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Search results for 'Cured mest'

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  • Secco-Bertani Vintage Edition

    Secco-Bertani Vintage Edition 2010

    Type: Valpolicella Valpantena DOC
    Vineyard: Hills of the Valpantena valley
    Grape: Rondinella and Corvina Corvina.
    Bottle: 0,75l
    Alcohol: 13,5% vol.
    Serving temperature: 16-18°C
    Food pairing: cured meats, semi-firm cow’s milk cheeses, eggplant parmigiana, long braised beef and wild game

    First coursesMeatSalumi

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  • Sagrantino di Montefalco Adanti

    Sagrantino di Montefalco Adanti 2007

    Type: Vintage Sagrantino DOCG
    Vineyard: Bevagna (Pg), Umbria
    Grape: 100% Sagrantino
    Bottle: 0,75l
    Alcohol: 14,5% vol.
    Serving temperature: 18-20°C

    First coursesMeatCheese

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  • remole frescobaldi igt

    Remole Frescobaldi Toscana IGT 2013

    Variety: Sangiovese 85%, Cabernet Sauvignon 15%
    Alcohol by volume: 12%
    Length of maceration on the skins: 10 days
    Malolactic fermentation: Immediately after the alcoholic fermentation
    Maturation method: Stainless steel
    Length of maturation: 4 months in steel and 2 months in bottle
    Bottle formats: 0,75 lt

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  • dolcetto d'alba massolino

    Dolcetto d'Alba Massolino DOC

    Awards: Decanter Magazine, Merum, Wine Spectator, Wine Advocate
    Type: Dolcetto Doc
    Vineyard: Serralunga d’Alba, Piedimont (330mt on S.l.)
    Grapes: 100% Dolcetto grapes
    Bottle: 0,75l
    Alcohol content: 13% vol.
    Serving temperature: 18-20°C
    Food pairing: either snacks featuring cured meats and cheeses, or at the beginning of a meal, served with starters (other than fish) and sliced meats. Pasta, rice, soup and red meats, particularly when grilled, enhance its good body and pleasantly drinkable quality.

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  • Bottarga (botargo) - Italian Fish Roe

    Bottarga (botargo) - Italian Fish Roe

    Description: Bottarga di Muggine, mugil eggs (fish roe)
    Net Weight: ca 50 gram
    Expiry: 1 year
    Storage: Store in the fridge once opened

    Serving suggestions: Excellent on top of pasta. 

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