All products

Description The wine is crystal clear straw yellow and the nose is struck by the aromatic complexity that initially distinguishes it, with intense floral and tropical fruit scents. In the mouth it is fresh, ample, with good sapidity. Serving temperature: 8-10°C. Suggestions: pair with aged cheeses, white meats, shellfish. CLASSIFICATION: DOC ETNA WHITE VARIETAL: CARRICANTE AND GRECANICO AGE OF VINES: 18/82 YEARS AVERAGE YIELD: 60 QUINTALS PER HECTARE AGING: 4-6 MONTHS ON THE LEES ALCOHOL CONTENT: 12-13 % VOL.

GRAPE VARIETY: Barbera VINEYARD: Hills with 770-990 ft a.s.l. of altitude and exposure to South-West TRAINING SYSTEM: Traditional with Guyot pruning AGEING: To obtain the “Superior”, the Barbera is refined for at least 4 months in French tonneaux and big oak barrels ORGANOLEPTIC FEATURES: After a minimum of four months of ageing in big oak barrels, this wine releases an intense red with purplish tendency. The scent is vinous with hints of red fruits and the taste is balanced and persistent, with pronounced acidity and a tannin richness PAIRINGS: Ideal with baked beef shank, game, cheeses

The <Piennolo Tomatoes> are grown and harvested in the magical area of ​​Pollena Trocchia, by the expert hands of Francesco Aliperta, who does not use pesticides but ladybugs, does not use fertilizers but bumblebees for natural pollination. Harvested manually and after careful washing it is cooked in boiling water for a few minutes. In the classic puree, the pulp is separated from the peel and finally bottled and pasteurized. This results in a very dense puree with a lively, intense and unique flavour. Pure sustainability.. Exceptional‼️

GRAPE VARIETY: Nebbiolo VINEYARD: Hills with 770-990 ft a.s.l. of altitude and exposure from East to South-East TRAINING SYSTEM: Traditional with Guyot pruning AGEING: Our Barbaresco ages 26 months, of which about 9 in large French oak casks and at least 6 months in bottle ORGANOLEPTIC FEATURES: This ruby red wine with orange shades gives off ethereal and spicy fragrances, with light vanilla and floral notes. It is balanced, tannic and persistent in taste, especially in its aftertaste PAIRINGS: Goes well with rich first courses, white truffle and porcini mushrooms, baked beef, braised veal cut, matured cheeses

GRAPE VARIETY: Arneis VINEYARD: Hills with 770-990 ft a.s.l. of altitude and exposure from South to South-West AGEING After the fermentation in stainless steel tanks with temperature control, it matures in steel for at least 3 months ORGANOLEPTIC FEATURES: A wine with an intense straw yellow colour. The bouquet is delicate, with aromas of melissa and the flavour is fresh and quite persistent. PAIRINGS: Ideal as an aperitif, fish dishes, seafood and shellfish, pasta and rice dishes with vegetables, white meat.

Ingredients : Italian tomato pulp 79%, aubergine 12%, extra virgin olive oil 6%, basil, onion, salt. Origin: Calabria Production: Campania Ready-to-use sauce, simply reheat or sauté in a pan with cooked and decoiled pasta. Prepared with high-quality Italian tomatoes from Calabria, fresh diced aubergines, extra virgin olive oil and natural flavourings. Free of preservatives and colourings.

Olive varieties : Olivella, Ogliarola, Leccino Origin: Irpinia, Campania The colour varies from bright green to yellow. The aroma has notes of grass. Medium fruity, velvety texture and good flavour with spicy and bitter notes. Ideal for antipasti such as bruschetta and seafood salads and for seasoning soups and pasta dishes such as grilled meat and fish.

Olive varieties : Olivella, Ogliarola, Leccino Origin: Irpinia, Campania The colour varies from bright green to yellow. The aroma has notes of grass. Medium fruity, velvety texture and good flavour with spicy and bitter notes. Ideal for antipasti such as bruschetta and seafood salads and for seasoning soups and pasta dishes such as grilled meat and fish.

Grape variety : Montepulciano d’Abruzzo 100% Alcohol content : 13,5% vol. Vinification technique : Fermentation process with skins for about 10/15 days at a controlled temperature of 25°C – 28°C Ageing : for a short period in oak barrels Colour : ruby red Nose : Intense aromas of blueberries with spicy notes. Balanced, full-bodied and tannic, with an almondy finish. Food pairings : Perfect with grilled meat, first courses with well-structured sauces and oven baked main courses. Serve at 16°C – 18°C

Grape variety : Pecorino 100% Alcohol content : 13% vol. Vinification technique : The whole grapes are pressed and the grape must ferments at a controlled temperature between 12°C and 14°C Ageing : in bottle for 3-4 months Colour : golden yellow Nose : The fragrance is floral, and the body is fresh and lively. The nose has hints of yellow pulp fruit and aromatic herbs Food pairings : Goes very well with fresh and medium-aged cheese aperitifs, main courses of white meat and mushrooms and with seafood. Serve at 8°C – 10°C

Grape variety : Falanghina 100% Alcohol content : 13% vol. Vineyard : Pietradefusi Soil : calcareous clay Exposure : south Altitude : 280 mt./s.l.m. Harvest period : end of September Vinification technique : classic or white vinification in temperature-controlled steel tanks Ageing : in bottle for 3-4 months Colour : golden yellow Nose : fresh and fruity with intense notes of tropical citrus fruits and nuances of floral aromas Taste: confirms the freshness thanks to a marked acidity in perfect balance with the structure of the wine Food pairings : a very well-balanced and versatile wine with complex and very personal characters that is well suited as an aperitif and to accompany fish and shellfish dishes

Production area: In the company in the municipality of Pietradefusi Altitude of the vineyards: 230 mt. / s.l.m. Exposure: At noon Soil composition: Medium-textured texture Grape variety: Fiano di Avellino 100% Strains per hectare: 3000; Yield: 100 quintals ha Breeding: Spurred cordon Harvest: 1st decade of October Vinification: white fermentation Aging: Steel tank Alcohol content: 12-13% vol The resulting wine is straw yellow, the nose shows an intense and pleasant aroma and a dry and harmonious flavor with an unmistakable aftertaste of toasted hazelnuts. Wine with a delicious taste goes well with refined appetizers and all basic dishes.

Varieties : Chardonnay + Pinot Noir Production area : The production area embraces the provinces of Alba and Asti. The altitude is between 210-310 metres above sea level, with exposure ranging from east to south-east Soil composition : Clayey soil, often calcareous, lean, dry and shallow Plants/hectare : 4,000/4,500 plants/ha Yield/hectare : Max. 7,500 Kg/Ha Cultivation : Traditional, Guyot pruning Vinification : Soft pressing, static decantation of the must, fermentation at controlled temperature (17-19°C) with selected yeasts. Ageing and resting on the noble lees in steel for several months. Addition of selected yeasts for the second fermentation (method Martinotti-Charmat method) at a controlled temperature of 14/15°C. Once the expected pressure, alcohol and sugar levels are reached, it is chilled and cold stabilised (-2/-3°C), before bottling. Alcoholic content : 12,5 % Tasting Notes : COLOUR: Straw yellow in colour. light perlage, fine and persistent. BOUQUET: White-fleshed fruit and wisteria flowers FLAVOUR: Fine, soft perlage, accompanied by the typical fruity note

Pecorino Romano is a hard, salty, Italian cheese made, as the name implies, in or near Rome. Similarly, there’s Pecorino Siciliano from Sicily, Pecorino Sardo from Sardinia, etc. In Italy, cheese made from sheep’s milk is known as pecorino.

Maturation: 15 months in new French oak barriques Perfume: intense with fruity, sweet and ripe scents, balsamic and floral notes of violet on a slight accent of tobacco at the end Taste: warm and velvety, with great structure and remarkable personality Grastronomical pairings: meat dishes and mature cheeses Service temperature: 17-18 °C

Crisps and tasty, with a typical caper aftertaste, perfect to accompany and season different recipes based on fish, they can be added to salad or fried in batter.

Durum wheat semolina artisanal pasta extruded through bronze. The selection of wheat is always made in Altamura, through my friend Agostino, and producted in a neapolitan pasta factory.

The Linguina Sbagliata is a durum wheat semolina artisanal pasta extruded through bronze, produced by a small pasta factory based in Teano, with my friend Agostino, expert selector of wheat, flour and semolina.

Durum wheat semolina artisanal pasta extruded through bronze. The biggest drawing surely mimics the classic “spaghetti alla chitarra” but there’s a certain “un-know-what” that you can fully appreciate when you taste it.

Medium intense fruity with herbs and almonds hints, and a barely perceptible bitter taste, with a light herbs and apple aroma. Light-medium spicy aftertaste. Milling method: Continuous cycle with three-phase paste centrifugation with a minimum addition of water. Process temperature: 27°, cold extraction.