Boigin, Distilled Gin, Silvio Carta (50cl – 40% Vol.)
– The name “Boigin” refers to the Italian word for ox: bue. “Boi” is a play on the word “Bue” hence Boigin. Citrus tree flavours and notes of indigenous Sardinian herbs. On the palate is spicy, with expressive notes of botanical herbs and a typical gin aftertaste.
Cannonau di Sardegna Costera, Argiolas, 2017
Made from the Sardinian clone of Grenache called Cannonau, Carignan & Bovale Sardo, it is a chunky, robust, meaty effort revealing scents of garrigue, kirsch liqueur, white chocolate, pepper, and spice. Full-bodied, with terrific fruit as well as loads of personality.
Casanova di Neri – Brunello di Montalcino 2013
Casanova di Neri’s Brunello di Montalcino is a beautiful wine, from one of the all-time great Brunello vintages. Refined and elegant with gorgeous aromas of ripe cherries, blackberry, smoke, leather and fresh floral notes. Focused and tightly wound with wonderful fine-grained tannins and a long lingering finish.
Casanova di Neri
The Casanova di Neri Estate was founded by Giovanni Neri in 1971 and is now run by his son Giacomo. Giacomo has spent several years acquiring the best possible vineyards within the Brunello di Montalcino DOCG area. Most recently, he has re-developed the winemaking facilities at Casanova di Neri and has just completed an impressive underground winery and cellar. Giacomoâ??s passion and expertise, together with 55 hectares of vineyards, represent the ideal combination for producing wines with exceptional personality, uniqueness, and recognisable characteristics. The Casanova di Neri vineyards, set on the slopes of Montalcino, are influenced by radical differences in soil, microclimate and surrounding vegetation, whilst maintaining a maximum separation of just one kilometre. Although primarily an advocate of Brunello (a Sangiovese clone), Giacomo has recently experimented with international grape varieties such as Cabernet Sauvignon for his Pietradonice DOC. The winery is now recognised as one of the finest producers in Italy. It has been awarded the Tre Bicchieri at the Gambero Rosso and received international recognition in the wine industry’s most important publications.
Chianti Classico DOCG Riserva, Villa Antinori, 2015
An intense ruby red in color, Villa Antinori 2013 shows aromas of red fruit well amalgamated with spicy and balsamic notes. The palate is ample and enveloping and features firm and supple tannins. The wine is very persistent and the aftertaste brings back the notes first felt on the nose.
Dezzani – Barolo “San Carlo”, 2014
From one of the great recent Barolo vintages, the taste is dry, full, austere, and velvety. The scents are of a violet, rose and spices. It has a garnet red colour.
Grapes: Nebbiolo – clones: Michet, Lampia and Rosé
Area: Langhe, Piedmont.
The manual harvest in early October is followed by vinification: forty-days of maceration at controlled temperature and the subsequent malolactic fermentation. The process is completed by a twenty-four months ageing in big oak barrels and a further twenty four months in bottle.
The colour is typically red garnet.
The aromas are complex and elegant, ranging from ripe red fruit and spices, until toasty and ‘tar’.
The flavour is gently tannic, austere, full and velvety.
This great bottle is ideal with important first courses, roasts, game and hard cheeses, but can also be a great sipping wine after dinner.
Serve at 20-22 °C.
Wine with a long ageing potential.
Guiseppe Campagnola – Valpolicella Ripasso Classico Superiore, Veneto 2016/17
Deep ruby red colour. Elegant, complex aromas of ripe fruit. In the mouth, soft, rich flavours typical of the best Valpolicella, lengthening into a pleasantly bitterish finish.
89 Points Wine Enthusiast (2011 vintage)
“Mouthfuls of black cherry, raspberry, nutmeg and cinnamon abound in this wine. It boasts a beautiful structure coupled with elegant freshness. Drink now through the next few years.” K.O. (11/1/2013)
87 Points Robert Parker’s Wine Advocate.
“The 2011 Valpolicella Ripasso Classico Superiore shows a delicate and almost ethereal side to Ripasso that is otherwise very difficult to find in this category of hearty Italian red wine. Leather, tobacco, spicy oak and molasses frame lighter nuances of forest berry and cassis. The mouthfeel is crisp and lean.”
Valpolicella, Verona, Veneto.
Corvina Veronese and Corvinone Veronese 80%, Rondinella 20%. Bunches are hand picked.
Robert Parker’s Wine Advocate.
“The Giuseppe Campagnola brand has existed since 1907 and has seen five generations at the helm of its winemaking operations. Today, the estate buys fruit from more than 50 growers who collectively farm 80 hectares in the area, 30 of which are located in Valpolicella. The Campagnola brand refers to various wines made in the Verona area and the Caterina Zardini brand is specifically for wines made in Valpolicella.”