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Refosco Dal Peduncolo Rosso Doc - Friuli Colli Orientali Grapes: Monovarietal Refosco dal peduncolo rosso - Alcohol: 13% - Serve at: 16°C The wine is an intense ruby red colour.It has a heady bouquet, with fruity overtones which are reminiscent of raspberries and black cherry. The taste is full and lusty with a modest tannic weave which sustains the wine during the ageing phase.Suggested Food And Wine Pairing:It is ideally paired with game and fatty meats. Particularly indicated with ripe cheeses.

Nero Davola is one of Italy’s most important indigenous red varieties. Named after its historic birthplace around the town of Avola in southeastern Sicily, it is most widely planted in Sicily and accounts for the largest share of red wines produced on the island. Today Nero Davola is the primary grape used in the majority of Sicily’s best red wines. Colour - Deep red colour. Bouquet - Multiple aromas on the nose, especially notes of black cherry, spice and liquorice. Flavour - A lively personality with soft, long lasting tannins. Food Pairing - The high acidity that characterizes Nero. Davola means it will work well with any of your favourite tomato based recipes. For the lighter styles think grilled fish and light meats in Mediterranean style dishes.

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.

The taste is soft at the start, then savory and lively, with good structure, with excellent alcoholic balance. The persistence of aromas makes the drink pleasant, leaving a slight and typical bitter note. Perfect as an aperitif with cheese puffs or pieces of Sardinian ham, dishes with fresh bottarga, savory pies with vegetables, dishes with shellfish and seafood, tasty fish and medium fat cooked or grilled. Very good with pecorino cheese and semi-matured vaccines. Awards: Gold Medal Mundus Vini 95 Points Annuario dei Migliori Vini Italiani di Luca Maro.

Coming from selected vineyards in Valpolicella near Lake Garda, the Tommasi Valpolicella is made up from Corvina (60%), Rondinella (20%), Corvinone (10%), and Molinara (10%).