All
A powerful wine that pairs well with strong-flavored dishes. Serve at 10-14 C. (1)
It goes well with soft cheeses and pork dishes. Serving temperature 18-20°C. (1)
To flavor all vegetables and pinzimoni, salads, fish. Delicate with meat. (1)
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Chocolate, dry pastries, fruit and cream cakes, fruity desserts, Panettone and Pandoro cakes. (1)
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Interesting and amazing as an aperitif. Drink it with aged cheeses, braised meats, oven-baked turbot, bottarga and oysters. Serve at room temperature or slightly chilled. (1)
Hot and cold seafood antipasti, raw seafood and vegetable dishes. Try it with fried fish or fresh cheeses. Serving at 10–12 °C (1)
Un vino ideale da servire con antipasti e carni bianche, è perfetto per accompagnare risotti, piatti a base di pesce e crostacei. (1)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 18 C. (1)
Savoury starters, red meats and game, hard cheeses. Serving temperature 16-18°C (1)
Pairs well with seasoned and blue cheeses, with raw fish & shellfish or with fresh fruit. Serve at 6 – 8 °C. (2)
Excellent with red meat, cheeses and tasteful vegetables. Serve at 18-20 C. (1)
Tasteful pasta dishes, red meat or game. Serve at 16-18 C. (2)
Sicilian cassata, mature cheeses, dark chocolate and desserts. Serve at 18-20 C. (1)
Perfect for a fillet of beef with aromatic herbs. Serve at 16-18 C. (1)
Pasta dishes, tasty meat dishes and medium aged cheeses. Serve at 16-18 C. (1)
With fresh cheeses and meats. Also with dishes based on particularly flavourful fish. Serve at 16-18 C. (1)
Pasta dishes, tasty meat dishes and medium aged cheeses. Serve at 16-18 C. (1)
Steamed fish appetizers, aperitif, cold cuts and salami, spaghetti with clams, mussels, shellfish, white meats, fresh cheeses, pasta with fish. Serve at 8-10 C. (1)
Great as aperitif, goes well with fish dishes and white meats. Serve at 8-10 C. (2)
Pasta dishes, tasty meat dishes and medium aged cheeses. Serve at 16-18 C. (1)
Shellfish, mushrooms, truffles, starters and pasta dishes with fish or vegetables, main courses with fish, fresh cheeses. Serving Temperature ~12° C (2)
A great wine most suitably taken with meals and especially with fish, mollusc and shellfish dishes. Serving Temperature: 7 - 9°C (1)
Pasta dishes, tasty meat dishes and medium aged cheeses. Serve at 16-18 C. (3)
Very good as aperitif, ideal with fish, shellfish, mollusc and oyster dishes, also foie gras. Serving Temperature: 5-7° C (1)
Excellent as an aperitif, ideal with appetizers, raw fish, oysters, light soups and recipes with fish, also enjoyable with white meats.
Serving Temperature: 5-7° C (2)
Excellent as an aperitif, ideal with appetizers , raw fish , oysters, soups and recipies with fish, enjoyable also with white meats. Serve at 5-7 C. (1)
Excellent as an aperitif , ideal with fruit salads, risotto with strawberries, lemon or melon. Serving Temperature: 6-8° C (1)
Particularly suitable for pairing with raw fish, oysters and fish-based recipes in general; pork fatback, top-quality air cured meats.Serving temperature: 8-10° C (1)
Pasta dishes, pizza, tasty meat dishes and medium aged cheeses. Serve at 16-18 C. (1)
Shellfish, tartare of tuna and fassona (Piedmont beef), salt-cod confit, risotto with taleggio cheese , truffles, air-cured ham with a long drying period. It is the perfect accompaniment for light meats and vegetable-based recipies. Serve at 12 C. (1)
Appetizers, pasta with fish or vegetables, main courses with fish or delicate cheeses. Serve at 10-12 C. (2)
Starters with meat and vegetables, grilled meats, roasted meats, game and cheases of medium maturation. Serving temperature 16-18° C (2)
Appetizers, light pasta dishes, fish and white meat. Serving Temperature 10-12 C (2)
Matches well with dishes of oily fish, grouper, black cod, un-salted cod and with shellfish such as lobster and lobster-crab. Its fascinating structure also allows it to be enjoyed with meat dishes. Serving temperature 7 -10°C. (1)
Chocolate, dry cakes or as a great conversation wine. Serving temperature 12-14 °C. (1)
Mediterranean cuisine, red meats, cold cuts, seasoned cheeses and meat sauces. Serve at 18-20 C. (1)
Quail and woodcock, other fine dishes based on game. Also perfect with a slice of fresh caciocavallo cheese, or with a cauliflower soufflé. Serve at 16-18 C. (1)
Mackerel and dentex, either baked or steamed, dishes based on rice and green leafy vegetables, raw vegetables and ethnic cookery such as sashimi. Serve at 8-10 C. (1)
Pasta dishes, pizza, tasty meat dishes and medium aged cheeses. Serve at 16-18 C. (2)
Red meat, lamb chops, game, tasty roasts or seasoned cheeses. Serve at 16-18 C. (1)
Perfect with raw fish and fresh seafood, with fish appetizers, and soft cheese. Also a refined aperitif. Serve at 10-12 C. (1)
A great aperitif wine. Voluptuous with a herring salad, kind with a Caprese salad, extraordinary with breaded prawns and shellfish, creamed tomato and lobster or other seafood dishes. Serve at 8-10 C (1)
Great with canocchi, grilled calamari or with spaghetti with squid. Serving temperature 8-10 C. (1)
Ideal with appetizers, light pasta first dishes, fish courses and white meats. Serve at 10-12 C. (2)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C. (1)
An extraordinary companion for dishes based on fish of a certain oiliness and thus ideal for any gastronomic experience encountered by the sea. Serve at 10-12 C. (1)
This is a wine made to match with the best sweets, and having been dried could possibly favour dried fruits as well as being enriched by fruits with a prominent acidic content. Serve at 10-12 C. (1)
Perfect with raw fish and fresh seafood, with fish appetizers, and soft cheese. Also a refined aperitif. Serve at 10-12 C. (1)
Excellent with all kinds of fish and seafood. Serve at 10-12 C (1)
Pasta dishes, tasty meat dishes and medium aged cheeses. Serve at 16-18 C. (1)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C. (1)
Variety of roasted red meats. Ideal with aged cheeses. Serve at 16-18 C. (1)
Perfect with appetizers, and fish dishes. Serve at 12 C. (2)
Red meats, game and aged cheeses. Serving temperature 18-20 °C. (1)
Great as an aperitif. It goes well with starters of fish, light pasta and risotto. Serve at 6-8 C. (1)
A classic after-dinner digestive that is also excellent as aperitif, particularly served with ice and seltzer water. It is a very nice match with chocolate desserts. Serve at 14-16 C. (1)
Game, lamb or red meat. Serve at 18-20 C. (1)
Game, lamb or red meat. Serve at 18-20 C. (1)
Pasta dishes, tasty meat dishes and medium aged cheeses. Serve at 16-18 C. (1)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C. (1)
Ideal with an appetizing stew or a tasty sliced beef with Mediterranean herbs. Serving Temperature16-18 °C (1)
Perfect to conclude an excellent meal or for a pleasant moment of relaxation (1)
Fine and eclectic Marsala, excellent aperitif with smoked fish, fish roe, special with fish cous cous, and hard cheeses, like Parmigiano. Great meditation wine. Serve at 8-10 C. (1)
Elegant dessert wine and meditative wine. Serve at 12-14 C. (1)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C. (1)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C. (1)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C. (1)
Excellent as aperitif and with patè de foie gras. Matches well with dried fruit dessert, jam and chocolate. Serving Temperature - As aperitif 10-12 C. As dessert wine and as meditation wine 14-16 C. (1)
Excellent aperitif, with appetizers of smoked fish or withmedium-aged cheeses, like taleggio. Great, intense and extraordinarily persistent meditation wine. Serve at 8-10 C. (1)
Appetizers, pasta with fish or vegetables, main courses with fish or delicate cheeses. Serve at 10-12 C. (1)
Excellent as an aperitif. It goes well with cold cuts and savory starters and cheeses, even seasoned; its structure is enhanced combined with shellfish. Serving temperature 8-10 C. (1)
Perfect as an aperitif, it is ideal with light risottos and fish dishes. Recommended smoked ham and medium-matured cheeses. Serving temperature 6-8 °C. (1)
A wine for special occations. Excellent as an aperitif. Perfect to accompany appetizers. It is recommended in combination with dishes based on fish. Serving temperature 6-8 ° C. (1)
Excellent as aperitif with blue-veined cheeses like gorgonzola. Perfect as meditation wine and with desserts like dry pastries, dried fruit. As aperitif serve at 10° C, and as dessert wine or as meditation wine 16° - 18° C (1)
Grilled meats, small game, aged cold cuts, ragout-based pasta dishes, hearty vegetable soups and fish stews. Serving temperature 16-18 C. (1)
Carni, formaggi stagionati. (1)
Light pasta dishes, fish, white meats. Serving temperature: 10-12° C (1)
Meat and seasoned cheese. Suggested serving temperature 18-20 °C (2)
Meat, seasoned cheese. Serving temperature: 18-20° C (1)
Meat and seasoned cheese. Suggested serving temperature 18-20° C (1)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C. (1)
Fish, meat or fowl, if very gently cooked. It goes very well with seafood. Serve at 8-10 C. (1)
A prestigious wine suitable to accompany any meal, especially if based on fish, mollusc and shellfish dishes. Very good also with foie gras. Serving temperature 5-7 C. (1)
Roasts, game and mild cheese. Serve at 16-18 C. (1)
Seafood dishes, sushi, white meats, soft cheeses. Serve at 12-14 C. (1)
Risotto with seafood, grilled shellfish, fish and sushi. Serving temperature ~13 C. (1)
Roasted or grilled meats and cheeses. Serve at ~18°C. (1)
Roast meat and matured cheese. Serving temperature 16-18 C (1)
Roasts, game and mild cheese. Serve at 18 C. (1)
Fish dishes and white meats. It also goes well with semi-soft cheeses. Serve at 12-13 C. (1)
Grilled red and white meats, fresh pasta with meat sauce. Serve at 16-18 C. (1)
Well-suited for rich soft desserts as well as sharp cheeses with notes of herbs. Serve at 12-14 C. (1)
A fine mature and well aged grappa to be enjoyed as an aperitif or after a good meal. (1)
The perfect accompaniment to dried fruit, plain pastries and biscuits; try it with mature and strong cheeses, sipping slowly. (1)
A fine mature grappa to be enjoyed after a good meal. (1)
Perfect if combined with fish and sushi, with cream based desserts or when added to a fruit salad or in ice cream. (1)
To be sipped at the end of a lunch or at any time of the day, it is a source of real pleasure! Perfect if combined with fish and sushi. (1)
Aged cheeses, grilled red meats and game. Serve at 18-20 C. (1)
Pairings Grilled lamb chops, served with Pinot Noir sauce. Serve at 18-20 C. (1)
Pasta with clams, octopus, fish couscous, mackerel, grilled vegetables, stewed chicken, tempura, seawater fish. Serve at 6-8 C. (1)
As a fresh aperitif or with canapes with smoked fish enriched with spices, excellent with bruschetta with sea urchin eggs and tuna roe. With aged cheeses, with dry sweets and dark chocolate. Serving temperature 8-10 C. (1)
With seafood and crustaceans, seafood dishes, omelette, risotto with herbs and asparagus. Also with white meats, such as scaloppina, and herbal aromatized cheeses. Serve at 12-15 C. (2)
Pasta with fresh sardines and wild fennel, bruschetta, raw fish, fresh cheeses. Serve at 6-8 C. (1)
Excellent with red meat, cheeses and tasteful vegetables. Serve at 18-20 C. (1)
Pasta dishes, meat dishes or fresh cheeses. Serve at ~18 C. (1)
Recommended with all types of fish, light pasta dishes and fresh goat cheeses. Ideal serving temperature 10 - 12 °C (1)
Pasta and risotto dishes, seafood, fish, fresh cheeses. Serve at 10-12 C. (1)
It particularly suits fatty and tasty dishes. It goes well with foie gras patè , salami and delicatessen meats. Serve at 18-20 C. (1)
Excellent to drink as a digestive at the end of the meal. It can also be used as the main ingredient in cocktails. Serving temperature as a digestive -5 C. (2)
Ottimo con primi delicati alle verdure e pomodori, formaggi e secondi di pesce. (1)
Pasta dishes, pizza, tasty meat dishes and medium aged cheeses. Serve at 16-18 C. (1)
This wine can be paired with simple white or red meat dishes, medium-aged cheeses or tasty fish dishes. Serve at 16-18 C (1)
Pasta dishes, pizza, tasty meat dishes and medium aged cheeses. Serve at 16-18 C. (1)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C. (1)
Pasta dishes, tasty meat dishes and medium aged cheeses. Serve at 16-18 C. (1)
As aperitif and throughout the meal, pairs beautifully with typical recipes of the Franciacorta area. Goes well with dishes based on rice, pasta, white meats, fresh and medium-aged cheeses. Serve at 6-8 C. (1)
Grilled fish preferably served with salmoriglio sauce (oil, lemon, garlic, prawns, salt and pepper). Serve at 10-12 C. (1)
Throughout a whole meal, especially with delicate fried fish and seafood dishes. Serve at 6- 8°C. (1)
Serve ice-cold with ice (1)
Primi piatti a base di verdure, secondi di pesce e carni bianche. (1)
Carni rosse, selvaggina, formaggi stagionati (1)
Ideal paired with pizza or pasta dishes and spicy cheeses. Serving temperature 16-18 C. (1)
Pairs well with fruit and fruity desserts, pastries, hazelnut tart and particular cheeses,. Very pleasant as an aperitif and as a thirst-quenching drink. Serve at 6-8 °C. (1)
Ideale per accompagnare preparazioni molto speziate. Burritos di carne. Temperatura di servizio 16-18 C. (2)
Perfect with seafood dishes. Serve at 10-12 C. (1)
Shellfish, starters and pasta dishes with fish or vegetables, main courses with fish. Serving Temperature 8-10 °C (1)
Excellent aperitif, but also enjoyable during meals. Matches pasta, fish and white meat dishes.Serve at 6-8 C (2)
Beautiful as a red aperitif, and matches well with all the fish-dishes in which tomato components are present. Goes well with aromatic herbs dishes. Serving temperature 14-16 C. (1)
Light starters and main courses based on fish. serving temperature 10-12° C (1)
Perfect with grilled white meat. Match well with semi-seasoned cheeses. Serve at 14-16 C. (1)
Hors d'oeuvres and appetizers, fish dishes, dessert. Serve at 10-12 C. (1)
Grappa di Moscato is perfect if combined with all the desserts based on creams, in ice cream or if added in the dose of a spoon in a fresh fruit salad. (1)
Appetizers, light pasta recipes, fish, seafood and white meats. Serving temperature 10-12 C (1)
This wine matches perfectly with hors d'oeuvres and snacks prepared with cheeses and vegetables. It will be ideal for accompanying fish dishes-grilled and fried, risotto- or pastadishes. Can be enjoyed as an aperitif. Serve at 12-15 C. (2)
Pasta and risotto dishes, tasty meat dishes and medium aged cheeses. Serve at 16-18 C. (2)
Delicious as an aperitif and excellent as a conversation wine. (1)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C. (1)
Ideal with dried or fresh fruits and biscuits or on its own. Serve at 10-12 C. (1)
Perfect when paired with lightly smoked fish, crustaceans, anchovies and starters. Excellent with tuna salad, aubergine rolls and stuffed mussels. Serve at 9–11 C (1)
Light hors d’oeuvres and all fish and shellfish dishes. Serve at 11 C. (1)
Perfect with roasted fish, grilled meats and aged cheeses. Serve at 16-18 C. (1)
Pairs well with fish cooked in simple sauces, seafood with delicate marinade, grilled vegetables with mild olive oil. It deserves a wide glass that brings out its aromas. Serve at ~12 C. (1)
Mediterranean cuisine, red meats, cold cuts, seasoned cheeses and sauces. Serve at 20-22 C. (1)
Aperitifs, fish and shellfish. Serve at 15-16 °C (1)
Serve it with such food as fresh pastas with tomatoes, fish, radicchio salads. Serve at 10-12 C. (1)
Perfect for a fillet of beef with aromatic herbs. Serve at 16-18 C. (1)
Great as an aperitif. Ideal with appetizers, cold cuts and salami, risotto, fish, fried food, fresh cheeses. Serve at 6-8 C. (1)
Excellent as an aperitif sparkling wine, exceptional with raw food, fish, baked fish and shellfish. Serve at 6-8 °C. (1)
Perfect with shellfish and fish, it is excellent paired with tartare or oysters. Ideal with abundant raw seafood. Serve at 12-14 C. (1)
Pasta dishes, pizza, tasty meat dishes and medium aged cheeses. Serve at 18-20 C. (1)
Dark chocolate with at least 70% cocoa. Fresh cheese and jam. Serve at 12°-14°C. (1)
Dry pastries or matured cheeses with onion jam or pickled citrus fruits. Serve at 12°-14°C. (1)
Dry almond pastries, Sicilian biscuits, sesame cookies, chocolate with minimum 50% cocoa, or aged cheeses with marmalade. Serve at 12°-14°C. (1)
Red meats and game. Serving temperature 16-18 C. (1)
Pairs with most meals, seafood dishes and white meat. Especially suggested with Oriental cuisine. Serve at 10 – 12 °C. (1)
It goes perfectly with red meat dishes, steaks and game (the velvety tannin is beautifully balanced with the succulence of grilled meat). Serving temperature 16-18 C. (1)
It goes perfectly with red meat dishes, steaks and Fiorentina (the velvety tannin is beautifully balanced with the succulence of grilled meat). Serving temperature 16-18 C. (1)
Great as a cold aperitif, fish dishes and thin noodles / pasta with delicate sauces. Serve at 6-8 C. (1)
Fish and seafood in general; pastas, rice and soups with Mediterranean flavours. Serve at 10-12 C. (1)
Tasteful dishes. Roast meat and matured cheese. Serving temperature 16-18 C (1)
Pasta dishes, tasty meat dishes and medium aged cheeses. Serve at 16-18 C. (1)
Pasta dishes, pizza, tasty meat dishes and medium aged cheeses. Serve at 16-18 C. (1)
Pairs well with char-grilled noble red meats, meat stews and tastefull pasta courses. Serving temperature 16-18°C (2)
Pairs well with vegetable dishes and tasty paste or pizza dishes. Serving Temperature 8-10°C. (2)
Pasta and risotto dishes, tasty meat dishes and medium aged cheeses. Serve at 16-18 C. (2)
Ideal as an aperitif and excellent with seafood, crustaceans and with all fish-based dishes, Serving temperature 6-8 C. (1)
Appetizers including fresh and aged cheeses, salamis, tuna, fish soup, mullet, sushi and sashimi. Serving temperature 12-14 C. (1)
Appetizers, light pasta recipes, fish and white meats. Serving Temperature 10 -12°C (2)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C. (1)
Stewed dishes and aromatic stews of red meat and game, cured meats, aged cheeses. serving at temperature of 16-18 C. (1)
Goes well with char-grilled noble meats and hard textured mature cheeses. Serving Temperature 16-18°C (1)
Pasta dishes, pizza, tasty meat dishes and medium aged cheeses. Serve at 16-18 C. (1)
A full-bodied wine that is particularly good with grilled red meats or spicy-rich starters. Serving temperature 16-18 °C (1)
Robust Red Meats, Roasts, Game and hard matured Cheeses. Serving temperature 16-18 °C. (1)
It matches perfectly with red and grilled meats. Serving temperature 18-20 C (1)
Excellent as an aperitif and goes very well with all kinds of food. Serving temperature 6-8°C. (1)
Dessert
TEMPERATURE DI SERVIZIO: 7/10 °C (1)
Try it with some just seared foie gras or with roast veal and mushroom sauce. Serving temperature 10-12 C (1)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C. (1)
An ideal wine for relaxing moments and goes well with entrées, light pastas and seafood. Serve at 6-8 C. (1)
All kinds of fish and seafood dishes. Serving temperature 8-10 C. (2)
Red meat, game or mature cheeses. Serving temperature 16-18 C. (1)
Perfect with raw fish and fresh seafood, with fish appetizers, and soft cheese. Also a refined aperitif. Serve at 10-12 °C. (1)
A fine mature grappa to be enjoyed after a good meal. (1)
A fine mature grappa to be enjoyed after a good meal. (1)
Can so easily be drunk on its own or with white meat even when cooked with a sauce of considerable flavour, or else with some delicate fish cooked without lemon or even with baked vegetables. Serving temperature 16-18 C. (1)
Aperitif and excellent with fish and seafood dishes. Serving temperature 12-14 °C. (1)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C. (1)
Excellent with richly flavored main courses based on red meat, such as braised meats and game,and perfect with mature cheeses. It can also be enjoyed on its own at the end of a fine dinner. Serve at 18-20 C. (1)
Fish and crustaceans, even raw, traditional Sicilian pasta dishes, soft cheese and white meat. Serve at 6-8 C (1)
Recommended at the end of a meal together with a good dessert. (1)
Superb meditation wine, it should be tasted on its own, or paired with blue, aged or spicy cheeses. Serving temperature 14-16 C. (1)
Ideal with roasts and meat dishes, also with sauces, and mature cheeses. Serve at 16-18 C. (1)
It is recommended to serve it cold but without ice. (2)
In the kitchen it pairs very well with bean soups (beans, beans and lentils) and gives its best on bruschetta and raw on roasts, game and raw or cooked fish. (1)
White and red meats. Excellent with starters, goes particular well with pasta alla norma topped with grated ricotta salata. Serving temperature 18-20 C. (1)
Pairs well with nutty desserts, pies and dry pastries. Serve at 14-16 C. (1)
Pasta dishes, red and white meats, cheeses and cured meats. Serve at 15-17 C. (1)
Accompanies heavy meat dishes, roasts, also seasoned meats, game and aged cheeses.
Serve at 18 °C. (1)
Enjoy with red meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C. (3)
Richly flavoured main courses, red meat and hard cheese. Serving temperature 16-18 °C. (1)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C. (1)
It matches perfectly with red and grilled meats. Serving temperature 15-18 C (1)
Perfect as an aperitif. Ideal accompaniment to poultry and the finest fish. Best served at 8-10 °C. (1)
Ideal with dried fruit and biscuits or on its own. Servingtemperature 10-12 C. (1)
Excellent as aperitif and with chocolate desserts. Serve at 8-10 C (1)
Accompanies appetizers, red and white meats, young cheese. Serve at 16-18 °C. (1)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C. (1)
It is best accompanying bean soups (beans, beans and lentils), on bruschetta and row on roast and game. (1)
Grilled fish, meat, bruschetta and bread with oil, tomato and vegetable salads. The delicacy of taste makes it go very well with boiled vegetables. (1)
Perfect for tagliatelle with mushrooms and sausage, red meats, stuffed roasts and feathered game. Serve at 16-18 C. (1)
Ideal in combination with a spicy fish soup, mussels in a pepper sauce and spaghetti allo scoglio as well as mussels au gratin, grilled ink fish and poached char. Serve at 12 - 14 °C (1)
Fish appetizers, fish dishes, risotto and medium aged cheeses. Serving temperature 8-10° C. (1)
Ideal with appetizers, light pasta first dishes, fish courses and white meats. Serve at 10-12 C. (1)
It is recommended to serve this wine with meat-stews, game stews, sausages or matured cheeses. Serve at 16-18 C. (1)
Particularly suitable for fish, shellfish and white meats, lightly matured cheeses. Serving temperature 14-15 °C. (1)
In the kitchen it pairs very well with bean soups (beans, beans and lentils) and gives its best on bruschetta and raw on roasts, game and raw or cooked fish. (1)
Perfect with hot fish appetizers, grilled fish, stewed fish, fresh cheeses, pasta with white fish. Serve at 6-8 C. (1)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 18-20 C. (1)
It matches perfectly with red and grilled meats. Serving temperature 18 - 20 C. (1)
Crustaceans, traditional Sicilian fish pasta dishes, fish soups with moderate use of tomato, white meat. Serving Temperature 6-8 °C (1)
Chocolate with more than 60% cacao goes perfectly with a glass of Cardenal Mendoza. (1)
It is a very versatile wine that lends itself to both vegetarian and fish dishes and white meat. Serving temperature 8°-10°C. (1)
Game, roasted duck, lamb, aged cheeses, cheese/vanilla soufflé, snails, truffles, dark chocolate. Serve at 16-18 C. (1)
Red meat, grilled, roasted or stewed. Serve at 16-18 C. (1)
Red meats, game, mature cheeses. Serving temperature 16-18 °C. (1)
Meat, stewed white and red meats, roasted red meats, aged cheeses. Serving temperature 16-18 C. (1)
Italian antipasti, salami, Iberico ham, cured spanish and italian cheeses, paella and pasta, red meats. Serve at 13-15 C. (1)
It goes beautifully with refined meat dishes. Excellent as a meditation wine. Serving temperature 16-18 C. (1)
Pasta dishes, red or white meat or medium aged cheeses. Serve at 16-18 C. (1)
Crustaceans, seafood, grilled seafood and white meats. Serve at 8-10 C. (1)
To be chosen together with meat dishes e.g. red meat or game, seasoned cheeses. Serve at 16-18 C. (1)
Tasteful dishes with meat, grilled meat, aged cheeses. Serving temperature 18-20°C (1)
A full-bodied wine that will match well with grilled red meats or spicy-rich starters. Serving temperature 16-18 °C. (2)
A perfect accompaniment for the richly flavored dishes of the traditional Chianti cuisine, as well as for grilled meats and aged cheeses. Serve at 16-18 C. (1)
Aged cheeses, game, main dishes featuring red meat, meat or mushroom-based pasta or rice dishes. Serve at 18-20 C. (1)
A few drops on flakes of Parmigiano Reggiano, vegetables, roast meats, cream ice cream, sorbet, strawberries. (2)
Ideal to taste with raw sea food, bass fish or mozzarella di bufala. Serve at 10-12 C. (1)
It is recommended to accompany roast meat and matured cheeses. Serving temperature 15-17°C (1)
Cold cuts, cured meats, fresh cheese, vegetables, white meats, seafood, marinated or cooked fish-based recipes. Serving temperature 6 -8 °C. (1)
Ideal with game, red meat and mature cheeses. Serving temperature 18 - 19 °C (1)
As an aperitif, but also to exalt masterfully the typical dishes of Mediterranean cuisine based on fish and shellfish. Ideal pairing with seasoned cheeses, foie gras and many other tasty dishes. (1)
Good as meditation wine or with pasta dishes, tasty meat dishes and medium aged cheeses. Serve at 14-16 C. (1)
Excellent as an aperitif wine, perfect with fish or shellfish dishes. Serve at 6-8 C. (1)
Pasta dishes, tasty meat dishes and medium aged cheeses. Serve at 16-18 C. (1)
It goes perfectly with fish and shellfish preparations. It is excellent with marinated prawns. Serve at 13-16 C. (2)
Meat ragu, risotto, game, seasoned cheeses or truffles. Serve at 18-20 C. (1)
Meat and game dishes, matured cheeses. Serve at 16-17 C. (1)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C. (1)
Enjoy with red meat, game, tasty roasts or seasoned cheeses. Serve at 18-20 C. (2)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C. (1)
A great sparkling wine for an aperitif or to accompany an entire meal, a great all-rounder. Serve at 8-10 C. (1)
Excellent as aperitif, but also enjoyable during meals. Matches pasta, fish and white meat dishes. Serving temperature 6-8 C (1)
Red meat dishes and in combination with seasoned cheeses. Great with rich fish dishes. Serve at 17-18 C. (1)
Red meat dishes with fragrant flavors and aged cheeses. Served fresh also with tasty fish dishes. Serving temperature 17-18 C. (1)
Excellent with red meat dishes and with medium-aged cheeses. Serve at 17-18 C. (1)
At the end of a meal, it compliments chocolate desserts and toasted fruit in general. Best served in small tulip glasses with flared rims at 12-16°C. (1)
Con antipasti caldi e freddi di pesce anche al vapore, senza dubbio è uno dei migliori abbinamenti con sushi e sashimi. magnifico con tartare-carpaccio di pesce, ostriche, ma anche con carni bianche e funghi fritti o alla griglia. (1)
It goes well with red meats, such as roast beef, boiled meats, roasts, aged cheeses, poultry and stewed rabbit. It can also be considered a wine for the whole meal. Serving temperature 18-20 °C. (1)
Dishes based on lamb, boiled meat, veal kidney, duck with orange, roasted game and, in general, meat dishes with an intense flavour. Serving temperature 16-20 ° C (1)
Ideal pairings include lamb, goat kid, calf's liver, braised meat and mature cheeses. Serving temperature 14-16 C. (1)
Excellent with roast and braised meat, starters with ragù and rack of lamb. Serve at 16- 18°C. (1)
Slow-cooked rack of lamb, pappardelle with pork ragout, roasts, tournedos Rossini. Serve at 16-18°C (1)
Pairs well with delicate light and tasteful dishes. Serving temperature 8-10°C (2)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C. (1)
Lasagne, chicken, BBQ, seared tuna, savory pie. Serve at 16-18°C (1)
Perfect with crustaceans, vegetarian dishes and porcini mushrooms. Serve at 10-12 °C. (1)
Seafood pasta, flans, baked fish, try also with roasted porcini mushrooms or delicate meat like escalopes with white wine. Serve at 10-12°C (1)
Ideal with legumes, mushrooms and tasty meats. It matches perfectly roast turkey and barbecue ribs. Try it also with Asian food as Peking duck, beef and pork hot pots. Serve at 18 °C. (1)
Perfect with Mediterranean starters and pasta dishes, meat and roast stew. Or North-American cuisine (chicken wings, hamburgers), spicy Asian dishes or Tex-Mex based on meat and beans. Serve at 18 °C. (1)
Perfect with savory cheeses, fruit salads and baked desserts. It is worth a try with fish roe, smoked fish, and goat’s cheese. Serving temperature 10-12°C. (1)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 18-20 C. (1)
It is best enjoyed on cooked vegetables, bruschetta and red meats (1)
Pasta dishes, pizza, tasty meat dishes and medium aged cheeses. Serve at 18-20 C. (2)
In cucina si sposa bene con delicati piatti di pesce e carni bianche e completa i sapori delicati nelle grigliate di verdure, mentre versato a crudo sulle minestre se ne esaltano i profumi. (1)
Vino a tutto pasto (1)
Ideal as an aperitif, with rich fish appetizers, typical Sicilian dishes such as couscous and vegetarian dishes. Service temperature 8-10 C.Temperatura di servizio 8-10 C. (1)
Ottimo con primi e secondi a base di pesce. (1)
Perfect with main courses with meat, game and aged cheeses. Serve at 16-18 °C. (1)
Dishes based on fish or fresh cheeses. Serving temperature of 8-10 °C. (1)
Red meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C. (1)
Roasted and boiled meat, especially beef tongue, smoked salmon, flakes of Parmigiano Reggiano. (1)
All kinds of vegetables, raw or cooked, roasted and boiled meats, omelettes in particular with onions, cheeses. (1)
Si esprime al meglio insieme al parmigiano reggiano e alle fragole. Delizioso se usato per mantecare il risotto, si sposa meravigliosamente con arrosti e bolliti. Esalta profumi e sapori di ogni piatto. (1)
Insalate, verdure crude e cotte come carote, fagiolini e zucchine, formaggi. (2)
Roasted meat, salad with potatoes and soft cheeses vanilla ice-cream, strawberries. (1)
It is best expressed together with Parmesan cheese and strawberries. Delicious if used to cream risotto, it matches beautifully with roasts and boiled meats. (1)
A wine for special occations, Enjoy with red meat, game, tasty roasts or seasoned cheeses. Serve at 18-20 C. (1)
Vino da meditazione (1)
A wine of great aromatic cleanliness and highly representative of its territory, it is perfect to accompany seafood dishes, in particular fried perch fillets. Optimum serving temperature 6 - 8 ºC (1)
Seafood appetisers, light cheese and vegetable tabulè. Serve at 8°-12°C. (1)
Suitable for dishes made of robust red meat, roasts, game and hard cheeses. Serve at a temperature of 16 ° -18 ° C. (1)
Pasta dishes, tasty meat dishes and medium aged cheeses. Serve at 16-18 C. (1)
Ideel for aperitifs and parties. Serve at 8-10 C. (1)
Pairs well with Cheeses, Meat Appetizers, Cured Meats, Pasta with meat-sauce. Serving temperature 14-16 °C (1)
Pasta dishes, tasty meat or fish dishes and medium aged cheeses. Serve at 18-20 C. (1)
Pasta dishes, pizza, tasty light meat dishes and medium aged cheeses. Serve at 18-20 C. (1)
Red meat, game, tasty roasts or medium seasoned cheeses. Serve at 16-18 C. (1)
Red meat, game, pasta dishes or medium-aged cheeses. Serve at 18-20 C. (1)
Red meat, game, tasty roasts or medium seasoned cheeses. Serve at 16-18 C. (1)
Red meat main courses, game and roasts, sliced meat and fillet. Recommended with seasoned cheeses. Serve at 16-18 °C (1)
Appetizers including fresh and aged cheeses, salamis, tuna, fish soup, mullet, sushi and sashimi. Serving temperature 14-15 C. (1)
Slow-cooked rack of lamb, pappardelle with pork ragout, red meat and game. Serve at 18-20 °C (1)
Excellent with smoked salmon, tuna and swordfish, mushrooms, fish and shellfish, medium-aged cheeses and tasty white meats. Serving Temperature ~14° C. (1)
Excellent as an aperitif sparkling wine, exceptional with raw food, fish, baked fish and shellfish. Serve at 10 C. (1)
More than two years in oak barrels of different sizes followed by 3 months in steel tanks. (1)
Dried fruits, cakes and desserts. Serve at 8-10 C. (1)
Antipasti e secondi a base di pesce. (1)
Ottimo se accompagnato ad antipasti di pesce e crudì. (1)
E' perfetto per accompagnare primi piatti di pasta con sughi di pesce, ideale con fritture miste di pesce o pesci freschi cucinati al forno. (1)
È ideale con il pesce alla griglia, i molluschi e i crostacei. Da provare sulle carni bianche o servito fresco come aperitivo. (1)
Robust Red Meats, Roasts, Game and hard matured Cheeses. Serve at a temperature of 18-20 C. (1)
Great for aperitifs and with crustacean and seafood dishes.
Serving temperature 7-9 C (1)
Light pastas, fish and seafood. Serve at 6-8 C. (1)
Ecellent as aperitif, but goes fine with light starters, white meat, fish dishes and fresh cheeses. Serve at 8 -10 °C. (1)
