MENU: Reborn 2021 - Fly Free 2022 - 7heaven 2023 Hi, my name is Antar Claudio and I am the owner of Buddha Soul Restò, when I was 7 years old I enjoyed cooking the evening menu for my parents, designed for their tiring day at work , so once we were seated at the table I could offer him my simple culinary fantasies. Then I did other things in life and I wasn't satisfied, until after many years of traveling to the East: India, Thailand, Cambodia and Laos I found this small restaurant, I had done some cooking school in India (I fell in love with that continent for several wait ) and above all for Indian cuisine. Thus was born the Buddha Bar restaurant of the Lido offering traditional Indian cuisine together with four friends. Sticking to one type of cuisine and always the same recipes has never given me so much satisfaction, I want to try, discover and grow, dare. In 2021 the Buddha Soul Restò is reborn with a new fusion menu, the "REBORN" which I wanted to call this because for me it was the year of rebirth with BIO products from the island of Vignole, Malamocco and Sant'Erasmo. Biodegradable packaging for take away. Chicken, Beef and Lamb without antibiotics, free-range chickens, beef and lamb raised in the wild as in the past, trying to respect the concept of eco-sustainability as much as possible. In 2022 however the menu was "FLY FREE", as I heard the need after these years, which I don't think we will forget, to try recipes without limits of tradition but combining various possibilities in oriental and traditional fusion style. This year the menu will be "7HEAVEN" which indicates the Buddhist number of completeness, there are seven gifts of the Holy Spirit in Christianity: wisdom, intellect, advice, fortitude, science, piety and fear of God. Well put like that it seems excessive, let's say that I aspire to share with you that culinary and interior completeness of flavours, of experience in my small place where it is a great pleasure for me to welcome you and rock you. “Sammasati” is the most frequent invitation that Gautama the Buddha loved to address to his disciples: “remember that you are awakened!! ”. Buddha Soul Restò in its small way tries to awaken your palate through the thousand aromas of Indian cuisine with its most representative dish "THALI", which echoes all the colors of this magical land, "THIS IS NOT SUSHI" revisiting some rolls with fresh fish products, including local ones, crowned with delicious tartare which give rise to elegant cream puffs only as Japanese cuisine can express and finally the gourmet PAD-THAI, a typical original and complete Thai dish based on rice tagliatelle, vegetables from the vegetable garden, chicken nuggets and prawns. The "Chef" tries to balance spices and chillies in order to meet a cosmopolitan clientele (local and otherwise), without betraying the bold spirit of oriental cuisine with its unique combinations of vegetables, oil seeds, countless masalas, curries and sauces from strong or more delicate flavor As researchers of "taste" we also offer revisited recipes with local organic KM0 products and vegetables from our beloved islands of Sant'Erasmo and Vignole, rather than from the vegetable gardens of Malamocco on the Lido of Venice. For the natural completion of our sharing, we could not neglect recipes to also meet the needs and appreciation of our vegetarian, vegan and celiac customers. The pairing we propose is essentially with craft beers from local and non-local microbreweries or with natural, biodynamic and organic wines.
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ORIGIN OF SALMON, CHICKEN, BEEF AND EGGS .BUDDHA SOUL RESTÒ 2022 (5)
BUDDHA SOUL RESTÒ .... Stop here if you like .... to be continued ...
BUDDHA SOUL RESTÒ ....Fermati qui se hai voglia ....to be continued ...
The thread of wisdom: "Let your heart choose the goal, and reason to seek the way." “BUDDHA SOUL RESTÒ“ Stop here if you feel like it. Ours is an invitation to stay in touch with your soul and enjoy a regenerating lunch or dinner that will make you relax and experience those emotions that we ourselves have experienced in travels to India, Laos, Thailand, Cambodia ... in that eastern fact of spices and original flavors that have infinite possibilities, especially if combined with our western curiosity. Ours is pure sharing of the charm of knowing and recognizing each other looking in the eyes and maybe chatting over a good meal.
OUR VALUABLE SALMON "UPSTREAM" BY CLAUDIO CERATI: https://shop.upstreamsalmons.com/it/
IL NOSTRO SALMONE PREGIATO " UPSTREAM " DI CLAUDIO CERATI : https://shop.upstreamsalmons.com/it/
It all starts with the rediscovery of a flavor that he hadn't smelled for a long time, an excellent salmon eaten one evening in a restaurant. It was really difficult to find such good ones; then, instead of looking for it, he started doing it.Controcorrente is a philosophy, a lifestyle, an approach aimed at innovation and the discovery of new experiences to be surprised and with which to amaze. It is an alternative, non-linear path, the only direction to follow to create something different, far from conventional systems and acquired flavors. This is the meaning of the word Upstream, the spirit with which Claudio Cerati realizes his dream of making the best salmon in the world. How? Starting by leaving things in their place, out of the ordinary. Thus the current goes up and, from Parma, reaches the Faroe Islands, where the Relaxing Control System is in force, the result of passion and refinement, instinct and wisdom, without compromise. Between Scotland and Iceland, in the Danish archipelago of the Faroe Islands, salmon live in their native environments, free to move in large spaces following a natural, healthy and controlled diet that gives the meat a remarkable balance of nutrients with low fat. A documented supply chain, studied in every detail. In Denmark the first processing of salmon takes place, it is all in the hands of a few trustworthy people who follow the Upstream method to the letter: the filleting performed in a workmanlike manner; the delicate marinade with salt and sugar, separated and never together, according to Claudio Cerati's recipe; smoking with beech wood from the Parma Apennines, the distinctive touch. The circle closes in Parma, the cradle of the method conceived by Upstream. Here the salmon arrives as it was intended and is subjected to quality controls that certify its organoleptic properties and total healthiness in order to be packaged with the degree of perfection it deserves, the best, ready to go for new directions. It all starts with the rediscovery of a flavor that you haven't smelled for a long time, an excellent salmon eaten ...
THE GALLESE - RUSPANT CHICKEN - https://ilgallese.it/ GIFTING YOU UNIQUE MOMENTS AT THE TABLE ...... it's my vocation .... to raise chickens and hens .. IT'S MY JOB . FABIO MICHIELAN
IL GALLESE - POLLO RUSPANTE - https://ilgallese.it/ REGALARVI DEI MOMENTI UNICI A TAVOLA ......è la mia vocazione .... allevare polli e galline .. È IL MIO LAVORO . " FABIO MICHIELAN
We are a family business that has always been attentive to the changing needs of Veneto consumers. Over 40 years ago, the founder, father Demetrio, began to raise and wean the first chicks on behalf of the nearby farming families, which they traditionally kept in the courtyard or in the henhouse domesticate the chickens for his own needs. Today, his son Fabio, with his wife Cristina, have discovered how to bring this important peasant culture to your tables: We have innovated, breeding with the same passion of the past and preparing delicate recipes to guarantee the quality of the meat on your tables. Our work is for you: we raise our chickens and prepare their meat for you... in so many delicious ways. We are present in the markets of Campagna Amica to bring you our product!
OUR BEEF FROM THE PANTANO CHAIN: https://www.pantanocarni.it/
IL NOSTRO MANZO DELLA FILIERA PANTANO : https://www.pantanocarni.it/
PANTANO CHAIN: We have over one hundred hectares owned by the Group, on which we cultivate straw, hay and formenton with respect for the ecosystem and seasonality to feed our heads, then integrating them with the best fruits available on the market. which starts from the cultivation of the land and passes through the care of our garments, which are housed in avant-garde stables thanks to the installation of devices for cooling and cleaning the air. We are also building a state-of-the-art plant for the reconversion of wastewater.The accompaniment of the animals in the company is designed to not stress the animal, is managed with respect and without neglecting any aspect, giving slaughter its specific meaning. The system works constantly at a controlled temperature of 3 degrees, in order to maintain the freshness of the meat, eliminate bacterial loads and consequently guarantee the product a longer shelf life. Furthermore, everything takes place in a sanitized environment thanks to the most modern technologies.
LE NOSTRE UOVA DI MONTAGNA : https://www.uovadimontagna.info/
"Two friends have the desire to produce the best egg on the market. To obtain it, the only way forward is to guarantee the highest quality of life to the hen. This is where" Uova di Montagna "is born, a reality that aims at the production of excellent eggs , enhancing the animal and the territory in which it is inserted, guaranteeing higher quality standards than required by the organic legislation ". ANIMAL WELLBEING Our Leghorn hen is a "real" hen, the beak and wings are not cut so that it really has the opportunity to scratch what it finds on the ground and express itself naturally RESPECT FOR THE EARTH Immersed in a wood of centenary chestnut groves our outdoor breeding consists of wooden houses in which there are only 140 hens, thus allowing them to create their social hierarchy and live without stress NATURAL CYCLE The soil rich in protein insects is respected by guaranteeing to each hen at least 7 square meters of pasture, sandbox for cleaning and entertainment for the animal itself
TIPS FOR ENJOYING THE RESTAURANT TO THE BEST......
SUGGERIMENTI PER GODERSI AL MEGLIO IL RISTORO ......
DEAR GUEST WE ARE HAPPY TO SHARE OUR ADVENTURE AND OUR DISCOVERIES WITH YOU, WE SUGGEST YOU TO TURN OFF YOUR MOBILE PHONE AND NOT LEAVE IT ON THE TABLE SO THAT OUR STAFF CAN ALSO HAVE SPACE TO SERVE YOU BEST...WE WISH YOU A GOOD LUCK REFRESHMENT
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The story of the buddha - reading and relaxing culture waiting for food (1)
PRINCE SIDDHARTHA GAUTAMA (BUDDHA) He is considered one of the most important spiritual and religious figures of humanity and is the founder of Buddhism. Siddhārtha was born in Nepal around 565 BC from a rich and noble family (the Śakya). Siddhartha's father, Raja Suddhodana, reigns over one of the many states into which North India is divided. As the raja's eldest son he married at sixteen and began to perform all acts of government as a legitimate successor to the throne. He lives in luxury and splendor in the royal palace, a gilded cage in which he remains until the 22nd year of age. One day, leaving the building, he comes across the harsh reality of life. During his walk he meets an old man, a sick man and a dead man. These sad realities of life impress him deeply. Eager to know the causes of misery in the world, at about 30 he abandons everything and everyone to lead a hermit life in search of a solution to the enigma of life. Thus he begins to concentrate his commitment on meditations. During one of these, at the age of 35, his mind receives the gift of enlightenment and reaches Nirvana. From this moment on, his name is known as Buddha, enlightened man and spiritual master. Contemplation allows Buddha to investigate various aspects of the Dharma (doctrine of nature) and understand the four truths about pain. His teaching does not recognize to the Brahmanic caste the office of religion and the exclusive knowledge of the truth, opening the way of Nirvana to all creatures who aspire to it by practicing the dharma. According to Buddhism, a Buddha is a being who has reached the highest degree of enlightenment (Bodhi) and is therefore ready to leave Samsara and enter Nirvana. The word Buddha itself comes from the Sanskrit bud which means "to become aware", to wake up. Buddha died at the age of eighty, around 486 BC, leaving his own spiritural testament to the disciples. Buddhism continued to spread by oral tradition even after his death. Over time the Buddhist doctrine has found a written transposition in Sanskrit in the books of the tripitaka.
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Exhibition inside (1)
Culinary art is just one of the infinite ways of expressing passion, feelings and thoughts. This is why this year we have started a small exhibition space inside the room dedicated to emerging and non-emerging artists.
Peering into the dynamism of the water's surface: chasing the designs and shapes created by the passage of a wave or by the simple flow of the tide, as it rises or falls. Looking for the best position, the optimal shot and then being amazed by what remains imprinted in each single frame. It is mainly a job of stalking, of research and waiting, what is done when you place yourself in the presence of the reflections. It is a sort of "fishing", a "capturing" of something that comes from the water or, better, that flows on a surface that seems to become a canvas to accommodate an abstract painting, made of sky, of light, of shapes that are most often indistinct. But it is also a continuous chasing: the light that fades during sunsets, the wake of a boat that passes slowly at dusk or that speeds quickly in the heart of the night. A constant search for balance between fleeting shapes, sinuous, regular or disjointed movements that draw and paint the water of the lagoon, grazed, touched or struck by the light of the sky, of a street lamp, of a lantern... Venice is also this: what happens on its "streets" does not happen in any other city in the world, or at least not with such intensity, both visually and emotionally. The asphalt does not give reflections, except when it hosts a few puddles. Instead, both the canals and the "Open Lagoon" enclose a world in constant change, they are an art gallery where thousands and thousands of works of art are born, evolve and unravel: not every day, but at every moment. Stopping a few is really a small thing, but it is a clue to what happens in an incalculable reality. In stopping the reflections, in my opinion, you experience the essence of "Photo Graphia", of writing with light. It is a listening to an unexpected story, to sensations that you do not expect: you grasp what is offered, by chance or by the inspiration that moves the hand of an invisible artist. Obviously, it is a question of points of view, of sensations, of ideas. But Art is research, dialogue, comparison and, above all, always a starting point: never of arrival! The movement of reflections on the surface of the water is a source of meditation that speaks to us of a continuous change, of a kinetic force present in every situation, as well as of our being perpetually on a journey. All that remains is to accept the invitation to leave and let ourselves be guided by the light.
PUMPKIN AND ISLAND CHARD MEATBALLS WITH CHICKPEA FLOUR, GINGER AND GARLIC PESTO, SERVED WITH SWEET MANGO CHUTNEY SAUCE AND SPICY AUBERGINE BRINJAL SAUCE
Chicken meatballs with coconut milk (read the recipe) and "dairy" cheese breaded with GLUTEN FREE breadcrumbs from Schar, served with. SWEET CHILLI SAUCE sauce and "CUCUMBER RAITA" SAUCE Indian sauce with yogurt, cucumbers and chat masala (savory Indian spice)
Indian bread cooked in a pan at the moment with chickpea hummus, the dish can be made gluten free by using papad (crunchy bread made with lentil flour and cumin seeds) instead of Indian bread
CHARD AND PUMPKIN PAKORA, VEG PECORINO PUFF WITH POTATOES, CARROTS, PEAS, POTATO AND PEANUT SAMOSA, CHICKEN AND CHEESE CHEESE BALL, ANGUS TIKKA, SERVED WITH THREE SAUCES, CUCUMBER YOGURT AND CHAT MASALA, SWEET MANGO CHUTNEY AND EGGPLANT BRINJAL,
Gluten
Milk
Nuts
Eggs
Fish
Peanuts
VEGETARIAN ONLY (pakora, veg puff, samosa and sauces)15,00 €
Business suit18,00 €
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BREAD AND SAUCES (8)
in this section you will find the soups of the day, indian bread and sauces.
PARATA and POORI and PAPADAM (express Indian bread types)
PARATA e POORI e PAPADAM ( tipi di pane indiano espressi )
The Parata is a dough of 00 flour, seed oil and salt which is cooked on the spot in a pan similar to a piadina or fried (Poori), WHILE the papad is a crunchy pastry with lentil flour and cumin seeds cooked in a pan apart from gluten free.
Parade2,50 €
Garlic parade3,00 €
Chilly parade3,00 €
Garlic & chilly parade3,50 €
Cheese Poori or Cheese Parata (cheese crescent)4,50 €
Poori fried bread4,00 €
Papad (crispy bread with lentil flour and cumin seeds) GLUTEN FREE3,50 €
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From india mon amour ..... i (7)
.... if you want just one course, just ask us and we will be happy to accommodate you... .. if you want a chicken curry rather than a vegetable side dish such as mango and tomato cream with pecorino and vegetable balls (malai kofta) or more simply a coconut milk chicken or the famous Madras lamb, just ask us and we will be happy to oblige...
BASMATI RICE - MIX VEGETABLE CURRY (seasonal vegetables left to rest in the curry with spices) - CHANA PALAK (cream of spinach and spices with chickpeas) - DHAL (lentil soup with punch pureen, 5 seeds at the end of cooking: cumin, black mustard , fennel, fenugreek, nigella sativa or Kalonji) - PAPAD (Indian crispy lentil flour bread with cumin seeds)
CHICKEN BIRYANI (Basmati rice cooked with chicken nuggets, cashews and raisins, served with mint and coriander) - CHICKEN CURRY (Red curry chicken nuggets) - CHICKEN KORMA (Chicken nuggets with coconut milk) - DHAL (Lentil soup red beans with punch pureen, 5 seeds at the end of cooking) - PARATA (Indian bread)
LEMON RICE (Basmati rice sautéed with turmeric, fresh lemon juice served with mint) - CHICKEN HONEY (Chicken pieces with tomato and honey) - BUTTER GARLIC CALMARI A (squid with coconut milk and garlic butter) - DHAL (Soup of lentils with punch pureen, 5 seeds at the end of cooking) - PARATA (Indian express bread)
JIRA RICE (Basmati rice, mint and coriander) - RED CURRY PRAWNS (Prawn tails in red curry sauce, coconut milk and tomato) - CHICKEN CURRY (Red curry chicken nuggets) - DHAL (Lentil soup with punch pureen, 5 seeds a fie cooking) - PARADE (Indian express bread)
JINGA (Basmati rice sautéed with shrimp tails in red curry and prosecco) - BUTTER GARLIC CALAMARI (Goan style calamari sautéed in coconut milk) - PALAK TUNA (lightly seared tuna fillet on spiced spinach cream) - DHAL (Sauce lentils with punch pureen, 5 seeds at the end of cooking) - PARATA (Indian express bread)
Gluten
Milk
Fish
Sesame
Molluscs
Price27,00 €
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The golden triangle ..... thai dishes going down the mekong to laos (7)
SAUTEED RICE NOODLES WITH TAMARIND PASTE, GLUTEN-FREE SOY SAUCE, RAW SUGAR, SEASONAL VEGETABLES, SHITAKE MUSHROOMS AND TOFU CUBES WITH SOY SPROUTS AND FRESH BEET
RICE NOODLES SAUTEED WITH TAMARIND PASTE, GLUTEN-FREE SOY SAUCE, RAW SUGAR, SEASONAL VEGETABLES, SHITAKE MUSHROOMS, CALAMARI, PRAWN TAILS, TUNA AND SOY SPROUTS ( THE FISH CHANGES ACCORDING TO MARKET AVAILABILITY )
GREEN THAI CURRY (Cauliflower and carrots with Thai green pesto, pea cream and coconut milk) - VIETNAM VEGGY YELLOW CURRY (Vegetables in vegan yellow curry cream and mix of vegetables from organic vineyards and more) - AMOK (Cambodian soup with coconut milk, vegetables and lemongrass powder) - JASMINE RICE - EXPRESS BREAD -
FISH TEMPURA WITH SQUID, MEDITERRANEAN PINK PRAWNS, TUNA AND ORGANIC GREEN VEGGY TEMPURA: PUMPKIN, BEET, RED TURNIP AND FRESH VEGETABLES FROM THE KM0 VIGNOLE ISLAND WITH SHITAKE MUSHROOMS FROM TREVISO. FISH TEMPURA: SHRIMP TAILS, SQUID AND OTHERS DEPENDING ON MARKET AVAILABILITY
MARCO POLO TAGLIATELLE (second course to celebrate the 700th anniversary of the death of the Venetian explorer Marco Polo)
LE TAGLIATELLE DI MARCO POLO ( secondo piatto per celebrare il 700esimo anniversario della morte dell'esploratore veneziano Marco Polo )
Rice noodles cooked in turmeric coconut milk with squid and sprinkled with sweet paprika, parsley, chopped pistachios, lemon zest and Sichuan pepper, the perfect meeting between East and West
TURNTABLE OF 5 DISHES FOR 2 PEOPLE: "2 SAMOSA OF POTATOES AND PEAS WITH SPICES -" PAD THAI MIX "WITH VEGETABLES FROM THE FIELD (VINEYARD ISLAND), CHICKEN CHUNKS AND SHRIMP TAILS -" YELLOW DHAL "TYPICAL LENTIL SOUP INDIANA AL PUNCH PUREEN (5 SEEDS) - "CHICKEN CURRY" CHICKEN CHUNKS WITH SPICY CURRY - "TEMPURA VEGGY" SMALL TEMPURA FRIED WITH VEGETABLES AND ORGANIC SHITAKE MUSHROOMS FROM THE AGRICULTURAL COOPERATIVA DAL BÒ DI TREVISO DI ACCOMPATI
7HEAVEN DEGUSTAZIONE '23 ( assaggi per una persona )
7 COURSES: SWORDFISH LAAP PAO (Laotian dish with swordfish knell with jasmine rice with oriental scents and light marinade), ORIENTAL TARTARE WITH BLACK, BLOND ANGUS and highly matured with mountain egg yolk and spices, AMOK ( CAMBODIAN SOUP with coconut milk and vegetables with spicy green curry ), JINGA WITH SHRIMP TAILS ( Indian dish with red curry basmati rice with slightly spicy shrimp tails . TEMPURA MIX ( Japanese fried dish with shrimp tails and vegetables delle vignole), SALAAM BOMBAY (coconut ball with chocolate) VIETNAMESE COFFEE (coconut milk with macha tea powder, also decaffeinated on request) ..... welcome glass of prosecco and one of your choice for the meal meh ... let me suggest you if you want .
Red lentil cream with onion, tomato, turmeric, garlic and five seeds at the end of cooking: fennel, cumin, black mustard, nigella sativa and fenugreek.
Light ginger and garlic pesto with vignole pea smash and spicy green curry, coconut milk at the end of cooking, cauliflower, carrots, shitake mushrooms and strings of chilli pepper and lemongrass powder.
CHUNKS OF CHICKEN WITH MUTTI TOMATO AND LIGHT TOUCH OF MILLEFIORI VINEYARD HONEY WITH SPICES AND TANDOORI POWDER FLAVORING. THE DISH IS ACCOMPANIED BY BASMATI RICE WITH TURMERIC, LEMON AND MINT
BANGLADESH RECIPE REVISITED BY THE CHEF WITH CHICKEN BITES IN MUTTI TOMATO SAUCE, GREEN CHILLY FROM BANGLADESH RED CHILLY FROM VIGNOLE (DEPENDING ON MARKET AVAILABILITY), CHILLY POWDER AND CHILLI CURRY ....... THE DISH IS ' VERY SPICY
Chicken thigh from the Casa Mamè company marinated in yogurt sauce, tandoori powder and spices cooked in the oven with Vignole potatoes accompanied by basmati rice (this dish is reminiscent of Indian tandoori in taste but it is cooked in our oven and we have added more sauce)
SAUTEED RICE NOODLES WITH TAMARIND PASTE, GLUTEN-FREE SOY SAUCE, RAW SUGAR, SEASONAL VEGETABLES, SHITAKE MUSHROOMS AND TOFU CUBES WITH SOY SPROUTS AND FRESH BEET
RICE NOODLES SAUTEED WITH TAMARIND PASTE, GLUTEN-FREE SOY SAUCE, RAW SUGAR, SEASONAL VEGETABLES, SHITAKE MUSHROOMS, CALAMARI, PRAWN TAILS, TUNA AND SOY SPROUTS ( THE FISH CHANGES ACCORDING TO MARKET AVAILABILITY )
CREAM OF SPICES WITH PUREE OF CHICKPEAS AND MIX OF VEGETABLES LEFT TO FLAVORES WITH LIGHT AND SHORT COOKING IN ITS CURRY WITH MIXTURE OF INDIAN SPICES (VEGETABLES ARE DEPENDING ON MARKET AVAILABILITY .... THE DISH IS ACCOMPANIED BY BASMATI RICE
CHICKEN BITES WITH MUTTI TOMATO AND LIGHT TOUCH OF VIGNOLE MILLEFIORI HONEY WITH SPICES AND TANDOORI POWDER FLAVORING. THE DISH IS ACCOMPANIED BY BASMATI RICE WITH TURMERIC, LEMON AND MINT
BANGLADESH RECIPE REVISITED BY THE CHEF WITH CHICKEN BITES IN MUTTI TOMATO SAUCE, GREEN CHILLY FROM BANGLADESH RED CHILLY FROM VIGNOLE ( DEPENDING ON MARKET AVAILABILITY ) AND CHILLY POWDER ....... THE DISH IS VERY SPICY
TRADITIONAL CHICKEN CURRY, INDIAN RECIPE FROM NORTH INDIA . MARINATED IN YOGURT WITH TURMERIC AND CHILI POWDER AND CHICKEN CURRY MASALA, THEN COOKED IN A SECOND MOMENT WITH A SPICY CURRY WITH MANY SPICES.
Casa Mamè chicken thighs marinated in yoghurt sauce, tandoori powder and spices cooked in the oven with vignole potatoes accompanied by basmati rice (this dish recalls the Indian tandoori taste but it is cooked in our oven and we added more sauce)
ÀLTENA - VALDOBBIADENE BORTOLOTTI 1947 - VINEYARD IN RON - EXTRABRUT 11.5% - VENETO (ITALY)
ÀLTENA - VALDOBBIADENE BORTOLOTTI 1947 - VIGNA IN RON - EXTRABRUT 11,5 % - VENETO (ITALY)
Smell: clean scent, faithfully expressive of spring flowers and enriched with apple, pear and slightly ripe white peach. Taste: slim with limited residual sugar, made broader by the rich assortment of fruit, always refreshed by the pleasant acidity.
VALPOLICELLA MONTENIGO - DOC 12% - VENETO ( ITALIA )
Light ruby red color. On the nose white flowers and small red fruits, morello cherry. Fine and mineral on the palate with aromatic notes of red fruit and spices.
Princic Chardonnay Goriska Brda is a wine obtained from Chardonnay grapes grown in the Collio Goriziano area, particularly in the part belonging to Slovenia. The result of aging in steel and in the bottle, it is a wine capable of fascinating the taster with the intense notes of white-fleshed fruit, flowers and bread crust that it releases in the glass. The sip is of good persistence, more than fresh, with a lively savoury trace. Intense, characteristic, delicate aroma. Full, robust and at the same time velvety flavour. Excellent structure and persistence.
ORANGE 2023 - CIRELLI - 11% - MACERATION BASED ON TREBBIANO - ABRUZZO ( ITALY )
ORANGE 2023 - CIRELLI - 11 % - MACERAZIONE A BASE DI TREBBIANO - ABRUZZO ( ITALY )
Maceration lasts about a month and provides a complex bouquet that ranges from honey, dried fruit, yellow flowers and wild herbs. The mouth remains very dry and fresh. The grapes are destemmed and transferred to a steel tank where maceration takes place, lasting about 30 days. To limit tannin extraction to a minimum and to keep the drink as fresh as possible, no punching down is done, but simple pumping over is done to wet the cap of the skins. The grapes are separated from the must and sent to the press where they are softly pressed. Aging: After the only post-fermentation racking, the wine rests on its fine lees in the tank for about four minutes and is then bottled. It is possible to find sediment on the bottom of the bottle. The wine is not filtered before bottling
Apollo Colline Teramane Montepulciano D'Abruzzo DOCG: the red of Abruzzo, vinified in steel to preserve fruit and freshness; obtained from the oldest vineyards located around the cellar. Maximum expression of the vintage. Hints of red fruits and aromatic herbs.
Wine that tells the story of the variety and authenticity of the Canaja clone of Pinot Nero, native to the area, characterized by having a less compact bunch and a larger grape than the classic biotypes of Pinot Nero. It has a ruby red color with low intensity. The scents that prevail on the nose are those identifying Pinot Nero: small red fruits (currant, raspberry), red flowers (rose, red flowers), spices (black pepper, nutmeg). In the mouth, the freshness and softness of the tannin make it a drinkable wine, delicate and harmonious.
Tasty and ready to drink, characterized by a pleasant aroma reminiscent of Williams pears and a characteristic straw yellow colour. In the mouth it is fruity, elegant and with a pleasant touch of acidity. After delicate pressing of the grapes, fermentation takes place in steel at a controlled temperature. The wine matures in tanks for approximately four months, and is subsequently bottled.
Origins - organic verdicchio dei castelli di jesi superiore - fattoria nannì - doc 2020 - 12.5% - marche (italy)
ORIGINI - Verdicchio dei Castelli di Jesi Superiore Biologico - Fattoria Nannì - DOC 2020 - 12,5% - MARCHE ( ITALIA )
Origins is the beginning of a dream made of emotions transformed into work as well as Monte San Vicino grain after grain, has generated the alluvial profile of our land but also the memory aimed at not spending the actions of the past, necessary to branch our knowledge. Origins is Fattoria Nannì, which is why we have given up on uprooting the oldest vineyard which for us represents the ideal means of protecting the territory of Arsicci. Thanks to the complexity of the terroir he has been feeding on and taking part in for 54 years, the year in which Giovanni Piersigilli, his father and now his name, decided to give him life, setting out on a craft that was also possible in the Marche viticulture since 1967. Aware that there can be no future without a memory aimed at beauty. Origini shows a straw-yellow color with golden reflections and green shades that tend to disappear with the passing of the years from the harvest. The aroma is intense and complex with flavors of elderflower, almond and anise, fresh yellow pulp fruit and vegetal sensations of sage and mint. The taste is supported by a savory acidity that facilitates the sip and makes the structure more graceful, which gradually thickens and intensifies over the years, a bit like the aromaticity that over time builds up on notes of fruit in syrup , lemon peel, saffron and chamomile. A transversal wine: casual in summer, capable of accompanying local cuisine from the coast to the hinterland. Also excellent paired with Asian cuisine with spicy and sweet and sour flavors.
Brilliant ruby red with vibrant notes of red currant, blackberry and candied violet. Remarkably juicy on the palate with floral aromas of red berries enhanced by harmonious acidity. A very well balanced and clean wine. Valpolicella is produced from the vinification of fresh grapes, mainly Corvina and Corvinone. The moment of harvest is very important for this wine, given the delicacy of its aromas and its fragile sensorial balance played in an important way by acidity. Our Valpolicella is characterized by excellent drinkability and expresses the characteristic aromas of the valley: from cherry to spicy notes, more or less pronounced depending on the vintage. The best olfactory balance is achieved with a short refinement in steel which emphasizes its sensorial peculiarities.
ROSSO DI MONTEPULCIANO 2021 - IL CONVENTINO -SANGIOVESE , CANAIOLO, MAMMOLO - DOC 14.5% - TUSCANY ( ITALY )
ROSSO DI MONTEPULCIANO 2021 - IL CONVENTINO -SANGIOVESE , CANAIOLO, MAMMOLO - DOC 14,5% - TOSCANA ( ITALIA )
This Rosso di Montepulciano from Il Conventino is able to best enhance the strong union between the Tuscan winemaking tradition and the modern winemaking methods of organic farming. Here the autochthonous grapes demonstrate, once again, that they can give wines of the highest quality that speak of passion, belonging and innovation. Vinified in steel vats, first aged in Slavonian oak barrels and then for 3 months in the bottle, this full-bodied wine surprises with its very pleasant nose and marked freshness: every sip is appreciated. Tasting notes Ruby red colour. On the olfactory analysis the fruity hints of plum and blackberry predominate; then follow aromas of red flowers, a base of undergrowth and spicy notes. Medium-bodied, it is a soft wine with a very pleasant freshness.
Classic Bordeaux blend that represents an exemplary balance between fruit and tannin. Ruby red wine with garnet reflections. The bouquet is complex and colorful, with hints of small red fruits and spices with balsamic perceptions. In the mouth we find a round and soft wine, with delicate tannins and a very long and persistent finish. Grape varieties: Merlot 60%, Cabernet Sauvignon 40%
ONE LITER - Ampeleia - Toscano Rosso IGT - 2020 - 12% - Tuscany ( ITALY ) RED
UN LITRO - Ampeleia - Toscano Rosso IGT - 2020 - 12% - Toscana ( ITALIA ) ROSSO
Placing a one-litre flask on the table is an ancient habit and tradition, a symbol of conviviality. Hence the name "Unlitro" and a bottle whose shapes and sizes recall the joy and light-heartedness of being together. Unlitro was born in the youngest vineyards close to the sea, from a blend of Alicante, Carignano, Mourvèdre, Sangiovese and Alicante Bouschet grapes. It bears witness to our desire to express the territory in a lighter and more immediate way, without losing its character.
VINDAGÒTI - FILIPPI - IGT 12% - GARGANEGA - VENETO ( ITALY ) " TRIPLE " A WHITE
VINDAGÒTI - FILIPPI - IGT 12% - GARGANEGA - VENETO ( ITALIA ) " TRIPLE " A BIANCO
Fruity and pleasant aroma. On the palate, it stands out for its minerality and ease of drinking. We like Vindagoti for its strong territorial expression. It comes from basaltic and calcareous rocks which give it a beautiful minerality. The 400 meters above sea level and the strong temperature variations between day and night, instead characterize it for particular finesse and allow a great concentration of aromas in the grapes. We also like Vindagoti because it comes in a 1 liter format, as if to underline its marvelous convivial vocation, which sees it as the protagonist on the tables of friends and relatives, between a chat and a laugh.
The Alsace blanc "Ramène Tes Copains" by Sylvie Spielmann is a wine resulting from a blend of white grape varieties from Alsace. Vinification in steel with 6 months aging on the fine lees. It is a harmonious, fresh and fruity wine. Pleasant to drink in its one-litre format. Édouard Lepesme, 37, has a respectable resume. An agronomist, he then followed oenological studies, while from the Paris region where he lived he moved to his family's places of origin, in Yonne, the northern sector of Burgundy. It was precisely in Burgundy that he completed his training in the field, alongside established winemakers: Thomas Pico, Olivier De Moor, Claire Naudin, not without completing the process with an experience in New Zealand. In 2014 the big step, with the takeover of the company by Antoine Donat, who takes over. The vineyards of Vaux – just south of Auxerre – had already been certified organic since 2000, and Édouard naturally continues in this direction. Today the 14 hectares of Chardonnay and Pinot noir are cultivated with wisdom and passion, as well as with great ecological rigor, with an eye and mind for biodynamics. Édouard follows the same rigor in the cellar, where the fermentations are spontaneous, the refinements long and precise, the oenological additives limited to small quantities of sulphites. Our winemaker is in no hurry: he aims to expand the cellar, to work with greater comfort and functionality, but without precipitation. From such accuracy are born Burgundy reds and taut, precise whites, of impeccable finesse and definition, as well as Crémant worthy of the Olympus of the best classic methods. .
Appearance: Straw yellow color. Dense foam and fine and persistent perlage. Bouquet: Wide and fruity, reminiscent of yellow apple, peach, wisteria and acacia flowers. It has balance and delicacy combined with aromatic notes of great freshness. Taste: Pleasantly acidulous and savory, fresh and fruity. Of good fullness, roundness and length, it has complete correspondence with the perfume and great harmony. In Colbertaldo you still cross a small wood that finds its first historical evidence about 6 centuries ago, once called Bosco di Gica; this Valdobbiadene Docg Brut Adami expresses in a versatile way the balance between dry taste and gentle gustatory fragrance (10 g / l). The most suitable grapes to give life to the brut type are essentially selected in the 3 municipalities adjacent to the company.
The Emilia Malvasia IGT "Levante 90" by Podere Cipolla comes from the perfect combination of different aromatic varieties grown in one of the owned plots. Naturally refermented in the bottle, without clarification or filtration, it is a wine with a beautiful bouquet, sincere in its narration and with clear territorial adherence. Intense straw yellow. The nose is expressed with hints of yellow fruits, notes of acacia honey and hints of dried flowers. On the palate it reveals excellent freshness, satisfying and of great length. It is also thanks to the work on the tradition of winemakers such as Denny Bini that today it is possible to speak of a real renaissance of Emilian viticulture. Indeed, Podere Cipolla was born in 2003 in Coviolo, not far from Reggio Emilia. It is here that Denny Bini has grown, harvest after harvest, to the point of offering wines of great territorial personality, faithful expressions of the place where they are born. From lambrusco to malbo gentile, the choice was the most natural, that of not clarifying and not filtering the wines, using only indigenous yeasts and very little sulfur dioxide to preserve the characteristics of the grape and the vine as much as possible. Its sparkling wines, tasty as few others, are produced with a refermentation in the bottle, the most classic of the production methods associated with Lambrusco. The so-called sur lie.
CREMANT D'ALSACE 2021 - EXTRA BRUT SANS SOUFRE - DOMAINE SHAEFFER WOERLY - 12% - ALSACE (FRANCE)
CREMANT D'ALSACE 2021 - EXTRA BRUT SANS SOUFRE - DOMAINE SHAEFFER WOERLY - 12 % - ALSACE ( FRANCE )
BLEND OF PINOT GRIGIO, AUXERROIS AND PINOT BIANCO, 24 MONTHS ON YEASTS Winemaking: the organic Pinot Grigio, Pinot Blanc and Auxerrois grapes were harvested by hand. Fermentation with indigenous yeasts in stainless steel. The must from the 2021 harvest was added to this base wine to start a second fermentation (traditional method sparkling wine (Champagne)). Aged for 2 years on the yeasts before disgorgement. Without added sulphur. This wine: Maxime Woerly's great value Cremant d'Alsace. Packed with driving acidity along with notes of lemon, green apple and brioche. Works with or without food. Notes on the winemaker: Maxime Woerly is located on the eastern slopes of the Voges Mountains, near the famous wine town of Dambach-La-Ville. His ancestors worked this land since 1557 and in 2010 Maxime decided to dedicate himself to organic and biodynamics. The thin bubbles rise in regular columns to form a discreet cord around the flute. Nose The bubbles, rising to the surface, release aromas of pear, peach and citrus fruits. Mouth We find the fruity freshness perceived on the nose, while appreciating the volume of the wine and its delicate effervescence.
D'ARAPRI - BRUT METODO CLASSICO - 2022 - 12,5 % - PUGLIA ( ITALIA )
Ethereal bouquet with hints of lysate (bread crust). the olfactory picture, softened by aromas of dried wildflowers and plumped up by fruity hints of apple, yellow peach and orange. Color: bright straw yellow with a subtle perlage. Grapes: Bombino bianco and Pinot nero. Delicately dry and harmonious, with a fresh and full-bodied mouth and aftertaste of toasted notes and panettone. It concludes with a clean and dry finish, with a refined dryness that sucks up the initial sweetness.
Preview: Cuvée Bianco "Summ" Bio 2022 Preview: Thomas Niedermayr - Gandberg Preview: Thomas Niedermayr - Gandberg Preview: Thomas Niedermayr - Gandberg Preview: Thomas Niedermayr - Gandberg Preview: Thomas Niedermayr - Gandberg Preview: Thomas Niedermayr - Gandberg Cuvée Bianco "Summ" Bio 2022 - 0.75l - Thomas Niedermayr - Gandberg Thomas Niedermayr - Gandberg - 0.75l - Thomas Niedermayr - Gandberg Thomas Niedermayr - Gandberg - 0.75l - Thomas Niedermayr - Gandberg Thomas Niedermayr - Gandberg - 0.75l - Thomas Niedermayr - Gandberg Thomas Niedermayr - Gandberg - 0.75l - Thomas Niedermayr - Gandberg Thomas Niedermayr - Gandberg - 0.75l - Thomas Niedermayr - Gandberg Thomas Niedermayr - Gandberg - 0.75l - Thomas Niedermayr - Gandberg Article No. 153257 Description The "Summ" by Thomas Niedermayr is a white wine that combines the innovative Solaris, Bronner and Souvignier Gris grape varieties. This wine from Alto Adige has a light, bright color and a bouquet dominated by tropical fruits, green apple and floral notes. On the palate it offers a pleasant acidity and a light fruity sweetness which translates into a pleasant and persistent finish. It is a versatile wine that goes well with light summer dishes, salads or as an aperitif.
OPEN FRANCIACORTA - ZERO DOSAGE 12% - SOLOUVA CHARDONNAY - LOMBARDY
OPEN FRANCIACORTA - DOSAGGIO ZERO 12 % - SOLOUVA CHARDONNAY - LOMBARDIA
The "solouva" method is based on a simple concept: grapes are a fruit and as such must be harvested when ripe. For this reason, the harvest takes place when the bunches are phenolicly ripe and not beforehand. The pressing is done softly, with a very low yield, to preserve the acidity of the must and all the richness of a ripe grape as much as possible. In all stages of winemaking (for the second fermentation in the bottle and for any dosage syrup) we only use self-produced sugar in the form of frozen must (suitable for DOCG), to obtain a product that is the natural expression of the fruit and the territory, without having to use exogenous sugars (sucrose or mcr).
INTUIZIONE La Piana - Metodo Classico - Brut Nature Rosé 2019 BIO - DOP 12,5% - ( EMILIA ROMAGNA ) ITALY
The pink color with violet reflections stands out to the eye. On the nose, fine hints of wild strawberries, raspberry and geranium are highlighted with a hint of spicy hints of black pepper and cinnamon on the finish. On the palate the balance between tannins and bitter notes is perfect and concludes on the finish with an elegant persistence. The company is located on the hills of Castelvetro di Modena, where Cesare Gianaroli bought a small plot in the mid-1900s. The flagship of the company is certainly the Lambrusco Grasparossa di Castelvetro: a variety far from those produced in the plains and which, since 2020, has been recognizable by the collective brand Montebarello 155. The project's objective is to enhance the vine by also providing for a mandatory production in organic regimen. A sustainability that is no longer corporate but collective. Vineyard hectares: 8
SOLOUVA BRUT - CHARDONNAY - FRANCIACORTA 12 % - LOMBARDIA
Wine Name/Type: SoloUva Brut Vintage: sa Production: 20,000 bottles Aging on lees: at least 24 months Aging in bottle after disgorgement: 3-6 months Alcohol: 12% v/v Sugars (not exogenous liqueur): 3.5 g/l Vineyard Location: Adro (Bs) Surface area: 1.5 ha Year: 1985 Grape variety: Chardonnay Training system: guyot Soil: Deep moraine The "solouva" method is based on a simple concept: grapes are a fruit and as such must be harvested when ripe. For this reason, the harvest takes place when the phenolic ripeness of the bunches is complete and not beforehand. Pressing is done softly, with a very low yield, to preserve the acidity of the must and all the richness of a ripe grape as much as possible. In all stages of winemaking (for the second fermentation in the bottle and for any dosage syrup) we only use self-produced sugar in the form of frozen must (suitable for DOCG), to obtain a product that is the natural expression of the fruit and the territory, without having to use exogenous sugars (sucrose or mcr).
ATMOSPHÈRES Jo Landron - Extra Brut Methode traditionelle - 2018 - Folle blanche 50% / Pinot Noir 50% - FRANCE
ATMOSPHÈRES Jo Landron - Extra Brut Methode traditionelle - 2018 - Folle blanche 50% / Pinot Noir 50% - FRANCIA
Intense and elegant aromas with hints of flowers, accompanied by white pulp fruit and wet rock. In the mouth it is creamy and with good freshness and balance. fruity and savory. It closes along with a delicate bitter note.
KK 2023 - KANTE - ZERO DOSAGE - CLASSIC METHOD - 12.5% - FRIULI VENEZIA GIULIA (ITALY)
KK 2023 - KANTE - DOSAGGIO ZERO - METODO CLASSICO - 12,5 % - FRIULI VENEZIA GIULIA ( ITALIA )
Kante's "KK" is a Classic Method Sparkling Wine made from Chardonnay and Malvasia grapes, perfect for accompanying elegant fish or seafood appetizers. It has a slender and elegant body, enlivened by an intoxicating, savory and mineral freshness and a subtle and refined bubble. “fascinating”M I created the ideal conditions in the cave for the conservation and assembly of an excellent Classic Method sparkling wine. Tasting The color is straw yellow with slight coppery reflections. Istrian Malvasia and Chardonnay meeting in the glass, tradition and innovation in the same sip. Enveloping and elegant, with a subtle and refined perlage; the liveliness is expressed by an intoxicating freshness and marine minerality. Its unmistakability is given by Malvasia which amazes with pleasantly almond notes on the finish.
BLANC DE BLANCS - CASTEL NOARNA - ZERO DOSAGE - TRENTO DOC BIO - 100% CHARDONNAY - 12.5% - TRENTO (ITALY)
BLANC DE BLANCS - CASTEL NOARNA - DOSAGGIO ZERO - TRENTO DOC BIO - 100% CHARDONNAY - 12,5% - TRENTO ( ITALIA )
BLANC DE BLANCS A classic method sparkling wine, refermented in the bottle produced from chardonnay grapes. Our goal has always been to obtain high quality grapes that can best express the characteristics of our territory. In Trentino we find subzones with very different climatic characteristics. The part of the Adige Valley where we are located is called Vallagarina and is characterized by a mild climate, cooled in summer by the wind called Ora del Garda, by an excellent insolation and strong autumn temperature changes that give our wines aromas and freshness. The soils are calcareous, lean, rich in skeleton. The organic component is composed of silt. The character of the limestone stones and sand that make up our soils is complemented by rich mineral components. In fact, in our soils we find basalt, porphyry and slate.This type of soil, together with the exposure to east-southeast and the altitude (350 m asl), determines the character of our wines. Wines that express themselves above all in elegance and fruit. The finish is always savory and with a good acid structure. Wines that express themselves at their best after a few years of aging: this also applies to white wines, which often tasted 10/15 years after the harvest offer pleasant surprises.Since 2007 we have been inspired by the philosophy of natural agriculture for the cultivation of our vineyards . We have therefore banned the use of herbicides, artificial fertilizers, synthetic products for the fight against vine diseases, insecticides. All the work in the vineyard is done with the utmost respect for the plant: we do not use sheeters that slaughter the leaves but we leaf as little as possible by hand; we work the soil in autumn and spring with ancient methods such as the hoe or with tools that respect the soil to revitalize it. The goal is to find a new balance in the vineyard, based on a greater awareness of the characteristics of its territory. These are simple practices, the rediscovery of traditional methods of working the countryside that had been lost. A return to the earth with another sensitivity. We are an organic certified company with ICEA since 2007. In our vineyards we currently produce the following grape varieties: Nosiola, Chardonnay, Sauvignon blanc, Merlot, Cabernet Sauvignon, Lagrein, Teroldego.
OMOMORTO - MENTI Giovanni - Sparkling wine zero dosage - 2017 - 11.5% - VENETO
OMOMORTO - MENTI Giovanni - Vino spumante dosaggio zero - 2017 - 11,5% - VENETO
GRAPES: 97% durella and 3% garganega. The grapes brought to the cellar are de-stemmed and dried at 0.8 bar. Fermentation takes place entirely with natural yeasts and without temperature control. Subsequently, the wine is left in the tank for at least 7 months. After a period of aging on the yeasts in the tank, Albina must (Garganegapassita grape) is added, which begins a new fermentation in the whole mass with natural yeasts and sugars. Bottling without sulphites INCREDIBLE WINE !!!!
FRANCIACORTA SATEN - ARCARI E DANESI - Chardonnay 65% and Pinot Bianco 35% - 12% DOCG - 2016 - LOMBARDIA (ITALY)
FRANCIACORTA SATEN - ARCARI E DANESI - Chardonnay 65% e Pinot Bianco 35% - 12% DOCG - 2016 - LOMBARDIA ( ITALIA )
Satèn is produced with grapes coming exclusively from the terraced vineyards of Montorfano, adjacent to the winery and for this reason we like to call it a cru. Minerality and flavor, hints of ripe fruit, freshness and richness of taste make it one of our most particular wines and exemplifying the production method without exogenous sugars. It is produced only in particular vintages and in a few thousand bottles. It is the first type of Franciacorta with which the company began experimenting with the "solo grape method". CURIOSITY: Arcari + Danesi has been producing Franciacorta with the solo grape method since 2008 (without exogenous sugars). The method is based on a simple concept: grapes are a fruit and as such must be harvested at the time of its ripening. The harvest takes place when the grapes are phenolically ripe therefore, compared to a classic method where the harvest is forced by man at technological maturity (i.e. the grapes are harvested according to the level of acidity and sugar content) that of the solo grape method is postponed. After the harvest, the pressing takes place in a soft way, to preserve the acidity of the must to the maximum. In all stages of vinification - in the primary and secondary fermentation and in the addition of any dosage syrup - self-produced sugar (in the form of frozen must) is used with the aim of obtaining a product that is the natural expression of the fruit, without having to use exogenous sugars (sucrose or mcr).
A gourmet wine with floral and structured aromas, notes of chalk and minerals. This invigorating crémant happily accompanies veal, oysters or can simply be drunk as an aperitif with friends. Blend: 50% Auxerrois, 30% Pinot Noir, 30% Chardonnay
"DREAM" CÀ DEL VENT BLANC DE BLANCS PAS OPERÉ CHARDONNAY 100% - 12% VSQ - LOMBARDY 2014
" SOGNO " CÀ DEL VENT BLANC DE BLANCS PAS OPERÉ CHARDONNAY 100% - 12% VSQ - LOMBARDIA 2014
From one of the most difficult and memorable vintages of the last decade (2014), characterized by uninterrupted rains from June to harvest and beyond (many winemakers did not produce the reds due to excessive rainfall, leading to rot and important birds), one of the Blanc de Blancs most convincing products by the company to date. Obtained from 100% Chardonnay grapes, checked grape by grape, pressed directly to bottle the noblest flower must, spontaneously fermented in barrique and aged here for 7 months. Second fermentation with grape sugar and bottled sur lattes for 44 months (at the first degorgement). Wine with great balance and delicacy, a harmonious sip, fresh and crunchy in the mouth. An extraordinary result considering the vintage. To drink, having fun, alongside some equally dry and vertical French to mix the cards and be surprised without prejudice.
ORANGE SPARKLING WINE - OSW MARCHESI DI MONTALTO - METODO CLASSICO - EXTRA BRUT 2017 - 12,5 % - LOMBARDIA ( ITALY )
Orange colour, with delicate hints of white fruit such as pear and pineapple, and floral notes of broom and jasmine. Fresh, soft and persistent on the palate. A classic method that goes well with fresh aperitifs, raw seafood and tartare with soy sauce and avocado. Also good with cured meats and slightly mature cheeses, Riesling and Pinot Noir. The exposure is south-west and the soils are marly and calcareous-clayey in places stony. In late spring, the entire batch of wine consisting of 90% riesling and 10% pinot noir is bottled for long fermentation. After at least 36 months of maturation on its lees it is disgorged and refined for a further 6 months. Sold after at least 3 years.
CHAMPAGNE DECHANNES - PERLE NOIRE - BLANC DE NOIRS 100% PINOT NOIR BRUT NATURE - 12% - FRANCE
CHAMPAGNE DECHANNES - PERLE NOIRE - BLANC DE NOIRS 100% PINOT NOIR BRUT NATURE - 12% - FRANCE
Champagne 100% Pinot Noir, produced from a blend of different vintages up to 2011. Low-dose Brut 4 g/l. Fermentation in steel. Malolactic. 36 months sur lattes and 3 months of rest after dégorgement. Incredible freshness and finesse.Côte des Bar, the village of Les Riceys is nestled in the heart of Champagne, in the Aube department. The only village in France to have three controlled appellations (AOCs): Champagne, Rosé des Riceys and Coteaux Champenois. Its champagne is produced in full respect of traditional methods, on a farm on a human scale.
DOSS AGÙ 2014 RISERVA ( CHARDONNAY ) - CASTEL NOARNA - METODO CLASSICO DOSAGGIO ZERO ( 72 MESI ) - DOC 13 % - TRENTINO ( ITALY )
Trento DOC Dosaggio Zero Riserva Doss Agù is a sparkling wine obtained from Chardonnay grapes with the Classic Method, which appears in the glass with a golden yellow color and a fine and persistent perlage. Thanks to the long aging of 72 months in the bottle on the yeasts, it has a deep and complex aromatic bouquet made of pastry, almost overripe exotic yellow fruit, white flowers and hazelnut with light hints of vanilla. The sip is broad, persistent, with a notable freshness that balances the strong softness. Ideal in combination with crustaceans and molluscs, fish-based preparations, risottos with vegetables, white meats and medium-structured cheeses or dairy products.
CHAMPAGNE BERNARD PERTOIS - GRAND CRU - BLANC DE BLANCS - BRUT DOSAGE ZERO - LE MESNIL SUR OGER - 12% - FRANCE
CHAMPAGNE BERNARD PERTOIS - GRAND CRU - BLANC DE BLANCS - BRUT DOSAGE ZERO - LE MESNIL SUR OGER - 12% - FRANCE
Fine and lively bubble. The nose is fresh, floral, citric. Delicately dry in the mouth. 36 months on the lees. Not dosed. Family-run business, located in the village of Le Mesnil sur Oger, in business for 10 generations, produces a range of Grand Cru champagnes. The planting of the vineyard dates back to the mid-17th century. A "recoltant manipulant" company since 1910, therefore it uses exclusively wine from its own grapes. Since 1951 Bernard Pertois, created the Maison Champagne Bernard Pertois.
CHAMPAGNE VINCENT CUILLIER L'ARBRE 2019 - BRUT NATURE - BLANC DE NOIRS - MEUNIER - 12.5% - FRANCE
CHAMPAGNE VINCENT CUILLIER L'ARBRE 2019 - BRUT NATURE - BLANC DE NOIRS - MEUNIER - 12,5 % - FRANCIA
Biodynamic champagne coming from a small plot in Reims, it is called "path of the Kings" because in ancient times the French kings wanted to establish a path that divided the vineyard, given its proximity to the majestic cathedral of Reims. Straw yellow color with golden reflections and very fine perlage . Notes of fresh yellow fruit and spices intertwine on the nose with a powerful minerality. On the palate it is creamy, fine and crystalline with great persistence.
NENO 992 - TALENTO BRUT - METODO CLASSICO VSQ 12,5 % - TRENTINO ( ITALY )
This Talento Brut Neno 992 (over 20 years of aging), Sparkling Piffer Neno Produci d'Elitè, is a special sparkling wine because it comes from a long aging period of approximately 276 months on 55% Chardonnay and 45% Pinot Noir yeasts. The result is incredible for the emotion of hints completely precluded by young wines. At sight, the wine has an intense straw yellow color, with a fine and quite persistent perlage. On the nose it evokes hints of vanilla and sweet spices, bread crust, ripe white pulp fruit and flowers, with notable minerality in the background. On the palate it has great softness, while the flavor makes its way through fruity and toasted notes, reminiscent of Scottish whiskies, oak and tobacco, culminating with an extraordinary persistence, an extremely complex wine with great personality.
Price249,00 €
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List of natural, biodynamic and conventional white wines (106)
Garganega Veneto IGT “Monte Comon” by Virgilio Vignato is born on the hills of the municipality of Gambellara, on tuffaceous and basaltic soils at about 200 meters above sea level. The vines are trained in pergola and have an average age of 40 years. The grapes are harvested by hand and vinified only in steel with indigenous yeasts to preserve the fragrance and peculiarities of the variety. The result is a fresh and savory white wine, pleasantly fruity, with intense mineral notes that cross both the nose and the palate. First and second courses of fish are the ideal pairing.
GARGANEGA FOR ALL 2022 - IGT 11% - VENETO ( ITALY )
GARGANEGA PER TUTTI 2022 - IGT 11% - VENETO ( ITALY )
Garganega made in Val D'Arpone therefore in the Soave area. Spontaneous fermentations with indigenous yeasts, no filtration, long refinements. Low hill grapes.... a simple fresh wine with a balanced acidity and an imperceptible residual sugar.
Pale straw yellow color with greenish reflections. Vinous aroma, sweet hints of daisy, clover and acacia. Rich, soft, savory flavor with marked minerality. An acidic note gives persistence and pleasantness.
The White Manzoni is an intense wine with character. Fermentation takes place half in steel and half in wood. In the glass the color is deep straw yellow, while the aromas range from orange peel, to aromatic herbs, to spices and vanilla. When tasted, citrus fruits and golden apples emerge. The whole is supported by a good alcohol content that brings a slight sensation of sweetness, mitigated by savory notes. This wine started almost as a bet and is now the wine that most identifies us. The grape is not exactly indigenous but has been adopted for so long by many companies in the area that it can almost be considered an adoption wine. What is its strength? The captivating minerality that mitigates its power and supports its softness.
Bouquet: the nose is fine, with hints of apple, medlar, grass, thyme and yellow flowers. The aromas are not too exuberant but of fine and elegant expression. Taste: in the mouth it is dry, elegant, with a decisive freshness which is the characteristic of the variety, mineral and spicy with references to balsamic notes and spontaneous herbs. Subtle, elegant, complex and full of character. Pairings: Perfect with raw fish, sushi and dishes whose fatty component is well balanced by the freshness of the wine. Cured meats, fried seafood, especially lard, also flavored, and savory pies.
Malvasia Collio DOC 2021 - Korsic Wine with a straw yellow color. The nose is characterized by a very delicate scent of fruits and flowers. On the palate it is a lively, harmonious and very fresh wine on the palate. From the vineyards on the green hills of the Collio this dry purity expression of Malvasia is born, from vineyards perfectly exposed to the south, on soils characterized by marl and sandstone, locally defined as ponca. The harvest takes place manually in crates towards the end of September; once in the cellar, the Malvasia grapes are de-stemmed, pressed and left to ferment in stainless steel barrels. The wine will then always mature in thermo-controlled steel barrels; the final refinement will take place in the bottle for a period of about 3 months, before being put on sale.
Delicate onion color. The flower is quite closed, with ripe and juicy yellow fruits and red apples in the background. On the palate the wine is dry, medium-bold, the acids are ripe and enough to tame the bold body, with a nice supple texture, full of flavor, warm, salty.For generations, the Prinčič family farm in Kozana in Goriška brda he cultivated the vine and created his noble product. The chronicles date back to 1848, when the fruits and vines were grown on the Prinčič farm. For generations, the tradition of cooperating with nature and preserving natural resources has been passed on, producing a quality harvest, which started by Mihael and Katarina. Today Mihael is used as a trademark of grapes harvested in special places. The wines of this brand are refined in oak barrels: Mihael bianco (chardonnay, sauvignon, rebula), Mihael rebula, Mihael rosso (merlot, cabernet sauvignon, pinot blu), sweet Mihael (merlot, cabernet sauvignon). A great recognition of our commitment is the silver medal for Mihael White 2005 at the Decanter World Wine Awards 2007. Merlot, Cabernet Sauvignon, Pinot Noir ... The wines produced on the Prinčič farm are drinkable, fruity, harmonious, full of minerals from from the land Brda. In short, the wines of the Prinčič family are the poetry of the land of Brda.
Princic Chardonnay Goriska Brda is a wine obtained from Chardonnay grapes grown in the Collio Goriziano area, particularly in the part belonging to Slovenia. The result of aging in steel and in the bottle, it is a wine capable of fascinating the taster with the intense notes of white-fleshed fruit, flowers and bread crust that it releases in the glass. The sip is of good persistence, more than fresh, with a lively savoury trace. Intense, characteristic, delicate aroma. Full, robust and at the same time velvety flavour. Excellent structure and persistence. Intense, characteristic, delicate aroma. Full, robust and at the same time velvety flavour. Excellent structure and persistence.
ANNIK 2022 - COSIMO MARIA MASINI - TUSCANY WHITE SAUVIGNON AND VERMENTINO - IGT 13% - ( TOSCANA ) ITALY
ANNICK 2022 - COSIMO MARIA MASINI - TOSCANA BIANCO SAUVIGNON E VERMENTINO - IGT 13% - ( TOSCANA ) ITALY
Straw yellow in color with green reflections, Annick invites the nose with the freshness and elegance of Sauvignon Blanc. On the palate the citric and fresh fruit notes are enriched with sapidity and structure, with nuances of Moscato thanks to the short maceration on the skins of Vermentino. This dance of freshness and fruit, which leads us to a clean and savory finish, is a stimulus for the senses. The grapes that make up our Annick come from three different vineyards. In particular, our Sauvignon Blanc is the result of a mass selection of a more than 50-year-old vineyard in Marzana -San Miniato- which, due to its qualities, inspired us, since the birth of Cosimo Maria Masini in the early 2000s, to produce a Tuscan white but from French or, so to speak, international grapes. In fact, the current parcel of Sauvignon Blanc, now 20 years old, is located in the lower part of the Estate, still facing south-west, but where the microclimate is more suitable for maintaining the freshness of the fruit and high levels of acidity even in hot years . Subsequently, starting from 2016 thanks to new plants and overgrafts, the Vermentino variety joined the Sauvignon, with the aim both of supporting and increasing the native vines and both for the excellent combination that results from the assembly of these two grapes. Vermentino is currently present in a young vineyard and in a 20-year-old vineyard thanks to a supergraft. Both parcels are to the south-west where the light, the heat, the "gaze" towards the sea and the winds of the coast allow the true Mediterranean essence of Vermentino to be expressed.
Tasting notes Straw yellow colour. The nose is dominated by notes of ripe fruit embellished with tropical tones. On the palate it is fresh, lean and balanced. Persistence is good. A vine native to the Pescara hills and the valleys that are divided between the Marches and Abruzzo, pecorino leads to particularly fresh wines, characterized by excellent minerality and a marked acid shoulder, in particular when vinified and left to age alone steel. Wines, as in the case of the excellent Abruzzo Pecorino DOC "Machaon" from the Ausonia winery, perfect for the summer season, but also excellent at any other time.
The grapes are destemmed and transferred to a steel tank where maceration takes place for about 30 days. To limit tannin extraction to a minimum and to keep the drink as fresh as possible, no punching down is done, but simple pumping over is done to wet the cap of the skins. The grapes are separated from the must and sent to the press where they are softly pressed.
Calaverna is a Grechetto in company. A wine eager to enhance the most widespread and enigmatic Umbrian white grape variety, shaping it in an unusual environment. Stretches and tears, short circuits and linear visions in a game of dichotomies that dig into the pulp. LAND: mainly sandy, alluvial, rich in skeleton and potassium. It exceeds 300 meters in altitude. GRAPES: predominantly Grechetto. VINIFICATION/AGEING: fermentation in steel tanks for 15-20 days; frequent stirring on its fine lees follows. Malolactic fermentation not carried out or partially carried out, depending on the vintage. Maturation in steel and in the bottleThis part of Umbria, as fascinating as it is uncontaminated, enjoys a particular microclimate: the extremely breezy hills chase away the fog, while the winters are decidedly cold and the springs mild. In summer, light and sun irradiate the vineyards without excess, so that the grapes can ripen gradually, without stress, closing the circle of a climate with continental traits. It is easy to imagine, in summer and during the harvest, notable temperature variations, ideal for fragrant grapes and wines, of great freshness and enjoyment. The rest is done by the soils: alluvial, medium texture, rich in skeleton and pebbles, moderately calcareous and with a low percentage of clay. Overall conditions that guarantee late ripening of the grapes, capable of enhancing aromas and acidity even in the hottest years. The body of the vineyards is divided into various parcels, essentially classified into three groups, based on age and position. The oldest vineyards date back to 1998 and are in full production. The altitudes range from 250 to 400 meters. The highest and most ventilated hilltops are dedicated to Pinot Noir. Other reference varieties are linked to the oldest tradition, as in the case of Sangiovese, Malvasia Nera, Ciliegiolo and Montepulciano, or to the more recent one, starting with Syrah (Cortona is a stone's throw away). Among the whites, Grechetto, Malvasia Bianca and Friuliano stand out, a reminder of how the area was frequented, in the post-war period, by various factors arriving from the north. The grapes, grown with the utmost care, generally harvested from mid-September to mid-October, are selected parcel by parcel and immediately taken to the cellar. The fermentations are absolutely natural, with only indigenous yeasts, carried out in various steel vats and in the 40 hl truncated cone-shaped oak ones. In these latter containers (a good 10 in all) the malolactic fermentation and the refinement also take place. In the cellar everything happens in a simple, rigorous way but without shortcuts or artifices. The maturation of wines follows the same rules: whether it takes place in steel, cement or wood, it must accompany the fruit and the character of the terroir without overpowering it.
EL GIAN - VIGNATO DAVIDE - GARNGANEGA 11.5% - IGT - VENETO
EL GIAN - VIGNATO DAVIDE - GARNGANEGA 11,5 % - IGT - VENETO
Garganega is the native variety of the Gambellara area. El Gian is produced exclusively with these grapes, grown on the hills in the volcanic soils above Gambellara. The vineyards have an average age of 25 years. The grapes are hand-picked in October, to keep them as intact as possible, and are brought to the cellar in crates. The wine matures in steel tanks until late spring. El Gian has a delicate bouquet, with fruity and floral aromas. The volcanic territory is rediscovered in the mouth: savoury and mineral. A young, fresh and immediate wine, perfect for being brought to the table every day, as per peasant tradition. El Gian is a tribute to dad Gian Domenico.
Daniele Piccinin's Larion is a fresh wine with an irresistible sip, composed of Chardonnay and Durella. It is a wine that presents a remarkable richness of aromas that range from ripe fruit to floral nuances, from dried fruit to spicy notes. On the sip there is a marked sapidity, an excellent acidity given by Durella, and a good structure and minerality. 85% Chardonnay, 15% Durella. 10 months in barrique
Pinela Bio 2020 - Guerila - Guerila - Z. Petric - Slovenia
Pinela Bio 2020 - Guerila - Guerila - Z. Petric - Slovenia
Wide bouquet with fruity, even tropical hints. On the palate, aromas of grapefruit, pineapple, citrus with an aftertaste of dried flowers. Fascinating full-bodied wine, with a pronounced freshness and a marked minerality. Spontaneous fermentation, indigenous yeasts. Vine: Vipavska Dolina
DOMAINE DE LA PÉPIÈRE - MUSCADET SÈVRE ET MAINE - SUR LIE - VINTAGE 2021 - 12% - FRANCE (Loire Valley)
DOMAINE DE LA PÉPIÈRE - MUSCADET SÈVRE ET MAINE - SUR LIE - ANNATA 2021 - 12% - FRANCIA ( Valle della Loira )
Muscadet Sevre-et-Maine is a fresh, savory and mineral white wine from the Loire, obtained by fermentation in concrete tanks with indigenous yeasts and aged in the same for another 6 months. The olfactory profile is composed of fruity and citrus tones with marine hints. The taste is decidedly fresh, light and subtle, embellished with a valuable sapid-mineral vein. Perfect match with oysters. Wine made as it once was with artisanal methods. VINES: Melon de Bourgogne 100%. Vineyards rooted on granitic soil rich in gravel with an oceanic climate. From organic and biodynamic agriculture Vinification Soft pressing and fermentation in vitrified concrete tanks with indigenous yeasts Aging On the yeasts in vitrified concrete tanks for at least 6 months and bottled without decanting Production philosophy Artisan, Indigenous yeasts
The idea of making a light Teroldego wine, celebrating the summer months, has intrigued us for years. Only the hail of August 2017, which destroyed the 40 l harvest, gave us the opportunity to throw ourselves without hesitation. From the small quantities of the damaged vines we generated a mosaic of dozens of vinification trials with short maceration which constitutes Lezèr; various attempts in amphora, wood, cement and steel, in separate lots and never with more than 24 hours of permanence on the skins. This wine was born with the spirit of experimentation and continues on this path. Following the developments of the vintage every year we play with the addition of whole bunches, we change the containers as well as the techniques and timing of the short macerations.
In Sauvignon Piazzole Trentino doc Bio, as in all Zeni wines, one perceives the love for tradition and openness to innovation, and a constant search for uncompromising quality, which inspires every activity between the rows and in the cellar. The singular aromas of fig and tomato leaf derive from the almost immature grapes rich in acidity harvested at the end of August, while the particular nettle flavor is due to the part of overripe grapes harvested in mid-October. The wine ages for a short time in small wooden barrels before being bottled.
ELBA BIANCO - CHIESINA DI LACONA - DOC 2020 - 12.5% - ISLAND OF ELBA (ITALY)
ELBA BIANCO - CHIESINA DI LACONA - DOC 2020 - 12,5 % - ISOLA D'ELBA ( ITALIA )
Made from procanico, vermentino and viognier grapes. Refine in steel for at least 5 months. Brilliant straw yellow. Nose that combines Mediterranean herbs, anise, myrtle and a sunny touch of medlar. Nervous, salty, very Mediterranean taste texture without excess heat. Beautiful relaxed and tasty progression with an agile finish where we find the brightness of the broom.
LA FELCE " MONTE DEI FRATI - VERMENTINO ,LEVANTE BIANCO 2022 - IGT 13% - LIGURIA " TRIPLE A "
LA FELCE " MONTE DEI FRATI - VERMENTINO ,LEVANTE BIANCO 2022 - IGT 13% - LIGURIA " TRIPLE A "
The "Monte dei Frati" is a juicy, sapid and mineral Vermentino-based white wine born on the lands of the Colli di Luni, vinified in steel with maceration on the skins for 48 hours. It has a mineral and Mediterranean bouquet, with notes of fruit, citrus and local herbs. On the palate it is taut and fresh, consistent with the sense of smell and persistent. The White "Monte dei Frati" from the La Felce winery is the natural fruit of an enchanted territory, not far from the sea and immersed in a luxuriant riot of plants and flowers, in perfect Ligurian environment. The area in which the winery is located is in fact that of Casano, in the province of La Spezia, in the Colli di Luni area. The type of vinification and the way of working, both in the field and in the cellar, of La Felce favors the true and sincere expression of the territory. The 5.5 hectares of property are completely cultivated according to a biological system, with the strong belief that the grape must be able to speak for itself, rich as it is in wonders to tell. "Monte dei Frati" Bianco is a 100% Vermentino from a 2.5-hectare vineyard. The vines used have an average age of 40 years and live on sedimentary soils with an abundant presence of sandstone. Once harvested rigorously by hand, the bunches are transported to the cellar, where they undergo crushing and destemming and maceration for about 48 hours. The alcoholic fermentation takes place spontaneously by the indigenous yeasts inside 25 hl steel containers, in which the refinement on its lees also takes place for a total duration of 4 months. The “Monte dei Frati” fern has a straw yellow colour. The scent manifests clear marine and Mediterranean references, with a clear set of aromatic herbs that intertwines with a fruity note of yellow fruit and citrus. The taste is savory, well integrated with the freshness and with the juice. It maintains a good balance and is characterized by an enormous drinkability. It is a very pleasant white that immediately "makes you holiday", recreating aromas and flavors of a wonderful postcard landscape Scent Mineral and Mediterranean, of yellow fruit, citrus fruits and aromatic herbs Taste Tense, sapid, fresh and mineral, juicy and persistent
grapes harvested exclusively by hand and delivered to the cellar in individual boxes, destemmed and crushed and macerated in the must for 2-3 days to extract coloring and aromatic substances, racking off by gravity with natural fermentation from indigenous yeasts vinification in stainless steel containers, where the aging on yeasts and fine lees for at least 12 months. The wine is neither filtered nor stabilized, and is put on sale 6 months after bottling. Pale straw yellow in color with greenish reflections, depending on the year of production, it ranges from 11.5% to 13% vol. alcoholic, aromatic, with hints of banana, musk and wild, excellent as an aperitif it goes well with appetizers, white first courses, white meats and fish.
Aromatta couvèe of resistant varieties, it is a white wine with an aromatic scent, for the production of the grapes the sulfur and copper-based pesticide treatments have been limited to the maximum, which do not exceed three interventions. The vineyard develops its roots in a silty-sandy soil rich in minerals and nutrients. The management of the vineyard is biological in nature, which does not require the use of chemical fertilizers and herbicides. The wine is very fragrant on the nose with hints of passion fruit and citrus fruits and on the palate we discover a good acidity and a particular aromatic complexity. Perfectly combinable with tasty appetizers but also perfect as an aperitif, the real surprise is the excellent combination with Zambana white asparagus for its good flavor, minerality and delicate but pungent aroma.
Valdè di Oppeddentro is a wine obtained with 90% Verdicchio grapes and 10% Trebbiano grapes. The Oppeddentro winery is located within the walls of Maiolati spontini in an ancient building dating back to the 15th century and is a historic building where the winemakers of the past went to press the grapes. The project began to materialize in 2017 after years of being left in the drawer. The decisive acceleration was given by the acquaintance with the winemaker Alfieri who transported them into a new dimension allowing them to elevate their product and continue production on real data. Verdicchio is a white grape variety present above all in the Marche region, on the hills between Jesi and Matelica since ancient times. 90% of production is concentrated in the area around Jesi, where there are over 1,000 companies on 2,500 hectares of vineyards. Verdicchio is a vine that adapts very well to both steel and wood vinification and has the potential to produce wines of great longevity. The Valdè di Oppeddentro grapes are harvested by hand in small wooden boxes in the month of September, the pressing takes place with the feet as in the past, the fermentation takes place spontaneously on indigenous yeasts in steel tanks for thirty days; the refinement phase takes place for a further 9 months in steel before bottling which takes place through a clarification by decantation and a large filtration without using means of sterilizing the bottle. The Valdè di Oppeddentro has a straw yellow color with golden reflections that tend towards a dark yellow, the nose outlines mineral and undergrowth hints with notes of ripe fruit on the bottom; on the palate it is fresh, round with a spicy aftertaste. Valdè di Oppeddentro can be combined with pasta dishes, vegetarian menus and aperitifs based on cold cuts and cheeses.
AORIVOLA " I CACCIAGALLI " 2021 - FALANGHINA - IGT 12,5% - CAMPANIA ( ITALY ) TRIPLE " A "
AORIVOLA " I CACCIAGALLI " 2021 - FALANGHINA - IGT 12,5% - CAMPANIA ( ITALY ) TRIPLE " A "
Perfume Notes of white flowers, with citrus nuances on the finish. Taste Light and fresh, with a nice sapidity and persistence. Aorivola" is a white wine from Campania based on 100% Falanghina, aged exclusively in steel. The rich Mediterranean notes with citrus accents and floral returns create a valuable and typical symphony of aromas. The simple structure, the delicious sapidity, the vibrant freshness accompany the sip up to a long and persistent finishThe Aorivola I Cacciagalli is undoubtedly one of the best Italian Falanghine, an integral and credible interpretation of the well-known vine.When we speak of Falanghina we sadly think of the approved proposals for aperitif bars, in which there is no shortage never the well-known wine from Campania but is often discredited by insignificant and cheap samples.This is certainly not the case with the one vinified by Diana and Marco, founders of the I Cacciagalli winery and custodians of a splendid terroir like that of Sannio Beneventano, where in addition to the already mentioned white grape variety find space Aglianico, Pallagrello Nero, Piedirosso and Fiano, grown without any chemical or synthetic substance can deprive them of their energy. The intent is precisely to restore the territory, and Marco and Diana's bottles often speak to us in a direct but austere way, with the need to be approached with a little patience. The (minimum) wait generously rewards, revealing deep and vital liquids, which can also be purchased at a very advantageous price. Absolute certainty. The Aorivola is produced with 100% Falanghina grapes, grown on volcanic soils in the Sannio Beneventano area with extremely low yields. In the vineyard, as already mentioned, the principles of biodynamics are followed, while in the cellar the alcoholic fermentation takes place spontaneously and in the case of Aorivola the liquid is left in contact with the skins for 12 hours. Aging in steel containers and bottling without the liquid undergoing clarification or filtration. The Aorivola wine warms the glass with its bright golden yellow hues. Nose of great intensity and richness where hints of ripe peach, citrus peel and white flowers peep out, all declined gracefully. Filling and caressing sip but never complacent and constantly revived by a saline vein that continually relaunches it. Iconic in its typology.
Pink color with coppery reflections. The olfactory picture presents itself with floral notes and fruity aromas. The taste is harmonious, soft, with a perfect balance between fruity notes and freshness. It is a particular version of pinot grigio, which is striking for the elegance and depth of the aromas. The vineyards that produce Vigneti delle Dolomiti Pinot Grigio IGT Graminé l. of the Longariva winery are trained on the Trentino pergola with yields of around 70hl per hectare. After the soft pressing of the grapes, a cold maceration on the skins is carried out, followed by fermentation at a controlled temperature. The wine ages for a few months in steel before bottling.