Les Enfants Koshu Shiro 2015 is light with a soft aroma of pear and freshness of lemon or green apple. Very subtle character of oak is nicely blended. This is a well detailed white wine that pairs well with Sweet Miso Grilled Cod, Creamy Chicken or Camembert Cheese.

Isole e Olena owner and winemaker Paolo de Marchi, is a legend in Tuscany and in the wider world of wine. His obsession with Sangiovese has led him to study the grape at a genetic level in pursuit of greater knowledge and striving for perfection in winemaking. Paolos wine are appreciated around the world be discerning collectors as well as those who appreciate the complexity of the wine and the pains taken in their production. The Cepparello IGT is the flagship Super Tuscan from Isole e Olena. Paolo de Marchi was at the vanguard of the revolutionary Super Tuscan movement and these wines are the product of his vision. An extraordinary wine still brimming with revolutionary energy after all these years.

PRODUTTORI DEL BARBARESCO Riserva Paje, Barbaresco DOCG

On the nose it is clean and intense with raspberrymelon and grapefruit underlined with a floral note of rose andbroom. The palate is dry, elegant and fresh. It can besilky and even saline.

A 100% Verdicchio from the Verdicchio dei Castelli di Jesi DOC, located in the central Italian Marche region. Elegant notes of white flowers, bergamot and yellow grapefruit on the nose, with a well-defined acidity perfectly balanced by structure and body on the palate, finishing with a subtle yet pleasant, bitter almond note on the finish. An ideal pairing with fish dishes such as carpachio, sushi, and deep fried seafood.

WINEMAKING equals The grapes are partially dried on the vines before the harvest, this operation takes place 2 – 3 weeks before hand picking and concentrates the sugars within the grapes. Fermentation takes place in stainless steel tanks at temperature controlled between 15 – 17 Degrees C for 15 days. Before the end of the alcoholic fermentation a part of the must is transferred in barrique of second use in order to finish the fermentation and the Malolactic fermentation is also allowed (it is instead avoided for the remaining fermented must that stays in steel tanks by lowering the temperature). The 2 wines are then assembled and transferred in steel tanks where they remain in contact with their lees for approximately 2 months. COLOUR equals Straw yellow with a tinge of green. BOUQUET equals Perfumes of chamomile, tropical fruits and hints of toasting. FLAVOUR equals Balanced on the palate, with an almond aftertaste which is characteristic of the Garganega variety. Great structure with crisp and bright acidity, which ensure ageing potential and evolution. RECOMMENDED WITH equals This Soave pairs well with antipasti, delicate dishes such as tagliolini with shrimp of seafood risotto, as well as fish entrees such as seabass and crab. SERVING TEMPERATURE equals 10 – 12 degrees C.

Winemaking- The harvested grapes undergo a soft pressing. The must obtained is clarified at a temperature of 8 – 10 Degrees C for 12 hours. The fermentation is carried out by selected yeasts and taken place in steel tanks with constant temperature control (16 – 18 Degrees C). 30% of the wine ends alcoholic fermentation in French oak barrels and continues the maturation in Tonneaux of second usage for about 3 months. Colour- Straw yellow tending to golden. Bouquet- A fruity, intense wine with a strong character. On the nose it displays floral and fruity notes reminiscent of white peach with shades of Williams pear and tropical fruit. Flavour- On the palate it is complex, intense and balanced, revealing notes of toasting, hazelnut and vanilla, all aromas deriving from aging in wood. Recommended with- Fish appetizers, shellfish and clams, fish based first courses, white meats and sushi. Serving Temperature- 10 to 12 degrees C.

Crushing and stalk stripping, ,pressing and cooling are carried out in a few seconds down to -1 ° C in an inert atmosphere. Static clarification of the must. Fermentation at 12°C to extract much aromatic as possible. 80% of the juice is fermented in stainless-steel tanks, the other 20% in oak barrels of 40hl. Colour - Straw yellow with greenish highlights. Bouquet - Aromas of white pulp fruit, especially pears. Flavour - Balsamic notes that reveal the good quality of the wood. Recommended With - Perfect with lobster, cream of vegetable soup and smoked fish, we also suggest it with roasted chicken. Serving Temperature - 10 – 12 degrees C.