The Ratafia is an historical Abruzzo Liqueur used in ancient times to toast the ratification of official agreements. Ratafia is made with Montepulciano d’Abruzzo grapes and Amarena cherries. With a 26.5% alcohol volume Ratafia has a full body and warmth to it. Best served chilled and paired with dark chocolate desserts.
The Pack includes:
- Pyengana Cloth Bound Cheddar, Tasmania 180g
Match with: Birra Carrù Bogia Nen Saison Beer 330ml
- Pyengana Goat Cheddar, Tasmania 180g
Match with: Birra Carrù Conte Griffo Belgian Ale 330ml
- Pyengana Columbia Blue, Tasmania 180g
Match with: Birra Carrù Bombardina 330ml
- Segna Jam 42g
- Marrabissi Panpepato 250g
- Mario Fongo Rosemary Lingue 150g
- Tartuflanghe Truffle chocolates 50g
All packaged beautifully with an Ocello Card with your special message
Raboso is a native grape of the Veneto, whose presence is documented in the Piave from 600, although its cultivation in thenortheast of Italy dates back to before the advent of Rome. In an ancient ampelographic Bulletin of 1885 we read that the ambassadors of the Most Serene Republic of Venice – which concluded its history in 1797 – in honor of England’s most famous characters with a few bottles of Raboso. Vineyard and stages of cultivation: The vineyard consists of old vines grown in Casarsa, is located in the municipality of Tezze di Piave on an alluvial soil, consisting of carry-gravel of the river Piave. In the vineyard of the interventions are performed to improve the production characteristics of the vines and the quality of the grapes, for example: you select the shoots in spring, leaving only those that are best placed on the plant and in summer you remove the leaves that cover the clusters to improve the accumulation of substances in the skins and colors late summer, in September, it reduces the number of clusters on the lil screws to improve the accumulation of sugars in the berries. Only when the grapes have reached a slight over-ripeness can be collected, which is done manually.
Region: Veneto, Italy
Barbera is the hardy staple grape of the famous Piedmont region in Northern Italy. The grape accounts for around 55% of the wine produced in that region.
A tough, non-fussy grape, Barbera has been known to be flexible in its acclimation to different regions. It’s typically a deep ruby color with low tannin and bracing, high acidity.
A great craft beer from Lord Nelson, the oldest licensed hotel in Sydney. One of the first hotels to brew their own. This Three Sheets Pale Ale has delightfully balanced malt, overtones of herbaceous hop characters, citrus flora’s and aromas. Medium Gold in Colour.
The freshness, finesse, and brightness of Brut Premier make it the perfect Champagne for festive occasions. Its structured texture, richness, and length are distinctly winey. It is a full, complex wine that is both rich and powerful, whilst remaining a great classic.
Green apple and lime zest mix with preserved lemons on the zesty nose; the mouth is clean, crisp and refreshing, with a bit more juice and body, but finishes with a sensation of citrus and salt.
Region: Loire Valley, France
Pale straw. Tropical notes of passionfruit, grapefruit and blackcurrant combine with salty mineral notes. The palate is rich and weighty and full of flavours of grapefruit and blackcurrant along with green notes of nettle and capsicum. A subtle sea salt character leads to a long lingering mineral finish.
Vin Santo (pronounced Vin san-toh), which means “holy wine”, has various theories surrounding its origins. One of the most famous stories tells of a Franciscan monk, who would use it to celebrate Holy Mass. Later, it was more-commonly known for its “holy” or curative power regarding the treatment of ailments. Golden amber colour with rich, luminous reflections. Intense and complex bouquet; perfumed with scents of raisins combined with aromas of apricots, figs, dried fruit, wood, and honey fused with aromatic notes of a great personality. Full and warm palate with a velvety texture, sweet delicate notes and an extraordinary finish.