Menu
About us
Guinceri Project
Healthy, beautiful and good catering
“ Via di Guinceri “ comes to light from a dream: Fabrizio and Cristina wish to create a place where the guest, surrounded by nature, can enjoy food excellencies in a cozy atmosphere, pampered from a qualified staff ready to satisfy every need. Undoubtedly our specialties are risotti and meat, but it’s worth mentioning the hand-made pasta, the cured meats as Patanegra and Cinta Senese and, last but not least, our cheese excellencies selection as Occelli or De Magi as well.
When it comes to interest for research and desire to experience something unique, V.d.G is the place to be. The place where you can meditate through senses, learn with the smell, think with the taste.
The Restaurant
Meat is definitely the heart of V.d.G and it shows up only by walking around its rooms.
The vocation is clear from the main room, where the grill and the refrigerators for the meat
maturation are in view. Meat of course, but Culture and Research on meat above all.
Passion, knowledge and research are concepts occurring throughout the whole tasting.
Accurate description of the products and cooking methods which enhance both the nicest and
the minor cuts of the meat as well.
Special focus on wine tastings to be combined with such unique products so far from mass culture.
Special focus on wine tastings to be combined with such unique products so far from mass culture.
The Meat
Beef is undoubtedly the heart of meat selection in V.d.G cooked on wood burning grill, sauté in a
pan, prepared in several different cookings.
Every cuts is unique for its marbling, taste, texture, and maturation but especially for telling the story of a land, of a research, of a small corner of world likely unknown to the most.
Below some examples to better clarify this concept:
Rubia Gallega 23 years old: a unique piece, a once-off experience for maturation and rarity, selected by Juan Navarro and only sold in V.d.G.
Apple meat: a small Burlina breeding located in Monte Grappa (Veneto), fed with an apple special diet for 6-8 months. This sole-propriety product is a registered trademark which even more enrich the unicity of the tasting.
Vicciola: 13 months old gelded breed from Piemonte with diet integration of hazelnuts. This special diet boosts the marbling and the taste reminding the minor notes of hazelnut.
Spain according to Fabry: top level and special selection by Juan Navarro. This partnership allow us to enjoy a unique maturation system with results in tender and delicate textures with a taste free from astringency, since Juan Navarro develops a procedure without mold.
It’s the only company worldwide achieving 3 years maturation and preserving high level organoleptic, physicochemical and sensorial properties certified by Dr. Elena Maria Gomez Saez.
America to V.d.G: a project by Michele Calò, MFC founder, the first one willing to change the rules by importing goods in gauze avoiding aggressive procedure such as nitrogen for vacuumsealed monitored atmosphere, which prevents the traditional product’s maturation.
Meats begin the maturation process in the firm from 60 up to 200 days, then it’s stored and consumed at the restaurant. Grill is for the best cuts, while the minor ones are intended for many other recipes in a perspective of conscious food saving.
A chapter apart is reserved to Kobe+Wagyu, V.dG offers the precious kobe beef.
The restaurant is registered with the Japan Kobe Beef association through Giraudi company in Montecarlo and supplied by DI Francia Carni in Pozzuoli butchery, Naples.
They offer: Wagyu A5-Hida selection, Gifu prefecture. Wine-Wagyu, specimen of Hyogo region whose nutrition includes fermented grape-must, Sunflower Wagyu.
Choices of Wagyu A4, for a more affordable experience of this meat.
Every cuts is unique for its marbling, taste, texture, and maturation but especially for telling the story of a land, of a research, of a small corner of world likely unknown to the most.
Below some examples to better clarify this concept:
Rubia Gallega 23 years old: a unique piece, a once-off experience for maturation and rarity, selected by Juan Navarro and only sold in V.d.G.
Apple meat: a small Burlina breeding located in Monte Grappa (Veneto), fed with an apple special diet for 6-8 months. This sole-propriety product is a registered trademark which even more enrich the unicity of the tasting.
Vicciola: 13 months old gelded breed from Piemonte with diet integration of hazelnuts. This special diet boosts the marbling and the taste reminding the minor notes of hazelnut.
Spain according to Fabry: top level and special selection by Juan Navarro. This partnership allow us to enjoy a unique maturation system with results in tender and delicate textures with a taste free from astringency, since Juan Navarro develops a procedure without mold.
It’s the only company worldwide achieving 3 years maturation and preserving high level organoleptic, physicochemical and sensorial properties certified by Dr. Elena Maria Gomez Saez.
America to V.d.G: a project by Michele Calò, MFC founder, the first one willing to change the rules by importing goods in gauze avoiding aggressive procedure such as nitrogen for vacuumsealed monitored atmosphere, which prevents the traditional product’s maturation.
Meats begin the maturation process in the firm from 60 up to 200 days, then it’s stored and consumed at the restaurant. Grill is for the best cuts, while the minor ones are intended for many other recipes in a perspective of conscious food saving.
A chapter apart is reserved to Kobe+Wagyu, V.dG offers the precious kobe beef.
The restaurant is registered with the Japan Kobe Beef association through Giraudi company in Montecarlo and supplied by DI Francia Carni in Pozzuoli butchery, Naples.
They offer: Wagyu A5-Hida selection, Gifu prefecture. Wine-Wagyu, specimen of Hyogo region whose nutrition includes fermented grape-must, Sunflower Wagyu.
Choices of Wagyu A4, for a more affordable experience of this meat.
The Kitchen
Close to the grill, the kitchen has 2 important tasks to fulfill: working all the minor cuts not
intended for the grill which otherwise would be discarded, and ranging in all those dishes which
the grill is not meant for.
These dishes go beyond the classical raw meat and this is what makes V.d.G absolutely unique among the steak-houses.
Risotto, stuffed pasta, ragù are at the heart of the tasting which becomes therefore a fully satisfying experience.
The kitchen which in a steak-house usually plays only a supporting role, becomes here in V.d.G the co-star with a top level grill and this results in the one and only purpose of this restaurant: let the guests enjoy meat in its every single variation.
These dishes go beyond the classical raw meat and this is what makes V.d.G absolutely unique among the steak-houses.
Risotto, stuffed pasta, ragù are at the heart of the tasting which becomes therefore a fully satisfying experience.
The kitchen which in a steak-house usually plays only a supporting role, becomes here in V.d.G the co-star with a top level grill and this results in the one and only purpose of this restaurant: let the guests enjoy meat in its every single variation.
The Wine Cellar
“Drink the bottle, not the label”: this is the motto at the foundation of this sellar, elegant and
non-conformist just like the location which is hosted in.
Preference is given to natural wines and independent labels. The choice moves in two different directions: pairing and peculiarity.
Pairing not only intended as combination of wine and meat but more like embracement to the concept of searching for something unique and rare.
In so doing, the cellar exhibits authentic independent labels proudly free to stand-out from a crowd only focused on a more effective selling.
Some examples of this kind of research:
Rosso Igt Le Maritate: red wine produced by winery Cappella S.Andrea, which include than 6 native grape varieties as such as Sangiovese, Colorino, Alicante, Ciliegio, Malvasia. The grape vines can be 2 meters high.
Fiorduva: a stem glass by the sea along the Amalfi coast. Furore is the special place where Marisa Cuomo raise the grapes in terraced crops, surrounded and supported by sea, land, rocks, wind and sun. These native vineyards as Fenile, Ginestra, and Ripoli, unknown to many, create a jewel of enology.
Of course the passion for Japan cannot miss with Aruga Branca Issehara Koshu , crystal white wine, floral scents and mineral taste with a hint of pear. An elegant and indefinite wine which embraces the intimate idea of Japan that V.d.G wishes to transfer to guests.
Edited by Via di Guinceri, in partnership with Guido Mori founder of “Università della Cucina Italiana” and IUL food branch courses director.
Preference is given to natural wines and independent labels. The choice moves in two different directions: pairing and peculiarity.
Pairing not only intended as combination of wine and meat but more like embracement to the concept of searching for something unique and rare.
In so doing, the cellar exhibits authentic independent labels proudly free to stand-out from a crowd only focused on a more effective selling.
Some examples of this kind of research:
Rosso Igt Le Maritate: red wine produced by winery Cappella S.Andrea, which include than 6 native grape varieties as such as Sangiovese, Colorino, Alicante, Ciliegio, Malvasia. The grape vines can be 2 meters high.
Fiorduva: a stem glass by the sea along the Amalfi coast. Furore is the special place where Marisa Cuomo raise the grapes in terraced crops, surrounded and supported by sea, land, rocks, wind and sun. These native vineyards as Fenile, Ginestra, and Ripoli, unknown to many, create a jewel of enology.
Of course the passion for Japan cannot miss with Aruga Branca Issehara Koshu , crystal white wine, floral scents and mineral taste with a hint of pear. An elegant and indefinite wine which embraces the intimate idea of Japan that V.d.G wishes to transfer to guests.
Edited by Via di Guinceri, in partnership with Guido Mori founder of “Università della Cucina Italiana” and IUL food branch courses director.
Appendix 1 ,Types of meat
Rubia: 23 years, female, bred and cuddled by a farmer in Galizia as a member of the family.
Discovered by Juan Navarro and only sold to us.
Bellota (the Spain selection according to Fabry) : 13 years, Navarro registered trademark, bred by adding an huge quantity of acorns to the diet for the most part of their life. Crossbreed with base Limousine, Retinta e Avellina
Nera: the first for the return in meat and the other two respectively for marbling and taste. United Kingdom (selection extra): 7+ years, always Hereford Simmenthal breed, born and bred in England. Follow a nutrition based on grass and extensive breeding, finishing with 4 months of wheat in the barn before the slaughter.
Belga (selection extra): 7+ years, always Hereford Simmenthal breed, born and bred in Belgium. Follow a nutrition based on wheat and grass for all lifetime.
Wakan from Texas: exclusive MFC project with private breeding and importation of fresh meats from America such as pure Wagyu and Black Angus. The indigenous word “Wakan” means “holy” and “spiritual”, embodying the ancestral bond between human and nature.
Taglio Fabry (Fabry’s Cut): created on site using part of rib-eye steak of the Giovenca Sannita’s loin, lighten and cleaned till it’s gained a cut like American Steak or Cowboy Steak.
Extra Special (selection): this caption gathers a bunch of rare steaks that we can find in various periods of the year, also part of them very marbled steaks like the actual UK and the Myura (alpine extra marbled). In others periods of the year based on the availability, others meats join the offer like Bue di Carrù, Spanish Buey, extra marbled Danish and others.
Pluma: only pork cut at the moment, in this case Iberic Pork form Blazquez’s company. Obtained form the lower extremity of the loin.
Guinceri Beef (mono portion): always obtained from marbled rib-eye loin. Cooked using an animal fat (Wagyu) that is cleaned, cooked, filtered and seasoned with black garlic of Cuneo and vegetal dust coal (for color), and served on it’s own thicken sauce.
Swami Gin (mono portion): always obtained form the sirloin of Danish Swami’s loin, usually red pieces extra marbled, chosen by MFC company that gives the name. Cooked, simmered and accompanied with a Gin of their own production, which is distilled using the fat of abovementioned breed.
Lingotto (Ingot, mono portion): parallelepiped of Vicciola Piemontese, obtained from the rump’s top or some muscular strips of the animal’s paw which have a very thin fiber, almost imperceptible. It’s covered with a neutral paste of Piemonte hazels and a crumble of the same hazels, to remind the animal’s alimentation, and cooked in a spoon of Beppino Occelli’s butter.
Filets (mono portion): we use two types, one French more thiner and one irish slightly more marbled. Served in many ways like: gin, pistachio, grilled, bacon.
Sliced beef steak (mono portion): obtained from the rib-eye without cover, and form T-bone in Galician cut from Italian Scottona of 12-16 months.
Kobe Beef: high-end Japanese meat of Kobe prefecture. Subscribed at Japanese consortium through Giraudi di Montecarlo company and supplied by Di Francia Carni in Pozzuoli butchery (Naples), 19 restaurant sell qualified, 3 in Tuscany
Wagyu A5 selection that includes:
Hida, Gifu prefecture, a region which is higher than sea level, with lower temperature and purer water.
Wine Wagyu, thanks to the partnership with Giraudi we have the Italian exclusive of this meat, that integrates the grape’s must fermented to the alimentation of this specimen of Hyogo region.
Sunflower Wagyu, as for the Wine Wagyu, we have the italian’s exclusive that here integrates sunflower’s dried seeds to the alimentation of these bovine from the Miyazaki prefecture.
Wagyu A4 V.D.G: additional selection still precious but less expensive, wanted by Fabrizio to follow a project designed to make the wagyu affordable for everyone and let this product to be tasted and known to people who think that it’s too expensive.
Duchessa Modicana: selection of crossbreeds originating form local Sicilian breeds, of age between 8-12 yers, extensive breed in the dry and boundless Sicilian plains, and finishing with some months in barn to facilitate a slight marbling. Selected for us by Wolf company in Rome that works only with Italian products.
Selezione d’Alpeggio (Alpine selection): it includes breeds like Bruna Alpina (Brunette Alpine), Grigia Alpina (Grey Alpine), Pinzgauer. From Trentino Alto Adige where follow a rearing in a mountain cottage at 1400 mt during milder seasons, while during winter are hosted in a barn at 1000 meters. In Bolzano the heads of cattle are selected and sold in little auctions just like what happens in Japan.
Fassona: Piemonte local, where the name come from a genetic flaw that allow an incredible return in muscular growth. In this case, our Fassona is older than other animals joining in a more specific selection called “Madama Bianca” (White Madame) trademark by Longino e Cardenal, 6-7 years.
Giovenca Sannita: middle way between Scottona and cow, this animal is from 14 to 32 months old, but mostly it’s around 25. Born and raised in the Sannio zone, that gives the name, is a trademark of Natale Carni di Napoli butchery.
Apple Meat: born from a Fabrizio’s project, who strongly wanted to recreate an almost disappeared breed in Veneto, a little farm that cuddle our animals of Burlina breed, it’s situated on Grappa’s mountain where it follows a 6-8 months long alimentation of apples, hence the unusual name. This is one trademark of ours and we have the exclusive on this product. It’s traditionally cooked on the grill and then lightly wetted with Calvados to refer the apple project, combined with apples worked with Calvados too with a reduction to a sauce.
Myura (selection extra): Alpine cow 5-8 years old and Italian exclusive, follow a final finishing with only cereals during the last 10 months of life. Exclusive selection of Angolo della Carne di Montenero butchery (Livorno).
Amilena (Spanish selection to Fabry): 6-8 years old cows, this animals of Simmental breed, born in Germany and then moved to Spain where they’re are bred with mainly cereal alimentation. Exclusive selection of Angolo della Carne di Montenero butchery (Livorno). Swami (selection extra): Danish meat, usually Pezzate Rosse e Nere with an high level of marbling. Exclusive selection of MFC.
Bisonte (bison): from Umbria where Massimiliano Gatti fell in love with this majestic species and gives life in 2018 to the first italian farm of bisons.
Vicciola: patented by Giuseppe Puglisi who working on this breed from Piemonte, takes care this heads integrating the hazelnuts of the territory in their alimentation, creating a product that seem like trickles fat during the cut of these very slim castreted at 13 months.
Guinceri meat selection: thanks to the collaboration with Elitaria s.r.l from Siena who manages to find us scottone or very young cows with different nationalities like: Spain, England, Italian, Germany, Denmark to offer a huge choice at the same price of a meat that we consider “base level”, but with different features like marbling, weight, fat and seasoning, and always a T-bone or Fiorentina cut.
Bellota (the Spain selection according to Fabry) : 13 years, Navarro registered trademark, bred by adding an huge quantity of acorns to the diet for the most part of their life. Crossbreed with base Limousine, Retinta e Avellina
Nera: the first for the return in meat and the other two respectively for marbling and taste. United Kingdom (selection extra): 7+ years, always Hereford Simmenthal breed, born and bred in England. Follow a nutrition based on grass and extensive breeding, finishing with 4 months of wheat in the barn before the slaughter.
Belga (selection extra): 7+ years, always Hereford Simmenthal breed, born and bred in Belgium. Follow a nutrition based on wheat and grass for all lifetime.
Wakan from Texas: exclusive MFC project with private breeding and importation of fresh meats from America such as pure Wagyu and Black Angus. The indigenous word “Wakan” means “holy” and “spiritual”, embodying the ancestral bond between human and nature.
Taglio Fabry (Fabry’s Cut): created on site using part of rib-eye steak of the Giovenca Sannita’s loin, lighten and cleaned till it’s gained a cut like American Steak or Cowboy Steak.
Extra Special (selection): this caption gathers a bunch of rare steaks that we can find in various periods of the year, also part of them very marbled steaks like the actual UK and the Myura (alpine extra marbled). In others periods of the year based on the availability, others meats join the offer like Bue di Carrù, Spanish Buey, extra marbled Danish and others.
Pluma: only pork cut at the moment, in this case Iberic Pork form Blazquez’s company. Obtained form the lower extremity of the loin.
Guinceri Beef (mono portion): always obtained from marbled rib-eye loin. Cooked using an animal fat (Wagyu) that is cleaned, cooked, filtered and seasoned with black garlic of Cuneo and vegetal dust coal (for color), and served on it’s own thicken sauce.
Swami Gin (mono portion): always obtained form the sirloin of Danish Swami’s loin, usually red pieces extra marbled, chosen by MFC company that gives the name. Cooked, simmered and accompanied with a Gin of their own production, which is distilled using the fat of abovementioned breed.
Lingotto (Ingot, mono portion): parallelepiped of Vicciola Piemontese, obtained from the rump’s top or some muscular strips of the animal’s paw which have a very thin fiber, almost imperceptible. It’s covered with a neutral paste of Piemonte hazels and a crumble of the same hazels, to remind the animal’s alimentation, and cooked in a spoon of Beppino Occelli’s butter.
Filets (mono portion): we use two types, one French more thiner and one irish slightly more marbled. Served in many ways like: gin, pistachio, grilled, bacon.
Sliced beef steak (mono portion): obtained from the rib-eye without cover, and form T-bone in Galician cut from Italian Scottona of 12-16 months.
Kobe Beef: high-end Japanese meat of Kobe prefecture. Subscribed at Japanese consortium through Giraudi di Montecarlo company and supplied by Di Francia Carni in Pozzuoli butchery (Naples), 19 restaurant sell qualified, 3 in Tuscany
Wagyu A5 selection that includes:
Hida, Gifu prefecture, a region which is higher than sea level, with lower temperature and purer water.
Wine Wagyu, thanks to the partnership with Giraudi we have the Italian exclusive of this meat, that integrates the grape’s must fermented to the alimentation of this specimen of Hyogo region.
Sunflower Wagyu, as for the Wine Wagyu, we have the italian’s exclusive that here integrates sunflower’s dried seeds to the alimentation of these bovine from the Miyazaki prefecture.
Wagyu A4 V.D.G: additional selection still precious but less expensive, wanted by Fabrizio to follow a project designed to make the wagyu affordable for everyone and let this product to be tasted and known to people who think that it’s too expensive.
Duchessa Modicana: selection of crossbreeds originating form local Sicilian breeds, of age between 8-12 yers, extensive breed in the dry and boundless Sicilian plains, and finishing with some months in barn to facilitate a slight marbling. Selected for us by Wolf company in Rome that works only with Italian products.
Selezione d’Alpeggio (Alpine selection): it includes breeds like Bruna Alpina (Brunette Alpine), Grigia Alpina (Grey Alpine), Pinzgauer. From Trentino Alto Adige where follow a rearing in a mountain cottage at 1400 mt during milder seasons, while during winter are hosted in a barn at 1000 meters. In Bolzano the heads of cattle are selected and sold in little auctions just like what happens in Japan.
Fassona: Piemonte local, where the name come from a genetic flaw that allow an incredible return in muscular growth. In this case, our Fassona is older than other animals joining in a more specific selection called “Madama Bianca” (White Madame) trademark by Longino e Cardenal, 6-7 years.
Giovenca Sannita: middle way between Scottona and cow, this animal is from 14 to 32 months old, but mostly it’s around 25. Born and raised in the Sannio zone, that gives the name, is a trademark of Natale Carni di Napoli butchery.
Apple Meat: born from a Fabrizio’s project, who strongly wanted to recreate an almost disappeared breed in Veneto, a little farm that cuddle our animals of Burlina breed, it’s situated on Grappa’s mountain where it follows a 6-8 months long alimentation of apples, hence the unusual name. This is one trademark of ours and we have the exclusive on this product. It’s traditionally cooked on the grill and then lightly wetted with Calvados to refer the apple project, combined with apples worked with Calvados too with a reduction to a sauce.
Myura (selection extra): Alpine cow 5-8 years old and Italian exclusive, follow a final finishing with only cereals during the last 10 months of life. Exclusive selection of Angolo della Carne di Montenero butchery (Livorno).
Amilena (Spanish selection to Fabry): 6-8 years old cows, this animals of Simmental breed, born in Germany and then moved to Spain where they’re are bred with mainly cereal alimentation. Exclusive selection of Angolo della Carne di Montenero butchery (Livorno). Swami (selection extra): Danish meat, usually Pezzate Rosse e Nere with an high level of marbling. Exclusive selection of MFC.
Bisonte (bison): from Umbria where Massimiliano Gatti fell in love with this majestic species and gives life in 2018 to the first italian farm of bisons.
Vicciola: patented by Giuseppe Puglisi who working on this breed from Piemonte, takes care this heads integrating the hazelnuts of the territory in their alimentation, creating a product that seem like trickles fat during the cut of these very slim castreted at 13 months.
Guinceri meat selection: thanks to the collaboration with Elitaria s.r.l from Siena who manages to find us scottone or very young cows with different nationalities like: Spain, England, Italian, Germany, Denmark to offer a huge choice at the same price of a meat that we consider “base level”, but with different features like marbling, weight, fat and seasoning, and always a T-bone or Fiorentina cut.
Types of cookings and aging
All the cuts with bone are aged at the company for the most suitable period to them before being
put on the market, like the Spanish meats that arrive to us with at least 60 days of aging till 200.
The shorter aging is for the Fassone where the freshness rewards the juiciness that otherwise would go lost being a meat with thin and weak fibers.
These meats are brought up to temperature and cooked by using wood and wood charcoal from our zones like: oak, holm oak, stipa, ornello, then continue on a inox steel grill at about 5 cm by the embers.
About the cooking of the various types of Wagyu, we use an electric grill with a steel flat, emulating the traditional Japanese cooking, combined with some mixed vegetables cooked in the juices released by the meat during the cooking without adding anything else.
The shorter aging is for the Fassone where the freshness rewards the juiciness that otherwise would go lost being a meat with thin and weak fibers.
These meats are brought up to temperature and cooked by using wood and wood charcoal from our zones like: oak, holm oak, stipa, ornello, then continue on a inox steel grill at about 5 cm by the embers.
About the cooking of the various types of Wagyu, we use an electric grill with a steel flat, emulating the traditional Japanese cooking, combined with some mixed vegetables cooked in the juices released by the meat during the cooking without adding anything else.
Appendix 2
Gorgona Bianco: born in August 2012, thanks to the collaboration with Frescobaldi and Gorgona
Island, only prison-island in Europe where the detainers spend the last periods of detention in
contact with nature, to develop professionalism that ease the reinsertion in the working reality.
Born in a little plot of land of two hectares it contains all the essence of the island.
Ribolla Gialla Damjan: the liquid crunchiness. The thick zest gives the wine a very particular taste, long and constant. Fermentation on the zests in truncated cone vats, aging of 3 years in big barrels and a perfecting in bottles for one years.
Piwi Repanda: The vine varieties Piwi are selected to resist to fungal illnesses, reducing the impact on the environment of the vines. They’re the results of a crossbreeding of vines that resist to these illnesses. Roeno company with this wine confirm his will in the safeguard of nature e the environment biodiversity of the territory.
Fiorduva: a stem glass by the sea along the Amalfi coast. Furore is the special place where Marisa Cuomo raise the grapes in terraced crops, surrounded and supported by sea, land, rocks, wind and sun. These native vineyards as Fenile, Ginestra, and Ripoli, unknown to many, create a jewel of enology.
Rosso Igt Le Maritate: red wine produced by winery Cappella S.Andrea, which includes more than 6 native grape varieties as such as Sangiovese, Colorino, Alicante, Ciliegio, Malvasia. The grape vines can be 2 meters high. Enantio Riserva Pre-fillosera: born because “the roots are important”, the appeal of the old times of 150 years old vineyards, includes all the reasons of this wine birth. Lambrusco a foglia frastagliata.
Etna Rosso Seaculare Riserva: A red Etna without compromises, mirror of the harmonic landscape and the handwork in the vineyards, Seaculare sees light form vineyards that face the north side of the Volcano, a wine naturally alive, complicated and elegant for great aging. The vineyards can reach 150 yers and are located about 600 meters a.s.l.
Born in a little plot of land of two hectares it contains all the essence of the island.
Ribolla Gialla Damjan: the liquid crunchiness. The thick zest gives the wine a very particular taste, long and constant. Fermentation on the zests in truncated cone vats, aging of 3 years in big barrels and a perfecting in bottles for one years.
Piwi Repanda: The vine varieties Piwi are selected to resist to fungal illnesses, reducing the impact on the environment of the vines. They’re the results of a crossbreeding of vines that resist to these illnesses. Roeno company with this wine confirm his will in the safeguard of nature e the environment biodiversity of the territory.
Fiorduva: a stem glass by the sea along the Amalfi coast. Furore is the special place where Marisa Cuomo raise the grapes in terraced crops, surrounded and supported by sea, land, rocks, wind and sun. These native vineyards as Fenile, Ginestra, and Ripoli, unknown to many, create a jewel of enology.
Rosso Igt Le Maritate: red wine produced by winery Cappella S.Andrea, which includes more than 6 native grape varieties as such as Sangiovese, Colorino, Alicante, Ciliegio, Malvasia. The grape vines can be 2 meters high. Enantio Riserva Pre-fillosera: born because “the roots are important”, the appeal of the old times of 150 years old vineyards, includes all the reasons of this wine birth. Lambrusco a foglia frastagliata.
Etna Rosso Seaculare Riserva: A red Etna without compromises, mirror of the harmonic landscape and the handwork in the vineyards, Seaculare sees light form vineyards that face the north side of the Volcano, a wine naturally alive, complicated and elegant for great aging. The vineyards can reach 150 yers and are located about 600 meters a.s.l.
Copyright “Via di Guinceri” 2023 – Tutti i diritti riservati – P.Iva 01822940506