There is only one relationship between music and sports because all athletes want to be rockstars and all rockstars want to be athletes
Jason Grilli
JASON GRILLI | CESANESE DEL PIGLIO D.O.C.G.
The Jason Grilli originates 100% from the vinifcation of Cesanese Affile grapes cultivated on the farm. Thanks to an early harvest and a refinement performed only in big steel tanks, it has allowed the wine to keep the scents of sour cherries and a freshness that is the soul of this great vine native to the Lazio region.
A red wine, still and dry, characterized by a good sugar content and a good acidity that releases an excellent aroma in the glass that is maintained over time.
A red wine, still and dry, characterized by a good sugar content and a good acidity that releases an excellent aroma in the glass that is maintained over time.
YOGI BERRA | BONARDA DELL'OLTREPÒ PAVESE D.O.C.
A ruby red that electrifies for its lively color and immediately strikes.
The Yogi Berra represents a perfect balance between the tannic component of Croatina and the juiciness of Barbera, two prominent varieties perfectly blended from which they release fragrance of scents reminescent of both small red fruits and spices.
The Yogi Berra represents a perfect balance between the tannic component of Croatina and the juiciness of Barbera, two prominent varieties perfectly blended from which they release fragrance of scents reminescent of both small red fruits and spices.
FRANCISCO CERVELLI | NEGROAMARO DEL SALENTO I.G.P.
The Francisco Cervelli is a wine produced from grapes coming from the vineyards located in the municipalities falling within the province of Lecce. The soils are clayey - calcareous and the vines are grown using the traditional Salento method of the Apulian sapling.
The grapes are harvested by hand in the second decade of September which is followed by a classic red vinification, with prolonged contact time between marc and must to allow greater extraction of coloring substances.
The grapes are harvested by hand in the second decade of September which is followed by a classic red vinification, with prolonged contact time between marc and must to allow greater extraction of coloring substances.
