🥂Wine list🍷
🥂WINE CARD🍷 All wines from our offer are dry!
White wine of the house
CHARDONNAY DOC Castel Firmian Trentino 18.50€ / dl
Red wine of the house
MERLOT DOC Castel Firmian Trentino 18.50€ / dl
Prosecco Extra Dry DOC
SPARKLING WINE BY THE GLASS Ca’ Di Rajo Treviso 18.50€ / dl
Rose wine
ALBIA ROSE 'IGT Barone Ricasoli Tuscany 21.90€ / dl
Sparkling wines
PROSECCO EXTRA DRY DOC
Ca' Di Rajo - Veneto Prosecco grapes (Glera variety) are grown in clay and gravel soils, hand-picked in September. It ferments traditionally with the long Charmat method in stainless steel tanks. Aging is completed with an additional 30 days in bottles.
CUVÉE 28 TRENTO DOC
Rotari - Trentino Careful vinification according to strict "Metodo Classico" production processes highlights the rich aromas and elegant intensity of Chardonnay. With more than 36 months of aging on lees, the varietal/purity of Chardonnay allows for perfect development in the bottle. Rotari Cuvee 28 maintains the pure taste of the grapes and also the aromas from the aging process.
ACCUSSI
Feudo Arancio - Sicily Grillo grapes are harvested around the end of August and at night to preserve freshness. Then it undergoes a process of "white" vinification with gentle pressing and squeezing to obtain only the highest quality and most fragrant grape must. After another 2/3 months, the wine is filtered and bottled at low temperatures to preserve and maintain its characteristics.
White wines
INZOLIA DOC
Feudo Arancio - Sicily Inzolia is usually harvested at night in the second week of September. After harvesting, removing stems, and pressing the grapes, natural must clarification occurs. Fermentation takes place at a controlled temperature of 18°C for twelve days. Aging takes place on the lees for four months, after which the wine is filtered, stabilized, and bottled.
PINOT GRIGIO DOC
Castel Firmian - Trentino Traditional white vinification includes a short skin contact to increase the structure and richness of the wine, followed by controlled fermentation at a temperature of around 10-20 °C (50-70°F).
CHARDONNAY DOC
Castel Firmian - Trentino Traditional white vinification with short contact with the skins to ensure the transfer of aromatic components and grape characteristics into the wine, followed by controlled fermentation at low temperature.
MOSCATO D'ASTI LA GATTA DOCG
Vite Colte - Piemonte After gentle pressing, the free-run juice is kept at a low temperature until the "prise de mousse" process in pressure tanks and subsequent filling into bottles. This technique allows to obtain a wine that is always fresh and aromatic with great aromatic richness and a distinct variety character.
PECORINO IGT
Tenuta Ulisse - Abruzzo The whole grapes are cooled in our exclusive cooling tunnel with an instant temperature drop and subsequent cold skin maceration. After removing the stems, a gentle pressing takes place in an inert environment at a pressure of 0.7 bar. Cold static sedimentation at 14 °C for 24 - 48 hours. Fermentation takes place in stainless steel tanks with an inert environment. Aging lasts 3 months in a stainless steel tank.
Red wines
NERO D'AVOLA DOC
Feudo Arancio - Sicily Sustainably grown Nero d'Avola is harvested in the first week of September, when the grapes reach ideal polyphenolic ripeness. Stems are removed and alcoholic fermentation takes place in contact with the skins for six to eight days at a temperature of 22-24 °C. Malolactic fermentation occurs with selected yeasts. The wine ages for six months in French oak barrels.
MERLOT DOC
Castel Firmian - Trentino Traditional red vinification with skin maceration for 6-7 days, fermentation at a controlled temperature of 26-28°C (79-82°F), short aging in oak barrels for 6-8 months.
MONTEPULCIANO D'ABRUZZO DOC
Tenuta Ulisse - Abruzzo After removing the stems, maceration follows in stainless steel tanks for 15-20 days and gentle pressing in an inert environment at a pressure of 0.7 bar. Fermentation takes place in stainless steel tanks with an inert environment. Temperature: 24 - 26 °C. Aging lasts 4 months in stainless steel tanks.
PRIMITIVO DOC
Feudi Di San Gregorio - Campania After manual harvesting and cooling, the grapes are vinified in thermally conditioned steel tanks, maceration, carried out at a temperature not exceeding 26°C, takes place over a period of 8-10 days. The wine is further aged in steel tanks for approximately 3 months, and after bottling, it remains in the bottle for 2 months before being released on the market.
Rose wines
ALBIA ROSÉ IGT
Ricasoli - Tuscany Ages in stainless steel tanks at a controlled temperature of 12 °C - 16 °C for 25/30 days.