A wine tasting trip through Italy, Part 1 - Osteria via Stato Skip Navigation

Osteria via Stato

Thank you for choosing to dine with us. To help ensure the safety of our guests and employees during this time, we have set in place new dining standards. We sincerely appreciate your cooperation and loyalty.

We’re Making Dining Indoors Safer 

As dining moves indoors, our top priority remains our commitment to providing a safe, clean, and healthy experience.

That is why we are excited to implement technology developed by AIRPHX (pronounced “air-fix”) into all of our restaurants nationwide.  After extensive research and with the advice of experts, we’ve concluded that this is the best system for us.

Here’s how it works

AIRPHX features “cold plasma” chambers intended to kill harmful airborne and surface organisms throughout the day. Used in hospitals, healthcare facilities, Olympic training centers, universities, police and fire stations, and casinos, it eliminates 90-98% of influenza, coronaviruses, norovirus, hepatitis, salmonella, listeria, e.coli, and over 30 common bacteria and viruses both in the air and on surfaces.

This is just one more important step that we are taking to continue improving health and safety measures in our restaurants, and we want to thank you for your continued confidence in us.

Additional Safety Measures

Dine-in capacity will remain at 50% in the dining room, 50% on the patio.
We’re introducing disposable and digital menus and will maintain thorough sanitation procedures and continuous hand washing.
Guests are required to wear masks while in the restaurant, masks are required during all interactions with the service team and only to be removed when eating or drinking.
All guests must confirm they have not traveled to any area on the current travel restriction list within the last 14 days
To help offset restrictions on our business resulting from the COVID-19 crisis, a 5% surcharge has been added to all guest checks. If you would like this removed, please let us know.

Your continued support and patience during this time are truly appreciated. Please do not hesitate to reach out with any questions or concerns.


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By Matt Dolin, Beverage Manager

Vinitaly is the largest Italian wine tasting in the world. It’s held every spring in Verona and draws 130,000 wine professionals from 140 countries. This year, I had the pleasure to attend with a group of 25 from all over the United States. The tasting is unlike anything I’ve ever seen before. There are over 4,000 producers with huge booths; built up with trees, artwork, and of course lots of wine. We tasted some amazing selections throughout the two days we attended.


After the tasting we traveled as a group to wineries throughout Italy; Valpolicella, Alto Adige, Franciacorta, Bolgheri, Montalcino, and Chianti. This was my first trip to Italy and the first true wine trip of my life. We started in Valpolicella where they are famous for Amarone, a wine made with grapes that have been dried for 90-120 days. The wines come out with power balanced by elegance and integrated dried fruit character. The process they follow is one of a kind, and visiting their facilities was a special experience. Many people ask why Amarones carry a heftier price tag than most wines, but until I saw how much time and care goes into the wine it was hard to put into words. Here at Osteria we carry a number of Amarones, next time you’re in, take a look in the Veneto section to check them out.


Next, we got to see one of the best winemaking cooperatives in the world, Cantina Terlan. Here at Osteria we featured their Andrian Pinot Noir by the glass for the better half of two years and today we carry a number of bottlings from them. Italy as a whole is not well known for their white wines, however in Alto-Adige (as well as Friuli to be fair) the whites express character, weight, complexity, and terroir. Lofted along mountainsides up to 3300 feet of elevation, the vineyards are terraced and reinforced so they don’t fall off with inclement weather.


During lunch in the Vorberg vineyard, we had the rare opportunity to taste a 1959 Pinot Bianco. This was proof positive that great whites have longevity!


Stay tuned for Part 2!