Pranzegg 2020 Rosso Frizzante Miau!

Biodynamically farmed Schiava from one of our favorite estates in Alto Adige. Great color - clear but juicy ruby. The nose is full of fruit with crisp red apple, white  flowers, snappy green stems, and pine needles. Flavors of red citrus, apple skin, crushed dark minerals, watermelon rind, and tangy cherry. Great blanket of firm bubbles excite the tongue and there is a tannic touch on the gums. High acid carries the wine's clean fruit. Sunday afternoon drinking? Here's a perfect choice! David Hatzopoulos

Pranzegg 2020 Vino Rosso Leggero

The Vino Rosso Leggero is made from mostly Schiava with a little bit of Lagrein (and a dash of other red grapes). Color is a bright red cherry. On the nose smells of fresh cranberries and raspberries. A lovely softness rounds out the wines aromatic display, with violets and swaths of green grass. The palate is zesty, with plum skin, tart red berries, pomegranate seeds, and a dark, stony minerality. On the finish, a hint of savory spice falls on the tongue. High acid, hint of tannin - give this wine a chill and be rewarded. Drink one of these and you'll be back for more! David Hatzopoulos

Mortellito 2021 Terre Siciliane Calaiancu Vino Bianco

Before producing his own wines, Dario Serrentino sold his organic grapes to Sicilian winemakers like Frank Cornelissen and Lamoresca. Dario's vines are close to the sea, protected from the wind by olive and almond trees. In the glass, the is a light lemon in color. 90% Grillo and 10% Catarratto fermented together with native yeasts and macerated one night on the skins. The nose is zesty, with flavors of salted apricot, citrus peel, and zingy green herbs. Flavors of saline, lemon-drops and lemon grass. On the finish, a lovely, savory/sweet note of tangerine persists. Medium acidity and a great swish on this great summer sipper! David Hatzopoulos

Mortellito 2021 Terre Siciliane Moscato Viara

Before producing his own wines, Dario Serrentino sold his organic grapes to Sicilian winemakers like Frank Cornelissen and Lamoresca. Dario's vines are close to the sea, protected from the wind by olive and almond trees. In the glass, the is a light lemon in color. 100% Moscatella di Noto from limestone soils. Fermented with native yeasts, with a two day maceration on the skins. Wine sees malo. Elevage is 6 months in stainless tanks. In the glass, the wine is a fresh lemon in color. Great display of aromas on the nose, including ripe peach, white blossoms, crushed almonds and pine needles. The palate is that of lime zest, bitter lemon, and a dash of salinity. Structure has medium acidity and a whisper of grip. The finish is deliciously smoky. Just a touch off the beaten path - which is perfect! David Hatzopoulos

Di Giovanna 2021 Terre Siciliane Camurria Bianco (Orange)

A Sicilian estate with vines located in Sambuca di Sicilia and Contessa Entellina on the western side of the island organically tended by 5th generation winemakers, Gunther and Klaus Di Giovanna. The Cummarria 2021 is 100% Grillo, hand harvested and destemmed. Macerated 4 days on the skins in neutral barrels and stainless tanks. Fermented naturally. Elevage is 9 months in stainless with an additional 3 months in bottle before release. In the glass, the wine has a golden orange/yellow color. It is aromatically layered with strong herbal tones and savory fruit, like mandarin and nectarine. On the palate, flavors of black tea, orange peel, and black pepper lead to a finish of bitter greens and firm olive. Firm tannic bite and medium acidity create a generous, full mouthfeel. A wine a true, bold character - drink well chilled with meats and veggies from the grill! David Hatzopoulos

Bulli Frizzante Colli Piacentini Julius Bolle (Malvasia di Candia)

Bulli has been creating frizzante metodo ancestrale wines for five generations in Emilia-Romagna. Recently, their sparkling expressions of lesser known grapes, all with no added-sulfur, have gained a following. The Colli Piacentini Julias Bolle is 100% Malvasia di Candia. In the glass, it is a beautiful saffron orange in color. The nose, the wine has a rainbow of citrus smells, like lemon, orange, and lime. With the fruit, there are aromas of healthy herbs and pungent white and yellow flowers. On the palate, the wine is herbal, slightly vegetal (in a great way, like celery soda), and zapped with limestone freshness. The finish has a cooling note of iced black tea. Prickly bubbles pop around a slim blanket of dusty tannin. Great acidity. There is simply nothing like this - it is delicious and should not be missed! David Hatzopoulos

Col di Luna 2020 Veneto IGT Raboso Vino Frizzante

Col di Luna produces sparkling wines at the foot of the Dolomites, with a family tradition and preference for the Brut style. Flora rosato comes from the local grape variety called Raboso, a trifecta of spice, brambly fruit, and a rather energeticacidity! The wine is fermented with a slight maceration on the skins for 12 hours, and then continues to ferment in the tank. Once the wine settles, the producer transfers the juice to the bottle, where it finishes fermentation and creates the magic fizz. This is the traditional col fondo style, and you’ll notice a bit of ‘fondo’, or sediment, in the bottle.

La Piotta NV Provincia di Pavia Pet Nat (R)evolution

This is a textured, dry Pet-Nat of Riesling from organic vineyards in Pavia, Italy. Fermented totally dry, with zippy bubbles, and some lees left in the bottle for the hazy look. Looks aside, the lees inclusion also lends soothing texture to the wine, giving some balance to the frothy bubbles. A perfect accompaniment to any rooftop party, barbeque or picnic this Summer. -EL