The 'Quaron' by Borgo dei Posseri is a 100% Gewurztraminer. From slightly overripe grapes that give the wine exceptional characteristics. Cryomacerate, ages in steel for 7 months and ages in the bottle. Pleasantly intense on the nose and in the mouth: fat and soft, velvety and alcoholic, with a low acidity. It goes well with shellfish, white meats and cooked cheeses.
The 'Quaron' by Borgo dei Posseri is a pure Müller Thurgau. Ready to drink wine, with a floral and fruity bouquet that makes it a great classic of the Trentino tradition. It is an ideal white wine both as an aperitif and combined with typical dishes of mountain gastronomy (vegetable gnocchi and lake trout) or first courses with shellfish sauces and barbecued fish.
'Memorie di Vite NRG' by Quartomoro di Sardegna is a Nuragus that is born in vines planted in Basso Campidano in 1958. It matures 6 months in steel. On the nose it is "green" and spicy, on the palate it is typically tannic and hairy, with good longevity that will bring length to taste. Pleasantly accompanies seafood and land appetizers, fish-based first and second courses.
'Memorie di Vite CRG' by Quartomoro di Sardegna is a Carignano del Sulcis from vines planted in Calasetta in 1967. It matures 6 months in steel and barriques of at least 4 steps. Intense and complex bouquet, island, marine, balsamic; reminiscent of red fruits and spices. In the mouth it has a good flavor and power. Ideal for accompanying well-seasoned first courses, stewed and barbecued meats.
'Memorie di Vite CNS' by Quartomoro di Sardegna is a Cannonau that is born in vines planted in Dorgali (Nuorese) in 1950. It matures 6 months in steel and barriques of at least 4 steps. The nose is spicy, fruity and balsamic. In the mouth it is sapid, warm and of medium opulence, good softness and length. Ideal to accompany meat-based first courses.
'Memorie di Vite BVL' by Quartomoro di Sardegna is a Bovale in purity that comes from the Franco di Piede vineyard planted in 1925. The vine leaves are salted from the sea aerosol helping to create an intriguing and pleasantly complex wine. Sweet notes of red fruit, plums, Mediterranean scrub and mineral puffs. Rich in structure and flavor, it goes well with strong-flavored meats.
Terre Siciliane Bianco IGT 'L'Isola' by Hibiscus is made from catarratto and inzolia grapes that grow on the island of Ustica, from volcanic soils and vineyards that are practically on sea level. A summery and cheerful wine, that tastes of the south, of the sea, of heat, of sun, of an island, perfect for enjoying the holiday or savoring it at home.
The Terre Siciliane Zibibbo IGT 'Grotta dell'Oro' by Hibiscus is made on the island of Ustica, from volcanic soils, from vineyards that are practically on sea level. A pure Zibibbo harvested by hand with a bouquet of orange and rose notes, with an aromatic scent that intertwines with citrus fruits and Mediterranean herbs. A fresh white, sapid, soft and balanced.
The Lazio Biancolella IGT by Antiche Cantine Migliaccio is a heroic wine, made with native grapes of the island of Ponza, the pure white wine. The soil, tufaceous and sandy, contributes to making this white unique, aged in steel and made in only 1500 bottles. Great freshness and minerality with citrus and ripe fruit aromas; surprising finesse and delicacy.
The Lazio Bianco IGT 'Fieno di Ponza' by Antiche Cantine Migliaccio comes from one of the most unreachable and uncontaminated plots of the island of Ponza. Natural approach, without chemical additives, and manual processing to obtain only 5 thousand bottles a year. Unique, warm, mineral and intense wine with a strongly Mediterranean spirit.
The Ravello Bianco by Marisa Cuomo is obtained exclusively from the must, which ferments for about 20/30 days on the selected yeasts. It rests in steel for about 4 months, so as to be marvelously intact on the fruit and on the varietal hints, as well as precious in its salty, mineral and Mediterranean nuances. The truest soul of the Amalfi coast.
The Furore Bianco by Marisa Cuomo is obtained exclusively from the must, which ferments for about 20/30 days on the selected yeasts. It rests in steel for about 4 months, so as to be marvelously intact on the fruit and on the varietal hints, as well as precious in its salty, mineral and Mediterranean nuances. Quality at the highest levels.
The Furore Bianco 'Fiorduva' by Marisa Cuomo is obtained exclusively from overripe grapes that are harvested manually and arrive in the cellar intact. The must flower ferments for about 3 months in oak barrels. The scent recalls apricot and broom flowers, with hints of exotic fruit. The taste is soft, dense and aromatic. Wine to collect.