Poli vermouth bianco, "Stellare Secondo"

Stellare Primo aperitivo, prosecco, seltzer

Bright, zippy, fresh with green apple tartness and a touch of butter pie pastry buff. A lovely froth makes that incredibly enjoyable to drink and versatile to pair. Made with the classic méthode champegnoise from Chenin Blanc grapes in Clarksburg, this sparkling wine's bubbles are persistent and tenacious, lending to a long and satisfying finish.

wild strawberry and pomegranate, lemon peel and volcanic terrior derived minerality.

Bright cherry pink with pink reflections. Spicy on the nose with dusty notes, followed by raspberry and strawberry. Great freshness on the palate, paired with stimulating mousse. Repeatedly mineral with tension on the finish. Great fun!

"Fresh nose of white flowers, salty sea breeze, pear, lemon zest with oyster shell minerality and mouthwatering acidity. 11.2% ABV" -- Jolie-Laide Team

"Named after the wind that brings good weather, the ‘Aliseo’ is made of Biancolella, Biancazita (said to be a type of Falanghina), and Pepella. The grapes come from very old vines, planted on their own roots* between 70 and 120 years ago; yields are very low. Aromas and flavors include flowers, lemon-peel, herbs (including tarragon), and wet stones; the mouthwatering fresh acidity gives a very long finish. This is one of the best southern Italian white wines I have drunk, and there is stiff competition these days." - McCrum

"Bright and zippy acidity brings balance to this fresh and tropical leaning white from Puglia. Verdeca is a local grape that always has an aromatic component to it and somehow manages to preserve its acidity and the balmy heat of southern Italy. As the label implies, amazing with all sorts of seafood and fresh coastal fare, including roast vegetable, dishes with lots of herbs, and briny seaside salinity."

Lean, mineral, and refreshing. Exotic and almost tropical fruits on the nose with kiwi-like brightness and acidity on the palate. This is an iconic and representative bottling of Fiano from a producer dedicated to native, local grapes.

"This is a vibrant, fresh, and fruit-forward expression of the classic southern Italian grape. In Naples, you'll see Falanghina adorning the menus and chalkboards of many pizzerie. This Falanghina feature ripe stone fruit and tropical aromatics. It's light on its feet, but giving and satisfying on the palate. Try it in place of a Pinot Grigio sometime!" -- Team Delfina

This aromatic, almost tropical, white wine is a native to Sicily and the Aeolian islands. Medium bodied with ripe stone fruit, citrus peal, and hint of spice -- Grillo can be served chilled as an aperitif, and still deliver as an excellent accompaniment to food. Try with shell fish, seafood, summer veggies (yes corn), and of course crudo.

"This delightful blend hails from the island of Lipari in the Aeolian archipelago to the north east of Mount Etna, Sicily. A blend of two local white grapes, Malvasia bring aromatic lift and body, while the Carricante lends it's minerality and salinity. The nose is perfumed and inviting, and the finish is dry, refreshing and begs another sip."

Bright straw yellow, it gives the nose fresh notes of peach, apple, white flowers and aromatic herbs, embellished with typical mineral sensations. A taste that rests on a savory spine and lengthens thanks to a pleasant freshness.

Crisp, dry and savory, this fantastic white grown on the slopes of the tallest volcano in the Mediterranean hits all the right buttons. It opens with delicate scents recalling pressed Spanish broom, graphite, wild herbs and stone fruit. Taking up where the nose left off, the linear, elegant palate features ripe yellow pear, wild fennel, lemon drop candy and saline set against bright acidity that gives it a juicy, tangy finish. Drink now, or hold until 2025 for even more complexity

Thirst quenching and dry, with a ripe red fruit nose. Bright without being acidic, and light bodied enough to go back for seconds!

Dry and exceedingly minerally, there is great substance to go along with its fabulous aromatics and persistent flavors. Just think about walking through one of the many impossibly colorful gardens that surround the whitewashed walls of Ostuni and you get the idea- lemon, blood orange, all kinds of flowers, maybe a squeeze of some other sunny fruit? Something tropical perhaps? Wow. Not going to be anywhere overlooking the Adriatic with a perfectly grilled San Pietro bathed in a fragrant chili brodo in front of you this summer? Do the next best thing and chill a bottle of this and make your own magical food and wine pairing in your own backyard heaven on earth! And it’s really, really good all on its own too!

This Frappato is one of the great delights of Sicily. It is floral with crunchy red fruit, touches of baking spices like cinnamon, and a touch of amaro like quality that keeps everything working together. It is not a heavy wine at all, but has intensity and persistence, so you get a nice balance between freshness and drinkability; earthiness and minerality.

Aromas of blackberry, black currant, candied satsuma, and umeboshi plum are framed by an earthy texture reminiscent of worn tin cloth. On the palate, vibrant red and black fruit mingle with silky tannins and balanced acidity, creating a vertical structure that soars.

Aside from Falanghina, La Sibilla also produces a local red varietal called Piedirosso. What a delicious red wine. “Soft tannins and berryish flavors are kicked up with a spicy note of cinnamon and dried cherry...distinctive savor and bright acidity,” as David Lynch says of Piedirosso in his excellent Vino Italiano. This is a very versatile food wine: serve it with salmon, pork, substantial pasta dishes, and other great everyday dishes.

100% Nero d’Avola, a red variety that is indigenous to south-eastern Sicily (Avola is not far from Vittoria), organically grown in vineyards planted near Chiaramonte Gulfi in the Contradas Ponte and Biviere. The vines were planted in 2008, at about 900 feet/290 meters above sea level; the soil is calcareous clay. The grapes are normally picked in early October, destemmed, crushed, and left to ferment without the addition of yeast. Maceration takes about 2 weeks; the wine is left on the lees for another 3 weeks, then racked off and aged for 15 months. Gurrieri’s Nero d’Avola is finer than many examples, but still a substantial, meaty red wine with berry notes (more black than red), tea-leaf, and a hint of licorice. I would pair this with more substantial pasta dishes, and red meats.

"Deep dark plumy fruit -- nose is heady and bold, palate is full. Hallmark hint of rose petal lingers in the backdrop. Good, balanced acidity makes this a great osteria wine and easy pick for red wine lovers! For those unfamiliar with Nero d'Avola, it's great stand in for Southern French reds, Côtes du Rhône / GSMs and such."

"A robust and deeply purple wine with pruney fruit and an inky violet nose -- plus a touch of dried hard herbs (thyme, rosemary, marjoram). Magliocco is a local gem of a grape for making fuller-bodied robust wine in Calabria in Southern Italy. Made often for younger consumption, this one feels both accessible as well a showing promise / potential for aging." -- Delfina

plump, dark, with rich plummy overtones and hint of smokey bacon fat. A table wine red blend modeled after Southern Rhône wines of France. Grenache dominant with the balance of Mourvedre and Syrah. Try with meatballs and earthy flavored pizzas (think mushrooms + prosciutto).

San Francisco, 4.9% ABV.

SF, 5% ABV.

Oakland, 5.6% ABV.

Oakland, 5.3% ABV

Berkeley, 7% ABV.

San Francisco, 6.7% ABV.

Sebastopol, 6.3% ABV.

West Coast Pilsner. Oakland, 5.9% ABV.

West Coast IPA, Oakland. 7% ABV. 16oz Canned.

Sausalito, 12oz can.

SF, 12oz can.

Friday-Sunday ONLY

Friday-Sunday ONLY

650ml Bottle

12 oz bottle

8 oz bottle

12 oz bottle

12 oz bottle

12 oz bottle

Toscana

Santa Barbara