AcquaAlta Ristorante

Lightly Breaded Chicken Breast Medallion, topped with House made Marinara Sauce, Grana Padano, Mozzarella.

Paolo’s Grandma Meatball recipe and topped with Marinara sauce and mozzarella

Crunchy Focaccia baked with Mozzarella and Garlic and topped with sliced Tomato, Pesto, Oregano, Balsamic glaze

Crunchy Focaccia topped with Gorgonzola and Mortadella

Crunchy Focaccia baked with Mozzarella and Garlic and topped with sliced Tomato, Pesto, Oregano, Balsamic glaze

Grilled Tentacles of Tender Spanish Octopus with Rosemary Olive Oil and Fresh Tomato over Fried potatoes with Garlic

CARPACCIO Center cut Raw Beef Sirloin over a bed of Arugula and topped with Original sauce . The original carpaccio was invented by Venetian hotelier Giuseppe Cipiani, of Harry’s Bar fame. The story goes that Cipriani invented the dish in 1963.

Paolo’s Grandma Meatball recipe and topped with Marinara sauce and mozzarella

Traditional Italian selection of Imported Prosciutto Di Parma, Spicy Soppressata, Bresaola ( Imported Finely Sliced Delicious Dry Cured Beef ), Grana Padano, Asiago Cheeses, Olives

Burrata 4oz. with Roma tomata, and topped with AcquaAlta Pesto and Balsamic glaze over a bed of Lettuce

Delicious Fried Calamari with Polenta cake, and Marinara sauce

Prosciutto crudo di Parma, Burrata 4oz, and Arugula

talian Gorgonzola Cheese Served Over Squares of Grilled Polenta cake

Lettuce, Arugula, Carrot, Spinach, Cucumber, Tomato, AcquaAlta inspiration Dressing

Grilled Artichokes and topped with Sun-dried tomato Basil sauce

Italian Mix Style Green, Arugula, Asiago cheese, Dry Raisins, and Inspiration Dressing

Prosciutto crudo di Parma, Grana Padano cheese

Choose 1 Pasta and 1 Sauce

Homemade Spaghetti Pasta Sauce: Pancetta, Egg, Grana Padano Cheese, Extra virgin olive oil, black pepper

Homemade Pasta w/egg Sauce: Pecorino Romano, Grana Padano cream cheese, Black Pepper

Homemade Green (Spinach) pasta (w/egg) Sauce: Ricotta, Garlic, Extra virgin olive oil, AcquaAlta Pesto (almond allergy), Pine-nut.

Homemade Pasta Sauce: Wild caught Key West Shrimp, Zucchini, Capers, EVO oil, Garlic and Topped with Grana Padano cheese

Homemade Black ink cuttlefish Linguine pasta Sauce: Salmon, Baby scallop, Squid, Shrimp, Diced Tomato, White Wine reduction, Garlic, Extra virgin olive oil

Homemade Pasta w/egg. Sauce: Octopus, Evo oil, Chives, Garlic, Prosecco wine, Red Pepper, topped with Pistachio, Fresh Lemon zets. lightly spicy

Homemade Pasta w/egg Sauce: Marinara, Fresh mint topped with Burrata (4oz.) and Basil

Homemade Pasta Sauce: Garlic, Extra virgin Olive oil, Basil, Bread crumbs, Crushed pepper, SPICY

Homemade Pasta w/egg, Sauce:homemade sausage, Bacon,Garlic, Basil, Marinara, Crushed pepper. lightly spicy

Homemade Pasta w/egg Sauce: Rich beef and pork Bolognese

Homemade Pasta, Sauce:Sun Dried Tomatoes EVO Oil, Garlic, Diced Fresh Tomatoes, Arugula, and topped with Grana Padano cheese

Homemade Pasta Traditional Italian Cheese Sauce: Provolone, Asiago, Gorgonzola, Pecorino, Mushrooms, Cream Sauce

Homemade sheet pasta w/egg Rich beef and pork Bolognese sauce, Bechamel (milk, Butter, Flour), Grana Padano cheese

Homemade Potato Dumpling (flour, potato, egg, spinach) with Italian Gorgonzola cheese, Cream Sauce, Topped with Pistachio

RISOTTO with Squid, Salmon, Baby Scallop, Shrimp, Grana Padano Cheese, Garlic, Spinach, Extra virgin Olive oil

RISOTTO with Cremini Portobello Mushrooms, Mozzarella, Grana Padano Cheese, Garlic,

Choose 1 Pasta and 1 Sauce

Stuffed: House-made Sausage (pork,bacon,Garlic, fresh herbs, red pepper) Sauce: Butter, Bay leaf, Garlic

VEG. Homemade ravioli Stuffed Mushroom and Mozzarella Sauce: Pecorino, Grana Padano, Black pepper, Cream

veg. Homemade Ravioli Stuffed Ricotta and Spinach Sauce: Butter, Sage and Pecorino cheese

Veg. Homemade Ravioli Mammarosa Arrabbiata Stuffed: Mushroom, Mozarella Sauce: Marinara, crushed pepper, Garlic, Cream, lightly spicy

Stuffed Ricotta and Spinach Sauce: Baby Scallops, Diced Tomato, AcquaAlta Pesto (almond allergy)

Stuffed: Mixed cheeses (Pecorino, Padano, Ricotta, Provolone). Sauce: Marinara

Stuffed: Mixed cheeses (Pecorino, Padano, Ricotta, Provolone). Sauce: Cremini Mushroom, Garlic, Butter and topped with Imported from Sardinia (Italy) Black Pepper Pecorino

HOMEMADE RAVIOLI TUTTA CARNE Stuffed: House-made Sausage (pork,bacon,Garlic, fresh herbs, red pepper) Sauce: Crunchy Prosciutto Parma, Garlic, Marinara, Crushed Pepper lightly spicy

Crispy Mixed deep Fried Fisch: Shrimp, Calamari, Carrot, Zucchini, Potato, Polenta with marinara sauce

Traditional Venetian recipe. Seared Wild caught Key West Shrimp with garlic, onion, pomodoro, White wine, lightly spicy

Pan-Seared 8 oz. Filet Mignon Medallions, Onions, Red Wine reduction and Topped with Italian Gorgonzola Cream.

Pan-Seared 8 oz. Sliced Filet Mignon, Fresh Rosemary, Garlic, EVO Oil.

Baked Sliced Eggplant with Rice flour layered with Mozzarella, Basil, Origan and Topped with Homemade Marinara sauce

Lightly Breaded Chicken Breast Medallion, topped with House made Marinara Sauce, Grana Padano, Mozzarella.

Italian Mix Style Greens, Spinach, Arugula, Tomato, Cucumbers, Carrot, Acqua Alta Inspiration Dressing

Paolo’s Grandma Peperonata Secret Recipe. Sautéed Bell Pepper, Eggplant, Tomato, Onion, Garlic

Sautéed Eggplant with Garlic, Extra virgin Olive oil

Sautéed Fresh Zucchini with Garlic and Extra Virgin Olive Oil

Traditional Venetian Boiled and then Fried Potatoes, Garlic

San Marzano Italian Peeled Tomato, Mozzarella, Basil oil.

San Marzano Italian Peeled Tomato, Mozzarella, Prosciutto Parma, Mushroom, Basil oil.

San Marzano Italian Peeled Tomato, Fresh Mozzarella, Spicy Calabrese Salami, Homemade Sausage, Crushed Red Pepper. Basil oil.

Mozzarella, Asiago, Provolone, Pecorino Romano, Gorgonzola ( no sauce)

San Marzano Italian Peeled Tomato, Fresh Mozzarella, Home made Sausage, Provolone Cheese, Basil oil.

San Marzano Italian Peeled Tomato, Fresh Mozzarella, Diced Fresh Tomato, Mushrooms, Zucchini, Artichoke, Eggplant, Basil .

San Marzano Italian Peeled Tomato, Basil, Fresh Mozzarella, Mushrooms, Artichoke, Grana Padano, Bresaola (Imported Finely Sliced Delicious Dry Cured Beef) and glaze of balsamic vinegar

San Marzano Italian Peeled Tomato, Fresh Mozzarella, Burrata 4oz., Arugula, Basil oil.

( The Best, Original Venetian Recipe ), Mascarpone cheese, Eggs, Sugar, Lady Finger biscuits, Espresso

Mascarpone cheese, Eggs, Sugar, Lady Finger biscuits, Espresso, Homemade Pistachio cream

Ricotta, Cinnamon, Chocolate chip Crumbled Tart

Mascarpone cheese, Eggs, Sugar, Gluten-Free biscuits, Espresso

Whiskey cream Gelato Drowned in Espresso Coffee topped Whipped Cream Not for togo

Fior di latte gelato with a rich coffee and pure cocoa swirl.

Vanilla gelato and Amarena cherry sauce swirled together, topped with Amarena cherries.

Whiskey cream Gelato Drowned in Espresso Coffee topped Whipped Cream Not for togo

Paolo’s Grandma Meatball recipe, fried and Topped with marinara sauce e mozzarella WITH BREAD

Charcuterie Board: Traditional Italian Cured meat and Cheese. Prosciutto Di Parma, Soppressata, Bresaola Grana Padano, Asiago Cheeses, Olives WITH BREAD

Delicious Fried Calamari with Polenta cake and Marinara sauce WITH BREAD

TO BE ORDERED AT LEAST 1 DAY IN ADVANCE. SERVER 8-10 PEOPLE Ricotta, Cinnamon and Chocolate Chips crumbled tart ( cannolo tart)

Mix salad, Mozzarella, fresh Tomato, Dressing, Balsamic glaze

Homemade Tiramisu', Traditional Venetian recipe

TO BE ORDERED AT LEAST 1 DAY IN ADVANCE. SERVER 8-10 PEOPLE Fresh lemon juice and zest, eggs, soy oil, flour, sugar, yeast. DAIRY FREE

TO BE ORDERED AT LEAST 1 DAY IN ADVANCE. SERVE 8-10 PEOPLE Carrot, Fresh Orange, Soy oil, Sugar, Flour, Eggs, Yeast DAIRY FREE

TO BE ORDERED AT LEAST 1 DAY IN ADVANCE. SERVE 8-10 PEOPLE Classic italian recipe: homemade lasagne sheet, Bolognese sauce, Bechamel, Grana Padano cheese (with bread and cheese)

Choose your favorite Homemade Pasta and add 1 Free SAUCE with bread and cheese.

Choose your favorite Homemade Ravioli and add 1 Free SAUCE with bread and cheese.

TO BE ORDERED AT LEAST 1 DAY IN ADVANCE. ZUCCHINI, EGGPLANT, TOMATO, GARLIC, ONION, MUSHROOM, BECHAMEL, GRANA PADANO CHEESE (WITH BREAD AND CHEESE)

TO BE ORDERED AT LEAST 2 HOURS IN ADVANCE. Lightly Breaded Chicken Breast Medallion, topped with House made Marinara Sauce, Grana Padano,Mozzarella. WITH BREAD

TO BE ORDERED AT LEAST 2 HOURS IN ADVANCE. EGGPLANT PARMESAN. Baked Sliced Eggplant with Rice flour layered with Mozzarella, Basil, Origan and Topped with Homemade Tomato sauce WITH BREAD

Traditional Venetian recipe Pan-seared Wild caught Shrimp with garlic, onion, pomodoro, Origan, White wine, lightly spicy. (WITH BREAD)

TO BE ORDERED AT LEAST 1 DAY IN ADVANCE. Grilled New Zealand Lamb Chops with a Bread

Imported Semolina flour from Italy, Water, Eggs

Imported Semolina flour from Italy, Water, Eggs

Imported Semolina flour from Italy, Water.

Imported Semolina flour from Italy, Water,

Potatoes, Spinach, Imported Flour from Italy, Eggs, Salt, black pepper

Imported Semolina flour from Italy, Water, Eggs, Black ink Cuttlefish

HOMEMADE RAVIOLI STUFFED MIXED CHEESE. (GRANA PADANO, RICOTTA, PECORINO, PROVOLONE)

Ingredients: Pasta (Flour, Eggs, water) Filling: Homemade Sausage (Pork, Bacon, fresh herbs, garlic, Crashed pepper, Red wine, salt, black pepper) NOTE: Frozen Ravioli Should Not Be Defrosted Prior To Cooking. Place Ravioli into boiling water, pinch of salt, 4 - 5 minutes or until they all float.

Ingredients: Pasta (Semolina, Eggs, water) Filling: Truffle Burrata, Ricotta, salt, black pepper.

Ingredients: Pasta (Semolina, Eggs, water, Cocoa) Filling: Butternut squash, Ricotta, Grana Padano, fresh herbs, salt, black pepper.

Bolognese sauce: Ingredients: Italian Peeled Tomato, Ground Meat (pork, beef), Carrot, Celery, Wine, Garlic, Onion, fresh Basil, Fresh herbs, Salt, Black Pepper, Extra virgin Olive oil Gluten free

Sugo al Pomodoro - Marinara Sauce Ingredients: Italian Peeled Tomato, Garlic, Onion, fresh Basil, Salt, Black Pepper, Extra virgin Olive oil, Gluten free

Ingredients: Pecorino, Grana padano, Provolone, Gorgonzola, Cream

Sugo ai Formaggi misti (Mix cheese sauce) Ingredients: Pecorino, Grana padano, Provolone, Gorgonzola, Cream Contains: Milk Gluten free

PIZZA DOUGH (about 350 gr) good for 13inc pizza

Available Fresh, Sold by weight, call 1 days in advance

Grilled Whole Branzino 600/800gr (never frozen) from Spain with Side of Fried Potato and Zucchini

Carrot, Celery, Tomato, Zucchini, Onion, Garlic, Potato

Homemade pasta Sauce: Cremini Mushroom, Pork sausage, Truffle sauce, Cream, Garlic, Onion, Rosemary.

Homemade Pasta Sauce: Chicken breast, Diced Tomatoes, fresh Lemon juice, Pecorino cream Cheese.

Pan-seared Breaded Veal scaloppini with Red wine, Portobello Mushroom, Garlic, Butter with Soft Polenta

Limoncello wine, Prosecco Superiore Brut d.o.c., Sparkling water

Prosecco Superiore Brut d.o.c, Mango purée, Lambrusco, Lime, Mint syrup, Grape wine

Prosecco Superiore Brut d.o.c., Peach fruit purée.

Prosecco Superiore Brut d.o.c., Strawberry purée, Grape wine

Prosecco Superiore Brut d.o.c., Edelrflower Syrup

Sangiovese 100% Tasting Notes The celebrated single-vineyard Manapetra is a fabulous effort in the exciting vintage. Showing a wonderful sensory profile, it releases lovely aromas of raspberries, currants and cherries complimented by fresh ginger and lemon peel. The palate is full-bodied with gorgeous tannins that are beautifully integrated. It continues to display excellent balance and it heads into the finish full of energy and character. Fantastic now, but should also evolve gracefully over the next decade and beyond.

Sangiovese 100% Tasting notes Intense ruby red with light garnet reflection. Characteristic, intense, red wild fruits, vanilla, species. Dry, warm, lightly tannic, full bodied and harmonic. Aged a minimum 36 months, in oak casks from Slavonia, minimum 4 months in bottle.

Aromas of Chocolate and Berry. Some hazelnut. Medium body, form and silky tannins and a fresh finish. Pairings: red meat, seasoned cheese, excellent meditation wine.

Grapes: Corvina, Corvinone, Rondinella, Oseleta, Negrara. Intense ruby red. Warm and spicy bouquet, with aromas of raisins, cherry, vanilla, tobacco and chocolate. Very well-structured, complex, elegant and velvety. Amarone has a distinctive flavour because of its unique production method. An extremely important wine in Italian viticulture, Amarone is an exclusive and unique symbol of the Valpolicella wine region. Pairing: with game dishes, grilled meats, stews and mature cheeses

It is a full-bodied red wine. The long, slow fermentation gives this wine a deep garnet red color, a complex bouquet of cinnamon, cherry jam, and walnut and a palate of ripe black cherry fruit with notes of vanilla and coffee on the finish. Pairings perfectly with rich pasta dishes, game, and grilled or stewed red meats as well as mature cheeses

Tasting notes This has aromas evoking rose petal, forest floor and a whiff of tobacco. The sleek palate delivers crushed raspberry, clove and white pepper alongside lithe tannins and fresh acidity. Picking: 100% by hand. Food pairing: pasta dishes with mushroom or cheese sauces, or served with Alba white truffle, red meat and game stews and pot roasts, mature cheeses.

Nebbiolo 100% Tasting notes This classic Nebbiolo shows notes of rose petal, dark spice and camphor aromas. Juicy and delicious, the smooth full-bodied palate has a weightless elegance, delivering succulent cherry, ripe raspberry, licorice and tobacco while fine-grained tannins provide support. A great pairing with duck, grilled steak, braised beef or mushroom risotto.

Blend 100% Nebbiolo Tasting notes: Red, with yellowish orange hints due to the ageing process. Dry, velvety and austere, with a bouquet of faded rose, violet, spicy and rich with gorgeous ripe fruit, very aromatic. Aged 3 years in large oak casks and in bottles for the final six months. Pair with red meat, game, and pungent cheeses.

100% NEBBIOLO. TreVigne is a blend of three single vineyards: the “cru” sites within Travaglini’s estate. the wine is aged for 4 years: 3 years in Slavonian oak casks (80%). 20% of the wine is aged for one year in barriques, before blending with the rest of the wine. The final blend then rests in bottle for 10 months. TASTING NOTES: Garnet red in color with ruby highlights. On the nose, aromas of ripe berries and bitter cherries. The palate demonstrates complex flavors of ripe black cherry, smoke, spice and mushroom, with some earthy tones. A concentrated, feminine wine with a soft finish. Pairings: A perfect match for steak, lamb, roasted vegetables and aged cheeses. Recommended aging from 3 to 15 years, but this wine will easily maintain its integrity for years following.

TASTING NOTES Visually: Vintage and bright ruby red colour, attracting the eye with its delicate transparency. Olfactory: Soft floral aromas, from violets to rose petals, taking on spicy and balsamic notes over time. Its finish offers hints of minerals and iron at times. Flavour: Elegant with a balance between freshness, barely outlined noble tannins and a subtle, infinite persistence of small red fruits, flowers and fruit jellies.

Description: the passion that guides us like a star in the sky, donated his best fruit, Aronne, last born in our big family, obtained from a careful selection of grapes , vinified according to tradition , with the same care that a father has for his son. Only this, has resulted in Aronne, a wine that tasted sooner or later always whisper their origins. The complex and enveloping aroma, hints of ripe fruit and rich flavor, united by a good structure and personality, make it a great accompaniment to cold meats, meat dishes and cheeses. It is recommended a large glass at 16-18 °C.

GRAPES VARIETIES: Corvina, Corvinone, Rondinella TASTING NOTES: Deep garnet ruby red colour. Intense, elegant and ample, with prune and cherry in spirit aromas. On the palate it is dry, warm, soft, full bodied. Elegance, persistence and complexity with spieces, pepper, cloves, coffee, cocoa, overripened fruit and balsamic flavours. SERVING SUGGESTIONS: Tasty dishes, roasted red meats, roasts, game, stews, mature and strong cheeses. Also excellent afterdinner and as meditation wine. AGEING: Four to five years in second/third passage small old French oak barrels and in big Slavonian oak barrels.

Grapes: 55% Corvina, 25% Corvinone and 20% Rondinella Winemaking: the grapes are selected in the vineyard, placed in crates and left to dry in the drying loft. The wine is left in contact with the grape skins during fermentation. It is pumped over twice a day with a delestage half way through the fermentation process. Aging: two years in barriques and two years in 25hl Slavonian oak barrels. Tasting notes: Bright red. The clean aromas of red cherry and berries are enhanced by a floral touch. Initially sweet with a nice glycerine sensation in the mouth, it follows a slightly bitter note with a noticeable tannic bite on the lively flavors of red fruits. Classically dry finishes with a hint of heat derived from the significant alcoholic content. Alcohol content: 16.5%

Made from grapes grown in the Valpolicella Classico zone (Corvina, Corvinone and Rondinella), which undergo the traditional Appassimento (grape drying) method. GRAPES :Corvina and other varieties permitted by the production regulations WINE TYPE: Dry red wine TASTING NOTES: Colour: ruby red, dense and compact. Bouquet: very intense and persistent, ethereal, fruity with hints of cherries preserved in alcohol, dried flowers and sweet spices. Flavour: full bodied and very smooth, with velvety tannins. FOOD PAIRINGS: Red meat and mature cheeses, accompanied by red-berried jams. Dark chocolate.

Grapes: 60% Corvina 30% Rondinella 5% Molinara 5% Negrara Vinification: The grapes are dried under controlled conditions for 3 months until they lose up to 40% of their weight. After crushing, a long slow fermentation takes place in stainless steel vats. The wine is then aged in large oak vats for around two years. Production area: Terraced vineyards on South facing slopes in the Valpolicella area to the North and East of Verona. The vines are trained using the traditional pergola veronese system. Alcohol: 15% by vol.

Grapes: 60% Corvina 30% Rondinella 5% Molinara 5% Negrara Vinification: The grapes are dried under controlled conditions for 3 months until they lose up to 40% of their weight. After crushing, a long slow fermentation takes place in stainless steel vats. The wine is then aged in large oak vats for around two years. Production area: Terraced vineyards on South facing slopes in the Valpolicella area to the North and East of Verona. The vines are trained using the traditional pergola veronese system. Alcohol: 15% by vol.

Age Verification - We will check your valid ID upon pick up of our Wine bottles at the Restaurant.

Food pairing: Recommended with pasta with sauce, grilled red meat, game, cheese. Tasting notes: Color: Intense ruby red. Nose: Floral notes with hints of well-ripened fruit. Palate: Vinous, velvety and lingering. Harvest: Hand selection of the best grape bunches which are collected in small crates and left to raisin for a while. Winery Technical Data: Soil: hilly soil of morainic and volcanic origin. Grape varieties: Corvina & Corvinone 70% - Merlot 15% - Cabernet 15%. Vinification: Traditional skin fermentation followed by 2-3 weeks maceration in November.

It is a Harmonic, full-bodied. Deep ruby red, with hints of black cherry and well-ripened fruit. Rounded, velvety, full-bodied and lingering. Pairing: grilled red meat, roasted meat and mature cheeses. Meditative wine.

Deep ruby red, with hints of black cherry and well-ripened fruit. Rounded, velvety, full-bodied and lingering. Pairing: grilled red meat, roasted meat and mature cheeses. Meditative wine.

It is a Harmonic, full-bodied and velvety with well-balanced tannins and acidity. Intense ruby red. Complex, of red fruits, vinous and spicy. Pairing: grilled red meat, roasted meat and mature cheeses. Meditative wine

60% Corvina, 10% Molinara, 30% Rondinella Ruby red color. A fresh and well-balanced version, as flavors of ripe black cherry, red currant, plum and fresh earth mix with ground anise and white pepper notes. Medium-bodied, with good focus through to the clean, aromatic finish. Dry, intense and harmonic. Pairings: pasta, red meat and seasoned cheeses with meat, Pastas, and aged cheeses.

Taste: A deep red color with garnet hues and hints of cherry, blackberry and plum, accompanied by a spicy aroma. It’s a full-bodied red wine. The must-wine is stored in oak barrel of 5 hl where it matures for about 3 years. The bottled wine is left to rest for 6 months’ Pairings: find the best combinations with red meat, game and aged cheeses, also good as meditation wine.

Intense ruby red color, rich perfume, violet, cherry and mulberry notes. Dry, full and sapid, properly tannic, great personality. Pairings: elaborated meat dishes and seasoned cheeses.

COLOR: The colour is bright red, acquiring garnet highlights with age. SCENT: Intense vinous scent with a typical herbaceous flavour when young, over time it takes on hints of oriental spices and cinnamon. FLAVOUR: Elegant, well-balanced and complex on the nose and palate, its structure and tannins add rich personality and a fresh, tonic long aromatic end. SERVING SUGGESTIONS: A very elegant red wine with complex nose and flavour, it goes well with poultry, venison, roast meat and hard cheeses.

Antonutti Refosco dal Peduncolo Rosso Wine 2018 has a dark ruby red color with violet tints. It is 100% made from Refosco dal Peduncolo Rosso grapes aged in stainless steel and oak barrel. This aristocratic and very elegant Red Wine offers intense and fruity aromas of prune and wild blackberry. It is pleasantly tannic on the palate that has balanced with a long finish. It pairs well with red meat or game and ideal for serving at 16° – 18° C. Enjoy!

Blend of: Cabernet Sauvignon and Merlot grapes. Aging: 12 months in French oak barrels of 3rd and 4th fill and 12 months in bottle Pairing: Ideal with grilled meats, steaks, game meats, Milanese, Pasta

Blend of: Merlot and Cabernet Sauvignon grapes Aging: In stainless steel tanks and in bottle Pairing: Ideal with grilled meats, steaks, game meats, Milanese, Pasta

Blend of Sangiovese, Petit Verdot, Shiraz/Syrah, Merlot. Sensual red and dark fruits scents of blueberry, wild blackberry and spirited fruits are pronounced on the palate, while delicate hints of white chocolate, vanilla and toasted spices linger in the background. The full-bodied and persistent taste creates an olfactory and gustatory well-balanced mouthfeel.

Supertuscan blend of Sangiovese, Cabernet Sauvignon and Merlot grapes. Ruby red colour tending to garnet with ageing. Fruitiness with notes of cherries and white chocolate. Dry, warm with balsamic finish. Based on the. The grapes are hand-picked. Pairing: Ideal with grilled meats, steaks and game meats

Blend of: Sangiovese 85% - Cabernet Sauvignon 15% Tasting notes Color: Brilliant ruby red colour. Nose: Complex aromas of crushed berries. Palate: Pleasant roundness and clean tannic structure. Food pairing Red meats, stews and Pasta dishes.

Sangiovese, 30% Cabernet Sauvignon, 30% Merlot Beautiful ruby red in color with bold earthy aromas of ripe cherry and raspberry, framed by notes of leather and crushed herb. Fleshy and full on the palate, the bold dark fruit flavors include subtle spice notes. This Tuscan blend is made in steel barrels with a 6-8 month process in oak barrels. Aged a minimum of 1 years from harvest, prior to market. 40% Sangiovese, 30% Cabernet Sauvignon, 30% Merlot

Sangiovese 100% Tasting notes Ruby red, intense, garnet reflection Intense, wild berries, spicy, winey, with floreal notes Pleasant, persistent, light tannic, soft. Food pairing Ideal with grilled meat and pasta dishes with rich tomato sauce. Serve at room temperature

Sangiovese 100% Tasting notes: Ruby red, intense, garnet reflection Intense, wild berries, spicy, winey with floreal. Pleasant, persistent, light tannic, soft.

Earthy aromas of tilled soil and black-skinned berry mingle with a whiff of vanilla. The straightforward palate delivers mature Morello cherry, licorice and cinnamon alongside supple tannins. Pairing: Prosciutto parma, Pasta with Bolognese, Lasagne, Veal scaloppini, Aged cheese

Blend of: 5% Cabernet Sauvignon 10% Canaiolo 85% SangioveseTasting notes Color: Bright ruby red color. Nose: Intense and characteristic bouquet, fruity with a violet fragrance. Palate: Dry and harmonious with notes of dark chocolate and black cherries. Food pairing Ideal with grilled meat and pasta dishes with rich tomato sauce. Serve at room temperature

Grapes: 10% Canaiolo 90% Sangiovese 38.

Production area: La Morra Colour: garnet red; Nose: notes of roses, violets, blackberries and red currants; Taste: excellent balance between acidity and tannins. Ageing: in oak barrels of different capacities. Food pairings: ideal with red meat and medium or mature cheeses. Perfect also with homemade pasta and risotto.

Ruby red color with garnet hints. Velvety and full bodied. Typically pure and distinctive aromas of red cherry, raspberry, white pepper and tobacco, with spicy notes. Aged 30 months in oak casks and in bottles for the final six months. Pair with red meats and savory cheeses with medium-long aging. 14% 92 points James Suckling

Nebbiolo 100% Tasting notes Colour: Garnet red. Nose: Fresh fruit fragrance in the first months which evolves during its evolution. Taste: Dry, consistent. Food pairing It goes along well with red meat dishes, wild animals meat and matured cheese.

Tasting: Medium body red wine from Dolcetto grapes grown is Asti area. Pure, ripe plum and strawberry fruit flavors underscored by a crisp acidic note and a hint of earth mark this charming, succulent wine, set in a supple texture supported by sweet, soft tannins. Pairings A very drinkable wine, recommended with braised meat, sausages, pasta and cheese. Serve at room temperature

Grapes: Pinot Nero Colour: Still Ruby Red colour wine with delicate purplish glints. Alcohol: 13% Vol Tasting Notes: Intense long-lasting aroma of black and red berries well harmonized with some delicate sweet spicy notes. A intense and nicely fresh full body wine with a round taste due to the soft melting tannins. Well balanced with a long finish. Pairings: Ideal with cured meat, grilled beef and roasted lamb. Pairing well also with seasoned cheese.

Grape: Pinot Noir (100%) It ages for a minimum of 12 months in insulated stainless-steel vats. The wine is then filtered, stabilised and bottled. It further ages in bottle for a minimum of 12 months before release. Tasting notes: Sight: brilliant ruby red colour with amaranth highlights. Nose: elegant, intense, fragrant nose with notes of Marasca cherry and blackcurrant. Palate: well-balanced with a medium body and a long finish. Suggested pairings: it pairs well with meat and game dishes, and aged cheese. Service temperature: 16-18 °C Alcohol: 13%

Aged from 12 to 15 months in Slavonian barriques and refined in bottles for three months. Intense bright ruby red with violet hues. Fragrant and fruity, persistent and intense with clear notes of spices, liquorice and vanilla. Balanced, full, warm and an embracing good body. Pairing: with red meats, game and aged cheeses. It’s also ideal for pleasant.

Red wine made from 100% Aglianico grapes coming from vineyards located in the Irpini municipalities. The origins of Aglianico date back to the presence of Magna Graecia in southern Italy. The natural conformation of the hilly terrain Irpini volcanic, guarantees the maximum expression oenological of this vine.

Intense expression of viticulture agro millennial Trapani, pays homage to the senses with pleasant notes of black currant and black cherry that are expressed in harmony with the soft aromas of red fruit when ripe sun. Impenetrable ruby red color envelops the palate with the virtue of olfactory power and a body with an elegant acidity. The combinations can be just as varied, from red meat medium cooking the stew of tuna, from game to pasta dishes with meat sauce. Classification: Terre Siciliane I.G.T. Grape varieties: 100% Syrah Vineyards location: Territory of Trapani – hilly ground 250/400 mt. a. s. l. Alcohol: 13,5% by vol. Tasting notes: Deep intense ruby red colour. Marvelous and well-defined nuances of cherry and plum aromas with a touch of spice. Serving temperature: 10/12° C. Pairing: Ideal match with dishes like lasagna with ragout, veal filet with wild mushrooms, stewed boar.

TASTING NOTES: Round, soft, and full-bodied wine, but never filling or exuberant. Delicate hints of red fruit and plum, accompanied by sweet notes of dried and candied fruit. Strong fruity notes of blackberry, pomegranate and candied fruit are combined with a pleasant spicy finish. PAIRING: Ideal as an aperitif paired with cold cuts, soft curd cheese and tempura vegetables.

This cuvée of Cabernet Sauvignon and Primitivo di Manduria is just right for the wine lover who needs a change from the berry character of the classic Primitivo di Manduria. Tasting note: This ruby red wine with orange hues ass a delicious fruity bouquet with clear notes of ripe fruits and cherries. Notes of tobacco at the end. Well balanced with good structure an supple tannings, a slightly cherry aftertaste. Food pairing: Perfect with soup, red meat and cheese.

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MANZONI BIANCO ’20 Tre Venezie i.g.t. Le Rive, Veneto 12.5 % The Manzoni born by the crossbreed of Riesling Renano and Pinot Bianco. Wine with the Finest aromatic and taste characteristics. Soft, intense, persistent, full-bodied. Pairings: Risottos, Vegetable and Fish dishes.

Grapes: Malvasia Colour: Brilliant straw yellow with sparkling greenish highlights. Taste: Fresh and fragrant nose aromas of pennyroyal and hawthorn, with fruity hints of lime and pink grapefruit, with a slight but intense sea taste. The palate fills the mouth with a silky sensation, echoing fresh herbs and a light spicy hint, with a refreshing and elegant bouquet refined by a savoury mineral appeal. Pairing: An excellent pairing for fish based dishes, perfect with pasta and sardines, tagliolini with lobster or seafood, ravioli with turbot. It is also worth trying with main courses of pasta with herbs, sea bream and sea bass.

TIPOLOGY: Basilicata GRAPE VARIETIES: Malvasia/Fiano/Greco 12.5% Vinification: Stainless steel fermentation for a period of 15-20 days. Released two months after the completion of the temperature-controlled fermentation. Organoleptic Features: Golden yellow color with a delicate scent. Elegant, complex and sapid flavor. Food Suggestions: Ideal accompaniment with light meat and fish dishes.

TASTING NOTES Bright straw yellow color. 
 Vegetal and fruity notes on the nose. 
 Box bush and sage on the palate. Remarkable aromatic length. FOOD PAIRING Variety of vegetables, starches, goat cheeses, fresh herbs, oysters and delicate seafood dishes.

Tasting notes Enticingly delicate scents of peach blossom, white stone fruit and wild herb mingle with whiffs of almond on this vibrant white. The bright savory palate shows Granny Smith apple, grapefruit, pineapple and a saline mineral note alongside crisp acidity. 100% Trebbiano di Lugana Description A wonderful refreshing and elegant wine from vines grown in Lugana, located on the southern shores of Lake Garda. The grapes are hand-harvested when they have reached optimum ripeness. Maceration on the skins, gentle pressing of the grapes and must fermentation at a controlled temperature. Aged in stainless steel vats. Food pairing Recommended as aperitif, with fish starters, soups, main courses with fish, white meat

TASTING NOTES Straw yellow with a greenish tint. Fresh and fruity with citrus, pineapple, and white flower notes. Very fresh tanks to acidity that is in balance with the vine’s structure. FOOD PAIRING An ideal as an aperitif, to be served with crustaceans, seafood and fish dishes, white meat dishes, vegetables, cream and light ripe cheese.

TASTING NOTES Bright coppery yellow. Fresh fruit-driven notes where pear stands out followed by tanginess and lively fresh tasting. FOOD PAIRING It is a perfect pair to grilled or baked fish, along with marinated risotto, mushrooms and appetizers. Best served at 10° – 12° C.

Spumante Brut Region: Lombardy, Italy Varietals: Prosecco, Garganega Sparkling wine obtained from the Charmat method. Straw yellow in color with light notes of fruit and bread crust. Intense and persistent flavor. Fine and elegant on the palate.

Fine and prolonged perlage. Intense, balanced bouquet that remind green apple, wisteria, peach and acacia flowers. Pairings: Aperitif and light meal

This is 100% estate bottled pinot grigio. Tasting notes: Clean and crisp with aromas of apples, citrus and peach, which carry over to the fruity and refreshing palate. Easy drinnking and easy to love. Pairing: zesty pasta and seafood dish or your favorite Italian cheese board

GRAPARIOL i.g.t., Le Rive, Veneto 11 % Description: semi-dry, acidulous, with an intense scent, fruity and floral overtones. Pairings: very good with Appetizers, Risotto, Fish dishes and intermezzo with dry pastry.

Description: straw yellow coloured wine, with a fragrant and intense perfume, with delicate citrus fruits, sage, yellow pepper and tomato leaf notes. On the palate it is harmonic, persistent, aromatic and full bodied. Food pairings: excellent as an aperitif, it goes well with dishes based on fish, shellfish, vegetable risottos and boiled white meats. To enjoy it at its best, serve it at 10-12 °C.

Pairings: Risottos, Vegetable and Fish dishes

Supertuscan blend of Sangiovese, Cabernet Sauvignon and Merlot grapes. Ruby red colour tending to garnet with ageing. Fruitiness with notes of cherries and white chocolate. Dry, warm with balsamic finish. Based on the. The grapes are hand-picked. Pairing: Ideal with grilled meats, steaks and game meats

Dark ruby red, medium-bodied wine with lots of red cherry fruit and soft supple tannins. Very easy to drink. Pairings: savory dishes as aged cheeses, red meats and rich soups

CABERNET SAUVIGNON ’22 i.g.t.,Impero, Abruzzo 12.5 % The color is deep purple with a violet tinge. The nose is intense with pleasant, herbaceous over notes. The taste is dry, full bodied, velvety and with subtle tannins creating an elegant finish. Pairings: soups, rich pasta dishes, grilled red meat, roast and game

Grapes: 10% Canaiolo 90% Sangiovese 38.

Made with Ruché grapes sourced from vineyards of diverse characteristics, Clasic stands out for its elegance and traditional style that ties it to this winemaking area. His high quality is ensured through careful management of the vines and low yields per hectare. The wine’s elegance and complexity is apparent through its luminous ruby colour and fascinating olfactory experience. Deep, intense aromas of rose petals intertwine with flavors of cherry jam and forest fruits, followed by spicy notes of rainbow pepper to finish. The wine shows vibrant acidity blending perfectly with gentle tones of oak, making it an ideal accompaniment to traditional Piedmontese first courses.

MANZONI BIANCO ’20 Tre Venezie i.g.t. Le Rive, Veneto 12.5 % The Manzoni born by the crossbreed of Riesling Renano and Pinot Bianco. Wine with the Finest aromatic and taste characteristics. Soft, intense, persistent, full-bodied. Pairings: Risottos, Vegetable and Fish dishes.

The Nero D;Avola comes from vine of the same name, cultivated in the souther part of Sicily in the province of Siracusa and overlooking the Ionian sea.Intense ruby colour, well bodied, rich with fragrance, it has a strong and pleasant spicy flavor. Pairing: Red meat dishes and barbecues

Region: Basilicata Varietals: 100% Aglianico del Vulture Bright ruby red color with a perfume of mature red fruit. Rich woodland fruit and balanced tannic structure leads to a smooth final flavor.Pairing: Pork, lamb, beef or simple Antipasti like olives and hard cheeses. A gem!

Dark red colour with violet hints. Nose of cherry, blueberry, chocolate, and ripe dark fruits. Juicy, silky wine, with well integrated notes of oak. The mouth is good balanced, complex, with a great length and a fruity finish. Pairing: grilled red meat, roasted meat and mature cheeses. Meditative wine

Intense expression of viticulture agro millennial Trapani, pays homage to the senses with pleasant notes of black currant and black cherry that are expressed in harmony with the soft aromas of red fruit when ripe sun. Impenetrable ruby red color envelops the palate with the virtue of olfactory power and a body with an elegant acidity. The combinations can be just as varied, from red meat medium cooking the stew of tuna, from game to pasta dishes with meat sauce. Classification: Terre Siciliane I.G.T. Grape varieties: 100% Syrah Vineyards location: Territory of Trapani – hilly ground 250/400 mt. a. s. l. Alcohol: 13,5% by vol. Tasting notes: Deep intense ruby red colour. Marvelous and well-defined nuances of cherry and plum aromas with a touch of spice. Serving temperature: 10/12° C. Pairing: Ideal match with dishes like lasagna with ragout, veal filet with wild mushrooms, stewed boar.

James Suckling 91 points Super Tuscan blend of : Sangiovese and Syrah . The harvest is made by hand and fermented in the Estate cellar dedicated to organic wines. Tasting notes: Mild and elegant Tuscan classic rich of black cherry and blackberry favors that meet up with smooth tannins. The long, juicy aftertaste echoes fruit, spice and earth notes. Food pairing: A very versatile wine, pair with roasted or grilled meats, pizza or with firmer cheeses.

Tasting notes: This Pinot Grigio is made with 100% organic grapes. Naturally low in sulfites, this non GMO wine.The grapes are fermented at low temperature in stainless steel tanks for a long period to preserve the complexity of the aromas. It is plump and juicy, zesty with tangy avors of Meyer lemon, Honeycrisp apple, pickled ginger

Tasting notes: Intense aroma of dry fruits and flowers. Dry and savory with soft tannins & notes of dark cherry and red berry fruit. Pair with roasted and braised red meats, with poultry and savory dishes. Food pairing: Roasted and braised red meats, with poultry and savory dishes.

10% Syrah 90% Teroldego. What we love about Teroldego is the beautiful aromatics, complexity and structure with lower alcohol content (12.5%). Medium-bodied, fresh, velvety with well-integrated tannins, and 12 months in French oak. Tasting notes: Purple ruby color, on the nose it displays notes of red berries, blackberry and hints of white pepper; in the mouth it is medium bodied, fresh and velvety with firm yet well integrated tannins. Pairing: chicken parmigiana, Milanese

PRIMITIVO PUGLIA IGP ORGANIC 12.5% Intense bouquet, with notes of ripe plums, tobacco leaves, cherry jam and cocoa. Structured on the palate, with a smooth taste rich of ripe tannins. Pairing: Perfect with aged cheese, pasta and pizza. Production area: province of Taranto

Cabernet Sauvignon Abruzzo, Italy The Di Carlo family has a long-standing history as winegrowers in the Abruzzo region of Italy, with documentation recording their first exportation of wine in the early 19th century. In the 1980s, Giannicola Di Carlo, a bio-agronomist, converted all farming and winery operations to organic methods, making Agriverde one of the first organic certified wineries in Italy in 1991, and the 'Natum' line specificially was the first to be certified vegan-friendly. The Cabernet Sauvignon is lighter in style, with fine tannins and bright flavors of fresh raspberries, plum and blueberries, as well as licorice and spice. Try this one alongside seared tuna steaks, grilled portabello mushrooms or a classic beef burger.

Cam 12 fl oz.

Cam 12 fl oz.

Cam 12 fl oz.