Il Cantinone

Stefano Masanti
Michelin Star

Name: Il Cantinone
Address: IT

Madesimo, Lombardy

Carefully selected ingredients from local farms and cultivations, combined with a lot of imagination, research and passion. We love to revisit the local tradition with new techniques and continuous experimentation. From our kitchen comes a modern vision of the flavours that have made Valchiavenna famous.

Delivery fee	€3.99

Vegetables

Fruits

SIRLOIN BRISAOLA

MA! Officina Gastronomica

Brisaola obtained from sirloins of heifers between 16 and 20 months of age. The meat, strictly fresh, is trimmed and cleaned of excess fat. It is then salted and matured without chemical preservatives. The product is packaged and marketed with two different minimum guaranteed maturation periods, from the freshest of 90 days to 120 days.

1 kg

MAGATELLO BRISAOLA

MA! Officina Gastronomica

Brisaola is made from the offspring of heifers aged between 16 and 20 months. The meat, strictly fresh, is trimmed and cleaned of excess fat. It is then salted and matured without chemical preservatives. The product is packaged and marketed with three different minimum guaranteed maturation periods, from the freshest of 30 days to 45 or 60 days.

500 g

HIP BRISTLE

MA! Officina Gastronomica

Brisaola is obtained from heifers aged between 16 and 20 months. The meat, strictly fresh, is trimmed and cleaned of excess fat. It is then salted and matured without chemical preservatives. The product is packaged and marketed with two different minimum guaranteed maturation periods, from the freshest of 45 days to 60 days.

800 g

UNDERFENSE BRISAOLA

MA! Officina Gastronomica

Brisaola obtained from the undersides of heifers aged between 16 and 20 months. The meat, strictly fresh, is trimmed and cleaned of excess fat. It is then salted and matured without chemical preservatives. The product is packaged and marketed with three different minimum guaranteed maturation periods, from the freshest of 45 days to 90 days.

700 g

MADESINO TAIL

MA! Officina Gastronomica

Brisaola obtained from the rump of heifers between 16 and 20 months old. The meat, strictly fresh, is trimmed and cleaned of excess fat. It is then salted and matured without chemical preservatives. The product is packaged and marketed with two different minimum guaranteed maturation periods, from the freshest of 90 days to 120 days and more.

500 g

SLINZEGA

MA! Officina Gastronomica

Product obtained from the trimmings of hip tips and underflaps of heifers aged between 16 and 20 months. The meat, strictly fresh, is trimmed and cleaned of excess fat. It is then salted and matured without chemical preservatives. The product is packaged and marketed after a minimum maturing period of 45 days.

500 g

SPINACINO

MA! Officina Gastronomica

Brisaola obtained from the spinach of heifers aged between 16 and 20 months. The meat, strictly fresh, is trimmed and cleaned of excess fat. It is then salted and matured without chemical preservatives. The product is packaged and marketed after a minimum maturing period of 45 days.

500 g

MONGREL HUNTER

MA! Officina Gastronomica

Product encased in natural gut, made from minced meat of Alpine Black Pig (92%) and beef (8%). The product is packaged and marketed after a minimum maturation period of 60 days.

500 g

LARD

MA! Officina Gastronomica

Alpine black pig lard refined and preserved in salt for at least 6 months. This lard has a far higher organoleptic quality than that of conventional farmed pigs. The fat of black Alpine pigs is rich in oleic fatty acids and is almost comparable with olive oil fats.

450 g

PORK LOIN

MA! Officina Gastronomica

Product obtained from loins of Black Pig of the Alps and Suino della Valchiavenna. The meat, strictly fresh, is trimmed and cleaned of excess fat. It is then salted and matured without chemical preservatives. The product is packaged and marketed after a minimum maturation of 90 days.

500 g

LIVER MORTADELLA

MA! Officina Gastronomica

Product encased in natural gut obtained from minced meat of Black Swine of the Alps (10% of pig's liver). The product is packaged and marketed in two lines: to be consumed after cooking and to be consumed raw. The cured product is marketed after a minimum of 90 days' maturation.

200 g

BACON

MA! Officina Gastronomica

Product obtained from bellies of black Alpine pigs. The product is packaged and marketed after a minimum maturation period of 12 months.

500 g

LOCAL SALAMI

MA! Officina Gastronomica

Product encased in natural gut, made from minced meat of Alpine Black Pig (92%) and beef (8%). The product is packaged and marketed after a minimum maturation period of 90 days.

500 g

GOAT FIDDLE

MA! Officina Gastronomica

Choosing a solution that is even closer to tradition, the product is obtained exclusively from the processing of legs of goats reared in Valchiavenna. The meat, strictly fresh, is trimmed and cleaned of excess fat. It is then salted and matured without chemical preservatives. The product is packaged and marketed after a minimum maturation of 90 days.

1.4 kg

MA! APPETIZER

MA! Officina Gastronomica

Vegetable preserve rich in seasonal vegetables. Produced at the height of the summer season, when vegetables are at their ripest. It is a preserve that goes well with cold meats and cheeses. It can be enjoyed as a side dish for quick and easy Italian hors d'oeuvres.

250 g

APRICOT JAM

MA! Officina Gastronomica

A creamy jam with whole pieces of fleshy, pulpy apricots. A precious Tahitian vanilla bean is added during cooking to match the aroma and scent of freshly picked apricots. The cooking process is slow, at a low temperature, so that all the texture and fragrance of the fruit is preserved. Apricot jam is recommended for use in desserts and cakes.

250 g

CHERRY JAM

MA! Officina Gastronomica

Just as with fresh cherries, the same applies to preserved cherries: one leads to another. The cherries are pitted by hand and processed for 4 days to produce a semi-candied fruit. The final cooking, gentle and slow, allows the jam to thicken while keeping the cherries intact and with a unique texture. The cherries come from the famous Cerignola.

250 g

RED ONION JAM

MA! Officina Gastronomica

Red onion jam, made from the famous red onions of Tropea, is processed slowly, leaving the sliced onions to macerate for a few days with sugar. This process means that the onions are almost candied when cooked. The addition of red wine vinegar makes it easy to combine the jam with blue cheeses that are rich in taste and structure, or with cream of lard from black pigs from the Alps.

250 g

STRAWBERRY JAM

MA! Officina Gastronomica

Who among you does not have an indelible childhood memory of the smell and taste of strawberries? In this jam, the strawberries remain whole, soft and full of flavour. The texture is unique and melting. Slow cooking using an innovative method keeps the fragrance and aroma of the fruit intact. The fruit is sourced strictly locally.

250 g

KIWI FRUIT JAM FROM VALCHIAVENNA

MA! Officina Gastronomica

Kiwis from the trees in the municipality of Samolaco, a few kilometres from Madesimo. Producing kiwi fruit preserves is very difficult because of the natural oxidation that the fruit undergoes rapidly from the moment it is peeled. The processing method used almost prevents oxidation of the kiwi fruit while maintaining its freshness and liveliness on the palate.

250 g

RASPBERRY JAM

MA! Officina Gastronomica

Jam with a bright red colour and a strong raspberry scent. The raw material is harvested at an altitude of 1300 metres, in the municipality of Madesimo. Compact and gelatinous jam. The acidity of the small red fruit totally compensates and rounds off the small amount of sugar added at the stage. It is a jam suitable for every meal: from breakfast, spread on a slice of bread or as an accompaniment to cheese.

250 g

WILD CRANBERRY JAM

MA! Officina Gastronomica

The cranberries, harvested at the end of the summer in the woods of Madesimo, are very special fruits. They have acid, sweet and sour notes that fill the mouth and stimulate the palate. The resulting jam has a compact consistency thanks to the large quantity of natural pectin contained in the cranberry. It is a preserve that goes well with both sweet and savoury foods, with game or smoked meat dishes, and with sweet or spicy herbal cheeses.

250 g

WILD BLUEBERRY JAM FROM THE MADESIMO FORESTS

MA! Officina Gastronomica

Best seller jam of the whole range. Made only from blueberries picked in the woods around Madesimo. The quality of the wild blueberries and their organoleptic properties are clearly superior to cultivated ones. The distinct taste of wild blueberries remains even after cooking and the fragrance of the small fruit can be perceived indiscriminately when opening the jar. The fruit remains almost intact even after cooking and the final texture is compact and well blended. It is a jam with an intense, decisive flavour that invades the mouth leaving it pleasantly clean thanks to the delicate acidity of the wild fruit.

250 g

BLACKBERRY JAM

MA! Officina Gastronomica

Blackberries, picked in the municipality of Madesimo, are also part of the range of small fruits processed into extra jams. The blackberry, even after cooking, retains a pleasantly firm consistency and the aroma, persistent, is appreciated even when tasted with herbal cheeses made from goat's or sheep's milk. The colour, shiny purple tending to black, maintains a good brilliance and the sensation of sweetness is pleasantly compensated by the acid component, typical and characteristic of the blackberry.

250 g

PEACH JAM

MA! Officina Gastronomica

The unique aroma and sweetness of peaches summed up in a jam with a jelly-like consistency. This consistency is obtained in a natural way by the concentration of fibres and sugars contained in the highest quality fruit, processed fresh just a few hours after picking.

250 g

WEISSE STACHELBEERKONFITÜRE

MA! Officina Gastronomica

Maintaining the bright, clear colour in the jam after cooking requires a long and special process. This is why white gooseberry jam is a product with limited availability. Compared to red gooseberries, white gooseberries are sweeter in the mouth and less spicy on the nose. Because of its sweetness and texture, this jam is best used for snacks or breakfast.

250 g

RED GOOSEBERRY JAM

MA! Officina Gastronomica

Gooseberry from the mountain village of Isola, in the municipality of Madesimo. Sweet and slightly spicy aroma. The colour is light red, obtained from pinkish berries. We suggest to match it with mature hard cheeses which have a strong and spicy taste. It is also interesting to combine with young cheeses made from goat's milk. It is best eaten for breakfast together with whole natural yoghurt.

250 g

LARD CREAM

MA! Officina Gastronomica

Black pork lard from the Alps in cream spread. Suitable either as an aperitif product or as fat to add flavour to meat preparations. The black pigs used to make the lard spread are reared in a semi-wild state in the municipality of Samolaco and the main characteristic of the fat from this pig is that, as well as being very sweet and very aromatic, it has a very high percentage of the best quality fatty acids.

250 g

ALPI RETICHE IGT WHITE IMPAZIENTE 2020

MA! Officina Gastronomica

Grape variety: local grapes Production area: municipality of Berbenno di Valtellina Yield per hectare: 100 quintals Harvest: last ten days of September exclusively in boxes Sugar content: 18,5 Babo Alcohol content: 13 % vol. Total acidity: 5 g/L Residual sugar: 2.5 g/L Dry extract: 23 g/L Vinification: soft pressing with alcoholic fermentation in barriques. Malolactic fermentation follows Ageing: aged 6 months in barriques and steel tanks Colour: straw yellow with golden reflections Bouquet: of banana and yellow peach with a slightly toasted finish Taste: fresh and surprisingly velvety and harmonic Pairing: ideal with lake fish, sea fish and shellfish. Excellent with blue and mature cheeses. Temperature and serving temperature: serve in medium glasses at 10-12 °C. Vintage info: manual harvesting in boxes allowed only the best grapes to be selected at the most appropriate time of phenolic ripening. Limited edition of only 1,700 bottles.

750 ml

ALPI RETICHE IGT ROSATO IMPALLIDITO 2020

MA! Officina Gastronomica

Grape variety: local grapes Production area: municipalities of Berbenno, Sondrio and Chiuro Yield per hectare: 75 quintals Harvest: first ten days of October Sugar content: 20,5 Babo Alcohol content: 13 % vol. Total acidity: 4.8 g/L Residual sugar: 1.2 g/L Dry extract: 25.3 g/L Vinification: in small oak barrels with subsequent malolactic fermentation Ageing: aged 6 months in small oak barrels and steel vats Colour: soft pink with copper-coloured reflections Bouquet: of dog rose, raspberry and white flowers Taste: soft in the mouth with a final persistence of red fruits from the undergrowth Food pairing: ideal with lake fish, sea fish, shellfish and poultry. Excellent if tasted with pastas seasoned with summer vegetables Temperature and serving temperature: serve in medium glasses at 10-12 °C. Vintage info: the hailstorm in July forced a great selection of grapes in order to obtain an excellent final product. The final edition of this gem is limited to 1,300 bottles.

250 g

BRANDOLINI - PLACE OF AUGUST * OLTREPÒ PAVESE CLASSIC METHOD D.O.C.G.

MA! Officina Gastronomica

Quality Pinot Noir Classical Method white sparkling wine. It is produced from a vineyard in Montù Beccaria which is located on hills exposed to the sun at an altitude between 250 and 300 metres above sea level. Yellow in colour with copper highlights, the impact on the nose is intense with hints of peach, balsamic herbs and star anise. In the mouth it is balanced with good acidity, flavour and persistence. It is a wine that can be drunk throughout a meal. Vineyards: "Luogo d' Agosto" is produced from the vineyard of the same name. It is situated on hills exposed to the sun at an altitude of between 250 and 300 metres above sea level. Maturation: The stacked bottles remain at least 36 months in contact with the yeasts before the "remouage", with the aim of reaching 70 months in the future. They are then disgorged and dosed only with the same wine. Sensory characteristics: Yellow in colour with copper highlights, the impact on the nose is intense with hints of peach, balsamic herbs and star anise. In the mouth it is balanced with good acidity, flavour and persistence.

750 ml

DIRUPI - GÈSS * VALTELLINA SUPERIORE D.O.C.G.

MA! Officina Gastronomica

The GESS Valtellina Superiore DOCG was born in 2015, a very interesting vintage characterised by a warm climate. Here too we are in the heart of Grumello, a historic vineyard located in the very place called Gess, an area characterised by very loose soil, rich in a granite rock called Gneiss. It is an old vineyard, with plants over 100 years old, taken care of by expert hands that have brought it down to us. Interesting maturities that led us to want to vinify this Cru. Long macerations (about 25 days) accompanied by 24 months of refinement in 500 L French oak barrels. Location: Sondrio, Vineyard: Gèss, Altitude: 455-550 m.s.l., Yield per hectare: 30 hectolitres, Must contact with skins/grapes: 25 days

750 ml

DIRUPI - GUAST * VALTELLINA SUPERIORE D.O.C.G. (INFERNO)

MA! Officina Gastronomica

Location: Poggiridenti, Vineyard: Guast, Altitude: 487-511 m.s.l., Yield per hectare: 30 hectolitres, Contact between must and skins/grapes: 25 days, In wood: Two years 225-55 l. Oak France

750 ml

DIRUPI - OLÈ * RED OF VALTELLINA D.O.C.

MA! Officina Gastronomica

This is a fresh and immediately understandable wine, which underlines the characteristics of Nebbiolo grown on our soils, which are very rich in minerals, sandy and with little organic substance. It wants to be a wine that is not too complex but that represents well our winemaking style. The short maceration (10/12 days) is not intended to extract too much tannin from the seeds but is sufficient to extract colour and fragrance from a skin which, in the vineyards at lower altitudes (400-450 m above sea level) remains thinner due to the higher humidity and lower temperatures. This is due to the thermal inversion created in the valley, which gives the grapes less acidity and earlier ripening than in the higher vineyards. The decision to downgrade the grapes from DOCG to DOC is motivated by the fact that the DOC production regulations allow us to refine the oil in steel for 6 months, this allows us to "photograph" the moment of racking and then bring this incredible freshness and vivacity into the bottle. Location: Sondrio and Montagna in Valtellina, Vineyard: Various vineyards, Altitude: 400-450 m.s.l., Yield per hectare: 55 hectolitres, Must contact with skins/grapes: 10-12 days, In steel: 6 months.

750 ml

DIRUPI - UPPER VALTELLINA D.O.C.G.

MA! Officina Gastronomica

The Valtellina Superiore Dirupi DOCG is intended to be the company's calling card. Vinified from grapes from vineyards ranging from 450 to 600 metres above sea level; all harvested at different times to wait for the best ripeness and vinified separately to capture their characteristics. The higher altitude of these vineyards allows us to have thicker skins and a more mature tannin which is extracted during the 25/30 days of maceration and which will then have 12 months to refine in large barrels (from 20 to 35 Hl) of French oak. We also bring here in the glass the characteristics of the Nebbiolo grown on our terraces, with a more complex structure that must however maintain elegance, sapidity and minerality as a common denominator. Location: Sondrio, Montagna in Valtellina and Poggiridenti, Vineyard: Various Vineyards, Altitude: 450-600 m.s.l., Yield per hectare: 40 hectolitres, Contact between must and skins/grapes: 25-30 days, In wood: One year 20-35 Hl. Oak France

750 g

DIRUPI - WRONG WINE * SFORZATO DI VALTELLINA D.O.C.G. (ORGANIC) bio

MA! Officina Gastronomica

The Sforzato Dirupi "Vino Sbagliato" DOCG comes from a single vineyard, so here too we are talking about a cru. A vineyard that, following the discourse of altitudes that is very dear to us, is located at 600 m above sea level. This means that from the outset we will already have strong acidity, useful in the vinification of this type of wine. The harvest usually takes place in the first week of October, so that we can have excellent ripeness of the grapes, while maintaining a high acidity and integrity of the berries. This is essential for the drying process, as the bunches must be perfect, with no broken berries or cuts, in order not to have problems during the drying process. The drying process lasts for two months until the first week of December. During this period we have lost 30% of our water content and have concentrated not only the sugars but also all the polyphenolic compounds that make up the bouquet of this powerful wine. Once the grapes are crushed in the cellar, a traditional vinification takes place, with a medium-short maceration (about 20 days), and then it goes into 225-500 L barriques for 12 months. If you want to know why we called it "Vino Sbagliato" you have to come and visit us!

750 ml

GIN GIÜST - 20 CL

MA! Officina Gastronomica

Gin Giüst was born in Valchiavenna in the heart of the Central Alps, where the centuries-old traditions of distillation and harvesting of medicinal herbs at high altitudes meet (Vol. 43°). Ancient knowledge now combined in the preparation of a young, fresh and new gin that enhances the best essences of this territory. The refined and natural botanicals as well as the artisanal honey from Valle Spluga are an expression of the biodiversity of the highlands. The water, used since the nineteenth century for the production of alcoholic beverages, flows from the sources of Val Bregaglia and, thanks to its characteristics of purity and lightness, contributes to make Gin Giüst a product of high quality.

200 ml

GIN GIÜST - 70 CL

MA! Officina Gastronomica

700 ml

HERMAU -Magy 2018 * SPUMANTE CLASSIC METHOD (ORGANIC) bio

MA! Officina Gastronomica

Colour between straw and golden, very continuous effervescence, turbidity that increases as the bottle empties. A classic method nose, with a certain evolution, a bouquet of cannon, tarte tatin, very ripe pear. Fresh notes of grapefruit and bergamot then emerge. Very dry, very salty, juicy, with a slightly bitter finish and a hint of dried leaves, a spicy taste, almost paprika-like. Refreshing and very dry.

750 ml

HERMAU - ORANJE 2019 * WHITE WINE VINIFIED IN AMPHORA (ORGANIC) bio

MA! Officina Gastronomica

A bright amber wine with an explosive bouquet. The grape variety emerges overbearingly despite the mildly oxidising vinification: yellow peach, rose, melon jelly, fruit syrup candies, mustard, mandarin mustard, white pepper and turmeric. The palate is full, the mouth is enveloped in rosewater and orange blossom water. Lovely savouriness with clear alcohol. The finish is long with hints of marzipan and barley. Wine that can be paired with spicy and savoury dishes, with creamy and sweet and sour sauces.

750 ml

HERMAU RAZENT 2017 * 100% NEBBIOLO WINE (ORGANIC) bio

MA! Officina Gastronomica

Very classic and bright colour, medium garnet. The nose is initially very intense: sweet wood. Opening up it becomes spicy, vanilla, the wood calms down and the flower comes out, then comes the smokier and darker spacing and the light note of leather, true to the vine, dusty traits and dried herbs. Mouthfeel with excellent acidity, well-dampened tannins, sweet finish of currant and vanilla pods.

750 ml

MARSETTI - GRUMELLO 2015 * UPPER VALTELLINA D.O.C.G.

MA! Officina Gastronomica

Ruby red wine. Bouquet of berries and spices. Juicy acidity and lively tannin on the palate. Final velvety notes of liquorice. It is a wine with a wide versatility that can be used at 360° in national and international cuisine. - Wine: nebbiolo - Production area: Sondrio municipality - Yield per hectare: 75 quintals - Harvest: last ten days of October Sugar content: 21 Babo Alcohol: 13,5 % vol. - Total acidity: 6 g/L - Sugar content: traces Dry extract: 21 g/L - Winery: submerged cap fermentation for about 12 days, followed by malolactic fermentation - Maturation: aged 24 months in oak. - Colour: ruby red - Bouquet: bouquet of berries and spices - Taste: juicy acidity and very lively tannin. Velvety final notes of liquorice - Wine pairing: this is a wine with a wide versatility that can be used at 360° in national and international cuisine. - Temperature and method of service: open one hour beforehand and serve in medium-sized goblets at 16-18 °C. Also available in 1.5 and 3 litres. - Vintage information: one of the best vintages of the last decade thanks to an average dry autumn.

750 ml

MARSETTI - IMPERFECT 2015 * ALPI RETICHE I.G.T.

MA! Officina Gastronomica

Intense ruby red wine. Very wide bouquet with complex and evolved scents, linked to dried red fruits and cinnamon. Dry, soft and with velvety tannins bought by a great freshness. A surprisingly versatile wine due to its beautiful freshness. Excellent with very rich international dishes. - Grape variety: nebbiolo - Production area: Sondrio and Berbenno di Valtellina municipalities - Yield per hectare: 85 quintals Harvest: first ten days of October Sugar content: 24 babo Alcohol: 15,5 % vol - Total acidity: 6 g/L - Residual sugar: traces Dry extract: 25 g/L - Vinification: after a drying period of 3 - 4 months, the grapes are vinified with a submerged cap fermentation for about 30 days, followed by malolactic fermentation - Ageing: aged 24 months in barriques and tonneaux - Colour: intense ruby red - Bouquet: very broad bouquet with evolved and complex scents of dried red fruits and cinnamon - Taste: dry, soft and with velvety tannins compensated by a great freshness - Pairing: a wine of surprising versatility due to its fine freshness. Excellent with very rich international dishes - Temperature and serving temperature: open shortly before serving and serve in a ballon at 18 °C. Also available in 1.5 L, 3 L and 5 L bottles. - Vintage information: One of the best vintages of the last decade thanks to an averagely dry autumn.

750 ml

MARSETI - LE PRUDENZE 2015 * UPPER VALTELLINA D.O.C.G.

MA! Officina Gastronomica

A ruby red wine with garnet-red hues. The bouquet is clearly maritime with a finish of plum, undergrowth and tobacco. Dry and warm. The softness initially perceived balances the acidity and tannin. The wine finds its own dimension when paired with hearty Italian dishes such as poultry, roasts, game and hard cheeses. - Grape variety: nebbiolo - Production area: Sondrio municipality in the homonymous vineyards Le Prudenze of exclusive property - Yield per hectare: 75 quintals - Harvest: first ten days of November Sugar content: 22 Babo Alcohol: 14 % vol. - Total acidity: 6.3 g/L - Sugar residue: traces Dry extract: 25 g/L - Vinification: submerged cap fermentation for about 15 days, followed by malolactic fermentation - Ageing: aged 24 months in small oak barrels - Colour: ruby red with garnet reflections - Bouquet: evident marasca cherry with final hints of plum, undergrowth and tobacco - Taste: dry and warm. The softness initially perceived balances the acidity and tannin - Food pairing: this wine is perfect with hearty Italian dishes such as poultry, roasts, game and hard cheeses. - Temperature and serving: open one hour beforehand and serve in large glasses at 18°C. Also available in 1.5 and 3 litre bottles. - Vintage information: One of the best vintages of the last decade thanks to a moderately dry autumn.

750 ml

MARSETTI - RED OF VALTELLINA D.O.C. 2018

MA! Officina Gastronomica

Wine with a bright ruby red colour. Delicately fresh and fruity bouquet with floral notes of rose and violet. The taste is dry and slightly tannic. The perceived youthfulness is given by the freshness of the wine. It is recommended to be used with frugal snacks based on sausages and cheese. Ideal with Valtellina dishes. - Grape variety: nebbiolo and autochthonous vines - Production area: municipalities of Berbenno di Valtellina, Chiuro and Sondrio - Yield per hectare: 100 quintals - Harvest: second decade of October Sugar content: 21 Babo Alcohol: 13,5 % vol. - Total acidity: 6.4 g/L - Residual sugar: traces Dry extract: 22 g/L - Winemaking: submerged cap fermentation for about 8 days, followed by malolactic fermentation. - Ageing: aged in steel tanks - Colour: bright ruby red - Bouquet: delicately fresh and fruity with floral notes of rose and violet - Taste: dry and slightly tannic, characteristic of this wine. The perceived youthfulness is given by the freshness of the wine - Pairing: to be used with frugal snacks based on sausages and cheese. Ideal with Valtellina dishes - Temperature and serving temperature: serve at 15/16 °C. In the summer months also at 12 °C. In the summer months also at 12 °C with open-air grills. - Vintage information: Warm year without drought peaks. Full production load with excellent grape quality.

750 ml

MARSETTI - SFURSAT 2014 * SFORZATO OF VALTELLINA D.O.C.G.

MA! Officina Gastronomica

Intense ruby red wine. Fruity with hints of morello cherries, blueberries, strawberries and blackcurrants. There are also pleasantly spicy notes. It is dry at first impact and very warm, but with soft tannins and good acidity. It goes perfectly with rich game dishes, game and herby and spicy cheeses. At the end of a meal it can be enjoyed with dark chocolate desserts. - Grape variety: nebbiolo - Production area: Sondrio and Berbenno di Valtellina municipalities - Yield per hectare: 85 quintals - Harvest: first ten days of October - Sugar content: 24 babo - Alcohol content: 15,5 % vol. - Total acidity: 6 g/L - Residual sugar: traces - Dry extract: 27 g/L - Vinification: after drying for 2 months in the fruit cellar, the grapes are vinified with submerged cap fermentation for about 30 days, followed by malolactic fermentation. - Ageing: aged 24 months in new barriques and tonneaux - Colour: intense ruby red - Bouquet: fruity with hints of marasca cherries, blueberries, strawberries and blackcurrants. There are also pleasantly spicy notes. - Taste: dry at first impact and very warm, but with soft tannins and good acidity - Food pairing: excellent with rich game dishes, game and blue and spicy cheeses. At the end of a meal it can be enjoyed with dark chocolate desserts. - Temperature and serving: open shortly before serving and serve in a ballon at 18 °C. Also available in 1.5 L bottles - Vintage info: very difficult vintage where only a great selection of the best grapes allowed to obtain excellent wines.

750 ml

NOBILI - THE MONTESCALE 2013 * SFORZATO OF VALTELLINA D.O.C.G.

MA! Officina Gastronomica

Only the finest grapes, selected in the vineyards of the Nobili Estate, are destined to dry for at least three months on wooden racks in sunny and ventilated fruit lofts. The harvest is carried out strictly by hand in the first week of October. Long ageing: 3 years in wooden barrels and 12 months in bottles. The nose is dominated by hints of dried grapes and black cherry in syrup, balsamic notes characterise the intriguing scents of Valtellina Superiore. - Production area: Noble Vineyards located in the municipality of Montagna in Valtellina. - Grape percentage: 100% Nebbiolo (Chiavennasca). - Alcoholic Grade: 14,5% vol. - Tasting temperature: 18°. - Harvest: strictly by hand in the first week of October. - Ageing: three years in wooden barrels and twelve months in bottle. - Colour: ruby red tending to garnet. - Bouquet: hints of dried grapes and black cherry in syrup, balsamic notes characterise the intriguing scents of Valtellina Superiore. - Taste: on the palate it offers traces of small red fruits with a full, round and warm taste. - Annual production n. bottles: 2,000. Yield ql/ha: 50. - Storage years: 8/10. - Advice: The complexity of this wine requires it to be decanted or poured into large glasses at least 30 minutes before drinking. This is indispensable in order to release the broad aromatic charge that distinguishes it.

750 ml

NOBILI - INFERNO 2014 * UPPER VALTELLINA D.O.C.G.

MA! Officina Gastronomica

The precious Inferno Nobili is a wine obtained from grapes coming from the Rhaetian terraces of Poggiridenti, sloping down the hill dominated by the ancient church of Carmine, in the "Secondo Girone dell'Inferno". The harvest is carried out strictly by hand in the third week of October. Long ageing: 4 years in wooden barrels and 4 months in the bottle. Fresh and fruity bouquet with a predominance of berries, aromatic herbs and spices. - Production area: Estate vineyards in the municipality of Poggiridenti. - Grape percentage: 100% Nebbiolo (Chiavennasca). - Alcoholic Grade: 13% vol. - Tasting temperature: 18°. - Harvest: strictly by hand in the third week of October. - Ageing: for four years in wooden barrels and four months in bottle. - Colour: ruby red. - Bouquet: fresh, fruity with a predominance of berries, aromatic herbs, spices. - Taste: dry, slightly tannic. Annual production n. bottles: 12,000. Yield ql/ha: 60. - Years of conservation: 6/8.

750 ml

NOBILI - SASSELLA 2016 * UPPER VALTELLINA D.O.C.G.

MA! Officina Gastronomica

After the harvest, which takes place at the beginning of November, the crushed grapes are fermented for twenty days in a natural way, in order to prepare for the ageing process, which includes a passage in oak barrels for over three years and a subsequent refining in bottles for four months. The harvest is carried out strictly by hand in the third week of October. Long ageing: 3 years in wooden barrels and 4 months in the bottle. The bouquet is intensely fruity with spicy notes and berries, with hints of dried almonds giving complexity. - Production area: Vineyards owned in the municipality of Sondrio. - Grape percentage: 100% Nebbiolo (Chiavennasca). - Alcoholic Grade: 13% vol. - Tasting temperature: 18°. - Harvest: strictly by hand in the third week of October. - Ageing: for three years in wooden barrels and four months in bottle. - Colour: ruby red. - Bouquet: intensely fruity with spicy notes and berries, with hints of dried almonds that give complexity. - Taste: harmonious, of good intensity, persistent with strong tannins that give the long final sensations a pleasantly gritty character. - Annual production n. bottles: 6,000. Yield ql/ha: 60. - Years of conservation: 6/8.

750 ml

NUOVE LUNE - THEIA * RAISIN WINE (ORGANIC) bio

MA! Officina Gastronomica

Theia is a white raisin wine made from disease-resistant varieties (PIWI). The tension in the mouthfeel is outlined by the linear freshness, which balances the well-dosed sweetness with fine elegance. It lingers for a long time, reminiscent of fragrant recognitions. After natural drying on mats, it matures in French oak barrels. - Grapes: Helios 40% - Solaris 40% - Bronner 20%. - Soil type: The vineyards stand on mainly clayey hilly terrain at an altitude of about 450 metres above sea level, with southern exposure. Training system Guyot Planting density 6.000 vines/ha - Vineyard management: Organic method. The resistant vines make it possible not to carry out any treatment or, at the limit, in the worst years only two or three biological treatments without chemical synthesis. - Harvesting: Harvesting is carried out strictly by hand, like all other operations in the vineyard. - Vinification: The carefully selected grapes are left to dry for about three months. Fermentation takes place in steel at a controlled temperature of around 17 °C to preserve the freshness and aromas. After soft pressing, the wine is placed in very small 110-litre French oak barrels for ageing, which lasts for many months until bottling. - Wine: Bright amber yellow with great consistency, opulent already at the sight. Wonderful olfactory profile composed of notes of apricot, date, peach, dried figs, chestnuts, hazelnuts, honey, herbs, incense and spicy notes. Palate of great balance, freshness and saltiness accompany the sip, mitigating the sugar and alcohol. Very long, balsamic finish that leaves the mouth clean and invites subsequent sips. - Recommended pairings: Strictly an end-of-meal wine, Theia is the perfect accompaniment to blue or very mature cheeses and foie gras. It is also excellent on chocolate-based desserts and dry pastries. It can also be drunk on its own as a meditation wine. - Serving temperature 12 °C

750 ml

NUOVE LUNE- 310 * WHITE WINE (ORGANIC) bio

MA! Officina Gastronomica

310 is a white wine made from disease-resistant varieties (PIWI). It is vinified and matured in French oak barrels. Creamy and persuasive on the palate with subtle and lively freshness supported by an imposing sapidity that introduces a long finish with fruity, vanilla and fine toasty notes. - Grape variety: Solaris 40% - Bronner 30% - Johanniter 30%. - Type of terrain: The vineyards are located on hilly, predominantly clayey terrain at an altitude of about 450 metres above sea level, with southern exposure Guyot training system Planting density 6,000 vines/ha - Vineyard management: Organic method. The resistant vines make it possible to carry out no treatment or, at the most, only two or three organic treatments without chemical synthesis in the worst years. - Harvesting: Harvesting is carried out strictly by hand, like all other operations in the vineyard. - Vinification: The harvested grapes are destemmed using open rollers to leave the berries intact. This is followed by soft pressing and subsequent clarification of the must at low temperatures. Fermentation takes place in barriques. After fermentation, the wine is kept in the barriques on the yeasts with continuous batonnage until bottling. - Wine: The aromas are fruity and floral with delicate tropical notes. The passage in barriques gives it delicate toasted and vanilla notes. In the mouth it is savoury, with excellent acidity and the overall taste has volume and consistency. Very long persistence. - Goes well with fish and shellfish dishes or white meats. Ideal for Asian cuisine or spicy dishes. Excellent as an aperitif. - Serving temperature 12 °C

750 ml

NUOVE LUNE - RUKH * ORANGE WINE (ORGANIC) bio

MA! Officina Gastronomica

Rukh is an orange wine made from disease-resistant varieties (PIWI). The beautiful orange colour with golden highlights is due to the long maceration and refinement in terracotta amphorae. The remarkable olfactory progression and the enveloping taste with a clear freshness and a slight impression of roughness make the sip captivating and long-lasting. Great ageing potential. - Grapes: Bronner 50% - Johanniter 50%. - Soil type: The vineyards are situated on hilly, predominantly clayey soil at an altitude of approx. 450 m above sea level, with southern exposure. Training system Guyot Planting density 6.000 vines/ha - Vineyard management: Organic method. The resistant vines make it possible not to carry out any treatment or, at the limit, in the worst years only two or three biological treatments without chemical synthesis. - Harvesting: Harvesting is carried out strictly by hand, like all other operations in the vineyard. - Vinification: The harvested grapes are destemmed using open rollers to leave the berries intact. They are then fermented on the skins in terracotta amphorae with frequent manual pressing. Maceration on the skins lasts well beyond fermentation, for several months. After separation from the skins, the wine continues to age in the amphorae until bottling. - Wine: It has a golden orange colour, an intense and fine perfume. In the mouth it is complex, with strong citrus notes, sapid with a slightly tannic aftertaste. The great structure and the particular colour are due to the long maceration on the skins and the subsequent refinement in amphorae. - Recommended pairings: Savoury, slightly spicy cheeses, tuna, salmon, eel. Excellent as a meditation wine. - Serving temperature 15°C

750 ml

ZANOLARI - L'ESSENZIALE

MA! Officina Gastronomica

- Origin: Valtellina, Province of Sondrio, Municipality of Bianzone. - Grape variety: from 100% Nebbiolo grapes; vineyard in production since 2001. - Recommended temperature: 17-18° C; uncork a couple of hours before serving - Storage: 1-10 years - Unit: 75 cl - Production techniques: Partial drying in the vineyard. Vinification in stainless steel tanks. Cold maceration for several days. Fermentation with natural yeasts. Not filtered. Average yield per vine is about 400 gr. - Characteristics: Wild berries, rose - Pairings: First courses with meat sauce, Valtellina first courses, red meat, porcini mushrooms - Plants per hectare: 7100 - Production area: 7894 m2

750 ml

ZANOLARI - PINOT NOIR

MA! Officina Gastronomica

- Origin: Valtellina, Province of Sondrio, Municipalities of Bianzone and Villa di Tirano - Grape variety: From 100% Pinot Noir grapes; vineyard in production since 1997. - Recommended temperature: 17-18° C; uncork a couple of hours before serving - Conservation: 1-10 years - Unit: 75 cl - Production techniques: Partial drying in the vineyard. Vinification in stainless steel tanks. Cold maceration for several days. After malolactic fermentation, ageing for at least 24 months in 2nd - 3rd passage barriques. Fermentation with natural yeasts. Not filtered. Average yield per vine is about 550 gr. - Characteristics: Spicy, eucalyptus, roses, dried fruit, slightly toasted finish. - Pairings: Main courses with lamb, veal and grilled red meats. - Plants per hectare: 5000 - Production area: 5940 m2

750 ml

ZANOLARI - STRAINED AMPHORAE

MA! Officina Gastronomica

- Origin: Valtellina, Province of Sondrio, Municipalities of Bianzone and Villa di Tirano - Grape variety: from 100% Nebbiolo grapes; vineyard in production since 2001 - Recommended temperature: 17-18 C; uncork a couple of hours before serving - Conservation: 2-10 years - Production techniques: Drying in fruit cellars, where it loses at least 25%-35% of its weight. Vinification. Cold maceration for a few days. After malolactic fermentation, ageing in limestone clay amphorae. Not filtered. Average yield per vine is about 500gr. - Characteristics: Spicy, mineral, berry and cherry jam, concentrated, but at the same time savoury and fresh. - Pairings: Salmì of deer, saddle of roe deer with cranberry, braised meats - Plants per hectare: 5000 - Production area: 5940 m2

750 ml

ZANOLARI - WHITE VAGABOND

MA! Officina Gastronomica

- Origin: Valtellina, Province of Sondrio, Municipalities of Teglio, Villa di Tirano, and Bianzone - Grape variety: from different clones of Riesling, Moscato (PIWI) - Recommended temperature: 10-14° C; uncork a couple of hours before serving - Storage: 1-5 years - Unit: 75 cl - Production techniques: Vinified in stainless steel tanks. Each clone is vinified separately. Only after malolactic fermentation is it blended. Fermentation without addition of yeasts. Minimum addition of sulphur dioxide only before bottling. Unfiltered. Average yield per strain of about 500 gr. - Characteristics: Bright golden, aromatic, fruity and floral bouquet, white peach. Savoury and fresh. - Pairings: White meat, shellfish - Plants per hectare: 5000 - Production area: 9800 m2

750 ml

ZANOLARI - WHITE VAGABOND THE AMPHORAE

MA! Officina Gastronomica

- Origin: Valtellina, Province of Sondrio, Municipalities of Teglio, Villa di Tirano, and Bianzone - Grape variety: Grapes from 15 different clones of Riesling, Moscato (PIWI) - Recommended temperature: 12-16° C; uncork a couple of hours before serving - Storage: 1-10 years - Unit: 75 cl - Production techniques: Vinified completely in amphora made of limestone clay and quartz sand. Maceration with the skins until after malolactic fermentation for a variable period of 3-9 months depending on the vintage. Spontaneous fermentation with natural yeasts. Unfiltered. Average yield per vine is about 500 gr. - Characteristics: Bright golden, aromatic, fruity and floral, mineral. Savoury and fresh - Recommended pairings: White meat, fish, roasts - Plants per hectare: 5000 - Production area: 9800 m2

750 ml

ZANOLARI- RED VAGABOND

MA! Officina Gastronomica

- Origin: Valtellina, Province of Sondrio; municipalities of Villa di Tirano, Bianzone and Teglio - Grape variety: from different crosses of Pinot Noir, Cabernet and Merlot (PIWI) - Recommended temperature: 14°-18° C; uncork a couple of hours before serving - Storage: 1-10 years - Unit: 75 cl - Production techniques: Partial drying in the vineyard. Vinification in stainless steel tanks Cold maceration for about 7 days and fermentation for 30 days. After malolactic fermentation, partial ageing in clay and cement amphorae and in 3rd-4th passage barriques. Fermentation with natural yeasts. Unfiltered. Average yield per vine is about 250 gr. - Characteristics: Plums, blackberries, spicy, honey, aromatic herbs. - Pairings: Red meat, game - Plants per hectare: 7000 - Production area: 9875 m2

750 ml

Michelin Star

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MAGATELLO BRISAOLA

HIP BRISTLE

UNDERFENSE BRISAOLA

MADESINO TAIL

SLINZEGA

SPINACINO

MONGREL HUNTER

LARD

PORK LOIN

LIVER MORTADELLA

BACON

LOCAL SALAMI

GOAT FIDDLE

MA! APPETIZER

APRICOT JAM

CHERRY JAM

RED ONION JAM

STRAWBERRY JAM

KIWI FRUIT JAM FROM VALCHIAVENNA

RASPBERRY JAM

WILD CRANBERRY JAM

WILD BLUEBERRY JAM FROM THE MADESIMO FORESTS

BLACKBERRY JAM

PEACH JAM

WEISSE STACHELBEERKONFITÜRE

RED GOOSEBERRY JAM

LARD CREAM

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ALPI RETICHE IGT ROSATO IMPALLIDITO 2020

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MARSETTI - RED OF VALTELLINA D.O.C. 2018

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NUOVE LUNE - THEIA * RAISIN WINE (ORGANIC) bio

NUOVE LUNE- 310 * WHITE WINE (ORGANIC) bio

NUOVE LUNE - RUKH * ORANGE WINE (ORGANIC) bio

ZANOLARI - L'ESSENZIALE

ZANOLARI - PINOT NOIR

ZANOLARI - STRAINED AMPHORAE

ZANOLARI - WHITE VAGABOND

ZANOLARI - WHITE VAGABOND THE AMPHORAE

ZANOLARI- RED VAGABOND

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