Articles Catalog

Denomination: Toscana Rosato IGT
Production area: Bolgheri
Grapes: Cabernet Sauvignon, Sangiovese
Vinification: After manual harvesting, soft pressure of the grapes, fermentation at a controlled temperature in steel vats
for about 15 days. No malolactic fermentation.
Alcohol content: 13/13.5%
Serving temperature 8 ° C
Total sulfites: below 60 mg/lt
Bottle aging: 3 months
Organoleptic characteristics: pink color with copper highlights, floral hints of white and pink rose on the nose, very intense. On the palate, well balanced, mineral, and persistent.

WINE SHIPPING FOR THE MOMENT AVAILABLE ONLY FOR ITALY

Tuscan Crouton is the real masterpiece, made as the grandmothers taught us: delicate, spreadable, and appetizing, simply sublime. Try it with bread or polenta croutons.

"Cinta Senese DOP" croutons. The meat of this pork which is called "di cinta" (cinta = belt) owes its name to the white fur belt on the back that surrounds its body, which is dark for the remaining part. Already in 1300, it is present in Tuscany, as evidenced by a painting by Lorenzetti. In the painting “Allegory of good government" in the Palazzo Comunale of Siena. The particular aroma of its meat is due to the disciplinary for which it is bred in the wild. The meat of our traditions, simply unique. It is sold with the numbered label of the Consorzio della Cinta Senese. Try it with bread or polenta croutons. 

As Lorenzo De Medici, called Il Magnifico, invites us to, in his famous poem, Triumph of Bacchus and Ariadne: "... be happy if you want to: / for tomorrow may not come" we make our life happy with this Ragù produced with exceptional and exclusive meats such as "Chianina" and "Cinta Senese", with fresh vegetables, Chianti wine, and Italian extra virgin olive oil. It is simply magnificent! Try it with pici, tagliatelle or penne pasta.

100% Chickpea pasta. An alternative to classic pasta, rich in flavor and protein charge. 

It is prepared with an ancient variety of white corn with a more delicate flavor than traditional polenta and goes very well with the fish whose flavor it enhances. It is naturally gluten-free. It is cooked exactly like polenta.

This stone-ground flour derives from an ancient cereal (Triticum Monococcum) recently recovered in agriculture. It has a very pleasant taste and is suitable for any sweet or savory preparation. For leavened with sourdough it requires medium or long leavening.

Crunchy, light, and genuine, delicious corn and rice cookies, perfect for delicious moments. Gluten-free