TRATTORIA GANZO

It has a strong carbonation, is dry and mineral, and is a wonderful wine from the toast to the appetizers.

A white wine with acidity and thickness, it pairs wonderfully with a wide range of dishes including appetizers, pasta, fish, and meat.

A historic classic Barolo with beautiful acidity, core, and elegance. It can be enjoyed with any main dish, and it pairs well with porcini during this season.

Classic Italian beer.

A representative producer of Franciacorta, Bellavista offers fruity flavors and acidity, with soft carbonation, elegance, and wonderful balance. This is a rare 07 vintage, with only one bottle left.

A soft, easy-to-drink blend of four types of white grapes with good balance

A wine with an extravagant name that is outside the realm of time. A special blend of Radikon Chardonnay and Sauvignon, featuring Radikon's characteristic flavor with high-quality fruitiness and a long finish. A genuine special Radikon that lives up to its name.

Radikon's second line series. The natural wine is the only one I buy every year, 100% Pinot Grigio. It has a more rustic impression than the 500ml first line, but it's delicious, with a wonderful color that is a mix of pink and purple.

Winery from Lazio region, Montefico grapes are of the Malvasia variety. This is the only Lazio wine we offer, with a soft bitterness reminiscent of grapefruit that refreshes the palate. Orange-colored wine.

Italy's natural wine top winery Gravner. Although it is a white wine with a firm and strong structure, I believe it reveals its value through long-term aging. The soft and refined aroma, sweetness, umami, and bitterness are felt in the mouth with a time lag, and the aftertaste is long-lasting.

A very rare Biondi Santi Rosé, probably not being produced currently. The grapes are the same as Brunello. Biondi Santi is a challenging wine, but the 08 Rosé is ready to drink and is a wonderful wine.

Made by the same producer as Ganso. A friendly wine that feels nostalgic and relaxing, like one you would drink at a local restaurant in Tuscany. 100% Sangiovese.

A wine called Ganzo, named after the restaurant. It is a blend of half Sangiovese and half Merlot. It has a good balance of fruitiness and tannins, with a moderate body. Although it is a red wine, it pairs well with meals throughout the course.

Typically, Dolcetto is a wine that does not require aging, but I believe that classic good producers have value. The vintage from 13 years ago has softened its original tight acidity, showcasing the fruity character and richness typical of Dolcetto, with a beautiful acidity that lingers in the finish.

One of the centers of Barolo Boys, Elio Altare. Elegant and easy to drink, but a wonderful producer that is firmly crafted in Barolo. The year 2016 is known as a great vintage.

A soft and juicy creation while being a refined wine, Aljano. I believe that both those who are not fond of red wine and those who enjoy it will honestly find it delicious.

Classic Brunello producer La Fortuna. Rosso di Montalcino is the second wine of Brunello. While there are many wineries that produce Brunello in a modern and rich style, there are many that produce Rosso in a classic style. The youthful and vibrant freshness is a great aspect of Rosso, but good producers can create wonderful wines with 10 to 20 years of aging time. La Fortuna is a wonderful wine.

Taste varies from person to person, but this Rosso di Montalcino, produced by Poggio di Sotto, one of the top producers of Brunello, is generally superior to typical Brunello. The balance of soft, rich modernity with strong core and classic tannins and acidity that ties everything together is truly wonderful.

In recent years, a more modern Talenti. It began when the previous generation who worked at Il Poggione was given a portion of the Poggione vineyard. The year 2010 was a good year. The tannins are beginning to dissolve in the wine, and the aroma is starting to emerge; it is in a wonderful state, ready to drink.

In my opinion, Il Poggione is the textbook example of Brunello di Montalcino. It is the Brunello of Brunellos in terms of taste, aroma, nuances, and price. I believe many in the industry would say that when it comes to classic Brunello, it is Il Poggione. The year 2016 was a good year, and this is a Riserva with soft tannins, richness, a long finish, and it is a wonderful wine.

Radikon is also wonderful in red. It is Merlot but has a connection to Burgundy. Currently on special.

Radikon Merlot 2001 Magnum bottle. There is definitely a deliciousness that cannot be reached by a normal bottle. Please enjoy it together on a special day.

A very rare 1975 vintage Amarone from Bertani. Although Amarone is known for being dry, many people find it sweet and complex, and I am one of them. Bertani offers a thick fruit flavor and an alcohol attack, with a wonderful balance of clean acidity, making it very delicious with food. The 1975 vintage is nearly 50 years old and I believe it is in excellent condition, but rather than a thick Amarone, I hope you enjoy the elegant fruit flavors and clean acidity that emerge from the aging process.

Roanya is made naturally, but there is no image of oxidation. A classic maker. This Opera Prima is a blend of Barbaresco from 04 and 05. The rough masculine impression is calmed, with beautiful acidity, soft fruitiness, and a good balance of complexity.

A beloved and great classic producer, Bartolo Mascarello. Every wine is beautiful, well-structured, and elegant. I believe Barolo is better after about 20 years; while enjoying the floral and vibrant qualities of younger vintages is certainly good, the complexity that develops over time, the melted tannins, and the beautiful soft acidity reach a level that only great producers can achieve. The fact that it remains delicious for another 20 years without deteriorating is a testament to the greatness of the producer.

Italian wine maestro Emidio Pepe. We have served 9 bottles to customers so far, and all the wines were in wonderful condition. They are miraculous wines with no strange nuances. There are 2 bottles left of the 80 vintage.

Caze Basse is one of the top Brunello di Montalcino wines in the world. It is a high-quality, smooth, and elegantly soft wine that provides a drinking experience without any stress on the mouth or nose, even giving a sensation that permeates the body. Its potential for long-term aging reflects its grand scale.

Isola e Olena, where the former winemaker of Ganzos, Colmanno, worked before becoming independent. Known for Chianti, it produces soft Chianti. Cepparello is 100% Sangiovese. The 1997 vintage magnum bottle is in an incredible condition. Aged magnum bottles are extremely luxurious wines, and while they are undoubtedly delicious, I believe it is a luxurious time to share wonderful wines with important people.

This is a 2000 vintage from the master grappa maker Romano Levi. It has an attack and sharpness that flows from the mouth to the back of the head, and it is incredibly dry and delicious.

Grappa made by soaking the fruit myrtle, which grows wild in Sardinia. There was a restaurant staff member from Sardinia who worked in Italy, and they boasted about the delicious myrtle liquor made at their family home. It seems that each household makes it during the season, similar to the homemade plum wine in Japan from a bygone era. The taste is reminiscent of the nectar of azalea flowers and wild strawberries eaten on the way home from elementary school, evoking a nostalgic fruity flavor in the grappa.

White Horse that my mother often drank when she was young. I had it as a digestif at a restaurant in the 70s and was awakened by its incredible taste. It has a hint of Islay aroma while also possessing a sweet scent from aging, completely different from the current version.

A beautiful yellow French aperitif, Suze. It's not a phrase I particularly like, but it is said to be like a yellow Campari. Since it is an aperitif from 60 years ago, we will serve it straight as a digestif, with a refined and soft balance of bitterness and sweetness, and a refreshing aftertaste of orange peel.