E. Pira e Figli Barolo Cannubi Chiara Boschis 2004

Clear and bright garnet red, the Cannubi has an ethereal and persistent nose, packed with floral and fruity notes. It is dry on the palate, a soft and harmonious wine that would drink particularly well with braised meat, roasts, and aged cheeses. more

Blankiet Paradise Hills Vineyard Cabernet Sauvignon 2004

All the wines are hand made from estate grown fruit. Vinification is done in a state of the art winery on the property. 100% new Taransaud French barrels are used for every vintage and the wines are aged in underground caves for 18 to 24 months before bottling without fining ... more

Vilmart & Cie Grand Cellier

With its delicate aromas of white flowers, this elegant and fresh Champagne is ideal as an aperitif. more

Le Potazzine Gorelli Brunello di Montalcino 2004

With red currants and a healthy dose of black fruits, this wine is faithful to the winery's balanced and subtle profile, perfect to help any novitiate to Montalcino wines understand why Brunellos are so highly prized. Disease and insect control treatments are carried out only when strictly necessary. Copper and ... more

Paolo Scavino Barolo Carobric 2004

The Barolo Carobric is made from 100% Nebbiolo, and is aged for two years in French oak barrels followed by another 12 months in the bottle. With an intense ruby red color and a nose of wild berries and aromatic herbs, this full-bodied wine is perfect with roasted meats and ... more

Le Cinciole Chianti Classico 2006

Partly attributable to the unique galestro soil found in the Chianti Classico district, Le Cinciole’s Chianti possesses rich color and good aging potential. The wine exhibits a bouquet of black cherries and violets, and is among the best Chianti Classico the region has to offer. more

La Rioja Alta Gran Reserva 890 1981

This elegant, velvety wine spends 8 years in cask and 6 years in bottle. The Gran Reserva 890 is only made in good vintages after a strict selection of the grapes. Numbered bottles. more

Foradori Granato 2004

The name “Granato”, the name of an especially concentrated and dense Teroldego, is dedicated to this ideal blend. The unique elements at the root of this wine are the careful selection of the variety’s best phenotypes, the vineyard’s great biodiversity, the sharp reduction of the yields, plus the firm belief ... more

Didier Dagueneau Pouilly Fumé Silex 2005

According to Jacqueline Friedrich, "Silex, barrel-fermented and aged, is made from 35 to 65 year-old vines on the silex-rich soils which Dagueneau believes make the most structured, 'intellectual' Pouillys. It confirms Dagueneau's view that Sauvignon is one of the most complex and subtle grapes and that its wine are as ... more

La Spinetta Moscato d'Asti Bricco Quaglia 2006

Colour: Yellow with green reflections. Nose: Complex, vibrant, fresh, delicately sweet, yet light. Flavour: Remarkably fresh with lively fruit flavours. Serving suggestions: Traditionally a dessert wine, but suitable also as an aperitif, afternoon refreshment or with Sunday brunch. more

Vinos Piñol Sacra Natura 2006

It's our first organic wine and fruit of our considerable respect for nature and environment. Made from old vines of carinena and tempranillo, this wine is matured 3 months in new oak French barrels. Very good ripe fruit (blackberry, cherry, strawberry jam...) with excellent balancing acidity. Smoky nose with good ... more

Giacomo Borgogno Barolo Classico Riserva 1967

Deep brick red in color, the 1967 Barolo is showing a complex bouquet, with aromas of light wood, dried plums, coffee, burnt sugar and leather. Full bodied on the palate, it has very well-balanced tannin and acidity, and a lovely finish with notes of vanilla and liquorice.  more