$19.99
$24.99
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.
$29.99
“Located in Grezzana, north of Verona, at an altitude of 450 metres above sea level, lies the Case Vecie (Old Houses) vineyard. Abandoned for a long time, it was entirely replanted in 1994. Taking advantage of climate change, our friends at Brigaldara
winery decided to buy the property and plant Corvinone and Corvina to make this amazing Valpolicella. Here, the ripening of the grapes is subject to important thermal inversions between day and night that give the wine a particular spiciness to the
nose and a unique complexity.”
On the palate, acidity denotes an important structure, thanks to the rigorous selection of the grapes and to the winemaking techniques employed to extract only the noblest components from the skin. A wine which is capable of combining body, structure and excellent drinkability, revealing its sensorial complexity due to the slow ripening of the grapes.
$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.
$44.99
"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
$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.
$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.
$79.99
"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.
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