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. A bomb of fresh red fruit on the nose. A fresh, elegant start with a pleasant taste of blackberry, wild strawberry, and raspberry. Long, intense finish.

Dolcetto d’Alba - Massolino

Producer: Massolino Vigna Rionda
Classification: DOC Dolcetto d’Alba
Type of wine: Light red wine
Grape variety/varieties: 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 contact lasts 7 to 9 days. This is followed by malolactic fermentation and a short period of maturation in stainless steel. After bottling, the wine remains in bottle for at least 4 more months. In total, an average of 17,000 bottles are produced per year.

Region data: Piedmont (literally ‘at the foot of the mountains’) encompasses 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 over 750 winegrowers active. The soil in the eastern part of the Barolo region 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 and robust, have a lot of color, and can 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 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 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 led by brothers Franco and Roberto Massolino, who represent the fourth generation, both trained as winemakers. They have partially implemented 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 renowned for 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, poultry such as tame duck, risottos, mushroom dishes, spicy, hard and mild blue cheeses. Suitable for serving slightly cooler.

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 low acidity; however, the dark red skin contains a lot of tannin. Through a short fermentation, usually 1 week, it is prevented that too much tannin ends up in the wine. Dolcetto, also known as nera dolce or ormeasco, grows on the higher vineyards in the area, where nebbiolo and barbera have much difficulty ripening. Drink within 3 to 4 years after the harvest.

Allergen: sulfites

We advise consuming the dishes within 2 days of receipt.