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VIP Italian wines in Japan primitivo red, chardonnay white by our vineyards produced with the best Italian grapes. Italian wine manufacturing offers primitivo wine, negroamaro wines, chardonnay to the Japanese wine wholesalers

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VIP Italian wines to Japan produced since 1869 italian VIP wine using the fabulous Partemio grapes in the Salento's land. Italian wine manufacturing company presents a great VIP wine collection for exigent people. Discover the real Italian wine taste our primitivo, chardonnay, negroamaro, salice salentino, novello, malvasia...

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 Italian wines produced and developed with great grapes in Salento Puglia a wine collection of the most traditional VIP wines offered to the worldwide wine distribution... Italian wines manufacturer is a proud Italian winemaking, with wines 100% made in Italy, convinced that high quality wines as Primitivo, Chardonnay, Negroamaro, Novello, Malvasia Bianca,... red and whites are the best Business Presentation to support international wine distribution...

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Since 1869 the family Dimastrodonato produces and develops a great grapes in contrada Partemio (Latiano- Brindisi) Their wine collection "Lomazzi & Sarli" is one of the most traditional VIP wines offered to the worldwide wine distribution... Lomazzi & Sarli is a proud Italian winemaking, with wines 100% made in Italy, convinced that high quality wines as Primitivo, Chardonnay, Negroamaro, Novello, Malvasia Bianca,... red and whites are the best Business Presentation to support international wine distribution...

Italian VIP Wines Producers for distributors and wholesalers of gourmet wines
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Since 1869 vip wine to the worldwide wine distributors

 Discover the real Italian wine taste with our primitivo wines, negroamaro wines, salice salentino, chardonnay, malvasia bianca,... the wine made in Italy to the worldwide wine distribution...
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Italian chemical manufacturing, made in Italy chemical products for wholesale suppliers to the USA, Latin America, Asia and Europe markets... just clickItalian machinery manufacturing, industrial machines made in Italy for machinery wholesale suppliers to the USA, Latin America, Asia and Europe markets... just clickNew Technology made in Italy to industrial manufacturers and wholesale suppliers to the USA, Latin America, Asia and Europe markets...Italian industrial supplies manufacturing, industrial supply made in Italy for wholesale suppliers to the USA, Latin America, Asia and Europe markets... just clickItalian power transmission manufacturing, gears, gearboxes made in Italy for wholesale suppliers and speed reducers vendors to the USA, Latin America, Asia and Europe markets... just clickItalian electronics manufacturing, electronic, microelectronics made in Italy to the wholesale microchips suppliers to the USA, Latin America, Asia and Europe markets... just clickItalian engineering consultants, manufacturing engineers for industrial design suppliers to the USA, Latin America, Asia and Europe markets... just clickItalian manufacturing companies, manufacturers of industrial supplies to the wholesale industry to the USA, Latin America, Asia and Europe markets... just clickItalian equipments manufacturing, equipment made in Italy for wholesale suppliers and distribution vendors to the USA, Latin America, Asia and Europe markets... just clickItalian automotive industry manufacturing, made in Italy mechanical spare parts for automotive suppliers to the USA, Latin America, Asia and Europe markets... just click "Bocciolo"- vins primeurs I.G.T. "Salento" Red Wine Grapes: 60% Negroamaro - 40% Montepulciano. Best and unbroken bunches are chosen on the vine, then picked and gathered in boxes(20 kg each). After being carried to the winery the grapes are introduced into hermetic inox tanks. Carbone dioxide is put instead of air so that carbonic maceration can take place and lasts about 8 days. After pressing the must can ferment under controlled temperature in inox tanks. After fermentation the wine is bottled and is ready to use. Gastronomic combination: An excellent fruity wine, suits all the meal "Bocciolo"- vins primeurs I.G.T. "Salento" Red Wine Grapes: 60% Negroamaro - 40% Montepulciano. Best and unbroken bunches are chosen on the vine, then picked and gathered in boxes(20 kg each). After being carried to the winery the grapes are introduced into hermetic inox tanks. Carbone dioxide is put instead of air so that carbonic maceration can take place and lasts about 8 days. After pressing the must can ferment under controlled temperature in inox tanks. After fermentation the wine is bottled and is ready to use. Gastronomic combination: An excellent fruity wine, suits all the meal "Bocciolo"- vins primeurs I.G.T. "Salento" Red Wine Grapes: 60% Negroamaro - 40% Montepulciano. Best and unbroken bunches are chosen on the vine, then picked and gathered in boxes(20 kg each). After being carried to the winery the grapes are introduced into hermetic inox tanks. Carbone dioxide is put instead of air so that carbonic maceration can take place and lasts about 8 days. After pressing the must can ferment under controlled temperature in inox tanks. After fermentation the wine is bottled and is ready to use. Gastronomic combination: An excellent fruity wine, suits all the meal

"RED WINE NOVELLO"- ロッソ ネグロアマ-ロ60% - モンテプルチャーノ40% ケースに入れます。そして、ワインセラーに移動し、密閉されたステンレス容器に置かれます。容器内の空気は二酸化炭素に入れかえ８日間にわたってぶどうを炭素浸漬します。その後、ぶどうは圧搾されそれによって抽出したモストはステンレスタンク内で定温にて発酵されます。発酵が終わるとすぐに瓶に詰められ、格別な味わいのワインが完成されます。 ずっしりと重みのあるワイン全ての料理との相性が良いです ８月下旬から９月上旬

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"WHITE WINE CHARDONNAY "Salento" シャルドネ100% 収穫したぶどうは小型ケースにてカンティーナへ運ばれます。圧搾及び除梗・破砕の後、沈降分離行程へ移るため冷却します。その後、６ヶ月間にわたり、アリエールオーク材のバリックの中で発酵・熟成されます。魚のスープ・トリフ／ポルチ－二を使った前菜料理・甲殻類・肉料理

 

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"Partemio" I.G.T. "Salento" White Wine, grapes: white Malvasia of Brindisi 100%. The grapes are picked and carried to the winery on small carts . After crushing and stemming the product is introduced into a wine-making tanks where static settling takes place. The must is then racked and fermentation under controlled temperature is started. Alcohol 12,40 % vol. Total acidity 4,80 g/l Total sulphorous dioxide 70 mg/l pH 3,61 Party, Gastronomic combination: vegetable soups, white meat and fish dishes.

"Partemio" I.G.T. "Salento" White Wine, grapes: white Malvasia of Brindisi 100%. The grapes are picked and carried to the winery on small carts . After crushing and stemming the product is introduced into a wine-making tanks where static settling takes place. The must is then racked and fermentation under controlled temperature is started. Alcohol 12,40 % vol. Total acidity 4,80 g/l Total sulphorous dioxide 70 mg/l pH 3,61 Party, Gastronomic combination: vegetable soups, white meat and fish dishes.

"Partemio" I.G.T. "Salento" White Wine, grapes: white Malvasia of Brindisi 100%. The grapes are picked and carried to the winery on small carts . After crushing and stemming the product is introduced into a wine-making tanks where static settling takes place. The must is then racked and fermentation under controlled temperature is started. Alcohol 12,40 % vol. Total acidity 4,80 g/l Total sulphorous dioxide 70 mg/l pH 3,61 Party, Gastronomic combination: vegetable soups, white meat and fish dishes.

"WHITE WINE MALVASIA BIANCA" I.G.T. "Salento"マルヴァシア ビアンカ ディブリンディジ100% 収穫したぶどうは小型ケースにてカンティーナは運ばれます。圧搾及び除梗・破砕の後、沈降分離行程へ移るためステンレスタンク内で冷却します。その後、モストはステンレスタンク内で定温で発酵が行われます。パーティ向け・野菜料理・肉料理・魚料理全般

 

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"Latias" I.G.T. "Salento" Red wine grapes Primitivo 100%. The grapes are picked and carried to the winery on small carts. After crushing and stemming the product is introduced into a wine-making tanks for red wine fermentation which lasts 15-16 days under controlled temperature (25°). After racking, fermentation is completed in inox steel tanks of 150 hl. Alcohol 13,00 % vol. Total acidity 5,75 g/l Total sulphorous dioxide 70 mg/l pH 3,79 A valuable wine, excellent with roasts and games, seasoned cheese and smoked products.

"Latias" I.G.T. "Salento" Red wine grapes Primitivo 100%. The grapes are picked and carried to the winery on small carts. After crushing and stemming the product is introduced into a wine-making tanks for red wine fermentation which lasts 15-16 days under controlled temperature (25°). After racking, fermentation is completed in inox steel tanks of 150 hl. Alcohol 13,00 % vol. Total acidity 5,75 g/l Total sulphorous dioxide 70 mg/l pH 3,79 A valuable wine, excellent with roasts and games, seasoned cheese and smoked products.

"Latias" I.G.T. "Salento" Red wine grapes Primitivo 100%. The grapes are picked and carried to the winery on small carts. After crushing and stemming the product is introduced into a wine-making tanks for red wine fermentation which lasts 15-16 days under controlled temperature (25°). After racking, fermentation is completed in inox steel tanks of 150 hl. Alcohol 13,00 % vol. Total acidity 5,75 g/l Total sulphorous dioxide 70 mg/l pH 3,79 A valuable wine, excellent with roasts and games, seasoned cheese and smoked products.

"LATIAS RED WINE PRIMITIVO" Latias I.G.T. "Salento" ロッソ プリミティーヴォ100% 収穫したぶどうは小型のケースを使いカンティーナへ運ばれます。圧搾及び除梗・破砕の後、ワイン製造用の樽に移され、１５～１６日間かけて２５℃で赤ワイン発酵が行われます。ステンレス製の１５０００㍑の中で最終の発酵行程が行われます。

 

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"Solise" D.O.C. "Brindisi" Rosé wine, grapes: Negroamaro 100%, The grapes are picked and carried to the winery on small carts. After crushing and stemming the product is introduced into a wine-making inox tanks where it is mixed up with peels annd must for 3-4 hours. After racking the must can ferment without peels under controlled tamperature in tanks of 50 hl. Alcohol 12,10 % vol. Total acidity 5,60 g/l Total sulphorous dioxide 80 mg/l pH 3,56 Gastonomic combination Hors d’oevre, soups, boiler meats, fish sauces,white meat, cheese and pizza

"Solise" D.O.C. "Brindisi" Rosé wine, grapes: Negroamaro 100%, The grapes are picked and carried to the winery on small carts. After crushing and stemming the product is introduced into a wine-making inox tanks where it is mixed up with peels annd must for 3-4 hours. After racking the must can ferment without peels under controlled tamperature in tanks of 50 hl. Alcohol 12,10 % vol. Total acidity 5,60 g/l Total sulphorous dioxide 80 mg/l pH 3,56 Gastonomic combination Hors d’oevre, soups, boiler meats, fish sauces,white meat, cheese and pizza

"Solise" D.O.C. "Brindisi" Rosé wine, grapes: Negroamaro 100%, The grapes are picked and carried to the winery on small carts. After crushing and stemming the product is introduced into a wine-making inox tanks where it is mixed up with peels annd must for 3-4 hours. After racking the must can ferment without peels under controlled tamperature in tanks of 50 hl. Alcohol 12,10 % vol. Total acidity 5,60 g/l Total sulphorous dioxide 80 mg/l pH 3,56 Gastonomic combination Hors d’oevre, soups, boiler meats, fish sauces,white meat, cheese and pizza

"ROSE WINE NEGROAMARO" ネグロアマ－ロ 100% 収穫したぶどう小型のケースを使いカンティーナへ運ばれます。圧搾をし皮を分離させステンレスタンクに移され、皮とモストを一緒に４～５時間漬けられます。皮を除き、モストは５000㍑のステンレスタンクに移され定温で発酵が続けられます。 前菜・ミネストローネ・チーズピッツァ・肉料理・
 

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"SOLISE" D.O.C. "Brindisi" Red wine, grapes Negroamaro 100%, The grapes are picked and carried to the winery on small carts. After crushing and stemming the product us introduced into a wine-making tanks for red wine fermentation which lasts 15-16 days under controlled temperature(26°). After racking, fermentation is completed in inox steel tanks of 150 hl. Alcohol 13,00 % vol. Total acidity 6,06 g/l Total sulphorous dioxide 70 mg/l pH 3,65. Suggested on red meat, poultry and cheese.

"SOLISE" D.O.C. "Brindisi" Red wine, grapes Negroamaro 100%, The grapes are picked and carried to the winery on small carts. After crushing and stemming the product us introduced into a wine-making tanks for red wine fermentation which lasts 15-16 days under controlled temperature(26°). After racking, fermentation is completed in inox steel tanks of 150 hl. Alcohol 13,00 % vol. Total acidity 6,06 g/l Total sulphorous dioxide 70 mg/l pH 3,65. Suggested on red meat, poultry and cheese.

"SOLISE" D.O.C. "Brindisi" Red wine, grapes Negroamaro 100%, The grapes are picked and carried to the winery on small carts. After crushing and stemming the product us introduced into a wine-making tanks for red wine fermentation which lasts 15-16 days under controlled temperature(26°). After racking, fermentation is completed in inox steel tanks of 150 hl. Alcohol 13,00 % vol. Total acidity 6,06 g/l Total sulphorous dioxide 70 mg/l pH 3,65. Suggested on red meat, poultry and cheese.

"RED WINE NEGROAMARO" D.O.C. "Brindisi" ロッソ リゼルヴァ ネグロアマ－ロ100% 収穫したぶどうは小型のケースを使いカンティーナへ運ばれます。圧搾及び除梗・破砕の後、ワイン製造用の樽に移され、１５～１６日間かけて２５℃で赤ワイン発酵が行われます。ステンレス製の１５０００㍑の中で最終の発酵行程が行われます。. 肉のオーブン料理・チーズ

 

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"Giràle" Negroamaro I.G.T. "Salento" Red wine Grapes: Negroamaro 100% Grapes are taken in wine-cellar by small cart. After pressing, the product is put in inox wine-container where it undergoes the fermentation in red wine for a period of 15-16 days to check of temperature, (25°C). Alchol 13,50% vol. Dry soups, roasts of red meat, poultry, game, rich cheese and all regional foodstuffs.

"Giràle" Negroamaro I.G.T. "Salento" Red wine Grapes: Negroamaro 100% Grapes are taken in wine-cellar by small cart. After pressing, the product is put in inox wine-container where it undergoes the fermentation in red wine for a period of 15-16 days to check of temperature, (25°C). Alchol 13,50% vol. Dry soups, roasts of red meat, poultry, game, rich cheese and all regional foodstuffs.

"Giràle" Negroamaro I.G.T. "Salento" Red wine Grapes: Negroamaro 100% Grapes are taken in wine-cellar by small cart. After pressing, the product is put in inox wine-container where it undergoes the fermentation in red wine for a period of 15-16 days to check of temperature, (25°C). Alchol 13,50% vol. Dry soups, roasts of red meat, poultry, game, rich cheese and all regional foodstuffs.

"SALENTO RED WINE NEGROAMARO" ネグロアマーロ100% 収穫したぶどうは小型のケースを使いカンティーナへ運ばれます。圧搾及び除梗・破砕の後、ワイン製造用の樽に移され、１５～１６日間かけて２５℃で赤ワイン発酵が行われます。 パスタ料理（ソースであえるパスタ）・肉のロースト料理・チーズ・獣肉料理・郷土料理

 

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"Giràle" Malvasia Bianca I.G.T. "Salento" White wine. Grapes: Malvasia Bianca 100%. Grapes are taken in wine-cellar by small cart. After pressing, the product is put in inox wine-container and made cold to undergo a static decanting. The must is poured off and the fermentation start in inox tanks to check of temperature, at the end of fermentation the wine is kept in tanks until the use in bottle. Alchol 12,50% vol. Gastronomic: Low-fat foodstuffs, soups, fish and sea fruits

"Giràle" Malvasia Bianca I.G.T. "Salento" White wine. Grapes: Malvasia Bianca 100%. Grapes are taken in wine-cellar by small cart. After pressing, the product is put in inox wine-container and made cold to undergo a static decanting. The must is poured off and the fermentation start in inox tanks to check of temperature, at the end of fermentation the wine is kept in tanks until the use in bottle. Alchol 12,50% vol. Gastronomic: Low-fat foodstuffs, soups, fish and sea fruits

"Giràle" Malvasia Bianca I.G.T. "Salento" White wine. Grapes: Malvasia Bianca 100%. Grapes are taken in wine-cellar by small cart. After pressing, the product is put in inox wine-container and made cold to undergo a static decanting. The must is poured off and the fermentation start in inox tanks to check of temperature, at the end of fermentation the wine is kept in tanks until the use in bottle. Alchol 12,50% vol. Gastronomic: Low-fat foodstuffs, soups, fish and sea fruits

"MALVASIA BIANCA WHITE WINE" シャルドネ100% 収穫したぶどうは小型ケースにてカンティーナは運ばれます。圧搾及び除梗・破砕の後、沈降分離行程へ移るためステンレスタンク内で冷却します。その後、モストはステンレスタンク内で定温で発酵が行われます。発酵の最終段階でワインは桶に移され瓶に詰められるまでの間、桶で貯蔵されます。

 

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"Giràle" Primitivo I.G.T. "Salento" Red wine Grapes: Primitivo 100% Grapes are taken in wine-cellar by small cart. After pressing, the product is put in inox steel-container where it undergoes the fermentation in red wine for 15-16 days to check of temperature, (25°C). After, the fermentation is completed in inox steel tank of 150 hl. Alchol 13,00% vol. Gastronomic: It’s valuable wine for roasts and game, it is good with matured cheeses and the smoked

"Giràle" Primitivo I.G.T. "Salento" Red wine Grapes: Primitivo 100% Grapes are taken in wine-cellar by small cart. After pressing, the product is put in inox steel-container where it undergoes the fermentation in red wine for 15-16 days to check of temperature, (25°C). After, the fermentation is completed in inox steel tank of 150 hl. Alchol 13,00% vol. Gastronomic: It’s valuable wine for roasts and game, it is good with matured cheeses and the smoked

"Giràle" Primitivo I.G.T. "Salento" Red wine Grapes: Primitivo 100% Grapes are taken in wine-cellar by small cart. After pressing, the product is put in inox steel-container where it undergoes the fermentation in red wine for 15-16 days to check of temperature, (25°C). After, the fermentation is completed in inox steel tank of 150 hl. Alchol 13,00% vol. Gastronomic: It’s valuable wine for roasts and game, it is good with matured cheeses and the smoked

"PRIMITIVO RED WINE" プリミティーヴォ100% 収穫したぶどうは小型ケースを使いカンティーナへ運ばれます。圧搾及び除梗・破砕の後、ワイン製造用の樽に移され、１５～１６日間かけて２５℃で赤ワイン発酵が行われます。ステンレス製の１５，０００㍑の中で最終の発酵行程が行われます。. どんな料理とも相性が良い熟成チーズ・スモーク食材

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  Italian red and white wine produced by Lomazzi & Sarli following the Italian wine tradition, wines feeling and winery passion... Lomazzi & Sarli has included new high technology machines to support red and white wine production, focusing to serve the most important worldwide VIP business market... Italian premier Wines for people who really cares about taste, quality, elegance, presentation and marketing support... APPLY AND BECOME OUR DISTRIBUTORDiscover the real Italian wine taste our Primitivo Latias, Imperium Chardonnay, Negroamaro, Irenico Salice Salentino, Bocciolo Novello, Solice Rosato, Partemio Malvasia Bianca... Since 1869 the family Dimastrodonato produces and develops a great grapes in contrada Partemio (Latiano- Brindisi) Their wine collection "Lomazzi & Sarli" is one of the most traditional VIP wines offered to the worldwide wine distribution... Lomazzi & Sarli is a proud Italian winemaking, with wines 100% made in Italy, convinced that high quality wines as Primitivo, Chardonnay, Negroamaro, Novello, Malvasia Bianca,... red and whites are the best Business Presentation to support international wine distribution...

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