Americano Cocchi is a true intermediary between wine and spirits as it is a wine with a small addition of alcohol bittered by an infusion of valuable spices and herbs.”It is called Americano (American) not only due to such new features but also because the habit of drinking Vermouths mixed with bitter spirits and gin thus creating a drink called cocktail was spreading from the United States.”The original recipe of the Americano Cocchi played a role in the history of Asti throughout the nineteenth century and is now considered the aperitif par excellence by the citizens of Asti. |

| 80% Trebbiano, 20% Malvasia | Campobello Il Santo is a fortified version of the classic Tuscan dessert wine, Vin Santo. The bouquet is bursting with aromas of apricots, honey, and candied orange peel. Produced by incorporating a small amount of brandy into the blend, Il Santo is higher in alcohol and residual sugar, rendering it richer in style. | Il Santo has a rich, amber color with aromas of honey and apricots. The wine possesses orange and citric flavors with a touch of sweetness.

Wine Spectator 89 points – A bright, medium- to full-bodied red, with light, taut tannins providing a snappy frame for the flavors of ripe strawberry, dried cranberry, caraway seed and spice. Cabernet Sauvignon and Grenache. Drink now through 2023. 27,500 cases made, 8,000 cases imported..September/2019 | Grape Varieties – 50% Cannonau, 50% Cabernet Sauvignon.Vinification – Both grape varieties are harvested manually and mechanically from September through October at the peak of maturity. After crushing, each variety undergoes a three-day cold maceration, followed by a temperature controlled fermentation in stainless steel vats at 72-82F for ten days. Only in the final phase of fermentation are the two varieties blended together.Aging – Three years, at first in barriques and then in traditional large Slavonian oak casks kept in cool dark cellars. Aged a further 12 months in bottle prior to release. | Color – Ruby red with garnet reflectionsBouquet – Full, mature fruit with herbaceous and tarry notes.Taste – Full-bodied, dry, balanced and harmonious. Elegant structure or soft tannins

Ultimate Beverage Challenge 87 points – Skewed toward the savory, aromas are reminiscent of briny olives and cured lemon peel. Dry and minerally in the mouth, orange flesh and zest are partnered with subtle green herbs to create a refreshing profile..April/2016 |

Ultimate Beverage Challenge 92 points – 2018 Ultimate Wine Challenge (Great Value)(Finalist) – Sweet and redolent with sappy fruits of overripe green grapes, sweet cider apples, and summer, fragrant flowers, this vigorously sparkling wine refreshes and benefits from a few berries in the glass or to be served alongside fresh summer fruits..June/2018Decanter 90 points – WORLD WINE AWARDS 2018 (SILVER):.May/2018 |

Vinous 90 points – Bright purple-ruby. Fresh and lively red fruit and floral aromas and flavors are complicated by a flinty nuance. Crisp and juicy, the youthfully chewy tannins nicely supporting the fresh fruit flavors. Finishes crisp and long..September |

Ultimate Beverage Challenge 94 points – An incredibly pleasing almond, maraschino cherry, and cherry blossom on the nose carries over to the indulgent palate. Flavors of almond tart, Spanish yogurt cake, candied cherries and orange rind lead before subtle |

Ultimate Beverage Challenge 89 points – 2018 Ultimate Wine Challenge – Bright citrus flavors of grapefruit flesh and lemon peel combine with more tropical flavors of honeydew and cantaloupe for a knockout of a nose. The palate shows a bit more indulgent tones of creamed orchard fruit and a hint of dry honey..June/2018 | Escape to Italy with our Pinot Grigio sourced from Trentino. Full and complex, this wine has a nose that hints of pineapple, pears and sweet lemons. Tropical fruits are integrated with the zest of citrus fruits and give way to a creamy mid-palate. We achieved depth and complexity through a combination of winemaking methods. First, grapes were hand-picked, de-stemmed and crushed prior to undergoing cool fermentation in steel tanks and an extended maceration. A small portion of the wine was made with the traditional passito method: we dried harvested grapes on straw mats for several weeks, then gently pressed and fermented them before blending. |