Shiso puff pastry Mediterranean red tuna tartare accompanied by fresh wasabi soy gel yuzo sauce
Fresh pasta tagliolini with cherry tomatoes and amberjack tartar with chopped pistachios
Lobster stuffed ravioli served with lobster stock and passion fruit sauce
Chicken and vegetable stuffed ravioli served with soy gel and passion fruit reduction
Ravioli stuffed with shrimp and vegetables served with soy jelly coral and passion fruit reduction
Tuna carpaccio, fresh wasabi leaf, soy gel, chive oil
Seared prawn carpaccio with chive infusion, soy gel and passion fruit sauce
Seared Scallop Carpaccio with Sour-Spicy Sauce, Herring Roe and Parsley Infusion
Salmon tartare served with avocado cream, soy gel, citrus oil and gold leaves
Tempura lobster, curly lettuce, mayonnaise, avocado carpaccio, seared lobster and herring eggs
Tuna, avocado, tuna tartare, spicy mayonnaise, sriracha sauce and togarashi spices
Salmon, avocado, covered with amberjack tartare with black truffle
Tuna, asparagus, spicy mayonnaise, seared tuna carpaccio, with a mix of ginger oil, chives and ponzu sauce
Tempura prawns, mayonnaise, avocado carpaccio, teriyaki sauce and onion chips
Salmon, asparagus, spicy mayonnaise, seared salmon carpaccio, with a mix of ginger oil, chives and ponzu sauce
Tempura prawns, avocado, flambéed prawn tartare, teriyaki sauce and kataifi pasta
Tempura prawns, avocado, mayonnaise, flambéed salmon carpaccio, teriyaki sauce and potato chips
Salmon, avocado, spicy salmon tartare, mayonnaise, sriracha sauce and togarashi spices
Grilled Amberjack served with grilled vegetables, miso sauce and non-alcoholic Mojito
Grilled octopus served with grilled vegetables and sweet potato cream
Seared tuna in sesame crust served with grilled vegetables, avocado cream, mango reduction, soy gel, fresh wasabi, chive oil infusion
Saturated garnet, ruby on the disc. Delicately perfumed bouquet reminiscent of raspberries and cranberry mousse, followed by redcurrants. Velvety palate, delicately supported by tannins, revealing a mature and very sweet extract. Harmonious finish with aromas of red fruits in the retro-olfactory, followed by rosewood and a fine astringency. A nugget of St Emilion.
To be enjoyed around a good table or simply in front of the fireplace. When fully mature, these wines are very delicate and pair better with more refined dishes. Young and concentrated, they adapt easily to a spicier cuisine.
Arcanum is the flagship of the estate's wine production. The wine, made exclusively from Cabernet Franc grapes, the most
representative of the estate, is enhanced by further
aging in the bottle, but also excites in its youth, with its aromas of violets, roses, raspberries and delicate
spicy notes that linger on the palate; it is a wine that is seductive
in its refined subtlety. Arcanum comes from 12
blocks of Cabernet Franc, which, due to their excellent
exposure and sandy clay soils, guarantee the
best expression of this variety every year for the estate's
flagship wine.
Inviting aromas of sweet mint and vanilla pod, underlined by white pepper spices, delight the senses.
The palate exudes elegance with a distinctive brightness and soft, fine tannins. The flavors of bitter cherries and black licorice
are complemented by a persistent finish of cedar and balsamic notes.
PIETRO DAL CERO
Amarone Pietro dal Cero Ca' dei Frati is a red wine from Veneto that best expresses the grandeur not only of the Ca' dei Frati winery, but also of the territory from which it originates. It is produced in the Pian di Castagne hamlet, in the Veronese municipality of Mezzane di Sotto, with grapes from the Luxinum vineyard. The varieties used to produce Amarone Pietro dal Cero are Corvina, Croatina, Corvinone and Rondinella, all native black grape varieties of the Veronese area, an area characterised by calcareous and clayey soil. What makes the winemaking process of these grapes special is an initial drying phase of 4 months immediately after the harvest, leaving them lying in crates. After the entire fermentation process, a long refinement takes place, which for the first 24 months is done in oak barrels, followed by 12 months in steel containers and, finally, another 24 months in the bottle. The Dal Cero family, who inherited the Ca' dei Frati winery in 1939, has succeeded over the years in making Amarone Pietro dal Cero one of the symbols of Venetian viticulture.
Vineyard in La Morra, west exposure. Maturation for about 6 days at a temperature between 25 and 30 °C. After racking, it is transferred to steel tanks for the precipitation of the sediment, where it remains until the end of the fermentation of the sugars and malolactic fermentation. It ages for 24 months in small French oak barrels, 35% new and 65% used. Assembled in steel, it rests for another 6 months, then is bottled and left to age for about a year. An average of 4000 bottles and 100 magnums are produced per vintage.
Etna Rosso Arcuria di Graci is made from 100% Nerello Mascalese grapes grown in the Arcurìa district, in the Passopisciaro area, a hamlet of Castiglione di Sicilia (CT). The vineyards here are rooted in brown volcanic soils, rich in skeleton and characterized by a high percentage of iron and nitrogen, at an altitude between 600 and 700 meters above sea level. The harvest was carried out with a yield of 28-30 quintals per hectare equal to 3-4 bunches per plant. The winemaking process included an alcoholic fermentation phase activated by indigenous yeasts without temperature control in truncated cone-shaped oak vats. The refinement took place for 18 months in large oak vats plus a further 6 months in the bottle.
ETNA ROSSO ARCURIA GRACI: THE TASTING
The Etna Rosso Arcuria by Graci presents itself in the glass with a bright ruby red color. On the nose it expresses aromas of small red fruits that meet balsamic hints of Mediterranean herbs and timid notes of cinchona and leather. On the palate it is balanced and full-bodied, standing out for its dense tannic texture and long citrus finish. It is fully enjoyed with mature cheeses or with second courses of land such as an opulent boiled meat Catania-style.
intense red color. Soft wine with notes of ripe red fruit, almost candied. Captures for its full body, decisive and enveloping. It amazes for its overwhelming aromas of dried fruit, with delicious notes of plum jam.
Food pairings:
perfect companion for any celebratory occasion and tasty succulent dishes.
On the nose it has good intensity and richness of aromas. We have fresh fruit and flowers. On one side red plum and morello cherry, on the other raspberry and blackberry. Followed by notes of undergrowth and leather, and then various spices between sweet and spicy. Waves of Mediterranean scrub, with hints of aromatic herbs conclude and broaden the prospect.
On the palate it maintains the same rigor, with a correct tannic presence and pressing minerality. Of the same level creaminess and volume, so as to obtain a picture with a valid subject, in a solid and pleasant frame. Deep and persistent, between aromas of mint, blueberries and spices. The result is to have a wine that is easy to drink and satisfying in emotions.
Color: bright straw yellow;
Bouquet: rich and complex; it expresses itself with aromas of citrus, white pepper, aromatic herbs and a delicate smoky note.
Taste: Its elegance and excellent balance are based on a fine and important structure and a refined texture, which give it a unique character. Its exceptional persistence does not only describe a simple pleasantness, but
above all represents the purest expression of a mineral terroir unique in the world.
Weissburgunder Pinot Bianco 2012
Winemaking: Manual harvest and selection. Gentle pressing of whole bunches and racking by natural sedimentation. Slow fermentation at a controlled temperature in steel tanks. Malolactic fermentation and aging for 12 months on fine yeasts in large wooden barrels. Aged for 11 years on fine yeasts in steel tanks.
Grapes: 100% Pinot Bianco
Pairing: To be enjoyed pure, for a special toast, or accompanied by delicious land and sea menus.
Sulphites: Contains sulphites
This is a beautiful cuvée de condrieu with the balance and length typical of this great terroir. This wine will go well with the products of the day such as a risotto from Saint-Jacques with coconut flakes, a Saint-Pierre or even a white dish such as a curry of poulet. There is a great white wine to be tasted by the maintenant and just after 10 years on the farm.
Organoleptic characteristics:
Nose: rich and broad nose that reveals notes of hazelnuts, caramelized apples, fresh figs and yellow apples.
Taste: more linear on the palate, fresh with a light note of acidity. Excellent flavor.
Pairings: to be tasted with fish dishes, poultry, white meats, or slightly aged cheeses.
Color
Straw yellow with light greenish reflections.
Bouquet
The bouquet is intense with beautiful floral and fruity notes.
Taste
In the mouth it is rich, ample, with pulpy fruit, honeyed notes and refreshing balsamic hints, supported by good acidity. The finish closes on clear mineral notes.
This is an opulent and generously flavoured Chablis, with notes of honey, citrus and white pepper, that can be enjoyed in its youth. Enjoy it with grilled fish or fish in sauce, grilled white meats or white meats in cream-based sauces.
VINOSO VERSO 91
The 2021 Chablis Vosgros ler Cru, aged for 10 months in stainless steel, has a graceful and well-defined bouquet that develops attractive aromas of yellow plum and honeysuckle with aeration. The palate is well-defined with orange pith and light notes of white pepper. It remains quite linear and juicy in the mouth with a touch of tart lemon on the finish. I can see it developing well in bottle: there is a pedigree in situ. Tasted blind at the BIVB tasting in Chablis.
Vinification
After manual harvesting in small 15 kg crates, the bunches of grapes are subjected to soft pressing. Fermentation takes place 60% in new French oak barriques and 40% in stainless steel tanks at a temperature between 18-20%.
Vintage
2022
Élevage
At the end of fermentation, the wine ages for eight months on the lees, six of which after the assembly of the three mono-varietal wines. After bottling, the bottles rest for another two years in a horizontal position in the company's cellars so that time can complete the work, allowing the wine to reach its fullest expression.
Pairings
Seafood appetizers, shellfish, first courses with fish and vegetables.
Grape variety: 100% Chardonnay
The Vougeot Premier Cru Les Cras comes from a small plot of 0.55 hectares where the guyot-trained Chardonnay grows lush before being harvested strictly by hand.
Vinification: long and delicate pressing. Alcoholic fermentation at low temperature.
Aging: 12 to 14 months in French oak barrels.
Organoleptic characteristics: it is an elegant wine, with notes of citrus and sweet spices on the nose. In the mouth it is soft and generous with a balanced aromatic intensity
Pairings: ideal for important fish and shellfish dishes.
The Kellerei Adrian winery in Trentino produces this amazing wine from 100% Chardonnay grapes. The vinification is simple and follows the careful traditional method. Tonneaux barrels are used for fermentation; malolactic fermentation follows and subsequent maturation on the lees for 12 months in tonneaux, assembly and further refinement for 3 months in steel.
On organoleptic examination, the wine has a bright straw yellow color. The aroma is rich and complex; it expresses itself with aromas of citrus, white pepper, exotic fruit and a delicate smoky note. The taste is broad and complex, harmonious in the mouth, balanced acidity, with great body and very persistent.
Trentino-Alto Adige DOC
Sauternes Chateau Fontaine is obtained from a small vineyard of 4 hectares in the commune of Fargues, located in the heart of the “Sauternes” appellation. The vines are planted on a gravelly outcrop with a clay-limestone subsoil. This gravelly soil was a riverbed millions of years ago.
Tasting notes: Creamy and silky dessert wine, flavors of apricot and ripe peach with balanced acidity. Enjoy with creamy blue cheeses, foie gras pâté and custard-based baked desserts.
Pairings: Recommended with fruit desserts, blue cheeses
Color: Intense pale golden yellow
Nose: This Gewürztraminer selection is characterized by a dense and finely interwoven nose that reveals exotic tropical aromas of grapefruit, lime, lychee and orange supported by notes of rose leaf and ginger.
Taste: The fruity aromatic character of the wine continues on the palate, making it very drinkable. With its classic dry finish, the wine is complex but at the same time very salty and soft.
AUVIGNON QUARZ, TERLAN A white wine with a refined structure, deep, with a salty aftertaste, elegant like the quartz inserts that make the Terlano volcanic porphyry shine. The bouquet of this Sauvignon is exotic and captivating, with multiple fruity notes of mango, papaya, lime and red grapefruit
ALTO ADIGE TERLANO DOC
Cristal has a unique identity and is part of the history of great champagnes. It is a wine of terroir and depth, turned towards the light, which soars towards the sky and almost seems to reach it.
A perfect reflection of its terroir, Cristal comes from vineyard plots slowly assembled since 1845 and worked sustainably as part of a tailor-made viticultural approach. Practices include massal selection, gentle pruning, the use of biodynamic compost and long fallow periods. Louis Roederer also uses methods inspired by the principles of permaculture, in which the ecosystem regulates its own balance by creating a close link between Man and Nature.
This is a unique Champagne, produced in a limited edition and is now almost impossible to find. The ideal pairing is with shellfish of all kinds, first and second courses based on fish. Lobster or crawfish proposed in dishes with a color combination.
Champagne Jacquesson Extra Brut Cuvée 747
Type: Champagne
Classification: Champagne AOC
Region: Dizy
Grapes: Chardonnay, Pinot Noir, Pinot Meunier.
Vinification and Aging: produced with the Classic Method/Champenoise, with refermentation in the bottle and 3 years of aging on the lees.
Recommended pairing: fish appetizers, fried fish, sushi, seafood.
Alcohol content: 13%
Format: 0.75 lt
Serve at: 8/10 °C
Chardonnay, Pinot Noir, Pinot Meunier.
Vinification and Aging: produced with the Classic Method/Champenoise, with refermentation in the bottle and aging for 94 months on the lees.
Recommended pairing: fish appetizers, foie gras, seafood, shellfish, white meats.
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