PREMIUM CASE WINE DESCRIPTION - DECEMBER 2025
CAVE MONT BLANC – Blanc de Blanc DOC Valle d'Aosta Brut
Celebrate the season with the alpine elegance of Cave Mont Blanc Blanc de Blanc!
Grape
Primarily Prié Blanc, an ancient alpine white variety grown on ungrafted vines. Known for its crisp acidity, purity, and mountain freshness.
Region
Produced in the Valle d’Aosta, Italy’s smallest and highest wine region. Vines grow on steep terraced slopes at 900–1,200 meters, among Europe’s highest vineyards, with sandy, glacial soils that give exceptional finesse.
Tasting Notes
Pale straw with lively, fine bubbles. Aromas of lemon blossom, mountain herbs, green pear, and white peach. The palate is razor-clean and mineral, with alpine freshness, delicate fruit, and a crisp, saline finish.
Vinification & Ageing
Metodo Classico with bottle fermentation and ageing on the lees to build texture while maintaining the grape’s natural brightness and aromatic delicacy.
Ageing Potential
Best within 2–4 years for its mountain-fresh vibrancy.
Food Pairing
Ideal with fondue, raclette, smoked trout, raw shellfish, and light vegetable dishes.
Fun Fact
Cave Mont Blanc is home to the highest vineyards in Europe, located in the Aosta Valley at altitudes of 900 to 1,200 meters
Discover more about this producer: Cave Mont Blanc
PARIDE IARETTI – Gattinara DOCG Vigna Valferana
Pronunciation: “gaht-tee-NAH-rah”
Grape
100% Nebbiolo (locally called Spanna). This vineyard selection showcases Nebbiolo’s hallmark structure, perfume, and minerality, with a distinctive alpine edge.
Region
From Gattinara in Alto Piemonte, where volcanic porphyry soils give wines remarkable tension, freshness, and longevity. The cooler mountain climate produces Nebbiolo that is more mineral-driven and linear than its Langhe counterparts.
Tasting Notes
Pale garnet with bright ruby highlights. Aromas of dried roses, sour cherry, orange peel, iron, and spice. On the palate: firm yet finely knit tannins, vibrant acidity, and layers of red fruit, graphite, and herbs. Finishes long, savory, and mineral.
Vinification & Ageing
Traditional long maceration and ageing in large neutral wood to preserve the purity of Nebbiolo. Extended maturation allows tannins to integrate and flavors to gain depth.
Ageing Potential
10–20 years easily, gaining tar, truffle, forest-floor complexity, and softened tannins over time.
Food Pairing
Braised beef, mushroom risotto, aged alpine cheeses, game, or truffle-based dishes.
Fun Fact
Gattinara once held more vineyard land than Barolo and was considered one of Italy’s most prestigious Nebbiolo regions in the 19th century.
Discover more about Paride Iaretti and Alto Piemonte!
PICCOLI DANIELA – Amarone della Valpolicella DOCG “Monte La Parte”
Pronunciation: “ah-mah-ROH-neh”
Grape
A classic Amarone blend dominated by Corvina, Corvinone, and Rondinella. Grapes are semi-dried, following the Appassimento Method, to concentrate sugars and flavours, giving Amarone its intensity and richness.
Region
From Valpolicella in Veneto, with vineyards on limestone and basalt slopes that provide excellent drainage and complexity. The area’s breezy conditions are ideal for drying grapes slowly and evenly.
Tasting Notes
Deep ruby with garnet edges. Powerful aromas of dried cherries, plum compote, cocoa, tobacco, and sweet spices. Full-bodied with plush texture, ripe dark fruit, chocolate, and a warm, velvety finish balanced by gentle acidity.
Vinification & Ageing
After careful drying, grapes undergo slow fermentation to achieve Amarone’s signature richness. Ageing in oak brings layers of vanilla, spice, and savory depth.
Ageing Potential
10–15+ years, developing notes of leather, balsamic, and dried fig.
Food Pairing
Hearty stews, roasted meats, aged cheeses, dark chocolate, or simply as a meditative “vino da meditazione.”
Fun Fact
The Appassimento process dates back to Roman times, when partially dried grapes were used to produce naturally sweet and concentrated wines. Learn more about this method on our blog: The Art of Appassimento Method
Discover more about this producer: Piccoli Daniela
CENTOPASSI – Argille di Tagghia Via Nero d’Avola DOC Sicilia
Pronunciation: “NEH-roh dah-VOH-lah”
Grape
100% Nero d’Avola, Sicily’s flagship red grape, known for its dark fruit, spice, and Mediterranean warmth.
Region
Cultivated in western Sicily on clay-rich (argille) soils that retain moisture and bring power and depth. The area benefits from intense sunlight, cooling coastal winds, and organic farming practices, Centopassi vineyards are part of land reclaimed from the mafia and dedicated to social justice.
Tasting Notes
Ruby-purple with aromas of blackberry, mulberry, Mediterranean herbs, and subtle smoke. The palate offers juicy dark fruit, earthy spice, and a firm but polished tannic structure. Balanced acidity leads to a savory, persistent finish.
Vinification & Ageing
Fermentation in stainless steel to preserve purity, followed by ageing in large barrels or cement to add texture without overwhelming the fruit.
Ageing Potential
5–8 years, gaining notes of dried herbs, leather, and sweet spice.
Food Pairing
Pairs with grilled lamb, pasta alla Norma, roasted eggplant, spicy sausages, and aged pecorino.
Fun Fact
Centopassi is the winemaking arm of Libera Terra, producing wines from land confiscated from the Sicilian mafia, an inspiring symbol of resilience and renewal. The story of Peppino Impastato, whose fight against the Mafia inspired this project, is brought to life in the film “I Cento Passi” (“One Hundred Steps”), celebrating his courage and legacy on the big screen.
Discover more about this producer: Centopassi
