Easter is a time for togetherness, tradition and authentic flavours, when food and wine take centre stage during the celebrations. Here, then, are ten wines from our catalogue that are perfect for every occasion, from aperitifs to dessert: from wines produced in abbeys to fresh Provençal notes, from mountain sparkling wines to sweet wines to enjoy at the end of a meal, a selection that tells stories of terroirs and passions, blending elegance, spirituality and authenticity.
A glass of bubbly to kick things off
To start the lunch on a fresh and stylish note, we have selected three exquisite sparkling wines from our catalogue, hailing from the mountains of Trentino, the Euganean Hills and the Côte des Blancs:
CENCI, TRENTODOC BRUT
A 100% Chardonnay made from grapes grown in eastern Valsugana by the winery run by husband and wife Valentino and Silvia, artisans of the Metodo Classico; after 30 months’ ageing, this Trentodoc opens on the nose with a delicate fragrance of bread crust and citrus notes; a refined, persistent and elegant sparkling wine, which reveals a pleasant freshness and subtle minerality on the palate, making it perfect from the aperitif through to the end of the meal, especially with fish dishes (oysters, seafood, spaghetti with clams) but also eggs, asparagus and seasonal omelettes.
ABBAZIA DI PRAGLIA, EXTRA BRUT TE DEUM M.C.
Produced by white-vinifying Raboso Piace grapes, Abbazia di Praglia’s Extra Brut Te Deum Metodo Classico is a unique, creamy sparkling wine that is aged for 45 months on the lees and vinified in stainless steel tanks at low temperatures. Amber-yellow in colour, with a fine, persistent perlage, it releases intense aromas with hints of candied orange. On the palate, it is dry, smooth and particularly savoury. A Metodo Classico to be enjoyed paired with crostini topped with smoked trout mousse, pasta dishes with prawns, tuna or salmon tartare, or savoury tarts with herbs.
CHAMPAGNE MALLOL, EXTRA BRUT GRAND CRU BLANC DE BLANCS LE MONT AIGU MILLÉSIME
An exceptional vintage Champagne from the vineyards of Choully, in the Côte des Blancs: a 100% Chardonnay, aged for 96 months in the cellar, it is a sparkling wine of great balance that opens on the nose with an intense and complex bouquet. A symphony of juicy white fruits (peach and pear) blends with the invigorating freshness of citrus fruits, particularly lemon and grapefruit. On the palate, the bubbles gently caress the palate, giving way to a long, lingering finish with mineral notes and a briny freshness. A Champagne that pairs well with a variety of culinary styles, even the most experimental.
I rossi tra tradizione monastica e modernità
To accompany the main courses and traditional Easter dishes, red wines are a must – they are the stars of the festive table. We recommend two such wines, produced by the monasteries that form part of our "Vini delle Abbazie" project:
ABBAZIA DI MONTE OLIVETO MAGGIORE, GRANCE SENESI COENOBIUM
Produced in the Crete Senesi region from Sangiovese and Merlot grapes cultivated by Benedictine monks, Grance Senesi Coenobium from the Abbey of Monte Oliveto Maffiore is one of the few wineries to produce wines under the Le Grance appellation. A modern wine yet one that embodies the characteristics of the Benedictine tradition: deep ruby red in colour, it offers hints of ripe fruit, good structure and balance, harmony and elegance, all enhanced by a long, lingering finish. Serve with roast lamb, abbachio a scottadito, Florentine steak, braised meats and game.
MURI-GRIES, LAGREIN
A true expression of South Tyrol and the Benedictine monastic tradition of the Muri-Gries monastery on the outskirts of Bolzano, this authentic Lagrein represents the perfect symbiosis of tradition and modernity. A red wine with character, featuring an intense purple colour; inviting on the nose, full-bodied and complex with notes of violet, chocolate, ripe plum and spices. Elegant on the palate, it impresses with its velvety texture, dense tannins and subtle hints of bitter almond. Serve with roast lamb with potatoes and rosemary, roast veal or herb-crusted kid.
Rosé di carattere e fascino
For those who prefer rosé wines, there is a choice between the charm of Conti Thun’s sparkling wine from Lake Garda and the Provençal freshness of Abbaye Notre Dame De Fidélité:
CONTI THUN, BOLLE DI MICAELA BRUT ROSÉ
A Martinotti-method sparkling wine made from Groppello Gentile grapes, a native red grape variety grown on the Brescia side of Lake Garda: this is Conti Thun’s Brut Rosé Bolle di Micaela. A fragrant, fresh and lively sparkling wine that captivates not only with its bright pink colour, but also with its intense aroma, featuring floral notes reminiscent of roses and an aromatic bouquet of wild strawberries, raspberries, lime and pomegranate. On the palate, it is fresh, savoury and mineral. A perfect expression of the interplay between grapes and terroir. Perfect with cold cuts, cheeses and mini vegetable quiches as an aperitif, it also pairs well with white meat dishes, fish tartare and shellfish.
ABBAYE NOTRE DAME DE FIDÉLITÉ, COTEAUX D'AIX ROSÉ EXSULTA
In Jouques, north of Aix-en-Provence, 47 Benedictine nuns from the Abbey of Notre Dame de Fidélité tend their 9-hectare vineyard every day, where Grenache, Caladoc and Clairette grapes are grown; these grapes have been used since the 2020 harvest to produce the Exsulta rosé. With its pale pink colour, citrus and red fruit notes with a hint of spice, and its round, silky texture, this rosé has all the charm of a summer lunch under the Provençal sun. A fresh, well-balanced wine to enjoy as an aperitif and with grilled meats, seafood salads, ratatouille and Mediterranean vegetable dishes.
Il dolce finale
To round off the feast, two dessert wines that evoke different emotions: the velvety, aromatic Ramandolo and the Moscato d'Alessandria with its Mediterranean sweetness. For those who love a surprise, the cider offers a lively, Alpine twist, perfect for an alternative toast.
ANNA BERRA, RAMANDOLO SELEZIONE
This Passito, produced in Ramandolo, a small hamlet of Nimis within the Colli Orientali dei Friuli DOC, is made from 100% Verduzzo Friulano grapes, some of which are destemmed and gently pressed, whilst others are harvested and left to dry. Vinification continues in temperature-controlled stainless steel vats, whilst the must from the dried grapes ferments in French oak barriques for approximately 24–36 months. The result is a wine with an intense golden-yellow colour, distinguished by an intense and highly elegant bouquet with aromas of dried fruit, chestnut honey, apricot and ripe figs. Warm and smooth on the palate, yet never cloying, it possesses good acidity and a subtle tannic presence, making it a "sweet yet not sweet" wine. Ideal not only as a meditation wine but also to accompany colombre, dry cakes made with walnuts, almonds and dried fruit. Try it with mature and blue-veined cheeses, lard and goose charcuterie.
VIÑEDOS VERTICALES, NOCTILUCA DULCE
It originates in Moclinejo, a small village in the Axarquía region (Málaga), amidst centuries-old vineyards that climb to 1,000 metres above sea level on vertiginous slopes. An extreme, timeless place where viticulture is deeply rooted in ancient traditions, with mules working in harmony with the winegrowers. Against this backdrop of rare beauty, the Muscat of Alexandria grapes from the Viña de Reyes (over 130 years old and one of the first to be replanted after the phylloxera epidemic), vinified as a single variety, give rise to Noctiluca Dulce, a sweet wine with golden hues that initially releases aromas of white flowers and stone fruit on the nose, before giving way to citrus and mineral notes. Intense on the palate, it perfectly balances acidity and sweetness. Perfect not only as a dessert wine with colomba and Neapolitan pastiera, but also with cheeses and foie gras.
MALEY, CIDRE DU SAINT BERNARD
Maley’s aim is to capture the beauty and harmony of the ancient trees of Mont Blanc and the Matterhorn in a bottle. The company produces a sparkling mountain cider using the traditional method, made from Raventze, Reinetta, Madelaine, and Reine de Reinetta, hand-picked from century-old trees in the Aosta Valley, blended with Croison, de Boussy and Groin de Veau apples from the Chamonix Valley in Haute-Savoie. Golden yellow in colour, this cider releases enticing notes of Flamboyante apples on the nose, whilst on the palate the fresh flavours of the Reinetta blend with the delicate tannic notes of the Croison de Boussy: to be sipped at the end of a meal alongside fruit-based desserts.
