Tuscan Reds
From Chianti to Brunello
Classic Tuscan reds with enough structure for bistecca, peposo and richer meat dishes, and enough grace for the whole table.
Our Way With Wine
Bottles chosen for bistecca, fresh pasta, seafood, salads and long conversations.
The cellar leans into the region: Chianti Classico for bistecca, tartare, duck and peposo; Brunello for special evenings; Vernaccia and coastal whites for gazpacho, salads, lemon risotto and monkfish; Vin Santo to close the table properly.
Availability changes with small producers and vintages. Ask us what we are pouring today - the best pairing is often the bottle we are most excited to open that week.
What Guides the Cellar
Regional, useful, alive.
Tuscan Reds
Structured, elegant reds from Chianti and Montalcino, selected for the grill, tartare, duck and slow-cooked beef.
Small Producers
Labels with a sense of place, chosen for character rather than spectacle.
Food Pairings
Wine is part of the dish here: fresh starters, handmade pasta, seafood, steak and dessert each have a natural pairing.
Cellar Notes
Tuscan Whites
Whites for Freshness
Vernaccia, Vermentino and brighter bottles for gazpacho, salads, lemon risotto, monkfish and lighter pasta.
Dessert Wines
Vin Santo & After Dinner
A proper Tuscan finish: cantucci, Vin Santo and a slower last moment at the table.
Pair It With Dinner
Ask for the bottle of the day.
Tell us what you are eating - from gazpacho and lemon risotto to bistecca or Vin Santo with dessert - and we will guide you toward a bottle that belongs at your table.
