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Our Fine Wines and Craft Beers

WINE

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Friuli

Azienda Agricola Scarbolo, Grave

A personal friend for the past 15 years. Valter loves Las Vegas! A frequent visitor to the USA

 often hosting  tastings and dinners in Las Vegas, NYC, San Fran and in LA.  

Valter inherited the “love of the land” from his father Gino who ran a modest farm in Lauzacco a small town located in the heart of the Friulian plains. Today, Valter cultivates over 25 hectars of vineyards on that same land. Azienda Agricola Scarbolo is a family-operated winery located on the right bank of the Torre River and 5 km south of the Colli Orientali.

The terrain is of alluvial origins and is composed of clay and gravel deposited during the Quaternaria era. The vineyards are located in close proximity to the cellar and are cultivated according to the Guyot training system.

Pinot Grigio

Serious Pinot Grigio! 60% whole clusters are soft pressed immediately after harvesting. The remaining is destemmed, and left on the skins for 24 hours of cold maceration before pressing.  Fermentation occurs in stainless steel tanks at controlled temperatures, then aged on the lees in stainless steel for 6 months with frequent batonnages. This  is the real deal. Benchmark Friulian Pinot Grigio at its best

Sauvignon

 In Friuli, the climate and soil are ideal for the Sauvignon, a grape which responds greatly to soil and climate conditions. On the nose, aromas of peaches, mango, bell peppers and sage. On the palate, a structured body delivers an evolution of flavors that harmonize with its intense bouquet. Enjoy as an aperitif or pair with light fish dishes, Prosciutto and melon.

Friulano

These grapes come the part of the vineyard located on a river bank on very rich dark red clay soils. 60% whole clusters soft pressed immediately after harvesting. The other 30% undergoes a brief cold maceration before pressing. 10% is slightly allowed to dry before soft pressing. Spectacular!

"My Time"

 Chardonnay 40%, Sauvignon 30%, Friulano 30% 

                   Half aged in stainless steel and the remaining 1/2in French   oak barrels for 24 months or more on the noble lees. 

                 Bottled when it’s “time” and aged in the bottle for at least a year. 

92 Points AntonioGalloni - The Wine Advocate

Pinot Grigio Ramato XL

Hand selected in three separate harvests. Valter starts by carefully selecting fruit from the oldest  vineyard site.

50% of the fruit is destemmed, and then left with the skins for 4 daysand  during this, gets its luminous copper color.

                    After separating juice from skins, half completes its fermentation in 500 Lt oak barrels and the remaining half in stainless steel tanks. Then part of the juice undergoes a brief cold maceration and is transferred in stainless steel tanks for fermentation. This is NOT a Rose. Its most definitely not Blush! It is Ramato style Pinot Grigio. An authentic Friuliantradition

91 Points Antonio Galloni - The Wine Advocate

Refosco     

 100% Refosco dal Peduncolo Rosso 

This native Friulian varietal dates back to the Roman Empire. The color is an intense and deep ruby red with violet reflections. Notes of white pepper unfold to reveal aromas of sweet plum jam and earthy spice. On the palate, it reveals a strong personality and robust structure.

 91 Points Antonio Galloni - The Wine Advocate

Merlot      

 After de-stemming, fermentation occurs in small 225L French barriques. During fermentation, the wine undergoes several manual punchdowns of the cap, 3-4 per day – this is done to obtain a maximum extraction of color and sweet tannins. After fermentation the wine is placed in small French barriques for  10 months and bottle aged for an additional 8 months before release. 

Campo Del Viotto       

 100% Merlot

25 year old vines made only in select years with the finest fruit from the harvest. The first whole clusters harvested are dried out in crates for about 20 days.

They are then destemmed and transferred to small oak barrels for fermentation. The whole clusters from the late harvest are immediately destemmed and also placed in small oak barrels. During fermentation, they conduct frequent manual punch downs of the cap, allowing for maximum color and tannin extraction from the skins and the mature fruit.

 90 Points - Wine Spectator

Bastianich

 

                                               

________       

Piemonte

Brandini

Moscato d'Asti

Barolo

 _

La Mozza

Morellino di Scansano

Aragone

Canada

Konzelmann, Niagara-on-the-Lake, Ontario 

Konzelmann is Niagara's "exclusive lakefront winery" founded by Herbert Konzelmann, a 4th generation winemaker from Stuttgart, Germany. Friedrich Konzelmann had a winery and restaurant in Uhlbach, near Stuttgart in 1893. He was a noted gourmet, and considered by many to be quite knowledgeable about food and wine. Herbert, his great grandson, decided to go to Canada to be in the business because land was too scarce for new vineyards in Germany, as well as too expensive. His ideal location turned out to be on the shores of Lake Ontario due to the meso-climate that he likened to Alsace. He found a good balance of sun, soil, airflow, and moisture for growing grapes. On a clear day, one can see Toronto. 
We present two wines from his portfolio, a Riesling, which he makes into a drier "Alsace" style, and a Vidal Icewine. Those of you who have not been to Canada or the North East of the United States may not be familiar with this variety. Vidal is a hybrid of Seibel 4986 and Ugni blanc (the Cognac grape) better known as the most planted white grape in Italy - Trebbiano.  With its thick skins, it can withstand the Canadian weather and maintains good acids. There are notes of dried apricot and honey in the Canadian Icewines, with a bigger richness than one finds in German Eiswein. To make Icewine, Canadian law states that the temperature must be -8 degrees Celsius / 17 degrees Fahrenheit. The sugars must be no less than 35 degrees Brix which is a higher picking number than Germany. German Eiswein must be of Beerenauslese levels of 110-128 degrees Oechsle, while Canadian Icewines must be 153.5 degrees Oechsle.

While Canada produces more Icewines than any other country (remember this is the land of ice hockey), only Konzelmann received a ranking in The Wine Spectator's Top 100 wines for 2008 for the Vidal Icewine - the ONLY Canadian winery to receive that honor. In the 43rd Vinitaly and International Wine & Spirit Competition, Konzelmann got the Grand Gold Award. They also picked up a Grand Gold Award in the U.K. International Wine & Spirits Competition. Konzelmann wines are a striking testimony to the efforts of Canadian winemakers to show the world that our Northern neighbor has also arrived on the stage as a small, but promising player, when you are choosing fine wines for your establishments. 

Pinot Blanc

Pinot Noir

Vidal Ice Wine                                                             .375ml                                    

 95 Points WS

Highest rated Canadian wine to date and the only Canadian wine to make the wine spectators top 100

Chateau Des Charmes, Niagara-on-the-Lake, Ontario 

Seven generations of the Bosc family have been born into this way of life.

You might say it’s in their blood. In fact, they even live on the farm.

Château des Charmes was founded in 1978 by Paul Bosc, a fifth generation French winegrower.

Paul and his young family arrived in Niagara with the idea that growing our own grapes was the best way to

make fine wine. More than ever, we believe in this Estate Winery model and we make our wine only from grapes we’ve grown ourselves. When Paul arrived in Niagara he just knew this place was special. The glacial soils, warm days and cool nights and the lush countryside reminded him of Burgundy where he studied oenology and viticulture at the University of Burgundy at Dijon. Today we farm four vineyards in Niagara-on-the-Lake, located in two distinct sub-appellations – St. David’s Bench and Four Mile Creek.

Riesling

Cabernet Franc

BEER

Italy

Collesi, Arpecchio, Marche, Italy

The brewery is located at 700 meters above sea level in the village of Arpecchio, named "La Citta della birra"  The City of beer  in the mountainous area in le Marche called Monte Nerone. The brewery is called La Fabbrica Della Birra Tenute Collesi which translates to "The Collesi Beer Factory". 

The prized spring water from Monte Nerone provides the water for their fine brewed offerings.

All the Collesi beers - unpasturized, unfiltered, and naturally refermented in the bottle - are brewed in small batches with the traditional top fermenting method, with a moderate hop bitterness profile.

Bionda

Chiara Rossa

Nera

Triple

ME Fine Wines To represent Pali Wine Co

ME Fine Wines is proud to announce that we have begun representing small lot artisan Pinot Noir masters Pali Wine Co

"It is great to work once again with such a spectacular line of vineyard designated pinot noirs" said Paul R Ellis of ME Fine Wines. No strangers to fine wine and no strangers to  Pali, its was Paul and his business partner Joe Muscaglione who back in 2008 first to bring Pali out of California - to a very successful Las Vegas launch.

The goal at Pali is "To make wines that speak well of their origin and their varietal, and to bring those wines to the consumer at the best price possible without compromising quality. While Pinot Noir remains the first love and a significant part of the production, they also produce a few other varietals when they have the opportunity to make a wine we think is worthy of sharing"

The Wines: Pali’s appellation Cuvée Program wines offer the opportunity to affordably explore premium, appellation-specific Pinot Noir, Chardonnay and select other varietals. Each of these wines is named for neighborhoods in our hometown of Pacific Palisades, CA. Our vineyard-designate wines allow for the exploration of top vineyard sites on the West Coast. These wines are strictly allocated and are from carefully-farmed, distinct and recognized vineyards and are handcrafted using small-lot, minimally-invasive winemaking at our winery in Lompoc, CA. With the exception of our Proprietors’ Reserve wine and large format bottles, all Pali Wine Co. wines are enclosed with screwcaps. We came to the wine business first as wine lovers and collectors, and we felt it important that our investment, and that of our customers, be both protected and accessible for maximum enjoyment.

Italian varietals: Ruché

Used mainly in making Ruché di Castagnole Monferrato, a small production red Varietal wine from Italy's north-western region of Piemonte (Piedmont)

Although there are several debates of its origins, logic leads us to believe it is an indigenous varietal.
Currently, the DOC recognized area of production for the wine, covers only about 100 acres of vines around the villages of Castagnole Monferrato, Refrancore, Grana, Montemagno, Viarigi, Scurzolengo and Portacomaro. Ruché di Castagnole Monferrato is, therefore, one of the lowest production varietal wines in Italy.

Light in color, as its more famous paesano Nebbiolo with great acid and tannins.

The appellation was elevated to DOCG status in 2011

First Friday Featured Importer: Montcalm Wine Importers

About Montcalm

Montcalm Wine Importers Ltd. was founded in 2010 with a vision of importing into the United States the wines of Le Tenute di Genagricola, its parent company, as well as other high quality independent wineries from Italy and from around the world. Generali Assicurazioni, one of the world’s most important insurance groups, was founded in 1831 and in 1851 they acquired their first agricultural property. With the vision of acquiring quality vineyards, many other purchases followed. On March 4, 1974, Genagricola SpA was created as the agricultural branch of Assicurazioni Generali. Genagricola currently owns 28 farms in Italy and Romania, of which eight are wineries, with more than 1000 hectares of vineyards. In 2004 Le Tenute di Genagricola was created to exclusively run the wineries, with wines sold in more than 30 countries around the world. The goal of Genagricola was to improve their presence in the United States, so they began to explore the opportunities on this market. The opportunity came to life in 2010 with the creation of Montcalm Wine Importers Ltd. in New York. Over the past few years Montcalm has grown its portfolio to include many high-rated wineries and has assembled an experienced sales staff who have begun to bring the wines into the marketplace.

ME Fine Wine is proud to represent Montcalm Wine Importers in Nevada

Featured Winery: Angelo Sassetti

While the name Sassetti and Pertimali are both esteemed names and known to Italian wine lovers, that is mostly do to Livio Sassetti. Little is known about his brother Angelo who owns half of the Pertimali Estates. Below you will see video footage of his sensational CRU vineyards, meet his family (no one speaks English!)  Angelo and his family have owned, work and live on this estate. The Sassetti family has worked these lands for many, many generations


In Tuscany, on the northern flank of the hilltop town of Montalcino, lies the Pertimali estate. The terrain is Eocenic origin with marl and clay alternating with limestone, situated on slopes with sufficient inclination for water to drain off rapidly and well. Angelo Sassetti began producing wine over 30 years ago in a small winery built into the farmhouse, From his acres of hand manicured vineyards and rigorous control over crop level, Angelo’s small lot and unfiltered winemaking. The most important factor in the excellence achieved by Angelo Sassetti with his Rosso & Brunello di Montalcino is his total dedication to every stage of his wines from his hand care of his vineyards, to his total involvement in each of the procedures in his cellars. That is why his vineyards think of him as Angelo “the angel” Sassetti.

Very, very small production (hundreds, not 1000's of cases) of this
rare gem are made. This Brunello is all Pre-Sold and is available only at the best
restaurants and select retailers in the USA

imported by Tricana Imports

Spectacular footage of one of the great Grand CRU Vineyards of Europe

 

The tractor in this video is not one of many. It is the only tractor the Angelo Sassetti has. They use for Grape, Olive and other agriculture use. The barrel room, fermentation tanks room is not one of many or part of one big room. It is the only barrels and tanks you see. 

ME Fine Wines is proud to represent this gem in Las Vegas

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Featured Winery: Scarbolo

Azienda Agricola Scarbolo, Friuli, Italy

 

Valter Scarbolo inherited a passion for the vine from his father’s interest in viticulture and from helping out with the family farm. After a few years of a desk job where he felt " come un pesce fuori dall'acqua" (like a fish out of water), Valter realized that he had to pursue his dream. Today he cultivates over 20 hectars of vine on the land where he grew up.

 The terrain is of alluvial origins and is composed of clay and gravel deposited during the Quaternaria era. The vineyards are located in close proximity to the cellar and are cultivated according to the Guyot training system.

Pinot Grigio

Serious Pinot Grigio! 60% whole clusters are soft pressed immediately after harvesting. The remaining is destemmed, and left on the skins for 24 hours of cold maceration before pressing.  Fermentation occurs in stainless steel tanks at controlled temperatures, then aged on the lees in stainless steel for 6 months with frequent batonnages. This  is the real deal. Benchmark Friulian Pinot Grigio at its best

Sauvignon

 In Friuli, the climate and soil are ideal for the Sauvignon, a grape which responds greatly to soil and climate conditions. On the nose, aromas of peaches, mango, bell peppers and sage. On the palate, a structured body delivers an evolution of flavors that harmonize with its intense bouquet. Enjoy as an aperitif or pair with light fish dishes, Prosciutto and melon.

Friulano

These grapes come the part of the vineyard located on a river bank on very rich dark red clay soils. 60% whole clusters soft pressed immediately after harvesting. The other 30% undergoes a brief cold maceration before pressing. 10% is slightly allowed to dry before soft pressing. Spectacular!

 "My Time"

 Chardonnay 40%, Sauvignon 30%, Friulano 30% 

                   Half aged in stainless steel and the remaining 1/2in French   oak barrels for 24 months or more on the noble lees. 

                 Bottled when it’s “time” and aged in the bottle for at least a year. 

92 Points AntonioGalloni - The Wine Advocate

Pinot Grigio Ramato XL

Hand selected in three separate harvests. Valter starts by carefully selecting fruit from the oldest  vineyard site.

50% of the fruit is destemmed, and then left with the skins for 4 daysand  during this, gets its luminous copper color.

                    After separating juice from skins, half completes its fermentation in 500 Lt oak barrels and the remaining half in stainless steel tanks. Then part of the juice undergoes a brief cold maceration and is transferred in stainless steel tanks for fermentation. This is NOT a Rose. Its most definitely not Blush! It is Ramato style Pinot Grigio. An authentic Friuliantradition

91 Points Antonio Galloni - The Wine Advocate 

 

 

Refosco     

 100% Refosco dal Peduncolo Rosso 

This native Friulian varietal dates back to the Roman Empire. The color is an intense and deep ruby red with violet reflections. Notes of white pepper unfold to reveal aromas of sweet plum jam and earthy spice. On the palate, it reveals a strong personality and robust structure.

 91 Points Antonio Galloni - The Wine Advocate

Merlot      

 After de-stemming, fermentation occurs in small 225L French barriques. During fermentation, the wine undergoes several manual punchdowns of the cap, 3-4 per day – this is done to obtain a maximum extraction of color and sweet tannins. After fermentation the wine is placed in small French barriques for  10 months and bottle aged for an additional 8 months before release. 

Campo Del Viotto       

 100% Merlot

25 year old vines made only in select years with the finest fruit from the harvest. The first whole clusters harvested are dried out in crates for about 20 days.

They are then destemmed and transferred to small oak barrels for fermentation. The whole clusters from the late harvest are immediately destemmed and also placed in small oak barrels. During fermentation, they conduct frequent manual punch downs of the cap, allowing for maximum color and tannin extraction from the skins and the mature fruit.

 90 Points - Wine Spectator