The Via Emilia wine list

Quinto Passo Cuvée Paradiso

Cleto Chiarli, Emilia Romagna

Traditional method: fine mousse, yellow fruit and a Mediterranean note. Elegant without being demanding.

With La Milanese, cheeses and tortellini.

Rosé Brut de Noirs

Cleto Chiarli, Emilia Romagna

Pinot Nero and Grasparossa: velvety and fruity. The convivial sparkler that even those who think they don’t like rosé enjoy.

With the Quartetto Scarpettoso, the cured-meat boards and the Orecchia.

Blanc de Blancs

Cleto Chiarli, Emilia Romagna

Chardonnay and Pignoletto: a fresh, slender sparkler, white flowers and apple. The lightest, happiest way to begin.

For the aperitivo, gnocco fritto and tigelle.

Quinto Passo Rosé Millesimato

Cleto Chiarli, Emilia Romagna

Pure Sorbara, traditional method: sparkling pink, citrus and a fresh, sharp thrust.

For the aperitivo, with the Mondeghili and the boards.

Domm Pas Dosé

Nettare dei Santi, Collina del Milanese

Traditional method from the vineyard of Milan. Chardonnay and Pinot Nero, long ageing on the lees: dry, tense and savoury.

For the Milanese and substantial meat dishes.

L'ora mossa, Pignoletto Frizzante

Tenuta Santa Croce, Emilia Romagna

Grechetto (Pignoletto): soft, winey and reassuring. If you want a white and don’t know where to start, start here.

For the whole meal, with cured meats and Erbazzone.

Alei, Albana di Romagna

Tenuta Santa Croce, Emilia Romagna

Albana

The native white of my land, warm, golden and pleasantly soft. The white soul of the Via Emilia.

For the whole meal, with cured meats and Erbazzone.

Sangiovese Superiore «Centurione»

Stefano Ferrucci, Emilia Romagna

Sangiovese di Romagna: soft but rigorous, well made and very pleasant. If you don’t know what to choose, play it safe.

With the Tagliatelle 1955 and La Rosa di Parma.

Guiry Rubicone Sangiovese

Tenuta Mara, Emilia Romagna

Biodynamic Sangiovese: fragrance, fruit and clean energy. Natural and deep, Sangiovese as nature intended.

With the Tortellini, red meats and pecorino.

Roverone Collina del Milanese

Nettare dei Santi, Collina del Milanese

Croatina, Barbera and Uva Rara from the hill: deep ruby, ripe red fruit, honest and juicy.

With the Risotto con l'Òss büs and La Milanese.

Gutturnio Classico Riserva «Ales»

Antonio Chiesa, Emilia Romagna

Barbera and Croatina from the Colli Piacentini: rich, winey, intense and energetic. The honest red of the Via Emilia.

With La Rosa di Parma and the Filetto al Blu.

Sangiovese Superiore «Domus Caia»

Stefano Ferrucci, Emilia Romagna

Sangiovese from slightly dried grapes: great structure, roundness and juice.

With substantial main courses and cheeses.

Sangiovese «Centurione»

Stefano Ferrucci, Emilia Romagna

The best-loved Sangiovese Superiore: soft and pleasant, perfect with the whole meal, even for a table of two.

With the Tagliatelle 1955 and meats.

Lambrusco «Vigneto Cialdini»

Cleto Chiarli, Emilia Romagna

My single-vineyard Grasparossa in a half bottle: all the character, in the right size for two.

At lunch too, with the tigelle and the cured meats.

Pignoletto «L'ora mossa»

Tenuta Santa Croce, Emilia Romagna

The house frizzante in a half bottle: fresh and easy, it keeps you company without being demanding.

For the whole meal, with fried food and cured meats.

Domus Aurea

Stefano Ferrucci, Emilia Romagna

Albana dried on racks: floral notes and an elegant, light sweetness. The passito of Romagna.

With cheeses, the Crostata and the Sbrisolona.

Solitaire

Nettare dei Santi, Collina del Milanese

Dried Verdea, the ancient grape of the vineyard of Milan: gold, dried apricot and acacia honey, sweet but balanced.

With homemade desserts and cheeses.

Prosecco Valdobbiadene «Soller»

Marsuret, Veneto

Glera, Extra Dry from Valdobbiadene: vanilla, citrus and a silky sip. The easy toast that never goes wrong.

For the aperitivo, with fried food and starters.

Trento DOC Millesimato

Altemasi, Trentino

Mountain Chardonnay: lively, tense and elegant. A thoroughbred traditional method sparkling wine from the Dolomites.

With homemade desserts and cheeses.

Franciacorta Satèn «Brigantia»

Le Marchesine, Lombardy, beyond the Via Emilia

Broad, velvety Satèn, creamy and fine. The prestigious Italian sparkler for when you celebrate.

With homemade desserts and cheeses.

Rosa dei Frati Rosé

Ca' dei Frati, Lombardy, beyond the Via Emilia

Chiaretto del Garda: a fresh, still rosé with light notes of red fruit. Clean, versatile and gentle to drink.

With starters, light first courses and risotti.

Lugana «I Frati»

Ca' dei Frati, Lombardy, beyond the Via Emilia

Turbiana del Garda: soft, round, with a sunny richness. The reassuring white that embraces you.

With Baccalà, risotti and fried dishes.

Gewürztraminer «Selida»

Cantina Tramin, Trentino

Aromatic and seductive: lychee, rose and sweet spices, kept in balance by a mineral structure. Fragrant.

With cheeses, spiced dishes and fried food.

Falanghina «Vico Riviera»

Nativ, Campania

Falanghina Beneventana: fresh and mineral, lemon and flowers, a savoury, clean finish. The white that tastes of sea and sun.

With the Baccalà, fried dishes, Le Furbe and cheeses.

Etna Bianco Carricante

Cottanera, Sicily

Carricante from Etna: volcanic freshness, citrus and white flowers over a mineral veil. A different, fascinating white.

With the Risotto della Nonna and fresh cheeses.

Capriano del Colle Rosso Riserva 1884

San Michele, Lombardy, beyond the Via Emilia

Marzemino, Sangiovese and Merlot: fragrant with blackcurrant and strawberry, intense and seductive. A red that surprises.

With La Milanese, main courses and first courses with ragù.

Dolcetto d'Alba

Boglietti, Piedmont

Fresh, fruity Dolcetto: black cherry and blackberry, lightly spiced. The easy, moreish red of Piedmont.

With cured meats, first courses and white meats.

Nebbiolo Langhe

La Spinetta, Piedmont

Important Nebbiolo: rose, raspberry, polished tannins and good freshness. The grace of Nebbiolo, elegant and within reach.

With La Rosa di Parma and the Filetto al Blu.

Barbaresco

Produttori del Barbaresco, Piedmont

A classic between fruit and spice, deep and pleasant. The great Nebbiolo for special occasions.

With substantial main courses and great cheeses.

Barolo «Albe»

G.D. Vajra, Piedmont

Complex and fine: rose, liquorice and tobacco, long and spicy. The king of Italian reds, for the special evening.

With meats, braised meats and rich first courses.

Valpolicella Ripasso «Sestante»

Tommasi, Veneto

The «little Amarone»: rich and fruity, plum and cherry, structure and a lingering finish. All the substance of the Veneto.

With tasty first courses, the Polpette and cheeses.

Amarone della Valpolicella «Costasera»

Masi, Veneto

Deep and opulent: cherry, dried fruit and chocolate. A wine of great charm, for a great occasion.

With braised meats, the Filetto al Blu and blue cheeses.

Chianti Classico «Berardenga»

Fattoria di Fèlsina, Tuscany

Tuscan Sangiovese: ripe cherry and violet, rigorous and enveloping. A true Chianti, as it should be.

With La Milanese, the orecchie and first courses with ragù.

Morellino di Scansano

Terenzi, Tuscany

Sangiovese from the Maremma: lively, vivid and elegant, with a nice fresh push. A sunny red that flows.

With fresh pasta, cured meats and the Polpette.

Bolgheri «Borgeri»

Maletti Cavallari, Tuscany

Bordeaux blend from the Tuscan coast: power, suggestion, dark fruit and class.

With sauced meats, the Orecchie and the Filetto.

Brunello di Montalcino

Fattoi, Tuscany

Noble and austere: cherry and leather. One of the great names of Italian wine, when dinner becomes a celebration.

With braised meats, the Orecchie and the great cheeses.

Negroamaro «Talò»

San Marzano, Apulia

Negroamaro from Apulia: blackberry and cherry, sweet spices and a velvety sip. The warm, soft red of the South, easy to love.

With meats, first courses with ragù and the Polpette.

Lacrima di Morro d'Alba

Lucchetti, Marche

Aromatic and distinctive: rose and violet on the nose, soft and spicy on the palate. Fragrant, for those looking for something different.

With cured meats, tasty first courses and cheeses.

L'Atto Aglianico

Cantine del Notaio, Basilicata

Volcanic Aglianico from Basilicata: lovely acidity and structure, dark fruit and character. The red of the South with a backbone.

With red meats, braised meats and cheeses.

Etna Rosso «Enta»

Cottanera, Sicily

Nerello Mascalese from Etna: floral and fine, dense but not hard tannins. An important Sicilian. The different red to discover.

With my Via Emilia Orecchie di Elefante.

Nebbiolo d'Alba «Lioni»

Deltetto, Piedmont

Nebbiolo in a half bottle: violet and red fruit, fresh with soft tannins. Piedmont in the right size for two.

With roasts and Sunday first courses.

Cabernet Sauvignon

Antonutti, Friuli

Friulian Cabernet in a half bottle: blackcurrant and spice, a slightly grassy finish. The international, practical choice.

With red meats and the Orecchie Classiche.

Gewürztraminer «Selida»

Cantina Tramin, Trentino

The aromatic one in a half bottle: lychee, rose and sweet spices. Perfumes for a table of two.

With cheeses, spiced dishes and fried food.

Ribolla Gialla

Antonutti, Friuli

Friulian Ribolla in a half bottle: green apple, white flowers and citrus, a lively finish. Freshness for two.

For the aperitivo, with cured meats and gnocco fritto.

Moscato d'Asti

Saracco, Piedmont

Sweet, frizzante Moscato: peach, apricot and honey, light and refreshing. The easy dessert wine to close with a smile.

With the Crostata, fruit and dry pastries.