Palio d' Asti

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Additional Info

Chef Name: Dan Scherotter

Attire: Casual

Reservation Options: Suggested

Cedit Cards:

American Express

Visa/MasterCard

Discover Card

Diners Club Card

Checks: Not Accepted

Dining Info:

Terrace/Patio Dining

Extensive Wine List

Chef's Tasting Menu

Price Fixe Menu

Seasonal Menus

Vegetarian Options

Children's Menu

Take Out Cuisine

Non-Smoking in Restaurant

Additional Services:

Full Service Catering

Private Parties

Private Rooms

Banquet Facilities

Meeting Facilities

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San Francisco

Make a Reservation

Hours:

Lunch: Monday - Friday

11:30 am - 2:30 pm

Dinner: Monday - Friday

5:30 pm - 9:00 pm

Meals:

Lunch

Dinner

Cuisine:

Classic

Continental

Italian

Seafood

640 Sacramento St.

San Francisco, CA 94111

United States

Google Map

415.395.9800

www.paliodasti.com

Family owned and operated since 1990, Palio feeds downtown in the way to which it has become accustomed. Palio’s regulars use it as a club for a business lunch, for its famous free wood-oven pizza at Happy Hour, for private events and for romantic dinners by candlelight. Italian-trained Chef/Owner Daniel Scherotter buys the best ingredients and delves into different regional Italian cuisines throughout the year, without ever losing touch with those dishes that keep people returning—time and time again. With creative cocktails and a vast, well selected and well priced wine cellar, Palio is sure to serve something for every palate. Whether it’s to appreciate the art and sculpture or organize a private event, Palio figured out a long time ago, that ultimately, food and service have to be good if you want to last.

With a resume that begins at La Academia Italiana della Cucina in Bologna and a subsequent 2 years in that city’s restaurants, continues with an internship under Gary Danko at the Ritz Carlton, and includes stints with several other well known San Francisco chefs before he landed at Palio, it’s not surprising that Chef Dan (who became Executive Chef in 1999, partner in 2002, and sole proprietor in 2006) is the one who gets the call from sophisticated San Franciscans who appreciate great cooking. From the Consul General of Italy to executives at Alitalia and the Italian Trade Commission, those who know authentic Italian fare eventually find their way to his door- and return again and again.

Scherotter spends a great deal of time studying and adapting authentic regional Italian specialties to the California table. Fluent in Italian, he visits Italy annually where he takes classes, visits with friends (including Palio founders Gianni & Jette Fassio who now grow grapes outside Asti) and constantly researches the best that today’s Italian food and wine has to offer. A founding member of Slow Foods San Francisco ( a movement founded in Italy that is dedicated to preserving and fostering “from scratch” artisanal cooking), he continually seeks out the best of ingredients- emphasizing local organic produce, sustainable meats, poultry and fish and hand crafted products such as cheeses and chocolates from small family farms and companies both here and abroad.

“It’s wine bar ( Enoteca) is one of the city’s foremost gathering places for savvy foodies nd society folks.” - Unofficial Guide to San Francisco

“Top 3 Best Italian in the Bay Area” - SFGate Best of Bay Contest 2010

"In or outside the city, Palio d'Asti gets little press, perhaps because it's never been a restaurant about hotshot chefs and the trends-of-the-month. But make no mistake: It's one of the great restaurants of San Francisco." - Gourmet Magazine

“Old World techniques combined with local and seasonal ingredients create a Culinary Tour of Italy.” – San Francisco Examiner.com

"Diners looking for a sophisticated Italian restaurant with a lot of service, gravitate to Palio d'Asti." - San Francisco Chronicle

“We relished the wondrous wares of this racy restaurant which warranted a photo start and finish.” - Bunrab Daily Feed

“Old-style” Italian fare updated with modern ingredients; cheerful” service is another plus” - Zagat Survey

"4 stars and fit for foodies” - Open Table Users Survey

Every spring, the Bluefin Tuna swim though the Strait of Gibraltar to spawn off the Sicilian Island of Favignana. For thousands of years, Sicilian Fishermen have met them there in small boats for a famous hunt – the Mattanza. This Summer, we explore, celebrate and showcase the versatilty, variety and flavor of our own local, sustainable Albacore tuna in the way Sicilians have honored the now endangered Bluefin, with our

Three Course Sicilian Style Nose to Tailfin Whole Tuna Feast (dishes also available individually)

Antipasto ~ Ventresca - in Agrodolce e Cruda con Caponata
Albacore Tuna Belly Two Ways - Seared and Marinated with Sweet and Sour Onions;
Raw with Trapani Sea Salt on the Traditional Eggplant Relish with Pine Nuts, Raisins, Olives and Capers
~
Primo ~ Cuscusu con Tutto il Tonno al Ragù, e Bottarga di Tonno
Slow Cooked Tuna Palermo Style with Garlic, Onions and Oregano in Tomato Sauce,
Poured over Saffron-Infused Couscous with Cured Tuna Roe and Toasted Almonds
~
Secondo ~ Lombo di Tonno alla Brace
Grilled Local Albacore Tuna Back Loin with Grilled Heirloom Summer Squashes and Sweet Peppers,
Fried Capers, Castelvetrano Olives, Three Herb Salsa Verde

P R I M I P I A T T I

Gnocchi con Pesto Genovese
House-Made Potato Dumplings, Yellow Wax Beans and the Classic Ligurian Sauce of Basil, Pine Nuts, Walnuts, Garlic, Pecorino, Grana Padano and Extra Virgin Olive Oil

Ravioli ai Funghi Porcini
House-Made Herbed Pasta Filled with Fresh, Wood Baked Porcini Mushrooms and Ewe’s Milk Ricotta with Zucchini, Garlic and Mint Sugo

Spaghetti Neri con Astice Fra Diavolo
Black, Squid Ink Spaghetti with Maine Lobster Meat, Hot and Sweet Peppers, Basil and Lobster Garlic Butter
($3/5 Supplement for Appetizer/Entrée )

Fedelini con Granchio
Fine Linguini, Dungeness Crab, San Marzano Tomato Sauce, Calabrese Chiles, Oregano and Breadcrumbs

Garganelli Freschi all’Amatriciana
Hand-Rolled Penne, Jowl Bacon, Cherry Tomatoes, Caramelized Onions and Chile-Laced Ricotta di Pecora

Spaghetti alla Chitarra con Polpette di Vitello
House-Made Square Spaghetti with Veal Meatballs, House Smoked Veal Bacon, Tomato Sauce and Parmigiano Reggiano

P I Z Z A

Pizza Margherita alla Regina di Savoia
Tomato Sauce, Mozzarella, Oregano and Basil

Pizza Rucola
Fresh Arugula and Aged Balsamico on a Pizza of White Corn and Fresh Asiago Cheese (no Sauce)

Pizza Mare e Monte
Spicy Red Pizza with Clams, Baby Octopus, Zucchini, Tiny Tomatoes, and Caramelized Onions (no Cheese)

Pizza Siciliana
Berkshire Pork Fennel Sausage and Fire Roasted Peppers, Tomato Sauce and Smoked Mozzarella

S E C O N D I P I A T T I

Melanzane alla Parmigiana Moderna
Wood-Baked Eggplant Parmesan with Local Ewe’s Milk Ricotta, Marjoram and Tomato Sauce

Petto di Pollo alla Marsala
Pan-Roasted, Marsala-Glazed Organic Chicken Breast, Sundried Tomato Tapenade, Sicilian Spinach with Pine Nuts and Raisins

Scaloppine alla Piccata
Tender Sautéed Milk-Fed Free-Range Veal Loin Cutlets with Lemon Caper Butter, Green and Yellow Beans and Cipollini Onions

Costolette di Maiale con Ratatuia
Grilled Berkshire Pork Chop with Piemontese Ratatouille, Eggplant ‘Mustard’ and Trapani Sea Salt

Bistecca ai Ferri
Grilled Prime New York Strip with Bone Marrow-Anchovy Butter, Sea Salt, Heirloom Tomato and Red Onion Salad with Red Wine Vinaigrette and Toasted Breadcrumbs ($5 supplement)

A N T I P A S T I

Calamari Fritti
Fried Monterey Squid with Sea Salt, Pepper, Lemon and Spicy Roasted Pepper Sauce 11

Gamberi e Cetrioli
Spicy Sautéed Wild Prawns with Garlic and Herbs; Cool Cucumber Salad with Dill, Yogurt and Couscous 12

Insalata Caprese
Heirloom Tomatoes, Imported Mozzarella di Bufala, Basil, Mixed Olives and Extra Virgin Olive Oil 11

Burrata e Peperoni
Creamy Pugliese Mozzarella with Hot and Sweet Frying Peppers, Arugula Salsa Verde 12

Prosciutto San Daniele e Melone
Twenty-Four Month Aged Ham with Sweet Seasonal Melons, Arugula, Shaved Parmigiano Reggiano 11

Z U P P E E I N S A L A T E V E R D I

Zuppa del Giorno
Soup of the day A/Q

Zuppa di Melanzane
Vegetarian Roasted Eggplant, Pepper and Tomato Purée with Mint Crema 7

Minestrone alla Genovese
Summer Vegetable and White Bean Soup with a dollop of Pine Nut and Walnut Pesto Sauce 8

Insalata Mista alle Erbe
Baby Greens, Herbs and Julienne Vegetables, Tiny Tomatoes, Parmigiano Croutons and Citronette 8

Insalata Romana
Hearts of Romaine with Dates, Walnuts, Goat Cheese and Balsamic Vinaigrette 10

Insalata Cesare
Traditional Chopped Romaine Caesar Salad, Parmigiano Croutons and Fresh White Anchovies 10

I N S A L A T O N I entree salads

Insalata degli Frutti Stagionali
Peaches, Plums, Cherries, Butter Lettuce, Arugula, Red Onions, Almonds, Pecorino Pepato and Champagne Nectarine Vinaigrette 13

Insalata di Mare
Warm Seafood Salad with Calamari, Prawns, Fish, Frisée, Green Beans, Sweet Peppers, Yukon Gold Potatoes and a Braised Octopus-Extra Virgin Vinaigrette 21

Menage a Tonno – Ventresca in Agrodolce, Grigliata a’Scapece e Crudo
Local Albacore Tuna Sampler – Seared Tuna Belly Preserved with Sweet and Sour Onions, Grilled and Marinated Back Loin Medallions with Heirloom Summer Squashes, Tiny Tomatoes Center Cut Loin Sashimi, with Eggplant Caponata – Pine Nuts, Raisins, Olives and Capers 26

Insalata di Pollo Arrosto
Roast Chicken, Gorgonzola Dolce, Crispy Pancetta, Frisée, Red Onions, Celery, Radicchio and Red Wine Vinaigrette 17

Insalata di Manzo
Steak Salad with Seared Prime New York Strip, Balsamico Glazed Cipollini Onions, Arugula, Fried Capers, Shaved Parmigiano Reggiano, Extra Virgin Olive Oil and Coarse Sea Salt 22

P I Z Z A

Pizza Margherita alla Regina di Savoia
Tomato Sauce, Mozzarella, Oregano and Basil 14

Pizza Rucola
Fresh Arugula and Aged Balsamico on a Pizza of White Corn and Fresh Asiago Cheese (no Sauce) 17

Pizza Mare e Monte
Spicy Red Pizza with Clams, Baby Octopus, Zucchini, Tiny Tomatoes, and Caramelized Onions (no cheese) 18

Pizza Siciliana
Berkshire Pork Fennel Sausage and Fire Roasted Peppers, Tomato Sauce and Smoked Mozzarella 18

P R I M I P I A T T I

Risotto del Giorno
Risotto of the day A/Q

Gnocchi con Pesto Genovese
House-Made Potato Dumplings, Yellow Wax Beans and the Classic Ligurian Sauce of Basil, Pine Nuts, Walnuts, Garlic, Pecorino Romano, Grana Padano and Extra Virgin Olive Oil 11/19

Ravioli ai Funghi Porcini
House-Made Herbed Pasta Filled with Fresh, Wood Baked Porcini Mushrooms and Ewe’s Milk Ricotta with Zucchini, Garlic and Mint Sugo 11/19

Spaghetti Neri con Astice Fra Diavolo
Black Spaghetti with Maine Lobster Meat, Hot and Sweet Peppers, Basil and Lobster Garlic Butter 16/26

Fedelini con Granchio
Fine Linguini with Dungeness Crab, San Marzano Tomato Sauce, Chiles, Oregano and Breadcrumbs 13/21

Cuscusu con Tutto il Tonno al Ragù e Bottarga
Slow Cooked Tuna Palermo Style with Garlic, Sweet Onions and Oregano in Tomato Sauce, Poured over Saffron Infused Couscous with Cured Tuna Roe and Toasted Almonds 12/20

Garganelli Freschi all’Amatriciana
Hand-Rolled Penne, Jowl Bacon, Cherry Tomatoes, Caramelized Onions and Spicy Ricotta di Pecora 11/19

Spaghetti alla Chitarra con Polpette di Vitello
House-Made Square Spaghetti with Veal Meatballs, House Smoked Veal Bacon, Tomato Sauce and Parmigiano Reggiano 12/20

S E C O N D I P I A T T I

Pesce del Giorno

Fish of the day A/Q

Melanzane alla Parmigiana Moderna
Wood-Baked Eggplant Parmesan with Local Ewe’s Milk Ricotta, Marjoram and Tomato Sauce 19

Petto di Pollo alla Marsala
Pan-Roasted, Marsala-Glazed Organic Chicken Breast, Sundried Tomato Tapenade, Sicilian Spinach with Pine Nuts and Raisins 24

Scaloppine alla Piccata
Tender Sautéed Milk-Fed Free-Range Veal Loin Cutlets with Lemon Caper Butter, Green and Yellow Beans and Cipollini Onions 27

S E A S O N A L C O C K T A I L S - 9

Classic Bellini

Zonin Prosecco and White Peach

Wacked in Havana

Fresh Cherry with Rum, Lemon Juice, Mint and Galliano

Sicilian Mai Tai

Rum, Amarretto di Saranno, Solerno Orange Liqueur, Apricot Brandy, Lemon Juice and Chinotto Served over Ice

Cyanide Margarita

Fresh Apricot, Tequilia, Punt e Mes, Lime Juice and Elderflower Liqueur Served on the rocks with Salt and Lime

Veruca Pucker

Blueberry Vodka Shaken with Blueberries, Sugar and Lemon Juice Served Up

Flying Dutchman

Genever Gin, Drambuie, Orange Bitters, Luxardo Marachino, Gingerale and Lemon Juice served over Ice

Drunken OPERA MAN!!

Bourbon, Tuaca, Orange Bitters, Canton Ginger Liqueur and a Splash of Peroni Beer Served on the rocks with an orange twist

H O U S E C O C K T A I L S – 7

Shot and a Beer

Shot of Irish Whiskey, Fernet Branca or Silver Tequilia and Peroni Piccolo on Draft

Gangs of New York

Rye Whiskey, Carpano Antico Formula, and Orange Bitters Served Up with a Brandied Cherry

Mojito

Rum muddled with Mint, Lime, Sugar and Served on the Rocks with a Splash of Club Soda

Elderflower Gimlet

Gin Shaken with St. Germain Elderflower Liqueur and Lime Served Up

Rosemary “Sweet Tea”

Bourbon, Muddled with Fresh Rosemary, Lemon, and Splash of Moscato d’Asti Served on the Rocks

Priscilla Lilly

Vodka, Lychee Liqueur, and Pineapple Juice Shaken and Served Up

36 Crayons

Green Chartreuse, Prosecco, Lemon Juice, Simple Syrup and Campari Float

Mulberry Street Manhattan

Bourbon, Angostura bitters, and a splash of Sicily’s favorite Amaro…Averna, served up

Macedonia

Mixed Seasonal Organic Berries, Champagne Zabaglione 8

Panna Cotta di Mandorle

Buttermilk and Almond Pudding with Compote of Local Stonefruit 7

Crostata di Barbaresco

Rustic Bing Cherry Pie with Whipped Cream and Red Wine Gastrique 8

Tiramisù

Classic “Pick Me Up,” of Lady Fingers, Espresso, Rum Zabaglione and Mascarpone Cheese 8

Torta di Cioccolato

Devil’s Food Chocolate Cake with Chocolate Mousse, Candied Walnuts, Cabernet-Macerated Blackberries, Whipped Cream 9

A selection of House Made Cookies, Truffles & Biscotti 10

Cantucci di Mandorle

House Made Almond Biscotti, Plain or Chocolate-Dipped 3

Mignardise di Cioccolati Amedei

Amedei is the world’s only single origin chocolate, controlled from plantation in the tropics to production in Tuscany. The only Chocolatier Amedei license in the country is Chocolatier Blue in Berkeley, who only sells to Palio d’Asti in San Francisco.

Enjoy these incredible Organic Chocolates,

Five seasonal flavors to share (or not)- 9 (or $2 each)

Ask for Today’s Selection of Gelati and Sorbetti from Fiorello Gelato

9 for 3 scoops

W I N E S B Y T H E G L A S S

SPARKLING

Moscato d’ Asti, Batasiolo, Serralunga d’Alba, 2007 - 10

Prosecco DOC, Valdo, Brut, Valdobbiadene, NV - 9

WHITE

Pinot Grigio, Cielo, Veneto, 2009 - 9

Orvieto Classico, Barbi, Umbria, 2009 - 11

Greco di Tufo, d’Antiche Terre, Campania, 2007 - 12

La Segreta Bianca, Planeta, Sicily, 2007 - 10

Falanghina, Feudi di San Gregorio, Campania, 2006 - 11

Dry Riesling, Trefethen, Oak Knoll, 2008 - 9

Chardonnay, Shannon Ridge Lake County, 2008 - 10

Sauvignon Blanc, Six Sigma, Lake County, Rooster’s Vineyard, 2009 - 10

RED

Nerello Mascalese, DiGiovanna, Sicilia, 2008 - 11

Aglianico, Feudi di San Gregorio, Rubrato, Campania, 2005 - 10

Montepulciano d’Abruzzo, La Quercia, 2008 - 10

Super Tuscan, Arcanum Prima Voce, Toscana, 2006 - 13

Barbaresco, Reversanti, Piemonte, 2005 - 16

Barolo, Reversanti, Piemonte, 2005 - 16

Pinot Noir, Bench, Russian River Valley, 2009 - 10

Cabernet Sauvignon, Mario Perelli Minetti, Napa Valley - 14

W I N E S B Y T H E B O T T L E

PROSECCO, SPUMANTE & CHAMPAGNE

Prosecco, Sergio Mionetto, Rosé, Valdobbiadene, NV - 48

Prosecco, Bisol, Crede, Brut, Valdobbiadenne, NV - 45

Prosecco, Ruggeri, Santo Stefano, Valdobbiadenne, NV - 38

Prosecco, Ruggeri, Giustino B. Valdobbiadene, 2008 - 54

Prosecco, Bisol, Cartizze Brut, Valdobbiadene, 2005 - 60

Franciacorta, Ca’del Bosco, Cuvee Prestige, Brut, NV - 48

Franciacorta, Majolini Brut, Altera, Valentino, 1994 - 90

Champagne, Luis Roederer, Brut, Reims, NV - 62

Champagne, Luis Roederer, Cristal, Brut, Reims, 2002 - 280

HALF BOTTLES

Champagne, Vueve Cliquout, Yellow Label, Brut, Reims, NV - 44

Pinot Grigio, Spinelli, Terre di Chieti, Abruzzo, 2007 - 21

Sauvignon Blanc, Dry Creek Vineyard, Dry Creek Valley, 2008 - 20

Chardonnay, Landmark, Overlook Cuvee, California, 2007 - 32

Cerasuolo di Vittoria, Valle dell’Acate, Sicilia, 2006 - 28

Nero D’Avola (60%), Frappato (40%)

Chianti Classico, Nozzole, Toscana, 2007,Sangiovese - 32

Barbaresco, Marchesi Di Gresy, Martinenga, Piemonte, 2005,Nebbiolo - 49

Vino Nobile di Montepulciano, Avignonese, Toscana, 2005 - 38

Prugnolo Gentile (85%), Canaiolo Nero (10%), Mammolino (5%)

Sagrantino di Montefalco, Scacciadiavoli, Umbria, 2005 - 40

WHITE WINES

NAPA

Chardonnay, Freemark Abbey, Napa Valley, 2009 - 42

Chardonnay, Shafer, Red Shoulder Ranch, Napa Valley, 2008 - 63

SONOMA & CENTRAL COAST

Sauvignon Blanc, Matanzas Creek Winery, Sonoma County, 2007 - 36

Chardonnay, Flowers, Sonoma Coast, 2007 - 65

Chardonnay, Tandem, Ritchie Vineyards, Russian River Valley, 2007 - 55

Chardonnay, Baileyana, Grand Firepeak Cuvee, Edna Valley, 2006 -42

PIEMONTE

Anas-Cetta, Cogno, Langhe, 2006 - 38

Arneis, Ceretto Blange, 2007 - 32

Chardonnay, Coppo, Costebianche, Asti, 2005 - 42

Chardonnay, Luigi Coppo, Riserva della Famiglia, 2000 - 50

VENETO & FRIULI-VENEZIA GIULIA

Soave Classico, Suavia, Fitta’ Di Soave, Veneto, 2005,Garganega -31

Tocai Friulano, Schiopetto, Collio, Friuli, 2005 - 52

Pinot Grigio, GriVO’, Volpe Pasini, Fruili, 2008 - 36

Pinot Grigio, Sturm, Fruili, 2007 - 53

Ribolla Gialla, Girolamo Dorigo, Friuli, 2007 - 30

LAZIO & UMBRIA

Verdicchio dei Castelli de Jesi, Bucci, Classico Superiore, 2008 - 43

Frascati Superiore, Regillo, Tenuta di Pietra Porzia, Lazio, 2008 - 31

SARDEGNA & SICILIA

Vermentino, Argiolas, Costamolino, Sardegna, 2008 - 32

Anthelia, Donna Fugata, Sicily, 2009, Inzolia (50%), Catarato (50%) - 38

Cometa, Planeta, Sicily, 2008, Fiano - 53

RED WINES

NAPA

Pinot Noir, Robert Sinskey, Carneros, 2007 - 51

Merlot, Freemark Abbey, Rutherford, 2007 - 42

Cabernet Sauvignon, Caravan, Darioush, Napa Valley, 2008 - 66

Cabernet Sauvignon, Titus, Napa Valley, 2007 - 58

Cabernet Sauvignon, Shafer, One Point Five, Napa Valley, 2007 - 88

Cain Five, Spring Mountain District, Napa, 2005 - 140

Cabernet Sauvignon (60%), Cabernet Franc (16%) Petit Verdot(14%),

Merlot (8%), Malbec (2%)

SONOMA, LAKE COUNTY, CENTRAL COAST & OREGON

Pinot Noir, La Crema, Anderson Valley, 2007 - 60

Pinot Noir, St. Innocent, White Rose Vineyard, Willamette Valley, Oregon, 2007 - 72

Zinfandel, Turley, Pesenti Vineyard, Paso Robles, 2007 - 60

Syrah, Candela, Lake County, 2006 - 45

Isosceles, Justin, Paso Robles, 2007 - 83

Cabernet Sauvignon (88%), Cabernet Franc (8%), Merlot (4%)

PIEMONTE

Dolcetto d’Alba, Pio Cesare, Piemonte, 2007 - 38

Dolcetto di Dogliani, Pecchenino, Siri D’ Jermu, 2004 - 52

Nebbiolo, Marcarini, Lasarin, Langhe, 2008 - 41

Nebbiolo, Sandrone, Valmaggiore, Alba, 2006 - 62

Gattinara, Anzivino, Gattinara, 2005, Nebbiolo - 52

Piemonte’s Prince - Barbera

Barbera d’Alba, Serra de’Gatti, 2007 - 35

Barbera d’Alba, Paitin, Serra, 2008 - 38

Barbera d’Asti, La Spinetta, Ca’ DiPian, 2007 - 52

Piemonte’s Queen – Barbaresco

Barbaresco, Produttori del Barbaresco, 2006,Nebbiolo - 50

Barbaresco, Produttori del Barbaresco, Rio Sordo, 2005,Nebbiolo - 78

Barbaresco, Giuseppe Cortese, Rabaja, 2003, Nebbiolo - 86

Barbaresco, Marchesi Di Gresy, Martinenga, 2005,Nebbiolo - 98

Piemonte’s King - Barolo

Barolo, Fontanafredda, Serralungo d’Alba, 2005,Nebbiolo -58

Barolo, Damilano, Cannubi, La Mora, 2004,Nebbiolo -104

Barolo, Andrea Oberto, Vigneto Rocche, La Mora, 2004,Nebbiolo -120

Barolo, Roberto Voerzio, Cerequio, La Mora, 1999, Nebbiolo - 470

FRIULI-VENEZIA GIULIA & ALTO ADIGE

Pinot Nero, Abbazia Di Novacella, Stiftskellerei Neustift, Alto Adige, 2007 - 42

Lagrein, Hofstatter, Alto Adige, 2004 - 37

Refosco dal Peduncolo, Girolamo Dorigo, Friuli, 2004 - 68

Pignolo di Buttrio, Girolamo Dorigo, Friuli, 2000 -110

VENETO & TRENTINO

Valpolicella Classico Superiore, Tedeschi, Nicalo, Veneto, 2007 - 40

Corvina(30%), Corvinone (30%), Rondinella(30%), Dindarella (10%)

Amarone della Valpolicella Classico, Manara, Veneto, 2004 - 82

Corvina (65%), Rondinella (25%), Molinara (10%)

Amarone della Valpolicella, Tedeschi, Capitel Monte Olmi, Veneto, 2004 - 103

Corvina (30%), Corvinone (30%), Rondinella (30%), Dindarella (10%)

Lagrein, La Vis, Dininti, Trentino, 2007 - 38

TOSCANA DOC/DOCG

Il Bosco, D’Alessandro, Cortona, 2001,Syrah - 67

Sassotondo, San Lorenzo, Maremma, 2006,Ciliegiolo - 55

Vino Nobile di Montepulciano, Avignonese, 2007 - 50

Prugnolo Gentile (85%), Canaiolo Nero (10%), Mammolino (5%)

Gratius, Il Molino di Grace, 2004,Sangiovese - 83

Rosso di Montalcino, Piancornello, 2007, Sangiovese Grosso - 45

Tuscany’s Most Classic

Chianti Classico, Isole e Olena, 2006,Sangiovese - 36

Chianti Classico, Felsina Berardenga, 2007,Sangiovese - 45

Chianti Classico, Riserva, Terrabianca, Croce, 2006 - 52

Savgiovese (97%), Canaiolo (3%)

Chianti Classico, Riserva, Il Molino di Grace, Selezione Il Margone, 2004 - 69

Sangiovese (100%)

Tuscany’s Most Classy

Brunello di Montalcino, Caparzo, 2005, Sangiovese Grosso - 74

Brunello di Montalcino, Argiano, 2005, Sangiovese Grosso - 90

Brunello di Montalcino, Fattoria dei Barbi, Vigna del Fiore, 2004, Sangiovese Grosso -132

Brunello di Montalcino Riserva, Frescobaldi, Castel Giocondo, 2004 -153

Sangiovese Grosso

Tuscany’s New Favorites

Bocelli, Terre di Sandro, 2003,Sangiovese - 78

Il Molino di Grace, Gratius, 2004,Sangiovese - 96

Guidolberto, Tenuta San Guido, 2007 - 69

Cabernet Sauvignon (60%), Merlot (40%)

Arcanum I, Tenuta di Arceno, 2004 - 116

Cabernet Franc (80%), Merlot (10%), Cabernet Sauvignon (10%)

Giusto di Notri, Tua Rita, 2004