The wine program at M’tucci’s restaurants has elevated, and the harvest will fill a goblet near you beginning today. The new Rosso is here!

Company Chef John Haas and Manager/Partner Austin Leard have concluded their search for wines reflecting the quality and value of the company pedigree. The process of delivering these pours to your table included a partnership with a local winery, plenty of scientific blending, and the implementation of the fundamental principles of the M’tucci’s approach to sourcing.

“From the very beginning,” Haas reflects, “If I’ve wanted to do something, and I’m told I can’t, I’ll exhaust every option to get it done. I won’t stop. That’s how the company operates. I ask our people to challenge my thoughts and ideas, we confront those challenges, so that we’re prepared for whatever might get in the way.”

We’ll start at the beginning. In 2019, the partners launched three private label wines, Dolcetto, Rosso and Bianco, wines with character that resembled old-world styles found in western Europe. The Bianco became a staple favorite, and the reception of the reds was so positive, demand quickly outpaced supply. Last year, the Napa Valley producer signaled a warning.

“That’s when we started talking to other winemakers. Three, maybe four months, talking to people here and abroad, and we learned that the industry was really changing,” says Haas. “The European wines came with heavy tariffs, and California wildfires were driving up costs, it was super competitive.”

So Haas and Leard returned to wine country, this time in June 2021, something Haas quaintly terms the “courting process”. They found their winemaker in Amador County, on the slopes of the Eastern Sierras in California. It was a producer who could reliably and consistently provide grapes, so the blending process began, an exacting, very scientific method, where slight variations in grape combinations created wildly varying profiles. In the end, the re-engineered Rosso is a blend of Cabernet, Primitivo, Barbera and Syrah.

“People think this kind of work -- sampling and identifying the right wine for our restaurants -- must be easy. Fun, even. The process is exhausting,” Haas explains, “but there aren’t many decisions we make that impact 16,000 tables a year. It had to be exact.”

The Rosso is finished and bottled at an Albuquerque winery, proving how M’tucci’s will go to any length to deliver the best possible experience.

“In this example,” Haas reflects, “we’ve actually simplified the process. We have a partner to work with indefinitely. Over time we’ll see the ‘19, ‘20, ‘21 vintages come our way, and our guests will taste those changes. I’m looking forward to it.”

The new M’tucci’s Rosso is in the restaurants now and the second red, a single varietal Montepulciano, arrives on Monday. The Montepulciano is lighter, fruitier and more playful than the Dolcetto. Read below for a more complete description of the Rosso.

But wait, there’s more. Coming at the end of next week is a brand new M’tucci’s Sparkling Wine, made in partnership with one of the finest wineries in the country. New Mexico’s own Gruet! Stay tuned for details.

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Weekend Specials

M’tucci’s Italian

Ravioli: Peppadew Pepper Goat Cheese Filling, Prosciutto, Shrimp, Sautéed Asparagus, Fennel in a Red Pepper Cream Sauce $23

24 oz Hand Cut Porterhouse: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $38

Pan-Seared Mahi Mahi: Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $29

Braised Ham: House Rigatoni, Spring Onion, Broccolini, Carrots, Corn with Whole Grain Mustard and Apple Cider Broth $23

Weekend Cocktail

Ruby Sour: Nikle Gin, Aperol, Sweet Vermouth, Fresh Lemon Juice, Rosemary Syrup & Egg White

M’tucci’s Moderno

6 oz Black Angus Filet: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $34

Swordfish: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $28

Seafood Risotto: Baby Scallops, Clams, Baby Clams, Mussels, Diced Tomatoes, Saffron Sauced Risotto $25

Weekend Cocktail

Casa Cucumber Mojito - Cucumber Infused Casamigos Blanco Tequila, Fresh Lemon & Lime Juices, Cane Syrup and Club Soda

M’tucci’s Twenty-Five

Hand Cut 24 oz. Porterhouse: Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $35

Pan-Seared Dry Scallops: Roasted Garlic Mashed Potatoes, Grilled Escarole, Seared Artichokes, Lemon Butter, Capers $32

Two Seared Chicken Breasts - Whipped Garlic Mashed Potatoes, Roasted Carrots & Sugar Snap Peas with a Marsala Cream Sauce $20

M’tucci’s Famous 8 Layer Bolognese Lasagna $21

Weekend Cocktail

Marrone Bombetta - A classic Brown Derby cocktail with a little wink and nod to our Italian fascination. Beverage Manager Adam Stellmon brings in a taste of Texas with Balcones Pot Still, a splash of Capalletti with a pairing of Grapefruit juice and honey.