In terms of international renown, the Montalcino area is Tuscany’s second most important wine zone. In terms of quality, however, it’s Tuscany’s star. Montalcino’s signature wine is Brunello di Montalcino, a hefty red wine made entirely from a Sangiovese. (Brunello is the local, but unofficial, name for their Sangiovese.) These distinct clones of Sangiovese ripen better in the hills of Montalcino than anywhere else in Tuscany, producing wines with more color, body, tannin and richness.

With the arrival of Super Tuscans, Tuscany became the cradle of the renaissance in Italian wine-making. The category of so-called Super Tuscan wines is a completely unofficial category, but wine lovers use the term to refer to certain high-quality Tuscan wines. The trend started around 30 years ago when some producers in Tuscany felt they could make better wine than Chianti by using unconventional grape varieties, blends and winemaking methods. These wines did not qualify as a Chianti according to production regulations so they could not be labeled as such. Basically the winemakers want to show off their talents and do some exciting new things. The use of Cabernet with Sangiovese is the most common Super Tuscan. These Tuscan wines are super and have brought much recognition to all the wines of Tuscany.

Barolo and Barbaresco are the “heavyweight” neighboring wines from Piedmont and are both made from 100% Nebbiolo grape. These wines have the fullest style and a high alcohol content. They are powerful, tannic and full bodied with all sorts of intriguing aromas and flavors.

Barolo is often referred to as the “King of Wines“.

Traditionally-styled Barolos are produced with long soaking of the skins in the juice, a practice which brings lots of tannin to the wine. The wine is then given long aging in large, oak barrels. They tend to be very tannic, austere and full-bodied and they require many years to develop.

Modern-style Barolo represents an attempt to make Barolo ready sooner, and more palatable. The fermentation period is shorter and the wood aging is shorter, many times in Barriques (new, smaller French oak barrels). The modern Barolos mature faster and are less tannic or austere. Today Barolo is better than ever as producers combine the best aspects of each style while making this great robust wine.

Barbaresco “The Queen of Wines” is generally only slightly less full-bodied than Barolo.

The alcohol content is slightly less and its minimum aging is one year less than Barolos. Barbaresco therefore tends to be more elegant, less austere and more accessible in its youth.

Valpolicella and its sturdier brother, Amarone della Valpolicella, are the two most important red wines in the veneto area. Valpolicella is made from three grape varieties with the primary grape being Corvina.

Amarone is a type of Valpolicella wine made by a very special process. In good vintages only the ripest grapes are spread out on mats in cool, dry rooms for three to four months, where they become partially shriveled like raisins, and their juice becomes very concentrated. The grapes are then fermented until the wine is dry, which makes the alcohol content from 14 to 16%. This creates a very interesting, heady and robust red wine with a dried fruit character. Hearty Amarone accompanies full-flavored roasts, game or mature cheeses such as asiago or parmigiano.

Southern Italy has a proud wine history boasting production for over 4,000 years. When the Phoenician traders arrived in this region a local wine industry was already thriving! The Greeks later dubbed Southern Italy “Oenotria” the land of wine. The Romans also delighted in the wines of the south.

Southern Italy is gifted in terms of climate, soil and topography. With a new emphasis on quality and modern winemaking techniques we will only hear more about the wonderful wines of these regions.

Southern Italy Is Hot!

A cranberry flavored kamikaze with Finlandia Cranberry vodka, Cointreau, lime and splash of sour

When she walks in start pouring ...Grey Goose Vodka (so cold that it stings) with a drop of peppermint

Ketel One Vodka stirred with a hint of White Creme de Cacao and Godiva. Served in a chocolate rimmed martini glass. “This chocolate treat can cause more to break out than just blemishes.”

Cuervo Gold tequila, Grand Marnier, lemon and cranberry. “Hey Margarita, move over.”

Stolichnaya Raspberry vodka stirred with a hint of white crème de cacao and Godiva. Served in a chocolate rimmed martini glass

Crown Royal stirred with apple pucker and a hint of cranberry. “Like biting into a crisp apple just off the tree.”

Belvedere Vodka with Godiva chocolate liqueur , a splash of Crème de Menthe and cream

Chilled Ketel One Vodka agitated with Frangelico, Amaretto and Godiva, served in a chocolate rimmed martini glass

Orange flavored Stolichnaya vodka, expertly agitated with White crème de cacao, lemon and Grand Marnier, garnished with an orange slice. “ H ave this before ordering Sex on the Beach.”

Skyy Vodka , a drop of Midori Melon liqueur and a touch of sour. Garnished with fresh melon. “Think globally, drink locally.”

Stoli vanilla vodka with white crème de cacao, garnished with vodka soaked maraschino cherries

Vincent Van Gogh Wild Appel vodka stirred with vanilla, pineapple and a touch of sour. “Pucker up Baby.”

Sophisticated socialites do not drive drunk. That is why chauffeurs were invented.
If you cannot afford to keep one on the payroll, by all means have on hand
a ready supply of sober volunteers.

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▪ All menu items are prepared to order. Grazie!