The Winery

A golden sweet wine made from Garganega dried on straw mats until spring, with honey, candied apricot and toasted almond. Served by the glass at dessert.

A textured white from the clay soils south of Lake Garda, rounder than most, with ripe citrus, white peach and almond. A versatile wine for the whole menu.

A pale rosé from the eastern shore of Lake Garda, pressed quickly for a delicate colour, with wild strawberry, citrus and a crisp, dry finish. Serve cold.

A skin-contact Ribolla Gialla from the Collio hills, macerated for three weeks for an amber colour, gentle grip and notes of apricot, orange peel and black tea.

A Valpolicella red from grapes dried for four months before pressing, with plum, fig and bitter chocolate. Poured by the bottle and best shared slowly.

A Valpolicella red passed over dried grape skins for extra depth, with dark cherry, cocoa and sweet spice. Generous by the glass and made for meatballs.