Tasting Notes: The Corte Sant'Alda Recioto della Valpolicella is a blend of 60% Corvina Grossa and 40% Rondinella grapes that undergo a natural drying process from October to late January, then are fermented with the exclusive... Read More
Tasting Notes: L’Ecrù is a natural passito wine produced from Zibibbo grapes. For the vinification of this prestigious label Firriato employs a method of infusion which adds the dried grapes directly to the wine;... Read More
Tasting Notes: The Marco De Bartoli Marsala Superiore was conceived and produced to respect its “natural” tradition: it is fortified with a “mistella” produced from fresh grape must and fruit brandy obtained... Read More
Tasting Notes:Occhipinti Passo Nero is a not too sweet passito from over-ripe Nero d'Avola grapes that are slightly dried and vinified to maintain its acidity.
