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Via della Geppa 11 34132 TRIESTE

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Gluten

Milk

Nuts

Eggs

Fish

Peanuts

Soya

Crustaceans

Celery

Mustard

Sesame

Sulphur

Lupin

Molluscs

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Bread and cover
pane e coperto

Price 3,00 €

Added to the order

Notes Massimo 120 caratteri

Info
Info

Some products may have been frozen after our preparation, the staff will make sure to let you know in this case!

Added to the order

Notes Massimo 120 caratteri

	Bread and cover Price 3,00 €
	Info Some products may have been frozen after our preparation, the staff will make sure to let you know i...

food

Appetizers (4)

Marinara mozzarella
mozzarella alla marinara

exquisite mozzarella di bufala filante doc, cooked in a pan with fresh cherry tomato sauce and plenty of basil

Milk

Price 13,00 €

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Notes Massimo 120 caratteri

Mussels peppered
Impepata di Cozze

the mussel dance was right here ... at Salsapariglia

Molluscs

Price 16,00 €

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Notes Massimo 120 caratteri

Burrata with fresh and dried tomatoes
Burrata con pomodori freschi e secchi

Homemade Buttatina with home-dried tomatoes, 125 gr

Milk

Price 13,00 €

Added to the order

Notes Massimo 120 caratteri

Sardines in Savor Venetian style
Sarde in Savor alla veneziana

Marinated sardines with onions, sugar and vinegar

Fish

Mustard

Price 12,00 €

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Notes Massimo 120 caratteri

	Marinara mozzarella exquisite mozzarella di bufala filante doc, cooked in a pan with fresh cherry tomato sauce and plent... Price 13,00 €
	Mussels peppered the mussel dance was right here ... at Salsapariglia Price 16,00 €
	Burrata with fresh and dried tomatoes Homemade Buttatina with home-dried tomatoes, 125 gr Price 13,00 €
	Sardines in Savor Venetian style Marinated sardines with onions, sugar and vinegar Price 12,00 €

Pasta and rice first courses (11)

Gnocchi with clams
Gnocchetti con i fasolari

Price 17,00 €

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Notes Massimo 120 caratteri

Spaghetti carbonara
Spaghetti Carbonara

BEST IN TOWN! Pecorino romano DOP cheese, artisanal bacon, organic egg yolk (pasteurised...) and pepper. Be careful, it's a notoriously salty dish!

Gluten

Milk

Eggs

Price 15,00 €

Added to the order

Notes Massimo 120 caratteri

Spaghetti allo scarpariello
Spaghetti allo Scarpariello

Fresh spaghetti tossed with cherry tomatoes and fresh pecorino cheese.

Gluten

Milk

Eggs

Price 13,00 €

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Notes Massimo 120 caratteri

Homemade Spaghetti alla Gricia
Spaghetti fatti in casa alla Gricia

Pasta alla Gricia is the Amatriciana before the discovery of the Americas and therefore of the tomato, in the "500 called Pasta all'unto, it is a very simple dish for the ingredients, guanciale from Ariccia, Pecorino umbro and pepper, but difficult to make like all the "simple" recipes, very tasty. There are two hypotheses about the name, the first is that it was "invented" in Grisciano, a town in central Italy, the second concerns "I Grisci", who were the criminals that the nobles used for "dirty jobs"...

Gluten

Milk

Eggs

Price 15,00 €

Added to the order

Notes Massimo 120 caratteri

Gnocchi (homemade) alla Sorrentina
Gnocchi (fatti in casa) alla Sorrentina

With fresh cherry tomatoes, buffalo mozzarella, sautéed in a pan.

Gluten

Milk

Eggs

Price 13,50 €

Added to the order

Notes Massimo 120 caratteri

Spaghetti with garlic, oil and chili pepper landed
spaghetti aglio, olio e peperoncino atterrati

No planes. landed because a crumbled tarallucchio is added which creates a succulent "land". Garlic, Oil and fresh chili pepper

Gluten

Eggs

Price 13,00 €

Added to the order

Notes Massimo 120 caratteri

Spaghetti alla chitarra with slightly spicy red mussels
Spaghetti alla chitarra con le cozze in rosso leggermente piccanti

Spaghetti alla guitar with mussels and fresh cherry tomato, typical Venetian recipe. The mussels breathed their last proudly.

Gluten

Eggs

Fish

Celery

Molluscs

Little spicy

Price 16,00 €

Added to the order

Notes Massimo 120 caratteri

Spaghetti (fresh pasta) all'Amatriciana
spaghetti (pasta fresca) all'Amatriciana

An absolute classic, homemade pasta, bacon, young pecorino, black pepper and tomatoes, prepared with a recipe faithful to the "official version" that you find on the website of the Municipality of Amatrice, which gives birth to it.

Gluten

Milk

Eggs

Price 15,00 €

Added to the order

Notes Massimo 120 caratteri

Spaghetti alla guitar with lupins/clams
Spaghetti alla chitarra con i lupini /vongole veraci

Typical Trieste recipe, freshly caught lupins/clams seasoned with wine in an amphora, garlic and pepper and wrapped in wrinkled al dente linguine

Gluten

Eggs

Celery

Lupin

Molluscs

Frozen product

Price 17,00 €

Added to the order

Notes Massimo 120 caratteri

Pasta with Genoese pesto; basil, pine nuts, olive oil, boiled potato and salt.
Pasta con il pesto alla genovese; basilico, pinoli, olio d’oliva, patata bollita e sale.

Gluten

Eggs

Price 13,50 €

Added to the order

Notes Massimo 120 caratteri

Fresh pasta, anchovy, butter and lemon
Pasta fresca, Acciuga, burro e limone

Spaghetti alla guitar Mary style

Price 14,00 €

Added to the order

Notes Massimo 120 caratteri

	Gnocchi with clams Price 17,00 €
	Spaghetti carbonara BEST IN TOWN! Pecorino romano DOP cheese, artisanal bacon, organic egg yolk (pasteurised...) and pep... Price 15,00 €
	Spaghetti allo scarpariello Fresh spaghetti tossed with cherry tomatoes and fresh pecorino cheese. Price 13,00 €
	Homemade Spaghetti alla Gricia Pasta alla Gricia is the Amatriciana before the discovery of the Americas and therefore of the tomat... Price 15,00 €
	Gnocchi (homemade) alla Sorrentina With fresh cherry tomatoes, buffalo mozzarella, sautéed in a pan. Price 13,50 €
	Spaghetti with garlic, oil and chili pepper landed No planes. landed because a crumbled tarallucchio is added which creates a succulent "land"... Price 13,00 €
	Spaghetti alla chitarra with slightly spicy red mussels Spaghetti alla guitar with mussels and fresh cherry tomato, typical Venetian recipe. The mussels bre... Price 16,00 €
	Spaghetti (fresh pasta) all'Amatriciana An absolute classic, homemade pasta, bacon, young pecorino, black pepper and tomatoes, prepared with... Price 15,00 €
	Spaghetti alla guitar with lupins/clams Typical Trieste recipe, freshly caught lupins/clams seasoned with wine in an amphora, garlic and pep... Price 17,00 €
	Pasta with Genoese pesto; basil, pine nuts, olive oil, boiled potato and salt. Price 13,50 €
	Fresh pasta, anchovy, butter and lemon Spaghetti alla guitar Mary style Price 14,00 €

Main courses of meat (1)

Sliced on a bed of lettuce and parmesan cheese
Tagliata su letto di insalata e grana padano

Sliced beef.

Price 25,00 €

Added to the order

Notes Massimo 120 caratteri

Sliced on a bed of lettuce and parmesan cheese

Sliced beef.

Price

25,00 €

Fish main courses (2)

Mediterranean fish of the day
Pesce del giorno alla mediterranea

Fish cooked in a sauce of cherry tomatoes, fresh capers, freshly chopped parsley and Collio wine in an amphora.

Fish

Price 25,00 €

Added to the order

Notes Massimo 120 caratteri

Fish of the day with citrus and salted butter
Pesce del giorno agli agrumi e burro salato

Fish

Celery

Price 25,00 €

Added to the order

Notes Massimo 120 caratteri

	Mediterranean fish of the day Fish cooked in a sauce of cherry tomatoes, fresh capers, freshly chopped parsley and Collio wine in ... Price 25,00 €
	Fish of the day with citrus and salted butter Price 25,00 €

Side dishes (3)

Buttered spinach
Spinaci al burro

Price 7,00 €

Added to the order

Notes Massimo 120 caratteri

Steamed broccoli
Broccoli al vapore

Price 7,00 €

Added to the order

Notes Massimo 120 caratteri

Mixed salad
insalata mista

green salad with coppery tomato

Price 5,00 €

Added to the order

Notes Massimo 120 caratteri

	Buttered spinach Price 7,00 €
	Steamed broccoli Price 7,00 €
	Mixed salad green salad with coppery tomato Price 5,00 €

Desserts (3)

Caprese cake
Torta caprese

Typical Neapolitan chocolate cake

Price 6,00 €

Added to the order

Notes Massimo 120 caratteri

Tiramisu
tiramisù

I want to drown in it and you will too

Gluten

Milk

Eggs

Price 6,00 €

Added to the order

Notes Massimo 120 caratteri

Lemon delight
Delizia al limone

It comes directly from the Amalfi coast

Gluten

Milk

Eggs

Frozen product

Price 6,00 €

Added to the order

Notes Massimo 120 caratteri

	Caprese cake Typical Neapolitan chocolate cake Price 6,00 €
	Tiramisu I want to drown in it and you will too Price 6,00 €
	Lemon delight It comes directly from the Amalfi coast Price 6,00 €

drinks

Cafe (36)

Messina beer bottle
Birra Messina bottiglietta

Price 5,00 €

Added to the order

Notes Massimo 120 caratteri

Maremade sprits
Maremade sprits

Blue curacao, coconut batida, prosecco and flower scent water

Price 6,00 €

Added to the order

Notes Massimo 120 caratteri

Campari sprits
Campari sprits

Price 6,00 €

Added to the order

Notes Massimo 120 caratteri

Baileys, coffee and caramel heart
Baileys, coffe and caramel heart

Price 6,00 €

Added to the order

Notes Massimo 120 caratteri

Red or white sangria
Sangria rossa o bianca

Wine with fresh seasonal fruit, red, white or rosé.

Goblet price 8,00 €

Carafe price 25,00 €

Added to the order

Notes Massimo 120 caratteri

Merlot lamis
Merlot Lamis

Bottle price 42,00 €

Goblet price 7,00 €

Added to the order

Notes Massimo 120 caratteri

Verduzzo
Verduzzo

Bottle price 30,00 €

Goblet price 5,00 €

Added to the order

Notes Massimo 120 caratteri

Cabernet sauvignon
Cabernet Sauvignon

Goblet price 6,00 €

Bottle price 36,00 €

Added to the order

Notes Massimo 120 caratteri

Crackling
Scoppiettino

Bottle price 36,00 €

Goblet price 6,00 €

Added to the order

Notes Massimo 120 caratteri

Sagittarius
Sagitario

Rosé wine, pink pepper, pomegranate, fresh red berries, Prosecco.

Price 6,00 €

Added to the order

Notes Massimo 120 caratteri

Bridgerton sprites
Bridgerton sprits

Violet syrup, limoncello, prosecco.

Price 6,00 €

Added to the order

Notes Massimo 120 caratteri

Tropical spritz
Tropical spritz

Passion fruit, mango, coconut liqueur, prosecco.

Price 6,00 €

Added to the order

Notes Massimo 120 caratteri

Alien spritz
Alien spritz

Fresh blueberries, lemon, melon liqueur, frozen prosecco.

Price 6,00 €

Added to the order

Notes Massimo 120 caratteri

Fish Spritz
Pesci spritz

Venturo, Blue Curaçao, passion fruit, Baileys, prosecco. Venturo, Blue Curaçao, passion fruit, Baileys, prosecco.

Price 6,00 €

Added to the order

Notes Massimo 120 caratteri

Aries spritz
Ariete spritz

Strawberry liqueur, coconut liqueur, frozen prosecco.

Price 6,00 €

Added to the order

Notes Massimo 120 caratteri

Venture spritz
Venturo spritz

Venturo, rosemary, blue chamomile, and Sicilian lemon.

Price 6,00 €

Added to the order

Notes Massimo 120 caratteri

The Cosmopolitan
Il Cosmopolitan

• VODKA • EXTRA DRY MARTINI • CRANBERRY JUICE • LIME JUICE

Price 7,00 €

Added to the order

Notes Massimo 120 caratteri

Vesper martini
Vesper Martini

GIN • VODKA • EXTRA DRY MARTINI • LEMON ZEST

Price 7,00 €

Added to the order

Notes Massimo 120 caratteri

Vodka cola
Vodka cola

Price 7,00 €

Added to the order

Notes Massimo 120 caratteri

Gin lemon
Gin lemon

Price 7,00 €

Added to the order

Notes Massimo 120 caratteri

Coke
Coca Cola

Price 3,00 €

Added to the order

Notes Massimo 120 caratteri

Coffee
caffè

Price 2,00 €

Added to the order

Notes Massimo 120 caratteri

Water 1 gas / sin gas
acqua 1 gas/sin gas

Price 3,00 €

Added to the order

Notes Massimo 120 caratteri

Spritz aperol
spritz Aperol

Price 6,00 €

Added to the order

Notes Massimo 120 caratteri

Aperol Sarsaparilla
Aperol Salsapariglia

Limoncello, cranberry juice, aperol, sparkling ribolla and sparkling water

Price 6,00 €

Added to the order

Notes Massimo 120 caratteri

Salsaparglia lemonade
limonata salsaparglia

Price 5,00 €

Added to the order

Notes Massimo 120 caratteri

Limoncello sprits
Limoncello sprits

Limoncello, sparkling ribolla, flavored water

Price 6,00 €

Added to the order

Notes Massimo 120 caratteri

For wines ask Mariaeugenia ...
per i vini chiedete a Mariaeugenia...

Added to the order

Notes Massimo 120 caratteri

Chardonnay Sun of winter BORTOLUSSO
Chardonnay Sun of winter BORTOLUSSO

Production area: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Cultivation system: Goujot or cappuccina Harvest period: Usually in mid-September Harvest method: Manual and mechanical Winemaking: The grapes are softly pressed and the the must is left to ferment for approximately 10/15 days at a controlled temperature between 16-18°C with the help of enzymes and selected yeasts. At the end of fermentation, 20% is decanted into 500 liter French oak barrels and the remaining 80% into 2500 liter barrels of the same type of wood. It remains in these barrels for approximately 5-6 months. Once bottling has taken place, the wine will be kept for approximately another 3 months in the cellar before being sold. Color: Intense straw yellow. Characteristics: Gentle and harmonious in its structure. With delicate aromas of apple and bread. With a delicate vanilla flavour. Pairings: Ideal with structured fish dishes, with white meat dishes, with intense and aromatic oriental dishes. Serving temperature: 10-12 °C. Production zone: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Training system: Goujot or cappuccina Harvest period: Usually Mid-September Harvest method: Hand-picking and mechanical harvesting Winemaking: The grapes are pressed softly. Then the “most” remains for about 10 to 15 days at a temperature of 16–18°C under controlled together with selectet enzymes and yeast for its fermentation. After the end of the fermentation 20% are put into barrels of French oak with a size of 500 lt. 80% go to barrels of the same material but with a size of 2500 lt. The wine remains there for about 5–6 months. Then it still remains in the bottle for further 3 months until it can be sold. Color: Intense yellow. Features: Gentle and harmonious in its structure. From the delicate scents of apple and bread. With a delicate vanilla flavor. Food matchings: Perfect together with delicate fish, white meat, intense and aromatic dishes. Serving temperatures: 10-12 °C. Anbaugebiet: Italien, Friaul Julisch Venetien Urlaubsort: San Gervasio - Carlino (UD) Weinbausystem: Goujot oder cappuccina Lesezeit: Normalerweise Mitte September Ernte: Per Hand und malenell Weinbereitung: Die Trauben werden sanft gepresst. Most of the time will last approximately 10 to 15 days at a temperature of 16 to 18 °C – after the fermentation of enzymes and herbs. At the end of the fermentation as 20% in the first batch for 500 lt, the rest 80% in 2500 - Literfässer der gleichen Art. 3 Monates. Color: Intensive strohgelbe. Duft- und Geschmacksnoten: Sanft und harmonisch in seiner Struktur. Aus den zarten Düften von Apfel und Brot. With one flavor Vanillearoma. Speisenempfehlung: Ideal zu fine Fischgerichten, weißem Fleisch, aromatisierten orientalischen Gerichten. Serving temperature: 10-12 °C.

Bottle price 36,00 €

Goblet price 6,00 €

Added to the order

Notes Massimo 120 caratteri

Bortolusso sparkling Ribolla Gialla
Ribolla gialla spumantizzato Bortolusso

Production area: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Cultivation system: Goujot or cappuccina Harvest period: Usually the first days of September Harvest method: Manual and mechanical Vinification: Ribolla Gialla is used for the sparkling wine in purity. The grapes are softly pressed. After pressing, the must is cooled, left to decant and, once decanted, the selected yeasts are inoculated. Fermentation will always take place at a controlled temperature (14-16º C). After a period of time, the fermented must is delivered to a specialized cellar where it will be made into sparkling wine. The process takes place by keeping the must in an autoclave for about four months where it is fermented again, thus obtaining a fine, elegant and persistent perlage. Color: Pale straw yellow. Characteristics: Delicate and elegant scent, reminiscent of fresh yeast. Fine and persistent perlage. Pairings: Excellent as an aperitif, excellent on fish dishes, mussels, molluscs, crustaceans, light soups. Serving temperature: 8°C. Ribolla Gialla Spumante is also available in 1.5 lt and 3 lt formats. Production zone: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Training system: Goujot or cappuccina Harvest period: Usually early September Harvest method: Hand-picking and mechanical harvesting Winemaking: For the sparkling wine is used pure Ribolla Gialla. Refermentation in pressure tanks takes about four months, during which time the wine acquires a perlage formed by elegant, long-lingering streams of tiny bubbles. Color: Pale straw yellow. Features: With an elegantly understated nose reminiscent of fresh, yeasty bread. Food matchings: Excellent as an aperitif and outstanding with fish, mussels and other shellfish, crustaceans or light soups. Serving temperature: 8 °C. Ribolla Gialla Spumante is available in the 1.5 lt and 3 lt format. Anbaugebiet: Italien, Friaul Julisch Venetien Urlaubsort: San Gervasio - Carlino (UD) Weinbausystem: Goujot oder cappuccina Lesezeit: Normalerweise Anfang September Ernte: Per Hand und malenell Weinbereitung: Für unseren Sekt verwenden wir ausschließlich Ribolla Gialla-Trauben. After one easy press, the first one is filled and filled, with one short sheet of paper. The temperature is 14 and 16°C. Once again, you will find the first product in a specific product range, where you will find it. The Prozess in an Autoklav dauert rund vier Mounted and bewirkt a beständige, fine-elegant Perlung. Color: Strohgelb. Duft- und Geschmacksnoten: Zart und elegant im Duft, der an frische Hefe erinnert. Speisenempfehlung: Hervorragend als Aperitif geeignet; passt ausgezeichnet zu Fisch, Miesmuscheln, Krusten- und Weichtieren und zu leichten Suppen. Serving temperature: 8 °C. The Ribolla Gialla Sekt is also in the correct format of 1.5 lt and 3 lt.

Price per bottle 36,00 €

Price by the glass 6,00 €

Added to the order

Notes Massimo 120 caratteri

BORTOLUSSO rosé
Rosato BORTOLUSSO

Production area: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Cultivation system: Goujot or cappuccina ROSATO BORTOLUSSO Harvest period: Usually mid-September Harvest method: Manual and mechanical Vinification: The red grapes, selected from company, are loaded directly into the presses and left to drain without any pressing. At the end of this operation | the must is cooled, left to decant and once decanted, the selected yeasts are inoculated. The fermentation will apparently take place at a controlled temperature, around 15-17°C. Color: Pink Characteristics: Equipped with an important aromatic intensity, it develops elegant Truccati aromas. Pairings: Excellent as an aperitif Serving temperature: 8 - 10°C Production zone: Italy, Friuli Venezia Giulia Locality: San Gervasio - Carlino (UD) Training system: Goujot or cappuccina Harvest period: Usually Mid-September Harvest method: Hand-picking and mechanical harvesting Winemaking: The red grapes are loaded directly into the presses and left to drain without any pressing. After, the must is cooled, left to settle and after decanting, the selected yeasts are inoculated. Fermentation takes place at controlled temperature, around 15-17 °C. Color: Pink. Features: Delicate perfume, reminiscent of the fragrance of red fruits with an important aromatic intensity. Food matchings: Excellent as an aperitif. Serving temperatures: 8 - 10 °C. Anbaugebiet: Italien, FriaulJulisch Venetien Urlaubsort: San Gervasio - Carlino (UD) Weinbausystem: Goujot oder cappuccina Lesezeit: Normalerweise Mitte September Ernte: Per Hand und malenell Weinbereitung: Die roten Trauben werden direkt in die Pressen geladen. Next, the first step will be to complete the first step. The temperature is 15 and 17°C. Color: Pink. Duft- und Geschmacksnoten: Ausgestattet mit einer wichtigen aromatischen Intensität. Delikater Duft, der an den Duft roter Früchte erinnert. Speisenempfehlung: Hervorragend als Aperitif geeignet. Serving temperature: 8 - 10 °C.

Bottle price 36,00 €

Goblet price 6,00 €

Added to the order

Notes Massimo 120 caratteri

Pinot Grigio BORTOLUSSO
Pinot Grigio BORTOLUSSO

Production area: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Cultivation system: Goujot or cappuccina Harvest period: Usually at the end of September Harvest method: Manual and mechanical Winemaking: The grapes are softly pressed and the the must obtained is cooled to facilitate decantation and, once decanted, the selected yeasts are inoculated. Fermentation takes place at a controlled temperature between 16-18° C. Colour: Golden and coppery yellow. Characteristics: Full-bodied wine, harmonious, marked in aromas and flavors. Pairings: King of grilled fish, it easily supports all shellfish. Production zone: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Training system: Goujot or cappuccina Harvest period: Usually Mid-September Harvest method: Hand-picking and mechanical harvesting Winemaking: Must from the soft-crushed grapes is cooled and allowed to settle before racking and inoculation with cultured yeasts. Fermentation is carried out at a controlled temperature of 16-18°C. Color: Onionskin-tinged golden yellow. Features: Distinctive aromatics and a full, elegant body. Food matchings: First choice for grilled fish with enough structure for crustaceans of all kinds. Serving temperatures: 8-10 °C. Anbaugebiet: Italien, Friaul Julisch Venetien Urlaubsort: San Gervasio - Carlino (UD) Weinbausystem: Goujot oder cappuccina Lesezeit: Normalerweise Mitte September Ernte: Per Hand und malenell Weinbereitung: Die Trauben werden sanft gepresst und die so gewonnene Maische wird sofort abgekühlt, um eine schnelle Klärung einzuleiten. Afterwards Umfüllung wird ausgewählte Weinhefe beigemischt. The temperature is controlled at 16-18°C. Color: Goldener Wein with red reflection. Duft- und Geschmacksnoten: Körperreicher und harmonischer Wein mit intensivem Duft und Geschmack. Speisenempfehlung: Ideal zu gegrilltem Fisch und hervorragender Begleiter zu Krustentieren. Serving temperature: 8-10 °C.

Bottle price 36,00 €

Goblet price 6,00 €

Added to the order

Notes Massimo 120 caratteri

Sauvignon BORTOLUSSO
Sauvignon BORTOLUSSO

Production area: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Cultivation system: Goujot or cappuccina Harvest period: Usually in mid-September Harvest method: Manual and mechanical Winemaking: The grapes are left to macerate together with peels for approximately 12 hours at a temperature of approximately 14°C. After pressing, the must is cooled again to facilitate decantation and, once decanted, the selected yeasts are inoculated. Fermentation will take place at a temperature of 16-18° C. Color: Lively, bright straw yellow. Characteristics: Generous in aromas of sage, tomato leaf and elderberry. Pairings: Accompanies seafood, fish salads, risottos and shellfish. Serving temperature: 8-10 °C. Production zone: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Training system: Goujot or cappuccina Harvest period: Usually Mid-September Harvest method: Hand-picking and mechanical harvesting Winemaking: The fruit is left to macerate on the skins for about 12 hours at a temperature of about 14 °C. The pressed must be cooled again and allowed to settle before racking and inoculation with cultured yeasts. Fermentation is carried out at a temperature of 16-18°C. Color: Lively, bright straw yellow. Features: Generous sage, tomato leaf and elderflower aromatics. Food matchings: Generous sage, tomato leaf and elderflower aromatics make this wine a wonderful partner for seafood, fish salads, risottos and shellfish. Serving temperatures: 8-10 °C. Anbaugebiet: Italian, Friaul Julisch Venetien Urlaubsort: San Gervasio - Carlino (UD) Weinbausystem: Goujot oder cappuccina Lesezeit: Normalerweise Mitte September Ernte: Per Hand und malenell Weinbereitung: Die Trauben lagern während mindestens 12 Stunden at einer Temperatur von 14°C. Once the pressure has been pressed, there is a quick selection of the most recent ones. After the Umfüllen wird ausgewählte Hefe zugegeben. Die Gärung erfolgt at a temperature of 16 - 18° C. Color: Lebhaftes, glänzendes Strohgelb. Duft- und Geschmacksnoten: Wein mit einem Duft, der an Salbei, Tomatenblätter und Holunder erinnert. Speisenempfehlung: Er ist ein guter Begleiter zu Meeresfrüchten, Fischsalat, Risotto und Mollusken. Serving temperature: 8-10 °C.

Goblet price 6,00 €

Bottle price 36,00 €

Added to the order

Notes Massimo 120 caratteri

Aromatic Traminier
Traminier Aromatico

Production area: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Cultivation system: Goujot or cappuccina Harvest period: Usually in mid-September Harvest method: Manual and mechanical Winemaking: The grapes are left to macerate together with peels for approximately 12 hours at a temperature of approximately 14°C. After pressing, the must is cooled again to facilitate decantation and, once decanted, the selected yeasts are inoculated. Fermentation will take place at a temperature of 16-18° C. Colour: More or less intense straw yellow. Characteristics: Characteristic scent, vanilla and lime blossom. With a fine and elegant taste. Pairings: An excellent companion for the tastiest shellfish, it finds its ideal pairing in some cheeses. Serving temperature: 8-10 °C. Production zone: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Training system: Goujot or cappuccina Harvest period: Usually Mid-September Harvest method: Hand-picking and mechanical harvesting Winemaking: The fruit is left to macerate on the skins for about 12 hours at a temperature of about 14 °C. The pressed must be cooled again and allowed to settle before racking and inoculation with cultured yeasts. Fermentation is carried out at a temperature of 16-18°C. Color: Pale to deep straw yellow. Features: Signature vanilla and lime blossom aromatics. Food matchings: The subtle flavor brings out the best in fuller-flavoured crustaceans and perfectly partners various cheeses. Serving temperature: 8-10 °C. Anbaugebiet: Italien, Friaul Julisch Venetien Urlaubsort: San Gervasio - Carlino (UD) Weinbausystem: Goujot oder cappuccina Lesezeit: Normalerweise Mitte September Ernte: Per Hand und malenell Weinbereitung: Die Trauben lagern während mindestens 12 Stunden at a temperature of 14°C. Once the pressure has been pressed, there is a quick selection of the most recent ones. After the Umfüllen wird ausgewählte Hefe zugegeben. Die Gärung erfolgt at a temperature of 16 - 18° C. Color: Leichter strohgelber. Duft- und Geschmacksnoten: Characteristics im Duft nach Vanille und Lindenblüten. Speisenempfehlung: Der fine Geschmack passt sehr gut zu Krustentieren, aber also zu spicellen Käsesorten. Serving temperature: 8-10 °C.

Bottle price 36,00 €

Goblet price 6,00 €

Added to the order

Notes Massimo 120 caratteri

Ribolla giallo stops
Ribolla gialla ferma

Production area: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Cultivation system: Goujot or cappuccina Harvest period: Usually mid-September Harvest method: Manual and mechanical Winemaking: The grapes are softly pressed. After pressing, the must is cooled to facilitate decantation and, once decanted, the selected yeasts are inoculated. Fermentation will take place at a temperature of 16-18° C. Colour: Bright straw yellow. Characteristics: Fine and persistent scent. Dry, full-bodied flavour. Pairings: Grilled fish, pairing with fish soup is also highly recommended. Serving temperature: 8-10 °C. Production zone: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Training system: Goujot or cappuccina Harvest period: Usually Mid-September Harvest method: Hand-picking and mechanical harvesting Winemaking: The grapes are soft crushed. The pressed must be cooled and allowed to settle before racking and inoculation with cultured yeasts. Fermentation is carried out at a temperature of 16-18°C. Color: Bright straw yellow. Features: Fine and persistent aroma. Dry, full-bodied taste. Food matchings: Recommended as a partner for grilled fish and especially for fish soup. Serving temperature: 8-10 °C.Anbaugebiet: Italien, Friaul Julisch Venetien Urlaubsort: San Gervasio - Carlino (UD) Weinbausystem: Goujot oder cappuccina Lesezeit: Normalerweise Mitte September Ernte: Per Hand und malenell Weinbereitung: Schonende Pressung. Der Traubenmost wird abgekühlt, um eine schnelle Klärung zu erzielen. According to the conditions of use, the heat and temperature must be controlled at 16-18° C. Colour: Lightweight. Duft- und Geschmacksnoten: Duft und trockener, kräftiger Körper. Speisenempfehlung: Ideal zu gegrilltem Fisch or zu Fischsuppe. Serving temperature: 8-10 °C

Bottle price 36,00 €

Goblet price 6,00 €

Added to the order

Notes Massimo 120 caratteri

Refosco
Refosco

Production area: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Training system: Goujot or cappuccina Harvest period: Usually in mid-October Harvest method: Manual and mechanical Vinification: The grapes are softly pressed and the must is left to ferment for about 10/15 days at a controlled temperature between 25-27 degrees with the help of selected enzymes and yeasts. Color: Deep ruby red with purple reflections. Characteristics: Slightly herbaceous with hints of dried plum, wild blackberry and undergrowth. Savoury, slightly tannic, full-bodied, pleasantly bitter. Pairings: Red table wine, goes well with roast white meats and stews. Serving temperature: 18-20 °C.

Bottle price 36,00 €

Goblet price 6,00 €

Added to the order

Notes Massimo 120 caratteri

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