The Lobby Bar feels like a private Tuscan living room polished to a quiet gleam. Brass and wood anchor the bar with leather-wrapped tables, warm lighting and long sightlines to the countryside that cue an easy, unhurried pace. In summer, doors open to a panoramic terrace where the vineyard light lingers; in colder months, fireplaces are lit, drawing conversation inward. Music is carefully curated and guests are treated to live performances later in the week, creating a wonderful atmosphere without ever being intrusive to conversations. 

Service is fully tableside and reassuringly precise. Menus appear as guests settle and orders are taken swiftly by a team that positions itself as hosts first, bartenders second. This hospitality showcases itself immediately with snacks of salted-fried almonds, herb-marinated Taggiasca olives and house chips offered to all and still or sparkling water from an in-house filtration system at the ready. Drinks land to a steady cadence, it’s classic five-star choreography delivered with genuine ease.

The drinks programme is rooted, quite literally, in the estate’s organic garden and the surrounding hills. The current menu spotlights a single seasonal ingredient per cocktail, explored through house techniques. There’s oleo-saccharums, shrubs and sherbets, sous-vide infusions, gentle distillations and ferments where they amplify aroma. Best-sellers tell the story plainly such as the Fragola which reframes a Paloma with tequila, strawberry cordial and strawberry Moscato soda finished with strawberry salt or the Fico with that turns bourbon into a fig-and-tonka Old Fashioned via fig-infused spirit, fig oleo and a house bitter. Non-Alc is not an afterthought either with four spirit-free builds carrying the same garden logic and glass polish as the main list.

The cocktail building blocks are made in house including cordials, syrups and foams, then vacuum-sealed and frozen for consistency, with one team member assigned to prep daily. Hoshizaki ice, including custom-moulded large cubes with a stamp for signatures, manages temperature and dilution while chilled glassware waits in freezers so textures read clean from the first sip. The back bar is expansive: alongside house pours sits a serious whisky selection (172 labels) spanning all Scotch regions plus Ireland, Japan and the US, with the sort of provenance-driven bottlings that reward browsing and conversation.

The room’s personality is threaded through small, human touches. Chess and backgammon boxes in leather and wood are available; terrace trays set with a Negroni or Martini book and small ceramic ashtrays feel delightfully old-school. Behind the scenes, standards are tight, there’s daily briefings, closing debriefs, a rotating deep-clean checklist, and guest notes are logged so a return visit feels remembered rather than managed.

Community stretches beyond the walls at The Lobby Bar. There’s the summer “Festa della Domenica” markets bringing local artisans onto the borgo and the estate opens at Christmas for skating and mulled wine while a standing donation programme channels €1 from every Negroni and Margherita pizza to Siena’s paediatric hospital. Finally, sustainability is practiced as longevity with durable materials, natural ventilation, plastic-free service, and a garden-first menu that minimises waste by design.