The wine list at Sistina Restaurant in New York City is epic. The nearly two hundred page tome reads like a narrative, spanning centuries and continents, full of depth, drama, status, and scope.

The author of this story is Giuseppe Bruno, Sistina’s owner and chef, and a man with a passion for gastronomy as colossal as his collection of wines. And this collection, around 85,000 total, features 15,000 bottles carefully kept in the temperature-controlled cellar of the restaurant in a room that can only be considered an oenophile’s paradise.