{"title":"Top 10 - Day 3","description":null,"products":[{"product_id":"ceci-otello-nero-di-lambrusco","title":"Ceci Otello Nero di Lambrusco","description":"\u003ch3\u003eWhat kind of wine it is\u003c\/h3\u003e\u003cp\u003eOtello Nero di Lambrusco is a \u003cstrong\u003esparkling red wine\u003c\/strong\u003e produced in Emilia, made from Lambrusco Maestri grapes. In the glass, it displays an intense ruby colour with violet highlights, enriched by a \u003cstrong\u003erich and persistent froth\u003c\/strong\u003e and a fine perlage. The bouquet reveals clear aromas of blackberry, cherry and strawberry, accompanied by floral notes of violet and subtle spicy and mineral hints. On the palate, it is fresh and harmonious, thanks to a perfect balance between lively acidity, \u003cstrong\u003esoft tannins\u003c\/strong\u003e and a pleasant roundness that makes it extremely easy to drink.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThe grapes are grown in the Bassa Parmense, an area of Emilia-Romagna historically dedicated to viticulture. The \u003cstrong\u003econtinental climate\u003c\/strong\u003e ensures essential temperature variations to preserve the aromatic expressiveness of the grapes. The vineyards grow on \u003cstrong\u003eclay-limestone soils\u003c\/strong\u003e of medium texture, which give the sip a clear savoury imprint and a well-defined flavour profile. Produced by Ceci, this label faithfully interprets the gastronomic culture of the region, offering a refreshing character that ideally enhances \u003cstrong\u003etraditional cured meats\u003c\/strong\u003e and the rich typical local dishes.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe harvest takes place between the end of September and the beginning of October. The \u003cstrong\u003ered vinification\u003c\/strong\u003e involves a few days of maceration on the skins and fermentation in temperature-controlled steel tanks. The sparkling process is carried out according to the \u003cstrong\u003eMartinotti Method\u003c\/strong\u003e, with refermentation in autoclave. Ageing on the fine lees enriches the organoleptic profile and ensures a \u003cstrong\u003efine and persistent perlage\u003c\/strong\u003e, cleanly enhancing the natural liveliness and fruity aromas of Lambrusco.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eBorn in 1938 in the Lower Parma area from the passion of the innkeeper Otello for the grape harvest, the exclusive \u003cstrong\u003eOtello Nero di Lambrusco\u003c\/strong\u003e represents the excellence of the Ceci Cellars. This sparkling red wine combines a deep family heritage with a distinctive aesthetic, enclosed in the \u003cstrong\u003einnovative square bottle\u003c\/strong\u003e renowned worldwide. Multi-award-winning by critics with the 5 Grappoli Bibenda and 90 points from James Suckling, it offers a unique tasting experience that enhances the rich Emilian territory through a \u003cstrong\u003efine and persistent perlage\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Cantine Ceci","offers":[{"title":"Default Title","offer_id":44500831568043,"sku":"337","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/6789\/2395\/files\/ceci-otello-nero-di-lambrusco_337_1_e11dc109-5421-483d-896b-434a8b6c1196.webp?v=1773659106"},{"product_id":"gosset-champagne-grande-reserve-brut","title":"Gosset Champagne Grande Reserve Brut","description":"\u003ch3\u003eWhat kind of wine it is\u003c\/h3\u003e\u003cp\u003eGosset Grande Réserve Brut is a sparkling wine of great structure produced using the \u003cstrong\u003eTraditional Method\u003c\/strong\u003e. On visual inspection, the Champagne displays a bright golden yellow colour and a fine, persistent perlage. The combination of Chardonnay, Pinot Noir and Pinot Meunier creates a \u003cstrong\u003eharmonious blend\u003c\/strong\u003e with remarkable volume. On the nose, intense notes of lemon meringue pie and Mirabelle plums emerge, enriched by hints of hawthorn, white flowers and toasted nuances. On the palate, the clear citrus acidity brings balance to the sip, culminating in a finish that enhances the \u003cstrong\u003estructure and depth\u003c\/strong\u003e of the wine.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThis wine originates from the Champagne region, from grapes grown in the villages of Aÿ, Bouzy, Ambonnay, Le Mesnil-sur-Oger and Villers-Marmery. Production is overseen by Gosset, a historic estate founded in Aÿ in 1584. The use of the three varieties faithfully reflects the \u003cstrong\u003echaracter of the terroir\u003c\/strong\u003e, highlighting the connection between soil and climate. This geographical origin ensures a wine of \u003cstrong\u003egreat precision\u003c\/strong\u003e, where Chardonnay brings freshness and Pinot Noir provides body and substance. An approach that fully respects the local \u003cstrong\u003ewinemaking vocation\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe grapes are hand-harvested, selecting only the \u003cstrong\u003efirst press\u003c\/strong\u003e juices for blending. The vinification does not include malolactic fermentation, a choice that preserves the integrity and freshness of the fruit. Some cuvées ferment in \u003cstrong\u003eoak barrels\u003c\/strong\u003e, a technique that enhances the complexity of the aromas. Ageing on the lees lasts at least four years in cool underground cellars. The process concludes with manual riddling and disgorgement, with a \u003cstrong\u003eBrut dosage\u003c\/strong\u003e that balances the fresh notes and the vinous component without masking the expressive purity.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eFounded in Aÿ in 1584, \u003cstrong\u003eMaison Gosset\u003c\/strong\u003e is the oldest Champagne house. The Grande Réserve Brut is presented in the iconic historic bottle. The cuvée is produced exclusively from \u003cstrong\u003efirst pressing\u003c\/strong\u003e musts and does not undergo malolactic fermentation in order to maximise the purity of the fruit. 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It displays a straw yellow colour, enlivened by a \u003cstrong\u003efine and creamy perlage\u003c\/strong\u003e. On the nose, it releases floral aromas of rose and acacia, enriched by distinct notes of green apple, peach and citrus. On the palate, it is fresh and balanced, with a \u003cstrong\u003epleasantly savoury finish\u003c\/strong\u003e featuring saline hints. Its pronounced minerality makes it perfect for \u003cstrong\u003epairing with sushi\u003c\/strong\u003e, seafood starters and fresh cheeses.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThe grapes come from San Michele di Feletto, in the heart of Conegliano Valdobbiadene, an area recognised as a UNESCO World Heritage Site. The vineyards, situated between 100 and 150 metres above sea level, benefit from a south and south-west exposure that ensures optimal ripening. The soil, of calcareous-clay origin and rich in \u003cstrong\u003eyellow-blue marls\u003c\/strong\u003e, gives the wine a \u003cstrong\u003edistinct mineral character\u003c\/strong\u003e. The \u003cstrong\u003edouble arched cane\u003c\/strong\u003e training system allows Gabe to achieve balanced yields, enhancing the unique characteristics of this specific terroir.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eHarvesting takes place at the end of September, followed by gentle pressing. After clarification of the must by static decantation, primary fermentation begins at a \u003cstrong\u003econtrolled temperature\u003c\/strong\u003e (18-19 °C). The prise de mousse follows the Charmat Method, with a \u003cstrong\u003erefermentation in large tanks\u003c\/strong\u003e for a period of thirty to forty days. This is followed by maturation on the \u003cstrong\u003efine lees\u003c\/strong\u003e for at least three months. This process defines the structure and creaminess of the sip, preserving the integrity of the grape variety's typical aromas.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eBorn from the passion of Gabriella Benedetta Vettoretti, this exceptional \u003cstrong\u003eConegliano Valdobbiadene Prosecco Superiore DOCG\u003c\/strong\u003e pays tribute to the UNESCO World Heritage hills. The name “Fior di Sale” evokes the crystals left by the ancient sea, highlighting the elegant minerality of the local soils. Made from Glera grapes expertly crafted using the \u003cstrong\u003eCharmat method\u003c\/strong\u003e, it releases a vibrant freshness. 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It stands out for its balance between structure and oak, with an intense bouquet of white fruit, \u003cstrong\u003ehints of hazelnut\u003c\/strong\u003e and vanilla. On the palate, it reveals a \u003cstrong\u003edense texture\u003c\/strong\u003e, mineral notes and candied citron, leading to an elegant and harmonious finish.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eIt originates in Aymavilles, among the steep \u003cstrong\u003ehigh-altitude vineyards\u003c\/strong\u003e situated between 550 and 750 metres. The south and north-east exposures favour the ripening of the grapes while preserving their freshness. The vines grow on \u003cstrong\u003emorainic soils\u003c\/strong\u003e, loose and sandy, which ensure excellent natural drainage. This configuration of the slopes shapes a \u003cstrong\u003edistinctive flavour profile\u003c\/strong\u003e, precise and consistent with the mountain identity of the Aosta Valley.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe manual harvest takes place in mid-September. After a \u003cstrong\u003egentle pressing\u003c\/strong\u003e, the must ferments in French oak barrels, with toasting carefully chosen to balance the contribution of the wood. Maturation involves \u003cstrong\u003eageing on the lees\u003c\/strong\u003e for ten months, with continuous bâtonnage that gives density to the aromatic texture. This is followed by a further twelve months of bottle ageing, resulting in a white wine with a \u003cstrong\u003egolden yellow colour\u003c\/strong\u003e, fruity notes, sweet spices and a structured finish.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eThe Les Crêtes winery practises fascinating \u003cstrong\u003eheroic viticulture\u003c\/strong\u003e in Aymavilles, continuing the historic passion of the Charrère family since 1750. The Cuvée Bois was created in the 1980s from the meeting between Costantino Charrère and Count Gagnard de la Grange of Puligny-Montrachet. United by their shared use of an ancient pruning method, their friendship inspired meticulous \u003cstrong\u003ewood ageing\u003c\/strong\u003e. 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In the glass, it reveals a ruby colour with garnet highlights, introducing clear aromas of morello cherry, citrus and tobacco. The lively acidity and \u003cstrong\u003esilky tannins\u003c\/strong\u003e ensure a taut and vibrant sip, characterised by excellent \u003cstrong\u003eageing potential\u003c\/strong\u003e. It is the ideal companion for slow-cooked meats, structured risottos, or to be enjoyed as a meditation wine.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThis wine originates from the area of Castelnuovo dell’Abate, at the foot of Monte Amiata. The vineyards benefit from the protection of the hills and constant sea breezes, which create a marked \u003cstrong\u003etemperature variation\u003c\/strong\u003e essential for the freshness and aromatic definition of the fruit. The plots, spread across different altitudes, take root in \u003cstrong\u003ecomplex soils\u003c\/strong\u003e: at higher elevations, stony soils rich in iron prevail, while descending into the valley, clay, galestro and silt emerge. This geological variety translates in the glass into a rigorous structure and a distinctive \u003cstrong\u003echalky minerality\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eProduction is based on \u003cstrong\u003every low yields\u003c\/strong\u003e to maximise the qualitative concentration of the grapes, which are strictly selected and hand-picked. Spontaneous fermentation with indigenous yeasts takes place in wooden vats and concrete tanks, preserving the utmost varietal purity of the \u003cstrong\u003eSangiovese\u003c\/strong\u003e. 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It is created from a careful \u003cstrong\u003eblend\u003c\/strong\u003e of Corvina, Corvinone, Rondinella and Molinara grapes. Its profile boasts remarkable \u003cstrong\u003estructure\u003c\/strong\u003e, the result of the long drying process of the grapes and meticulous maturation. On the palate, it is dense and enveloping, characterised by intense notes of dried fruit, chocolate and spices. This extractive richness makes it ideal for pairing with red meat dishes, game and \u003cstrong\u003emature cheeses\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eProduction takes place on the \u003cstrong\u003ehills of Negrar\u003c\/strong\u003e in Valpolicella, at the historic heart of the denomination. The vineyards are situated between 280 and 450 metres above sea level, benefiting from south-east and south-west exposures that are ideal for the perfect ripening of the grapes. The vines are cultivated using the \u003cstrong\u003ePergola Veronese\u003c\/strong\u003e and spur-pruned cordon systems, which ensure optimal conditions for the subsequent dehydration of the fruit. The entire agronomic approach of the Tommaso Bussola winery follows the principles of \u003cstrong\u003eorganic farming\u003c\/strong\u003e and sustainability, diligently safeguarding the balance of the local ecosystem.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eIn mid-September, a careful selection of the grape bunches takes place, destined for a \u003cstrong\u003enatural drying\u003c\/strong\u003e process in the drying loft for four months, a crucial step to concentrate the aromatic matter. In January, the grapes are pressed, initiating a maceration followed by fermentation lasting about fifty days, supported by frequent pump-overs and \u003cstrong\u003edelestage\u003c\/strong\u003e to encourage deep extraction from the skins. After racking and a brief period in steel for natural settling, the wine matures for forty-eight months in wood, using a combination of second-use tonneaux and barriques and large \u003cstrong\u003ecasks\u003c\/strong\u003e. The cycle concludes with a six-month rest before release to the market.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eFounded in 1978 on the hills of Negrar, the Tommaso Bussola winery produces this majestic \u003cstrong\u003eAmarone della Valpolicella Classico\u003c\/strong\u003e. The grapes, carefully selected, undergo a slow \u003cstrong\u003enatural drying\u003c\/strong\u003e process lasting four months, which concentrates their finest aromas. Maturation is completed with \u003cstrong\u003e48 months of ageing\u003c\/strong\u003e in wood and six months in the bottle, giving the wine a rich body and intense notes of dried fruit, chocolate and spices. 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The nose reveals an intense bouquet of black cherry, red fruits and violet, enhanced by elegant spicy notes. On the palate, it is dry, warm and robust, supported by \u003cstrong\u003emature and harmonious tannins\u003c\/strong\u003e that perfectly balance the richness of the fruit. Its remarkable persistence makes it ideal for pairing with braised red meats, game and mature cheeses.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThis wine is born in the heart of \u003cstrong\u003eMontalcino\u003c\/strong\u003e, where Casanova di Neri has been cultivating its vineyards since 1971. The vines grow at an altitude between 350 and 480 metres, with an optimal \u003cstrong\u003eeast-facing exposure\u003c\/strong\u003e. This location encourages regular ripening of the grapes, giving the wine a precise aromatic definition. The hillside altitude preserves freshness and vibrant tension, while the soil composition ensures a solid structure. The characteristics of the \u003cstrong\u003eMontalcino\u003c\/strong\u003e area give the wine an extraordinary \u003cstrong\u003eaptitude for long ageing\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe production process begins with the manual harvesting of the bunches, carefully selected to ensure the highest quality. The destemmed grapes are transferred to the fermentation vats by gravity, protecting the integrity of the raw material. The \u003cstrong\u003espontaneous fermentation\u003c\/strong\u003e is carried out by indigenous yeasts, followed by maceration in \u003cstrong\u003eopen truncated-cone vats\u003c\/strong\u003e at a controlled temperature for about 21-25 days. The wine then matures slowly in \u003cstrong\u003eoak barrels\u003c\/strong\u003e for a period between 42 and 45 months. 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To the eye, it reveals an intense ruby colour with garnet reflections, while the bouquet releases an ethereal aroma, defined by \u003cstrong\u003enotes of red fruit\u003c\/strong\u003e and delicate hints of vanilla. On the palate, it is harmonious, supported by an \u003cstrong\u003eexcellent tannic structure\u003c\/strong\u003e and remarkable persistence. It pairs ideally with roasted red meats, game and mature cheeses, offering perfect balance when served at a temperature between eighteen and twenty degrees, preferably after adequate aeration.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThe grapes come from the Montalcino area, in the province of Siena, a prime region for the production of the renowned Brunello di Montalcino. The producer is Capanna, a historic family-run estate founded in the late 1950s, which cultivates the land following a meticulous \u003cstrong\u003eorganic and sustainable approach\u003c\/strong\u003e. The deep connection with its place of origin enhances the potential of the vines, giving this red wine \u003cstrong\u003eextraordinary longevity\u003c\/strong\u003e and allowing it to mature in the cellar for up to fifteen years.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe process begins with alcoholic fermentation and a \u003cstrong\u003emaceration on the skins\u003c\/strong\u003e for twenty-five to thirty days at a controlled temperature. This is followed by spontaneous malolactic fermentation inside Slavonian oak truncated-cone vats. To shape its complexity, the wine rests for an extended period in \u003cstrong\u003elarge Slavonian oak barrels\u003c\/strong\u003e. The process concludes with a \u003cstrong\u003efinal maturation\u003c\/strong\u003e lasting at least six months, an essential step to stabilise the flavour profile before tasting.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eBorn in Montalcino in the Cencioni family winery, this prestigious \u003cstrong\u003eBrunello di Montalcino DOCG\u003c\/strong\u003e embodies authentic Tuscan tradition through organic and sustainable production methods. Vinified exclusively with Sangiovese grapes, it matures for over three years in large \u003cstrong\u003eSlavonian oak barrels\u003c\/strong\u003e, developing ethereal aromas and an excellent tannic structure. 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Characterised by a \u003cstrong\u003egarnet red\u003c\/strong\u003e colour, it reveals a delicate aromatic profile where \u003cstrong\u003enotes of raspberry and violet\u003c\/strong\u003e emerge, capable of evolving over time towards more complex nuances. On the palate, it expresses a medium body and a \u003cstrong\u003eharmonious and complete sip\u003c\/strong\u003e. Its structure balances finesse and softness, offering an immediate yet profound interpretation of the Nebbiolo grape variety.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThe Nebbiolo grapes originate from the hills of the Langhe, with particular reference to the territories of Serralunga d’Alba. The vineyards, situated at an altitude of about three hundred and forty metres, rest on \u003cstrong\u003emedium-textured calcareous soils\u003c\/strong\u003e. The vineyards are cultivated using the traditional Guyot system, with a density of 5,500 vines per hectare and a yield of 65 quintals.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe vinification involves fermentation accompanied by a \u003cstrong\u003emedium-length maceration\u003c\/strong\u003e, usually between eight and ten days. This technique allows for the extraction of noble components while preserving freshness and pleasantness. The wine then matures through \u003cstrong\u003eageing in traditional barrels\u003c\/strong\u003e for over a year. 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The soils feature a \u003cstrong\u003elimestone matrix\u003c\/strong\u003e composed mainly of alberese and galestro, enriched with quartz sandstones and alluvial pebbles. This specific composition gives the wine a deep \u003cstrong\u003eearthy complexity\u003c\/strong\u003e, enhancing the gustatory tension and the sharp mineral imprint of the Sangiovese.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eProduction begins with a meticulous manual harvest, followed by the destemming of the grapes. Fermentation takes place in temperature-controlled steel tanks, accompanied by \u003cstrong\u003emaceration on the skins\u003c\/strong\u003e that lasts for approximately twenty days. During this phase, daily punching down and pumping over ensure optimal aromatic extraction. Subsequently, the wine ages in \u003cstrong\u003eFrench oak barrels\u003c\/strong\u003e for a period of eighteen to twenty months, acquiring further depth. 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