Showing 1–16 of 63 results

Benussi Cabernet
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Benussi Cabernet

Benussi Cabernet is obtained from Cabernet Grapes, this wine has got a garnet red color and a pronounced vinous nose with herbaceous scents. It is produced in Friuli-Venezia Giulia region. Friuli’s trump card is its mosaic of local grape varieties. It is produced in Friuli-Venezia Giulia region.

Casa Rovigatti’s Benussi Cabernet is dry, full-bodied and rather tannic, it is one of the wines that goes best with poultry, red meat, game, roasted meat and aged cheese. Excellent for aging.

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Burbero, Montepulciano D Abruzzo Dop
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Burbero, Montepulciano D Abruzzo Dop

Casa Rovigatti’s Burbero is an intense fruity flavor with hints of red berries, dark spices, and violet aromas. Its color is a beautiful dark ruby red.  It is a pleasantly velvet, aromatic, gentle tannic and low acidity wine. Made from the wine grape of Montepulciano in the Abruzzo region of east-central Italy.

Casa Rovigatti’s Burbero loves lamb and works well with red fruits, or paired with smoked meats, fish, or roasted vegetables, flavored with herbs like sage, perfect with all kinds of fresh pasta.

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Cabernet Sauvignon, Delle Venezie
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Cabernet Sauvignon, Delle Venezie I.G.T

Casa Rovigatti’s Cabernet Sauvignon, Delle Venezie. It is obtained from Cabernet Sauvignon Grapes. This wine has got a garnet red color and a pronounced vinous nose with herbaceous scents. Dry, full-bodied, and rather tannic. Excellent for aging. Produced in Venetia, the capital of northern Italy’s Veneto region.

Casa Rovigatti’s Cab is one of the wines that goes best with poultry, red meat, game roasted meat, aged cheeses, and grilled vegetables.

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Chardonnay I.G.T., Della Venezie
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Chardonnay I.G.T., Della Venezie

It is the world’s most famous white-wine grape and one of the most widely planted. Light yellow color. Fresh and crispy bouquet with pear and apple fragrances. Well-structured with a good level of acidity. Its taste is very elegant, versatile, soft and delicate. Produced in Veneto in the north-eastern part of Italy.

Casa Rovigatti’s Chardonnay pairs ideally with a Pasta Alla Chitarra with fish sauce, seafood, salads, white meats, risottos, melon, prosciutto, mature and hard cheeses, and cured meats.

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Chianti Riserva
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Chianti Riserva, D.O.C.G.

The result of careful selection, the Chianti Riserva is aged in oak barrels. With aging, this wine tends to have a ruby red color with garnet reflections, an intense and persistent aroma with a dry and velvety flavor. To have the qualification Riserva, the wine must have at least two years of aging.

Casa Rovigatti’s Chianti Riserva is recommended with Florentine Steaks, roast and game.

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Chianti, Tuscany, D.O.C.G., Colli Fiorentini Toscana
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Chianti, Tuscany, D.O.C.G., Colli Fiorentini Toscana

Back to the Etruscans before the Romans, was born a medium-bodied wine with firm tannins from medium-high to high acidity. With floral, cherry and light nutty aromas, red fruits, bitter herbs, balsamic vinegar, and smoke flavors. Made with Sangiovese grapes, produced in the Chianti region, in central Tuscany, Italy.

Casa Rovigatti’s herbaceous Chianti, a pleasure next to a Bistecca alla Fiorentina (Tuscan porterhouse steak), stands up to pomodoro (tomato) based sauce dishes like pizza, and rich fatty dishes.

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Falanghina I.G.T. Ancella, Della Campania
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Falanghina I.G.T. Ancella, Della Campania

Casa Rovigatti’s Falanghina Ancella wine comes from two genetically distinct grapes, falanghina beneventana and falanghina flegrea. It can have a slight pine scent but is better known for its citrus-blossom aromas, in particular bitter orange. On the palate it has spicy or mineral notes. It thrives in the Irpinian hills of Campania, to the east of Naples, Italy.

Casa Rovigatti’s Falanghina Ancella wine flavors and acidity are, in well-made specimens, elegantly balanced; works brilliant with an orange and raw fennel salad, scallops, baby tomatoes, garlic and herbs, chili and rocket tagliatelle (Italian pasta).

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Fettuccine 250 Grams | Casa Rovigatti Di Campofilone Pasta

$6.59

Fettuccine are literally “little ribbons” in Italian; is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick noodle made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in shops.

This pasta is best paired with rich or creamy sauces such as Alfredo sauce, the surface area of the pasta’s flat shape enables it to stand up against the heft of a rich sauce. Also pairs well with different proteins like seafood.

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