Italy Piedmont

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Clerico, Francesco 2015 Barbera d'Alba

All of Francesco Clerico’s wines (Barbera, Barolo, Dolcetto, and Nebbiolo) could be used in a class as textbook examples of traditional Langhe wine. Clerico’s certified-organic vines are in Bussia di Monforte (mostly in the Colonello sub-zone of Bussia Soprana, and also in Bussia Dardi), an easy walk from his cantina in Borgata Bussia Soprana - like the wines, a hamlet that feels as though time has passed by. 2015 was a good year for Barbera in general; Clerico’s is cool, deep, and lifted, with lovely balance between bright plummy fruit and earthy, savory and forest-y notes. It makes perfect sense for Thanksgiving, as it should work well with all of the varied components of the meal, even the cranberry. Jamie Wolff

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  • Organic
  • Low Sulfur

Clerico, Francesco 2015 Nebbiolo d'Alba

Feeling in Fall fettle. That chill to the air and early sunset has me dreaming of (and cooking) risotto with roasted Kuri squash, wild mushrooms, and a bit of sage. Kinda calls for Nebbiolo. And to catch up with the latest in Piemonte, time to reacquaint myself with the beautiful and classically-styled wines of Francesco Clerico. This organic(!) grower in Monforte d’Alba makes wines which harken back to an era before rotofermenters, French oak, and ego. Think soulful—the Impressions or the Four Tops, but without the overt polish of Smokey Robinson. Aromatically waves of dried roses, cherry pit, and violet give way to earthier notes of Madurai tobacco, iron, and a faint hint of anise. The spirited, midweight palate checks off all the Nebbiolo boxes: rosesroadtarvioletssaddleleather with a savory/salty nearly iodine finish that ends with enough lifted acidity to cleanse the palate and beg for another sip. A nifty pairing with the risotto, probably better still with a moderate portion of tajarin festooned with an intemperate amount of shaved truffle. This is a wonderful Langhe Nebbiolo that dodges the sometimes overwrought character of the 2015 vintage and offers perhaps more rusticity than flair, but ultimately satisfies with its forthright character and sheer deliciousness. John McIlwain

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Cordero di Montezemolo 1971 Barolo Monfalletto

A consistently excellent wine — we've been lucky to get to taste this several times in the last few years. It needs a lot of time to breathe, and then it provides a classic example of fully mature Nebbiolo. Jamie Wolff

  • red
  • 2 in stock
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Cordero di Montezemolo 1974 Barolo Enrico Vl

Like some other very good Piedmont 1974s, this wine has a nice amount of fruit, and it's well-balanced — actually quite elegant. From an over-looked vintage, this is a fine value.

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Cordero di Montezemolo 1985 Barolo Enrico VI - Stained

Enrico VI is Cordero's name for a small parcel of old vines in Villero. It's a grand wine, worthy of its royal name.

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Minuto 1964 Pertinace Antico Nebbiolo / Barbaresco

Described by Wasserman as "made from 100% Nebbiolo grapes grown in the Barbaresco Zone". Why it's not Barbaresco is anyone's guess. Pertinax, Roman Emperor for about 3 months in 190 ad, appears on the label. Pertinace carries on as the name in Barbaresco of a small wine growers coop.

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Produttori del Barbaresco 1970 Barbaresco

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

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Produttori del Barbaresco 1975 Barbaresco

Brambly black cherry with undertones of black raisin and sweet dirt. Quite developed with secondary/tertiary notes of hoisin, dried mushroom, and dried meat. After 40 years, it still has plenty of structure and only started to reveal itself after being double-decanted eight hours earlier (1/17/17)! Jonas Mendoza

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Produttori del Barbaresco 1980 Barbaresco

Medium ruby color with hints of brick on rim. Black cherry and black tea flavors with prominent notes of hoisin and balsamic. Quite along its development, but still has firm tannins and resonant acidity (1/17/17). Jonas Mendoza

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  • Organic
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Rinaldi, Giuseppe 2013 Barolo Tre Tine

Allowing for the fact that wine is a very subjective experience, I like to think that I call it as I see it. So I believe I’d know if it was a disaster, but otherwise I’m irrational and unreliable on the subject of G. Rinaldi. When I’m there, I wander around in a kind of stupor of infatuation with the wines. My penetrating notes (for 2013 Tre Tine, for example) say things like “super-great” [full stop]. I suppose if I have to have a wine crush, it might as well be on one of the best wineries in the world. Jamie Wolff

PS: Please don’t shoot the messenger. We don’t make the prices (neither, so far as I can tell, do the Rinaldis, because the wines leave the cellar at very reasonable prices). We’re well into the world of luxury goods here, and all I can do is sigh and make puppy dog eyes at the bottles while they’re in the shop. I do think it’s an objective fact that these are great wines and even if it’s a gratuitous comparison, they are the superior of many far more expensive wines.

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  • Organic
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Roagna 1982 Vino da Tavola Crichet Paje

Crichet Paje comes from some very old vines in the Paje vineyard. Luca Roagna explains that for years  "because of the complications of local regulation we had to choose between callling the wine Barbaresco, or Crichet Paje — we could not call it Barbaresco Crichet Paje, so we chose to call it Crichet Paje... Crichet Paje is intended to be a unique and particular wine, an expression of our identity." It wasn't until 1996 that they were able to label the Crichet Paje as "Barbaresco Crichet Paje".

  • red
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  • 1 in stock
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Roagna 2013 Barbaresco Paje

One of the most famous vineyards in Barbaresco, Pajé is an amphitheater with calcareous marl and limestone soils, and southwest exposure. The vines range from 25 to 50 years old. The 2013 Pajé, though still very young, is already showing extremely well, with a beautiful core of red berry fruit, cherry, and lifted floral tones of rose and violet, with hints of dried lavendar. Ripe, well integrated tannins. Very elegant. Oskar Kostecki

  • red
  • 10 in stock
  • $119.99

  • Organic
  • Low Sulfur

Roagna 2013 Barolo Pira

The vineyard of Pira, lying next to Rocche in Castiglione Faletto, was aquired by the Roagna family in 1989. The 2013 is a beautiful, classic Barolo, with a broad-shouldered but focused palate carrying notes of red currant, red plum, dried cherry, rose, pungent spices, licorice, iron, and cherry pit on the finish. Medium plus, but very fine grained tannins. With great acidity keeping this bright and lifted, there is pleasure to be found in short term drinking (with a long decant) as well as great potential for aging. Oskar Kostecki

  • red
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  • 15 in stock
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  • 4 in stock
  • $129.99

Sandri, Elio (Cascina Disa) 2011 Barolo Riserva

A very fine and very complete wine. Balanced, savory, with super-elegant tannins, this needs some real time in the cellar. Jamie Wolff

  • red
  • 9 in stock
  • $64.99

  • Organic
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  • red
  • 5 in stock
  • $129.99

Sandri, Elio (Cascina Disa) 2012 Barolo Monforte

Sandri has decided to call this wine "Monforte", rather than by the sub-zone of Perno. But nothing else has changed, and he made great wine in 2012 - rich and ripe but energetic and lifted, with very fine tannins, and with no signs of heat. Jamie Wolff

  • red
  • 9 in stock
  • $54.99

  • Organic
  • Low Sulfur
  • red
  • 30 in stock
  • $22.99

  • Organic
  • Low Sulfur

Sandri, Elio (Cascina Disa) 2015 Dolcetto d'Alba

Last May we tried a ton of Dolcetto in the company of two distinguished tasters who kept saying they didn’t like Dolcetto, which tends to put a damper on the experience. Sandri’s, however, made them sit up and take notice, so I give them credit for staying alert and flexible enough to change their minds. It’s bracingly juicy with wild brambly fruit that’s balanced with savoury herbs and chalky stone. Medium-bodied, very lively and lifted, it’s long and complete. I happen to like Dolcetto, but if they were all half as good as this one I might say I love it. Jamie Wolff


Since the Fall cooking around my house is Piemonte-centric, I would be remiss for not including Cascina Disa's wines in my top choices for autumnal wines. Elio Sandri makes fabulous reds in Monforte d’Alba (Perno), which offer sophistication (though not flashiness) and also express terroir and Langhe soul beautifully. The 2015 Dolcetto is dark-fruited with ripe aromas of violets, blackberry, black cherry, plum, and pencil lead. The supple, but racy palate offers more dark fruit flavors over well-knit tannins and a succulent, buoyant finish. Fabulous with salumi, smashing with a cheese plate after dinner. This has a fine ratio of generous fruit to structure to terroir detail without any of the heat or excess that sometimes characterizes the vintage. I’m regularly impressed by the wines from Elio Sandri and can say without hesitation that he is a grower to watch. John McIlwain

  • red
  • 28 in stock
  • $24.99

  • Organic
  • red
  • 6 in stock
  • $22.99

  • red
  • 9 in stock
  • $22.99

Sandri, Elio 2015 Langhe Nebbiolo

When the weather has taken on that autumnal cast and it’s time for heartier fare, brasato al Barolo is in order. And while getting to sell rare wines allows one to drink a king (more accurately, some minor grandee), braising a tough hunk of meat in a $50+ wine doesn’t quite fit in the retail budget. So why not move down the food chain, so to speak, and utilize a less exalted wine? And if there’s a bit left over, why not, give it a taste? Garnet robe. Violets, game, and rose petals on the nose with black cherry and balsam notes. The midweight palate offers a fine tension between red and black fruits, pungent earth notes, and a sapid underbrush character on a long, fresh, succulent finish framed by ripe, fine-grained tannins. There’s a lot of complexity here for a Langhe Nebbiolo with enough charm to encourage opening while you wait for the Barolo to mature. A fine bottle and good value. Re-buy? The next time I whip up an earthy ragu and pappardelle, this is at the top of my list! Elio Sandri makes fabulous wines (oh, that Dolcetto!) and Cascina Disa should be on every Piemonte lover’s radar. John McIlwain

  • red
  • 14 in stock
  • $24.99

  • Organic
  • Low Sulfur
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  • 1 in stock
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  • 1 in stock
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Italy Tuscany

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  • Biodynamic
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  • Biodynamic
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  • 10 in stock
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  • Biodynamic

Fornacina 2012 Brunello di Montalcino Riserva

Fornacina only produces their riserva bottling in their very best vintages. From 100% Sangiovese Grosso selected from vineyards in Castelnuovo dell'Abate, a charming village hanging over the Abbey de Sant'Antimo a couple kilometers south of Montalcino. This riserva wine is vinified in stainless steel for thirty days before  spending 48 months in the huge Slavonian oak casks traditional to the region. After this, the wine spends another twelve months in bottle before being released to the market. This allows an extraordinary delicacy of tannic texture that belies this wine's immense power. This is on the spicier side for Brunello, with notes of morello cherry and plum enrobed in silken hints of baking spices like cinnamon, vanilla, and licorice. Full bodier, rich, and elegant, this wine is fantastic with braised meats, filet mignon, wine-based stews, and osso buco. Andrew Farquhar

  • red
  • 18 in stock
  • $74.99

  • Organic
  • Low Sulfur
  • red
  • 4 in stock
  • $48.99

  • Organic
  • Low Sulfur
  • red
  • 6 in stock
  • $24.99

  • red
  • 19 in stock
  • $15.99

  • red
  • 9 in stock
  • $59.99

  • red
  • 5 in stock
  • $44.99

  • red
  • 5 in stock
  • $28.99

  • red
  • 19 in stock
  • $21.99

  • red
  • 24 in stock
  • $11.99

Lecci e Brocchi 2017 Rose Tuscan Wine Il Meticcio

The delicious "Il Meticcio" is a blend of Canaiolo, Malvasia and Ciliegiolo - a blend dedicated to their mixed breed dog "Tiberio." The wine shows a beautiful pink/orange color  and aromas of red currant, cranberry, blood orange and rose, quite lovely. One finds bright red currant and tart morello cherry on the palate which is ripe and sapid but light and refreshing with stone and mineral flavors lingering in the finish with red fruits and citrus. Quite delicious now - and a perfect choice for Thanksgiving - this should drink beautifully over the next 12 to 24 months.

  • rosé
  • 13 in stock
  • $19.99

  • Organic
  • Low Sulfur
  • red
  • 5 in stock
  • $39.99

  • Organic
  • Low Sulfur

Monte Bernardi 2014 Chianti Classico 1 Liter Fiasco

The Fiasco from Monte Bernardi is a more playful cuvee, but the wine inside the bottle is no less serious for the packaging.  Produced from certified organic Sangiovese farmed at high altitude, fermented with native yeast, and aged for a year in tank it is meant to be fresh and easy going.  Red cherries and raspberries overlay fresh mint and sage on the nose with a slight tone of red roses.  The palate is light and juicy with only a bit of tannin and a slightly bitter finish.  All in all this is a classic Italian table wine, able to match with whatever happens to be for dinner though certainly perfect for your next pizza night.  Andy Paynter

  • red
  • 26 in stock
  • $17.99

  • Organic
  • red
  • 8 in stock
  • $29.99

  • Organic
  • Low Sulfur

Monte Bernardi 2014 Colli Della Toscana Centrale IGT Tzingana

When Michael purchased the Monte Bernardi Estate in 2003 he was committed to making traditional Chianti without the use of "Bordeaux" varieties even though estate was already planted with French grapes that found their way into so many of Tuscany’s wines.  He was already in the process of replanting the vineyards used to produce Retromarcia, so rather than uproot more vines,  he diverted all of the French grapes into his own Bordeaux blend: Tzingana.  Composed of 45% Merlot, 40% Cabernet Sauvignon and Cabernet Franc, and 15% Petit Verdot, all co-fermented for 3 weeks and raised in barrique and tonneaux for 2 years, the wine is certainly more dense and smooth than any of his Chiantis.  Rich blackberries and cassis are lifted by the smell of black tea and bay spice.  Soft texture and smooth ripe tannins are supported by nice acidity, and there is a discernible minerality on the finish. Andy Paynter

  • red
  • 13 in stock
  • $46.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • red
  • 53 in stock
  • $13.99

  • Organic
  • red
  • 57 in stock
  • $19.99

  • Organic
  • Low Sulfur
  • red
  • 13 in stock
  • $29.99

  • red
  • 1 in stock
  • $89.99

  • red
  • 24 in stock
  • $25.99

Italy White

Adalia 2016 Soave Singan

This is a fantastic straw hued Soave (Garganega) from the mother-daughter team at Adalia in the Veneto. Crisp and dry with a hint of grassy texture and a long mineral finish. Eben Lillie

  • 37 in stock
  • $17.99

  • Organic
  • Biodynamic

Agnanum 2017 Campania Falanghina Sabbia Vulcanica

Falanghina seems to be one of the great success stories of southern Italy, emerging from relative obscurity despite being a truly ancient variety into a nearly ubiquitous staple on the market. That has lead regrettably (and predictably) to any number of wines that fail to show the real virtues of the grape. Agnanum Falanghina is anything but predictable; produced from terraced vineyards of own-rooted vines ranging in age from 10 to 60 years old, possible only because of the particular soil of the area, the wine is pure and piercingly mineral. The nose is tart, showing pithy lemon and orange with delicate white florals, notes of mint and lemon balm and a characteristic hint of peach pit. The wine is almost airy on the palate with a fairly soft texture and fresh acidity showing a more deliberately stone fruit character of yellow peach and fresh apricot with a delicate saline finish. it is an obvious match to simple fish dishes but would be equally suited to a wide range of food: try it with goats milk cheese, olives, chicken, or egg dishes. Andy Paynter

  • white
  • 16 in stock
  • $16.99

  • Organic
  • Low Sulfur

Ausonia 2015 Abruzzo Pecorino Machaon

This lovely Pecorino is named after the Papilio machaon butterfly that lives in Abruzzo meadows and forests. The wine is made from biodynamic grapes, grown on limestone and clay, and fermented with wild yeasts in stainless steel. Aromas of melon, pineapple, and lemon zest mingle with salty, briny notes and a touch of dried flowers and anise. The palate is refreshing and mineral with bright acidity and juicy tropical and citrus fruits, lemon zest, a touch of mint and anise with a tangy finish. This is a perfect sipping wine that can easily be enjoyed on its own or paired with crunchy salads, fish dishes or white meats. Anna DeBeer

  • white
  • 11 in stock
  • $18.99

  • Organic
  • Biodynamic
  • Low Sulfur

Ausonia 2016 Trebbiano d'Abruzzo

Ausonia makes this delightful Trebbiano from estate-grown biodynamic grapes that have been hand harvested. Fermentation is carried out spontaneously from indigenous yeasts in stainless steel tanks, and the wine is bottled with minimal use of sulfur and without fining or filtration. The aromatic nose exhibits aromas of fresh pear, citrus zest, white peach and a touch of jasmine. The palate is dry and crisp with fresh and fruity flavors of pear, melon, lemon pith, chalk, Thai basil and a green almond note on the finish. This is easy to enjoy on its own but would make a great pairing with seafood, goat cheeses, sautéed veggies or with fresh fruit for dessert. Anna DeBeer

  • white
  • 28 in stock
  • $15.99

  • white
  • 4 in stock
  • no discount
  • $14.99

  • white
  • 20 in stock
  • $23.99

  • white
  • 15 in stock
  • $16.99

  • white sparkling off-dry
  • 8 in stock
  • $17.99

Bianco, Marco 2011 Moscato d'Asti "Crivella"

Crivella is made with fruit from 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. 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

Moscato d'Asti is usually a fairly light and simple affair, but this bottling has gravitas to stand up to the most complex, aged cheeses. If an old Stilton and Port sounds a bit much, try this invigorating Moscato for a bit of a lighter approach. John Rankin

  • white sparkling off-dry
  • 8 in stock
  • no discount
  • $44.99

  • Organic
  • Low Sulfur
  • white
  • 7 in stock
  • $28.99

  • white
  • 1 in stock
  • $34.99

Cardedu 2016 Vermentino di Sardegna Nuo

Vermentino is one of the only varieties that is widely planted on both Sardinia and the mainland of Italy, though Sardinian examples tend to be more intense and full-bodied. The Vermentino from Cardedu is produced from dry-farmed vineyards, tended without herbicides or pesticides, and fermented with native yeasts, with a few hours of skin contact in steel tanks. It is an intense white wine showing tones of wild mint and rosemary on the nose over orange rind, ripe yellow peaches, and hot sea air.  The palate is quite full and dry, with mouthwatering acidity, juicy stone fruit, and a salty finish.  This is a Vermentino well suited to fatty fish like sardines, cured cheese, spinach pie, gyro pitas with tzatziki, or herbed chicken. Andy Paynter

  • white
  • 19 in stock
  • $17.99

  • Organic
  • white sparkling
  • 19 in stock
  • no discount
  • $22.99

  • white
  • 12 in stock
  • $19.99

Contra Soarda 2017 Breganze Vespaiolo Soarda Bianco

Contra Soarda consistently produces excellent Vespaiolo wines in the Veneto, and the 2017 vintage is the best I’ve tasted yet. Vespaiolo derives its name from the wasps (vespa) that feed on the grapes as sugar accumulates later in the season. The wines are often made into a passito style sweet wine but this wine shines as a rich, dry wine with bountiful aromatics. The vines are planted on a decomposed volcanic soil at high density to limit yields, and are fermented with native yeast in steel.  The nose is quite effusive with scents of apple blossom, white peach, orchard fruit, and ripe citrus. Fairly full on the palate with a rich texture, the initial flavors of juicy apple and peach give the impression of sweetness which is lifted away by high acidity and a mineral finish. Intense and refreshing, this wine would pair well with asparagus and egg dishes, scallops, shrimp, washed-rind or fresh cheese, or with a vegetable risotto. Andy Paynter

  • white
  • 36 in stock
  • $22.99

  • Organic
  • white sparkling
  • 42 in stock
  • no discount
  • $21.99

  • white
  • 54 in stock
  • $12.99

  • Organic
  • white
  • 10 in stock
  • $17.99

  • Biodynamic

Fongoli 2017 Umbria Trebbiano Maceratum

I am an unabashed fan of the wines coming from Fongoli, especially the fantastic Trebbiano Spoletino orange wine they make.  The 2017 Vintage shows verve and freshness despite the the fact that it is one of the warmest vintages on record. The grapes are macerated in open top fermenters for 2 weeks with soft punch downs, and then rested in bottle. It is a hazy golden color in the glass, with aromas of ripe apple, delicate white flowers, and autumnal notes of fallen leaves and cut hay.  Delicate tannins come through on the palate, with flavors of fresh apricot and ripe citrus with a crisp finish. Despite being bottle without any added sulfur this wine maintained freshness for days in my refrigerator. Andy Paynter

  • white
  • 11 in stock
  • $29.99

  • Organic
  • Biodynamic
  • No Sulfur
  • white
  • 18 in stock
  • $32.99

  • white sparkling
  • 39 in stock
  • no discount
  • $15.99

  • white
  • 28 in stock
  • $13.99

  • white
  • 16 in stock
  • $36.99

  • white
  • 1 in stock
  • $10.99

  • white sparkling
  • 91 in stock
  • no discount
  • $12.99

  • white
  • 1 in stock
  • $19.99

  • white
  • 13 in stock
  • $24.99

  • Organic
  • Low Sulfur
  • white
  • 10 in stock
  • $58.99

  • Organic
  • Low Sulfur

La Staffa 2017 Verdicchio dei Castelli di Jesi DOC Classico Superiore La Staffa

 La Staffa is an estate founded in 1994 by the Baldi family and has embraced biodynamic farming under the direction of Riccardo Baldi.  The 2017 Verdicchio dei Castelli di Jesi is a beautiful example of the fresh and easy style of Verdicchio I love.  The wine is fermented in stainless steel, cold settled over the winter, and rested on lees only briefly before being bottled in the spring following the vintage. The nose shows crisp stone fruit and notes of clementines and almond flowers.  The palate is light and juicy, with tart white peaches, orange citrus and a dry, mineral finish. An easy match for fish it would also be suited to rich cheese, slightly bitter veggies like broccoli rabe, or served as a refreshing summer quaffer.  Andy Paynter

  • white
  • 19 in stock
  • $17.99

  • Organic
  • Biodynamic

La Visciola 2014 Passerina del Frusinate IGT Donna Rosa

Passerina is a grape that I have little experience with beyond the wines of La Visciola in Lazio, which is a real shame given the depth of flavor a lifted texture the wines show.  An obscure variety native to Lazio (and possible distinct from a grape also named Passerina that grows along Italy’s Adriatic coast) the 2014 Donna Rosa shows spiced golden apples on the nose with autumnal notes of cut hay and sagebrush.  The palate is fairly full with great acidity and a soft almost honeyed texture lifted by crisp orchard fruit with a dry finish.  Really lovely on its own, I think that it would be well suited to baked fish, green salads with apples and lemon vinaigrette, fresh cheese especially goats milk cheese, or chicken salad. Andy Paynter

  • white
  • 7 in stock
  • $28.99

  • Organic
  • Biodynamic
  • Low Sulfur

La Visciola 2015 Passerina del Frusinate IGT Donna Rosa

Passerina is a grape that I have little experience with beyond the wines of La Visciola in Lazio, which is a real shame given the depth of flavor a lifted texture the wines show.  An obscure variety native to Lazio (and possible distinct from a grape also named Passerina that grows along Italy’s Adriatic coast) The 2015 shows a more lifted character than the 2014.  The nose is fairly tight on opening, giving notes of tart apple and pear leading into thyme and white flowers after a few minutes in the glass.  Medium body with a soft texture and crisp acidity the flavors show more candied lemon peel, green apple, and tart pear.  Try it with grilled fish, potato or white pizza, soft cheese, or cured pork. Andy Paynter

  • white
  • 11 in stock
  • $28.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • white
  • 13 in stock
  • $15.99

  • white sparkling off-dry
  • 7 in stock
  • $13.99

  • white sparkling off-dry
  • 15 in stock
  • no discount
  • $16.99

  • white
  • 15 in stock
  • $13.99

  • Organic
  • white
  • 12 in stock
  • $36.99

Nusserhof (Heinrich Mayr) 2015 Vino Bianco B.......

 In the realm of obscure Italian grape varieties, Blatterle takes the cake for rarity.  With a total of three producers and no more than 1.5 hectares planted, the variety isn't even recognized by the Italian government and therefore can’t be listed anywhere on the label.  Nusserhof is the largest producer of Blatterle in the world, making around 40 hectoliters annually of the stunning B….... cuvée. Vinified with native yeast on the skins, gently pressed, and then rested in steel, the winemaking is intentionally straight forward to better showcase the variety.  The nose is complex, with layers of yellow flowers, chlorophyll, fresh green herbs, yellow peaches, and lemon verbena. The palate has some density but is lifted by bright acidity and crisp flavors of citrus and pithy stone fruit with a very dry finish. I think it is a perfect match for spring vegetables prepared simply; think asparagus dressed in lemon and olive oil or a salad of pea shoots and goat cheese. Andy Paynter

  • white
  • 16 in stock
  • $27.99

  • Organic

Occhipinti 2017 IGT Sicilia SP 68 Bianco

Since releasing her first vintage at the age of 24 in 2006, Arianna Occhipinti has been a champion of Sicilian viticulture – through organic practices, cooperative work with other winemakers, and raising the profile of her island’s indigenous grapes. The SP68 Bianco is a bright, easy blend of 60% Zibbibo (or Muscat de Alessandria) and 40% Albanello meant for everyday drinking – SP68 is the name of the road that runs along her parents’ farm. After 15 days of skin contact, fermentation with native yeasts, and bottling with filtration, however, this offers complexity far beyond that of most weekday whites! The nose is lively and floral, leading into a clean palate of stone fruits with glimmers of sage. I couldn’t stop thinking of a seafood pairing when we tasted it – fish tacos drizzled with lime crema or a grilled sea bass topped with mango-peach salsa. 

  • white
  • 7 in stock
  • $31.99

Oltretorrente 2014 Timorasso Colli Tortonese

Oltretorrente has produced a wonderful Timorasso since they were founded in 2010 by Chiara Penati and Michele Conoscenti. The vines, planted in 1996, are tended organically with biodynamic practices and the grapes are vinified simply: the bunches are pressed whole-cluster and fermented with native yeasts in steel, resting on the lees for 8 months to lend texture and complexity.  A touch golden in the glass, the wine shows strong aromas of ripe peach, honey, beeswax, and yellow flowers.  The palate has some weight with a smooth texture, plenty of acidity, and rich stone fruit over a chalky mineral backbone.  Simultaneously rich and crisp this wine would be a great match for more assertive dishes; try it with asparagus and hollandaise, cured cheese, risotto Milanese, honey-basted chicken, or white pizza.  Andy Paynter

  • white
  • 9 in stock
  • $26.99

  • Organic
  • Low Sulfur
  • white fortified sweet
  • 8 in stock
  • $9.99

  • white
  • 29 in stock
  • $17.99

  • white
  • 21 in stock
  • $39.99

  • white
  • 6 in stock
  • $39.99

  • white
  • 11 in stock
  • $27.99

Principiano, Ferdinando 2016 Langhe Bianco

Our colleague Anna DeBeer has joined us in sales and we are very happy about it! Here are her first published words of wisdom:

Timorasso, once the most commonly grown white grape in Piedmont, fell into decline after phylloxera ravaged the area in the late 19th century and it was replaced mostly with the much easier to grow Cortese grape. It has been only in the last few decades that the finicky (as it is prone to a number of diseases, thin skinned and low yielding) Timorasso has resurfaced, and this example from Principiano is absolutely one of the tastiest and most complex examples I have tried. Bright and pale lemon in color, it looks and smells as fresh and crisp as the mountain air from where it is grown. A pronounced herbal nose with salty and stony undertones leads into light white floral, white peach and almond aromas. On the palate its racy acidity cuts through first, followed by herbal notes of anise, chervil and hay, chased by zesty citrus and stone fruit flavors. The finish is exceptionally long and nutty and slightly bitter, yet stony and refreshing. I enjoyed this with a simple salad of cherry tomatoes and cucumber (from my tiny garden), tossed with feta, pine nuts, olive oil, lemon juice and herbs, which were fantastic together, but I can imagine this pairing with an endless array of dishes from pasta to chicken to vegetables, or of course, savored on its own, letting the Timorasso speak for itself. Anna DeBeer


I went crazy over this wine when I tasted the newly released 2016 in May in Monforte d’Alba. The wine seems absolutely typical of Timorasso, one of the more interesting and serious of the zillion Italian grapes you may not have heard of, or heard of until recently. If you told me that the 720 SLM was from Timorasso’s classic home in the Colli Tortonesi (about 100km east of Barolo) I’d believe it. The best Colli Tortonesi wines are fairly rich and full-bodied but remain elegant if the alcohol levels are in check. That’s a challenging if, and it certainly helps Principiano that his Timorasso vines are at 720 meters above sea level, or 2-3 times higher than Colli Tortonesi vineyards. There are some wines from there that I really like, even love (Oltretorrente, Ricci), but I have yet to taste anything this good.

Number One Fact: 12% alcohol! And obviously fully-ripe fruit, and very obviously pure and not manipulated. The wine is on the savory side aromatically, and the same saline and stony structure combined with nuts, hay, herbs, peach and pear, all carry through on the palate. It starts as tart and crisp and then grows and expands and is unusually complex, long and intense – rich and full, but just when most wines of this type would deliver heat, it’s ethereal and effortless, entirely refreshing and fascinating. There’s tons of material in balance – it reminds me a bit of good Chenin Blanc in profile, but very Italian with its almond-skin, delicately bitter tang on the finish. Made in stainless with indigenous yeasts, no clarification or filtration, and it goes through malolactic. A serious wine, seriously delicious; 2000 bottles made, of which we have reserved a greedy portion.

Speaking of greedy: Since spending the month of May in Italy with no-holds-barred at the table, we’ve been having an all-vegetable summer – vegan actually. As the cook in the family I think I’d find it pretty difficult to sustain in the cold months, but I’ve been shopping at the Union Square greenmarket 2-3 times a week and the choice and quality is amazing. Above you can see last night’s dinner (a rare pasta indulgence): grilled eggplant, chopped tomato and cherry tomatoes, garlic, fresh red chili, basil, and mint. Normally I’d Norma-ize it with mozzarella, or at least some ricotta salata, and certainly parmigiano, but it was very satisfying without, and quite perfect with the Timorasso, amplifying the herbal side of the dish and the nutty side of the wine. Jamie Wolff

  • white
  • 58 in stock
  • $27.99

  • Organic
  • Low Sulfur

Ronchi di Cialla 2017 Colli Orientali del Friuli Ribolla Gialla

Ronchi di Cialla is most famous for their role in reviving the grape Schioppettino, and rightfully so, but the Ribolla Gialla will always be my favorite. It is a distinctive expression of Ribolla from 30-year-old vines exposed to the south west that shows a delicate fruit character and crunchy minerality. The wine is vinified in stainless steel, held in contact with the lees for three months with frequent batonnage, and then bottled unfiltered. Quite pale in the glass, the nose shows a mix of lemon pith and clementines over ripe golden apples, white flowers with a woodsy note of sage and underbrush. Medium bodied with crisp acidity, it has a light texture with juicy citrus fruit and has a sharply mineral finish. A lovely wine it would pair beautifully with pan seared scallops, fried flounder, or skate dressed with herbs and served with fresh spring peas. Andy Paynter

  • white
  • 27 in stock
  • $20.99

  • white
  • 20 in stock
  • $16.99

Terraquilia 2016 Bianco dell'Emilia Col Fondo Terrebianche

Terraquilia makes this delicious sparkling white using the ancestral method and releases them with the wine remaining on the lees, or col fondo. The grapes are a blend of Pignoletto (known as Grechetto in other parts of Italy) and Trebbiano, which are grown on a mix of clay and silt soils. The robe is a hazy straw yellow in the glass (the haze being due to the fondo) and the nose exhibits rich aromas of golden apple, pineapple, citrus zest, honeysuckle, and a touch of fresh herbs. The palate is medium-bodied, dry and refreshing with fruity and savory notes of Bosc pear, dried peach, fresh lemon, lime pith, and an almondy finish with bright acidity. This easy-drinking white is a great alternative to prosecco and is deliciously enjoyed on its own or paired with a cheese and salumi plate. Anna DeBeer

  • white sparkling
  • 4 in stock
  • no discount
  • $17.99

  • Organic
  • Low Sulfur

Terraquilia 2016 Lambrusco dell'Emilia Col Fondo Falcorubens

This gorgeous sparkling red is made from Lambrusco Grasparossa, which produces a rich and  velvety  wine, owing to its thicker skins and more pronounced tannins than other Lambrusco varieties. Grasparossa grows best in hilly sites, like those where Terraquilia is located, in Guiglia, just south of Modena. Grapes are grown organically, harvested by hand, and made into wines with very low added sulfites. The wines are made col fondo, with the sediment from the lees remaining in bottle, giving the wines a lovely texture and a slight haze in the glass. The nose is very aromatic with fruity and floral notes of fresh cherry, violet, blackberry, and sweet spices. The palate is full and dry with flavors of cassis, black cherry, rhubarb, a refreshing mineral core and an earthy finish. This wine has enough weight and acidity to be paired with pastas, tomato-based sauces, or perfectly with pizza. Anna DeBeer

  • white sparkling
  • 4 in stock
  • no discount
  • $17.99

  • Organic
  • Low Sulfur
  • white
  • 13 in stock
  • $39.99

Vinica 2016 Trebbiano Terre degli Osci Altra Terre

I'm a huge fan of orange wines and I think that Trebbiano Terre Degli Osci from Vinica is stellar. It is produced from a single vineyard interplanted with 85% Trebbiano Toscano and 15% Garganega at 750 meters above sea level, the highest vineyard at the estate. The grapes are foot-trod, destemmed by hand, and fermented in open top containers on the skins for 8 days with daily punch downs. The wine is gently pressed and then held in contact with the lees for 10 months in steel tanks. What I particularly enjoy is that the wine manages to be both unctuous with flavors of honey, rich stone fruit, and lemon curd, but also has bright acidity and a really delicate texture with only 10.5% Alcohol. A slight note of pine resin pervades the wine and gives it a pleasant earthy dimension. I served it with a simple risotto, but it would be a great match for pork and fennel sausage, speck,  or sheeps milk cheese. Andy Paynter

  • white
  • 7 in stock
  • $19.99

  • Organic
  • Low Sulfur
  • white
  • 42 in stock
  • $14.99

Misc. Italy

  • red
  • 10 in stock
  • $33.99

  • red
  • 22 in stock
  • $21.99

  • red
  • 22 in stock
  • $15.99

Ausonia 2015 Montepulciano d'Abruzzo Colline Teramane Anfora

Ausonia’s Montepulciano d’Abruzzo Anfora is made using an ancient method of fermenting and storing wine in clay vessel (or amphora) which originated in Georgia and was used by the Greeks and Romans for centuries. The amphora helps protect the wine from oxidation and gives the wine a tannic and earthy, yet mineral-driven character.  Ruby red in color, this Montepulciano has an intense aroma of red fruits, sweet spices, dried flowers and turned earth. The palate is full-bodied and complex with a dense core, lush tannins, bright acidity, and flavors of ripe cherry, raspberry compote, dark chocolate, dried violets and a distinct minerality. The finish is long and earthy and full of licorice and herbal notes. This wine would make an excellent complement to hearty dishes, red meats, roasted vegetables, and grilled mushrooms. Anna DeBeer

  • red
  • 7 in stock
  • $34.99

  • Organic
  • Low Sulfur

Ausonia 2015 Montepulciano d'Abruzzo Colline Teramane Apollo

Ausonia’s Montepulciano d’Abuzzo “Apollo” is named for the Parnassius apollo butterfly that lives in the mountains near the estate. The wine is made from biodynamically grown grapes, hand harvested and fermented with indigenous yeasts in stainless steel, and bottled without filtration. Deep and ruby in the glass, aromas of red and black berries jump out first, followed by light baking spices and a touch of thyme and oregano. On the palate bright red cherry, juicy blackberry, raspberry and a dusting of spices are wrapped around velvety tannins, with a slightly herbal and earthy finish. Medium-bodied and juicy with refreshing acidity, this is a great example of why Abruzzo’s cooling Adriatic breezes and warm sunshine are capable of producing such delicious wines. This one is easily enjoyed on its own or paired with grilled meats, pasta with meat sauce, and aged cheeses. Anna DeBeer

  • red
  • 31 in stock
  • $17.99

  • Organic
  • Biodynamic
  • Low Sulfur

Ausonia 2016 Cerasuolo d'Abruzzo

The word 'cerasuolo' means 'cherry-red' and is a great descriptor for the deeply colored and hearty rosati produced from the Montepulciano grape. Cerasuolo is made by macerating the skins of the grapes (which are high in natural coloring pigments) in the juice for a short period of time; the resulting wine is full of flavor, color, complexity and minerality. This Cerasuolo from Ausonia is a gorgeous and glistening cranberry color and is bursting with aromatics. Strawberry, dried cherry, and aromas of exotic spices are followed by flowery violet and licorice notes. On the palate it is ripe and hearty with juicy cherry and red berries, orange peel, cinnamon and a touch of anise. Deep minerality and bright acidity make this a rose that is easy to enjoy on a warm day, but with plenty of body and muscle to carry it well into the cold months. This cerasuolo is a cooling-but-hearty compliment to spicy foods such as the pepperoncini that the Abruzzesi are famous for. Anna DeBeer

  • red
  • 32 in stock
  • $15.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • red
  • 2 in stock
  • $42.99

  • red
  • 28 in stock
  • $17.99

Calabretta, Cataldo 2013 Cirò Classico Superiore Rosso

The Greeks started producing wine in Cirò about 3,000 years ago and used to offer it to winners of the ancient Olympics. The Calabretta family has been growing grapes in this part of Calabria for four generations, but in 2008 Cataldo and his sisters Maria and Michela decided to start their own estate and refurbish the family cellar. Cirò Rosso Classico is made from 100% Gaglioppo, which is the main grape variety of the production zone of Cirò DOC. Their vineyards are situated on rolling hills of limestone and clay about 50 meters above sea level. The harvest takes place at the end of September. There are 14 days of skin maceration, fermentation takes place using wild yeasts, the wine then matures for 10 months in glazed concrete tanks and seven months in the bottle. The Rosso is very earthy and gamey with lots of black plums and cherries. After about three hours, it really opened up with hints of mushroom and violets. Definitely pair it with strong flavors like Chicken Marsala, Braised Beef Ragu with Garlic Polenta, or Porcini Mushroom Risotto. Christine Manula

  • red
  • 7 in stock
  • $21.99

  • red
  • 16 in stock
  • $32.99

  • Biodynamic
  • Low Sulfur
  • red
  • 36 in stock
  • $18.99

  • red
  • 58 in stock
  • $17.99

  • red
  • 61 in stock
  • $12.99

  • red
  • 40 in stock
  • $13.99

  • Organic
  • red
  • 39 in stock
  • $14.99

  • red
  • 22 in stock
  • $16.99

  • red
  • 17 in stock
  • $17.99

  • red
  • 3 in stock
  • $29.99

  • Organic
  • Low Sulfur
  • red
  • 10 in stock
  • $18.99

  • red
  • 5 in stock
  • $23.99

  • red
  • 34 in stock
  • $26.99

  • red
  • 22 in stock
  • $32.99

  • rosé
  • 16 in stock
  • $36.99

  • red
  • 33 in stock
  • $16.99

Il Fortunato 2015 Rosato Vino Spumante Extra Dry (Organic, low SO2)

Il Fortunato aced it with their Rosato Spumante; another lively sparkler produced from organic vineyards with only a minimal addition of sulfur.  The nose is playful with a mix of bright berry fruits and fresh red cherries cut by tart apple skins.  On the palate, a delicate mousse lifts the wine showing some weight, great acidity, and just touch of sugar.  Absolutely lovely!  Pair with charcuterie, simple pasta, or simply drink on its own. Andy Paynter

  • rosé sparkling
  • 50 in stock
  • no discount
  • $12.99

  • Organic
  • Low Sulfur
  • red
  • 1 in stock
  • $34.99

La Visciola 2015 Cesanese del Piglio DOCG Ju Quarto

Cesanese is perhaps the most “important” indigenous red grape of Lazio, capable of making fresh red wines with intense perfume and delicate structure. The reds from La Visciola are all varietal Cesanese from different plots showing distinct features of this underappreciated grape. The Ju Quarto is sourced from a 60-year-old vineyard planted over a decomposed volcanic sand, rich in iron and showing a red hue. The wine is vinified on native yeast in lined-cement, and rested in large barrels for around a year. It is a more delicate expression of the grape with beautiful cherry fruit and red floral tones on the nose.  The palate is light, almost airy, with bright acidity and very little tannin. Subtle rather than effusive it shows cherries, bay, and mint with a long elegant finish.  I would pair it with less assertive food to better enjoy the delicacy of the wine; think leaner charcuterie, pasta, simply prepared fish, poached chicken, or with caprese salad. Andy Paynter

  • red
  • 5 in stock
  • $34.99

  • Organic
  • Biodynamic
  • Low Sulfur

La Visciola 2015 Cesanese del Piglio DOCG Mozzata

Cesanese is perhaps the most “important” indigenous red grape of Lazio, capable of making fresh red wines with intense perfume and delicate structure. The reds from La Visciola are all varietal Cesanese from different plots showing distinct features of this underappreciated grape. The Mozzatta is the most assertive cuvee from the estate, made from 60-year-old vines planted on a “grey, clay soil,” that is a clay with some degree of incorporated limestone. Like the other reds it is vinified on native yeast in lined-cement (though with the addition of 20% whole cluster rather than being entirely destemmed) and then rested in large barrels for around a year.  The result is a much more assertive style of Cesanese with more earthy flavors.  The nose is brooding, showing pine needle and forest floor over ripe red fruit and black pepper spice.  The body is quite full with grippy tannins and plenty of acidity thought it shows deeper flavors rather than extra weight on the palate.  The finish is dry and quite mineral.  Try it with grilled sausage, chops, rich vegetable dishes, carbonara or other full flavored pastas. Andy Paynter

  • red
  • 2 in stock
  • $38.99

  • Organic
  • Biodynamic
  • Low Sulfur

La Visciola 2015 Cesanese del Piglio DOCG Vicinale

Cesanese is perhaps the most “important” indigenous red grape of Lazio, capable of making fresh red wines with intense perfume and delicate structure. The reds from La Visciola are all varietal Cesanese from different plots showing distinct features of this underappreciated grape. Sourced from the same vineyard as the Passerina wines the estate produces, the 2015 Vicinale is the most approachable Cesanese from La Visciola.  The nose carries hallmark flavors of tart and brambly red fruit with herbal tones of bay spice and pepper plant.  The palate is quite light with whispery tannins, and tart, fresh acidity carrying plenty of red raspberry and cherry fruit with a slight menthol tone leading into a dry finish.  As with all Cesanese wines I can't imagine enjoying this without food: give it a shot with margarita pizza, red sauce pastas, charcuterie, semi-firm cheese, or of course with pasta carbonara for a truly classic pairing.  Andy Paynter 

  • red
  • 9 in stock
  • $28.99

  • Organic
  • Biodynamic
  • Low Sulfur

La Visciola 2015 Cesanese del Piglio DOCG Vignali

Cesanese is perhaps the most “important” indigenous red grape of Lazio, capable of making fresh red wines with intense perfume and delicate structure. The reds from La Visciola are all varietal Cesanese from different plots showing distinct features of this underappreciated grape. The Vignale plot was planted in the 1960s on a soil of mixed sand and clay.  It is vinified with native yeast in lined-cement, and rested in large barrels for around a year. The Vignale shows a more definitely spicy nose with black pepper, allspice, and fruit tones of cherry and orange zest with dried bay leaves.  The palate has a fairly rich texture with fine-grained tannin and restrained acidity, showing poise but with a bit more heft than the Ju Quarto.  The Vignale will pair easily and widely; try it with everything from pizza and simple veggie dishes to carbonara, pork chops, or roasted mushrooms. Andy Paynter

  • red
  • 31 in stock
  • $34.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • red
  • 11 in stock
  • $24.99

Le Strie 2014 Rosso di Valtellina

Azienda Agricola Le Strie is a tiny property located in Valtellina, composing a little over 1 hectare of vines located in Sassella and Valgella subzones, producing around 7,500 bottles annually. The grapes are farmed organically, hand-harvested, and fermented with indigenous yeasts in stainless steel. The subsequent wine ages for about 18 months in large botti. The Le Strie Rosso di Valtellina has a wonderful nose of raspberries, red and black cherries, red plum, rose, and crushed violets. The palate is precise, at once delicate and lifted, but also carrying intensity, with soft tannins and bright acidity. With a hint of earthiness, this wine worked beautifully with a mushroom risotto, but I wouldn't hesitate pairing it with a Thanksgiving feast! Oskar Kostecki

  • red
  • 11 in stock
  • $28.99

  • Organic
  • Low Sulfur
  • red
  • 20 in stock
  • $44.99

  • red
  • 4 in stock
  • $64.99

  • red
  • 3 in stock
  • $174.99

  • red
  • 30 in stock
  • $17.99

  • red
  • 3 in stock
  • $47.99

  • red
  • 57 in stock
  • $31.99

  • red
  • 1 in stock
  • $29.99

  • red
  • 21 in stock
  • $9.99

Pranzegg 2012 Mitterberg Schiava / Vernatsch Campill

We love Schiava (also called Vernatsch in the Alto Adige, and  Trollinger in Germany and Austria) for its light and easy-drinking character. At the same time it reminds us of a hypothetical wild mountain cousin of Nebbiolo and Pinot Noir, hinting at a more important structure and complexity beneath the surface of pretty color and fruit. This one delivers much more –the result of great biodynamic fruit, and a long slow fermentation and maceration. It’s unmistakably Schiava, but there is a depth and complexity to the wine that we haven’t found elsewhere (excepting Nusserhof), and despite the typically light color of the wine, the delicious cranberry fruit, the cut and lift present, there is a core that suggests much more. You can have your fun and think about it too! Jamie Wolff

  • red
  • 5 in stock
  • $29.99

Pranzegg 2013 Mitterberg Lagrein Quirein

Lagrein is a grape that shares many similarities with Syrah: deep berry fruit, a savory smoky character, and distinct herbal tones. In the hands of Martin Gojer it yields a full-bodied wine that nonetheless captures a sense of alpine freshness. The wine is fermented with 70% whole clusters for four weeks with a submerged cap for the first two.  It is then raised in old, small barrels for two years and bottled without fining or filtration. The wine shows savory aromas of ripe blackberry, turned earth, leather, tobacco, and black pepper. The palate is full and quite smooth, with grippy tannins, focused acidity, and more flavors of forest floor and rich black fruit.  It is well suited to rich foods; try it with game meat or lamb, smoked sausage, cured cheese, hearty vegetable dishes, or with stew.  Andy Paynter

  • red
  • 3 in stock
  • $34.99

  • Organic
  • Biodynamic

Pranzegg 2013 Mitterberg Schiava / Vernatsch Campill

Of all the wines made by Martin Gojer at Pranzegg, the Schiava is to me the most interesting. Schiava wines are often pleasant thirst-quenchers of little substance but Martin saw greater potential in his vines. Sourced from 50 year-old vines trained in pergola and farmed biodynamically, this is a more profound expression of the grape. The wine is fermented with 30% stem inclusion and macerates for 6 weeks in large conical vats followed by elevage in old oak and cement tank for 10 months. Tart cherries and raspberries leap out on the nose over aromas of lavender, black pepper, and slight hint of leather.  The palate is medium bodied, with great acidity, delicate tannins and a lifted mineral finish.  Martin described it as a “really charming full bodied wine that is on the other hand drinkable,” and I couldn't agree more.  Try it with duck or wild boar, charcuterie, hard cheese, mushroom dishes, or rich pasta. Andy Paynter

  • red
  • 9 in stock
  • $29.99

  • Organic
  • Biodynamic
  • red
  • 6 in stock
  • $38.99

  • red
  • 9 in stock
  • $32.99

  • red sweet
  • 2 in stock
  • $274.99

Romeo del Castello 2016 Etna Rosso Allegracore

This is a very pretty and pure expression of Etna; bright, aromatic with cherry, earth and lava, herbs and flowers. An elegant Nerello, and at a great price for quality. The volcanic minerality and complexity is there, but with grace and delicacy in the mid-palate.

  • red
  • 9 in stock
  • $26.99

Romeo del Castello 2017 Etna Rosato Vigorosa

Romeo del Castello Vigorosa is a stunning rosato from Sicily produced by Rossana Romeo and her daughter Chiara Vigo. It is made from a selection of the estates oldest vines (some over 100 years old) that are harvested earlier than for the Vigo rosso for acidity. Vinified slowly with native yeast, the wine has a ruby red hue with flavors of cherry fruit, wildflowers, sagebrush, mint, and rich tones of ripe citrus. Fairly full bodied with bright acidity and soft tannins the wine has a toothsome texture with an elegant and very mineral finish. Try it with seared tuna, spinach pie, grilled sausage, or with any dish involving fennel and oranges.

  • red
  • 4 in stock
  • $23.99

  • Organic
  • red
  • 7 in stock
  • $39.99

  • red
  • 13 in stock
  • $29.99

  • red
  • 25 in stock
  • $17.99

  • red
  • 3 in stock
  • $37.99

  • red
  • 11 in stock
  • $39.99

Terraquilia 2016 Lambrusco dell'Emilia Falconero Zero

Terraquilia makes this sparkling red from a blend of mostly Lambrusco Grasparossa and a touch of Malbo Gentile added in to give the wine more power and structure. The wines are made with indigenous yeasts, are neither  fined nor filtered, with very small amounts of added sulfites.  This Falco "Zero" is made sparkling using the ancestral method and the wine is left resting on its lees for several months before being disgorged by hand, leaving the wines with "zero" sediment. The wine is a deeply-colored ruby red with a beautiful purple mousse. The nose is very aromatic with notes of crushed flowers, black currant, morello cherry, baking spices and turned earth. The palate is full-bodied, textured and dry with notes of blackberry, rhubarb, bramble, and red plum all wrapped around a core of rich tannins and a beautiful lifted acidity. This would make a great paring with hearty dishes such as herb-infused sausages, lasagna, barbecue ribs or stuffed pastas. Anna DeBeer

  • red sparkling
  • 24 in stock
  • no discount
  • $18.99

  • Organic
  • Low Sulfur

Vinica 2011 Tintilia del Molise Lame del Sorbo

Tasting Vinica’s Tintilia makes me wonder how this grape ever fell out of favor in Molise in the first place. It seems particularly well adapted to the high altitude vineyards of the region, showing a balance between ripe fruit and fresh acidity. The grapes are crushed at low pressure and allowed to ferment naturally in open top vessels before being held in steel tanks for two years. There is no temperature control at any point, which allows malolactic fermentation to occur naturally over time. The wine has a pleasant herbal tone of green pepper that peaks out on the nose over tart berry fruit, red roses, and moist earth. The palate is quite fresh and marked by bright acidity and soft tannins with a pleasant, earthy finish. This may not be a wine to cellar for ten years but it is a wine that casually conveys a sense of joy and is a carefree food pairing choice. Give it a try with rich pasta dishes, roast pork, stuffed mushrooms or open it at your next summer barbeque. Andy Paynter

  • red
  • 10 in stock
  • $19.99

Vinica 2013 Tintilia del Molise Lame del Sorbo

Tasting Vinica’s Tintilia makes me wonder how this grape ever fell out of favor in Molise in the first place. It seems particularly well adapted to the high altitude vineyards of the region, showing a balance between ripe fruit and fresh acidity. The grapes are crushed at low pressure and allowed to ferment naturally in open top vessels before being held in steel tanks for two years. There is no temperature control at any point, which allows malolactic fermentation to occur naturally over time. The wine has a pleasant herbal tone of green pepper that peaks out on the nose over tart berry fruit, red roses, and moist earth. The palate is quite fresh and marked by bright acidity and soft tannins with a pleasant, earthy finish. This may not be a wine to cellar for ten years but it is a wine that casually conveys a sense of joy and is a carefree food pairing choice. Give it a try with rich pasta dishes, roast pork, stuffed mushrooms or open it at your next summer barbeque. Andy Paynter

  • red
  • 26 in stock
  • $19.99

  • Organic
  • Low Sulfur