It draws inspiration from the Bitter/Pale Ales category, a group that brings together the classic British beers of everyday life, which appeared in the late 1800s as a draft product. They are creations with variable alcohol content, but always very drinkable and focused on the malty component. The aromatic profile features notes of biscuit and hazelnut and in the background nuances attributable to toasted, spicy and caramel.
(GER) Alc.5.0%
Bright gold colored PILS with an aroma characterized by notes of bread crust, herbs, hay, honey and a light citrus scent. In the mouth it has a fruity and citrus attack, followed by pleasant sweet and honeyed notes given by the grainy pale malts, to then leave room for the abundant hopping, which is the dominant character of this beer. Dry and bitterish aftertaste very persistent, which cleanses the mouth and invites you to drink another glass.
Rich, strong and robust, Hattori Hanzo is an Imperial Double IPA incredibly balanced and balanced in its aromas. With a golden color, the protagonists are the malt notes on which more herbaceous and fruity aromas emerge in the background given by the hopping. Despite the alcohol content it is easy to drink and with a contained bitterness in the finish.
Muscular and complex, Mr Wolf is a Belgian Tripel with a full and fruity character. Orange in color, the nose and palate are mainly characterized by rich fruity and spicy notes. Dry on the palate, in the finish you can perceive slight bitter nuances given by the hopping.
Generously hopped, radiant, generous in drinkability, it offers intense and varied vegetal notes, which mature into flowers, fresh fruit, citrus, honey. From the very fresh grassy carpet emerge faint spices. The bitter finish is a drop of rain, on the hops of the church of San Dalmazzo. In the scent of nature.
"Grapefruit" version of High Wire, a tribute to the American Pale Ale style inspired by West Coast production. Golden in color on the nose, the aroma is decidedly citrusy with hints of grapefruit but also tropical fruit, such as mango and lychee. On the palate, the same hints of citrus and fruit are noted, well balanced on the malty base of the entry.
(ITA) Alc. 5.9%
SPECIAL BITTER where the use of malts and hops recall a pleasant taste and aromatic profile typically British. The affability and balance of the drink are supported by the caramel malts and the elegant and refreshing bitter note originated by an extravagant combination of hops from three continents. Aroma: herbaceous and resinous, taste characterized by a bitterness with notes of malt and herbaceous aftertaste.
A plant native to South America, cocoa gives its precious seeds, protecting them inside a fruit with the shape of an elongated cedar, called a cabossa. Hence the baptism of the eponymous Chocolate Stout signed in Piedmont by Croce di Malto (Trecate, Novara). A version so contained in the ethyl amount (we are at 4.3 degrees), as multifaceted in the sensorial articulations; whose recipe, built around a dry mix of barley malt and oats, provides for the use of the aforementioned beans in direct supply.
(GER)Alc.5.1%
WEISSE light amber color slightly cloudy, with a white and abundant foam. On the nose slightly sweet notes of malt, hints of citrus, yeast and clove. In the mouth an initial sweet fruity note accompanies a fine hint of hops, wheat and yeast.
Obtained from a selection of three varieties of apples: sour, sweet, and bittersweet, fermented using natural yeasts and refermented in the bottle to obtain a fine carbonation. On the nose it is sweet, fruity with unripe apples, fresh. Excellent drinkability, thanks to the fizziness and sweetness, well balanced by the sour, slightly astringent finish. Thirst-quenching and pleasant, it is ideal for starting to get to know English artisanal ciders."
Belgian PALE ale with high fermentation refermented in the bottle with the addition of wild yeasts. Golden yellow appearance, slightly cloudy, creamy and abundant foam. Internal aroma with citrus and citrus notes. Soft and complex taste.
After six months of aging in red wine barrels, this quadrupel reveals a unique complexity and rich in nuances. The delicate fruity notes blend in a harmonious balance. The mix of spices gives an intense and enveloping aroma. Color monk's robe
Here is the latest hoppy creation from our master brewer: a Pilsner with 34 bitter units. The classic from GANTER, with a soft start and a strong aftertaste. With a plato degree of 11.8% and an alcohol content of 4.9, this bottom-fermented beer convinces with its strong bitter note. The strong aromatic notes form the basis of the typical character of this Pilsner beer. Brewed with love in one of the most modern breweries in Germany with the clear water of the Black Forest, regional raw materials and the most important ingredient: the passion of our master brewer.
Made with a blend of roasted and caramelized malts, added oats and raw cane sugar, Daarbulah from Hammer Brewery is a dark Imperial Stout style beer. On the nose, the aroma releases aromas of licorice, coffee, molasses, cocoa and sweet toffee notes. Dense and warm on the palate, the aroma notes are also found here.
Dark beer with high fermentation. Aroma of coffee, chocolate and berries, with a medium body and discreet softness.
A blend of several batches of Spaghetti Western aged for six months in grappa barrels. Rich and intense aroma with nuances of table grapes, coffee liqueur and black cherry in alcohol. Dry alcohol, lean body and light vinous acidity.
Courageous.
The Gingerbread Man, the winter star of Birrificio Circo, is back! With Winter Ale we’re embracing classic winter spices, with Tim even throwing some real gingerbread into the kettles. The result? A sweet, spicy, full-bodied 10% ale. Feel the heat and be surprised with every sip.
Also known as “red cap” and produced only once a year, it is the oldest Trappist beer from Rochefort and until 1958 it was the only one bottled in both 33cl and 75cl bottles. Moderately intense but quite complex nose with warm malty fragrances (caramel, honey and toffee), fruity (pear and green apple), dried fruit (walnuts), Belgian candy sugar, spicy phenols (pepper and cloves), dates, citrus hints (lemon and orange peel), faint sour notes with a touch of alcohol when the beer warms up. Medium body with lively saturation. On the palate it is intriguing and rounded with a soft, creamy mouthfeel and a smooth finish: the main theme is a fairly clear sweetness with notes of caramelized malt, fruit, candy sugar and spice, balanced by a light, spicy herbaceous bitterness (most evident in the aftertaste) with a hint of Darjeeling tea. Dry, spicy, slightly acidic finish with a fair amount of alcohol and some earthy notes.
The 28 IPA Gluten Free is not the usual golden beer in a bottle with high fermentation; but it is an inviting and modern product. What makes it so is also the absence of gluten and the low sugar content, a typical feature of Caulier products, which allows gluten intolerants and diabetics to finally drink a good glass of craft beer. Made with American hops, with an alcohol content of 6%, it has a dry flavor and a citric aftertaste; as well as producing an intense citrus aroma and light notes of honey and biscuit. An inviting drink that you cannot do without after tasting the first sip.
With a golden color, it is a gluten-free IPA style beer, dry and light, like all Caulier beers. The nose perceives a citrus aroma and light notes of honey and biscuit. The taste is dominated by resinous and citric/citrus notes given by the American hops. Moderate bitterness for the style. Dry, balanced and drinkable.
Light and delicate, RebeHell is a golden Munich Helles made with Perle and Mittelfrue hops and Pils and Munich malts. Balanced and well-balanced in its aromas, nose and palate are faithful to each other; we immediately perceive the sweet and honeyed notes of malt that accompany in a well-balanced and graceful way the drier and fresher nuances given by the hopping.
White IPA flavored with bitter orange peel and coriander and hopped with Amarillo, Cascade and Ekuanot. Pale yellow in color, it is rich and fresh in aromas with herbaceous and citrus notes in evidence well balanced with spicy nuances. Drinkable and light but at the same time rich.
Bottom-fermented Dobbelbock style beer produced with barley malt and noble German hops. Dark copper in color, the nose announces its complexity with notes of caramel, malt and honey. In the mouth the dominant sensation is given by the sweetness and fullness of the malt, while the warm and soft enveloping sensation given by the alcohol content emerges in the background. A clean and fragrant finish follows, which invites you to continue drinking. A strong and decisive beer but with a sweet and persuasive character.
Low alcohol beer, 05%, golden in color. Rich in aromas, it contains all the characteristics of the classic Brewodog beers, fresh, pungent and with hints of tropical fruit and herbaceous notes of pine, but with all the lightness of low alcohol beers. Pleasantly bitter on the palate.
Dark and mellow in appearance, with the ritual hazelnut-colored frothy crown, it offers the aromas you expect, blending roasts of various origins (barley, coffee, chestnut flour, cocoa powder) with milky creaminess and suggestive iodine-salty gusts. The composition of the cereals in the blend (Pale and Black malts, toasted and flaked barley) gives rise to a palate if possible even more silky, disciplinedly adhering to the "nose that preceded it" and, in closing, capable of surprising (positively) with that Amaricanet hop cut expertly obtained from the pool of varieties used: Galena, Nugget, East Kent Goldings. Alcohol content, 4.6%: far from excessive dangers, which is always a good thing.
Double IPA with an amber color, intensely hopped with a blend of American hops (Citra, Columbus, Simcoe, Centennial and Amarillo also used in dry-hopping). Rich and enveloping in its scents, the notes on the nose and palate are bitter and dry, characterized by hints of citrus, resin and tropical fruit.
An IPA in full American style, very easy to drink and low in alcohol. Light in color, it is produced with 100% Irish malt and Mosaic hops, famous for their fruity aroma. The flavor is dominated by notes of blueberry, passion fruit and grapefruit. Well-balanced and bitter finish
Origin: Ireland
Style: Sour Ale Alcohol: 3.5% Vol. Fermentation: mixed Aroma: Citrus, spicy Color: Pink Taste: Sour Size: 33cl
A sour wheat beer originally from Leipzig, created with a no longer artisanal brewery, following the sale to the Swinkels group (Bavaria). Traditionally spiced with salt and coriander, our recipe also includes bitter orange peel and bergamot: fresh, aromatic, savoury, slightly acidic and thirst-quenching. Sounds strange? Try it and believe it
A saison base with a touch of rusticity given by the einkorn wheat, better known as spelt. A short passage of three months in Chardonnay wine barrels, in which, in the last two weeks, we add peach pulp. The sweet aromas of the fruit invade the nose, the drink is fresh, acidulous and thirst-quenching. Inebriating.
Barley Wine fermented with saison yeast and aged for a year in Marsala wine barrels. Same base as El Fernando with a very different evolution given all by the Marsala barrel, leaving it to breathe in the nose, hints of raisins and plum stand out. Great balance despite the alcohol content. Fascinating.
India Pale Ale rich in American and New Zealand aromatic hops, born from frustration with the stagnant Italian bureaucracy. It has an elegant bouquet of citrus and ripe fruit, and a soft and caramelized attack followed by a long and fine bitterness. Dedicated to lovers of hops and few words.
Dark as the ocean depths, dangerous as a shark.
Scuba is our take on the Belgian Quadrupel style, typical of abbey beers.
11 degrees of alcohol that are hard to perceive right away, but ready to attack suddenly once the pint is finished.
Not even punching a shark in the nose will save you.
Strong and deceptive pale ale inspired by Tripels, a Belgian style of monastic origin that we desecrate by using abundant American hops. The aroma and taste play on the subtle balance of notes of dry pastry and ripe fruit, then closing dry and sparkling in a lively way. One more can do harm.
Cannonball is an IPA style beer created by the brewery as the style requires. With a copper color, the nose has the classic aromas of the style, with hints of tropical fruit and resin. On the palate the entrance is of malt and caramel, with vegetal and citrus notes that determine the bitter persistence.
Red, bright, flashy, but sly in character, it moves with stealthy steps on the veil of spices, in a fruity balance between sweet and bitter. It is soft and pleasant, velvety, it caresses the drink with honeyed tones. Only after that does the nerve emerge: and it scratches! It leaves signs of considerable duration.
Feline is the cat-like nature of this beer, which is very drinkable despite its significant alcohol content.
Robust amber Scottish ale type, with a hint of cinnamon (despite the discreet alcohol content, the body remains not excessive and the beer is very easy to drink). Tasting notes: caramel, ripe fruit, spicy
Blanche! Light cloudy white beer, typically made with raw wheat and spiced in various ways,
of Belgian inspiration. Ours is produced locally with local wheat (grown in Tregasio by the
agricola Riboldi company) and enriched with Sorrento sfusato lemon peel and Sichuan pepper. Very fresh! With 80% Italian raw materials.
Grand Cru is a special beer crafted with extreme care. The secret of this masterpiece lies in the unique combination of the noblest hops and the best aromatic ingredients: it differs from the other beers in the range for the absence of spices. The delicate nose is a true cascade of hop aromas with fruity hints combined with finesse and pure richness. There is certainly no lack of malty, citrus, caramel and yeasty scents. The taste, with a full body and a sparkling carbonation, reveals its engaging and fascinating personality. It attacks with a light honeyed sweetness, of fruit in syrup, caramel and malt, promptly followed by a moderate bitterness rich in captivating citrus and herbaceous nuances that enrich and balance the drink. Dry in closing with a long and persistent finely bitter finish.
- With Bombay Sapphire Gin, Bulldog bold black premium Gin, Tanqueray ALCOHOL FREE CC.55
- Niasca portofino lemonade to fill
- Ice to taste
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- With Glendalough Gin, Wint & Lila CC.45
- Niasca portofino lemonade to fill
- Ice to taste
- With Gin Bombay Sapphire, Gin Bulldog bold black premium, Tanqueray ALCOHOL FREE CC.55
- Tonic water 3 CENTS to fill
- Ice to taste
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- With Gin Glendalough, Wint & Lila CC.45
- Tonic water 3 CENTS to fill
- Ice to taste
- Vodka Finlandia premium select - CC.45
- Ginger beer 3CENTS - To fill
- LIME - 15 CC
- Ice Q.B.
N.B. Vodka Finlandia is the Finnish vodka produced in Helsinki using spring water from the purest glaciers, filtered through a moraine more than 10 thousand years old.
This very pure vodka is produced by distilling six-ear barley, a very high quality variety that grows under the constant rays of the midnight sun, whose grains have a small amount of oil.
Finlandia Vodka is born from an exclusive process of distillation with continuous reduced pressure that allows to preserve the aromatic characteristics of the barley in full respect of the environment and sustainability.
On the nose it has a light and delicate aroma. On the taste it appears soft, light, with delicate notes of pepper.
Excellent for fruity cocktails or enjoyed in a perfect Fin&Tonic, to be garnished with a slice of cucumber.
- Vodka Finlandia premium select - CC.45
- Redbull to fill
- Ice Q.B.
N.B. Vodka Finlandia is the Finnish vodka produced in Helsinki using spring water from the purest glaciers, filtered through a moraine more than 10 thousand years old.
This very pure vodka is produced by distilling six-ear barley, a very high quality variety that grows under the constant rays of the midnight sun, whose grains have a small amount of oil.
Finlandia Vodka is born from an exclusive process of distillation at continuous reduced pressure that allows to preserve the aromatic characteristics of the barley in full respect of the environment and sustainability.
On the nose it has a light and delicate aroma. On the taste it appears soft, light, with delicate notes of pepper.
Excellent for fruity cocktails or enjoyed in a perfect Fin&Tonic, to be garnished with a slice of cucumber.
- Aperol - 50 CC - (In the non-alcoholic version Bitter ALCOHOL FREE - 25 CC - With Select bitter - 25CC)
- Prosecco DOC Treviso Extra dry " Tre Ville" 120CC - (In the non-alcoholic version Prosecco Astoria Zerotondo ALCOHOL FREE - 110CC)
- Soda to fill
- Ice to taste
- Rum Havana 7 CC.45
- Coca cola in glass bottle to fill
- Ice Q.B.
- Lime
Vodka Finlandia premium select - CC.45
- Niasca Portofino lemonade to fill
- Ice to taste
N.B. Vodka Finlandia is the Finnish vodka produced in Helsinki using spring water from the purest glaciers, filtered through a moraine more than 10 thousand years old.
This very pure vodka is produced by distilling six-ear barley, a very high quality variety that grows under the constant rays of the midnight sun, whose grains have a small amount of oil.
Finlandia Vodka is born from an exclusive process of distillation at continuous reduced pressure that allows to preserve the aromatic characteristics of the barley in full respect of the environment and sustainability.
On the nose it has a light and delicate aroma. On the taste it appears soft, light, with delicate notes of pepper.
Excellent for fruity cocktails or enjoyed in a perfect Fin&Tonic, to be garnished with a slice of cucumber.
- Select Bitter, ALCOHOL FREE Bitter - 30CC
- Garazzino Vermouth, ALCOHOL FREE Vermouth - 30CC
- With Gin Bombay Sapphire, Gin Bulldog bold black premium, Tanqueray ALCOHOL FREE CC.30
- With Gin Glendalough, Wint & Lila CC.25
- Jagermeister - 30CC
- Redbull to fill
- Ice Q.B.
- Select Bitter, ALCOHOL FREE Bitter - 30CC
- Garazzino Vermouth, ALCOHOL FREE Vermouth - 30CC
- Prosecco DOC Treviso enters dry "Tre ville", Bubbles Astoria zerotondo ALCOHOL FREE - 30CC
- Ice to taste
- Select Bitter, ALCOHOL FREE Bitter - 30CC
- Garazzino Vermouth, ALCOHOL FREE Vermouth - 30CC
- Soda to fill
- Ice to taste
Grape variety: Glera
Origin: the vineyards are located in the geographical area that extends into the province of Treviso
Vinification: the sparkling wine making process takes place according to the Charmat method in steel autoclaves at controlled temperatures according to the production rules dictated by the specifications.
Tasting notes
Color: straw yellow with greenish notes
Aroma: pleasant, fruity and intense
Flavor: the flavor is fresh and pleasant and harmonious on the palate
Grape variety: Glera
Origin: the vineyards are located in the geographical area that extends into the province of Treviso
Vinification: the sparkling wine making process takes place according to the Charmat method in steel autoclaves at controlled temperatures according to the production rules dictated by the specifications.
Tasting notes
Color: straw yellow with greenish notes
Aroma: pleasant, fruity and intense
Flavor: the flavor is fresh and pleasant and harmonious on the palate
The vine from which this famous wine is obtained is originally from Burgundy. It has been cultivated in Trentino for over a hundred years, having found a particularly favorable environment to express all its qualitative potential. Currently this vine has achieved a production of clear prevalence, surpassing all the other whites of the varietal platform of Trentino.
Production area: The vineyards of the municipalities of Roveré della Luna, Lavis (hills of Pressano and Sorni), Giovo, Cembra, Trento and some hilly areas of Vallagarina. Grape varieties: Exclusively Chardonnay, also called Pinot Giallo for the color that the grapes take on when ripe. The bunch is generally compact, winged in shape and ripens early.
Vinification and refinement: Careful white vinification with fermentation at a controlled temperature followed by conservation and refinement in stainless steel tanks and finally stabilization and bottling.
Analytical data: -Alcohol: 12.50% vol. -Total acidity: 5.80 g/l Net dry extract: 21.5 g/l -Residual sugars: dry - Contains sulphites
Organoleptic characteristics: Straw yellow color with evident greenish hues. Typically fruity aroma, pleasantly intense and persistent. Dry flavor, pleasantly fresh, with good texture and personal character. Elegance and freshness are the qualities that distinguish this classy product.
The vine from which this famous wine is obtained is originally from Burgundy. It has been cultivated in Trentino for over a hundred years, having found a particularly favorable environment to express all its qualitative potential. Currently this vine has achieved a production of clear prevalence, surpassing all the other whites of the varietal platform of Trentino.
Production area: The vineyards of the municipalities of Roveré della Luna, Lavis (hills of Pressano and Sorni), Giovo, Cembra, Trento and some hilly areas of Vallagarina. Grape varieties: Exclusively Chardonnay, also called Pinot Giallo for the color that the grapes take on when ripe. The bunch is generally compact, winged in shape and ripens early.
Vinification and refinement: Careful white vinification with fermentation at a controlled temperature followed by conservation and refinement in stainless steel tanks and finally stabilization and bottling.
Analytical data: -Alcohol: 12.50% vol. -Total acidity: 5.80 g/l Net dry extract: 21.5 g/l -Residual sugars: dry - Contains sulphites
Organoleptic characteristics: Straw yellow color with evident greenish hues. Typically fruity aroma, pleasantly intense and persistent. Dry flavor, pleasantly fresh, with good texture and personal character. Elegance and freshness are the qualities that distinguish this classy product.
The Pinot Grigio Trentino Doc by Cavit from the Mastri Vernacoli line is a fresh and thirst-quenching wine with a straw-yellow color. It is ideal to serve with fish-based dishes.
The bottle is available in the 75 cl format.
Region: Trentino Alto Adige
Type: Pinot grigio
Country: Italy
Format: 75CL
Type: Whites
Selection: White wines
Winery: Cavit
Content: 75 cl total
The Trentino winery Cavit, for the Mastri Vernacoli line, offers the Pinot Grigio Trentino Doc, a classic wine obtained from a skilful blend of Trentino grapes. This straw-yellow pinot releases intense fruity notes of pear, peach and lemon. The same notes are found in the taste, fresh, balanced and thirst-quenching.
The Pinot Grigio Trentino Doc by Cavit from the Mastri Vernacoli line is a fresh and thirst-quenching wine with a straw-yellow color. It is ideal to serve with fish-based dishes.
The bottle is available in the 75 cl format.
Region: Trentino Alto Adige
Type: Pinot grigio
Country: Italy
Format: 75CL
Type: Whites
Selection: White wines
Winery: Cavit
Content: 75 cl total
The Trentino winery Cavit, for the Mastri Vernacoli line, offers the Pinot Grigio Trentino Doc, a classic wine obtained from a skilful blend of Trentino grapes. This straw-yellow pinot releases intense fruity notes of pear, peach and lemon. The same notes are found in the taste, fresh, balanced and thirst-quenching.
From the blended vinification of selected Sangiovese grapes for 90%, and other native red berry varieties present for a maximum of 10%. The Cecchi winery produces this sensational DOCG red wine that boasts the Guaranteed Geographical Indication. The origin is the traditional one of the Maremma Toscana. The vinification follows the ancient method, in red, at a controlled temperature of 25 ° C. The fermentation, always at a controlled temperature reaches 28 ° C and lasts for 18 days. Finally the refinement of the wine which develops for a minimum of 2 months in the bottle.
Characteristics of this Morellino di Scansano
The wine has an intense ruby red color. The aroma on the nose expresses notes of cherry followed by floral and balsamic tones. The taste on the palate is soft and characterized by an appreciable acidity and flavor. The finish is long and enveloping
From the blended vinification of selected Sangiovese grapes for 90%, and other native red berry varieties present for a maximum of 10%. The Cecchi winery produces this sensational DOCG red wine that boasts the Guaranteed Geographical Indication. The origin is the traditional one of the Maremma Toscana. The vinification follows the ancient method, in red, at a controlled temperature of 25 ° C. The fermentation, always at a controlled temperature reaches 28 ° C and lasts for 18 days. Finally the refinement of the wine which develops for a minimum of 2 months in the bottle.
Characteristics of this Morellino di Scansano
The wine has an intense ruby red color. The aroma on the nose expresses notes of cherry followed by floral and balsamic tones. The taste on the palate is soft and characterized by an appreciable acidity and flavor. The finish is long and enveloping
GRAPES: Sangiovese 80% Canaiolo 20%.
PRODUCTION TECHNIQUES: Harvest in September, vinification with 2 pumpings per day at a controlled temperature of 28°C and maceration for 2 weeks. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 1-2 months. Bottling 6 months after the harvest.
COLOUR: Bright and lively ruby red.
BOUQUET: Fine and fragrant with notes of fresh fruit.
TASTE: Harmonious, round and very elegant
GRAPES: Sangiovese 80% Canaiolo 20%.
PRODUCTION TECHNIQUES: Harvest in September, vinification with 2 pumpings per day at a controlled temperature of 28°C and maceration for 2 weeks. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 1-2 months. Bottling 6 months after the harvest.
COLOUR: Bright and lively ruby red.
BOUQUET: Fine and fragrant with notes of fresh fruit.
TASTE: Harmonious, round and very elegant
Grape variety: Glera
Origin: the vineyards are located in the Controlled and Guaranteed Designation of Origin area of Valdobbiadene
Vinification: Sparkling wine with natural fermentation using the Charmat method obtained through rigorous control of the fermentation temperature of the grapes from the hilly area of Valdobbiadene
Tasting notes
Colour: light and bright straw yellow
Nose: elegant, fine, typical of wild flowers
Flavour: slightly sweet, noble fruity and with a fine and continuous perlage
Grape variety: Glera
Origin: the vineyards are located in the Controlled and Guaranteed Designation of Origin area of Valdobbiadene
Vinification: Sparkling wine with natural fermentation using the Charmat method obtained through rigorous control of the fermentation temperature of the grapes from the hilly area of Valdobbiadene
Tasting notes
Colour: light and bright straw yellow
Nose: elegant, fine, typical of wild flowers
Flavour: slightly sweet, noble fruity and with a fine and continuous perlage
TYPE: White
GRAPE VARIETY: Passerina 100%
DENOMINATION: Terre di Chieti IGT
EXPOSURE: South East
ALTITUDE: 300 m above sea level
TRAINING SYSTEM: Abruzzo pergola
AVERAGE PRODUCTION PER HECTARE: 100 q/hectare
HARVEST PERIOD: September
VINIFICATION SYSTEM: Temperature-controlled in steel
ALCOHOL CONTENT: 13% Vol.
RESIDUAL SUGAR: 5 g/l
TOTAL ACIDITY: 6.5 g/l
COLOUR: Straw yellow with golden reflections
FRAGRANCE: Fine and elegant with citrus hints of pink grapefruit and tropical fruit
FLAVOUR: Enveloping and persistent, with a pleasant finish of white fruit
FOOD PAIRINGS: Aperitifs and seafood dishes
SERVING TEMPERATURE: 10°C
Color: Red
Region: TUSCANY
Grape variety: Sangiovese 90%, Cabernet Sauvignon 10%
Winery: ROCCA DELLE MACIE
Denomination: DOCG
Vintage: 2022
Alcohol content: 13.5%
Format: cl 75
Serving temp.: 16-18°C
BOUQUET / TASTE
Aroma of ripe red fruits and a light spiciness. The taste is soft, with good freshness and well structured. The finish is persistent with aromas of black cherry, plum and raspberry.
DESCRIPTION
Ruby red color. Aroma of ripe red fruits and a light spiciness. The taste is soft, with good freshness and well structured. The finish is persistent with aromas of black cherry, plum and raspberry. “Campo Maccione Morellino di Scansano” is made from Sangiovese (90%) and Cabernet Sauvignon (10%) grapes. The grapes are harvested and selected manually; after careful selection of the grapes, fermentation at a controlled temperature follows and the wine is bottled in the spring following the harvest.
The Vernaiolo Chianti from Rocca delle Macìe in Tuscany presents itself with a bright purple-red color when swirled in the glass. In the glass, this red wine from Rocca delle Macìe reveals aromas of lavender, lilac, mulberry, lily and blueberry, complemented by cinnamon, oriental spices and gingerbread spices. The Vernaiolo Chianti from Rocca delle Macìe is the right wine for all wine lovers who want as little residual sweetness as possible. However, it is never austere or fragile, but round and soft. This fleshy and dense red wine is light and multifaceted on the palate. On the finish, this red wine from the Tuscan wine region delights with its beautiful length. Again notes of violet and lily.
Vinification of Vernaiolo Chianti from Rocca delle Macìe
This elegant Italian red wine is made from the Canaiolo, Merlot and Sangiovese grape varieties. After manual harvesting, the grapes are quickly transported to the cellar. Here they are carefully selected and pressed. Fermentation takes place in stainless steel tanks at a controlled temperature. Once fermentation is complete, Vernaiolo Chianti can continue to harmonize on the fine lees for several months.
(To ensure adequate service times, the staff kindly asks that you do not make changes to the dishes on the menu. Thank you for your cooperation.)
Slightly spicy and fried breaded chicken nuggets
(For further information regarding allergens, ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Fried and salted pizza dough in slices
Flour: Molino Pasini - 00 flour
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
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Basket with slices of double dough focaccia prepared at the moment.
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
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Portion of French Fries (for 1 person)
(For further information regarding allergens, ask the staff)
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Spicy fried chicken wings
(For further information regarding allergens, ask the staff)
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Fried breaded onion rings
(For further information regarding allergens, ask the staff)
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Breaded and fried chicken nuggets
(For further information regarding allergens, ask the staff)
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Battered vegetables (Cauliflower, Zucchini, Artichokes) and fried.
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Breaded and fried mozzarella balls
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Mutti tomato pulp, garlic, oregano, extra virgin olive oil
Flour: Molino Pasini - 00 flour
Yeast: Dehydrated yeast from sourdough - Dry brewer's yeast
(For further information on allergens, ask the staff)
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Mutti tomato pulp, Fior di latte mozzarella from Fattoria Dassogno (Rogeno - LC)
Flour: Molino Pasini - 00 flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens, ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, Mozzarella di bufala Campana DOP, Fresh basil, Extra virgin olive oil
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, mozzarella fior di latte fattoria Dassogno (Rogeno-LC), sausages
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, Mozzarella fior di latte fattoria Dassogno (Rogeno-LC), Panini Marco D'oggiono cooked ham (Oggiono-LC)
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, mozzarella fior di latte fattoria Dassogno (Rogeno-LC), anchovies "Perla nera", oregano
Flour: Molino Pasini - Flour 00
Yeast: dehydrated yeast from mother yeast - dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, Mozzarella Fior di latte fattoria Dassogno (Rogeno-LC), Tropea red onion, Oregano
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, Mozzarella Fior di latte fattoria Dassogno (Rogeno -LC), Spicy salami (Salametto infernale Marco D'Oggiono (Oggiono-LC)
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, mozzarella fior di latte fattoria Dassogno (Rogeno-LC), cooked ham Panini Marco D'Oggiono (Oggiono-LC), Biraghi parmesan petals in cooking
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, Mozzarella Fior di latte fattoria Dassogno (Rogeno-LC), Panini Marco D'Oggiono cooked ham (Oggiono-LC), Porcini mushrooms
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, Mozzarella fior di latte fattoria Dassogno (Rogeno- LC), French fries
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, mozzarella fior di latte fattoria Dassogno (Rogeno-LC), tuna, red onion from Tropea
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, Mozzarella Fior di latte fattoria Dassogno (Rogeno-LC), Zola DOP, Speck Delicato Marco D'Oggiono (Oggiono-LC) after cooking
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, Mozzarella fior di latte fattoria Dassogno (Rogeno-LC), Brie (Morbidella fattoria Dassogno- Rogeno - LC), Speck Delicato Marco D'Oggiono (Oggiono-LC) after cooking
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, Fior di latte mozzarella from the Dassogno farm (Rogeno-LC), Smoked scamorza from the Dassogno farm (Rogeno-LC), Peppered bacon from the Marco D'Oggiono farm (Oggiono-LC)
Flour: Molino Pasini - 00 flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens, ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, Mozzarella fior di latte fattoria Dassogno (Rogeno-LC), Speck Delicato Marco D'Oggiono (Oggiono-LC), Red onion from Tropea, Oregano
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, mozzarella fior di latte fattoria Dassogno (Rogeno-LC), sausages, French fries
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, Mozzarella fior di latte fattoria Dassogno (Rogeno-LC), Taleggio fattoria Dassogno (Rogeno-LC), Marco D'Oggiono sweet raw ham (Oggiono-LC)
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Basel de Caslet cheese from the Dassogno farm (Rogeno-LC) "Casera type", Coppa tied by Marco D'Oggiono (Oggiono-LC), Fresh basil, Extra virgin olive oil
Flour: Molino Pasini - 00 flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens, ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, Mozzarella fior di latte fattoria Dassogno (Rogeno-LC), Zola DOP, Taleggio fattoria Dassogno (Rogeno-LC), Brie (Morbidella fattoria Dassogno- Rogeno-LC)
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, mozzarella fior di latte fattoria Dassogno (Rogeno-LC), porcini mushrooms, artichoke wedges, black olives, cooked ham Panini Marco D'Oggiono (Oggiono-LC)
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, mozzarella fior di latte from Dassogno farm (Rogeno-LC), fresh Datterino cherry tomatoes, Biraghi petaled parmesan, rocket, extra virgin olive oil
Flour: Molino Pasini - 00 flour
Yeast: dehydrated yeast from mother yeast - dry brewer's yeast
(for further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, mozzarella fior di latte fattoria Dassogno (Rogeno-LC), local sausage, red onion from Tropea
Flour: Molino Pasini - Flour 00
Yeast: dehydrated yeast from mother yeast - dry brewer's yeast
(for further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, Mozzarella fior di latte fattoria Dassogno (Rogeno-LC), Zola DOP, Walnuts
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, Mozzarella fior di latte fattoria Dassogno (Rogeno-LC), Coelsanus grilled courgettes, Coelsanus grilled peppers, Coelsanus grilled aubergines
Flour: Molino Pasini - 00 flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, Mozzarella Fior di latte fattoria Dassogno (Rogeno-LC), Rocket, Shrimp (Jumbo tropical prawns), Extra virgin olive oil
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, Mozzarella fior di latte fattoria Dassogno (Rogeno-LC), Rocket, Grana a petali Biraghi, Bresaola "La dolce chianina" Marco D'oggiono (Oggiono-LC), Extra virgin olive oil
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, Mozzarella fior di latte fattoria Dassogno (Rogeno-LC), Mortadella presidio Marco D'Oggiono (Oggiono-LC), Grana a petali Biraghi, Granella di Pistachio
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, mozzarella fior di latte fattoria Dassogno (Rogeno-LC), Red Kidney beans, red onion from Tropea, black pepper, bacon cooked with pepper Marco D'Oggiono (LC), spicy oil
Flour: Molino Pasini - Flour 00
Yeast: dehydrated yeast from mother yeast - dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, Mozzarella fior di latte fattoria Dassogno (Rogeno-LC), Bresaola "La dolce chianina" Marco D'Oggiono (Oggiono-LC), porcini mushrooms, Taleggio fattoria Dassogno (Rogeno-LC), extra virgin olive oil
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Mutti tomato pulp, Pesto alla Genovese Dop, Mozzarella di bufala Campana Dop, Pine nuts, Extra virgin olive oil
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Double dough focaccia with cooked ham sandwiches Marco D'Oggiono (Oggiono-LC), mozzarella fior di latte fattoria Dassogno (Rogeno-LC), sesame seeds, extra virgin olive oil, rosemary
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
Double dough focaccia with Coelsanus courgettes, wedges of artichokes, black olives, porcini mushrooms, mozzarella fior di latte from the Dassogno farm (Rogeno-LC), sesame seeds, extra virgin olive oil, rosemary
Flour: Molino Pasini - 00 flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens, ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Double dough focaccia, stuffed with fresh Datterino tomatoes, Tropea onion and a drizzle of Evo oil
Flour: Molino Pasini - 00 flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Double dough focaccia with pepper bacon Marco D'Oggiono (Oggiono-LC) in cooking, smoked scamorza Dassogno farm (Rogeno-LC), fior di latte mozzarella Dassogno farm (Rogeno-LC), sesame seeds, extra virgin olive oil, rosemary
Flour: Molino Lario (Anzano del parco-CO) - 92% 00 flour - 8% wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Double dough focaccia with mozzarella fior di latte from the Dassogno farm (Rogeno-LC), Mutti tomato pulp, sesame seeds, extra virgin olive oil, basil
Flour: Molino Lario (Anzano del parco-CO) - 92% 00 flour - 8% wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens, ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Baked sandwich with cooked ham sandwiches Marco D'Oggiono (Oggiono-LC), Mozzarella fiordilatte fattoria Dassogno (Rogeno-LC)
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Salad, Porcini mushrooms, Artichoke wedges, Tomato slices, Mayonnaise
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(for further information regarding allergens, contact the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Salad, Mortadella "presidio" Marco D'Oggiono (Oggiono-LC), Zola Dop, Sliced Tomato, Granella di Pistachio
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Salad, Jumbo Tropical Shrimps, Sliced Tomato, Oregano, Pink Sauce
Flour: Molino Pasini - 00 Flour
Yeast: Dehydrated yeast from Mother Yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Salad, Cooked Ham sandwiches Marco D'Oggiono (Oggiono-LC), Smoked Scamorza Dassogno farm (Rogeno-LC), Sliced tomato, Mushroom sauce
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Salad, Baked mountain porchetta, Taleggio Dassogno farm (Rogeno-LC), Sliced tomato, Yogurt sauce
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Tuna, Mozzarella di bufala campana Dop, Salad, Sliced tomato, Mayonnaise
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Salad, slightly spicy breaded chicken nuggets, Mozzarella di Bufala campana Dop, Tabasco, Hot sauce, Black pepper
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Salad, Pancetta tesa Marco D'Oggiono (Oggiono-LC), Scamorza affumicata fattoria Dassogno (Rogeno-LC), Tomato slices, Mayonnaise
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Salad, Bresaola "La dolce chianina" Marco D'Oggiono (Oggiono-LC), Mozzarella di bufala campana Dop, Oregano and sliced Tomato
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Salad, Marco D'Oggiono (Oggiono-LC) sweet raw ham, Dop buffalo mozzarella, pink sauce, sliced tomatoes
Flour: Molino Pasini - 00 flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information on allergens, ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes to the dishes on the menu. Thank you for your cooperation.)
Fragrant and soft pizza dough roll cooked in the oven, filled with mozzarella fior di latte Fattoria Dassogno (Rogeno-LC) and cooked ham sandwiches Marco D'Oggiono (Oggiono-LC)
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
Fragrant and soft pizza dough roll cooked in the oven, filled with scamorza Fattoria Dassogno (Rogeno-LC) and pancetta tesa Marco D'Oggiono (Oggiono-LC)
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
(To ensure adequate service times, the staff kindly asks not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Mini hot bomboloni with sugar
Flour: Molino Pasini - Flour 00
Yeast: Dehydrated yeast from Mother yeast - Dry brewer's yeast
(For further information on allergens ask the staff)
Soufflé with liquid chocolate heart.
(For more information about allergens ask the staff)
- 2 Nutella Fritters, with powdered sugar and cocoa
- Molino Pasini - Flour 00
(For further information on allergens ask the staff)
Sweet meringue slice covered with cream and classic meringue
(For more information about allergens ask the staff)
Fresh chocolate pudding (Dassogno Farm - Rogeno)
(For further information on allergens ask the staff)
Soft cheesecake mousse on a crunchy butter biscuit and decorated with chocolate curls
For further information regarding allergens ask the staff)
The traditional Austrian dessert: the Sacher Bindi Cake, made of cocoa sponge cake with apricot filling and covered in chocolate.
Lurisia orangeade is produced from a precious juice of Italian oranges and the extract of those from Puglia. Slightly cloudy orange color, it has a subtle and very persistent effervescence, on the nose the scent is distinct and deep of orange and herbaceous scents together with floral hints.
Chinotto born on the Riviera Ligure di Ponente. In Savona, today, there is a Slow Food Presidium to protect the precious citrus fruit that gives our drink its typical amber flavor capable of releasing unique and intense aromas.
Our Gazzosa comes from sfusato lemons, grown for over 300 years only on the terraces of the Amalfi coast, famous for their juicy pulp and sweet seeds.
Limonata Niasca Portofino is fresh, pleasant without being sweet, contains only Italian raw materials. Its pleasantness is given by the union of the sweetness of the femminiello lemons with the infusion of elderflowers that soften the sourness. It is produced using only selected and simple ingredients. The lemons of the Portofino park are infused whole as well as the elderflowers. This infusion in alcohol allows the aromas to explode.
cl 20 - Soda + Pils/Lager beer
cl 40 - Soda + Pils/Lager beer
With the aim of creating the first completely natural Italian bitter, Niasca Portofino created Festivo.
To obtain its bitter and citrusy flavour, apple, bergamot, citron, orange, lemon and ginger were used. The classic colour of the Italian aperitif is obtained from the black carrot. For its production, each ingredient is processed separately, in infusion or as juice.
Niasca, especially in the case of Festivo Portofino, also wants to enhance the packaging and, following the rich tradition of lace, six different subjects were created specifically by Luisa De Gasperi Ravera, president of the Cultural Association Amici del Tombolo, which were transformed into labels.
Ginger Beer is one of the simplest drinks around, an essential companion for any bartender. It is a naturally sweetened, non-alcoholic beverage with fresh ginger and spices combined with carbonated natural spring water, perfect for punches, mocktails and mules. Ginger Beer by Three Cents, made with fermented ginger from India, is a top choice for those who love fresh ginger and appreciate its spicy, lingering aftertaste.
Bitter Orangeade with extract of Orange Melangolo di Puglia
THE CITRUS FLAVOUR OF SICILY
Its unique flavour is the result of the fusion of the three best varieties of Sicilian PGI Red Orange: Tarocco (or Sanguinello) and Moro, citrus fruits grown in a special land, made of fertile soils and unique climatic conditions. This is how this drink is born, in perfect balance of taste between sweet and sour, for a captivating and complex taste!
Vibrant red colour, it releases all the juicyness of Sicilian red oranges, giving life to a very fine taste and a vibrant citrus profile. The effervescence enhances the sweetness and underlines a sour note that balances everything.
Three Cents Tonic Water was created to take your gin & tonic experience to new heights! It is made by combining the finest spring water with high quality natural quinine with very little natural flavouring to maintain the flavour profile of each gin. Like all Three Cents soft drinks, Tonic Water is created by injecting carbon dioxide into the drink at high pressure to keep it extra fizzy for a longer period of time. The cinchona tree design on the label highlights its main ingredient and origin.
Pink Grapefruit Soda is a premium beverage created to make the original Paloma. By combining the aromatic essence and flavor of fresh fruit, Three Cents has created a premium pink grapefruit soda with an intense and complex aroma that stands out in long drinks and other recipes. Three Cents Pink Grapefruit Soda is made with sparkling spring water and pink grapefruits. It is a gluten-free pink soda that is also suitable for vegans. This pink sparkling beverage has a dove design on its bottle, whose Spanish equivalent is Paloma.
Talisker 10 Year Old Single Malt Whisky is a very representative single malt from the Isle of Skye: intense and elegant, characterised by a light smokiness and marine and peppery notes, with deep and full-bodied citrus, spicy and good flavour aromas.
The Double Peat is a sublime smoked malt made with specially selected peated Islay and Speyside peated whisky, traditionally more recognised for its honeyed flavours: the salty, smoky flavours of the Islay malts perfectly complement the sweet smokiness of the Speyside malts. On the nose it is smoky and intense, with aromas of summer barbecue, grilled green pepper and sea saltiness, enlivened by a pleasant herbaceous freshness; on the palate it is a tangle of layers of peat and olive brine, with hints of fireplace soot, streaky bacon and warm wood spices, towards a finish where smoke and liquorice slowly fade into a hint of sweet spice, leaving a note of aniseed and clove on the tongue.
Unlike most rums, which use molasses, only sugar cane juice, called "virgin honey" in Guatemala, is used to produce Zacapa 23 Years Solera Rum, and for the fermentation process, which lasts 5 days, a yeast extracted from pineapple is used, which guarantees an unmistakable taste and aroma. This is what makes Zacapa different from the others, only quality ingredients for superfine products, like this 23 years, aged in oak barrels that previously housed Bourbon and Sherry and obtained from a blend of rums aged up to 23 years, for a noble, elegant and refined distillate like no other.
Very intense amber yellow color with coppery reflections. On the nose it reveals great aromatic structure, with hints of ripe exotic fruit, dried yellow flowers, notes of cream and a slight sensation of sweet spices. The taste is dense and complex, enveloping the palate in a unique creamy sweetness, with hints of wood and dried figs on an elegant and infinite persistence.
Havana Club 7 years. Havana Club aged 7 years is one of the most famous and appreciated Anejo Rum by enthusiasts, for a classic style and always impeccable quality. It is born from a selection of rich molasses, coming from the processing of local cane of excellent quality. At the end of the distillation process, the Rum matures for a period of 7 years in toasted oak barrels. In the glass it presents itself with an amber color with brilliant mahogany reflections. The olfactory picture is characterized by aromas of ripe yellow fruit, tropical fruit, notes of vanilla, caramel, blond tobacco, dried fruit, toasted hints, coffee, dark chocolate and sweet oriental spices. On the palate it has a soft and persuasive entrance, with a long and complex sip, which anticipates a balanced and very persistent finish.
The Grappa di Villa Cardea is aged in oak barrels and has a strong flavour and is excellent to enjoy as an after-dinner drink.
Mint, Peach, Licorice
Namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof
Crustaceans and products thereof
Eggs and products thereof
Fish and products thereof
Peanuts and products thereof
Soybeans and products thereof
Milk and products thereof (including lactose)
Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin
Celery and products thereof
Mustard and products thereof
Sesame seeds and products thereof
Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers
Lupin and products thereof
Molluscs and products thereof