FUNGHI CARDONCELLI IN EXTRAVIRGIN OLIVE OIL

GARLIC CREAM........NOT THE USUAL CREAM..... IT JOINS TASTE AND SOFTNESS TO THE PALATE. SCEPTICS HAVE BEEN DENIED....JUST MAKING THEM TRYING IT UP.  Read more »

Extravirgin Olive Oil DOP VULTURE is obtained from olives OGLIAROLA DEL VULTURE. With an intense flavour of tomatoes and artichokes, bright gold in colour and fruity-sweet taste. Best as cold dressing for vegetables and meat.  Read more »

Extravirgin Olive Oil Intenso is obtained from olives variety OGLIAROLA DEL BRADANO, LECCINO, CORATINA, FRANTOIO. Green in colour, clear consistency with rich golden yellow tones. Powerful on the palate, intense and harmoniuos. Excellent dressing for salads and cooked vegetables, and for exalting flavours of roasts and legumes soups  Read more »

Extravirgin Olive Oil Intenso is obtained from olives variety OGLIAROLA DEL BRADANO, LECCINO, CORATINA, FRANTOIO. Green in colour, clear consistency with rich golden yellow tones. Powerful on the palate, intense and harmoniuos. Excellent dressing for salads and cooked vegetables, and for exalting flavours of roasts and legumes soups  Read more »

Grape variety: Aglianico 100%. Vine training: Espalier Planting density: Approximately 4.000 vines per Ha. Vineyards ages: Between 15 and 30 years old. Yield: 40 to 50 hl/Ha. Altitude: Between 400 and 450 metres a.s.l. Production district: The commune of Venosa, birthplace of the Latin poet Horace. Harvest period: Middle to end of October. Grapes picking method: By hand early in the morning, into up to 12 kos. boxes, followed by immediate transportation to the Cellars. Wine-mak  Read more »

Classic red wine, ideal for accompaining roasts, pasta dishes typical of Mediterranean cuisine, and aged cheese. Serve at 16° - 18° C temperature It is suggested to serve a 16 ° - 18 ° C.  Read more »