Menu

Selection of Italian Bread

served with sundried tomato and black olive tapenade (ve)

Focaccia

Sea salt, olive oil and rosemary flatbread (ve)

Garlic Bread with Garlic and Sea Salt

(ve)

Garlic Bread with Tomato

(ve)

Garlic Bread with Cheese

Garlic Bread with Tomato and Cheese

Bruschetta Romana

Toasted Altamura bread with chopped Sicilian Pachino tomatoes, garlic and olive oil (ve)

Minestrone

Classic Italian vegetable soup (ve)

Prosciutto, Melone e Mozzarella

Cantaloupe melon, mozzarella di bufala, Parma ham and crushed pistachio nuts

Cozze all Arrabbiata or Marinière

Fresh mussels in either Arrabbiata; a spicy tomato sauce with chilli and garlic OR Marinière; white wine, shallots, cream and parsley

Insalata Tricolore

Avocado, beef tomato and mozzarella di bufala

Funghi Piemontese

Mixed mushrooms in garlic and parsley butter in a filo pastry basket (v)

Niçoise Salad

Freshly grilled tuna steak, lettuce, rocket, green beans, sundried tomatoes, rosemary potatoes, olives and soft boiled egg

Costine di Maiale Orientale

Barbecue pork ribs in our special San Carlo sauce

Calamari Fritti

Deep fried squid with fresh chilli and tartare sauce

Carpaccio di Tonno

Sashimi grade tuna carpaccio with a sesame and lime dressing

Carpaccio di Manzo

Thinly sliced raw fillet of beef with mustard and mayo dressing, Parmesan cheese and rocket

Tartare di Tonno

Sashimi grade tuna mixed with olive oil, mustard, lemon juice, wild rocket and served with Altamura crostini

Gamberoni Fritti

Tempura king prawns dressed with a spicy mayonnaise

Burrata e Pomodoro

Burrata from Corato in Puglia served with marinated beef tomato carpaccio and fresh basil

Mozzarella in Carrozza

Popular in Southern Italy, fried mozzarella in bread with a basil and tomato sauce

Gamberoni Luciana

King prawns with garlic, chilli, tomato, a touch of cream and toasted Altamura bread

Capesante al Forno

Roasted scallops with olive oil, garlic, chilli topped with breadcrumbs

Avocado Bernardo

Avocado with prawns, scampi and lobster served with Marie Rose sauce

Melanzane alla Parmigiana

Baked layers of Sicilian aubergine with Parmesan cheese and tomato

Gamberoni alla Diavola

Tiger prawns sautéed with garlic, fresh chilli, white wine and toasted Altamura bread

Cocktail di Gamberetti

Tender Norwegian prawns, crispy romaine lettuce with Marie Rose sauce, garnished with a prawn crevette

Margherita

Tomato, fior di latte and oregano

San Carlo

Tomato, fior di latte, Parma ham, rocket, Parmesan shavings

Prosciutto e Funghi

Tomato, fior di latte, ham and mushrooms

Quattro Stagioni

Tomato, buffalo mozzarella, mushrooms, artichokes and sweet peppers

Burrata

Tomato, fior di latte, vegetarian ‘nduja, roasted tomatoes, whole burrata and basil pesto

Tartufo

(White pizza) fior di latte, porcini mushroom, black truffle, Taleggio and thyme

Diavola

Tomato, mozzarella di bufala, spicy Calabrian sausage, onions and chilli

Pollo e Rosmarino

Tomato, fior di latte, chicken, mushrooms and rosemary

Calzone Pollo

Folded pizza with chicken, garlic, spinach and cheese topped with tomato sauce

Calzone Salsiccia Piccante

Folded pizza with spicy sausage, tomato, mozzarella and chilli

Linguine Gamberi e Pesto

Linguine pasta with Argentinian red prawns and basil pesto

Penne Arrabbiata

Short tubes of pasta in a spicy tomato sauce with chilli and garlic (ve)

Gnocchi Sorrentina

Classic southern Italian gnocchi baked with tomato and burrata cheese (v)

Zitoni Toscanini

Long pasta tubes, favourite of the great Maestro Toscanini, made with Tuscan spiced sausage, extra virgin olive oil, tomatoes and pecorino cheese

Rigatoni alla Norma

The most popular pasta dish in Southern Italy, with aubergine, tomato, basil and garlic, topped with pecorino cheese (v)

Spaghetti Puttanesca

Olives and capers in a rich tomato sauce (ve)

Tagliatelle Bolognese

Original Bologna recipe with slow cooked beef ragu

Spaghetti Carbonara

Pancetta, egg yolk, Parmesan cheese and cream

Penne Pollo e Gamberetti

Penne pasta in a creamy sauce with chicken, baby prawns and parsley

Gnocchetti Pasta Melanzane e Salsiccia

Sardinian style gnocchetti pasta with aubergine and pork sausage ragu

Tortellini Panna e Prosciutto

Fresh pasta filled with spinach and ricotta in a ham and cream sauce, petit pois and Parmesan cheese

Tagliatelle Montecarlo

Tagliatelle with monkfish and lobster bisque

Spaghetti Gamberoni Piccanti

Thin spaghetti with king prawns, hot chilli, anchovies, capers, olives, fresh parsley and San Marzano tomato

Our Famous Spaghetti Frutti di Mare

with clams, mussels, prawns, garlic and tomato

Lasagne Emiliane

Fresh layers of pasta with slow cooked bolognese sauce, baked with béchamel, mozzarella and Parmesan cheese

Linguine Scallops and Caviar

Linguine pasta with scallops, Italian Sturgeon Caviar and saffron cream sauce

Ravioli all'Astice

Ravioli filled with lobster and crab meat in a light creamy and pink peppercorn sauce with baby prawns

Ravioli Tartufo

Handmade ravioli filled with pecorino cheese and truffle, with a cream, Parmesan and truffle oil sauce, topped with truffle

Penne Salmone

Penne with Severn and Wye smoked salmon and petit pois with tomato and cream

Tagliolini all’Aragosta

San Carlo’s most famous pasta dish with lobster, brandy, tomato, peas and a touch of cream

Risotto San Carlo

Carnaroli rice with porcini mushrooms, cream and white wine wrapped in Parma ham

Risotto all’Aragosta

Classic lobster risotto

Suprema di Pollo Principessa

Pan-fried chicken breast with white wine, mushrooms and cream, garnished with asparagus

Pollo Milanese

Flattened chicken breast in breadcrumbs pan-fried, served with rocket and Pachino tomato

Pollo Diavola

Pan-fried chicken breast with spicy ‘nduja Calabrian sausage, fresh sausage and tomato

Classic Saltimbocca alla Romana

Sliced veal with Parma ham, cooked in white wine, sage and butter

Scaloppine al Limone

Veal escalope cooked in butter and lemon

Scaloppa alla Milanese

Classic veal escalope pan-fried in breadcrumbs

Scaloppine Signor Sassi

Veal cooked in cream, brandy, mustard seeds and mushrooms

Agnello Toscana

Lamb cutlets with Barolo red wine, rosemary and sunblushed tomato

Filetto Dolcelatte

8oz/227g fillet steak crowned with a velvety Gorgonzola cheese sauce

Filetto al Pepe Verde

8oz/227g fillet steak with a brandy and green peppercorn sauce

Tournedo Rossini

8oz/227g fillet steak, crouton based topped with paté and Madeira wine sauce

Filetto al Tartufo

8oz/227g fillet steak wrapped in Parma ham with creamy black truffle sauce

Sirloin Steak

8oz/227g aged 28 days, served with garlic butter or béarnaise sauce

Rib-Eye Steak

12oz/340g aged 28 days, served with garlic butter or béarnaise sauce

Fillet Steak

8oz/227g aged 28 days, served with garlic butter or béarnaise sauce

Tagliata Di Filetto Di Manzo

8oz/227g fillet steak sliced and served with fresh Italian dressing

Agnello

Grilled lamb cutlets marinated in sundried tomato and thyme

Pollo Marinato

Flattened chicken breast, with caper, butter and lemon sauce

Tomahawk

1.2kg large bone-in steak with a big rich flavour to match

Chateaubriand

18oz/510g front cut best of fillet, served with béarnaise sauce

Filetto di Manzo and Aragosta

8oz/227g 25 day aged fillet and whole native lobster served with zucchine fritte

Extra Sauce

Pepper, Béarnaise, Barolo, Garlic, Truffle

Zucchine Fritte

Fried courgettes

Piselli con Pancetta

Peas with onions, pancetta and a touch of cream

Patate Fritte

French fries (364 kcal) or French fries with fresh truffle and Parmesan

Fagiolini

French beans with shallots and butter

Patate Arrosto

Sautéed potatoes (204 kcal) / with bacon, onion and rosemary

Spinaci

Sautéed spinach with garlic, chilli and Worcestershire sauce

Tenderstem Broccoli

With garlic and chilli (ve)

Insalata di Avocado

Avocado with beef tomatoes and red onion in a pomegranate dressing (ve)

Insalata di Pomodori Siciliani e Cipolla

Sicilian tomato and onion salad (ve)

Rucola e Parmigiano

Rocket and Parmesan salad

Insalata Mista

Mixed salad (ve)

Lemon Sole with Clams and Asparagus

Pan-fried lemon sole with sautéed clams and green asparagus

Coda di Rospo “Aurora”

Fresh monkfish in garlic, white wine, cream and cherry tomato sauce

Tonno e Lenticchie

Charcoal grilled yellowfin tuna served with tomato lentils

Capesante San Carlo

Scallops with white wine, garlic, lemon and breadcrumbs

North Pacific Halibut

Served grilled or with lobster sauce

Pesce Mediterraneo

Mixture of fish and shellfish cooked in white wine with a touch of tomato and garlic - served in a large copper pan (minimum 2 people)

Grigliata di Pesce

A selection of different grilled fish and shellfish

Branzino al Sale

Whole sea bass baked in sea salt casing, keeping the fish beautifully moist enhancing its flavours, flambéed with a glass of grappa - please allow 20 minutes to cook

Mixed Roasted Shellfish

Grilled giant prawn, langoustine, Argentinian prawns, scallop, mussels and clams with garlic butter - served in a large copper pan

Branzino Grigliato

Charcoal grilled whole sea bass

Gambero Gigante e Capesante

Giant prawn and scallops cooked in a classic Thermidor sauce

Salmone Prosecco e Gamberetti

Pan-fried salmon cooked with Norwegian prawns and Prosecco sauce

Sogliola

Grilled Dover sole served off the bone, finished with gremolada dressing

Aragosta Grigliata

Grilled lobster served plain or with garlic butter

Aragosta Thermidor

Lobster thermidor (English mustard, tarragon, Parmesan cheese and cream finished under the grill

Meringata alle Fragole

Our amazing meringue cake with strawberries

Millefoglie

Crisp and delicate puff pastry layered with Chantilly cream (483 kcal)

Torta Pistacchio

Sicilian pistachio cake (773 kcal)

Torta Setteveli

Chocolate and hazelnut cake (769 kcal)

Panna Cotta

Traditional Italian dessert served with fresh fruits (1008 kcal)

Tiramisu

Traditional tiramisu (429 kcal)

Crème Brûlée

Traditional crème brûlée (852 kcal)

Cheesecake

Classic baked vanilla cheesecake (566 kcal)

Dolci San Carlo

A selection of mini bites (2 people) (1042 kcal)

A Selection of Italian Cheese

Served with grapes, Altamura bread and fig chutney (702 kcal)

Selection of Ice Creams (v) and Sorbets (ve)

(3 scoops) Strawberry (128 kcal), Vanilla (133 kcal), Chocolate, Hazelnut (162 kcal) and Lemon and Mango

Affogato

Vanilla ice cream with espresso (199 kcal)

Coppa San Carlo

Ice cream served with hot chocolate and Italian biscuit (569 kcal)

San Carlo Special

Chocolate, hazelnut and vanilla ice cream with warm Nutella sauce (2 people) (632 kcal)

Coppa di Fragole

Vanilla ice cream with fresh strawberries served with whipped cream and a touch of meringue biscuits. Enjoy this sweet with a complimentary glass of Moscato D’Asti (608 kcal)

Nutcracker

Buffalo Trace Bourbon, Frangelico, Vanilla, Chocolate

Moonlight

Bacardí Spiced Rum, Mouse Kingdom Blue Curaçau, Blackberry, Pineapple, Lime, Passion Fruit

Sgroppino

Bombay Premier Cru, Champagne, Lemon Sorbet, Lemon Sherbet, Basil

Prosecco Balbinot Le Manzane

flute / btl

Prosecco Rosé Le Manzane

flute / btl

Prosecco DOC Brut Aneri

Bottle

Champagne Testulat Brut

flute / btl

Champagne Testulat Rosé

flute / btl

Moët et Chandon

Bottle

Veuve Clicquot Rosé

Bottle

Laurent-Perrier Rosé

Bottle

Dom Pérignon

Bottle

Cristal

Bottle

Veuve Clicquot

flute / btl

Bollinger

Bottle

Remigio Bianco

Beni di Batasiolo, Piemonte

Grillo Vola

Sibiliana, Sicilia

Pinot Grigio Garda

Santa Sofia, Veneto

Sauvignon Ca’ Bolani

Aquileia, Friuli

Chardonnay

Tormaresca, Puglia

Pinot Grigio San Carlo

Azeri, Veneto

Bianca Terra

Vespa, Puglia

Vermentino di Gallura “Cucaione”

Mancini, Sardegna

Gavi del Comune di Gavi “Granee”

Beni di Batasiolo, Piemonte

Remigio Rosso

Beni di Batasiolo, Piemonte

Nero d'Avola Roceno

Sibiliana, Sicilia

Cabernet Sauvignon

Torresella, Veneto

Primitivio, "Orus"

Viosia, Puglia

Pinot Nero San Carlo

Azeri, Veneto

Merlot Grave del Friuli

Pighin, Friuli

Barbera d'Alba Sovrana

Beni di Batasiolo, Piemonte

Vie Cave Malbec

Fattoria Aldobrandesca, Toscana

Barolo DOCG,

Beni di Batasiolo, Piemonte

Amarone La Colombaia,

Montresor, Veneto

Pinot Grigio Rosé

Ornella Bellis, Veneto

Calafuria

Tormaresca, Puglia

Minuty Prestige Rosé

Minuty, Côtes de Provence

Frascati DOC,

Cantine Volpetti, Lazio. Trebbiano, Malvasia. Straw-coloured with a delicate scent and a dry taste.

Pinot Grigio Tera Alta,

Roeno, Alto Adige. Pinot Grigio. Delicate nose with notes of tangerine leaves, grapefruit, pear, apple and exotic fruits.

Chablis 1er Cru Vau Ligneau,

Domaine Hamelin, Bourgogne, Chardonnay. Citrus and white flower aromas with light flavours of pear.

Valpolicella Classico,

Santa Sofia, Veneto. Corvina, Corvinone, Rondinella. Dark and velvety with ripe cherry flavour and hints of dark fruit, smoke and spice. Medium with oak aromas.

Barolo DOCG,

Beni di Batasiolo, Piemonte. Nebbiolo. Garnet red with hints of sweet spices, nuts and typically delicate herbaceous aromas.

Amarone Classico della Valpolicella,

Santa Sofia, Veneto. Corvina, Corvinone, Rondinella. Dark, ruby red. Bold aromas of cherry liqueur, black fig, cinnamon and subtle notes of chocolate.

Pinot Grigio Rosé,

Ornella Bellia, Veneto. Pinot Grigio. Pale pink, aromas of green apples and white almonds. Ideal for fish dishes.

Calafuria,

Tormaresca, Puglia. Negroamaro. Peach in colour with delicate fragrances of strawberry, pink grapefruit and violet. Fresh and aromatic.

Minuty Prestige Rosé

Minuty, Côtes de Provence. Grenache, Syrah, Cinsault. Intense aromas of citrus andwhite flowers, grapefruit and red berries.

Sancerre La Croix du Roy,

Lucien Crochet, Loire. Sauvignon Blanc. Apples, citrus and stone fruits dominate the palate giving way to a fresh finish.

Chablis 1er Cru Vau Ligneau,

Domaine Hamelin, Bourgogne. Chardonnay. Citrus and white flower aromas with flavours of pear.

Meursault Les Petit Charrons,

Bernard Millot, Côte de Beaune. Chardonnay. Grapefruit zest bitterness, with some gentle floral influenced honey.

Puligny-Montrachet Le Trézin,

Gérard Thomas, Bourgogne. Chardonnay. A peach and apricot palate, velvety texture balanced by a fine shot of lemony acidity.

Remigio Bianco

Beni di Batasiolo, Piemonte. Local grapes varieties. Bright yellow. Intense, fruity with good acidity and full body.

Pinot Grigio Garda,

Santa Sofia, Veneto. Pinot Grigio. Dry, white peach notes, slight citrus with a hint of pear

Soave Classico Fonte,

Canoso, Veneto. Garganega. Notes of melon, lemon, pear & herbs. Delicate and elegant.

Sauvignon Ca’ Bolani,

Aquileia, Friuli. Sauvignon Blanc. Bright yellow. Aromas of pink grapefruit, passion fruit, peach, green pepper and sage.

Pinot Grigio Tera Alta

Roeno, Alto Adige. Pinot Grigio. Delicate nose with notes of tangerine leaves, grapefruit, pear, apple and exotic fruits.

Pinot Grigio San Carlo,

Aneri, Veneto. Pinot Grigio. Straw yellow with notes of white flowers, plums and pineapple. Great accompaniment for white meats,<br /> light pasta and risotto with shellfish.

Chardonnay Langhe Cru Morino,

Beni di Batasiolo, Piemonte, Chardonnay. Rich bouquet of tropical fruits, citrus, grapefruit, honey and vanilla. Balanced, complex with a long finish.

Sauvignon Alto Adige,

Cantina Bolzano, Alto Adige. Sauvignon Blanc. Pale yellow with notes of green leaves, sage, elderflower, lime and peach.

Lugana,

Santa Sofia, Veneto. Trebbiano. Beautiful straw yellow colour, with bright greenish reflections. Elegant and refined, with floral notes of broom and wisteria.

Gavi del Comune di Gavi “Granee”,

Beni di Batasiolo, Piemonte. Cortese. Straw-yellow with aromatic flavours of flowers and citrus. Full bodied with good acidity

Chardonnay Piodilei,

Pio Cesare, Piemonte. Chardonnay. Spicy, creamy and intense, with a soft, long finish. Fresh and elegant with a touch of oak.

Pomino Bianco Riserva “Benefizio”,

Marchesi de Frescobaldi, Toscana. Chardonnay. Elegant and steeped in vanilla &amp; hazelnut flavours, with fresh acidity that lifts its creamy texture.

Chardonnay Langhe L’Angelica,

Podere Rocche dei Manzoni, Piemonte. Chardonnay. Clean and crisp, light bodied with good balance. Peach, apricot, pear, lemon, honey, nutty.

Verdicchio Classico,

Colonnara, Marche. Grillo. Verdicchio. Aromas of green apple, pear, apricot and peach. Dry, medium-bodied and good acidity.

Frascati Superiore,

Casale Mattia, Lazio. Malvasia, Trebbiano. Straw-coloured with an intense scent and a dry, soft taste.

Tufico,

Colonnara, Marche. Verdicchio. Complex and broad aromas. Fruity, floral, with hints of pineapple, peach and hazelnut.

Pomino Bianco,

Marchesi De Frescobaldi, Toscana. Chardonnay, Pinot Bianco. Straw yellow with flecks of green. The taste is harmonious fruity and dry, with a slightly bitter aftertaste.

Cervaro della Sala,

Marchesi Antinori, Umbria. Chardonnay, Grechetto. Pale yellow. Notes of citrus and tropical fruits with vanilla and flint.

Grillo Vola,

Sibiliana, Sicilia. Grillo. Straw-yellow with aromatic flavours of flowers and citrus. Full bodied with great balance

Chardonnay,

Tormaresca, Puglia. Chardonnay. Straw yellow with greenish reflections. Notes of white fruit and tropical fruit. Acidity and fruitiness <br /> perfectly balanced.

Falanghina Lila,

Tenuta Cavalier Pepe, Campania. Falanghina. Straw yellow with notes of pineapple, apple and pear.

Bianco Terra,

Vespa, Puglia. Fiano. Golden yellow, bouquet of citrus fruit and aromatic herbs, mineral &amp; floral. Full and balanced with a palate that perfectly reflects the nose.

Vermentino Di Gallura “Cucaione”,

Mancini, Sardegna. Vermentino. Very bright yellow with slight greenish reflections. Notes of rosemary, bay leaves and yellow peach.

Colomba Platino,

Duca di Salaparuta, Sicilia. Inzolia. Intense greenish-yellow colour, with aromas of apple, plum and pear. Very crisp and refreshing.

Rapitala’ Chardonnay Gran Cru,

Tenuta Rapitala’, Sicilia. Chardonnay. Straw yellow with grassy and floral notes &amp; hints of citrus. The taste is full bodied with good acidity and a balanced softness.

Remigio Rosso,

Beni di Batasiolo, Piemonte. Local grapes varieties. Flavours of cherry and raspberry with good acidity tannins.

Cabernet Sauvignon,

Torresella, Veneto. Cabernet Sauvignon. Intense and brilliant ruby red, full and fresh. Dry, full bodied and generous with a pleasantly lingering finish.

Valpolicella Classico,

Santa Sofia, Veneto. Corvina, Corvinone, Rondinella. Clean and brilliant ruby-red, intense aromas of flowers, cherry, raspberry, coffee and spicy cinnamon

Pinot Nero San Carlo,

Aneri, Veneto. Pinot Nero, Corvina. Ruby red, with an intense bouquet with elegant hints of violet and rosehip. Perfect with meats and cheeses, or important first courses.

Merlot Grave del Friuli,

Intense bright ruby red with distinct notes of morello cherry and violet, followed by a hint of spice.

Ripasso della Valpolicella Classico,

Zonin, Veneto. Corvina, Rondinella, Molinara. Intense and deep ruby-red. Complex scents of cherries against a background of chocolate.

Barbera d’Alba Sovrana,

Beni di Batasiolo, Piemonte. Barbera. Ruby red with delicate purple hues. Intense and persistent red fruits, cherries in brandy and ripe fruit.

Barbera d’Asti “Boschetto Vecchio”,

Guasti Clemente, Piemonte. Barbera. Intense ruby-red, notes of fresh violet, red roses, cherries and vanilla along with light sweet tobacco.

Chianti Classico Riserva Ducale,

Ruffino, Toscana. Sangiovese. Ruby red, A bouquet of amaretto, cherries, spice and dark chocolate.

Vie Cave Malbec,

Fattoria Aldobrandesca, Toscana. Malbec. Intense ruby-red colour. Notes of ripe red fruit merge harmoniously with hints of spice

Barolo DOCG

Beni di Batasiolo, Piemonte. Nebbiolo. Intense garnet red colour with hints of sweet spices, nuts and typically delicate herbaceous aromas.

Amarone La Colombaia,

Montresor, Veneto. Corvina, Rondinella, Molinara. Warm and generous with hints of plum, dried fruit and coffee on the nose. Full-bodied and richly flavoured.

Barbaresco,

Rizzi, Piemonte. Barbaresco. Mineral and ferrous notes, joined by dried herbs on the nose. Elegant palate.

Amarone Classico della Valpolicella “Satinato”,

Montresor, Veneto. Corvina, Rondinella, Molinara. Hints of coffee and chocolate on the nose with ripe crushed berry, bitter cherry and sweet plummy fruit on the palate.

Brunello di Montalcino,

Col d’Orcia, Toscana. Sangiovese. Ruby red with violet hues. Fruity notes, black cherry and jam, followed by the classic hints of spices and vanilla

Barolo “Briccolina”,

Beni di Batasiolo, Piemonte. Nebbiolo. Deep garnet red, intense aromas of ripe fruit, flowers and spice with delicate flavours of the wood.

Montepulciano Riparosso,

Illuminati, Abruzzo. Montepulciano. Deep colour, powerful tannins and a fairly high amount of acidity. Hints of oregano, pepper and black fruits.

Chianti Classico,

Molino di Grace, Toscana. Sangiovese. A medium-bodied wine with notable earthy and rustic aromas. Flavour notes include cherry, strawberry and dried herbs.

Lago di Corbara,

Castello di Corbara, Umbria. Sangiovese, Cabernet, Merlot. Intense ruby red with notes of spice, coffee, vanilla and plums.

Il Bruciato,

Marchesi Antinori, Toscana. Cabernet, Merlot, Syrah. Intense ruby-red with fragrant fruity aromas, particularly plum, followed by delicate mint and green tea notes.

Nero d’Avola Roceno,

Sibiliana, Sicilia. Nero d’Avola. Strong, full bodied fruity wine, notes of black cherry and liquorice.

Primitivo “Orus”,

Vinosia, Puglia. Primitivo. Velvety and harmonious, with hints of cherry, blackberry and a pinch of liquorice.

Primitivo “Sasseo”,

Masseria Altemura, Puglia. Primitivo. Ruby with purple undertones. Tobacco and leather on the nose, forest fruit with hints of cocoa, spice and delicate pine.

Il Bruno dei Vespa,

Deep, fruit-driven and jammy. Filled with ripe, rich fruit and a plethora of spices. A classic Primitivo wine.

Syrah

Feudo Principi di Butera, Sicilia. Syrah. Extremely intense ruby, with notes of cherry, red fruit and sweet spices. Long and pleasant finish.

Cannonau di Sardegna Riserva,

Sella and Mosca, Sardegna. Cannonau. Ruby-red with garnet. Aromas of violet, jam and sweet spices.