$39.99
ACETO BALSAMICO DI MODENA IGP
ORGANIC BALSAMIC VINEGAR OF MODENA
“Along the banks of the River Secchia, which divides the district of Modena from that of Reggio Emilia, the millenary tradition of balsamic vinegar has widely spread. Near Modena, in the town of “Magreta di Formigine”, in a XIX-century court, the Leonardi family founded a Vinegar Farm (Acetaia) and created the Leonardi Balsamic Vinegar. Over the years, the family has poured incredible devotion, respect and unwavering passion into the making of this precious “black gold”, handing down family secrets and time-honoured traditions through four generations. This sublime Balsamic Vinegar of Modena has a complex and penetrating, yet harmonious and pleasant flavour. Incredible on mixed salads, raw or cooked vegetables, roast or grilled meats, omelettes, cheeses, salami, ham, or even fresh fruit... simply sublime!” John Kirwan
250ml - PRODUCED BY ACETAIA LEONARDI
Organic Balsamic Vinegar of Modena. Ingredients: cooked grape must, wine vinegar. Contains sulphites. 100% from organic farming.
Very versatile, sweet-and-sour with minimum 6% acidity according to EU reg. 510/2006. Ideal for: mixed salads, raw or cooked vegetables, poultry, boiled fish, potato salad, vinaigrettes, sauces, bread dipping...
Protected Geographical Indication.
BALSAMIC RECIPES
Balsamic meat-balls
For 4 people. Grind 300g of lean boiled meat, add two white eggs, some dry grated bread and salt. Form some meatballs, cover with breadcrumbs and cook them slightly in a pan with olive oil. While the meatballs are browning, whip two yolks with two spoons of Aceto Balsamico till you obtain a soft cream. Once the meatballs are cooked, pour the cream on them and serve accompanied with a Jk14 MALANOTTE Piave DOCG.
Country omelette
Ingredients: eggs, Parmesan cheese, onion, carrots, celery, parsley, salt, pepper, olive oil and Aceto Balsamico. Finely chop all the vegetables and brown them in a saucepan with olive oil. Separately in a bowl, beat up eggs with some grated Parmesan cheese, salt and pepper. Add the fried vegetables to the eggs and mix. Pour the mix into the frying pan and cook well on both sides. Serve it cut into slices with a generous spoon of Aceto Balsamico.
Smoked balsamic-flavoured salmon
Put the smoked salmon slices on a plate or platter and season with a few drops of Aceto Balsamico, finish with some pink pepper and a few rocket leaves.
Lobster with Balsamic sauce
Boil a lobster in water, with an onion, some carrots, parsley, two laurel leaves, two spoons of Aceto Balsamico and a pinch of salt for 40 minutes. At the end of the cooking, extract the flesh from the shell. Put it on a plate and season it with salt, pepper, olive oil, parsley and Aceto Balsamico.
Nonna’s sauce
Finely chop a bundle of fresh parsley and cook it in a sauce- pan with olive oil. Add a hard-boiled egg cut in cubes, and some mashed cooked tomatoes then put everything into the saucepan. Season with salt, olive oil and Aceto Balsamico and let it fry for a few minutes. Serve with beef or veal meat.
$29.99
Verdeca is a refreshing, dry grape variety primarily grown in Colli Piacentini, region of Emilia-Romagna, and Puglia, where it is believed that the grape may have originated. For decades, Verdeca was used to produce Vermouth but the decreasing global interest in Vermouth has consequently led to less Verdeca plantings. However in Puglia, Verdeca is still grown in small quantities and its richness of aromatics (white flowers, crisp green apple and a hint of honey) makes it a wine that is full flavoured, with a creamy texture and a fresh and mineral finish.
Salento I.G.T. VerdecaGrape variety: Verdeca 100%
Vineyard age: 15-20 years
Farming systems: espalier
Harvest time: end of September
Average yield per hectare: 110 quintals (11. 000 kilograms)
Winemaking: in white with thermo - controlling fermentation at 15° C (59° F)
Ageing of wine: in steel vats
Alcohol: 12,5% Vol.
TASTING NOTES
Color: straw-yellow, crystalline
Perfume: at nose it shows surprising notes of white flowers mixed with citrus and fruity hints, such as pear and pineapple.
Flavour: dry, enveloping and at the same time fresh, sapid and pleasantly mineral.
Serving temperature: 8° - 10° C (46°- 50° F)
$44.99
"It would have the hallmarks of a legend, if it wasn’t true – how a cask of forgotten Recioto dessert wine was discovered in 1936, wonderfully aged into a bold, dry red with a pleasing bitter edge (Amarone is Italian for “bitter”). Our friend Stefano Cesari and his family still create the finest of wines in the hills of Verona – and here, they quite simply prove why authentic Amarone has become one of Italy’s most symbolic wines." John Kirwan
AMARONE DELLA VALPOLICELLA DOCG CLASSICO
Brigaldara Amarone is a rich, full bodied wine made from local grape varieties, Corvina, Rondinella and Molinara, which are dried and then fermented. The wine is aged for up to 30 months in oak casks before bottling.
TECHNICAL DETAILS
TOWN OF PRODUCTION: San Pietro in Cariano
GRAPE VARIETIES: Corvinone 50%, Corvina 20%, Rondinella 20%, others 10%
TRAINING SYSTEM: Pergola veronese and Guyot
HARVEST PERIOD: second half of October
VINEYARD AREA: 20 hectares - 4000-5000 plants/ha
YEAR VINEYARDS PLANTED: 1994
ANNUAL PRODUCTION: 60000
WINE MAKING: Grapes are selected in the vineyard and are placed in crates to be then left to dry in the fruit drying loft. During the fermentation process, the must is left in contact with the grape skins so that the colour is extracted from the fruit. Pumping over is carried out twice a day and delestage is carried out half way through the fermentation process.
AGING: 1 year in barrique and then 2 years in 25hl oak barrels
ALCOHOL CONTENT: 16.5%
COLOUR: Garnet red
BOUQUET: Aromas of fruit jam, Moreno cherries, red cherries and vanilla.
FLAVOUR: full-bodied, elegant, complex and velvety
SERVING TEMPERATURE: 18-20 °C
FOOD MATCHES: Red meat, boiled meat, aged cheese, aged cuts, chocolate
BOTTLED BY: AZIENDA AGRICOLA BRIGALDARA - San Pietro in Cariano, Verona - Italy
$29.99
BUON OLIO
“When we say someone has the “good oil”, we know that they know what the real deal is. And that’s what you’re holding in your hand – the real deal. Extra virgin oil, cold-pressed from Grignano and Favarol olives hand-harvested in the rolling hills overlooking Verona. Yes, Verona. Romeo and Juliet’s town. And a trusted source informed us this is the very oil those star-crossed lovers used for all their dipping, drizzling and dressing. Lemon-leaf freshness, a balanced spiciness, and a long dried-fruit finish. Ah... you, and the good oil – a match made in heaven.” John Kirwan
OLIO EXTRAVERGINE DI OLIVA 100% ITALIANO
ULIVETO DI BRIGALDARA, Extra Virgin Olive Oil - Cold pressed - 750ml bottle
Superior category olive oil obtained directly from olives and solely by mechanical means
PRODUCED BY: AZIENDA AGRICOLA BRIGALDARA - SAN PIETRO IN CARIANO (VR)
$26.99
Red wine with an intense, winey and grassy bouquet. The flavor is dry, robust and harmonious.
This wine is excellent with meat-based first and second courses as well as with hard cheeses.
$99.99
CONDIMENTO BALSAMICO - BALSAMIC CONDIMENT 30 TRAVASI
“The grapes at the heart of this condiment were harvested over 30 years ago. Then each year since, this balsamic creation was transferred from one barrel of precious wood to another. From cherrywood to chestnut, oak to acacia, juniper to mulberry to ashwood, each imparting their own velvety notes - these transfers (’travasi’) happened once each winter, for 30 years. That’s right - for an entire generation, the Leonardi family poured incredible devotion, patience and passion into this bottle. Now, you can add a few drops of pure passion to every culinary creation!” John Kirwan
100ml - PRODUCED BY AZIENDA AGRICOLA LEONARDI GIOVANNI
Leonardi dressing. Ingredients: acetified cooked grape must. Contains sulphites.
Cooked grape must acetified and aged in different wooden barrels for 30 years. A teaspoon at the beginning of the meal to stimulate your appetite, or at the end of the meal for its digestive properties. It goes mell with any kind of food, from appetiser to dessert, for its creamy texture and its sweet-and-sour taste.
Ideal for: exalting any kind of food, like sushi, tartar, caviar, foie gras, Carpaccio, game, cheeses, cured meat, ice cream and custard, cheesecake, strawberries with whip cream ...
BALSAMIC RECIPES
Balsamic-flavoured ham
Display on a plate some thin slices of ham. Brush them with aged Balsamic condiment, add some grated Parmesan cheese
and fresh rocket leaves.
Balsamic-flavoured Parmesan cheese
Display on a plate a good layer of Parmesan flakes or any well-aged cheese, sprinkle them with the Balsamic condiment and serve it accompanied with Jk14 Amarone della Valpolicella DOCG.
Black Balsamic risotto
For 6 people. Fill a pot with water, an onion, one carrot, some celery and vegetable stock and bring it to boil to create a broth. In the meantime, finely chop an onion and fry it in a saucepan with a laurel leaf, a pinch of rosemary and olive oil. Add 350g of rice and let it brown for a minute. Pour about half a litre of Jk14 NONNO MARIO Carmenere, stirring constantly until the wine is fully absorbed. Add the broth from the other pot and stir the rice until the broth is absorbed. Continue adding the broth, stirring continuously until the rice is ‘al dente’; it will take about 15 minutes. Add some grated Parmesan cheese, 50g of butter and keep stirring for a few more minutes. Serve on the plate adding two teaspoons of aged Balsamic condiment and some Parmesan cheese.
Grilled meat, fish or vegetables
Two minutes before taking the grilled meat, fish or vegetables away from the fire, brush it with the Balsamic condiment. Add Jk14 BUON OLIO Extra Virgin Olive Oil if you wish.
Balsamic-flavoured ice cream and strawberries
Wash and cut the strawberries into small pieces and place them in a bowl with the ice-cream (preferrably vanilla flavour). Drizzle with the Balsamic condiment.
$24.99
CREMA CON "ACETO BALSAMICO DI MODENA IGP"
GLAZE WITH BALSAMIC VINEGAR OF MODENA
“This glaze should be your final touch with virtually every dish – soups or salads, antipasto or pancakes, ideal on ice-creams, fantastic on fish, remarkable on roasts. Crafted with Balsamic Vinegar of Modena IGP, Giovanni Leonardi’s Signature Crema di Balsamico is created exclusively from the Lambrusco and Trebbiano grapes on the Leonardi family farm – and nothing else. No added colours, preservatives, syrups or thickeners...welcome to pure delight!" John Kirwan
250 ml - Produced by AZIENDA AGRICOLA LEONARDI GIOVANNI
Leonardi dressing. INGREDIENTS: concentrated grape must, Balsamic vinegar of Modena (white vinegar, cooked grape must) 20%. Contains sulphites.
It is produced with typical Modenese grape must, concentrated and blended with Balsamic Vinegar of Modena.
Ideal on: soup, mixed salads, sandwiches, salami and ham, chips (French fries), fish, roasted and boiled meat, pizza, cheese, fruit, ice-cream, pancakes...
No thickeners, No colourings, No preservatives.
$16.00
John Kirwan
AMARO - LIQUEUR
Amaro is the perfect balance of flavours, with hints of liquorice from the gentian root, peppermint and orange: a variety of flavours, in perfect balance.
PROFILE
1 LITRE BOTTLE
MAIN INGREDIENTS: Gentian root, bitter orange, peppermint
APPEARANCE: Intense dark brown
AROMATIC PROFILE: Perfect balance between the various components; intense fragrance of liquorice, mint and toasted sugar
PALATE: Immediate minty taste with a pleasant aftertaste of liquorice and bitter orange
ALCOHOL CONTENT: 31% by Vol.
SERVING SUGGESTIONS: Perfect after meals, served straight, cold or with crushed ice and a slice of orange.
PRODUCED AND BOTTLED BY: DITTA BORTOLO NARDINI S.P.A. Bassano del Grappa, Italy
COCKTAILS WITH AMARO
THE BASSANO 1779
INGREDIENTS
45 ml Amaro
30 ml Bourbon
2 drops of Peach Bitter
90 ml Ginger Ale
mint leaves
PREPARATION
Combine all the ingredients over an ice filled rocks glass and stir
AMARO NARDINI SOUR
INGREDIENTS
50 ml Amaro
35 ml Fresh Lemon juice
15 ml sugar syrup
1 cherry
PREPARATION
Shake all ingredients together in a shaker with ice. Stir and pour into a cocktail glass and garnish with a cherry or a lemon peel.
AMARO NARDJITO
INGREDIENTS
50 ml Amaro
3 tbsp of cane sugar
30 ml lime juice
40 ml soda
8-10 leaves of Yerba Buena
PREPARATION
Crush yerba buena mint leaves with cane sugar and lime juice in a long drink glass and stir. Fill the glass with ice. Add Amaro Nardini and soda. Stir and garnish with a slice of lime.
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$59.99
GRAPPA INFUSED WITH ALMOND
“A discovery of more traditional flavours”
Fragrant, dry, with a sweet aftertaste. A grappa-based spirit with all the subtleties of almond combined with cherry distillate to create the perfect balance for anyone wanting to explore the world of blended spirits and experience their flavours
PROFILE
MAIN INGREDIENTS: Grappa, almond essential oil, marasca cherry distillate.
APPEARANCE: Transparent, light straw yellow
AROMATIC PROFILE: Immediate almond aroma
PALATE: Intense and dry, slightly sweet in the aftertaste.
ALCOHOL: 50% by vol.
SERVING SUGGESTIONS: A pleasant approach to the world of grappa, it is perfect when added to coffee or mixed in creative cocktails.
$59.99
“The exquisite lightness of a moment to be savored”
Delicate, fresh, and fragrant. Grappa 40 offers a moment of serenity, a refreshing change of pace with a rich, complex aroma and a soft, light fragrance. A grappa for any occasion, a favorite among the young and the young-at-heart.
PROFILE
INGREDIENTS: Pomace of grapes harvested in the foothills of Veneto and Friuli Regions of Italy.
TYPE OF DISTILLATION: traditional, vacuum-sealed steam still with double rectification.
APPEARANCE: Transparent and crystalline.
AROMATIC PROFILE: Full and complex; the lower alcoholic content enhances the delicate aroma.
PALATE: Young and fresh.
SERVING SUGGESTIONS: Served at room temperature; its lighter nature makes it an ideal introduction to the world of grappa.
ALCOHOL: 40% vol.
SIZE: 700ml
$59.99
AGED GRAPPA
“Class and elegance, perfectly captured”
Refined, smooth, and velvety. A distillate of pure harmony, where the delicate fragrance meets an intense, unforgettable flavour. A unique grappa with an unmistakable straw yellow color and precious golden notes, aged at least 3 years in Slavonian oak barrels.
PROFILE
INGREDIENTS: Pomace of grapes harvested in the foothills of Veneto and Friuli Regions of Italy.
TYPE OF DISTILLATION: traditional, vacuum-sealed steam still with double rectification; aged for a minimum of 3 years in Slavonian oak barrels.
APPEARANCE: Transparent, straw-yellow with light golden tones
AROMATIC PROFILE: Delicate, harmonious PALATE: Refined, rounded and velvety
ALCOHOL: 40% vol.
SERVING SUGGESTION: Best served at room temperature
$22.99
Awarded 88/100
Cameron Douglas, The Shout, 2017
JK.14 I Tre Fratelli Prosecco Treviso Extra dry, Valdobbiadene, Italy
Attractive bouquet of white fleshed fruits and citrus laced with green and red apple; a white beer yeasty quality adds a familiar tone. On the palate – fruity, crisp, fresh and most certainly dry. A fine mousse and moderate finish. Balanced and well made – a nice alternative to your usual tipple. Drink now.
$249.99
This is the ultimate hamper for any food and wine lover, chosen to give you a great array of our finest and most delicious products.
If you wish to swap one product with another in the hamper, just leave a note with the order giving us the indications and we will make the change for you
Extra Large JK14 crate containing:
$30.00
$55.00
This pack is perfect for drizzling your salads, vegetables, bread or meat!
It contains
$55.00 $65.00
$70.00
Finally we are bringing our own JK14 version of the SPRITZ with our NANDO ROSSO.
This pack contains 1x bottle of JK14 NANDO ROSSO (1 litre) & 1x bottle of OMBRA DE VIN Prosecco DOC Brut
Making a Spritz has never been so easy: 1/3 NANDO ROSSO, 1/3 PROSECCO, 1/3 of SPARKLING WATER, add ice and a slice of orange or lemon and enjoy!
$27.99
Awarded 90/100
Cameron Douglas, The Shout, 2017
JK.14 ‘Labano’ Prosecco Superiore Brut, Valdobbiadene, Italy
Fresh, juicy and generous bouquet showing off ripe citrus and red apple aromas with a light yeasty complexity and floral moments, moderate complexity overall. On the palate – juicy, fleshy, ripe, fruity and dry. With moderate alcohol and a fine mousse showing off the apple, lemony and yeast qualities. Drink now and through 2022.
$59.99
Awarded 93/100
Cameron Douglas, The Shout, 2017
JK.14 Piave Malanotte 2011 Treviso, Italy – From the Raboso grape this wine presents an intriguing bouquet of red fruits – from blackberry to keri-berry, dark plum and black currant; other aromas include wood spice, toast, tar, brown sugar and smoke. On the palate – dry, firm, plenty of tannins engage and challenge the senses and in typical Italian fashion dominate and demand food; plenty of acidity then fruit flavours that match the nose. Weighty and quite meaty, with a lengthy and fairly concentrated finish. Decant for service please – drinking best from now and through 2030.
$26.99
$139.99
Pre-mixed 6 bottles, presented in a wooden case. Gift card included. The case contains:
1x NONNO MARIO - Carmenére Piave DOC
1 x CICCIO - Merlot Venezia DOC
1x LABANO - Valdobbiadene Prosecco Superiore DOCG Brut
1x I TRE FRATELLI - Prosecco DOC Treviso Extra Dry
1x NONNA SILVANA - Pinot Grigio Venezia DOC
1x MAMMA - Manzoni Bianco Piave DOC
$200.00
Pre-mixed 6 bottles, presented in a wooden case. Rugby leather vintage ball with JK14 logo. Gift card included. The case contains:
1x NONNO MARIO - Carmenére Piave DOC
1 x CICCIO - Merlot Venezia DOC
1x LABANO - Valdobbiadene Prosecco Superiore DOCG Brut
1x I TRE FRATELLI - Prosecco DOC Treviso Extra Dry
1x NONNA SILVANA - Pinot Grigio Venezia DOC
1x MAMMA - Manzoni Bianco Piave DOC
$180.00
1x ONOREVOLE Acqua di Cedro 1 L
1x ARLECCHINO Tagliatella 1 L
1x DAVIDE Amaro 1 L
in JK14 designed wooden crate
$169.99
Pre-mixed 6 bottles, presented in a wooden case. Gift card included. The case contains:
1x MALANOTTE - Piave Malanotte DOCG
1x NONNO MARIO - Carmenére Piave DOC
1 x CICCIO - Merlot Venezia DOC
1x LABANO - Valdobbiadene Prosecco Superiore DOCG Brut
1x I TRE FRATELLI - Prosecco DOC Treviso Extra Dry
1x NONNA SILVANA - Pinot Grigio Venezia DOC
$225.00
Pre-mixed 6 bottles, presented in a wooden case. Rugby leather vintage ball with logo JK14. Gift card included. The case contains:
1 x MALANOTTE - Piave Malanotte DOCG
1x NONNO MARIO - Carmenére Piave DOC
1 x CICCIO - Merlot Venezia DOC
1x LABANO - Valdobbiadene Prosecco Superiore DOCG Brut
1x NONNA SILVANA - Pinot Grigio Venezia DOC
1x MAMMA - Manzoni Bianco Piave DOC
$49.99
"If you’re lucky in life, you get a neighbour like Nando. He always seems to show up at your door just when you need him… usually with a bottle in hand, a salami under the arm, and a big smile on his face. Need help in the garden? Nando’s there. Someone to fly the barbecue at your party? Nando’s got it. Heard a great joke lately? Nando probably told it first. It’s no surprise we named this other brilliant mixer after our favourite neighbour… Rosso Nando is the life of your party, the lift in your spirits, the good time just waiting to happen. Orange, gentian root, Roman absinthe, quina and vanilla come together in a liqueur with a subtle fragrance and oh-so-smooth flavour. Serve this timeless classic cold with soda and lemon zest and you’ve got the party-starting aperitif of Bassano. Looking for fun? Call Nando." John Kirwan
ROSSO - APÉRITIF LIQUEUR 1 L
Our version of the Aperol. A timeless classic, a great apéritif from Bassano. Orange, gentian root, Roman absinthe, quina and vanilla come together in a liqueur with a subtle fragrance and smooth flavour.
PROFILE
MAIN INGREDIENTS: Orange, gentian root, cinchona calissaia, vanilla
APPEARANCE: Bright red
AROMATIC PROFILE: Delicate citrus bouquet
PALATE: Smooth, slightly sweet aftertaste
ALCOHOL CONTENT: 24% by Vol.
SERVING SUGGESTIONS: Served cold with soda and lemon zest to make the traditional aperitivo of Bassano, it is also used in the preparation of cocktails and long drinks
PRODUCED AND BOTTLED BY: DITTA BORTOLO NARDINI S.P.A. - Bassano del Grappa, Italy
JK'S COCKTAIL: ROSSO SPRITZ
INGREDIENTS: 35ml NANDO Rosso, 35ml Prosecco, 35ml Sparkling water, twist of lemon or orange
PREPARATION: Pour the Nando Rosso, the Prosecco and sparkling water into a glass. Garnish with a twist of lemon or orange.
$79.99
GRAPPA EXTRAFINA SELEZIONE NARDINI
"The result of over two centuries of expertise and tradition in the art of distillation."
This white grappa, called "Extrafina", is a special blend of the smoothest, most fragrant grappas obtained from multiple vineyards, selected by our master distillers.
PROFILE
TASTING NOTES: Smooth, elegant and persistent, with floral and fruity nuances.
COLOR: Transparent and crystalline.
FRAGRANCE: Complex aroma with dominant floral (rose) and fruity (peach and banana) notes.
PALATE: Smooth, elegant, well-rounded and persistent.
TYPE OF DISTILLATION: Blend of grappas distilled using a discontinuous flow vacuum-sealed system and continuous flow column procedure.
ALCOHOL: 42% vol.
PACKAGING: Bottles with protective case.
$19.99
A balanced and well-structured wine with a fragrant, intense bouquet with notes of jasmine and magnolia. It is fresh, zesty and harmonious on the palate, very well-balanced and has a good, persistent aroma.
$19.99
$19.99
“Legend has it that each morning in Old Venice, a wine vendor would set up his cart at the foot of the famous Campanile in Piazza San Marco... the bell tower in St Mark’s square. Through the day, as the sun beat its way across the piazza cobblestones, he would move to stay in the bell tower’s shadow – ombra, in Italian – making sure his wine kept cool and fresh. To this day, ask any Venetian tavern-keeper for “two shadows” – “Dame do ombre!” – and he’ll know exactly what you mean...two small chalice-glasses of fine Prosecco (you’ll never ask for just one ombra, because it is always to be shared with a friend). Fresh, crisp and dry, this authentic Prosecco from the Province of Treviso is as rewarding as that welcoming patch of breezy shade on a sweltering summer’s day...”
John Kirwan
PROSECCO DOC TREVISO Brut
TECHNICAL INFORMATION
Town of production: San Polo di Piave
Variety: Glera
Training system: Sylvoz
Harvest period: Mid September
Yield per hectare: 15000 Kgq
Sparkling winemaking method: Metodo Martinotti Charmat
Sugar residue: 8 g/l
Alcohol content: 11.5% Vol.
Total acidity: 5,5 g/l
Colore: Pale straw yellow
Bouquet: Recalls yellow apple, pineapple, acacia flower, wisteria and hay
Flavour: Fresh, harmonious and dry with a delicate perlage
Serving temperature: 6°-8°C
$16.00
“My wife’s friend Mimmi recently became our local Mayor. And that’s why I now call her ‘Onorevole’ – ‘Honourable’ – since ‘Hey, Mimmi’ doesn’t seem quite as respectful! She’s elegant, stylish, refined... so it’s only fitting we dedicate this sophisticated aperitif to our favourite mayor. Crafted from the wild citrus fruit that thrive on the shores of pristine Lake Garda, this Acqua di Cedro is limoncello when it dreams – sweet but not cloying, warm yet refreshing… it’s as if Italian sunshine has been squeezed into a bottle. So here’s to Her Worship the Mayor – Onorevole!”
John Kirwan
ACQUA DI CEDRO - LIQUEUR
Intense and pleasant fragrance typical of the citron fruit. Ideal for every occasion when served cold, great ingredient for cocktails and long drinks.
PROFILE
1 litre bottle
MAIN INGREDIENTS: Infused citron peels
APPEARANCE: Transparent, crystalline
AROMATIC PROFILE: Intense pleasant citrus fragrance
PALATE: Immediate, sweet, dry in the aftertaste
ALCOHOL CONTENT: 29% by vol.
SERVING SUGGESTIONS: Wonderful served cold, the ideal ingredient for cocktails and long drinks.
PRODUCED AND BOTTLED BY: DITTA BORTOLO NARDINI S.P.A. Bassano del Grappa, Italy
COCKTAILS WITH ACQUA DI CEDRO
SGROPPINO
INGREDIENTS
20 ml Acqua di Cedro
10 ml Prosecco
3 scoops of lemon sorbet
PREPARATION
Toss it all in a blender until you obtain a thick drinking consistency. Italians have it in between courses to digest and pleasantly refresh the palate or to finish their meal.
CEDRO SPRITZ
INGREDIENTS
30 ml Acqua di Cedro
20 ml lime juice
40-60 ml Prosecco
15 ml Soda
lime or lemon twist
1 mint leaf
PREPARATION
Fill the glass with ice and all the ingredients
COCKTAIL NARDINI
INGREDIENTS
20 ml Acqua di Cedro
20 ml Vodka
40 ml Cranberry Juice
15 ml Lime juice
PREPARATION
Mix all ingredients together in a shaker with ice. Pour into a cocktail glass.
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Natural yeast panettone with raisins and cream filling Acqua di Cedro
750g
INGREDIENTS: Acqua di Cedro jelly filling 18% (Acqua di cedro liqueur 27% ( alcohol, sugar, natural flavouring), water, glucose syrup, sugar, thickeners: pectin and sodium alginate, butter, alcohol, emulsifiers: mono- and diglycerides of fatty acids (of vegetable origin), natural flavouring ), raisins, wheat flour, eggs, natural yeast, sugar, butter, citron paste (glucose-fructose syrup, citron peel 31,5%, sugar, acidulant: citric acid), emulsifiers: mono and diglycerides of fatty acids (of vegetable origin), whole milk, egg yolk, glucose syrup, salt, skimmed milk powder, natural flavourings.
PRODUCED AND PACKAGED BY: Pasticceria Scarpato S.r.l. - Via Olmetto 27 - 37049 Villa Bartolomea (VR) - Italy
$39.99
Primitivo is one of Italy's greatest grapes. It is thought to have arrived in Puglia, the heel of Italy, in the 18th century from across the Adriatic Sea via the Croatian coast. Its Italian name was derived from its early ripening nature. Monk and botanist, Don Francesco Filippo Indellicati, named the variety Primitivo from the Latin "primativus" or "first to ripen". It is a grape that is rich in colour though its skin is delicate and thin. At its most simple, it produces wines that are fruit-forward, fleshy and opulent with notes of ripe cherries, blackberries, sometimes fig and a whiff of black pepper. But at its most qualitative, it creates powerful, complex, savoury and age-worthy reds. Located on the southern side of Puglia facing the Ionian Sea, the area around Manduria is one of the greatest zones for Primitivo. Renowned for its iron-rich soils of sand, silt, and clay over a volcanic sub-soil, Manduria benefits from the sea's cool breezes, which often creates a temperate climate despite its southerly location.
Varietal: Primitivo 100%
Vineyard age: 15-25 years old
Training system: "alberello" (bush vine) and espallier
Harvest time: early September
Average yield per hectare: 90 quintals (9.000 kilograms)
Vinification: thermo-controlled alcoholic fermentation at 25°C (77° F), maceration for 1 week
Ageing: minimum 6 months in big casks of Slavonian oak
Alcohol content: 14,5% Vol.
TASTING NOTES
Colour: medium deep ruby red colour
Bouquet: pure and modern nose of ripe dark fruit, cherry, plum, sweet spices like ginger and aniseed with discreet oak
Taste: the palate is medium to full with a rounded texture, a well-balanced freshness underneath with a rather long and broad spicy fìnish
Suggested pairing: meat, braised beef roast and medium-aged cheeses
Serving temperature: 16° - 18° C (60°- 64° F)
The history of PRODUTTORI DI MANDURIA started in the 1920s, when the Italian government appropriated funds to stimulate the vineyards from the south of Italy to cooperate in the production of wine, due to their poor disposition and resources. In Manduria a little group of vine-dressers decided to commercialise Primitivo, and in 1932 the Consorzio was officially founded. The cooperative was made up of the best vineyards in Manduria, who worked together to create the best Primitivo in the area. Today, the Consorzio is home to the Museum of Primitivo, which documents the millenary relationship between the people of Manduria and the art of making wine.
$39.99
"You are holding a treasure of the ages, the Queen of dessert wines, a rare gem of exquisite, crushed velvet texture and a palate brimming with vivid, seductive black fruit and chocolate notes. One sip will tell you why, for centuries, Recioto represented the pinnacle of every Valpolicella winemaker’s range – until one fateful day in 1936 when it was discovered that splendid sweet Recioto, when left, transformed into delectable dry Amarone. Today, the clamour for Amarone consigns original Recioto to a tiny two per cent of each vintage... and that is why the bottle you are holding is, well, very small. Yet so very, very special!" John Kirwan
RECIOTO DELLA VALPOLICELLA DOCG
Produced from the local Valpolicella grape varieties, Corvina, Rondinella and Molinara, and aged in oak barrels, Recioto is a sweet, full-bodied, elegant and velvety wine.
TECHNICAL DETAILS
TOWN OF PRODUCTION: San Pietro in Cariano
GRAPE VARIETIES: Corvina 40%, Corvinone 20%, Rondinella, Molinara and Sangiovese 40%
TRAINING SYSTEM: Pergola veronese
HARVEST PERIOD: Second half of October
WINE MAKING: Grapes are selected in the vineyard and are then placed in crates in the fruit drying loft. The must is left in contact with the grapes to ensure colour is extracted from the grapes skins during the whole fermentation process. Pumping over is carried out twice a day and delastage is carried out half way through the fermentation process
AGING: 2 years in 25hl oak barrels
ALCOHOL CONTENT: 14.5%
COLOUR: Intense purple red
BOUQUET: Aromas of fruit jam, Moreno cherries, red cherries, vanilla, dried fruit and spice
FLAVOUR: Full-bodied, elegant, slightly sweet and velvety
SERVING TEMPERATURE: Approximately 16 °C
FOOD MATCHES: Dessert wine suited for cakes and sweets or chocolate and almonds
BOTTLED BY: AZIENDA AGRICOLA BRIGALDARA - San Pietro in Cariano, Verona - Italy
$19.99
“There is something wonderful about a beautifully balanced rosé. It’s somehow informal, relaxed... like an open invitation. You could say the same about the word Ritrovo... it’s how Italians describe catching up with old friends. It’s also the place you catch up. And it’s the event when you catch up. Okay... it’s your favourite occasion, your favourite location, and your favourite people, all wrapped up in a single word. Sounds like the perfect time to open this rosé, kick back, and pick up where you left off – share a few more stories, create a few more memories, and just... well... hang out. Ritrovo!” John Kirwan
Original and charming Rosé, from the authentic Manzoni Moscato and Raboso grapes, cultivated in the Piave area between Venice and Treviso. The colour is rosé with violet highlights. The flavour is fresh, dry and pleasantly acid.
$59.99
“This grappa-based liqueur is a special gift from the Nardini family. It’s the glass we raise to life’s moments: the start of a challenge, a celebration...It was created in the 18th century, when there was extensive poverty and people couldn’t afford to buy grappa. The Nardini distillery was a well-known place to go for a drink. In those days, the products were kept in large copper containers, each of which had a leaking spout. There was a little pan under each copper to collect the extra drops. At the end of the day, the pans were put into a big barrel with the left-over grappa, named Tagliatella - literally, ‘a cut of everything’ - which was offered to the poor. This is why I love it - it’s the working man’s cocktail...”
John Kirwan
A traditional liqueur, fruity and pleasantly bitter-sweet, Tagliatella is the perfect drink for any time of the day.
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