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Veggie

Vegan or Vegetarian?

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Filter the allergenics. In case of doubt, ask the staff!

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 (3)

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

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

Homemade Buttatina with home-dried tomatoes, 125 gr

Milk

Price 13,00 €

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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 €
	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 (14)

Spaghetti with prawns, lemon, salt and pepper
Spaghetti ai gamberi limone, sale e pepe

Price 16,00 €

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Notes Massimo 120 caratteri

Tagliatelle with butter and truffle
Tagliatelle burro e tartufo

Gluten

Milk

Eggs

Price 16,00 €

Added to the order

Notes Massimo 120 caratteri

Tagliatelle with mushrooms and truffle
Tagliatelle funghi e tartufo

Gluten

Milk

Eggs

Price 16,00 €

Added to the order

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 (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

Gnocchi (homemade) with pumpkin and sausage ragout
Gnocchi (fatti in casa) con il ragout di zucca e salsiccia

Fresh seasonal pumpkin baked in the oven, sautéed onion, celery and onion with pork sausage and pecorino romano DOP

Price 13,00 €

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

Gnocchi in sweet gorgonzola cream
Gnocchi in crema di gorgonzola dolce

Gluten

Milk

Eggs

Price 13,00 €

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

Angry spaghetti
Arrabbiata spaghetti

Tomato and chilli pepper

Gluten

Eggs

Quite spicy

Price 14,00 €

Added to the order

Notes Massimo 120 caratteri

	Spaghetti with prawns, lemon, salt and pepper Price 16,00 €
	Tagliatelle with butter and truffle Price 16,00 €
	Tagliatelle with mushrooms and truffle Price 16,00 €
	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 (fresh pasta) all'Amatriciana An absolute classic, homemade pasta, bacon, young pecorino, black pepper and tomatoes, prepared with... Price 15,00 €
	Gnocchi (homemade) with pumpkin and sausage ragout Fresh seasonal pumpkin baked in the oven, sautéed onion, celery and onion with pork sausage and pec... Price 13,00 €
	Pasta with Genoese pesto; basil, pine nuts, olive oil, boiled potato and salt. Price 13,50 €
	Gnocchi in sweet gorgonzola cream Price 13,00 €
	Fresh pasta, anchovy, butter and lemon Spaghetti alla guitar Mary style Price 14,00 €
	Angry spaghetti Tomato and chilli pepper Price 14,00 €

Main courses of meat (3)

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

Beef sirloin with green pepper
Controfiletto di manzo al pepe verde

Gluten

Milk

Mustard

Price 25,00 €

Added to the order

Notes Massimo 120 caratteri

Sirloin cooked in French with butter and aromatic herbs
Controfiletto in cottura francese al burro e erbe aromatiche

Milk

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 €
	Beef sirloin with green pepper Price 25,00 €
	Sirloin cooked in French with butter and aromatic herbs 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 (4)

Pumpkin in the oven
Zucca in teccia

Unpretentious

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

Mixed mushrooms and porcini mushrooms in a pan
Funghi misti e porcini in padella

the prince of this beauty is a bit... porcine

Price 7,00 €

Added to the order

Notes Massimo 120 caratteri

Asparagus sautéed in butter
Asparagi ripassati nel burro

Price 7,00 €

Added to the order

Notes Massimo 120 caratteri

	Pumpkin in the oven Unpretentious Price 7,00 €
	Mixed salad green salad with coppery tomato Price 5,00 €
	Mixed mushrooms and porcini mushrooms in a pan the prince of this beauty is a bit... porcine Price 7,00 €
	Asparagus sautéed in butter Price 7,00 €

Desserts (2)

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

	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 (18)

Campari sprits
Campari sprits

Price 5,50 €

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

Messina beer on tap
Birra Messina alla spina

Great price 7,00 €

Small price 4,00 €

Added to the order

Notes Massimo 120 caratteri

Spritz aperol
spritz Aperol

Price 5,50 €

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

Merlot in Spolert ZIRLO amphora
Merlot in anfora Spolert ZIRLO

Intense ruby red wine, with light garnet reflections. The olfactory impact is persuasive with refined explosions of aromas: red fruits, violets, blueberries and blackcurrants, together with balsamic notes that blend together with elegance. A soft and velvety wine, persistent and equipped with elegant and well-polished tannins from the amphorae.

Bottle price 40,00 €

Goblet price 7,00 €

Added to the order

Notes Massimo 120 caratteri

King dark red peduncle in Spolert amphora OSTINATO
Re fosco peduncolo rosso in anfora Spolert OSTINATO

Ruby red wine, intense and brilliant with violet reflections. It is a wine of depth, on the nose and on the palate; the bouquet is rich and spicy with notes of plum and blackberry, but there is no shortage of balsamic notes of cinchona and liquorice. A long aging in amphorae and oak barrels makes it full and satisfying.

Goblet price 7,00 €

Bottle price 40,00 €

Added to the order

Notes Massimo 120 caratteri

Friulian Spolert FAUSTO
Friulano Spolert FAUSTO

White wine with an intense golden yellow color which surprisingly reveals the aromas of the varietal: the minerality is marked and is accompanied by hints of chamomile, apricot, yellow apple and honey. On the palate it is structured and powerful with a good balance between its components. A unique wine that comes from maceration on the skins and refinement in amphora.

Price per bottle 40,00 €

Price by the glass 7,00 €

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 30,00 €

Price by the glass 5,00 €

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.

Goblet price 6,00 €

Bottle price 36,00 €

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.

Goblet price 5,00 €

Bottle price 30,00 €

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.

Goblet price 5,00 €

Bottle price 30,00 €

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

Goblet price 5,00 €

Bottle price 30,00 €

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.

Goblet price 6,00 €

Bottle price 36,00 €

Added to the order

Notes Massimo 120 caratteri

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