What's inside the box:
1. Cabernet Sauvignon Central Coast by Ryder Estate 2014 (12 bottles 750ml)
The 2014 Ryder Estate Cabernet Sauvignon is full-bodied and elegant, with aromas of black currants and dark cherries accented by hints of chocolate and vanilla. Bright flavours of blackberries and blueberries create a lush mid-palate and the soft tannins lead into a smooth, savoury finish.
- Alcohol 13.5% alc./vol.
- 95 points / Gold Medal- California State Fair 2017
2. Chardonnay Central Coast by Ryder Estate 2016 (12 bottles 750ml)
The 2016 Ryder Estate Chardonnay is a bright, focused and elegant wine with aromas of vanilla, orange blossom, and yellow delicious apple. Ripe flavours of white peach, Asian pear, vanilla and citrus finish with a hint of creamy, honeyed oak.
- Alcohol 13.5% alc./vol.
- 95 points / Gold Medal / Best of Class - California State Fair Wine Competition 2017 (2015 vintage)
3. Sweet Chocolate with Hazelnut Biscuit Piemonte I.G.P. by Three-Michelin-star chef Enrico Crippa (200g)
This is right there with the best chocolate we have ever tasted. We consider ourselves to be chocolate aficionados, having spent a lot of time in Switzerland and dined in many of the world's most prestigious restaurants. We have no problem spending money for exceptional products. When we tasted the hazelnut chocolate loaf, our tastebuds did back flips. Our exact thought was, "this is the best chocolate we have ever tasted." For those that do not know, Piedmont is not only home to some of the best wine production in the world, but also the best hazelnut terroir. The blend of chocolate and hazelnut in these chocolates is nothing short of sublime. The bars come wrapped in gold which only helps to add to the mystique/greatness of the chocolate. It feels as though you received the "golden ticket" from Charlie and the Chocolate Factory. Whether you are purchasing this for yourself, or people you care for, whomever receives it will be blown away.
4. Torta di Nocciole Hazelnut Cake Gluten Free Piemonte I.G.P. by Three-Michelin-star chef Enrico Crippa
The Nocciola Piemonte I.G.P. Hazelnut Cake is the base for many traditional recipes, both sweet and savoury, in Piedmont. As such, we believe it merits a symbol that truly represents and is able to bring it into the daily european lifestyle. In collaboration with Enrico Crippa, we have developed a project around this important ingredient whose scope is to bring value to the production chain of the Nocciola Piemonte I.G.P.. Relanghe is committed to the selection of the finest quality ingredients and Chef Crippa re-elaborates these ingredients into recipes coming from our tradition or transforms them into delectable, innovative products.
Three-Michelin-star chef Enrico Crippa.
“I started to know and use the piedmotese hazelnut as soon as I arrived in Alba because thanks to Relanghe I knew the production methods and controls on the chain.” Enrico Crippa
In 2014 Enrico Crippa developed a traditional local recipe and created the hazelnut cake of Alba using only top-quality ingredients. This new cake is soft, tasteful and flour free, reminds us of our local traditions, and arrives on your tables directly from the Michelin-starred kitchen.
The tree-starred chef Enrico Crippa works together with the Relanghe team in order to create new sweets using the Nocciola Piemonte I.G.P.