We deliver throughout the Netherlands (with the exception of the Wadden Islands). Our refrigerated delivery costs are €6.90 (excluding €3 service fees).

Please note: on Sunday, April 20, we will charge an increased delivery fee of €19.80 due to the national holiday. You can also choose to have your meal delivered on Saturday, April 19 for €6.90 and eat it on Sunday evening.

A small number of exclusive restaurants use a private "priority delivery service". This service costs €29.

The delivery fees we charge cover the refrigerated pickup from the restaurant and ensure that your meal is delivered to your home under optimal conditions. You will be continuously informed of the status of your order. In addition, we work with a specialized courier service that transports each meal with the greatest possible care and attention.

Purple-red in color. An explosion of fresh red fruit on the nose. A fresh, elegant start with a pleasant taste of blackberries, wild strawberries, and raspberries. Long, intense finish.

Dolcetto d’Alba - Massolino

Producer: Massolino Vigna Rionda
Classification: DOC Dolcetto d’Alba
Type of wine: Light red wine
Grape variety(ies): Dolcetto
Closure: Cork
Country: Italy
Wine region: Piedmont

Winemaking: In the second half of September, the grapes are hand-picked. Fermentation at 27-29ºC and skin maceration lasts 7 to 9 days. This is followed by malolactic fermentation and a short maturation period in stainless steel. After bottling, the wine remains in the bottle for at least 4 more months. A total of about 17,000 bottles are produced per year on average.

Area information: Piedmont (literally ‘at the foot of the mountains’) comprises a large wine region southeast of the city of Turin, in northwest Italy. One of the subregions is Barolo, named after a village of the same name. The area covers 1,700 ha of vineyard, with more than 750 winegrowers active. The soil in the eastern part of the Barolo area, with the villages of Castiglione Faletto, Serralunga d’Alba, and Monforte, is of maritime origin and contains calcareous marl and iron. As a result, the wines are full-bodied and robust, have a lot of color, and age well. This is in contrast to the western part with the villages of La Morra and Barolo, where the soil contains more magnesium and manganese, making the wines more aromatic, elegant, and quicker to mature. Barolo wines, always made from the nebbiolo grape, enjoy worldwide fame; together with Brunello from Tuscany and Amarone della Valpolicella, they are the most famous wines of Italy. In addition to wines from the nebbiolo grape, the region is also known for its red wines made from the barbera and dolcetto grapes.

Producer information: Massolino is a family business, founded in 1896 by Giovanni Massolino. The company covers 23 ha and is now run by brothers Franco and Roberto Massolino, who represent the fourth generation; both are trained winemakers. They have partially introduced a modern style. Stainless steel tanks and many barriques, 225-liter oak barrels, are used, but also the classic large oak barrels. The company is making a name for itself with its fantastic Barolo wines; their Vigna Rionda is legendary. The simpler Barbera and Dolcetto stand out for their fruit structure.

Serving suggestions: With red meat, veal, lamb, Iberico pork, poultry such as tame duck, risottos, mushroom dishes, spicy, hard and mild blue cheeses. Suitable to serve slightly chilled.

Serving temperature: 18ºC

Other information: From a plot of 2.5 hectares at 330 meters in the municipality of Serralunga d’Alba, this Dolcetto is made. The soil contains a lot of limestone. The average age of the vines is 20-25 years. Dolcetto means ‘little sweet one’, but the wine is always dry. The grape ripens early and produces a wine with little acidity; however, the dark red skin contains a lot of tannins. By fermenting briefly, usually for 1 week, they prevent too much tannin from entering the wine. Dolcetto, also known as nera dolce or ormeasco, grows on the higher vineyards in the area, where nebbiolo and barbera have difficulty ripening. Drink within 3 to 4 years after harvest.

Allergen: sulfites

We advise consuming the dishes within 2 days of receipt.