Are you looking for an alternative to a regular dinner?
Social Dining Osteria at La Dolce Berlin is the right idea for you!
A dinner that breaks the mould of classical schemes: you will be welcomed in a real Italian home to taste the typical dishes and spend an evening with friends enjoying the artistic proposals of our venue. A dinner made of simple and genuine tastes prepared according to the Northern Italian culinary tradition: typical recipes made with healthy ingredients in a familiar and relaxed atmosphere. In fact, the philosophy of Social Dining Osteria at La Dolce Berlin is to create convivial occasions, meet new friends, and gather around the table as they used to do in the past, enjoying the typical atmosphere of everyday life while living an authentic experience.
Cabernet Franc D.O.C. Friuli Typology: Red Wine Vineyard size: 10.00 hectares Growing area: Azzano Decimo (Pordenone) Soil profile: Deep soil with a silty-clay loam texture, sub-alkaline with moderate limestone Grape variety: Cabernet Franc Aspect: North-South Average age of vines: 10 years Number of vines per hectare: 3.125 Production per hectare: 9.000 bottles produced on average: 40.000 Average altitude: 15 mt asl Vinification: The grapes are gently de-stemmed and pressed, then fermented in steel for 9-11 days with cultured yeasts at a controlled temperature of 28-32°C, with regular pumpovers and délestage. The wine is then pressed off and racked into steel tanks for malolactic fermentation and maturation Maturation: In steel Bottle ageing: 3-4 months Appearance: Vivid ruby red, with purplish highlights Bouquet: Clean-edged, elegant, a subtly herbaceous Palate: Full-bodied, silky, with a slight note of grassiness Note: Technical values for last harverst: Alcohol: 12.80% Total acidity: 5.30 g/l pH: 3.42 Dry extract: 25.00 g/l Total SO2: 65 mg/l (legal maximum: 160mg/l) Serving suggestions: Perfect with roasts, stews and hard cheeses. In particular with “Bistecca alla Fiorentina” hare, barbecued suckling pig, traditional “Frico” made with potatoes and Montasio del Friuli cheese
Brasato all’Amarone
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