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Cocchi Americano (1891) is a sweet, aromatized wine. Served with soda water, or on ice

Cocchi Americano Rosa vermouth is produced with red wines, and infused with the natural extracts of flowers and spices such as saffron, vanilla, and rose petals. Served with soda water, or on ice

Cocchi's Vermouth di Torino is an amber-coloured vermouth with a bitterness that is delicately balanced with its aromatizing spices. Served on ice

Far from Torino - the home of vermouth - this Sardinian gem boasts intense Mediterranean aromatics and flavours. Served on ice

The Spritz originated in Veneto during the Habsburg domination (1800s), but has evolved so drastically that its origins are today almost unrecognisable. We use our II Follo Prosecco Extra Dry DOC, either Campari or Aperol, and a dash of Fever Tree soda water

Our Americano is made according to the IBA. Campari and Cocchi Rosa Vermouth in equal parts, plus a splash of Fever Tree soda water

The Negroni is a strong, bitter cocktail. We make it according to the IBA from the equal combination of Campari. Cocchi Vermouth di Torino, and Whitley London Dry gin. [We might make a Negroni Sbagliato if you ask]

Menabrea 1846 is a premium lager produced in Biella, Piedmont, Italy. It is additive free, and is the only Italian Lager still brewed using a completely natural "slow fermentation" process using spring water from the Alps. The results are a testament to the eight generations of brewing expertise of the Menabrea family - a full bodied beer with a light colour and optimal flavour

Produced in Cuneo, Piedmont, Isaac is an Italian wheat ale, created by craft brewers Baladin. that presents absolutely original qualities. The Isaac is a self-described "blanche with Mediterranean aromas" . Meaning a Belgian-style wheat beer, with the addition of Mediterranean aromatics

A Soave Classico is produced in the eleven squared kilometres of hillside that comprise the original and oldest Soave zone of Verona. Cantine Lamberti Soave Classico is a blend of Garganega (80%) and Trebbiano (20%) grapes. It is dry, crisp and fruity

Ribolla Gialla is an ancient wine grape that has been recorded in the hills of Friuli as early as 1289. It produces a light-bodied wine with high acidity and floral notes. Eugenio Collavini's Benedete is produced from 100% Ribolla Gialla grapes which are fermented after an 18 hour maceration on skins

The Tamellini Soave Classico is made with 100% Garganega grapes, native to the Soave DOC. This wine from Tamellini is a very good example of Soave. Beautiful varietal notes of apricots, honey and wild flowers come together on a mid-weight frame, showing lovely clarity and a focused, energetic finish

The Gewurztraminer grape can be traced to the Traminer grape from the village of Tramin. Sud Tirol, Northern Italy. Producers, Tramin, are named for their village, and the Gewurztraminer's home. Their Gewurztraminer is rich and silky in texture. It has intense aromas and flavours of rose and lychee

Sella & Mosca's Vermentino di Gallura DOCG Superiore is produced in the province of Olbia-Tempio in Northern Sardegna. The Vermentino grape has been cultivated along this coast since the fourteenth century, and benefits from the additional light of the refracted sunshine from the sea. The Vermentino in Sella & Mosca's Monteoro are cultivated on the South side of Mount Limbara, in Gallura, Sardegna. It has captivating and refined floral aromas with notes of apple, and complex notes enlivened by a brilliant acidity

With half of his vineyards in Italy and half in Slovenia, cult producer Marjan Simcic combines his traditional methods of natural viticultural and winemaking with the rich mineral quality of his vinyards' soil to produce unique and highly lauded wines. The Pinot Grigio Classic is macerated for forty-eight hours, and is fermented with native yeasts. It carries a complex aroma - beginning with floral aromas, and continuing with fruity and spicy notes - and is full-bodied in its flavour with the soft, matured fruit of the initial taste substituted by notes of apricots and melon towards the end

The Friulano grape has been cultivated in Friuli since the 1600s. Excluding small plantations by Italian viticulturalists in Argentina, and an accidental export to Chile. Friulano is exclusive to small viticultural zones in Italy. Slovenia, and France. The Visintini Friulano is made using biodynamic and organic methods. On the nose it brings hints of almond, apples, and flowers. The flavour is dry, sour, and fruity, with apple and almond and moderate acidity

Valtenesi Chiaretto is a blend of Groppello (60%), Marzemino (20%), Barbera (10%), and Sangiovese (10%). It has a delicate and refined bouquet, with notes of wild strawberry. The taste is elegant, and extremely mineral. The strong notes of strawberry are sustained by this subtle and refined mineral taste

Our house red. Valpolicella is a light, fragrant wine. Lamberti's Valpolicella is made from a blend of Corvina (70%), Molinara (20%), Rondinella (5%), and Merlot (5%)

The Anzenas, by Cantine di Dolianova, is made from a combination of native Cannonau (90%), and other native red grapes (10%). Aged on lees for four months, it has a long-lasting, heady nose with hints of forest fruits and smoky, earthy notes. It has a warm and enveloping body with good tannins and flavours of dark chocolate and dark ripe berry notes

Amarone is a strong, full-bodied wine made from Corvina and Rondinella grapes that are native to the Veneto region. Grapes destined to become Amarone are harvested late, and once harvested left to dry for three-to-four months. The Amarone wine is aged for several years, imparting the wine with a rich, full flavour

The Langhe is a hilly area in the province of Cuneo, in Piedmont, which is now listed in UNESCO's World Heritage List for its testament to winemaking and winegrowing traditions. Tango is a combination of two grapes, cultivated on an organic vineyard of just four hectares, that are local to the Langhe: the rich Nebbiolo (85%) and aromatic and elegant Freisa (15%). It is ruby red, dry, with a good body and tannins

Le Chiuse is one of the most historically important vineyards in Montalcino as it is where the first clone of Brunello was ever grown. Rosso di Montalcino has the same working procedure as the Brunello, and is also made form 100% Sangiovese grapes. The only difference is that the Rosso is younger. Le Chiuse's Rosso di Montalcino has been aged in oak for twelve months

Ripasso means "repassed" and describes the process used to make the wine, where the pomace of the skins, seeds, and stems from Recioto and Amarone are added to the Valpolicella for a period of extended maceration. Cantine Lamberti's Ripasso is refermented on the skins of the Amarone for ten days, then matured for twelve months. This process creates a stronger Valpolicella. with more complex colours and flavours

Made from a combination of Sangiovese (80%) and other indigenous grapes (20%). On the nose it offers a rich and lingering floral aroma, with hints on berries. On the palate it is ripe and crisp, with a long tannic finish bringing back the berry fragrances on the nose

The Franciacorta region has an ancient tradition of still wines, recorded even in the writings of Virgil. Franciacorta is a sparkling wine made using metodo classico - the same process used in Champagne. Ca' Del Bosco's Franciacorta is made using a blend of Chardonnay (75%), Pinot Nero (15%), and Pinot Bianco (10%) grapes. Cuvee Prestige is unique from other non-vintage sparklings, as once the wine clarifies it is blended with 20-30% vintage reserves. Ca ' Del Bosco's Cuvee Prestige is a fresh, crisp, full-bodied wine. It is highly textured and carries notes of stone-fruit and jasmine

Lambrusco grapes have been cultivated in Emilia-Romagna since at least the time of Etruscan civilisation. Lambrusco is most commonly recognised as a sweet, sparkling red wine. However, Paltrinieri's Radici demonstrates the potential of the Lambrusco di Sorbara grape. Paltrinieri use sustainable farming methods, native yeasts, and a classical fermentation method - as indicated from the bottle's name "Radici", which in English translates to "roots" - to produce this stand-out gem. The Radici presents sourly, with notes of grapefruit and an acidic bite. A vibrant, linear wine that boasts aromas of wild strawberry, violet, red cherry and grapefruit that carry through to the slightly sparkling, savoury palate that is lifted by its crisp acidity

Made with 100% Glera grape, il Follo is produced in the hills of Treviso (DOC), Veneto. The Follador family property consists of five hectares of vineyards, and a small cellar where wine is produced following modern oenological techniques. 'Follador' comes from 'follare l'uva', which in the Veneto dialect means to press grapes.Their Prosecco Extra dry is light bodied with a slight residual sugar. On the nose hints of pear, apple, wild flowers and citrus

The original - and only authentic - Limoncello comes from Sorrento, Italy. The Lemons of Sorrento in Limoncello di Sorrento IGP provide the perfect balance of acidity and sweetness, and the essential oils from their peels imbue the limoncello with its signature aroma

Mirto, the traditional liqueur of the island of Sardinia, is crafted from the leaves and berries of the myrtle plant. Hand-gathered myrtle berries, grown metres from the seaside, are used for this infusion. Carta's recipe uses 1.2kg of Sardinian myrtle berries per litre of distillate

Grappa is to Italy as whiskey is to Scotland. This Grappa is made from a strict selection of Cabernet Sauvignon, Carbenet Franc, Malbec, and Merlot grape skins from Loredan Gasparini's award winning red wine, Capo di Stato

Launched in 1952. Cynar is made from a combination of thirteen herbs and plants, and prominently stars the artichoke

Invented 1885 from the combination of forty botanicals from four continents. Montenegro is easy on the palate with a delicate sweetness balancing the bitter aromatics

Although it was commercialised in Sicily in 1868, the inventor received the recipe from the Benedictine Abbey of Caltanissetta, who had been producing the elixir as a therapeutic tonic. Sweet and thick with a gentle bitterness

Borghetti is a sweet coffee liqueur invented in 1860

Invented by Bernardino Branca in 1845. Fernet Branca is made using twenty-seven ingredients. The secret recipe is guarded today by the company president Niccolo Branca, who personally measures out The aromatics during the production process. Fernet Branca has a lower sugar content than other Amari, and is intensely bitter

Lucano is a blend of over thirty herbs created in 1894 by the Vena family, who still protect the secret recipe of this bittersweet amaro

Cocchi Dopo Teatro Amaro Vermouth is an aromatic wine, rich with bitter principles

Aranciata / Chinotto / Gazzosa

Still / Sparkling

Long, hand-cut pasta, roughly 5mm wide. Served either in bianco (with butter and Parmigiano Reggiano), or with Ragù alla Bolognese

From Tuscany. Long, hand-cut pasta, around 1.5cm wide. Pappardelle al Cinghiale is a wild boar ragù that has an intense flavor, achieved by slow simmering the boar in a rich sauce of tomatoes, red wine, and herbs

Bigoli with duck ragù is a traditional dish originating in Veneto in the 1600s. Bigoli are a dense pasta, made with a manual extruder that gives them a rough surface that is perfect for absorbing this rich, slow-cooked duck ragù

Directly from Portofino, Trenette alla Portofino is similar to the basil based Pesto alla Genovese, but with the addition of tomato passata

From Rome. While Cacio e Pepe sounds simple in its ingredients - tonarelli pasta with pecorino cheese and black pepper - it is because of this simplicity that it's difficult to perfect. The method used to cook this dish creates a creamy peppery effect

Better known as the king of prosciutti. Directly imported from Parma in the Emilia-Romagna region, where it has been aged for 24 months. Sliced on order to maintain the quality

Buffalo mozzarella is a fresh, soft, semi-elastic, textured cheese made from buffalo milk. Imported directly from Campania, its home

Pork loin, Prosciutto Crudo di Parma DOP, Mortadella, Parmigiano Reggiano 24 months, egg, salt, and nutmeg, wrapped in our free range egg pasta. Served in the most traditional way: in a slow simmered chicken broth

Traditional recipe from the medieval town of Valeggio sul Mincio, dating back to the 14th Century. These tortellini have a different style of folding and a different filling to the Bologna. They are filled with a mixture of chicken livers, beef, veal, and pork. Served with butter and sage, and topped with Grana Padano cheese

From Liguria. Pansoti are made with an eggless dough and are filled with prebuggiùn - a mix of wild herbs. Pansotti are served in a traditional walnut sauce, which exalts the earthy flavour of the filling

An iconic dish from Piemonte, agnolotti del plin gets its name from the regional dialect for "pinch," which describes how the pasta is closed. Our agnolotti are filled with a fondue of Fontina cheese DOP

Created in Vignola, Modena in 1907 and dedicated to the Italian Architect Jacopo Barozzi, this flourless cake has an rich and earthy taste due to the almond flour, coffee, and dark chocolate

Literally meaning "big crumbly one", Sbrisolona ia a tart of humble provenance. Its modest ingredients consist of nothing more than polenta, flour, butter, sugar, eggs, hazelnuts and almonds. As per Veronese tradition, at Ripienawe we serve the sbrisolona in chuncks, with a shot of Grappa di Capo di Stato

Cocchi Americano (1891) is a sweet, aromatized wine. Served with soda water, or on ice

Cocchi Americano Rosa vermouth is produced with red wines, and infused with the natural extracts of flowers and spices such as saffron, vanilla, and rose petals. Served with soda water, or on ice

Cocchi's Vermouth di Torino is an amber-coloured vermouth with a bitterness that is delicately balanced with its aromatizing spices. Served on ice

Far from Torino - the home of vermouth - this Sardinian gem boasts intense Mediterranean aromatics and flavours. Served on ice

The Spritz originated in Veneto during the Habsburg domination (1800s), but has evolved so drastically that its origins are today almost unrecognisable. We use our II Follo Prosecco Extra Dry DOC, either Campari or Aperol, and a dash of Fever Tree soda water

Our Americano is made according to the IBA. Campari and Cocchi Rosa Vermouth in equal parts, plus a splash of Fever Tree soda water

The Negroni is a strong, bitter cocktail. We make it according to the IBA from the equal combination of Campari. Cocchi Vermouth di Torino, and Whitley London Dry gin. [We might make a Negroni Sbagliato if you ask]

Menabrea 1846 is a premium lager produced in Biella, Piedmont, Italy. It is additive free, and is the only Italian Lager still brewed using a completely natural "slow fermentation" process using spring water from the Alps. The results are a testament to the eight generations of brewing expertise of the Menabrea family - a full bodied beer with a light colour and optimal flavour

Produced in Cuneo, Piedmont, Isaac is an Italian wheat ale, created by craft brewers Baladin. that presents absolutely original qualities. The Isaac is a self-described "blanche with Mediterranean aromas" . Meaning a Belgian-style wheat beer, with the addition of Mediterranean aromatics

A Soave Classico is produced in the eleven squared kilometres of hillside that comprise the original and oldest Soave zone of Verona. Cantine Lamberti Soave Classico is a blend of Garganega (80%) and Trebbiano (20%) grapes. It is dry, crisp and fruity

Ribolla Gialla is an ancient wine grape that has been recorded in the hills of Friuli as early as 1289. It produces a light-bodied wine with high acidity and floral notes. Eugenio Collavini's Benedete is produced from 100% Ribolla Gialla grapes which are fermented after an 18 hour maceration on skins

The Tamellini Soave Classico is made with 100% Garganega grapes, native to the Soave DOC. This wine from Tamellini is a very good example of Soave. Beautiful varietal notes of apricots, honey and wild flowers come together on a mid-weight frame, showing lovely clarity and a focused, energetic finish

The Gewurztraminer grape can be traced to the Traminer grape from the village of Tramin. Sud Tirol, Northern Italy. Producers, Tramin, are named for their village, and the Gewurztraminer's home. Their Gewurztraminer is rich and silky in texture. It has intense aromas and flavours of rose and lychee

Sella Mosca's Vermentino di Gallura DOCG Superiore is produced in the province of Olbia-Tempio in Northern Sardegna. The Vermentino grape has been cultivated along this coast since the fourteenth century, and benefits from the additional light of the refracted sunshine from the sea. The Vermentino in Sella Mosca's Monteoro are cultivated on the South side of Mount Limbara, in Gallura, Sardegna. It has captivating and refined floral aromas with notes of apple, and complex notes enlivened by a brilliant acidity

With half of his vineyards in Italy and half in Slovenia, cult producer Marjan Simcic combines his traditional methods of natural viticultural and winemaking with the rich mineral quality of his vinyards' soil to produce unique and highly lauded wines. The Pinot Grigio Classic is macerated for forty-eight hours, and is fermented with native yeasts. It carries a complex aroma - beginning with floral aromas, and continuing with fruity and spicy notes - and is full-bodied in its flavour with the soft, matured fruit of the initial taste substituted by notes of apricots and melon towards the end

The Friulano grape has been cultivated in Friuli since the 1600s. Excluding small plantations by Italian viticulturalists in Argentina, and an accidental export to Chile. Friulano is exclusive to small viticultural zones in Italy. Slovenia, and France. The Visintini Friulano is made using biodynamic and organic methods. On the nose it brings hints of almond, apples, and flowers. The flavour is dry, sour, and fruity, with apple and almond and moderate acidity

Valtenesi Chiaretto is a blend of Groppello (60%), Marzemino (20%), Barbera (10%), and Sangiovese (10%). It has a delicate and refined bouquet, with notes of wild strawberry. The taste is elegant, and extremely mineral. The strong notes of strawberry are sustained by this subtle and refined mineral taste

Our house red. Valpolicella is a light, fragrant wine. Lamberti's Valpolicella is made from a blend of Corvina (70%), Molinara (20%), Rondinella (5%), and Merlot (5%)

The Anzenas, by Cantine di Dolianova, is made from a combination of native Cannonau (90%), and other native red grapes (10%). Aged on lees for four months, it has a long-lasting, heady nose with hints of forest fruits and smoky, earthy notes. It has a warm and enveloping body with good tannins and flavours of dark chocolate and dark ripe berry notes

Amarone is a strong, full-bodied wine made from Corvina and Rondinella grapes that are native to the Veneto region. Grapes destined to become Amarone are harvested late, and once harvested left to dry for three-to-four months. The Amarone wine is aged for several years, imparting the wine with a rich, full flavour

The Langhe is a hilly area in the province of Cuneo, in Piedmont, which is now listed in UNESCO's World Heritage List for its testament to winemaking and winegrowing traditions. Tango is a combination of two grapes, cultivated on an organic vineyard of just four hectares, that are local to the Langhe: the rich Nebbiolo (85%) and aromatic and elegant Freisa (15%). It is ruby red, dry, with a good body and tannins

Le Chiuse is one of the most historically important vineyards in Montalcino as it is where the first clone of Brunello was ever grown. Rosso di Montalcino has the same working procedure as the Brunello, and is also made form 100% Sangiovese grapes. The only difference is that the Rosso is younger. Le Chiuse's Rosso di Montalcino has been aged in oak for twelve months

Ripasso means "repassed" and describes the process used to make the wine, where the pomace of the skins, seeds, and stems from Recioto and Amarone are added to the Valpolicella for a period of extended maceration. Cantine Lamberti's Ripasso is refermented on the skins of the Amarone for ten days, then matured for twelve months. This process creates a stronger Valpolicella. with more complex colours and flavours

Made from a combination of Sangiovese (80%) and other indigenous grapes (20%). On the nose it offers a rich and lingering floral aroma, with hints on berries. On the palate it is ripe and crisp, with a long tannic finish bringing back the berry fragrances on the nose

The Franciacorta region has an ancient tradition of still wines, recorded even in the writings of Virgil. Franciacorta is a sparkling wine made using metodo classico - the same process used in Champagne. Ca' Del Bosco's Franciacorta is made using a blend of Chardonnay (75%), Pinot Nero (15%), and Pinot Bianco (10%) grapes. Cuvee Prestige is unique from other non-vintage sparklings, as once the wine clarifies it is blended with 20-30% vintage reserves. Ca ' Del Bosco's Cuvee Prestige is a fresh, crisp, full-bodied wine. It is highly textured and carries notes of stone-fruit and jasmine

Lambrusco grapes have been cultivated in Emilia-Romagna since at least the time of Etruscan civilisation. Lambrusco is most commonly recognised as a sweet, sparkling red wine. However, Paltrinieri's Radici demonstrates the potential of the Lambrusco di Sorbara grape. Paltrinieri use sustainable farming methods, native yeasts, and a classical fermentation method - as indicated from the bottle's name "Radici", which in English translates to "roots" - to produce this stand-out gem. The Radici presents sourly, with notes of grapefruit and an acidic bite. A vibrant, linear wine that boasts aromas of wild strawberry, violet, red cherry and grapefruit that carry through to the slightly sparkling, savoury palate that is lifted by its crisp acidity

Made with 100% Glera grape, il Follo is produced in the hills of Treviso (DOC), Veneto. The Follador family property consists of five hectares of vineyards, and a small cellar where wine is produced following modern oenological techniques. 'Follador' comes from 'follare l'uva', which in the Veneto dialect means to press grapes.Their Prosecco Extra dry is light bodied with a slight residual sugar. On the nose hints of pear, apple, wild flowers and citrus

The original - and only authentic - Limoncello comes from Sorrento, Italy. The Lemons of Sorrento in Limoncello di Sorrento IGP provide the perfect balance of acidity and sweetness, and the essential oils from their peels imbue the limoncello with its signature aroma

Mirto, the traditional liqueur of the island of Sardinia, is crafted from the leaves and berries of the myrtle plant. Hand-gathered myrtle berries, grown metres from the seaside, are used for this infusion. Carta's recipe uses 1.2kg of Sardinian myrtle berries per litre of distillate

Grappa is to Italy as whiskey is to Scotland. This Grappa is made from a strict selection of Cabernet Sauvignon, Carbenet Franc, Malbec, and Merlot grape skins from Loredan Gasparini's award winning red wine, Capo di Stato

Launched in 1952. Cynar is made from a combination of thirteen herbs and plants, and prominently stars the artichoke

Invented 1885 from the combination of forty botanicals from four continents. Montenegro is easy on the palate with a delicate sweetness balancing the bitter aromatics

Although it was commercialised in Sicily in 1868, the inventor received the recipe from the Benedictine Abbey of Caltanissetta, who had been producing the elixir as a therapeutic tonic. Sweet and thick with a gentle bitterness

Borghetti is a sweet coffee liqueur invented in 1860

Invented by Bernardino Branca in 1845. Fernet Branca is made using twenty-seven ingredients. The secret recipe is guarded today by the company president Niccolo Branca, who personally measures out The aromatics during the production process. Fernet Branca has a lower sugar content than other Amari, and is intensely bitter

Lucano is a blend of over thirty herbs created in 1894 by the Vena family, who still protect the secret recipe of this bittersweet amaro

Cocchi Dopo Teatro Amaro Vermouth is an aromatic wine, rich with bitter principles

Aranciata / Chinotto / Gazzosa

Still / Sparkling

Long, hand-cut pasta, roughly 5mm wide. Served either in bianco (with butter and Parmigiano Reggiano), or with Ragù alla Bolognese

From Tuscany. Long, hand-cut pasta, around 1.5cm wide. Pappardelle al Cinghiale is a wild boar ragù that has an intense flavor, achieved by slow simmering the boar in a rich sauce of tomatoes, red wine, and herbs

Bigoli with duck ragù is a traditional dish originating in Veneto in the 1600s. Bigoli are a dense pasta, made with a manual extruder that gives them a rough surface that is perfect for absorbing this rich, slow-cooked duck ragù

Directly from Portofino, Trenette alla Portofino is similar to the basil based Pesto alla Genovese, but with the addition of tomato passata

From Rome. While Cacio e Pepe sounds simple in its ingredients - tonarelli pasta with pecorino cheese and black pepper - it is because of this simplicity that it's difficult to perfect. The method used to cook this dish creates a creamy peppery effect

Better known as the king of prosciutti. Directly imported from Parma in the Emilia-Romagna region, where it has been aged for 24 months. Sliced on order to maintain the quality

Buffalo mozzarella is a fresh, soft, semi-elastic, textured cheese made from buffalo milk. Imported directly from Campania, its home

Pork loin, Prosciutto Crudo di Parma DOP, Mortadella, Parmigiano Reggiano 24 months, egg, salt, and nutmeg, wrapped in our free range egg pasta. Served in the most traditional way: in a slow simmered chicken broth

Traditional recipe from the medieval town of Valeggio sul Mincio, dating back to the 14th Century. These tortellini have a different style of folding and a different filling to the Bologna. They are filled with a mixture of chicken livers, beef, veal, and pork. Served with butter and sage, and topped with Grana Padano cheese

From Liguria. Pansoti are made with an eggless dough and are filled with prebuggiùn - a mix of wild herbs. Pansotti are served in a traditional walnut sauce, which exalts the earthy flavour of the filling

An iconic dish from Piemonte, agnolotti del plin gets its name from the regional dialect for "pinch," which describes how the pasta is closed. Our agnolotti are filled with a fondue of Fontina cheese DOP

Created in Vignola, Modena in 1907 and dedicated to the Italian Architect Jacopo Barozzi, this flourless cake has an rich and earthy taste due to the almond flour, coffee, and dark chocolate

Literally meaning "big crumbly one", Sbrisolona ia a tart of humble provenance. Its modest ingredients consist of nothing more than polenta, flour, butter, sugar, eggs, hazelnuts and almonds. As per Veronese tradition, at Ripienawe we serve the sbrisolona in chuncks, with a shot of Grappa di Capo di Stato

Cocchi Americano (1891) is a sweet, aromatized wine. Served with soda water, or on ice

Cocchi Americano Rosa vermouth is produced with red wines, and infused with the natural extracts of flowers and spices such as saffron, vanilla, and rose petals. Served with soda water, or on ice

Cocchi's Vermouth di Torino is an amber-coloured vermouth with a bitterness that is delicately balanced with its aromatizing spices. Served on ice

Far from Torino - the home of vermouth - this Sardinian gem boasts intense Mediterranean aromatics and flavours. Served on ice

The Spritz originated in Veneto during the Habsburg domination (1800s), but has evolved so drastically that its origins are today almost unrecognisable. We use our II Follo Prosecco Extra Dry DOC, either Campari or Aperol, and a dash of Fever Tree soda water

Our Americano is made according to the IBA. Campari and Cocchi Rosa Vermouth in equal parts, plus a splash of Fever Tree soda water

The Negroni is a strong, bitter cocktail. We make it according to the IBA from the equal combination of Campari. Cocchi Vermouth di Torino, and Whitley London Dry gin. [We might make a Negroni Sbagliato if you ask]

Menabrea 1846 is a premium lager produced in Biella, Piedmont, Italy. It is additive free, and is the only Italian Lager still brewed using a completely natural "slow fermentation" process using spring water from the Alps. The results are a testament to the eight generations of brewing expertise of the Menabrea family - a full bodied beer with a light colour and optimal flavour

Produced in Cuneo, Piedmont, Isaac is an Italian wheat ale, created by craft brewers Baladin. that presents absolutely original qualities. The Isaac is a self-described "blanche with Mediterranean aromas" . Meaning a Belgian-style wheat beer, with the addition of Mediterranean aromatics

A Soave Classico is produced in the eleven squared kilometres of hillside that comprise the original and oldest Soave zone of Verona. Cantine Lamberti Soave Classico is a blend of Garganega (80%) and Trebbiano (20%) grapes. It is dry, crisp and fruity

Ribolla Gialla is an ancient wine grape that has been recorded in the hills of Friuli as early as 1289. It produces a light-bodied wine with high acidity and floral notes. Eugenio Collavini's Benedete is produced from 100% Ribolla Gialla grapes which are fermented after an 18 hour maceration on skins

The Tamellini Soave Classico is made with 100% Garganega grapes, native to the Soave DOC. This wine from Tamellini is a very good example of Soave. Beautiful varietal notes of apricots, honey and wild flowers come together on a mid-weight frame, showing lovely clarity and a focused, energetic finish

The Gewurztraminer grape can be traced to the Traminer grape from the village of Tramin. Sud Tirol, Northern Italy. Producers, Tramin, are named for their village, and the Gewurztraminer's home. Their Gewurztraminer is rich and silky in texture. It has intense aromas and flavours of rose and lychee

Sella & Mosca's Vermentino di Gallura DOCG Superiore is produced in the province of Olbia-Tempio in Northern Sardegna. The Vermentino grape has been cultivated along this coast since the fourteenth century, and benefits from the additional light of the refracted sunshine from the sea. The Vermentino in Sella & Mosca's Monteoro are cultivated on the South side of Mount Limbara, in Gallura, Sardegna. It has captivating and refined floral aromas with notes of apple, and complex notes enlivened by a brilliant acidity

With half of his vineyards in Italy and half in Slovenia, cult producer Marjan Simcic combines his traditional methods of natural viticultural and winemaking with the rich mineral quality of his vinyards' soil to produce unique and highly lauded wines. The Pinot Grigio Classic is macerated for forty-eight hours, and is fermented with native yeasts. It carries a complex aroma - beginning with floral aromas, and continuing with fruity and spicy notes - and is full-bodied in its flavour with the soft, matured fruit of the initial taste substituted by notes of apricots and melon towards the end

The Friulano grape has been cultivated in Friuli since the 1600s. Excluding small plantations by Italian viticulturalists in Argentina, and an accidental export to Chile. Friulano is exclusive to small viticultural zones in Italy. Slovenia, and France. The Visintini Friulano is made using biodynamic and organic methods. On the nose it brings hints of almond, apples, and flowers. The flavour is dry, sour, and fruity, with apple and almond and moderate acidity

Valtenesi Chiaretto is a blend of Groppello (60%), Marzemino (20%), Barbera (10%), and Sangiovese (10%). It has a delicate and refined bouquet, with notes of wild strawberry. The taste is elegant, and extremely mineral. The strong notes of strawberry are sustained by this subtle and refined mineral taste

Our house red. Valpolicella is a light, fragrant wine. Lamberti's Valpolicella is made from a blend of Corvina (70%), Molinara (20%), Rondinella (5%), and Merlot (5%)

The Anzenas, by Cantine di Dolianova, is made from a combination of native Cannonau (90%), and other native red grapes (10%). Aged on lees for four months, it has a long-lasting, heady nose with hints of forest fruits and smoky, earthy notes. It has a warm and enveloping body with good tannins and flavours of dark chocolate and dark ripe berry notes

Amarone is a strong, full-bodied wine made from Corvina and Rondinella grapes that are native to the Veneto region. Grapes destined to become Amarone are harvested late, and once harvested left to dry for three-to-four months. The Amarone wine is aged for several years, imparting the wine with a rich, full flavour

The Langhe is a hilly area in the province of Cuneo, in Piedmont, which is now listed in UNESCO's World Heritage List for its testament to winemaking and winegrowing traditions. Tango is a combination of two grapes, cultivated on an organic vineyard of just four hectares, that are local to the Langhe: the rich Nebbiolo (85%) and aromatic and elegant Freisa (15%). It is ruby red, dry, with a good body and tannins

Le Chiuse is one of the most historically important vineyards in Montalcino as it is where the first clone of Brunello was ever grown. Rosso di Montalcino has the same working procedure as the Brunello, and is also made form 100% Sangiovese grapes. The only difference is that the Rosso is younger. Le Chiuse's Rosso di Montalcino has been aged in oak for twelve months

Ripasso means "repassed" and describes the process used to make the wine, where the pomace of the skins, seeds, and stems from Recioto and Amarone are added to the Valpolicella for a period of extended maceration. Cantine Lamberti's Ripasso is refermented on the skins of the Amarone for ten days, then matured for twelve months. This process creates a stronger Valpolicella. with more complex colours and flavours

Made from a combination of Sangiovese (80%) and other indigenous grapes (20%). On the nose it offers a rich and lingering floral aroma, with hints on berries. On the palate it is ripe and crisp, with a long tannic finish bringing back the berry fragrances on the nose

The Franciacorta region has an ancient tradition of still wines, recorded even in the writings of Virgil. Franciacorta is a sparkling wine made using metodo classico - the same process used in Champagne. Ca' Del Bosco's Franciacorta is made using a blend of Chardonnay (75%), Pinot Nero (15%), and Pinot Bianco (10%) grapes. Cuvee Prestige is unique from other non-vintage sparklings, as once the wine clarifies it is blended with 20-30% vintage reserves. Ca ' Del Bosco's Cuvee Prestige is a fresh, crisp, full-bodied wine. It is highly textured and carries notes of stone-fruit and jasmine

Lambrusco grapes have been cultivated in Emilia-Romagna since at least the time of Etruscan civilisation. Lambrusco is most commonly recognised as a sweet, sparkling red wine. However, Paltrinieri's Radici demonstrates the potential of the Lambrusco di Sorbara grape. Paltrinieri use sustainable farming methods, native yeasts, and a classical fermentation method - as indicated from the bottle's name "Radici", which in English translates to "roots" - to produce this stand-out gem. The Radici presents sourly, with notes of grapefruit and an acidic bite. A vibrant, linear wine that boasts aromas of wild strawberry, violet, red cherry and grapefruit that carry through to the slightly sparkling, savoury palate that is lifted by its crisp acidity

Made with 100% Glera grape, il Follo is produced in the hills of Treviso (DOC), Veneto. The Follador family property consists of five hectares of vineyards, and a small cellar where wine is produced following modern oenological techniques. 'Follador' comes from 'follare l'uva', which in the Veneto dialect means to press grapes.Their Prosecco Extra dry is light bodied with a slight residual sugar. On the nose hints of pear, apple, wild flowers and citrus

The original - and only authentic - Limoncello comes from Sorrento, Italy. The Lemons of Sorrento in Limoncello di Sorrento IGP provide the perfect balance of acidity and sweetness, and the essential oils from their peels imbue the limoncello with its signature aroma

Mirto, the traditional liqueur of the island of Sardinia, is crafted from the leaves and berries of the myrtle plant. Hand-gathered myrtle berries, grown metres from the seaside, are used for this infusion. Carta's recipe uses 1.2kg of Sardinian myrtle berries per litre of distillate

Grappa is to Italy as whiskey is to Scotland. This Grappa is made from a strict selection of Cabernet Sauvignon, Carbenet Franc, Malbec, and Merlot grape skins from Loredan Gasparini's award winning red wine, Capo di Stato

Launched in 1952. Cynar is made from a combination of thirteen herbs and plants, and prominently stars the artichoke

Invented 1885 from the combination of forty botanicals from four continents. Montenegro is easy on the palate with a delicate sweetness balancing the bitter aromatics

Although it was commercialised in Sicily in 1868, the inventor received the recipe from the Benedictine Abbey of Caltanissetta, who had been producing the elixir as a therapeutic tonic. Sweet and thick with a gentle bitterness

Borghetti is a sweet coffee liqueur invented in 1860

Invented by Bernardino Branca in 1845. Fernet Branca is made using twenty-seven ingredients. The secret recipe is guarded today by the company president Niccolo Branca, who personally measures out The aromatics during the production process. Fernet Branca has a lower sugar content than other Amari, and is intensely bitter

Lucano is a blend of over thirty herbs created in 1894 by the Vena family, who still protect the secret recipe of this bittersweet amaro

Cocchi Dopo Teatro Amaro Vermouth is an aromatic wine, rich with bitter principles

Aranciata / Chinotto / Gazzosa

Still / Sparkling