Showing 157–168 of 215 results
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$15.99
Tasting Notes:
Aromas of black cherries, red ripe raspberries, strawberry and spice (white pepper), join together in a single sensation of olfactory bliss. The mouth is filled with an array of flavors, including black cherry, strawberry, and raspberry with lingering hints of cocoa and toasted oak. Moderate tannins and good acidity leave a pleasing, long-lasting finish. Each juicy sip is more comforting than the last always leaving the palate to want more.
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$15.99
100% Cabernet, hand picked estate fruit. To further the complexity of the fruit, they use three different fermentation methods– Static, Cold Soak and Rotary Fermentation (in equal ratios). Extended maceration time allowed for maximum extraction of color and phenolics. After fermenting to dryness, the wine was settled before being moved to barrels. The entire lot…
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$20.99
Nose : Aromas of fresh fruit, underscored by notes of cedar, and licorice, with elegant mineral. Taste : On the palate it’s powerful, fruity, menthol, cocoa, toasted coffee, and minerals with noble tannins. Powerful and enveloping in the mouth, with a very long finish. Color : An exuberant wine with a deep, ruby-red color.
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$20.99
Red wine from the Island of Corsia
Color : ruby red with purple hues
Nose : aromas of red fruit (strawberries, blackcurrant and
raspberries) as well as delicate spice and a light minerality.
Palate : supple on entry with red fruit flavors and subtle roasted
notes. The finish is full with silky tannins and good length.
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$19.99
cherry, raspberry, cranberry, minerals
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$14.99
Product information
Color: Deep ruby, intense. Aroma: Vinous, red fruits, and blackberry jam. Taste: Slightly grassy, reminiscent of violets.
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$17.99
E’ ROSSO ! Red wine of the people ….
100% Barbera.
Organic
Hand-harvested into small bins. Spontaneous fermentation. Ten days maceration. Aged in 100hl cement tanks for one year. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining.
The wine produced with careful cultivation techniques to the environment is certified to FTP from Assoc. “Suolo E Salute”
Spontaneous fermentation
Maceration 10 days and aging in cement tanks of 100 hl for one year, not clarified.
It is the wine that my grandfather made: simple and fragrant with hints of blackberry and pink fruit on one side and a note of leather a little animal (given the refinement in cement) on the other.
It is proposed in a funny bottle of one liter.
Good wine for drinking every day
Matching: to all meals with grilled meat
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$44.99
Full body vintage, ripe red fruit and spicy flavours with a balanced tannic finish.
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$23.99
The Cantina Puianello, a coop of 150 small farmers, believes strongly in carrying on traditions. They have made their small company internationally renowned through a perfect combination of history and innovation. Their Lambruscos express the best of this region and these bubbly wines are super fun and made for food any time of year.
Puianello’s Ancestrale line of Lambruscos are made in the traditional way from organic grapes, by hand, with no machinery, and unfiltered. Harvested in August & September, the grapes are fermented in stainless. Once this fermentation is finished it rests in the bottle for 6-8 months in a dark cool cellar during which the second fermentation occurs creating the fine bubbles of this natural sparkling wine. The wine is then packaged without filtration.
Blend of Lambrusco, Marani, Maestri, Salamino
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$16.99
The Cantina Puianello, a coop of 150 small farmers, believes strongly in carrying on traditions. They have made their small company internationally renowned through a perfect combination of history and innovation. Their Lambruscos express the best of this region and these bubbly wines are super fun and made for food any time of year.
The Borgoleto is made with a blend of 30% Salamino, 30% Marani, 30% Maestri, and 10% Ancellotta. The grapes are hand harvested in late September and immediately pressed. They are then fermented on skins for 60 hours at a controlled temperature.
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$16.99
The Cantina Puianello, a coop of 150 small farmers, believes strongly in carrying on traditions. They have made their small company internationally renowned through a perfect combination of history and innovation. Their Lambruscos express the best of this region and these bubbly wines are super fun and made for food any time of year.
Puianello’s Lambruscos Dell’Emilia are made with a blend of 30% Salamino, 30% Marani, 30% Maestri, and 10% Ancellotta. These grapes are hand harvested in late September and then fermented on skins in stainless at a controlled temperature. (Overnight for the Rosato and a minimum of 48 hours for Rosso). Second fermentation is in stainless, under pressure, with added still dry and sweet wine to start the fermentation (Charmat method).