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Our BLOG - #WITHDOTS

  • Mondeghili polpette di carne, che proponiamo di Pollo in forma di spiedino, con Zucchine, Peperoni BISTROT AFRODITA

    Mondeghili and Arcerus Garganega Brut

    Mondeghili are a dish of the tradition of old Milan and are prepared with mixed boiled meat and fried in butter. Today they are often
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    The Winery

    “The starting point is always tradition that is then de-structured, rebuilt, updated.” Fernanda Gattinoni Located at the
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    10 Food Apps

    What has become clear is the rise in food technology. Innovations that work well in the food sector quickly spread to many other
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    Tour & Tasting

    A winery tour it’s a unique chance to discover the beauty of the land you are visiting. Soave Classico, placed between the beautiful
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    Tiramisù with Chestnut and Recioto di Soave

    Tiramisù with chestnuts is a dessert that matches very well with our Recioto di Soave. Following we publish the recipe. Ingredients: 2
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    Harvest 2016

    Our harvest this year began towards the beginning of September, with an excellent weather, we started the harvest of grapes for
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    #SoaveHills

    “And if the horizon could talk, it would say that it’s tired of those gazes incapable of reaching it.”
  • Horseradish, quail egg, buttermilk, pickled chanterelles & crispy shallots, oh my! #BeefTartare #TheChaseTO

    Beef Tartare and Bine Longhe Soave Classico Doc

    Beef tartare is a meat dish made from finely chopped or minced raw beef or horsemeat. It is often served with onions, capers and
  • Campagnola mele frutta secca cannela TAVERNA DEGLI ARTISTI

    Apple Tart with Tre Colli Recioto di Soave

    Ingredients 1 pinch of salt 1 medium-large egg 125 gr 00 flour 30 ml warm water 1 tablespoon extra virgin olive oil 750 g apples 60 g
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    Avus Garganega Sur Lie

    Made from Garganega grapes, re-fermented in the bottle ‘col fondo’, as our grand parents used to do, before  modern
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    Arcerus Garganega Brut

    The shape of our gentle hills of Soave Classico, inspired us a name for our Garganega Brut, Arcerus, an ancient toponym bound to the
  • Burrata di Andria con frisella pugliese e patè di oliva! BOUTIQUE FORM E SALUME

    Burrata and Frisella with Garganega Brut

    Burrata of Andria with frisella and olives paté by Boutique del Formaggio e Salume (Scandiano, RE). The perfect aperitivo