Extra Virgin Olive Oil obtained from native Sicilian olive varieties subjected and controlled by IRVOS (Regional Institute of Wines and Oils of Sicily) - up to packaging in numbered bottles with special Testa di Moro design, exclusively produced by Frantoio Romano for their customers .
Appearance: green with golden hues;
Scents: medium fruity with a sensation of grass;
Taste: strong with persistent bitterness and spiciness;
Pairings: it can be appreciated raw, on roasted red meat and legumes.
Appellation: Protected Geographical Indication Paphos
Varietal Composition: Xinisteri 100%.
Vineyard: Blend of vineyards on both VSP and Goblet at Paphos Region.
Altitude: 400 - 450m
Soil: Silt loamy soil.
Vinification: Fermentation in stainless steel tanks at low T °C. Battonage applied for 3 months.
Colour: Yellow with green hints.
Nose: Citrus and green fruits of lemon zest, pear and gooseberry.
Palate: Fruity, elegant, well-structured, round middle palate and refreshing finish.
Serving Suggestions: Enjoy it with light spicy sauces, white meat, Fish dishes or as a refreshing aperitif.
Best serve at 8 degrees Celsius.
Appellation: Protected Geographical Indication Paphos
Varietal Composition: Maratheftiko 100%.
Vineyard: Single organic vineyard on VSP at Arkanas - Lemona.
Altitude: 400-450m
Soil: Loam clay soil.
Vinification: Fermentation in stainless steel tank.
Ageing: New French oak barrels for 9-12 months.
Colour: Bright red colour.
Nose: Red fruits, strawberries, cherries with mint notes and liquorice.
Palate: Full, fruity, with silky tannins and long aftertaste.
Serving Suggestions: Enjoy with aged cheeses and light casserole meet dishes.
Best serve at 17 Degrees Celsius.
Cyprus indigenous organic Xynistery variety wine. This fresh, light, organic, full of aromas wine, from the privately owned organic Anaxagora’s vineyards, in the wine village Pachna, Limassol.
Varietal Composition: Organic Xynistery 100%.
Colour: light yellow
Flavour: Delicate and fragrant, with nose of citrus fruits and green apples.
Palate: Fruity, elegant, well-structured and refreshing finish.
Alcohol: 12.5%
Gastronomy
Best served at 8 – 10°C and perfectly paired with light cheese platters, fresh fruit, poultry and fish plates.
Cyprus indigenous organic Maratheutiko variety wine, with complex aromas. Fermented and aged in Oak barrel for 9-12 months. From the privately owned organic Anaxagora’s vineyards, in the wine village of Pachna, Limassol.
Varietal Composition: Organic Maratheftiko 100%
Ageing: Oak barrels for 9-12 months
Colour: Deep bright red
Noses: Dark berries, vanilla and smoky aromas
Palate: Full body, with rich and soft tannins and long aftertaste.
Alcohol: 13.5%
Gastronomy
Enjoyed best at 15-20°C with red meats, hard cheeses and pasta.
These chickpeas are from the region of Fuentesaúco, located in province of Zamora, Castilla y Leon (Spain).
It is characterized by a soft and uniform skin of intermediate roughness, well adhered to the grain, creamy color and without spots, medium to large size, pronounced and curved beak. Its texture is buttery, uniform and always of pleasant taste. Furthermore, the skin is practically imperceptible, is the thinnest known for these legumes, keeping their integrity intact during cooking.
They have the Protected Geographical Indication “Garbanzo de Fuentesaúco”. The chickpeas are grown on the certified parcels by registered farmers who respect all the rules and regulations for growing this kind of chickpea.
It is advisable to keep these chickpeas to soak at least 8 hours before cooking.
Medium size lentil, between 5 and 7 mm and a light-green color. Sometimes mottled. It has an exquisite taste, very soft texture, a barely noticeable skin.
These Lentils stands above the others for its greater richness in protein, fibre and iron. Its fine and uniform texture and the softness of its skin, which seems almost nonexistent are characteristic.
They are traditionally used in different kinds of soups and stews, mostly combined with various meats and vegetables.
They have the Protected Geographical Indication “Lenteja de la Armuna”. The lentils are grown on the certified parcels by registered farmers who respect all the rules and regulations for growing these lentils.
It is advisable to keep these lentils to soak at least 8 hours before cooking.
The vineyard is planted on stony soils from erosion and limestone boulders. The soils are composed with clays and limestone. Due to climate of Savoy, the vineyard is limited to the best exposed slopes. These characteristics explain the fine minerality in our wines.
100% Jacquère
Direct pressing of the grape and then wine vinification at low temperature. Raised on the lees in stainless steel tanks. No malolactic fermentation.
Pale yellow wine with green highlights. This wine is very easy to drink, light bodied with flavours of white flowers and citrus fruits. Light and fruity, this wine is mineral, crisp and fruity.
The minerality of this wine goes perfectly with oysters and also accompanied the great Savoyard specialties (fondue, tartiflette, raclette). It is also well appreciated on aperitif.
The wine will be especially appreciated in the first year for its freshness. Can be kept one year.
7-10 ° C.
This red wine uses 100% Red Grenache grapes.
The grapes are harvested during the months of September and October, when they are at their optimum ripeness. After a precise maturation control, the best vineyards are selected, and are harvested so that the grapes arrive healthy and in the best conditions for winemaking.
Visual: Violet colour with shades of cherry colours, very intense.
Olfactory: Wide range of aromas amongst which ripe red fruits, black fruits stand out. Delicate notes of liquorice can also be noticed.
Taste: It stands out for its balance between volume, maturity and freshness, in equal parts. It reminds us of fruits, with a slight tenacity that structures the whole. Very persistent.
Pairing: Celler Arrufí Trepadella goes well with sausages, meats, risottos and charcoal grilled food.
This white wine uses 100% White Grenache grapes.
During the month of September the best vines are selected and when the grapes are at the optimum time of ripeness, the fruit is collected.
Fermentation takes place at a controlled temperature of 16-18°C for about two weeks. After, the wine is further aged with lees in a stainless steel wine vat for three months.
Visual: Clean and bright pale yellow colour.
Olfactory: Elegant nose with good intensity, with notes of fennel and citrus fruits.
Taste: On the palate it is fresh, soft and creamy. The notes of citrus fruits come out again. The finish is balsamic, long and elegant with saline touches.
Pairing: Celler Arrufí Panical combines with seafood, pasta dishes, fish, paella and white meat.
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