- 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 wine made from Piedirosso grapes, aged on the lees for 18 months, plus at least another 12 months in the bottle. The nose offers yellow fruit, citrus, and bread crust, while the palate is delicate and persistent. Bacoli (Naples), Campania
Classic method rosé made from Nebbiolo grapes. On the nose, red berries and dried flowers, with notes of apricot and licorice. On the palate, it is fresh, savory, and has good intensity. Aged 36 months on the lees in Castagnole Lanze (AT), Piedmont.
Cococciola grapes, a native Abruzzo grape. Aromas of elderberry, sage, and rosemary, with a slightly fruity and savory palate. Cugnoli (PE), Abruzzo
Chardonnay grape, ripe fruit, vanilla, and dried fruit on the nose. Full-bodied and enveloping on the palate. Aged for 10 months, partly in steel, partly in barrique, and partly in amphora. Then at least another 6 months in bottle. Barbaresco (CN), Piedmont
A mountain Moscato from Valtellina, vinified dry and aged in stainless steel. The intense aromas, typical of this grape variety, are tempered by the freshness and salinity typical of this terroir. Bianzone (SO), Lombardy
Aromas of pink grapefruit and anise, medium-bodied on the palate and good persistence. Aged in cement vats. San Gimignano (SI), Tuscany
Three different Sauvignon clones create a wine with aromas of grapefruit and passion fruit. It's enveloping on the palate, with a finish of herbaceous notes. Two days of maceration on the skins, then aged in concrete vats, used barriques, and bottle for 11 months. Pozzuolo del Friuli (UD), Friuli Venezia Giulia
Fermented white beetroot with ginger, clove pepper and juniper berries
Monica, Cannonau, and Muristeddu for a wine with aromas of rose petals and berries. Intense on the palate, with savory and mineral notes. Aged in stainless steel for 6 months. Sorgono (NU), Sardinia
Teroldego grapes, half aged in barrique and the rest in steel for eight months. Raspberry, strawberry, violet, and spice on the nose, with a smooth, fresh palate. Mezzocorona (TN), Trentino Alto Adige
Montepulciano and Sangiovese aged for 14 months in barriques for a wine capable of combining strength and elegance. Konè in the Piceno dialect means "something precious." Colli del Tronto (AP), Marche
Cherries and berries on the nose, elegant and harmonious on the palate. Aged in steel and oak barrels. Cortona (AR), Tuscany
Nebbiolo grapes, fresh fruit, violets, and undergrowth on the nose, pulpy and persistent on the palate. Aged in steel and cement, Santo Stefano Roero (CN), Piedmont.
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 4 cured meats by Monterotti producers from Sarnano
Selection of 6 cheeses
with tomato sauce
with celery, carrots, fennel
Cheeses, onion jam
with carasau bread
Stewed peppers, salame, crostini with blue cheese aged in Raboso wine and red berries, sardines la belle iloise
Cooked ham, alpine fontina, gochujang mayo
honey and black pepper
Pumpkin cream, Blue cheese
Toasted bread with very typical and soft salami from Marche region with Saba on top (barrique-aged grape must)
with toasted bread
with lemon and black pepper butter
candied orange, almonds, honey
with Saba
Lemon and black pepper butter, peaches jam
Selection of chocolates and a shot of Rum XO Jamaica
Clear, delicately bitter
Blanche, light and delicate
Golden, full and velvety sip
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
Gigi en Provence Gin, France. Botanicals include juniper, coriander, rosemary, olive oil, lemon zest, and violet. Dry and citrusy.
White beetroot fermented with hops and Szechuan pepper
Fermented white beetroot with ginger, clove pepper and juniper berries
Fermented beetroot with juniper berries and lavender
Sparkling rosé with a fine bubble made from birch sap, lemon verbena, yarrow, nettle, horseradish, and chokeberry juice
Fermented white beetroot with lime blossom, honey, and fennel. In collaboration with three-Michelin-starred chef Norbert Niederkofler.
Fermented grape must without developing an alcoholic content
Riesling, ginger and mint
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)
