Semi-dry Rhubarb and Raspberry Sparkling Wine / 750 ml / 11%

PERSONALITY: ROSANNA is made of rhubarb and raspberries resulting in a lovely ruby red tone. Raspberry is the first to stand out in the taste and aroma, while the rhubarb flavor comes out in the aftertaste. Rosanna turns both formal events and romantic moments into experiences worth remembering.

PAIR WITH: mild and soft cheese

AWARDS: South Estonia's product of the Year by Postimees

Weingut Heitlinger is at home in the idyllic landscape between Karlsruhe, Heidelberg, and Heilbronn known as the Kraichgau. This ambitious ambassador of Kraichgau wine culture lend the Baden region a special note. The pursuit of quality, sustainability, and a responsible approach to nature is the hallmark of the estate. With a combined vineyard area of more than 110 ha (272 acres), they number among Germany’s largest organic wine producers. Heitlinger is member of the VDP (Association of German Prädikat Wine Estates), an organization comprising some of the country’s finest wine producers. The soils consist of loess and colored marl. The latter is typical in the Kraichgau, but with the exception of a few patches in France (in the Jura, Burgundy, and the Rhone Valley), colored marl is seldom found elsewhere in the world. This type of soil lends the wines a special, fruity-mineral character that is particularly prevalent in the premium wines from the so-called Grosse Lagen (vineyards classified by the VDP as the very finest of a respective region). Heitlinger cultivates vines in the Grosse Lage sites Spiegelberg, Heinberg, Eichelberg, Königsbecher, Schellenbrunnen, and Hassapfel. Members of the Pinot family, “Burgunder” in German, account for 70 percent of all plantings, including Pinot Gris, Pinot Blanc, Pinot Noir, Chardonnay, and Auxerrois. Germany’s first Auxerrois wine from a Grosse Lage – the Hassapfel site – was produced in 2012.

Heitlinger believes that biologically active soils are a prerequisite for healthy, stable vines. Winemaker Claus Burmeister’s team uses no artificial, chemically synthesized substances and improves soil fertility by fostering biodiversity with green cover that provides a habitat for a wealth of flora, fauna, and microorganisms.Regardless of quaity category, be it a regional Gutswein or a premium wine from a Grosse Lage, all grapes are individually processed and vinified in order to bring forth each parcel’s distinctive characteristics. The entire crop is harvested exclusively by hand, during several rounds through the vineyards, to ensure that only ripe and undamaged grapes are processed. Upon arrival at the estate, the grapes are painstakingly sorted again. To increase the intensity of aromas and flavors in the finished wine, the grape juice is cooled down and kept in contact with the skins for up to six days to extract as many aroma and flavor compounds as possible prior to fermentation. This brings forth a wine’s site-specific individuality and enhances its longevity. Cellar procedures are extremely gentle thanks to the help of pneumatic presses and the use of natural gravity rather than pumps. The Pinots Grosse Gewächse (dry wines from Grosse Lage sites) are matured exclusively in large and small oak casks (barriques).

The grapes are gently harvested by hand, carefully sorted, and after ca. 24 hours of skin contact, slowly pressed. Straw yellow in color. On the nose the wine is spicy, earthy, and fruity. Well structured and lively on the palate. Good acidity. Tastes of apple and somewhat tropical. Clear varietal character. This wine goes well with roasted poultry, grilled fish, light-colored meat, grilled sardines, liver pâté, and salad.

Weingut Heitlinger is at home in the idyllic landscape between Karlsruhe, Heidelberg, and Heilbronn known as the Kraichgau. This ambitious ambassador of Kraichgau wine culture lend the Baden region a special note. The pursuit of quality, sustainability, and a responsible approach to nature is the hallmark of the estate. With a combined vineyard area of more than 110 ha (272 acres), they number among Germany’s largest organic wine producers. Heitlinger is member of the VDP (Association of German Prädikat Wine Estates), an organization comprising some of the country’s finest wine producers. The soils consist of loess and colored marl. The latter is typical in the Kraichgau, but with the exception of a few patches in France (in the Jura, Burgundy, and the Rhone Valley), colored marl is seldom found elsewhere in the world. This type of soil lends the wines a special, fruity-mineral character that is particularly prevalent in the premium wines from the so-called Grosse Lagen (vineyards classified by the VDP as the very finest of a respective region). Heitlinger cultivates vines in the Grosse Lage sites Spiegelberg, Heinberg, Eichelberg, Königsbecher, Schellenbrunnen, and Hassapfel. Members of the Pinot family, “Burgunder” in German, account for 70 percent of all plantings, including Pinot Gris, Pinot Blanc, Pinot Noir, Chardonnay, and Auxerrois. Germany’s first Auxerrois wine from a Grosse Lage – the Hassapfel site – was produced in 2012.

Heitlinger believes that biologically active soils are a prerequisite for healthy, stable vines. Winemaker Claus Burmeister’s team uses no artificial, chemically synthesized substances and improves soil fertility by fostering biodiversity with green cover that provides a habitat for a wealth of flora, fauna, and microorganisms.Regardless of quaity category, be it a regional Gutswein or a premium wine from a Grosse Lage, all grapes are individually processed and vinified in order to bring forth each parcel’s distinctive characteristics. The entire crop is harvested exclusively by hand, during several rounds through the vineyards, to ensure that only ripe and undamaged grapes are processed. Upon arrival at the estate, the grapes are painstakingly sorted again. To increase the intensity of aromas and flavors in the finished wine, the grape juice is cooled down and kept in contact with the skins for up to six days to extract as many aroma and flavor compounds as possible prior to fermentation. This brings forth a wine’s site-specific individuality and enhances its longevity. Cellar procedures are extremely gentle thanks to the help of pneumatic presses and the use of natural gravity rather than pumps. The Pinots Grosse Gewächse (dry wines from Grosse Lage sites) are matured exclusively in large and small oak casks (barriques).

“Hilsbacher Eichelberg” is the oldest documented site in the Kraichgau (1238). It is a south-facing vineyard with a slope of more than 50 percent. It lies at an altitude of up to 320 meters/1,050 feet in the midst of a forest. The iron-poor soils consist of barren lime marl with some Stubensandstein, an ancient sandstone. The grapes are gently harvested by hand, carefully sorted, and after several days of skin contact, slowly pressed. Fermentation takes place in wooden casks for ca. eight months. Pale golden yellow; a very fine nose that is reminiscent of light-colored, fresh fruit; somewhat tropical, with an herbal spiciness and mineral notes. On the palate the wine shows a beautiful opulence and a subtle tannic structure. Freshness and length. The acidity is well integrated. Aromas of pineapple, grapefruit, and papaya. Good aging potential. Food affinities: highly seasoned, aromatic dishes; grilled fish; veal; poultry; and powerful cheese (époisses, munster).

Weingut Heitlinger is at home in the idyllic landscape between Karlsruhe, Heidelberg, and Heilbronn known as the Kraichgau. This ambitious ambassador of Kraichgau wine culture lend the Baden region a special note. The pursuit of quality, sustainability, and a responsible approach to nature is the hallmark of the estate. With a combined vineyard area of more than 110 ha (272 acres), they number among Germany’s largest organic wine producers. Heitlinger is member of the VDP (Association of German Prädikat Wine Estates), an organization comprising some of the country’s finest wine producers. The soils consist of loess and colored marl. The latter is typical in the Kraichgau, but with the exception of a few patches in France (in the Jura, Burgundy, and the Rhone Valley), colored marl is seldom found elsewhere in the world. This type of soil lends the wines a special, fruity-mineral character that is particularly prevalent in the premium wines from the so-called Grosse Lagen (vineyards classified by the VDP as the very finest of a respective region). Heitlinger cultivates vines in the Grosse Lage sites Spiegelberg, Heinberg, Eichelberg, Königsbecher, Schellenbrunnen, and Hassapfel. Members of the Pinot family, “Burgunder” in German, account for 70 percent of all plantings, including Pinot Gris, Pinot Blanc, Pinot Noir, Chardonnay, and Auxerrois. Germany’s first Auxerrois wine from a Grosse Lage – the Hassapfel site – was produced in 2012.

Heitlinger believes that biologically active soils are a prerequisite for healthy, stable vines. Winemaker Claus Burmeister’s team uses no artificial, chemically synthesized substances and improves soil fertility by fostering biodiversity with green cover that provides a habitat for a wealth of flora, fauna, and microorganisms.Regardless of quaity category, be it a regional Gutswein or a premium wine from a Grosse Lage, all grapes are individually processed and vinified in order to bring forth each parcel’s distinctive characteristics. The entire crop is harvested exclusively by hand, during several rounds through the vineyards, to ensure that only ripe and undamaged grapes are processed. Upon arrival at the estate, the grapes are painstakingly sorted again. To increase the intensity of aromas and flavors in the finished wine, the grape juice is cooled down and kept in contact with the skins for up to six days to extract as many aroma and flavor compounds as possible prior to fermentation. This brings forth a wine’s site-specific individuality and enhances its longevity. Cellar procedures are extremely gentle thanks to the help of pneumatic presses and the use of natural gravity rather than pumps. The Pinots Grosse Gewächse (dry wines from Grosse Lage sites) are matured exclusively in large and small oak casks (barriques).

“Königsbecher” is a steep, well-protected, south-facing site. It’s also the lowest lying of our vineyards. The soils, a seldom-seen composition of ferrous lime marl, store the warmth of the sun and release it to the grapes like none of our estate’s other sites. The grapes are gently harvested by hand in several stages to ensure that only ripe and healthy berries arrive in the cellar. At the estate, they are carefully sorted, and as whole berries and clusters, fermented in small batches in wooden casks. The goal is to produce elegant, long-lasting Spätburgunder with a fine tannic structure and clear-cut fruit. Malolactic fermentation takes place in wooden casks in which the wines mature for 8-12 months. Lively, fruity Pinot Noir that is fine yet ages well. Spicy aromas of strawberry, wild berries, and plum; subtle nuances of coffee and chocolate.

Weingut Burg Ravensburg makes its home in the idyllic landscape between Karlsruhe, Heidelberg and Heilbronn, an area known as the Kraichgau. It prides itself as an ambitious ambassador of the Kraichgau’s unique wine culture, one that enhances the Baden region as a whole. The estate is known for its strict quality standards, dedication to sustainability and responsible approach to nature. Cultivating over 110 hectares (272 acres), it is among Germany’s largest organic wine producers. Burg Ravensburg is member of the VDP (Association of German Prädikat Wine Estates), an organization comprising many of the country’s finest wine producers. Weingut Burg Ravensburg is located in Sulzfeld. The estate’s history spans back over more than 760 years, with the first documented mention in 1251. Yet that is mere infancy compared with its mineral-rich gypsum keuper soils, which have been dated at over 230 million years old and are known for yielding well-structured, linear wines with a firm body. Burg Ravensburg’s premium wines come from its Grosse Lagen sites: Dicker Franz, Husarenkappe and Löchle. Riesling predominates, followed by Blaufränkisch and members of the Pinot family. While Blaufränkisch is more commonly known within Germany as ‘Lemberger,’ Burg Ravensburg prefers to pursue broader horizons with its Kraichgau wines; since 2014 the estate has used the international designation to emphasize that individuality.

Burg Ravensburg believes that biologically active soils are a prerequisite for healthy, stable vines. Winemaker Claus Burmeister’s team uses no artificial or chemically synthesized substances, and instead fosters biodiversity through green cover habitat for a wealth of flora, fauna and microorganisms that improve soil fertility. Across each quality category, from regional Gutswein to premium wine from Grosse Lagen, all grapes are individually processed and vinified to draw out each parcel’s distinctive characteristics. The entire crop is harvested exclusively by hand, with several rounds of selection to ensure that only ripe and healthy grapes are processed. In fact, the grapes undergo another round of selection once they arrive at the estate. To increase the intensity of aromas and flavors in the finished wine, the grape juice is cooled and kept in contact with the skins for up to six days. This extracts as many aroma and flavor compounds as possible prior to fermentation, which in turn brings forth a wine’s site-specific individuality and enhances its longevity. Pneumatic presses and the use of natural gravity rather than pumps ensure extra-gentle handling and processing in the cellar. The Pinots and Blaufränkisch Grosse Gewächse (dry wines from Grosse Lage sites) are matured exclusively in large and small oak casks (barriques).

The grapes are gently harvested by hand, carefully sorted, and after ca. 24 hours of skin contact, slowly pressed. On the nose: ripe, clear fragrance of citrus and exotic fruit, vineyard peach, and mirabelle plum. On the palate: a fine play of fruit, mineral notes, and fresh acidity. Serving suggestions: summer salads, appetizers, light fish or poultry dishes, and veal.

Weingut Burg Ravensburg makes its home in the idyllic landscape between Karlsruhe, Heidelberg and Heilbronn, an area known as the Kraichgau. It prides itself as an ambitious ambassador of the Kraichgau’s unique wine culture, one that enhances the Baden region as a whole. The estate is known for its strict quality standards, dedication to sustainability and responsible approach to nature. Cultivating over 110 hectares (272 acres), it is among Germany’s largest organic wine producers. Burg Ravensburg is member of the VDP (Association of German Prädikat Wine Estates), an organization comprising many of the country’s finest wine producers. Weingut Burg Ravensburg is located in Sulzfeld. The estate’s history spans back over more than 760 years, with the first documented mention in 1251. Yet that is mere infancy compared with its mineral-rich gypsum keuper soils, which have been dated at over 230 million years old and are known for yielding well-structured, linear wines with a firm body. Burg Ravensburg’s premium wines come from its Grosse Lagen sites: Dicker Franz, Husarenkappe and Löchle. Riesling predominates, followed by Blaufränkisch and members of the Pinot family. While Blaufränkisch is more commonly known within Germany as ‘Lemberger,’ Burg Ravensburg prefers to pursue broader horizons with its Kraichgau wines; since 2014 the estate has used the international designation to emphasize that individuality.

Burg Ravensburg believes that biologically active soils are a prerequisite for healthy, stable vines. Winemaker Claus Burmeister’s team uses no artificial or chemically synthesized substances, and instead fosters biodiversity through green cover habitat for a wealth of flora, fauna and microorganisms that improve soil fertility. Across each quality category, from regional Gutswein to premium wine from Grosse Lagen, all grapes are individually processed and vinified to draw out each parcel’s distinctive characteristics. The entire crop is harvested exclusively by hand, with several rounds of selection to ensure that only ripe and healthy grapes are processed. In fact, the grapes undergo another round of selection once they arrive at the estate. To increase the intensity of aromas and flavors in the finished wine, the grape juice is cooled and kept in contact with the skins for up to six days. This extracts as many aroma and flavor compounds as possible prior to fermentation, which in turn brings forth a wine’s site-specific individuality and enhances its longevity. Pneumatic presses and the use of natural gravity rather than pumps ensure extra-gentle handling and processing in the cellar. The Pinots and Blaufränkisch Grosse Gewächse (dry wines from Grosse Lage sites) are matured exclusively in large and small oak casks (barriques).

The grapes are gently harvested by hand, carefully sorted, and as whole berries, fermented in small batches. The goal is to produce powerful, spicy Blaufränkisch (Lemberger) wines with a fine tannic structure. Malolactic fermentation takes place in used barrique casks in which the wines mature for 8-12 months. The wine is deep bluish red. On the nose: plum and wild berries. On the palate: powerful, with a fine fruitiness; rich in tannin; long finish. Serving suggestions: game or game birds, lamb, well-seasoned dishes prepared with beef, and stews or casseroles.

Weingut Burg Ravensburg makes its home in the idyllic landscape between Karlsruhe, Heidelberg and Heilbronn, an area known as the Kraichgau. It prides itself as an ambitious ambassador of the Kraichgau’s unique wine culture, one that enhances the Baden region as a whole. The estate is known for its strict quality standards, dedication to sustainability and responsible approach to nature. Cultivating over 110 hectares (272 acres), it is among Germany’s largest organic wine producers. Burg Ravensburg is member of the VDP (Association of German Prädikat Wine Estates), an organization comprising many of the country’s finest wine producers. Weingut Burg Ravensburg is located in Sulzfeld. The estate’s history spans back over more than 760 years, with the first documented mention in 1251. Yet that is mere infancy compared with its mineral-rich gypsum keuper soils, which have been dated at over 230 million years old and are known for yielding well-structured, linear wines with a firm body. Burg Ravensburg’s premium wines come from its Grosse Lagen sites: Dicker Franz, Husarenkappe and Löchle. Riesling predominates, followed by Blaufränkisch and members of the Pinot family. While Blaufränkisch is more commonly known within Germany as ‘Lemberger,’ Burg Ravensburg prefers to pursue broader horizons with its Kraichgau wines; since 2014 the estate has used the international designation to emphasize that individuality.

Burg Ravensburg believes that biologically active soils are a prerequisite for healthy, stable vines. Winemaker Claus Burmeister’s team uses no artificial or chemically synthesized substances, and instead fosters biodiversity through green cover habitat for a wealth of flora, fauna and microorganisms that improve soil fertility. Across each quality category, from regional Gutswein to premium wine from Grosse Lagen, all grapes are individually processed and vinified to draw out each parcel’s distinctive characteristics. The entire crop is harvested exclusively by hand, with several rounds of selection to ensure that only ripe and healthy grapes are processed. In fact, the grapes undergo another round of selection once they arrive at the estate. To increase the intensity of aromas and flavors in the finished wine, the grape juice is cooled and kept in contact with the skins for up to six days. This extracts as many aroma and flavor compounds as possible prior to fermentation, which in turn brings forth a wine’s site-specific individuality and enhances its longevity. Pneumatic presses and the use of natural gravity rather than pumps ensure extra-gentle handling and processing in the cellar. The Pinots and Blaufränkisch Grosse Gewächse (dry wines from Grosse Lage sites) are matured exclusively in large and small oak casks (barriques).

The name of the Grand Cru vineyard HUSARENKAPPE (hussar’s cap) originates with Baron Benjamin Göler of Ravensburg, a major in the hussar regiment of Baden (1782-1834). The legend says that his commander-in-chief, the count of Baden, gave him Riesling seedlings as a present. He then brought these seedlings to Sulzfeld village in his cap to plant them in the vineyards of the castle hill. This is the story how the Riesling vineyard area HUSARENKAPPE was established. The wine from this particular vineyard reveals the characteristics of its terroir showing the extraordinary rich flavors of this dry premium Riesling. The HUSARENKAPPE Riesling offers fantastic fruit aromas, peach, white flowers and shows a beautiful mineral structure. On the palate evolves an amazing complexity of fruit, length and depth, with a lovely refreshing acidity. Brilliant ageing potential.

Weingut Burg Ravensburg makes its home in the idyllic landscape between Karlsruhe, Heidelberg and Heilbronn, an area known as the Kraichgau. It prides itself as an ambitious ambassador of the Kraichgau’s unique wine culture, one that enhances the Baden region as a whole. The estate is known for its strict quality standards, dedication to sustainability and responsible approach to nature. Cultivating over 110 hectares (272 acres), it is among Germany’s largest organic wine producers. Burg Ravensburg is member of the VDP (Association of German Prädikat Wine Estates), an organization comprising many of the country’s finest wine producers. Weingut Burg Ravensburg is located in Sulzfeld. The estate’s history spans back over more than 760 years, with the first documented mention in 1251. Yet that is mere infancy compared with its mineral-rich gypsum keuper soils, which have been dated at over 230 million years old and are known for yielding well-structured, linear wines with a firm body. Burg Ravensburg’s premium wines come from its Grosse Lagen sites: Dicker Franz, Husarenkappe and Löchle. Riesling predominates, followed by Blaufränkisch and members of the Pinot family. While Blaufränkisch is more commonly known within Germany as ‘Lemberger,’ Burg Ravensburg prefers to pursue broader horizons with its Kraichgau wines; since 2014 the estate has used the international designation to emphasize that individuality.

Burg Ravensburg believes that biologically active soils are a prerequisite for healthy, stable vines. Winemaker Claus Burmeister’s team uses no artificial or chemically synthesized substances, and instead fosters biodiversity through green cover habitat for a wealth of flora, fauna and microorganisms that improve soil fertility. Across each quality category, from regional Gutswein to premium wine from Grosse Lagen, all grapes are individually processed and vinified to draw out each parcel’s distinctive characteristics. The entire crop is harvested exclusively by hand, with several rounds of selection to ensure that only ripe and healthy grapes are processed. In fact, the grapes undergo another round of selection once they arrive at the estate. To increase the intensity of aromas and flavors in the finished wine, the grape juice is cooled and kept in contact with the skins for up to six days. This extracts as many aroma and flavor compounds as possible prior to fermentation, which in turn brings forth a wine’s site-specific individuality and enhances its longevity. Pneumatic presses and the use of natural gravity rather than pumps ensure extra-gentle handling and processing in the cellar. The Pinots and Blaufränkisch Grosse Gewächse (dry wines from Grosse Lage sites) are matured exclusively in large and small oak casks (barriques).

The more than fifty-year-old vines are rooted in unique gypsum marl soils that are over 230 million years old. The grapes are gently havested by hand, carefully sorted; and after several days of skin contact, slowly pressed. Wines produced from the grapes grown in this site are known for their great aging potential. They are fascinating in character. The wine is deep straw yellow in color. On the nose: fruity, with an intense mineral spiciness; slightly smoky; toasty; a bit of dried fruit; in all, very complex. On the palate: firm, well-structured, and good body; reminiscent of ripe fruit, such as honeycrisp apple, dried fruit, orange, and sweet grapefruit; and an unmistakable mineral saltiness. This Riesling goes well with grilled fish, beef carpaccio, poultry, vitello tonnato, and Asian cuisine.

Weingut Burg Ravensburg makes its home in the idyllic landscape between Karlsruhe, Heidelberg and Heilbronn, an area known as the Kraichgau. It prides itself as an ambitious ambassador of the Kraichgau’s unique wine culture, one that enhances the Baden region as a whole. The estate is known for its strict quality standards, dedication to sustainability and responsible approach to nature. Cultivating over 110 hectares (272 acres), it is among Germany’s largest organic wine producers. Burg Ravensburg is member of the VDP (Association of German Prädikat Wine Estates), an organization comprising many of the country’s finest wine producers. Weingut Burg Ravensburg is located in Sulzfeld. The estate’s history spans back over more than 760 years, with the first documented mention in 1251. Yet that is mere infancy compared with its mineral-rich gypsum keuper soils, which have been dated at over 230 million years old and are known for yielding well-structured, linear wines with a firm body. Burg Ravensburg’s premium wines come from its Grosse Lagen sites: Dicker Franz, Husarenkappe and Löchle. Riesling predominates, followed by Blaufränkisch and members of the Pinot family. While Blaufränkisch is more commonly known within Germany as ‘Lemberger,’ Burg Ravensburg prefers to pursue broader horizons with its Kraichgau wines; since 2014 the estate has used the international designation to emphasize that individuality.

Burg Ravensburg believes that biologically active soils are a prerequisite for healthy, stable vines. Winemaker Claus Burmeister’s team uses no artificial or chemically synthesized substances, and instead fosters biodiversity through green cover habitat for a wealth of flora, fauna and microorganisms that improve soil fertility. Across each quality category, from regional Gutswein to premium wine from Grosse Lagen, all grapes are individually processed and vinified to draw out each parcel’s distinctive characteristics. The entire crop is harvested exclusively by hand, with several rounds of selection to ensure that only ripe and healthy grapes are processed. In fact, the grapes undergo another round of selection once they arrive at the estate. To increase the intensity of aromas and flavors in the finished wine, the grape juice is cooled and kept in contact with the skins for up to six days. This extracts as many aroma and flavor compounds as possible prior to fermentation, which in turn brings forth a wine’s site-specific individuality and enhances its longevity. Pneumatic presses and the use of natural gravity rather than pumps ensure extra-gentle handling and processing in the cellar. The Pinots and Blaufränkisch Grosse Gewächse (dry wines from Grosse Lage sites) are matured exclusively in large and small oak casks (barriques).

The grapes are gently harvested by hand in several stages to ensure that only ripe und healthy berries arrive in the cellar. At the estate, they are carefully sorted, and as whole berries and clusters, fermented in small batches in wooden casks. Malolactic fermentation takes place in used barriques in which the wines mature for 10-15 months. Aromas of black cherry, currant, elder, coffee, and cocoa fill the nose. On the palate: powerful body with a hint of chocolate; rich in tannin; and a long finish. This wine nicely enhances game or game birds, lamb, pepper steak, highly seasoned ragouts, and spicy cheese.

2018 Scream Shiraz is dark purple in colour.

Intense plums, vanilla and red fruits with a hint of spice and freshly grated nutmeg on the nose.

The mid palate is weighty and generous, the fine tannins offer a firm structure now but will develop a velvety texture as the wine ages.

Dark purple in colour. A preMy aroma with blackcurrants and floral characters and a touch of peppercorn medley - a charming giP from the Shiraz component. The palate is Cabernet dominant, with mulberry bush flavours and plush tannins. A well balanced finish. Suitable for any palate.

Colour is deep red with a bright hue. Plums and blackcurrants on the nose with a hint of cedar and lavender. The palate shows nice violets and lavender leaf characters and purple fruits. Medium bodied, complex and very approachable.

91 Points - Silver Medal 2020 International Wine Challenge, London Bronze Medal 2018 Decanter World Wine Awards, London

Blended Aged Gold Rum made of 4 different Rums to obtain a unique taste profile. Excellent for high-end Mixology, home-entertainment and on the rocks. Specifically suitable to make cocktails with tonic or other or other more subte ingrediants. The quality is that of a zipping rum but is conceived for social network functions and mixolgy, nit low tempo zipping. No sugar added, a pure natural craft blended product wich appeals equally to men and women and is accesible as it is blended to purpose based on teh human palette preference ( = not a spiced rum -nor niche or the need for an acquired taste!) 40 % ABV. We source into the catgory from sparkling wine drinkers, craft beer as well as other sprrit categories; notably Gin & Tonic drinkers mass rum Brands.

We make our intense and richly fruited Karl's Scepter Shiraz even more concentrated by increased movement and maceration during fermentation.

This method hails from the 2011 vintage when a young winemaker ordered his wines to be worked with a hand plunger. Soon that plunger was given the nickname, 'Karl's Scepter' by the grumpy cellar hands.

Afterwards it became clear that it was a genius move. Many wines that year were quite thin, while the wines worked hard by 'Karl's Scepter' had far more vibrancy and concentration.

We proudly continue to make these wines in that manner.

Introducing Rufus. He's wild and firey. He's got a bright humour, a passionate character and a deep love of food.

Rufus leaps out of the glass with energy, offers vibrant red berry fruits and light spice. As with many boisterous personalities, he is soft and smooth, a lingering reminder of his generous character.

Rufus the Red: Wild and Untamed. Rebellious and free.

Our Wild Blend is made of Grenache and Shiraz, crafted to be bright and easy drinking for new to intermediate wine consumers.

Just off the River Murray and surrounded by native bushland is a secluded place of unique natural beauty and animal life. 12 Noon Lagoon.

When we took on the adjacent vineyard we had much to learn. Cattle and sheep farming over the last 100 years has decimated the native bushlands and wildlife. Dought and rising salinity has severely impacted fish species and water quality.

Today, we're making it right.

We're rejuvinating the native plant species by planting all along the lagoon banks. We're building habitats for native birds and bats.

As for our vineyards, they are being transformed into organic and every bottle of the wine we sell will contribute to the ongoing rejuvination of the area.

12 Noon Lagoon Organic Wines, making it right.

This Shiraz is ripe and fresh with plenty of berry fruit, very suble and integrated oak and a long, smooth finish.

We believe great experiences are brought to life when all the ingredients work together as one. Thats why we made this wine

The butcher prepares the best cuts of meat. The chef adds flavours and ingredients. The wine brings it all together.

Butcher's Cut + Chef's Selection + Red Wine = Unbeatable Experience.

Butcher & Chef Wines are made to be enjoyed with food, a stress free match that will reward the drinker.

Frizzante sweet low alcohol wine 7%. Residual sugars : 60 gr/l. Charmat method. Pressure: 1.5-2.5 bar. Grape varieties: Garganega, Moscato

Wine without any geographical mention (table wine)

¡Ritmo de la Vida! is our new wine range which represents the Spanisch Rhythm of Life.

We are offering three popular grape varieties (Tempranillo, Garnacha and Verdejo) from selected D.O. certified areas (Navarra, Carinena, Rueda)

https://www.ritmodelavida.de/

Vodka Savoy is a classic style vodka produced from high-quality 100% grain alcohol derived from soft, bready wheat and pure water. The smooth, velvet taste of vodka Savoy is due to multiple filtrations of the distillate through an activated carbon filter.

Vodka Savoy is crystal clear and is perfect as a base for original cocktails, as well as on the rocks.

Alcohol: 37,5% vol

Offered in: 1,75l, 1l, 700ml, 500ml, 200ml

Cases: 6 bottles (12 bottles/200ml)

• Silver medal at International Wine & Spirits Competition, London, 2016.
• Bronze medal at International Spirits Challenge, London, 2016. 

Whisky Savoy is an elegant blend that has the characteristics of malt whisky and has been matured for a minimum of three years in American oak barrels. You can enjoy an exclusive blend of a wide range of distillates, a large part of which is produced from high-quality malted barley smoked with peat in one of the largest distilleries in Scotland.

Whisky Savoy is highly complex with a delicate peaty aroma and a hint of vanilla has a smooth, rich and harmonious taste and saturated golden yellow colour. The final is long, pleasant and complete. This exclusive blend has an extremely pleasant aftertaste with a slight vanilla undertone.

Alcohol: 40% vol

Offered in: 1l, 700ml, 500ml, 200ml

Cases: 6 bottles (12 bottles/200ml)

• Bronze medal at International Spirits Challenge, London, 2016.
• Bronze medal at International Wine & Spirits Competition, London, 2016 and 2020

Malbec has had a home in the Clare Valley for some years and shines when blended with our local Cabernet Sauvignon.  This is a classic example of the style – lots of Cabernet varietal cassis and menthol, tempered by the juicy generosity of the Malbec that fills out the mid palate and softens tannins.  A great drinking wine that punches above its weight to deliver on all fronts.

We’ve always held the belief that Cabernet Sauvignon from the Clare Valley is a magical beast – when treated right it produces a wine to cast a spell on any wine lover.  We selected our best parcel of Cabernet Sauvignon then indulged the wine with 2 years oak maturation.  The result; a deep, dark, dangerously intense Cabernet with integrated tannins and dense black fruits wound up in savoury oak spice.  Cellar 8+ years.

This deliciously juicy and plush Shiraz is blended from both our estate grown and carefully selected grower parcels of premium fruit.  The effect of three consecutive drought years resulted in our dry grown estate vineyards delivering low yields; thankfully the fruit produced was intensely coloured and richly flavoured. Maturation in oak barrels complements juicy dark berry fruit in this full flavoured wine – rich and generous with a soft, lingering finish.  You are invited to explore your ‘dark side’ – now or after 6+ years in the cellar.

The intensity of Clare Valley Cabernet shows in this powerfully elegant wine.  The 2018 Bittersweet Symphony is a varietal Cabernet Sauvignon, balanced and structured with rich, juicy fruit balancing grippy Cab tannins.  Almost 18 months maturation in mostly old French oak has also allowed the wine to integrate and soften.  Time in bottle will reward – as we say, the last sip is always bittersweet!

Born from a spirit of playfulness, this deceptively attractive blend takes our Clare Valley Shiraz and funks it up with a solid whack of old school Mataro.  In the modern era, this robust, heat loving beastie plays well with so many others – Shiraz is a classic match!  Think floral notes, spice, subtle earthy notes and structure lending a whole new edge to our powerfully elegant Shiraz.  Pairs well with cured meats, smoked cheese, spicy chorizo…a nod to its Spanish origins.

Maison A. de Vacqueur pays tribute to cognac and the men who are doing it. We make every effort to produce quality products in the purest Charentaise tradition.

Our products are a clever balance between modernity and tradition ; our eaux-de-vie will delight the finest connoisseurs.

Maison A. de Vacqueur VS: This VS cognac of pure Charentaise tradition offers a lively, fresh and fruity note of pear. Delicately woody and accompanied by floral scents, it is perfect for making cocktails.

Maison A. de Vacqueur pays tribute to cognac and the men who are doing it. We make every effort to produce quality products in the purest Charentaise tradition.

Our products are a clever balance between modernity and tradition ; our eaux-de-vie will delight the finest connoisseurs.

Maison A. de Vacqueur VSOP: This round and balanced VSOP cognac of pure Charentaise tradition offers fruity notes accompanied by subtle aromas of vanilla. The finish opens with a fine roasted woody note.

Maison A. de Vacqueur pays tribute to cognac and the men who are doing it. We make every effort to produce quality products in the purest Charentaise tradition.

Our products are a clever balance between modernity and tradition ; our eaux-de-vie will delight the finest connoisseurs.

Maison A. de Vacqueur XO : This silky and powerful XO cognac of pure Charentaise tradition offers delicate aromas of dried fruits mixed with fine spicy notes. The finish is long and powerful with a light, well-melted woody hint.

Blend of Armagnacs aged for at least 10 years in oak barrels in traditional cellars located in the Gers.

Robe: Dark with amber and copper highlights - We do not add any sugar or caramel.

Nose: Formidable complexity built around a base of typical Armagnacs: Plum, Vanilla and White Flowers. Our XO is extremely complex and gradually evolves into a dozen aromas, all different from each other, revealing themselves in so many delicious surprises.

Mouth : Incredibly round and generous, very buttery and giving an impression of lightness and softness.

Traditional 3 years old blended Scotch Whisky.

Nose: light, clean, crisp, soft botanical notes and gentle oak

Palate: Fresh and sweet, slight vanilla and gently creamy

Finish: Short and fresh

The brandy Dauphin de France pays tribute to the Grand Dauphin, son of King Louis XV, but who was never crowned. He is the father of Louis XVI, Louis XVIII and Charles X.

This real nectar with golden reflections develops aromas of dried apricot, caramel with a note of roasted almond. Round in the mouth, generous and delicate, it will go perfectly with a chocolate dessert, coffee or cigar.

London Dry Gin in bulk for your private label.

We can help you create your own product, work on your own recipe.

Vodka in bulk for your private label.

We can help you create your own product, work on your own recipe.

White rum in bulk for your private label.

We can help you create your own product, work on your own recipe.

Blended Scotch Whisky in bulk for your private label.

We can offer as follow :

- 100% grain

- 95/5% malt

- 90/10

- 85/15

- 80/20

- 75/25

We can help you create your own product, work on your own recipe.

The number one selling spirit in Portugal. Known as "the Liqueur of Portugal", Licor Beirão is more than just a liqueur. Produced at Lousã, the central region of Portugal, Licor Beirão is the result of a double distillation of 13 plants, spices and seeds - a secret family recipe of the 19th century. With an amber yellow colour, Licor Beirão has a delicate and very unique fennel aroma. Rosemary, orange, cinnamon and cardamom are the stand out tasting notes. For a perfect serve, just add a few ice cubes and pour Licor Beirão.

Traditional Algarve drink, obtained from an old recipe for bitter almond liqueur. Can be enjoyed as appetizer, digestive or cocktail. The production of Amarguinha starts with the strict selection of the ingredients and ends in a maturation period done in oak casks, providing it an incomparable stability and richness of bouquets. Can be enjoyed as an aperitif, digestive or cocktail.

The Foxtale Dry Gin combines botanical elements in a simple and balanced way, in a combination marked by the taste of juniper and the citrus character of the cardamom and the orange. For a perfect serve, pour 5cl of The FoxTale Dry Gin, 20cl of tonic water and add a orange zest.

The Foxtale Pink Gin combines the sweet flavour of Alentejo's strawberries and herbal peppermint with the dry and dominant character of juniper. For a perfect serve, pour 5 cl of The Foxtale Pink, 20 cl of tonic water and add red fruits (strawberries or raspberries) and a lemon zest.

The Foxtale Citrus Gin combines the fresh and familiar flavours of oranges from the Algarve, with the dry and dominant character of juniper. For a perfect serve, pour 5 cl of The Foxtale Citrus, 20 cl of tonic water and a slice of orange.

Per Se is an aperitif with a bright warm orange, created with 24 botanicals combined in a unique blend. The aroma with hints of cardamom, orange, Jamaican pepper and Portuguese hop gives this aperitif a balanced refreshing twist. The flavour is complex on its ingredients, but uncomplicated on the glass.  For a perfect serve, add 7cl of Per Se on the rocks with a zest of orange for a citric touch.

The Beirão d'Honra is an aged wine brandy, with 13 aromatic plants, seeds and spices manually selected. Designed with the same spices and aromatic plants that make up the original recipe of Licor Beirão, this new liqueur is enriched with aged wine brandy. It is a symbolic tribute, which aims to honor the memory of the "father" of Licor Beirão. It is consumed preferably straight - without ice or lemon - and in a balloon glass.

Aldeia Velha is “aguardente bagaceira velha”. Produced in traditonal copper stills from the distillation of the best Portuguese white grapes, this genuine pale colored grape spirit is carefully aged in oak casks. Aldeia Velha has a soft flavor with slight notes of dried fruits, where the fruity aroma stands out. It has a long and full bodied finish marked by a set of aromas of raisins, honey and spices.

Gold Grail Gin is a Premium Gin, distilled in its own still with a distillation column of three stages and flavored with Carqueja Blossom and Salicornia. Gold Grail Gin compiles the unique concept of the link between the robustness of the mountain and the freshness of the sea, with a little tropical touch given by Fava Tonka, associated with the mystery of the blend of botanists that compose it - a total of 13 botanists. 

Rossio Sour Cherry Liqueur is a liqueur produced in Óbidos through an ancestral method that combines knowledge and tradition with the quality and freshness of the best sour cherries, preserved into a unique drink. Sweet, fruity and alcoholic. Can be served as an aperitif or as a digestive, to drink along with desserts or enjoy it by itself.

Brandymel is a traditional liqueur from Algarve that delights the portuguese. With a golden colour and an aroma of honey, chamomile and sweet wild herbs, the liqueur takes us on a well balanced experience with a long and smooth finish. Recommended to serve it neat, with ice and lemon or in cocktails.

Hawksbill Caribbean Spiced Rum brings together the very best rums from Guyana and Trinidad which we charge with our own distinctive combination of spices. Our mission is to help protect the critically endangered Hawksbill Turtle. Every bottle funds turtle conservation projects in the Caribbean helping protect the environment of the Hawksbill turtle and preserve its future. Sea turtles have been swimming in the oceans for much longer than we humans have been on the planet. We want to give back to help protect this magnificent creature.

Expect sweet vanilla to float across the palate before a wave of toasted nutmeg, cinnamon and raisin breaks, allowing a hint of cardamom and sea salt to nestle on the taste buds.

Hawksbill Caribbean Spiced Rum brings together the very best rums from Guyana and Trinidad which we charge with our own distinctive combination of spices. Our mission is to help protect the critically endangered Hawksbill Turtle. Every bottle funds turtle conservation projects in the Caribbean helping protect the environment of the Hawksbill turtle and preserve its future. Sea turtles have been swimming in the oceans for much longer than we humans have been on the planet. We want to give back to help protect this magnificent creature.

Expect sweet vanilla to float across the palate before a wave of toasted nutmeg, cinnamon and raisin breaks, allowing a hint of cardamom and sea salt to nestle on the taste buds.

Hawksbill Caribbean Spiced Rum brings together the very best rums from Guyana and Trinidad which we charge with our own distinctive combination of spices. Our mission is to help protect the critically endangered Hawksbill Turtle. Every bottle funds turtle conservation projects in the Caribbean helping protect the environment of the Hawksbill turtle and preserve its future. Sea turtles have been swimming in the oceans for much longer than we humans have been on the planet. We want to give back to help protect this magnificent creature.

Expect sweet vanilla to float across the palate before a wave of toasted nutmeg, cinnamon and raisin breaks, allowing a hint of cardamom and sea salt to nestle on the taste buds.

Massena - Pure. Unfiltered. Barossa.

Massena was established at the turn of the century by a collection of people who live and breathe the vineyards and wines of the Barossa Valley.

With sustainable practices in our vineyards, a hands off approach in the winery and a preference for balance and fruit purity, each wine is an absolute expression of place and people.

Our Eleventh Hour Shiraz is our most popular wine in export markets, demonstrating Barossa Valley power with refinement.

Massena - Pure. Unfiltered. Barossa.

Massena was established at the turn of the century by a collection of people who live and breathe the vineyards and wines of the Barossa Valley.

With sustainable practices in our vineyards, a hands off approach in the winery and a preference for balance and fruit purity, each wine is an absolute expression of place and people.

Our Moonlight Run blend is an ideal food wine and features on many of the finest dining restaurants in Sydney and Melbourne.

Coganto Red is a de-alcholised red wine produced from grapes from the Coastal Region of South Africa, an area known for high quality wines from low yielding vineyards. All our growers are Fairtrade certified.

Cognato Red is a blend of Cabernet Sauvignon and Cinsault.

The grapes are picked at full maturity and macerated to extract color and tannins. Fermentation takes place with a cultured yeast at temperatures between 25 and 28°C. After the fermentation is complete, the wine is left in the fermentation tank with the skins for another 2 weeks to ensure integration and full development of the tannin structure.

The alcohol is then carefully removed using a vacuum spinning cone process. This allows the alcohol to be removed without affecting the integrity of the wine.

The result is a nuanced red wine with well-integrated tannins and a taste of red berries and spicy herbs.

We recommend that the wine is served slightly cooler than room temperature. Cognato Red works well with meat dishes and tomato based pastas.

Sugar Content: 2.5g/100ml

ARISTOCRATICO LUGANA Doc

WINE: A white wine of great elegance with delicate floral notes and hints of apricot and almond, savory with a good persistence pleasant minerality on the palate.

GRAPES: Turbiana (Trebbiano)

ALCOHOL: 13% by vol.

ACIDITY: 5,8 G/L

SUGAR: 1 G/L

COLOR: Pale straw yellow with greenish highlights.

BOUQUET: Delicate aromas of apricot and almond.

TASTE: Nice sapidity and good minerality.

FOOD PAIRING: Lugana is perfect with antipasti (typical Italian hors-oeuvres), cured meat, salami, fresh cheese. On lake garda it is often paired with fresh water fish.

SERVING TEMPERATURE: 8°-10° C

PASSO SARDO Vermentino di Sardegna DOC

WINE: Vermentino is the most popular white wine in Sardinia. Passo Sardo Vermentino is the true expression of this Mediterranean island characterized by a diverse climate which makes it ideal for viticulture. It presents all the best characteristics of this grape with fruity and floral aromas and herbaceous notes.

GRAPES: Vermentino

ALCOHOL: 12,5% by vol.

ACIDITY: 5,5 G/L

SUGAR: 2,5 G/L

COLOR: Straw yellow.

BOUQUET: Fruity and floral aromas.

TASTE: Good structure with herbaceous notes and minerals

FOOD PAIRING: Passo Sardo Vermentino di Sardegna pairs well with sea food, white meat, fish soups, as well as fresh cheeses and fresh salads.

SERVING TEMPERATURE: 8°-10° C

WINE : NEROPERSO pays homage to a century old winemaking method that was widely practiced throughout Mediterranean countries and little has changed since ancient times. After harvest, the best grapes undergo a drying process for 60 days (a process called “appassimento”) until each grape is dried out concentrating its taste and aromas of ripe fruit.

G R A P E S : Red grape varietals from Veneto A L C O H O L : 15% by vol. AC I D I T Y: 5,5 G/L S U G A R : 5 G/L C O LO R : Deep red with garnet reflections. B O U Q U E T: Intense and harmonious bouquet with notes of ripe red fruit. T A S T E : Full-bodied, round and silky. A recognizable style, handed down from generation to generation, which delivers elegance and pleasantness on the palate.

F O O D PA I R I N G : Neroperso Appassimento is a food friendly wine. Excellent with earthy first courses, as well as red meat or a juicy pulled pork. S E R V I N G T E M P E R AT U R E : 18°-20° C

R E G I O N : Veneto

WINE: She’s Always Rosé Pinot Noir Rosé is elegant and very well balanced. On the nose it suggests fruit and rose petals aromas. It presents a pleasant acidity on the palate, which makes it perfect to serve chilled and enjoy as an aperitif with salads or fish based appetizers.

GRAPES: Pinot Nero ALCOHOL: 11,5% by vol. ACIDITY: 5,4 G/L SUGAR: 5 G/L COLOR: Pale pink. BOUQUET: Pleasant fruity aromas of roses and red berries. TASTE: Good sapidity and pleasant and fresh acidity, well balanced.

FOOD PAIRING: Perfect to serve chilled and enjoy as an aperitif with salads or fish based appetizers. SERVING TEMPERATURE: 8°-10° C

REGION: Lombardia

VOGA PROSECCO DOC SPUMANTE BRUT

WINE: VOGA Prosecco DOC Brut perfectly embodies what modern drinkers are looking for, an italian stylish wine, kept in an elegant adorned bottle. This DOC Prosecco is crisp, clean and refreshingly full flavored with a vibrant character, excellent intensity and a fruity nose filled with ripe apricot and peach notes

GRAPES: Glera

ALCOHOL: 10,5% by vol.

ACIDITY: 5,5 G/L

SUGAR: 11 G/L

COLOR: Pale straw yellow with a persistent perlage.

BOUQUET: Notes of acacia, apples and white peaches.

TASTE: Hints of sweetness, balanced by a refreshing acidity.

WINE: This sparkling rosé wine is the expression of summer and sushine with aromas of strawberries and wild roses. Pleasantly crisp on the palate with persistent bubbles, to enjoy anytime to be Always Rosé!

GRAPES: Pinot Nero

ALCOHOL: 11,5% by vol.

ACIDITY: 5,9 G/L

SUGAR: 14 G/L

COLOR: Pale pink.

BOUQUET: Fruity aromas of roses and red berries.

TASTE: Fine and persistent perlage.Pleasantly crisp and well balanced.

FOOD PAIRING: Perfect to serve chilled and enjoy as an aperitif and shellfish. SERVING TEMPERATURE: 6°- 8° C

REGION: Italy

VOGA PROSECCO DOC SPUMANTE ROSE' EXTRA DRY

WINE: VOGA Prosecco DOC Rosé Extra Dry perfectly embodies what modern drinkers are looking for an italian stylish wine, kept in an elegant diamond cut bottle. This VOGA Prosecco Rosé is characterized by fruity aromas of cherry and berries on the nose with delicate floral notes. It’s crisp on the palate, lively and pleasantly dry with a good aftertaste.

GRAPES: Glera, Pinot Nero

ALCOHOL: 11% by vol.

ACIDITY: 5,8 G/L

SUGAR: 14 G/L

COLOR: Pale pink with a persistent perlage.

BOUQUET: Aromas of cherry and berries on the nose with delicate floral notes.

TASTE: Crisp and refreshing on the palate

FOOD PAIRING: It is a wine to be enjoyed throughout the whole meal, excellent with appetizers, first courses and white meats. It is also ideal as an aperitif or used to prepare cocktails.

SERVING TEMPERATURE: 6°-8° C

WINE: Gemma di Luna presents a charmingly seductive version of everyone’s favorite Italian sparkling wine, Prosecco. Perfect for everyday enjoyment, you will love how the filled aromas, fresh clean flavors and vibrant effervescence tickle your senses.

GRAPES: Glera ALCOHOL: 10,5% by vol. ACIDITY: 5,5 G/L SUGAR: 14 G/L COLOR: Pale straw yellow. BOUQUET: Sweet aromas of white flowers, lemon skin and peaches. TASTE: Effervescent, with a dry-yet-fruity body which ends in a lemon curd, honey butter and mineral finish.

FOOD PAIRING: Ideal as an aperitif. Pairs well with appetizers and fish dishes. SERVING TEMPERATURE: 6°-8° C

REGION: Veneto

ALBERTO NANI PROSECCO DOC SPUMANTE EXTRA DRY ORGANIC & VEGAN

WINE: Alberto Nani Organic and Vegan Prosecco is an authentic wine dedicated to man, to nature and to the passion for winemaking. Certified organic, the wine is crafted from Glera grapes grown without pesticides, insecticides and herbicides in the hilly vineyards of Italy’s famed Prosecco DOC region. The clay soil here is rich in minerals, essential for producing high quality Prosecco, and the climate is perfect for locking in the grapes of refreshing characteristics. The wine is a perfect expression of this exceptional terroir. The elegant structure is a true delight and makes it extremely versatile to be paired with a wide variety of food and flavours. It is perfect as an aperitif, as well as throughout the meal.

GRAPES: Glera

ALCOHOL: 11% by vol.

ACIDITY: 5,5 G/L

SUGAR: 14 G/L

COLOR: Pale straw yellow.

BOUQUET: Intense, with floral notes.

TASTE: Harmonic with a mineral finish.

FOOD PAIRING: Ideal as an aperitif, as well as throughout the meal with appetizers, fish and fresh cheeses and dessert or fresh fruit platters. SERVING TEMPERATURE: 6°-8° C

WINE: Emporium Appassimento is a red wine crafted the Negroamaro grape, which is an indigenous varietal grown in the land of Salento Italy. It pays homage to a century old wimemaking method that was widely practiced throughout Mediterranean countries, and little changed since ancient times. During harvest, the best grapes are selected to remain on the vine for an extended period, until each grape is dried out concentrating its taste and aromas of ripe fruit and spices.

GRAPES: Negramaro ALCOHOL: 14,5% by vol. ACIDITY: 6 G/L SUGAR: 12 G/L COLOR: Ruby red with purple hues. BOUQUET: Intense bouquet, with notes of ripe fruit and jam. TASTE: Full bodied with smooth tannins and long lasting with a hint of cherry jam.

FOOD PAIRING: Emporium Appassimento is perfect with red meat dishes, wild game and seasoned cheeses. SERVING TEMPERATURE: 18°-20° C

REGION: Puglia

WINE: Emporium Primitivo di Manduria is definitely the result of the terroir of the region of Puglia. It is characterized by a deep ruby red color, raspberries jam, blueberry sweet spices note. The body is full and tasty with soft tannins and alcohol, which create a good balance and surprising elegance.

GRAPES: Primitivo ALCOHOL: 14% by vol. ACIDITY: 6 G/L SUGAR: 6 G/L COLOR: Deep ruby red. BOUQUET: Notes of Raspberry and blueberry jam. TASTE: Full bodied with smooth tannins.

FOOD PAIRING: Ideal with hearty pasta dishes, Barbequed ribs and aged cheeses. SERVING TEMPERATURE: 18°-20° C

REGION: Puglia

WINE: Prosecco POP-IT NOW is produced with selected Glera grapes and other varietals allowed for the production of Prosecco DOC. Its modern packaging is inspired by a “Pop” style, makes it ideal for those who drink wine and live the night. The glow in the dark label makes it extremely fun and the perfect match to enjoy a sparkling night. Pop-it Now is produced with selected Glera grapes, pleasant with fruity aromas.

GRAPES: Glera ALCOHOL: 10,5% by vol. ACIDITY: 5,5 G/L SUGAR: 11 G/L COLOR: Pale straw yellow. BOUQUET: Notes of acacia, apples and white peaches. TASTE: Hints of sweetness, balanced by a refreshing acidity.

FOOD PAIRING: Ideal as an aperitif. Pairs well with appetizers and fish dishes. It’s perfect also with fresh fruit at the end of the meal. SERVING TEMPERATURE: 6°-8° C

REGION: Veneto

WINE: POP-IT NOW Spumante is an Italian Sparkling wine made with only selected Italan white grapes. POP-IT NOW Spumante is a new way of enjoying bubbles, a new wine and a modern packaging inspired by a “Pop” style… a whole new drinking experience. Intense bouquet of fruit such as pears and apples, persistent perlage, which make it ideal for an aperitif or a light summer lunch or dinner.

GRAPES: White grape varietals ALCOHOL: 11% by vol. ACIDITY: 5,8 G/L SUGAR: 13 G/L COLOR: Pale straw yellow. BOUQUET: Fruity aromas with citrus notes. TASTE: It is smooth on the palate with flavors of citrus zest, green apple and a touch of earthiness that culminates in a crisp finish.

FOOD PAIRING: Ideal as an aperitif, with fresh fruit and perfect also with cocktails. SERVING TEMPERATURE: 6°-8° C

REGION: Italy

W I N E : Il Custoza Doc Vitis Nostra is a fresh white wine, characterized by a pleasant finish and persistent on the palate.

G R A P E S : Garganega, Trebbiano A L C O H O L : 12% by vol. AC I D I T Y: 5,6 G/L S U G A R : 5 G/L C O LO R : Straw yellow. B O U Q U E T: Floral and fruity aromas. T A S T E : Savory and persistent on the palate.

F O O D PA I R I N G : Fish and vegetable dishes, as well as light pasta dishes and risotto. S E R V I N G T E M P E R AT U R E : 8°-10° C

R E G I O N : Veneto

W I N E : Il Bardolino Doc Vitis Nostra perfectly represents the area of Lake Garda. It is characterized by fruity and fragrant aromas with herbaceous notes. It’s perfect to enjoy in any occasion, also slightly chilled in the summer.

G R A P E S : Corvina, Rondinella, Molinara, Cabernet A L C O H O L : 12% by vol. AC I D I T Y: 5,5 G/L S U G A R : 1 G/L C O LO R : Light ruby red. B O U Q U E T: Fruity and fragrant aromas with ebaceous notes. T A S T E : Well balanced on the palate.

F O O D PA I R I N G : White meats, grilled vegetables and medium aged cheese platters. S E R V I N G T E M P E R AT U R E : 18°-20° C

R E G I O N : Veneto

W I N E : Il Chiaretto di Bardolino Doc Vitis Nostra is an extremely pleasant rosé wine. Chiaretto is based on the same grapes as Bardolino. During vinification, the juice is allowed to macerate briefly on the skins which releases a small amount of pigment and aromatic compounds.

G R A P E S : Corvina, Rondinella, Molinara A L C O H O L : 12% by vol. AC I D I T Y: 5,5 G/L S U G A R : 1 G/L C O LO R : Bright intense pink. B O U Q U E T: Delicate fruit aromas. T A S T E : Fresh with bright fr uit flavours, well balanced.

F O O D PA I R I N G : Ideal with appetizers, cold cuts and fresh cheeses, as well as asian food, especially with Sushi. S E R V I N G T E M P E R AT U R E : 8°-10° C

R E G I O N : Veneto

VOGA PINOT GRIGIO DELLE VENEZIE DOC

WINE: VOGA Pinot Grigio is produced from Italy’s best-known Delle Venezie DOC region. It is a rich, opulent and elegant white wine, fresh and crisp with apple and pear aromas. The land between Friuli Venezia Giulia, Veneto and Trentino Alto Adige is characterized by a volcanic mineral-based soil and mild breezes: there, grapes grow with a high acidity level and peculiar aromas.

GRAPES: Pinot Grigio

ALCOHOL: 12% by vol.

ACIDITY: 6 G/L

SUGAR: 5,5 G/L

COLOR: Pale straw yellow with greenish highlights.

BOUQUET: Intense, with fruit notes of apple.

TASTE: Harmonic, fresh, pleasingly crisp.

FOOD PAIRING: Pinot Grigio offers an amazing array of possibilities, such as fish dishes, white meat and fresh cheeses, as well as pasta and risotto.

SERVING TEMPERATURE: 8°-10° C

WINE: Vitis Nostra Chianti is a very dry red wine that, tastes best with food. It presents an aroma of cherries and is lightly tannic.

GRAPES: Sangiovese ALCOHOL: 12,5% by vol. ACIDITY: 5,3 G/L SUGAR: 1,5 G/L COLOR: Deep Ruby red. BOUQUET: Aromas of cherries with light tannins. TASTE: Ripe fruit and slightly tannic.

FOOD PAIRING: It pairs perfectly with elaborate dishes, meat or home made pasta with meat sauces. SERVING TEMPERATURE: 18°-20° C

REGION: Tuscany

VITIS NOSTRA Soave DOC

VITIS NOSTRA Nero D'Avola Sicilia DOC

WINE: From one of the great native Sicilian grapes, Vitis Nostra Nero d’Avola is the authentic expression of a unique territory, surrounded by the sea. A full bodied wine with hints of berries, dried plum and chocolate finish.

GRAPES: Nero d’Avola

ALCOHOL: 13% by vol.

ACIDITY: 5,5 G/L

SUGAR: 5 G/L

COLOR: Deep ruby red.

BOUQUET: Aromas of black cherry, spice and liquorice.

TASTE: lively personality with soft, long-lasting tannins and chocolate finish.

FOOD PAIRING: It pairs very well with roasts, braised meat, rabbit and white meats.

SERVING TEMPERATURE: 18°-20° C

W I N E : Originated from a selection of grapes grown in Italy. It is smooth on the palate with flav ors of citrus zest, green apple and a touch of earthiness that culminates in a crisp finish.

G R A P E S : White grape varietals A L C O H O L : 11% by vol. AC I D I T Y: 5,8 G/L S U G A R : 13 G/L C O LO R : Pale straw yellow. B O U Q U E T: Fruity aromas with citrus notes. T A S T E : It is smooth on the palate with flavors of citrus zest, green apple and a touch of earthiness that culminates in a crisp finish.

F O O D PA I R I N G : It’s the perfect match for an aperritif, fresh salads and fish appetizers. S E R V I N G T E M P E R AT U R E : 6°-8° C

R E G I O N : Italy

W I N E : Vitis Nostra Grillo is crafted with native grapes from Sicily. The result is a white wine that is the authentic expression of a unique territory, surrounded by the sea.

G R A P E S : Grillo A L C O H O L : 12% by vol. AC I D I T Y: 5,6 G/L S U G A R : 2 G/L C O LO R : Pale straw yellow. B O U Q U E T: Fresh and lively with citrus notes. T A S T E : Pleasantly dry and crisp.

F O O D PA I R I N G : Ideal with seafood, pasta with clams, as well as with grilled vegetables and fresh cheeses. S E R V I N G T E M P E R AT U R E : 8°-10° C

R E G I O N : Sicily

VITIS NOSTRA NEGROAMARO SALENTO IGT

WINE: Vitis Nostra Negroamaro is crafted with native grapes from Puglia. The result is an opulent wine, expression of a region embraced by two seas and caressed by sea breezes. This Negroamaro is elegant, fruity and velvety.

GRAPES: Negroamaro

ALCOHOL: 12,5% by vol.

ACIDITY: 5,5 G/L

SUGAR: 6 G/L

COLOR: Deep ruby red.

BOUQUET: Aromas of black fruit and spices.

TASTE: Extraordinarily round with a velvety taste.

FOOD PAIRING: It pairs perfectly with roasts and grilled meat. SERVING TEMPERATURE: 18°-20° C

WINE: Vitis Nostra Pinot Grigio is produced from Italy’s best-known Delle Venezie DOC region. The land between Friuli Venezia Giulia, Veneto and Trentino Alto Adige is characterized by a volcanic mineral-based soil and mild breezes: there, grapes grow with a high acidity level and peculiar aromas.

GRAPES: Pinot grigio ALCOHOL: 11,5% by vol. ACIDITY: 5,6 G/L SUGAR: 4,5 G/L COLOR: Straw yellow. BOUQUET: Floral notes with aromas of pear and pineapple. TASTE: Well balanced on the palate.

FOOD PAIRING: Fresh salads, appetizers and light fish dishes. SERVING TEMPERATURE: 8°-10° C

REGION: Veneto

W I N E : Vitis Nostra Pinot Grigio is produced from Italy’s best-known Delle Venezie DOC region. The land between Friuli Venezia Giulia, Veneto and Trentino Alto Adige is characterized by a volcanic mineral-based soil and mild breezes: there, grapes grow with a high acidity level and peculiar aromas.

G R A P E S : Pinot grigio A L C O H O L : 11,5% by vol. AC I D I T Y: 5,6 G/L S U G A R : 4,5 G/L C O LO R : Delicate pale pink. B O U Q U E T: Fruity and floral notes. T A S T E : Very good acidity, fresh and with a good structure.

F O O D PA I R I N G : excellent with fish dishes, sushi, salads and as aperitif. S E R V I N G T E M P E R AT U R E : 8°-10° C

R E G I O N : Veneto

VITIS NOSTRA Lugana DOC

WINE: Vitis Nostra Lugana is rich in personality and with great depth, this wine delivers a wide spectrum of fresh and complex aromas on the nose and full-flavored in the mouth.

GRAPES: Turbian (trebbiano)

ALCOHOL: 13% by vol.

ACIDITY: 6 G/L

SUGAR: 1 G/L

COLOR: Pale straw yellow.

BOUQUET: Its nose is delicately floral.

TASTE: while on the palate it is fresh, pleasantly citrus-like and long

FOOD PAIRING: Ideal with fish dishes and fresh cheeses appetizers. SERVING TEMPERATURE: 8°-10° C

W I N E : This classic, well-rounded, plum-scented Italian red is made from Montepulciano grapes grown in the Abruzzo region, on Italy’s Adriatic coast.

G R A P E S : Montepulciano A L C O H O L : 12,5% by vol. AC I D I T Y: 5,5 G/L S U G A R : 1 G/L C O LO R : Deep ruby red. B O U Q U E T: Red fruit with spicy notes. T A S T E : Full-bodied, balanced and persistent taste.

F O O D PA I R I N G : Vitis Nostra Montepulciano d’Abruzzo presents an intense ruby red color with purple hues. It has an intense bouquet characterized by aromas of red fruits. Mouth filling on the palate, dry and well balanced tannins. It is best served with red meat, grilled lamb, game and aged cheeses. S E R V I N G T E M P E R AT U R E : 18°-20° C

R E G I O N : Abruzzo

VITIS NOSTRA PRIMITIVO PUGLIA IGT

WINE: Vitis Nostra Primitivo is crafted with native grapes from Puglia. This Primitivo has a complex olfactory fragrance with aromas of fresh fruit and raspberries, good structure and dry flavor.

GRAPES: Primitivo

ALCOHOL: 13,5% by vol.

ACIDITY: 5,4 G/L

SUGAR: 5,5 G/L

COLOR: Ruby red.

BOUQUET: Red fruit with delicate hints of ripe cherry.

TASTE: Mouth filling and well balanced sweetness and acidity. The wine is characterized by a sweet finish.

FOOD PAIRING: Ideal with first courses, grilled and roasted red meats. SERVING TEMPERATURE: 18°-20° C

WINE: Soffio Oro Blanc de Blancs is crafted exclusively with Chardonnay grapes. It brings elegance to any occasion with its decorated bottled topped by its delicate taste profile.

GRAPES: Chardonnay ALCOHOL: 11% by vol. ACIDITY: 5,9 G/L SUGAR: 13 G/L COLOR: Bright straw yellow. BOUQUET: Fruity aromas with floral notes. TASTE: Elegant and creamy on the palate with applle and citrus notes.

FOOD PAIRING: Excellent as an aperitif, with finger food and with fish based dishes. SERVING TEMPERATURE: 6°- 8° C

REGIONE: Italy

WINE: Soffio Oro Rosé is an elegant and fresh rosé, perfect to enjoy any time, adding a touch of sophistication to everyday life. It’s a blend of Italian grapes, which are carefully selected by our winemakers. Soft pressing. Initial fermentation with selected yeasts at a temperature of 15°C.

GRAPES: Red grape varietals from Italy ALCOHOL: 11,0% by vol. ACIDITY: 5,5 G/L SUGAR: 17 G/L COLOR: Pale pink. BOUQUET: Full bouquet of pleasing floral aromas with hints of red berries. TASTE: Delicate, but vibrant and well rounded on the palate.

FOOD PAIRING: Ideal with appetizers, seafood dishes. It pairs very well also with the spicy, exotic seasoning of Asian cuisines. SERVING TEMPERATURE: 6°- 8° C

REGION: Veneto

KALKBERG 100% PINOT BIANCO ALTO ADIGE DOC

TERROIR West facing slopes beneath the Mendel Mountain, very water permeable mineral limestone soils at 460-580 m above sea level.

AGE OF THE VINES 30-50 years

VINIFICATION Whole grape pressing, subsequent controlled fermentation in tonneaux. 12-months maturation on fine yeas

SCHLIFF 100% SAUVIGNON BLANC ALTO ADIGE DOC

TERROIR South-eastern facing slope with deep morainic and limestone rubble and large blocks of porphyr at 420 – 490 meters above sea level.

AGE OF THE VINES 28-35 years

VINIFICATION Short maceration in the press followed by a controlled fermentation in stainless steel. 9-months aging on fine lees.

LEHMONT 100% PINOT NERO RISERVA ALTO ADIGE DOC

TERROIR South-east facing morainic soils with a mixed structure of slit and sand crossed by stones at 400 – 500 meters above sea level.

AGE OF THE VINES 27-35 years

VINIFICATION Cold maceration for about a week and fermentation in open wooden vats. 15-months aging in tonneaux and barrique.

LAGRÖLL 100% LAGREIN RISERVA ALTO ADIGE DOC

TERROIR South-east positioning on alluvial soils with various gravel layers and a high percentage of limestone. Deep rooting with good drainage at 380 – 420 meters above sea level.

AGE OF THE VINES 30-36 years

VINIFICATION Slow fermentation in open wood barrels and 15- months maturation on fine yeast in tonneaux and barrique.

PLÖTZNER 100% PINOT BIANCO ALTO ADIGE DOC

TERROIR East facing slopes above San Paolo on post-glacial moraine boulder with high calcareous rubble (550-650 m.a.s.l.).

AGE OF THE VINES 20 -50 years

VINIFICATION Slow fermentation in big wooden barrels, maturation on fine yeast, partial malolactic fermentation.

FUXBERG 100% CHARDONNAY ALTO ADIGE DOC

TERROIR East facing slopes above San Paolo on post-glacial moraine boulder with high calcareous rubble (550-650 m.a.s.l.).

AGE OF THE VINES ca. 25 years

VINIFICATION Slow fermentation in big wooden barrels, maturation for 5-7 months on fine yeast in small wood, partial malolactic fermentation.

LÖSS 100% PINOT GRIGIO ALTO ADIGE DOC

TERROIR Steep vineyards sloping from the plateau of San Paolo with soils of fine pored loam and sandy layers (220-350m.a.s.l.)

AGE OF THE VINES ca. 25 years

VINIFICATION Slow fermentation in big wooden barrels, maturation for 5-7 months on fine yeast in small wood, partial malolactic fermentation.

GFILL 100% SAUVIGNON ALTO ADIGE DOC

TERROIR Slopes around San Paolo on ventilated limestone debris (450-550 m.a.s.l.)

AGE OF THE VINES ca. 25 years

VINIFICATION Slow fermentation at controlled temperature in stainless steel tanks and maturation on fine yeast.

JUSTINA 100% GEWÜRZTRAMINER ALTO ADIGE DOC

TERROIR Vineyards at intermediate altitude surrounding the iconic St. Justina church on calcareous and loamy soils (450-550 m.a.s.l.)

AGE OF THE VINES ca. 30 years

VINIFICATION Slow fermentation at controlled temperature in stainless steel tanks and maturation on fine yeast.

MERIS 100% MERLOT ROSÉ ALTO ADIGE DOC

TERROIR Vineyards on the feet of San Paolo with warm, deep and sandy soils (220-300 m.a.s.l.)

AGE OF THE VINES ca. 25 years

VINIFICATION Slow fermentation at controlled temperature in stainless steel tanks and maturation on fine yeast.

MISSIANER 100% SCHIAVA ALTO ADIGE DOC

TERROIR Vineyards on the plateau of San Paolo with warm soils dominated by clay (450-550m.a.s.l.)

AGE OF THE VINES ca. 50 years

VINIFICATION Slow fermentation at controlled temperature in stainless steel tanks, maturation on fine yeasts in concrete tanks for 5-6 months.

LUZIA 100% PINOT NERO ALTO ADIGE DOC

TERROIR Deep soils of limestone rubble above San Paolo (350-500 m.a.s.l.)

AGE OF THE VINES ca. 15-20 years

VINIFICATION Cold maceration for some days followed by slow fermentation at controlled temperature in stainless steel. Maturation in big wooden barrels and Tonneaux.

HUBERFELD 100% MERLOT ALTO ADIGE DOC

TERROIR Warm and deep loamy soils with high parts of clay located between Riva di Sotto e San Paolo (250 m.a.s.l.)

AGE OF THE VINES ca. 25 years

VINIFICATION Slow fermentation in wood barrels, maturation on fine yeast in Tonneaux for 5-6 months

ZOBL 100% LAGREIN ALTO ADIGE DOC

TERROIR Warm and deep alluvial soils surrounding the centre of San Paolo (350-420 m.a.s.l.)

AGE OF THE VINES ca. 20 years

VINIFICATION Slow fermentation in wood barrels, maturation on fine yeast in Tonneaux for 5-6 months.

100% Chardonnay Alto Adige DOC

The Chardonnay grapes come from vineyards above San Paolo, situated between 300 and 500 metres above sea level on the calcareous dolomite rock with sand and clay deposits.

An intense and particularly fine, velvety bouquet of almond blossoms, peaches and apricots is accompanied by a hint of fresh hazelnuts and bread crusts. The basic wine is aged for several months in large wooden barrels, followed by at least 40 months of traditional bottle fermentation in our historic bunker

TURMFELD 100% CABERNET RISERVA ALTO ADIGE DOC

TERROIR Sunny, steep slopes on clayey soils in Missiano and San Paolo (350 m.a.s.l.).

AGE OF THE VINES ca. 20 years

VINIFICATION Slow fermentation in open wood barrels, maturation on fine yeast in used Tonneaux for 12-15 months.

AURIE 100% PETIT MANSENG IGT

TERROIR Warm, calcareous and sandy soils in San Paolo (350-400 m.a.s.l.)

AGE OF THE VINES ca. 10 years

VINIFICATION Slow fermentation at controlled temperature in stainless steel, natural stop of fermentation by cooling. Maturation for 12 months on fine yeast.