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750ml
Bottle:
$15.41
12 bottles:
$14.64
Fruit driven on the nose with aromas of cherries and plums which follow through on the palate. Lovely warmth and...
Pre-Arrival
Ornellaia Bolgheri 1997
750ml - Case of 6
Bottle:
$523.23
Fruit and complexity as well as freshness and richness. Beautiful nose with extraordinary aromas of prunes, licorice,...
750ml
Bottle:
$67.60
6 bottles:
$64.00
Notes of cassis, spice and chocolate. Elegant, complex and seamless palate with silky ripe tannins and a long fresh...
750ml
Bottle:
$194.94
6 bottles:
$191.04
Biserno shows immediately its quality with taste of impeccable cherry, blackberry and dark prune flavors. It presents...
750ml
Bottle:
$41.93
$46.00
Pretty, fragrant, expressive. Floral, cherry, mint nose; palate adds raspberry, brown spices, rose petal and tobacco....
750ml
Bottle:
$30.00
12 bottles:
$25.08
Purple red color. Aromas of black plum, blueberry, blackberry, brambles, light hints of rose petals. The palate adds...
750ml
Bottle:
$38.00
6 bottles:
$34.40
A medium intense nose of dark fruits, blackberries, some floral notes and a hint of spicy oak in the background. A...
750ml
Bottle:
$21.60
12 bottles:
$19.38
Sangiovese/Sagrantino/Merlot/Montepulciano. From biodynamically farmed, certified-organic, hand-harvested estate...
750ml
Bottle:
$14.30
12 bottles:
$12.35
100% Cortese. The grapes used in this classic example of Gavi grew in the shadow of “Il Forte,” the iconic...
750ml
Bottle:
$57.60
12 bottles:
$50.16
Remarkably smooth. The same body of Don Vicente Blanco rested in used American White Oak Bourbon barrels for less...
750ml
Bottle:
$15.94
12 bottles:
$15.62
Campi Raudii is a Nebbiolo based cuvee (90% Nebbiolo with Uva Rara and Vespolina) whose story dates back to the Roman...
750ml
Bottle:
$69.49
6 bottles:
$68.11
Fresh and floral with black cherry and lavender aromas that follow through to a medium body with well integrated...
750ml - Case of 12
Bottle:
$30.20
Color: full and compact ruby red.
Nose: of great breadth and finesse, with beautiful notes of plum, blackberry and...
Cortese Italian Red Blends Tequila
The Cortese white wine grape varietal has been grown in and around south Piedmont, Italy, for at least five hundred years. Its delicate nature and moderate acidity have made it a favorite with people around the world, and it is most commonly served alongside the excellent seafood and shellfish dishes of the part of Italy it is traditionally grown in. Cortese grapes are easily identifiable by their lime and greengage flavors, and their generally delicate and medium bodied character. Cortese wines are also notable for their freshness and crispness, again, making them an ideal match for seafood. Whilst colder years often produce harsher, more acidic Cortese wines, practices such as allowing malolactic fermentation can solve any such problems and still produce delicious white wines made from this varietal.
Tequila is probably Mexico’s greatest gift to the world of fine spirits, and is also possibly one of the most underestimated and misunderstood drinks in the world. Widely used for shots and slammers, and more often than not associated with parties and hangovers, Tequila is in fact a wonderful drink full of subtleties and expression of terroir, that is highly rewarding for those who look into its finer points.
One of the special things about Tequila is the fact that it is capable of expressing the fine nuances and subtle notes of its raw material, far more so than other, similar spirits. That raw material is, of course, the Blue Agave - not a cactus, as is commonly believed, but rather a succulent quite like a lily, which grows in the deserts of Mexico mainly around the province of Jalisco. The Blue Agave takes a decade to mature, and during those ten years, it takes in many of the features of its surroundings, just like a grapevine would. This is why Tequila varies in flavor and aroma from region to region, from the earthier Tequilas of the lowlands, to the more delicate and floral examples from areas of a higher altitude.
The picking and peeling of the spiky Agave, and the distillation process of Tequila is a complicated one, and one which is carried out with enormous skill by the jimadors and master craftsmen who produce the spirit. Steam cooking of the body of the plant is followed by crushing, then fermentation and distillation completes the process. The end product is categorized according to whether or not it is made with pure (‘puro’) agave, or blended with other sugars, and according to how long the spirit is aged for.