*Price by the glass/for the bottle at the table
Glera grapes with refermentation in the bottle without disgorgement. Yellow pulp fruit and citrus on the nose, full and harmonious sip. Tarzo (TV), Veneto
100% Chardonnay grapes, just over 1,200 bottles. 30 months of aging on the lees, zero dosage. Dry and elegant in the mouth. Franciacorta, Lombardy
Champenoise rosé method from 100% Pinot Noir grapes. Small berries, butter and pastry on the nose, creamy and persistent sip. 60 months of rest on the yeasts, without added sulphites. Gussago (BS), Lombardy
Elegant floral aromas with hints of green pepper. The sip is rich, with excellent final persistence. Aged in steel. Lavis (TN), Trentino Alto Adige
Cortese (80%) and Arneis (20%) aged in steel. White flowers and citrus notes on the nose, savoury and fresh sip. Canale (CN), Piedmont
Pure Carricante with refinement on its own yeasts for about 9 months plus at least another 12 in the bottle. White flowers and fresh fruit on the nose, savory and deep sip, with excellent final persistence. Randazzo (CT), Sicily
Vermentino, Malvasia and Trebbiano for a wine with citrus and white fruit aromas on the nose, easy-drinking sip, with saline nuances. 48 hours of maceration on the skins. Casano (SP), Liguria
Jacquere grapes grown in Savoie on the slopes above Lake Saint André. Mineral notes on the nose, citrusy and round sip, Aged in steel. Savoy, France
Blend of Merlot, Cabernet and Lagrein aged in steel. Strawberries and cherries on the nose, fruity sip with a nice freshness. Bolzano, Trentino Alto Adige
Ormeasco grapes, native to Liguria. Hints of wild strawberries, blackberries and rose petals, harmonious and persistent in the mouth. Aged in steel. Borgomaro (IM), Liguria
Ruby red color with purple reflections, it has fruity aromas of blackberry and cherry that combine with herbaceous sensations. In the mouth it is round, with a pleasant aftertaste Ramandolo (UD), Friuli Venezia Giulia
Cabernet Cortis blended with other resistant Alto Adige grapes. Whole bunch maceration and aging for several months in oak barrels. Spicy and balsamic notes on the nose, fresh and elegant sip. Salorno (BZ), Trentino Alto Adige
Bovale Sardo, Cannonau and Monica, plus a small percentage of other native Sardinian vines. Hints of fresh fruit, gooseberry and currant, red fruit and spices in the mouth. 8 months in steel, 12 months in exhausted barrels and at least another year in the bottle. Samugheo (OR), Sardinia
You can choose every bottle available with an increase of 10 euro on the takeaway price.
Selection of 3 cured meats and 2 cheeses
Selection of 7 cheeses
with sweet paprika, celery, carrots, fennel
with cheeses, onion jam, hazelnut
with carasau bread
celery, feta, nuts
Creamed Cod, Sweet salami from the Itria Valley, Crostini Fontina, honey, black pepper, stewed peppers
with bread
Capocollo di Martina Franca, pepper sauce, Cacioricotta
Roast Coppa, Alpine Fontina, Mustard, Onion Jam
with hot bread
with Sichuan butter and toasted bread
Orange marmalade, Sichuan pepper
Typical Sardinian dessert with candied orange peels, honey and almonds
Soft almond biscuit flavored with citrus fruits.
Blanche, light and delicate
Extra Stout, dry and bitter with notes of coffee and chocolate
Prosecco, Aperol and orange’s slice
Prosecco, Campari and orange’s slice
Gin Dutch Dry Sylvius. Holland. Juniper, licorice, cinnamon, star anise, lavender, cumin among the botanicals present.
Sparkling apple cider made with 40 varieties of Normandy apples. 75 cl, 5,7% vol.
fizzy flavored drink produced with the fermentation of muscat peels. Fresh to the taste, it can remind you of a sour beer. 75 cl, 7.2% vol.
Pear, apricot, apple, mango
(still or sparkling)
It takes its name from its inventor, Salvatore Martina, who created it in the early 1900s. Aromas of bitter herbs and black pepper, dry, balsamic and persistent sip (6 cl)
An ancient recipe that is re-proposed today, based on rosemary branches, lemon peel, cardamom and gentian (6 cl)
From Pedro Ximénez grapes, a wine with aromas of dried fig, raisins, chocolate and coffee (6 cl). Spain
Pinot Noir Grappa base enriched with an infusion obtained from the maceration of hay and mountain flowers (4 cl).
Produced from a base of Barbera d'Asti and Cortese, it has notes of artemisia, juniper, rhubarb and vanilla. (6 cl). Also with ice, as an aperitif
