Wine Catalog 2024

Wine Catalog

In the Beginning...

Let me share the fascinating journey of Italian Products & Beyond as they ventured into the world of wine.

Italian Products, founded in Bologna, Italy in 1994, initially focused on bringing the finest balsamic vinegar of Modena to American shores. Over time, their offerings expanded to include a delightful array of Italian specialty foods, from truffles and artisan pasta to extra virgin olive oil, pestos, honey, and rice.

About 10 years later, Cecilia Ercolino, the President of Italian Products USA (now Italian Products & Beyond), crossed paths with Donn Berger. Their shared love for food and wine was immediately evident. Over the years, they continued discussing and joking about the idea of opening a Wine division within Italian Products & Beyond. Their curiosity, passion, and (let’s be honest) substantial wine consumption fueled these conversations. However, it would be another 7 years before they finally made the decision.

In 2017, Italian Products & Beyond took the plunge and opened their wine division, embarking on an exciting new journey. But it wasn’t all smooth sailing. When they delved into the world of wine, they encountered unexpected challenges. The paperwork alone was enough to make anyone reconsider! At times, the office seemed to resonate more with WHINE than WINE. Yet, gradually, things fell into place, and the complexities of importing became more manageable.

The pivotal question arose: Which wines should they import?

For four years leading up to the division’s launch, Donn and Cecilia embarked on a wine odyssey. They explored vineyards, attended Vinitaly, participated in regional shows, and tasted countless wines across Italy. Their goal was clear: to select wines they would personally enjoy. They tested these wines on family, friends, customers, and even those more knowledgeable than themselves. In most cases, a unanimous consensus emerged, leading them to bring these exceptional wines into their portfolio.

Now, Italian Products & Beyond is gradually expanding its wine distribution. They have added wines from Portugal alongside their Italian selections. And yes, they’re eyeing Sweden, Spain and possibly Morocco too. Their wine selection criteria are straightforward:

Passion: They must LOVE the wines.

Value: The wines must be well worth the PRICE.

Quality: The overall quality must be FABULOUS from every angle.

Moreover, they collaborate only with producer partners who share their philosophy: respect the earth and treat the land well.

So, they find themselves in the midst of their wine journey, eager to share their discoveries with you. Give them a chance, explore their selections, and join them on this exciting voyage. You might just be pleasantly surprised!

Cantina Gentili

Gentili has been producing wine since 1963 which was expanded to 13 hectares in 1990.

Their vineyards, which are located at the bottom of “Mount Cetona”, are grown between 250 and 350 meters above sea level, and are composed of approximately 80% international varieties - Cabernet Sauvignon, Merlot and Chardonnay. The remaining 20% is planted with local varieties, such as Sangiovese, Prugnolo Gentile, Colorino, Malvasia del Chianti and Trebbiano Toscano.

The most fertile lands on the southern side of Cetona Mountain are called “Le Favorite”, and they were originally given to only the most deserving peasants in the region. Located on the top of a very steep hill, in the “Costa del Sol”, known for its strong southerly aspect, it is this maximum sun exposure, the clay soil and proximity to the Cetona Mountain that help them produce their bold and aromatic, yet refined wines.

Le Favorite IGT Toscana red

Alcohol content

14%

Grapes

Merlot 80%

Cabernet Sauvignon 20%

Color

Bright ruby red

Vinification

Hand-picked grapes, alcoholic fermentation in steel tanks, malolactic fermentation in first passage barriques with batonnage three times a week. Aged in new fine oak barrels for 16 months. Aged in bottle for 10 months.

Pairing

Excellent with rib eye steaks or roast lamb with rosemary and garlic.

Tuscany

Matero IGT Toscana red

Tuscany

Alcohol content 13.50%

Grapes

Sangiovese 60% Merlot 30%

Other complementary varieties 10%

Color

Ruby Red

Vinification

Hand-picked grapes, alcoholic and malolactic fermentation in steel tanks. Aged in bottle for 2-3 months.

Pairing

To be served “fresh” during the summer. Pairs well with a salami and cheese plate.

Chianti Poggio Spino

Alcohol content

13.50%

Grapes

Sangiovese 90%

Colorino 10%

Color

Intense and lively ruby red

Vinification

Hand-picked grapes, alcoholic fermentation in steel tanks, malolactic fermentation partly in stainless steel and partly in second passage barriques. Wine aged for 5-6 months in steel (50%) and in second passage barriques (50%). Aged in bottle for 2-3 months.

Pairing

Pairs well with meats and cheeses, pasta and chicken with stir fried veggies.

Tuscany

Chianti Riserva Le Cerrine

DOCG

Alcohol content 14%

Grapes

Sangiovese 90%

Cabernet Sauvignon 10%

Color

Intense and lively ruby red

Vinification

Hand-picked grapes, alcoholic fermentation in steel tanks, malolactic fermentation in first and second passage barriques with batonnage. Aging in first and second passage barriques for 12 months. Aged in bottle for 4-6 months.

Pairing

Pairs well with pasta with meat, roasted meal with mushrooms and Tuscan sausage and beans.

Tuscany

Chardonnay IGT Toscana

Alcohol content

13.50%

Grapes

Chardonnay 100%

Color

Bright straw yellow

Vinification

As soon as they arrive in the cellar, the hand-picked grapes subjected to a soft pressing. The resulting flower must is cold static decanted for at least 24 hours. It is subjected to slow fermentation in stainless steel tanks at a strictly controlled temperature (12/14 ° C) for about 15-20 days. Maturation continues 80% in steel tanks where there is also a long series of battonage, and 20% in oak barrels in order to obtain a complex, structured and delicately perfumed wine.

Pairing

Pairs well with mild cheeses, pasta with pesto, whitefish, vegetables, salads & charcuterie boards.

Tuscany

Elio Filippino

Elio Filippino’s winery is located in the picturesque village of Neive - a UNESCO site, on the right bank of the Tanaro River and very close to Alba, the truffle capital. This location presents a magical landscape of steep hills, particularly conducive to fine and aromatic nuances in the wines.

It was there, in the Frazione Serra Capelli, in the early 1900’s, that Evaristo Filippino introduced his first vineyard, destined to evolve over time. During the 1950’s, his son, Domenico, using his intuition and his father’s precious grapes, followed with his own production of delectable wines. Today, after the untimely death in 1997 of his father Domenico, Elio Filippino is the third generation of winemaker of the estate, continuing his family’s tradition of superior winemaking while maintaining the greatest respect for the environment.

Under Elio’s stewardship, the winery continues to practice as many traditional and natural methods as possible without using chemical fertilizers or herbicides. To this end, the vineyard grass is cut by hand, and only natural bovine or equine fertilizers are applied in alternate years.

Spumante Brut

Salmon pink with orange highlights

Vinification

Nebbiolo grapes are softly pressed for two hours and the stems, skins and seeds are immediately removed. The clear must starts its fermentation at 18°-20° C in temperature-controlled stainless steel vats. it is then kept refrigerated until spring for the subsequent bottling and fermentation in bottle (traditionally defined as Classic Method). After a period of 24-30 months with its own yeast, the Spumante is ready, showing a small and persistent perlage. After opening and disgorging the bottle, the Spumante is sealed with the “mushroom” stop-per and ready to be enjoyed.

Pairing

This sparkling wine is for celebrations and special moments. Excellent as an aperitif and enjoyable with first courses.

Piedmont

Gavi

Alcohol

Grapes

Cortese 100%

Color

Straw color with light green highlights

Vinification

The grapes are delicately pressed and the stalks are removed. The must ferments in stainless steel vats at a controlled temperature of 18°–20°C for about 20 days. After fermentation, the wine is kept in stainless steel vats until the bottling.

Pairing

Excellent when served with fish or white meat

Piedmont

Langhe Arneis

Alcohol content

12.50%

Grape Arneis 100% Color

Straw colored with light green highlights

Vinification

The grapes are delicately pressed and the stalks are removed. The liquid must ferments in stainless steel vats at a controlled temperature of 18°–20°C for about 20 days. After fermentation the wine is kept in stainless steel vats until bottling.

Pairing

Excellent paired with fish or white meat.

Piedmont

Langhe Rosso “4 Amis”

Grapes

Cabernet Sauvignon 50%, plus a blend of Barbera d’Alba, Nebbiolo & Syrah

Color

Intense ruby red with prune highlights

Vinification

After de-stalking and delicately pressing the grapes, the obtained limpid must is fermented in stainless steel vats at a controlled temperature of 26°-30°C. for 8-10 days. After fermenting each grape individually, the wines are assembled and start the aging process in 225 and 500 liter oak barriques for about 12-15 months. Finally, it is bottled and left to mature for additional 6 months, capturing all the notes distinctive of this wine.

Pairing

This wine is perfect for a sophisticated dining table. It is excellent with savory pasta dishes, roasted meats and venison, or typical aged cheeses.

Piedmont

Langhe Nebbiolo

Intense garnet red

Vinification

The grapes are delicately pressed and the stalks are removed. The limpid must ferments in stainless steel vats at a controlled temperature of 26°-28°C for 12 days. After racking the new wine is put into 25 and 30 hl Slavonian oak barrels for 12-15 months. Next, it is bottled and left to age and refine for at least 6 months.

Pairing

This wine is a perfect match for savory pasta, stewed meats and cheeses.

Piedmont

Barbera d’Alba

“Nuela”

Vinification

The grapes are pressed and the stalks removed, generating a limpid must that ferments at a controlled temperature of 26°-28°C for 5-7 days. After racking, the new wine is put in stainless steel vats to preserve its fresh fruit characters. Then, the wine rests a few months in oak barrels, until spring. Finally it is bottled, ready for the table.

Pairing

This wine is for family dinners. It is excellent with local “bagna cauda”(mixed vegetables with a garlic, oil and anchovy dip) and meat dishes, such as “bollito” (boiled meat and vegetables). It is also a good companion for fully ripe cheeses.

Piedmont

Dolcetto d’Alba

“Sorì Capelli”

Deep red with violet reflections

Vinification

The grapes are pressed and the stalks are removed. The must ferments at a controlled temperature of 26°-28° for 5-6 days. After racking, the new wine is put into stainless steel vats until spring, and then it is bottled, refining all its fruity aroma.

Pairing

This is an elegant companion for all dishes, from the beginning to the end of every meal. It is particularly suitable for savory appetizers and a perfect match for “tagliatelle” (string pasta) in a butter sauce or a meat sauce, “agnolotti” (type of ravioli) and medium ripe cheeses.

Piedmont

Barbaresco

“Sori Capelli”

Beautiful, intense garnet red

Vinification

The grapes are delicately pressed and the stalks are removed. The limpid must ferments in stainless steel vats at a controlled temperature of 26°-28°C for 20-25 days. After racking, the new wine is put into 225 liter Allier barriques for 12 months, followed by additional 12 months in 25 and 30 hl Slavonian oak casks. Finally it is bottled and left to age for 10-12 months to develop all of its typical character and finesse.

Pairing

This wine is for memorable occasions and elegant tables. It is a perfect match for savory stuffed pasta, stewed and braised meats, game and pungent, fully ripe cheeses. It is excellent with delicate fruits like strawberries.

Piedmont

Barbaresco “San

Cristoforo”

Intense garnet red

Vinification

The grapes are delicately pressed and the stalks are removed. The limpid must ferment in stainless steel vats at a controlled temperature of 26°C for 20-25 days. After racking, the new wine is put into 25 and 30 hl Slavonian oak casks for long months. Next, it is bottled and left to age, to collect all its character and flavor.

Pairing

This wine is for moments to remember and sophisticated tables. It is a perfect match for savory stuffed pastas, stewed and braised meats, game and pungent, fully ripe cheeses. It is excellent with delicate fruits like strawberries.

Piedmont

Barolo

“La Morra”

Intense garnet red

Vinification

The grapes are delicately pressed and the stalks are removed. The limpid must ferments in stainless steel vats at a controlled temperature of 26°-28°C for 20-25 days. After racking, the new wine is put into 25 and 30 hl Slavonian oak casks for 20-24 months. Next, the wine is bottled and left to age for at least 12 months, to refine and develop its carachter.

Pairing

Offering a rare balance of grace and strength, our noble Barolo is a wine for special occasions, memorable celebrations and elegant meals. It is a perfect match for savory stuffed pasta, stewed and braised meats, game and pungent, fully ripe cheeses. Excellent with delicate fruits like strawberries.

Piedmont

ManzWine

The Manz family moved to the quiet village of Cheleiros, Western Portugal, in 2004 and quickly fell in love with the people and the place. The region’s wine-making past with its countryside and lost customs, quickly captivated André Manz who, with the help and advice of locals, decided to try to produce wine for his own consumption.

Practically forgotten in the purchased orchard were about 200 strains of a white grape variety that neither of the young winemakers involved in the project were able to identify.

Once its origin and name “Jampal”: were discovered, André was advised not to proceed with its production due to the small number of remaining vines and the weak large-scale profitability. Hence, the reason for its near extinction in the country.

But the goal of he rookie producer would not be to produce in quantity:

“Idon’twanttomaketoomuchwine;Iwanttomakegoodwine.” he explained.

The result was surprising: its wine was different from anything that had been proved until then, constituting an unexpected business opportunity and the motto for the production of other Portuguese varieties, as well as for the exploration of other vineyards in the noble regions of alto Douro and Palmela.

Dona Fátima

Alcohol content 14% Grape Jampal 100% Color

Golden Straw

Vinification

Destemming, prefermentation pellicular maceration. Fermentation in small volume. temperature controlled stainless teel tanks. Final Fermentation for six months in Frech oak barrels with batonage.

Pairing

Recommended with Fish dishes and other light foods. Serve at 11°C to 12°C.

Lisbon

Manz Rosé

Alcohol

Color

Light pink

Vinification

Pre-fermentative skin maceration, in an inert environment and at a controlled temperature of 12ºC. The fermentation process takes place in a stainless-steel tank, with temperature control between 14ºC and 16ºC. After fermentation, there is a period of 4 months of maturation in a stainless steel tank, in conditions that enhance the preservation of aromas.

Aroma

Complex and fruity reminiscent of red fruits such as strawberry and raspberry. Lisbon

Pairing

Recommended as an accompaniment to starters, sushi, seafood, fish, pasta and salads, and is also a great aperitif.

Pomar do Espiritio Santo

Grape

Touriga Nacional, Aragonese and Castelao Color

Intense ruby

Vinification

Destemming, fermentation for 8 days in temperature controlled stainless steel tanks. Post fermentation maceration. Aging 70% in stainless and remaining 30% in oak for 12 months. Additional 6 months in bottle.

Pairing

Pairs nicely with roasted meats and aged cheeses. Served best between 16°C & 18°C. Alcohol content

Lisbon

Contador De Estorias

Alcohol content

14.50%

Syrah, Touriga, Nacional and Petit Verdot

Color

Garnet

Vinification

Fermentation in stainless steel vats with prolonged pellicular maceration of 3 weeks. 70% aged in stainless steel vat and 30% in oak barrels for 12 months.

Pairing

Pairs nicely with red meats, game dishes and aged cheeses. Served best between 17°C & 18°C.

Manz Douro

Grape

Touriga Nacional and Tinta Roriz

Color

Deep ruby with violet tones

Vinification

Fermentation in stainless steel vats with prolonged pellicular maceration of 3 weeks. 70% aged in stainless steel vats and 30% in oak barrels for 12 months.

Pairing

Pairs nicely with cheeses and roasted meats. Best served between 16°C & 18°C.

Lisbon

Talamonti

Talamonti was founded in 2001 by the Redmont – Di Tonno family, in a magnificent, unspoiled part of the Abruzzi. Our daily objective lies in constantly seeking the best interaction between the varietal in our vineyards, the sun-exposition, the training method, and the desired yield, with the sole desire to best express our unique terroir.

Talamonti vineyards at the turn of the century have expanded to 45 hectares in production in the municipality of Loreto Aprutino. In addition to the native Montepulciano d’Abruzzo and Trebbiano d’Abruzzo, other varietals have been planted. Pecorino, for example, was planted in 2004 as part of an estate experiment to study the ability of other varieties to adapt and express themselves. Our vineyards circumnavigate our winery and are located at 300 meters above sea level with South East exposure in the Tavo Valley region.

The Cellars are filled with dozens of prime oak barrels selected for greater variety in origin, grain, seasoning and toasture. Following an extensive study on the aging of the Montepulciano d’Abruzzo grape in wooden casks, Talamonti has chosen to utilize different 300 liters and 3400 liters oak barrels from Austria, France, USA, and Eastern Europe.

The vinification area hosts select state-of-the art fermentation vats of different sizes in order to vinify separately the different parcels of vineyards. In addition, we have our own bottling line and labeling equipment, purchased in 2008, in order to vertically integrate so as to personally control as much of the process as possible.

Pinot Grigio

Alcohol content 12%

Grape

Pinot Grigio 100% Color

Pale straw with light green hues

Vinification

Pinot Grigio grapes are hand-harvested from our hillside vineyards in the Abruzzo region to create this quintessential Italian white wine. The delicate whole berry pressing enhances the primary fruit flavors to provide a succulent refreshing win with delicate floral notes.

Pairing

Excellent as an aperitif, it pairs delightfully with raw seafood of all types, ceviche, fish tacos and grilled sea bass.

Abruzzi

Pecorino

Pecorino 100% Color Brilliant pale straw

Vinification

Pecorino grapes are hand-harvested from our hillside vineyards in the Abruzzo region to create this racy white wine. The patient cold maceration of the free runjuice enhance the structure and mouthfeel of our wine, creating a wonderful elegant white that Italians secretly have enjoyed for several generations

Pairings

The perfect companion to stuffed mussels and wild mushroom risotto.

Abruzzi

Cerasuolo Rosé

Alcohol content 13% Grape

Montepulciano 100% Color

Brilliant intense pink

Vinification

Montepulciano grapes are hand-harvested from our hillside vineyards in the Abruzzo region to create this refreshing rosé wine. After a short traditional fermentation, the patient cold maceration enhance the perfumes with limited tannin and color extraction, creating a brilliant intense pink color and delivers intense flavors of raspberry, cherry and red fruits.

Parings

Perfect as a refreshing aperitif to be enjoyed with light salads and marinated white meats.

Abruzzi

Montepulciano d’ Abruzzo

DOC

Alcohol

Montepulciano 100% Color

Ruby-red with violet undertones

Vinification

Montepulciano grapes are hand-harvested from our hillside vineyards in the Abruzzo region to create this unique red wine. The patient 6-month aging in large oak barrels ensures soft tannins and elegance to create a plush classic red that Italians have enjoyed for several generations.

Pairings

The perfect companion to family gatherings serving classic Italian entrées such as porchetta and schnitzel.

Abruzzi