TEST: What bride are you? 
WINE
The art of matching and improving the characteristics of wines with food has strict rules.
If a food is mainly fat, it is necessary to match it with a fresh, vivacious wine, rich in acidity and able to refresh your mouth.
A mild wine, with an intense aroma, fruity, with a delicate and light flavour is perfect to match appetizers and natural prepared fish.
In combination with first courses, white meat and fries, we suggest a ruby red served at a temperature between 12-16°C. The aroma must have delicate and fruity scents with a dry and slightly sour flavour.
Our sommelier will suggest the best combinations according to the wedding menu selected, through live tastings.
