In Fiorano Modenese, ALTO presents a wine list with over a thousand labels and a ‘Grande Mescita’ that allows guests to taste prestigious wines—from Sassicaia to Soldera—by the glass, with accessible pours even for those wishing to approach iconic bottles.
*Content with promotional purposes
ALTO, a wine list that changes the way you approach wine by the glass.
ALTO Restaurant, located within the Executive Spa Hotel in Fiorano Modenese, stands out in the fine-dining scene for a wine program built around an uncommon approach in Italy: access to top-tier wines served by the glass. This is not a one-off tasting or a special event, but a permanent section of the wine list—‘La Grande Mescita’—allowing guests to sample some of the most iconic Italian and international labels without having to purchase a full bottle.
Among the offerings are names such as Sassicaia from Tenuta San Guido, Soldera Case Basse Sangiovese, and Dal Forno Romano’s Amarone della Valpolicella. Also featured are Barbaresco by Ceretto and Barolo by Giacomo Conterno, alongside Champagnes such as Dom Pérignon Vintage 2015 and La Grande Dame 2015. As a benchmark of accessibility, for around €50 guests can enjoy a half glass of Soldera—an option rarely found elsewhere. This philosophy allows the restaurant to turn its wine list into a true tool for discovery, open both to connoisseurs and to those wishing to approach the great names of wine.
An international selection, guided by research and coherence
The wine list, featuring over 1,000 labels, is the result of the work of head sommelier Andrea Messori and Graziano Paolercio, who has rejoined the team after several experiences in Michelin-starred restaurants. The selection brings together historic wines, iconic producers, established artisanal estates, and emerging regions, creating an offering that ranges from great Italian and French classics to lesser-explored territories such as Portugal, the Azores, and Eastern Europe.
Messori sums up the approach as follows: ‘We combined a focus on the great names with the desire to give space to independent and sustainable producers. The wine list is built through continuous tastings, winery visits, and constant dialogue with the kitchen.’ Alongside international labels, numerous local producers also feature prominently, selected for stylistic coherence and respect for agricultural practices, in a balance that mirrors the cuisine of chef Mattia Trabetti.
An award that confirms the project
In 2024, ALTO received the award for ‘Best Wine List – Fine Dining’ at Milano Wine Week, a recognition that confirms the strength of the path undertaken by the restaurant and its ongoing investment in building a well-structured wine cellar. According to Messori and Paolercio, the award represents ‘a point of arrival that coincides with a new point of departure,’ as the selection continues to expand and evolve alongside the changing wine landscape.
La Grande Mescita: a new model of wine enjoyment
The idea of offering prestigious wines by the glass stems from the desire to make the restaurant experience more inclusive and flexible, without compromising on quality. Thanks to professional preservation systems, it is possible to serve Champagne, cult white wines, and iconic reds while maintaining their integrity and organoleptic characteristics. This section allows guests to create a personal tasting journey—from Dom Pérignon by the glass to rare Ribolla di Gravner, and on to the great Tuscan and Piedmontese reds. A formula that combines technique, service, and research, offering a model of wine enjoyment that is rare in the Italian context.
An experience built by the team
ALTO’s wine program is the result of a collaborative effort. Sommeliers, management, and the communications team work together in selecting the labels, evaluating their coherence with the cuisine, educational potential, and appeal to the audience. Each glass thus becomes an opportunity to approach significant wines in an environment that emphasizes quality and freedom of choice, confirming ALTO as one of the most dynamic players in the Italian fine-dining scene.
