Veso bitter citrus aperitivo, prosecco, grapefruit twist

Poli vermouth bianco, "Stellare Secondo"

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.

Cleto Chiarli Lambrusco Del Fondatore is a bold and flavorful red wine that exemplifies the rich tradition of Lambrusco production in Italy's Emilia-Romagna region. Crafted by Cleto Chiarli, a historic estate known for its dedication to quality and innovation, this Lambrusco is made from grapes sourced from select vineyard sites in the Modena and Reggio Emilia provinces. It offers aromas of ripe blackberry, cherry, and violet, with hints of earth and spice. On the palate, it is medium-bodied and effervescent, with flavors of dark fruit, chocolate, and a touch of balsamic, balanced by a refreshing acidity and a hint of sweetness. Cleto Chiarli Lambrusco Del Fondatore is a versatile wine that pairs well with a wide range of dishes, from cured meats to pizza, making it a favorite choice for casual dining and celebrations alike.

"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.

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

palate coating and refreshing with a pop of saltiness. Brilliant served ice-cold as an aperitif, but giving with plenty of character otherwise, making it an excellent accompaniment to range of cuisines.

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

Fresh orchard fruit and pale, early season strawberries on the nose. A blast of fresh acidity on the palate counterpoints a broad and satisfying mouth feel. Superbly refreshing and perfect with Pizze Bianche and lots of antipasti.

pungent pop of rose petals and flowers, super inky. This is a low-acid, easy drinking wonderful pizza wine. Thoroughly medium-bodied, and will medium to medium minus tannins.

Practicing Organic 100% Carignan Hand-harvested Sourced from a few historic Mendocino County ranches, some on the valley floor, some at high elevation All with heritage dry-farmed, head-trained vines Soils ranging from red clay to hard scrabbly rocky soils Hand-harvested Fermented in a mix of open-top tanks with light cap management Aged 10 months in a mix of neutral oak barriques, puncheons, and stainless steel

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."

full in the mouth, with a rich black plumy perfume that start in the nose and blooms in the palate. This wine is not shy with pronounced tannins that make the wine feel dry. But the ripe fruit, and pungent nose both help balance this out.

Full-bodied and robust tannins. Loads of purple berry fruit and heady violet aromatics. Big wine for big flavour, and best enjoyed with rich food!

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, 7% ABV

Berkeley, 7% ABV.

San Francisco, 6.7% ABV.

Sebastopol, 6.3% ABV.

West Coast Pilsner. Oakland, 5.3% ABV.

West Coast IPA, Oakland. 12oz draft.

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