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In order to fully understand and appreciate a wine, it is not enough to simply drink it. Doing so requires culture, passion, and predisposition. Tasting a wine is not easy, but for those who manage find themselves in a new and fascinating world. Correct tasting involves a few basic factors, such as:

• The person tasting should be perfectly healthy, not suffering a cold or allergies.
• There should be no extraneous elements such as sounds or smells that can hinder concentration.
• It’s important to taste in an appropriate place, acoustically isolated with white walls and direct lighting. Fluorescent lights should be avoided.
• The taster should taste without first speaking with his/her companions
• The temperature of the room should around 22°C.
• Late morning is the best time of day to taste.
• At the time of tasting, the taster needs to set aside all personal feelings.
• Absolute concentration is key.
• Understand the course the bottle has taken up to it’s opening.
• Know the origin, denomination, and variety of the product being tasted.
• It is important to remain in the dark about the name of the producer in order to avoid a positive or negative bias.


We emphasize that for correct evaluations, the taster should fill out a tasting sheet. This will help to decide, using one’s sensory organs, on the various visual, olfactory, and flavor aspects of the wine. The judgment can then be expressed numerically on the sheet.



We now proceed with a description of the various parts of the organoleptic examination:
1. Visual
2. Olfactory
3. Flavor


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