- Orario: lun 15:00-20.00 mar/sab 11:00-22:00
- Telefono: 0239464196
- Indirizzo: Piazza Carlo Caneva, 4 (MI)
*Price by the glass/for the bottle at the table
Extra Dry but quite dry, produced with attention to structure and persistence. Valdobbiadene, Veneto
A classic method sparkling wine made from Chardonnay grapes, aged 42 months on the lees. A broom aroma with citrus notes, excellent persistence. Franciacorta, Lombardy
60% Chardonnay, 25% Chenin, 15% Pinot Noir. White flowers and citrus on the nose, fresh and creamy on the palate. Limoux (France).
A blend of Trebbiano, Grechetto, Malvasia, and Chardonnay, harvested early to bring freshness to the drink. Aged in stainless steel. Montepulciano (SI), Tuscany
Verdicchio di Matelica from three different vintages, aged in stainless steel for 12 months. Intense aromas of yellow fruit, white flowers, and almond, with a hint of citrus, are balanced and enveloping on the palate, with plenty of freshness and flavor. Matelica (MC), Marche
A blend of Bronner and Muscaris, PIWI grape varieties. Dry, with good structure and aromas. Aged in stainless steel, 1,000 bottles produced. Montecchio Maggiore (VI), Veneto
Vermentino grapes with four days of maceration on the skins. Floral and aromatic herb notes, a dry and persistent finish. Aged in stainless steel. Borgomaro (IM), Liguria
Rosé made from Freisa grapes, with 12 hours of skin contact. Fresh fruit aromas with light floral notes, a savory and harmonious palate. Alba (CN), Piedmont
60% Sangiovese, 20% Syrah, and 20% Alicante. Red fruit, tobacco, and spice on the nose, elegant and persistent on the palate. The individual varietals are aged for 36 months in steel and wood separately before being blended. Suvereto (GR), Tuscany
Schiava and Lagrein blend for a wine that expresses aromas of pepper, vanilla, and rose on the nose. The palate is intense and elegant. Aged in second-use barriques and tonneaux for 15 months. San Giorgio (BZ), Trentino Alto Adige
Refosco and Merlot. Aromas of spice and red fruit, a rich and persistent finish. Aged in wooden barrels. Corno di Rosazzo (UD), Friuli Venezia Giulia.
Maiolina, Marzemino, and Barbera from centuries-old ungrafted vines cultivated in Ome, in the northeast of Franciacorta. Fermentation and aging in cement, with 10% of the grapes briefly aging in barrique. Ome (BS), Lombardy
You can choose every bottle available with an increase of 10 euro on the takeaway price.
The latest addition to the Archetti family. Made using the classic method, 100% Erbamat grapes, an ancient native grape variety from the province of Brescia. Zero dosage, only 400 bottles produced. Franciacorta, Lombardy
We're in the Aube, one of the emerging Champagne regions. 80% Pinot Noir and 20% Chardonnay, aged 24 months on the lees. The cuvée is made up of 40% reserve wines. Champagne, France
Late-harvest Petite Arvine, with grapes already affected by noble rot (botrytis cinerea). Aromas of exotic fruit and spices, with smoky and buttery notes. The palate is savory and smooth. Aged for 12 months in oak barrels. Neyves (AO), Aosta Valley
Aligoté grape, a Burgundy varietal. Candied lemon, pineapple, and ginger on the nose; very elegant, fresh, and savory on the palate. Aged in stainless steel and barrique. Burgundy, France.
Friulano, Malvasia, and Ribolla from vines planted between 1910 and 1960. Spontaneous whole-cluster fermentation and maceration on the skins for 6 days, aged for 11 months in old oak barrels. Cormons (GO), Friuli Venezia Giulia
Garnet red, aromas of red fruits, violets, and tobacco. Elegant and rounded on the palate. Aged in large barrels for 18 months. Barbaresco (CN), Piedmont
Montepulciano and Sangiovese aged for 14 months in barrique for a wine capable of combining strength and elegance. Konè in the Piceno dialect means "something precious." Colli del Tronto (AP), Marche
100% Syrah. Red berries and pepper on the nose, intense and enveloping on the palate. Whole-cluster maceration, aged in concrete for 2 years. Rhône, France
Selection of 3 cured meats and 2 cheeses
Selection of 4 cheeses
with salt, oil and mustard
Free with the first drink
with celery, carrots, fennel
with carasau bread
Celery, apple, walnuts and Valsassina's cheese. Black pepper and olive oil
Sweet soppressa, crostini with Ventricina from Teramo, crostini with blue cheese and honey, Giardiniera, Holzhofer
Cooked cup, alpine fontina, gochujang mayo
Martina Franca's Capocollo, Stewed peppers
Blue cheese, pear, saba on top (barrique-aged grape must), hazelnut
with Abruzzo sausage in oil
with toasted bread
with lemon and black pepper butter
with mint, orange zest, black pepper
Sardinian's almond and lemon soft biscuits
almonds, honey, candied orange
with Saba
Lemon and black pepper butter, peaches jam
Gianduia Icecream
Red, full-bodied with notes of caramel and chocolate
Extra Stout, dry and bitter with notes of coffee and chocolate
Prosecco, Aperol and orange’s slice
Prosecco, Campari and orange’s slice
Sanfilippo, Milan. Among the botanicals present are licorice, basil, lemon, and coriander.
Croatina, raspberries and blueberries
Apricot, Tropical, Apple, Pear, Mango
Tabasco, Worcestershire Sauce, Salt, Pepper, lemon
(still or sparkling)
Essences of rhubarb, gentian and juniper. (6 cl)
Aromas of caramel and vanilla, elegant and pleasantly bitter sip (6 cl) Piedmont
From a small Portuguese winery, a Port that ages for 5 years, soft and round (6 cl)
Aged for 3 years in oak barrels. Velvety and fresh (5 cl) Spain
Blend of various vintages, with a minimum of 5 years of aging (5 cl) Jamaica
A liqueur produced in Sicily from an infusion of bay leaves (6 cl)
