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Tuscany


Chianti Classico Castello di Fonterutoli - 2012 - C. Fonterutoli

Made with different Sangiovese clones with a small percentage of Cabernet Sauvignon, this is the "Chateau" wine, the maximum expression of the very best vineyards. Elegance and strength perfectly blended, a wine with top-notch bloodlines.


Kepos - 2018 - winery Ampeleia

A wine for immediate drinking pleasure displaying aromas of Mediterranean maquis with hints of spices, flowers and fruit. Delicate and immediate fragrances enhancing the complex, intriguing and exciting personality of Ampeleia.


Veneroso - 1998 - winery Tenuta di Ghizzano

Made mainly Sangiovese with a small percentage of Cabernet Sauvignon, it has become a point of reference for the winegrowing area where it originates.


Chianti Classico - 2009 - winery Querciabella Agricola

The wine is regularly racked and tasted during the whole barrel maturation, which may last up to 14 months. At the end of the elevage, the best lots are selected through extensive tasting, and they are assembled to create the final blend.


Baia al Vento Bolgheri Superiore - 2015 - Tenuta Campo al Mare

Colour: deep ruby red with blueish hues. Bouquet of red berry fruits and Mediterranean flavours. Powerful and round with subtle and elegant tannins. Accompanies gamey food, stewed meat dishes and aged cheeses.


Palistorti - 2015 - Tenuta di Valgiano

grapes: Sangiovese 70%, Merlot 20%, Syrah 10%. Excellent concentration, which is already visible in its deep ruby colour with crimson reflections, an indication of youth. The intense bouquet is reminiscent of spices and ripe fruit.


Nambrot - 2001 - tenuta Ghizzano

grape variety: Merlot, Cabernet Franc, Petit Verdot . It was first made in 1996, using Merlot grapes, and has evolved over the years into a blend together with Cabernet Franc and Petit Verdot.  


Galatrona - 2008 - tenuta di Petrolo

Grape Variety: Merlot 100%. Only made Merlot, Galatrona is one of the most awarded wines of the estate. Wine of great structure on the palate and widly aromatic on the nose. Galatrona is Petrolo's flagship.  


Torrione - 2008 - tenuta di Petrolo

Grape Variety: 80% Sangiovese, 15% Merlot, 5% Cabernet Sauvignon. Produced for the first time in 1988, the Torrione is mainly made grapes of Sangiovese. The skins are macerated over 14 days che rewarding this wine with a lovely full body.


Purple Rose - 2017 - winery Castello di Ama

grape variety: Sangiovese, Merlot. This delicious Rosato was introduced in the early 1980s, made up of Sangiovese and Merlot, in various proportions depending on the growing year. The resulting wine is closer in character to a red wine than to a white one.


Le Cupole - 2017 - Tenuta di Trinoro

grape variety: 45% Cabernet Franc, 35% Merlot, 15% Cabernet Sauvignon, 5% Petit Verdot Malolactic Fermentation: 1/3 in contact with skins before racking and 2/3 in 2nd, 3rd passage French oak barriques. Aging: 8 months in 2nd, 3rd and 4th passage French oak barriques; 10 months in cement, no filtration  


Messorio Merlot - 2014 - winery Le Macchiole

Messorio is the perfect child, the one who studies hard, the one who always makes you proud. He is the one most able to fully express the character of our land; he has the structure, the elegance and the perfumes which are the perfect expression and the exact image of our DNA.


Tenuta di Valgiano Rosso - 2015 - Tenuta di Valgiano

grapes: Sangiovese 60%, Syrah 20%, Merlot 20%. A nose that expresses elegance and aromatic refinement.  Fragrant aromas of ripe fruit with hints of spices and minerals. An intense and enduring bouquet.


Brancaia Il Blu - 2011 - winery Brancaia

50% Sangiovese, 45% Merlot, 5% Cabernet Sauvignon. Brancaia IL BLU is distinguished for its elegance, complexity and intensity. It is a blend of 50% Sangiovese, 45% Merlot and 5% Cabernet Sauvignon.  


Guidalberto - 2002 - Tenuta San Guido

Guidalberto is a blend of 45% Merlot, 45% Cabernet Sauvignon and 10% Sangiovese


Nobile Riserva - 1995 - winery Valdipiatta Tenuta

Fermentation fully temperature controlled and followed by a period of maceration on the skins. Malolactic fermentation in Slavonian oak casks. 12 months period in 60 gallon Allier oak barrels, and further 24 months in fifty hectoliter Slavonian oak casks. 6 month period of bottle ageing.  

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Cheese Bacchus with hay milk ennobled with red wine appr. 500 gr.
Der Geschmack ist gut, aber nichts besonderes. ..
4 of 5 stars!
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