![](\"https:\/\/vanzini-wine.com\/wp-content\/uploads\/2024\/01\/BT_Vanzini_AiaceNature_Dark.png\" "\\"BT_Vanzini_AiaceNature_Dark\\"")
<\/span><\/div><\/div><\/div>PINOT NERO METODO CLASSICO D.O.C.G. BLANC DE NOIR<\/h5><\/div>Aiace Nature<\/h2><\/div>ZERO DOSAGE<\/h5><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/div><\/div><\/a><\/div><\/div><\/a><\/div><\/div><\/a><\/div><\/div><\/div><\/div><\/div>AVAILABLE FORMATS<\/h5><\/div>750 ml (bottle)
\n1.500 ml (magnum)<\/p>\n<\/div>
ALCOHOLIC CONTENT<\/h5><\/div>12.5% by vol.<\/p>\n<\/div>
GRAPE VARIETY<\/h5><\/div>100% Pinot Nero<\/p>\n<\/div>
GEOGRAPHIC LOCATION<\/h5><\/div>First and second hill slopes Oltrep\u00f2 Pavese, located in the districts of San Damiano al Colle, Montecalvo Versiggia and Pizzofreddo<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>Soil derived from disintegration of arenaria and calcareous rocks with a high clay component, located at 280-400 metres a.s.l.. Traditional Gujot and spurred cordon methods<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>9\/30 years<\/p>\n<\/div>
YIELD PER HECTARE<\/h5><\/div>70 quintals of grapes per hectare<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>The grapes are harvested by hand from the 20th of August until the first week of September. Only the first pressing of the grapes is used, (the soft pressing). Static clarification and fermentation take place in refrigerated steel tanks at a temperature between 14 and 18 degrees<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>The wine is bottled, (tirage), in the Spring and aged on its lees. After disgorgement, the bottles remain in the cellar to rest before being marketed<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Intense straw-yellow colour with golden reflections. Delicate and lingering perlage. Intense, complex bouquet with floral notes and very fruity hints of apple, vanilla, pear and banana. On the palate, dry, velvety, elegant and sapid. Excellent structure and lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Excellent as an aperitif, also delicious throughout any meal, particularly with fish, white meats and cheese<\/p>\n<\/div>
SERVE AT 7\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
Aiace Nature<\/h2><\/div>ZERO DOSAGE<\/h5><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/div><\/div><\/a><\/div><\/div><\/a><\/div><\/div><\/a><\/div><\/div><\/div><\/div><\/div>AVAILABLE FORMATS<\/h5><\/div>750 ml (bottle)
\n1.500 ml (magnum)<\/p>\n<\/div>
ALCOHOLIC CONTENT<\/h5><\/div>12.5% by vol.<\/p>\n<\/div>
GRAPE VARIETY<\/h5><\/div>100% Pinot Nero<\/p>\n<\/div>
GEOGRAPHIC LOCATION<\/h5><\/div>First and second hill slopes Oltrep\u00f2 Pavese, located in the districts of San Damiano al Colle, Montecalvo Versiggia and Pizzofreddo<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>Soil derived from disintegration of arenaria and calcareous rocks with a high clay component, located at 280-400 metres a.s.l.. Traditional Gujot and spurred cordon methods<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>9\/30 years<\/p>\n<\/div>
YIELD PER HECTARE<\/h5><\/div>70 quintals of grapes per hectare<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>The grapes are harvested by hand from the 20th of August until the first week of September. Only the first pressing of the grapes is used, (the soft pressing). Static clarification and fermentation take place in refrigerated steel tanks at a temperature between 14 and 18 degrees<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>The wine is bottled, (tirage), in the Spring and aged on its lees. After disgorgement, the bottles remain in the cellar to rest before being marketed<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Intense straw-yellow colour with golden reflections. Delicate and lingering perlage. Intense, complex bouquet with floral notes and very fruity hints of apple, vanilla, pear and banana. On the palate, dry, velvety, elegant and sapid. Excellent structure and lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Excellent as an aperitif, also delicious throughout any meal, particularly with fish, white meats and cheese<\/p>\n<\/div>
SERVE AT 7\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
ZERO DOSAGE<\/h5><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/div><\/div><\/a><\/div><\/div><\/a><\/div><\/div><\/a><\/div><\/div><\/div><\/div><\/div>AVAILABLE FORMATS<\/h5><\/div>750 ml (bottle)
\n1.500 ml (magnum)<\/p>\n<\/div>
ALCOHOLIC CONTENT<\/h5><\/div>12.5% by vol.<\/p>\n<\/div>
GRAPE VARIETY<\/h5><\/div>100% Pinot Nero<\/p>\n<\/div>
GEOGRAPHIC LOCATION<\/h5><\/div>First and second hill slopes Oltrep\u00f2 Pavese, located in the districts of San Damiano al Colle, Montecalvo Versiggia and Pizzofreddo<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>Soil derived from disintegration of arenaria and calcareous rocks with a high clay component, located at 280-400 metres a.s.l.. Traditional Gujot and spurred cordon methods<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>9\/30 years<\/p>\n<\/div>
YIELD PER HECTARE<\/h5><\/div>70 quintals of grapes per hectare<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>The grapes are harvested by hand from the 20th of August until the first week of September. Only the first pressing of the grapes is used, (the soft pressing). Static clarification and fermentation take place in refrigerated steel tanks at a temperature between 14 and 18 degrees<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>The wine is bottled, (tirage), in the Spring and aged on its lees. After disgorgement, the bottles remain in the cellar to rest before being marketed<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Intense straw-yellow colour with golden reflections. Delicate and lingering perlage. Intense, complex bouquet with floral notes and very fruity hints of apple, vanilla, pear and banana. On the palate, dry, velvety, elegant and sapid. Excellent structure and lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Excellent as an aperitif, also delicious throughout any meal, particularly with fish, white meats and cheese<\/p>\n<\/div>
SERVE AT 7\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
AVAILABLE FORMATS<\/h5><\/div>750 ml (bottle)
\n1.500 ml (magnum)<\/p>\n<\/div>
ALCOHOLIC CONTENT<\/h5><\/div>12.5% by vol.<\/p>\n<\/div>
GRAPE VARIETY<\/h5><\/div>100% Pinot Nero<\/p>\n<\/div>
GEOGRAPHIC LOCATION<\/h5><\/div>First and second hill slopes Oltrep\u00f2 Pavese, located in the districts of San Damiano al Colle, Montecalvo Versiggia and Pizzofreddo<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>Soil derived from disintegration of arenaria and calcareous rocks with a high clay component, located at 280-400 metres a.s.l.. Traditional Gujot and spurred cordon methods<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>9\/30 years<\/p>\n<\/div>
YIELD PER HECTARE<\/h5><\/div>70 quintals of grapes per hectare<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>The grapes are harvested by hand from the 20th of August until the first week of September. Only the first pressing of the grapes is used, (the soft pressing). Static clarification and fermentation take place in refrigerated steel tanks at a temperature between 14 and 18 degrees<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>The wine is bottled, (tirage), in the Spring and aged on its lees. After disgorgement, the bottles remain in the cellar to rest before being marketed<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Intense straw-yellow colour with golden reflections. Delicate and lingering perlage. Intense, complex bouquet with floral notes and very fruity hints of apple, vanilla, pear and banana. On the palate, dry, velvety, elegant and sapid. Excellent structure and lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Excellent as an aperitif, also delicious throughout any meal, particularly with fish, white meats and cheese<\/p>\n<\/div>
SERVE AT 7\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
750 ml (bottle)
\n1.500 ml (magnum)<\/p>\n<\/div>
ALCOHOLIC CONTENT<\/h5><\/div>12.5% by vol.<\/p>\n<\/div>
GRAPE VARIETY<\/h5><\/div>100% Pinot Nero<\/p>\n<\/div>
GEOGRAPHIC LOCATION<\/h5><\/div>First and second hill slopes Oltrep\u00f2 Pavese, located in the districts of San Damiano al Colle, Montecalvo Versiggia and Pizzofreddo<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>Soil derived from disintegration of arenaria and calcareous rocks with a high clay component, located at 280-400 metres a.s.l.. Traditional Gujot and spurred cordon methods<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>9\/30 years<\/p>\n<\/div>
YIELD PER HECTARE<\/h5><\/div>70 quintals of grapes per hectare<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>The grapes are harvested by hand from the 20th of August until the first week of September. Only the first pressing of the grapes is used, (the soft pressing). Static clarification and fermentation take place in refrigerated steel tanks at a temperature between 14 and 18 degrees<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>The wine is bottled, (tirage), in the Spring and aged on its lees. After disgorgement, the bottles remain in the cellar to rest before being marketed<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Intense straw-yellow colour with golden reflections. Delicate and lingering perlage. Intense, complex bouquet with floral notes and very fruity hints of apple, vanilla, pear and banana. On the palate, dry, velvety, elegant and sapid. Excellent structure and lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Excellent as an aperitif, also delicious throughout any meal, particularly with fish, white meats and cheese<\/p>\n<\/div>
SERVE AT 7\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
12.5% by vol.<\/p>\n<\/div>
GRAPE VARIETY<\/h5><\/div>100% Pinot Nero<\/p>\n<\/div>
GEOGRAPHIC LOCATION<\/h5><\/div>First and second hill slopes Oltrep\u00f2 Pavese, located in the districts of San Damiano al Colle, Montecalvo Versiggia and Pizzofreddo<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>Soil derived from disintegration of arenaria and calcareous rocks with a high clay component, located at 280-400 metres a.s.l.. Traditional Gujot and spurred cordon methods<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>9\/30 years<\/p>\n<\/div>
YIELD PER HECTARE<\/h5><\/div>70 quintals of grapes per hectare<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>The grapes are harvested by hand from the 20th of August until the first week of September. Only the first pressing of the grapes is used, (the soft pressing). Static clarification and fermentation take place in refrigerated steel tanks at a temperature between 14 and 18 degrees<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>The wine is bottled, (tirage), in the Spring and aged on its lees. After disgorgement, the bottles remain in the cellar to rest before being marketed<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Intense straw-yellow colour with golden reflections. Delicate and lingering perlage. Intense, complex bouquet with floral notes and very fruity hints of apple, vanilla, pear and banana. On the palate, dry, velvety, elegant and sapid. Excellent structure and lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Excellent as an aperitif, also delicious throughout any meal, particularly with fish, white meats and cheese<\/p>\n<\/div>
SERVE AT 7\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
100% Pinot Nero<\/p>\n<\/div>
GEOGRAPHIC LOCATION<\/h5><\/div>First and second hill slopes Oltrep\u00f2 Pavese, located in the districts of San Damiano al Colle, Montecalvo Versiggia and Pizzofreddo<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>Soil derived from disintegration of arenaria and calcareous rocks with a high clay component, located at 280-400 metres a.s.l.. Traditional Gujot and spurred cordon methods<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>9\/30 years<\/p>\n<\/div>
YIELD PER HECTARE<\/h5><\/div>70 quintals of grapes per hectare<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>The grapes are harvested by hand from the 20th of August until the first week of September. Only the first pressing of the grapes is used, (the soft pressing). Static clarification and fermentation take place in refrigerated steel tanks at a temperature between 14 and 18 degrees<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>The wine is bottled, (tirage), in the Spring and aged on its lees. After disgorgement, the bottles remain in the cellar to rest before being marketed<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Intense straw-yellow colour with golden reflections. Delicate and lingering perlage. Intense, complex bouquet with floral notes and very fruity hints of apple, vanilla, pear and banana. On the palate, dry, velvety, elegant and sapid. Excellent structure and lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Excellent as an aperitif, also delicious throughout any meal, particularly with fish, white meats and cheese<\/p>\n<\/div>
SERVE AT 7\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
First and second hill slopes Oltrep\u00f2 Pavese, located in the districts of San Damiano al Colle, Montecalvo Versiggia and Pizzofreddo<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>Soil derived from disintegration of arenaria and calcareous rocks with a high clay component, located at 280-400 metres a.s.l.. Traditional Gujot and spurred cordon methods<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>9\/30 years<\/p>\n<\/div>
YIELD PER HECTARE<\/h5><\/div>70 quintals of grapes per hectare<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>The grapes are harvested by hand from the 20th of August until the first week of September. Only the first pressing of the grapes is used, (the soft pressing). Static clarification and fermentation take place in refrigerated steel tanks at a temperature between 14 and 18 degrees<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>The wine is bottled, (tirage), in the Spring and aged on its lees. After disgorgement, the bottles remain in the cellar to rest before being marketed<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Intense straw-yellow colour with golden reflections. Delicate and lingering perlage. Intense, complex bouquet with floral notes and very fruity hints of apple, vanilla, pear and banana. On the palate, dry, velvety, elegant and sapid. Excellent structure and lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Excellent as an aperitif, also delicious throughout any meal, particularly with fish, white meats and cheese<\/p>\n<\/div>
SERVE AT 7\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
Soil derived from disintegration of arenaria and calcareous rocks with a high clay component, located at 280-400 metres a.s.l.. Traditional Gujot and spurred cordon methods<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>9\/30 years<\/p>\n<\/div>
YIELD PER HECTARE<\/h5><\/div>70 quintals of grapes per hectare<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>The grapes are harvested by hand from the 20th of August until the first week of September. Only the first pressing of the grapes is used, (the soft pressing). Static clarification and fermentation take place in refrigerated steel tanks at a temperature between 14 and 18 degrees<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>The wine is bottled, (tirage), in the Spring and aged on its lees. After disgorgement, the bottles remain in the cellar to rest before being marketed<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Intense straw-yellow colour with golden reflections. Delicate and lingering perlage. Intense, complex bouquet with floral notes and very fruity hints of apple, vanilla, pear and banana. On the palate, dry, velvety, elegant and sapid. Excellent structure and lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Excellent as an aperitif, also delicious throughout any meal, particularly with fish, white meats and cheese<\/p>\n<\/div>
SERVE AT 7\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
9\/30 years<\/p>\n<\/div>
YIELD PER HECTARE<\/h5><\/div>70 quintals of grapes per hectare<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>The grapes are harvested by hand from the 20th of August until the first week of September. Only the first pressing of the grapes is used, (the soft pressing). Static clarification and fermentation take place in refrigerated steel tanks at a temperature between 14 and 18 degrees<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>The wine is bottled, (tirage), in the Spring and aged on its lees. After disgorgement, the bottles remain in the cellar to rest before being marketed<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Intense straw-yellow colour with golden reflections. Delicate and lingering perlage. Intense, complex bouquet with floral notes and very fruity hints of apple, vanilla, pear and banana. On the palate, dry, velvety, elegant and sapid. Excellent structure and lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Excellent as an aperitif, also delicious throughout any meal, particularly with fish, white meats and cheese<\/p>\n<\/div>
SERVE AT 7\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
70 quintals of grapes per hectare<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>The grapes are harvested by hand from the 20th of August until the first week of September. Only the first pressing of the grapes is used, (the soft pressing). Static clarification and fermentation take place in refrigerated steel tanks at a temperature between 14 and 18 degrees<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>The wine is bottled, (tirage), in the Spring and aged on its lees. After disgorgement, the bottles remain in the cellar to rest before being marketed<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Intense straw-yellow colour with golden reflections. Delicate and lingering perlage. Intense, complex bouquet with floral notes and very fruity hints of apple, vanilla, pear and banana. On the palate, dry, velvety, elegant and sapid. Excellent structure and lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Excellent as an aperitif, also delicious throughout any meal, particularly with fish, white meats and cheese<\/p>\n<\/div>
SERVE AT 7\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
The grapes are harvested by hand from the 20th of August until the first week of September. Only the first pressing of the grapes is used, (the soft pressing). Static clarification and fermentation take place in refrigerated steel tanks at a temperature between 14 and 18 degrees<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>The wine is bottled, (tirage), in the Spring and aged on its lees. After disgorgement, the bottles remain in the cellar to rest before being marketed<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Intense straw-yellow colour with golden reflections. Delicate and lingering perlage. Intense, complex bouquet with floral notes and very fruity hints of apple, vanilla, pear and banana. On the palate, dry, velvety, elegant and sapid. Excellent structure and lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Excellent as an aperitif, also delicious throughout any meal, particularly with fish, white meats and cheese<\/p>\n<\/div>
SERVE AT 7\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
The wine is bottled, (tirage), in the Spring and aged on its lees. After disgorgement, the bottles remain in the cellar to rest before being marketed<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>Intense straw-yellow colour with golden reflections. Delicate and lingering perlage. Intense, complex bouquet with floral notes and very fruity hints of apple, vanilla, pear and banana. On the palate, dry, velvety, elegant and sapid. Excellent structure and lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Excellent as an aperitif, also delicious throughout any meal, particularly with fish, white meats and cheese<\/p>\n<\/div>
SERVE AT 7\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
Intense straw-yellow colour with golden reflections. Delicate and lingering perlage. Intense, complex bouquet with floral notes and very fruity hints of apple, vanilla, pear and banana. On the palate, dry, velvety, elegant and sapid. Excellent structure and lingering aroma<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Excellent as an aperitif, also delicious throughout any meal, particularly with fish, white meats and cheese<\/p>\n<\/div>
SERVE AT 7\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
Excellent as an aperitif, also delicious throughout any meal, particularly with fish, white meats and cheese<\/p>\n<\/div>
SERVE AT 7\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
RED WINES<\/a><\/p>\n<\/div>