Nostrana & Enoteca Nostrana

radicchio, parmigiano, cæsar - style dressing, rosemary - sage croutons †

7 ounces, flat iron, muscle in the shoulder (shoulder blade & cup muscle). Tender and well marbled. Seasoned with salt & pepper. Grilled to medium-rare, sliced thin on a bias. Garnished with lemon juice, olive oil with sliced garlic, rosemary & maldon sea salt. Tagliata means: Sliced

Loire Valley, FR: Chenin Blanc Jean-Pierre's wine journey began with Cheval Blanc 1964, sparking a passion for natural wines. He founded Paris' iconic L’Ange Vin and co-created "Le Rouge et Blanc" magazine. Transitioning to winemaking in 2001, he established his own Loire winery. Operating with a "no rush" ethos, Jean-Pierre crafts wines naturally, allowing long fermentations in old oak barrels. Today, he produces two lines: Domaine de L’Ange Vin and Opera du Vin, both showcasing minimal intervention winemaking, true to the grape's character.

Loire Valley, FR: Romoratin, Orbois Domaine Tessier was founded in 1961 by Roger Tessier, with his son Philippe taking the reins 20 years later in 1981. They are located in the heart of the Cheverny and Cour-Cheverny AOC’s and currently have 23 ha of vines. The vineyard exists in a microclimate that keeps the vineyards cool, situated between the Loire River and the forest of Cheverny, Chambord and Solonge and has been Ecocert certified since 1998.

Catalunya, ES: Macabeu, Moscatell Skin Contact White Pet Nat 70% Macabeu and 30% Moscatell d'Alexandria from Salvador Battle of Còsmic Vinyaters's Camp del Boter and La Parada de I'Hort vineyards in Rodonyà and El Montmell within Tarragona. The vines are 14-24 years old and planted on sandy white and red limestone soils 340-450 meters above sea level. The grapes were destemmed and fermented in fiberglass tanks with 2 days of gentle maceration on the skins. This wine was never racked and rested for 6 months on its gross lees. 11% alcohol by volume, 6174 bottles made. Over the last few years, Oriol Artigas' has become one of the most beloved natural winemakers in Catalonia. In the 2020 vintage, climate change reared its ugly head, and mildew wiped out nearly all of Oriol's harvest. He sent out a request for help (his "S.O.S.") to his many grower friends throughout Catalonia and made wine with their grapes instead of his own.

Catalunya, ES: Xarel-lo, Parellada, Moscatel, Ull de Llebre AA (Anonimo Ancestral) is a blend of organically grown Xarello, Parellada, Moscatel, and Ull de Llebre (Tempranillo) on calcarious clay soils in the Baix Penedès. Grapes are hand harvested, destemmed, and fermented with indigenious yeasts in stainless steel tanks. Fermentation in bottle for around 8 months. Disgorged, zero dosage. No fining or SO2. The name Partida Creus is a reference to the crosses used for separating holdings back in the day. Massimo Marchiori and Antonella Gerona are an Italian couple from Piemonte. Both of them architects who initially moved to Barcelona for that reason. Around the year 2000, they moved out to the country in search of a “slower” lifestyle. They settled in the Massís de Bonastre (Baix Penedés). There they started farming all kinds of local foodstuffs but had trouble finding wines made in the same style so they started making their own, recovering old vines of local grape varietals.

Rhone Valley, FR: Rousanne Since 1983, Dard and Ribo have shaped their winery in Tain-l'Hermitage from a single hectare to 8.5 hectares across seven villages, focusing on Crozes-Hermitage, Saint-Joseph, and Hermitage. Educated in Beaune, they champion natural wine and Syrah's elegance, creating wines for immediate enjoyment that also age well. Their portfolio includes the fresh "C'est le Printemps" cuvée and specialized single-vineyard expressions. Attuned to varied terroirs and vine ages, they produce wines that embody the distinct character and conditions of each plot and vintage.

Auvergne, FR: Gamay Region: Auvergne Vineyard Size: 5.10 hectares Soil: limestone, clay, basalt Average Age of Vines: 40 years Farming: organic Harvest: by hand Winemaking: spontaneous fermentation in fiberglass with indigenous yeasts Aging: in fiberglass Fining: none Filtration: none Added S02: none

Savoe, FR: Jacquere, Altesse In 2004, Jean-Yves Péron returned to the Savoie and began making his own wine in the village of Chevaline on schist-covered sloping vineyards running anywhere between 350 and 550 meters. In some ways working vineyards at these altitudes in the Alps, on slopes this steep is more like mountain climbing than winemaking, but Jean-Yves believes that the opportunity to work with vines over 100 years old on this ancient terroir is more than worth it. Region: Savoie Grape: Jacquère Vineyard Size: 3.50 hectares Soil: shale, limestone Average Age of Vines: Farming: organic, biodynamic Harvest: by hand Winemaking: 6 week maceration, spontaneous fermentation in neutral oak with indigenous yeasts Aging: 12 months in neutral oak Fining: none Filtration: none Added SO2: none

Cataluña, ES: Blanc de Sumoll Two local only to Cataluña strands of the red grape Sumoll (de Grá Gros and Sumoll de Grá Allargat) grown organically on clay calcareous soils in the Baix Penedès. Manual harvest, direct pressing of whole clusters in stainless steel with indigenous yeasts. No maceration on the skins produces this "Blanc de Noirs" style white wine. Aged for 3 additional months in stainless steel tanks on fine lees before being bottled unfined, unfiltered, and with zero S02. Crisp, fresh Mediterranean still white wine (NOT sparkling) that is surprisingly low in ABV. The name Partida Creus is a reference to the crosses used for separating holdings back in the day. Massimo Marchiori and Antonella Gerona are an Italian couple from Piedmont. Around the year 2000, they moved out to the Spanish countryside in search of a “slower” lifestyle.

Loire Valley, Pineau d'Aunis SO2: At Bottling Soil Composition: Flint, Clay, Tuffeau, Limestone Farming: Biodynamic (certified) Age of vines: 25 to 45 years old Fining/Filtration: Unfined/Unfiltered Fun facts: This wine is sourced from 11 parcels! Rouge Gorge or "Red Throat" is named in honor of a small finch that appears in the vineyards in the springtime. It's a also a hint to being the only red wine produced regularly at the estate. This is the first Pineau d'Aunis Jules Dressner (remembers) tasting and loving. P.S: it's his favorite red grape. Appellation: Coteaux-du-Loir Winemaking: The grapes are destemmed, crushed and fermented dry with native yeasts; the wine is aged in used barrel for approximately 18 months before bottling. Three grams of S02 per hectoliter are added at bottling.

Beaujolais, FR: Gamay Jean-Louis Dutraive, often called "the heart of Beaujolais," runs the family-centric Domaine de la Grand'Cour, established in 1969 in Fleurie. Renowned for hospitality and mentoring young natural farmers, Jean-Louis took over from his father in 1989, managing 9 hectares of old vines in Fleurie and 1.6 in Brouilly. Practicing organic viticulture certified by ECOCERT since 2009, the domaine harvests by hand, using carbonic maceration without sulfur and natural yeast fermentation. Aged in used barrels or cement tanks, the wines are minimally interfered with, only adding sulfur at bottling if needed. Dutraive's wines are known for their unique aromas, lush texture, and substantial structure, maturing well over a decade, reflecting the domaine's distinguished status in Beaujolais.

Beaujolais, FR: Gamay American wine enthusiasts are discovering the exceptional Beaujolais wines from top producers like Foillard, Lapierre, and Métras. Yvon Métras, often regarded as the best, produces rare, highly sought-after wines known for their ripe concentration and finesse. Despite their popularity, Métras' wines are scarce in the U.S. due to his limited production and reluctance to export. His enigmatic nature and secretive winemaking techniques, rooted in natural wine traditions, add to the mystique of his exceptional wines, characterized by depth, complexity, and elegance.

Beaujolais, FR: Gamay Pierre Cotton's family has a long history of wine production in their cellar in Odenas, dating back to 1856. The cellar, believed to be built in the 18th century, has served various producers over time. Pierre, after a brief career as a motorcycle mechanic and time in the Loire Valley, returned to the domaine in 2014. He started with 1 hectare of Côte de Brouilly, expanding by acquiring additional hectares in Brouilly, Fleurie, Regnié, and Beaujolais, and planting Beaujolais Blanc. Influenced by fellow winemakers, Pierre's organic wines are made without sulfur and undergo semi-carbonic vinification in cement tanks, followed by aging in old foudres. In 2020, his partner Marine Bonnet, an agronomist specializing in viticulture, joined him in managing the vineyards and winemaking.

Jura, FR: Pinot Gris, Gewürztraminer Alice Bouvot, trained in Bordeaux and Burgundy, founded her own winery, Domaine de l'Octavin, in the Jura in 2004. With a focus on biodynamic farming, she manages around five hectares of various grape varieties. Despite challenging years, Alice also sources grapes from across France, producing a unique range of wines. Her winemaking is dynamic, adapting techniques to each harvest without any additives, resulting in distinctive, energetic, and consistently delightful cuvées.

Jura, FR: Viognier Alice Bouvot, trained in Bordeaux and Burgundy, founded her own winery, Domaine de l'Octavin, in the Jura in 2004. With a focus on biodynamic farming, she manages around five hectares of various grape varieties. Despite challenging years, Alice also sources grapes from across France, producing a unique range of wines. Her winemaking is dynamic, adapting techniques to each harvest without any additives, resulting in distinctive, energetic, and consistently delightful cuvées.

Jura, FR: Muscat Alice Bouvot, trained in Bordeaux and Burgundy, founded her own winery, Domaine de l'Octavin, in the Jura in 2004. With a focus on biodynamic farming, she manages around five hectares of various grape varieties. Despite challenging years, Alice also sources grapes from across France, producing a unique range of wines. Her winemaking is dynamic, adapting techniques to each harvest without any additives, resulting in distinctive, energetic, and consistently delightful cuvées.

Jura, FR: Argant, Enfariné, Gamay, Gros Béclan, Gueuche, Isabelle, Petit Béclan, Peurion, Portugais Bleu Jean-François Ganevat is a legendary figure in France's Jura wine region, known for his commitment to biodynamic farming and a vast portfolio of meticulously crafted, expressive wines. He works with a wide array of indigenous grape varieties, showcasing the unique terroir of Jura through his range of both traditional Jura styles, like Vin Jaune, and more experimental creations. Ganevat's wines are complex, nuanced, and often feature striking oxidative notes. Production is limited, making his bottles highly sought-after by natural wine enthusiasts and collectors worldwide.

Le Temps des Cerises "La Peur du Rouge" 2023 is a natural white wine produced by winemaker Axel Prüfer in France's Languedoc region. Crafted from organically farmed Chardonnay grapes grown on limestone-rich soils, the wine showcases a pronounced minerality. Prüfer employs a low-intervention approach, allowing spontaneous fermentation to occur without added sulfites. The resulting wine offers vibrant flavors of citrus zest, green apple, and a touch of salinity, leading to a refreshing, clean finish. Despite its name, which translates to "The Fear of Red," this white wine pairs well with light dishes such as seafood and poultry or can be enjoyed as an aperitif.

Le Temps des Cerises "Un Pas de Côté" 2023 is a natural red wine crafted by winemaker Axel Prüfer in the Languedoc region of France. This wine is made from Grenache grapes that undergo carbonic maceration, a technique that enhances its fresh and fruity character. The wine is bottled unfined and unfiltered, with no added sulfur dioxide, resulting in a pure expression of the grape and terroir. THIRST MERCHANTS With an alcohol content of 12%, it offers a light and vibrant profile, featuring flavors of black cherry, raspberry, and subtle anise and herbal notes. This wine exemplifies Axel Prüfer's commitment to minimal-intervention winemaking and organic viticulture.