Enogastronomia Italiana di Eccellenza

The friendship that binds us to some passionate producers of wine and other fruits of the earth, and the pleasure of making their excellence known, led us to open an online store confident of meeting consumers' interest even beyond the borders of our country.


The companies we present are mostly small and family-run, guardians of those artisan traditions that give the products incomparable quality, wholesomeness and absolute authenticity.



N.B. All the products we offer are strictly in compliance with the current food regulations in terms of composition, preservation and labeling (as required by EU Regulations No. 1169/2011 and subsequent amendments, n. 775/2018 and D. Lgs 231/2017 and ss.mm.ii.).ur goal is to acquire a loyal clientele to share traditions, fragrances and flavors of our land and serve it with rigor of fairness and honesty ".

Year of establishment:

2018

Number of employees:

0

Annual turnover:

Not available

Reference year of turnover:

2019

Export turnover:

0

Activities:

FOOD INDUSTRIES

Retail trade or any type of product over the internet

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Vinegar Gambigliani Zoccoli

Farm Ruggiero

Winery TerraQuiglia

Oven AIA Vecchia

Farm Ferrari Bio

Company:

ENOGASTRONOMIA ITALIANA DI ECCELLENZA DI CASACCI ARTURO

Web site:

Address:

VIA TUCCI 25

City:

POLINAGO (MO)

Zip Code:

41040

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Type: dry sparkling white classic method. Grapes: 100% Chardonnay. Production area: Franciacorta (Brescia) IT. Bottles produced: 15,000. Winemaking Manual harvest at the end of August with selection of the grapes. 80% of the grapes have a soft pressing in a pneumatic press and fermentation in steel at a controlled temperature, the remaining 20% follows the pellicle cryomaceration with fermentation in new barriques. Aging for 7 months in steel or barriques. Foam taking in the spring following the harvest. Aging on the lees for at least 26 months and resting in the bottle for 3/4 months afterwards disgorgement before being sold. Alcohol content: 12.5%. Tasting notes Straw yellow color with golden reflections, soft foam and very fine perlage; bouquet with fragrances of yeasts, citrus fruits, fruits with yellow pulp and custard; on the palate it presents itself with gentle freshness, great balance and good creaminess. Serving temperature: 5-6 ° C. Pairings: excellent with fish dishes, white meats or vegetables but also for the whole meal. The menu of the house proposes the combination with "risotto mantecato al Satèn". Vineyards Height above sea level: 200 m; soil type: moraine with skeleton presence; exposure: south; breeding: guyot; vineyard age: 15/20 years; plant density / hectare: 4500; surface area planted in hectares:; quintals / hectare yield: 90. Awards: Franciacorta Satèn, Tenuta Ambrosini, received the crown "Vini Buoni d’Italia" at the Merano Wine Festival and was awarded the "Best Franciacorta Satèn" by the Italian Sommeliers Association. Formats: btg of 0.75 l and magnum of 3, 6 and 9 l in wooden packages


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Type: still dry red wine. Grapes: Corvina 60%, Corvinone 20%, Rondinella 20%. Production area: JAGO di Negrar, Valpolicella Classica (Verona) - IT. Bottles produced: 6,000 cap. L. 0.75 Vinification / refinement harvest between the end of September and the beginning of October with selection and harvesting of the grapes carried out exclusively by hand. The bunches are placed in boxes, called "plotó", with a maximum weight of kg. 6 intended for drying in the fruit cellar for 120/150 days. The destemming and crushing of the dried grapes takes place between November and December, and consists in emptying, by hand, one by one, the boxes where the grapes have been stored in order to make a further selection of quality. Fermentation takes place in steel vats. The duration of the fermentation is 30-45 days, followed by a storage phase in steel tanks for 4 months, followed by a 24-month refinement in Slavonian oak barrels hl.25 and “TONNEAUX” in French oak hl.5, then in bottle for about 3 months. Alcohol content: 16%. (As a natural product the data may be subject to variations) Tasting notes At sight: full red color On the palate: dry wine, with intense aromas, hints of black cherry, wild berries and dried fruit Serving temperature: 16 ° C. Pairings: suitable for game dinners, grilled meats and aged cheeses, as well as meditation wine Vineyards Height above sea level: 350-450m; type of soil: clayey, calcareous and in some areas volcanoclastic with a good presence of skeleton; exposure: South-East / South-West; breeding: a "double Veronese pergola"; age of the vines: from 15 to 45 years; plant density / hectare: 3.300; vineyard area: 7.5 hectares; quintals / hectare yield: 120 of which for Amarone 48


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Type: classic method sparkling white wine. Grapes: Chardonnay 70% Pinot nero 20% Pinot bianco 10%. Production area: Franciacorta (Brescia) IT. Bottles produced: 20,000. Winemaking Manual harvest at the end of August with selection of the grapes. soft pressing in pneumatic press and fermentation in temperature-controlled steel. Aging for 7 months in steel tanks. Foam taking in the spring following the harvest. Refermentation / aging in the bottle on the lees for at least 20 months e 5/6 months rest after disgorgement before being sold. Alcohol content: 12.50. Tasting notes Straw yellow color with golden reflections, fine and persistent perlage; elegant and delicate on the nose with a variegated floral bouquet; well balanced, soft and justly savory on the palate. Serving temperature: 5/6 ° C. Pairings A wine for the whole meal but perfect and pleasant as an aperitif. Traditionally linked to the Spiedo Bresciano, a representative dish of Franciacorta and closely linked to the family tradition. Vineyards Height above sea level: 200; exposure: south; type of terrain: morainic soils with the presence of a skeleton; breeding: guyot; vineyard age 15-20 years; surface area planted in hectares: 8; plant density / hectare: 4,500; quintals / hectare yield: 90. Formats: btg of 0.75 l and magnum of 3, 6 and 9 l in wooden packages.


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Type: still dry red. Grapes: Refosco dal peduncolo rosso 100%. Production area: DOC Friuli Aquileia (Udine) IT. Bottles produced: 15,000. L. 0.750. winemaking Late harvest between late September and early October. Fermentation in steel tanks for about 15 days. Aged for 6 months in French oak barrels plus 12 months in large Slavonian oak barrels and at least 6 months in bottle before being placed on the market. Alcohol content: 13%. Tasting notes Bright ruby ​​red wine with aromas of blackberry and raspberry herbaceous hints; good structure on the palate with fruity notes and a persistent finish. It is refined with aging. The qualitative peak goes from 1 to 5 years. Serving temperature: 16-18 ° C. Pairings: All types of meat and mature cheeses; it is enhanced with roasts and game. Vineyards Height above sea level: about 10 m; soil type: clayey; exposure: North-South; breeding: unilateral guyot; age of the vines: 15 - 20 years; plant density / hectare: 5000; quintals / hectare yield: 80. Acknowledgments Luca Maroni: 91 points; Jancis Robinson: 16.5 / 20; Berliner Wine: Silver Trophy; Decanter: bronze; IWSC bronze. Bottle format: 375 and 750 ml.


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Olive variety: Cima di Mola, Cima di Melfi; Simona, Olivastro, Picholine and Apulian Frantoiana. Production area: South East Bari (Colline di Castellana Grotte). Production campaign: 2016. Type of harvest: by hand and shaking on nets. Production method: cold pressing with traditional and continuous crushers within 24 hours of harvesting. Total production: 2,000 lt. Medium acidity: 0.28 - 0.30% oleic acid. Number of peroxides: 2-3 meqO2 / Kg. Total polyphenols: 150-300 mg / kg. Total tocopherols (Vitamin E): 150-300 mg / kg. Certifications: organic. Tasting notes Yellowish green color; pronounced perfume with herbaceous and green olive scents; medium fruity taste. Recommended pairings: it goes well with first courses and any dish of Mediterranean cuisine. Olive groves Height above sea level 350 meters; hilly terrain with north-east exposure; average age of olive trees 100 years; plant density per hectare about 100; olive grove surface: 3 hectares; quintals / hectare yield 100.


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