Numero Chiuso Vermentino di Lunae Bosoni is an extraordinary white wine, which originates in the Colli di Luni area. The wonderful sunny exposition gives intense and balanced grapes. At the end of the harvest, the best bunches are subjected to a 48-hour cold maceration and then gently pressed. The free-run must ferments in steel tanks. The wine matures 14 months in steel and another 14 months in large oak casks before being bottled. In the glass it has a golden colour with brilliant reflections. The nose is intense and elegant, with fragrant aromas of yellow fruit, aromatic herbs of the Mediterranean, tropical and floral hints, on an iodized background. The taste is complex and deep, satisfying and saline, anticipating a refreshing finish.

Vintage Tunina from Sauvignon and Chardonnay grapes, with Ribolla Gialla, Malvasia and Picolit added.

The grapes are harvested about 2 weeks after the normal harvest with a yield between 40 and 60 quintals per hectare. Part of the wine is aged in casks.

 Vintage Tunina was ranked among the top 3 best Italian white wines at the Italian Sommelier Association's Oscar del Vino.

It has a brilliant straw colour with golden highlights.

The nose opens with a broad and intense bouquet, with elegant hints of honey, enriched by pleasant floral scents.

Sipping it, one perceives softness and harmony.

Le Cantorie has always been committed to the vinification of high quality Franciacorta. This is why its Brut boasts minimum ageing periods of 30 months, 12 months more than the 18 months required by the Franciacorta regulations.

This Franciacorta is made using the classic method from carefully selected Chardonnay (80%) and Pinot Noir (20%) grapes, and brings together all the characteristics of the territory.

The nose has notes of bread crust, yeast and pastry complemented by aromas of almonds and white pulp fruit.

Excellent as an aperitif, it is also an excellent accompaniment to the entire meal.

Trebbiano Marina Cvetic is a Riserva made by Cantina Masciarelli from Trebbiano d'Abruzzo grapes grown in vineyards at altitudes between 250 and 390 metres above sea level and trained according to the traditional Abruzzo pergola.

The grapes are harvested by hand and fermented in 100% new barriques, where they are left to mature on their lees for 18 months. This is followed by the bottling stage and, once in glass, the wine rests for a year before being put on the market.

Pieropan's Soave Classico Calvarino is obtained from the Calvarino vineyard, located in the heart of the Soave Classico zone, and is the oldest family estate, purchased in the early 1900s.

The name Calvarino derives from "little calvary", due to the difficulty of working the land and the tortuous path necessary to reach it. The most characteristic of Leonildo Pieropan's Soave wines comes from this splendid and complicated territory, with its marked varietal notes and distinctive freshness and minerality.

The Friuli Isonzo Bianco DOC Flors di Uis di Vie di Romans is a stupendous and well-chosen blend of Malvasia, Riesling and Friulano, capable of delighting the palate and the mind: full, fragrant, juicy and tasty. Passion fruit, mango, floral notes, sweet spices, vanilla nuances: all the scents almost seem to come to life in the glass and reach the nose, literally satisfying it.

On tasting, the wine continues to be very expressive, with a predominance of the floral over the other flavours.

It is deep, vivid and structured.

San Clemente from the Zaccagnini winery represents the synthesis of white wines from the Abruzzo region, combining the intense and vertical freshness of Trebbiano d'Abruzzo with the richness and structure of Pecorino and the delicacy of Passerina.

The vineyards are cultivated in contrada Pozzo in Bolognano, in a magnificent hilly area, particularly suitable for white grapes, which reach a perfect degree of ripeness while maintaining an optimal acidity. After the harvest, the grapes are softly pressed under vacuum to extract only the free-run juice. Alcoholic fermentation and subsequent malolactic fermentation take place in stainless steel tanks.

The wine matures in stainless steel for 12 months, followed by a further 3 months in barriques before bottling.

The Tal Luc Passito wine from Lis Neris comes from vineyards on the estate that are over 25 years old. 

The plots are situated on a gravelly plateau of calcareous matrix, characterised by poor and very draining soils, which naturally limit the yields. At the end of the harvesting operations, the most beautiful, healthy and ripe bunches of grapes are left to dry for a period of 120/130 days in an environment with controlled temperature and humidity, so as to favour the slow dehydration and concentration of sugars and aromas.

The grapes are pressed very softly and the dense, rich must is fermented in French oak barriques.

The wine matures, again in barriques, and completes its ageing with a long period in bottles before release.

A classic Prosecco for aperitifs, soft and elegant, it is also an excellent accompaniment to fish dishes and first courses with vegetables. The fine perlage and ease of drinking make it a product appreciated by all palates.

Top of the range from Casa Gheller, Cartizze Dry is an extremely fine and elegant wine, with a perfect perlage and a sweetness that make it perfect for the whole meal and for the aperitif. Very few bottles are produced.

Karmis Cuvée from the Contini winery is made from a skilful blend of Vernaccia grapes and 20% of the most typical Sardinian white berry cultivars. The vineyards are located in Sinis, and on the slopes of Monte Arci. In both cases, yields do not exceed eighty quintals per hectare.

The grapes are harvested early, in order to have a greater richness in acids: once brought to the cellar, they are softly pressed, and the must thus obtained is sent for fermentation in steel containers at low temperatures.

Once fermentation is complete, Karmis rests in vitrified cement containers with its own yeast skins, with frequent delestage, to increase the depth of aromas and structure.

The characteristics that have made Ceretto Blangé so famous are due to the daring and artistic spirit of oenologist Donato Lanati who, in order to enhance its fullness and aromatic intensity, refined the technique of cryomaceration in the 1980s, i.e. the contact of the skins with the must for about 12 hours at a temperature of 5°C.

This technique favours maximum extraction of the aromas contained in the grapes while safeguarding the aromatic cleanliness and delicacy of the fruit. The aromas are very intense and varied: pear, apple, peach, citrus and lots of tropical fruit. The sip confirms the intensely fruity soul, combined with a balanced freshness and excellent persistence.