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OSCAR

COPERTINO D.O.P.

$66

Grape Variety: From native vines falling within the Copertino DOP area
Grape picking time: End of September or beginning of October.
Method of picking: Hand picking, with a careful selection of the grapes and immediate transport to the winery.
Vinification technology: Classic red vinification must stay in maceration with the grape skins for 6 to 8 days to obtain a full-bodied and fragrant wine. The temperature for the fermentation is kept between 26 to 28 degrees Celsius.
Refinement: In barrique wine casks for about 24 months.
Organoleptic characteristics: Of an intense ruby red color, the smell presents a persistent wine-like bouquet with an aroma of ripe fruits of the forest and spices. The flavor is dry with a slightly velvety bitter, sharp, and great aftertaste.
Gastronomic accompaniment: This wine goes well with main courses, roasts, mixed grills, meats in sauce, and seasoned cheeses.
Serving temperature: It is served at room temperature; the bottle must be opened 30 mins before serving. Alc. 14,5% by Vol.

TOTÒ

SALENTO PRIMITIVO I.G.P.

$51

Grape Variety: Primitivo 100%.
Vineyards: Apulian sapling.
Grape picking time: Early September.
Method of picking: Hand picking, with a careful selection of the grapes and immediate transport to the winery.
Vinification technology: Red vinification. After the pressing of the grapes, they must stay in maceration whit the grapes’ skins for 5-7 days. The fermentation temperature is kept between 24-26 degrees Celsius.
Refinement: 15 months in Oak tonneau and barrique.
Organoleptic characteristics: Deep ruby red with purpled shades, an intense bouquet with cheery and plum aromas, and spicy notes. Deep-bodied, the flavor is soft and dry.
Gastronomic accompaniment: This wine goes perfectly with laborious roast and flavored dishes, greatly appreciated with seasoned cheeses.
Serving temperature: It needs to be served at room temperature, and the bottle needs to be opened at least 30 mins before serving.
Alc. 14% by Vol.

YAGO

SALICE SALENTINO D.O.P.

$57

Grape Variety: Wine made from vines of Negroamaro and Malvasia Nera
Vineyards: Apulian sapling.
Grape picking time: Early october.
Mothod of picking: Hand picking, with a careful selection of the grapes and immediate transport to the winery.
Colour: Intense red with violet reflections
Bouquet: Red Berry with hints of vanilla and light cocoa, obtained from aging in barrique Pairings: It goes well with important first courses, roast meats, aged cheeses.
Service: Serve at 17o-18o taking care to uncork 20 minutes before Alc.13.50% Vol

MESCIU TTÀU

SALICE SALENTINO ROSATO D.O.P.

$51

Grape Variety: Negroamaro 100% age of vines at least 60 years.
Vineyards: Apulian sapling.
Grape picking time: End of September or beginning of October.
Method of picking: Hand picking, with a careful selection of the grapes and immediate transport to the winery.

Vinification technology: The Negroamaro grapes are softly squeezed and left in contact with the must for 6/7 hours, enough time to obtain the right shade of pink for the final product.
During the fermentation, the temperature is kept around 18-20 degrees Celsius.
Refinement: 6 months in steel containers, which contribute to releasing the aromas and the perfume of the wine.

Organoleptic characteristics: Deep and brilliant cheery color, with a rich and structured bouquet, fruity and refined. The taste is dry and harmonious, with a herbal base matched with a pleasantly bitter aftertaste. Gastronomic accompaniment: Because of its sobriety, this wine goes well with many food combinations, especially fish appetizers. It is served fresh at a temperature of 10-12 degrees Celsius.

Serving temperature: The bottle needs to be opened on the spot. Alc. 13% by Vol.

DONNA TIZIANA

SALENTO I.G.P. CHARDONNAY

$51

Grape Variety: Chardonnay 100%
Vineyards: Guyot.
Grape picking time: Last decade of august.
Mothod of picking: Hand picking, with a careful selection of the grapes and immediate transport to the winery.
Vinification techonology: The grapes are trodden and pressed with the sudden separation of the peels. The grape juice goes to the fermentation in steel wine tanks and the temperature is constanntly at 15 °C. Refinement: In steel tanks thermoregulated which exalts aromaticity and perfumes.
Organoleptic characteristics: Straw-yallow color with green highlights. Fresh bouquet with a scent of mature fruits. Wine with a great structure, dry, soft, good aroma-flavor persistence.
Gastronomic accompaniment: It’s a perfect wine for the main course with delicate dressing, fish, white meats and fresh cheeses.
Serving temperature: Serve cold at 8-10 °C
Alc. 13% by Vol.

[R]10 Ronaldiñho

PRIMITIVO SALENTO I.G.P.

$66

Grape Variety: From native vines falling within the Copertino DOP area
Grape picking time: End of September beginning of October.
Mothod of picking: Hand picking, with a careful selection of the grapes and immediate transport to the winery. Vinification techonology: Classic red vinification, the must stays in maceration with the grape skins for 6 to 8 days, in order to obtain a full bodied and fragrant wine. The temperature for the fermentation is kept between 26 to 28 degrees Celsius.
Refinement: In barrique wine casks for about 24 months.
Organoleptic characteristics: Of an intense ruby red colour the smell presents a persistent wine like bouquet, with an aroma of ripe fruits of the forest and spices. The flavour is dry
with a slightly velvety bitter sharp and generous aftertaste.
Gastronomic accompaniment: This is a wine that goes well with main courses, roasts, mixed grills,
meats in sauce and seasoned cheeses.
Serving temperature: It is served at room temperature, the bottle needs to be opened 30 mins before serving. Alc. 14,5% by Vol.

[R]10 Ronaldiñho

Prosecco Spumante ml 750

$75

The Prosecco DOC Spumante Ronaldinho was born in an area with a great winemaking tradition, where the grapes,
which find here the ideal conditions to reach perfect maturation, are vinified according to ancient techniques that give life to elegant and refined sparkling wines. It is a fresh, lively, and intriguing wine, characterized by a delicate perlage; produced with the Charmat method, it has an explosion of bubbles, due to the natural formation of carbon dioxide, capable of tackling even the most demanding palates.

The Glera grapes used for the production of this wine are grown on flat or slightly sloping soils of alluvial origin, clayey, and of medium texture.
> The mild climate and fairly regular water regimes favor the maturation process and the achievement of excellent levels both in terms
of acid balance and sugar values.

[R]10 Ronaldiñho

NEGROAMARO SALENTO ROSATO I.G.P.

$60

Grape Variety: Negroamaro 100%. Vineyards: Apulian sapling..

Grape picking time: End of September, the beginning of October. Method of picking: Hand picking, with a careful selection of the grapes and immediate transport to the winery. Vinification technology: The negroamaro grapes are softly squeezed and left in contact with the must for 6/7 hours, enough time to obtain the right shade of pink for the final product. Durante the fermentation, the temperature is kept around 18-20 °C. Refinement: 6 months in steel tanks, which contributes to the release of the aromas and the perfume of the wine. Organoleptic characteristics: Deep and brilliant cheery color, with a rich and structured bouquet, fruity and refined. The taste is dry and harmonious with a herbal base matcher with a pleasurable bitter aftertaste. Gastronomic accompaniment: Because of its sobriety this wine goes well with many food combinations, especially fish appetizers. Serving temperature: It is served fresh, at a temperature of 10-12 degrees Celsius. The bottle needs to be opened on the spot. Alc. 13% by Vol.

ROBERTO CARLOS

SALENTO NEGROAMARO I.G.P.Perfume

$66

Grape Variety: Wine obtained from vines of Negroamaro Salento
Aging: Aged in Barrique for about 12 months
Cultivation: Typical Salento sapling
Method of picking: Hand picking, with a careful selection of the grapes and immediate transport to the winery. Color: Intense red with garnet reflections

Perfume: Red Berry with hints of vanilla obtained from aging in barrique
Pairings: It goes well with important first courses, roast meats, and aged cheeses. Service: Serve at 17o-18o taking care to uncork 10 minutes before
Alc.13% Vol

ZAMORANO

SALENTO NEGROAMARO I.G.P.

$66

Grape Variety: Wine obtained from vines of Negroamaro Salento
Aging: Aged in Barrique for about 12 months
Cultivation: Typical Salento sapling
Method of picking: Hand picking, with a careful selection of the grapes and immediate transport to the winery. Color: Intense red with garnet reflections

Perfume: Red Berry with hints of vanilla obtained from aging in barrique
Pairings: It goes well with important first courses, roast meats, and aged cheeses. Service: Serve at 17o-18o taking care to uncork 10 minutes before
Alc.13% Vol

AMAURI

MALVASIA NERA I.G.P.

$75

Grape Variety: Wine obtained from vines of Malvasia.
Aging: Aged in Barrique for about 12 months.
Cultivation: Typical Salento sapling.
Method of picking: Hand picking, with a careful selection of the grapes and immediate transport to the winery.

Color: Intense red with garnet reflections
Perfume: Red Berry with hints of vanilla obtained from aging in the barrique. Pairings: It goes well with important first courses, roast meats, and aged cheeses. Service: Serve at 17o-18o taking care to uncork 10 minutes before.
Alc. 13% by Vol.

SEBA FREY

PINOT GRIGIO IGP PUGLIA

$63

Variety of grapes: Wine obtained from espalier with Guyot of Pinot grigio, hand-picked. Aging: About 18 months in underground tanks that help to enhance the aromas and flavors.
Organoleptic characteristics: Color: bright straw yellow.

Bouquet: Delicate tending towards fruity.
Ideal serving temperature: 18-20 ° C.
Food matches: fresh and light, very pleasant. Well balanced in acidity and softness. 12.50% Vol.

MARCOS CAFÚ

SALENTO ROSSO I.G.P. PRIMITIVO MALVASIA NERA

$66

Variety of grapes: Wine obtained from Susumaniello grapes.
Aging: About 18 months in underground tanks that help to enhance the aromas and flavors.
Organoleptic characteristics: Color: ruby red, intense.
Bouquet: Delicate tending towards fruity.
Ideal serving temperature: 18-20 ° C.
Food matches: It goes perfectly with roasts, meat sauces and boiled meats. 13% Vol.



Champion’s Beer


MATRIX

BLANCHE

$10

Pure Malt Ale. Brewed with Both Barley and wheat Malts. Matrix Blanche Has A Fresh taste, A Low bitterness, And Is Slightly Acid, Very Fruity, And Slightly Bitter, With a Thick, Creamy, And Adherent Head. Unfiltered. Unpasteurized. Top-Fermented And Second Fermentation In The Bottle.

ROBERTO CARLOS

IPA

$10

Pure Malt Ale, Brewed With 100% Barley Malt, Has A Defined Bitterness And A Herbaceous Aftertaste Due To The Use Of Selected Hops, Its Head Is Thick, Creamy And Adherent. Unfiltered, Unpasteurized, Top-Fermented, And Second Fermentation Ni The Bottle.

RONALDIÑHO

GLUTEN FREE

$10

Pure Malt Ale. Gluten-free, Brewed With Both Barley And Wheat Malts. Ronaldinho Gluten Free Has A Fresh Taste, Si Slightly Fruity, And Bitter, With A Thick, Creamy, And Adherent Head Unfiltered. Unpasteurized, Top-Fermented, And Second Fermentation In The Bottle.

INGREDIENTS: WATER OF GUALDO TADINO. BARLEY AND WHEAT MALT, YEASTS, HOPS.

SNEIJDER

WEISS

$10

Pure Malt Ale, Brewed With Both Barley And Wheat Malts, Snejder Weiss Has Afresh Taste, A Low Bitterness, And Si Slightly Acid with A thick, Creamy, And Adherent Head.

Unfiltered, Unpasteurized. Top-Fermented And Second Fermentation In The Bottle

DON FABIO Belgian Beer Limited Edition

GRAND CRU 33ml Triple Malt

$12

DON FABIO Belgian Beer Limited Edition

GRAND CRU 75ml Triple Malt

$25