Wine is the ideal complement to food, and, when enjoyed in moderation, one of life’s true pleasures. We treasure its ability to heighten our happiest moments, the occasions we share with our dearest friends and family members.

To carefully pair with our food the most appropriate wine represents a true cultural ability. We would like to offer our advice on how to best achieve this, with a few examples.

The best aperitif is a premium-quality sparkling wine, crisp, dry, and with a tasty vein of acidity, in order to prepare the palate for the pleasures to come. Two excellent examples are Cuvée Imperiale Brut Extrême or Cuvée Imperiale Pas Dosé, both of which go well with seafood antipasti, or with sushi, raw fish, and carpaccio, or with the classic oysters and shellfish.

For light first courses--pasta or rice, cured, poached, or grilled fish, or fresh cheeses--, consider Cuvée Imperiale Brut, Terre di Franciacorta, Bianco Imperiale, or Gavi La Bollina.

With fuller-flavoured sauces, stuffed pastas, or sauced fish, with poultry or veal, and medium-aged cheeses, Cellarius Millesimato will be the perfect choice, but try Bianco Imperiale and Terre di Franciacorta Le Arzelle as well.

Almost any dish, but in particular grilled and barbecued meats, roasts, aged cheeses, and Parmigiano-Reggiano, will find its soul-mate in Cuvée Imperiale Vintage, its flavours thereby accentuated and ennobled to just the right degree.

If your tastes run to red wines with roasts, grills, and barbecues, hearty stews, sliced cured meats, and long-aged cheeses, then Levia Gravia and Ruit Hora will bring you the matchless experience of the great Tuscan reds, born in the prized area of Bolgheri.