Tasting itinerary of our products, including our pizzas in pala and our focaccias, selected cheeses, our mini buns, our vegetables of the day, Calaforno olives .......
Our "buns", made with selected flours and sourdough, are designed to be soft and melting on the palate and to accompany high quality raw materials
I nostri “buns”, realizzati con farine selezionate e lievito madre, sono pensati per essere morbidi e scioglievoli al palato e per accompagnare materie prime di alta qualità
Grape variety: Nerello Mascalese. Maceration on the skins for 8/10 days. Fermentation temperature 26-28 degrees with manual distillation of the pomace 4/5 times a day. A passage in oak barriques.
Grape variety: Tai red. maceration 8 days with pumping over. From September to April on the fine lees in tonneaux and concrete tank - racking in May and bottling
FRANCE, LANGUEDOC, CHEMIS DE BASSAC, CHAMPS DE MAURES
FRANCIA, LANGUEDOC, CHEMIS DE BASSAC, CHAMPS DE MAURES
Grape variety: 1005 Cabernet sauvignon. The grapes are completely destemmed, vatting for 15 days and aged in cement. Bottled in spring of the year following the harvest. Indigenous yeasts and no filtration
Grape variety: 100% Mencia. 3-4 days of contact with the skins in old oak barrels, opened and aged for 7 months in French oak barrels and large barrels; no filtration and no added sulphites
THE FIRST BEER CO-BRANDED BETWEEN YBLON AND FOZ, PRODUCED FROM RECOVERED BREAD, USED AS THE BASE FOR FERMENTATION OF THE BEER WORT. GOSE STYLE: HIGH FERMENTATION BEER WITH A LIGHT ACIDITY AND AN INTERESTING FLAVOUR. ABV 5%
Light and thirst-quenching Blond Ale. It begins on the nose with fruity, floral and delicately spicy notes. In the mouth the body is fluid and the finish is dry. A strong but not invasive herbaceous finish (alc. 5% vol)
Saison produced with pils malt and durum wheat. Yeast is the protagonist with its characteristic rustic and spicy scents. delicate hopping that gives an elegant bitterness and light hints of tropical fruit (alc. 6.5% vol)
Refreshing light saison. The mix of spices typical of the Middle East, together with the citrus and resinous notes of the hops, give fresh and exotic hints with references to the spontaneous herbs of the Mediterranean scrub (alc.4.7% vol)
Classical Dubbel. On the nose, evident notes of dried fruit return upon entry into the mouth. Delicate bitterness, extremely dry finish to balance the initial sweetness. Delicate sensation of alcoholic warmth after the first sips (alcohol 7.5% vol
Golden strong ale strong and dry. Dominated by fruity and honeyed hints. Non-invasive hops, well-balanced bitterness with the initial fruity sensations. Slightly smoked finish (alc. 8.5% vol)
Pale Ale. It has a golden yellow color and a white, refreshing, drinkable foam, with honeyed, citrus and herbaceous notes. Present both on the nose and in the mouth, surrounded by a delicate bitterness (alcohol 5% vol)
Session Ipa. Session beer, low alcohol content and overwhelming aroma, it has a slightly hazy yellow color, with a creamy foam. Flavors and aromas of tropical fruit and fresh flowers make it extremely satisfying and thirst-quenching. Retro taste tending towards fruity, bitter present but not predominant (alc. 4.5% vol)
West coast IPA. Style born on the west coast of the United States. It has a deep yellow color with amber shades, an important white foam. The citrus notes are the heart of this beer, explosive aromas, predominant but not invasive bitterness, with a crunchy malty taste and a sufficiently dry finish. Exceptionally thirst quenching!
Cibidì beer was born from the encounter between our Futura 75 hemp and Bidì wheat, an ancient Sicilian variety. The hemp gives the beer a spicy aroma, the bidi wheat adds sour flavors of bread crust.
Grape variety. Nerello Mascalese rosé. The bloodletting is done after a night of maceration on the skins at the October harvest of the red wine, while the first part is done at the harvest of the sparkling wine base (normally in early September). After removing the flower that forms the base, the strength in the press is increased to get the rest of the juice out. This second pressing makes the first part of the rosé.
Grape varieties: White Tai, Garganega. Spontaneous fermentation in steel. Short maceration, about 3 days with delicate punching down. From September to March on fine lees and in acacia vats. Refinement in amphora.
FRANCE, LOIRE, DOMINE DES HARDIERES, LE PETITS GARS
FRANCIA, LOIRE, DOMINE DES HARDIERES, LE PETITS GARS
Grape variety: Chenin blanc. Manual harvest, direct pressing. The wine is fermented directly in fourth passage barriques and aged in wood for 12 months. No filtration, no clarification.