PIEMONTESE BIANCOS $15.00 FLIGHT
Il Saulino “Sorito” Cortese 2008 Piemonte, Italia
This cantina has 12 hectares of vines in the heart of the Gavi DOCG zona, mostly dedicated to Cortese.
Taste: $ 4.00 Glass: $ 7.50
Saulino Gavi 2007 Piemonte, Italia
100% Cortese, hand harvested mid-September & fermented in steel to keep acidity.
Taste: $ 5.00 Glass: $12.00
Riofava Roero Arneis 2007 Piemonte, Italia
Arneis, aka “Barolo Bianco.” Translates to “little rascal.” Roero is the newest DOCG in Piemonte.
Taste: $ 6.00 Glass: $14.00
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SPAGHETTI NIGHT REDS $10.50 FLIGHT
Trambusti Chianti 2008 Toscana, Italia
An everyday drinking Chianti from the best zona of production in Chianti.
Taste: $ 4.00 Glass: $ 7.50
Bolero Montepulciano d’Abruzzo 2007 Abruzzo, Italia
Warm days & cool nights combined with the mountain air make for a meaty, rich wine – super food friendly.
Taste: $ 3.50 Glass: $ 6.00
Botter “Caleo” Negroamaro 2007 Puglia, Italia
Very traditional vine of the Salento area (the zone on the “high heel” of Italy’s boot.)
Taste: $ 3.00 Glass: $ 5.50
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TEMPRANILLO – SUAVE $11.00 FLIGHT
Cherubino “Castillo de Olleria” Tinto 2007 Valencia, España
Blend of 75% Bobal and 25% Tempranillo. Bobal has a higher than average Resveratrol quantity!!
Taste: $ 3.00 Glass: $ 5.00
Cherubino “Marques de Caro” Tempranillo 2006 Valencia, España
Tempranillo kept cool during fermentation…then aged without the influence of any oak.
Taste: $ 4.00 Glass: $ 7.50
Solar de Estraunza Tinto 2007 Rioja, España
Tempranillo put through carbonic maceration. Keeps it fresh fruit in stainless steel tanks.
Taste: $ 4.00 Glass: $ 7.00
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THE CULT OF CALIFORNIA $21.00 FLIGHT
D’Anbino “Orchestration” Red Blend NV Paso Robles, California
This is a big blend of Syrah, Cabernet Sauvignon, and Petit Syrah.
Taste: $ 7.00 Glass: $18.00
Suited “Gina Georgette Limited” Cabernet Sauvignon 2005 Alexander Valley, California
100% Cabernet from the cooler climes of Sonoma…a fun and sexy exploration.
Taste: $ 6.00 Glass: $15.00
Carini Oakvile Merlot 2002 Napa Valley, California
From Andrew Carini: “I generally do a 3-5 day pre fermentation cold maceration of the fruit. This is followed by a 15-30 day slow and steady fermentation in small 1 ton containers with multiple cultured and indigenous yeasts.”
Taste: $ 8.00 Glass: $20.00
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