Our "Avvinamenti" (Food & Wine suggestions)
Carmignano Poggilarca Artimino Estate with Pecorino di fossa
The main characteristic of the cheese is its harmony and very long persistence, with a hint of pleasant spiciness accompanied by succulence induced by chewing. The sweet tendency and fattiness are pampered by the Tuscan nectar, full, intense and decidedly very persistent.
Franz Haas Lagrein and Pork Knuckle with Polenta
A classic wine that is much appreciated in the mountain hut, but not only. The fattiness of the meat eagerly awaits the freshness of the Alto Adige nectar. A native grape par excellence, Lagrein gives fragrance and great mineral persistence to the palate.
Invictus Ruché by Tenuta Montemagno with grilled veal rib
A sensational combination, a perhaps unexpected pairing, a little-known native vine, which deserves higher-level stages and greater attention. The flavour and succulence of the meat are absorbed and sweetened in an elegant manner by this intense, persistent and fruit-rich red.
Salina rosé from Colosi with leek cream, potatoes, pecorino flakes and chilli pepper tip
“Bright sunshine, warm Mediterranean, clear sea, breathtaking landscapes: all the elements found in the glass of Rosato Colosi 2020 produced on the steep terraces of the island of Salina.
Intense cherry juice color, rose and pomegranate nose, characterful mouth, full, mineral, savoury, in perfect balance between strength, delicacy and elegance.”
Logaiolo from Costa Tirolo and testaroli with vegetables
Produced on the historic lands of Vermentino, from Sangiovese (80%) and Merlot (20%) grapes, with a six-month passage in barrique.
Ruby of clear transparency with violet reflections. Delicate nose. The sip is vinous, dry and fresh. Excellent in combination with local cuisine, testaroli for example with a side of vegetables.
Col del Jevero di Crodarossa with homemade fish meatballs
A white from native PIWI vines (Solaris) from a small but extraordinary producer from Belluno, Crodarossa. The pairing is pure harmony, intensity of the wine that welcomes and embraces the olfactory-gustatory persistence of the dish, aromatic and slightly spicy. An unmissable sensation.
Chianti Classico Gran Selezione from Fattoria Il Colombaio and French soft cheeses
A color rich in substance and intensity, alive despite the 6 years behind it. Perfumes that as the glass turns… arrive deep and persistent, very fine and varied.
In the mouth the best Sangiovese presents itself and immediately makes things clear.
Power, presence and persistence. And then here she comes, She, Lady Elegance, refined and without hesitation she conquers us in an infinite embrace of great harmony.
Pair it with game, stews, braised meats and unexpectedly with soft French cheeses and we will find great inner peace.
Chardonnay Monteruello and spaghetti with clams
A particularly intense and fragrant white wine pairs perfectly with the clam wrapped in spaghetti which, with its flavour, aroma and persistent taste and smell, make this a simple but enchanting combination.
Carmignano Poggilarca Artimino Estate with Pecorino di fossa
The main characteristic of the cheese is its harmony and very long persistence, with a hint of pleasant spiciness accompanied by succulence induced by chewing. The sweet tendency and fattiness are pampered by the Tuscan nectar, full, intense and decidedly very persistent.
Franz Haas Lagrein and Pork Knuckle with Polenta
A classic wine that is much appreciated in the mountain hut, but not only. The fattiness of the meat eagerly awaits the freshness of the Alto Adige nectar. A native grape par excellence, Lagrein gives fragrance and great mineral persistence to the palate.
Invictus Ruché by Tenuta Montemagno with grilled veal rib
A sensational combination, a perhaps unexpected pairing, a little-known native vine, which deserves higher-level stages and greater attention. The flavour and succulence of the meat are absorbed and sweetened in an elegant manner by this intense, persistent and fruit-rich red.
Salina rosé from Colosi with leek cream, potatoes, pecorino flakes and chilli pepper tip
“Bright sunshine, warm Mediterranean, clear sea, breathtaking landscapes: all the elements found in the glass of Rosato Colosi 2020 produced on the steep terraces of the island of Salina.
Intense cherry juice color, rose and pomegranate nose, characterful mouth, full, mineral, savoury, in perfect balance between strength, delicacy and elegance.”
Logaiolo from Costa Tirolo and testaroli with vegetables
Produced on the historic lands of Vermentino, from Sangiovese (80%) and Merlot (20%) grapes, with a six-month passage in barrique.
Ruby of clear transparency with violet reflections. Delicate nose. The sip is vinous, dry and fresh. Excellent in combination with local cuisine, testaroli for example with a side of vegetables.
Col del Jevero di Crodarossa with homemade fish meatballs
A white from native PIWI vines (Solaris) from a small but extraordinary producer from Belluno, Crodarossa. The pairing is pure harmony, intensity of the wine that welcomes and embraces the olfactory-gustatory persistence of the dish, aromatic and slightly spicy. An unmissable sensation.
Chianti Classico Gran Selezione from Fattoria Il Colombaio and French soft cheeses
A color rich in substance and intensity, alive despite the 6 years behind it. Perfumes that as the glass turns… arrive deep and persistent, very fine and varied.
In the mouth the best Sangiovese presents itself and immediately makes things clear.
Power, presence and persistence. And then here she comes, She, Lady Elegance, refined and without hesitation she conquers us in an infinite embrace of great harmony.
Pair it with game, stews, braised meats and unexpectedly with soft French cheeses and we will find great inner peace.
Chardonnay Monteruello and spaghetti with clams
A particularly intense and fragrant white wine pairs perfectly with the clam wrapped in spaghetti which, with its flavour, aroma and persistent taste and smell, make this a simple but enchanting combination.