perugini fine wines

01.16

nord ArPePe

Sondrio, Lombardia The vineyards in Valtellina stretch over steep and stony slopes, where nature has been testing the farmer for centuries. Wall above wall, broken only by arduous strips of vineyards, on the rocky steps are the roots which get the richness of the soil. The position of the valley, from east to west, allows the Rethian side to be in the sun all day long. We follow the product from the vine to bottle with the care that can only be found by someone who loves their work and this is something which cannot be separated from our history.

Rosso di Valtellina (shown) Made with only Nebbiolo grapes, thanks to its intriguing simplicity and easy drinkability, this is the perfect wine for every day, while standing up to even the most important occasions. Transparent garnet red, it surprises us with its gentle floral notes, which lead to a fresh, fruity and harmonious taste. Delightful and joyous, it’s easy to match with food but is perfect with all traditional cuisine from Valtellina.

Sassella di Valtellina “Stella Retica” This Riserva offers the excitement of an incorruptible youth that time cannot diminish. Long aging adds complexity without changing the typical freshness. Immediately fulfilling to the nose with an elegant bouquet of roses, cherry and cranberry, its garnet colour of rare brightness captures you immediately. But it’s the fresh taste, rich and persistent, which conquers the enthusiast from the very first sip. Thanks to its versatile young character it can pair well with all regional cuisine from Lombardia.

Sassella di Valtellina “Ultimi Raggi” (Sfursat) The slight over-ripening of the grapes originating from the highest terraces of Sassella, at an altitude of 600 m (2.000 feet), give this wine an important structure and alcohol content without compromising its drinkability or the elegance that distinguishes the ARPEPE hallmark. The technique of drying on the plant has always been known to the Valtellina winegrowers, so much so that once the wines produced in this way were known as “sfursat”. Naturally, the health of the impeccable grapes and the high elevations are the fundamental prerequisites. An ideal match with game and mature cheeses. ArPePe, Sondrio, Lombardia

Plozza

Sondrio, Lombardia The work accomplished in the past by wine growers in Veltlin is truly heroic. The steep hillsides of the valley were by far not ideal for wine farming. However, winegrowers realized that once a possibility for wine growing was created, wonderful grapes would grow on this sun blessed location. Working unimaginably hard, they created 2500 kilometres of stone wall on the steep hills of the 50 kilometre long wine growing area. Thousands of stones were sheeted and thus winegrowers created one of the largest terraced wine growing areas in the world. This all happened over 2000 years ago! Cantina Plozza are the pioneers of Sforzato production and in 1946 they were the first ones to introduce Sforzato to trade. Still today, the Nebbiolo grapes of Veltlin grow on these sunny terraces and are laboriously harvested by hand vine by vine.

Rosso Di Valtellina DOC The first impression is sweet with a subtle hint of wild berries and black currents. It proves rustic, strong and well established on your palate. Reminiscent of dressed leather, red velvet cushions and a burning fireplace. The final impression is dry and simple. A vin sauvage with the aroma of ripe fruit and a well balanced structure.

Gravita

Premariacco, Friuli-Venezia Giulia Prosecco Treviso DOC Extra Dry This classic sparkling wine of northern Italy is made with the simple intention of enjoyment! 100% Glera from the hillside vineyards of Treviso. Through Charmat method, the wine undergoes secondary fermentation in a stainless steel chamber, achieving its spritz while maintaining a youthful fruit profile. Although Prosecco DOC can originate from both the Treviso and Friuli-Venezia regions of Italy, only Glera grapes from the vineyards located in Treviso can be awarded the “Treviso” denomination for historical respects. Straw yellow in colour with a faint greenish tinge. The nose is mildly floral, with a mixture of peach, pear and tropical fruit notes.

Gravita, Premariacco, Friuli-Venezia Giulia

Cantina del Glicine Neive, Piemonte

Cantina del Glicine is a 4 hectare natural winery located in the Langhe of Alba, Neive to be exact. Their cellar showcases a splendid example of Baroque architecture in Piedmont from the 1600’s at which time the cantina was in operation. Stepping into the “cutin” as they say in Piemontese dialect is like stepping back into another time, 1582 to be exact. Back in a time when wine was made in a much slower and more instinctive way, rather than depending on modern technology. The company has 4 hectares of vineyards, all south-east and south-west exposed in the heart of the two prestigious cru Barbaresco: Marcorino and Curra.

Barbaresco “VigneSparse” Hand selected from Glicine’s 2 famous vineyards Marcorino and Curra, “VigneSparse” or scattered vineayards as the name translates refers to the blend of these 2 different terroirs within Neive. This wine has a classic bouquet of exotic spice, dried flowers and red cherryl ike fruit with a very pretty bouquet. The wine is fermented in cement which lends a very pure and clean style. History on Barbaresco: The name “Barbaresco” is thought to have come from many different sources, but one of the most colourful explanations is that it derives from the Saracen or Barbarian invasions that occurred around 900 A.D. Barbaresco is a full bodied tannic wine that requires a long period of maturation before consumption. Today’s modern systems of vinification, with a shorter fermentation period at moderate temperature, create a more elegant wine with an intense bouquet, less tannic with less necessity for maturation. By law, Barbaresco must be aged in oak or chestnut wine casks for a 2 year period.

Antica Distilleria Quaglia dal 1890 Torino, Piemonte

Vermouth del Professore Classico Ambrato (shown) This unique Vermouth is the result of a passionate collaboration between Federico Ricatto, Carlo Quaglia and the members of Jerry Thomas Speakeasy in Rome. “We wanted to create a Vermouth that is strongly linked to the tradtion of Vermouth resulting in a re-introduction and education of what must be considered the Italian apertif of excellence.” The recipe is simple: Moscato wine from Langhe, the infusion of 13 high quality spices native to the Alps near Torino, pure cane sugar, and most importantly time. The production is totally handmade and it is for this reason that very few bottles are available for each batch. We named this Vermouth “Professore” after Jerry Thomas, an American bar tending legend who was nicknamed “The Professor”.

Chinotto A very special liqueur produced by the infusion of freshly picked bitter oranges. Extraction of juice and delicate fragrance is achieved by the infusion in alcohol for over 2 months. Subsequent to pressing, the infusion is matured in neutral vessels for an additional 6 months. The product obtained is used as the basis for creating a liqueur of great elegance, character and poise with vibrant hints of vanilla and rhubarb. 45% alc.vol. Antica Distilleria Quaglia dal 1890, Torino, Piemonte

centrale Villa Calcinaia

Greve in Chianti, Toscana The estate comprises a little over 200 hectares of woodland, pastureland, vineyards and olive groves. The wines obtained from those vineyards have been internationally recognized, praised and enjoyed since the beginning of the 20th century. However, the products of Villa Calcinaia were already known since the 16th century, as proven by documents in the family archive. The Capponi family over the past 50 years have significantly invested in their wine technology in order to improve the quality at the same time bearing in mind the ties of the terroir and its respected traditions. The Chianti Classico of Villa Calcinaia is the truest expression of the family’s pride and sense of history.

Chianti Classico “Calcinaia” (shown) The select grapes of the traditional red Chianti variety are hand-picked from the vineyards on the estate between midSeptember and the beginning of October and fermented in stainless-steel tanks for the production of Chianti Classico. The wine is partly aged in 30 hectolitre oak-casks, in French oak barrels of 225 liters and 500 liters. The colour of the wine is ruby-red with garnet shadings, a fruity flavour with traces of cherry and ripe fruit. At first taste, the wine appears to be of medium structure, typically well-balanced, well-flavoured and persistent in its aftertaste.

Chianti Classico “Cappone” With a medium body, high acidity and firm tannins, this Chianti Classico is an amazingly popular wine both in Italy and around the world. Entirely fermented from Sangiovese grapes, this wine provides the classic expressions one would expect from a Chianti Classico. Nuances of tart cherry, red plum, strawberries and fig please both the nose and palate when enjoying this wine.

Villa Calcinia, Greve in Chianti, Toscana

Fattoria di Bacchereto Carmignano, Toscana

“Naturalness, authenticity and simplicity are the factors that matter most. To truly work independent it is impossible to use any products that come from outside the winery. Finding ourselves in an area devoted to viticulture, we can only work with and respect what nature gives us, trying our best to ensure that the wine expresses each vintage and its diverse history.”

Carmignano “Terre a Mano” Oddly enough I fell in love with this Carmignano at an Enoteca in Pescara, Abruzzo. I had asked the Sommelier for a bottle of something special and unique and to my great surprise he brought down into the cellar of the Enoteca and showed me numerous bottles from all the great terroirs of Italy. After much searching he clapped his hands and said “Ah, questo e un vino speciale!” I am very fortunate that he chose this wine. Unfortunately I had misplaced the information and could not recall the name of the winery. I would later understand that I was also unable to locate the wine on the consortiums website because Maria had removed herself from the consortium out of protest years before. Optimistic as I am I knew I would one day find it, and 7 years later I did! Grapes are carefully selected and de-stemmed, maceration and fermentation with natural yeasts for 15 days in cement vats followed by malolactic fermentation and aging in 350lt tonneaux. The wine sits on the lees for 18 months and finessing in bottle for 6 months. No clarification or filtration is conducted. 75% Sangiovese, 10% Canaiolo and 15% Cabernet Sauvignon.

Fattoria di Bacchereto, Carmignano, Toscana

Fabio Motta

Castagneto Carducci, Toscana “Without adulteration or tricks of the trade, I try to make wine with respect to the ancestry who have preceded me, equally fascinated with the land and vine, with assiduous care and patience. On the label I chose after much uncertainty to put my own name. I did not place my name out of pride but rather loyalty to what I have learned. Each wine is a result of a unique terroir, of a year and not of least, a person. In this adventure I am accompanied by three families, one of which I am the result of where I have learned the taste of wine and hard work, the other my wife who has taught me everything I know about wine and last but most import, my own. Composed of my three beautiful children, Alberto, Luigi, Constance and my beautiful wife Benedetta, as it happens to people in love, everything I do is a bit for me and a lot for them.”

Bolgheri Rosso “Pievi” “This is the wine that comes with my experience as a winemaker. A wine that features all I love of Bolgheri; fruit, softness and great complexity.” 50% Merlot, 25% Cabernat Sauvignon and 25% Sangiovese. Picked at full ripeness the wine is exclusively made with natural yeasts in conical vats (thirty tons), the cap is submerged manually for the entire duration of fermentation. The assembly of the three varieties is made about three months after the harvest. The wine is then left to mature as needed, approximately 1 year and bottled without filtering or fining.

Castello di Magione Magione, Umbria

The name of the estate derives from the castle of Magione which lays in the heart of the town. Castello di Magione dates back to 1150 where it began as a hospice for pilgrims travelling to Rome or Jerusalem, or that travelled along the then nearby Francigena route. The vineyards are situated in the “Colli del Trasimeno” DOC area and they stretch out to an altitude of 350m overlooking Lake Trasimeno.

Sangiovese This Rosso dell’Umbria (100% Sangiovese) is a young red wine that displays a beautiful aromatic profile, with ripe red fruit tones. On the palate, the flavour has a well-rounded structure with a fresh base of acidity and suprisingly long finish.

Fabio Motta, Castagneto Carducci, Toscana

Marramiero

Rosciano, Abruzzo Trebbiano D’Abruzzo DOC The palest gold colour belies the incredible fragrance of tropical melon, pears, peach and apricot. The bright taste continues with melon, hints of peach, apricot and an alluring nuance of nuts. Medium bodied with a crisp dry finish. Known for the fantastic flavours which back up the bouquet. This wine was intended to be enjoyed fresh, hence why it was captured in the bottle immediately, to preserve the freshness. This wine hits the market 3 months after picking! It only serves 2 months in stainless steel.

Trebbiano D’Abruzzo “Altare” Rich gold with greenish reflections and a white rim, a powerful and fairly oaky bouquet with vanilla and butterscotch overshadowing fruit but incredibly integrated. On the palate it’s ample and rather languid, with bitter savory minerality that flows into a clean mineral finish with some savory bitterness and hints of vanilla from the wood. It’s quite elegant and the oak will fold in nicely with time.

Abruzzo Pecorino DOP Pecorino which derives from the word “pecora” otherwise known as “sheep” is said to have come from migrating sheep who would stop to eat grapes while being driven through vineyards. Its scent is distinctive and persuasive dominated with essences of tropical fruit, mango, melon, grapefruit and unique nuances of spice. Flavourful, harmonious, fruity and persistent.

Montepulciano D’Abruzzo DOC Deep red striking tones of color nuances with a nose highlighted by black cherry, currants, vanilla and licorice. Plenty of rich body with red fruit, earth, with substantial structure and tannin. A dry mellow taste and a harmonious structure makes this bottle an incredibly valued wine. Aging 12 months in oak barrels and 6 months in bottle before release.

Montepulciano D’Abruzzo “Inferi” DOC (shown) Named after Dante Marramiero’s favourite book Dante’s Inferno, the name Inferi was given to this wine as the name Inferno is a trademarked name for the famous wine “Inferno di Valtellina”. This Montepulciano D’Abruzzo presents itself in a very modern/ new world approach to this classic varietal. Substantial red fruit presence and nuances of cedar, vanilla, chocolate and tobacco. On the palate it is ample and smooth with great power and elegance. This wine has the ability to age for upwards of 20 years, one of my all-time favourites, every vintage!

Vino Cotto “Livia” Vino cotto has been made in Abruzzo since the tenth century BC. Unfortunately this tradition is on its last legs. Following in the family tradition and respect for the biological rhythm of their vineyards just as their ancestors did, they “cook” the wine must over direct heat with much more modern techniques and materials. With very high quality control the must evaporates slowly and steadily in stainless steel boilers. The must is thus perfectly carmelized and in the final step supplemented with fresh must. The resulting mixture is fermented and aged in small barrels made of different types of carefully selected woods. It takes many years to refine this perfect Vino Cotto, 9 years to be exact. It is as unique as the person to whom it is dedicated, “Livia” the mother of the Enrico Marramiero. Marramiero, Rosciano, Abruzzo

sud Claudio Cipressi Campobasso, Molise

The bio-dynamic and eco-friendly winery of Claudio Cipressi is located on the hills of Molise and overlooks an outstanding view of the Adriatic Sea, the Tremiti Islands and the Gargano Cape. Now 3rd generation winemakers, they began making wines mostly from local grape varieties such as Montepulciano, Trebbiano, Aglianico and Falanghina. Now they have focused their attention on the cultivation and vinification of the Tintilia grape, an ancient, autochthonous variety that had virtually vanished from vineyards until a short time ago.

Tintillia del Molise “Sette Vigne” Tintillia is a grape so heavily blessed with dark ink-like colour that it received its name Tintillia from the latin word “Tinto” (to tint) as it was utilized to help wines that lacked colour more depth in colour. Manually harvested in early October, maceration occurs for 10-12 days and never exceeds 26° C. Aged for 24 months in steel + 6 months in bottle, the colour is deep red with garnet and bright reflections. With nuances of balsamic and spice on the nose, the mouth it is soft, round and enveloping.

Cantine Madonna Delle Grazie Venosa, Basilicata

Considered the Barolo of the south, or as many would suggest, Barolo is the Aglianico of the north. This Aglianico from the Vulture area of Basilicata was awarded DOC status in 1971 and is known as Aglianico Del Vulture.

Aglianico Del Vulture “Liscone” DOC (shown) 100% Aglianico del Vulture, coming from 30 year-old vineyards, with controlled production quantities under 100q/ha. The fermentation is made in small vertical tanks in a maceration period of two or three weeks. The aging is made in French oak tonneaux. The wine has a ruby red colour and it has an elegant aroma with a predominance of fruity notes typical of the Aglianico variety. It has a good structure with an elegant tannin.

Aglianico del Vulture DOC “Drogone” This very limited Aglianico del Vulture (only 750 bottles produced) is from the wineries oldest vineyard dating back to 1964. Dark and concentrated ruby red with garnet highlights, an aroma of great intensity and complexity on the nose displaying ripe red fruits and spicy notes. On the palate, a lovely fruit concetration, depth, integrated oak and velvety tannins. On the finish, a lingering and fascinating fruit. Fermentation took place in a small open top stainless steel tank. During fermentation, every day the cap was plunged several times daily to extract colour, tannins and flavour. An extended lees maturation and 24 months of aging in French oak has softened the tannins and given a full rich complexity to the flavour.

Claudio Cipressi, Campobasso, Molise

Masseria Frattasi

Montesarchio, Benevento, Campania The hamlet of Montesarchio is famous in Benevento for housing particular ceramics dating back to the age of the Samnites. Many of the inserts have derived from graves of a Necropolis dating back to the fifth century B.C. The vineyards are all biologically cultivated and some vines are over 200 years old which has gathered the attention of the University of Naples. Professors and students from the University have built a campground at the vineyard of Masseria Frattasi to study these incredible vines. It has been testified in the Court of Naples that the Cecere’s were already growing grapes and nourishing the lands of their vineyards in 1576 and never ceased this passion. In 1950 Don Antonio Cecere discovered the only surviving Falanghina grape from its original planting at the foot of Mt. Taburno and for this reason all the Falanghina Grapes of Masseria Frattasi are constituted as First choice Falanghina grapes.

Falanghina Taburno DOP “Falanghina di Montagna” 50% Falanghina Bonea, 50% Falanghina Taburno Using cold-fermentation and then partial malolactic fermentation the aging takes place in stainless steel for three months and then in bottle for 6. Straw yellow with greenish reflections, aromas of ripe pear, floral notes of gelomino on a bed of straw. Full and juicy in its minerality on the palate, fresh and great persistence.

Falanghina Taburno “Bonea” Bonea is a hamlet on Mt. Taburno and it’s vineyard is located on the site of the oldest Necropolis of Samnites. Grapes no younger than 45 years of age continue to grow naturally like all these first choice Falanghina grapes. The Bonea is aged in oak for approximately 9 months after a partial malolactic fermentation. Aromas of ripe pear, notes of floral “gelomino on a background of broom” as Pasquale would say. Full and juicy, minerality on the palate, fresh, long and persistent with great acidity. A Falanghina as special as the Donnalaura.

Falanghina DOP “Donnalaura” (shown) 50% Falanghina Bonea, 50% Falanghina Varone Donnalaura is the emblem to the birthplace of Falanghina, Montesarchio. This Falanghina showcases two biotypes, one a biotrytis effected Falanghina grape picked in December and the other Falanghina Bonea. Laura is the grandmother of Pasquale, the owner of the winery. Aged for six months in wood followed by three months in stainless steel and refinement in the bottle. The colour is a honeyed yellow with an alcohol presence of 14%. Scents of flowers and long pear, according to the citation of Luca Maroni, who has honoured the Donnalaura as the best white wine of Italy in the guide directory of the best wines of Italy.

Aglianico del Taburno “Kapnios” (Passimento) The Kapnios, a wine quoted by Plato (The University) and Pliny (Naturalis Historia) is the first dried grape wine noted in history (todays modern Amarone). The name derives from the Greek “Kapnios” which translates to “smoked”. The vine from which the Samnites produced these wines was known as Caburnica, todays Cabernet which was present in Campania three millennia ago. The drying of the grapes in the sun produces the smoky taste, hence the Greek name for smoke. Picked by hand on the second week of November, the grapes are then left to dry in in an open pergola style housing where they are clipped vertically and hung in rows. They are then aged in new French oak barriques for 24 months and one year in bottle.

Aglianico Beneventano “Sannita” Sannita is a collaboration between Masseria Frattasi and Perugini. Hand chosen from select lots on the high slopes of Mt.Taburno, we set out to produce an Aglianico Beneventano of elegance and balance. As Pasquale always refers to me as his Samnite brother, we decided the name Sannita would be a natural fit. I’m very excited to showcase this beautiful and elegant style of Aglianico, a side of Aglianico rarely seen.

Joaquin

Avellino, Campania Since the inception of my agency I have always had a fascination with Taurasi. I am sure in my travels I have tasted almost every bottle by every producer, some incredible and some disappointing. One thing assured, I have never enjoyed a bottle of Taurasi like that made by Raffaele Pagano. Raffaele Pagano’s motto is “a new vintage, a new project” and in fact only the wines which excel in a given vintage are produced. Some wines are produced only once and some are kept in the cellar for an entire decade before release. For example, the next release of Taurasi is not anticipated until 2019. Raffaele is a true craftsman, creating wines with the greatest attention to detail. From the choice of terroir to the rare understanding of the history and heartbeat of his vines, he has gained enormous respect from his community. This is not a winery poised for production but rather a winery focused on producing the ultimate wines from its terroir, nothing less than this is acceptable!

Taurasi Riserva From pre phylloxera vines exceeding 100 years in age, this Aglianico is carefully selected from Raffaele’s Paternopoli and Montefalcione vineyards. Grapes are harvested by hand with a rigourous selection of the best bunches. They are then de-stemmed and macerated for 40 days and fermented in stainless steel undergoing frequent pump over. The Taurasi is then aged for 24 months in oak and acacia wood casks. Intense deep red in colour with complex and enveloping aromas of red fruit are underlined with intriguing spices and tobacco. This is a wine built to live forever.

Alberto Longo Lucera, Puglia

The Estate of Alberto Longo is located just north of Puglia in the town Lucera, where the Longo family has been farming in the region for over three generations. Having worked the land with his family as a young boy and adolescent, Alberto left the region for his studies and professional career, only to return to match the love for his land with his passion for wine.

Nero di Troia “Le Cruste” (shown) Fermentation in steel vats with prolonged contact with skins. After malolactic fermentation, aging in French oak barriques and tonneaux for 12 months, and then for 18 months in bottle. Intense ruby red, persistent, rich notes of brambleberries and ripe plum.

Cacce Mmitte di Lucera 55% Nero di Troia, 30% Montepulciano D’Abruzzo, 15% Bombino Bianco Fermentation in temperature controlled stainless steel vats favouring prolonged contact of must with skins. Malolactic fermentation takes place in the month of November. Aging 6-8 months in cement vats and then in the bottle for at least 6 more months. Intense ruby red, persistent, rich fragrance of wild berries.

Negroamaro Unlike most Negroamaro on the market here in North America, this one is 100%. Negroamaro. It was originaly given the name “black-bitter” due to the grapes incredibly dark colour extraction. Indigneous to Puglia for the past 1500 years it is a grape with beautiful elegance while maintaining a deep and dark mysteriousness.

I Custodi Etna, Sicilia

I Custodi are the keepers, the guardians of Mt. Etna’s vineyards: to guard means to preserve the land, to maintain the traditions and to respect the people. From these values and from the love for their beautiful land, the history of these wines date back more than two millennia ago.

Etna Rosso “Pistus” Pistus means “beaten” in Latin, a word that symbolizes the fatigue of the Etnean people having to deal with a hard land. It is the same wine that the farmers from the “Muntagna” (Mount Etna in the Sicilian dialect) produced in the old times for their daily use and it takes from them the same wild and spontaneous character. Pistus comes from I Custodi’s “Vigna Moganazzi”, a natural amphitheatre framed by dry-stone walls built of black lava blocks with thousands of vines older than half a century still in perfect health.

I Custodi, Etna, Sicilia

Azienda Agricola Gulfi Chiaramonte, Sicilia

The Nero d’Avola was selected for cultivation by grape growers of Avola (Siracusa) several hundred years ago and spread to the commune of Noto (SR), the provinces of Ragusa and Caltagirone. When cultivated to yield a low quantity of fruit per vine this grape variety is capable of expressing the characteristics of important aged red wines. An aroma of red fruit and typically “sweet” tannins that persist after many years are the most significant components. At the same time, this grape also lends itself well to the production of young and novello wines of a suggestive red and violet-tinged color, highly pronounced aroma of red fruit (plum, blackberry) and smooth tannins.

Cerasuolo di Vittoria DOCG Comprised of 50% Nero d’Avola and 50%, Frappato, Cerasuolo di Vittoria is a simple red wine. Harvested and fermentated separately, but both coming from a single vineyard located in Chiaramonte Gulfi where the Frappato grapes and the Cerasuolo di Vittoria take their origins. Cherry red with violet shadings, Cerasuolo di Vittoria is a recovery and a re-proposal of an old and historical tradition. With aromatics of cherry and peach, the taste is perceived balanced, salty, rightly fresh and lightly tannic. The two different base wines are assembled and aged a few months in stainless steel vats and then in bottle, not to be released before June according to the DOCG rules.

Nero D’Avola IGT “Nerojbleo” (shown) Nerojbleo is produced from first-growth grapes grown in the Coste vineyard in the district of Monti Iblei. Altitude and related wide-ranging day/night temperatures mitigate the warm Mediterranean climate. Intense ruby red with purple reflexes. The nose projects a dense yet well-focused mass of aromas, dominated by a luscious scent of black fruits, blended with nuances of eucalyptus and sandalwood. The mouth reveals a quite powerful structure, packed with lively acidity and salty minerality. Aged in French oak barrels, the Nerojbleo offers a sense of authenticity and the bold signature of it’s Sicilian terroir. Unfiltered.

Nero D’Avola IGT “Neromaccarj” This single vineyard Cru Nero D’Avola is 1 of 4 produced by Gulfi. Grown using a bush trained system (Alberello), from 30 year old vines. The wine is decanted into small 225 liter barrels where it is left to age for 18 months. Ruby red, with intense, deep violet reflections. Intense, characteristics of red fruit and vanilla. Elegant, sophisticated, harmonious and a lingering finish.

Nerello Mascallese IGT “Reseca” Reseca is made from 100% Nerello Mascalese grapes coming from a small village on the northern slope of the Etna volcano. The vineyards are over 100 years old, the vines stretch over steep lavic stone terraces in a unique and suggestive landscape. Light brilliant ruby with deeper shades at the center of the glass. Intense and full coloured also at the rim. Reseca is a classic red still wine from Etna. The particular volcanic soil and the high hilll climate of the volcano, marked by strong day-night temperature range and completely surrounded by woods, confer this small cru quite unique features. Red fruit, neatly hidden seductive nose distinguish this wine, together with big gliceric volume and thick, crispy tannins. Ages for 24 months in 225 lt. French oak barriques. Azienda Agricola Gulfi, Chiaramonte, Sicilia

birra Fabbrica della Birra Perugia Perugia, Umbria

Fabbrica della Birra Perugia is an important page in the history of the city of Perugia. Like many, the new generations of people born in Perugia would never know the history and importance of this abandoned factory that sits in the middle of downtown Perugia. In the turn of the late nineteenth and early twentieth century the brewery employed more than 250 people and supplied beer throughout central Italy along with the likes of Peroni, Frost and very few others who would successfully distribute beer at such magnitude. Since its collapse over a half a century ago, a new group of passionate master brewers from Perugia have decided to revive the soul of this fallen Icon. Today the newly resurrected Fabbrica della Birra Perugia is a young and modern brewery anchored to it’s history, traditions, culture and the city of it’s beer.

American Red Ale (shown below) The American Red Ale is my personal favourite! Produced by the method of high fermentation, it is inspired by a pioneering style that marked a decisive stage of the American craft beer revolution. Malts: Pils, Monaco, Frumento Hops: Mosaic, Amarillo, Citra IBU: 20

Chocolate Porter With bewitching scents and delicious hints of cocoa this is a full flavoured and deep beer. Produced by the method of high fermentation, it is the interpretation of a very classic British style Porter, enhanced by the addition of cocoa nib after fermentation. Malts: Vienna, Crystal, Chocolate, Oatmeal Hops: Northern Brewer, Fuggle IBU: 15

American Pale Ale – Caliber 7 (shown) The Caliber 7 is an American Pale Ale of exuberance and originality with strong nuances of both citrus and tropical fruit. The style of this beer and creation of it’s recipe with the important use of no less than 7 different hops, sculpt a beer of unconventional taste. Malti: Pale Ale, Crystal Luppoli: Motueka, Galaxy, Citra, Mosaic, Sorachi Ace, Galena, Chinook