"CHI BEVE CAMPA CENTANNI" (Those who drink wine will live 100 years)

We Believe that the marriage of good wine and good food is one of the true pleasure of life.

Thus, we have carefully selected these wines to accompany our outstanding cuisine.

201 Barbaresco BRUNO GIACOSA (2000)

$230

100% Nebbiolo aged 24 to 36 months in bay oak casks and from 6 to 12 months in bottle. Deep, clear ruby red, with prolonged aging it acquires orange shades. Ethereal bouquet but clear-cut and composite with scent of violets and withered roses. Full, dry, velvety, soft to the palate and tender in the mouth.

202 Barbaresco ANGELO GAJA (2003)

$190

100% Nebbiolo grapes grown in the Langhe area of Piedmont. The nose is almost sensual in its complexity, with aromas of forest fruits, plums, and licorice, mineral and coffee scents. Long, complex finish with fine, silk-like tannins and good acidity; dense structure, full of super-ripe fruit.

203 Barbaresco CIGLIUTI (1999)

$120

Predictably excellent, a dark garnet-ruby with much sweet red fruit, roses, and tar, dense and concentrated flavors, and a firm and swelling close witch indicates a dozen years of life ahead.

204 Gattinara TRAVAGLINI (2001)

$75

Defined “the worthiest and most aristocratic of Italian wines”. This short but meaningful comment really does sum up what many connoisseurs think about that “pearl” of the world’s oenological landscape, the Gattinara DOCG appellation. Intense dark red color along with rose and violet bouquets, plus a few hints of anis, vanilla, spices and undergrowth. This is a wine that satisfy even the most sophisticated of palates, and its smoothness and roundness will endear it to those in search of elegant, intense sensation. Full bodied, austere, noble wine combines perfectly with game and roasts. It also goes very well with strong, well-structured dishes and hard blue cheeses.

205 Barolo ANSELMA (1997)

$140

Bright berry and strawberry, with cedar and floral character. Full-bodied, with a solid core of fruit and ripe tannins. Long finish.

206 Barolo CAPPELLANO (1994)

$90

Cappellano makes fewer than 800 cases of Barolo per year, all vinified traditionally: a fermentation of 14 to 21 days with indigenous yeasts and aging in well seasoned botti (barriques) for a least three years. Cappellano’s wines have rarely been rewied in the U.S. and consequently, he is virtually unknown except to hard-core Barolo Enthusiasts. The wine is a classic “old-style” Barolo, marked by a haunting scent of dried roses and a hint of truffle.

207 Barolo CERETTO ZONCHERA (2003)

$110

This is a soft, harmonious, velvety Barolo, with limited tannin content and a generally fine balance between alcohol and acid. It displays extraordinary drinkability after just a few months in the bottle.

208 Barbera d’Asti MICHELE CHIARLO (2001)

$35

Vinified at the Chiarlo cellars in Calamandrana, is aged at least one year in oak. The result is a brilliant ruby-red wine with an intense yet airy, vinous bouquet and a medium-bodied, bone-dry robustness that is exceptionally pleasant on the palate. The best vintages, with age, tend to garnet in color, and show a velvety, harmonious quality of considerable elegance. Pure, ripe plum and strawberry fruit flavors underscored by a crisp acidic note texture supported by sweet, soft tannins.

209 Barbera D’Alba MASSOLINO (2003)

$45

Appearance deep, almost impenetrable, violet-red. Bouquet elegant, sweet and tempting, with the fruity characteristics of Barbera and vanilla notes conveyed by the wood of the barriques.

210 Amarone Classico Superiore “Reciotto della Valpolicella” BERTANI

$190

70% Corvina Veronese, 25% Rondinella, 5% Molinara. The wine has a deep, dark garnetcolour. The classical cherry flavours of Amarone are immediately perceptible to the nose, with the preponderant notes of Marasca and sour cherry. The wine presents a great variety of characters, from fresh fruit to jam like tones, which offer a very harmonious aftertaste, alternating with spicy elements. The ample nose has a sweet impact and spreads in a continuous chain of sensation. The wine open to the mouth with aftertastes of all the red-berry fruits, besides vanilla on soft, heavy-duty cloth.

211 Amarone della Valpolicella MASI COSTANERA (2003)

$120

70% Corvina, 25% Rondinella, 5% Molinara. The slope facing the sunset are the best ones in Valpolicella Classico for producing high-quality Amarone. Here, where the day is longer, the vines that face Lake Garda benefit from the reflection of its light and from its mild climate. Amarone is a unique wine due to its origin, ancient grape varieties and production method (vinification of grapes that have been semi-dried for 3-4 months). Deep ruby red color with mahogany reflections on the edges. Intense and highly developed nose with hints of ripe fruit and cherry jam. Clean on the palate with a delicious smoothness followed by the familiar hints of warm alcohol obvious complexity to the structure. Long and delicate finish with touches of cinnamon and vanilla. Full-bodied wine for grilled or roasted red meats, game. And tasty and piquant cheeses, like parmesan.

212 Amarone della Valpolicella “Classico” FABIANO (1999)

$130

Rich black cherry, deep ripe raspberry. Mature/overripe berries and boysenberry, cassis, prune. Its palate: smooth texture. Ripe, flavorful berry fruit: blueberry, blackberry, raspberry, sour cherry. Ample acidity, medium tannins. Hint of earth. This is a very pleasing, soft-style Amarone. Compared to other red wines, it is big and bold, but for Amarone, it’s soft and drinkable now. Nice finish of fruit, acid and tannins in ample quantity and a hint of spice.

213 Amarone della Valpolicella SARTORI (2000)

$85

Medium in force, with modest tannins and a lot of crispness. Approachable and easy, with date, dried cherry and liqueur-like flavors. An unflappable, solid wine, but not overwhelming in any way. It’s juicy, structured and pretty easy to wrap yourself around.

214 Amarone della Valpolicella CESARI (2003)

$90

Dark garnet in color, with rich, fruity flavors of plum and berries. The tannin are smooth and round on a long finish. Best with pasta dishes.

215 Amarone della Valpolicella VAL CAPITEL RIGE

$65

216 Tanca Farra’ SELLA & MOSCA (2000)

$50

Tanca Farra’ is an innovative blend of Cannonau and Cabernet Sauvignon grapes. The name “Iron Earth” (in the Sardinian dialect) refers to the high iron content of the soil in this portion of the estate. Both grape varieties are picked at the peak of maturity. Only in the final phase of fermentation are the two varieties blended together. The wine is then aged four years in large Slavonian oak casks and a further period in bottle prior to release. Ripe fruit with a subtle herbaceous note. Full-bodied, dry and graceful. Splendid with hearty red meat dishes, game and mature cheese.

217 Salice Salentino “Riserva” L. DE CASTRIS (2002)

$45

This wine is characterized by a ruby red color with a fruit plumy nose and notes of spice and vanilla. An old world style Italian wine from the Puglia region “the boot”. It’s full yet soft tasting on the palate. An excellent complement to food in general especially meat dishes, pasta and cheeses.

218 Salice Salentino “Riserva” TAURINO

$40

Intense ruby red with orange reflections on the outer edge. Intense and persistent nose with aromas of red woodsy berries. On the palate, the wine is dry, well balanced and full-bodied with a slightly almond-like finish. Excellent with grilled white and red meats. Also recommended with sausage. Inviting and finely complex it’s a high-intensity wine with bright acidity.

219 “Ornellaia” Marchesi ANTINORI (2004)

$290

60% Cabernet Sauvignon; 25% Merlot; 12% Cabernet Franc; 3% Petit Verdot. The use of several varietals gives the winemaking team the luxury of being able to tailor the exact proportion of the blend to the specific strength of a given vintage. Lively dark ruby, it is a vibrant effort bursting with expressive aromatics and layered, well-balanced fruit, showing much purity on the palate and closing with a long, finessed finish.

220 “Tignanello” Marchesi ANTINORI (2004)

$170

The Tignanello: 85% Sangiovese, 10% Cabernet Sauvignon and 5% Cabernet Franc presents a livelier shade of ruby along with fresher aromatics and flavors. Deeply expressive, it reveals black cherries, licorice, tar and sweet toasted oak on a linear, silky-textured frame of great class and elegance, showing outstanding presence on the palate and fine tannins to round out the finish.

221 Cum Laude CASTELLO BANFI (2003)

$90

Newest Super Tuscan cuvee, Cum Laude (Latin for “with Honors”) combine 25% of a Banfi clonal selection of the Sangiovese grape with 30% Cabernet Sauvignon, 30% Merlot and 15% Syrah. Each wine is individually vinified and aged 14 months in French oak barrique to develop its unique style, then masterfully interwoven with the others to achieve an elegant bouquet and full, round flavor. Characterized by a rich color and soft, ripe flavors. The wine is complex with aromas of juicy berries and spicy cherries, as well as clove, anise and black pepper. As a full-bodied red with dense tannins, it marries well with all red meats, hearty stews, pasta dishes and cheeses.

222 Sassoalloro BIONDI-SANTI

$90

100% Sangiovese. A new, fresh, round and dynamic Sangiovese. “Sassoalloro” is the name of a gigantic erratic rock of volcanic origin which for centuries has given rise to many legends. Brilliant ruby red with violet tones. Fruity, fresh, intense, predominant of sweet violet. Gentle and velvety, elegant, long lasting yet “ready”. Ideal with red, roast meats.

223 Brunello di Montalcino COL D’ORCIA (2001)

$110

Situated on the outskirts of the medieval hilltop village of Montalcino in Tuscany’s Siena Province, the estate has a rich winemaking history that dates back to the 1700s. Deep ruby red color, complex and fresh bouquet with inviting fruit aromas balanced by oak-imparted spices. Well structured and full-bodied, with fine tannins that promise great aging capacity. The finish is long and impressive. An ideal companion to red meat entrées, hearty stews and assorted cheeses.

224 Brunello di Montalcino CAPANNA (1999)

$120

100% Sangiovese. Anise seed, cherry cola, balsam notes, bacon fat, sandalwood and mint liquor are nicely stitched together. The wine renders a warm sensation in the mouth with exotic spice over a persistent finish.

225 Brunello di Montalcino POGGIO IL CASTELLARE (2001)

$90

This is a full bodied, powerful wine with dense fruit and big shoulders. It has lots of soft flesh making the entry onto the palate very easy and approachable. The mid palate has lots of plumy fruit with soft tannins underneath but a luscious mouth feel. There is a lot of richness in this Brunello and a remarkable delicate finish for such a thick wine.

226 Rosso di Montalcino IL POGGIONE (2004)

$70

This wine is made exclusively with Sangiovese grapes. Ruby red in color with a pleasantly intense bouquet of wild berry fruits. The palate is velvety and lingering with excellent structure and smooth tannins. “A young Brunello”. This wine is an ideal accompaniment for pasta dishes with meat sauce, roasted and grilled meats and mature cheeses.

227 Cabreo il Borgo “Capitolare di Biturica” RUFFINO

$95

Medium to full bodied with lots of explosive fruit. Cherry and black pepper flavors with vegetal notes and toasty oak lending complexity.

228 Vino Nobile di Montepulciano CECCHI

$70

Medium-bodied red loaded with anise aromas and flavors balanced with a hint of berry.

229 Chianti Classico “Villa Cerna” CECCHI (1999)

$60

90% Sangiovese and 10% other local grapes, such as Canaiolo or Colorino. Full bodied with earthy tones of plum, cassis, and raspberry and hints of chocolate and roasted coffee; vanilla in the finish.

230 Chianti Classico “Riserva” Tenute Marchesi ANTINORI

$95

Produced exclusively from the finest, most highly selected grapes grown on the Antinori Santa Cristina, Pèppoli and Badia a Passignano estates in the Mercatale Val di Pesa zone in Chianti Classico. Deep ruby red with light garnet hues, it has pronounced cherry and violet fruit with tobacco nuances on the nose. It is a full-bodied and rounded red wine of remarkable depth, structure and length.

231 Chianti Classico Riserva Ducale “Gold Label” RUFFINO

$85

Ruffino’s most famous label is the gold-label Chianti Classico Riserva Ducale, first produced in 1947. The 2001 rendition capability maintains the tradition, combining coffee, prune and tobacco scents with flavors of ripe plums and dark earth. Tannins give a richly textured feel in the mouth, the drying finish balanced by ample fruit. Raisiny tar character with hints of brown sugar. Full bodied and very rich, with velvety tannins.

232 Chianti Classico Conti MACCHIAVELLI (2000)

$50

Upon Machiavelli’s death in 1527, the local aristocracy, Conti Serristori, purchased this land and have been making the wine there ever since. Bright berry flavors commingle with a touch of chocolate, tobacco, and a long, smooth finish. Aged one year in the barrel and one year in the bottle, a touch of oak comes through perfectly in this amazingly balanced red. A traditional style of Chianti Classico, that is perfectly paired with meat based pastas, and all tomato sauce based dishes.

233 Chianti DOCG TOSCOLO

$35

Brilliant ruby in color, this forward Sangiovese varietal is supple, fruity and flavorful on the palate, whit appealing balance and near-unlimited match ability with food. Best savored in its youth with pasta, risotto, first courses in general, red or white meat.

234 Chianti Classico QUERCETO

$30

Delicious, with blackberry and chocolaty character. Medium-bodied, with fine tannins and a fresh, minerally finish. This is serious Chianti.

235 Chianti Colli Aretini VILLA CILNIA

$40

95% Sangiovese. Aged 6-8 months in French oak and finished in bottle for at least 6 months. Bright ruby color with violet tone. Bouquet of ripe cherry, violet and iris. Round and intense with hint of wood. Best accompanied with roasts, grilled meat, and cheeses.

236 Sangiovese VESTINI

$30

Lively, fruity and fairly light, this charming Italian red has plenty of fruit acidity, little or no wood and an ample aroma. A perfect dry wine to drink with a variety of dishes, especially red meat.