Nero d’Avola is Sicily’s main red grape. Think dark fruit, warmth, structure, and confidence. In other words, kind of like if Cabernet and Syrah had a Mediterranean cousin.

A Spanish Monastrell blend from Yecla, a place that leans into heat, attitude and old vines. Dark fruit, spice, and serious sun energy.

Argentina doing Italian things. Sour cherry, wild strawberry, dried herbs and a little dusty earth thing that feels very intentional.

A natural, low intervention wine that doesn‘t make being a hippy it’s whole identity. Sour cherry, cranberry, crushed herbs, and dusty earth.

Fruity, fizzy, and flirty AF - balanced by bubbles and a little tannin sass. It's giving: low alcohol, high  drama.

Think bright fruit, citrus snap, stone fruit, and a clean mineral edge. Cool-climate energy, not butter-bomb behavior. Chardonnay that chose clarity over chaos.

Citrus and orchard fruit with a honey side quest. Dry, but flirty about it.

This wine has opinions and receipts.

Dried citrus, stone fruit skin, herbal tea. An organge wine for peole who like texture over sweetness. Tastes like curiosity paying off.  

The gold hoops and white sneakers of sparkling wine. Crisp, dry with green apple. It's not trying to be Champagne, but honestly, it's not not bringing the energy. 

Fresh strawberry, raspberry and squeeze of citrus. Rosé that's playful, not precious.

Aperol's sweet, flirty energy or Campari's bitter, broody older sister aesthetic. You choose. 

A  salty trio built for sipping. Accompanied by berries, salty chips and a bit  of chocolate. 

A mix of seasonal cheese with meats, nuts and accoutrements.

As we grow, we will be adding more items to the menu.