RIPASSO

For the Ripasso young Valpolicella wine is fermented with the pomaces of Amarone. Thereby the Valpolicella gains a deeply red colour, rich flavours and it's distinctive character. The "little brother" of Amarone is really worth a try.

Its voluminous fruity bouquet flowers out nuances of vanilla and bitter almond. Feeling velvety at the palatine the Ripasso is full of character.

A marvellous companion for venison, steaks and grilled meals.

After decanting it should be served at 18 to 20 ºC.

BARBERA

The ruby colour, a light perfume of cherries and a warm velvety taste characterise the Barbera Piemonte. This wine has everything a well structured red wine needs.

With pleasent tannins and a smart finish it suites extremely well to rabbit, mousse and chocolate and cheese.

To be served at 18 to 20 ºC.

CHARDONNAY VENETO

Precious Chardonnay ranks among the most famous wines of the world. The straw yellow and golden shimmering colour of this Venetian Chardonnay reminds of mature grapes.

The symphony of perfumes starts with gentle pear, apple and peach flavour, then flowering out nuances of tropical fruits, honey and vanilla.

With a refreshing acidity, a nice structure and a try taste the Chardonnay is the best partner for asparagus, fish and seafood as well as for Asian cuisine.

To be seved at 10 to 12 ºC.

PINOT GRIGIO

Produced out of 100% Pinot Grigio grapes this Grey Burgundy from Verona reveals its class in shining yellow with copper red rays and a complex spectrum of flavors.

A light taste of apple leads to fresh and fruity flavors of lime, peach and lychee. Moreover the palatine is covered with a mineral nuance and a whiff of honey.The Pinot Grigio fascinates with fine acidity, delicious intensity and rich body.

Suits best for shortly fried fish, lobster, poultry, young vension or goat cheese.

To be served at 10 to 12 ºC.