Santhomas Serving temperature: 8/10°C Foam: fading gently. Perlage: fine and persistent. Colour: soft pink. Nose: fresh and delicate fragrance, rich in fruit sensations, such as apple, peach, strawberries and raspberries with hints of roses and white flowers. Palate: fine, subtle, elegant and pungent on the palate with balanced acidity, well structured with a fresh and dry aftertaste. In the kitchen: An excellent aperitif for important occasions. It accompanies seafood salads, fish first courses, shellfish, as well as the famous spicy fish soups of the lower Adriatic coast. Very good with quiches, vegetable focaccias, soufflés in general, and baccalà alla vicentina, Vicenza-style dried stockfish. Really delicious with the finest Italian raw hams and lardo di colonnata, pork fat preserved in salt and herbs, served with hot toast.

Prosecco Brut Serving temperature: 6/8°C Foam: fading gently. Perlage: fine and persistent. Colour: pale straw yellow. Nose: intense, with crusty bread and yeast predominant. Fruity component follows with green apple while a delicate hint of white flowers provides the floral component. Palate: pleasant, light, fresh, smooth-flowing with a distinct lemony acidity. Well-balanced, with a dry, sapid and persistent finish. In the kitchen: a great wine for aperitifs. It combines magnificently with hors d'oeuvres and light fish first courses; excellent with raw fish dishes. It is also good with pasta salads and with slivers of parmigiano or grana padano cheese.

Prosecco Extra Dry Serving temperature: 6/8°C Foam: fading gently. Perlage: fine and persistent. Colour: pale straw yellow. Nose: intense, sweet and fruity with predominant apple. A floral component with a delicate hint of acacia flowers. Palate: pleasant, light, fresh and smooth with distinct harmonious acidity. Balanced, elegant and persistent. The pleasant fruity sensations perceived by the nose are replicated in the finish. In the kitchen: his softness and palatability finds a happy combination with batter fried vegetables accompanied with raw fish. The combination with delicious Treviso radicchio dishes and the delicate casatella cheese is excellent. Also good as an aperitif.

Anna 6 Serving temperature: 10/12°C Colour: a pale straw yellow colour with green hues. Nose: an intense and complex bouquet, with fresh vegetable sensations of sage, fig leaves and sweet pepper. This is followed by a delicate mineral and fruity hint of pineapple and sensations of citrus fruits including grapefruit and citron, with a light and spicy Mediterranean finish. Palate: fresh, subtle, elegant, delicately gentle and light with a final taste of citrus. In the kitchen: elegant and delicate just like a beautiful woman. For its gentle acidity this wine combines magnificently with delicate herb risottos, onion soup, mushroom soup, and pasta with tomato sauce. It also combines happily with fresh herbed cheeses, fish first courses or grilled kebabs.

Sauvignon Serving temperature: 12/14°C Colour: straw yellow. Nose: classic, refined, intense bouquet, strong hints. of peppers, tomato leaves and boxwood accompanied by the fruity fragrance of grapefruit, peach and melon. Delicate finish with Mediterranean tang. Palate: Fresh with good acidity, salty, smooth with the same aromatic fragrance perceived by the nose. In the kitchen: this wine is best combined with fairly aromatic dishes like vegetable soups and delicately herby cream soup, or fairly fresh or herbed cheeses, white Cimadolmo asparagus, as well as lagoon and lake fish. It is also good as an aperitif accompanied with tasty smoked hams.

Chardonnay Serving temperature: 12/14°C Colour: straw yellow. Nose: very intense, full of sensations, noticeably ripe exotic fruit with pineapple and a floral hint of white flowers. Following this, noticeable blended notes of roasted hazelnuts, butter and honey, finishing with a fresh vegetable component, thyme and oregano. Palate: smooth, round and full-bodied. A taste of ripe fruit as perceived by the nose. It is full-bodied, balanced and has a very long persistent sensation. Dry sapid finish. In the kitchen: this wine can be paired with various foods including egg and fish dishes, risottos with herbs and asparagus, as well as medium aged or fatty cheeses. Excellent with grilled fish including shellfish. Owing to the way it has been vinified, this wine can also be enjoyed on its own.

Vigna dei Ciliegi Bianco Serving temperature: 14/16°C Colour: straw yellow. Nose: classic intense subtle bouquet. Clear fruity hints of peach and apricot blended with yellow flowers and spicy aroma of thyme, oregano and refreshing salvia. Palate: rich, strong, powerful , smooth and balanced acidity, with the same aromatic fragrance perceived by nose. Dry lasting finish. In the kitchen: excellent with complex fish risottos, fish and beef carpaccio, grilled fish, foil-baked fish, baked and smoked fish with herbs and spices. It is also good with grilled porcini mushrooms, and fairly fatty cheeses. It is also a fine meditation wine.

Moro '41 Serving temperature: 14/16°C Colour: vibrant red with purple nuances. Nose: intense, young fragrant scent; red berries can be sensed, most notably raspberries, cherries and strawberries, together with a delicate floral pansy note. Palate: fresh, soft, light, well-balanced, with pleasantly dry aftertaste. Persisting and of excellent drinking quality. In the kitchen: Perfect with all salamis and medium mature cheeses, good with cotechino, pork tongue, chicken stew, chicken cacciatore, and roast rabbit. It can also be combined with cat-fish or eel stew and polenta.Excellent between meals with delicious titbits.

Merlot Serving temperature: 18/20°C Colour: ruby red with purple tinges. Nose: intense, young and fresh. A small berry component, dominated by raspberry, redcurrant and strawberry predominating. A delicate floral component with hints of violet, finishing with a slight note of oriental spices and fresh vegetables. Palate: well-balanced with harmonious acidity, medium-bodied with a sapid and dry, persistent finish. In the kitchen: certainly one of the best combinations is with semi-hard pungent cheeses, but it is also very good with stewed meats, roast rabbit, liver alla veneziana, meat rolls, roasts and the typical Veneto dish: pasta e fagioli (pasta with beans). Try it with Frico (a cheese and potato dish from the Friuli region) in all of its variations.

Cabernet Franc Serving temperature: 18/20°C Colour: ruby red with purple tinges. Nose: intense, fresh, sweet, wood berries in which cherry jam predominates. Elegant floral component with hints of violet, finishing with a slight, delicate note of pepper. Palate: smooth, fresh, with balanced acidity and good sapidity. Medium-bodied wine with a distinct note of tannin and a dry, persistent finish. In the kitchen: it is recommended with all red meat, grilled and roasted. It combines happily with jugged hare, stewed wild boar and hard cheeses. It is often paired to fresh salami cooked with vinegar and onion.

Cabernet Sauvignon Serving temperature: 18/20°C Colour: ruby red with purplish tinges Nose: complex aroma, sweet, dominated by red fruit jams, in particular morello and cherry, followed by notes of prunes, tobacco and light oriental spices. Palate: soft, well-orchestrated, elegant, with a correct body and a balance acidity, The after aroma repeats the fruity sensations perceived by the nose. Pleasant, with a slightly dry and persistent final impression. In the kitchen: perfect with piquant, mature and strong cheeses, excellent with grilled red meats. It is an outstanding accompaniment to birds and game.

Raboso del Piave Serving temperature: 18/20°C Colour: intense ruby red with burgundy nuances. Nose: intense, ripe, combined scent, of great elegance. The Oriental spicy scent is prevailing together with nutmeg and pepper, followed by dry hay and leather. Still apparent is the cherry and marasca cherry preserve. The bouquet is complete with delicate mint and eucalyptus notes. Palate: full, rich, presenting well–balanced acidity, soft, full-bodied with dry final taste. Well persisting. In the kitchen: excellent with feathered and fur game, red meat, grilled dishes and very mature cheeses. In long winter evenings it is a great wine to share with friends in large goblets.

Vigna del ciliegio rosso Serving temperature: 18/20°C Colour: intense ruby red Nose: intense, complex, with obvious spicy notes of cinnamon and pepper, followed by delicate sensations of leather and tobacco. After short oxygenation, hints of wood fruit jam and vanilla predominate along with a toasted edge , finishing with a delicate balsamic note. Palate: full-bodied and enveloping. A distinct note of tannin is detected with balanced acidity. Sapid and warm. Excellent persistency with a dry aftertaste. In the kitchen: it is a perfect combination with meats that require slow preparation, game meats, venison and fine matured cheeses and with grilled meats and roasts. To be served in ample goblets, with special people.