His wines are meticulously crafted. If a wine doesn't meet his exacting standards, he won't sell it. His wines are unfined and unfiltered, he uses no herbicides or pesticides, and he produces a mere 1,200 to 1,500 cases annually.
Over thirty years he got to see "some of the best restaurants in the world and how they did, not only by their menus and service, but their approach to marketing, the whole nine yards."
Because there are over 30 wines by the glass available on the menu, we were able to select a different glass of wine for each course. We sampled two whites, the Villa Tavernango Campo Blanco Pinot Grigio with its dry pear and citrus flavors and minerality, and the San Felice Tenuta Perolla Vermentino and Sauvignon blend with tastes of green apple and lime.
