... are subjected to rapid temperature reductions to guarantee quality and safety as described in the HACCP Plan pursuant to EC Reg. 852/04 and EC Reg. 853/04.
Information about the presence of substances or products that cause allergies or intolerances are available by contacting the staff on duty.
Le informazioni circa la presenza di sostanze o di prodotti che provocano allergie o intolleranze sono disponibili rivolgendosi al personale in servizio.
LIST OF ALLERGENS (referred to in Annex II of EU regulation 1169/11) The 14 main allergens which according to EU legislation must be identified, if used in food preparation, are: 1. Cereals containing gluten, i.e. wheat, rye , barley, oats, spelt, kamut or their hybridised strains) and products thereof, except: wheat-based glucose syrups, including dextrose (1); wheat-based maltodextrins (1); glucose syrups made from barley; cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin. 2. Crustaceans and crustacean products 3. Eggs and egg products 4. Fish and fish products, except: fish gelatine used as a carrier for vitamin or carotenoid preparations; gelatine or isinglass used as a fining agent in beer and wine 5. Peanuts and peanut products 6. Soybeans and soybean products except: refined soybean oil and fat (1); natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soy; vegetable oils derived from phytosterols and soy-based phytosterol esters; plant stanol ester produced from soybean-based vegetable oil sterols 7. Milk and milk products (including lactose), except: whey used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin; lactiol 8. Nuts, namely: almonds (Amygdaluscommunis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentalis), pecans (Caryaillinoiesis (Wangenh) K. Koch) , Brazil nuts (Bertholletiaexcelsa), pistachios (Pistacia vera), Queensland nuts (Macadamia ternifolia), and products thereof 9. Celery and celery products 10. Mustard and mustard products 11. Sesame seeds and products based on sesame seeds 12. Sulfur dioxide and sulphites in concentrations higher than 10 mg/kg or 10 mg/litre in terms of total SO 2 to be calculated for the products as proposed ready for consumption or reconstituted according to the manufacturers' instructions 13 Lupins and lupin-based products 14. Molluscs and mollusc-based products (1) And derived products, insofar as the processing they have undergone is not likely to raise the level of allergenicity assessed by the Authority for the product of basis from which I know no derivatives Many other foods can cause allergic or pseudo-allergic reactions but are not considered common allergens in Europe and are therefore not classified as one of the top 14 allergens.
What you will find sitting at our tables will be tasty and genuine dishes specially freshly prepared for you, therefore we apologize if some dishes will be delayed. THANK YOU
Quello che troverete sedendovi ai nostri tavoli saranno piatti gustosi e genuini appositamente preparati al momento per voi,ci scusiamo pertanto se qualche pietanza si farà attendere. GRAZIE
Every sip is a journey to the origins of Magna Graecia, with an eye to the future. A white wine as velvety as a caress of time, fragrant like orange blossom, fresh like an exotic fruit. A miracle of nature, made from Greco Bianco grapes and native varieties. A floral bouquet rich with citrus aftertaste. Excellent freshness and a persistent finish. Fish-based dishes.
Calanchi are clay rocks. Conical sculptures of white clay that, in their purity and silence, create a unique landscape on the coast between Palizzi and Capo Spartivento. Calanchi Bio wine is born here, against a backdrop of nature that preserves the wisdom of generations of farmers who have always cultivated vineyards overlooking the sea on the hills. Varieties: Greco Bianco 54%, Montonico 28%, Pecorello 18%. Production area: Southern Calabria, Agro di Palizzi, Spropoli west of Capo Spartivento. Soil: Altitude 200/300 meters above sea level, hilly terrain, sandy clay soils. Vineyard: Terraced with southern exposure; Guyot training system. Density: 5,000 plants/hectare, with a yield of 40 quintals/ha. Harvest: Manual grape harvest from the second half of August to the first half of September. Vinification: After a light crushing without destemming, the grapes are subjected to a soft pressing. This is followed by static defecation and the subsequent extraction of the clean must. With the addition of selected yeasts, alcoholic fermentation begins at a controlled temperature. After fermentation, the wine is aged on the fine lees and matures in stainless steel tanks before being bottled. Wine: It has a delicate straw color. The aroma is intense, with floral notes of broom and nuances of bergamot. On the palate, the freshness is balanced by the alcohol and is complemented by a good structure and excellent persistence. Pairings: Excellent with shellfish, crustaceans, and fish-based dishes. It pairs well with fresh cheeses. Actual alcohol content by volume: 13.0%.
Grape Varieties: Guardavalle, Malvasia, and Ansonica. Vineyards: Southern Calabria overlooking the Ionian Sea, rows at approximately 300-350 meters above sea level. Soil: Clay. Harvest: From mid-August to mid-September. Harvest is strictly done by hand. Vinification: White vinification with cold fermentation. Aging: Storage in stainless steel tanks at a controlled temperature. Bottling Analytical Data: After microfiltration, the wine is cold-bottled in an isobaric environment. Alcohol Content: 12.5% vol.
Antiche Vigne Bianco Terre Ginestre: An elegant, mineral white wine made from local grapes, with a fresh, typical Calabrian character. Tasting Notes: Color: Straw yellow with greenish reflections. Aroma: White flowers, citrus, Mediterranean herbs. Taste: Dry, balanced, savoury. Pairings: Fish, appetizers, grilled vegetables.
Made from Greco Bianco grapes grown in our vineyards in Strongoli with a northeastern exposure. After modern cold vinification and brief sur lie aging, this straw-yellow wine boasts an intense fruity aroma and a full, smooth, and persistent flavor. It pairs beautifully with delicate first courses, appetizers, and fish dishes.
Production area: San Fili, in the municipality of Stignano (RC), 100 meters above sea level, on the hills overlooking the Riace Sea. Variety: Montonico. Vineyard: Planted on calcareous-clayey soil. The Guyot training system is used, with a density of approximately 4,000 vines per hectare. The yield is approximately 40 quintals per hectare. Harvest: The grapes are harvested by hand from August to mid-September. Vinification: The selected grapes, after a light crushing without destemming, are subjected to a soft pressing. This is followed by static destemming, resulting in the extraction of the clean must. The addition of selected yeasts initiates alcoholic fermentation, which continues at a temperature of 16-18°C. Maturation: After fermentation, the wine remains in stainless steel tanks to mature and age on the fine lees before being bottled. The Wine: The intense ripening of Montonico grapes gives this wine a slightly amber straw yellow color and a nuanced aroma of honey and dried citrus. The palate is warm, smooth, and pleasant. Food pairings: delicate first courses, fish, shellfish, and mollusc-based dishes, raw seafood, white meats, and soft, slightly mature cheeses. 12.5% ABV.
GRECO BIANCO 100% VINIFICATION: Destemming and soft pressing Fermentation at controlled temperature 21°C with indigenous yeasts Maturation in stainless steel for 8 months Refinement in bottle for 2 months 13%vol
In the heart of the Sicania region, where the hills meet the sea, a pure Grillo with a remarkable aromatic profile is born from the age-old art of vine cultivation. A bright, pale straw yellow in color, it is fresh and well-structured on the palate, with a pleasant, slightly savory and mineral finish, and typical aromas of citrus, wildflowers, and orange blossom. It pairs harmoniously with fish and shellfish dishes, and is also excellent with seafood. 12.5% vol.
From hilly vineyards in the Cirò hinterland that slope down to the Ionian Sea coast, this pure Greco white wine is fresh, balanced, and harmonious. This white wine has a bright straw yellow color with greenish highlights. On the nose, it offers fruity notes reminiscent of lemon, grapefruit, and wild bellflower. On the palate, it is richly flavorful with well-defined acidity and a pleasant citrus note.
The combination of Greco Bianco, which predominates over Chardonnay (10%), gives this wine a unique balance and structure. The straw-yellow color is typical of the sun-kissed Calabrian hills, and the aroma of this white wine is among the most distinctive characteristics of our region. Pairings: Its body makes Arintha a perfect match for fish appetizers and baked fish main courses.
The women of the eastern slopes of Aspromonte, and particularly the area between Pietra Cappa and Varraro, dedicated themselves to harvesting and processing the broom, which still grows wild and thriving in this area, creating many parts of the landscape with a beautiful blend of yellow and green. Our wine, due to its close connection to the area, takes its name from this plant and evokes its yellow hues.
Euphoric and sparkling! A straw-yellow sparkling wine with fruity notes on the nose and a crisp acidity that balances freshness and minerality. Reflecting our terroir, it gives the wine persistence and drinkability. t'Arrichia is made from 100% Mantonico grapes. Harvest method: manual. Aging: stainless steel.
A wine with rich fruity and floral aromas! A bright straw yellow wine, it has a particularly rich and complex aromatic profile on the nose, a broad spectrum of primary aromas of orange, citron, lemon, fruity notes of peach, apricot, and floral notes (acacia, freesia, lavender). On the palate, it has an intense, fresh, and aromatic flavor. Alisei is made from 100% Malvasia grapes. Vinified by destemming, soft pressing, and subsequent fermentation in stainless steel at a controlled temperature. Aged in stainless steel tanks for a minimum of four months.
Zibibbo, a fresh grape, sweet and full-bodied, a delight for the table, is an essential ingredient in one of the most delightful wines of the summer, and beyond, it is also a perfect accompaniment for important occasions, for lavish banquets with the wine of the event and celebration. From technical checks on production, the cooperative reports a fruit that is intact, pure, and healthier than ever. The challenge of the heroic men of the Costa Viola lands, now associated in a cooperative that continues to grow, has achieved the desired results. They have been able to move from small quantities of Zibibbo for L'Eroico to a significant increase in production, already evident in the pre-harvest period. 12.5% ABV.
Terre di Gerace Bianco: An intense, complex, and persistent wine, made from two grape varieties: Calabrian Greco and Inzolia. This blend creates a fresh wine with a distinctive aroma, with citrus notes giving way to white flowers, vanilla, and mint. Served very chilled, it's excellent as an aperitif or for a refreshing break.
"Suggianzi Bianco Altomonte" is a white wine from the Altomonte winery, produced in Calabria. It is a blend of local grapes such as Inzolia, Malvasia and Moscato. The wine is characterized by floral and fruity aromas, a savory taste and good structure. Wine characteristics: Grape varieties: Inzolia, Malvasia and Moscato grapes. Production area: Calabria. Vinification: Aged on the fine lees in steel. Sensory profile: Color: Straw yellow with golden reflections. Aromas: Floral and fruity, with exotic notes. Palate: Savory, structured, persistent. Pairings: Pairs well with white meats and complex fish dishes.
Grape Varieties: Calabrese, Sangiovese, and Malvasia Nera. Vineyards: Southern Calabria overlooking the Ionian Sea, vines planted at approximately 300-350 meters above sea level. Soil: Clay-limestone. Harvest: From early September to early October. Harvest is strictly done by hand. Vinification: Red vinification with cold fermentation. Aging: Storage in stainless steel tanks. Bottling Analytical Data: After microfiltration, the wine is cold-bottled in an isobaric environment. Alcohol Content: 13% vol. Total Acidity: 5.5 g/l
Made from the typical Magliocco (Arvino) and Greco Nero grape varieties, it has an intense ruby red color. It offers notes of black cherry, currant, and ripe berries. Hints of wild violet, spice, and balsamic complete the highly complex aromatic profile. It has a soft, dry body with a full, fruity finish. It is supported by good acidity and the austere quality of the very fine tannins, which evolve over time towards a harmonious, intense, and distinctive balance. After long fermentation, it is left to mature in the cellar for one year to preserve its natural flavors.
KALIBRIO, CALABRIA IGT RED ORGANIC Variety: Magliocco Dolce (70%) Sangiovese (30%) Production area: Brattirò (VV). Harvest period: end of September, first ten days of October. Grape yield q.li/ha: 70 Alcohol content: 13.00% vol. Vinification: spontaneous fermentation and control that the temperature does not exceed 25-28 °C with maceration of approximately 6 days. Blend carried out in the winter following the harvest. Spontaneous malolactic in steel. Aging: steel 12 months and bottle for at least 10 months Color: bright ruby red. Nose: Decisive notes of red fruits, morello cherry and jam. Taste: fresh, round with good tannins and freshness.
Grapes: 50% Cabernet Sauvignon and 50% Merlot from vineyards subject to the "Quality Project" controls in the Careri and Bianco areas (RC). Vinification and maturation: Alcoholic fermentation in temperature-controlled steel vats and maceration on the skins with pumping over and punching down for approximately 15 days. Malolactic fermentation takes place in French oak barriques, where the wine ages for approximately 2 years. Bottle aging: 8 months. Sensory characteristics: It has an intense ruby red color, a soft, enveloping, and persistent palate. The nose presents typical hints of pepper, enveloping tertiary notes, spices, and leather.
The "Monaci Calabria Rosso IGP" from Giraldi & Giraldi is a still wine, 100% Magliocco, produced in Rende (CS), with a deep ruby color. On the nose, it offers notes of small black and red fruits, aromatic herbs, and spices such as licorice and cinnamon, while on the palate it is bold, fresh, and with fine tannins.
A deep ruby red wine, it has an intense, fruity aroma with hints of cherry, currant, and spice. On the palate, it has an intense, fresh, aromatic, and harmonious flavor. It is a wine of great freshness and harmony. Polluce is made from 100% Syrah.
New beginnings, first scents and first glimmers, opportunities for birth and rebirth. A point of origin that gives rise to a rosé tending towards brown, aged in various woods, with an undisputed minerality typical of Calabrian soils. The bouquet is balanced by evolved varietal aromas and tertiary notes. The body and velvety tannins dominate. The harvested grapes undergo cold maceration for 12 hours and are then immediately sent to the press. Fermentation takes place at a controlled temperature of 15 degrees and lasts approximately 10 days. At the end of alcoholic fermentation, the wine is removed from the coarse lees and left in contact with its fine lees for 3 months. Rosé 13% vol. The nose reveals a complexity of strawberries, white fruit, and oregano. On the palate, the body and velvety tannins dominate, leaving an undisputed minerality typical of Calabrian hillside soils. Raw fish, fresh cheeses, cured meats
Production technique: It is obtained by vinifying the first-pressing must of the grapes, which gives it a dazzling rosé hue. GRAPES: 90% Gaglioppo, 10% Merlot, ALCOHOL CONTENT: 13.5%
VEGETATION MANAGEMENT: Green pruning GRAPE VARIETY: Magliocco Canino ROOTSTOCK: Paulsen 1103 YIELD PER HA: 7500 kg HARVEST: Manual harvest VINIFICATION: Short maceration and soft pressing Fermentation at controlled temperature 23°C with indigenous yeasts Maturation in stainless steel for 4 months Refinement in bottle for 8 months
Recommended pairings: Fish appetizers, fish and vegetable first courses. Grapes: 100% Nerello Mascalese, sourced from vineyards subject to the “Quality Project” controls in the Careri and Bianco areas (RC). Vinification and maturation: White vinification with soft pressing, cold static decantation, alcoholic fermentation in stainless steel at a controlled temperature (15°C). Organoleptic characteristics: The color is intense pink, the aroma is typically fruity, with notes of cherry and ripe strawberry. The taste is fresh and savory, with a pleasant and persistent fruitiness. The aftertaste is very pleasant. 12.5%
Made from the native Magliocco and Greco Nero grape varieties of the DOC/P Savuto appellation. It's traditionally vinified by draining the must. A pale pink color with subtle purple highlights. On the nose, aromas of small red fruits emerge, predominantly cherries, along with floral notes of wild rose and violet. A crisp and persistent approach, with a pronounced and well-balanced acidity that radiates freshness. Perfect with fish and meat dishes.
A bright, sparkling rosé. The palate is lively with hints of citrus and wild rose, minerally, and with excellent acidity. Suggestions and Pairings: Ideal with fish dishes.
A Cirò DOC Rosato made from Gaglioppo grapes grown on hilly terrain in the typical Cirò hinterland scrub. A traditional rosé, fresh and with typically Mediterranean aromas and a pleasant, long finish. Pale pink in color, it offers intense floral aromas, hints of fresh fruit, and notes of cherry and ripe black cherry. On the palate, it has a pleasant acidity with lingering freshness. A pleasant finish of small red fruits. Production area: Cirò
The SPARTIVENTO wine is born among the hills of the promontory of Capo Spartivento on the Ionian Sea, one of the most suggestive and uncontaminated production areas of the IGT Palizzi