At Casa Nostra, we have a generous selection of high quality Italian wines chosen by Adriano Carlesi himself. From a cheeky that he bought from an unknown winemaker on a dusty winding road when he got lost on the way to the autostrada, to the heavenly that he haggled long and hard for with Rome’s finest wine Merchant, here you will find a full range of wines to suit your palate and food choices.
Vino della Pace
Wine of Peace
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Cormòns, a small town in Italy protected by the Julian Alps and warmed by the waters of the Adriatic Sea.
It is the place where the first shot was fired in the First World War. Perhaps for this reason, in 1983, a revolutionary idea was born to create the Wine of Peace - a wine made of vines from all over the world, that in itself embodies the brotherhood of nations. The first Wine of Peace was produced in 1985 and then every year since then.
Cormòns is undoubtedly the largest collection of grape varieties in the world with vines from over 60 countries. From the 550 vines in the beginning, today there are over 850 varieties.
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This rare Friulian Cormons wine is sold in collectible bottles designed in limited edition by great artists including Arnaldo Pomodoro, Enrico Bay and Zoran Music in the first three labels .
Over the years the three masters have been succeeded by the greatest names in world art, such as Yoko Ono who designed the 1998 label. With the inscription “A dream you dream alone is only a dream. A dream we dream together is reality”.
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The "Wine of Peace" is a unique symbol also because, from the first harvest, the three bottles that make up the "collection" are sent to the civil and religious heads of state of the world as a message to the need for union and brotherhood.
Our Wine Card
Cormons wine selection carefully chosen by us especially for you
Collio Cabernet Franc D.O.C. (red wine)
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Grape variety: Cabernet Franc: big, pyramid-like cluster; medium-large berries which are different; dark blue Color; herbaceous flavor.
Name: Collio Cabernet Franc.
Vine training system: Guyot-double Cappuccina, long pruning but not rich in buds.
Harvest period: Fourth period of maturation, in October depending on climatic progression.
Vinification: The de-stemmed berries ferment in maceration for 20 days, and at the end of fermentation they are drawn.
Refinement: In large durmast oak barrels.
Color: Intense red with shades of blue.
Aroma: The herbaceous, mountain hay smell is dominant, and there are scents of quince jam.
Taste: Delicate, full, of ripe tannin, smooth, wholesome and of great structure.
Serve with: Game meats generally, at barbecues and with sausages, skewered and roasted meats.
Serving temperature: At room temperature in the winter and at 16° in the summer in a longstemmed, half-orange shaped glass.
Refosco dal Peduncolo Rosso D.O.C. (red wine)
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Description: big, pyramid-like clusters, 20 cm, medium-sized round berries, dark blue color, simple flavor.
Soil: distinctly clayey, marly-arenaceous alluvial rubble, fresh.
Vine training system: Silvoz and Cappuccina.
Harvest period: first and second ten days of October.
Vinification: the berries separated from the stalk ferment 20 days in maceration, then are racked.
Maturation: in large oak barrels for more than one year.
Color: intense red, almost black
Aroma: of black currant and blackberries, slightly spicy.
Taste: tannic, pleas ant spice, full, robust, of great character, sapid and salty, complex, with good structure.
Serve with: Friulian cuisine, shank, musetto (a type of Friulan sausage) and brovada, Jota triestina (soup), sauerkraut and bean soup, game and grilled meats.
Serving temperature: store the bottle in a cool, dark place with a stable temperature, serve at 15-16° in Summer and at 17-18° in Winter, in a high-stemmed, capacious, half-orange shaped glass.
Schioppettino D.O.C. (red wine)
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Description: big cylindrical cluster with midnight-blue colored berries, almost helicoidal, simple flavor
Vine training system: simple and double Cappuccina, medium-long pruning, not rich in buds, 8-10, good vine intensity per hectare.
Harvest period: the first ten days of October.
Vinification: the berries separated from the stalk ferment 20 days in maceration, than are racked.
Maturation: in large oak barrels for more than one year.
Color: intense red with purplish shades.
Aroma: wild blackberries and blackcurrant with herbaceous scents.
Taste: complex, full, of mature berries jam, slightly tannic, silky and structured.
Serve with: rustic dishes of the regional cuisine, cotechino (large boiled pork sausage) and brovada (turnips macerated in pomace), bagnacauda, pappardelle with game sauces, grilled meats and roasts.
Serving temperature: store the bottle in a cool, dark place with a stable temperature, serve at room temperature in Winter and at 14-15° in Sum¬mer, in a high-stemmed, capacious, half-orange shaped glass.
Ribolla Gialla Collio D.O.C. (white wine)
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Description: cylindrical cluster, medium-large round berries, simple flavor, slightly tannic.
Vinetraining system: Guyot and double or simple Cappuccina, medium-short pruning, 8-10 buds, good intensity per hectare.
Harvest period: last ten days of September and first ten days of October.
Vinification: the destemmed grapes are macerated for a long time in cooled pneumatic presses, in order to extract from the skin the antioxidant substances healthy for the human body. The must ferments at controlled temperature.
Maturation: 6-7 months on the fine lees in large, oval-shaped oak barrels.
Color: crystalline, sunflower yellow with greenish tintges.
Aroma: fruity, of lemon and banana, fine and elegant, complex of a bouquet of simple flowers.
Taste: very delightful, refined, sapid-salty, vivid and delicious flavor of citrus fruit.
Serve with: as an aperitif, with delicate raw-fish starters, salmon fillet, salmon trout, fish soup, boiled meats, fermented cheeses, white meats and risotto a/la Mi/anese.
Serving temperature: store the bottle in a cool, dark place with a stable temperature; serve at 8-10° in Summer and at 12-14° in Winter, in a medium-stemmed glass, just-bloomed tulip shaped.
Friulano Collio Cormons (white wine)
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Description: medium-big cluster with a pyramid- shaped trunk; round, medium-large, greenish yellow berries with a simple flavor.
Vine training system: double Cappuccina, medium plant intensity per hectar, medium-long pruning not very rich in buds.
Harvest period: end of September.
Vinification: the destemmed grapes are macerated for a long time in cooled pneumatic presses, in order to extract from the skin the antioxidant substances healthy for the human body. The must ferments at controlled temperature.
Maturation: 6-7 months on the fine lees in large, oval-shaped oak barrels.
Color: golden yellow, as mimosa, crystalline with lemon-colored clearness.
Aroma: of peanut butter with almond and flower scents.
Taste: full, broad, soft, slightly of roasted almonds and nuts, dry and silky.
Serve with: excel lent as an aperitif, fish starters, cold cuts, prosciutto crudo ham, eggs with bacon and asparagus, soups of any kind, fried and grilled fish and herb omelets.
Serving temperature: store the bottle in a cool, dark place with a stable tem perature, serve at 8-10° in Summer and at 12-14° in Winter, in a high-stemmed glass, large tulip shaped.
Collio Collio Bianco (white wine)
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Vine training system: Guyot and double or simple Cap puccina, long pruning, not rich in buds.
Harvest period: last ten days of September.
Vinification: the destemmed grapes are macerated for a long time in cooled pneumat ic presses, in order to extract from the skin the antioxidant substances healthy for the human body. The must ferments at controlled temperature.
Maturation: 16 months on the fine lees in large, oval-shaped oak barrels.
Color: golden yellow, crystalline.
Aroma: of wild flowers, lightly spiced, of pineapple, dry and velvery.
Taste: sharp, salty, dry, lightly tannic, elegant and fine.
Serve with: fish starters, fried fish and seafood, soup, vegetable minestrone, triglie (mullet) al/a /ivornese and cacciucco (an Italian fish stew), pasta al/a sco gliera and grilled fish.
Serving temperature: store the bottle in a cool, dark place with a stable temperature; serve at 8-10° in Summer and at 11-13° in Winter, in a high-stemmed glass, just-bloomed tulip shaped.
Verduzzo Fior di Mandorlo
Description: medium-small, pyramid-like cluster with medium, greenish yellow berries; tannic and lightly aromatic flavor.
Vine training system: double Cappuccino, medium long pruning, not rich in buds. Harvest period: from half to end of October.
Vinification: the de-stemmed grapes are macerated in cooled pneumatic presses, in order to extract from the skin the antioxidant substances healthy for the human body. The must ferments at controlled temperature.
Matu- ration: in big oak barrels for one year.
Colour: crystalline, clear, golden yellow like sunflower petals.
Aroma: Intense, of quince honey, apricot and sloes.
Taste: smooth, lightly tannic, sweet, well balanced.
Serve with: wine for dessert, serve with pastry, sharp goat cheeses and pumpkin tortelli.
Serving temperature: store the bottle in a cool, dark place with a stable temperature, at 11-13° in summer and 14-15° in winter, in a medium-stemmed glass, just bloomed tulip shaped.
Prosecco Brut Cormon
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Grape variety: Glera (Prosecco before 2009): a strong rustic vine, medium-big pyramid-like cluster; spherical berries with golden yellow dots; simple flavor.
Name: Prosecco Brut Doc Friuli Venezia Giulia.
Soil: marly, sandstone, clayey due to alluvial transport, fresh, rich in mineral compound elements.
Vine training system: double Cappuccina, Sylvotz, long pruning which is rich in buds.
Methods of protection: integrated, supervised control which is partially conducted in biological form; traditional agronomic cultivation.
Harvest period: fourth period of maturation, the last ten days of September and the first ten days of October.
Picking method: strictly by hand via a selection of clusters, as foreseen by the Statute’s production Regulations.
Vinification: separation of the berries from the stem and soft pressing using cooled pneumatic presses to extract from the skin the antioxidant substances which are beneficial to the human body; the must ferments at a controlled temperature no greater than 18°.
Refinement: the foam is captured using the long Charmat process; it rests for a long time on autoclaved yeasts and is then stored in bottles.
Color: transparent and crystalline with fine and persistent bubbles, light mimosa yellow with grayish highlights.
Aroma: floral, of banana and caramel, fresh fruit and Golden apples.
Taste: nimble and light, fresh and sapid, harmonically complex; the presence of residual sugars enhances the fruitiness.
Serve with: an excellent, classic aperitif in bars and as a lead-in to the meal.
Serving temperature: at 6-8° in the summer and 10-12° in the fall winter in a flute-type glass
Moscato GIallo Gran Dessert
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Description: medium-big, pyramid-like cluster with round ber- ries, deep yellow Color, aromatic taste.
Soil: is rich in mineral compounds, limestone, phosphorus, potassium, and gravelly iron, is alluvial, pebbly and typically called “Ferreti”.
Vine training system: Guyot and simple Cappuccina, medium- long pruning, not rich in buds.
Harvest period: last ten days of October.
Vinification: the destemmed grapes stay in cold maceration for a long time in the cooled pneumatic presses, in order to extract from the skin the antioxidant substances healthy for the human body. The must ferments at controlled temperature in stainless steel tanks.
Maturation: second fer- mentation Charmat method, the wine remains in autoclave for 5-6 months on the lees
Color: amber yellow-gold, crystalline with fine and persistent perlage.
Aroma: scent of sweet spices and aromas of ripe peaches and apricots, exotic fruit.
Taste: mellow, enveloping, sweet but clean, with scents of oriental aromas.
Serve with: almond cake, apple strudel, dry Sicil- ian pastries, cannoli and fruit tarts.
Serving temperature: at 8-10° in Summer and 10-12° in Winter in a classic, wide-sized medium-height glass.
Moscato Rosa Gran Dessert
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Description: medium-big pyramid-like cluster; medium-sized, round berries, intense purple color and aromatic slightly tannic flavor.
Soil: is rich in mineral compounds, limestone, phosphorus, potassium, and gravelly iron, is alluvial, pebbly and typically called “Ferreti“.
Vine training system: Guyot and simple Cappuccina, medium-short pruning, not rich in buds.
Harvest period: last ten days of September, first ten days of October, depending on climatic tendency.
Vinification the de-stemmed grapes stay in cold maceration for a long time in the cooled pneumatic presses, in order to extract from the skin the antioxidant substances helathy for the human body. The must ferments at controlled temperature in stainless steel tanks.
Maturation: second fermentation Charmat method, the wine remains on the lees in autoclave for 5-6 months
Colour: bright, rose petal color with carmine highlights, fine and persistent perlage.
Aroma: delicate, scent of pepper, geranium, fine spices, ripe peaches and apricots, exotic fruit.
Taste: mellow, enveloping, salty, sweet and clean, almost silky, very complex.
Serve with: wild berries, raspberries, strawberries, blueberries, apricot tarts, Sacher Torte cake and Sicilian sweets with candied fruit, it is exquisite with oysters.
Serving temperature: at 8-10° in Summer and 10-12° in Winter in a classic, wide-sized medium-height glass.
Born under the sign of encounter.
More than 120 families of winemakers, from 24 to 86 years old, who dedicate themselves with passion and wisdom to the production of wines that are an authentic expression of the character and tradition of Friuli Venezia Giulia.
We invite you to explore the world of these delicious wines in our restaurant in a very center of Riga.
