Barolo Cannubi, Piedmont
PAIRED WITH BISTECCA FIORENTINA
Tannic and structured — decanted 90 minutes before service to soften into the char of the steak.
— WINE LIST
320 labels, chosen to be poured
Our sommelier builds the list around what's in season on the menu — not the other way around. A few of the bottles guests ask for by name.
Vermentino di Gallura, Sardinia
PAIRED WITH BRANZINO AL FORNO
Sharp acidity and a saline finish that keeps up with the whole roast fish rather than disappearing under it.
Brunello di Montalcino Riserva
PAIRED WITH TAGLIOLINI AL TARTUFO BIANCO
Held back a vintage longer than most lists dare, so the truffle doesn't have to compete with young tannin.