Elevate Lounge Menu

Salted warm soy beans

Soy beans sautéed in garlic, butter and soy sauce

Sautéed light seasoned, topped with bonito flakes

Deep-fried Japanese veg or pork dumplings

Grilled yellowtail collar with ponzu sauce. (Takes time)

Avocado topped with Kani kama crab and shrimp, baked with mozzarella cheese and chili oil, eel sauce. (Takes time)

Tempura shrimp tossed in spicy mayo with red onion

Crispy rice cakes, topped with spicy tuna and jalapeños.

Seasonal oysters with special sauce (Add Caviar +$10/20)

Spicy tuna, Kanikama crab, avocado, and sushi rice.

Spicy tuna, shrimp tempura and cucumber in soy paper, with eel sauce, spicy mayo and tempura crunch

Yellowtail sashimi served with sliced jalapeños with ponzu sauce

Albacore dressed in an apple ponzu vinaigrette topped with crispy onion

Salmon sashimi dressed in an apple ponzu vinaigrette topped with crispy onion.

Madai sashimi in ponzu sauce and truffle oil with Moniji & green onion

Mixed sashimi served with spicy aioli and ponzu sauce

Seared sliced Angus chuck steak, ponzu sauce, crunchy garlic oil

Mixed spring mix, cucumber, tomatoes red onion with soy maui onion dressing

Romaine, dried cranberries, pine nuts and shaved parmesan with miso Ceasar dressing

Wakame in sesame oil

Sliced cucumber in sweet vinegar

Sashimi with spring mix, cherry tomatoes, onion, served with special sauce

Broiled eel over sushi rice

Salmon over sushi rice

Bluefin tuna over sushi rice

Sashimi & shredded mixed lettuce, assorted veg, over sushi rice & spicy sauce

5 pcs Nigiri and pick a roll from California Roll, Spicy Tuna Roll, Spicy Yellowtail Roll, Salmon Roll, Shrimp Tempura Roll, Avocado Roll and Veg Roll

5 pcs Nigiri and pick a roll from Yuzu Tiger Roll, Spicy Seared Salmon Roll, Garden Roll, Penthouse Roll, Crunch Roll, Spider Roll, Dragon Roll and Rainbow Roll

5 pcs Nigiri and pick a roll from Takami Roll, Season Roll, DTLA Roll, Lobster Roll, Surf and Turf Roll, Baked Crab Roll and Lemon Albacore Roll

Spicy albacore and cucumber wrapped in soy paper, topped with yellowtail and peppered tuna with jalapeño ponzu sauce

Spicy tuna and avocado wrapped in soy paper, topped with seared salmon and tuna with tempura crunch, miso and eel sauce

Spicy tuna roll and tempura crunch, wrapped in soy paper, topped with avocado

Cucumber, avocado, and asparagus inside, topped with seaweed salad with tangy sesame dressing.

Shrimp tempura and avocado wrapped in soy paper, topped with seared angus chuck steak, eel and cilantro sauce

Avocado, asparagus and onion wrapped in soy paper, topped with seared salmon with charred jalapeño sauce

Spicy salmon and shrimp tempura wrapped in soy paper, topped with ebi shrimp, yellowtail with yuzu cream and chives

Spicy tuna, cucumber wrapped in soy paper, topped with assorted sashimi

Yellowtail, salmon and avocado wrapped in soy paper, topped with bluefin tuna, ponzu sauce and chives

Spicy tuna, cucumber wrapped in soy paper with lemon slices and albacore

Salmon, eel, kanikama, ebi shrimp and avocado wrapped, deep fried, topped with special sauce, masago and green onions

King crab and snow crab baked in butter with avocado wrapped in soy paper

Cucumber and avocado wrapped in soy paper, topped with creamy lobster dynamite

Avocado, asparagus and cucumber wrapped inside

Avocado wrapped inside

Veggie tempura wrapped inside

Kanikama crab, cucumber and avocado wrapped inside

California roll with assorted fish and avocado on top

Salmon, cucumber and avocado wrapped inside

Spicy tuna and cucumber wrapped inside

Spicy yellowtail and cucumber wrapped in soy paper

Shrimp tempura, cucumber and avocado wrapped inside

Shrimp tempura, kanikama crab and cucumber inside, topped with tempura crunch and eel sauce

Shrimp tempura, kanikama crab inside, topped with eel and avocado

Soft shell crab, kanikama, avocado and cucumber wrapped in seaweed & soy paper

8-course set specially selected and created by Takami Chef. The courses are subject to change according to seasonality and availability. 18% Service Charge applied and fully distributed to employees in the chain of service to the guests.

Chef ’s choice. 12 pcs daily special nigiri

Chef ’s choice. 16 pcs daily special sashimi

15 pcs daily sashimi on top of flavored sushi rice

apanese A5 Wagyu to be grilled on hot stone, serving with sukiyaki sauce

Made with espresso tequila, served with lady fingers and vanilla ice cream

Homemade tiramisu with ginger crème anglaise, served with vanilla ice cream

Choice of Vanilla, Mango, Oaxacan Chocolate, Green Tea, Lychee and Passion Fruit

Salted warm soy beans

Soy beans sautéed in garlic, butter and soy sauce

Deep-fried Japanese veg or pork dumplings

Crispy corn tortilla filled with spicy tuna, kanikama crab, ebi shrimp and avocado topped with spicy mayo

Oven baked baby scallops in an herb garlic butter.

Sautéed lightly seasoned and topped with bonito flakes

Calamari tempura filets covered in Japanese arare rice crackers with curry aioli.

Crispy rice cakes, topped with spicy tuna and jalapeños.

Tofu squares grilled, topped with scallions, micro cilantro and sweet miso.

Assorted seasonal veg tempura. Add shrimp tempura $5

Soft shell crab tempura with sweet soy glaze

Grilled yellowtail collar with ponzu sauce. (Takes time)

Avocado topped with Kani kama crab and shrimp, baked with mozzarella cheese and chili oil, eel sauce. (Takes time)

Tempura shrimp tossed in spicy mayo

Fresh oysters with special sauce (Add caviar +$10/20)

Spicy tuna, shrimp tempura and cucumber in soy paper, with eel sauce, spicy mayo and tempura powder

Spicy tuna, kanikama crab, avocado and sushi rice.

Yellowtail sashimi served with sliced jalapeños with ponzu sauce

Albacore sashimi dressed in an apple ponzu vinaigrette topped with crispy onion

Salmon sashimi dressed in an apple ponzu vinaigrette topped with crispy onion

Madai sashimi in ponzu sauce and truffle oil with Moniji and green onion

Mixed sashimi served cilantro, onions and spicy aioli, ponzu sauce

Seared sliced Angus chuck steak, cilantro, onions and ponzu sauce, crunchy garlic oil

Mixed spring mix, cucumber, tomatoe, red onion with soy maui onion dressing

Romaine, dried cranberries, pine nuts and shaved parmesan with miso Ceasar dressing

Wakame in sesame oil

Sliced cucumber in sweet vinegar

Sashimi with spring mix, cherry tomatoes, onion, serving with special sauce

8-course set specially selected and created by Takami Chef. The courses are subject to change according to seasonality and availability. 18% Service Charge applied and fully distributed to employees in the chain of service to the guests.

Chef’s choice 12 pcs daily special nigiri

Chef ’s choice 16 pcs daily special sashimi.

15 pcs daily sashimi on top of flavored sushi rice

Japanese A5 Wagyu to be grilled on hot stone, serving with sukiyaki sauce

(1) 2oz Juggernaut Cabernet & Robata Filet Skewer (2) 2oz Ramon Bilbao Crianza & 1 Fatty Salmon Nigiri (3) 2oz CA Bolani Sauvignon Blanc & 1 Kanpachi Nigiri (4) 2oz MarDeFrades Albarino - 1 Halibut Nigiri

Tequila with blue curacao, citrus, apple, grape and St. Germain, garnished with sliced cucumber

A5 wagyu, uni, and caviar served with ponzu jelly in spoons

Sauteed shrimp with champagne sauce, mashed potatoes and fillo dough

Spicy albacore and shrimp tempura wrapped in soy paper, topped with avocado, kani, masago, and spicy mayo & eel sauce

Beef ribeye with peppercorn, veal stock and fresh basil sauce, garnished with crispy potato, bell pepper, onion & garlic

Traditional Japanese castella cake with salty and sour yuzu sauce

Avocado, asparagus and cucumber wrapped inside

Avocado wrapped inside

Veggie tempura wrapped inside

Tempura shrimp, avocado, and cucumber wrapped inside

Salmon, cucumber and avocado wrapped inside

Kanikama crab, cucumber and avocado wrapped inside.

California roll with assorted fish and avocado.

Spicy tuna and cucumber wrapped inside.

Spicy yellowtail and cucumber wrapped in soy paper

Shrimp tempura, kanikama crab and cucumber inside, topped with tempura crunch and eel sauce.

Shrimp tempura, kanikama crab inside, topped with eel and avocado

Soft shell crab, kanikama crab, avocado and cucumber wrapped in seaweed and soy paper.

Lobster, Scallop, Chilean Seabass and Squid pan fired with vegetables

Bone-in, skin-on-quarter chicken marinated in sake koji (one of the fourimperial ingredients to sake), , served with broccolini and a side of yuzu butter.

Baby lamb chops served with broccolini, with a yuzu truffle soy drizzle.

Angus filet mignon with black truffle sauce grilled to medium rare, served with asparagus.

Tender seabass served with Ota-San’s delicious champagne yuzu cream sauce atop a bed of Japanese cous cous and grilled asparagus spears

Grilled salmon with caper sauce, served with zucchini, carrot, broccoli, cherry tomatoes and basil

Spicy albacore wrapped in soy paper, topped with yellowtail and peppered tuna with jalapeño ponzu sauce.

Spicy tuna, and avocado wrapped in soy paper, topped with seared salmon and tuna with tempura crunch, miso & eel sauce.

Spicy Tuna Roll on Soy Paper, Tempura Crunch inside, topped with Avocado

Shrimp tempura and avocado wrapped in soy paper, topped with seared Angus chuck steak with eel & cilantro sauce.

Avocado, asparagus and onion wrapped in soy paper , topped with seared salmon with charred jalapeño sauce.

Spicy salmon and shrimp tempura wrapped in soy paper, topped with ebi shrimp, yellowtail with yuzu cream.

Yellowtail, salmon and avocado wrapped in soy paper, topped with bluefin tuna with ponzu sauce.

Spicy tuna wrapped in soy paper with lemon slices and albacore

Spicy tuna, and cucumber wrapped in soy paper, topped with assorted sashimi.

Cucumber, avocado, and asparagus inside, topped with seaweed salad with tangy sesame dressing.

Salmon, eel, kanikama, ebi shrimp and avocado wrapped, deep fried, topped with special sauce, masago and green onions

Snow crab baked in butter with avocado wrapped in soy paper.

Flat-plated veg wrapped in soy paper, topped with creamy lobster dynamite.

Made with espresso tequila, served with lady fingers and vanilla ice cream

Homemade Green Tea or Coffee flavor Tiramisu with ginger crème anglaise, served with vanilla ice cream.

Homemade warm chocolate center, served with vanilla ice cream & raspberry sauce

Homemade Belgian waffle "Churro style" served with warm maple syrup and vanilla ice cream

Homemade lightly covered in cinnamon powder, drizzled with walnut caramel sauce and served with vanilla ice cream

Homemade Croissant Bread Chocolate Pudding with Vanilla iIce Cream and Caramel Sauce

Homemade Vanilla creme brulee served with fresh seasonal berries.

Chef's assorted flavors

Choice of Vanilla, Mango, Oaxacan Chocolate, Green Tea, Lychee Sorbet, Passion Fruit Sorbet All Ice cream and Sorbets contain Dairy

A sugar cube soaked with both orange and angostura bitters is stirred down into a large pour of Suntory Toki Japanese Whisky. Served in a proper glass over a large cube, garnished a luxardo cherry and rubbed with an expressed orange rind.

Titos vodka, Yuzuri Yuzu liqueur mixed with cucumber and a splash of simple syrup. Topped with ginger beer.Served in a copper mug with a cucumber garnish and candied ginger.

El Silencio mezcal, Cointreau, Dragonfruit syrup and lime juice. Garnished with black lava salt and a slice of dried dragonfruit fruit

Casamigos Blanco tequila, Cointreau, serrano peppers, and lime all added to a fresh berry guava mix. Garnished with Tajin and a slice of serrano pepper over a large cube.

Titos vodka, Joto Yuzu sake mixed with fresh watermelon cucumber and basil. Served on the rocks with a fresh piece of cucumber and basil.

Haku Japanese vodka a splash of Saint Germaine & fresh lychee juice Garnished with lychee fruit

Roku Japanese gin with fresh lime juice, simple syrup, basil and muddled serrano chiles. Served up in a martini glass garnished with a slice of serrano pepper and a fresh orchid.

Roku Japanese gin, Dassai 45 sparkling sake, a splash of lemon Takami’s take on a classic French 75

Selva Rey Chocolate flavored rum, Mr. Blacks Coffee liqueur, espresso, and baileys. Served up in a martini glass garnished with a few coffees beans

Celaya Blanco Tequila, St. Germain, crushed Blackberries, Lime, and Grapes. Served with a large ice cube and good vibes.

Asahi Super Dry | Kirin Ichiban | Sapporo

Sapporo Light | Echigo | Echigo Stout | Widmer Hef | Red Trolley Ale | Michelob ultra | Elysian Space Dust

Stella Artrois | Estrella Jalisco | Becks Non Alcoholic

Brewed with Koshihikari Rice from Kanazawa, This light ale has a sharp flavor with a refreshing mouth feel. 4.5%

Tropical fruits and ripe apple with a touch of bitterness, Flvor: Rich but mellow flavor,. This is an American style pale ale using 3 types of top grade hops. 5.5%

Sake with fresh uni, scallion, and ponzu sauce

Soft, light, rose, mandarin orange, semi-sweet

Smooth, simple, pine, bamboo, slightly dry

Clean, crisp, green notes, good acidity, medium dry

Crisp, mineral, clean finish, slightly dry

Bright, ripe pears, sugar cane, smooth finish

Gorgeous, peach, pear, melon, elegantly dry

Graceful, hints of strawberry, tangerine, slightly sweet

Extremely soft, luscious, melon, anise, slightly sweet

Rich, floral bouquet, violets, lilacs, apple, sweet

Clean and medium body, honeydew and lychee

Soft and sweet aroma with a robust body, layered and unique

Clean, spring fruits, muscat grape

Robust, almonds, anise, citrus, medium dry

Extremely soft, luscious, melon, anise, slightly sweet

Savory, funky, and earthy

Luscious whisky flavor, full body, well-aged

Limited release Junmai Ginjo

lemon peel, cocoa and creme brûlée with apple and citrus noted

notes of lilac, lily, and jasmine with a creamy feel showing fresh pear

100% barley distilled gives this soju a full body and smooth vodka finish

Dai Ginjo sake. A collection of grape, melon, rice, apple, and cream aromas

Light, mild, rice, sharp, slightly dry

Balanced citrus, slightly sweet, mild

Cloudy, refreshing, smooth, natural, sweet

Misty, bright, tropical fruits, slightly sweet

Cloudy, smooth, sweet, pineapple.

Artfully blended from every parcel on the Hallberg Ranch, the 2021 vintage begins with a highly detailed aromatic profile that includes goji berry, orange zest, cranberries, cocoa powder, crushed violets, and a touch of cedar. This wine displays a highly energetic yet sleek acid profile that persists and melds beautifully from start to finish. It spreads easily across the palate in all directions, revealing an incredibly pure and classic example of the Hallberg Ranch that finishes with a very fine-grained tannic structure.

Offered as the House Wine : The 2019 vintage is a wine of distinction with a unique profile owing to the seasoned Rum Barrels used in the same tradition as artisan master distillers. The portion of the wine aged in Rum Barrels imparts lovely aromas and notes of baking spice, nutmeg and delicious campfire made smores. The balance of the wine, aged on French and American oak, offers luscious red fruit and boysenberry jam with notes of vanilla. The structure is savory with velvety tannins and a lingering finish.

Ripe red cherry and toasty oak aromas overlie a layer of toasted marshmallow, mineral, and caramel. Baking spice and creamy flavors follow in a nod to both variety and choice oak barrels. The mouth is smooth and balanced, creamy, with acidity underpinning, as cherry flavors hold court in a complex mélange of fruit, spice, and savory notes. The finish is elegant, with balance and grace, classic flavors of cherry compote and toasted oak through the end.

Vibrant aromas of red and dark cherry, raspberry and plum with subtle touches of vanilla and toasted oak. On the palate, silky tannins and excellent acid balance are joined by delicate flavors of red cherry and raspberry, culminating with notes of earthiness on a long and lingering finish. Our Pinot Noir grapes were primarily grown in the Arroyo Seco appellation of Monterey County, which sits on a gravelly alluvial plain beneath the Santa Lucia Mountains. Cool winds from Monterey Bay ensure gradual ripening and development of vibrant flavors. The rocky soils allow excellent drainage, enhancing intensity and promoting balanced ripeness and acidity.

Leviathan displays powerful aromas of plum, black cherry, cola, and cocoa. Savory spices, white pepper, marjoram, and cardamon derived from our rocky Northern California hillsides expand across the palate. The wine boasts bright and persistent acidity with intense, fine-grained tannins.

Full-bodied on the palate with ripe notes of crème de cassis and black cherry jam, with hints of red berry fruit on entry and vanilla, licorice, and baking spice leading into the midpalate, which shows complex savory notes of cedar, tobacco leaf, and leather. The lengthy and continually changing finish progresses from ripe black cherry fruit flavors accented by baking spice and oak notes to ripe chewy tannins and balancing acidity that adds depth and freshness.

Black plum, juicy blackberry and black olive are threaded with anise, graphite, and vanillin from the toasted barrel. Flavors of dried black plum and blackberry are complimented with a hint of black licorice. The wine has a freshness to it with texture and a graceful, fine grain tannin.

The Opus One 2019 has intense aromas of black plum, blueberry, black currant, and dried rose petals, accentuated by mineral undertones. The creamy, satiny texture is framed by fine-grained tannins. The freshness and soft glow of acidity create a subtle tension with dark fruit flavors, savory herbs, espresso, and cocoa. A delicate dark chocolate bitterness lingers on the finish.

Expressive on the nose with notes of baking spices, cedar, fig, and black cherry. Notes of brooding red fruit flood the palate—the wine is soft yet structured on the palate, with plush tannins, moderate acidity, and a long finish that lingers with notes of black tea and bramble.

Introduced by Caymus Vineyards with the 2021 vintage, this wine is a California-appellation Cabernet Sauvignon – supple, dark and rich, bearing the signature hallmarks of Caymus. It is sourced from sites throughout the state which feature climatic conditions, soils and topography that are ideally suited to Cabernet. This project stems from excitement over California’s diverse vineyard land, often in lesser-known areas, with the potential to produce exceptional Cabernet.

Named for the father of Georges and Daniel Daou, Soul of a Lion is the crown jewel of DAOU, and an emblem of our quest to produce unsurpassed Cabernet Sauvignon from the terroir of DAOU Mountain. The 2020 vintage presents an alluring profusion of black cherry, mulberry and Oregon blackberry aromas with notes of leather, cigar box and dark chocolate. Hints of desert sage and creme de menthe accent the rich fruit. The palate is silky and voluptuous, delivering loads of currant, cassis, black raspberry and ripe cherry. Notes of fig and baking spice are underscored by earthy tones of dates and truffle. Mature, ripe tannins yield a weighty, velvety texture integrated with a limestone minerality and subtle oak. A lengthy finish leaves lingering impressions of blackberry, plum and espresso with a touch of white pepper. A wine of immense staying power that will evolve favorably for many years to come.

Offered as our House Wine: French oak beautifully transforms intense hillside fruit into a wine with uncommon richness and smooth, luxurious texture. Juggernaut hillside Cabernet is a wine that is fierce, brave and delicious.

Elegance and Complexity Overture reflects the winemaker’s artistry by showcasing the talent of blending five traditional Bordeaux grape varieties and capturing terroir characteristics of the same variety grown in different soils. However, Overture’s third blending aspect – that of marrying multiple vintages – yields a softer, rounder expression of our estate that can be enjoyed upon release.

Each year, we set aside the best barrels of our Cabernet Sauvignon from Napa Valley to produce Special Selection. Distinguished by extremely fine, velvety tannins and enjoyable upon release or with aging. A wine of structure with intense concentration of supple flavors and dark fruits. Special Selection is the only wine in the world honored twice as Wine Spectator magazine’s “Wine of the Year.”

The 2021 DAOU Reserve Cabernet Sauvignon is emblematic of Paso Robles as a world-class region for Bordeaux-style wines. Intense purple-red hues foreshadow deep aromas of black fruit, pomegranate, tobacco, mocha, and bay leaf. Trailing notes of clove, nutmeg, and vanilla emerge as the wine opens up in the glass. Opulent textures expand across the palate with flavors of red fruit, blueberry, and chocolate-covered raspberry. The overall experience is fresh and rich, concluding with velvety tannins and impressive length.

A wine filled with fruit and all the charm and spiciness of Syrah from the Northern Rhône together with freshness and balance.

“A blend of 48/28/24% shiraz/grenache/mataro aged for 15 months in French oak. Bright aromas of red and dark plum, mulberry and boysenberry mesh with hints of earth, licorice, spice, roasting meats and violets. Lovely fruit purity with tight-grained tannin providing the framework and bright acidity the pulse, finishing plush and pure. A wonderful red.”

This wine is sourced from vineyards in Napa Valley, including land that has been in the family of Jenny Wagner’s maternal relatives (the Emmolos) for generations. We seek out areas with light gravelly soil and ideal growing conditions that enable longer “hang time” for the grapes to achieve full ripeness. We also utilize techniques like crop thinning to produce an elegant, distinctive Merlot. This wine has expansive, dark berry flavors, a fresh earthiness and smooth, leathery tannins.

The Chianti Classico Tenuta Perano was created on the hills of Gaiole in Chianti, from vineyards perched at a height of 500 meters above sea level. The south-south-west exposure and above all the amphitheatre layout of the vineyards favour sunlight and concentrate the heat. The combination of altitude, exposure, configuration and slope of the vineyards, represent an extraordinary uniqueness in terms of quality, giving the wines a bright purple colour, intense fruity aromas and great tannic structure, permeated with an elegant vibration.

It is ruby-red in color and has bold, inviting aromas of cherries and spices that explode from the glass to offer a fine, fresh and well orchestrated palate. A perfect complement to soups, cheeses, grilled meats, and spicy sauces.

Ruby color, medium intensity with aromas of black currant, plum, black cherries. Other notes of black licorice, black pepper sweet spices of vanilla and cocoa. Integrated fragrant aromas.

The 2020 vintage once again over-delivers with aromas of Bing cherry, red raspberry, blueberries, roasted rhubarb, cardamom, and brown spice. On the palate, pleasing sensations of vanilla and spice give way to grilled meats, olive tapenade, and cedar. The acid and tannin structure are perfectly balanced for either a Tuesday tipple or celebratory toast. This wine is meant to be enjoyed now.

This wine is a testament to the Carneros region, brimming with Meyer lemon, yellow apple, and salted butterscotch notes. Concentrated layers of spices and creamy vanilla meld with well-integrated oak and elegant waves of fresh acidity on the palate.

La Rinconada Chardonnay is very expressive, displaying lemon confit and wet rocks while a touch of hazelnut adds charm. Bright, detailed, and nuanced, La Rinconada Chardonnay has a lot going on aromatically, while the minerally stone fruits on the palate are racy with a long finish. This classic Chardonnay pairs well with sushi, Asian dishes, or a simple cheese plate.

Aromatic and inviting, our Estate Chardonnay opens with the alluring aroma of freshly baked cardamom buns. The palate is fresh and complex, layering flavors of lemon zest, beeswax, and lemon verbena that delightfully linger on the palate.

Aromas of pink grapefruit, lemon curd, fresh pear, melon and grapefruit. Flavors of Kiwi, lemon zest give more subtle hints of mango, guava and pineapple. Crisp and refreshing, this light bodied wine beautifully balances concentrated fruit flavors and lively acidity with a gently textured mineral finish.

A mosaic of fruity aromas of pink grapefruit, passion fruit and white peach accompanied by pronounced notes of hawthorn, tomato leaf, sage and mint.

Our 2022 Sauvignon Blanc is a bright and lively wine with aromas of gooseberry, lime, white peach and tropical fruits. The palate offers a succulent texture with citrus and melon flavors leading to a crisp, mineral finish.

This Pinot Grigio is characterised by a straw-yellow colour. Its bouquet is marked by a impressive fruitiness, and the palate demonstrates all of the amazing qualities of the Collio: superb weight and viscosity, mineral-edged, savoury, tangy, and lively.

A delicate and elegant wine, with a finely tuned and tightly coiled palate featuring lemons and limes in abundance. An open mid-palate is balance with laced natural acidity, leading to a mineral chalk finish with impressive length.

Beautiful, salmon-pink colour with glimmering reflections. A complex bouquet with longlasting aromas of red fruit - strawberry and raspberry - backed with hints of toasted bread. Delicate bubbles and an extraordinary vivacity on the palate, with a rich, indulgent texture.

This wine has a yellow colour with brilliant reflections. Its intense and complex nose reveals notes of white fruits, citrus fruits, honey and white flowers. Ample and lively on the palate, it is very fresh.

The nose is complex, with an explosion of notes of white flowers, candied fruit and white pepper. On the palate, a very flattering aromatic freshness, with precise flavours and a beautiful balance to which the structure gives body and spirit. Sweet and fine, its texture envelops the palate. The tasting ends with a nice length in the mouth that prolongs the gustatory journey and a sweet bitter touch that stimulates the taste buds.

100% Albariño grapes. Mar de Frades stands out for its radiant lemon colour with seaweed reflections. Its luminous appearance invites you to perceive aromas of stone fruits, like apricot, medlar fruit, along with almond flowers and subtle tropical salt notes. All the expression of Albariño. A wine of saline character, which seduces for its freshness and complexity.

Beautiful Garnet Red Color. Very seductive nose of wild berries with hints of chocolate and roasting. Beautiful aromatic complexity. On the palate, the wine is well structured with silky and ripe tannins. Very long on the palate, it has good aging potential. FOOD PAIRING: Ideal with a fish foil with small vegetables or a sushi platter.

Blanc de Blanc

Sauvignon Blanc

Flavors: Melon, Red Berry, Peach, Watermelon, Apple, Regular