Sonny's Pizza

Whole pie with tomato, mozzarella, basil and grana. 8 slices, serves 3-4

Whole pie with tomato, mozzarella, mushrooms, rapini, and Calabrian chilis. 8 slices, serves 3-4

Tomato, mozzarella, pepperoni, onions, and roasted red peppers. 8 slices, serves 3-4

Whole pie with tomato, mozzarella, salami, arugula, and fresh oregano. 8 slices, serves 3-4

Choose your own adventure! Select a base of tomato, cheese, or one of our specialty pies, and add your own toppings

Choose your own adventure! Start with a cheese (or tomato) pie and add your own toppings. Choose First Base: Cheese (First Half) (+ $2); Tomato, No Cheese (First Half); Pesky Mario (First Half) (+ $4); Pizza Don (First Half) (+ $5); Wolfie (First Half) (+ $5). Choose Second Base: Cheese (Second Half) (+ $2); Tomato, No Cheese (Second Half); Pesky Mario (Second Half) (+ $4); Pizza Don (Second Half) (+ $5); Wolfie (Second Half) (+ $5)

Tomato, mozzarella, basil and grana

Tomato, mozzarella, roasted cremini portabello mushrooms, and thyme

Tomato, mozzarella, grana and pepperoni

Gluten free crust with tomato or cheese base and toppings. Equivalent of two slices, serves one. Contains the following: Eggs

Fried eggplant, mozzarella, tomato sauce, basil, and grana served with a slice of homemade sesame focaccia. Eggplant parm contains breadcrumbs, egg, milk. Focaccia contains sesame seeds. Contains the following: Milk, Eggs, Sesame

Fried chicken thigh, mozzarella, tomato sauce, and basil served with a slice of homemade sesame focaccia. Chicken parm contains breadcrumbs, egg, milk. Focaccia contains sesame seeds. Contains the following: Eggs, Milk, Gluten, Sesame

Beef and pork meatballs, ricotta, tomato sauce, grana, served with a slice of homemade sesame focaccia. Meatballs contain egg, cheese, and breadcrumbs. Focaccia contains sesame seeds. Contains the following: Gluten, Eggs, Sesame

Arugula, radicchio, watermelon radish, with Italian vinaigrette. Dressing on the side

Escarole, caesar dressing, grana, and croutons. Dressing comes on the side. Dressing contains egg/anchovy. Contains the following: Eggs, Fish

Roasted red peppers, fresh mozzarella, arugula, and balsamic vinaigrette. Dressing comes on the side

Fresh, creamy ricotta for focaccia dipping, pizza and pasta topping

Two balls of fresh mozzarella. Perfect for cheese board making, sandwich fixing, and at-home pizza adventures

Our in-house Wine Guy selects a special two-pack to fit your needs for the week. Choose between Pet-Nat, Chillable Red, Rosé‎, or 1 Red/1 White

Our in-house Wine Guy will choose three of our finest bottles of skin-contact/orange wine for those who prefer to sip to the beat of their own drum

Our in-house Wine Guy picks six of his favorites. Includes one each of sparkling, white, red, rosé‎, orange. We'd love to do the work for you, but we're happy to accommodate special requests when we can! Love Jura whites or skin-contact bubbly or chillable summer reds? Email PizzaMonster@SonnysPizzaDC.com with the subject line "Vino Quarantino" and let's chat. Comes in your very own Sonny's tote!

Our in-house Wine Guy picks six deluxe favorites from our primo "top shelf". Includes one each of sparkling, white, red, rosé‎, orange. We'd love to do the work for you, but we're happy to accommodate special requests when we can! Love Jura whites or skin-contact bubbly or chillable summer reds? Email PizzaMonster@SonnysPizzaDC.com with the subject line "Vino Quarantino" and let's chat. Comes in your very own Sonny's Tote!

Need a full case? Of course you do. Our in-house Wine Guy picks twelve of his favorites – a choice collection of sparkling, white, red, rosé‎, orange. We love to do the work for you, but we're happy to accommodate special requests when we can! Love Jura whites or skin-contact bubbly or chillable summer reds? Email PizzaMonster@SonnysPizzaDC.comwith the subject line "Vino Quarantino" and let's chat. Comes in your very own Sonny's Tote!

The Abbondanza of all Abbondanzi! Our in-house Wine Guy picks twelve of our hidden gems rare finds – ten 750 ml bottles plus one special MAGNUM (1.5 liters AKA 2 bottles). Includes an opulent assortment of sparkling, white, red, rosé‎, orange. We'd love to do the work for you, but we're happy to accommodate special requests when we can! Love Jura whites or skin-contact bubbly or chillable summer reds? Email PizzaMonster@SonnysPizzaDC.com with the subject line "Vino Quarantino" and let's chat. Comes in your very own Sonny's Tote with two custom Sonny's wine glasses!

A local grape that tends towards rich ripe in reds, here it's light fresh with a funky nose and red fruit on the palate. '18. Grapes: Negroamaro. Region: Puglia, Italy. Notes: Clean, dry, raspberry, bubblegum, grassy. The Winery: Calcarius is an avant-garde natural wine project from Valentina Passalacqua, focused on the terroir of her hometown; this area is full of calcareous limestone in the soil white rocks jutting out amongst the vines. The salty air from the Adriatic sea combined in harmony with Valentina's careful picking (much earlier than all of her neighbors) results in light, elegant, deeply expressive wines

Dangerously drinkable – lemonade, sunshine seashells in a bottle. '18. Grapes: Nosiola, Verdarbara, Lagarino. Region: Trento, Italy. Notes: Bright lemon candy, honey, fresh herbs. The Winery: High in the dolomites, fourth generation winemaker Matteo Furlani cultivates his six hectares of native vines according to the principles of biodynamics

A blend that pairs montepulciano's depth with trebbiano's brightness. Light, juicy unconventional. '19. Grapes: Montepulciano, Trebbiano. Region: Abruzzo, Italy. Notes: Cherry, blackcurrant, earth. The Winery: Davide Gentile and Marco Giuliani were childhood friends in Abruzzo who reunited after university over a shared passion for wine. With no training or consulting, but rather through countless experiments and trial and error, they learned how to make natural wine the hard way. Their first fermentation in 2010 was so disastrous that they called in their grandmother, a master at dispelling the evil eye. Lamiddia ("evil eye" in Abruzzese dialect) was thus born. Their motto "uva e basta!" (grapes and that's it) is indicative of their philosophy. They preach that residual lees and grape skins are indicators of a genuine and natural process, necessary to keep the wines alive

Quench your thirst with a rare grape! Made from a native varietal, this wine is crunchy, super fresh, juicy. '18. Grapes: Negrara. Region: Trento, Italy. Notes: Pomegranate, cranberry, sweet red pepper. About the Winery: High in the dolomites, fourth generation winemaker Matteo Furlani cultivates his six hectares of native vines according to the principles of biodynamics

Terrific example of the variety, with enhanced minerality from Jean's biodynamic practices. '18. Grapes: Pinot Gris. Region: Alsace, France. Notes: Baked apple, white blossoms, textural minerality. The Winery: Jean-François Ginglinger comes from a winemakingfamily that has been involved in Alsatian viticulture since 1610. Farming biodynamically without adding sulfur in the cellar, he makes a dryer, more terroir-expressive style than many of his neighbors. Note Changala, his alter ego, who shows up on each of his labels

A wild wine – aromas of pomegranate forest floor with a light body, rich palate, and a touch of effervescence. '19. Grapes: Garnacha, Cabernet Franc, Tempranillo. Region: Andalucia, Spain. Notes: Cranberry funk, cherries, cedar, light tannins. The Winery: In his words: "I'm Antonio Naranjuez, a small wine producer, located in the Township of Marchal, and I make natural wines. My winery is located in a privileged location right next to the river Alhama at 900 meters of altitude with a special microclimate that allows grapes to achieve perfect ripeness with exceptional results.I'm a true character, with a strong personality. I like to get help from well-meaning people and from my sons. My wines are a reflection of my high standard of care and complete handmade elaboration and personal cultivation without chemical fertilizers or additives.The vineyard spans 2 acres and produces about 8000 bottles. A product I sum up as simply "fermented grape juice."

Complex aromatics of the northern Rhône in a luscious style. '17. Grapes: Syrah, Grenache. Region: Côtes du Rhône, France. Notes: Black cherry, tea, allspice. The Winery: Following a brief career as an engineer, Franck Balthazar took over his father's winery in 2002. In 2004 he purchased a half a hectare with 90-year old Syrah vines from his retired uncle Joël Verset, one of the most respected members of the old guard in Cornas In the vineyard and the cellar, he is a one-man show: he works his vineyards, which are located on the steep, southeast facing, granite-containing slopes, organically, and entirely by hand. A horse is used only for the heavy ploughing. He ferments the grapes with the stems intact and ages the wine in demi-muid (600 liter barrels). He is a purist and a traditionalist, and has perfected his method of cultivation and vinification of the Syrah grape

An atypical and ripe, wonderfully textured sauvignon blanc with a slight oxidative quality. '18. Grapes:Sauvignon Blanc. Region: Touraine (Loire), France. Notes: Elderflower, caramel, lemon. The Winery: Christophe Foucher of La Lunotte is a master of his craft, working in his tiny cellar in the village of Couffy near the Touraine river. This engineering teacher-turned-winegrower made an abrupt career change after working alongside his father-in-law in his wife's family's vineyards. A year later, in 2001, he began the conversion of the vineyards to biodynamic farming and began exploring the natural wine movement. In his corner of the Loire Valley, vineyards are typically classified as AOC Touraine. However, Christophe's disgust at the quantities of chemicals permitted by the AOC in the vineyards gave him pause to reconsider his own involvement with the almighty appellation system in France

Delicious and fruit-driven medium-bodied Malbec. '16. Grapes: Malbec. Region: Cahors, France. Notes: Blackberry, dusty tannins, refreshing mineral acidity. The Winery: Simon Busser is a protegé of Olivier Cousin, the Loire Valley natural wine legend. Simon studied with Olivier, as many do, to learn to work his land with horses. He has taken what he learned in the Loire back to his stomping ground in Cahors, where he is crafting some beautiful wines with no added sulfur

Named 'Glou Glou' (French term for fresh, non-stuffy drinkable wines) by Jean because you'll finish the whole bottle before you know it. '17. Grapes: Pinot Blanc. Region: Alsace, France. Notes: Apples. The Winery: Jean-François Ginglinger comes from a winemakingfamily that has been involved in Alsatian viticulture since 1610. Farming biodynamically without adding sulfur in the cellar, he makes a dryer, more terroir-expressive style than many of his neighbors. Note Changala, his alter ego, who shows up on each of his labels

House wine made on our family vineyard in MD. Perfect pairing for pizza, meatballs ricotta, and charcuterie!

House orange made with grapes from our family vineyard in MD. Perfect for pairing with focaccia, cheese, salads!

Light, lush, juicy blend of white, pink, and red juice. '17. Grapes: Montepulciano, Trebbiano, Malvasia, Pecorino, Passerina. Region: Abruzzo, Italy. Notes: Tart strawberries, rhubarb, grassy, pleasant earthy funk. The Winery: Davide Gentile and Marco Giuliani were childhood friends in Abruzzo who reunited after university over a shared passion for wine. With no training or consulting, but rather through countless experiments and trial and error, they learned how to make natural wine the hard way. Their first fermentation in 2010 was so disastrous that they called in their grandmother, a master at dispelling the evil eye. Lammidia ("evil eye" in Abruzzese dialect) was thus born. Their motto "uva e basta!" (grapes and that's it) is indicative of their philosophy. They preach that residual lees and grape skins are indicators of a genuine and natural process, necessary to keep the wines alive

Fresh, light, fruity delight that defies categorization. Carbonic maceration. '19. Grapes: Field blend of 25 different Portuguese red white varieties. Region: Douro, Portugal. Notes: Fresh herbs, tart strawberry, smoke. The Winery: Tiago Sampaio, who spent his childhood piggybacking on his grandfather through farms and vineyards, is the innovative young winemaker of Folias de Baco. Specifically located in Cima-Corgo – where the land is rough and challenging – he bridges his homeland traditions with modern aesthetics he learned studying viticulture in Portugal and Oregon

Light/medium dry red with balanced acidity elegant tannins. '19. Grapes: Merlot. Region: Languedoc, France. Notes: Dark plum, ripe cherry, licorice. The Winery: Bertrand Gourdou is the fifth generation of his family to run the estate, in the western-most region of the Languedoc. The 35 hectares of vineyards are planted mainly to Bordeaux varieties (including merlot). The soil is atypical of the rest of the region, with a high proportion of calcareous sandstones. Bertrand grows grapes organically, with some biodynamic parcels as well, and pulls from both older traditions and modern ideas to produce fresh, aromatic wines

Light, easy wine made with the "old school idea of going to the local winery with a big empty jug to fill up with easy-drinking juice". Grapes: Grenache, Syrah. Region: The Rhône, France. Only a few left!

Light, lush, juicy blend of white, pink, and red juice. '17. Grapes: Montepulciano, Trebbiano, Malvasia, Pecorino, Passerina. Region: Abruzzo, Italy. Notes: Tart strawberries, rhubarb, grassy, pleasant earthy funk. The Winery: Davide Gentile and Marco Giuliani were childhood friends in Abruzzo who reunited after university over a shared passion for wine. With no training or consulting, but rather through countless experiments and trial and error, they learned how to make natural wine the hard way. Their first fermentation in 2010 was so disastrous that they called in their grandmother, a master at dispelling the evil eye. Lammidia ("evil eye" in Abruzzese dialect) was thus born. Their motto "uva e basta!" (grapes and that's it) is indicative of their philosophy. They preach that residual lees and grape skins are indicators of a genuine and natural process, necessary to keep the wines alive

A blend that pairs montepulciano's depth with trebbiano's brightness. Light, juicy unconventional. '19. Grapes: Montepulciano, Trebbiano. Region: Abruzzo, Italy. Notes: Cherry, blackcurrant, earth. The Winery: Davide Gentile and Marco Giuliani were childhood friends in Abruzzo who reunited after university over a shared passion for wine. With no training or consulting, but rather through countless experiments and trial and error, they learned how to make natural wine the hard way. Their first fermentation in 2010 was so disastrous that they called in their grandmother, a master at dispelling the evil eye. Lamiddia ("evil eye" in Abruzzese dialect) was thus born. Their motto "uva e basta!" (grapes and that's it) is indicative of their philosophy. They preach that residual lees and grape skins are indicators of a genuine and natural process, necessary to keep the wines alive

Quench your thirst with a rare grape! Made from a native varietal, this wine is crunchy, super fresh, juicy. '18. Grapes: Negrara. Region: Trento, Italy. Notes: Pomegranate, cranberry, sweet red pepper. About the Winery: High in the dolomites, fourth generation winemaker Matteo Furlani cultivates his six hectares of native vines according to the principles of biodynamics

This liter (seven glasses!) is a refreshing and unusual blend – a mixture of red and white grapes. '19. Grapes: Sumoll, Garnacha, Xarello. Region: Catalonia, Spain. Notes: Sour cherry, watermelon juice, mushroom. The Winery: Ruben Parera is a young winemaker from the Upper Penedès region – known for its high-altitude, low-yield terroir – who, having finished his oenological studies, has converted his family's farm to biodynamic practices. Ruben's early vintages were technically correct but stilted; as he has progressed as a winemaker, he has thrown out the textbook and learned to take cues from his terroir

Delicious and fruit-driven medium-bodied Malbec. '16. Grapes: Malbec. Region: Cahors, France. Notes: Blackberry, dusty tannins, refreshing mineral acidity. The Winery: Simon Busser is a protegé of Olivier Cousin, the Loire Valley natural wine legend. Simon studied with Olivier, as many do, to learn to work his land with horses. He has taken what he learned in the Loire back to his stomping ground in Cahors, where he is crafting some beautiful wines with no added sulfur

Light/medium dry red with balanced acidity elegant tannins. '19. Grapes: Merlot. Region: Languedoc, France. Notes: Dark plum, ripe cherry, licorice. The Winery: Bertrand Gourdou is the fifth generation of his family to run the estate, in the western-most region of the Languedoc. The 35 hectares of vineyards are planted mainly to Bordeaux varieties (including merlot). The soil is atypical of the rest of the region, with a high proportion of calcareous sandstones. Bertrand grows grapes organically, with some biodynamic parcels as well, and pulls from both older traditions and modern ideas to produce fresh, aromatic wines

Fresh, light, fruity delight that defies categorization. Carbonic maceration. '19. Grapes: Field blend of 25 different Portuguese red white varieties. Region: Douro, Portugal. Notes: Fresh herbs, tart strawberry, smoke. The Winery: Tiago Sampaio, who spent his childhood piggybacking on his grandfather through farms and vineyards, is the innovative young winemaker of Folias de Baco. Specifically located in Cima-Corgo – where the land is rough and challenging – he bridges his homeland traditions with modern aesthetics he learned studying viticulture in Portugal and Oregon

Five days skin contact gives a great texture to this funky, cloudy, aromatic liter (7 glasses!). '18. Grapes: Falanghina. Region: Puglia, Italy. Notes: Orange blossom, citrus peel, dried apricot. The Winery: Calcarius is an avant-garde natural wine project from Valentina Passalacqua, focused on the terroir of her hometown; this area is full of calcareous limestone in the soil white rocks jutting out amongst the vines. The salty air from the Adriatic sea combined in harmony with Valentina's careful picking (much earlier than all of her neighbors) results in light, elegant, deeply expressive wines

Chillable accessible high-acid natural pizza wine! '18. Grapes: Sangiovese. Region: Mendocino County, California. Notes: Smooth, juicy, dry, tart raspberry, sun-dried tomato. The Winery: From the winemaker: "At Broc Cellars, all of our wines are made using spontaneous fermentation, a process that means we only use native yeasts and bacteria that exist on the grapes in order to make wine. We don't add anything – this includes nutrients, yeast, bacteria, enzymes, tannins or other popular fermentation agents. Sulphur is a naturally occurring element in all wine, the amount found can vary. We add little to no S02, depending on the wine and style"

Light, easy wine made with the "old school idea of going to the local winery with a big empty jug to fill up with easy-drinking juice". Grapes: Grenache, Syrah. Region: The Rhône, France. Only a few left!

House orange made with grapes from our family vineyard in MD. Perfect for pairing with focaccia, cheese, salads!

House wine made on our family vineyard in MD. Perfect pairing for pizza, meatballs ricotta, and charcuterie!

Chillable accessible high-acid natural pizza wine! '18. Grapes: Sangiovese. Region: Mendocino County, California. Notes: Smooth, juicy, dry, tart raspberry, sun-dried tomato. The Winery: From the winemaker: "At Broc Cellars, all of our wines are made using spontaneous fermentation, a process that means we only use native yeasts and bacteria that exist on the grapes in order to make wine. We don't add anything – this includes nutrients, yeast, bacteria, enzymes, tannins or other popular fermentation agents. Sulphur is a naturally occurring element in all wine, the amount found can vary. We add little to no S02, depending on the wine and style.

A blend that pairs montepulciano's depth with trebbiano's brightness. Light, juicy unconventional. '19. Grapes: Montepulciano, Trebbiano. Region: Abruzzo, Italy. Notes: Cherry, blackcurrant, earth. The Winery: Davide Gentile and Marco Giuliani were childhood friends in Abruzzo who reunited after university over a shared passion for wine. With no training or consulting, but rather through countless experiments and trial and error, they learned how to make natural wine the hard way. Their first fermentation in 2010 was so disastrous that they called in their grandmother, a master at dispelling the evil eye. Lamiddia ("evil eye" in Abruzzese dialect) was thus born. Their motto "uva e basta!" (grapes and that's it) is indicative of their philosophy. They preach that residual lees and grape skins are indicators of a genuine and natural process, necessary to keep the wines alive

Quench your thirst with a rare grape! Made from a native varietal, this wine is crunchy, super fresh, juicy. '18. Grapes: Negrara. Region: Trento, Italy. Notes: Pomegranate, cranberry, sweet red pepper. About the Winery: High in the dolomites, fourth generation winemaker Matteo Furlani cultivates his six hectares of native vines according to the principles of biodynamics

Herbaceous, structured, smoky dark-fruited red. '17. Grapes: Carignan, Cinsault, Syrah, Grenache, Mourvèdre. Region: Languedoc, France. Notes: Cassis, sweet rosemary, roasted thyme. The Winery: Located in Faugères, the smallest appellation of the Languedoc, two sisters and one brother maintain the vineyard with the highest espect for nature. In their words: "We have always worked to respect what nature has to offer… Our pleasure is to listen to nature, to watch nature, and to allow her to have the energy and strength to express herself. "They vinify their wines by parcel, feeding the grapes whole cluster into large concrete vats

This liter (seven glasses!) is a refreshing and unusual blend – a mixture of red and white grapes. '19. Grapes: Sumoll, Garnacha, Xarello. Region: Catalonia, Spain. Notes: Sour cherry, watermelon juice, mushroom. The Winery: Ruben Parera is a young winemaker from the Upper Penedès region – known for its high-altitude, low-yield terroir – who, having finished his oenological studies, has converted his family's farm to biodynamic practices. Ruben's early vintages were technically correct but stilted; as he has progressed as a winemaker, he has thrown out the textbook and learned to take cues from his terroir

If you haven't tried a pinot from Alsace, you need to. '18. Grapes: Pinot Noir. Region: Alsace, France. Notes: Woodsy strawberry, black pepper. The Winery: Jean-François Ginglinger comes from a winemaking family that has been involved in Alsatian viticulture since 1610. Farming biodynamically without adding sulfur in the cellar, he makes a dryer, more terroir-expressive style than many of his neighbors. Note Changala, his alter ego, who shows up on each of his labels

A wild wine – aromas of pomegranate forest floor with a light body, rich palate, and a touch of effervescence. '19. Grapes: Garnacha, Cabernet Franc, Tempranillo. Region: Andalucia, Spain. Notes: Cranberry funk, cherries, cedar, light tannins. The Winery: In his words: "I'm Antonio Naranjuez, a small wine producer, located in the Township of Marchal, and I make natural wines. My winery is located in a privileged location right next to the river Alhama at 900 meters of altitude with a special microclimate that allows grapes to achieve perfect ripeness with exceptional results.I'm a true character, with a strong personality. I like to get help from well-meaning people and from my sons. My wines are a reflection of my high standard of care and complete handmade elaboration and personal cultivation without chemical fertilizers or additives. The vineyard spans 2 acres and produces about 8000 bottles. A product I sum up as simply "fermented grape juice"

Dry, acidity-driven and spicy light red. 1000 bottles produced. '18. Grapes: Vernaccia Rosa, Ciliegiolo. Region: Umbria, Italy. Notes: Wild raspberry, slate, cocoa. The Winery: Giovanni Battista Mesina, known by locals as "the shepherd who makes wine", raises over 1000 sheep on organic soil and produces milk, cheese, and wool as well as pasture-raised meat. For the last few years, producing natural wine "to capture the magical expression of the fruit and the earth" has been his passion. The vineyard land is tiny – only 3 hectares – with 2017 as his first bottled production. Before that, wines were made strictly for home consumption and direct sales to locals. His unique labels are made from grass!

Complex aromatics of the northern Rhône in a luscious style. '17. Grapes: Syrah, Grenache. Region: Côtes du Rhône, France. Notes: Black cherry, tea, allspice. The Winery: Following a brief career as an engineer, Franck Balthazar took over his father's winery in 2002. In 2004 he purchased a half a hectare with 90-year old Syrah vines from his retired uncle Joël Verset, one of the most respected members of the old guard in Cornas In the vineyard and the cellar, he is a one-man show: he works his vineyards, which are located on the steep, southeast facing, granite-containing slopes, organically, and entirely by hand. A horse is used only for the heavy ploughing. He ferments the grapes with the stems intact and ages the wine in demi-muid (600 liter barrels). He is a purist and a traditionalist, and has perfected his method of cultivation and vinification of the Syrah grape

Light/medium dry red with balanced acidity elegant tannins. '19. Grapes: Merlot. Region: Languedoc, France. Notes: Dark plum, ripe cherry, licorice. The Winery: Bertrand Gourdou is the fifth generation of his family to run the estate, in the western-most region of the Languedoc. The 35 hectares of vineyards are planted mainly to Bordeaux varieties (including merlot). The soil is atypical of the rest of the region, with a high proportion of calcareous sandstones. Bertrand grows grapes organically, with some biodynamic parcels as well, and pulls from both older traditions and modern ideas to produce fresh, aromatic wines

Fresh, light, fruity delight that defies categorization. Carbonic maceration. '19. Grapes: Field blend of 25 different Portuguese red white varieties. Region: Douro, Portugal. Notes: Fresh herbs, tart strawberry, smoke. The Winery: Tiago Sampaio, who spent his childhood piggybacking on his grandfather through farms and vineyards, is the innovative young winemaker of Folias de Baco. Specifically located in Cima-Corgo – where the land is rough and challenging – he bridges his homeland traditions with modern aesthetics he learned studying viticulture in Portugal and Oregon

House wine made on our family vineyard in MD. Perfect pairing for pizza, meatballs ricotta, and charcuterie!

Fantastic bouquet, structure, acidity - a fun one to explore.'17. Grapes: Muscat, Macabeu. Region: Côtes Catalanes, France. Notes: Crisp pear, juicy grapefruit, gooseberry, persimmon. The Winery: Tom Lubbe is a New Zealander who grew up working in South African wineries. He then landed in the Catalan village of Calce, interning at the legendary Domaine Gauby. After three years, Tom founded his own estate – Domaine Matassa - in the area, focusing on the traditional local varietals and some very old vines. old vines and difficult terroir guarantee low yields and small production, with great emphasis on concentration and minerality. Production and farming is all natural and biodynamic

Lively and complex amber-hued delight. '18. Grapes: Pinot Gris, Riesling, Sylvaner. Region: Alsace, France. Notes: Medium tannins, clementine, rosemary, chalky minerality. The Winery: 'Les Vins Pirouettes' is a project started by Alsatian winemaker Christian Binner to partner with various organic and biodynamic grape growers in Alsace to move away from selling their grapes to cooperatives and towards making and bottling natural wines themselves. Each cuvée is made at a young grower's winery, where they supply the grapes and Christian supplies his 20 years of expertise in making natural wine in Alsace

Slovakian unfiltered skin-contact pét-nat with a whipped cream mouthfeel from extended time on the lees. Beautifully funky with a slight sweetness. Grapes: Devin. Region: Južnoslovenská, Slovakia. Notes:Peach, pineapple, bright lychee, white grapefruit. The Winery: Zsolt Sütó cultivates 12 hectares of vines in the village of Strekov, in Slovakia. The vineyards are located on terraces featuring ponds and marshland that create a unique microclimate. Zsolt's fermentations take place in open topped barrels with no sulfur and no intervention. He also uses a lot of skin maceration, aging under voile (a film of yeast on the wine's surface) to create naturally strong and stable wines

Dangerously drinkable – lemonade, sunshine seashells in a bottle. '18. Grapes: Nosiola, Verdarbara, Lagarino. Region: Trento, Italy. Notes: Bright lemon candy, honey, fresh herbs. The Winery: High in the dolomites, fourth generation winemaker Matteo Furlani cultivates his six hectares of native vines according to the principles of biodynamics

Floral, aromatic, dry. '17. Grapes: Pinot Blanc, Sylvaner. Region: Alsace, France. Notes: Crisp, light plum, lemon. The Winery: Jean-François Ginglinger comes from a winemaking family that has been involved in Alsatian viticulture since 1610. Farming biodynamically without adding sulfur in the cellar, he makes a dryer, more terroir-expressive style than many of his neighbors. Note Changala, his alter ego, who shows up on each of his labels

Vinified in stoneware amphorae - fresh, vibrant savory. '18. Grapes: Fiano, Coda di Volpe, Greco di Tufo. Region: Campania, Italy. Notes: Aromatic, orange blossom, refreshing salinity. The Winery: Cantina Giardina was born as a joint venture between six friends who aimed to preserve old vineyards native Southern varietals in Irpinia, a mountainous town in the heart of Campania. Now managed by Antonio di Gruttola and his wife Daniela, their vinificiation method is an instinctual, unique process each vintage. Their wide array of aging vessels (chestnut and cherry tree barrels, demi-muits, fiberglass, amphorae, etc.) allows for all sorts of experimentation and possibility. The volcanic rich soil and vines are all managed organically by hand by the couple. The wines are made from spontaneous fermentation with wild yeasts, no fining or filtered and bottled without added sulfur

Grapes sourced from the grand cru steinert vineyard and macerated on skins in two parts. Incredible flavor, depth, and length. '18. Grapes: Gewürztraminer. Region: Alsace, France. Notes: Funky, nutty, floral. The Winery: Jean-François Ginglinger comes from a winemaking family that has been involved in Alsatian viticulture since 1610. Farming biodynamically without adding sulfur in the cellar, he makes a dryer, more terroir-expressive style than many of his neighbors. Note Changala, his alter ego, who shows up on each of his labels

An incredibly raw yet precise version of Riesling. '18. Grapes: Riesling. Region: Rheinhessen, Germany. Notes: Salty plum, wet stone, lemon balm, velvety texture. The Winery: Martin Wörner farms organically on three hectares of sandstone soils in Rheinhessen. The young winemaker learned at Gut Oggau and Matassa, and 2017 was his first vintage. Fully invested in natural processes, grapes are hand harvested and wine is made with all native yeasts and no fining/filtering/sulfur additions

Terrific example of the variety, with enhanced minerality from Jean's biodynamic practices. '18. Grapes: Pinot Gris. Region: Alsace, France. Notes: Baked apple, white blossoms, textural minerality. The Winery: Jean-François Ginglinger comes from a winemakingfamily that has been involved in Alsatian viticulture since 1610. Farming biodynamically without adding sulfur in the cellar, he makes a dryer, more terroir-expressive style than many of his neighbors. Note Changala, his alter ego, who shows up on each of his labels

A sweet "vin de liqueur" – a combination of chardonnay juice and brandy that is aged in barrels (a process thought to have been used by nuns over a millennium ago). Drink as an aperitif or with dessert. Grapes: Chardonnay. Region: Jura, France. Notes: Hazelnut, golden raisins, prune. The Winery: Evelyne and Pascal Clairet created their vineyard in 1991. They work 6 hectares of vines, from which they produce 12 cuvées. They make traditional wines in the traditions of Arbois. Their methodology and passion is clearly invested in producing wines that represent the tradition and potential that this dynamic AOC possesses

An atypical and ripe, wonderfully textured sauvignon blanc with a slight oxidative quality. '18. Grapes: Sauvignon Blanc. Region: Touraine (Loire), France. Notes: Elderflower, caramel, lemon. The Winery: Christophe Foucher of La Lunotte is a master of his craft, working in his tiny cellar in the village of Couffy near the Touraine river. This engineering teacher-turned-winegrower made an abrupt career change after working alongside his father-in-law in his wife's family's vineyards. A year later, in 2001, he began the conversion of the vineyards to biodynamic farming and began exploring the natural wine movement. In his corner of the Loire Valley, vineyards are typically classified as AOC Touraine. However, Christophe's disgust at the quantities of chemicals permitted by the AOC in the vineyards gave him pause to reconsider his own involvement with the almighty appellation system in France

Named 'Glou Glou' (French term for fresh, non-stuffy drinkable wines) by Jean because you'll finish the whole bottle before you know it. '17. Grapes: Pinot Blanc. Region: Alsace, France. Notes: Apples. The Winery: Jean-François Ginglinger comes from a winemakingfamily that has been involved in Alsatian viticulture since 1610. Farming biodynamically without adding sulfur in the cellar, he makes a dryer, more terroir-expressive style than many of his neighbors. Note Changala, his alter ego, who shows up on each of his labels

This gemitschter satz (traditional field blend wine of Vienna) is made from grapes from five different vineyard sites on both sides of the Danube. '18. Grapes: Grüner Veltliner, Sauvignon Blanc, Riesling, + Dozens More. Region: Vienna, Austria. Notes: Clean, fresh, white flowers, nectarine. About the Winery: Jutta Ambrositsch left her job as a graphic designer (though she does design those slick labels) to make wine in Vienna, the city with the most vineyards in the world. A Gemischter Satz is a field blend with many different varieties picked the same day and crushed together –because the different varieties ripen at different rates it's quite a skill to decide the exact day when ripeness and acidity will be in delicious balance

This wonderfully textured liter (7 glasses!) combines a blend of Burgundian varieties with more recent unique German crossings. Touch of skin contact. '18. Grapes: Scheurebe, Pinot Blanc, Huxelrebe, Pinot Gris, Ortega. Region: Rheinhessen, Germany. Notes: Tropical fruits, peach, meyer lemon zest. The Winery: Wife and husband Bianka and Daniel Schmitt are making biodynamic wine "just from grapes" in the Rheinhessen, a region largely associated with bulk production. The area's reputation is shifting as a generation of younger, more innovative growers are reducing yields and honing in on the largely undervalued terroir. Bianka and Daniel epitomize this new wave of low-intervention German winemakers

Funky hazy skin-contact (orange) pét-nat. The winemaker suggests a gentle back-and-forth shake of the bottle to combine lees with the juice before enjoying. '19. Grapes: Bombino Bianco. Region: Puglia, Italy. Notes: Light, fresh, lemon-lime soda. The Winery: Calcarius is an avant-garde natural wine project from Valentina Passalacqua, focused on the terroir of her hometown; this area is full of calcareous limestone in the soil white rocks jutting out amongst the vines. The salty air from the Adriatic sea combined in harmony with Valentina's careful picking (much earlier than all of her neighbors) results in light, elegant, deeply expressive wines

House orange made with grapes from our family vineyard in MD. Perfect for pairing with focaccia, cheese, salads!

Slovakian unfiltered skin-contact pét-nat with a whipped cream mouthfeel from extended time on the lees. Beautifully funky with a slight sweetness. Grapes: Devin. Region: Južnoslovenská, Slovakia. Notes: Peach, pineapple, bright lychee, white grapefruit. The Winery: Zsolt Sütó cultivates 12 hectares of vines in the village of Strekov, in Slovakia. The vineyards are located on terraces featuring ponds and marshland that create a unique microclimate. Zsolt's fermentations take place in open topped barrels with no sulfur and no intervention. He also uses a lot of skin maceration, aging under voile (a film of yeast on the wine's surface) to create naturally strong and stable wines

Our in-house Wine Guy will choose three of our finest bottles of skin-contact/orange wine for those who prefer to sip to the beat of their own drum

Vinified in stoneware amphorae - fresh, vibrant savory. '18. Grapes: Fiano, Coda di Volpe, Greco di Tufo. Region: Campania, Italy. Notes: Aromatic, orange blossom, refreshing salinity. The Winery: Cantina Giardina was born as a joint venture between six friends who aimed to preserve old vineyards native Southern varietals in Irpinia, a mountainous town in the heart of Campania. Now managed by Antonio di Gruttola and his wife Daniela, their vinificiation method is an instinctual, unique process each vintage. Their wide array of aging vessels (chestnut and cherry tree barrels, demi-muits, fiberglass, amphorae, etc.) allows for all sorts of experimentation and possibility. The volcanic rich soil and vines are all managed organically by hand by the couple. The wines are made from spontaneous fermentation with wild yeasts, no fining or filtered and bottled without added sulfur

Grapes sourced from the grand cru steinert vineyard and macerated on skins in two parts. Incredible flavor, depth, and length. '18. Grapes: Gewürztraminer. Region: Alsace, France. Notes: Funky, nutty, floral. The Winery: Jean-François Ginglinger comes from a winemaking family that has been involved in Alsatian viticulture since 1610. Farming biodynamically without adding sulfur in the cellar, he makes a dryer, more terroir-expressive style than many of his neighbors. Note Changala, his alter ego, who shows up on each of his labels

Extremely light effervescence, crisp acidity, wonderful texture. '18. Grapes: Savagnin, Chardonnay, Gewurztraminer. Region: Ontario, Canada. Notes: Slate, lychee, light smoke. The Winery: Leaving their former careers of restaurants and Big Pharma, Jonas Newman and Vicki Samaras trained at 13th Street Winery Niagara for 4 years before planting vines in P.E.C., Ontario in 2003. They are now producing some of the most sought-after wines in Canada, including this wine from a partnership with David McMillan of Joe Beef

Fantastic bouquet, structure, acidity - a fun one to explore.'17. Grapes: Muscat, Macabeu. Region: Côtes Catalanes, France. Notes: Crisp pear, juicy grapefruit, gooseberry, persimmon. The Winery: Tom Lubbe is a New Zealander who grew up working in South African wineries. He then landed in the Catalan village of Calce, interning at the legendary Domaine Gauby. After three years, Tom founded his own estate – Domaine Matassa - in the area, focusing on the traditional local varietals and some very old vines. old vines and difficult terroir guarantee low yields and small production, with great emphasis on concentration and minerality. Production and farming is all natural and biodynamic

Lively and complex amber-hued delight. '18. Grapes: Pinot Gris, Riesling, Sylvaner. Region: Alsace, France. Notes: Medium tannins, clementine, rosemary, chalky minerality. The Winery: 'Les Vins Pirouettes' is a project started by Alsatian winemaker Christian Binner to partner with various organic and biodynamic grape growers in Alsace to move away from selling their grapes to cooperatives and towards making and bottling natural wines themselves. Each cuvée is made at a young grower's winery, where they supply the grapes and Christian supplies his 20 years of expertise in making natural wine in Alsace

Five days skin contact gives a great texture to this funky, cloudy, aromatic liter (7 glasses!). '18. Grapes: Falanghina. Region: Puglia, Italy. Notes: Orange blossom, citrus peel, dried apricot. The Winery: Calcarius is an avant-garde natural wine project from Valentina Passalacqua, focused on the terroir of her hometown; this area is full of calcareous limestone in the soil white rocks jutting out amongst the vines. The salty air from the Adriatic sea combined in harmony with Valentina's careful picking (much earlier than all of her neighbors) results in light, elegant, deeply expressive wines

Funky hazy skin-contact (orange) pét-nat. The winemaker suggests a gentle back-and-forth shake of the bottle to combine lees with the juice before enjoying. '19. Grapes: Bombino Bianco. Region: Puglia, Italy. Notes: Light, fresh, lemon-lime soda. The Winery: Calcarius is an avant-garde natural wine project from Valentina Passalacqua, focused on the terroir of her hometown; this area is full of calcareous limestone in the soil white rocks jutting out amongst the vines. The salty air from the Adriatic sea combined in harmony with Valentina's careful picking (much earlier than all of her neighbors) results in light, elegant, deeply expressive wines

House orange made with grapes from our family vineyard in MD. Perfect for pairing with focaccia, cheese, salads!

Texture of a red with the freshness of a rosé. '18. Grapes: Aglianico. Region: Campania, Italy. Notes: Raspberry cake, sour strawberry candy, grass. The Winery: Cantina Giardina was born as a joint venture between six friends who aimed to preserve old vineyards native Southern varietals in Irpinia, a mountainous town in the heart of Campania. Now managed by Antonio di Gruttola and his wife Daniela, their vinificiation methods is an instinctual, unique process each vintage. Their wide array of aging vessels (oak and cherry tree barrels, demi-muits, fiberglass, amphorae, etc.) allows for all sorts of experimentation and possibility. The volcanic rich soil and vines are all managed organically by hand by the couple. The wines are made from spontaneous fermentation with wild yeasts, no fining or filtered and bottled without added sulfur

Excellent balance of fruity and savory, packed with acid minerality and a bone-dry finish. '19. Grapes: Carignan, Zinfandel. Region: Sebastapol, Sonoma, California. Notes: Hibiscus, strawberry, crisp apple, honey. The Winery: Las Jaras is a joint project between actor/comedian Eric Wareheim and winemaker Joel Burt. In their words: "Our goal is to make delicious wine that has tons of energy and balance. We want them to be vibrant, delicate, and supple all at the same time while also being food friendly and easy for anyone to enjoy. Our wines are designed to reflect the unique terroir of the vineyards using minimal intervention so you can taste their natural, rhythmic expression. If you are not used to drinking wines made this way, the experience can be a revelation"

Light, lush, juicy blend of white, pink, and red juice. '17. Grapes: Montepulciano, Trebbiano, Malvasia, Pecorino, Passerina. Region: Abruzzo, Italy. Notes: Tart strawberries, rhubarb, grassy, pleasant earthy funk. The Winery: Davide Gentile and Marco Giuliani were childhood friends in Abruzzo who reunited after university over a shared passion for wine. With no training or consulting, but rather through countless experiments and trial and error, they learned how to make natural wine the hard way. Their first fermentation in 2010 was so disastrous that they called in their grandmother, a master at dispelling the evil eye. Lammidia ("evil eye" in Abruzzese dialect) was thus born. Their motto "uva e basta!" (grapes and that's it) is indicative of their philosophy. They preach that residual lees and grape skins are indicators of a genuine and natural process, necessary to keep the wines alive

A local grape that tends towards rich ripe in reds, here it's light fresh with a funky nose and red fruit on the palate. '18. Grapes: Negroamaro. Region: Puglia, Italy. Notes: Clean, dry, raspberry, bubblegum, grassy. The Winery: Calcarius is an avant-garde natural wine project from Valentina Passalacqua, focused on the terroir of her hometown; this area is full of calcareous limestone in the soil white rocks jutting out amongst the vines. The salty air from the Adriatic sea combined in harmony with Valentina's careful picking (much earlier than all of her neighbors) results in light, elegant, deeply expressive wines

At only 11% ABV, this liter (7 glasses!) of pale rosé is aromatic, refreshing, a joy to drink. '18. Grapes: Procanico, Aleatico, Sangiovese. Region: Lazio, Italy. Notes: Cranberry, watermelon, flowers. The Winery: The winemakers tend 14 hectares of vineyards amongst olive groves and chestnut trees, on volcanic soils rich in iron and minerals. Everything is done by hand, with careful attention to the needs of each plant. Biodynamic principles are used, but the approach here goes above and beyond. Wines are vinified in an ancient cellar in the village's center where nothing is added at any stage

Rustic dark pink bubbly. Savory with structure and acidity. '13. Grapes: Carignan, Xarel-lo. Region: Catalonia, Spain. Notes: Dark plum, pepper, nutty minerality. The Winery: Manel Arinyo, "the bubble man", looks over organic and biodynamically farmed vineyards in the Penedès, where the coastal climate and soils lead to wines of deep mineral expression. He started the winery on his family's 14th century estate, which has transformed into a living, breathing ecosystem: sheep fertilize the soil, Ringo the horse does the plowing, and honey from the bees sparks secondary fermentation

Light, easy wine made with the "old school idea of going to the local winery with a big empty jug to fill up with easy-drinking juice". Grapes: Grenache, Syrah. Region: The Rhône, France

Rustic dark pink bubbly. Savory with structure and acidity. '13. Grapes: Carignan, Xarel-lo. Region: Catalonia, Spain. Notes: Dark plum, pepper, nutty minerality. The Winery: Manel Arinyo, "the bubble man", looks over organic and biodynamically farmed vineyards in the Penedès, where the coastal climate and soils lead to wines of deep mineral expression. He started the winery on his family's 14th century estate, which has transformed into a living, breathing ecosystem: sheep fertilize the soil, Ringo the horse does the plowing, and honey from the bees sparks secondary fermentation

Funky hazy skin-contact (orange) pét-nat. The winemaker suggests a gentle back-and-forth shake of the bottle to combine lees with the juice before enjoying. '19. Grapes: Bombino Bianco. Region: Puglia, Italy. Notes: Light, fresh, lemon-lime soda. The Winery: Calcarius is an avant-garde natural wine project from Valentina Passalacqua, focused on the terroir of her hometown; this area is full of calcareous limestone in the soil white rocks jutting out amongst the vines. The salty air from the Adriatic sea combined in harmony with Valentina's careful picking (much earlier than all of her neighbors) results in light, elegant, deeply expressive wines

Slovakian unfiltered skin-contact pét-nat with a whipped cream mouthfeel from extended time on the lees. Beautifully funky with a slight sweetness. Grapes: Devin. Region: Južnoslovenská, Slovakia. Notes: Peach, pineapple, bright lychee, white grapefruit. The Winery: Zsolt Sütó cultivates 12 hectares of vines in the village of Strekov, in Slovakia. The vineyards are located on terraces featuring ponds and marshland that create a unique microclimate. Zsolt's fermentations take place in open topped barrels with no sulfur and no intervention. He also uses a lot of skin maceration, aging under voile (a film of yeast on the wine's surface) to create naturally strong and stable wines

Dangerously drinkable – lemonade, sunshine seashells in a bottle. '18. Grapes: Nosiola, Verdarbara, Lagarino. Region: Trento, Italy. Notes: Bright lemon candy, honey, fresh herbs. The Winery: High in the dolomites, fourth generation winemaker Matteo Furlani cultivates his six hectares of native vines according to the principles of biodynamics

Texture of a red with the freshness of a rosé. '18. Grapes: Aglianico. Region: Campania, Italy. Notes: Raspberry cake, sour strawberry candy, grass. The Winery: Cantina Giardina was born as a joint venture between six friends who aimed to preserve old vineyards native Southern varietals in Irpinia, a mountainous town in the heart of Campania. Now managed by Antonio di Gruttola and his wife Daniela, their vinificiation methods is an instinctual, unique process each vintage. Their wide array of aging vessels (oak and cherry tree barrels, demi-muits, fiberglass, amphorae, etc.) allows for all sorts of experimentation and possibility. The volcanic rich soil and vines are all managed organically by hand by the couple. The wines are made from spontaneous fermentation with wild yeasts, no fining or filtered and bottled without added sulfur

Vinified in stoneware amphorae - fresh, vibrant savory. '18. Grapes: Fiano, Coda di Volpe, Greco di Tufo. Region: Campania, Italy. Notes: Aromatic, orange blossom, refreshing salinity. The Winery: Cantina Giardina was born as a joint venture between six friends who aimed to preserve old vineyards native Southern varietals in Irpinia, a mountainous town in the heart of Campania. Now managed by Antonio di Gruttola and his wife Daniela, their vinificiation method is an instinctual, unique process each vintage. Their wide array of aging vessels (chestnut and cherry tree barrels, demi-muits, fiberglass, amphorae, etc.) allows for all sorts of experimentation and possibility. The volcanic rich soil and vines are all managed organically by hand by the couple. The wines are made from spontaneous fermentation with wild yeasts, no fining or filtered and bottled without added sulfur

Mixed pack from the amazing Danish brewery. Will include four of our favorites (some combination of saison, IPA, sour, tripel, or farmhouse session ale)

One each of 4 delicious Grimm 16 oz. tallboys: -'You Drive Us Wild' Double IPA -'Fluffy Tufts' Double IPA -'Cloud Landing' Double IPA -'Utopos' Pilsner

Double IPA featuring the NZ varietals of Motueka Rakau, it carries a light and airy quality that makes for a high drinkability factor. Notes of honeysuckle, lemon custard, lime sherbet, and honeydew are packed into a touch-of-sweet and rather refreshing medium-bodied beer

Ultra soft and fluffy Double IPA brewed with mountains of flaked oats and mounds of Mosaic, Sabro, and Motueka. Aromas of papaya and pineapple upside down cake waft from its billowy white foam, and on the palate we get mouth-coating hop resins with big papaya and guava and background hints of lime, black tea, and sweet coconut cream

Grimm's newest Double IPA featuring Citra, Amarillo, Mosaic, and Rakau hops. It's a plush plush juicy juicy super smooth ride. Notes of orange, stone fruit, lemon meringue, and strawberries and cream. Fresh fruit sweetness with low bitterness

A fresh, new pilsner brewed with Motueka hops. It's a step-mashed brew that was fermented under pressure and then spunded in order to naturally capture the carbonation. The result is a crisp and delightfully bitter pilsner with a crackery maltiness and subtle notes of fresh lime zest

Like PBR but better!

Sparkling dry cider sourced from hand-picked New York state apples

American take on a Belgian-style farmhouse ale. Big surge of fruity aromatics and grapefruit-hoppy notes with a refreshing peppery dry finish

Belgian-style wheat beer with coriander and Curaçao orange peel

Hazy IPA that blends the fruit-forward character of Mosaic hops with resinous stickiness from a mélange of dank hops

Golden ale made by spontaneous fermentation in oak barrels with New Jersey blackberries

Grimm's most traditional, simple, and perfect beer. Quenching with notes of hay, pepper, and candied citrus

Bright, tart, and rustic mixed-culture farmhouse ale made with spelt, rye, and oats. Grimm blended oak-fermented sour beer with fresh hoppy saison to create a special beer with brett funk, lactic tartness, and continental hop character

A 'No Kisses' classic: Reposado Tequila, French Sherry, Meyer Lemon, Pear, Lime, Black Pink Peppercorn. Ready to serve - give the bottle a quick back-and-forth to disperse any remaining peppercorn and pour over ice! 8 oz bottle makes 2 cocktails; 750 ml bottle makes 6 cocktails

Genever Dutch Gin, Port, Meyer Lemon. 8 oz serving

Sazerac 6-Year Rye, allspice, chicory pecan bitters, angostura bitters. Ready to serve - just pour over ice! 8 oz bottle makes 2 cocktails; 750 ml bottle makes 6 cocktails

Yellow corn spirit made in Austin, TX - America's original craft vodka. 1 Liter

The first super-premium vodka - creamy velvety smooth. 1 Liter

Estate-grown Polish goodness. 1 Liter

Balance of juniper coriander seed with citrus, florals and spices - the go-to cocktail gin for many bartenders. 1 Liter

Dutch botanicals maltwine. 750 ml

Juniper-forward botanicals perfectly balanced with the floral depth of raw honey from local Vermont bees. 750 ml

Smooth Scottish gin infused with cucumber and rose. 1 Liter

"A relic you can drink." Outstanding in classic cocktails or neat in a shot glass. 1 Liter

Blended Irish Whiskey. Incredibly smooth - drink by itself or with ginger ale. 1 Liter

Bold, spicy character with a clean, smooth, toffee finish. 1 Liter

Exceptionally smooth with hints of vanilla, honey, spice. 1 Liter

Never bitter or sharp, it's made with soft red winter wheat instead of the usual rye for a full-flavored bourbon that's easy to drink. 1 Liter

Silky blended Japanese whiskey with a subtle sweet spicy finish. 1 Liter

Floral, smooth, sophisticated, and perfect for sipping or in almost any whiskey cocktail you can think of. 750 ml

Made with 100% rye and delivers a full-bodied flavor profile of clove, mint, barrel char, and creamy caramel. 750 ml

The only bourbon continuously distilled and marketed by the founding family before, during and after Prohibition. Soft and a bit spicy. 1 Liter

100% agave, aged for six months in oak. Flavors of caramel/vanilla with an underlying dry earthiness. 1 Liter

Aged in oak barrels for at least three years, and then double-filtered into a smooth and versatile white rum. Try it in a Daiquiri. 1 Liter

Demerera-style Guyana rum. Lightly aged and full-bodied, it works in cocktails or sipping. Woody burnt caramel note with a bittersweet chocolate finish. 1 Liter

Funky, navy-strength pot-still rum from Jamaica. Use in tiki drinks, a Daiquiri, Mai Tai or Kingston Negroni. 750 ml

A blend of aged rums, all with at least 12 years oak barrel aging. Round, mellow and full-bodied with rich fruit and spice. Try it in a Rum Old Fashioned! 750 ml

Locally made in D.C. and inspired by the long tradition of Italian bitter liqueurs - works great in a Negroni, Boulevardier, or with a splash of soda over ice. 750 ml

A classic French apéritif from a secret recipe dating back to 1885. Herbs Auvergne gentian root result in a bitterswee earthy concoction with notes of anise citrus. Enjoy over ice with a lemon twist or in a variety of cocktails. 750 ml

Milder and sweeter than its famous green sister, it still retains the complex herbal profile. 750 ml

Only two Chartreuse monks know the 130 plants and how to blend and distill them into this liqueur. Enjoy in a Bijou, Last Word, or on the rocks after dinner. 750 ml

Classic French 'triple sec' - a rich, complex and balanced liqueur that brings sophistication to your Sidecar, Margarita, or Cosmopolitan. 750 ml

The classic Italian bitter apéritif made of gentian, rhubarb, cinchona, among other secret herbs/roots/spices. 1 Liter

Liqueur made from a combination of juice from the seasonal harvest of Williams Pears with an eau-de-vie from the same fruit. Great with white spirits and sparkling wine. 750 ml

Italian liqueur from Luxarda marasca cherries. Smooth but sharp with hints of dark chocolate, vanilla, and marmalade. Enjoy in an Aviation, Last Word, neat after dinner, or drizzled over fresh fruit. 750 ml

Italian amaro typically drunk neat as a digestivo. Rich, bracing, complex. 750 ml

Locally made in D.C. - works great in a Manhattan, Negroni, or with a splash of soda over ice. 750 ml

Locally made in D.C. - works great in a Corpse Reviver, Martini, or Perfect Rob Roy. 750 ml

Locally made in D.C. - works great in a White Negroni, Martini, or with tonic over ice. 750 ml

Italian apéritif wine. Crisp citrusy with a delicate bitter edge. Drink in a vesper martini, corpse reviver #2, or on the rocks with a splash of soda and orange slice. 750 ml

Made in a similar way to the Cocchi Bianco, but with a more aromatic base wine and different botanicals (rose petals, vanilla, ginger, etc.). Bitter, sweet, spicy, fruity. 750 ml

South African apéritif - a fortified and aromatized wine similar to vermouth. Chenin blanc is infused with cinchona bark and 35 natural botanicals, many of which (fynbos, kalmoes, naartjies, etc.) are unique to the South African Cape. 750 ml

Red and white wines aromatized with herbs produce all grown near the distillery. Full soft on the palate with a pleasant balsamic character underlined by rhubarb and gentian which are balanced by subtle sweetness and a light tannin structure from time spent in barrel. 750 ml

Classic balanced Italian vermouth with notes of sweet raisins, gentle spice, cardamom and bitter angostura bark. 750 ml

This Italian vermouth has a bitter, aromatic character with notes of coriander, cardamom, sweet Moscato wine and bitter herbs throughout the palate. 750 ml

French white vermouth - classic, fresh with a balanced sweetness. Traditionally served with a splash of soda, sliced strawberry, and a twist it's fantastic with clear spirits (gin, tequila, mezcal, white rum). 750 ml

Light clean French dry vermouth. Try it in a 1:1 gin martini. 750 ml

Light fresh French sweet vermouth. Excellent with a citrus twist over ice, in a negroni, or in any bourbon, rye or scotch cocktail. 750 ml

32 oz of cold brew concentrate, made by our sister café bar

Whole pie with tomato, mozzarella, basil and grana. 8 slices, serves 3-4

Whole pie with tomato, mozzarella, mushrooms, rapini, and Calabrian chilis. 8 slices, serves 3-4

Tomato, mozzarella, pepperoni, onions, and roasted red peppers. 8 slices, serves 3-4

Whole pie with tomato, mozzarella, salami, arugula, and fresh oregano. 8 slices, serves 3-4

Choose your own adventure! Select a base of tomato, cheese, or one of our specialty pies, and add your own toppings

Choose your own adventure! Start with a cheese (or tomato) pie and add your own toppings. Choose First Base: Cheese (First Half) (+ $2); Tomato, No Cheese (First Half); Pesky Mario (First Half) (+ $4); Pizza Don (First Half) (+ $5); Wolfie (First Half) (+ $5). Choose Second Base: Cheese (Second Half) (+ $2); Tomato, No Cheese (Second Half); Pesky Mario (Second Half) (+ $4); Pizza Don (Second Half) (+ $5); Wolfie (Second Half) (+ $5)

Tomato, mozzarella, basil and grana

Tomato, mozzarella, roasted cremini & portabello mushrooms, and thyme

Tomato, mozzarella, grana and pepperoni

Gluten free crust with tomato or cheese base and toppings. Equivalent of two slices, serves one. Contains the following: Eggs

Fried eggplant, mozzarella, tomato sauce, basil, and grana served with a slice of homemade sesame focaccia. Eggplant parm contains breadcrumbs, egg, milk. Focaccia contains sesame seeds. Contains the following: Milk, Eggs, Sesame

Fried chicken thigh, mozzarella, tomato sauce, and basil served with a slice of homemade sesame focaccia. Chicken parm contains breadcrumbs, egg, milk. Focaccia contains sesame seeds. Contains the following: Eggs, Milk, Gluten, Sesame

Beef and pork meatballs, ricotta, tomato sauce, grana, served with a slice of homemade sesame focaccia. Meatballs contain egg, cheese, and breadcrumbs. Focaccia contains sesame seeds. Contains the following: Gluten, Eggs, Sesame

Arugula, radicchio, watermelon radish, with Italian vinaigrette. Dressing on the side

Escarole, caesar dressing, grana, and croutons. Dressing comes on the side. Dressing contains egg/anchovy. Contains the following: Eggs, Fish

Roasted red peppers, fresh mozzarella, arugula, and balsamic vinaigrette. Dressing comes on the side

Fresh, creamy ricotta for focaccia dipping, pizza and pasta topping

Two balls of fresh mozzarella. Perfect for cheese board making, sandwich fixing, and at-home pizza adventures

Our in-house Wine Guy selects a special two-pack to fit your needs for the week. Choose between Pet-Nat, Chillable Red, Rosé‎, or 1 Red/1 White

Our in-house Wine Guy will choose three of our finest bottles of skin-contact/orange wine for those who prefer to sip to the beat of their own drum

Our in-house Wine Guy picks six of his favorites. Includes one each of sparkling, white, red, rosé‎, & orange. We'd love to do the work for you, but we're happy to accommodate special requests when we can! Love Jura whites or skin-contact bubbly or chillable summer reds? Email PizzaMonster@SonnysPizzaDC.com with the subject line "Vino Quarantino" and let's chat. Comes in your very own Sonny's tote!

Our in-house Wine Guy picks six deluxe favorites from our primo "top shelf". Includes one each of sparkling, white, red, rosé‎, & orange. We'd love to do the work for you, but we're happy to accommodate special requests when we can! Love Jura whites or skin-contact bubbly or chillable summer reds? Email PizzaMonster@SonnysPizzaDC.com with the subject line "Vino Quarantino" and let's chat. Comes in your very own Sonny's Tote!

Need a full case? Of course you do. Our in-house Wine Guy picks twelve of his favorites – a choice collection of sparkling, white, red, rosé‎, & orange. We love to do the work for you, but we're happy to accommodate special requests when we can! Love Jura whites or skin-contact bubbly or chillable summer reds? Email PizzaMonster@SonnysPizzaDC.comwith the subject line "Vino Quarantino" and let's chat. Comes in your very own Sonny's Tote!

The Abbondanza of all Abbondanzi! Our in-house Wine Guy picks twelve of our hidden gems & rare finds – ten 750 ml bottles plus one special MAGNUM (1.5 liters AKA 2 bottles). Includes an opulent assortment of sparkling, white, red, rosé‎, & orange. We'd love to do the work for you, but we're happy to accommodate special requests when we can! Love Jura whites or skin-contact bubbly or chillable summer reds? Email PizzaMonster@SonnysPizzaDC.com with the subject line "Vino Quarantino" and let's chat. Comes in your very own Sonny's Tote with two custom Sonny's wine glasses!

A local grape that tends towards rich & ripe in reds, here it's light & fresh with a funky nose and red fruit on the palate. '18. Grapes: Negroamaro. Region: Puglia, Italy. Notes: Clean, dry, raspberry, bubblegum, grassy. The Winery: Calcarius is an avant-garde natural wine project from Valentina Passalacqua, focused on the terroir of her hometown; this area is full of calcareous limestone in the soil & white rocks jutting out amongst the vines. The salty air from the Adriatic sea combined in harmony with Valentina's careful picking (much earlier than all of her neighbors) results in light, elegant, & deeply expressive wines

Dangerously drinkable – lemonade, sunshine & seashells in a bottle. '18. Grapes: Nosiola, Verdarbara, Lagarino. Region: Trento, Italy. Notes: Bright lemon candy, honey, fresh herbs. The Winery: High in the dolomites, fourth generation winemaker Matteo Furlani cultivates his six hectares of native vines according to the principles of biodynamics

A blend that pairs montepulciano's depth with trebbiano's brightness. Light, juicy & unconventional. '19. Grapes: Montepulciano, Trebbiano. Region: Abruzzo, Italy. Notes: Cherry, blackcurrant, earth. The Winery: Davide Gentile and Marco Giuliani were childhood friends in Abruzzo who reunited after university over a shared passion for wine. With no training or consulting, but rather through countless experiments and trial and error, they learned how to make natural wine the hard way. Their first fermentation in 2010 was so disastrous that they called in their grandmother, a master at dispelling the evil eye. Lamiddia ("evil eye" in Abruzzese dialect) was thus born. Their motto "uva e basta!" (grapes and that's it) is indicative of their philosophy. They preach that residual lees and grape skins are indicators of a genuine and natural process, necessary to keep the wines alive

Quench your thirst with a rare grape! Made from a native varietal, this wine is crunchy, super fresh, & juicy. '18. Grapes: Negrara. Region: Trento, Italy. Notes: Pomegranate, cranberry, sweet red pepper. About the Winery: High in the dolomites, fourth generation winemaker Matteo Furlani cultivates his six hectares of native vines according to the principles of biodynamics

Terrific example of the variety, with enhanced minerality from Jean's biodynamic practices. '18. Grapes: Pinot Gris. Region: Alsace, France. Notes: Baked apple, white blossoms, textural minerality. The Winery: Jean-François Ginglinger comes from a winemakingfamily that has been involved in Alsatian viticulture since 1610. Farming biodynamically without adding sulfur in the cellar, he makes a dryer, more terroir-expressive style than many of his neighbors. Note Changala, his alter ego, who shows up on each of his labels

A wild wine – aromas of pomegranate & forest floor with a light body, rich palate, and a touch of effervescence. '19. Grapes: Garnacha, Cabernet Franc, Tempranillo. Region: Andalucia, Spain. Notes: Cranberry funk, cherries, cedar, light tannins. The Winery: In his words: "I'm Antonio Naranjuez, a small wine producer, located in the Township of Marchal, and I make natural wines. My winery is located in a privileged location right next to the river Alhama at 900 meters of altitude with a special microclimate that allows grapes to achieve perfect ripeness with exceptional results.I'm a true character, with a strong personality. I like to get help from well-meaning people and from my sons. My wines are a reflection of my high standard of care and complete handmade elaboration and personal cultivation without chemical fertilizers or additives.The vineyard spans 2 acres and produces about 8000 bottles. A product I sum up as simply "fermented grape juice."

Complex aromatics of the northern Rhône in a luscious style. '17. Grapes: Syrah, Grenache. Region: Côtes du Rhône, France. Notes: Black cherry, tea, allspice. The Winery: Following a brief career as an engineer, Franck Balthazar took over his father's winery in 2002. In 2004 he purchased a half a hectare with 90-year old Syrah vines from his retired uncle Joël Verset, one of the most respected members of the old guard in Cornas In the vineyard and the cellar, he is a one-man show: he works his vineyards, which are located on the steep, southeast facing, granite-containing slopes, organically, and entirely by hand. A horse is used only for the heavy ploughing. He ferments the grapes with the stems intact and ages the wine in demi-muid (600 liter barrels). He is a purist and a traditionalist, and has perfected his method of cultivation and vinification of the Syrah grape

An atypical and ripe, wonderfully textured sauvignon blanc with a slight oxidative quality. '18. Grapes:Sauvignon Blanc. Region: Touraine (Loire), France. Notes: Elderflower, caramel, lemon. The Winery: Christophe Foucher of La Lunotte is a master of his craft, working in his tiny cellar in the village of Couffy near the Touraine river. This engineering teacher-turned-winegrower made an abrupt career change after working alongside his father-in-law in his wife's family's vineyards. A year later, in 2001, he began the conversion of the vineyards to biodynamic farming and began exploring the natural wine movement. In his corner of the Loire Valley, vineyards are typically classified as AOC Touraine. However, Christophe's disgust at the quantities of chemicals permitted by the AOC in the vineyards gave him pause to reconsider his own involvement with the almighty appellation system in France

Delicious and fruit-driven medium-bodied Malbec. '16. Grapes: Malbec. Region: Cahors, France. Notes: Blackberry, dusty tannins, refreshing mineral acidity. The Winery: Simon Busser is a protegé of Olivier Cousin, the Loire Valley natural wine legend. Simon studied with Olivier, as many do, to learn to work his land with horses. He has taken what he learned in the Loire back to his stomping ground in Cahors, where he is crafting some beautiful wines with no added sulfur

Named 'Glou Glou' (French term for fresh, non-stuffy drinkable wines) by Jean because you'll finish the whole bottle before you know it. '17. Grapes: Pinot Blanc. Region: Alsace, France. Notes: Apples. The Winery: Jean-François Ginglinger comes from a winemakingfamily that has been involved in Alsatian viticulture since 1610. Farming biodynamically without adding sulfur in the cellar, he makes a dryer, more terroir-expressive style than many of his neighbors. Note Changala, his alter ego, who shows up on each of his labels

House wine made on our family vineyard in MD. Perfect pairing for pizza, meatballs & ricotta, and charcuterie!

House orange made with grapes from our family vineyard in MD. Perfect for pairing with focaccia, cheese, salads!

Light, lush, & juicy blend of white, pink, and red juice. '17. Grapes: Montepulciano, Trebbiano, Malvasia, Pecorino, Passerina. Region: Abruzzo, Italy. Notes: Tart strawberries, rhubarb, grassy, pleasant earthy funk. The Winery: Davide Gentile and Marco Giuliani were childhood friends in Abruzzo who reunited after university over a shared passion for wine. With no training or consulting, but rather through countless experiments and trial and error, they learned how to make natural wine the hard way. Their first fermentation in 2010 was so disastrous that they called in their grandmother, a master at dispelling the evil eye. Lammidia ("evil eye" in Abruzzese dialect) was thus born. Their motto "uva e basta!" (grapes and that's it) is indicative of their philosophy. They preach that residual lees and grape skins are indicators of a genuine and natural process, necessary to keep the wines alive

Fresh, light, & fruity delight that defies categorization. Carbonic maceration. '19. Grapes: Field blend of 25 different Portuguese red & white varieties. Region: Douro, Portugal. Notes: Fresh herbs, tart strawberry, smoke. The Winery: Tiago Sampaio, who spent his childhood piggybacking on his grandfather through farms and vineyards, is the innovative young winemaker of Folias de Baco. Specifically located in Cima-Corgo – where the land is rough and challenging – he bridges his homeland traditions with modern aesthetics he learned studying viticulture in Portugal and Oregon

Light/medium dry red with balanced acidity & elegant tannins. '19. Grapes: Merlot. Region: Languedoc, France. Notes: Dark plum, ripe cherry, licorice. The Winery: Bertrand Gourdou is the fifth generation of his family to run the estate, in the western-most region of the Languedoc. The 35 hectares of vineyards are planted mainly to Bordeaux varieties (including merlot). The soil is atypical of the rest of the region, with a high proportion of calcareous sandstones. Bertrand grows grapes organically, with some biodynamic parcels as well, and pulls from both older traditions and modern ideas to produce fresh, aromatic wines

Light, easy wine made with the "old school idea of going to the local winery with a big empty jug to fill up with easy-drinking juice". Grapes: Grenache, Syrah. Region: The Rhône, France. Only a few left!

Light, lush, & juicy blend of white, pink, and red juice. '17. Grapes: Montepulciano, Trebbiano, Malvasia, Pecorino, Passerina. Region: Abruzzo, Italy. Notes: Tart strawberries, rhubarb, grassy, pleasant earthy funk. The Winery: Davide Gentile and Marco Giuliani were childhood friends in Abruzzo who reunited after university over a shared passion for wine. With no training or consulting, but rather through countless experiments and trial and error, they learned how to make natural wine the hard way. Their first fermentation in 2010 was so disastrous that they called in their grandmother, a master at dispelling the evil eye. Lammidia ("evil eye" in Abruzzese dialect) was thus born. Their motto "uva e basta!" (grapes and that's it) is indicative of their philosophy. They preach that residual lees and grape skins are indicators of a genuine and natural process, necessary to keep the wines alive

A blend that pairs montepulciano's depth with trebbiano's brightness. Light, juicy & unconventional. '19. Grapes: Montepulciano, Trebbiano. Region: Abruzzo, Italy. Notes: Cherry, blackcurrant, earth. The Winery: Davide Gentile and Marco Giuliani were childhood friends in Abruzzo who reunited after university over a shared passion for wine. With no training or consulting, but rather through countless experiments and trial and error, they learned how to make natural wine the hard way. Their first fermentation in 2010 was so disastrous that they called in their grandmother, a master at dispelling the evil eye. Lamiddia ("evil eye" in Abruzzese dialect) was thus born. Their motto "uva e basta!" (grapes and that's it) is indicative of their philosophy. They preach that residual lees and grape skins are indicators of a genuine and natural process, necessary to keep the wines alive

Quench your thirst with a rare grape! Made from a native varietal, this wine is crunchy, super fresh, & juicy. '18. Grapes: Negrara. Region: Trento, Italy. Notes: Pomegranate, cranberry, sweet red pepper. About the Winery: High in the dolomites, fourth generation winemaker Matteo Furlani cultivates his six hectares of native vines according to the principles of biodynamics

This liter (seven glasses!) is a refreshing and unusual blend – a mixture of red and white grapes. '19. Grapes: Sumoll, Garnacha, Xarello. Region: Catalonia, Spain. Notes: Sour cherry, watermelon juice, mushroom. The Winery: Ruben Parera is a young winemaker from the Upper Penedès region – known for its high-altitude, low-yield terroir – who, having finished his oenological studies, has converted his family's farm to biodynamic practices. Ruben's early vintages were technically correct but stilted; as he has progressed as a winemaker, he has thrown out the textbook and learned to take cues from his terroir

Delicious and fruit-driven medium-bodied Malbec. '16. Grapes: Malbec. Region: Cahors, France. Notes: Blackberry, dusty tannins, refreshing mineral acidity. The Winery: Simon Busser is a protegé of Olivier Cousin, the Loire Valley natural wine legend. Simon studied with Olivier, as many do, to learn to work his land with horses. He has taken what he learned in the Loire back to his stomping ground in Cahors, where he is crafting some beautiful wines with no added sulfur

Light/medium dry red with balanced acidity & elegant tannins. '19. Grapes: Merlot. Region: Languedoc, France. Notes: Dark plum, ripe cherry, licorice. The Winery: Bertrand Gourdou is the fifth generation of his family to run the estate, in the western-most region of the Languedoc. The 35 hectares of vineyards are planted mainly to Bordeaux varieties (including merlot). The soil is atypical of the rest of the region, with a high proportion of calcareous sandstones. Bertrand grows grapes organically, with some biodynamic parcels as well, and pulls from both older traditions and modern ideas to produce fresh, aromatic wines

Fresh, light, & fruity delight that defies categorization. Carbonic maceration. '19. Grapes: Field blend of 25 different Portuguese red & white varieties. Region: Douro, Portugal. Notes: Fresh herbs, tart strawberry, smoke. The Winery: Tiago Sampaio, who spent his childhood piggybacking on his grandfather through farms and vineyards, is the innovative young winemaker of Folias de Baco. Specifically located in Cima-Corgo – where the land is rough and challenging – he bridges his homeland traditions with modern aesthetics he learned studying viticulture in Portugal and Oregon

Five days skin contact gives a great texture to this funky, cloudy, aromatic liter (7 glasses!). '18. Grapes: Falanghina. Region: Puglia, Italy. Notes: Orange blossom, citrus peel, dried apricot. The Winery: Calcarius is an avant-garde natural wine project from Valentina Passalacqua, focused on the terroir of her hometown; this area is full of calcareous limestone in the soil & white rocks jutting out amongst the vines. The salty air from the Adriatic sea combined in harmony with Valentina's careful picking (much earlier than all of her neighbors) results in light, elegant, & deeply expressive wines

Chillable & accessible high-acid natural pizza wine! '18. Grapes: Sangiovese. Region: Mendocino County, California. Notes: Smooth, juicy, dry, tart raspberry, sun-dried tomato. The Winery: From the winemaker: "At Broc Cellars, all of our wines are made using spontaneous fermentation, a process that means we only use native yeasts and bacteria that exist on the grapes in order to make wine. We don't add anything – this includes nutrients, yeast, bacteria, enzymes, tannins or other popular fermentation agents. Sulphur is a naturally occurring element in all wine, the amount found can vary. We add little to no S02, depending on the wine and style"

Light, easy wine made with the "old school idea of going to the local winery with a big empty jug to fill up with easy-drinking juice". Grapes: Grenache, Syrah. Region: The Rhône, France. Only a few left!

House orange made with grapes from our family vineyard in MD. Perfect for pairing with focaccia, cheese, salads!

House wine made on our family vineyard in MD. Perfect pairing for pizza, meatballs & ricotta, and charcuterie!

Chillable & accessible high-acid natural pizza wine! '18. Grapes: Sangiovese. Region: Mendocino County, California. Notes: Smooth, juicy, dry, tart raspberry, sun-dried tomato. The Winery: From the winemaker: "At Broc Cellars, all of our wines are made using spontaneous fermentation, a process that means we only use native yeasts and bacteria that exist on the grapes in order to make wine. We don't add anything – this includes nutrients, yeast, bacteria, enzymes, tannins or other popular fermentation agents. Sulphur is a naturally occurring element in all wine, the amount found can vary. We add little to no S02, depending on the wine and style.

A blend that pairs montepulciano's depth with trebbiano's brightness. Light, juicy & unconventional. '19. Grapes: Montepulciano, Trebbiano. Region: Abruzzo, Italy. Notes: Cherry, blackcurrant, earth. The Winery: Davide Gentile and Marco Giuliani were childhood friends in Abruzzo who reunited after university over a shared passion for wine. With no training or consulting, but rather through countless experiments and trial and error, they learned how to make natural wine the hard way. Their first fermentation in 2010 was so disastrous that they called in their grandmother, a master at dispelling the evil eye. Lamiddia ("evil eye" in Abruzzese dialect) was thus born. Their motto "uva e basta!" (grapes and that's it) is indicative of their philosophy. They preach that residual lees and grape skins are indicators of a genuine and natural process, necessary to keep the wines alive

Quench your thirst with a rare grape! Made from a native varietal, this wine is crunchy, super fresh, & juicy. '18. Grapes: Negrara. Region: Trento, Italy. Notes: Pomegranate, cranberry, sweet red pepper. About the Winery: High in the dolomites, fourth generation winemaker Matteo Furlani cultivates his six hectares of native vines according to the principles of biodynamics

Herbaceous, structured, smoky dark-fruited red. '17. Grapes: Carignan, Cinsault, Syrah, Grenache, Mourvèdre. Region: Languedoc, France. Notes: Cassis, sweet rosemary, roasted thyme. The Winery: Located in Faugères, the smallest appellation of the Languedoc, two sisters and one brother maintain the vineyard with the highest espect for nature. In their words: "We have always worked to respect what nature has to offer… Our pleasure is to listen to nature, to watch nature, and to allow her to have the energy and strength to express herself. "They vinify their wines by parcel, feeding the grapes whole cluster into large concrete vats

This liter (seven glasses!) is a refreshing and unusual blend – a mixture of red and white grapes. '19. Grapes: Sumoll, Garnacha, Xarello. Region: Catalonia, Spain. Notes: Sour cherry, watermelon juice, mushroom. The Winery: Ruben Parera is a young winemaker from the Upper Penedès region – known for its high-altitude, low-yield terroir – who, having finished his oenological studies, has converted his family's farm to biodynamic practices. Ruben's early vintages were technically correct but stilted; as he has progressed as a winemaker, he has thrown out the textbook and learned to take cues from his terroir

If you haven't tried a pinot from Alsace, you need to. '18. Grapes: Pinot Noir. Region: Alsace, France. Notes: Woodsy strawberry, black pepper. The Winery: Jean-François Ginglinger comes from a winemaking family that has been involved in Alsatian viticulture since 1610. Farming biodynamically without adding sulfur in the cellar, he makes a dryer, more terroir-expressive style than many of his neighbors. Note Changala, his alter ego, who shows up on each of his labels

A wild wine – aromas of pomegranate & forest floor with a light body, rich palate, and a touch of effervescence. '19. Grapes: Garnacha, Cabernet Franc, Tempranillo. Region: Andalucia, Spain. Notes: Cranberry funk, cherries, cedar, light tannins. The Winery: In his words: "I'm Antonio Naranjuez, a small wine producer, located in the Township of Marchal, and I make natural wines. My winery is located in a privileged location right next to the river Alhama at 900 meters of altitude with a special microclimate that allows grapes to achieve perfect ripeness with exceptional results.I'm a true character, with a strong personality. I like to get help from well-meaning people and from my sons. My wines are a reflection of my high standard of care and complete handmade elaboration and personal cultivation without chemical fertilizers or additives. The vineyard spans 2 acres and produces about 8000 bottles. A product I sum up as simply "fermented grape juice"

Dry, acidity-driven and spicy light red. 1000 bottles produced. '18. Grapes: Vernaccia Rosa, Ciliegiolo. Region: Umbria, Italy. Notes: Wild raspberry, slate, cocoa. The Winery: Giovanni Battista Mesina, known by locals as "the shepherd who makes wine", raises over 1000 sheep on organic soil and produces milk, cheese, and wool as well as pasture-raised meat. For the last few years, producing natural wine "to capture the magical expression of the fruit and the earth" has been his passion. The vineyard land is tiny – only 3 hectares – with 2017 as his first bottled production. Before that, wines were made strictly for home consumption and direct sales to locals. His unique labels are made from grass!

Complex aromatics of the northern Rhône in a luscious style. '17. Grapes: Syrah, Grenache. Region: Côtes du Rhône, France. Notes: Black cherry, tea, allspice. The Winery: Following a brief career as an engineer, Franck Balthazar took over his father's winery in 2002. In 2004 he purchased a half a hectare with 90-year old Syrah vines from his retired uncle Joël Verset, one of the most respected members of the old guard in Cornas In the vineyard and the cellar, he is a one-man show: he works his vineyards, which are located on the steep, southeast facing, granite-containing slopes, organically, and entirely by hand. A horse is used only for the heavy ploughing. He ferments the grapes with the stems intact and ages the wine in demi-muid (600 liter barrels). He is a purist and a traditionalist, and has perfected his method of cultivation and vinification of the Syrah grape

Light/medium dry red with balanced acidity & elegant tannins. '19. Grapes: Merlot. Region: Languedoc, France. Notes: Dark plum, ripe cherry, licorice. The Winery: Bertrand Gourdou is the fifth generation of his family to run the estate, in the western-most region of the Languedoc. The 35 hectares of vineyards are planted mainly to Bordeaux varieties (including merlot). The soil is atypical of the rest of the region, with a high proportion of calcareous sandstones. Bertrand grows grapes organically, with some biodynamic parcels as well, and pulls from both older traditions and modern ideas to produce fresh, aromatic wines

Fresh, light, & fruity delight that defies categorization. Carbonic maceration. '19. Grapes: Field blend of 25 different Portuguese red & white varieties. Region: Douro, Portugal. Notes: Fresh herbs, tart strawberry, smoke. The Winery: Tiago Sampaio, who spent his childhood piggybacking on his grandfather through farms and vineyards, is the innovative young winemaker of Folias de Baco. Specifically located in Cima-Corgo – where the land is rough and challenging – he bridges his homeland traditions with modern aesthetics he learned studying viticulture in Portugal and Oregon

House wine made on our family vineyard in MD. Perfect pairing for pizza, meatballs & ricotta, and charcuterie!

Fantastic bouquet, structure, & acidity - a fun one to explore.'17. Grapes: Muscat, Macabeu. Region: Côtes Catalanes, France. Notes: Crisp pear, juicy grapefruit, gooseberry, persimmon. The Winery: Tom Lubbe is a New Zealander who grew up working in South African wineries. He then landed in the Catalan village of Calce, interning at the legendary Domaine Gauby. After three years, Tom founded his own estate – Domaine Matassa - in the area, focusing on the traditional local varietals and some very old vines. old vines and difficult terroir guarantee low yields and small production, with great emphasis on concentration and minerality. Production and farming is all natural and biodynamic

Lively and complex amber-hued delight. '18. Grapes: Pinot Gris, Riesling, Sylvaner. Region: Alsace, France. Notes: Medium tannins, clementine, rosemary, chalky minerality. The Winery: 'Les Vins Pirouettes' is a project started by Alsatian winemaker Christian Binner to partner with various organic and biodynamic grape growers in Alsace to move away from selling their grapes to cooperatives and towards making and bottling natural wines themselves. Each cuvée is made at a young grower's winery, where they supply the grapes and Christian supplies his 20 years of expertise in making natural wine in Alsace

Slovakian unfiltered skin-contact pét-nat with a whipped cream mouthfeel from extended time on the lees. Beautifully funky with a slight sweetness. Grapes: Devin. Region: Južnoslovenská, Slovakia. Notes:Peach, pineapple, bright lychee, white grapefruit. The Winery: Zsolt Sütó cultivates 12 hectares of vines in the village of Strekov, in Slovakia. The vineyards are located on terraces featuring ponds and marshland that create a unique microclimate. Zsolt's fermentations take place in open topped barrels with no sulfur and no intervention. He also uses a lot of skin maceration, aging under voile (a film of yeast on the wine's surface) to create naturally strong and stable wines

Dangerously drinkable – lemonade, sunshine & seashells in a bottle. '18. Grapes: Nosiola, Verdarbara, Lagarino. Region: Trento, Italy. Notes: Bright lemon candy, honey, fresh herbs. The Winery: High in the dolomites, fourth generation winemaker Matteo Furlani cultivates his six hectares of native vines according to the principles of biodynamics

Floral, aromatic, & dry. '17. Grapes: Pinot Blanc, Sylvaner. Region: Alsace, France. Notes: Crisp, light plum, lemon. The Winery: Jean-François Ginglinger comes from a winemaking family that has been involved in Alsatian viticulture since 1610. Farming biodynamically without adding sulfur in the cellar, he makes a dryer, more terroir-expressive style than many of his neighbors. Note Changala, his alter ego, who shows up on each of his labels

Vinified in stoneware amphorae - fresh, vibrant & savory. '18. Grapes: Fiano, Coda di Volpe, Greco di Tufo. Region: Campania, Italy. Notes: Aromatic, orange blossom, refreshing salinity. The Winery: Cantina Giardina was born as a joint venture between six friends who aimed to preserve old vineyards & native Southern varietals in Irpinia, a mountainous town in the heart of Campania. Now managed by Antonio di Gruttola and his wife Daniela, their vinificiation method is an instinctual, unique process each vintage. Their wide array of aging vessels (chestnut and cherry tree barrels, demi-muits, fiberglass, amphorae, etc.) allows for all sorts of experimentation and possibility. The volcanic rich soil and vines are all managed organically by hand by the couple. The wines are made from spontaneous fermentation with wild yeasts, no fining or filtered and bottled without added sulfur

Grapes sourced from the grand cru steinert vineyard and macerated on skins in two parts. Incredible flavor, depth, and length. '18. Grapes: Gewürztraminer. Region: Alsace, France. Notes: Funky, nutty, floral. The Winery: Jean-François Ginglinger comes from a winemaking family that has been involved in Alsatian viticulture since 1610. Farming biodynamically without adding sulfur in the cellar, he makes a dryer, more terroir-expressive style than many of his neighbors. Note Changala, his alter ego, who shows up on each of his labels

An incredibly raw yet precise version of Riesling. '18. Grapes: Riesling. Region: Rheinhessen, Germany. Notes: Salty plum, wet stone, lemon balm, velvety texture. The Winery: Martin Wörner farms organically on three hectares of sandstone soils in Rheinhessen. The young winemaker learned at Gut Oggau and Matassa, and 2017 was his first vintage. Fully invested in natural processes, grapes are hand harvested and wine is made with all native yeasts and no fining/filtering/sulfur additions

Terrific example of the variety, with enhanced minerality from Jean's biodynamic practices. '18. Grapes: Pinot Gris. Region: Alsace, France. Notes: Baked apple, white blossoms, textural minerality. The Winery: Jean-François Ginglinger comes from a winemakingfamily that has been involved in Alsatian viticulture since 1610. Farming biodynamically without adding sulfur in the cellar, he makes a dryer, more terroir-expressive style than many of his neighbors. Note Changala, his alter ego, who shows up on each of his labels

A sweet "vin de liqueur" – a combination of chardonnay juice and brandy that is aged in barrels (a process thought to have been used by nuns over a millennium ago). Drink as an aperitif or with dessert. Grapes: Chardonnay. Region: Jura, France. Notes: Hazelnut, golden raisins, prune. The Winery: Evelyne and Pascal Clairet created their vineyard in 1991. They work 6 hectares of vines, from which they produce 12 cuvées. They make traditional wines in the traditions of Arbois. Their methodology and passion is clearly invested in producing wines that represent the tradition and potential that this dynamic AOC possesses

An atypical and ripe, wonderfully textured sauvignon blanc with a slight oxidative quality. '18. Grapes: Sauvignon Blanc. Region: Touraine (Loire), France. Notes: Elderflower, caramel, lemon. The Winery: Christophe Foucher of La Lunotte is a master of his craft, working in his tiny cellar in the village of Couffy near the Touraine river. This engineering teacher-turned-winegrower made an abrupt career change after working alongside his father-in-law in his wife's family's vineyards. A year later, in 2001, he began the conversion of the vineyards to biodynamic farming and began exploring the natural wine movement. In his corner of the Loire Valley, vineyards are typically classified as AOC Touraine. However, Christophe's disgust at the quantities of chemicals permitted by the AOC in the vineyards gave him pause to reconsider his own involvement with the almighty appellation system in France

Named 'Glou Glou' (French term for fresh, non-stuffy drinkable wines) by Jean because you'll finish the whole bottle before you know it. '17. Grapes: Pinot Blanc. Region: Alsace, France. Notes: Apples. The Winery: Jean-François Ginglinger comes from a winemakingfamily that has been involved in Alsatian viticulture since 1610. Farming biodynamically without adding sulfur in the cellar, he makes a dryer, more terroir-expressive style than many of his neighbors. Note Changala, his alter ego, who shows up on each of his labels

This gemitschter satz (traditional field blend wine of Vienna) is made from grapes from five different vineyard sites on both sides of the Danube. '18. Grapes: Grüner Veltliner, Sauvignon Blanc, Riesling, + Dozens More. Region: Vienna, Austria. Notes: Clean, fresh, white flowers, nectarine. About the Winery: Jutta Ambrositsch left her job as a graphic designer (though she does design those slick labels) to make wine in Vienna, the city with the most vineyards in the world. A Gemischter Satz is a field blend with many different varieties picked the same day and crushed together –because the different varieties ripen at different rates it's quite a skill to decide the exact day when ripeness and acidity will be in delicious balance

This wonderfully textured liter (7 glasses!) combines a blend of Burgundian varieties with more recent unique German crossings. Touch of skin contact. '18. Grapes: Scheurebe, Pinot Blanc, Huxelrebe, Pinot Gris, Ortega. Region: Rheinhessen, Germany. Notes: Tropical fruits, peach, meyer lemon zest. The Winery: Wife and husband Bianka and Daniel Schmitt are making biodynamic wine "just from grapes" in the Rheinhessen, a region largely associated with bulk production. The area's reputation is shifting as a generation of younger, more innovative growers are reducing yields and honing in on the largely undervalued terroir. Bianka and Daniel epitomize this new wave of low-intervention German winemakers

Funky & hazy skin-contact (orange) pét-nat. The winemaker suggests a gentle back-and-forth shake of the bottle to combine lees with the juice before enjoying. '19. Grapes: Bombino Bianco. Region: Puglia, Italy. Notes: Light, fresh, lemon-lime soda. The Winery: Calcarius is an avant-garde natural wine project from Valentina Passalacqua, focused on the terroir of her hometown; this area is full of calcareous limestone in the soil & white rocks jutting out amongst the vines. The salty air from the Adriatic sea combined in harmony with Valentina's careful picking (much earlier than all of her neighbors) results in light, elegant, & deeply expressive wines

House orange made with grapes from our family vineyard in MD. Perfect for pairing with focaccia, cheese, salads!

Slovakian unfiltered skin-contact pét-nat with a whipped cream mouthfeel from extended time on the lees. Beautifully funky with a slight sweetness. Grapes: Devin. Region: Južnoslovenská, Slovakia. Notes: Peach, pineapple, bright lychee, white grapefruit. The Winery: Zsolt Sütó cultivates 12 hectares of vines in the village of Strekov, in Slovakia. The vineyards are located on terraces featuring ponds and marshland that create a unique microclimate. Zsolt's fermentations take place in open topped barrels with no sulfur and no intervention. He also uses a lot of skin maceration, aging under voile (a film of yeast on the wine's surface) to create naturally strong and stable wines

Our in-house Wine Guy will choose three of our finest bottles of skin-contact/orange wine for those who prefer to sip to the beat of their own drum

Vinified in stoneware amphorae - fresh, vibrant & savory. '18. Grapes: Fiano, Coda di Volpe, Greco di Tufo. Region: Campania, Italy. Notes: Aromatic, orange blossom, refreshing salinity. The Winery: Cantina Giardina was born as a joint venture between six friends who aimed to preserve old vineyards & native Southern varietals in Irpinia, a mountainous town in the heart of Campania. Now managed by Antonio di Gruttola and his wife Daniela, their vinificiation method is an instinctual, unique process each vintage. Their wide array of aging vessels (chestnut and cherry tree barrels, demi-muits, fiberglass, amphorae, etc.) allows for all sorts of experimentation and possibility. The volcanic rich soil and vines are all managed organically by hand by the couple. The wines are made from spontaneous fermentation with wild yeasts, no fining or filtered and bottled without added sulfur

Grapes sourced from the grand cru steinert vineyard and macerated on skins in two parts. Incredible flavor, depth, and length. '18. Grapes: Gewürztraminer. Region: Alsace, France. Notes: Funky, nutty, floral. The Winery: Jean-François Ginglinger comes from a winemaking family that has been involved in Alsatian viticulture since 1610. Farming biodynamically without adding sulfur in the cellar, he makes a dryer, more terroir-expressive style than many of his neighbors. Note Changala, his alter ego, who shows up on each of his labels

Extremely light effervescence, crisp acidity, wonderful texture. '18. Grapes: Savagnin, Chardonnay, Gewurztraminer. Region: Ontario, Canada. Notes: Slate, lychee, light smoke. The Winery: Leaving their former careers of restaurants and Big Pharma, Jonas Newman and Vicki Samaras trained at 13th Street Winery Niagara for 4 years before planting vines in P.E.C., Ontario in 2003. They are now producing some of the most sought-after wines in Canada, including this wine from a partnership with David McMillan of Joe Beef

Fantastic bouquet, structure, & acidity - a fun one to explore.'17. Grapes: Muscat, Macabeu. Region: Côtes Catalanes, France. Notes: Crisp pear, juicy grapefruit, gooseberry, persimmon. The Winery: Tom Lubbe is a New Zealander who grew up working in South African wineries. He then landed in the Catalan village of Calce, interning at the legendary Domaine Gauby. After three years, Tom founded his own estate – Domaine Matassa - in the area, focusing on the traditional local varietals and some very old vines. old vines and difficult terroir guarantee low yields and small production, with great emphasis on concentration and minerality. Production and farming is all natural and biodynamic

Lively and complex amber-hued delight. '18. Grapes: Pinot Gris, Riesling, Sylvaner. Region: Alsace, France. Notes: Medium tannins, clementine, rosemary, chalky minerality. The Winery: 'Les Vins Pirouettes' is a project started by Alsatian winemaker Christian Binner to partner with various organic and biodynamic grape growers in Alsace to move away from selling their grapes to cooperatives and towards making and bottling natural wines themselves. Each cuvée is made at a young grower's winery, where they supply the grapes and Christian supplies his 20 years of expertise in making natural wine in Alsace

Five days skin contact gives a great texture to this funky, cloudy, aromatic liter (7 glasses!). '18. Grapes: Falanghina. Region: Puglia, Italy. Notes: Orange blossom, citrus peel, dried apricot. The Winery: Calcarius is an avant-garde natural wine project from Valentina Passalacqua, focused on the terroir of her hometown; this area is full of calcareous limestone in the soil & white rocks jutting out amongst the vines. The salty air from the Adriatic sea combined in harmony with Valentina's careful picking (much earlier than all of her neighbors) results in light, elegant, & deeply expressive wines

Funky & hazy skin-contact (orange) pét-nat. The winemaker suggests a gentle back-and-forth shake of the bottle to combine lees with the juice before enjoying. '19. Grapes: Bombino Bianco. Region: Puglia, Italy. Notes: Light, fresh, lemon-lime soda. The Winery: Calcarius is an avant-garde natural wine project from Valentina Passalacqua, focused on the terroir of her hometown; this area is full of calcareous limestone in the soil & white rocks jutting out amongst the vines. The salty air from the Adriatic sea combined in harmony with Valentina's careful picking (much earlier than all of her neighbors) results in light, elegant, & deeply expressive wines

House orange made with grapes from our family vineyard in MD. Perfect for pairing with focaccia, cheese, salads!

Texture of a red with the freshness of a rosé. '18. Grapes: Aglianico. Region: Campania, Italy. Notes: Raspberry cake, sour strawberry candy, grass. The Winery: Cantina Giardina was born as a joint venture between six friends who aimed to preserve old vineyards & native Southern varietals in Irpinia, a mountainous town in the heart of Campania. Now managed by Antonio di Gruttola and his wife Daniela, their vinificiation methods is an instinctual, unique process each vintage. Their wide array of aging vessels (oak and cherry tree barrels, demi-muits, fiberglass, amphorae, etc.) allows for all sorts of experimentation and possibility. The volcanic rich soil and vines are all managed organically by hand by the couple. The wines are made from spontaneous fermentation with wild yeasts, no fining or filtered and bottled without added sulfur

Excellent balance of fruity and savory, packed with acid & minerality and a bone-dry finish. '19. Grapes: Carignan, Zinfandel. Region: Sebastapol, Sonoma, California. Notes: Hibiscus, strawberry, crisp apple, honey. The Winery: Las Jaras is a joint project between actor/comedian Eric Wareheim and winemaker Joel Burt. In their words: "Our goal is to make delicious wine that has tons of energy and balance. We want them to be vibrant, delicate, and supple all at the same time while also being food friendly and easy for anyone to enjoy. Our wines are designed to reflect the unique terroir of the vineyards using minimal intervention so you can taste their natural, rhythmic expression. If you are not used to drinking wines made this way, the experience can be a revelation"

Light, lush, & juicy blend of white, pink, and red juice. '17. Grapes: Montepulciano, Trebbiano, Malvasia, Pecorino, Passerina. Region: Abruzzo, Italy. Notes: Tart strawberries, rhubarb, grassy, pleasant earthy funk. The Winery: Davide Gentile and Marco Giuliani were childhood friends in Abruzzo who reunited after university over a shared passion for wine. With no training or consulting, but rather through countless experiments and trial and error, they learned how to make natural wine the hard way. Their first fermentation in 2010 was so disastrous that they called in their grandmother, a master at dispelling the evil eye. Lammidia ("evil eye" in Abruzzese dialect) was thus born. Their motto "uva e basta!" (grapes and that's it) is indicative of their philosophy. They preach that residual lees and grape skins are indicators of a genuine and natural process, necessary to keep the wines alive

A local grape that tends towards rich & ripe in reds, here it's light & fresh with a funky nose and red fruit on the palate. '18. Grapes: Negroamaro. Region: Puglia, Italy. Notes: Clean, dry, raspberry, bubblegum, grassy. The Winery: Calcarius is an avant-garde natural wine project from Valentina Passalacqua, focused on the terroir of her hometown; this area is full of calcareous limestone in the soil & white rocks jutting out amongst the vines. The salty air from the Adriatic sea combined in harmony with Valentina's careful picking (much earlier than all of her neighbors) results in light, elegant, & deeply expressive wines

At only 11% ABV, this liter (7 glasses!) of pale rosé is aromatic, refreshing, & a joy to drink. '18. Grapes: Procanico, Aleatico, Sangiovese. Region: Lazio, Italy. Notes: Cranberry, watermelon, flowers. The Winery: The winemakers tend 14 hectares of vineyards amongst olive groves and chestnut trees, on volcanic soils rich in iron and minerals. Everything is done by hand, with careful attention to the needs of each plant. Biodynamic principles are used, but the approach here goes above and beyond. Wines are vinified in an ancient cellar in the village's center where nothing is added at any stage

Rustic dark pink bubbly. Savory with structure and acidity. '13. Grapes: Carignan, Xarel-lo. Region: Catalonia, Spain. Notes: Dark plum, pepper, nutty minerality. The Winery: Manel Arinyo, "the bubble man", looks over organic and biodynamically farmed vineyards in the Penedès, where the coastal climate and soils lead to wines of deep mineral expression. He started the winery on his family's 14th century estate, which has transformed into a living, breathing ecosystem: sheep fertilize the soil, Ringo the horse does the plowing, and honey from the bees sparks secondary fermentation

Light, easy wine made with the "old school idea of going to the local winery with a big empty jug to fill up with easy-drinking juice". Grapes: Grenache, Syrah. Region: The Rhône, France

Rustic dark pink bubbly. Savory with structure and acidity. '13. Grapes: Carignan, Xarel-lo. Region: Catalonia, Spain. Notes: Dark plum, pepper, nutty minerality. The Winery: Manel Arinyo, "the bubble man", looks over organic and biodynamically farmed vineyards in the Penedès, where the coastal climate and soils lead to wines of deep mineral expression. He started the winery on his family's 14th century estate, which has transformed into a living, breathing ecosystem: sheep fertilize the soil, Ringo the horse does the plowing, and honey from the bees sparks secondary fermentation

Funky & hazy skin-contact (orange) pét-nat. The winemaker suggests a gentle back-and-forth shake of the bottle to combine lees with the juice before enjoying. '19. Grapes: Bombino Bianco. Region: Puglia, Italy. Notes: Light, fresh, lemon-lime soda. The Winery: Calcarius is an avant-garde natural wine project from Valentina Passalacqua, focused on the terroir of her hometown; this area is full of calcareous limestone in the soil & white rocks jutting out amongst the vines. The salty air from the Adriatic sea combined in harmony with Valentina's careful picking (much earlier than all of her neighbors) results in light, elegant, & deeply expressive wines

Slovakian unfiltered skin-contact pét-nat with a whipped cream mouthfeel from extended time on the lees. Beautifully funky with a slight sweetness. Grapes: Devin. Region: Južnoslovenská, Slovakia. Notes: Peach, pineapple, bright lychee, white grapefruit. The Winery: Zsolt Sütó cultivates 12 hectares of vines in the village of Strekov, in Slovakia. The vineyards are located on terraces featuring ponds and marshland that create a unique microclimate. Zsolt's fermentations take place in open topped barrels with no sulfur and no intervention. He also uses a lot of skin maceration, aging under voile (a film of yeast on the wine's surface) to create naturally strong and stable wines

Dangerously drinkable – lemonade, sunshine & seashells in a bottle. '18. Grapes: Nosiola, Verdarbara, Lagarino. Region: Trento, Italy. Notes: Bright lemon candy, honey, fresh herbs. The Winery: High in the dolomites, fourth generation winemaker Matteo Furlani cultivates his six hectares of native vines according to the principles of biodynamics

Texture of a red with the freshness of a rosé. '18. Grapes: Aglianico. Region: Campania, Italy. Notes: Raspberry cake, sour strawberry candy, grass. The Winery: Cantina Giardina was born as a joint venture between six friends who aimed to preserve old vineyards & native Southern varietals in Irpinia, a mountainous town in the heart of Campania. Now managed by Antonio di Gruttola and his wife Daniela, their vinificiation methods is an instinctual, unique process each vintage. Their wide array of aging vessels (oak and cherry tree barrels, demi-muits, fiberglass, amphorae, etc.) allows for all sorts of experimentation and possibility. The volcanic rich soil and vines are all managed organically by hand by the couple. The wines are made from spontaneous fermentation with wild yeasts, no fining or filtered and bottled without added sulfur

Vinified in stoneware amphorae - fresh, vibrant & savory. '18. Grapes: Fiano, Coda di Volpe, Greco di Tufo. Region: Campania, Italy. Notes: Aromatic, orange blossom, refreshing salinity. The Winery: Cantina Giardina was born as a joint venture between six friends who aimed to preserve old vineyards & native Southern varietals in Irpinia, a mountainous town in the heart of Campania. Now managed by Antonio di Gruttola and his wife Daniela, their vinificiation method is an instinctual, unique process each vintage. Their wide array of aging vessels (chestnut and cherry tree barrels, demi-muits, fiberglass, amphorae, etc.) allows for all sorts of experimentation and possibility. The volcanic rich soil and vines are all managed organically by hand by the couple. The wines are made from spontaneous fermentation with wild yeasts, no fining or filtered and bottled without added sulfur

Mixed pack from the amazing Danish brewery. Will include four of our favorites (some combination of saison, IPA, sour, tripel, or farmhouse session ale)

One each of 4 delicious Grimm 16 oz. tallboys: -'You Drive Us Wild' Double IPA -'Fluffy Tufts' Double IPA -'Cloud Landing' Double IPA -'Utopos' Pilsner

Double IPA featuring the NZ varietals of Motueka & Rakau, it carries a light and airy quality that makes for a high drinkability factor. Notes of honeysuckle, lemon custard, lime sherbet, and honeydew are packed into a touch-of-sweet and rather refreshing medium-bodied beer

Ultra soft and fluffy Double IPA brewed with mountains of flaked oats and mounds of Mosaic, Sabro, and Motueka. Aromas of papaya and pineapple upside down cake waft from its billowy white foam, and on the palate we get mouth-coating hop resins with big papaya and guava and background hints of lime, black tea, and sweet coconut cream

Grimm's newest Double IPA featuring Citra, Amarillo, Mosaic, and Rakau hops. It's a plush plush juicy juicy super smooth ride. Notes of orange, stone fruit, lemon meringue, and strawberries and cream. Fresh fruit sweetness with low bitterness

A fresh, new pilsner brewed with Motueka hops. It's a step-mashed brew that was fermented under pressure and then spunded in order to naturally capture the carbonation. The result is a crisp and delightfully bitter pilsner with a crackery maltiness and subtle notes of fresh lime zest

Like PBR but better!

Sparkling dry cider sourced from hand-picked New York state apples

American take on a Belgian-style farmhouse ale. Big surge of fruity aromatics and grapefruit-hoppy notes with a refreshing peppery dry finish

Belgian-style wheat beer with coriander and Curaçao orange peel

Hazy IPA that blends the fruit-forward character of Mosaic hops with resinous stickiness from a mélange of dank hops

Golden ale made by spontaneous fermentation in oak barrels with New Jersey blackberries

Grimm's most traditional, simple, and perfect beer. Quenching with notes of hay, pepper, and candied citrus

Bright, tart, and rustic mixed-culture farmhouse ale made with spelt, rye, and oats. Grimm blended oak-fermented sour beer with fresh hoppy saison to create a special beer with brett funk, lactic tartness, and continental hop character

A 'No Kisses' classic: Reposado Tequila, French Sherry, Meyer Lemon, Pear, Lime, Black & Pink Peppercorn. Ready to serve - give the bottle a quick back-and-forth to disperse any remaining peppercorn and pour over ice! 8 oz bottle makes 2 cocktails; 750 ml bottle makes 6 cocktails

Genever Dutch Gin, Port, & Meyer Lemon. 8 oz serving

Sazerac 6-Year Rye, allspice, chicory pecan bitters, angostura bitters. Ready to serve - just pour over ice! 8 oz bottle makes 2 cocktails; 750 ml bottle makes 6 cocktails

Yellow corn spirit made in Austin, TX - America's original craft vodka. 1 Liter

The first super-premium vodka - creamy & velvety smooth. 1 Liter

Estate-grown Polish goodness. 1 Liter

Balance of juniper & coriander seed with citrus, florals and spices - the go-to cocktail gin for many bartenders. 1 Liter

Dutch botanicals & maltwine. 750 ml

Juniper-forward botanicals perfectly balanced with the floral depth of raw honey from local Vermont bees. 750 ml

Smooth Scottish gin infused with cucumber and rose. 1 Liter

"A relic you can drink." Outstanding in classic cocktails or neat in a shot glass. 1 Liter

Blended Irish Whiskey. Incredibly smooth - drink by itself or with ginger ale. 1 Liter

Bold, spicy character with a clean, smooth, toffee finish. 1 Liter

Exceptionally smooth with hints of vanilla, honey, & spice. 1 Liter

Never bitter or sharp, it's made with soft red winter wheat instead of the usual rye for a full-flavored bourbon that's easy to drink. 1 Liter

Silky blended Japanese whiskey with a subtle sweet & spicy finish. 1 Liter

Floral, smooth, sophisticated, and perfect for sipping or in almost any whiskey cocktail you can think of. 750 ml

Made with 100% rye and delivers a full-bodied flavor profile of clove, mint, barrel char, and creamy caramel. 750 ml

The only bourbon continuously distilled and marketed by the founding family before, during and after Prohibition. Soft and a bit spicy. 1 Liter

100% agave, aged for six months in oak. Flavors of caramel/vanilla with an underlying dry earthiness. 1 Liter

Aged in oak barrels for at least three years, and then double-filtered into a smooth and versatile white rum. Try it in a Daiquiri. 1 Liter

Demerera-style Guyana rum. Lightly aged and full-bodied, it works in cocktails or sipping. Woody & burnt caramel note with a bittersweet chocolate finish. 1 Liter

Funky, navy-strength pot-still rum from Jamaica. Use in tiki drinks, a Daiquiri, Mai Tai or Kingston Negroni. 750 ml

A blend of aged rums, all with at least 12 years oak barrel aging. Round, mellow and full-bodied with rich fruit and spice. Try it in a Rum Old Fashioned! 750 ml

Locally made in D.C. and inspired by the long tradition of Italian bitter liqueurs - works great in a Negroni, Boulevardier, or with a splash of soda over ice. 750 ml

A classic French apéritif from a secret recipe dating back to 1885. Herbs & Auvergne gentian root result in a bitterswee & earthy concoction with notes of anise & citrus. Enjoy over ice with a lemon twist or in a variety of cocktails. 750 ml

Milder and sweeter than its famous green sister, it still retains the complex herbal profile. 750 ml

Only two Chartreuse monks know the 130 plants and how to blend and distill them into this liqueur. Enjoy in a Bijou, Last Word, or on the rocks after dinner. 750 ml

Classic French 'triple sec' - a rich, complex and balanced liqueur that brings sophistication to your Sidecar, Margarita, or Cosmopolitan. 750 ml

The classic Italian bitter apéritif made of gentian, rhubarb, & cinchona, among other secret herbs/roots/spices. 1 Liter

Liqueur made from a combination of juice from the seasonal harvest of Williams Pears with an eau-de-vie from the same fruit. Great with white spirits and sparkling wine. 750 ml

Italian liqueur from Luxarda marasca cherries. Smooth but sharp with hints of dark chocolate, vanilla, and marmalade. Enjoy in an Aviation, Last Word, neat after dinner, or drizzled over fresh fruit. 750 ml

Italian amaro typically drunk neat as a digestivo. Rich, bracing, complex. 750 ml

Locally made in D.C. - works great in a Manhattan, Negroni, or with a splash of soda over ice. 750 ml

Locally made in D.C. - works great in a Corpse Reviver, Martini, or Perfect Rob Roy. 750 ml

Locally made in D.C. - works great in a White Negroni, Martini, or with tonic over ice. 750 ml

Italian apéritif wine. Crisp & citrusy with a delicate bitter edge. Drink in a vesper martini, corpse reviver #2, or on the rocks with a splash of soda and orange slice. 750 ml

Made in a similar way to the Cocchi Bianco, but with a more aromatic base wine and different botanicals (rose petals, vanilla, ginger, etc.). Bitter, sweet, spicy, fruity. 750 ml

South African apéritif - a fortified and aromatized wine similar to vermouth. Chenin blanc is infused with cinchona bark and 35 natural botanicals, many of which (fynbos, kalmoes, naartjies, etc.) are unique to the South African Cape. 750 ml

Red and white wines aromatized with herbs & produce all grown near the distillery. Full & soft on the palate with a pleasant balsamic character underlined by rhubarb and gentian which are balanced by subtle sweetness and a light tannin structure from time spent in barrel. 750 ml

Classic balanced Italian vermouth with notes of sweet raisins, gentle spice, cardamom and bitter angostura bark. 750 ml

This Italian vermouth has a bitter, aromatic character with notes of coriander, cardamom, sweet Moscato wine and bitter herbs throughout the palate. 750 ml

French white vermouth - classic, fresh with a balanced sweetness. Traditionally served with a splash of soda, sliced strawberry, and a twist it's fantastic with clear spirits (gin, tequila, mezcal, white rum). 750 ml

Light & clean French dry vermouth. Try it in a 1:1 gin martini. 750 ml

Light & fresh French sweet vermouth. Excellent with a citrus twist over ice, in a negroni, or in any bourbon, rye or scotch cocktail. 750 ml

32 oz of cold brew concentrate, made by our sister café & bar