Description

FIANO DEL CILENTO ― KRATOS ― MAFFINI

Location: Giungano, Salerno – Campania
Classification: Fiano del Cilento DOP
Grape varieties: Fiano

One of the oldest native grape variety of Italy, Fiano thrives in Campania, Southern Italy. The Luigi Maffini winery produces this wine since 1961 with grapes that ripen perfectly thanks to plenty of sunlight. The vineyards are in fact close to the coastline of Cilento and have a clay-rich soil, that enhances fruitiness and body. When smelled, it reminds yellow flowers, tropical fruit and nuts; the taste is mouthwatering, lingering and perfectly balanced.

BOCA ― ANTONIO VALLANA

Location: Maggiora, Novara – Lombardia
Classification: Boca DOC
Grape varieties: Nebbiolo 65%, Vespolina 20%, Uva Rara15%

Nestled in the peaks of northern Piemonte lies Boca, a tiny village and even tinier wine appellation. Here, Nebbiolo, the king grape of Barolo, reigns supreme. But in Boca, it’s not alone. Local grape varieties are blended in, softening the Nebbiolo’s power and creating a harmonious, approachable wine. Boca’s grapes benefit from a unique environment, due to elevation and mineral-rich volcanic soil. After aging for two years in large oak casks, the wine emerges complex and captivating. On the nose, a delightful dance of aromas unfolds: blueberry, cinnamon, rose petal, a hint of mint, and a touch of tobacco. The palate is intense yet balanced, offering a delicious burst of refreshing power.

VINSANTO DEL CHIANTI CLASSICO ― CLEMENTE VII ― CASTELLI DI GREVEPESA

Location: San Casciano Val Di Pesa, Firenze – Toscana
Classification: Vinsanto del Chianti Classico DOC
Grape varieties: Trebbiano Toscano, Malvasia del Chianti

Vin Santo translates “Holy Wine”: it is a long tradition in Tuscany. It is a white dessert wine. It has a golden hue, a pronounced nose and the taste is sweet, velvety and deeply flavored. Vin Santo Clemente VII is made with air-dried grapes, fermented and aged for 4 years in very small barrels. During this long time the barrels are never controlled, and wine is partially oxidized taking on the typical nutty aromas. In Tuscany it is often paired with almond biscuits at the end of a meal. But served chilled it is a delicious aperitif or can match hard savory cheese and chocolate too.