Altemasi Millesimato Trentodoc was born in the vineyards of Trentino with a great sparkling vocation.

It is produced from 100% Chardonnay grapes, carefully picked and selected by hand. After fermentation which takes place at a controlled temperature, the wine ages on the lees for a period ranging from 36 to 48 months before being bottled.

This Millesimato is characterized by a straw yellow color with greenish reflections. It has a very fine-grained perlage and a very persistent foam. The nose open...

Mia Pecora is Pink is one of the bags in box named Zaccagnini as a tribute to the land of Abruzzo, rich in ancient traditions and historically linked to sheep farming, the source of typical regional products appreciated all over the world.

Wine with the Cerasuolo d'Abruzzo denomination, created exclusively from Montepulciano grapes harvested early by hand, it is produced by fermentation in steel only in order to develop its freshness and drinkability characteristics as much as possible.

Cherry pin...

JP Chenet's rosé wine comes from Grenache and Cinsault grapes in vineyards located in the south of France.

The grapes are destemmed and crushed, to then be vinified with a short maceration at low temperature. After being filtered, the wine is bottled and placed on the market.

Light salmon pink in color, the nose reveals aromas of fresh red fruits such as strawberries. The sip is dry and fresh, with a discreet persistence.

Excellent both as an aperitif and to accompany cold cuts and cheeses and gril...

The Merlot Grand Sud Rosé is produced in the Languedoc-Roussillon region, an area in southern France renowned for its Mediterranean climate, ideal for vine cultivation. This wine is made from carefully selected Merlot grapes, reflecting a winemaking tradition focused on freshness and pleasant sipping.

The grapes are destemmed and gently pressed to extract the must with a brief contact with the skins, in order to obtain the characteristic pale pink color. Fermentation takes place in stainless stee...

This Apulian red wine produced by Canti, with a blend of Negroamaro and Primitivo grapes, embodies the richness of the native vines of southern Italy. With its full-bodied structure and complex aromatic profile, it represents a perfect example of the winemaking excellence of Puglia, suitable for convivial occasions and more refined tasting moments.

Carefully vinified, Negroamaro and Primitivo are selected for their unique qualities and subjected to controlled fermentation. This process enhances t...

The Primitivo bag in box is a product of the Doppio Passo brand, a tribute to Carlo and Maria Botter who, together, founded the company in 1928, building it step by step, day after day, working together to achieve a common goal.

The wine is made from 100% Primitivo grapes, which are harvested at two different times, at maturity and at a later time. Once in the cellar, the grapes are vinified in steel vats at a controlled temperature. Subsequently it refines for a few months on the fine lees befor...

Nebbiolo di San Silvestro belongs to the Ruj collection, which in Piedmontese means oak, the type of wood used for aging wines.

Nebbiolo grapes are harvested between October and November. After vinification, the wine is aged in oak barrels.

Ruby red in color, the nose reveals floral and red fruit aromas, with notes of vanilla. The sip is balanced, with a persistent finish.

It goes well with mushroom risotto, roasts, grilled meats and aged cheeses.

Entrecôte red table wine is born in France from Merlot, Cabernet Sauvignon and Syrah grapes.

Half of the grapes undergo hot pre-fermentation maceration, the other half is traditionally vinified.

Ruby red in colour, the nose has aromas of ripe fruit, mocha and vanilla. The flavor is rich and full-bodied.

It goes well with roasted meats and mushrooms.

The Negroamaro di Notte Rossa originates from vineyards located on medium-clayey soils, located at an altitude of about 100 meters above sea level.

It is entirely obtained from Negroamaro grapes, harvested between the second and third week of September. After a maceration of about 10 days at a controlled temperature, fermentation with selected yeasts begins. The wine ages in steel before being bottled.

Purple-red in color, it expresses an intense and persistent aroma of blackcurrant and wild berri...

Champagne icon of the Maison Moët which represents its purest stylistic expression.

It combines the refinement of Chardonnay with the structure of Pinot Noir using the velvety softness of Pinot Meunier. The stylistic imprint is guaranteed by the addition of 20-30% of reserve wines. It sees the light after 24 months of aging.

Straw yellow with golden hues, it reminds the nose of tension and intensity on notes of green apple and sparkling citrus fruits. On the palate, the freshness of the white flow...

Tommasi's Amarone della Valpolicella Classico was born in the La Groletta and Conca d'Oro vineyards located on the hills of Sant'Ambrogio, in the historic Valpolicella area.

It is produced with Corvina Veronese, Corvinone, Rondinella and Oseleta grapes. The grapes are harvested in October and are then placed on racks in large fruit rooms where they dry for 3 months. The must ages in Slavonian oak barrels at a controlled temperature, before being bottled.

Tommasi's Amarone Classico is characterized...

Yellow Label is the symbol label of the Veuve Clicquot maison resulting from the assembly of 50-60 different Champagne Cru. A bubble of rare complexity, given by the high presence of Pinot Noir grapes equal to 50-55%. The blend is completed with Pinot Meunier and Chardonnay grapes, in varying percentages according to the vintage.

Chef de Cave Dominique Demarville works to maintain the qualitative and stylistic consistency of this Champagne icon so as to make it immediately recognizable. For this ...

Marca Oro is the name of the best known Prosecco of Valdo and also one of the most popular in Italy.

It is the result of only Glera grapes, harvested by hand during the second half of September and subjected to soft pressing. The must ferments with selected yeasts at controlled temperature, then begins the second fermentation which takes place by re-fermentation in autoclave for 3 months according to the Charmat Method. He finishes the process with an ageing of 2 months in the bottle.

It appears i...

The Amarone della Valpolicella Classico by Gerardo Cesari is born from vineyards located in the municipalities of Negrar, Marano di Valpolicella, Sant'Ambrogio, Fumane, and San Pietro in Cariano, in the historical area of Valpolicella.

It is mainly produced with Corvina Veronese grapes and Rondinella and Rossignola grapes, harvested manually in crates and left to dry in a fruit drying room to increase their sugar concentration. Fermentation takes place, with maceration in contact with the skins f...

Pecorino Capotavola is one of Terzini's bag in box products produced on the Pescara hills, from white grapes grown at 350 meters above sea level on clay soils. The vines are trained with the Abruzzo pergola system and the harvest takes place at the end of August with manual picking.

The vinification involves a soft pressing and fermentation in steel at a controlled temperature, followed by refinement also in steel.

This wine is crystalline, straw yellow, with intense fruity and mineral aromas. On ...

Montepulciano d'Abruzzo Capotavola is one of Terzini's bag in box and is produced with 100% Montepulciano grapes, harvested between late September and early October.

After a soft pressing, the must ferments in steel at a controlled temperature, followed by a refinement in steel.

This red wine has an intense red color, characterized by fruity and slightly spicy aromas. On the palate it is quite tannic, balanced and harmonious.

It pairs perfectly with red meats and cheeses.

The Brunello di Montalcino of the Fattoria dei Barbi is born in vineyards located between the gentle hills of Montalcino and Scansano, in the heart of Tuscany.

It is produced exclusively with Sangiovese grapes, harvested towards the end of August. After crushing and destemming, the grapes ferment in barriques at a controlled temperature of 27-28 ° C for about 16-17 days. Subsequently the wine is aged in medium-small capacity wood (2.25 hl - 15 hl) and subsequently in barrels with a higher capacit...