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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.
Gavi is a classification of wine made from the Cortese grape variety. It produces aromatic wines
with bright acidity which match incredibly well with seafood. Gavi’s location is quite proximate to
the sea, although it’s separated by the Ligurian Alps.
Gianlorenzo Picollo oversees the small estate with his wife Silvia, and together they manage the
winery with Gianlorenzo’s parents. Fifteen hectares of Cortese vineyards with vines up to 80 years
old are cultivated by traditional methods, and without the use of chemicals.
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.
Aged 19 months on lees, this dry, stylish Cava is full of white nectarine, honey wafers and green apple. The palate is light, with a fine bead and classic Cava citrus, apple and macadamia fruit characters along a lovely fine palate with shaley earth and waxy florals.
Region: Oledora, Spain
From the seventeenth century until 1935, in Carrù there were two famous spinning mills for silkworms. A traditional beer, even beer.
Golden and opalescent, it is an easy to drink Blanche. On the nose, summer scents of orange peel prevail; when tasted, it is the coriander that invades the mouth, closing in a well-balanced finish. The body is velvety, thanks to the wheat, and the persistent foam.
Pair it with finger food, fried and fish-based main courses or sushi and sashimi.
Color: opalescent blond
Alcohol content: 4.8% alc.
Birra Carrù is an independent craft microbrewery, but above all it is a family.
Aromas of freshly cut peach, white flowers and brioche introduce a palate of porcelain tannin and fine lines of elegant texture and natural acidity, culminating in a complex array of stone fruits and subtle toast.
Region: Margaret River, WA
A dry Provencal classic made of cinsault with grenache, syrah and merlot too, this is bright and summery with strawberries, pomegranate spritz and richer vanilla aromas. Crunchy-fresh with sour-red grapefruit to start, it then mellows with a creamy edge to the strawberry fruit.
Artus is an artistic translation of our local Gin Gin clone into wine. It is a provocative, complex and textural wine exuding the seductive spirit of “old world” chardonnay. The vines have been managed to allow only dappled light into the fruiting zone. This promotes flavor development, low tannins and bright levels of natural acidity. The fruit is farmed in the cool southern end of Margaret River. The tiny 100g Gin Gin clusters are hand harvested at first light to preserve freshness of fruit.
Flavours of fresh nectarines and candied pecan nuts are supported by aromas of poached pears and marzipan.
Region: Margaret River, WA
The term “mutemuka” can be roughly translated as “a sake made with pure intentions or without ornamentation.” Mutemuka’s signature Sake is made from two varieties of rice the brewery grows organically. For their Moto [starter mash] they use Kaze Naruko a strain of ‘Sake rice’, but the majority of the rice used is Hino-Hikari a prized ‘table rice’. Sake made with table rice tend to be more robust and richer in palate weight due to the proteins, fats and amino acids that become involved in the fermentation. The ‘Mutemuka’ is initially aged for about half a year at room temperature before release resulting in a beautifully full-bodied Sake. Mutemuka has dominant aromas of yeast and fragrant rice and a rich palate with notes of Jasmine rice and white radish with an earthy, savoury taste. This Sake has great food matching applications because of it’s unique savoury palate. Perfect with salty snacks or ingredients like coastal greens or oysters; seafood dishes; or hard cheeses like Tête de Moine.
One of the most recognised estates in Bandol, thanks largely to US wine merchant Kermit Lynch, who’s sung its praises since the 70s. Lulu Peyraud, who ran the estate with her the late husband Lucien from the 30s, is still gong strong at 103. Incredible. The rosé is a blend of approximately 55% mourvèdre, 25% grenache and 20% cinsault.
“The Bandol Tempier Rosé offers a unique blend of complexity and freshness. It has a fine structure, with no tannin. The high-quality care given to the vines and the diversity of the terroirs produce a flavorful intensity and a strong typicity.”Winemaker’s notes.
Region: Provence, France