Food and wine » Cuisine & Menu » The recipes » The Cellar

In the kitchen as in the cellar the choice of wines born from a deep knowledge of matter and the producers, those men and women who have daily care and the stories that, through the wine, they tell us. The desire to bring out some of the peculiarities and specificities of each different wine has led us to develop an unusual paper, with a new mode of classification criteria: more than a purely geographical data, we consider the area where the screws are raised, the peculiarities the vines, the vinification method of grapes and wine aging.

The wine list is by Nicola Dell’Agnolo and Alberto Piras

The Ways of Cabernet and Merlot

From Bordeaux to the New Worlds

The Freshness

by the Alps

Ancient Varieties

Reknown, Forgotten, Recovered

New Technic from Ancient Knowledge

The Biodynamic Viticulture

The Method of Re-fermentation

Franciacorta, Classico, Champenoise

Aimo’s Cellar

Old and rare vintages

The Riesling

Oil scent in the glass

A Characteristic

Aromatic Wines

The Smoothness

(from the sunshine)


Some wines among the sublime ones

The Sweetness

“Meditation” Wines

Two Historical Varieties, Two Different Evolutions

Traditional Nebbiolo, Modern Nebbiolo
Traditional Sangiovese, Sangiovese and Other Varieties

The Region as an Espression ot the Terroir

The Collio, The Burgundy

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