1/1 Bottle | 0.75 Liters

Pagus Cerbaia denotes a first-class small plot of land with sedimentary soils. This is where the small quantities of Syrah and Cabernet Sauvignon come from, which are partially fermented in amphorae and oak barrels after harvest. The "Selection Rosato", bottled only in a few hundred bottles, offers an intense floral aroma and captivates the palate in a lively and cheerful way with a persistent spicy note and a wonderfully complex finish. SUPERIORE.DE

"This is extremely long and polished with a great finish. Medium body, dense and fruity with lovely acidity. Gives depth and form at the finish. Made in amphora and barrel. Syrah. New and exciting wine." James Suckling

"1924" is a reminiscence of the founder Antonio Carpenè, who was largely responsible for the development of the Prosecco Spumante as we know it today. Equipped with a beautiful reproduction of the label of that time, the production is also special: the necessary second fermentation on the yeast in the pressure tank (autoclave) lasts here a whole 25 days, which leads to a finer expression of the bouquet, the aromas and the perlage. This high quality Prosecco Superiore presents itself in the nose delicately fruity with ripe fruit and white flowers, in the taste it is full of character with a beautiful acidity, the right dose of yellow pome fruit and subtle almond notes. This noble bubble / sparkling wine is a prime example of DOCG and a more than adequate tribute to its inventor! SUPERIORE.DE

"Bright, brilliant silver with fine perlage. In the nose melon, smoke, slightly bacon, flint. On the palate balanced and fine, rests elegantly in itself, juicy, opens clearly and balanced, in the aftertaste further juicy and slightly salty, long. Falstaff

La Grola is the historic vineyard that gave its name to Corvina, the autochthonous grape of Valpolicella, which is probably its origin. The replanting of the vineyard by Giovanni Allegrini sparked an agronomic revolution and laid the foundations for the success of this wine-growing area, which today is home to great red wines from north-eastern Italy.

So it is not surprising that La Grola receives a special honour from its magnificent location. Since 2010, Allegrini has been collaborating with internationally renowned artists, publishing year after year a unique, limited artist edition. The edition opened with a work by Milo Manara, continued in 2011 with a label designed by Arthur Duff and continued in 2012 with a painting by Athos Faccincani. The composition VI by Wassily Kandinsky was selected for La Grola in 2013, and in 2014 the artistic journey went to Brazil and to Nazareno Rodrigues Alves, before returning to Italy with the 2015 edition to Leonardo Ulian.

The 2016 vintage was interpreted by a great Japanese artist: Hiroyuki Masuyama. In a highly innovative process, La Grola's Limited Edition ennobles the fascinating synthesis of overlapping shots. A total of 288 photographs are incorporated into this work, showing one of the legendary vineyards of Valpolicella from an exciting and completely new perspective. Time and space are the fundamental elements of Hiroyuki Masuyama's overall creativity: everything revolves around these two concepts, which have been formalised differently over the years and have become the hallmark of his work. Masuyama combines and overlaps the result of hundreds of photographs taken of his subject from a fixed angle. The result of this superimposition is another image of the same place.

We are pleased to be able to offer you some copies of the special edition, which is strictly limited every year!

Dense, dark ruby red, in the nose very full-bodied and strong with tones of forest and overripe berries. The rich fullness from coffee to black cherries is accompanied by present, pleasant tannins. SUPERIORE.DE

"Lovely balance, as always, to this super Veronese red with juicy dark fruit and hints of black chocolate. Medium to full body, succulent tannins and a fresh finish." James Suckling

"Very inky and toasty nose. On the palate the wine is elegant, fresh and poised with classy, well-integrated oak, flavours of plums and cherries and tight tannins, which will soften in time." Decanter

 

From the very beginning, Pio Cesare produced limited quantities of Barolo Chinato and Vermouth, strictly following a family recipe handed down from his grandfather. At the beginning of the 1950s, however, production was discontinued as tastes and preferences changed.

In recent years, it has been noticed that Piedmont lovers are increasingly longing for traditional character, strong personality and great individuality in aromatic wines and wine-based aperitifs. As a result, the decision was taken to produce small quantities of Barolo Chinato and Vermouth again, again strictly according to a secret family recipe, kept under lock and key for many years under the careful supervision of the grandmother, granddaughter of the founder.

In addition to absinthe, which is essential for the production of a good wormwood, it is refined with a mixture of 26 aromatic herbs such as marjoram leaves, gentian roots, orange zest and others, which are dosed together strictly according to the family recipe that has been handed down. Various white wines from the winery are added, including Moscato d'Asti. After 15 days of maceration, the wormwood obtained is aged in oak barrels for at least 4 months. Finally, the recipe is rounded off with the addition of caramelized sugar, which gives this vermouth its bright colour and unmistakable aroma and taste.

Connoisseurs enjoy it in the old "Piedmontese style": no ice, just a small slice of lemon peel. SUPERIORE.DE

"Thanks to its funky retro packaging, this is one of the most exciting projects to come out of downtown Alba in a very long time. The Pio Cesare NV Vermouth di Torino sees a base of Chardonnay enhanced with Moscato. (Like the estate's other fortified wine, the Barolo Chinato, only 1,000 bottles are released per year.) The Vermouth pours forth from the bottle with an orange or copper color. It is thick and viscous, taking its time as it swirls around the bowl of my glass. The bouquet reveals mountain herb and medicinal tones, with lots of mint and spearmint. There is some blood orange, citrus, licorice, camphor ash, vanilla and spice. This Vermouth is all fun and charm." Robert Parker

The A in the name of the Boggina stands for the natural wine matured for about 6 months in terracotta amphorae of 400-600 Liters, which is bottled without the addition of sulfites in a run of just 1,200 bottles. Bright, bright garnet red. In the bouquet ethereal, very filigree and nuanced, with a very precise interpretation of the scent of the Sangiovese grape. In the drink it is of medium weight, with a very beautiful structure and authentic Sangiovese fruit. In the finish of high drinking flow, with silky tannin and beguiling length. A masterpiece of beauty and elegance. SUPERIORE.DE

"The 2018 Bòggina A (Bògginanfora) offers a striking expression of Sangiovese. Sweet red cherry, mint, orange peel and cinnamon all grace this silky, mid-weight wine from Petrolo and proprietor Luca Sanjust. The translucent beauty of Sangiovese comes through loud and clear. The Bòggina A (Bògginanfora) is 100% Sangiovese fermented and aged in amphora. What a gorgeous wine." Vinous

"The Petrolo 2018 Val d'Arno di Sopra Bòggina A is Sangiovese that has been aged in amphorae. The Bòggina A is pure and punchy in its fruit intensity, with chiseled aromas of wild cherry and dried rose potpourri. The wine offers very soft and subdued tannins, with the natural structure and staying power coming from the crunchy healthiness of the fruit." Robert Parker

"The purity of fruit here is impressive with cherries, plums and highlights of grilled meat and wet earth. Some tile, too. Full-bodied with chewy tannins that are pure and polished. Lots of fruit at the end, but not overdone. From organically grown grapes. Fermented and aged in amphora." James Suckling

The A in the name of the Boggina stands for the natural wine aged in terracotta amphoras of 400-600 Liters each for approx. 6 months, which is bottled in a quantity of just 1,200 bottles without any further addition of sulphites. SUPERIORE.DE

"Bright, bright garnet red. Opened with a pronounced earthy note, followed by cranberries and raspberries. On the palate a lot of fine-meshed tannin, interwoven with fine enamel, very clear and juicy." Falstaff

"The 2016 Bòggina A is 100% Sangiovese done in amphora. Crushed flowers, dried rose petals, mint, sweet tobacco and savory herbs give the wine much of its distinctive, pungent personality. Time in the glass helps soften some of the more angular contours that are present initially, while also allowing the aromatics to fully emerge." VINOUS

"This is elegant, offering cherry, plum, tobacco, leather and earth flavors, backed by lively acidity. Harmonious and long, echoing the leather and tobacco elements, with a hint of mineral." Wine Spectator

"Extremely refined and beautiful with tight density of fruit and polished, linear tannins. Full to medium body and a bright, beautiful finish. Iron and stones, too. Made in amphora." James Suckling

"Aged in amphorae, the 2016 Val d'Arno di Sopra Bòggina A is a pure expression of Sangiovese. The wine is beautifully ethereal, delicate and fragile, showing focused purity and intensity at the same time. In a nutshell, this wine embraces all the best characteristic of this iconic vintage, especially in terms of the crystalline authenticity of its varietal aromas. Luca Sanjust experimented with Spanish clay vessels and then went back to Tuscan terracotta amphorae made with clay from Impruneta (not far from Florence). This wine is light and luminous with mid-weight texture but a very long and silky finish. It is a true beauty." Robert Parker

The A in the name of the Boggina stands for the natural wine aged in terracotta amphoras of 400-600 litres each for approx. 6 months, which is bottled in a quantity of just 1,200 bottles without any further addition of sulphites. SUPERIORE.DE

"Very perfumed aromas of plum, dried berry, cedar, and flower. Full body, with velvety tannins and a juicy finish. Love the texture and richness to this wine. Fascinating smoky undertone. Amphora gives it a life and energy of its own. No wood." James Suckling

"Bright ruby of pale to medium intensity. Warm, fragrant, almost burnt aromas and real texture and tension. The wine really does taste as though it had little bits of clay dissolved in it – but rather agreeably. Long and vibrant." Jancis Robinson

"Bòggina A originated in 2011, when Sanjust decided to ferment and age a portion of the wine in amphorae. The 2015 Bòggina A is a delicious rendering of unadorned sangiovese, its fresh red-cherry flavors brimming with vibrant acidity. Lean and taut at first, the wine fleshes out with exposure to air, evolving into darker fruit tones tinged with anise and fennel." Wine&Spirits

120 years after the foundation of the winery, a new edition of a classic with special equipment (including a bound history booklet) is launched on the market. This high quality Nebbiolo comes from about 50 years old vines in the vineyards Sassorosso and Sassina, where the soils are very barren and stony. Clear ruby red, rich on the palate, powerful and complex with a wonderful elegance. The finesse and precision of the Nebbiolo grape are captivating from the first sip, and with increasing ventilation this rare drop reveals its complexity and structure. An anniversary wine, as it is written in the book! SUPERIORE.DE

"This is a gorgeous and beautifully aged expression of Nebbiolo from the high mountains in the far north of Italy. The 2009 Valtellina Superiore Riserva Castel Chiuro absolutely blossoms in the glass with rose petal, violets, wild blueberry and more tangy forest fruit. The wine shows a long and pleasurable succession of small red berry aromas such as cassis and raspberry. Those polished and elegant primary tones are followed by light brushstrokes of smoke, licorice and tar. This wine is an absolute beauty." Robert Parker

"M" stands for Mario Schiopetto. This is the wine the children have dedicated to their father for years and it is the undisputed white flagship of the winery. This exceptional Friulano with a dash of Riesling seduces with elegant aromas of white flowers and spirited fruit. Ingeniously balanced, fresh and of considerable length and great ageing potential. SUPERIORE.DE

"This is a phenomenal new wine in memory of the late legendary winemaker of Friuli. Aromas of stones and chalk with hints of dried white peaches. Full body and incredible texture and length. Layered, superb and captivating." James Suckling

"M" stands for Mario Schiopetto. This is the wine the children have dedicated to their father for years and it is the undisputed white flagship of the winery. This exceptional Friulano with a dash of Riesling seduces with elegant aromas of white flowers and spirited fruit. Ingeniously balanced, fresh and of considerable length and great ageing potential. SUPERIORE.DE

"This is a phenomenal new wine in memory of the late legendary winemaker of Friuli. Aromas of stones and chalk with hints of dried white peaches. Full body and incredible texture and length. Layered, superb and captivating." James Suckling

Didacus is the youngest of Planeta's growth and comes from the first vines planted on the banks of Lake Ulm in 1985. It is dedicated to the founder of the winery, Diego Planeta, and represents the history of the winery on the one hand, and elegance, tradition, family and future on the other. He also embodies Planeta's vision of Sicilian viticulture at the highest level.

This Chardonnay comes from the best grapes of just 4 hectares of Chardonnay, all selected by hand, pressed and fermented in barriques. With just 6,996 bottles, this debut wine from one of the best Sicilian vintages of the last decades (2014) comes onto the market and is distributed worldwide only hand-picked to the best importers and restaurants.

straw yellow with golden reflections. Fine fragrance of herbs, white pome fruit, lychee and a hint of vanilla. A very complex wine, it needs further maturation in the bottle before it unfolds all its elegance and minerality in a grandiose long finish. SUPERIORE.DE

"Plenty of apples and cream with hints of pineapple and mangoes. Exotic flavors with some meringue. Full body. Fruity finish. Complex and complete." James Suckling

"This special wine is now in its third edition. The 2016 Sicilia Menfi Didacus is extremely smooth, beautiful and deep. This is a flagship wine—a new one—in Sicily that embraces both the exuberant fruit of the vintage and the careful oak regime and lees stirring obviously employed here with care and intelligence. The wine is ever-so smooth and creamy with those candied fruit aromas you get on a Sicilian cassata cake with the green marzipan crust. Four hectares of Chardonnay were panted in 1985, and the first vintage of numbered bottles was made in 2014. Didacus makes a very compelling case for the potential of icon-status white wine from Sicily." Robert Parker

From the very beginning, Pio Cesare produced limited quantities of Barolo Chinato and Vermouth, strictly following a family recipe handed down from his grandfather. At the beginning of the 1950s, however, production was discontinued as tastes and preferences changed.

In recent years, it has been noticed that Piedmont lovers are increasingly longing for traditional character, strong personality and great individuality in aromatic wines and wine-based aperitifs. As a result, the decision was taken to produce small quantities of Barolo Chinato and Vermouth again, again strictly according to a secret family recipe, kept under lock and key for many years under the careful supervision of the grandmother, granddaughter of the founder.

An infusion of chinchona (China Calissaja and Succirubra bark) is macerated for 21 days in a small quantity of classic Barolo. Then a mixture of aromatic herbs such as gentian root, rhubarb, cardamom seeds, sweet and bitter orange, cinnamon and other spices are added, which together make up the special family recipe. After a few weeks of ageing, a certain amount of classic Barolo is added. SUPERIORE.DE

"Only 1,000 bottles per year are released of the Pio Cesare NV Barolo Chinato, a fortified digestif that pours from the bottle with a dark garnet color and faint hints of copper and amber. This bottle takes you on a terrific journey into a favorite local tradition. Made with a base of Barolo wine, the nose offers layers of dried cherry and fruit, but perhaps the biggest aromatic influence here are those dusty mineral notes that subtract from the natural sweetness of the wine. That 16% alcohol content also serves to align your palate away from the fruit. Instead, you get medical herb, dried ginger and camphor ash." Robert Parker