- Orario: lun 15-22, mar-mer 11-22, gio-sab 11-24
- Telefono: 0239464196
- Indirizzo: Piazza Carlo Caneva, 4 (MI)
*Price by the glass/for the bottle at the table
With the first drink, a free Guttiau bread with paté
Extra Dry but quite dry, produced with attention to structure and persistence. Valdobbiadene, Veneto
Classic Method from 100% Fiano grapes. Ripe citrus, wild herbs, and almond on the nose, dry and elegant on the palate. Aged for 10 months in terracotta amphorae, then aged on the lees for 18 months. Roccaromana (CE), Campania
Classic Loire Method from Pinot Noir grapes, aged on the lees for 30 months. Aromas of raspberries, wild strawberries, and bread crust, fresh and velvety on the palate. Loire, France
Pinot Bianco, Durella, and Garganega are vinified separately and then blended. Aged in steel. Gambellara (VI), Veneto
Zibibbo (70%) and Grillo (30%) vinified dry for a wine that offers the structure and aromatic notes of two territories: Pantelleria and Marsala in Sicily. Aged in steel. Marsala (TP), Sicily
Arneis and Favorita grapes; part of the wine rests on the lees in concrete vats, while the rest is kept in stainless steel tanks. A fresh palate with notes of white flowers. Serralunga d'Alba (CN), Piedmont.
A different interpretation of the Passerina grape. Fruity aromas and a rich, enveloping palate thanks to 16 months of aging in French oak barrels. Colli del Tronto (AP), Marche
Friulano grapes macerated on the skins for 15 days in open barrels. Aromas of white pepper, sage, and citrus, with a fresh and savory finish. Pozzuolo del Friuli (UD), Friuli Venezia Giulia
Fermented white beetroot with fennel, lime honey and mountain pine. In collaboration with three-starred chef Norbert Niederkofler. Trentino Alto Adige
100% Aglianico, aged for 4 months in microporous concrete; notes of strawberry and raspberry on the nose, with a long, fresh, and mineral palate. Minervino Murge (BT), Puglia.
A light Primitivo served chilled with aromas of small red berries. Aged in stainless steel. A tribute to the Coach in football and his famous formation. Lizzano (TA), Puglia
100% Sangiovese, aged for 12 months—half in tonneaux and half in barriques—featuring ripe notes of small red fruits. Scansano (Grosseto), Tuscany.
You can choose every bottle available with an increase of 10 euro on the takeaway price.
Classic method from 100% Erbamat grapes, an ancient native grape variety from the province of Brescia. Zero dosage, only 400 bottles produced. Franciacorta, Lombardy
A Baden wine with a nod to Burgundy, thanks to the winery's two founders' extensive experience in the region. Aged 12 months in barrels, 6 months in steel. Baden, Germany
Istrian Malvasia with one year of maceration on the skins. Aged for 24 months in Aurisina stone tanks and 12 months in oak barrels. Trieste, Friuli Venezia Giulia
Currants and raspberries on the nose, fresh and delicately fruity on the palate. Aged in steel and oak barrels. Trento, Trentino Alto Adige
with grated Holzhofer and a drizzle of oil
with Sriracha Mayo
Free with the first drink
with celery, carrots, fennel
with Carasau bread
cherry tomatoes, cucumber, apple, ricciolo Valsassina
Crostini with cod, stracciatella, horse salami, crostini with gorgonzola and figs, watermelon carpaccio and smoked salmon
Goat blue cheese, figs, Saba
Horse Speck, Taleggio cheese, mustard mayonnaise, honey and Tabasco, gherkins
cream of asparagus and marinated courgettes
with lemon and black pepper butter
with lemon and black pepper butter
Sardinian's almond and lemon soft biscuits
with balsamela and maldon salt
with hazelnut icecream (ask for decaffeinated coffee)
Lemon and black pepper butter, peaches jam
Prosecco, Aperol and orange’s slice
Prosecco, Campari and orange’s slice
Sylvius Dutch Dru Gin, Schiedam, Netherlands. Star anise and licorice balance the bold juniper aroma.
(still or sparkling)
Essences of rhubarb, gentian and juniper. (6 cl)
Intense and persistent sip with notes of berries and spices (6 cl)
Milan's bitters. Smooth and balsamic with light citrus notes.
Blend of various vintages, with a minimum of 5 years of aging (5 cl) Jamaica
