, followed by maceration for 2 to 3 weeks. Subsequently, this Chianti Classico DOCG is aged in barrels of oak barrels from Slavonia. Finally, the refining is done in the bottle for a minimum of 6 months before being marketed.

Dress
The result is therefore a wine with an intense ruby ​​color that tends towards garnet.

Nose
It is intensely varied with scents of violets.

Stuffy
The Chianti Classico DOCG 2021 is harmonious and sapid. In addition, its slightly tannic taste with an aftertaste reminiscent of ripe plum is a guarantee of quality.

Aging potential
The aging potential is 10 years and more.

Chianti Classico DOCG Magnum 2018 – Castello di Radda is produced in the heart of the Chianti Classico region. The vines are located 400 meters above sea level with a southeast, south, southwest exposure. This good exposure and the low production yields favor the good maturation of the bunches. In addition, the grapes are then picked and selected by hand.

Winemaking
Vinification is done in stainless steel vats, followed by maceration for 2 to 3 weeks. Subsequently, this Chianti Classico DOCG is aged in barrels of oak barrels from Slavonia. Finally, the refining is done in the bottle for a minimum of 6 months before being marketed.

Dress
The result is therefore a wine with an intense ruby ​​color that tends towards garnet.

Nose
It is intensely varied with scents of violets.

Stuffy
The Chianti Classico DOCG 2018 is harmonious and sapid. In addition, its slightly tannic taste with an aftertaste reminiscent of ripe plum is a guarantee of quality.

Aging potential
The aging potential is 10 years and more.

Chianti Classico DOCG Riserva 2018 – Castello di Radda is produced in the heart of the Chianti Classico region. The vines are located 400 meters above sea level with a south and southeast exposure. Thus, this good exposure and the low production yields favor the good maturation of the bunches. The grapes are then picked and selected by hand.

Winemaking
To begin with, the alcoholic fermentation takes place in 50 HL stainless steel tanks for 3 to 4 weeks. Then comes the malolactic fermentation with 20% in barrels and the rest in 30 HL stainless steel tanks. Aging then takes place with 20% in new French oak barrels and the remaining 80% in Slavonian oak barrels for 20 months. Finally, it is finally refined in the bottle for at least 9 months before being marketed.

Dress
The result is a Chianti Classico DOCG Riserva with an intense ruby

Chianti Classico DOCG Riserva Magnum 2016 – Castello di Radda is produced in the heart of the Chianti Classico region. The vines are located 400 meters above sea level with a south and southeast exposure. Thus, this good exposure and the low production yields favor the good maturation of the bunches. The grapes are then picked and selected by hand.

Winemaking
To begin with, the alcoholic fermentation takes place in 50 HL stainless steel tanks for 3 to 4 weeks. Then comes the malolactic fermentation with 20% in barrels and the rest in 30 HL stainless steel tanks. Aging then takes place with 20% in new French oak barrels and the remaining 80% in Slavonian oak barrels for 20 months. Finally, it is finally refined in the bottle for at least 9 months before being marketed.

Dress
The result is a Chianti Classico DOCG Riserva Magnum with an intense ruby

Chianti Classico DOCG – Vigna “Il Corno” Gran Selezione is produced in the heart of the Chianti Classico region. The vines are located 400 meters above sea level with southern and south-eastern exposure. This good exposure and the low production yields promote good ripening of the bunches.

Winemaking
The freshly hand-picked grapes are then crushed and destemmed before fermenting in temperature-controlled stainless steel tanks with a capacity of 50 hl. The grapes then spend the next four weeks macerating on the skins. The malolactic fermentation then takes place in new barrels with a capacity of 5 hl, and the wine spends about five months on its fine lees. Finally, aging continues in the same barrels for twenty months, then in the bottle for at least twelve months.

Dress
Light ruby ​​with garnet reflections.

Nose
Intense and persistent, with notes of red fruits and scents of spices but also vanilla

In mouth
Persistent and balanced, this Chianti Classico DOCG – Vigna also presents a fresh and pleasantly tasty finish, with well-integrated and complex tannins.

Food & wine pairings
Recommended for serving with main dishes based on red meats, game or braised meats. To be tried in combination with hard and very mature cheeses.

Awards:

San Francisco World Spirits Competition Gold Medal Category Blanco

On the palate, light fruit and vanilla notes as well as spices can be detected.

After distillation, it is stored separately in old Grand Cru Sauternes wine barrels and in cognac barrels.

While the Blanco is only aged in the barrel for a few weeks, the Reposado is aged for 8 months and the Anejo for 16 months.

All blue agaves for Excellia are grown in the Tapatio company’s own fields.

Excellia is a tequila from master distiller Carlos Camarena, the distiller behind products such as Villa Lobos, Tapatio, Ocho and El Tesoro de Don Felipe.

Tequila Excellia is still produced using a traditional method with the Tahona (a rotating stone wheel that crushes the agave hearts in a hollow).

The distillery Destilería Altena: Tequila Excellia is for those who seek the highest quality; the commitment is to continue the characteristics that have existed since 1937.

History: Distilleries "Altena" was founded by Don Felipe Camarena Hernandez on July 7, 1937. In 1940 he started selling "Tapatio" tequila made from 100% blue agave.

Mission: Maintaining high quality. Producing tequila for connoisseurs who prefer quality over quantity.

Awards:

San Francisco World Spirits Competition Double Gold Medals Reposado Category

Excellia Tequila is the perfect blend of Mexican and French culture: an exceptional, handmade tequila is made from 8-12 year old blue agaves in Los Altos, Mexico.

In addition to the distinct agave aroma, notes of lavender and honey can be found.

After distillation, it is stored separately in old Grand Cru Sauternes wine barrels and in cognac barrels.

While the Blanco is only aged in the barrel for a few weeks, the Reposado is aged for 8 months and the Anejo for 16 months.

All blue agaves for Excellia are grown in the Tapatio company’s own fields.

Tequila Excellia is still produced using a traditional method with the Tahona (a rotating stone wheel that crushes the agave hearts in a hollow).

The distillery Destilería Altena: Tequila Excellia is for those who seek the highest quality; the commitment is to continue the characteristics that have existed since 1937.

History: Distilleries "Altena" was founded by Don Felipe Camarena Hernandez on July 7, 1937. In 1940 he started selling "Tapatio" tequila made from 100% blue agave.

Mission: Maintaining high quality. Producing tequila for connoisseurs who prefer quality over quantity.

Franciacorta DOCG Extra Brut Millésime 2014 is produced by Azienda Agricola Lo Sparviere. This sparkling wine is produced exclusively in the territory bearing the same name in the province of Brescia in Lombardy. I t comes from the Chardonnay grape grown in a 40-year-old 2-hectare vineyard located in Monticelli Brusati and only when the year of harvest is deemed to be very qualitative.
This very high quality sparkling wine is thus produced according to the traditional or Champagne method (refermentation in the bottle). Elegant , it is expressed with great complexity, masterfully supported by a perfect balance between acidity and sapidity.

For this vintage, 3,400 bottles were produced and each bottle is numbered.

Winemaking
Franciacorta is produced 100% with hand-picked and rigorously selected Chardonnay grapes. The grapes are cooled at 4°C for 24 to 36 hours in order to be brought to a temperature of 10°C. This process will promote the extraction of aromas from the Chardonnay. The cold grapes are then macerated in a press for 8 to 12 hours in order to extract the desired color and aromas. Fermentation finally takes place at a temperature between 15 and 17°C, 70% in stainless steel vats and 30% in oak barrels.

Finally, the Franciacorta DOCG Extra Brut Millésimé is refined on lees in bottles (second fermentation) for 60 months before being disgorged and ready to taste.

Dress
Straw yellow with golden reflections.

Nose
Intense with scents of ripe pineapple, white peach and dried fruits. At the end, the spicy notes are enhanced by the scent of mountain honey.

Stuffy
Frank freshness with an important mineral sapidity.

Beading
Dense and consistent.

Guss Toscana IGT 2015 – Castello di Radda is produced in the heart of the Chianti Classico region. The vines are located 450 meters above sea level with a southern exposure. This plot is exclusively dedicated to Merlot whose best grapes will be selected to create this magnificent Supertuscan.

Winemaking
The freshly hand-picked grapes are then crushed and destemmed before fermenting in temperature-controlled stainless steel tanks with a capacity of 50 hl. The grapes then go through a month of maceration on the skins. The malolactic fermentation then takes place in 80% new barrels with a capacity of 5 hl. The aging continues in the same barrels for about two years. Finally, the wine is bottled and refined for at least a year in order to develop its full potential.

Dress
Clear ruby ​​with purplish reflections.

Nose
Intense and persistent, with notes of black olives, plums and cherries.

In mouth
Medium to concentrated body with very well integrated tannins that bring great finesse to the palate.

Food & wine pairings
Perfect accompaniment to intense cheeses, red meat and game.

Manzoni Bianco DOC Piave BIO is produced by Cantina Pizzolato in Villorba, Italy. This vineyard is 100% organic but also the entire process of vinification and transformation of the grapes is certified. This is thus a guarantee of quality for all the wines of Cantina Pizzolato.

In addition to being certified organic, Manzoni Bianco DOC Piave BIO is also certified vegan. Thus, no animal protein is used during the clarification process.

The bottle is made from 94% recycled glass. The 100% sustainable cork, as well as the capsule and the cardboard packaging, come from recycled materials. The label is made from cotton industry waste and the amount of ink used is as low as possible.

Created during the 1930s, Manzoni Bianco is an indigenous grape variety resulting from the cross between Pinot Blanc and Rhenish Riesling. The grapes being particularly fragile, great attention is then paid throughout the ripening period until the moment of harvest. The result is a wine with a tropical scent but also with an incredible sapidity in the mouth. These characteristics are enhanced during vinification because part of the harvest is fermented in barrels.

Dress
The color is intense straw yellow.

Nose
The nose is fruity, we find apricot, pineapple and peach.

Stuffy
On the palate it is a refined, warm and mineral wine.

Food & wine pairings
Ideal as an aperitif or to accompany starters or light main courses. As an example of agreement, it goes perfectly with soups, risottos, starters and main courses but also excellent at the end of the evening.