Creamy dessert topped with berry compote.

Panna Cotta

Veuve Clicquot ' Yellow Label ' Brut, Reims, France

Lunetta Prosecco, Trentino, Italy

' Vini ' Cabernet Sauvignon

' Vini ' Chardonnay

' Vini ' Pinot Grigio

Tolaini Al Passo Super Tuscan, Tuscany, Italy

Le Morette ' Chiaretto ' Rosé, Veneto, Italy

Villa Pozzi Moscato, Sicily, Italy

Bertani Amarone, Veneto, Italy

Michele Chiarlo Barolo, Piedmont, Italy

Villa Antinori Toscana Rosso, Tuscany, Italy

Antinori Chianti ' Peppoli Tuscany, Italy

Bosco, Montepulciano d'Abruzzo, Abruzzo, Italy

Tinazzi Rovertondo Valpolicella Superiore Ripasso, Veneto, Italy

Santa Margherita Chianti Classico Riserva, Tuscany, Italy

Ruffino Chianti Classico Riserva, Tuscany, Italy

Benvolio Pinot Grigio, Friuli, Italy

Santa Margherita Pinot Grigio, Valdadige, Italy

Andriano ' Floreado ' Sauvignon Blanc, Alto – Adige, Italy

Lunetta Prosecco

Vini ' Cabernet Sauvignon

Vini ' Chardonnay

Vini ' Pinot Grigio

In a small bowl, sprinkle the gelatin powder over the water and let it sit for about 5 minutes to soften.

Prepare Gelatin

In a saucepan over medium heat, combine the heavy cream, whole milk, sugar, and vanilla extract. Stir until the sugar dissolves and the mixture is hot but not boiling.

Heat Cream Mixture

Remove the saucepan from heat. Add the softened gelatin mixture and stir until completely dissolved.

Dissolve Gelatin

Pour the mixture into individual serving cups or molds. Refrigerate for at least 4 hours or until set.

Pour into Molds

In a small saucepan, combine your choice of mixed berries (like strawberries, blueberries, or raspberries) with a tablespoon of sugar and a splash of water. Cook over medium heat until berries are soft and the mixture is syrupy.

Prepare Berry Compote

Once the panna cotta is set, top with the berry compote before serving.

Serve

heavy cream

whole milk

granulated sugar

vanilla extract

gelatin powder

water

Place the bottle of Veuve Clicquot Yellow Label Brut in a bowl of ice for at least 20 minutes before serving.

Chill the Champagne

Select two chilled champagne flutes to enhance the experience.

Prepare the Flutes

Carefully remove the foil and wire cage from the bottle. Hold the bottle at a 45-degree angle and twist the base while gently pulling the cork to release it with a soft pop.

Open the Bottle

Pour the champagne slowly into the flutes, filling each glass to about two-thirds full to maintain the bubbles.

Pour the Champagne

Raise your glass, toast, and enjoy the luxurious flavors of Veuve Clicquot Yellow Label Brut.

Enjoy Responsibly

Veuve Clicquot Yellow Label Brut Champagne

Chilled Champagne Flutes

Wash the fresh strawberries and slice them into halves or quarters, depending on your preference.

Prepare the Strawberries

In a cocktail shaker, add the fresh mint leaves and muddle gently to release the oils.

Muddle the Mint

Add the sliced strawberries, lemon juice, and simple syrup to the shaker. Muddle together to combine the flavors.

Mix the Cocktail Base

Fill the shaker with ice cubes, then pour in the Lunetta Prosecco. Shake gently to mix the ingredients without losing the bubbles.

Add Ice and Prosecco

Strain the mixture into chilled glasses, leaving the mint and strawberry solids behind. Garnish with extra strawberries and mint leaves if desired.

Strain and Serve

Fresh strawberries

Fresh mint leaves

Lemon juice

Simple syrup

Ice cubes

Harvest the Cabernet Sauvignon grapes when they are fully ripe, usually in late summer to early fall.

Harvesting the Grapes

Remove the stems and crush the grapes to release the juice. This can be done manually or with a wine press.

Crushing and Destemming

Transfer the crushed grapes into a fermentation vessel and add water, yeast, and sugar. Stir gently to combine. Cover the vessel with a cloth and allow it to ferment for about 7-14 days, stirring daily.

Fermentation

Once fermentation is complete, press the mixture to separate the liquid from the solids. Collect the liquid in a clean container.

Pressing

If desired, add oak chips to the wine for flavor and complexity. Transfer the wine to an aging barrel or glass carboy. Let it age for at least 6 months to a year, tasting periodically to check for flavor development.

Aging

Once aged to your liking, filter the wine and bottle it. Seal the bottles with corks and label them accordingly.

Bottling

Cabernet Sauvignon grapes

Water

Yeast (wine yeast recommended)

Sugar

Oak chips (optional for aging)

Select ripe Chardonnay grapes and harvest them carefully to avoid bruising.

Harvesting Grapes

Crush the harvested grapes to release the juice, then press the crushed grapes to extract the liquid.

Crushing and Pressing

In a sanitized fermentation vessel, combine the grape juice with water, yeast, and sulfites. Allow the mixture to ferment for about 2-3 weeks at a controlled temperature (around 18-22°C).

Once fermentation is complete, siphon the wine off the sediment into a clean vessel for aging.

Racking

Age the wine in barrels or stainless steel tanks for at least 6 months to develop flavor.

After aging, filter and bottle the wine. Adjust sweetness with sugar if desired.

Chill the wine and serve it in a glass to enjoy the distinct flavors of the Chardonnay.

Enjoy

Chardonnay grapes

Yeast (wine yeast)

Sulfites (as potassium metabisulfite)

Sugar (for sweetness adjustment)

Harvest the Pinot Grigio grapes from the vineyard when they are ripe, usually in late summer to early autumn.

Harvesting

Crush the grapes and press them to extract the juice. Make sure to separate the skins and seeds from the juice.

Add the yeast to the juice and allow it to ferment in a controlled temperature environment (around 18-20°C) for about 2 weeks.

After fermentation, rack the wine to separate it from the sediment at the bottom of the fermentation vessel.

Transfer the wine to a clean barrel or tank and let it age for at least 3-6 months to develop its flavors.

After aging, add sulfites for preservation and bottle the wine. Seal the bottles and store them in a cool, dark place.

Pinot Grigio Grapes

Yeast

Sulfites

Harvest the Sangiovese, Cabernet Sauvignon, and Merlot grapes when they reach optimal ripeness.

Crush and destem the grapes to prepare them for fermentation.

Add yeast to the crushed grapes and allow them to ferment in a controlled environment for about 10-14 days.

Once fermentation is complete, press the wine to separate the liquid from the skins and seeds.

Transfer the wine to oak barrels for aging, typically for 12-18 months, to develop complex flavors.

After aging, filter the wine and bottle it for sale or consumption.

Sangiovese grapes

Merlot grapes

Sulfur dioxide

Oak barrels

Carefully harvest the Corvina, Rondinella, and Molinara grapes, ensuring they are ripe and healthy.

Crush the harvested grapes to release the juice, keeping the skins and seeds intact for a short time for color extraction.

Crushing the Grapes

Add yeast to the crushed grapes and allow to ferment for about 3-4 days, maintaining a cool temperature.

After fermentation, press the must to separate the liquid from the solids.

Pressing the Must

Transfer the liquid to a clean fermentation vessel and allow it to undergo secondary fermentation for around 10-14 days.

Secondary Fermentation

Filter the wine to remove any remaining solids and bottle it.

Filtering and Bottling

Let the wine age for a few months in a cool, dark place before serving.

Corvina grapes

Rondinella grapes

Molinara grapes

Wash the Moscato grapes thoroughly and remove any stems or leaves. Crush the grapes gently to release their juice.

Prepare the Grapes

In a fermentation vessel, combine the crushed grapes with water and allow the mixture to sit for 24 hours.

Create the Must

After 24 hours, add the sugar and yeast to the mixture. Stir well to ensure everything is dissolved.

Add Sugar and Yeast

Cover the fermentation vessel with a cloth and let it ferment in a cool, dark place for about 1-2 weeks, stirring daily.

Once fermentation is complete, add the acid blend and potassium metabisulfite to stabilize the wine.

Add Acid Blend and Potassium Metabisulfite

After stabilization, siphon the wine into clean bottles, leaving some space at the top. Seal the bottles and store them in a cool place.

Let the wine age for at least 1 month before tasting. The longer it ages, the better the flavors will develop.

Moscato grapes

Acid blend

Potassium metabisulfite

Select and hand-pick the ripe Corvina, Rondinella, and Molinara grapes from the vineyard.

Lay the harvested grapes on straw mats to dry for several months, concentrating their sugars and flavors.

Appassimento Process

Once dried, crush the grapes and add yeast to start fermentation. Allow it to ferment for 20-30 days.

Crushing and Fermentation

Transfer the wine to oak barrels for aging. Allow it to age for at least 2-3 years to develop its complex flavors.

After aging, filter and bottle the wine, ensuring it is ready for consumption.

Oak barrels for aging

Preheat your oven to 400°F (200°C). Rub the beef tenderloin with olive oil, minced garlic, rosemary, salt, and pepper.

Prepare the Beef

In a large oven-safe skillet, sear the beef tenderloin on all sides over medium-high heat until browned, about 4-5 minutes per side.

Sear the Meat

Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.

Roast in Oven

Remove the tenderloin from the oven and let it rest for 10 minutes before slicing.

Rest the Meat

In the same skillet, add sliced mushrooms and sauté until browned. Deglaze the pan with red wine, scraping up any browned bits. Add beef broth and simmer until reduced by half.

Make the Barolo Sauce

Stir in butter until melted and sauce is smooth. Season with salt and pepper to taste.

Finish the Sauce

Slice the beef tenderloin and serve with Barolo sauce drizzled over the top.

Beef tenderloin

Olive oil

Garlic cloves

Rosemary

Salt

Black pepper

Mushrooms (sliced)

Red wine (for sauce)

Beef broth

Butter

Select ripe Sangiovese, Merlot, and Cabernet Sauvignon grapes. Ensure grapes are free from disease and pests.

Crush the harvested grapes and remove the stems to prepare for fermentation.

Mix the crushed grapes with water, yeast, and sugar in a fermentation vessel. Allow to ferment at controlled temperatures for 10-14 days.

After fermentation, press the mixture to separate the liquid wine from the solids.

Transfer the wine to oak barrels for aging. Allow it to mature for at least 12 months, regularly tasting to monitor the development.

Once the wine has reached the desired flavor profile, bottle the wine and seal it. Let it rest for another 6 months before release.

Sangiovese Grapes

Merlot Grapes

Cabernet Sauvignon Grapes

Oak Barrels

Place the bottle of Antinori Chianti Peppoli in the refrigerator for about 30 minutes before serving to ensure it is at the ideal drinking temperature.

Chill the Wine

Select a standard red wine glass to enhance the flavor and aroma of the wine.

Choose the Right Glass

Pour the wine into the glass, filling it about one-third full to allow the aromas to develop.

Pour the Wine

Pair this Chianti with traditional Italian dishes such as pasta, pizza, or grilled meats for a delightful experience.

Enjoy with Food

Antinori Chianti Peppoli

Gather all ingredients and prepare them by chopping and measuring as indicated.