Luxury Wine & Champagne Delivery by Yacht Cellar

A magnificent match for structured Piedmontese dishes: braised meats, grilled red meats, game, and aged cheeses. Excellent with the classic Gattinara risotto.

A monumental red for charisma and stylistic rigor. The olfactory profile alternates ripe black fruits with tertiary notes of leather and dark spices of extreme refinement. On the palate, it is dense, savory, and characterized by a masterful balance between the strength of the tannin and the verticality of the sip. A stylistic achievement that represents the pinnacle of modern Aglianico.

Absolute versatility: perfect with Piemontese cold cuts, agnolotti al plin, tajarin with ragù, but also with richer dishes like bollito misto or a gourmet pizza.

Aged cheeses, roasted poultry, pasta dishes with white truffle, grilled swordfish.

Agnolotti del plin with roast sauce, Braised Nebbiolo, Game birds, Aged Piedmontese cheeses.

Amberjack carpaccio with citrus, Zucchini flowers stuffed with ricotta and anchovies, Spicy Asian cuisine

Amberjack carpaccio with pink pepper, Pasta with sardines, Fish soup in broth, Noble cold cuts from the Nebrodi tradition

Amberjack tartare, seared scallops with lime, pressed cheeses

An absolute meditation wine. If paired, it requires noble, autumnal flavors: partridge with truffles, beef steak with porcini mushrooms, or extra-aged Tuscan Pecorino.

Artisanal cured meats, Fresh goat cheeses, Tuna tartare

Artisanal speck, dumplings with butter and sage, cured beef, lightly aged alpine cheeses

Asian cuisine , seafood dishes, asparagus, or simply as a high-level aperitif

Authentic Tuscan tradition:

Autumnal and earthy flavors: Porcini mushroom and truffle risotto, roasted quail, medium-aged hard cheeses.

Baked fish, White meat, Fresh cheese

Baked fish, white meats, fresh cheeses

Baked woodcock, Beef fillet with porcini mushrooms, Well-aged Époisses cheese, Duck breast with red berry reduction

Beef carpaccio, pasta dishes with porcini mushrooms, fish soup (if served cooler), or Cilento goat cheeses.

Beef fillet with black truffle, Braised wild boar, Grilled castrated lamb.

Beef fillet with green pepper, Game birds, Washed-rind cheeses, Duck à l'orange

Beef fillet with green pepper, Game meat, Aged Sicilian cheeses, First courses with game ragù

Beef stew in red wine, Hunter-style wild boar, Very strong blue cheeses, Grilled brisket.

Blue cheeses, Almond dry pastries

Boat aperitif, Shellfish, Niçoise salad

Braised beef, Game meat, Aged cheeses

Braised beef, Game, Aged cheeses

Braised beef, White Truffle, Aged cheese

Braised in Aglianico wine, Game meat, Aged sheep cheeses, Filet with black truffle

Braised in Amarone wine,Aged cheeses, Refined game

Braised in Barolo, Hare in salmì, Very aged hard cheeses

Braised in Barolo, venison with blueberries, aged Castelmagno cheese

Braised in Brunello, White Truffle, Game meat, Very aged and flavorful cheeses

Braised in Negroamaro, Wild boar stew, Aged cheeses

Braised meat, Hare in salmi sauce, Aged hard cheeses, Venison fillet with forest fruits

Braised meat, White Truffle, Aged cheeses, Refined game

Braised ox cheek in red wine, Stewed wild boar with juniper berries, Aged blue cheeses, Filet steak with green pepper and black truffle

Braised ox, Game meats, Aged cheeses, Herb-crusted lamb rack

Braised veal cheek with Nerello, seared tuna with caramelized onion, grilled porcini mushrooms, aged Ragusano DOP cheese

Braised wild boar, Braised beef, Aged pecorino di fossa

Braised wild boar, Braised brisket, Aged Tuscan pecorino, Orange duck with pink pepper

Braised wild boar, Filet with green peppercorn sauce, Aged cheeses

Braised wild boar, Fondue with White Truffle, Very Aged Cheeses

Braised with Aglianico, Stewed Wild Boar, Aged Cave Cheeses, Roast Lamb with Wild Herbs

Braised, White Truffle, Aged Cheeses, Game Bird

Braised, White Truffle, Game meat, Aged cheeses

Bresaola of Valtellina, traditional Pizzoccheri pasta, flavorful white meats, and mountain cheeses

Casertano black pork with papaccelle, lamb chops with thyme, pasta with rabbit ragù, semi-aged Campanian cheeses.

Catalan-style lobster, Elaborated white meats, Sweet blue cheeses, Saffron risotto with scallops

Catalan-style lobster, Risotto with porcini mushrooms and white truffle, Baked grouper with potatoes and capers, Mild blue cheeses.

Catalan-style lobster, Tagliolini with white truffle from Alba, Noble poultry with citrus sauces, Delicate blue cheeses

Catalan-style lobster, rich fish soup, blue cheeses, fine white meats with fruit sauces.

Characterful Sardinian cuisine: spit-roasted suckling pig , braised mutton, wild boar, or great aged Pecorino cheeses

Chianina Fiorentina steak, Black Truffle, Refined Game, Aged Cheeses

Cilentan-style fish soup, Margherita pizza with Campanian buffalo mozzarella and fresh basil, Red tuna carpaccio with pink peppercorns, Lightly aged local cured meats.

Complex and spicy dishes: Fusion or Asian cuisine , smoked fatty fish, elaborate white meats, or blue and aged cheeses.

Complex dishes: Baked turbot with potatoes, spaghetti with clams and bottarga, braised white meats , or medium-aged pressed cheeses

Complex seafood dishes: grilled lobster, traditional bouillabaisse, baked rockfish. Also excellent with white meats and aged cheeses.

Comtoise-style chicken, Comté cheese aged 24-36 months, Spicy Asian cuisine, Noble mushroom crust.

Crottin de Chavignol, Noble seafood, White asparagus with Hollandaise sauce, River fish with herbs

Delicate meat dishes: Fassona beef tartare, duck breast, pigeon, or goat cheeses. Also splendid with dishes enhanced by aromatic herbs and light spices.

Delicate yet complex meat dishes: Roast pigeon, saddle of venison, beef tagliata with porcini mushrooms, or black truffle dishes. Perfect with very long-aged hard cheeses.

Delicate yet flavorful dishes: Duck breast with orange, roasted quail, hand-cut beef tartare, or bloomy rind cheeses and sautéed porcini mushrooms.

Delicate yet flavorful dishes: tagliolini with black truffle, pink duck breast, roasted quail, or bloomy-rind cheeses. Superb with noble white meat dishes.

Dishes of extraordinary intensity: Lièvre à la Royale, grand preparations of noble game with rich jus reductions, or extremely fine aged cheeses. It is, by definition, a wine for solitary meditation.

Dishes of extreme refinement: Tournedos Rossini with black truffle and foie gras, saddle of venison with forest fruits, or slowly roasted Pauillac lamb.

Dishes of extreme structure and nobility: Truffle Chateaubriand, feathered game , premium aged cheeses, or enjoyed alone as a meditative experience.

Dishes of great finesse: venison fillet, duck à l'orange, pappardelle with hand-cut wild boar ragù, or premium aged cheeses.

Dishes of great structure and finesse: duck à l'orange, noble game, wood-grilled red meats, or cave-aged Pecorino cheeses.

Dishes of substance and nobility: Salt cod , saffron and liquorice risotto, important white meats , or high-quality blue cheeses.

Dishes with strong savoriness: long-cooked meat stews, jugged hare, very aged washed-rind cheeses, or mature grilled red meats

Duck foie gras, Noble blue cheeses, Almond dry pastries, Duck à l'orange

Duck foie gras, Spicy Thai cuisine, Aged Münster, Peking-style lacquered duck

Duck à l'orange, Beef fillet in pastry, Game meat, Hard cheeses such as aged Comté.

Duck à l'orange, Black Truffle, Washed-rind Cheeses, Aristocratic Meditation

Duck à l'orange, Boeuf Bourguignon prepared with a wine of the same pedigree, Partridge with black truffle, Cheeses like aged Époisses.

Duck à l'orange, Fassona tartare, Medium-aged mountain cheeses

Duck à l'orange, Noble pigeon, Extra-aged mountain cheeses

Earthy haute cuisine: Beef fillet en croûte, duck à l'orange, dishes with porcini mushrooms or black truffle, or mild bloomy-rind cheeses .

Excellent as a luxury aperitif, it pairs divinely with oysters, raw seafood, white fish tartare with lime, or fresh, tangy goat cheeses

Excellent as a solemn finishing touch on fresh fruit salads, cream-based ice cream, or in pastries to moisten Sponge Cake; its richness acts like a silk veil on the palate in a sumptuous balance.

Excellent as an aperitif with oysters, fresh seafood, or green olives. It pairs magnificently with fresh goat cheeses or steamed white fish dishes.

Excellent with French charcuterie boards, terrines, roasted white meats, or poultry dishes. It pairs magnificently with soft cheeses such as Camembert or Brie.

Excellent with Mediterranean appetizers, green olives, or dishes made with raw white fish; its citrusy and peppery kick harmonizes with the fresh flavors in a sumptuous balance.

Excellent with apple desserts, dark chocolate, or as a contrast for cream-based desserts; its peppery and sweet kick harmonizes with warm flavors in a sumptuous balance.

Excellent with dark chocolate with chili, aged cheeses like extra-old Cheddar, or smoked meats (BBQ); its peppery drive resonates in affinity with intense flavors in a sumptuous balance.

Excellent with dark chocolate with sea salt or salted caramel desserts

Excellent with delicate preparations: veal tartare, roasted quail, porcini mushroom dishes, or fatty fish like wild salmon .

Excellent with feathered game, duck à l'orange, porcini mushroom risottos, or medium-aged mountain cheeses.

Excellent with fresh fruit (especially strawberries and peaches), lemon desserts, or sorbets.

Excellent with grilled meats, aged hard cheeses, or spicy dishes from gourmet Mexican cuisine; its mineral and sweet drive harmonizes by affinity with bold flavors in a sumptuous balance.

Excellent with grilled shellfish, noble Tex-Mex dishes, or fresh goat cheeses; its aristocratic clarity acts like a silk veil on the palate in a sumptuous balance.

Excellent with high-percentage dark chocolate, caramel desserts, or a finely aged cigar; its richness acts like a silk veil on the palate in a sumptuous balance.

Excellent with high-percentage dark chocolate, nut tarts, or a Tarte Tatin.

Excellent with oysters, mild blue cheeses, or scallop carpaccio; its citrusy and balsamic drive harmonizes with marine flavors in a sumptuous balance.

Excellent with refined fish dishes, seafood carpaccio, steamed shellfish, or light fried appetizers. Splendid with pasta dishes featuring spring vegetables and fresh sheep's milk cheeses.

Excellent with seafood dishes, salmon tartare, spicy Asian cuisine, or fresh cheeses. Pairs magnificently with citrus-based desserts.

Exquisite Red Meats, Flavors of the Irpinian Territory, Notable Cheeses

Exquisite with Cabrales or strong blue cheeses; its sweet and oxidative drive interacts harmoniously in a sumptuous balance. Perfect with vanilla ice cream, dark chocolate, or pastries with nuts.

Exquisite with caviar, oysters, or tuna tartare of distinguished lineage; its noble neutrality acts like a scalpel on the palate, cleansing it in a sumptuous balance.

Exquisite with grilled meats, tacos al pastor, or dark chocolate with a hint of chili; its honeyed sweetness harmonizes naturally with bold flavors in a sumptuous balance.

Exquisite with high-cocoa dark chocolate, braised pork, or tropical fruit-based desserts; its spicy and roasted notes harmonize with intense flavors in a sumptuous balance.

Exquisite with noble cheeses like Camembert or Pont-l'Évêque, apple tarte Tatin, or milk chocolate of proud lineage; its acidic and fruity drive harmonizes naturally with creamy flavors in a sumptuous balance.

Exquisite with savory appetizers, grilled shellfish, or fish ceviche; its citric and dry verticality harmonizes with the flavors of the sea in a sumptuous balance.

Extra-aged blue cheeses , Foie gras, traditional dry pastries.

Extraordinary with intense blue cheeses, extra dark chocolate, or smoked oysters.

Extremely refined dishes: Roasted Pauillac lamb with fine herbs, partridge with juniper berries, or simply contemplated on its own to appreciate its layering.

Extremely refined dishes: herb-crusted rack of lamb, Tournedos Rossini, noble game, or extra-aged cheeses. Splendid on its own, as a pure object of contemplation.

Extremely versatile: beef tartare, traditional Venetian cold cuts, lake fish , as well as spicy Asian cuisine or a high-quality Margherita pizza

Extremely versatile: pasta with meat sauce , roasted white meats, beef tagliata, Cinta Senese cold cuts, or medium-aged Pecorino cheeses.

Fassona tartare, Roast duck, Tagliolini with morel mushrooms, Soft cheeses like Brie

Fettuccine with porcini mushrooms, Grilled lobster, Soft-ripened cheeses, White meats with cream or butter sauces

Fillet with green pepper, Braised wild boar, Aged and spicy cheeses

Fine meat cuisine: Beef Wellington, pigeon with black truffle, large cuts of grilled Chianina beef, or ultra-aged high-quality cheeses.

Fish soup, Ischian-style rabbit, Pasta and beans with mussels, Semi-aged Campanian cheeses.

Flavorful meat dishes: Boeuf Bourguignon, saddle of venison, roasted guinea fowl with mushrooms, or pressed cheeses like aged Comté or Epoisses

Florentine steak, Braised wild boar, Aged Tuscan cheeses

Florentine steak, sliced beef with pink peppercorns, wild boar stew, and aged sheep’s milk cheeses.

Foie gras, Blue cheeses (Stilton or Roquefort), Almond and fig cake, Cantucci and dried fruits

Foie gras, Blue cheeses, Dry pastries

Foie gras, Blue cheeses, Friulian Gubana, Almond dry pastries

Foie gras, blue cheeses, almond-based dry pastries, traditional Aosta Valley

Fried cod, Aged cheeses in the cellar, Elaborated white meats

Galician-style octopus, Atlantic seafood, Soft cheeses, Delicate white meats.

Game birds and game meat, Braised in Barolo, Aged cheeses

Game birds, Guinea fowl with black pepper, Aged mountain cheeses, Triestine goulash

Game birds, White Truffle

Game meat, Aged cheeses, Slow-cooked braises

Game, Aged cheeses

Game, Blue cheese, Chocolate

Game, Grilled red meats, Cheeses

Given the stature of this wine, it deserves dishes of extreme purity: roasted partridge, Chianina beef tagliata with Maldon salt, or simply enjoyed on its own to witness its evolution in the glass.

Goat cheese, Oysters and seafood, White asparagus risotto, Sole meunière

Goat cheeses, White asparagus, Seafood, Fine herb risotto

Gratinated scallops, Risotto with zucchini flowers and shrimp, Noble fish baked in salt, Creamy cheeses like Brillat-Savarin

Gratinéed shellfish, traditional

Great Tuscan and international dishes: Bistecca alla Fiorentina, braised large game , beef stew in Chianti Classico, or aged

Great shared dishes: grilled dry-aged beef ribeye, big game, spicy pecorino, or cheeses aged in grape marc.

Great traditional dishes from Campania and Lucania: wild boar stew, long-cooked Neapolitan ragù, cave-aged pecorino, or grilled red meats with intense spices.

Green peppercorn fillet, Braised ox cheek, Blue cheeses

Green peppercorn fillet, herb-crusted lamb chops, wild game, and aged hard cheeses.

Grilled Casertano black pork, Herb-seasoned lamb chops, Pasta and beans with pork rind, Semi-aged Campanian cheeses.

Grilled Fish and Noble Shellfish, Cheeses and White Meats

Grilled castrated lamb, Abruzzese Mazzarelle, aged Farindola Pecorino, stewed wild boar

Grilled lamb, aged Pecorino from Farindola, game birds

Grilled lamb, prime rib, venison or wild boar, aged cheeses, and rich dishes featuring black truffle.

Grilled lobster, Aged goat cheeses, Fine herb risotto, Sole meunière

Grilled lobster, Scallops with white truffle, Aged goat cheeses (Crottin de Chavignol), Seafood risotto.

Grilled lobster, Sole meunière, Porcini mushroom and thyme risotto, Soft cheeses

Grilled lobster, scallops with salted butter, white meats

Grilled meats, traditional Cilento pasta with meat sauce, cured meats and semi-aged cheeses, eggplant parmigiana.

Grilled red meat, Pasta with meat sauce

Grilled red meats, wild game, boar stew, aged Podolico cheeses, or traditional hearty Campanian rural dishes.

Grilled shellfish, Hunter-style chicken in white, Aged Bagnoli pecorino, Risotto with scampi and lime.

Grilled shellfish, Livorno-style fish stew, Saffron risotto with scallops, Medium-aged semi-hard cheeses

Haute cuisine dishes based on noble game, lacquered duck, or dishes enriched with premium black truffle. Also ideal on its own as a meditation wine.

Haute cuisine dishes that don't overpower the wine: roasted pigeon, Fassona tartare with truffle shavings, pasta with white meat ragù, or semi-hard goat cheeses.

Haute cuisine dishes: Pan-seared scallops with salted butter, Lobster Thermidor, white meats with creamy mushroom sauces, or complex blue cheeses.

Haute cuisine: Beef Wellington, noble game with berry reductions, Chianina beef steak, or premium aged cheeses.

Haute cuisine: Chateaubriand with red wine reduction, wild duck with black pepper, or noble game. Magnificent with extremely aged hard cheeses.

Haute cuisine: Tournedos Rossini, saddle of venison with wild berries, roasted Pauillac lamb, or very aged washed-rind cheeses.

Haute cuisine: duck breast with red berry reduction, beef fillet in porcini mushroom crust, or feathered game with truffle sauces. Superb with soft, washed-rind French cheeses

Haute cuisine: roasted pigeon with jus reduction, salt-crusted beef fillet, or dishes featuring premium black truffle.

Herb-crusted beef, Roast duck, Semi-cooked French cheeses, First courses with light meat sauces, Premium white meats

Herb-crusted lamb rack, Grilled castrated lamb, Aged cheeses, Game meat

Herb-crusted lamb, Oxtail stew, Aged Carmasciano pecorino, Duck breast with balsamic

Herb-crusted leg of lamb from Provence, Game birds, Fillet with green pepper, Aged hard cheeses

Herb-crusted rack of lamb, Aged cheeses, Game birds

Herb-roasted lamb, aged Caciocavallo Podolico cheese, grilled red meats.

High-end gastronomy: Grilled crustaceans, langoustine tartare, white asparagus risotto, or poultry with delicate sauces. Superb with aged goat cheeses.

High-end meat dishes: Beef Wellington, saddle of venison with blueberries, top-quality grilled red meats, or excellent aged cheeses. Extraordinary also as a meditation wine.

High-quality meat dishes: Seared beef, roasted pigeon, lamb chops with herbs, or rich pasta dishes like pappardelle with wild boar ragù

High-structured dishes: braised meats in red wine, feathered game, or great aged cheeses. A meditation wine that benefits from being decanted in advance.

Highly structured dishes: Beef braised in red wine, Bistecca alla Fiorentina, wild boar Bolgheri-style, or very aged and complex cheeses. Excellent also as a solemn meditation wine.

Highly structured dishes: Beef fillet with black truffle, Redigaffi-braised beef, large game, or as a meditation wine enjoyed on its own.

Highly structured dishes: Beef pot roast cooked in Solaia, big game, premium black truffle.

Highly structured dishes: Catalan-style lobster, baked fish in salt crust with herbs, aged Sardinian cheeses, or elaborate white meats like roasted suckling pig.

Ideal companion for Friulian cuisine: frico with polenta, local cold cuts , fatty meats like grilled pork neck, or pasta dishes with savory meat sauces.

Ideal companion for Neapolitan cuisine: Pizza Margherita, meatballs in tomato sauce, pasta and beans, or octopus and tomato-based dishes.

Ideal companion for substantial red meats, grilled Florentine steak, game, and braised meats. Perfect with aged cheeses or dishes based on black truffle.

Ideal with fatty fish dishes (turbot, salmon), premium shellfish, first courses with truffles, gourmet fried dishes, and semi-aged cheeses

Ideal with fresh salads, lightly spiced Asian cuisine, sushi

Ideal with robust meat dishes such as stewed wild boar, Florentine steak, flavorful roasts, and aged cheeses.

Ideal with shellfish dishes, steamed white fish, butter and parmesan asparagus, or fresh goat cheeses. Splendid as a high-class aperitif.

Important shellfish, noble white meats , semi-aged goat cheeses, and seafood risotto.

Intense and savory dishes: braised meats, grilled red meats with demi-glace reductions, game, and aged Tuscan pecorino. Also perfect with dishes enriched by oriental spices.

Intense blue cheeses, fresh oysters, extra dark chocolate, or smoked salmon.

Irpinian ragù, Sliced beef steak, Semi-aged cheeses

Ischia-style rabbit, Pasta with potatoes and smoked provola cheese, Luciana-style octopus, Campanian cave-aged pecorino

Ischian-style rabbit, Spaghetti with clams, Mixed fried seafood

It is the monumental companion for extreme blue cheeses (Cabrales, Roquefort) or desserts of strict rigor based on dark chocolate. Its architectural role is to elevate vanilla ice cream or to accompany dry pastries with aristocratic precision.

It pairs perfectly with Poblano mole with duck or dark chocolate and aged hard cheeses

It pairs well with alpine butter crostini, Cantabrian anchovies, and orange zest, as well as almond pastries.

It pairs well with casserole of pheasant with juniper berries and dried plums, Black Truffle and Bone Marrow Risotto, Coffee and Sichuan Pepper-Crusted Rack of Lamb

It pairs well with dishes that have an ancient and noble flavor, such as stuffed pheasant, aged cheeses, or a sliced beef steak with shavings of white truffle.

It pairs well with noble and aged cold cuts, flavorful white meats and game birds, and cheeses with character

It pairs well with raw seafood and Ligurian cuisine

It pairs with extremely noble dishes like truffle duck breast or a highly refined blue cheeses

Lacquered duck, roast pigeon with black truffle, beef fillet with mushrooms, lightly aged bloomy rind cheeses

Large red meat roasts, baked lamb with Mediterranean herbs, dishes enriched with black truffle, or aged Campanian cheeses like Provolone del Monaco.

Light and seafood cuisine: White fish carpaccio, sushi, gourmet salads with citrus, or Asian dishes that aren't overly spicy. Also excellent as a refined aperitif.

Ligurian-style rabbit, slow-cooked stockfish (Stoccafisso all'oriese), stewed goat with beans, semi-aged mountain cheeses.

Linguine with scampi, Red bream in crazy water, Spaghetti with anchovy sauce from Cetara, Fresh goat cheeses from Cilento

Lobster Thermidor, Sea bass baked in salt with aromatic herbs, Porcini mushroom and saffron risotto, Bloomy rind cheeses enhanced with honey

Lobster Thermidor, Veal kidney with mustard, Comté cheese, Large dishes with white truffle

Lobster and premium shellfish, fine herb risottos, white meats in delicate sauces, and medium-aged cheeses.

Lobster with clarified butter, Porcini and white truffle risotto, Sole meunière, Hard cheeses

Lobster with melted butter, White meats in mushroom sauce, Aged cheeses such as Comté, Porcini mushroom and saffron risotto

Lobster with salted butter, Orange duck, Aged blue cheeses, Saffron risotto with marrow

Lobster with salted butter, Risotto with premium seafood, Bresse chicken with cream, Soft-ripened cheeses

Lobster with white butter, Porcini mushroom risotto, Pressed cheese, Bresse-style chicken

Lobster à l'armoricaine, seared scallops with salted butter, turbot with Hollandaise sauce, and aged cheese

Local cuisine and beyond: Aosta Valley fondue, delicate white meats, lamb with alpine herbs, or local cheeses like aged Fontina . Also excellent with truffle-based dishes.

Local dishes: Smoked duck breast, cheese dumplings, saddle of venison with blueberries. Also excellent with medium-aged alpine cheeses or mushroom-based dishes.

Luciana-style octopus, Bean and escarole soup, Casertano black pork cold cuts, Seared tuna with black pepper.

Meat dishes: Lamb leg with herbes de Provence, duck à l'orange, or grilled red meats. Also excellent with winter vegetable stews and semi-hard cheeses.

Milanese-style risotto with ossobuco, Braised Nebbiolo beef, Game birds, Aged Valsesian Toma cheese

Mixed fried seafood, Campanian buffalo mozzarella DOP, Sushi and sashimi, Seafood risotto.

Neapolitan-style cod, Grilled octopus, Seafood risotto with bottarga, Light blue cheeses

Neapolitan-style fish soup, Ischian-style rabbit, Braised octopus, Semi-aged buffalo cheeses

Noble and complex dishes: lobster thermidor, foie gras, white meats in creamy mushroom sauces, or intense blue cheeses. Surprising with dishes based on white truffle.

Noble and intense dishes: Wild boar

Noble braised beef, Game, Extra-aged cheeses

Noble braised beef, Large game, Extra-aged cheeses

Noble braised beef, White Alba Truffle, Large game

Noble crustaceans, Fish soup, Medium-aged cheeses, Spiced white meats

Noble dishes: Traditional Marche lasagna, fish stew, roasted white meats with herbs, grilled shellfish, or medium-aged cheeses.

Noble dishes: Truffled pheasant, beef braised in Aglianico, rare extra-aged cheeses.

Noble fish soup, Lobster risotto, Semi-hard cheeses, White meats with truffles

Noble game dishes: Lièvre à la Royale, partridge with black truffle, herb-crusted rack of lamb, or great aged cheeses like Beaufort d'Alpage.

Noble game, Braised beef cheek, Aged Pecorino cheese.

Noble game, Braised beef, Extra-aged cheeses

Noble game, Extra-aged cheeses

Noble game, Extra-aged cheeses, Red meat stews

Noble game, Extra-aged cheeses, Slow-cooked dishes

Noble game, Traditional Sardinian suckling pig, Extra-aged Pecorino

Noble meat dishes: Beef fillet with green pepper, roasted lamb with aromatic herbs, stuffed partridge, or high-quality aged cheeses

Noble red meats, Game

Noble red meats, Game, Aged cheeses

Noble red meats, first courses from the land, feathered game, aged cheeses.

Noble roasts, First courses with meat ragù, Medium-aged cheeses

Noble seafood, Sancerre goat cheese, Asparagus risotto, Sea bream ceviche

Noble shellfish, fine white meats

Oven-roasted grouper with potatoes, Legume and chestnut soup, Aged Caciocavallo Silano cheese, Fine white meats

Oysters and raw seafood, Vegetable and shrimp tempura, High-quality sushi and sashimi, Mildly aged bloomy rind cheeses

Oysters and seafood, Goat cheeses, Asparagus risotto, Salt-baked sea bass ...

Oysters, Caviar, Raw seafood, Fried food

Oysters, Goat cheese

Pairs divinely with Norman cheeses, apple tarts, or milk chocolate with hazelnuts.

Pairs divinely with dark chocolate or salted caramel desserts.

Pairs excellently with dark chocolate with orange peel, aged cheeses like vintage Cheddar, or desserts featuring caramelized apples and cinnamon.

Pairs magnificently with oysters, raw fish, and citrus-based dishes.

Pairs perfectly with caviar, oysters, smoked salmon, and fish tartare.

Pairs well with ceviche, shellfish, and fresh dishes.

Pappardelle with wild boar, Red porgy in crazy water, Lamb ribs 'scottadito' style, Spicy hard cheeses

Parisian-style lobster, Seafood truffle risotto, Bresse chicken with cream and morels, Fine blue cheeses

Pasta and potatoes with provola cheese and mussels, Grilled true octopus, Ischian-style rabbit, Medium-aged semi-hard cheeses

Perfect with baked noble fish, grilled shellfish, first courses with white truffle, or medium-aged cheeses

Perfect with fine fish in sauce, grilled shellfish, delicate white meats, or a selection of soft French cheeses. Excellent with butter-seared scallops.

Perfect with grilled shellfish, flavorful pasta dishes with aromatic herbs, elaborate white meats, or aged goat cheeses. Surprising when paired with spicy Asian cuisine

Perfect with high-percentage dark chocolate or almond pastries. Splendid also as an accompaniment to aged blue cheeses

Perfect with red meats , pasta with game ragù, roasted duck, or medium-aged cheeses.

Perfect with refined land-based dishes: Chianina beef carpaccio, pasta with white meat ragù, Venetian-style liver, or medium-aged cheeses.

Perfect with salty snacks, olives, aged Parmesan, or traditional Italian cured meats.

Perfect with significant red meats: Beef tagliata with rosemary, roasted pigeon, aged cheeses, or game dishes

Perfect with spoon desserts, chocolate brownies, cheesecake, or simply as a decadent touch to an afternoon coffee. It pairs well with dry biscuits and petit fours.

Perfect with succulent red meats, grilled lamb chops, feathered game, or very mature cheeses. Surprising with structured pasta dishes like Cilento fusilli with mutton ragù

Pertecaregna-style cod, Spaghetti with anchovy sauce, Irpinian goat cheeses, Legume and chestnut soup.

Pertecaren-style cod, Spaghetti with anchovy sauce, Spicy cheeses, Grilled shellfish.

Pheasant, Truffle ravioli, Noble roasts, Aged cheeses

Pizzoccheri from Valtellina, artisanal Bresaola with shavings of Bitto cheese, herb-crusted lamb chops, aged alpine cheeses.

Platter of French cold cuts, Herb-roasted spit chicken, Beef carpaccio, Bloomy rind cheeses like Camembert

Platter of Piemontese cured meats, Blue cheeses, Dark chocolate with red berries, Base for a Negroni of sculptural nobility

Porcini mushroom risotto, grilled lobster and crustaceans, sophisticated white meat dishes , and aged hard cheeses.

Quail stuffed with forest berries, Sliced beef with Pinot Noir reduction, Soft cheeses that are not too strong, First courses with white courtyard ragù

Raw fish (tuna, salmon), Spicy Asian cuisine, Grilled shrimp, Soft cheeses, Desserts made with slightly sweetened red berries

Raw seafood, noble veal with tuna sauce, asparagus risotto, fresh goat cheeses.

Raw shellfish, Niçoise salad with fresh tuna, Salmon tartare with dill

Red Meats and Game, Traditional Campanian Dishes, Aged Cheeses

Red meats, Game birds, Strong cheeses

Red mullet in crazy water, Spaghetti with clams or sea urchins, Mixed fried seafood, Caprese salad with buffalo mozzarella

Red prawn tartare from Mazara, Spaghetti with clams and bottarga, Smoked swordfish, Vegetable tempura

Refined braised meat, White Truffle, Game birds

Refined dishes: Herb-crusted saddle of lamb, roasted duck, baked pigeon, or beef steak with a red fruit reduction. Splendid with medium-aged cheeses like Pecorino Toscano.

Refined dishes: Roasted veal, baked duck, aged hard cheeses, or noble red meats with wine reductions. Also perfect as a standalone conversation wine.

Refined earthy dishes: Roasted quail, pork fillet with wild berries, sautéed oyster mushrooms with herbs, or creamy cheeses like Epoisses.

Refined earthy dishes: stewed rabbit, sautéed Etna mushrooms, duck breast, or medium-aged Sicilian cheeses like Ragusano. Surprising with fatty fish (tuna or swordfish) cooked with cherry tomatoes and capers.

Refined game, Aged cheeses, Red meat stews

Refined game, Aged cheeses, Stews in red wine

Refined game, Filet with green pepper, Washed-rind cheeses

Refined meat dishes: Sangiovese braised beef, guinea fowl stuffed with porcini mushrooms, or medium-aged cheeses. Its acidity makes it perfect for cutting through dishes with a rich fatty component.

Refined yet pure dishes: scallops seared in demi-sel butter, white asparagus risotto, or top-quality Bresse poultry in cream sauce. Splendid with noble shellfish like lobster.

Rich and flavorful dishes: Pasta with sardines, baked noble fish , grilled crustaceans, but also elaborate white meats and aged pasta filata cheeses like Ragusano DOP

Rich and intense dishes: beef stew in red wine, roasted lamb with herbs, feathered game, or long-aged hard cheeses. Perfect also with a beef tagliata with a berry reduction.

Rich dishes: Creamy risottos , white meats in sauce, roasted fatty fish, or flavorful Alpine cheeses.

Roast kid, Blueberry and venison sausage risotto, Bitto Storico Ribelle cheese, Braised red meats with taragna polenta

Roast lamb with aromatic herbs, Grilled salmon, Peking duck, Grilled wild mushrooms

Roast lamb with aromatic herbs, braised wild boar, aged Pecorino from Pienza, Florentine steak.

Roast pigeon, Venetian-style chicken livers, Morel mushroom risotto, Mild soft cheeses

Roast pigeon, quail with berries, sautéed porcini mushrooms, and semi-aged cheeses.

Roast rack of lamb, Sliced beef with balsamic reduction, Medium-aged cheeses, Duck à l'orange

Roast veal with porcini mushrooms, Game meat, Aged cheeses, Braised beef in Merlot

Roast veal, Game birds, Medium-aged cheeses, Truffle risotto

Roast veal, Guinea fowl with mushrooms, Aged Piedmontese Toma cheese

Roast woodcock, Beef fillet with porcini mushrooms, Washed-rind cheeses, Pressed duck

Roasted duck breast, hand-cut beef tartare, wild mushroom pasta dishes, and fresh, flavorful mountain cheeses.

Roasted pigeon, Alba White Truffle, Bloomy rind cheeses

Roasted quail with aromatic herbs, Calf’s liver with onions, black truffle risotto, and soft bloomy-rind French cheeses

Rockfish with fennel, Porcini and saffron risotto, Baked grouper with potatoes and olives, Semi-aged cheeses.

Rosemary focaccia, Spicy cheeses, Toasted and salted almonds, Sushi and Sashimi, Spicy Asian cuisine

Saddle of venison, tagliatelle with porcini mushrooms, washed-rind cheeses, and duck à l'orange.

Salted cod cooked in oil, Stewed white meats with mushrooms, Red porgy in 'crazy water', Aged hard cheeses

Sautéed scallops with butter and thyme, Asparagus and shrimp risotto, Soft French cheeses, Noble white meats with cream sauces

Savory fish dishes: sea bass in salt crust, grilled shellfish, Abruzzo-style salt cod. Extraordinary also with herb risottos, fresh goat cheeses, or delicate white meats.

Scallops seared in salted butter, Amberjack tartare with citrus, Risotto with premium seafood, Aged hard cheeses

Scallops with beurre blanc sauce, Risotto with langoustines, Aged hard cheeses, Noble white meats with cream sauces

Sea bass in a salt crust, Testaroli with enhanced Ligurian pesto, Ligurian-style rabbit, Medium-aged cheeses

Seafood crudo and tartare, gourmet Asian cuisine (sushi, sashimi), grilled king prawns, and lobster salad with citrus.

Seafood crudo, fried anchovies, spaghetti with clams and lemon, fresh Irpinian dairy products.

Seafood gnocchi, roasted octopus on potato cream, cow's milk cheeses from the Lattari Mountains, linguine with lemon and walnut pesto

Seafood spaghetti, Mussels in black pepper sauce, Campanian buffalo mozzarella, Mixed fried seafood

Seared scallops with butter and sage, Noble poultry in cream, Risotto with white asparagus, Pressed cheese

Seared scallops with butter, Chicken in cream sauce, Monkfish with saffron sauce, Aged cheeses such as Gruyère.

Seared scallops with citrus butter, Chanterelle risotto, Aged goat cheeses, Salt-crusted sea bass

Seared scallops with salted butter, Marengo-style chicken, creamy cheeses, grilled swordfish with fine herbs.

Shellfish and seafood platters, roasted noble fish , Coq au Riesling, mildly spicy Asian cuisine, and aged goat cheeses.

Sicilian tradition: cannoli, cassata, or almond-based pastries. Extraordinary with spicy blue cheeses (spicy Gorgonzola, Roquefort) or foie gras

Sliced beef with green pepper, Roast lamb, Lentil and bacon soup, Medium-aged cheeses.

Sliced bluefin tuna, Duck with orange, Sicilian-style falsomagro, Semi-aged cheeses

Sliced venison, Stuffed quail, Aged mountain cheeses, Porcini and blueberry risotto.

Sliced venison, stuffed guinea fowl, aged mountain cheeses, blueberry risotto with duck breast.

Small fried fish, Seafood risotto, Swordfish Messinese style, Fresh goat cheeses

Sole Meunière, Steamed Shellfish, Risotto with White Asparagus, Soft Cheese

Sole meunière, white asparagus risotto, soft cheeses , and creamy mushroom chicken.

Spaghetti with anchovy sauce from Cetara, Red porgy in 'acqua pazza', Lemon and shrimp risotto from Sorrento, Fresh goat cheeses.

Spaghetti with clams and bottarga, Mozzarella di Bufala Campana DOP, Chicken cacciatora in white, Oven-baked monkfish with potatoes

Spaghetti with sea urchins, Sardinian fregola with clams and bottarga, Salt-baked sea bream with aromatic herbs, Fresh goat cheeses

Speck dumplings in broth or with butter and sage, Grilled lake fish, Risotto with white Terlano asparagus, Fresh alpine cheeses.

Spicy Thai cuisine, Peking duck, Light blue cheeses, Shellfish with sweet and sour sauces

Steamed New Zealand mussels, Asparagus and feta salad, Grilled white fish with mango sauce, Spicy Asian cuisine.

Steamed sole fillet with salted butter, Grilled shellfish, Saffron and licorice risotto, Medium-aged hard cheeses.

Stewed wild boar, Fillet with green pepper, Very aged washed-rind cheeses

Stripes, Barnacles, Grilled Shellfish, Refined White Fish Carpaccio.

Strong and spicy flavors: very aged blue cheeses, or dishes featuring chocolate reductions with venison.

Strong blue cheeses, Spiced white meats, Pumpkin and ginger soup

Structured Abruzzese dishes: grilled lamb, high-quality arrosticini, red meats stewed with wild herbs, or aged cheeses like Pecorino di Farindola.

Structured Calabrian cuisine: Baked pasta , goat stew, grilled red meats, or aged cheeses like Pecorino Crotonese. Surprisingly good with spicy or chili-rich dishes.

Structured Piedmontese dishes: Braised beef in Barolo, agnolotti with meat sauce, feathered game, or aged cheeses like Castelmagno.

Structured and flavorful dishes: Chianina Florentine steak, wild boar stew, duck à l'orange, or very aged blue cheeses.

Structured and rich dishes: Grilled lamb, wild boar stew, very aged Abruzzo Pecorino cheeses, or venison steak with a red fruit reduction.

Structured and rich dishes: braised meats, wild boar stew, grilled red meats with reduced sauces, or cheeses aged over 24 months

Structured dishes: Bistecca alla Fiorentina, wild boar stew, important roasted red meats, or aged cheeses such as Pecorino di Pienza. Also excellent with rich pasta dishes like pappardelle with hare ragù.

Structured dishes: Roasted goose, cave-aged cheeses, white truffle dishes, or traditional Adriatic fish stews

Structured meat dishes: Herb-crusted rack of lamb, Venetian-style liver, small game birds, or aged washed-rind cheeses.

Succulent and structured dishes: Venison stew, beef tagliata with balsamic reduction, wild boar ragù lasagna, or very aged Tuscan pecorino cheeses.

Superb with aged blue cheeses, foie gras, or plum and fig-based desserts

Superb with noble shellfish (langoustines, red prawns), steamed or grilled white fish, seafood carpaccio, and fresh goat cheeses.

Sushi and sashimi, grilled lime chicken, goat cheese ravioli with pesto, and baked white fish with aromatic herbs.

T-bone steak, Tuscan cured meats

Tagliatelle with Romagna-style ragù, Cappelletti in broth, Grilled white meats, Mora Romagnola cold cuts

The ideal companion for the Venetian

The premier pairing is Beluga Caviar. Also excellent with salted butter toasts, oysters, or premium smoked salmon.

Thyme lamb, Noble game, Aged mountain cheeses

To accompany 'royal' dishes: venison stews, braised meat with Amarone, or very strong blue cheeses. Monumental as a wine for contemplation.

To be paired with extremely structured dishes: grand braised meats, feathered or furred game in reduced sauces, or extra-aged cheeses. It is also extraordinary on its own as a meditation wine.

Top-tier traditional Tuscan dishes: Bistecca alla Fiorentina, Peposo dell'Impruneta, roasted pigeon, or great aged cheeses

Traditional

Traditional Piedmontese

Traditional Tuscan and international dishes:

Traditional Tyrolean dishes: Canederli with game ragù, roasted pork shank, venison with cranberry sauce. Also excellent with aged cheeses or grilled red meats.con salsa ai mirtilli rossi. Ottimo anche con formaggi stagionati o carni rosse alla griglia.

Traditional fish stew (Brodetto), Abruzzese cured meats, gourmet Pizza Margherita, fresh cheeses, and lentil soup.

Trout or arctic char carpaccio, linguine with pesto, shellfish, fresh goat cheeses, and gourmet appetizers.

Truffle fillet, Braised beef, Very aged hard cheeses

Truffled fillet, Duck à l'orange, Aged cheeses

Truffled pheasant, Lamb chops, Aged cheeses

Truffled pheasant, Roast lamb, Castelmagno cheese

Truffled pheasant, White meat roasts, Medium-aged cheeses

Vastese-style fish stew, Legume and chestnut soup, Artisan Abruzzese cured meats, Sheep skewers

Venison stew, Lamb leg with myrtle, Aged blue cheeses, Beef Wellington

White asparagus risotto, Salt-baked sea bass, Aged goat cheeses, Noble white meats with herbs

White fish soup, Noble white meats, Porcini mushroom risotto, Light blue cheeses

Wild boar civet, duck breast with long pepper, dry-aged grilled red meats, and very intense blue cheeses.

Wild boar stew with myrtle berries, Braised in Tintore, Very old Tramonti Pecorino, Roe deer in berry sauce

Wild boar stew, Aged Pecorino cheese

Wild boar stew, Aged cheeses, Grilled red meats with spices

Wild boar stew, Blue cheeses

Wild boar stew, Roast lamb with wild herbs, Aged cave cheeses, Pappardelle with hare ragù

Wild boar stew, braised Chianina beef, filet mignon with green peppercorn sauce, and aged hard cheeses like Pecorino di Pienza.

Wild game (especially feathered), braised meats, extra-aged Umbrian Pecorino cheese, dark chocolate.

Woodcock with truffle, Venison in grand veneur sauce, Rare washed-rind cheeses, Duck with figs

blue cheeses and dark chocolate.

grilled meats, aged cheeses, or chocolate and hazelnut-based desserts.

grilled red meats, roasted veal, pasta with meat ragù, or a selection of medium-aged Tuscan cold cuts and cheeses. Also perfect with mushroom-based dishes.

raw fish and seafood

raw seafood or spicy dishes.

reat classics: leg of lamb with herbes de Provence, entrecôte bordelaise, stuffed pigeon, or aged hard cheeses

roast lamb, Tajarin with Fassona ragù, medium-aged cheeses

wine for robust dishes: roasted red meats, braised meats, game , or aged spicy cheeses. Also splendid as a conversation wine at the end of a meal

· Braised ox cheek, Game meat, Aged Sicilian pecorino, Sliced beef with rosemary

· Excellent with Tuscan land cuisine: Pici with Cinta Senese ragù, grilled meats, roasted pork , or medium-aged Pecorino. It also surprises with structured fish dishes like Cacciucco

· Excellent with dark chocolate with sea salt, vanilla-based desserts, or salted caramel.

· Fillet in pastry, Game birds, Medium-aged pecorino cheeses, Roast lamb with potatoes

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