Cellar Raid Highlight: Sangiovese of Toscana
Cellar Raid: Half Priced Bottles of 750ml Wine Every Tuesday in our Enoteca.
Deeply rooted in the vineyards of Toscana, Sangiovese is a grape with a lot of history. Sangiovese is the backbone of many of Toscana’s finest wines, including the world-renowned Chianti Classico, the elegant Vino Nobile di Montepulciano, and the powerful Brunello di Montalcino. The grape’s name is believed to be derived from the Latin “Sanguis Jovis,” meaning “the blood of Jupiter,” hinting at its ancient origins.
Sangiovese is known for its firm tannins, vibrant acidity, and a range of complex flavors and it takes the stage for the most-planted grape in all of Italy. Sangiovese grapes make wines that are incredibly food-friendly, pairing beautifully with everything from rich tomato-based dishes to grilled meats and aged cheeses.
Bin 555S - Chianti Classico, Fontodi “Filetta di Lamole” 2018
This wine is a pure expression of Sangiovese, sourced from the high-altitude vineyards of Lamole, known for their exceptional terroir. The result is a mineral-driven Chianti with vibrant cherry and floral notes, underpinned by refined tannins and a lively acidity. Crafted with organic farming practices, this wine is as conscientious and it is delicious. Perfectly balanced and versatile, it will elevate any meal.
Pecorino Toscano
Taleggio
Prosciutto di Parma Gran Reserva (aged 24 months)
Bresaola Valtellinese
Spaghetti alla Chitarra with Tomato Basil Sauce and Cinghiale Ragù
Grilled Mediterranean Bronzino: Zucchini Caponata, Tiny Tomatoes, Anchovy Vinaigrette
Bin 514B - Carmignano Riserva, Piaggia 2018
The family proprieter of Piaggia is Silvia Vannucci, a vivacious, elegant, and incredibly talented woman who runs Piaggia with her father, Mauro Vannucci. This wine masterfully blends Sangiovese with Cabernet Sauvignon and Merlot, creating a rich and harmonious expression that stands out for its depth and complexity. Bursting with dark cherry, plum, and blackberry flavors, it’s layered with notes of tobacco, leather, and a touch of spice, all wrapped in velvety tannins. Piaggia has created a true testament to the excellence of Carmignano, delivering an experience that is both powerful and refined.
Parmigiano-Reggiano
Finocchiona Toscana
Culatello di Zibello
Bucatini all’ Amatriciana da Antonio: Artichoke, Duck Bacon, Calabrian Chili, Crushed Tomato
Casunsei: Pork Sausage Filled Pasta, Sage Brown Butter Sauce, Parmigiano
Saltimbocca: Prosciutto-Wrapped Chicken with Swiss Chard, Polenta, Fresno Chili, Sage Reduction
