Wine
Golden yellow with gorgeous copper hues, this wine has a pronounced nose of acacia flower, quince and green apples. Its minerality is fantastically fresh and lively. The elegant, fruity, medium-bodied, and well-structured palate is a direct result of controlled fermentation and lees and bottle ageing. The beautiful acid balance with a long finish reminiscent of pears, quince.
This dry Italian wine is best enjoyed chilled to 8°C-10°C. It is perfect as a companion to calamari, fruity salads, or spiced seafood.
Straw yellow coloured dry white wine. Using Asyrtiko grapes grown on the mountainous vineyards of Kalavryta gives this wine very fresh characters of peaches, unripe yellow fruits, freshly cut green grass, and minerality. The wine is fermented at low temperatures in
stainless steel tanks and rested on lees for four weeks. It is medium-bodied, crisp, high in acidity, and with a fruity after taste.
Enjoy this at around 10°C with lightly spiced Indian food, fresh or fried seafood, or white meat with a light sauce.
Bright yellow coloured dry white wine with vibrant green hues. An aromatic wine, with a bouquet of fresh, exotic, and unripe yellow fruits, dominates the nose, with subtle hints of green grass and basil. The wine is rested on lees for five weeks with gentle stirring. To taste, it is crisp, fruity, light-bodied and with refreshing acidity.
Enjoy this at around 10°C with fresh seafood, creamy dishes, and white soft cheeses.
An expressive deep violet-crimson wine with distinct plum aromas, with subtle cherry,
rosemary, and chocolate notes. The first impression on the palate is that of red berries and sweet plums, followed by the secondary complexity from aging in French and American oak for six months. A long finish and well-structured tannins that richly coat your mouth make this an easy-to-drink wine. Allow it to breathe after opening.
Enjoy between 16°C – 18°C with spiced Indian dishes and hearty meats.
The “Ornati” Barbera d’Alba showcases Parusso’s mastery over producing wines of intensity and structure. The clean nose hints at raspberries, coffee, and balsamic. This six-month barrel-aged wine boasts a well-balanced palate with crisp acidity, velvety tannins, ripe red and black fruit, cacao, and mushroom notes. The long, fruity finish is best expressed after 15 minutes of decanting.
Serve at 16°C-18°C with white meat, pizzas, lightly spiced Indian dishes, or ripe cheeses.
Powerful, elegant, and balanced, this Barolo will leave no doubt as to why it is said to be “the king of wines and the wines of kings”. While the nose is intense, redolent with oaky aromas of sweet spice, the palette is fine, with soft tannins, and rich flavours of red and black fruit. The generous, lingering finish is best enjoyed when the wine is decanted for 45 minutes and served at 16°C – 18°C with red meat roasts, truffle dishes, and ripe cheese.
This charming Dolcetto from Parusso has a fresh, fragrant sweet spice bouquet with hints of violets and blueberries. The full, soft pallet has velvety tannins and a refreshing acidity. Juicy flavours of plums and blackberries combine with a long mocha finish to make this aA
complex wine to savour.
Best enjoyed at 16°C-18°C when decanted for at least 15 minutes. Serve with pizzas, poultry or cottage cheese, and tomato-sauce-based recipes.
This low-yielding vineyard Cabernet Sauvignon has been partly aged in oak to round the nose of blueberries and blackcurrants. The wine is full-bodied and rich on the palate with flavours of dark fruits, plums, and spices.
The rounded, soft tannins and lingering finish make this a great wine to be had at 18°C with grilled meats, Indian dishes, pastas, and at barbecues.
This low-yielding vineyard Chardonnay has been partly aged in oak, which imparts a beautiful golden colour and a bouquet of tropical fruits and vanilla. Full and well-balanced, there is just enough acidity to impart freshness that will make this a wine you’ll want to come back to every week.
Best enjoyed at 12°C with stir-frys, lightly spiced Indian dishes, pasta, and seafood.
