Abrigo, Orlando 2016 Barolo Ravera

Antoniolo 2006 Gattinara Osso San Grato

Ascheri 2016 Barolo Sorano Coste e Bricco

Ballarin 2016 Barolo Bricco Rocca

Barale 2018 Barolo di Barolo

Called “Barolo di Barolo” because the fruit comes from vineyards in the town of Barolo, this is labeling that we’re seeing more of these days. The wine shows some of the best aspects of the good 2018s – lovely light weight, savory and easy drinking, with entrancing citrus, rose, and earthy notes. A wine more on the side of finesse than power, it’s nonetheless complete. It will drink very well now and for the next 10+ years. Jamie Wolff

Barale 2020 Barbaresco Serraboella

Barale 2021 Barbera d'Alba Castle

Barale 2021 Dolcetto d'Alba Le Rose

A lovely light-mid weight Dolcetto, very fresh with good acidity and classically tannic, this combines bright red fruit and savory herbal notes; this will gain complexity with just a little more time in bottle. Jamie Wolff

Baudana / Vajra 2019 Barolo Baudana

I'm looking forward to tasting the 2019 again because a couple of months ago it was a stand-out in a large crowd of bottles, and people. My note - more accurately, my scribble - reads "lovely red cherry and blood orange - a very fresh nose - medium bodied, ripe tannin, a very elegant Serralunga - velvet glove". Make of it what you will - the wine will not disappoint! Jamie Wolff

Boasso 2016 Barolo Gabutti

Boggione, Claudio 2018 Barolo Brunate

Bolmida 2016 Barolo Bussia

Bolmida 2016 Barolo Fantini

Bologna / Braida 2001 Barbera dAlba Bricco dell'Uccellone

Borgogno 2016 Barolo Cannubi

Borgogno 2016 Barolo Storico Liste

Borgogno, Serio & Battista 2016 Barolo Collina di Cannubio

Borgogno, Virna 2016 Barolo Sarmassa

Bovio 2016 Barolo Arborina

Bovio 2016 Barolo Gattera

Brezza 2016 Barolo Castellero

Brezza 2016 Barolo Sarmassa

Bricco Ernesto 2019 Vino Rosso (Nebbiolo - Roero)

100% Nebbiolo. Soil sand 70%, limestone 20%, clay 10%. De-stemmed, quick four day mecaration on the skin before fermentation. Indigenous yeats in a mix of anfora 50% and large barrels 50% for 35 days. Malolactic fermentation in same barrels for 9 months before resting in the bottle for an additional 3 months. No filtration. One of Italy's first certified organic vineyard, in the Roero area of Piemonte in NW Italy.

Broccardo 2016 Barolo Ravera

Brovia 2017 Barolo Villero

Burlotto 2013 Barolo Cannubi

Cantalupo 2010 Ghemme Collis Carellae

Cantina del Lupo 2021 Barbera d'Asti

The Cantina Del Lupo Barbera d’Asti is a textured, fruit forward Barbera that feels more serious than many of the Barberas coming out of Asti.  Rather than light red fruit, the Cantina Del Lupo shows fairly concentrated dark berry fruit on the nose with an herbal tinge to it.  Fairly full and showing some sweet spice on the palate, it has fresh acidity and very soft tannins.  Pair it with pizza, tomato-based pasta dishes, and simple chicken dishes.  -AP

Cantina del Lupo 2021 Piemonte Grignolino "Grignole"

Very engaging on the nose, like uncovering a bowl of strawberries, raspberries, and blueberries while a breeze of light flowers and green grass stirs on a summer afternoon. Really, if the aromatics of this wine don't put a smile on your face, I don't know what will. The color is a translucent rhubarb hue. On the palate, there is vibrant acidity and only a minuscule tannic touch. The fruit on the tongue has more of an edge than it does on the nose, with tangy red cherry and crisp red apple. Edgy but deliciously fresh.

Cappellano 1952 Barolo

Cappellano 1954 Barolo

Cappellano 1957 Barolo

Cappellano 1962 Barolo (bottled by Troglia)

Cappellano 2014 Barolo Gabutti Pie Franco

Castello di Verduno 2006 Barolo Massara

Clerico, Domenico 2006 Barolo Ciabot Mentin Ginestra

Clerico, Domenico 2016 Barolo

Clerico, Domenico 2016 Barolo Ciabot Mentin Ginestra

Cogno, Elvio 2016 Barolo Cascina Nuova 1.5 L

Colla 2016 Barbaresco Roncaglia

Conterno, Giacomo 2008 Barolo Cascina Francia 1.5 L

Conterno, Giacomo 2009 Barbera d'Alba Cascina Francia

Conterno, Giacomo 2017 Barolo Francia

Cordero di Montezemolo 2016 Barolo Monfalletto

Corsini, Ruggeri 2016 Barolo Bussia

Einaudi 2016 Barolo Bussia

Einaudi 2016 Barolo Cannubi

Ellena Giuseppe 2016 Barolo Ascheri

Fenocchio, Giacomo 2016 Barolo Bussia

Fenocchio, Giacomo 2016 Barolo Villero

Fratelli Alessandria 2019 Barolo del Commune di Verduno

Fratelli Alessandria 2019 Barolo del Commune di Verduno 1.5 L

Fratelli Alessandria 2019 Barolo Gramolere

Fratelli Alessandria 2019 Barolo Gramolere 1.5 L

Fratelli Alessandria 2019 Barolo Monvigliero

Fratelli Alessandria 2019 Barolo Monvigliero 1.5 L

Fratelli Alessandria 2019 Barolo San Lorenzo

Germano, Ettore 2016 Barolo Ceretta

Ghisolfi, Attilio 2016 Barolo Bricco Visette

Giacosa, Bruno 1999 Barolo Falletto

Giacosa, Bruno 2004 Barbaresco Santo Stefano

Giacosa, Bruno 2005 Barolo Rocche del Faletto

Giacosa, Bruno 1998 Barolo Falletto

Grimaldi 2016 Barolo Badarina

Guardasole 2018 Rosso Pio Decimo

Luisin 2016 Barbaresco Asili

Manzone 2016 Barolo Bricat

Marchesi di Gresy 2016 Barbaresco Matinenga

Mascarello, Giuseppe 2007 Barolo Monprivato

Mascarello, Giuseppe 2006 Barolo Monprivato

Mascarello, Giuseppe 2008 Barolo Monprivato

Monte Maletto 2018 Carema Sole e Roccia

Palladino 2016 Barolo Ornato

Palladino 2016 Barolo Parafada

Pecchenino 2016 Barolo Le Coste di Monforte

Pira, Giorgio 2016 Barolo Laut

Porro, Guido 2016 Barolo Vigna Rionda

Principiano, Ferdinando 2016 Barolo Ravera

Produttori del Barbaresco 1962 Barbaresco Riserva (arrives December '23)

Produttori del Barbaresco 1965 Barbaresco (arrives December '23)

Produttori del Barbaresco 1967 Barbaresco Riserva Speciale Moccagatta (arrives Dec '23)

Produttori del Barbaresco 1970 Barbaresco (arrives December '23)

Black cherry and kirsch flavors are underlined by subtle hints of bresaola, dark chocolate, and fresh earth. It's not a powerful vintage, but nevertheless impresses with its lightness, litheness, and elegance (2/28/16).  Jonas Mendoza

Produttori del Barbaresco 1970 Barbareco Riserva Pora (arrives December '23)

Still doing very well at 40+ years, with intense mature Nebbiolo aromatics, dry and savory; the wine is not overly tannic, but no Piemontese would ever serve this except at table, with a main-course meat dish like ossobuco or something grilled; do so and you will have a memorable treat.    

Produttori del Barbaresco 1971 Barbaresco (arrives December '23)

Produttori del Barbaresco 1973 Barbaresco 3.78 L (arrives December '23)

Produttori del Barbaresco 1978 Barbaresco (arrives December '23)

Produttori del Barbaresco 1995 Barbaresco 3L (arrives December '23)

Prunotto 2016 Barbaresco Bric Turot

Ratti, Renato 2016 Barolo Marcenasco

Rinaldi, Francesco 2016 Barolo Cannubi

Rinaldi, Francesco 2016 Barolo Classico

Rinaldi, Giuseppe 2004 Barolo Cannubi San Lorenzo Ravera

Rinaldi, Giuseppe 2006 Barolo Cannubi - Ravera

Sig. Rinaldi is a key figure in the renaissance and development of natural wine in Italy, acting as mentor and inspiration to other producers. He’s also one of the organizers of the great natural wine fair called ViniViniVini. Tasted there two weeks ago, the Cannubi-Ravera 2006 shows great potential — of course the wine is tight, but nonetheless it was very expressive and beautifully balanced, with gorgeous kirsch fruit and mineral aromas and flavors dominating; the finesse that’s typical of this wine — delicate and powerful at the same time — is already evident. Jamie Wolff (2008)

Rinaldi, Giuseppe 2007 Barolo Brunate - le Coste

Rinaldi, Giuseppe 2009 Barolo Brunate - Le Coste

We tasted this from barrel in May (barrel meaning really big old ‘botte’ – the barrel in question stands at least 15 feet high) and the wine was spectacular then. Very classic, very pure with great balance and everything desirable present. A wine to love, but a wine for the cellar. Jamie Wolff (2011)

Rinaldi, Giuseppe 2009 Barolo Brunate - Le Coste 3L

Rinaldi, Giuseppe 2009 Barolo Cannubi - Ravera

Rinaldi, Giuseppe 2009 Barolo Cannubi - Ravera 1.5 L

Rinaldi, Giuseppe 2011 Barolo Tre Tine

Formerly labeled Cannubi San Lorenzo - Ravera, this is close to same blend / same wine. Early on (from barrel in 2014) the Tre Tine seemed closer in style to Brunate than usual, sharing a dark core of ripe fruit, and very ripe tannin. A year later there was more obvious difference, with the elegance of Cannubi beginning to shine. Out of about 120 Barolos, this is one of the very best 2011s we've tasted. Jamie Wolff

Rinaldi, Giuseppe 2014 Barolo Brunate

Rivetto 2016 Barolo Lazzarito

Roagna 2014 Barolo Pira Vecchie Viti

Rocche Costamagna 2016 Barolo Rocche del'Annuziata

Roccheviberti 2016 Barolo Bricco Boschis

Roccheviberti 2016 Barolo Rocche di Castiglione

Rosso, Giovanni 2016 Barolo Cerretta

Rosso, Giovanni 2016 Barolo La Serra

Rosso, Giovanni 2016 Barolo Serralunga D' Alba

Rovero 2019 Brachetto d'Asti

Brachetto is usually made in the same style of Moscato d’Asti -- the fermentation is stopped when alcohol is still quite low and some of the CO2 is captured to create a slightly sparkling, sweet wine. The folks are Rovero farm strictly organically, the fermentation is arrested with filtration rather than large doses of sulfur (as is common for sweet Brachetto) to limit overall additions to the wine. The wine has opulent strawberry fruit and red flowers on the nose with a lively sparkle and creamy texture braced by bright acid and plenty of sweetness; it is a truly carefree wine that is a joy to drink.  Try it as a natural pairing for pies, with strawberry shortcake, as a sweet pairing for prosciutto and melon, or as a dessert in and of itself. 

Sandri, Elio (Cascina Disa) 2020 Barbera d'Alba Superiore 1.5 L

It's hard to imagine a wine better suited to Thanksgiving - and offered here in the extra-festive magnum! Sandri's Barbera is an exuberant and delicious wine that will handle the sweet-and-sour of the meal, and will amaze your friends and relatives at the same time. The wine is deep and structured, and rich in juicy Barbera fruit - a treat at any time of year, but particularly fine now.  Jamie Wolff

Sandri, Elio (Cascina Disa) 2020 Dolcetto d'Alba

Scavino, Paolo 2016 Barolo Monvigliero

Schiavenza 2016 Barolo Cerretta

Settimo, Aurelio 2016 Barolo Rocche d'Annunziata

Sordo 2016 Barolo Monvigliero

Sordo 2016 Barolo Perno

Sordo 2016 Barolo Rocche

Tenuta Rocca 2016 Barolo Bussia

Trediberri 2019 Barolo Berri

Trediberri 2022 Barbera d'Alba

Vallana 1954 Spanna Riserva Tre Torre di Traversagna

Vallana 1954 Spanna Riserva Tre Castello di Montalbano

Villa Guelpa 2019 Sizzano

70% Nebbiolo with 30% Vespolina (a relation or descendent of Nebbiolo which brings amplified red fruit and spicy / peppery notes to the blend). The soils are allluvial, with  large pepples; the vines are 25-40 years old. Grapes are organic, and fermentation is with indigenous yeasts; 12 days of maceration is followed by aging for 24 months in older 20HL Slavoinian botte. This yields a high-toned vibrant wine, with white pepper (from the Vespolina) and red berries, a hint of orange zest and rose - an elegant, complex, and delicious wine. Jamie Wolff

Villa Guelpa 2020 Colline Novaresi Nebbiolo

This is a ridiculously tasty, charming wine - ready (and easy) to drink; I can imagine it slightly chilled, poured with whatever you have on the grill... At 13 alcohol, it's very fresh and bright, with distinct ripe cherry fruit and wild herbs - just plain delicious, beautifully made wine. Jamie Wolff

Capannelle 1997 Vino da Tavola 1.5 L

Fonterenza 2019 IGT Tosana Rosso Alberello

Truly a Rosso wearing Brunello shoes, this is from a single parcel trained in alberello style. Yields are quite low, with relatively large bunches that have very spaced out grapes, and year after year, the Padovani sisters noted the exceptional quality of the wine coming from this vineyard, so they began bottling it as a single vineyard wine in 2015. 2019 was a great vintage in Tuscany, and a fantastic vintage for this wine, which is by all means on a level if not soaring above many Brunellos in the market. The vines are located just south-east of the town of Montalcino.

Fornacina 2017 Brunello di Montalcino

I've tried to resist the temptation of a potential cliché, but: this made me think of Burgundy, because this is a really elegant Brunello with no sign of heat, beautiful balance – it’s intense, but not at all too rich, with good lift, and a clear sense of place. I’ve tasted Fornacina for about 10 years now, and terroir emerges in the wine; the relatively high altitude (400+ meters), and the high PH of the galestro soil, must play a role in how fresh the wine is. The wine is very fragrant with “frutti di bosco”, or forest fruits (wild strawberry, blackberry, etc), clay and “sotto bosco”, or forest floor – leafy and earthy. After 4+ hours open, it’s showing even better: a very refined wine, aromatic, dynamic, and delicious

Fornacina 2020 Rosso di Montalcino

Making some of our favorite Brunello wines, Simone and Mauro Biliorsi farm six hectares of vines just outside of the historic town of Montalcino. The vineyards were converted to organic farming in 2004, and the conscientious work in the vines is mirrored in the traditional winemaking: fermentation using only indigenous yeasts, and the wine is raised in large Slovenian oak barrels with a volume between 20 and 35 hectoliters. The 2020 Rosso is just a beautiful wine showing a bright red/garnet color and elegant aromas of tart cherry, raspberry, violet and forest floor, subtle and pure. The palate has a lovely texture from the schistous clay soils with black cherry and berry fruits with bright acidity, spice and mineral flavors. The finish is very long, pure and refreshing with sappy bitter cherry lingering on the palate. Serve cool with braised meats, grilled chicken, mushroom risotto, open a few hours in advance if possible or cellar 3 - 5 years. Lovely wine! David Lillie

Fuoristrada (Monte Bernardi) NV Sangiovese TetraPak Liter 1L

Gioventu 2021 Chianti

I Fabbri 2019 Chianti Classico Lamole Fiasco

We couldn't resist including the famou Fiasco bottle, which happens to have great wine inside, and also makes for a fun conversation piece on the table with the Thanksgiving feast! The old school 'Fiasco' was a large bottle wrapped in straw, perhaps originally of a much larger size, like a damijon but in this iteration, a more manageable 1 liter. I Fabbri's Fiasco bottling is an incredibly bright Sangiovese from one of our favorite Chianti producers. The nose of this fresh red is full of wild fruits - cherries, strawberries, and blueberries. Lending a rustic accent is a pleasant aroma of savory green herbs. Flavors of black cherry and dark stones create a bright palate with a healthy level of high-toned verve. Great acidity and a light hint of tannin round out this delicious (and dangerously drinkable) wine! Serve with a light chill for extra refreshment.

I Fabbri 2019 Chianti Classico Terra di Lamole

Sangiovese 90%, Canaiolo 10%. Old vineyards cultivated at 550 mts. Handcraft harvest. Stainless steel containers. Carried out partly in tanks and partly in 500 liter French oak barrels from the central massif of second and third passage.

le Cinciole 2019 Chianti Classico

Lecci e Brocchi 2018 Chianti Classico Riserva

The Chianti Classico Riserva is graced with the image of il Chiorba (the baldy) – the founder of the Lecci e Brocchi farm. The wine ages for two years in botte (large older wood barrels). It’s very aromatic, with herbs and stone over a core of dark fruit. Structured and showing some ripe tannins, it’s full-bodied by still graceful and vibrant, with a long and juicy finish. An impressieve Riserva, this will continue to develop for years to come. Jamie Wolff

Mocali 2006 Brunello di Montalcino Riserva

At 17 years of age this hits the sweet spot showing both youthful fruit and mature aromas and flavors. The wine is very aromatic, led by blackberry-like fruit balanced by violet and herbal notes; the palate is rich and suave, layered with subtle flavors of fruit and saline minerals. This is a real treat! Jamie Wolff

Mocali 2018 Brunello di Montalcino

A recent visit to Montalcino proved illuminating: there are a number of exceptional wines to explore. As it happens, I didn't get to meet with Mocali, but I am much better attuned to appreciate Brunello, and the Mocali wines were so good that it was an easy decision to buy them after tasting last week. The wine is quite full bodied, but lifted with juicy black fruit and good acidity. Three years in large barrels (a mix of Slavonian and French oak) lends gravitas - this is a serious wine, but very drinkable now.

Montesecondo 2021 IGT Toscana

Silvio’s IGT Sangiovese Toscana is meant to be a lighter style of Chianti (that immediately ran afoul of the DOCG committee). Originally bottled in 2003, the wine was denied DOCG status for lack of color and the was subsequently failed for having too much color, a sure sign to Silvio that it was never going to be approved for DOCG status no matter what he did! The wine is essentially a tank wine made from younger vines that are picked earlier in the season than the other red cuvées, fermented on native yeasts in cement tank and aged only in concrete. Certainly not a simple wine, it is definitely a fresher style than Silvio's Chianti Classico. Bright red cherry fruit comes out on the nose with green herbal tones of sagebrush. The palate is light-to-medium with plenty of acidity and soft tannins. A serious wine that is nevertheless easy going. Try it with red sauce pasta, soft cheese, wilted greens, finger food or anything involving guanciale.  -Andy Paynter  // Andy covered everything, but we can confirm that the 2021 is a lovely vintage for the Sangiovese Toscana, a wine that is ready to drink and might be the most charming and light-on-its-feet Sangiovese in the shop.

Montevertine 1997 Tuscany Pergole Torte

Rampolla 2010 IGT Toscana Alceo

Agnanum 2021 Campania Falanghina Campi Flegrei

Bera 2022 Moscato d'Asti Canelli

100 % Muscat Petit Grains from a beautiful organic vineyard, fermented with wild yeasts, minimal SO2 is used. We sell this Moscato d'Asti because it's one of the best we've ever tasted – a wine with finesse and complexity; layers of apricot, peach, honey, balanced by clean lime-like acidity. Most of the competition is dull and insipid by comparison. The fact that this organic wine is made by some of the nicest people you can imagine has nothing to do with our selecting it for your delectation...

Bosco dei Cirmioli 2022 Pinot Grigio Delle Venezie DOC

Bricco Ernesto 2020 Vino Bianco (Arneis - Roero)

Arneis. 0.6 hectareas only 0.3 in use. Soil sand 70% limestone 20% clay 10%. 4 days maceration. Indigenous yeast. Fermentation: amphora 50% large barrels 50%. Aged for 9 months in the same containers before resting in bottle for 3 aditional months.

Cà de Noci 2021 Bianco Frizzante Querciole

Casa Coste Piane 2021 Prosecco di Valdobbiadene Frizzante Naturalmente

Casaretti 2021 Veneto Bianco Brol di Calmasino

Cornelissen, Frank 2021 Terre Siciliane (Etna) Munjebel Bianco

Fuoristrada (Monte Bernardi) NV Bianco (Verdicchio) TetraPak Liter 1L

Gravner 2015 Venezia Giulia Ribolla

i Clivi 2019 Colli Orientali di Friuli Friulano Galea

Friulano Galea I Clivi comes from old vines about 70 years old  grown on the hills of Corno di Rosazzo along the Slovenian border. The marl here is calcareous with sandstone, with constant sun exposure. Matured 24 months on fine lees, always in stainless steel. This long maturation drives the wine aromatic expression to a deeper, more terroir-driven character. The 2019 offers a refreshing depth of oceanic flavors focused on salinity and minerality, with hints of anise, honey and almond.

I Fabbri 2021 VDT Bianco Casole

A savory white from Tuscany, this Trebbiano and Malvasia blend is a clean lemon color in the glass. The nose has dried citrus peel, green herbs and chamomile, with a hint of spice and grassiness. Flavor-wise, the wine is warm, with apple and white pepper. There is a bitterness, like green tea, on the mid-palate before revealing a softness and richness on the finish. A substantial mouthfeel, this wine calls for heavily herbed roast chicken or pork, or even red meats.

Il Fortunato 2020 Prosecco (Organic, low SO2)

This is a rare item: Clean, crisp dry Prosecco, made from organic fruit, indigenous yeasts, very low SO2. This is a wine that will please everyone – your inner wine geek, and your (here please fill in the blank for your friend or relative who pays no attention to the details but will guzzle it down and ask for more). An amazing value! Jamie Wolff

La Marca di San Michele 2019 Verdicchio Castelli di Jesi DO Superiore Capovolta

This wine is fresh and bright but has gained complexity with age to the point where it is competing with some of Italy’s best white wines. Aromatically fine and layered, with typical almond, a hint of white flowers, tarragon, fennel, and other green herbs it’s fairly full-bodied and shows no heat (at 13 degrees alcohol); the pleasing vinosity and richness is carried by quite pronounced saline mineralilty and lively hints of fresh lime. All in all this is a perfect moment for this lovely wine. Jamie WolffA truly fantastic wine. On the nose, there is a fresh nuttiness, accented by plush herbs, white blossoms, clementines and apricot. Flavors are generous, and the mouthfeel defies the wine's age. Lemons, orange pith, and zingy white minerals cling to an awesome, filling structure. Great acidity and a little tannin - you lick your gums after you sip it. Powerful wine, and an absolute stand-out at this price point.

La Spinetta 2001 Moscato Passito Ore 500ml

La Stoppa NV IGT Emilia Vigna del Volta Appassite 500ml

La Visciola 2017 Passerina del Frusinate IGT Donna Rosa

Donna Rosa is a biodynamic Passerina del Frusinate IGT white wine. Produced in La Visciola family winery located in Lazio, central Italy, this wine is the result of the recovery of the Passerina del Frusinate autochthone grape variety, naturally grown and then made into wine. The attention to nature and traditional production gift us this excellent wine, genuine and with a character like Donna Rosa, the owner of the winery from which it gets the name. indigenious white varietals.

Lombardo, Giordano 2022 Gavi di Gavi Vigna San Martino

Mirabella NV Marsala Stravecchio Vergine Soleras

Mongioia 2016 Moscato d'Asti Crivella

Crivella is made with fruit from Riccardo Bianco’s oldest vines, including some planted in the mid 1800s by Riccardo’s great-great-something grandfather; such old vines are extremely rare, and while they produce very little fruit, it’s impossible for Riccardo to even think about replacing them. At a tasting in the shop a customer said, “Like Sauternes with bubbles!” which was a lovely way to describe the wine and its rich and unctuous character. made lively with fizz, and crisp with balancing acidity. A great match with cheese or not-so-sweet desserts, like panetone, or fruit pies. While there’s no botrytis, Crivella is much more complex and detailed than all but the very best Sauternes. I’ve certainly never tasted anything like it — a stunning wine.  Jamie Wolff

Monterosso 2021 Terre Siciliane Etna Bianco Volcano

Montesecondo 2019 Trebbiano Tïn

The ‘Tin’ cuvées are the most innovative wines being made at Montesecondo. The name is an homage to Silvio’s North African heritage (“Tin” means clay in Arabic); the ‘Tin’ wines are fermented and aged in clay amphora. The white 'Tin' is produced from a parcel that is primarily Trebbiano Toscano interplanted with a bit of Malvasia. The grapes are destemmed and placed in 250 to 350-liter unlined amphora to ferment for six months, and then bottled unfined and unfiltered. The wine shows aromas of ripe stone fruit and the palate is more lifted than many orange wines made with extended skin contact, perhaps due to the relatively tame personality of Trebbiano Toscano. The texture is soft rather than rugged with crisp acidity and delicate tannins showing flavors of tart white peach and fresh citrus fruit. Fascinating on its own, I think that it would be an easy match for all kinds of food: try it with rich pasta dishes, olives and cheese, white fish, grilled chicken or artichokes. - Andy Paynter  /// This was Andy's old tasting note for the 2016 Trebbiano Tin, which was spot on and consistent on tech, with maceration now averaging between 6-8 months depending on the vintage. I recently opened a bottle of the Tin 2019 and I can say it's the best vintage of the wine I've ever had. Silvio has clearly found a way to utilize skins and amphorae to achieve a delicate mouthfeel and an added layer of complexity to the wine, without overdoing it. All of the flavors and textures are harmonious and balanced, it's a success!

Montevertine 2002 Toscana Vin Santo 375 ml

"From Trebbiano and Malvasia grapes, only for our friends"

Montoni 2021 Sicilia IGT Grillo Timpa

From the eastern facing, sandy slopes of the Grillo della Timpa Sicilia DOC, Fuedo Montoni delivers a refreshing but complex wine. 30 year old vines, planted at 700 meters above sea level, and handled under certified organic methods. Fermentation happens in cement, and for a portion of that time, the juice is in contact with the grape skins. The wine then ages in cement, in contact with the lees, for 6 months. The result is a complex, but utterly fresh glass of white. The color is clean lemon. The nose offers aromas of golden apple, pear, apricot and white flowers. Flavors are of dried lemon, green herbs, lime zest, salt and white pepper. The skin maceration definitely gives the wine a touch of tannic stability, like banisters to the wine's highly angled, persistent acidity. Really enjoyable wine that wakes up the palate. David Hatzopoulos

Montoni 2022 Sicilia IGT Grillo Timpa

Occhipinti 2022 IGT Sicilia SP 68 Bianco

There is so much going on in this glass. The color is a deep gold/yellow. The nose is heavy on apricot, zingy lemon, smoke, and salt. In addition, there is a pungent aroma of freshly picked wild flowers, stems included. So pronounced, so engaging. The palate has a similar character - lemon, yellow stone-fruits, sliced yellow cherries, and crushed white stones. The finish is long and herbaceous, with white pepper, lemon grass, and white tea. Structurally zippy, with a little tannic kiss, and medium acidity. Made from 60% Zibibbo and 40% Albanello grown on red sand and limestone soils. The fruit is co-fermented in concrete, with skin maceration for 2 weeks. Concrete aging for 8 months before being bottled unfiltered. If you're ever having a dull day, the energy in this bottle will wake you right up.

Orsi Vigneto San Vito 2021 Vino Bianco Frizzante "Sui Lieviti"

LDM Notes: 100% Pignoletto, spontaneous fermentation and aging in concrete tanks. Maceration can vary from hours to days. Aged six months on the lees. A chilled grape must from the same year is then added to the wine before bottling. No disgorgement so you can leave the wine on the lees as long as you like!" This is a supremely drinkable frizzante wine with a pleasing combination of fruit, minerality and some earth - sure to please fans of orange wine but light and refreshing enough to appeal to a wide audience.

Orsi Vigneto San Vito NV Vino Bianco "Posca Bianca"

The Posca Bianca from Orsi Vigneto San Vito is a unique and complex wine from Emilia-Romagna made using a solera system, or "vino perpetuo," where a combination of Pignoletto, Alionza, Albana and Malvasia are vinified, some with skin maceration and some without, in a mix of oak, cement, stainless steel and anfora vessels. These are then added to the master tank as each new vintage is bottled, which contains many past vintages of Posca. Federico Orsi explains that he only uses around 10% of the tank for each vintage, so there's always a good amount of older wine with a fresh injection of young wine each year. The result is a fascinating white wine that's not quite in the "orange wine" spectrum but has lots of texture and depth, while retaining crisp acidity and prominent minerality. Fun fact - the name "Posca" refers to the daily ration of wine once given to Roman soldiers.

Passofonduto 2022 Sicily Vino Bianco Solfare

This is the best skin-contact wine I’ve tasted in a long time - this might seem like faint praise, but I assure you: this wine is spectacular. Just one day of maceration with the skins lends it distinctly orange wine character, but anyone who thinks they don’t care for skin-contact white will likely change their mind with Solfare. For one thing it’s fresh and clean – no weird mousiness, etc. For another it’s a living text book example of terroir and minerality, showing intense chalk and saline aromas and flavors, with added complexity from savory herbs and resin, and fruit that echoes ripe Chenin Blanc. The wine is very brisky and juicy, wound together with bracing acidity. A brilliant wine and a great addition to the best wines of Sicily. Jamie Wolff //  LDM Notes: "Grillo and Catarratto are destemmed, macerated for one day then fermented and aged half in steel and half in French oak barrels. About 5% of the blend comes from aromatic white grapes Giuseppe does not know the name of...The grapes for this wine come from the Contrada Torre di Salto d'Angio from vines that are over 40 years old in pergola training (converted from albarello). The contrada is at about 500m elevation."

Pianogrillo 2021 Terre Siciliane Grecanico

A fresh and crisp Grecanico, and in true Sicilian style, very versatile at table, matching beautifully with black bean soup, spaghetti with tomato sauce, and grilled salmon with salsa verde. It turns out that Grecanico Dorato (the grape used here) is closely related to Garganega (the grape used in Soave), but this news surprised me because the wine is so much more exciting than 99.9% of Soave. At 12.5° alcohol, it is light and crystalline, with aromatics that made me think of exotic, gewurz-type fruit – lychee, pineapple, warm spices, all with an intense chalky / mineral foundation and racy, lemony acidity. From 30+ year-old vines, fermented in stainless steel with indigenous yeasts. Quite a remarkable and complex wine that far out-performs its price. -JW

Radikon 2021 IGT Venezia Giulia Slatnik (Chard, Friulano) 1.5 Liter Magnum

Rampolla 1999 IGT Toscana Trebianco VT 500ml

Ronco Severo 2019 Colli Orientali Pinot Grigio

 This is an orange wine made from late-harvest Pinot Grigio, which is fermented on its skins for about a month, gently pressed, and then raised on the lees for an additional 23 months. However, because Pinot Grigio has much more pigment in the skins than other white grapes, the extended skin contact causes it to look and drink like a very light red wine.  A beautiful salmon color in the glass, the nose opens with notes of tropical red fruit and guava, as well as mandarin orange, a hint of red berry fruit, and spice. The palate shows more citrus, with blood orange, ruby red grapefruit, grapefruit peel and more pungent spice. Very well integrated but significant tannins coupled with great acidity.

Sara, Marco 2021 Friuli Colli Orientale Friulano

Friuliano grape. Vinified and aged in steel.

Tre Monti 2021 Romagna Vigna Rocca

Vignato 2019 Gambellara Classico El Gian

If you love Soave, this is the wine for you without paying the premium of the famous place name! Located about a 15 minute drive from Soave are the volcanic hills of Gambellara. Davide Vignato was the first winemaker to be certified organic and practicing biodynamic in this DOC.  Made from 100% Garganega, the same grape as Soave, "El Gian" is named after the winemaker’s father who planted the vines 25 years ago in these rolling hills using the traditional pergola system. The wine is made in stainless steel tanks and rests on the lees for five months before being bottled. Straw yellow in color, it has both fruity and floral aromas, good minerality and acidity, and is savory with a hint of spice and citrus. Perfect with a meaty white fish, chicken or even a quiche at brunch!

Bonavita 2019 Faro (Sicily)

Bussoletti 2022 Ciliegiolo di Narni "Asla"

Bussoletti’s Ciliegiolo di Narni "Asla" is the new name for the wine we all knew and loved as “0535” (with the illustration of a red Lion and a castle on the label) from central Umbria. Keeping with the lion theme (The lion on the label is a reference to C.S. Lewis’ Chronicles of Narnia books, which were inspired by images of the medieval castle in Narni), this is just a new label, that though unnecessary (we liked the old one just fine!) is actually quite charming. The wine, more importantly, is also charming! A fresh, easygoing red, the nose is rich with fresh red cherries and rose floral notes with delicate tones of black pepper. Juicy on the palate with fresh acidity and very little tannin, it shows more strawberry and raspberry fruit. This is a wine that can lift through richer foods: try it as a foil to creamy or cheesy pasta dishes, as a pairing for charcuterie, or enjoy it on its own!

Casaretti 2021 Bardolino Classico La Nogara

70% Corvina, 25% Rondinella, 5% Sangiovese. Selective hand-harvest of the best, optimal ripe grapes. Traditional vinification on the skins with 8-10 days maceration. At least 6 months in stainless steel tank. Soil: Morainic hills. Production area: Traditional wine growing region of Bardolino (on the eastern shore of Lake Garda).

Casaretti 2021 Bardolino Classico Rosa dei Casaretti

This lovely rosato is 70% Corvina, 20% Rondinella, and 10% Molinara, from organically tended vines on the shore of Lake Garda in the Veneto. Soils are rocky with clay. 12-36 hour maceration before natural fermentation. Aged in stainless steel. In the glass, the color is a cool pink. The nose is ripe with cherry fruit and accented with fresh herbal notes. On the palate, there is a zing of raspberry and a clean mineral drive. The palate has high acidity and a great textural swish. David Hatzopoulos

Col di Luna NV Veneto Flora Rosato Raboso

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. For a fresh and fizzy start to your Thanksgiving feast, perfect on its own or with appetizers and lighter fare, or on the table with the meal for a refreshing sip between sides and mains.

Cornelissen, Frank 2022 Terre Siciliane (Etna) Rosato Susucaru 1.5 L

Cornelissen, Frank 2022 Terre Siciliane (Etna) Rosato Susucaru

Corte Paglieri DOP Lambrusco Mantovano Viadenese Sabbionetano

COS 2022 Sicilia IGT Frappato

The COS 2022 Frappato comes from the certified organic vineyards of one of Sicily's most recognizable and acclaimed producers. The 20 year old vines are planted to level vineyards, 300 meters above sea level. The soil in this area of Vittoria, on the islands southern edge, is mostly red sand of limestone and silica. The fruit is picked by hand before moving to the cellar for a natural fermentation on the skins in concrete. The wine ages for nine months in concrete and three more in bottle before release. For a Frappato, the COS 2022 is rather deep in hue. The nose is full of freshly picked and sliced cherries and strawberries. Flavors on the palate are similar to the wine's aromas, displayed in a juicy, barely tannic (but still tannic) structure. Good acid and a dark mineral tone lend the wine a clean mouthfeel, full of freshness. A distinct expression of Frappato, definitely more pronounced than most others. Serve with a chill if you'd like.

De Fermo 2020 Vino Rosso Concrete

The De Fermo family, currently run by Stefano Papetti and Nicola De Fermo, have been making wines in Abruzzo for generations and have a long history of making biodynamically farmed, minimal intervention wines. The Rosso "Concrete" is 100% Montepulciano that sees a five-day maceration and ages for 10-12 months in - you guessed it - concrete. It's rustic but fresh while still showing some of the power typical of the region, albeit with nice lift and none of the heaviness. There's lots of crunchy red fruit and a dense mineral core with bright acid and subtle texture that make this a perfect match for pizza, pasta with red sauce or equally enjoyable on its own.

Flavia 2020 Etna Rosso 1 Liter

Jasci 2020 Montepulciano d'Abruzzo

With tons of earthy fruit aromas, this is very bright and simultaneously rich on the palate Really classic, textbook Montepulciano d’Abruzzo with the great bonus of being lifted and energetic.

Jasci 2022 Trebbiano d'Abruzzo

La Stoppa 2013 IGT Emilia Macchiona

Monte Dall' Ora 2022 Valpolicella Classico "Saseti"

Monte Dalle'Ora makes beautiful classically styled wines - biodynamically farmed, with native yeast fermentations - and this hits all the right notes for a light and elegant Valpolicella Classico. The blend is 50% Corvina, 20% Corvinone, 20% Rondinella, and 10% Molinara & Oseleta. A translucent ruby in the glass, with violets and wild raspberry on the nose, and a delicate fruity lift on the palate. Maceration is for about a week, in concrete and steel tanks, and aging is quite short, with the wine bottled usually in February or March. It's all about freshness here, with minerals and acidity playing a key factor in its versatility with foods, especially upcoming feasts.

Monterosso 2019 Etna Rosso Sisma

Monterosso 2020 Etna Rosato Volcano

Monterosso 2020 Etna Rosso Volcano

Montoni 2020 IGT Sicilia Nero d'Avola Lagnusa

The Lagnusa Nero d’Avola vines range in age from 20-50 years old, and they give the wine remarkable depth and complexity. My notes for the wine's bouquet reads: "smokey, dark roses, tar, and savory cherry." It is almost startling how complex the nose is upon first whiff. The palate has classic red berries, with a little spice and fresh herbs. The structure is bright, with only a hint of pleasant tannin and some lovely acidity.

Ostinato NV Marsala Fine Secco (Semi-Dry) Ambra

Grillo, Inzolia, Catarratto. Oak Aged, Vegan. Its higher natural ABV means the wine is less reliant on fortification and is more expressive of Marsala’s indelible terroir. Aged for more than two years in botti, without temperature control or topping up.  While fortified, the base wines were 'alto grado' (high grade), meaning they were harvested from later harvest, riper grapes.

Passofonduto 2022 Sicily Vino Rosato Occhio di Sale

Occhio di Sale is a wine we did not have on our shelves when we first introduced Giuseppe Cipolla's wines, so it was a pleasant surprise to try his lovely Rosato, made primarily from Nero D'Avola grapes with small amounts of Catarratto, Insolia, and Moscato d'Alessandria. As the folks at LDM describe: "80% of the blend consists of direct-press Nero d'Avola, with the other 20% a two-day co-maceration of 15% Nero d'Avola and 5% white grapes. Fermentation is in barrel and fiberglass, then blended to age in stainless steel. So unique." We couldn't agree more about how unique the wine is! It's probably the wine I most want to try again as there was a delicacy and density that left me intensely curious. The fruit is faint, more hibiscus or rose water than any red fruit note you might expect from the Nero d'Avola. The aforementioned density was in the mid-palate, giving the wine a lovely length and reminding more of a white wine than a red. -EL

Passofonduto 2022 Sicily Vino Rosso Passofonduta

Passofonduta Rosso is 90% Nero d’Avola with 10% Nerello Mascalese, it’s a rounder, deeper wine, a more contemplative and serious sibling to Le Robbe. It does share Le Robbe’s intensity and lift, balanced with bright, earthy plum, and a host of savory, mineral aromas and flavors. Another candidate for one of the great wines of Sicily - no mean achievement, these days.  My tasting note opens with a highly technical “Wow!” - Jamie Wolff  /// LDM Notes: "Exclusively from the Contrada Passofonduto. The vines were planted by Giuseppe between 2015 and 2017 and are all trained in albarello. The soil is calcareous clay with a heavy presence of gypsum. Altitude varies from 180 to 380m and the exposition is west/north-west. A favorable range of temperatures (night/day) is guaranteed from the nearby Platani River and adjacent forests. The grapes are destemmed, lightly crushed and macerated for six days."

Pianogrillo 2022 Cerasuolo di Vittoria Curva Minore

Pianogrillo 2022 Terre Siciliane IGT Frappato

A beautiful, fresh Frappato from the Pianogrillo estate in Sicily. Bright red and translucent in the glass, with ripe cranberry, red berries, and eucalyptus notes. A perfect light-bodied red from the overlooked Frappato grape!

Pranzegg 2016 Mitterberg Lagrein Laurenc

100% Lagrein. Rich and plummy in color. Liqour-like cherry on the nose, with heady birch, black pepper, and raw almonds. Raspberry and cherry on the palate - mineral drive and salty, mineral center. A great wine, with high acidity and grippy, engaging tannin. An incredible expression of this very Alpine grape! David Hatzopoulos

Pranzegg 2017 Mitterberg Lagrein Laurenc

100% Lagrein from Alto-Adige. A barely translucent purple in the glass. The nose is dark and brooding, with mellow tones of black plum, blackberry, fennel sead, and garden soil. Becomes floral with time, and then a little ripe peach apepars. The palate has great nervy fruit, with lapping flavors of black cherry and gravelly minerality. Structure washes over the tongue, with lush tannin and bright acidity. New to Lagrein? Definitely start here. David Hatzopoulos

Romeo del Castello 2011 Etna Rosso Allegracore

2011 seems like a very respected vintage, with good aromatics, acidity and structure. The 2011 was 13% alc, like the 2010, and captures the lightness and cooler side of Nerello Mascalese.

Savino - I Fenicotteri 2015 Sicilia Nero d'Avola Nero Sichili

Vittorio Savino, owner of Fenicotteri, joined Foti’s small association of producers called i Vigneri (some of whose wines from Mt. Etna we always have on our shelves). I Vigneri offers unparalleled expertise in every aspect of viticulture and production (including the services of Ciccio, the group’s mule). Foti’s work at Gulfi, and his knowledge derived from the vines in Pachino must have been very valuable when trying to restore a vineyard that’s virtually on the shore of the lagoon. The farming is impeccable (only copper and sulfur and sheep manure are used on the bush-trained vines) but it’s the location that brings an incredibly compelling mineral and saline lift to the wine. Called Fenicotteri (flamingo, in Italian) after the migratory flamingoes who visit the lagoon next to the vineyard. JW Firmly medium-bodied, the 2015 shows beautiful notes of black cherry, blackberries, black currant, raspberry jam, a hint of leather, cut hay, cocoa, coffee grinds, with hints of black pepper and a black olive brininess. Well integrated and soft, but quite present tannins and medium acidity. Wonderful complexity which just keeps unfolding the longer the wine is open. There is a certain plushness, without anything extravagant. This wine is very compelling all the way through the bottle. Oskar Kostecki

Tavijn 2021 Ruché di Castagnole 'Teresa'

The Teresa bottling is 100% Ruché from a two hectare, organically farmed vineyard, fermented in stainless steel and aged for a year in large, old oak barrels. Continuing Nadia Varrua's commitment to natural wine, this was bottled unfined and unfiltered, with no addition of sulfur at bottling or at any point of the winemaking process. The profile is rustic, but the wine is medium-bodied, with delicate tannins and fresh acidity. Should pair perfectly with any pork dishes, wild boar, charcuterie, gamey foods for a slightly gamey wine. 

Thomain 2021 Vallee D'Aoste Enfer d'Arvier

From steep vineyards in the Enfer D'Arvier appellation in the Vallée D'Aoste, this is 90% Petit Rouge, with a bit of Pinot Noir, Gamay, and Gamaret. The fruit is destemmed and fermented in a mix of fiberglass and stainless steel tanks, and then aged for nine months in steel. Always rustic, ripe, and aromatically vivid, with wild mountain berries on the nose, and medium tannins. A unique wine from a unique place!