Stellare Primo aperitivo, prosecco, seltzer

Veso bitter citrus aperitivo, prosecco, grapefruit twist

vodka, Cocchi Americano Bianco, Leopolds Aperitivo, grapefruit, lemon

gin, Cocchi americano, Bordiga aperitivo, lemon

tequila blanco, bitter aperitivo, pineapple, lime

bourbon, Zoranj Anme, Cocchi Americano, orange bitters

bourbon, Bresca mirto verde, St George absinthe verte, ginger beer, lime, fresh mint

Bordiga Occitan gin, vermouth rosso, aperitivo & bitter

wild strawberry and pomegranate, lemon peel and volcanic terroir derived minerality

Slightly sparkling, fizzy glou-glou red wine. Totally thirst quenching low-acid, with loads of color and flavor. Just a touch of tannin -- which makes you come back for more (kinda like a coke!).

floral and fresh, plenty of fruit with a salty backdrop

"Mostly Grechetto (a field blend of Grechetto di Todi and Grechetto di Orvieto), with a splash of Trebbiano Spoletino, all from estate owned and organically farmed vines. Fermented natively in stainless steel, and aged briefly for maximum freshness. A delightful, zingy and zesty white, full of energy and aromas of orchard fruit, and golden delicious apple."

The Atilia Trebbiano d'Abruzzo comes to you from pergola-trained vines in 2 plots that are 3+ and 15+ years of age, planted to sandy clay soils on the rolling hills of Montepulciano. As the name implies, it is from the acclaimed Trebbiano Abruzzese variety of Trebbiano, which is considered the highest quality version of the grape. These are gently pressed, native yeast fermented in stainless steel, with no malolactic fermentation, then allowed to sit on their lees for 2-3 months depending on the vintage. Finally, after a light filtering and cold settling of the lees, the wines are bottled with very little added sulfur (13mg free). This tastes like a Mediterranean beach in summer, with soft lemon curd notes, lovely floral accents on a medium frame ending with a refreshing bright and long finish.

Though not overly aromatic, Greco di Tufo wines are known to show characteristics of spice, herb and citrus. On the palate, the wines are medium- to full-bodied and relatively high in acidity. Flavors will range from citrus, white fruit and stone fruit, and top examples will have a distinctive mineral character.

"Gorgeous intense mouthwatering aromas of lemon, marzipan and wet stones. Outstanding lively fresh palate impression, by far the best example of the variety I’ve had. Very long, very concentrated. A delicious, mineral, serious white wine from an unexpected source. Maybe even age-worthy. This Grillo can stand with some of Italy’s best white wines." -- Oliver McCrum

"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

"Very pale yellow in the glass; aroma and flavor of wet stones, with hints of mixed Mediterranean herbs and citrus peel; bright acidity in the mouth, palate-staining concentration, lovely minerally white wine. Very reminiscent of Chablis." - McCrum

The nose is a bit subdued on pop and pour, so give this a healthy swirl in your glass, or even a decant. This wine has the stuffing to drink beautifully at Thanksgiving this year, and beyond. Aromatically, the nose is beautifully delineated and finally nuanced, opening slowly to reveal layers of red fruits, orange candies, peach, and succulent herbal notes. The palate is fresh and powerful, laced with minerality and succulent red fruits, like biting into a nectarine at the height of summer.

This wine is known for its distinct mineral notes reminiscent of the Vesuvio volcano and features a vibrant red color with flavors of peach and candied orange.

Landmark example of Frappato from the southern end in Sicily. Floral aromatics, laced with red cherry, hibiscus, and cranberry. Bright acidity and super fresh. This is perfect for those pinot drinkers willing to paint slightly outside the lines, and for those all-around Italian wine lovers.

A varietal known for its peppery and acidic characteristics. Often blended, but elegant when made on its own.

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.

Unapologetically bold, spice-driven and jammy, Zinfandel has secured its title as the darling of California vintners by adapting well to the state's diverse microclimates and landscapes.

"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."

Monica Parpinello is produced by the winery Poderi Parpinello, a red wine with fresh and simple drinking, but in the reinterpretation that makes the company with a pleasant structure and a certain softness, giving it balance and soapness. Monica Parpinello is born from the company’s vineyards located in the plains of Alghero, on sandy clay soils benefiting from the winds and breezes full of salt that emanate from the sea. Monica Parpinello is a red that is well suited for a pleasant aperitif.

this is a delicious red wine. from Benito Co!

"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." --Team Delfina

A bold, dark fruited, plum-laden, spice box of a wine. Lots of classic northern Rhône inspired fruit character: a touch smokey bacon, olive and violet... finished off with elegance and polish. If you're a "Red Wine Drinker" you gotta take this out for spin. -- Team P.D.

Berkeley. Many breweries don't think Hefeweizen is cool enough of a style to brew; but you know what we think is cool? A beer style that is celebrating its quincentenary. Longevity like that is far more impressive than whatever kooky fad is currently setting Instagram on fire. Our intentions with Heezer was to brew a classic Hef with authentic ingredients from Germany and obsession over the brewing process to make sure the resulting beer is not a banana or a clove bomb, but a harmonious balance of the two, creating a complex nose on what is arguably a simple beer that is quite difficult to make. While there is no real hop character to describe, or unique ingredients to list off, Heezer is still supremely quaffable and enjoyable with its silky wheat-laden body and complex bouquet. So praise be to the original Hazy, the Hefeweizen. 5.4% ABV. 12 oz draft.

San Francisco. Brewed with our friends at More Beer for 2024 San Francisco Beer Week! One home brew batch, one full production batch. 4.8% ABV.

Belmont. United States - California - 4.5% ABV. 12oz draft.

San Francisco. WORD ON THE STREET IS DANVILLE BREWING & BAREBOTTLE ARE GOING TO BE NEIGHBORS. WITH BEER THIS GOOD, YOU MIGHT WANT TO MOVE IN. 3.9% ABV.

Oakland. Nightmare Juice takes torment of the latent to new depths. Toss and turn all night with this Hazy IPA composed of Idaho 7 + Vic Secret + Sabro Hops. Nightmare Juice has a pillowy softness with perspiration inducing flavors of Pineapple, Lime Zest and Honeydew that will leave your own head rest sullied and soaked through. 6.4% ABV.

Oakland. Pineapple, pine, Cashmere, Centennial, Simcoe hops. 6.5% ABV.

San Francisco. When Barebottle & Tenma lock in, the grid lights up. This collab West Coast IPA beams with Nelson, Mosaic, & Nectaron hops. 7% ABV.

Oakland. Bold yet balanced, Marto is a double red ale that commands attention with its rich, malty character and deep caramel notes. Each sip offers a smooth complexity, where toasty malts meet a piney hop finish, creating a harmony of flavors that linger just long enough. Marto balances indulgence and refreshment with a perfect blend of sweetness and bitterness—it pairs well with food. Hops: Simcoe, Chinook. 7% ABV.

Crafted with 100% fresh, cold-pressed West Coast apples and fermented with champagne yeast. Our flagship cider, Mighty Dry, has juicy, freshly cut apple aromatics that balance seamlessly with a bright, crisp, and refreshing taste. 6.1% ABV. 16oz Can.

Non-alcoholic. Sausalito. 12oz can.

grapefruit lime cordial, soda, salt

sparkling or still

housemade lemonade, iced tea

650ml Bottle

8oz bottle

8oz bottle

12oz bottle

12oz bottle

12oz bottle