A refreshing semi-dry white wine with a touch of effervescence – what we might call a “Frizzante.” Made from the Vidal Blanc grape. Stainless steel fermented and aged. Similar to semi-dry Rieslings.


  • Vidal Blanc is a white hybrid grape pairing the seibel grape (itself a hybrid of
    French and American grapes species) and the Italian grape trebbiano (also
    known in France as ugni blanc).
  • It is known for its winter hardiness and ability to hang on the vine long into the
    season to produce late harvest and ice wine.
  • Vidal blanc grapes are purchased from Bellview Winery in Landisville, NJ.


  • We make a semi-dry table wine with residual sugar of approximately 1% – very
    similar to a semi-dry Riesling.
  • We cold ferment at 55 degrees and age in SS tanks.
  • The slight effervescence or Frizzante is caused naturally by capturing carbon
    dioxide inside the wine when fermentation is almost done. Temperature of the
    wine is dropped to 32 degrees. This technique stops the fermentation (it gets too
    cold for the yeast), retains some residual sugar, and traps the carbon dioxide
    formed during fermenation in the wine. It is then bottled cold. This technique
    produces a slight effervescence (bubble) in the bottled wine.
  • Drink Sole with foods that have some heat/spice or where savory is mixed with
    sweet (duck or Chinese pork dishes). Sole should be served chilled to 55-60
    degrees. It has about 12-12.5% alcohol.


  • The name of the wine “Sóle” means SUN in Italian and is pronounced SO-le.


Penne alla Vodka


  • 1 #10 can San Marzano Tomatoes
  • 1 small onion, chopped
  • 6 cloves garlic peeled, left whole
  • 1 stick unsalted butter
  • 1/2 cup olive oil
  • 2 Bay leaves
  • 1 sprig basil, stem included
  • 1 tablespoon sugar
  • 1/2 tablespoon Kosher salt
  • 2 teaspoons course ground pepper
  • 1/2 bottle Solé
  • 8 oz. box of penne pasta
  • Additional salted butter for service
  • Heavy cream
  • Grated Locatelli or Parmesan Cheese


  • Melt butter with olive oil in large pot
  • Add onion, garlic, Bay leaves, basil, salt, pepper and sugar. Sauté until onion becomes translucent. Add wine and simmer for about 10 minutes.
  • Add tomatoes and bring to a boil. Reduce to low and let cook for two hours.
  • Allow sauce to cool slightly before blending with an immersion blender.
  • Adjust salt and pepper
  • Cook penne pasta al dente.
  • When ready for service, melt 1 tablespoon salted butter and 2 oz Solé and bring to simmer. Add three cups cooked penne pasta and stir until pasta absorbs the sauce.
  • Add one cup of tomato sauce and stir to heat through. Add more sauce if desired.
  • Add enough cream to make sauce “pink.”
  • Divide between two bowls and top with Locatelli or Parmesan Cheese and fresh chopped basil.