With around 130 bottles to choose from, the wine list at Ristorante Tre Cristi is testament to our unerring commitment to finding the best products available. We stock sparkling, white, red and dessert wines from the most important regions in Italy and France, all of which are offered at fair prices.
Our range is focused on around a dozen classics, complemented by wines from small producers. Our goal is to celebrate quality producers who strive to make wine using traditional methods and expertise that still ring true today, and we make sure to do each wine justice by describing it in a thoughtful, original way.
We have recently expanded our selection of Italian wines and now stock an array of bottles from Campania, Apulia, Sardinia and Sicily, all of which combine stunning aesthetics with a delicious nose and palate.
Our selection of Italian reds is not limited to the prestigious names of Piedmont and Tuscany, instead introducing wine lovers to local wines from a variety of Italian regions which are often overshadowed by their most famous neighbours. And from across the Alps, the list is bolstered by a number of robust, intense wines from Bordeaux and Burgundy.
Dessert wines, meanwhile, are the perfect way to end your meal with a flourish and ensure it lives long in the memory.
In the dining room, our passionate wine expert Monica Angeli helps our guests discover new wine regions, picking the perfect bottle from our visible wine cellar.
Monica is able to draw on a wealth of experience in wine, a passion that stems from her childhood visits to wineries, and in doing so helps to strengthen the bond between humans, wine and our local area. So infectious is her love for her craft that she often succeeds in persuading diners to move away from the old favourites and try something new.
Keep following us to stay up to date with all the news from the wine cellar at Tre Cristi Milano. In the near future, we plan to increase our selection of macerated orange wines and to introduce some aromatic bottles produced using the ancient terracotta-fermenting technique.
In brief, why getting used to the good if you can get used to the best?