He loves Sangiovese, but says it’s a challenge because many people aren’t familiar with it. Once you tell them it’s the principal grape in Chianti, they get it. He loves the fact that it’s a “triple threat”, meaning you can produce a red, rosé or sparkling wine from it.
Patrons can sit at outdoor tables, wine-barreled indoor tables or at the wine bar itself. Wines consumed at the bar can be purchased by the bottle or glass. And those by the glass come directly from wine barrels.