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Recipe
Fill a shaker with ice. Add 50 ml tequila, 25 ml triple sec, 25 ml fresh lime juice. Shake vigorously. Rim the glass with salt. Strain and serve immediately.
Fill glass with ice, add 50 ml gin, top with 150 ml tonic, garnish with lime and rosemary.
Food pairing
A magnificent match for structured Piedmontese dishes: braised meats, grilled red meats, game, and aged cheeses. Excellent with the classic Gattinara risotto.
A monumental red for charisma and stylistic rigor. The olfactory profile alternates ripe black fruits with tertiary notes of leather and dark spices of extreme refinement. On the palate, it is dense, savory, and characterized by a masterful balance between the strength of the tannin and the verticality of the sip. A stylistic achievement that represents the pinnacle of modern Aglianico.
Absolute versatility: perfect with Piemontese cold cuts, agnolotti al plin, tajarin with ragù, but also with richer dishes like bollito misto or a gourmet pizza.
Aged cheeses, roasted poultry, pasta dishes with white truffle, grilled swordfish.
Agnolotti del plin with roast sauce, Braised Nebbiolo, Game birds, Aged Piedmontese cheeses.
Amberjack carpaccio with citrus, Zucchini flowers stuffed with ricotta and anchovies, Spicy Asian cuisine
Amberjack carpaccio with pink pepper, Pasta with sardines, Fish soup in broth, Noble cold cuts from the Nebrodi tradition
Amberjack tartare, seared scallops with lime, pressed cheeses
An absolute meditation wine. If paired, it requires noble, autumnal flavors: partridge with truffles, beef steak with porcini mushrooms, or extra-aged Tuscan Pecorino.
Artisanal cured meats, Fresh goat cheeses, Tuna tartare
Artisanal speck, dumplings with butter and sage, cured beef, lightly aged alpine cheeses
Asian cuisine , seafood dishes, asparagus, or simply as a high-level aperitif
Authentic Tuscan tradition:
Autumnal and earthy flavors: Porcini mushroom and truffle risotto, roasted quail, medium-aged hard cheeses.
Baked fish, White meat, Fresh cheese
Baked fish, white meats, fresh cheeses
Baked woodcock, Beef fillet with porcini mushrooms, Well-aged Époisses cheese, Duck breast with red berry reduction
Beef carpaccio, pasta dishes with porcini mushrooms, fish soup (if served cooler), or Cilento goat cheeses.
Beef fillet with black truffle, Braised wild boar, Grilled castrated lamb.
Beef fillet with green pepper, Game birds, Washed-rind cheeses, Duck à l'orange
Beef fillet with green pepper, Game meat, Aged Sicilian cheeses, First courses with game ragù
Beef stew in red wine, Hunter-style wild boar, Very strong blue cheeses, Grilled brisket.
Blue cheeses, Almond dry pastries
Boat aperitif, Shellfish, Niçoise salad
Braised beef, Game meat, Aged cheeses
Braised beef, Game, Aged cheeses
Braised beef, White Truffle, Aged cheese
Braised in Aglianico wine, Game meat, Aged sheep cheeses, Filet with black truffle
Braised in Amarone wine,Aged cheeses, Refined game
Braised in Barolo, Hare in salmì, Very aged hard cheeses
Braised in Barolo, venison with blueberries, aged Castelmagno cheese
Braised in Brunello, White Truffle, Game meat, Very aged and flavorful cheeses
Braised in Negroamaro, Wild boar stew, Aged cheeses
Braised meat, Hare in salmi sauce, Aged hard cheeses, Venison fillet with forest fruits
Braised meat, White Truffle, Aged cheeses, Refined game
Braised ox cheek in red wine, Stewed wild boar with juniper berries, Aged blue cheeses, Filet steak with green pepper and black truffle
Braised ox, Game meats, Aged cheeses, Herb-crusted lamb rack
Braised veal cheek with Nerello, seared tuna with caramelized onion, grilled porcini mushrooms, aged Ragusano DOP cheese
Braised wild boar, Braised beef, Aged pecorino di fossa
Braised wild boar, Braised brisket, Aged Tuscan pecorino, Orange duck with pink pepper
Braised wild boar, Filet with green peppercorn sauce, Aged cheeses
Braised wild boar, Fondue with White Truffle, Very Aged Cheeses
Braised with Aglianico, Stewed Wild Boar, Aged Cave Cheeses, Roast Lamb with Wild Herbs
Braised, White Truffle, Aged Cheeses, Game Bird
Braised, White Truffle, Game meat, Aged cheeses
Bresaola of Valtellina, traditional Pizzoccheri pasta, flavorful white meats, and mountain cheeses
Casertano black pork with papaccelle, lamb chops with thyme, pasta with rabbit ragù, semi-aged Campanian cheeses.
Catalan-style lobster, Elaborated white meats, Sweet blue cheeses, Saffron risotto with scallops
Catalan-style lobster, Risotto with porcini mushrooms and white truffle, Baked grouper with potatoes and capers, Mild blue cheeses.
Catalan-style lobster, Tagliolini with white truffle from Alba, Noble poultry with citrus sauces, Delicate blue cheeses
Catalan-style lobster, rich fish soup, blue cheeses, fine white meats with fruit sauces.
Characterful Sardinian cuisine: spit-roasted suckling pig , braised mutton, wild boar, or great aged Pecorino cheeses
Chianina Fiorentina steak, Black Truffle, Refined Game, Aged Cheeses
Cilentan-style fish soup, Margherita pizza with Campanian buffalo mozzarella and fresh basil, Red tuna carpaccio with pink peppercorns, Lightly aged local cured meats.
Complex and spicy dishes: Fusion or Asian cuisine , smoked fatty fish, elaborate white meats, or blue and aged cheeses.
Complex dishes: Baked turbot with potatoes, spaghetti with clams and bottarga, braised white meats , or medium-aged pressed cheeses
Complex seafood dishes: grilled lobster, traditional bouillabaisse, baked rockfish. Also excellent with white meats and aged cheeses.
Comtoise-style chicken, Comté cheese aged 24-36 months, Spicy Asian cuisine, Noble mushroom crust.
Crottin de Chavignol, Noble seafood, White asparagus with Hollandaise sauce, River fish with herbs
Delicate meat dishes: Fassona beef tartare, duck breast, pigeon, or goat cheeses. Also splendid with dishes enhanced by aromatic herbs and light spices.
Delicate yet complex meat dishes: Roast pigeon, saddle of venison, beef tagliata with porcini mushrooms, or black truffle dishes. Perfect with very long-aged hard cheeses.
Delicate yet flavorful dishes: Duck breast with orange, roasted quail, hand-cut beef tartare, or bloomy rind cheeses and sautéed porcini mushrooms.
Delicate yet flavorful dishes: tagliolini with black truffle, pink duck breast, roasted quail, or bloomy-rind cheeses. Superb with noble white meat dishes.
Dishes of extraordinary intensity: Lièvre à la Royale, grand preparations of noble game with rich jus reductions, or extremely fine aged cheeses. It is, by definition, a wine for solitary meditation.
Dishes of extreme refinement: Tournedos Rossini with black truffle and foie gras, saddle of venison with forest fruits, or slowly roasted Pauillac lamb.
Dishes of extreme structure and nobility: Truffle Chateaubriand, feathered game , premium aged cheeses, or enjoyed alone as a meditative experience.
Dishes of great finesse: venison fillet, duck à l'orange, pappardelle with hand-cut wild boar ragù, or premium aged cheeses.
Dishes of great structure and finesse: duck à l'orange, noble game, wood-grilled red meats, or cave-aged Pecorino cheeses.
Dishes of substance and nobility: Salt cod , saffron and liquorice risotto, important white meats , or high-quality blue cheeses.
Dishes with strong savoriness: long-cooked meat stews, jugged hare, very aged washed-rind cheeses, or mature grilled red meats
Duck foie gras, Noble blue cheeses, Almond dry pastries, Duck à l'orange
Duck foie gras, Spicy Thai cuisine, Aged Münster, Peking-style lacquered duck
Duck à l'orange, Beef fillet in pastry, Game meat, Hard cheeses such as aged Comté.
Duck à l'orange, Black Truffle, Washed-rind Cheeses, Aristocratic Meditation
Duck à l'orange, Boeuf Bourguignon prepared with a wine of the same pedigree, Partridge with black truffle, Cheeses like aged Époisses.
Duck à l'orange, Fassona tartare, Medium-aged mountain cheeses
Duck à l'orange, Noble pigeon, Extra-aged mountain cheeses
Earthy haute cuisine: Beef fillet en croûte, duck à l'orange, dishes with porcini mushrooms or black truffle, or mild bloomy-rind cheeses .
Excellent as a luxury aperitif, it pairs divinely with oysters, raw seafood, white fish tartare with lime, or fresh, tangy goat cheeses
Excellent as a solemn finishing touch on fresh fruit salads, cream-based ice cream, or in pastries to moisten Sponge Cake; its richness acts like a silk veil on the palate in a sumptuous balance.
Excellent as an aperitif with oysters, fresh seafood, or green olives. It pairs magnificently with fresh goat cheeses or steamed white fish dishes.
Excellent with French charcuterie boards, terrines, roasted white meats, or poultry dishes. It pairs magnificently with soft cheeses such as Camembert or Brie.
Excellent with Mediterranean appetizers, green olives, or dishes made with raw white fish; its citrusy and peppery kick harmonizes with the fresh flavors in a sumptuous balance.
Excellent with apple desserts, dark chocolate, or as a contrast for cream-based desserts; its peppery and sweet kick harmonizes with warm flavors in a sumptuous balance.
Excellent with dark chocolate with chili, aged cheeses like extra-old Cheddar, or smoked meats (BBQ); its peppery drive resonates in affinity with intense flavors in a sumptuous balance.
Excellent with dark chocolate with sea salt or salted caramel desserts
Excellent with delicate preparations: veal tartare, roasted quail, porcini mushroom dishes, or fatty fish like wild salmon .
Excellent with feathered game, duck à l'orange, porcini mushroom risottos, or medium-aged mountain cheeses.
Excellent with fresh fruit (especially strawberries and peaches), lemon desserts, or sorbets.
Excellent with grilled meats, aged hard cheeses, or spicy dishes from gourmet Mexican cuisine; its mineral and sweet drive harmonizes by affinity with bold flavors in a sumptuous balance.
Excellent with grilled shellfish, noble Tex-Mex dishes, or fresh goat cheeses; its aristocratic clarity acts like a silk veil on the palate in a sumptuous balance.
Excellent with high-percentage dark chocolate, caramel desserts, or a finely aged cigar; its richness acts like a silk veil on the palate in a sumptuous balance.
Excellent with high-percentage dark chocolate, nut tarts, or a Tarte Tatin.
Excellent with oysters, mild blue cheeses, or scallop carpaccio; its citrusy and balsamic drive harmonizes with marine flavors in a sumptuous balance.
Excellent with refined fish dishes, seafood carpaccio, steamed shellfish, or light fried appetizers. Splendid with pasta dishes featuring spring vegetables and fresh sheep's milk cheeses.
Excellent with seafood dishes, salmon tartare, spicy Asian cuisine, or fresh cheeses. Pairs magnificently with citrus-based desserts.
Exquisite Red Meats, Flavors of the Irpinian Territory, Notable Cheeses
Exquisite with Cabrales or strong blue cheeses; its sweet and oxidative drive interacts harmoniously in a sumptuous balance. Perfect with vanilla ice cream, dark chocolate, or pastries with nuts.
Exquisite with caviar, oysters, or tuna tartare of distinguished lineage; its noble neutrality acts like a scalpel on the palate, cleansing it in a sumptuous balance.
Exquisite with grilled meats, tacos al pastor, or dark chocolate with a hint of chili; its honeyed sweetness harmonizes naturally with bold flavors in a sumptuous balance.
Exquisite with high-cocoa dark chocolate, braised pork, or tropical fruit-based desserts; its spicy and roasted notes harmonize with intense flavors in a sumptuous balance.
Exquisite with noble cheeses like Camembert or Pont-l'Évêque, apple tarte Tatin, or milk chocolate of proud lineage; its acidic and fruity drive harmonizes naturally with creamy flavors in a sumptuous balance.
Exquisite with savory appetizers, grilled shellfish, or fish ceviche; its citric and dry verticality harmonizes with the flavors of the sea in a sumptuous balance.
Extra-aged blue cheeses , Foie gras, traditional dry pastries.
Extraordinary with intense blue cheeses, extra dark chocolate, or smoked oysters.
Extremely refined dishes: Roasted Pauillac lamb with fine herbs, partridge with juniper berries, or simply contemplated on its own to appreciate its layering.
Extremely refined dishes: herb-crusted rack of lamb, Tournedos Rossini, noble game, or extra-aged cheeses. Splendid on its own, as a pure object of contemplation.
Extremely versatile: beef tartare, traditional Venetian cold cuts, lake fish , as well as spicy Asian cuisine or a high-quality Margherita pizza
Extremely versatile: pasta with meat sauce , roasted white meats, beef tagliata, Cinta Senese cold cuts, or medium-aged Pecorino cheeses.
Fassona tartare, Roast duck, Tagliolini with morel mushrooms, Soft cheeses like Brie
Fettuccine with porcini mushrooms, Grilled lobster, Soft-ripened cheeses, White meats with cream or butter sauces
Fillet with green pepper, Braised wild boar, Aged and spicy cheeses
Fine meat cuisine: Beef Wellington, pigeon with black truffle, large cuts of grilled Chianina beef, or ultra-aged high-quality cheeses.
Fish soup, Ischian-style rabbit, Pasta and beans with mussels, Semi-aged Campanian cheeses.
Flavorful meat dishes: Boeuf Bourguignon, saddle of venison, roasted guinea fowl with mushrooms, or pressed cheeses like aged Comté or Epoisses
Florentine steak, Braised wild boar, Aged Tuscan cheeses
Florentine steak, sliced beef with pink peppercorns, wild boar stew, and aged sheep’s milk cheeses.
Foie gras, Blue cheeses (Stilton or Roquefort), Almond and fig cake, Cantucci and dried fruits
Foie gras, Blue cheeses, Dry pastries
Foie gras, Blue cheeses, Friulian Gubana, Almond dry pastries
Foie gras, blue cheeses, almond-based dry pastries, traditional Aosta Valley
Fried cod, Aged cheeses in the cellar, Elaborated white meats
Galician-style octopus, Atlantic seafood, Soft cheeses, Delicate white meats.
Game birds and game meat, Braised in Barolo, Aged cheeses
Game birds, Guinea fowl with black pepper, Aged mountain cheeses, Triestine goulash
Game birds, White Truffle
Game meat, Aged cheeses, Slow-cooked braises
Game, Aged cheeses
Game, Blue cheese, Chocolate
Game, Grilled red meats, Cheeses
Given the stature of this wine, it deserves dishes of extreme purity: roasted partridge, Chianina beef tagliata with Maldon salt, or simply enjoyed on its own to witness its evolution in the glass.
Goat cheese, Oysters and seafood, White asparagus risotto, Sole meunière
Goat cheeses, White asparagus, Seafood, Fine herb risotto
Gratinated scallops, Risotto with zucchini flowers and shrimp, Noble fish baked in salt, Creamy cheeses like Brillat-Savarin
Gratinéed shellfish, traditional
Great Tuscan and international dishes: Bistecca alla Fiorentina, braised large game , beef stew in Chianti Classico, or aged
Great shared dishes: grilled dry-aged beef ribeye, big game, spicy pecorino, or cheeses aged in grape marc.
Great traditional dishes from Campania and Lucania: wild boar stew, long-cooked Neapolitan ragù, cave-aged pecorino, or grilled red meats with intense spices.
Green peppercorn fillet, Braised ox cheek, Blue cheeses
Green peppercorn fillet, herb-crusted lamb chops, wild game, and aged hard cheeses.
Grilled Casertano black pork, Herb-seasoned lamb chops, Pasta and beans with pork rind, Semi-aged Campanian cheeses.
Grilled Fish and Noble Shellfish, Cheeses and White Meats
Grilled castrated lamb, Abruzzese Mazzarelle, aged Farindola Pecorino, stewed wild boar
Grilled lamb, aged Pecorino from Farindola, game birds
Grilled lamb, prime rib, venison or wild boar, aged cheeses, and rich dishes featuring black truffle.
Grilled lobster, Aged goat cheeses, Fine herb risotto, Sole meunière
Grilled lobster, Scallops with white truffle, Aged goat cheeses (Crottin de Chavignol), Seafood risotto.
Grilled lobster, Sole meunière, Porcini mushroom and thyme risotto, Soft cheeses
Grilled lobster, scallops with salted butter, white meats
Grilled meats, traditional Cilento pasta with meat sauce, cured meats and semi-aged cheeses, eggplant parmigiana.
Grilled red meat, Pasta with meat sauce
Grilled red meats, wild game, boar stew, aged Podolico cheeses, or traditional hearty Campanian rural dishes.
Grilled shellfish, Hunter-style chicken in white, Aged Bagnoli pecorino, Risotto with scampi and lime.
Grilled shellfish, Livorno-style fish stew, Saffron risotto with scallops, Medium-aged semi-hard cheeses
Haute cuisine dishes based on noble game, lacquered duck, or dishes enriched with premium black truffle. Also ideal on its own as a meditation wine.
Haute cuisine dishes that don't overpower the wine: roasted pigeon, Fassona tartare with truffle shavings, pasta with white meat ragù, or semi-hard goat cheeses.
Haute cuisine dishes: Pan-seared scallops with salted butter, Lobster Thermidor, white meats with creamy mushroom sauces, or complex blue cheeses.
Haute cuisine: Beef Wellington, noble game with berry reductions, Chianina beef steak, or premium aged cheeses.
Haute cuisine: Chateaubriand with red wine reduction, wild duck with black pepper, or noble game. Magnificent with extremely aged hard cheeses.
Haute cuisine: Tournedos Rossini, saddle of venison with wild berries, roasted Pauillac lamb, or very aged washed-rind cheeses.
Haute cuisine: duck breast with red berry reduction, beef fillet in porcini mushroom crust, or feathered game with truffle sauces. Superb with soft, washed-rind French cheeses
Haute cuisine: roasted pigeon with jus reduction, salt-crusted beef fillet, or dishes featuring premium black truffle.
Herb-crusted beef, Roast duck, Semi-cooked French cheeses, First courses with light meat sauces, Premium white meats
Herb-crusted lamb rack, Grilled castrated lamb, Aged cheeses, Game meat
Herb-crusted lamb, Oxtail stew, Aged Carmasciano pecorino, Duck breast with balsamic
Herb-crusted leg of lamb from Provence, Game birds, Fillet with green pepper, Aged hard cheeses
Herb-crusted rack of lamb, Aged cheeses, Game birds
Herb-roasted lamb, aged Caciocavallo Podolico cheese, grilled red meats.
High-end gastronomy: Grilled crustaceans, langoustine tartare, white asparagus risotto, or poultry with delicate sauces. Superb with aged goat cheeses.
High-end meat dishes: Beef Wellington, saddle of venison with blueberries, top-quality grilled red meats, or excellent aged cheeses. Extraordinary also as a meditation wine.
High-quality meat dishes: Seared beef, roasted pigeon, lamb chops with herbs, or rich pasta dishes like pappardelle with wild boar ragù
High-structured dishes: braised meats in red wine, feathered game, or great aged cheeses. A meditation wine that benefits from being decanted in advance.
Highly structured dishes: Beef braised in red wine, Bistecca alla Fiorentina, wild boar Bolgheri-style, or very aged and complex cheeses. Excellent also as a solemn meditation wine.
Highly structured dishes: Beef fillet with black truffle, Redigaffi-braised beef, large game, or as a meditation wine enjoyed on its own.
Highly structured dishes: Beef pot roast cooked in Solaia, big game, premium black truffle.
Highly structured dishes: Catalan-style lobster, baked fish in salt crust with herbs, aged Sardinian cheeses, or elaborate white meats like roasted suckling pig.
Ideal companion for Friulian cuisine: frico with polenta, local cold cuts , fatty meats like grilled pork neck, or pasta dishes with savory meat sauces.
Ideal companion for Neapolitan cuisine: Pizza Margherita, meatballs in tomato sauce, pasta and beans, or octopus and tomato-based dishes.
Ideal companion for substantial red meats, grilled Florentine steak, game, and braised meats. Perfect with aged cheeses or dishes based on black truffle.
Ideal with fatty fish dishes (turbot, salmon), premium shellfish, first courses with truffles, gourmet fried dishes, and semi-aged cheeses
Ideal with fresh salads, lightly spiced Asian cuisine, sushi
Ideal with robust meat dishes such as stewed wild boar, Florentine steak, flavorful roasts, and aged cheeses.
Ideal with shellfish dishes, steamed white fish, butter and parmesan asparagus, or fresh goat cheeses. Splendid as a high-class aperitif.
Important shellfish, noble white meats , semi-aged goat cheeses, and seafood risotto.
Intense and savory dishes: braised meats, grilled red meats with demi-glace reductions, game, and aged Tuscan pecorino. Also perfect with dishes enriched by oriental spices.
Intense blue cheeses, fresh oysters, extra dark chocolate, or smoked salmon.
Irpinian ragù, Sliced beef steak, Semi-aged cheeses
Ischia-style rabbit, Pasta with potatoes and smoked provola cheese, Luciana-style octopus, Campanian cave-aged pecorino
Ischian-style rabbit, Spaghetti with clams, Mixed fried seafood
It is the monumental companion for extreme blue cheeses (Cabrales, Roquefort) or desserts of strict rigor based on dark chocolate. Its architectural role is to elevate vanilla ice cream or to accompany dry pastries with aristocratic precision.
It pairs perfectly with Poblano mole with duck or dark chocolate and aged hard cheeses
It pairs well with alpine butter crostini, Cantabrian anchovies, and orange zest, as well as almond pastries.
It pairs well with casserole of pheasant with juniper berries and dried plums, Black Truffle and Bone Marrow Risotto, Coffee and Sichuan Pepper-Crusted Rack of Lamb
It pairs well with dishes that have an ancient and noble flavor, such as stuffed pheasant, aged cheeses, or a sliced beef steak with shavings of white truffle.
It pairs well with noble and aged cold cuts, flavorful white meats and game birds, and cheeses with character
It pairs well with raw seafood and Ligurian cuisine
It pairs with extremely noble dishes like truffle duck breast or a highly refined blue cheeses
Lacquered duck, roast pigeon with black truffle, beef fillet with mushrooms, lightly aged bloomy rind cheeses
Large red meat roasts, baked lamb with Mediterranean herbs, dishes enriched with black truffle, or aged Campanian cheeses like Provolone del Monaco.
Light and seafood cuisine: White fish carpaccio, sushi, gourmet salads with citrus, or Asian dishes that aren't overly spicy. Also excellent as a refined aperitif.
Ligurian-style rabbit, slow-cooked stockfish (Stoccafisso all'oriese), stewed goat with beans, semi-aged mountain cheeses.
Linguine with scampi, Red bream in crazy water, Spaghetti with anchovy sauce from Cetara, Fresh goat cheeses from Cilento
Lobster Thermidor, Sea bass baked in salt with aromatic herbs, Porcini mushroom and saffron risotto, Bloomy rind cheeses enhanced with honey
Lobster Thermidor, Veal kidney with mustard, Comté cheese, Large dishes with white truffle
Lobster and premium shellfish, fine herb risottos, white meats in delicate sauces, and medium-aged cheeses.
Lobster with clarified butter, Porcini and white truffle risotto, Sole meunière, Hard cheeses
Lobster with melted butter, White meats in mushroom sauce, Aged cheeses such as Comté, Porcini mushroom and saffron risotto
Lobster with salted butter, Orange duck, Aged blue cheeses, Saffron risotto with marrow
Lobster with salted butter, Risotto with premium seafood, Bresse chicken with cream, Soft-ripened cheeses
Lobster with white butter, Porcini mushroom risotto, Pressed cheese, Bresse-style chicken
Lobster à l'armoricaine, seared scallops with salted butter, turbot with Hollandaise sauce, and aged cheese
Local cuisine and beyond: Aosta Valley fondue, delicate white meats, lamb with alpine herbs, or local cheeses like aged Fontina . Also excellent with truffle-based dishes.
Local dishes: Smoked duck breast, cheese dumplings, saddle of venison with blueberries. Also excellent with medium-aged alpine cheeses or mushroom-based dishes.
Luciana-style octopus, Bean and escarole soup, Casertano black pork cold cuts, Seared tuna with black pepper.
Meat dishes: Lamb leg with herbes de Provence, duck à l'orange, or grilled red meats. Also excellent with winter vegetable stews and semi-hard cheeses.
Milanese-style risotto with ossobuco, Braised Nebbiolo beef, Game birds, Aged Valsesian Toma cheese
Mixed fried seafood, Campanian buffalo mozzarella DOP, Sushi and sashimi, Seafood risotto.
Neapolitan-style cod, Grilled octopus, Seafood risotto with bottarga, Light blue cheeses
Neapolitan-style fish soup, Ischian-style rabbit, Braised octopus, Semi-aged buffalo cheeses
Noble and complex dishes: lobster thermidor, foie gras, white meats in creamy mushroom sauces, or intense blue cheeses. Surprising with dishes based on white truffle.
Noble and intense dishes: Wild boar
Noble braised beef, Game, Extra-aged cheeses
Noble braised beef, Large game, Extra-aged cheeses
Noble braised beef, White Alba Truffle, Large game
Noble crustaceans, Fish soup, Medium-aged cheeses, Spiced white meats
Noble dishes: Traditional Marche lasagna, fish stew, roasted white meats with herbs, grilled shellfish, or medium-aged cheeses.
Noble dishes: Truffled pheasant, beef braised in Aglianico, rare extra-aged cheeses.
Noble fish soup, Lobster risotto, Semi-hard cheeses, White meats with truffles
Noble game dishes: Lièvre à la Royale, partridge with black truffle, herb-crusted rack of lamb, or great aged cheeses like Beaufort d'Alpage.
Noble game, Braised beef cheek, Aged Pecorino cheese.
Noble game, Braised beef, Extra-aged cheeses
Noble game, Extra-aged cheeses
Noble game, Extra-aged cheeses, Red meat stews
Noble game, Extra-aged cheeses, Slow-cooked dishes
Noble game, Traditional Sardinian suckling pig, Extra-aged Pecorino
Noble meat dishes: Beef fillet with green pepper, roasted lamb with aromatic herbs, stuffed partridge, or high-quality aged cheeses
Noble red meats, Game
Noble red meats, Game, Aged cheeses
Noble red meats, first courses from the land, feathered game, aged cheeses.
Noble roasts, First courses with meat ragù, Medium-aged cheeses
Noble seafood, Sancerre goat cheese, Asparagus risotto, Sea bream ceviche
Noble shellfish, fine white meats
Oven-roasted grouper with potatoes, Legume and chestnut soup, Aged Caciocavallo Silano cheese, Fine white meats
Oysters and raw seafood, Vegetable and shrimp tempura, High-quality sushi and sashimi, Mildly aged bloomy rind cheeses
Oysters and seafood, Goat cheeses, Asparagus risotto, Salt-baked sea bass ...
Oysters, Caviar, Raw seafood, Fried food
Oysters, Goat cheese
Pairs divinely with Norman cheeses, apple tarts, or milk chocolate with hazelnuts.
Pairs divinely with dark chocolate or salted caramel desserts.
Pairs excellently with dark chocolate with orange peel, aged cheeses like vintage Cheddar, or desserts featuring caramelized apples and cinnamon.
Pairs magnificently with oysters, raw fish, and citrus-based dishes.
Pairs perfectly with caviar, oysters, smoked salmon, and fish tartare.
Pairs well with ceviche, shellfish, and fresh dishes.
Pappardelle with wild boar, Red porgy in crazy water, Lamb ribs 'scottadito' style, Spicy hard cheeses
Parisian-style lobster, Seafood truffle risotto, Bresse chicken with cream and morels, Fine blue cheeses
Pasta and potatoes with provola cheese and mussels, Grilled true octopus, Ischian-style rabbit, Medium-aged semi-hard cheeses
Perfect with baked noble fish, grilled shellfish, first courses with white truffle, or medium-aged cheeses
Perfect with fine fish in sauce, grilled shellfish, delicate white meats, or a selection of soft French cheeses. Excellent with butter-seared scallops.
Perfect with grilled shellfish, flavorful pasta dishes with aromatic herbs, elaborate white meats, or aged goat cheeses. Surprising when paired with spicy Asian cuisine
Perfect with high-percentage dark chocolate or almond pastries. Splendid also as an accompaniment to aged blue cheeses
Perfect with red meats , pasta with game ragù, roasted duck, or medium-aged cheeses.
Perfect with refined land-based dishes: Chianina beef carpaccio, pasta with white meat ragù, Venetian-style liver, or medium-aged cheeses.
Perfect with salty snacks, olives, aged Parmesan, or traditional Italian cured meats.
Perfect with significant red meats: Beef tagliata with rosemary, roasted pigeon, aged cheeses, or game dishes
Perfect with spoon desserts, chocolate brownies, cheesecake, or simply as a decadent touch to an afternoon coffee. It pairs well with dry biscuits and petit fours.
Perfect with succulent red meats, grilled lamb chops, feathered game, or very mature cheeses. Surprising with structured pasta dishes like Cilento fusilli with mutton ragù
Pertecaregna-style cod, Spaghetti with anchovy sauce, Irpinian goat cheeses, Legume and chestnut soup.
Pertecaren-style cod, Spaghetti with anchovy sauce, Spicy cheeses, Grilled shellfish.
Pheasant, Truffle ravioli, Noble roasts, Aged cheeses
Pizzoccheri from Valtellina, artisanal Bresaola with shavings of Bitto cheese, herb-crusted lamb chops, aged alpine cheeses.
Platter of French cold cuts, Herb-roasted spit chicken, Beef carpaccio, Bloomy rind cheeses like Camembert
Platter of Piemontese cured meats, Blue cheeses, Dark chocolate with red berries, Base for a Negroni of sculptural nobility
Porcini mushroom risotto, grilled lobster and crustaceans, sophisticated white meat dishes , and aged hard cheeses.
Quail stuffed with forest berries, Sliced beef with Pinot Noir reduction, Soft cheeses that are not too strong, First courses with white courtyard ragù
Raw fish (tuna, salmon), Spicy Asian cuisine, Grilled shrimp, Soft cheeses, Desserts made with slightly sweetened red berries
Raw seafood, noble veal with tuna sauce, asparagus risotto, fresh goat cheeses.
Raw shellfish, Niçoise salad with fresh tuna, Salmon tartare with dill
Red Meats and Game, Traditional Campanian Dishes, Aged Cheeses
Red meats, Game birds, Strong cheeses
Red mullet in crazy water, Spaghetti with clams or sea urchins, Mixed fried seafood, Caprese salad with buffalo mozzarella
Red prawn tartare from Mazara, Spaghetti with clams and bottarga, Smoked swordfish, Vegetable tempura
Refined braised meat, White Truffle, Game birds
Refined dishes: Herb-crusted saddle of lamb, roasted duck, baked pigeon, or beef steak with a red fruit reduction. Splendid with medium-aged cheeses like Pecorino Toscano.
Refined dishes: Roasted veal, baked duck, aged hard cheeses, or noble red meats with wine reductions. Also perfect as a standalone conversation wine.
Refined earthy dishes: Roasted quail, pork fillet with wild berries, sautéed oyster mushrooms with herbs, or creamy cheeses like Epoisses.
Refined earthy dishes: stewed rabbit, sautéed Etna mushrooms, duck breast, or medium-aged Sicilian cheeses like Ragusano. Surprising with fatty fish (tuna or swordfish) cooked with cherry tomatoes and capers.
Refined game, Aged cheeses, Red meat stews
Refined game, Aged cheeses, Stews in red wine
Refined game, Filet with green pepper, Washed-rind cheeses
Refined meat dishes: Sangiovese braised beef, guinea fowl stuffed with porcini mushrooms, or medium-aged cheeses. Its acidity makes it perfect for cutting through dishes with a rich fatty component.
Refined yet pure dishes: scallops seared in demi-sel butter, white asparagus risotto, or top-quality Bresse poultry in cream sauce. Splendid with noble shellfish like lobster.
Rich and flavorful dishes: Pasta with sardines, baked noble fish , grilled crustaceans, but also elaborate white meats and aged pasta filata cheeses like Ragusano DOP
Rich and intense dishes: beef stew in red wine, roasted lamb with herbs, feathered game, or long-aged hard cheeses. Perfect also with a beef tagliata with a berry reduction.
Rich dishes: Creamy risottos , white meats in sauce, roasted fatty fish, or flavorful Alpine cheeses.
Roast kid, Blueberry and venison sausage risotto, Bitto Storico Ribelle cheese, Braised red meats with taragna polenta
Roast lamb with aromatic herbs, Grilled salmon, Peking duck, Grilled wild mushrooms
Roast lamb with aromatic herbs, braised wild boar, aged Pecorino from Pienza, Florentine steak.
Roast pigeon, Venetian-style chicken livers, Morel mushroom risotto, Mild soft cheeses
Roast pigeon, quail with berries, sautéed porcini mushrooms, and semi-aged cheeses.
Roast rack of lamb, Sliced beef with balsamic reduction, Medium-aged cheeses, Duck à l'orange
Roast veal with porcini mushrooms, Game meat, Aged cheeses, Braised beef in Merlot
Roast veal, Game birds, Medium-aged cheeses, Truffle risotto
Roast veal, Guinea fowl with mushrooms, Aged Piedmontese Toma cheese
Roast woodcock, Beef fillet with porcini mushrooms, Washed-rind cheeses, Pressed duck
Roasted duck breast, hand-cut beef tartare, wild mushroom pasta dishes, and fresh, flavorful mountain cheeses.
Roasted pigeon, Alba White Truffle, Bloomy rind cheeses
Roasted quail with aromatic herbs, Calf’s liver with onions, black truffle risotto, and soft bloomy-rind French cheeses
Rockfish with fennel, Porcini and saffron risotto, Baked grouper with potatoes and olives, Semi-aged cheeses.
Rosemary focaccia, Spicy cheeses, Toasted and salted almonds, Sushi and Sashimi, Spicy Asian cuisine
Saddle of venison, tagliatelle with porcini mushrooms, washed-rind cheeses, and duck à l'orange.
Salted cod cooked in oil, Stewed white meats with mushrooms, Red porgy in 'crazy water', Aged hard cheeses
Sautéed scallops with butter and thyme, Asparagus and shrimp risotto, Soft French cheeses, Noble white meats with cream sauces
Savory fish dishes: sea bass in salt crust, grilled shellfish, Abruzzo-style salt cod. Extraordinary also with herb risottos, fresh goat cheeses, or delicate white meats.
Scallops seared in salted butter, Amberjack tartare with citrus, Risotto with premium seafood, Aged hard cheeses
Scallops with beurre blanc sauce, Risotto with langoustines, Aged hard cheeses, Noble white meats with cream sauces
Sea bass in a salt crust, Testaroli with enhanced Ligurian pesto, Ligurian-style rabbit, Medium-aged cheeses
Seafood crudo and tartare, gourmet Asian cuisine (sushi, sashimi), grilled king prawns, and lobster salad with citrus.
Seafood crudo, fried anchovies, spaghetti with clams and lemon, fresh Irpinian dairy products.
Seafood gnocchi, roasted octopus on potato cream, cow's milk cheeses from the Lattari Mountains, linguine with lemon and walnut pesto
Seafood spaghetti, Mussels in black pepper sauce, Campanian buffalo mozzarella, Mixed fried seafood
Seared scallops with butter and sage, Noble poultry in cream, Risotto with white asparagus, Pressed cheese
Seared scallops with butter, Chicken in cream sauce, Monkfish with saffron sauce, Aged cheeses such as Gruyère.
Seared scallops with citrus butter, Chanterelle risotto, Aged goat cheeses, Salt-crusted sea bass
Seared scallops with salted butter, Marengo-style chicken, creamy cheeses, grilled swordfish with fine herbs.
Shellfish and seafood platters, roasted noble fish , Coq au Riesling, mildly spicy Asian cuisine, and aged goat cheeses.
Sicilian tradition: cannoli, cassata, or almond-based pastries. Extraordinary with spicy blue cheeses (spicy Gorgonzola, Roquefort) or foie gras
Sliced beef with green pepper, Roast lamb, Lentil and bacon soup, Medium-aged cheeses.
Sliced bluefin tuna, Duck with orange, Sicilian-style falsomagro, Semi-aged cheeses
Sliced venison, Stuffed quail, Aged mountain cheeses, Porcini and blueberry risotto.
Sliced venison, stuffed guinea fowl, aged mountain cheeses, blueberry risotto with duck breast.
Small fried fish, Seafood risotto, Swordfish Messinese style, Fresh goat cheeses
Sole Meunière, Steamed Shellfish, Risotto with White Asparagus, Soft Cheese
Sole meunière, white asparagus risotto, soft cheeses , and creamy mushroom chicken.
Spaghetti with anchovy sauce from Cetara, Red porgy in 'acqua pazza', Lemon and shrimp risotto from Sorrento, Fresh goat cheeses.
Spaghetti with clams and bottarga, Mozzarella di Bufala Campana DOP, Chicken cacciatora in white, Oven-baked monkfish with potatoes
Spaghetti with sea urchins, Sardinian fregola with clams and bottarga, Salt-baked sea bream with aromatic herbs, Fresh goat cheeses
Speck dumplings in broth or with butter and sage, Grilled lake fish, Risotto with white Terlano asparagus, Fresh alpine cheeses.
Spicy Thai cuisine, Peking duck, Light blue cheeses, Shellfish with sweet and sour sauces
Steamed New Zealand mussels, Asparagus and feta salad, Grilled white fish with mango sauce, Spicy Asian cuisine.
Steamed sole fillet with salted butter, Grilled shellfish, Saffron and licorice risotto, Medium-aged hard cheeses.
Stewed wild boar, Fillet with green pepper, Very aged washed-rind cheeses
Stripes, Barnacles, Grilled Shellfish, Refined White Fish Carpaccio.
Strong and spicy flavors: very aged blue cheeses, or dishes featuring chocolate reductions with venison.
Strong blue cheeses, Spiced white meats, Pumpkin and ginger soup
Structured Abruzzese dishes: grilled lamb, high-quality arrosticini, red meats stewed with wild herbs, or aged cheeses like Pecorino di Farindola.
Structured Calabrian cuisine: Baked pasta , goat stew, grilled red meats, or aged cheeses like Pecorino Crotonese. Surprisingly good with spicy or chili-rich dishes.
Structured Piedmontese dishes: Braised beef in Barolo, agnolotti with meat sauce, feathered game, or aged cheeses like Castelmagno.
Structured and flavorful dishes: Chianina Florentine steak, wild boar stew, duck à l'orange, or very aged blue cheeses.
Structured and rich dishes: Grilled lamb, wild boar stew, very aged Abruzzo Pecorino cheeses, or venison steak with a red fruit reduction.
Structured and rich dishes: braised meats, wild boar stew, grilled red meats with reduced sauces, or cheeses aged over 24 months
Structured dishes: Bistecca alla Fiorentina, wild boar stew, important roasted red meats, or aged cheeses such as Pecorino di Pienza. Also excellent with rich pasta dishes like pappardelle with hare ragù.
Structured dishes: Roasted goose, cave-aged cheeses, white truffle dishes, or traditional Adriatic fish stews
Structured meat dishes: Herb-crusted rack of lamb, Venetian-style liver, small game birds, or aged washed-rind cheeses.
Succulent and structured dishes: Venison stew, beef tagliata with balsamic reduction, wild boar ragù lasagna, or very aged Tuscan pecorino cheeses.
Superb with aged blue cheeses, foie gras, or plum and fig-based desserts
Superb with noble shellfish (langoustines, red prawns), steamed or grilled white fish, seafood carpaccio, and fresh goat cheeses.
Sushi and sashimi, grilled lime chicken, goat cheese ravioli with pesto, and baked white fish with aromatic herbs.
T-bone steak, Tuscan cured meats
Tagliatelle with Romagna-style ragù, Cappelletti in broth, Grilled white meats, Mora Romagnola cold cuts
The ideal companion for the Venetian
The premier pairing is Beluga Caviar. Also excellent with salted butter toasts, oysters, or premium smoked salmon.
Thyme lamb, Noble game, Aged mountain cheeses
To accompany 'royal' dishes: venison stews, braised meat with Amarone, or very strong blue cheeses. Monumental as a wine for contemplation.
To be paired with extremely structured dishes: grand braised meats, feathered or furred game in reduced sauces, or extra-aged cheeses. It is also extraordinary on its own as a meditation wine.
Top-tier traditional Tuscan dishes: Bistecca alla Fiorentina, Peposo dell'Impruneta, roasted pigeon, or great aged cheeses
Traditional
Traditional Piedmontese
Traditional Tuscan and international dishes:
Traditional Tyrolean dishes: Canederli with game ragù, roasted pork shank, venison with cranberry sauce. Also excellent with aged cheeses or grilled red meats.con salsa ai mirtilli rossi. Ottimo anche con formaggi stagionati o carni rosse alla griglia.
Traditional fish stew (Brodetto), Abruzzese cured meats, gourmet Pizza Margherita, fresh cheeses, and lentil soup.
Trout or arctic char carpaccio, linguine with pesto, shellfish, fresh goat cheeses, and gourmet appetizers.
Truffle fillet, Braised beef, Very aged hard cheeses
Truffled fillet, Duck à l'orange, Aged cheeses
Truffled pheasant, Lamb chops, Aged cheeses
Truffled pheasant, Roast lamb, Castelmagno cheese
Truffled pheasant, White meat roasts, Medium-aged cheeses
Vastese-style fish stew, Legume and chestnut soup, Artisan Abruzzese cured meats, Sheep skewers
Venison stew, Lamb leg with myrtle, Aged blue cheeses, Beef Wellington
White asparagus risotto, Salt-baked sea bass, Aged goat cheeses, Noble white meats with herbs
White fish soup, Noble white meats, Porcini mushroom risotto, Light blue cheeses
Wild boar civet, duck breast with long pepper, dry-aged grilled red meats, and very intense blue cheeses.
Wild boar stew with myrtle berries, Braised in Tintore, Very old Tramonti Pecorino, Roe deer in berry sauce
Wild boar stew, Aged Pecorino cheese
Wild boar stew, Aged cheeses, Grilled red meats with spices
Wild boar stew, Blue cheeses
Wild boar stew, Roast lamb with wild herbs, Aged cave cheeses, Pappardelle with hare ragù
Wild boar stew, braised Chianina beef, filet mignon with green peppercorn sauce, and aged hard cheeses like Pecorino di Pienza.
Wild game (especially feathered), braised meats, extra-aged Umbrian Pecorino cheese, dark chocolate.
Woodcock with truffle, Venison in grand veneur sauce, Rare washed-rind cheeses, Duck with figs
blue cheeses and dark chocolate.
grilled meats, aged cheeses, or chocolate and hazelnut-based desserts.
grilled red meats, roasted veal, pasta with meat ragù, or a selection of medium-aged Tuscan cold cuts and cheeses. Also perfect with mushroom-based dishes.
raw fish and seafood
raw seafood or spicy dishes.
reat classics: leg of lamb with herbes de Provence, entrecôte bordelaise, stuffed pigeon, or aged hard cheeses
roast lamb, Tajarin with Fassona ragù, medium-aged cheeses
wine for robust dishes: roasted red meats, braised meats, game , or aged spicy cheeses. Also splendid as a conversation wine at the end of a meal
· Braised ox cheek, Game meat, Aged Sicilian pecorino, Sliced beef with rosemary
· Excellent with Tuscan land cuisine: Pici with Cinta Senese ragù, grilled meats, roasted pork , or medium-aged Pecorino. It also surprises with structured fish dishes like Cacciucco
· Excellent with dark chocolate with sea salt, vanilla-based desserts, or salted caramel.
· Fillet in pastry, Game birds, Medium-aged pecorino cheeses, Roast lamb with potatoes
Colour
A deep, brilliant straw yellow
Almost black-purple
Amber
Blond yellow tending towards straw
Bright amber gold with warm chestnut highlights.
Bright and lively ruby red
Bright and transparent ruby red
Bright and warm amber
Bright gold
Bright golden yellow
Bright orange, luminous, and transparent.
Bright pink
Bright ruby red
Bright ruby red with youthful violet highlights
Bright ruby with violet reflections
Bright, luminous light gold.
Bright, warm golden amber.
Brilliant amber gold with warm copper highlights.
Brilliant amber gold with warm, luminous highlights.
Brilliant amber gold with warm, translucent highlights.
Brilliant and crystalline golden yellow
Brilliant and lively cherry pink
Brilliant and transparent cherry pink
Brilliant and transparent ruby red
Brilliant antique pink with coppery reflections and a perlage of atomic fineness
Brilliant emerald green, vivid and almost fluorescent.
Brilliant light gold with straw highlights.
Brilliant straw yellow with greenish highlights
Brilliant straw yellow with very faint golden highlights
Brilliant, clear, and crystalline.
Canary yellow
Cherry pink
Classic ruby red
Clear and bright, with a good body in the glass.
Clear and brilliant ruby red
Clear and crystalline pale straw yellow
Clear, crystalline, and pure.
Coral pink with orange and amber highlights
Crimson red
Crystal clear and brilliant, with a visible viscosity that indicates a rich body
Crystal clear and limpid, with a light and bright body.
Crystal clear and perfectly transparent.
Crystal clear and transparent, with a visibly oily consistency.
Crystal clear and transparent, with great brilliance.
Crystal clear, bright, with an elegant density in the glass.
Crystal clear, transparent, and bright.
Crystal clear, transparent, and pure.
Crystal clear, with an oily density that bears witness to the extremely high concentration of botanical essential oils.
Crystal clear, with extraordinary brilliance and platinum highlights.
Crystalline and colorless with a brilliance that evokes the purity of the southern glaciers
Crystalline and colorless with reflections of pure silvery light
Crystalline and pure, like the waters of the Blue Grotto.
Crystalline and transparent
Crystalline with bright silvery reflections and absolute clarity
Crystalline, clear, with an oily body that coats the glass.
Crystalline, pure, and brilliant.
Dark garnet red with deep purple highlights
Dark golden amber with mahogany highlights.
Dark ruby red
Deep amber gold, intense and inviting.
Deep amber gold, with mahogany highlights.
Deep amber red with mahogany highlights ...
Deep amber with brilliant coppery highlights.
Deep amber with rich golden highlights.
Deep amber with warm mahogany highlights.
Deep and brilliant ruby red
Deep and intense ruby red
Deep and transparent garnet red
Deep brick red
Deep bronze with coppery highlights
Deep burnished gold with rich amber highlights.
Deep coral pink with coppery highlights and onion skin
Deep dark brown, resembling freshly brewed espresso.
Deep dark purple, similar to ripe plum, with ruby highlights.
Deep garnet red
Deep garnet red with a slightly orange rim
Deep garnet red with evident orange highlights
Deep garnet red with orange highlights
Deep garnet red with warm orange highlights
Deep gold
Deep mahogany with intense coppery highlights and a dense viscosity
Deep red
Deep ruby red
Deep ruby red tending towards garnet
Deep ruby red with elegant and pronounced garnet highlights.
Deep ruby red with elegant garnet highlights
Deep ruby red with intense violet highlights
Deep ruby red, clear and bright
Deep ruby red.
Deep ruby with violet highlights
Deep straw yellow with luminous golden highlights
Deep straw yellow with vivid golden highlights
Deep, brilliant ruby-purple
Deep, intense, and brilliant amber with warm golden highlights.
Deepest purple-red
Delicate peony pink with coppery highlights and very fine perlage
Finger food, light Asian cuisine
Garnet red with orange highlights
Glossy mahogany black
Golden honey, clear and luminous.
Golden yellow
Impenetrable and brilliant purple-red
Impenetrable ruby red with intense violet highlights
Intense amber yellow with luminous coppery highlights
Intense amber yellow with luminous golden highlights.
Intense and bright amber with warm topaz highlights.
Intense and brilliant golden yellow
Intense and brilliant ruby red
Intense and dark ruby red
Intense and deep ruby red
Intense and impenetrable ruby red
Intense and lively ruby red, with brilliant violet highlights
Intense and luminous straw yellow
Intense and naturally opalescent yellow
Intense and vivid ruby red
Intense and vivid ruby red with youthful violet highlights
Intense cherry pink
Intense dark amber with mahogany and antique gold highlights.
Intense garnet
Intense garnet red
Intense gold with bright amber highlights.
Intense golden yellow
Intense golden yellow, brilliant and crystalline
Intense golden yellow, brilliant and deep
Intense mahogany with warm golden and coppery highlights.
Intense red
Intense red garnet
Intense ruby red
Intense ruby red with brilliant purple highlights
Intense ruby red with deep purple highlights
Intense ruby red with elegant garnet highlights
Intense ruby red with garnet highlights
Intense ruby red with garnet reflections
Intense ruby red with purple highlights, very brilliant.
Intense ruby red with slight garnet highlights
Intense ruby red with violet highlights
Intense ruby red with violet reflections
Intense ruby red, with purple highlights
Intense straw yellow with brilliant golden highlights
Intense straw yellow with deep golden highlights
Intense straw yellow with luminous golden highlights
Intense straw yellow with warm golden highlights
Intense, brilliant golden yellow with warm amber highlights
Intense, brilliant ruby red with violet highlights
Light amber with brilliant golden highlights and a rich body that coats the glass.
Light amber yellow, slightly cloudy due to the absence of filtration, preserving essential oils.
Light caffè latte
Lightly golden
Lively and bright ruby red
Lively ruby red with bright purple highlights
Luminous and brilliant ruby red.
Luminous and transparent ruby red
Luminous pale straw yellow with brilliant golden highlights.
Luminous ruby red
Luminous straw yellow with brilliant greenish highlights
Luminous straw yellow with brilliant greenish highlights.
Luminous straw yellow with subtle, brilliant golden highlights
Luminous straw yellow with warm golden highlights.
Old gold with warm amber highlights.
Onion-skin pink with shiny coppery highlights
Pale and luminous ruby red
Pale and transparent ruby red
Pale gold, bright and inviting.
Pale golden yellow with brilliant emerald highlights
Pale pink
Pale ruby red
Pale ruby red with transparent garnet highlights
Pale salmon pink with coppery highlights and hypnotic perlage
Pale straw yellow with brilliant citrine highlights
Pale straw yellow with brilliant greenish highlights.
Pale straw yellow with crystalline and brilliant highlights
Pale straw yellow with greenish highlights
Pale, bright gold
Pale, clear, and transparent ruby red
Pale, transparent ruby red
Pale, transparent, and bright ruby red
Pale, transparent, and luminous ruby red
Perfectly clear and colorless, crystalline.
Perfectly crystalline and transparent.
Pure, crystalline, and brilliant.
Radiant carmine red
Radiant copper amber
Red garnet
Ruby red
Ruby red with violet reflections
Salmon pink
Shiny amber yellow with warm golden highlights
Soft powder pink with salmon and pearlescent highlights
Soft salmon pink with coppery highlights and very fine perlage
Soft, clear, and brilliant straw yellow
Straw yellow
Straw yellow with brilliant golden highlights
Straw yellow with slight copper highlights
Straw yellow with vivid greenish highlights
Transparent and crystalline
Ultra-pale pink, crystalline and luminous
Very dark and compact ruby red
Very dark and concentrated ruby red
Very dark and deep ruby red
Very dark and dense ruby red
Very dark mahogany, nearly black, with intense amber and coppery highlights
Very dark ruby red
Very dark ruby red with deep purple highlights
Very pale straw yellow with brilliant greenish highlights
Very pale straw yellow with brilliant silvery highlights
Very pale straw yellow, clear and bright.
Warm amber gold with intense coppery highlights.
Warm, brilliant golden amber.
Yellow with pale gold highlights
Yellow-green, with hints of straw yellow
bright coppery pink with orange highlights
bright golden amber with topaz highlights and a sumptuous viscosity
brilliant, pale ruby red
crystalline and colorless with diamond-like clarity and silvery reflections
dark amber with deep coppery highlights and flashes of antique bronze
deep ruby red
dense ebony with iodine highlights and amber nail
garnet red
intense and bright raspberry pink with salmon highlights
intense garnet pink
intense ruby red with garnet highlights
lemon yellow with thatched and green iridescence.
pale salmon pink with delicate coppery highlights
purple-tinged ruby red
soft and bright garnet
soft pink with luminous coppery highlights
soft salmon pink with bright coppery highlights and very fine pearling
straw yellow
ull ruby red tending towards garnet
vibrant cherry blossom pink with onion skin highlights
vibrant cherry-pink with coppery highlights and a lively, noble perlage
Dosage
Brut
Secco
Alcoholic grade
0.0
0.5
11
11.5
12
12.0
12.5
13
13.0
13.5
14
14,5
14.
14.0
14.5
15
15.5
16
16.0
16.5
17
17.5
18
20
25
28
30
32
33
38
40
40.5
42
42.9
43
44
45
45.2
46
47
47.3
50
51.4
8
Type Of Wine
AOC Bourgogne
AOC Calvados Pays d'Auge
AOC Coteaux Bourguignons
AOC Martinique
Aglianico del Vulture Superiore DOCG
Aglianico del vulture superiore DOCG
Alsace Grand Cru AOC
Alta Langa D.O.C.G.
Alta Valle della Greve IGT
Alto Adige DOC
Alto Adige DOC.
Amarone della Valpolicella DOCG
Barbaresco DOCG
Barbera d'Alba DOC
Barbera d'Asti DOCG
Bardolino Chiaretto Classico DOC
Barolo DOCG
Beaujolais-Villages AOC
Beaune AOC
Beneventano IGT
Bermuda Black Rum
Bolgheri DOC
Bolgheri DOC Superiore
Bolgheri Rosso DOC
Bolgheri Sassicaia DOC
Bourgogne AOC
Bourgogne Aligoté AOC
Bourgogne Blanc AOC
Bourgogne Hautes Côtes de Beaune AOC
Brunello di Montalcino DOCG
Campania IGT
Campi Flegrei DOC
Campi Flegrei Piedirosso DOC
Cannonau di Sardegna DOC
Capri DOC
Castelli di Jesi Verdicchio Riserva DOCG Classico
Central Otago New Zealand
Cerasuolo d'Abruzzo DOC
Chablis AOC
Chambertin Grand Cru AOC
Chambolle-Musigny AOC
Champagne AOC
Charmes-Chambertin Grand Cru AOC
Chassagne-Montrachet AOC
Chassagne-Montrachet Premier Cru
Chianti Classico DOCG
Châteauneuf-du-Pape AOC
Cirò DOC Rosso Classico Superiore Riserva
Colli Orientali del Friuli Picolit DOCG
Colli Tortonesi DOC
Colli della Toscana Centrale IGT
Colli di Luni Vermentino DOC
Colli di Salerno IGT
Corton AOC
Corton Grand Cru AOC
Cortona Syrah DOC
Costa D'Amalfi DOC
Costa D’Amalfi DOC
Costa d'Amalfi DOC
Costa d'Amalfi DOC Tramonti Rosso Riserva
Cuba Ron
Côtes de Provence AOC
Côtes-du-Jura AOC
DO Jerez-Xérès-Sherry
DOC Alto Adige
Dealcoholized Wine
Distilled Gin
Ermitage AOC
Etna DOC
Etna Rosato DOC
Etna Rosso DOC
Falanghina del Sannio DOC
Falerno del Massico DOP Riserva
Fiano di Avellino DOCG
Franciacorta DOCG
Friuli Colli Orientali D.O.C
Friuli Colli Orientali DOC
Galilee
Gattinara DOCG
Gattinara Docg
Gevrey-Chambertin
Grand Cru Classé de Graves
Grands Échézeaux Grand Cru AOC
Greco Campania IGT
Greco di Tufo DOCG
Hermitage AOC
I.G.T. Toscana
IGP Beneventano
IGP Côtes Catalanes
IGP Paestum Aglianico
IGT Campania
IGT Toscana Rosso
Irpinia Coda di Volpe DOC
Irpinia DOC
Irpinia Doc
Ischia Biancolella DOC
Islay Single Malt
Isola dei Nuraghi IGT
Isola dei Nuraghi IGT ·
Langhe DOC
Langhe Nebbiolo DOC
Languedoc-Cabrières AOC
London Dry
London Dry Gin
Malvasia delle Lipari Passito DOC
Maremma Toscana DOC
Margaux AOC
Marlborough GI
Marlborough Wine Region
Meursault
Meursault 1er Cru AOC
Meursault AOC
Montefalco Sagrantino DOCG
Montepulciano d'Abruzzo DOC
Montepulciano d'Abruzzo Riserva DOCG
Morey-Saint-Denis AOC
Mosel Prädikatswein
Mâcon-Verzé AOC
Nuits-Saint-Georges 1er Cru AOC
Nuits-Saint-Georges AOC
Paestum Aglianico IGP
Paestum Aglianico IGT
Paestum IGP
Paestum IGT
Palette AOC
Pauillac AOC
Pauillac AOC - 1er Grand Cru Classé
Pays De L'Hérault IGP
Pessac-Léognan AOC - 1er Grand Cru Classé ·
Pessac-Léognan Grand Cru Classé de Graves
Pomerol AOC
Pommard 1er Cru AOC
Pommard AOC
Porto DOC
Pouilly Fumé AOC
Pouilly-Fumé AOC
Pouilly-Loché AOC
Puligny-Montrachet AOC
Ribeiro DO
Richebourg Grand Cru AOC
Roero DOCG Riserva
Romagna DOC Sangiovese Predappio
Romanée-Saint-Vivant Grand Cru AOC
Ron de Guatemala AOC
Ron de Venezuela DOC
Rosazzo DOCG
Rossese di Dolceacqua Superiore DOC
Rosso Contea di Sclafani DOC
Rosso Sicilia DOC
Rosso di Montalcino DOC
Rully 1er Cru AOC
Rías Baixas
Rías Baixas DO
Saint-Aubin 1er Cru
Saint-Aubin 1er Cru AOC
Saint-Aubin Premier Cru AOC
Saint-Émilion Grand Cru AOC
Salento IGT
Sancerre AOC
Sannio Aglianico DOC
Sauternes AOC
Sebino IGT
Sicilia DOC
Sicilia IGT
Sicilia Menfi DOC
Single Malt Scotch Whisky
Straight Bourbon Whiskey
Straight Rye Whiskey
Südtirol - Alto Adige DOC
Südtirol DOC
Taurasi DOCG
Taurasi DOCG Riserva
Taurasi Riserva DOCG
Terre del Volturno IGT
Tokaji Aszu
Toscana I.G.T.
Toscana IGT
Touraine AOC
Trebbiano d'Abruzzo DOC
Trentodoc
Umbria IGT
VDP.Gutswein / Trocken
VDP.Ortswein / Trocken
Val de Loire IGP
Valle D'Aosta DOC
Valle d'Aosta DOC
Valpolicella DOC
Valtellina Superiore DOCG
Valtellina Superiore Riserva DOCG
Venezia Giulia IGT
Vermentino di Gallura Superiore DOCG
Vermouth de France
Vermouth di Torino DOC
Vermouth di Torino Superiore DOC
Vernaccia di San Gimignano DOCG
Vesuvio Lacryma Christi del Vesuvio DOC ·
Vino Nobile di Montepulciano Riserva DOCG
Vino Spumante Aromatizzato
Vino Spumante di Qualità
Vino da Uve Stramature
Volnay 1er Cru AOC
Vosne-Romanée 1er Cru AOC
Vosne-Romanée AOC
White Wine
Winery
42 Below
ARPEPE
Absolut
Adanti
Albert Grivault
Alex Moreau
Ancho Reyes
Antica Torino
Antonio Caggiano
Ardbeg
Argentiera
Argiolas
Astroni
Avignonesi - Capannelle
Ayala
Badia a Coltibuono
Baileys
Bambinuto
Baricci
Bartolo Mascarello
Bellaria
Bellavista
Beluga
Benoît Lahaye
Benromach
Berta
Bianchini Rossetti
Bibi Graetz
Biondi Santi
Bollinger
Bombay Sapphire
Boscarelli
Braida Giacomo Bologna
Bulleit
Burn Cottage
Bérêche et Fils
Ca' Marcanda
Ca' del Baio
Ca' del Bosco
Camossi
Canalicchio di Sopra
Cantina di Colterenzio
Cantine Dell'Angelo
Cantine Edomè
Cantine Matrone
Cantine di Marzo
Capanna
Capichera
Capreolus
Caprisius
Casa Dragones
Casa Martini
Casamigos
Cascina Fontana
Castello Tricerchi
Castello della Sala - Antinori
Castello di Ama
Castello di Monsanto
Castello di Neive
Castello di Volpaia
Cataldo Calabretta
Cenatiempo
Cerbaiona
Chambord
Chandon Garden Spritz
Chanson
Chantal Remy
Chavost
Christian Moreau
Château Ausone
Château Cheval Blanc
Château Guiraud
Château Haut Brion
Château La Mission Haut-Brion
Château Lafite Rothschild
Château Margaux
Château Mouton Rothschild
Château Pape Clément
Château Roubine
Château Simone
Château du Breuil
Château d’Esclans
Ciacci Piccolomini d'Aragona
Clase Azul
Claude Riffault
Clos de l'Oratoire des Papes
Cloudy Bay
Clément
Clément & Fils
Coche-Dury
Cointreau
Colle Santa Mustiola
Crateca
Crystal Head
Cupano
Cîroc
Damijan Podversic
Davide Campari
De Ladoucette au Château du Nozet
De Venoge
Del Professore
Derbusco Cives
Di Leva
Dirupi
Disaronno
Disznóko
Dom Pérignon
Domaine Leflaive
Domaine de Bellène
Domaine de Comte Lafond
Domaine de Montoray
Domaine de Vernus
Domaine de l'Arlot
Domaine de l'Enclos
Domaine de la Garrelière
Domaine de la Grange des Pères
Domaine de la Romanée-Conti
Domaine des Lambrays
Domaine du Bouchot
Domaine du Colombier
Domaines Leflaive
Don Julio
Dr. Lo
Dr. Loosen
Dönnhoff
El Paraguas
Elena Walch
Emiliano Falsini
Emilio Hidalgo
Eminente
Ermes Pavese
Espolòn
Esprit Leflaive
Etsu
Ettore Germano
Fabio Motta
Falletto di Bruno Giacosa
Fattoria Alois
Ferrari
Figli Luigi Oddero
Fireball
Fleur de Miraval
Fleury
Forey
Forjas Del Salnés
François Peyrot
François Raveneau
Fritz Haag
Gaja
Galardi
Garlider
Garofano
Gauby
Georges Laval
Giacomo Conterno
Giancarlo Travaglini
Gianni Brunelli
Gilbert et Christine Felettig
Giovanni Canonica
Giuseppe Cortese
Giuseppe Mascarello
Giuseppe Sedilesu
Gosling's
Gosset
Graci
Grey Goose
Grifalco
Guado al Tasso - Antinori
Guido Porro
Gérard Bertrand
Hartmann Donà
Hauner
Havana Club
Henri Boillot
Hugel
I Favati
I Pentri
Ida Giordano
Il Rio
Impavid
In der Eben
Jean-Luc Mouillard
Johnnie Walker
Joseph Colin
Joseph Voillot
Kahlúa
Krug
Lagavulin
Laherte Frères
Larmandier-Bernier
Laroche - Chablis
Laurent-Perrier
Le Macchiole
Les Crêtes
Letrari
Livio Felluga
Lonardo - Contrade di Taurasi
Louis Latour
Louis Michel & Fils
Louis Roederer
Luigi Maffini
Maccario Dringenberg
Marchand-Grillot
Marchesi Antinori
Marchesi di Grésy
Marco Sara
Martin Abraham
Masciarelli - Marina Cvetic
Masciarelli - Villa Gemma
Masseria Della Porta
Matteo Correggia
Mezcal Convite
Michel Chapoutier
Michele Perillo
Michele Satta
Minuty
Monte Bernardi
Montenidoli
Montevertine
Montevetrano
Moët & Chandon
Nanni Copè
Nervi-Conterno
Nicolas Feuillatte
Nicolas Rossignol
Niepoort
Nikka
Noelia Ricci
Noilly Prat
Oddero
Olivier Leflaive
Ornellaia
Ottaviano Lambruschi
Paul Launois
Pazo de Señorans
Perrier-Joüet
Petilia
Petra
Petrussa
Philipponnat
Piemme
Pierre Brisset
Pierre-Yves Colin-Morey
Pietracupa
Pinot-Chevauchet
Planeta
Podere Poggio Scalette
Podere della Civettaja
Poderi Colla
Poggio al Tesoro
Poggio di Sotto
Pol Roger
Poli Distillerie
Portofino
Produttori San Michele Appiano
Pétrus
Quintodecimo
Raffaele Palma
Rizzi
Rizzini
Rocca del Principe
Romano Dal Forno
Rottensteiner
Rounagle
Ruinart
Régnard
Rémy Gresser
Saint Clair
Saint-Jacques - Christophe Grandmougin
Salicutti
Samalens
San Salvatore 1988
Santa Teresa 1796
Scala Fenicia
Scarpa
Schloss Englar
Secondo Marco
Speri
St. Germain
Stefano Amerighi
Stock
Stroblhof
Suntory
Taittinger
Tanqueray
Tarlant
Tasca d'Almerita - Tenuta Regaleali
Tempa di Zoè
Tenuta Fertuna
Tenuta Fontodi
Tenuta Hortense
Tenuta Masseto
Tenuta San Francesco
Tenuta San Guido
Tenuta del Nicchio
Tenuta delle Terre Nere
Tenuta di Biserno
Tenuta di Carleone
Tenute Capaldo
Tenute Olbios
The Glenlivet
Thibert Père et Fils
Tito's
Trediberri
Tua Rita
Unterortl - Castel Juval
Valentin Leflaive
Valentini
Valle Reale
Vazart-Coquart
Veuve Clicquot-Ponsardin
Vignai da Duline
Vigneti Massa
Villa Bucci
Villa Calicantus
Villa Diamante
Vincent Bouzereau
Vincent Pinard
Volcán de mi Tierra
WhistlePig
Wild Turkey
Williams & Humbert
Woodford Reserve
Yaguara
Yarden
Zacapa
Region
France
France
France
France
France
France
France - Alsazia
France - Alture del golan
France - Andalusia
France - Armagnac
France - Bordeaux
France - Borgogna
France - Bragança
France - Central highlands
France - Champagne
France - Cognac
France - Cuba centrale
France - Galizia
France - Hokkaido
France - Inghilterra
France - Jalisco
France - Jura
France - Kentucky
France - Leinster
France - Linguadoca-rossiglione
France - Marlborough
France - Mendoza
France - Mosella
France - Nahe
France - Normandia
France - Oaxaca
France - Provenza
France - Scozia
France - Ungheria settentrionale
France - Valle del rodano
France - Valle della loira
Italy - Abruzzo
Italy - Alto adige
Italy - Basilicata
Italy - Calabria
Italy - Campania
Italy - Emilia-romagna
Italy - Friuli venezia giulia
Italy - Liguria
Italy - Lombardy
Italy - Marche
Italy - Piedmont
Italy - Puglia
Italy - Sardegna
Italy - Sicily
Italy - Trentino
Italy - Tuscany
Italy - Umbria
Italy - Valle d'aosta
Italy - Veneto
Grape
100 % Chardonnay
100% Aglianico
100% Aligoté
100% Ansonica
100% Barbera
100% Biancolella
100% Blauburgunder
100% Cabernet Franc
100% Cabernet Sauvignon
100% Cannonau
100% Chardonnay
100% Chardonnay.
100% Chenin
100% Coda di Volpe
100% Fumin
100% Gaglioppo
100% Gamay
100% Lagrein
100% Marsanne
100% Merlot
100% Montepulciano
100% Montepulciano d'Abruzzo
100% Nebbiolo
100% Petite Arvine
100% Pinot Nero
100% Pinot Noir
100% Prié Blanc
100% Refosco dal Peduncolo Rosso
100% Ribolla Gialla
100% Riesling
100% Rossese di Dolceacqua
100% Sagrantino
100% Sangiovese
100% Sauvignon Blanc
100% Savagnin
100% Schiava
100% Syrah
100% Timorasso
100% Tintore
100% Trebbiano
100% Trebbiano d'Abruzzo
100% Verdicchio
100% Vermentino
100% Vernaccia
100%Chardonnay
40% Tintore, 40% Aglianico, 20% Piedirosso
50% Cabernet Franc, 50% Merlot
50% Cabernet Sauvignon, 32% Merlot, 13% Cabernet Franc, 5% Petit Verdot
50% Cabernet Sauvignon, 50% Merlot
50% Merlot, 42% Cabernet Sauvignon, 8% Cabernet Franc
50% Merlot, 50% Sangiovese
51% Cabernet Sauvignon, 40% Merlot, 7% Cabernet Franc, 2% Petit Verdot
53% Cabernet Sauvignon, 23% Merlot, 17% Cabernet Franc, 7% Petit Verdot ·
55% Merlot, 45% Cabernet Franc
58% Merlot, 35% Cabernet Sauvignon, 7% Cabernet Franc
60% Cabernet Sauvignon, 30% Merlot, 10% Aglianico
60% Cabernet Sauvignon, 40% Merlot
65% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc
75% Cabernet Sauvignon, 20% Sangiovese, 5% Cabernet Franc
78% Cabernet Sauvignon, 17% Merlot, 5% Cabernet Franc
80% Clairette, 10% Grenache Blanc, 5% Ugni Blanc, 5% Bourboulenc
80% Corvina, 10% Rondinella, 5% Molinara, 5% Sangiovese
80% Grenache, 10% Syrah, 5% Mourvèdre, 5% Cinsault
80% Sangiovese , 20% Merlot and Cabernet Sauvignon
88% Treixadura, 8% Godello and 4% Albariño.
91% Cabernet Sauvignon, 9% Merlot
95% Malvasia di Lipari, 5% Corinto Nero
Aglianico
Aglianico 100%
Aglianico,Piedirosso
Albarino
Albariño
Bacca Bianca Campania
Barbera 100%
Biancolella 100%
Bourboulenc, Clairette, Grenache Blanc, Roussanne
Cabernet Franc
Cabernet Franc (in prevalenza), Merlot, Cabernet Sauvignon, Petit Verdot
Cabernet Franc, Petit Verdot
Cabernet Sauvignon
Cabernet Sauvignon 100%
Cabernet Sauvignon, Cabernet Franc
Cabernet Sauvignon, Merlot
Cabernet Sauvignon,Grenache,Syrah
Cabernet, Merlot, Cabernet Franc
Cannonau, Carignano, Bovale Sardo e Malvasia Nera
Carricante, Catarratto, Grecanico, Minnella
Chardonnay
Chardonnay 100%
Chardonnay 60%, Pinot grigio 15%, Pinot bianco 13%, Sauvignon blanc 12%
Chardonnay, Grechetto
Chardonnay, Pinot Nero
Chardonnay, Pinot Noir, Meunier
Cinsault/Grenache/Syrah/Mourvèdre/Viognier
Corvina Veronese, Croatina, Oseleta, Rondinella
Corvina, Rondinella, Molinara
Falanghina 100%
Falanghina e Malvasia di Candia
Falanghina, Pepella e Ginestra.
Falanghina,Biancolella,Ginestra
Fiano 100%
Friulano, Pinot Bianco, Sauvignon Blanc
Furmint
Gamay
Gewürztraminer
Greco 100%
Greco, Falanghina, Biancolella
Grenache, Cinsault, Rolle
Grenache, Cinsault, Syrah
Merlot
Merlot 100%
Merlot e Refosco dal Peduncolo Rosso
Merlot, Syrah, Sangiovese
Montepulciano 100%
Montepulciano 100%.
Nebbiolo
Nebbiolo 100%
Negroamaro 100%
Nerello Mascalese
Nero d’Avola, Perricone
Pallagrello Bianco
Pallagrello Nero 90%, Aglianico 5%, Casavecchia 5%
Pedro Ximénez 100%
Picolit 100%
Piedirosso
Piedirosso 100%
Piedirosso 75%, Sciascinoso 15%, Aglianico 10%.
Piedirosso, Tintore, Aglianico
Pinot Grigio
Pinot Nero
Pinot Noir
Pinot Noir 100%
Riesling
Sangiovese
Sangiovese 100%
Sangiovese 80-100%
Sangiovese Grosso 100%
Sangiovese, Cabernet
Sangiovese, Canaiolo e Colorino
Sauvignon
Sauvignon 100%.
Sauvignon Blanc
Sauvignon Blanc 100%
Schiava 100%
Schioppettino 100%
Semillon, Sauvignon Blanc
Syrah, Mourvèdre, Cabernet Sauvignon e Counoise
The base wine is the result of a long Charmat method vinification of Chardonnay, Pinot Noir, and Semillon grapes.
Tintore
Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Tinta Roriz
Vermentino 100%
Vermentino100%
Viognier 100%
aglianico 80%, piedirosso 20%
cabernet sauvignon
chardonnay e sauvignon blanc
Tags
Amalfi Coast Treasures
Chilled
Perfect for boat party
Premium
Rare wines
Sunset watching
Year (1)
1985
1988
1990
1991
1995
1996
1997
1998
1999
2000
2001
2002
2003
2004
2005
2006
2006-2007-2008
2007
2008
2009
2010
2011
2012
2013
2014
2015
2016
2017
2018
2019
2020
2021
2022
2023
2024
NV
Capacity (1)
1000 ml
1500 ml
3000 ml
375 ml
500 ml
6000 ml
700 ml
750 ml
Product type
Cocktail Kit
Spirit type
Gin
Tequila
Whisky
Spirit brand
Yacht Cellar Mediterranean Selection
Yacht Cellar – Agave Selection
Yacht Cellar – Bourbon Selection
Alcoholic grade
28% vol
32% vol
40 % vol
Servings
Serves 4
Bundle components
Bourbon, cane sugar, aromatic bitters, orange, muddler, recipe card
Gin, tonic, lime, rosemary, jigger, recipe card
Tequila, triple sec, fresh lime, salt, shaker, recipe card
Food Pairing Tags
Aged Cheeses
Charcuterie
Chocolate Desserts
Croissants / Brioches
Cured Ham
Fish Carpaccio
Oysters
Savoury Snacks
Sushi
Badge fulfillment
Ready Now
Temperature target
Chilled 4–8 °C
Ideal for
After-Dinner
Aperitif
Boat Picnic
Luxury event
Party
Romantic Dinner
Sunset
Allergens
None
Storage temperature
Ambient
Cocktail
Gin Tonic
Margarita
Old Fashioned
Cocktail style
Long drink
Short drink
Favourite Flavour
Bitter
Citrus
Herbal
Refreshing
Spicy
Bottle size
700 ml
Gourmet category
Caviar & Roe
Truffles & italian Specialties
Origin
Italy
Product Type
Gourmet
Packaged
Storage Temperature
Cold chain 0–4 °C
Best before (Shelf life)
30 days
7 days
Weight
20 g
30 g
Units per pack
1
Suitable for
Gluten-Free
Halal
Organic
Vegetarian
Glass Type
Wine Glass
Material
Crystal
Capacity (ml)
450 ml
Set Size
2
Ideal for (Occasions)
Luxury event
Romantic Dinner
Tasting Night
Ideal for (Occasions)
Luxury event
Romantic Dinner
Tasting Night
Flavour profile
Delicate
Salty
Umami
Allergens
Fish
None
Drink Type
Alcohol-Free Spirit
Soft drink
Allergens
None
Serving temperature
6–8 °C
Flavour Profile
Bitter
Citrus
Herbal
Refreshing
Sweet
Storage Temperature
Ambient
Serves (Ideal for)
Serves 4
Brand / Producer
YachtCellar – Zero-Proof Selection
Bottle / Can size
200 ml
Beverage Name
Virgin Mojito
Drink Type
Wine
Tags
Chilled
Perfect for boat party
Premium
Rare wines
Tags
Perfect for boat party
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Zero-Proof
Tenuta Fontodi
Tenuta Fontodi Flaccianello della Pieve 2020
€ 179.
0
0
€ 179.00
add to cart
add to cart
Valle Reale
Trebbiano d'Abruzzo Vigna del Convento di Capestrano 2020,
€ 91.
0
0
€ 91.00
add to cart
add to cart
Gaja
Barbaresco 2020, Gaja
€ 480.
0
0
€ 480.00
add to cart
add to cart
Les Crêtes
Nebbiolo Le Sommet 2020, Les Crêtes
€ 61.
0
0
€ 61.00
add to cart
add to cart
Planeta
Pinot nero Eruzione 1614 2020, Planeta
€ 70.
0
0
€ 70.00
add to cart
add to cart
Domaine de la Romanée-Conti
Richebourg Grand Cru 2020, Domaine de la Romanée-Conti
€ 7,000.
0
0
€ 7,000.00
add to cart
add to cart
In der Eben
In der Eben Sankt Anna 2020
€ 46.
0
0
€ 46.00
add to cart
add to cart
Ca' del Bosco
Ca' del Bosco Selva della Tesa 2020
€ 142.
0
0
€ 142.00
add to cart
add to cart
Garlider
Gewürztraminer Hautnah 2020, Garlider
€ 53.
0
0
€ 53.00
add to cart
add to cart
Guido Porro
Barolo Vigna Lazzairasco 2020, Guido Porro
€ 88.
0
0
€ 88.00
add to cart
add to cart
Gaja
Barolo Sperss 2020, Gaja
€ 735.
0
0
€ 735.00
add to cart
add to cart
I Pentri
Piedirosso Kerres 2020, I Pentri
€ 33.
0
0
€ 33.00
add to cart
add to cart
Chanson
Beaune Clos des Fèves Monopole 1er Cru 2020,
€ 158.
0
0
€ 158.00
add to cart
add to cart
Castello di Neive
Barbaresco Albesani Santo Stefano 2020, Castello di Neive
€ 96.
0
0
€ 96.00
add to cart
add to cart
Nervi-Conterno
Gattinara 2020, Nervi-Conterno
€ 112.
0
0
€ 112.00
add to cart
add to cart
Il Rio
Pinot nero Ventisei 2020, Il Rio
€ 68.
0
0
€ 68.00
add to cart
add to cart
Oddero
Barolo Monvigliero 2020, Oddero
€ 196.
0
0
€ 196.00
add to cart
add to cart
Petra
Cabernet sauvignon Potenti 2020, Petra
€ 46.
0
0
€ 46.00
add to cart
add to cart
Elena Walch
Pinot nero Ludwig 2020, Elena Walch
€ 74.
0
0
€ 74.00
add to cart
add to cart
De Ladoucette au Château du Nozet
De Ladoucette au Château du Nozet Baron de
€ 215.
0
0
€ 215.00
add to cart
add to cart
2026
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