The Italian Club

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The Italian Club
The Italian Club’s Mission is to bring the quality of Italian artisanal producers of food, wine and beer to a bigger audience, maximizing the impact that healthier products, made by artisans and family business in their territory, can have on environment and society.
Our team, a group of Italians in love with Italy and its excellences, is the guarantee for the quality and authenticity of all our products and we daily commit to bring  new producers and solutions for a healthier lifestyle.
Join us on our platforms and in our events,

DISCOVER OUR EVENTS

Italian Artisan Wines brings passion, culture and commitment of small and medium Italian high-quality winemakers to new consumers and to those who are already passionate.
The best selections from the most popular and prestigious vineyards of Italy and the culture of our professionals for a new way to drink italian wines.

DISCOVER OUR WINES

Feel the real taste of Italy in just one sip. Italian Artisan Beer brings all the passion of small and medium Italian breweries.
A long tradition in processing ingredients: the best quality of malt, barley and all the cereals that for centuries have been used to make bread, now meets the creativity of young and passionate brewers.

DISCOVER OUR BEERS

Discover our brand-new concept restaurant in Hong Kong with the best of Italian Artisan Wines and traditional Italian cuisine.
The Italian Club Wine Bar, Steak House & Pizza Gourmet is the place where all our fantasies come true. Lunch, Aperitivo, Dinner and after Dinner. Open 7 days a week.

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4 days ago

The Italian Club
SPARKLING WINES, WITH GAS AND STILL
WHICH IS THE DIFFERENCE?

Effervescence (or better, perlage) is due to the CO2, allows to distinguish three different kind of wine: sparkling wine, wine with gas and still.Natural sparkling wine, made with classical method -or charmat- is obtained by a second fermentation in the bottle (or in autoclave) that, creating CO2, take the inner pression at 3.0 bar. 

At the opening of the bottle, the spume which get developped is fine and persistent, exactly as the one you can observe uncorking a bottle of Sparkling Prosecco from Valdobbiadene. 

A sparkling wine (in this case in the shade of with gas), has a very light CO2 content instead. Consequently, a moderated effervescence. Also in this case, going from 1 to 2.5 bar. 
It can be considdered a middle way between sparkling wine and the still one. Besides, in this last situation, perlage is totally missing, and that is due to the absence of the fermentation in the bottle or in autoclave. 
Also Prosecco has its still version, naturally without perlage.

Follow our Facebook page to discover all of our wines and tasting dinner in Hong Kong.
www.facebook.com/TheItalianClubHK

意品薈 The Italian Club
www.theitalianclub.hk

意大利匠藝葡萄酒 Italian Artisan Wines
www.italianartisanwines.com

SPARKLING WINES, WITH GAS AND STILL
WHICH IS THE DIFFERENCE?

Effervescence (or better, perlage) is due to the CO2, allows to distinguish three different kind of wine: sparkling wine, wine with gas and still.Natural sparkling wine, made with classical method -or charmat- is obtained by a second fermentation in the bottle (or in autoclave) that, creating CO2, take the inner pression at 3.0 bar.

At the opening of the bottle, the spume which get developped is fine and persistent, exactly as the one you can observe uncorking a bottle of Sparkling Prosecco from Valdobbiadene.

A sparkling wine (in this case in the shade of "with gas"), has a very light CO2 content instead. Consequently, a moderated effervescence. Also in this case, going from 1 to 2.5 bar.
It can be considdered a middle way between sparkling wine and the still one. Besides, in this last situation, perlage is totally missing, and that is due to the absence of the fermentation in the bottle or in autoclave.
Also Prosecco has its "still" version, naturally without perlage.

Follow our Facebook page to discover all of our wines and tasting dinner in Hong Kong.
www.facebook.com/TheItalianClubHK

意品薈 The Italian Club
www.theitalianclub.hk

意大利匠藝葡萄酒 Italian Artisan Wines
www.italianartisanwines.com
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5 days ago

The Italian Club
Rosè Drusian “Mari” 100% Pinot Noir Wine of the Month at Stauntons Wine Bar + Cafe

Enjoy this fantastic Rosè bubbles in their terrace in Soho, Central 

Find Italian Artisan Wines in the best Restaurants in Hong Kong

The Italian Club
www.theitalianclub.hk 

Italian Artisan Wines
www.italianartisanwines.com

Rosè Drusian “Mari” 100% Pinot Noir Wine of the Month at Staunton's Wine Bar + Cafe

Enjoy this fantastic Rosè bubbles in their terrace in Soho, Central

Find Italian Artisan Wines in the best Restaurants in Hong Kong

The Italian Club
www.theitalianclub.hk

Italian Artisan Wines
www.italianartisanwines.comThis month's Manager's Recommendation is Drusian Rosé Mari (100% Pinot Noir) for $68 by the glass, or $310 for a bottle.
It's perfect with veal, pork, fish or poultry!

G/F 10-12 Staunton Street, Central | +852 2973 6605 | sbac@stauntonsgroup.com

#stauntonshk #stauntonstreet #midlevels #sohohk
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6 days ago

The Italian Club
HOW TO MAKE A SPARKLING WINE?

Wine-makers get a sparkling wine by making a re-ferementation which can be made in two ways: Classical Method (or Champenois) or the Martinotti Method (or Charmat). In the first case, the re-fermentation takes place directly in the bottle, so in the single product. In the second situation, it is made in the autoclaves.

Classical Method, or Champenois.

In order to lead the re-fermentation in the bottle, wine-makers add a syrupmade with sugar and selected yeasts, called Liqeuer de Tirage. This syrup guarantees the grip of spume which makes the wine sparkling (CO2).
The bottles (the champagnotta version, with a thicker glass than the normal wine bottles ones - because it has to face from 4 to 8 atmosphheres) are corked with a screw-up cap and seattled horizontally in a dark environment for about 4-6 months. 

In this time-period, sugars turn to CO2 and alcohol and yests go through the fining phase on yeasts, during it they release aromatic substances, parfums and yest notes to the wine, which make it unique and characteristic the sparkling wine. This phase can even last several years.
When also this process is over, bottles are put on the so-called pupitres, inclined and turned easeles (very complex and timetabled operation). The remuage, this is how this rotation is called, allows to let the self-destroyed and useless yeasts to the nek of the bottle.

At this point, before putting the sparkling wine on the market, wine-makers have to set the bottles free from the yeasts. That happens with the disgorging (or degorgement). Once ago, this process was made à la volèe, or uncorking a bottleand letting the died yeasts accumulted under the cork going out, thanks to the atmospheric pressure. 

Nowadays this operation is made by putting the bottles nek in a freezing substance, uncorking and letting the iced cylinder containing the scum, always thanks to the pressure (in order to redue the loosing of the wine). 

The last process before corking and the closing the iron cap, we introduce in our bottle the liqueur di expèdition, which recipe is secret and changes from cellar to cellar, making the product unique.

Find some of the best Italian bubbles on www.italianartisanwines.com

The Italian Club
www.theitalianclub.hk

HOW TO MAKE A SPARKLING WINE?

Wine-makers get a sparkling wine by making a re-ferementation which can be made in two ways: Classical Method (or Champenois) or the Martinotti Method (or Charmat). In the first case, the re-fermentation takes place directly in the bottle, so in the single product. In the second situation, it is made in the autoclaves.

Classical Method, or Champenois.

In order to lead the re-fermentation in the bottle, wine-makers add a "syrup"made with sugar and selected yeasts, called "Liqeuer de Tirage". This syrup guarantees the grip of spume which makes the wine sparkling (CO2).
The bottles (the champagnotta version, with a thicker glass than the normal wine bottles' ones - because it has to face from 4 to 8 atmosphheres) are corked with a screw-up cap and seattled horizontally in a dark environment for about 4-6 months.

In this time-period, sugars turn to CO2 and alcohol and yests go through the fining phase on yeasts, during it they release aromatic substances, parfums and yest notes to the wine, which make it unique and characteristic the sparkling wine. This phase can even last several years.
When also this process is over, bottles are put on the so-called pupitres, inclined and turned easeles (very complex and timetabled operation). The remuage, this is how this rotation is called, allows to let the self-destroyed and useless yeasts to the nek of the bottle.

At this point, before putting the sparkling wine on the market, wine-makers have to set the bottles free from the yeasts. That happens with the disgorging (or degorgement). Once ago, this process was made "à la volèe", or uncorking a bottleand letting the died yeasts accumulted under the cork going out, thanks to the atmospheric pressure.

Nowadays this operation is made by putting the bottles' nek in a freezing substance, uncorking and letting the iced cylinder containing the scum, always thanks to the pressure (in order to redue the loosing of the wine).

The last process before corking and the closing the iron cap, we introduce in our bottle the liqueur di expèdition, which recipe is secret and changes from cellar to cellar, making the product unique.

Find some of the best Italian bubbles on www.italianartisanwines.com

The Italian Club
www.theitalianclub.hk
... See MoreSee Less

1 week ago

The Italian Club
It’s a great honor to communicate that Nelson Chow, Chairman of Hong Kong Sommelier Association and one of the greatest expert and influencer in the wine industry, has joined The Italian Club as Italian Artisan Wines Ambassador  to help us spread the culture and the quality of our unique wines in China. 

Nelson will support our sales team and our customers with training, events and workshops. 

Don’t miss our first event with Italian Artisan Wines and Nelson Chow at Hoi King Heen - Intercontinental Grand Stanford Hong Kong on April 27th, 2018. 

Welcome onboard Nelson!

The Italian Club 
www.theitalianclub.hk

Italian Artisan Wines
www.italianartisanwines.com

It’s a great honor to communicate that Nelson Chow, Chairman of Hong Kong Sommelier Association and one of the greatest expert and influencer in the wine industry, has joined The Italian Club as Italian Artisan Wines Ambassador to help us spread the culture and the quality of our unique wines in China.

Nelson will support our sales team and our customers with training, events and workshops.

Don’t miss our first event with Italian Artisan Wines and Nelson Chow at Hoi King Heen - Intercontinental Grand Stanford Hong Kong on April 27th, 2018.

Welcome onboard Nelson!

The Italian Club
www.theitalianclub.hk

Italian Artisan Wines
www.italianartisanwines.com
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Comment on Facebook

Hi Mr. Nelson... long time no see... how you’re doing... nice photo...

Have a good business

Ciao

Ciao ! Mr.Nelson Chow .

Buenas diaz

Good luck n more business! 🍾🍾🎉🎉

Hello! Mr. Nelson Chow

老師,你好,好耐冇見。

Good luck to both of you,,,

+ View more comments

1 week ago

The Italian Club
GOLD MEDAL FOR ONE OF OUR WINES 

More than 2250 wine-makers coming from 40 countries. A lot of lables tasted by an international jury. This is, in few numbers, the Frankfurt International Thophy, an annual challenge among wines from all over the world that confers golden medals to the most interesting lables, tasting them without knowing which wine it is. 

Among the golden medals given this year there is one of our wines, the one from the cellar Drusian: Superior Sparkling DOCG Brut Valdobbiadene. 

Lets have a toast for Francesco Drusian and his very tasty Prosecco. Find it on our Wine Shop http://www.italianartisanwines.com/product/valdobbiadene-prosecco-superiore-docg-brut/

GOLD MEDAL FOR ONE OF OUR WINES

More than 2250 wine-makers coming from 40 countries. A lot of lables tasted by an international jury. This is, in few numbers, the Frankfurt International Thophy, an annual challenge among wines from all over the world that confers golden medals to the most interesting lables, tasting them without knowing which wine it is.

Among the golden medals given this year there is one of our wines, the one from the cellar Drusian: Superior Sparkling DOCG Brut Valdobbiadene.

Let's have a toast for Francesco Drusian and his very tasty Prosecco. Find it on our Wine Shop www.italianartisanwines.com/product/valdobbiadene-prosecco-superiore-docg-brut/
... See MoreSee Less

Comment on Facebook

Tom Szeto

wow

like

Cheers🍷🍷🍷

+ View more comments

2 weeks ago

The Italian Club
RECOGNIZE OXIDIZED WINES

It is very simple to understand if you have an oxidized wine, you only need to look at it while pouring it in the glass. The colour is the first signal which communicates us if the wine we are going to drink is gone or not, if it still is well-tasting or if it is better to throw it away.

In fact, colour is an important indicator of wine’s health and vitality: a colour without brightness and luminosity, especially if it is a white wine, means “sure death of the wine”.

If a white wine is healthy we may aspect for a great light reflection, in the other hand the altered wine’s colour will remain absolutely opaque.

If then, you still have the doubt, maybe because the wine has been processed in barrels or it has been obtained starting from overripe grapes, so try to have a taste to have the definitive confirmation of the problem.

Sometimes, in fact, oxidation shows itself as a not too obvious defaut at the view but always easily captable in the tasting phase.

A white wine altered or defected by an oxidative phenomenon often presents a “madeira”, sweety taste, which reminds the one of some liqueur wine’s one, such as Madeira.

Besides this sweet and softly bitter note – featured by an almost burnt flavour- we can remark a total lack of acidity.

A wine without that imput of freshness, especially in the case of a white one, is a wine supposed not to be drunk: as long as there is acidity, the wine can extend its permanence in the bottle but once that the fundamental acidity leave it, it is time for us to give back and say it goodbye.

RECOGNIZE OXIDIZED WINES

It is very simple to understand if you have an oxidized wine, you only need to look at it while pouring it in the glass. The colour is the first signal which communicates us if the wine we are going to drink is gone or not, if it still is well-tasting or if it is better to throw it away.

In fact, colour is an important indicator of wine’s health and vitality: a colour without brightness and luminosity, especially if it is a white wine, means “sure death of the wine”.

If a white wine is healthy we may aspect for a great light reflection, in the other hand the altered wine’s colour will remain absolutely opaque.

If then, you still have the doubt, maybe because the wine has been processed in barrels or it has been obtained starting from overripe grapes, so try to have a taste to have the definitive confirmation of the problem.

Sometimes, in fact, oxidation shows itself as a not too obvious defaut at the view but always easily captable in the tasting phase.

A white wine altered or defected by an oxidative phenomenon often presents a “madeira”, sweety taste, which reminds the one of some liqueur wine’s one, such as Madeira.

Besides this sweet and softly bitter note – featured by an almost burnt flavour- we can remark a total lack of acidity.

A wine without that imput of freshness, especially in the case of a white one, is a wine supposed not to be drunk: as long as there is acidity, the wine can extend its permanence in the bottle but once that the fundamental acidity leave it, it is time for us to give back and say it goodbye.
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