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1 package of 24 pieces of crunchy toasted hazelnuts covered with dark and milk chocolate.
Tenuta Pennita's Poggio al Monte extra virgin olive oil is a blend of Correggiolo, Nostrana and Ghiacciola. It is a limpid, yellow oil with green reflections. The nose is characterised by vegetal notes of tomato and artichoke. In the mouth the marked bitterness and spicy tone emerge. The correspondence of the olfactory sensations is very pleasant.
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.
Domaine de Montille's 1er Cru Beaune Les Sizies is named after the 18th century owner of the Maison, Renaud de Sessie, a great entrepreneur of the time. Like any other area of Burgundy, the soil plays a fundamental role in defining the wine and here in Beaune the clayey soil gives us a Premier Cru of great pleasantness and balance.
It can also be drunk young, but it has an immense capacity for ageing and can be drunk in 15 to 20 years.
Wine obtained from vineyards about 30 years old with a planting density of 10,000 vines per hectare at an altitude of 400/600 metres above sea level. The yield per hectare is 30 hectolitres.
The land is not subjected to any kind of fertilisation, but is only treated with clay, propolis and grapefruit seed extract. The grapes are harvested in 40 separate parts.
Alcoholic fermentation takes place in 40hl steel tanks. Ageing takes place for 8 months in second, third and fourth passage French oak barriques and 10 months in cement.
The result is a complete, mouth-watering and authentic wine with an impressive drinking capacity. It is a pleasure to follow the interweaving of its notes and be seduced by its precise tannins, perhaps accompanying it with red meats.
