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There is a blend of fine white grapes from the Collio and the Colli Orientali (Friulano) regions that every estate carefully selects to produce its own exclusive wine, according to the guidelines of the House.
The organoleptic characteristics vary and should, therefore, be discovered by the consumer or suggested by the Sommelier. Pairings with different foods will
also follow the composition of the wine and any ageing or fining, since there is precise orientation of producers towards the barrel or the barrique. Between
meals serve at a temperature of 10° and when dining at 12°.
Autochthonous grape variety of Eastern Friuli, with a golden colour and a delicate perfume.
A classic wine for all fish dishes. It is one of the symbols of Collio’s wines. It should be served at a temperature of 12°.
This is one of the most famous and recognised wines of the area (Friulano) . It is characterised by its pale yellow colour with greenish reflections and its own particular scent, with a vague hint of almonds. It has a full-bodied flavour that is dry and harmonious. In Collio it is the wine par excellence to be used as an aperitif; at the table it is the ideal accompaniment to fish and grilled meats. It is particularly suitable for accompanying local prosciutto, both raw and smoked. It should be served at a temperature of 10° as an aperitif, or at 12° when dining.
Its name derives from the grey-pink-purple colour of its grape skins. It has a pale yellow colour with fleeting greyish reflections and an intense, unique scent. With its strong, persistent flavour it is the ideal accompaniment to lunch dishes: hearty soups, risottos, and boiled meats in general. It is one of the symbols of Collio’s wines. It should be served at a temperature of 12°.
Produced here since ancient times, in the 1500s it had become so popular that it was often given by the nobles of the time as a gift. It has a bright pale yellow colour and an elegant, intense scent; its flavour is lively and harmonious. When it comes from vineyards that are situated in particularly favourable positions it offers extraordinary results following a late harvest and storage in small barrels. In gastronomy it prefers delicate fish dishes and seafood. It should be enjoyed
at a temperature of 10° when served as an aperitif and at 12° when dining.
A very fine white wine, it can be considered one of the most prestigious qualities of the Collio and Colli Orientali areas. It has a pale yellow, sometimes light golden colour, with greenish hues and a characteristic, intensely aromatic scent of elderflowers and green peppers, which are expressed in a dry, generous flavour. It accompanies hearty, complex starters and in particular seafood and shellfish. Depending on its aroma, which may be more or less pronounced, it should be served at a temperature of 10° or 12°.
This is obtained from a blend of Cabernet Franc, Cabernet Sauvignon and Merlot grapes, sometimes with the addition of other qualities of red grape grown in the area. It has a bright ruby red colour, a scent with overtones of grass and flowers, and black cherry; its flavour is dry and tannic. The excellent “Riserva”, or reserves (after three years), are the perfect accompaniment to red meats and roast game. It should be served at a temperature of 16°-18°.
Obtained from the vine of the same name, this wine is particularly appreciated not only for its fragrance when young, but also after a short period of ageing
which enhances its characteristics. It has a ruby red colour, with garnet-purple reflections depending on age, an intense, persistent scent and a full-bodied, harmonious flavour. It is a particularly suitable accompaniment to roasts, grilled red meats and game, which are very popular in Friuli’s cuisine. In general it is best enjoyed when young. It should be served at a temperature of 16°-18°.
A noble wine, full of nuances; harmonious, strong and delicate it is obtained from Cabernet Sauvignon grapes.
It is reminiscent of violets and wisteria. Ideal with all meats. It should be served at a temperature of 16°-18°.
This comes from the most popular red wine vine in the Collio and Colli Orientali areas. It has an attractive ruby red colour, with garnet reflections in the “Riserva”, a light, pleasant scent and a full-bodied and persistent flavour. It is ideal with flavoursome starters, sauces, game and red meats.
When young it should be served at 16°-18°, when older at 18°-20°.
A decidedly fine and challenging wine. When aged it has a magnificent, spicy aftertaste (cinnamon and pepper).
It goes well with important meat dishes when vinified dry. It should be served at 16°-18°.
Menù di Pasqua 2020:
Antipasti:
* sfoglia di asparagi su una crema di Montasio
Primi piatti: (tris di primi)
* tortelli di erbe con burro fuso Montasio a scaglie
* gnocchi al sugo di cinghiale
* panzerotti di rape rosse conditi con i semi di papavero
Secondi piatti:
* stinco di vitello al forno
* bocconcini di agnello in umido
..abbinati con patate al forno
Dolce della casa:
* millefoglie con crema chantillye e fragole fresche
vino della casa/acqua/caffè € 43.00
evento su prenotazione, posti limitati.
per prenotare 0481639329 / 3481233924
IL RISTORANTE RIMANE CHIUSO PER FERIE DAL 23.12.2019 AL 03.01.2020 COMPRESI. SI COGLIE L’OCCASIONE PER AUGURARVI BUONE FESTE E UN FELICE ANNO NUOVO.
Anche quest’anno festeggiamo la Pasqua insieme a voi!
Il menù consiste in:
Antipasti:
– Fiori di zucchine ripieni
– Carpaccio di cervo marinato con una composta di frutti di bosco
– Carpaccio di manzo su una salsa di asparagi
Primi piatti:
– Gnocchi di mirtillo conditi con il sugo di cinghiale
– Tortelloni ripieni di zucchine,ricotta e lavanda conditi con burro fuso e semi di papavero
Secondi piatti:
– Costicine di agnello al forno e purè di pistacchi
– Filetto di maiale ai funghi su una mezzaluna di patata con la buccia, tartufato
Dolce:
– Sfogliatina di crema Chantilly e fragole fresche
€ 45.00
Evento con prenotazione obbligatoria al 0481639329.
Evento in collaborazione con l’Azienda Agricola Norina Pez di Dolegna del Collio il 15.02.2019 alle ore 20.00
Menù:
* Aperitivo con vino spumante metodo classico Josef di Norina Pez
* Antipasti abbinati al Friulano 2016 di Norina Pez
– fiocco di Sauris
– prosciutto di cinghiale
– salame di cervo
* Primi piatti abbinati al Pinot Grigio 2016 di Norina Pez
– sedanini al cacao conditi con il ragù d’anatra
**sorbetto al mirtillo**
* Secondi piatti abbinati al Schioppettino 2015 di Norina Pez
– filetto di maiale
– filetto di cervo
– filetto di puledro
* Contorni abbinati (verdure cotte, patate al forno)
* Dolce della casa
– gelato di vaniglia con i fichi e il Rum
€ 45.00
Evento a posti limitati, con prenotazione obbligatoria entro e non oltre il 12.02.2019.
Per info e prenotazioni 0481639329.
Antipasti:
– battuta rustica di Chianina abbinata al Friulano di Antico Broilo
– carpaccio marinato di Chianina abbinati al Pinot nero di Antico Broilo
Primi piatti abbinati al Cabernet franc di Antico Broilo
– tortelli fatti in casa ripieni di Chianina con una riduzione di refosco dal peduncolo rosso
— sorbetto–
Secondi piatti:
– Chianina all’inglese su letto di rucola abbinato al Merlot di Antico Broilo
– Assaggio di lombata di Chianina abbinato al Refosco Riserva
– Contorni abbinati
– Dolce della casa
€ 60.00, evento a posti limitati con prenotazione obbligatoria entro e non oltre il 14.01.2019.
info e prenotazioni al 0481639329.
Il ristorante rimarrà chiuso per ferie dal 16.07.2018 al 27.07.2018 compresi.
Antipasti:
Primi piatti:
Secondi piatti: (a scelta)
Dolce della casa:
vino/acqua/caffè
€ 45.00
L’antica trattoria Ferreghini chiude per ferie dal 1 gennaio 2018 al 5 gennaio 2018 compresi.
vi auguriamo buone feste!
Cari clienti, quest’anno l’Antica trattoria Ferreghini per il pranzo di Natale fa menù fisso, e consiste in:
Antipasti:
Primi piatti:
-sorbetto-
Secondi piatti:
Dolce della casa
Vino/acqua/caffè
€ 45.00 a persona.
per i bambini non è previsto un menù fisso, ma pagano in base a quello che mangiano e si sceglie sul momento.
Prenotazioni al numero 0481639329.
Campagna finanziata ai sensi del regolamento CE n. 1308/13
Campaign financed under UE regulation n. 1308/13
