Nothing too special. Wine only. I'll put out a couple of bottles of whatever Chianti is
my current favourite for people as they arrive, to have with their nibbles. (And guests know to bring Italian, so there's always plenty.) I prefer a tannic wine to begin (Castello della Paneretta Chianti Classico has traditionally started off the lunch, though I'm down to my last bottle), and something smoother later, like a soft Sangiovese or the Farnese Montepulciano d'Abruzzo that Bonnie of Holland recommended a few months back (a steal at the price), or even Valpolicella. For white, usually Santa Margherita Pinot Grigio, because it's eminently drinkable and pairs with most of what I serve (and because I don't know my whites very well).
One year I must remember to start with Prosecco. Don't know why I always forget--maybe I'm afraid people will get too blotto before lunch!
And of course bottled water, sparkling and still (Acqua Panna, from Tuscany, is in character).
Some time after dessert, I'll bring out something special. Last year it was a nocino (aka nocello), a walnut digestivo that was made by a friend who lives in Chianti, and this year it was her mandarino, a sweet mandarin-infused wine. Then it's time to bring out leftovers and more of the red and white ...