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La Linda – Expressive and balanced aromas, with fresh spiced vegetal notes. Straightforward and mature on the palate, with fine and strong tannins that provide structure. Handpicking, selection of clusters, destemming and grain selection. Fermentation in stainless steel tanks at a controlled temperature of 28°C with selected yeasts. When alcoholic fermentation is completed, it is aged in concrete and stainless steel tanks. Lightly filtered while bottled. This wine goes very well with grilled red meat, such as chorizo beef, thick ribs, and lamb curry.

Tether 2019 – Anna Monticelli is the winemaker of this forward, smooth, and eminently drinkable Cabernet-based blend. Aged in 50% new French oak, the upfront nose has aromas of plum, blackcurrant, black cherry, tarragon, and pepper, followed by a juicy palate held up by firm tannins.

Teeter Totter, Fait Maine 2019 – This powerful and well-balanced boasting with fresh aromatics. Pops of blackberry, raspberry, and vanilla grab you first followed by subtler notes of thyme, violet and lavender. The smaller percentages of Bordeaux varietals create a juicy palate filled with impeccably balanced tannins. The well-structures fruit laden finish.

Paul Hobbs Napa Valley 2017 – Dark crimson in color, the nose is perfumed with luxuriant aromas of red currant, boysenberry, cedar box, and Herbs de Provence. The intensely layered palate excites with flavors of cassis, graphite, blueberries, and sage, woven seamlessly together with savory, velvety tannins.

Wine with good structure and modern which presents: intense ruby red color with slight garnet reflections. Vinous bouquet with a delicate scent of currant, moderately spicy. Dry, savory and persistent flavor, very pleasant in its harmony.

Handmade cavatelli, 30 day dry-aged beef bolognese, arugula & kale pesto, shaved asiago, baby purple kale sprouts, oven roasted sungold tomatoes, fennel pollen