Vernaccia di San Gimignano DOCG 12,5%
The Vernaccia of San Gimignano has been the first italian wine to obtain the D.O.C.G. Denomination (DPR 3/3/66). It is made from the grapes of the Vernaccia vines and becomes wine, in the town of San Gimignano, as prescribed by production regulations.
A straw-coloured wine with a fine and clear scent, dry and aromatic with a pleasing after taste. So as to fully appreciate the wine best organilogical qualities, it is advised to be served naturally cool and at a temperature of 12°-13° C.
Brinarosa Vaglio Massa Rosato 12%
Dacastello Inzolia Terre Siciliane I.G.P 12.5°
The wine par excellence during Greek symposia! Inzolia disembarked on Sicily's shores in the 7th century BC. In describing one of Sicily's oldest wines, Baron Nicolosi referred to Inzolia in 1869 as “A beautiful quality of grape, which yields much fruit, makes generous wine,and has a gentle flavour, qualities that make it desirable”.
Domaine Marguerite Carillon Chablis 12,5%
Chablis is the northernmost wine growing region in Burgundy. It's actually closer to Champagne than much of the rest of Burgundy, because it is separated by the Morvan hills.
Chablis produces dry white wines made from Chardonnay, and is situated on ancient Jurassic soils that give its wines minerally and flinty accents.
Harvest by hand. Traditional vinification. Aged in oak barrels of 20 to 60% new oak for 8 to 15 months. The oak is mainly sourced from the Vosges region.
Dacastello Greco di Tufo D.O.C.G. 13%
Greco di Tufo D.O.C.G.
One of Campania’s most celebrated wines, Greco di Tufo boasts a distinctive character. A white wine with an important structure, crisp and smooth, it is an icon of Irpinian oenology. Its name originates from the land where it is cultivated: the municipality of Tufo, characterised by the presence of a volcanic rock known as tuff. Its value has been recognised since ancient times, so much so that the Latin writer Pliny the Elder claimed that “Greco wine was so prized that it was poured only once at banquets”.
Annamurà, in Irpinian dialect means to enamour, to make someone fall in love.
The label illustration was created by artist Lucilla Tubaro. The title of the work, ANNAMURA’, is a tribute to the secret Irpinia of the Janare, enchanting fairies who had the power to seduce, to bewitch.
Angelo Inglima Al Caffe Panettone 1000gr
Il Caffe Panettone we make at Angelo Inglima Pastry Shop is one of a kind
Just like our traditional Panettone, our al Caffe Panettone dough rises for 36 hours and is made with the most fresh locally sourced ingredients: eggs, butter, honey and oranges. The secret is our mother yeast: our master pastry chef Giovanni takes care of it every day as a part of his family, as it is the only leavening agent we use in your pastries.
Angelo Inglima Pistachio Panettone 1000gr
The pistachio Panettone we make at Angelo Inglima Pastry Shop is one of a kind: both dough and glaze are made with pistachio of the utmost quality. Not enough pistachio for your liking? Rest assured, as it comes with our 35% pistachio spreadable cream for the ultimate pistachio sensory experience!
Just like our traditional Panettone, our pistachio Panettone dough rises for 36 hours and is made with the most fresh locally sourced ingredients: eggs, butter, honey and oranges. The secret is our mother yeast: our master pastry chef Giovanni takes care of it every day as a part of his family, as it is the only leavening agent we use in your pastries.
