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Wineries
Showing 1489–1500 of 1717 results
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![Roberto Voerzio - Langhe Nebbiolo produced in the village of La Morra, aged for 12 months in tonneaux and 25 hl barrels. 12000 bottles.]()
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![Roberto Voerzio - Langhe Nebbiolo produced in the village of La Morra, aged for 12 months in tonneaux and 25 hl barrels. 12000 bottles.]()
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![Red wine Maremma Toscana fine artisan mythical wine limited production produced only in the best years Castellate di Castellina Rothschild perfect with stewed red meats and spicy cheeses]()
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![red wine Barolo cru Mosconi Monforte d'Alba Unesco Langhe Piedmont modern austere barrique refined complex obtained with Nebbiolo grapes perfect with red meat and aged cheeses]()
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![red wine barolo DOCG Monforte d'Alba langhe Piemonte Unesco modern classic powerful round tannic made from nebbiolo grapes perfect with braised and aged cheeses]()
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![red wine Barolo cru Castelletto vineyard La Villa Monforte d'Alba Unesco Langhe Piedmont modern barrique reserve 10 years austere fresh fine complex obtained with Nebbiolo grapes perfect with red meat and aged cheeses or for meditation and chocolate]()
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![red wine Barolo cru Castelletto vineyard La Villa Monforte d'Alba Unesco Langhe Piedmont modern barrique reserve 10 years austere fresh fine complex obtained with Nebbiolo grapes perfect with red meat and aged cheeses or for meditation and chocolate]()
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![classic method sparkling wine Monforte d'Alba Langhe Piedmont Unesco 120 months on vintage yeast freshness obtained with chardonnay grapes perfect with fish]()
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![classic method sparkling wine Monforte d'Alba Langhe Piedmont Unesco Ezio Bosso composition to develop the fermentation obtained with Chardonnay Pinot Nero and Meunier grapes perfect with fish, salami, risotto, and white meat]()
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![White wine doc Colli Orientali Friuli fine artisanal limited production organic produced with friulano grapes perfect with mature cheeses]()
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![Ronco Severo - Friulano made in Friuli Venezia Giulia with long maceration on the skins and aging in wood.]()
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![Ronco Severo - Friulano made in Friuli Venezia Giulia with long maceration on the skins and aging in wood.]()
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