Wine - Altomontes

Doylestown Location Only

300 Labels from Italy and around the world

Our chief aim is to create an authentic Italian wine shopping experience for our customers, and to foster our relentless desire to encourage them to Drink Like Italians!

80% of our selection is Italian wine, focused on delivering the greatest Value – Price ratio from each of the 20 distinct Italian regions and their indigenous varietals, many of which are still obscure to the American market today.

“My life is a tireless and endless pursuit for wine I consider to be most characteristic and expressive of its respective provenance, terroir, and production by-laws & traditions.
My philosophy is straightforward: wine is my greatest passion, my greatest love…it is my life. And it is my sacred duty to be a steward of that passion for our customers.
I often hear people say that wine is subjective, or personal. Honestly, I very much agree with this assertion; yet, I have tasted many throughout my time in the industry, and I can assure you that when a wine is made with undeniable passion and care, then that quality-oriented approach makes a tremendous difference, ultimately transcending all subjectivity. That is the wine of which I am in constant pursuit.”
Angelo Secolo Sommelier / Wine Buyer at Altomonte's Italian Markets

WINE LIST

Sweet Wine

Organic Wine

Whites/Rose

Reds

Reds – New World

California

Oregon / Washington / New York

Chile / Argentina

Australia /New Zealand

Pennsylvania

Reds – Islands

Sicily

Sardinia

Reds – Old World

France

Spain / Portugal

Germany / Austria

Greece / Slovania

Reds – Southern Italy

Abruzzo / Basilicata / Molise

* Aglinico the Barolo of the south like is often referred, pairs well with Rich and robust meat dishes such as beef stews; Braised dishes such as Oxtail, Osso Bucco or Lamb Shanks; Spicy sausages and other barbecued meats. Game dishes such as wild boar, squab or duck.

Puglia

Calabria

* Calabrian cuisine is among Italy's poorest and simplest regional cuisines, yet its flavors are strong and spiciness is a marker. Calabrian recipes make large use of vegetables, especially eggplant, tomatoes, peppers, red onions and fava beans

Some of the most famous dishes are:

Frittata ai fiori is a traditional Italian egg-based dish made with a combination of eggs, fiori di sambuco (elderflower blossoms), olive oil, salt, and pepper.

Salsiccia di Calabria made from a well-balanced mix of lean pork shoulder meat and bacon that are ground and seasoned with salt, black pepper, and fennel seeds.

Morzello is a traditional Italian dish hailing from Catanzaro. Known in local dialect as morzeddhu, it's made with calf's tripe and offal, tomatoes, hot peppers, bay leaves, olive oil, and oregano.

Reds – Central Italy

Tuscany

* Sangiovese and tomato are the classic perfect pairing, try it with a meatball sauce or a Bolognese ragout Tuscan cuisine is more rustic, here some other classic pairings:

Brunello and Ribollita - a hearty bread and vegetable soup.

Chianti Classico and Pici all’Aglione - a typical handmade long pasta with a garlic and tomato sauce.

Vino Nobile and Agnello alla Cacciatora - Lamb stew.

Marche

Umbria

Lazio

Reds – Northern Italy

Piedmont

* Some typical dishes of Piedmont are made from raw meet such as Beef tartare and Vitello Tonnato, with the latter we can serve a Gavi di Gavi or a Roero Arneis.

Another typical dish is egg pasta such as the famous Tajarin with ragout or sausage Nebbiolo Dolcetto and other local red grapes such Ruché or Grignolino work perfect.

The Nebbiolo grape, often referred as the King of the wines, High in acids and tannins.

Perfect pairing for Ribeye or Prime rib steaks, pork sausage and pork shank, duck. Nebbiolo goes well too with mushroom, butternut squash, spinach and of course with tomato-garlic-based sauces.

Barbera grape pair well with mushroom herbs risotto, root vegetables and herbaceous cheese like blue cheese.

Lombardy / Valle d’Aosta

* Lombardy has one of richest cuisine style of Italy, Risotto all Milanese, Cotoletta alla Milanese, Ossobuco Bone marrow served with peas and fava beans.

The Nebbiolo grape in Lombardy is called Chiavennasca, here the grape assumes a more alpine character, bright cherries and floral bouquet with a lighter tannin structure and less obtrusive.

Veneto

Friuli

Trentino-Alto Adige

Liguria / Emilia-Romagna

Whites – New World

California

Oregon / Washington / New York

Chile / Argentina

Australia / New Zealand

South Africa

Whites – Old World

France

Spain / Portugal

Germany / Austria

Greece / Hungary / Slovenia

Whites – Islands

Whites - Islands

* Sicilian always say that Sicily is not a region but it is a continent full of history and traditions.

The name of the island derives from the Greek word “Sic” - meaning fertility island. Another name for the island was “Trinacria”, due to its triangle shape. The land of Cyclopes mentioned in the Odyssey.

After the Phoenicians, Greek and Romans, Sicily has been conquered throughout its history by a multitude of Empires, each leaving their own mark and culture:

Vandals, Goths, Byzantines, Saracens, Normans, Angevins, Germans, Spaniards, Austrians. A rainbow of citrus fruits, artichokes, wheat, almonds, pistachios, olives and vines all over the island.

Grillo and Catarratto pair well with Swordfish, Acciughe (Sarde a Beccafico - butterflied sardines stuffed with breadcrumbs, pine nuts, raisins and herbs

Carricante pairs well with shrimp, crab meat, white meat and vegetables, as well as with Caponata A great Dessert culture, from Cannoli to Cassata, from Pasta di Mandorle to Pistacchio cream.

Sardinia

Whites – Southern Italy

Abruzzo

Campania

* Campania food is one of the most famous around the world, Pizza, Mozzarella di Buffalo, San Marzano and Vesuvio tomatoes. White wines from Campania are some of the best coming from Italy Fiano pairing with Grilled Mackerel or other oily fish; Charred Octopus Greco pairing with Pair: Porcini Risotto, Butter Poached Scallops, Brandade de Morue Falanghina pairing with Mussels, Mixed Fried Fish, Summer Salads, Chicken Coda di Volpe pairing with Grilled Prawns, Stuffed Squid, Cacio e Pepe, Impepata di Cozze (Peppered Mussels).

Puglia

Calabria

Whites – Central Italy

Tuscany

Marche

* Verdicchio is the most versatile white wine from Italy, made in different styles with a high expressiveness of the site where is grown. For a classic pairing, Verdicchio is a great match with fish and tasty seafood appetizers. Pesto pasta requires a light, herbaceous Italian white wine and Verdicchio truly brings out the essential oils of basil. Seafood risotto, seafood paella and spaghetti with clams. Last but not least pair it with Olive all’Ascolana, meat-stuffed olives fried.

Umbria

Lazio

* It’s been said that Ancient Romans loved pasta. Maybe it’s true. Italy’s most famous pasta dishes come from Lazio, with the five pasta sauces of Rome: Carbonara, Cacio e Pepe, Amatriciana and Gricia, Arrabbiata, full of fiery chili, all well-known around the world. Other great dishes are Carciofi alla Romana and Carciofi alla Giuda

Whites – Northern Italy

Friuli

* Friuli specialties are Prosciutto San Daniele, Fritto con patate - a fried potato base dish with Montasio cheese, Sauerkraut made with pork and beef shoulder served over beans, Stinco di Vitello, whole roasted veal Friuli historically has been the center of different influences from Austria, Hungary, Slovenia, Croatia and of course Italian people. In Friulan traditions the focal point of the house where the family gathers and guests are received is the “focolare” - meaning fireplace.

Trentino-Alto Adige

* Regionality is king in Italy, of course, and local traditions influence food and wine pairing, Trentino-Alto Adige has a strong Austrian and German heritage, it is said the people prefer speaking German and English rather than Italian, and people names are German in origin as well. Trentino Chardonnay and white blend will pair well with rich buttery dishes such a lobster and asparagus lasagna or white meat in a Beurre Blanc sauce.

Piedmont

Veneto / Lombardy

Liguria / Emilia-Romagna / Valle d’Aosta

* Liguria cuisine was tailored to fit the desire of the returning sea farer, the most salient feature of Ligurian cooking is the presence of aromatic herbs. Vermentino with its acidity and saline notes is the perfect pairing for calamari, bowl of garlicky fish soup, pesto pasta.

Sparkling Italy

Franciacorta

Prosecco

Sparkling Rose

Lambrusco

Sparkling International

Value Section

Under $25

Whites

Reds

Zia Maria’s Recipes

• • 1.5 hours

Wine Pennsylvania's Premier Italian Wine Destination

300 Labels from Italy and around the world

WINE LIST

Sweet Wine

Organic Wine

Reds – New World

Reds – Islands

Reds – Old World

Reds – Southern Italy

Reds – Central Italy

Reds – Northern Italy

Whites – New World

Whites – Old World

Whites – Islands

Whites – Southern Italy

Whites – Central Italy

Whites – Northern Italy

Sparkling Italy

Value Section

Zia Maria’s Recipes

Peach & Saffron Budino

Bucatini all’ Amatriciana

Maccheroni al Ferro…Hand-Rolled Pasta

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