- Ham and Mozzarella di Bufala DOC
- Cacciucchino Octopus
- Soup Mussel and Clams
- Peppered Mussels
Breakfasts are served at the table, croissants and pastries are always fresh, the Giusy’s Cappuccinos … coffee, juices, jams, milk … and if you love breakfast “salt” … go with eggs, ham, mashed and cheese … the choice is yours!
No schedule obligate you … sleep peaceful!
You can enjoy your breakfast also in your room (on request).
Ours is a real bar, stocked ice cream, beverages, liquor, sweet and savory pastries.
Our RESTAURANT-PIZZERIA is a family where you will find a welcome that will make you feel right at home!
The room itself is large windows overlooking the square and inside air-conditioned. From spring onwards is a classic taste our dishes outside with the sun and the maestralino … or in the evening, when tired of a day at sea you will enjoy a spaghetti with seafood or fried calamari and Mediterranean fish with a white cool!
Massy and Giusy have to offer you menu is fish or meat with kitchen with range expressed abundant with choice of red or white wines … and for the famous pizzas or focaccia … it is just to choose and be accompanied with a glass of draft beer.
As for cooking meat, the cook Ivana will prepare, wild boar stew or roast, fried rabbit and all I want to taste a good Tuscan Red Wine …
Open all year (closed on Sundays autumn-winter) agreement with Ticket restaurant, menu from 10.00 euros.
Ready to fulfill any request from the client … Bon appetit!
Area of Production: The grapes come exclusively from the vineyards of the Cork Oak Field, farm located in the heart of the DOC Bolgheri.
Grapes: Petit Verdot and a small amount of Merlot.
Alcohol content: 14.5% vol.
Harvest: by hand in boxes, each containing 15 kg ofgrapes.
Vinification: the maximum height of the cellar is sfruttataal of gravity to move the grapes, musts and wines. After de-stemming and crushing soft, there is a period of cold maceration pre-fermentation at a temperature of 7-8 ° C for 3-4 days. As a result, the temperature isgradually increased, and the fermentation begins.
Composition: Cabernet Sauvignon, Merlot, Cabernet Franc
Aging: 14-18 Months in Oak Casks, 8 Months Bottled, Alcohol content 14%
Origin and Soil: Calcareous ground, Mainly clayey, pH.8
Area of Production: Hillside vineyards at an altitude of 70 m. above sea level, facing west-southwest
Density of the cultivation: 6,500 Grapevines per Hectare
Cultivation System: Runner system
Yield per Hectare: 6,000 Kilograms of Grapes