Culatello Traditional without rind
A stunning, naturally aged ham that's justifiably dubbed the king of salumi. Salted and hung for almost a year, this ham relies on the climate of the flatlands of the Po river to give it its unique sweet taste. Made using a whole ham that is then cured and cut back until only the sweetest "fillet" remains, the art of making culatello has been passed down through generations and is still made by small producers adhering to the old traditions. To do full justice to this magnificent product, serve as the centrepiece of a grand platter of mixed cured meats.
Stamped Parma Delle Feste deboned
A02 Stamped Parma Marchiato on the bone
Mortadella N27l – 900g
Pecorino Romano Cheese – 3kg
Pecorino Romano is an Italian hard cheese, produced exclusively with fresh whole sheep's milk. It has a compact paste and a white straw colour, with a black cover. It has a biting, sharp and salty flavour. Is one of the most ancient types of cheese. Full flavoured, grained Pecorino Romano, matured approximately 8 months.
Pampa Family Reserve Malbec 14.2%
Garnet black color, with aromas of black fruits, prunes and some black olives. Ripe and full-bodied, with creamy tannins and concentrated black fruit, hints of chocolate and cinnamon on the
mouth, balanced by a good acidity.
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Pampa Malbec Reserve 13.5%
WINEMAKING
The harvest began on late March. Maceration. prior alcoholic fermentation for 48
hours. at low temperature. Alcoholic fermentation with selected yeasts process at
controlled temperature between 23ºC to 26ºC . for 18 days. Aging in oak barrels for 8
months.
Aging potential: 4 years.
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Pampa Malbec 13.5%
WINEMAKING
The harvest began on the first half of March. Selected yeasts were inoculated for the alcoholic fermentation process at a controlled temperature between 23°C to 27°C, during 10 days, matching concrete and stainless steel tanks. Aging potential: 1 to 2 years.
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Le Clivie Aglianico Irpinia D.O.C. 13%
Le Clivie Aglianico Irpinia D.O.C. Aglianico is a wine of outstanding value and character. The origins of it date back to the time of the foundation of the Hellenic colonies on the Tyrrhenian coast. A particularly structured red wine of great elegance, warmth and intense, with pronounced tannins. An important, deep and complex wine that fully expresses its Mediterranean character.
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Le Clivie Amarone Della Valpolicella D.O.C.G. 15%
On the undulating hills of the Valli Veronesi, among cypress trees, stately homes and dry-stone walls, Amarone della Valpolicella D.O.C.G. Le Clivie is the epitome of an age-old, skilled art. A sublime expression of Valpolicella Classica, Amarone della Valpolicella is the supreme synthesis of native Corvina, Corvinone and Rondinella grapes. A wine with an elegant personality and outstanding structure, the patriarch of red wines, Amarone della Valpolicella D.O.C.G. Le Clivie offers a deep and intense tasting experience.
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Le Clivie Langhe Arneis D.O.C. 13.5%
Versatile, floral and delicate, Langhe Arneis D.O.C. Le Clivie seduces with personality and elegance. A characteristic wine of Piedmont's Roero area, an amphitheatre of hills and valleys that provide some of the finest conditions for winemaking, Arneis has its roots in a land that emerged from the sea that covered the Po Valley millions of years ago. Layers of sand make the substrate more welcoming, a natural habitat that stimulates acidity in the grapes. With the utmost respect for the environment, many of the vineyard operations are carried out by hand, observing the integrated pest control method. Langhe Arneis D.O.C. Le Clivie is a white wine of exceptional quality and personality, a first-class choice.
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Le Clivie Barbaresco Barda D.O.C.G. 14%
A red wine of outstanding prestige and excellent quality, Barbaresco was one of the first Italian wines to be given the Denominazione di Origine Controllata (Controlled Designation of Origin). Made exclusively on the hills of Barbaresco, San Rocco Seno d'Elvio, Neive and Treiso, the vineyards are situated on sunny slopes at altitudes below 550 metres above sea level, allowing early sugar maturation. The 24-month ageing process, which includes at least 12 months in oak, along with finely developed technical expertise, makes Barbaresco D.O.C.G. Le Clivie a wine that is structured and severe, while being fine and elegant, characterised by an unmistakable transparency and clarity.
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