Naples 15 15 N Butler St

Up sale for half portion of pasta with specials

Upsale for half portion of pasta with specials

Margherita's Pizza. S. Marzano Tomatoes, Mozzarella, Basil, Salt, Extra Virgin Olive Oil. Pomodori di S. Marzano, Mozzarella, Basilico, Olio Extra Vergine d'Oliva, Sale.

S.Marzano Tomatoes, Basil, Salt, Imported Italian Fresh Mozzarella, Extra Virgin Olive Oil. Pomodori di S. Marzano, Basilico, Mozzarella, Olio Extra Vergine d'Oliva, Sale.

Dedicated to our Dear Friend and legend Antonio Benedetto "Tony Bennett" - who personally endorsed as his favorite pizza. S.Marzano Tomatoes, Garlic, Oregano, Extra Virgin Olive Oil, Basil, Salt. Pomodori di S. Marzano, Basilico, Sale, Origano, Olio Extra Vergine d'Oliva.

S. Marzano Tomatoes, Mozzarella, Anchovy Fillet, Salt, Ground pepper, Extra Virgin Olive Oil, Black olives, Cappers. Pomodori di S. Marzano, Mozzarella, Filetto di acciughe, Sale, Pepe, Olio Extra Vergine d'Oliva, Olive nere, Capperi.

Hot Salame Pizza. S. Marzano Tomatoes, Mozzarella, Basil, Salt, Extra Virgin Olive Oil. Pomodori di S. Marzano, Mozz., Basilico, Olio Extra Vergine d'Oliva.

Salame and Master Green Pizza. Mozzarella, Master Green, Sausage, Hot Italian Sausage, Pepper, Salt, Extra Virgin Olive Oil. Mozzarella, Salsiccie, Friarielli, Peperoncino. Salame piccante, Sale, Olio E.V. d'Oliva.

S. Marzano Tomatoes, Mozzarella, Mushroom, Black Olives, Artichokes, Salt, Ham, Basil, Extra V. Olive Oil. Pom. di S. Marzano, Mozz., Funghi, Olive nere, Prosciutto cotto, Carciofi, Sale, Basilico, Olio Extra V. d'Oliva.

S. Marzano Tomatoes, Mozzarella, Porcini Mushroom, Shaved Parmesan, Extra Virgin Olive Oil, Salt. Pomodori di S. Marzano, Mozzarella, Funghi, Parmi., Sale, Olio E.V. d'Oliva.

S. Marzano Tomatoes, Smoked mozz., Basil, Salt, Extra Virgin Olive Oil. Pomodori di S. Marzano, Scamorza affumicata, Sale, Olio Extra Vergine d'Oliva, Basilico.

Sweet Pepper Pizza. S. Marzano Tomatoes, Mozz., Carrot, Salt, Black olives, Pecorino Cheese, Sweet Peppers, Extra Virgin Olive Oil. Pomodori di S. Marzano, Mozz., Carote, Pecorino dolce, Olive nere, Peperoncino Dolce, Sale, Olio Extra Vergine d'Oliva.

Rocket and shaved Parmesan. Mozzarella, Basil, Salt, Pepper, Rocket, Parmigiano Reggiano, Extra Virgin Olive Oil. Mozzarella, Basilico, Pepe, Rucola, Scaglie Parmigiano, Olio Extra Vergine d'Oliva.

Ricotta cheese and bacon. S. Marzano Tomatoes, Mozzarella, Ricotta Cheese, Salted Pork, Extra Virgin Olive Oil, Salt. Pomodori di S. Marzano, Mozzarella, Basilico, Ricotta, Pancetta, Pepe, Olio Extra Vergine d'Oliva.

Mozzarella, Gorgonzola, Hot Provolone, Smoked Scamorza, Salt, Rosemary, Extra Virgin Olive Oil. Mozzarella, Gorgonzola, Provolone piccante, Scamorza affumicata, Rosmarino, Sale, Olio E.V. d'Oliva.

S. Marzano Tomatoes, Mozzarella, Tuna, Basil, Onion, Black Olives, Salt, Extra Virgin Olive Oil. Pomodori di S. Marzano, Mozzarella, Tonno, basilico, Cipolle, Sale, Olive nere, Olio Extra Vergine d'Oliva.

S. Marzano Tomatoes, Fresh Ricotta, Mozzarella, Basil, (Salame on request), Salt, Extra Virgin Olive Oil. Pomodori di S. Marzano, Mozz., Basilico, Ricotta, Sale, (Salame su richiesta) Olio Extra Vergine d'Oliva.

Traditional Neapolitan deep-fried pizza. Ingredients: Mozzarella, Ricotta, Salame, Salt.

Fresh mozzarella, fresh cherry tomatoes, fresh basil, extra virgin olive oil

Fresh Italian cheese made from mozzarella and cream. Outer shell solid Mozzarella, inside contains stracciatella and cream.

Neapolitan art to cook the potato stuffed with cheese, and baked in the wood oven - served with Parmigiano Reggiano sauce (prosciutto included by request)

Fresh Calamari baked in wood ovens with delicious sauce of Herbs, Shallots, Olive Oil, Malvasia Wine

Ziti served with a slow cooked, two meat San marzano ragú sauce. Nicknamed ragú guardaporta after the doorman who would supposedly have nothing better to do than watch the slow cooking sauce, this Neapolitan recipe from the 1800's is made with pork, beef, San Marzano tomato, mozzarella, ricotta, fresh basil, Parmigiano Reggiano, extra virgin olive oil, and Gerardo Di Nola Ziti

Home-made ravioli filled with fresh Lobster, covered in a white Malvasia cream sauce, shallots, white truffle oil, & Parmigiano Reggiano

The most sought steak in Italy. Herb crusted steak and baked to a savory perfection in the wood fire oven. Recommended side pasta add-on: Ziti Al Re Di Napoli Ragu alla Napoletana or Rigatoni alla Salvatore

Enjoy the most sought-after fish in the world. Prepared with extra virgin olive oil, mushrooms, sweet red peppers, and fresh sea scallops with a splash of passito wine cooked in the wood fire oven. Recommended side pasta add-on: Lobster Ravioli or Spaghetti with Clams

Small puffs filled with chantilly cream, topped with a light cream sauce, pears, and fresh ricotta

Fresh scallops, shrimp, mussels, Manila clams, Parmigiano Reggiano, and fresh lemon. Gerardo Di Nola Linguine.

Home-made ravioli filled with fresh Lobster, covered in a white Malvasia cream sauce, shallots, white truffle oil, & Parmigiano Reggiano

The finest Scottish Salmon: cooked on wood oven with extra virgin olive oil, lemons, black olives, sautéed with garlic, olive oil, capers, cherry tomatoes, provola and fresh parsley over Gerardo Di Nola linguine.

The flavor of the sea; delicious prawns, scallops, clams, mussels, extra virgin olive oil, garlic, and cherry tomato on a bed of Gerardo Di Nola paccheri.

Salt Crusted Red Snapper or Sea Bass makes for a beautifully moist fish. Served with arugula salad with fennel seeds olive oil, and lemon. Or spaghetti with Manila clams. Old recipe of Neapolitan fisherman.

"Treasure of the Sea" Fresh Lobster with Fresh Scallops baked in a wood oven with mussels, Manila clams and prawns in extra virgin olive oil, garlic, fresh parsley with a splash of malvasia wine served with Gerardo Di Nola paccheri.

Three Giant Scallops, roasted garlic, shallots, fresh mozzarella & pink champagne sauce served over Gerardo Di Nola paccheri.

Fresh Mediterranean Seabass cooked in a traditional Neapolitan "crazy water" sauce of white wine, roma tomatoes, garlic, parsley and extra virgin olive oil - accompanied by Manila clams and Gerardo Di Nola paccheri.

Lobster simmered and served in an unbelievable cream sauce. Served with Gerardo Di Nola Linguini.

Fresh Lobster tail served with cherry tomatoes, garlic, and parsley, Manila clams, a splash of Passito wine and extra virgin olive oil; baked in a wood oven, served over Gerardo Di Nola paccheri.

Fresh Calamari sautéed in extra virgin olive oil, garlic, chili pepper, cherry tomato with fresh parsley, with a splash of malvasia wine and beutifully shaped half paccheri from Gerardo Di Nola.

Fisherman Risotto made with vialone nano rice by Gerardo Di Nola, two big scallops, mussels, Manila clams and shrimp, extra virgin olive oil, garlic, fresh parsley and a splash of Passito wine.

Prawns and Scallops served with cherry tomatoes mozzarella, Parmigiano Reggiano, garlic & shallots over a bed of Gerardo Di Nola paccheri and topped with Passito di Pantelleria pink wine sauce and fresh basil.

Wonderful recipe of fresh baby octopus with fresh garlic, extra virgin olive oil, black olives, San Marzano tomatoes, fresh basil, Island of Pantelleria capers and fresh parsley served over Gerardo Di Nola spaghetti.

Fresh Manila clams simmered in extra virgin olive oil, cherry tomatoes, dash of hot pepper, and fresh parsley served over Gerardo Di Nola spaghettone.

A beautiful fresh monk fish simmered with cherry tomatoes, fresh garlic, fresh parsley, black olives from Gaeta, cappers from Panteleria, and Gerardo Di Nola Paccheri - absolutely delicious

Pears, cream and Parmigiano Reggiano

Fresh marinated eggplant, balsamic vinegar, fresh oregano, garlic, extra virgin olive oil, & truffle oil

Fresh eggplant served in a savory vegetarian, San Marzano tomato sauce, with Parmigiano Reggian and fresh mozzarella

Aged caciocavallo cheese baked in the wood oven with prosciutto crudo, basil, and truffle oil

Neapolitan art to cook the potato stuffed with cheese, and baked in the wood oven - served with Parmigiano Reggiano sauce (prosciutto included by request)

The salty taste of prosciutto paired with refreshing melon

Sautéed clams with olive oil, garlic & parsley

Scallops, shrimp, mussels & clams sautéed in extra virgin olive oil with cherry tomatoe, garlic, oregano & parsley

Fresh Calamari baked in wood ovens with delicious sauce of Herbs, Shallots, Olive Oil, Malvasia Wine

Fresh Italian cheese made from mozzarella and cream. Outer shell solid Mozzarella, inside contains stracciatella and cream.

Fresh spinach, orange, strawberries, balsamic vinegar and extra virgin olive oil topped with Parmiggiano Reggiano

Fresh mozzarella, fresh cherry tomatoes, fresh basil, extra virgin olive oil

Gerardo Di Nola Egg noodles mixed with a wonderful salad of the Island of Capri arugala, cherry tomatoes, Parmigiano Reggiano, mushrooms, extra virgin olive oil, ricotta cheese, and mozzarella

San Marzano tomatoes simmered in nothing but a little extra virgin olive oil and combined with a sauce of garlic infused olive oil, basil, and Parmigiano Reggiano over Gerardo Di Nola Spaghetti

A delicious sauce of extra virgin olive oil, black olives, capers, San Marzano tomatoes, garlic and fresh parsley, Gerardo Di Nola Linguini

This potato dumpling pasta is baked in a wood oven with San Marzano tomato sauce and a combination of Parmigiano Reggiano, mozzarella and basil

A dish for a king, Neapolitan San Marzano tomato sauce with fresh ricotta, basil, Gerardo Di Nola Manfrede and Parmigiano Reggiano

Cooking rice is an art, the risotto with porcini mushrooms and truffles is a real delight. Taste the marriage of these exceptional ingredients; vialone nano rice, shallots, fresh porcini mushrooms, vegetable broth, black truffle oil, extra virgin olive oil, garlic, Parmigiano Reggiano, sea salt, thyme and malvasia

Paccheri of Gerardo Di Nola, lardiati pasta sauteea in extra virgin olive oil, garlic, guanciale (salted pork) onions, fresh San Marzano tomatoes, mozzarella, Parmigiano Reggiano, and basil

Homemade Neopolitan sausage, porcini mushroom, extra virgin olive oil, garlic, shallots, sweet red peppers, fresh oregano, rosemary, Parmigiano, mozzarella, white truffle oil, and a splash of cream sauce, served with Gerardo Di Nola rigatoni.

Originating in the 16th century, this genovese sauce was named for the Genoan immigrants who slow cooked thier meat. Prepared with, onoin, garlic, carrots, cloves, prosciutto, pancetta, pork, beef, fresh basil, extra virgin olive oil and Gerardo Di Nola Ziti

This elegant roast-size filet... tender beyond belief! Extra delicious and tarragon, shallots, red wine, and demi glaze. Comes with Paccheri of Gerardo Di Nola.

Tender Veal with Gerardo Di Nola rigatoni in elegant white cream sauce with shallots, Parmigiano Reggiano, prosciutto di parma, fresh smoked Buffalo parm and truffles

Served with Gerardo Di Nola rigatoni, Chicken sautéed in extra virgin olive oil and served in a cream sauce with guanciale, roast bacon, smoked mozzarella, Parmigiano Reggiano, pear, truffle oil & sage

Ziti served with a slow cooked, two meat San marzano ragú sauce. Nicknamed ragú guardaporta after the doorman who would supposedly have nothing better to do than watch the slow cooking sauce, this Neapolitan recipe from the 1800's is made with pork, beef, San Marzano tomato, mozzarella, ricotta, fresh basil, Parmigiano Reggiano, extra virgin olive oil, and Gerardo Di Nola Ziti

Artichoke and spices

Black licorice/anissete

Black licorice/anisette

Concentrated coffee

Concentrated coffee, foam cream, sugar, and cocoa powder

Concentrated coffee, foam cream, sugar, and cocoa powder, cognac or sambuca, or brandy

Concentrated coffee, heavy cream, sugar

Concentrated coffee, water

Effusive aromas of raspberry and currant reveal notes of blue fruit and purple flower. On the palate, juicy red fruits are interwoven with hints of black cherry, cinnamon and toasted oak. Structured tannins carry into a long, chewy finish.

Dark fruits of black cherry, plum and blackberry are layered seamlessly with sweet spice, herbal, dark earth and a touch of sweet tobacco. Silky tannins and a long finish. Pairs well with Beef, Poultry, Mature and Hard cheese.

Rich, deep color, notes of lavender, cocoa and leather. Full bodied. Pairs well with Beef, Poultry, Mature and Hard Cheese.

Aromas of framboise, nutmeg, toasted cedar bark, plum reduction, and pennyroyal mint, notes of blackberry compote, dark chocolate shavings, cassis, oolong tea, flint, and lavender. Pairs well with Beef and Hard Cheese.

Dark, rich fruit presents aromas of wild game on the nose. Pairs well with Beef.

Lush, full, round, elegant-with a subversively long finish, it has in body as much to offer as the enigmatic aromas. Pairs well with Beef, Poultry, Mature and Hard Cheese.

Rich and full-bodied with concentrated dark fruit flavors, layered with notes of juicy raspberry and black cherry and hints of vanilla bean. The finish is long, bright and fragrant with perfectly balanced and integrated silky and velvety tannins. Pairs well with Beef, Poultry, Mature and Hard Cheese.

Dark red, almost deep crimson in color. The nose is dense and compact, filled with dark berries, blond tobacco, black cherries and cacao. Pairs well with Beef and Poultry.

Deep cherry red color and classic aromas of black fruit and toasted spice. It also has hints of blackcurrant and dark chocolate. The palate is rich and inviting, with flavors of ripe blackberry pie and complex layers of black pepper, vanilla, and cinnamon. The tannins are strong but silky, leading to a long and satisfying finish.

It has aromas of crushed blackberries, dark cherries, bittersweet chocolate and violet. The elegant dark-fruit flavors, supported by firm, supple tannins, pick up distinctive minerality on the palate. Pairs well with Beef, Poultry.

Bold and structured Merlot. Pairs well with Beef and Veal.

Flavors of black cherry, blackberry and boysenberry, chocolate, leather, graphite, mint, and dried herbs. Pairs with Beef, Veal, and Poultry.

Licorice, underbrush, forest floor, blue and black fruits, and a lusty, medium to full-bodied. Pairs well with Beef & Poultry.

Dense and layered in texture, the palate shows ripe and juicy black fruit tannins woven into a monolith of structure. Pairs well with Beef and Poultry.

Ruby-garnet, medium concentration with average legs. Nose has cherry, raspberry, pepper, cola, oak, and mushroom. In mouth it's medium bodied, with smooth tannins. Pairs well with Beef, Veal, and Poultry.

Flavors of dark cherry, black currant, wood spices, and toasty barrel notes. Perfumed wine with hints of raspberries, rose petal, and red plum compote, complemented by an elegant tannin profile and a dry, earthy finish. This wine is known for its taut, textured, and dry character. Pairs well with meaty fish such as salmon and monkfish.

Velvety texture, a full body, and is beautifully balanced, with a long palate evolution and a long, harmonious finish, tasting of cherry, plum, blueberry, rose petal, vanilla, and spicy oak. Pairs well with Beef, Veal, and Poultry.

The pallet is full with supple -flavors of ripe plums, black cherry liquor, vanilla, chocolates with a long orange peel finish. Pairs well with Beef, Veal, Poultry, Pasta, and Cured Meats.

Expertly blended from the finest districts of the appellation, Querciabella Chianti Classico redefines Sangiovese with brilliance, clarity and a great depth of flavor.

Ruby red in colour, intense, persistent nose and red fruit notes. Warm, balanced flavour with velvet-smooth tannins.

Intense colour, expressive nose, with cherry notes, forest fruits, aromatic herbs and juniper aromas. Expresses ripe tannins, integrated acidity, rich structure and a lingering finish. Pairs well with Beef and Poultry.

Deep purple-red hue with an intricate aroma of lavender, blackcurrant, thyme, and citrus hints. Its fresh palate balances acidity and salinity, with well-integrated tannins leading to a clean, refined finish. Pair with Bolognese and other meat sauce pastas, grilled pork and beef, and roasts.

Fascinating aromas of blackberry, cedar, tea and red licorice lead to a full body, with firm, polished tannins and a fresh finish. Pairs well with Beef.

Pale ruby red. Complex but harmonious bouquet with notes of cherry, plum, blackberry, caramel, tobacco, vanilla, leather and cloves. On the palate it's fresh, savory, with a silky tannic texture.

Fresh and well-knit with chalky, sculpted tannins and a fruit, herb and mineral character finish. Pairs well with Beef, and Pasta.

Deep ruby. Intense aromas of black cherry, wild blackberry, violet and spices. Elegant and soft on the palate, with notes of berries and strawberry jam. A versatile, food-friendly wine, pair with any type of cheese and antipasti, with soups, pasta dishes and red or white meats.

Very rich and delicious with supple red fruits, some ripe plum and floral undertones. Extremely lush on the palate, delicious red fruit, black tea, Sassafras root. Pairs well with Beef, Pasta, Gnocchi.

Very rich and delicious with supple red fruits, some ripe plum and floral undertones. Extremely lush on the palate, delicious red fruit, black tea, Sassafras root. Pairs well with Beef, Pasta, Gnocchi.

Ruby and garnet red with brilliant hues. The nose is complex and with great character. Notes of mature fruits, mint, eucalyptus, gentian and fine spices. A rich palate in structure with a tight weave of fine tannins

Nose of mixed aromatic herbs and spices underlining the delicate notes of rose, leading to aromas of anise and wild fennel. Solid structure and a rich softness as well as a lingering finish. Pairs well with Beef and Pasta.

Full-bodied with aromas of sweet oregano, mint and tart cherries. The palate is soft and round, framed by subtle acid. A core of fresh blueberries, dark chocolate and salted caramel are balanced by a long, elegant finish with hints of licorice, cedar and tobacco. Pairs well with Beef, Veal, Cured Meats, and Poultry.

Corvina/Rondinella Bertani is a timeless wine that expresses the unique style that Bertani has always dedicatedly pursued. It is a classic style that does not need to change because it is always up-to-date. This wine has a deep

Savory aromas of blueberry, black tea, leather, jammed raspberries and mocha. The palate is dense but has supple tannins. Layers of ripe black fruits, dark chocolate, and vanilla, framed by just the right amount of oak. Pairs well with Beef, Poultry, and Pork.

Red and dark fruit aromas pomegranate and wild blackberry with notes of graphite and bay laurel undertones. Fruit flavors of plum skin and cranberry alongside bright cocoa dance on the palate. The mouthfeel is rich and inviting, framed with fine grain tannins, that support the fresh and vibrant finish.

Big, bold, juicy fruit. Tobacco and vanilla. Borderline sweet on the palate, but not overly so. Pairs well with Beef, Poultry, and mature and hard cheese.

Blackberries, cherries, sesame, salted chocolate notes, and peach stones. Medium body, Pairs well with Beef and Poultry.

Lush on the palate with waves of dark berry, olives, herbs, and crushed stone. Pairs well with Beef and Poultry.

It is very dense and expressive on the nose; it reminds one of ripe black fruits and roasted notes. The attack is fresh and strength leads to roundness, then to the fruity finesse and complexity. The lingering and aromatic finish identifies this charming wine with character and a unique tannic smoothness. Pairs well with Beef and Poultry.

65% Merlot, 25% Cabernet Franc, 10% Cabernet Sauvignon - Best paired with pork, chicken, and fresh cheeses. Aromas of wild strawberries, raspberries, and a subtle woody note immediately emerge from the glass. Alongside the persistent flavor of red fruits, a striking minerality shines through from the old vines of Lassegue. A pleasurable wine that can be enjoyed young.

Fresh bouquet of strawberries and cola, yet full bodied and dense on the palate. Pairs well with Pork and Poultry.

The nose is closed at first, then the fruit is expressed, with a slightly dominant woodiness. On the palate, the texture is tight and dense. Then the heart of the wine comes through, with solid, compact balance. Very dense finish, and yet the tannins are "almost light and airy"! Great length with long, lingering flavors. Pairs well with Beef and Poultry.

Sweet, pure fruit and silky texture, has a reputation as one of the best wines. Pairs well with Pork and Poultry.

It has robust Beaujolais (French Appellation d'Origine Controlee (AOC) wine in the Burgundy region), with a fleshy, almost fat texture and greater longevity than any other Cru of the Beaujolais. The exceptional quality of its structure preserves a fruitiness which becomes mellow with bottle age. Pairs well with Veal, Pork, Poultry, Pasta, and Cured Meat.

Deep color with a garnet hue and an open, complex notes dominated by notes of humus and fern along with jammy fruit and prunes. The powerful, full-bodied finish lingers long on the palate.

Full bodied Nuits-Saint-Georges of intense colour. It develops ripe, robust fruit flavours and nuances of oak in the bouquet.

It has a rich and sumptuous wine with an extraordinary delicacy, elegance and finesse. The silken texture finishes in refined, complex notes of berries, earth and oak. It will perfectly match with sophisticated dishes like meat 'en sauce', game and strong cheeses.

It has fullbodied and well-balanced. It has a strong violet and cherry nose. With its ruby colour, it is a mild and very delicate wine. It will be perfect with roasts, game, red meat in sauce and most cheese.

Smooth and spicy, matching bright, tight, sweet-tart lemony fruit. Pairs well with Pork, Vegetarian, Poultry, Rich fish such as salmon.

It has vanilla, peach, orange blossoms and notes of nutmeg with flavors of red apples, pears and cream follow with a slightly sweet honey finish. Long, rich and elegant finish. Pairs well Pork, Vegetarian, Poultry, and Salmon.

On the nose, notes of sweet cream, juicy white peach, green apple, and a hint of minerality are accented by brown spice and vanilla. The mouthfeel is round and smooth but balanced by bright acidity with hints of stone fruit and honey. Pairs well with Pork, Vegetarian, Poultry, and Rich fish such as salmon.

Gooseberry, lychee, white flowers on the nose. Crisp acidity, with soft but rich mouthfeel, ripe pineapple, crisp pear, gooseberry finish. Pairs well with Shellfish and Vegetarian.

An expressive version, with generous notes of ripe tropical fruit, including papaya, grilled pineapple, and mango. Touches of vanilla shortbread, candied ginger and orange blossoms add fragrant grace notes. Pairs well with Shellfish, grilled fish, and chicken.

Golden yellow color on the palate while its precision and finesse make, elegant, and agile delicate and complex flavors of pear, while the wine finishes. Pairs well with Pork, Vegetarian, Poultry, Salmon.

Aromas of lemon zest, tart white peach and crisp pear. Pairs well with Pork, Vegetarian, Poultry and Rich Fish such as salmon.

Aromas of Meyer lemon, yellow apple, Asian pear and just a hint of pineapple. Underneath the fruit lies complex base notes of flint, vanilla, nutmeg, and cardamom. This wine is a perfect white to be enjoyed year-round

Preserved lemon, quince paste, traces of caramel and Manuka honey luxuriously coat the palate. Impeccably balanced and beautifully focused, an essence of elemental minerality persists and is intensified by a seemingly boundless length and resounding finish.

Multi-layered notes of brioche, spicy minerality, and subtle oak, balanced by floral and citrus flavors. Pair this wine alongside hard cheeses or shellfish.

A well-balanced, straightforward wine with pleasant aromas of white fruit and oak.

Light straw yellow color. Aromas of grass and grapefruit. Lively acidity. Pairs well with Shellfish and Vegetarian.

Aromas of fennel, peaches and chopped apples. Some bitter grapefruit, too. Crunchy, fruity and medium-bodied.

Salmon pink in color. The bouquet is distinct and very refined, with the fresh fragrance of hawthorne flowers, red currants and wild strawberries. The taste is Dry, clean and elegant, with a delicate finish of sweet almonds.

Perfect served as an aperitif or with lighter dishes, especially seafood. Light, soft, and fizzy sparkling wine.

Light straw color and bright, inviting aromas of spring flowers and stone fruits. Its gentle residual sugar adds just the right touch of sweetness, making it an ideal companion to freshly cut fruits.

Pale yellow with beautiful green reflections. Enveloping, delicate, persistent. Notice the lime blossom and fresh bread crust. Full, fruity, fragrant.

Straw yellow color with hints of ripe fruits such as white peach and pear, typical aromas of licorice and mineral notes, well-structured and balanced profile with fine fruity and mineral nuances, and pairs with appetizers, seafood, octopus, shellfish dishes.

Aromas of French oak and roasted coffee bean lead the nose along with whiffs of pressed rose petal, eucalyptus and the barest hint of berry. Firm, full-bodied palate. Pairs well with Beef and Pasta.

Earthy notes lead off, followed by cherry, plum, graphite and tobacco flavors. Starts out broad and muscular, with a thick layer of tannins for support, yet gains elegance with aeration. Pairs well with Beef and Pasta.

Impeccable balance, excellent freshness and absolutely no signs of over-ripeness. The fruit balance is ideal with a hint of crunch and lasting tension from pulp and skins..." Pairs well with Beef, Veal, and Pasta.

Impeccable balance, excellent freshness and absolutely no signs of over-ripeness. The fruit balance is ideal with a hint of crunch and lasting tension from pulp and skins..." Pairs well with Beef, Veal, and Pasta.

It has deep ruby red. Complex, ample, persistent, with hints of spice and red fruits. Enveloping, balanced, structured, of great texture. Perfectly structured with fine and elegant tannins. Pairs well with traditional and rich first courses. Excellent with cheeses and grilled meats.

Dark ruby red colour tinged with decisive violet tones, expresses on the nose incredible sensations of fullness and complexity with a note of ripe berries that give sensations of chocolate and nuances of balsam. Oreno is a captivating wine, rich in structure but decisively dynamic, enhanced by the nuances of new oak and an interminable finish

Elegant, rewarding, age-worthy wine. Ideal with game, red meat and mature cheese.

The color is pale ruby with light tints of garnet. The nose is fine, ethereal, floral, intense, spicy, delicate with hints of ripe fruits and noble wood. The palate is dry, tannic, mineral, elegant, harmonic, with remarkable persistence. Ideal with game, red meat and mature cheese.

Brooding violet to the eye, has a restrained nose of Simka plum and mocha with a hint of violet. It comes on a touch strong, with burly tannins backing blackberry, anisette, cocoa powder and fennel bulb flavors. As tannins drop off, a touch of lavender alights on the palate and lingers into the smooth finish. Pairs well with Beef.

The scent of cherry preserves and violet wafts from the glass. A cloak of elegant tannins is wrapped around Mission fig, cherry preserve, mocha, fennel pollen and rose petal flavors that evaporate into a satisfying and long-lasting finish. Pairs well with Beef.

The wine is very powerful and dense, with a big structure and plenty of tannins. The oak is still noticeable in the aromatics. Mellow acidity, good freshness and balance. Pairs well with Beef, Veal, Poultry.

This dark violet-colored wine has aromas of cranberry, milk chocolate and rose. Milk chocolate transitions to the tastebuds and is accompanied by black cherry, blackberry, violet and orange-zest flavors. A layer of velvety tannins lingers on the tongue and gums. Pairs well with Beef, Veal, and Poultry.

Intense cherry colour. Its nose exhibits an aromatic intensity of red fruits, floral notes of truffles, incense and spicy touches. Satin texture. Strength, elegant bouquet, fruity intensity, and impeccable balance.