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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.
Agnolotti del plin with roast sauce, Braised Nebbiolo, Game birds, Aged Piedmontese 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
Authentic Tuscan tradition:
Autumnal and earthy flavors: Porcini mushroom and truffle risotto, roasted quail, medium-aged hard 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.
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, Risotto with porcini mushrooms and white truffle, Baked grouper with potatoes and capers, Mild blue cheeses.
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
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 with strong savoriness: long-cooked meat stews, jugged hare, very aged washed-rind cheeses, or mature grilled red meats
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 with French charcuterie boards, terrines, roasted white meats, or poultry dishes. It pairs magnificently with soft cheeses such as Camembert or Brie.
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.
Exquisite Red Meats, Flavors of the Irpinian Territory, Notable Cheeses
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: 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
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.
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.
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 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 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.
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: 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 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.
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 robust meat dishes such as stewed wild boar, Florentine steak, flavorful roasts, and aged cheeses.
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.
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
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 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.
Ligurian-style rabbit, slow-cooked stockfish (Stoccafisso all'oriese), stewed goat with beans, semi-aged mountain cheeses.
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
Neapolitan-style fish soup, Ischian-style rabbit, Braised octopus, Semi-aged buffalo cheeses
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 dishes: Truffled pheasant, beef braised in Aglianico, rare extra-aged cheeses.
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
Pappardelle with wild boar, Red porgy in crazy water, Lamb ribs 'scottadito' style, Spicy hard 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 significant red meats: Beef tagliata with rosemary, roasted pigeon, aged cheeses, or game dishes
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
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
Quail stuffed with forest berries, Sliced beef with Pinot Noir reduction, Soft cheeses that are not too strong, First courses with white courtyard ragù
Red Meats and Game, Traditional Campanian Dishes, Aged Cheeses
Red meats, Game birds, Strong cheeses
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.
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.
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
Saddle of venison, tagliatelle with porcini mushrooms, washed-rind cheeses, and duck à l'orange.
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.
Stewed wild boar, Fillet with green pepper, Very aged washed-rind cheeses
Strong and spicy flavors: very aged blue cheeses, or dishes featuring chocolate reductions with venison.
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 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.
T-bone steak, Tuscan cured meats
Tagliatelle with Romagna-style ragù, Cappelletti in broth, Grilled white meats, Mora Romagnola cold cuts
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.
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
Venison stew, Lamb leg with myrtle, Aged blue cheeses, Beef Wellington
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
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.
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
· Fillet in pastry, Game birds, Medium-aged pecorino cheeses, Roast lamb with potatoes
Colour
Almost black-purple
Amber
Bright and lively ruby red
Bright and transparent ruby red
Bright ruby red
Bright ruby red with youthful violet highlights
Bright ruby with violet reflections
Brilliant and transparent ruby red
Classic ruby red
Clear and brilliant ruby red
Crimson red
Dark garnet red with deep purple highlights
Dark ruby red
Deep and brilliant ruby red
Deep and intense ruby red
Deep and transparent garnet red
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 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, brilliant ruby-purple
Deepest purple-red
Garnet red with orange highlights
Impenetrable and brilliant purple-red
Impenetrable ruby red with intense violet highlights
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 vivid ruby red
Intense and vivid ruby red with youthful violet highlights
Intense garnet
Intense garnet red
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, brilliant ruby red with violet highlights
Lively and bright ruby red
Lively ruby red with bright purple highlights
Luminous and brilliant ruby red.
Luminous and transparent ruby red
Luminous ruby red
Pale and luminous ruby red
Pale and transparent ruby red
Pale ruby red
Pale ruby red with transparent garnet highlights
Pale, clear, and transparent ruby red
Pale, transparent ruby red
Pale, transparent, and bright ruby red
Pale, transparent, and luminous ruby red
Red garnet
Ruby red
Ruby red with violet reflections
Straw yellow
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 ruby red
Very dark ruby red with deep purple highlights
brilliant, pale ruby red
deep ruby red
garnet red
purple-tinged ruby red
soft and bright garnet
ull ruby red tending towards garnet
Dosage
Secco
Alcoholic grade
12.5
13
13.5
14
14,5
14.
14.0
14.5
15
15.5
16
16.0
16.5
17
17.5
Type Of Wine
AOC Bourgogne
Aglianico del Vulture Superiore DOCG
Aglianico del vulture superiore DOCG
Alta Valle della Greve IGT
Alto Adige DOC
Amarone della Valpolicella DOCG
Barbaresco DOCG
Barbera d'Alba DOC
Barbera d'Asti DOCG
Barolo DOCG
Beaujolais-Villages AOC
Beaune AOC
Bolgheri DOC
Bolgheri DOC Superiore
Bolgheri Rosso DOC
Bolgheri Sassicaia DOC
Bourgogne AOC
Brunello di Montalcino DOCG
Campania IGT
Campi Flegrei Piedirosso DOC
Cannonau di Sardegna DOC
Central Otago New Zealand
Chambertin Grand Cru AOC
Chambolle-Musigny AOC
Charmes-Chambertin Grand Cru AOC
Chianti Classico DOCG
Châteauneuf-du-Pape AOC
Cirò DOC Rosso Classico Superiore Riserva
Colli della Toscana Centrale IGT
Colli di Salerno IGT
Corton Grand Cru AOC
Cortona Syrah DOC
Costa D'Amalfi DOC
Costa d'Amalfi DOC
Costa d'Amalfi DOC Tramonti Rosso Riserva
DOC Alto Adige
Ermitage AOC
Etna Rosso DOC
Falerno del Massico DOP Riserva
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
I.G.T. Toscana
IGP Beneventano
IGP Paestum Aglianico
IGT Campania
IGT Toscana Rosso
Irpinia Doc
Isola dei Nuraghi IGT
Langhe Nebbiolo DOC
Maremma Toscana DOC
Margaux AOC
Marlborough Wine Region
Montefalco Sagrantino DOCG
Montepulciano d'Abruzzo DOC
Montepulciano d'Abruzzo Riserva DOCG
Morey-Saint-Denis AOC
Nuits-Saint-Georges 1er Cru AOC
Nuits-Saint-Georges AOC
Paestum Aglianico IGP
Paestum Aglianico IGT
Paestum IGP
Paestum IGT
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
Richebourg Grand Cru AOC
Roero DOCG Riserva
Romagna DOC Sangiovese Predappio
Romanée-Saint-Vivant Grand Cru AOC
Rossese di Dolceacqua Superiore DOC
Rosso Contea di Sclafani DOC
Rosso Sicilia DOC
Rosso di Montalcino DOC
Saint-Émilion Grand Cru AOC
Salento IGT
Sannio Aglianico DOC
Sicilia DOC
Sicilia IGT
Sicilia Menfi DOC
Südtirol - Alto Adige DOC
Südtirol DOC
Taurasi DOCG
Taurasi DOCG Riserva
Taurasi Riserva DOCG
Terre del Volturno IGT
Toscana IGT
Val de Loire IGP
Valle D'Aosta DOC
Valle d'Aosta DOC
Valpolicella DOC
Valtellina Superiore DOCG
Valtellina Superiore Riserva DOCG
Vesuvio Lacryma Christi del Vesuvio DOC ·
Vino Nobile di Montepulciano Riserva DOCG
Volnay 1er Cru AOC
Vosne-Romanée 1er Cru AOC
Vosne-Romanée AOC
Winery
ARPEPE
Adanti
Antonio Caggiano
Argentiera
Argiolas
Astroni
Avignonesi - Capannelle
Badia a Coltibuono
Baricci
Bartolo Mascarello
Bianchini Rossetti
Bibi Graetz
Biondi Santi
Boscarelli
Braida Giacomo Bologna
Burn Cottage
Ca' Marcanda
Ca' del Baio
Canalicchio di Sopra
Cantine Edomè
Cantine Matrone
Capanna
Cascina Fontana
Castello Tricerchi
Castello di Ama
Castello di Monsanto
Castello di Neive
Castello di Volpaia
Cataldo Calabretta
Cerbaiona
Chanson
Chantal Remy
Château Ausone
Château Cheval Blanc
Château Haut Brion
Château La Mission Haut-Brion
Château Lafite Rothschild
Château Margaux
Château Mouton Rothschild
Château Pape Clément
Ciacci Piccolomini d'Aragona
Clos de l'Oratoire des Papes
Cloudy Bay
Coche-Dury
Colle Santa Mustiola
Cupano
Dirupi
Domaine de Bellène
Domaine de Vernus
Domaine de l'Arlot
Domaine de la Garrelière
Domaine de la Grange des Pères
Domaine de la Romanée-Conti
Domaine des Lambrays
Elena Walch
Emiliano Falsini
Ettore Germano
Fabio Motta
Falletto di Bruno Giacosa
Figli Luigi Oddero
Forey
Gaja
Galardi
Garofano
Giacomo Conterno
Giancarlo Travaglini
Gianni Brunelli
Gilbert et Christine Felettig
Giovanni Canonica
Giuseppe Cortese
Giuseppe Mascarello
Giuseppe Sedilesu
Grifalco
Guado al Tasso - Antinori
Guido Porro
I Favati
I Pentri
Ida Giordano
Il Rio
In der Eben
Joseph Voillot
Le Macchiole
Les Crêtes
Livio Felluga
Lonardo - Contrade di Taurasi
Luigi Maffini
Maccario Dringenberg
Marchand-Grillot
Marchesi Antinori
Marchesi di Grésy
Marco Sara
Martin Abraham
Masciarelli - Villa Gemma
Masseria Della Porta
Matteo Correggia
Michel Chapoutier
Michele Perillo
Michele Satta
Monte Bernardi
Montevertine
Montevetrano
Nanni Copè
Nervi-Conterno
Nicolas Rossignol
Noelia Ricci
Oddero
Ornellaia
Petra
Petrussa
Pierre Brisset
Pietracupa
Planeta
Podere Poggio Scalette
Podere della Civettaja
Poderi Colla
Poggio al Tesoro
Poggio di Sotto
Produttori San Michele Appiano
Pétrus
Quintodecimo
Raffaele Palma
Rizzi
Romano Dal Forno
Rottensteiner
Salicutti
San Salvatore 1988
Scarpa
Schloss Englar
Secondo Marco
Speri
Stefano Amerighi
Stroblhof
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
Trediberri
Tua Rita
Unterortl - Castel Juval
Valentini
Valle Reale
Vignai da Duline
Yarden
Region
France - Alture del golan
France - Bordeaux
France - Borgogna
France - Linguadoca-rossiglione
France - Marlborough
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 - Piedmont
Italy - Puglia
Italy - Sardegna
Italy - Sicily
Italy - Tuscany
Italy - Umbria
Italy - Valle d'aosta
Italy - Veneto
Grape
100% Aglianico
100% Barbera
100% Blauburgunder
100% Cabernet Franc
100% Cabernet Sauvignon
100% Cannonau
100% Fumin
100% Gaglioppo
100% Gamay
100% Lagrein
100% Merlot
100% Montepulciano
100% Montepulciano d'Abruzzo
100% Nebbiolo
100% Pinot Nero
100% Pinot Noir
100% Refosco dal Peduncolo Rosso
100% Rossese di Dolceacqua
100% Sagrantino
100% Sangiovese
100% Syrah
100% Tintore
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% Grenache, 10% Syrah, 5% Mourvèdre, 5% Cinsault
80% Sangiovese , 20% Merlot and Cabernet Sauvignon
91% Cabernet Sauvignon, 9% Merlot
Aglianico
Aglianico 100%
Aglianico,Piedirosso
Barbera 100%
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, Merlot, Cabernet Franc
Cannonau, Carignano, Bovale Sardo e Malvasia Nera
Corvina Veronese, Croatina, Oseleta, Rondinella
Corvina, Rondinella, Molinara
Gamay
Merlot
Merlot 100%
Merlot e Refosco dal Peduncolo Rosso
Merlot, Syrah, Sangiovese
Montepulciano 100%
Nebbiolo 100%
Negroamaro 100%
Nerello Mascalese
Nero d’Avola, Perricone
Pallagrello Nero 90%, Aglianico 5%, Casavecchia 5%
Piedirosso
Piedirosso 100%
Piedirosso 75%, Sciascinoso 15%, Aglianico 10%.
Piedirosso, Tintore, Aglianico
Pinot Nero
Pinot Noir
Pinot Noir 100%
Sangiovese
Sangiovese 100%
Sangiovese 80-100%
Sangiovese Grosso 100%
Sangiovese, Cabernet
Sangiovese, Canaiolo e Colorino
Schiava 100%
Schioppettino 100%
Syrah, Mourvèdre, Cabernet Sauvignon e Counoise
Tintore
aglianico 80%, piedirosso 20%
cabernet sauvignon
Year
1985
1988
1990
1991
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
1500 ml
3000 ml
375 ml
6000 ml
750 ml
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Joseph Voillot
Volnay Les Champans 1er Cru 2021, Joseph Voillot
€ 210.
0
0
€ 210.00
add to cart
add to cart
Vignai da Duline
Pinot nero Ronco Pitotti 2020, Vignai da Duline
€ 119.
0
0
€ 119.00
add to cart
add to cart
Podere della Civettaja
Pinot nero 2020, Podere della Civettaja
€ 70.
0
0
€ 70.00
add to cart
add to cart
Stefano Amerighi
SyrahCortona 2021, Stefano Amerighi
€ 70.
0
0
€ 70.00
add to cart
add to cart
Stefano Amerighi
SyrahCortona 2022, Stefano Amerighi
€ 61.
0
0
€ 61.00
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add to cart
Burn Cottage
Pinot noir Burn Cottage Vineyard 2019, Burn Cottage
€ 126.
0
0
€ 126.00
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add to cart
Tenuta San Francesco
Costa d'Amalfi Tramonti Rosso Riserva Quattro Spine 2020,
€ 51.
0
0
€ 51.00
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add to cart
Produttori San Michele Appiano
Pinot noir Riserva 2019, Produttori San Michele Appiano
€ 263.
0
0
€ 263.00
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add to cart
Les Crêtes
Fumin 2023, Les Crêtes
€ 46.
0
0
€ 46.00
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add to cart
Figli Luigi Oddero
Barolo 2019, Figli Luigi Oddero
€ 77.
0
0
€ 77.00
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add to cart
Lonardo - Contrade di Taurasi
Taurasi 2016, Lonardo - Contrade di Taurasi
€ 65.
0
0
€ 65.00
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add to cart
Oddero
Barolo Brunate 2019, Oddero
€ 245.
0
0
€ 245.00
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Grifalco
Aglianico del Vulture Damaschito 2019, Grifalco
€ 74.
0
0
€ 74.00
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Matteo Correggia
Roero Riserva Ròche d’Ampsèj 2019, Matteo Correggia
€ 70.
0
0
€ 70.00
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Oddero
Barolo Riserva Bussia Vigna Mondoca 2017, Oddero
€ 245.
0
0
€ 245.00
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Figli Luigi Oddero
Barolo Vigna Rionda 2018, Figli Luigi Oddero
€ 275.
0
0
€ 275.00
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Dirupi
Valtellina Superiore 2021, Dirupi
€ 54.
0
0
€ 54.00
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Michel Chapoutier
Ermitage Rouge Le Pavillon 2010, Michel Chapoutier
€ 1,307.
0
0
€ 1,307.00
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Oddero
Barolo Rocche di Castiglione 2020, Oddero
€ 198.
0
0
€ 198.00
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add to cart
Yarden
Cabernet sauvignon 2020, Yarden
€ 86.
0
0
€ 86.00
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add to cart
Adanti
Sagrantino di Montefalco Il Domenico 2012, Adanti
€ 84.
0
0
€ 84.00
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Giovanni Canonica
Barolo Paiagallo 2021, Giovanni Canonica
€ 263.
0
0
€ 263.00
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Giovanni Canonica
NebbioloLanghe 2023, Giovanni Canonica
€ 109.
0
0
€ 109.00
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Fabio Motta
Bolgheri Rosso Superiore Le Gonnare 2020, Fabio Motta
€ 79.
0
0
€ 79.00
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