AcquaAlta Ristorante

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

Grilled Bread Rubbed w/ Garlic and Topped with Tomatoes, Mozzarella, Extra vitrgin Olive Oil, Balsamic glaze

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

Homemade Potato Dumpling w/egg Sauce: Eggplant, Marinara and topped with Provolone cheese

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

RISOTTO with Portobello and Mushrooms, Provolone, 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.

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

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

Homemade Crumbled Meringues with Whipped Ice Cream and Homemade Berries Jam

Homemade Crumbled Meringues with Whipped Ice Cream and Dark Chocolate

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.

Fresh Orange juice and Zest, fresh Carrot, eggs, soy oil, flour, sugar, yeast

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

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

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

Focaccia Veneziana topped with Gorgonzola and Mascarpone cream and Speck (Imported Italian Smoked Ham)

Homemade Ravioli stuffed Butternut squash, Ricotta Sauce: Meat Ragu’ Bolognese

Hand cut New york strip (9-10oz.) Peppercorn Brandy sauce.

Hand made Agnolotti stuffed with Potato pure’, Grana Padano, Nutmeg (NUT ALLERGY) Sauce: Octopus, Pomodoro, Garlic, Red Crushed pepper, Origan.

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

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

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.

TASTING NOTES: Deep red with purple highlights. The scent is broad, intense and lingering, slightly herbaceous with hints of raspberries and vanilla. The dry, harmonious flavour has elegant tannins and good complexity. SERVING SUGGESTIONS: Ideal with white meat, it also goes well with fillet steak and fondue. Delicious with hard cheeses. ALCOHOL: 13.0% Vol.

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!

Grapes: Rondinella, Corvinone, Corvina. Crushed violet, cake spice and ripe black plum aromas lead the nose on this bold wine. The round, full-bodied palate doles out juicy black cherry, blackberry jam, cinnamon, licorice and a hint of tobacco alongside ripe, velvety tannins that lend it a polished feel. Pairing: with game dishes, grilled meats, stews and mature cheeses.

WINE CHARACTERISTICS Colour: ruby red with light garnet. Aroma: scents of preserved sour cherry, cherry, fig and balsamic notes of aromatic herbs with sweet spices. Taste: full bodied, smooth tannins, good acidity. FOOD PAIRING With roasts, grilled meat, mature cheeses (except blue cheeses) and nuts.

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

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.

VARIETIES: Principally a blend of Corvina Veronese, Corvinone and small percentage of Rondinella. HARVEST:Manual harvest, from middle of October, the grapes are carefully selected and placed in baskets. TASTIING NOTE :Colour: ruby red. Aroma: rich and very fine, with scents of cherry, red bilberry and blackberry. Lively fresh with light tannins, light bodied and drinkable, long and elegant lasting flavor. FOOD PAIRING :With salami, bacon, bacon fat – classical Veronese appetizers – accompanied by polenta, with cod, marinated sardines and lake fi sh. With informal first and second courses, typical everyday dishes.

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.

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

Tasting notes: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: 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

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

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

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.

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.

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

The Nebbiolo is one of the typical species of vines of Piedmont and in the several grape growing areas gives origin to the greatest Piedmontese wines, known all over the world and a source of pride of the national wine-making industry. Its name derives from “fog”, because being this a vine of the third period, it shall be harvested in the late autumn when this meteorological phenomenon is more frequent.TASTING NOTES: A classic Nebbiolo with notes of crushed flowers, sweet red berry fruit, spice and licorice. The wine is open-knit and approachable with a silky texture, a complex and lively presence on the palate, and a fine balance between acidity and ripe tannins. Pairing: pasta dishes with mushroom or cheese sauces, or served with Alba white truffle, red meat and game stews and pot roasts, mature cheeses.

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.

Nice pinot with some bright red berries and minerals. Medium-bodied with slightly astringent tannins, giving a tight, firm finish. Tasting notes: Rich, silky, velvety, soft and with smooth tannins. Fruity notes of cherry, strawberry, raspberry, and ripe tomato. Floral notes reminiscent of rose petal and violet. Food pairing: Boeuf Bourginon, Roast beef, and braised lamb..

Made from an extreme selection of Montepulciano and Sangiovese Tasting note: Deep ruby colour, rich notes of flowers and red fruits. Fruity, full-bodied and persistent. Vinification: Selection of grapes, long maceration of grapes, deléstage and soft pressing. Food pairing: Ideal with roasted and grilled meat.

Made from an extreme selection of Montepulciano, Cesanese and Syrah, our Roma Doc is a wine with bright, deep and intense color, dark olfactory sensations, and an aromatic strength of the wine varietals that make up the blend. It also features a limited edition, refined for a long time in barriques.

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.

Tasting notes: Dense aromas of red plum and red berries meld with muddled tones of vanilla, cocoa and coffee on the nose. There's a lot of ripeness to the palate, almost too much, with latent acidity and gritty tannins chiming in. The tannins rise up on the finish alongside a copper penny tang. Pairing: Pasta Bolognese, roast red meat, game, pork and cheese.

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.

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

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.

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

Production area: Ripatransone and surrounding areas. Wine varieties: Passerina. Average yield per hectare: 10/11 tones of grapes. Organoleptic characteristics: Pale yellow colour, floral and fruity scent with notes of green apple. The taste is dry, soft and full-bodied. Vinification: Cryomaceration of grapes, soft pressing with must debourbage and temperature-controlled fermentation. Maturation ‘sur lie’ for at least three months. Serving suggestions: Appetisers and light fish dishes. Serving temperature: We recommend serving at 10/12°.

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: Straw colour with greenish highlights. The typically fruity scent is elegant and refined with hints of Golden Delicious apples. The flavour is fresh, velvety and harmonious. SERVING SUGGESTIONS: Excellent as an aperitif, ideal with fish menus, pasta dishes and delicate second courses.

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.

CHARDONNAY Favugne’19 i.g.t. Teanum, Puglia 13 % bottle 27. glass 8. carafe 18. Pairings: Risottos, Vegetable and Fish dishes

Pra' della Luna (ITA)

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.

Tasting notes: Color Bright pale yellow. Nose: Displays a peculiar and intense fruity perfume Palate: Dry, round and harmonious. Pairing: The ideal accompaniment with fish dishes, soups and white meats.

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

TASTING NOTES: Straw colour with greenish highlights. The typically fruity scent is elegant and refined with hints of Golden Delicious apples. The flavour is fresh, velvety and harmonious. SERVING SUGGESTIONS: Excellent as an aperitif, ideal with fish menus, pasta dishes and delicate second courses.

Tasting notes: Color Bright pale yellow. Nose: Displays a peculiar and intense fruity perfume Palate: Dry, round and harmonious. Pairing: The ideal accompaniment with fish dishes, soups and white meats.

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.

Pra' della Luna (ITA)

CHARDONNAY Favugne’19 i.g.t. Teanum, Puglia 13 % bottle 27. glass 8. carafe 18. Pairings: Risottos, Vegetable and Fish dishes

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

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

Nice pinot with some bright red berries and minerals. Medium-bodied with slightly astringent tannins, giving a tight, firm finish. Tasting notes: Rich, silky, velvety, soft and with smooth tannins. Fruity notes of cherry, strawberry, raspberry, and ripe tomato. Floral notes reminiscent of rose petal and violet. Food pairing: Boeuf Bourginon, Roast beef, and braised lamb..

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

TASTING NOTES: Deep red with purple highlights. The scent is broad, intense and lingering, slightly herbaceous with hints of raspberries and vanilla. The dry, harmonious flavour has elegant tannins and good complexity. SERVING SUGGESTIONS: Ideal with white meat, it also goes well with fillet steak and fondue. Delicious with hard cheeses. ALCOHOL: 13.0% Vol.

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.

Tasting notes: Light rosé; intense and persistent aroma of Mediterranean maquis, with cherry and raspberry notes. A fresh and elegant wine, balanced in the mouth. Pairings: Italian starters, fish soups and broth, roasted or baked in a bag fish, fresh or slightly aged cheese.

The Nebbiolo is one of the typical species of vines of Piedmont and in the several grape growing areas gives origin to the greatest Piedmontese wines, known all over the world and a source of pride of the national wine-making industry. Its name derives from “fog”, because being this a vine of the third period, it shall be harvested in the late autumn when this meteorological phenomenon is more frequent.TASTING NOTES: A classic Nebbiolo with notes of crushed flowers, sweet red berry fruit, spice and licorice. The wine is open-knit and approachable with a silky texture, a complex and lively presence on the palate, and a fine balance between acidity and ripe tannins. Pairing: pasta dishes with mushroom or cheese sauces, or served with Alba white truffle, red meat and game stews and pot roasts, mature cheeses.

Intense ruby colour, well bodied, rich with fragrance, it has a strong and pleasant spicy flavor. Pairing: Red meat dishes and barbecues

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 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.

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