Made of 50% Chardonnay grapes, 25% Pinot Noir and 25% Pinot Meunier, matured in caves for 3 years, this is a champagne that sums all the inebriating perfumes of the grapes used. Clear and crystalline, it is golden with copper flashes and features a fine vivacious perlage and a harmonious complex bouquet. Fine and delicate, it reveals scents of violets and aromas of woodland fruits. Well structured, with just the right balance between acidulous and sweet, the wine is full-bodied and vinous to the palate, and leaves a final sensation that is rounded, balanced and fine.
Bacon of the butcher's shop Hell - Welsberg. Packs in discs cut, fragrantly, spicy and comfortably. Ideally for wanderings and excursions.
Because it is aged for 180 days, Mila Alta Badia cheese has a characteristic firm consistency and a distinctive dark yellow rind. With 50% FDM (milkfat in dry matter), this South Tyrol Alpine Cheese has a light yellow, firm paste without perforations. It is characterised by a particularly spicy aroma and taste.
Sleek and mild taste, mildly-bodied with a slightly sweet aftertaste and extra fine persistent perlage. Excellent as an aperitif, it is the perfect companion for get-togethers. It can be served throughout the meal with fine food and above all fish.
Olives in brine 314 ml. - Mariolino
Darbo All Natural Preserves are produced according to an old family recipe. Then as now, only the best fruits - with no added preservatives - are gently warmed and stirred. That way the natural fruit aroma is retained.
Made exclusively of Chardonnay grapes, it undergoes three-year maturation in caves. This champagne is clear and brilliant with a golden straw colour with greenish flashes and has an extremely fine and persistent perlage. Finer and more delicate to the nose than most due to its various floral (lime and lilac), fruity (apricot) and spicy (vanilla) scents, its sweet fruity flavours and floral, honeyed bouquet make it pleasant on the palate. Well structured in its acidulous and sweet parts, it features excellent persistence of flavour, an exclusive prerogative of its vivacious bubbles and its innate freshness.