A natural wine shop and cooking school
in the heart of Tuscany
Benvenuti
Enoteca Marilu houses a space for culinary experiences hosted by cookbook author Emiko Davies and Tuscan sommelier Marco Lami as well as a natural wine bar and wine shop. You can browse our selection of over 200 excellent wine labels from all over the world and either choose a bottle to take home, stay for aperitivo or partake in a wine class. Our selection happens to be made by artisans and small producers that choose organic or biodynamic practices and are what would be known as natural wines. There is a lot of weight is in the word “natural” in the wine world. What we look for in food and in wine is the same: as little intervention as possible, no additives, organic, possibly biodynamic, sustainable, connection to the territory, and traditions. We organise culinary experiences, weekly cooking classes and 5 day workshops in Sicily, Venice and Tuscany throughout the year.
What we do
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Aperitivo at the wine bar
Open 5-9 on Thursdays-Sunday evenings, a selection of wines by the glass with housemade nibbles. Sample menu here.
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Bottle shop
Over 200 labels of Italian and international natural wines made by artisanal producers available to take home.
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Workshops & events
We run culinary classes and workshops and also special events such as pop ups and art classes. See Instagram for the latest!
Culinary experiences in Tuscany
Join cookbook author Emiko Davies and sommelier Marco Lami for hands-on a 5 Day Seasonal Tuscan Workshops, Wine Classes or one day Market Day Cooking Classes, where we share our passion and experience with you along with seasonal, local specialties such as spring artichokes or autumnal white truffles (San Miniato’s specialty) and delicious natural wines in our Tuscan kitchen. We are also available for private classes. Read more about us in The Sydney Morning Herald.
As featured in The Financial Times:
“Sharing a meal is always a special way to get to know people. But when you’ve cooked it together as well, there’s another level of bonding,” says Davies.
