CLASSIC BIANCOS $14.50 FLIGHT
Cardeto “Matile” Orvieto
2008 Umbria, Italia
A classic bianco from Orvieto, a fruity and fragrant blend of Trebbiano, Malvasia, Verdello and Drupeggio grapes.
Ciu Ciu “Falerio” dei Colli Ascolani
2008 le Marche, Italia
Blended from 50% Trebbiano, 30% Passerina, and 20% Pecorino grown on hillsides 1,000 feet above the Adriatic Sea.
Ronco del Gelso “Sot lis Rivis” Pinot Grigio
2008 Friuli, Italia
Put through malolactic fermentation this wine even ages for a brief time in wood, making it much richer than most Grigios you will encounter, but it still finishes with trademark Isonzo minerality.
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CRÉMANT, CHAMPAGNE & CAVA $20.50 FLIGHT
Cave de Turckheim “Mayerling” Crémant d’Alsace Brut
NV Alsace, France
Made from the Pinot Blanc and Auxerrois grape varieties, this Crémant is made using the same traditional way as in Champagne. Sugar is added to a second fermentation in the bottle to produce the fine bubbles.
Moutardier “Carte d’Or” Pinot Meunier Brut
NV Le Brieul, France
This small, quality driven house has been a family run and strictly independent producer since 1921.
Canals Canals Cava Rosat Reserva Brut Nature
NV Pendes, España
Monastrell, Garnatxa (both intensely flavored red varieties) create a virtual explosion of red fruit and spice flavors.
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MIXING MERLOT IN ITALY $17.50 FLIGHT
Paolo e Noemia d’Amico “Seinao” Rosso
2008 Lazio, Italia
Sangiovese with a helping of Merlot from the vineyard located just north of Rome close to the Umbria border. Fermented and aged in stainless steel to keep the brightness of the grapes.
Colle Picchioni “Perlaia” Rosso del Lazio
2006 Lazio, Italia
About equal parts each Merlot, Sangiovese and Cabernet, from one of Italy’s most famous chefs and cookbooks authors, Paolo di Mauro. Brief oak aging.
Rocca di Fabbri Rosso di Montefalco
2006 Umbria, Italia
A hearty Umbrian blend of Sangiovese, Sagrantino, Montepulciano, Merlot and Cabernet. The winery makes its home in a 14th century fortress.
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THE VALIANT VALPOLICELLA $25.50 FLIGHT
Degani Valpolicella Classico
2008 Veneto, Italia
Valpolicella wines have three grape varieties in their blend including Corvina, Molinara and Rondinella, each lending a unique characteristic to the wine.
Corte Cariano “Terra Solinas” Valpolicella Classico Superiore Ripasso
2007 Veneto, Italia
Unpressed grape skins from Amarone are added to the already blended and fermented Valpolicella.
Degani “La Rosta” Amarone della Valpolicella Classico
2005 Veneto, Italia
Grapes are air-dried for up to 120 days, then crushed and go through a dry low temperature fermentation that can last up to 50 days. Results: WOW.
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