Italy Piedmont

  • red
  • 4 in stock
  • $99.99

  • red
  • 4 in stock
  • $119.99

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  • 4 in stock
  • $99.99

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  • 9 in stock
  • $109.99

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  • 8 in stock
  • $119.99

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  • 5 in stock
  • $99.99

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  • 5 in stock
  • $139.99

  • red
  • 4 in stock
  • $179.99

  • red
  • 7 in stock
  • $169.99

  • red
  • 12 in stock
  • $189.99

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  • 3 in stock
  • $189.99

  • red
  • 1 in stock
  • $79.99

  • red
  • 10 in stock
  • $89.99

  • red
  • 1 in stock
  • $69.99

Barale 2015 Barolo

The Barale Barolo is a blend of fruit from 3 vineyards (all in the town of Barolo): Castellero, Monrobiolo di Bussia, and Preda. The 2015 has good depth and extract, but it seems completely effortless in it’s elegance – this is wine that feels like it just exists – it hasn’t been forced in any aspect. In April it was aromatically seductive, with lovely orange peel and eucalyptus, silky tannin, and a long, expansive finish. Jamie Wolff

  • red
  • 11 in stock
  • $39.99

  • Organic

Barale 2015 Barolo Castellero

Nebbiolo grapes from the Castellero vineyard in the Barolo commune, planted in 1979 and 1991. The grapes are hand harvested in the first weeks of October. The grapes are destemmed and crushed, with wine macerating on the skins for 30 days. Fermentation in 15-30 hl French oak lasts for 3 years, before being bottled without filtration. Bottle aging lasts a year before release.

  • red
  • 7 in stock
  • $59.99

  • Organic

Barale 2018 Barbera d'Alba Castle

This wine is from estate owned, 29 year old vines of organically farmed Barbera, trained in Guyot fashion. The vineyards are planted to soils of loamy silt and clay, with traces of fossils. The hard harvested grapes are destemmed and fermented in steel. There are 7 days of skin maceration. Aging is done for 12 months in barrel, with 6 additional months in bottle before release.

  • red
  • 12 in stock
  • $19.99

Barale 2018 Dolcetto d'Alba Le Rose

This wine is made with organically farmed Guyot trained Dolcetto vines. The grapes are hand harvested in the beginning of September before fermenting in steel, with a 6 day maceration on the skins. The wine is transferred for a quick period to oak while undergoing malolactic fermentation.

  • red
  • 6 in stock
  • $19.99

  • red
  • 1 in stock
  • $84.99

  • red
  • 2 in stock
  • $99.99

  • red
  • 1 in stock
  • $59.99

Boggione, Claudio 2013 Barolo Brunate

Last week marked the 3rd time I’ve tasted three vintages of Boggione Brunate together, and it’s reinforced how consistent in quality the wines are, expressive of vintage, but very un-fussed with in the cellar. The 2013 is showing very savory, earthy and chalky, with some cherry fruit and very fine ripe tannin. It’s an expansive mouthful, in a way that suggests it’s going to drink well fairly soon. A very fine wine indeed! Jamie Wolff

  • red
  • 5 in stock
  • $49.99

  • Organic

Boggione, Claudio 2015 Barolo Brunate

After a decent interval to let the wine breathe, the 2015 shows its great potential – fragrant with flowers and earth; plenty of bright juicy fruit, but overall savory in character, with pronounced ripe tannins – as you taste the wine it blossoms, expressing both finesse and the power of Brunate - and it becomes increasingly delicious. I will put some bottles in the cellar, but given sufficient time in the decanter you can enjoy this now. Jamie Wolff

  • red
  • 2 in stock
  • $39.99

  • Organic
  • red
  • 4 in stock
  • $69.99

  • red
  • 30 in stock
  • $59.99

Brovia 2016 Barolo Garblet Sué

For years Garblet Sue  has been - for me - the most elusive of the Brovia wines. Then the 2015 turned out to be a very fine wine, and the 2016, tasted from barrel, showed equally well. Now I'm looking forward to trying it again... Jamie Wolff

  • red
  • 4 in stock
  • $89.99

  • Organic

Burlotto 2019 Rosato "Elatis"

Produced by arguably Verduno's most esteemed winery, the G.B. Burlotto Elatis Rosato is a brilliant Nebbiolo (45%) and Pelaverga (45%) based rosé, with a color that flashes between powerful mature peach and delicate rose water. The rest of the blend is Barbara. Grapes are destemmed before being pressed. The wine matures in stainless steel vats for 6 or so months before 2 months of bottle aging prior to release. The nose is exceptional, throwing lavender, fennel fronds, pomegranate, and strawberry into a bold, harmonious game of scents. The palate has angular flavors compared to the wine's aromatics, like candied raspberry and sliced unripe white plum. When first served and cold, the wine has puckering acidity, but it levels out surprisingly quick, retaining good acid but gaining a soft and pleasant texture on the tongue and cheeks. The Elatis is definitely here for immediate consumption, but I'd also love to see how this 2019 tastes in the summer 2021 or '22. Very delicious bottle. David Hatzopoulos

  • rosé
  • 20 in stock
  • $28.99

Burlotto 2019 Verduno Pelaverga

The first vintage of the Burlotto 2019 Pelaverga was 1800, according to the distributor's notes. Today, the wine comes from three different sites in Verduno: Sut Jort, Lasagne, and Rocche dell'Olmo. A general soil type is of calcareous limestone. Vines planted are between 4 and 20 years old and trained to the Guyot system. Fruit is hand harvested in the beginning of October. Fermentation starts with 7 days of maceration in French oak. Next, malo occurs in stainless, before the wine ages for 3 months in wood. For an additional 2 months, the wine stays in stainless casks. Finally, the wine spends at least 2 months after bottling in the cellar before release. The result is a bolder expression of the varietal than I'm used to. Even the color has depth and darkness, as opposed to the brownish, earthy light red that I usually associate with wine made from this classic grape in the Piedmont. The nose has an attractive bouquet of wild cherries and blueberries. There is a breezy, summery aroma of thick green grassy fields instead of the spicy, peppery character I typically find in Pelaverga wines. Herbs, cherry, and a bit of dark mineral and rich plum show on the palate. Well structured, slightly tannic, but bright on the tongue. Not a big wine at all, but surprisingly substantial in flavor and texture for a Pelaverga from Verduno. All that said, this is a delicious wine from Burlotto, as we should expect from the producer. Also, exactly what you should be drinking as the nights cool and we change seasons. David Hatzopoulos

  • red
  • 30 in stock
  • $34.99

Camparo 2015 Barolo Boiolo

The Boiolo is the only Barolo produced by our friend Mauro Drocco at Azienda Agricola Camparo, and it shows beautiful complexity. From 20-50 year old hand harvested  Nebbiolo vines in La Morra, from slopes of south-eastern and southern exposure. The vineyard is planted on clay-calcareous, calcareous-siliceous and marl soils. Grapes are picked in October, before being pressed and  fermented  in stainless steel tanks. The wine ages  in large French oak casks for 24 months before it  is transferred to bottle, where it rests another year prior to release. On the nose, there are fresh black and red fruits, a touch of spicy licorice, and a savory aroma that conjures a bundle of dried green herbs. The palate has a bit of flesh, edges of tannic strength, and a clean line of acidity. Ripe black cherry hang above flavors of earth and dark stones. A very pleasurable wine, drinking well today. David Hatzopoulos

  • red
  • 7 in stock
  • $44.99

Cantina del Lupo 2018 Barbera d'Asti

You wouldn't think a Barbera to be so expressive and layered, but this bottle by Cantina del Lupo surely is. The nose has a classic Piedmontese mix of earth and fruit. Aromas of blackberry and cherry waft from the glass, along with hints of loose, healthy, pitch-black soil. On the tongue, there is red cherry, plum, and a woodsy flavor of birch and spice. Subtle but well placed tannin balance the the warm fruit on an edge of medium acidity. For those of you that loved the 2015 vintage of this bottle, we're sure you'll enjoy the 2018 just as much. David Hatzopoulos

  • red
  • 23 in stock
  • $15.99

Cantina del Lupo 2018 Piemonte Grignolino "Grignole"

“Grignole” is Astigiano (dialect of the region of Asti, home to Grignolino) for ‘a lot of seeds’ – Grignolino has a lot of seeds; hence the label – a festa of happy seeds, or if you prefer, pips. Grignolino is very light in color, and has both high acidity and tannin - A typically Piemontese grape. As Ian d’Agata says “Grignolino was, until recently, a tragically unfashionable wine because of its pale red-pink color, lack of obvious sweet, ripe, soft fruit flavors, and very high acidities and tannins.” A well-made Grignolino has low alcohol – 12.3% in this case! Grignole is made in stainless steel (no need for more tannin from wood), and macerates for just a few days; if you find that your Grignolino is dark in color, try a different version.Grignole is pale, almost like a rosato; it’s very aromatic with strawberry, sour cherry, pepper and delicate herbs. These follow through on the palate, which is layered and lively – and amazingly long and complex for such a humble and humbly priced wine. If you know Poulsard, the Grignole distinctly brings it to mind; it has quite a similar profile, and like Poulsard works well with cheese and other fairly rich food. Grignolino  is also very versatile at the table; we drank it with fairly spicy vegetarian tacos and pretty much finished the bottle without any struggle (or regrets).  Jamie Wolff

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. David Hatzopoulos

  • red
  • 95 in stock
  • $14.99

  • Organic
  • Low Sulfur
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  • 5 in stock
  • $59.99

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  • 2 in stock
  • $574.99

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  • 17 in stock
  • $79.99

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  • 3 in stock
  • $27.99

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  • 7 in stock
  • $19.99

Chiesa, Carlo 2018 Langhe Nebbiolo

Azienda Agricola Carlo Chiesa is one of the few producers of the Roero that we trust to deliver wines with a sense of place. That said, this bottle is produced with grapes from the Langhe hills to the south. It's weighty crimson cherry in color. On the nose, wild herbs and fresh red berries pair up for an attractive bouquet. Upon opening, the palate proved tense in structure, but came around to a balanced mouthfeel of good tannin and high acid. Black cherry fruit and crushed dark stones on the tongue. A pleasant bottle to open now, a great example of what 2018 Langhe is bringing to the market Nebbiolo-wise. David Hatzopoulos 

  • red
  • 10 in stock
  • $21.99

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  • 6 in stock
  • $239.99

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  • 13 in stock
  • $459.99

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  • 5 in stock
  • $449.99

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  • 2 in stock
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  • 6 in stock
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  • 2 in stock
  • $179.99

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  • 1 in stock
  • $74.99

Fratelli Alessandria 2018 Langhe Nebbiolo Prinsiot

Lifting from the glass is a swift aroma of roasted earth. A peatiness almost, just prettier. Under this is a fuller scent of baked red fruits, with cloves and herbs. Aromatically very well built. The wine's amplified acidity is framed by  firm tannic structure, with flavors of early-picked plums,  cherries, milled black pepper, and a touch of dried, shaved coconut. A very assertive wine, with layers of earth, fruit and spices, but also the most robust of the 2018 Langhe Nebbiolos that I've tasted. There is a well balanced richness to the mouthfeel. David Hatzopoulos

  • red
  • 11 in stock
  • $27.99

  • red
  • 1 in stock
  • $399.99

Iuli 2018 Vino Rosso La Rina

This fascinating wine is made from an ancient Piedmontese grape, Slarina, that almost went extinct after laws prohibited its planting (due to inconsistent yields) in the post war period. Fabrizio Iuli is one of the champions of Slarina, and planted a hectare and a half in 2013. Farmed organically and vinified in the traditional manner: concrete vats and large, old oak barrels, the wines are bottled unfined and unfiltered,  with only a tiny amount of SO2.The 2018 shows vibrant red fruit on the nose, with cherries, ripse strawberry, raspberry, red currant, as well as blood orange peel. The palate shows some tannins, but  they are soft and very well-integrated, as well as great acidity. The palate also introduces some green and herbaceous notes, as well as a hint of baking spice and cracked black pepper. A very bright, almost refreshing wine from Piedmont , perfect for warmer weather drinking. Oskar Kostecki

  • red
  • 15 in stock
  • $23.99

  • Organic
  • Low Sulfur
  • red
  • 5 in stock
  • $99.99

  • red
  • 1 in stock
  • $89.99

  • red
  • 1 in stock
  • $449.99

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  • 4 in stock
  • $89.99

Margherita Otto (Alan Manley) 2016 Barolo

Once again: we didn't get to taste the 2016 after it was bottled, but last year it showed beautifully from bottle. Alan Manley (owner, farmer, winemaker, chief bottle washer) provided the following very  interesting text:

2016: A classic, cool year of excellent potential. However, not a “Vintage of the Century,” no matter what the wine magazines say. The winter and spring were normal, with good precipitation to replenish the water tables after the dry and hot 2015 growing season. A burst of heat around the flowering and a week of warmth over the July-August cusp were the only sustained heat events of the year; this was a very excellent growing season marred only by a few oidium outbreaks. The critical ripening period were warm days and cool nights with excellent, stable weather that made for an easy harvest conducted under optimal conditions. As always, the field-sorting of fruit during the picking was critical to a good outcome in the cellar.The critical difficulty in 2016 was overproduction – after several vintages of below-normal yields, the vines exploded in 2016. Careful management of the vegetation was absolutely necessary to a good result in 2016. Crop thinning was performed after the flowering, when many single new shoots had set 3-4 flower bunches; ideally, there should be one per shoot. A second pass through the vineyards after the invaiatura (veraison) was necessary to bring the yields under the legally mandated limits. Any imperfectly colored bunches were removed at this point.Pernanno and Sotto-Rionda were harvested on October 12; Ginestra on October 16. This wine was also made in the rented cellar, the same as in 2015. As the ripening dates were so close together, they were fermented together (the Ginestra fruit was simply added on top of the already-fermenting Pernanno and Sotto-Rionda fruit in a single concrete tank). Total maceration time was about 38 days and the wine went through malolactic fermentation in steel as there was no wooden botte to be rented that year. The wine spent about 10 months in the steel tank with several rankings before being transferred to the Margherita Otto cantina as soon as the new facility was ready in late August 2017. The wine was put into a single 25hl Mittelberger botte, a single well-used tonneau of 500L and a single old barrique of 225 liters.The wine was bottled on April 29, 2020 (after 32 months in wood) and released in June 2020. Production: 20 double-magnums, 535 magnums and 3200 bottles. Alan Manley

  • red
  • 2 in stock
  • $119.99

  • Organic
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  • 4 in stock
  • $269.99

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  • 12 in stock
  • $849.99

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  • 1 in stock
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  • 1 in stock
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  • 1 in stock
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  • red
  • 1 in stock
  • $69.99

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  • 2 in stock
  • $74.99

Negri, Giulia 2015 Barolo Serradenari

A stunning wine - my note from tasting in the cellar starts with a highly scientific, “Wow!” There is none of the potential excess of 2015, instead lovely fruit, with savory, balsalm and stony notes. You get the sensation of a dark core that has yet to blossom – giving the fruit a stony base and suggesting great potential in the cellar, although the wine is balanced and delicious now. Jamie Wolff

  • red
  • 2 in stock
  • $94.99

  • Organic
  • Low Sulfur
  • red
  • 1 in stock
  • $69.99

  • red
  • 4 in stock
  • $74.99

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  • 5 in stock
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  • 9 in stock
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  • 1 in stock
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  • 3 in stock
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  • 2 in stock
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  • 1 in stock
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  • red
  • 4 in stock
  • $149.99

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  • 2 in stock
  • $119.99

  • red
  • 1 in stock
  • $99.99

Principiano, Ferdinando 2018 Dosset (Dolcetto)

Cowabunga! A Piemontese wine at only 10.5% ABV. And no added sulfur! I would say that's unheard of, yet here it is. Principiano's incredibly charming and utterly delicious Dosset (the name for Dolcetto in the regional dialect) is a beauty: light, fruit-forward and energetic on the palate, with soft tannins and lively acidity. The Dosset shows vibrant fruit notes of cherry, forest berries, red current and red plum, with beautiful floral tones of rose and violet. Very light when first opened, with some air it fleshes out a bit, and a purple plummy note creeps in, along with a hint of spice. Great with a slight chill. Oskar Kostecki

  • red
  • 8 in stock
  • $19.99

  • Organic
  • No Sulfur

Principiano, Ferdinando 2018 Langhe Nebbiolo Coste

Immediately, my nose picked up on fresh blueberries, raspberries, and healthy, mulched earth. Red roses (flowers, leaves, and stems) added an elegance to the wine's aromatics. Over time, these floral characteristics became deeper, more concentrated and savory. On the palate, flavors of firm red cherries, tar, and hints of loose tobacco are carried by a structure of high acidity and very light tannin. The finish is long, and the slightest essence of candied cherry remains on the tongue for some time after each sip is gone. A sneakily complex wine, under the guise of something more simple. David Hatzopoulos

  • red
  • 1 in stock
  • $29.99

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  • 1 in stock
  • $89.99

  • red
  • 1 in stock
  • $549.99

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  • 1 in stock
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  • 2 in stock
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  • 1 in stock
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  • 1 in stock
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  • 3 in stock
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  • 2 in stock
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  • 6 in stock
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  • red
  • 1 in stock
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  • 5 in stock
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  • 7 in stock
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  • 2 in stock
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  • red
  • 4 in stock
  • $84.99

  • red
  • 1 in stock
  • $79.99

  • red
  • 1 in stock
  • $64.99

Roagna 2018 Dolcetto D'Alba

Much of the fruit that goes into this bottle comes from the Pajè vineyard, also home to some of Roagna's flagship Barbaresco's. Here vines average 50 years of age. Grapes also come from the nearby Carso vineyard. Harvest takes place by hand in September. After picking, grapes are scrutinized for quality. Fruit is added to a pied de cuvee, started with indegenous yeasts, and fermentation follows for 10 days in large wooden casks. Then, for a remarkable 90-100 days, the wine remains with the skins to macerate. Lastly, it ages in neutral oak barrels for a year. With such extensive maceration and a whole 12 months in wood, even if neutral, I'm intrigued that this Dolcetto is always as clean as it is. The wine is a sultry red, but clean and clear in the glass. On the nose, there are aromas pitted cherries, cherry leaves, blueberries, and healthy earth. The palate shows flavors of wild strawberries, cherry, and fresh mint. Roagna's Dolcetto is soft in mouthfeel, with a lovely pitch of acidity. A fantastic bottle, year after year. David Hatzopoulos

  • red
  • 18 in stock
  • $24.99

  • Organic
  • red
  • 1 in stock
  • $79.99

  • red
  • 2 in stock
  • $89.99

  • red
  • 10 in stock
  • $19.99

  • red off-dry sparkling
  • 9 in stock
  • no discount
  • $19.99

Rovero 2018 Grignolino d'Asti

From organically grown grapes in the Grignolino d'Asti DOC. The vines are planted to fields that see zero chemical treatment, no herbicides or fertilizers. Fruit is harvested in September then fermented in stainless steel tanks with a 10 day maceration period before malo occurs naturally. The wine is aged in steel for an additional 4 months before release. The color is a clear red with rusted highlights. The nose has a hint of cigar ash, a little beach grass, with a foundation of freshly picked raspberries, sun dried tomatoes, and velvety sage leaves. The palate displays flavors of raisined cranberries and cherries, with an accent of orange peel and star anise. The structure of this wine is my favorite thing about it. Very drinkable, with flavors that are expressive but not concentrated, and acidity that moves each sip along. The finish, however, is a lasting, moderately tannic kiss on the tongue. A delight to drink. A light wine with a lot to show off. David Hatzopoulos

  • red
  • 11 in stock
  • $17.99

  • Organic
  • red
  • 1 in stock
  • $69.99

  • Organic
  • Low Sulfur
  • red
  • 3 in stock
  • $139.99

  • Organic
  • Low Sulfur
  • red
  • 8 in stock
  • $59.99

  • Organic
  • Low Sulfur
  • red
  • 6 in stock
  • $49.99

  • Organic
  • Low Sulfur
  • red
  • 1 in stock
  • $299.99

  • red
  • 1 in stock
  • $89.99

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  • 1 in stock
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  • 2 in stock
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  • 1 in stock
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  • 2 in stock
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  • 3 in stock
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  • 1 in stock
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  • 5 in stock
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  • red
  • 8 in stock
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  • red
  • 6 in stock
  • $64.99

  • red
  • 1 in stock
  • $69.99

  • red
  • 1 in stock
  • $69.99

Trediberri 2015 Barolo Rocche dell'Annuziata

I'm not very attached to color analysis, but this wine has great color - by which I mean, for Nebbiolo, not very dark, in fact somewhat pale, but with bright cranberry tones - a sure sign that it's not too extracted. That visual translucence applies to the palate too - a surprisingly graceful wine for Rocche dell'Annuziata; rich with fruit but without any fat, and very long. Jamie Wolff

  • red
  • 15 in stock
  • $84.99

  • Organic
  • Low Sulfur

Trediberri 2016 Barolo

The Barolo is a La Morra wine, with fruit from Berri and (until the 2017 vintage) about 20% from Capalot. The vineyards are fermented separately in concrete (whole cluster, for about 21 days), with malo and aging in large Slavonian oak (Garbellotto, for you botte geeks out there). I’ve tasted the 2016 twice, about a year apart, the first from botte just before bottling. Both times have shown the great balance and energy that are the best aspects of 2016. Most recently the wine was showing quite savory, with some pronounced mint and cocoa, followed by a rush of fruit. The bottled wine shows much riper and rounder tannin; it’s very long and energetic, and while I think you could cellar it for a long time, it’s so easy to drink that I’m going to have trouble resisting.  I’ll have to buy some extra bottles… Jamie Wolff

  • red
  • 15 in stock
  • $49.99

Trediberri 2019 Dogliani Bricco Molea (Dolcetto)

Dogliani is a small town south and west of Barolo, which gives its name to a DOCG wine zone – a ‘Dogliani’ must be made from Dolcetto (life was a little simpler for everyone when the wines were called “Dolcetto di Dogliani”, but the marketers won that conversation). The zone of Dogliani, is considered the best area for Dolcetto (which not so long ago was more expensive than Nebbiolo) where Dolcetto was historically given the best sites, whereas in Barolo and Barbaresco Dolcetto is generally relegated to lesser positions in the vineyards – “Bricco”, as in Bricco Molea, means the top part of the hill, which receives the most sun and ripens best.

There are plenty of contemporary Doglianis that are an attempt to make what Italians call ‘important’ wines, and thus are dark, extracted, and often oaky; Trediberri’s Dogliani is a more traditional style, intended to be fresh and lively, a wine for food, for every day, to open a meal, to drink while your Barolo ages. But this is no simple wine, and it has remarkable aromatic complexity with bright current-like fruit, white flowers, chalk, and a deep savory aspect – altogether mouth-watering. It’s very appealing on the palate, light-midweight and with the fruit in balance with chalk, and expressing a strong sense of place. From vines that are 50-70 years old; fermented in concrete for about 10 days, and aged in a combo of concrete and steel. A killer Dolcetto!  Jamie Wolff

  • red
  • 41 in stock
  • $17.99

  • Organic
  • Low Sulfur

Trediberri 2019 Nebbiolo d'Alba

Most of the fruit from the Nebbiolo comes from La Morra, with some additions from the Roero and the Alta Langha. Fermentations in concrete last about 12 days, and the wine ages in concrete and steel. The 2019 has a lovely and lively pale color; the nose is earthy, even a little funky, backed-up with bright cherry, and cocoa. The palate is savory and quite suave – but with good cut, and very ripe and gentle tannin – altogether an elegant and very tasty Nebbiolo. Nicola has the last word: “This unoaked, fruity and drinkable nebbiolo is meant to be an easy (yet not trivial) wine to share with friends during a nice and funny chat. Drink it slightly cold, maybe while sharing a platter of mixed charcuterie or with some lovely tajarin al ragù.” Jamie Wolff

  • red
  • 16 in stock
  • $23.99

  • Organic
  • Low Sulfur
  • red
  • 1 in stock
  • $99.99

Italy Tuscany

  • red
  • 1 in stock
  • $74.99

Frascole 2017 Chianti Rufina

An easy pick to go with your weeknight spaghetti or parmigiana dinner! Frascole is a small, family run, organically farmed estate in Rufina, the smallest Chianti sub-zone, with high elevations giving it a nearly continental climate. This bottling is a majority of Sangiovese, from ~50-year-old vines, with just a few percentages of Canaiolo and Colorino blended in. The juice is fermented in steel and concrete tanks, and then 50% gets aged in oak for one year before being blended back into the tanks. A classic Chianti with ripe black cherry and tomato leaf on the nose with a palate of firm tannins and bright acidity. Michelle DeWyngaert

  • red
  • 4 in stock
  • $15.99

  • Organic

La Gerla 2014 Brunello di Montalcino

A delicious, classic Brunello; La Gerla uses a blend of Sangiovese Grosso from both the Canalicchio and Castelnuovo vineyards with vines averaging 25 years old. The wine is age in large 50-100hl casks for three years, then bottled and aged for an additional year before release.

  • red
  • 14 in stock
  • $59.99

  • Organic
  • red
  • 7 in stock
  • $59.99

  • red
  • 6 in stock
  • $44.99

  • red
  • 15 in stock
  • $12.99

  • Organic
  • red
  • 12 in stock
  • $28.99

  • red
  • 12 in stock
  • $21.99

  • Organic

Lecci e Brocchi 2019 Toscano IGT Il Meticcio Rosato

According to the producer, this wine is dedicated to animals known as "meticcio," or "mixed breed" in English. The estate has a beloved horse named Tiberio that is a meticcio. However, most animals with this heritage are less fortunate, and often abandoned, so this rosato is made in their honor. The wine is also a meticcio, coming from Sangiovese, Malvasia Nera, Alicante, Foglia Tonda, Colorino, and Canaiolo Nera. In the glass, the wine is a pale shade of rose gold. The nose has a soft scent of candied cherry, freshly blossomed white and pink flowers, and crushed white stone. A subtle but very elegant nose. The palate is more assertive, with tart red cherry and lemon zest. The mouthfeel is broad, with a touch of richness that lasts just a hint longer than the length of a sip. Very refreshing. David Hatzopoulos

  • rosé
  • 5 in stock
  • $19.99

  • Organic

Monte Bernardi 2015 Colli Della Toscana Centrale IGT Tzingana

This is the only Super Tuscan we carry in the store, and an anomaly within the character. 45% Merlot, 40% Cabernet Sauvignon/Cabernet Franc, and 15% Petit Verdot. All estate grown fruit, picked by hand, from southern facing slopes. Natural Fermentation in steel, secondary fermentation in oak, with 18-24 months of aging in barrique and tonneaux before bottling. Not over-extracted or over-oaked, this is a brighter and fresher expression, with a beautiful mix of red and black fruit and ample acidity. Notes of dried herbs and hay round out the palate. Great now, this will only improve with time. Oskar Kostecki

  • red
  • 19 in stock
  • $54.99

  • Organic
  • Biodynamic
  • Low Sulfur

Monte Bernardi 2016 Chianti Classico Riserva Sa'etta

A Chianti Classico Riserva that pushes tender dark fruit and fresh earth into leading roles. 100% Sangiovese from the Sa'etta Vineyard on the Monte Bernardi estate in Panzano. This single vineyard has southern exposure, boasts soils of shale and limestone, and maintains vines of 40(+) years of age. The area is described by the producer's website as having the "best position, exposure, and terrain on the estate." The choicest grapes are picked by hand from vines tended with biodynamic practices. Once moved to the winery, natural fermentation begins in large oak casks. After malo naturally occurs in Austrian and German oak, the wine ages in wood for 18-30 months. Bottle aging before release is a minimum of 12 months. The wine is unfiltered. Powerful and full, the color in glass is black at the core, with dark burgundy edges. The nose is a basket of fresh black olives, sage leaves,  bushy stems of oregano, dried dark cherries and milled cocoa. Large ripe plums and dates are the foundation to a dish of flavors that also include less forward notes of Provencal herbs and subtle black tea. There is an overarching "of-the-earth" quality, aromatically and flavor-wise, that makes this Sa'etta '16 so comforting and pleasant to drink. It has medium acidity and a tempered, though engaging, chew. Please enjoy in 2020, but know that the wine has been made to develop well over many years. Sipped alongside Parmesan-polenta with sausage, shrimp, onions and tomato.  Looking forward to revisiting today after a night open... David Hatzopoulos 

  • red
  • 11 in stock
  • $37.99

  • Organic
  • Biodynamic
  • Low Sulfur

Monte Bernardi 2016 IGT Colli della Toscana Centrale

IGT? Chianti Classico? This wine didn’t pass the tasting test held by the local panel which is charged with ensuring standards of quality and typicity. This is something that we’ve seen before in many places in Italy (and even more in France): a wine which, in our view, is of the highest quality and typicity, is rejected by a panel that doesn’t know its ass from its elbow. This frequently occurs for reasons of local commercial politics, and also because these panels are usually dominated by the largest producers, who tend to apply standards rooted in highly processed, technical wines that are as much the result of marketing as of farming. In Chianti Classico, for example, the governing bodies have moved away from accepting lighter, old-school wines in favor of concentration, power, and bizarrely viewing dark colored wines as demonstrating quality.

Michael Schmelzer, winemaker at Monte Bernardi, explained what happened in the following note he sent to his customers:“For the vintage 2016 only, the wine that has always been and was to be our Monte Bernardi Riserva Chianti Classico, from the 50 year old plus vineyards and classic Galestro soils, will be declassified and labelled as Monte Bernardi Colli della Toscana Centrale Rosso IGT.This is a result of subjective conflicting opinions of style and what constitutes a Chianti Classico Riserva. The wine passed all of the analytical tests for a Chianti Classico Riserva, but it did not past the tasting panel portion. It was deemed too light in color and structure. We are of course disappointed that these subjective elements have led to declassification, especially when our opinion is that the 2016 couldn’t be more wonderful and true to our Classico style, which is, by nature, not intensely colored yet entirely natural in it’s Sangiovese hues and elegant in structure.”

With or without this information, the IGT is a gorgeous wine – in my opinion, offering everything one could want in a gorgeous Chianti Classico. It’s very aromatic: flowers, bramble, slate, black plum and currant. The fruit on the palate is bright and fresh – the wine is just delicious, medium-bodied but very lifted, and ripe without a hint of anything syrupy. It’s very long, and really blossoms in time for a second pour. Tasted (for the 3rd time in the last 12 months) on a hot and sticky July night, it was super-drinkable just a little chilled. Whatever the local pundits might have thought, this is a beautiful Chianti. Jamie Wolff

Now that’s more like it! The controversial 2016 Monte Bernardi Colle Della Toscana Centrale IGT (really a magnificent Chianti Classico Riserva, rejected by the consorzio for being too f***ing cool, too delicious and also apparently not purple enough). Friends, this is the real g**damn deal! Morello cherry, sous-bois, saddle leather and a little ‘Live Rust’ on the nose. The palate is concentrated, but lively and deeply, mineral. Lots of salt and sapidity and 100,000 watt Marshall stack electricity. More Crazy Horse than Sabbath, but plenty of mineral crunch to go with that sturm und drang. Michael Schmelzer is making terrific wines—that’s what he does—and the 2016 IGT is sensational, embodying all that high altitude Panzano brio and the deep-rootedness that his organic viticulture affords. Strong &^)!ng re-buy, probably by the case. It was fantastic with wild boar sausage, duck fat potatoes with garlic and herbs, and chard. John McIlwain

  • red
  • 4 in stock
  • $26.99

  • Organic
  • Biodynamic
  • Low Sulfur

Monte Bernardi 2018 Chianti Classico Retromarcia

Retromarcia means “to back up” or “to reverse” and is Michael Schmelzer’s reference to an old approach to Chianti that is hard to find today, focused on allowing the character of Sangiovese to show above everything else.  The wine is made from 100% Sangiovese composed of young vines planted on a mix of galestro and sandstone soils.  The grapes are fermented with native yeast on the skins for 2 weeks in stainless steel and then raised in a mixture of old barrels and unlined concrete tanks for 18 months before being bottled unfiltered. In the glass, the wine has a deep red center, with pale red edges. The nose is enticing, with wild red berries, stems and leaves, fragrant warm spices, and a hint of freshly cracked coconut. On the palate, the wine is plummy, with red and black stone fruit. There is a nuance of cocoa and a long minty finish. As a classic Chianti should be, the acidity is mouthwatering, warming up the palate for a range of food.

  • red
  • 9 in stock
  • $21.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • red
  • 10 in stock
  • $29.99

  • red
  • 2 in stock
  • $89.99

  • red
  • 2 in stock
  • $69.99

  • red
  • 6 in stock
  • $69.99

  • red
  • 4 in stock
  • $599.99

Italy White

Adalia 2018 Soave Singan

Like all wines from the Soave DOC, this 2018 Adalia Singan is primarily made from the the Garganega grape, with the addition of other varietals, including the native Trebbiano di Soave. The vines are trellised in the pergola trentina fashion, allowing a canopy of leaves to soak up the maximum amount of sunlight while the fruit hangs shaded below. Vineyards are located 250 meters above sea level to calcareous soils. Fruit is picked by hand at the end of September before being destemmed and gently pressed. Fermented naturally, including a short time on the skins. Aged in stainless steel before bottling. The nose shows breezy aromas of grass, sea salt, apple, almond and apricot skins. On the palate, there are halved and grilled lemons, salt, orchard fruit, and a touch of tender brioche. David Hatzopoulos

  • white
  • 15 in stock
  • $17.99

  • white
  • 3 in stock
  • $21.99

Antica Tenuta Pietramore 2017 Pecorino Superiore

The 2017 Pecorino from Pietramore is produced using ripe grapes from the chalky soils of Chieti, a province located in the northern limits of Abruzzo. The vines have a north-western exposure. After pressing, the juice spends 8-10 hours in contact with the skins. The wine is aged on the lees in steel vats, with a short time spent in bottle before release. The wine's color is a deep toasted yellow. The nose is spicy, with poached pears, dried apricots and sherry. The palate has a strong acidity, but broad flavors of apple, herbs, and salt. David Hatzopoulos

  • white
  • 7 in stock
  • $17.99

Ausonia 2018 Abruzzo Pecorino Machaon

Pecorino from guyot trained vines planted to clay and limestone soils in the region of Atri in Abruzzo. Harvest is done by hand in the middle of September. In the cellar, primary fermentation is spontaneous in stainless steel tanks before malo occurs. The wine is not filtered and is aged in bottle for 10-12 months before leaving the winery. The wine has a beautiful color, displaying a yellow-gold perimeter around a clear-gold center. Aromas of candied lemon, tangerine peel, clove and thinly shaved Parmesan on the nose. Flavors are of lemon, limestone, a medley of bitter herbs, and salt. Like the 2018 Trebbiano from Ausonia, this Pecorino has extremely compelling acidity that hits a high caliber without stressing the palate. Here, there is a little bit of tannic structure as well, completing the wine's mouthfeel in a satisfying form. David Hatzopoulos

  • white
  • 5 in stock
  • $18.99

  • Organic
  • Biodynamic

Ausonia 2018 Trebbiano d'Abruzzo

Trebbiano d'Abruzzo from clay and limestone soils, grown in vineyards using traditional pergola abruzzese canopy trellising. Fruit is picked by hand at the end of September. Natural fermentation occurs in steel tanks, followed by secondary fermentation. The wine is unfiltered and ages in bottle 10-12 months before release. The wine's color is a clear yellow. Typically I discuss the aromas of a wine before the flavors and mouthfeel, but this Trebbiano had such incredible verve on the back of the tongue, I can't help but go into it first. A shock, a zing, a powerful mix of acidity and tart lemony fruit that hits immediately. Along with the brazen lemon, there are flavors of firm yellow apple and green herbs. So incredibly satisfying. The nose displays dried apricot, spiced pear, and raw Earl Grey tea. Much more subtle than the activity on the palate. I also don't typically suggest serving a white wine very, very cold, but pour yourself a glass when right out of the fridge. It's delicious at all temps. David Hatzopoulos

  • white
  • 16 in stock
  • $17.99

  • Organic
  • Biodynamic
  • white
  • 56 in stock
  • $10.99

Bulli nv Colli Piacentini Otrugo Frizzante

This frizzante is 100% Ortrugo. A grape once used mostly as a blending companion to the more fancied Malvasia, it is known for articulated acidity, thus making it a perfect foundation for sparkling and semi-sparkling wines. In recent years, it has come out of the shadows and is frequently used for single-varietal wines, mostly coming from the region of Colli Piacentini in Emilia-Romagna, known for its limestone soil. The Bulli Ortrugo begins with vines of 10-50 years of age. Guyot trained. The grapes are picked in September and October. Native yeasts are used to ferment the wine dry, and after waiting over the winter months, grape must from the autumn harvest is added to induce secondary fermentation. This, of course, gives the wine a sparkle. Like all wines from Bulli, it sees no added SO2. When first poured, before getting air, the nose is crushed and chalky limestone. Released soon after are aromas of savory/sweet Jordan almonds, nectarines and blossoms, along with a trace of that original, almost smokey, minerality. The palate is salty, with flavors of firm pear, sage, and a very long, dry finish of fresh lemon zest. The color is that of homemade lemon-water. Contrary to what is said about Ortrugo, I didn't find this wine incredibly high in acid. Well balanced flavors and structure here. Paired very well with Friday night sushi. David Hatzopoulos

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

  • Organic
  • No Sulfur
  • white sparkling
  • 7 in stock
  • no discount
  • $29.99

  • white sparkling
  • 37 in stock
  • no discount
  • $23.99

  • white
  • 13 in stock
  • $21.99

  • Organic

Colombaia di Santa Chiara 2019 Vernaccia di San Gimignano Selva Bianca

Vernaccia di San Gimignano is not a very aromatic grape, but the Selva Bianca has very appealing notes of lime and chalk, and fresh green herbs like tarragon – a nice combo of delicate fruit and savory aromas. These follow on the palate with quite intense savory salinity; the wine is very clean and bright and fresh. If anything it was better – more complex, for one thing - on subsequent days, and it went beautifully with a range of vegetable-based dishes, including an attempt at Gigino Trattoria’s unique and delcious “Padrino” – spaghetti with beets, capers, and colatura. Jamie Wolff

  • white
  • 27 in stock
  • $21.99

  • Organic
  • Low Sulfur

Cornelissen, Frank 2018 Terre Siciliane (Etna) Munjebel Bianco

Carricante and Grecanico Dorato, fermented in epoxy tanks with indigenous yeasts, with about 4 days of skin contact. Not really an orange wine, but this gives the wine some structure and texture without losing the strong sense of place, via the intense volcanic stone aromas and flavors, to which are added pear, honey, and black tea. A great and very versatile food wine. Jamie Wolff

  • white
  • 24 in stock
  • $58.99

  • Organic
  • Low Sulfur
  • white
  • 3 in stock
  • $129.99

  • Organic
  • Low Sulfur

COS 2018 IGT Sicilia Pithos Bianco

The 2018 COS Pithos Bianco is 100% Grecanico from the producer's Fontane Vineyard, located 230 meters above sea level. Vines, averaging 12 years old, are planted to sandy soils of limestone and silica. The fruit is picked by hand before 10 to 15 days of fermentation by indigenous yeast. The skins remain in contact with the wine for seven months in amphora.

  • white
  • 4 in stock
  • $36.99

  • Biodynamic
  • Low Sulfur

Giol 2018 Prosecco Sur Lie (organic, no so2)

Another rare wine in the world of Prosecco – a true natural wine, certified organic, made without sulphur, refermented in bottle and aged on the lees. What you get is Prosecco with real character and rich flavor. It’s aromatically bright with lemon notes, and in the mouth is bone dry with refreshing green apple, savory and stony, and great with food with its charming very slightly bitter and fresh finish. A wine that way out-performs at the price. Jamie Wolff

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

  • Organic
  • No Sulfur

i Favati 2012 Greco di Tufo Terrantica Etichetta Bianca

I should have known by now that 8 year-old Greco di Tufo had the potential to mature in a very positive way, but this took me by surprise. It’s first a very mineral, chalky wine. It has apricot and peach fruit balanced by lemony acidity – it’s very fresh. There are charming savory notes – like fresh tarragon, and walnuts. It has a lot of richness and opulent texture without being heavy, the opulence being balanced by some tannin – there is no significant skin contact here, but Greco has tannin, which helps give the wine remarkable length. The alcohol is 13.5, which seems just about right as the wine shows no heat or imbalance. It’s not a shy or subtle wine – one of the things that made me think of French wine, since so many Italian white wines are relatively delicate in expression and need to be teased into the open. I Favati works organically in the vines; the Greco is fermented with indigenous yeasts in steel, where it stays for most of a year, with batonnage. It’s bottled unfiltered, and the Etichetta Bianca (white label) is aged in bottle for 4-5 years before it’s released. After 7-8 years, it’s a thing of beauty. Jamie Wolff

  • white
  • 5 in stock
  • $33.99

  • Organic

Il Fortunato 2018 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

  • white sparkling
  • 15 in stock
  • no discount
  • $13.99

  • Organic
  • Low Sulfur
  • white sparkling
  • 24 in stock
  • no discount
  • $22.99

  • white
  • 5 in stock
  • $58.99

  • Organic
  • 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 possibly 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
  • 5 in stock
  • $27.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • white
  • 18 in stock
  • $17.99

Mongioia 2017 Moscato d'Asti "Lamoscata"

Lamoscata 2017 is the first wine that Mongioia has made in anfora – in this case ceramic, so not very porous, with a very small exchange of oxygen – this is not Georgian-style wine. Instead I think the anfora confers some extra texture and complexity. How else to explain this quite extraordinarily, crazy complex Moscato, like no other in its class? The nose is multi-dimensional, with intense rich peach and apricot, and hazelnut dominating. The wine is very clean and fresh on the palate, boosted with a hint of green apple and plenty of those stone fruits. They carry through to a very long and lingering finish that seems to be supported and freshened by citrusy, icy spring water. A wild wine – a must try. Jamie Wolff

  • white sparkling off-dry
  • 14 in stock
  • no discount
  • $19.99

  • Organic
  • Low Sulfur

Mongioia 2018 Moscato d'Asti "Belb"

In the Moscato d’Asti zone, farming is driven by volume over quality – almost all the wine made there is from industrial agriculture and industrial winemaking, which is why Moscato is usually cheap wine in every regard. The fruit for Belb comes from edenic hillside vineyards where chemicals have never been used. The winemaking matches the farming. The result is one in a million (think Moscato from Bera, the best possible alternate to Belb) – a focused wine, fresh and clean, with deep layers showing classic Moscato attributes like apricot and pear, delicate floral hints and nutty flavors. Belb is relatively low in residual sugar so it tastes fruity rather than cloying. We sell a lot of Belb to people looking for Barefoot or one of the other brands; despite the relatively high price they come back for more, converted. Jamie Wolff

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

  • Organic
  • Low Sulfur

Monterosso 2018 Etna Bianco Crater

Made from organically farmed Carricante grapes from a single vineyard inside the crater that sits towards the top Monte Rosso. The vines here average 70 years old. The ‘18 Crater is more substantial in flavor and weight than their Carricante released in 2017. On the nose, there are essences of smoke, light spices, lemon peel, and tea leaves. The palate is muscular, with a depth of lemon, pear, apricot and pepper flavors. David Hatzopoulos 

  • white
  • 6 in stock
  • $38.99

  • Organic
  • Low Sulfur

Monterosso 2018 Terre Siciliane Etna Bianco Volcano

From organically sourced grapes, this white is 100% Carricante from the lower elevations at Mount Etna's base. The nose is subtle and pretty, with hints of cured lemon, green herbs, and wisps of white flowers. The palate is complex and layered with notes of salty yellow citrus and fresh grass. David Hatzopoulos

  • white
  • 8 in stock
  • $29.99

  • Organic
  • Low Sulfur

Orto di Venezia 2016 Sant'Erasmo Bianco

Orto di Venezia is a striking wine grown on the island of San Erasmo within the lagoon of Venice.  Based on Malvasia Istriana but comprised of a number of other local cultivars all planted on its own root stock, the wine is deeply colored in the glass, with a nose reminiscent of ripe golden apples and honeysuckle undercut by a salty tone. The palate is bold, with an initial attack of juicy orchard fruit and rich texture, followed by a honeyed note giving way to a long savory finish. More than anything else, Orto shows a stern backbone of minerality bracing its mellow acidity and weight on the palate.  I served it with shrimp cooked with their own stock and butter, but this wine would pair beautifully with anything out of the sea, soft cheese, or rich vegetable dishes. Open early and serve slightly chilled.  Andy Paynter

  • white
  • 3 in stock
  • $36.99

  • Organic
  • white
  • 3 in stock
  • $74.99

  • white fortified sweet
  • 16 in stock
  • $11.99

  • white
  • 6 in stock
  • $94.99

  • white
  • 10 in stock
  • $67.99

Pranzegg 2015 Vino Bianco Caroline

Sauvignon Blanc, Chardonnay, Viognier and Manzoni froma  small .6 hectare parcel above the town of Bolzano. The vines are only 10 years old, but are already producing  a beautiful, textured white wine, that is both weighty and elegant. Quite floral on the nose, the palate shows notes of white blossom, ripe citrus, apricot, honey, and crushed vitamin candies. Decant before serving, or age for another few years. Oskar Kostecki

  • white
  • 9 in stock
  • $38.99

  • Biodynamic

Principiano, Ferdinando 2018 Langhe Bianco

Ferdinando Principiano's Timorasso is one of the most fascinating examples of the grape we have encountered. While some expressions of Timorasso can be a bit heavy-handed and blowsy, this one is extremely lithe and charming. Coming in at only 11.2% ABV, it is still very mouth-filling and expressive. The nose opens with beautiful notes of citrus and stone fruit, white flowers, honeysuckle and a slight herbal character. While the nose smells quite rich, the palate is very finely chiselled and holds a lot of tension, with great acidity. Even more citrus on the palate (lemon and lime) with an introduction of crisp green apple, and even more of an herbal quality (tarragon). A supremely satisfying wine. Oskar Kostecki

  • white
  • 36 in stock
  • $27.99

  • Organic
  • Low Sulfur
  • white fortified sweet
  • 1 in stock
  • no discount
  • $89.99

Terraquilia 2017 Bianco dell'Emilia Col Fondo Terrebianche

This is a zesty sparkling from the hills of Emilia-Romagna. A blend of organically farmed Trebbiano di Romagna and Pignoletto, fermented méthode ancestrale, and left on the lees in bottle. The nose is a mix of bright citrus fruits (lemon, lime), apple, and fresh grass, paired with more savory aromas of warm herbs. There is a chalkiness on the palate that is both a structural quality and a flavor profile, along with notes of apple and lime. David Hatzopoulos

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

  • Organic
  • Low Sulfur
  • white sparkling
  • 10 in stock
  • no discount
  • $17.99

  • white
  • 7 in stock
  • $19.99

  • white
  • 30 in stock
  • $16.99

Misc. Italy

Adalia 2012 Recioto della Valpolicella Roasan 500ml

The 2012 Adalia Recioto della Valpolicella DOCG comes from vines planted at 350 meters above sea level to calcareous soils. The wine is composed of 40% Corvina, 40% Corvina Grossa, and 20% Rondinella. The vineyards are trellised, following the regionally specific system of pergola trentina. Grapes are selected and picked by hand in the first part of October, before naturally drying in a room known as a fruttaio, specifically designed to create the best environment for the grapes to lose moisture. In February, after 4 months in the fruttaio, the grapes are destemmed and gently pressed. Natural fermentation begins in oak casks and lasts for a month before malo spontaneously occurs. The wine is aged for 12 months in oak barrels before release.

  • red
  • 11 in stock
  • $33.99

Adalia 2016 Valpolicella Amarone Classico Ruvaln

The 2016 Ruvaln Amarone della Valpolicella DOCG from Adalia comes from vines 400 meters above sea level, planted to calcareous soils. The vines are planted in in the double pergola trentina trellising system, which gives the leaves the best exposure to the sun's rays, while keeping the grapes cool under a shady canopy. The Ruvaln is made up of 40% Corvina, 40% Corvina Grossa, and 20% Rondinella. The grapes are selected by hand in the first part of October and let to naturally dry for 3 months. At the beginning of February, the grapes are destemmed and gently pressed. Spontaneous fermentation begins in stainless steel, followed by malo. In the cellar, the wine ages in barrel for 24 months before release.

  • red
  • 13 in stock
  • $49.99

Adalia 2018 Valpolicella Classico Laute

A while ago, my fiance filled me in on an interesting fact. Many of the grapes that go into the  red wines of the Valpolicella DOC are named after the birds that eat them. Corvina is based on "corvo," which means "crow." Rondinella is based on "rondine," which means "swallow." The Adalia 2018 Laute is 35% Corvina, 35% Corvina Grossa, 20% Rondinella, 10% Molinara. The grapes are trellised in the regionally traditional pergola trentina system, allowing the leaves of the vines to catch optimum sunlight, while the grapes are shaded underneath their canopy. Fruit is picked by hand at the end of September, destemeed, and gently pressed. Fermentation begins with indigenous yeasts in stainless steel. The wine sees one week on the skins before malo. Aged in stainless before bottling. On the nose, the Laute shows red cherry, stripped tree bark, clove and pepper. The palate has juicy cherry and plum, coffee, and with cool green herbs. The mouthfeel is fresh, lush with it's fruit, and soft with it's tannin. David Hatzopoulos

  • red
  • 12 in stock
  • $16.99

Adalia 2018 Valpolicella Ripasso Superiore "Balt"

The Adalia 2018 Valpolicella Ripasso DOC Superiore Balt comes from a blend of the regions traditional red grapes. Composed of 35% Corvina, 35% Corvina Grossa, 20% Rondinella and 10% Molinara from vineyards planted to calcareous soils at 300 meters above sea level. Like all of the Adalia wines, the vines are set up in the double pergola trentina system, allowing the leaves to obtain as much sunlight as possible, while shielding the fruit below the canopy. The grapes are picked by hand in the second half of October, before being destemmed and gently pressed. Fermentation begins with native yeasts in stainless steel. Maceration on the skins lasts for approximately one week. At the end of February, the wine is then "passed over" the skins of the dried Amarone grapes for 7-10 days. Aging is done in oak barrels for 18 months, where secondary fermentation finishes before bottling. On the nose, the wine has plummy dark fruit, with cherries and herbs. There is a hint of raisin. On the palate, the wine is medium bodied, with cherry and earth on the palate. David Hatzopoulos

  • red
  • 7 in stock
  • $21.99

Agnanum 2018 Campania Piedirosso Sabbia Vulcanica

Coming from Piedirosso vines that range 60 to 200 years of age. Take a glance at the Agnanum's label to see what this type of vine age looks like. Located in the Agnano crater in the region of Campi Flegrei, just outside of Naples. Almost all vineyard work is done by hand and no chemicals touch the grassy slopes. Soils are volcanic, consisting of ash, sand, and basalt. In the cellar, the wine is vinified naturally in steel. This is the first vintage of Agnanum that I've ever tasted. A bold, tasty bottle of Piedirosso. The wine is dark purple at the center, with lighter purple edges. On the nose, there are dark stone fruits, both plum and peach, juicy red cherries and blueberries, surrounded by fresh aromas of spring flowers. The palate is a mix of herbs, earth, and fruit. Graphite, plum, cherry, balsamic and rosemary. The finish has a long flavor of raisinated cherries. The structure is full, but the tannins are great, offering a slight chew around some bright acidity. Coastal Piedirosso, showing true influence of volcanic soils and seaside climate. This wine has spurred my current obsession with the grape. David Hatzopoulos

  • red
  • 1 in stock
  • $15.99

  • Organic
  • Low Sulfur

Ausonia 2016 Montepulciano d'Abruzzo Colline Teramane Anfora

Beginning with Auosnia's pied de cuve, new grapes are added and kept to ferment for 15 days on the skins before wine is pressed off. This is the same procedure for Ausonia's more fundamental Apollo bottling. However, in this case, aging is done in amphora. One vessel is 8 hectolitres and one is a smaller 2 hectolitres. This lasts 12 months before the wine is bottled unfiltered and aged 6 more months in bottle. The color is black in the center with purple edges. Compared with Ausonia's standard Apollo, this wine shows much less fruit. It is more reserved. The wine's nose is soft, with notes of iron, tobacco, soy sauce, raw almonds and walnuts, and dried, savory red cherry. The palate has black cherry and a mix of warm herbs. In structure, the wine displays a soft texture of well-integrated tannins and medium acidity. David Hatzopoulos

  • red
  • 15 in stock
  • $34.99

  • Organic
  • Biodynamic

Ausonia 2017 Montepulciano d'Abruzzo Colline Teramane Apollo

From guyot trained Montepulciano vines planted to clay and limestone soils. Picked by hand in the first half of October. Primary fermentation begins with skin contact for 15 days in stainless steel tanks before malo. Wine is bottled unfiltered. Against my white notebook paper, the wine has a core of very dark purple, with a lighter shade around the rim. The nose is a blast, packed full of an array of fruits and earth. Fragrant aromas of summer peach, strawberry, and cherry create a lush base for more subtle accents of sun-dried tomato and loamy, cool earth. On the palate, there is plummy dark fruit and red cherry, with a touch of dark mineral zest. The wine is tannic, a touch more so than I anticipated, with good grip balanced by medium acidity. If you're looking for a new house red, this bottle from Ausonia could very well be your answer. Lots of flavor, structured but drinkable, and under $20. David Hatzopoulos

  • red
  • 15 in stock
  • $17.99

  • Organic
  • Biodynamic

Ausonia 2019 Cerasuolo d'Abruzzo

From guyot trained Montelpulciano vines planted in clay and limestone soils. Fruit is picked by hand in the beginning of October. A portion of the wine macerates for 5-6 days to get color and structure. Alcoholic  fermentation begins spontaneously in stainless steel tanks, followed by malo. The wine is a shade of deep cherry, reflecting the flavors and structure of this fantastic rosato. On the nose, there are full aromas of strawberry, cherry, raspberry and a hint of mocha. The palate has similar flavors of mixed red berries, with an additional accent of wild herbs. A touch of acidity freshens the wine's full texture. On the first day I had the bottle open, the wine was gentle with a soft richness. On the second day, the wine became pleasantly juicy. An expressive, flavorful, but thirst-quenching member of the Ausonia lineup. David Hatzopoulos

  • rosé
  • 10 in stock
  • $15.99

  • Organic
  • Biodynamic
  • red
  • 4 in stock
  • $44.99

Bonavita 2019 Terre Siciliane Rosato

This is one of my favorite Rosatos which I look forward to every year. It's from Faro in Sicily - north of Etna, in fact almost at the very north-east tip of Sicily, in a spectacular vineyard above the sea. Because it's the same grapes as Etna (Nerello Mascalese and  Nerello Cappuccio, + the local Noccera) you get some of the same sensations, but Faro has much sandier soils, and the wine is more fruit-forward, strong on cranberry and raspberry. Fairly dark in color, this is incredibly adaptable with food - no shy, watery Provencal wannabe, but with real depth, even at 11.5% alcohol, so easy drinking, with gravitas. Jamie Wolff

  • rosé
  • 1 in stock
  • $23.99

  • Organic
  • Low Sulfur

Cautiero 2017 Campania IGP Piedirosso

From Piedirosso vines planted in 2002 by the Cauterio family on the western side of the Taburno Mountains. Fruit is farmed organically, picked by hand, and fermented in the cellar with native yeasts. The wine is aged for many months in wood before release. This is a dark wine, purple-red edges and a black core. The nose is both flowery and earthy, with blackberry and cherry fruit. Complex aromas of spent coffee grounds, bitter dark cocoa, and smoke appear after half an hour open. The palate has full tannic structure, with strong, balanced acidity. There are flavors of dark plum, cherry leaves, milled dark cocoa and black tea. My first pure expression of Piedirosso from the inland of Campania. It shows the heaviness I'd expected, contrasting the brighter, more mineral character of coastal Piedirosso. Surely, this wine will age well over the next five years or so. Definitely approachable now, just benefits from a quick decant or a moment open. Drink at cellar temp. David Hatzopoulos

  • red
  • 2 in stock
  • $18.99

  • Organic
  • red
  • 8 in stock
  • $89.99

  • Organic
  • Low Sulfur

Cornelissen, Frank 2018 Etna Munjabel Rosso

A blend of Nerello Mascalese grapes taken from each of Cornelissen's single vineyards; the vines are over 60 years old. 12,000 bottles produced.

  • red
  • 42 in stock
  • $49.99

  • Organic
  • Low Sulfur
  • red
  • 1 in stock
  • $259.99

  • Organic
  • Low Sulfur

Cornelissen, Frank 2019 Etna Rosato Susucaru

Susucaru Rosato is not a pale pink wine – it looks and tastes more like a light red. It is refreshing, and it’s very expressive of Etna - old-time Etna in fact, because it’s a field blend of grapes that appear somewhat randomly in the oldest vineyards: Nerello Mascalese, of course, and also Malvasia, Moscadella, and Insolia. It always makes me think about Poulsard, which I love. A fine and very interesting wine! Jamie Wolff

  • rosé
  • 66 in stock
  • $35.99

  • Organic
  • Low Sulfur
  • rosé
  • 6 in stock
  • $74.99

  • Organic
  • Low Sulfur
  • rosé
  • 1 in stock
  • $189.99

  • Organic
  • Low Sulfur

COS 2019 Sicilia IGT Frappato

The COS 2019 Frappato comes from the certified organic vineyards of one of Sicily's most recognizable and acclaimed producers. The 15 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 '19 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. David Hatzopoulos

  • red
  • 13 in stock
  • $29.99

  • red fortified medium-sweet
  • 6 in stock
  • $74.99

Feudi di Santa Tresa 2018 IGT Terre Siciliane Frappato

The mission of Feudo di Santa Tresa is to showcase the best of their coastal Mediterranean vineyards and farm only using organic means. The red, sandy loam, 'Terra Rossa', adds a unique complexity to their wines. This 100% Frappato is light and easy-drinking but is not lacking in depth. The nose shows a mix of wild strawberry, a touch of dried red fruits, dried savory herbs, and a savory, ferrous note from the red soil. The palate is juicier with a nice balance of acidity from the sea air that sweeps through the vineyards, and ripe strawberry and red plum from the warm Sicilian sun. Serve this with a bit of a chill with lighter proteins, it's extremely versatile as a food pairing. Michelle DeWyngaert

  • red
  • 4 in stock
  • $13.99

  • Organic
  • red
  • 9 in stock
  • $21.99

  • red
  • 1 in stock
  • $42.99

Il Fortunato 2017 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
  • 14 in stock
  • no discount
  • $13.99

  • Organic
  • Low Sulfur

La Visciola 2015 Cesanese del Piglio DOCG Priore Superiore

The nose on La Visciola's 2015 Priore Superiore brings a warm wood shop to mind. Fresh resin, smoke, pine and candle wax. Additionally, there are airier aromas of dark flowers, clove, mint, and even a hint of something savory, like paprika. The palate is generous, with low acidity and a plush softness structured by imposing tannin. Displayed are flavors of deep red cherry fruit, pine, birch, and turned earth. The color of the wine is rustic, balancing between it's dark red core and clear mahogany edges. One of the most soothing Cesanese wines I've tasted, combining power with a certain mature, tempered character. Drinking great right now. David Hatzopoulos

  • red
  • 13 in stock
  • $36.99

  • red
  • 7 in stock
  • $24.99

  • red
  • 5 in stock
  • $36.99

  • red
  • 5 in stock
  • $26.99

La Visciola 2017 Cesanese del Piglio DOCG Vignali

The 2017 Vignali from La Visciola has a deep red core, with earthy red edges. Freshly picked cherries and strawberries, red plum, dark flowers, loamy earth, and a hint of smoke and aromatic herbs combine on the wine's pronounced nose. The palate has a distinct flavor of roasted coffee, along with a depth of cherry and plum. A beautiful wine that doesn't lack strength, high in acidity with medium tannin. David Hatzopoulos

  • red
  • 6 in stock
  • $36.99

  • red
  • 1 in stock
  • $34.99

  • red
  • 12 in stock
  • $29.99

  • red
  • 11 in stock
  • $22.99

Madonna delle Grazie 2016 Aglianico del Vulture Messer Oto

Making Aglianico in a fresh, food-friendly style is not easy; in so many wines ripeness takes over, resulting in a charmless,“hot” wine that tastes of alcohol and roasted fruit. Messer Oto* avoids these pitfalls and showcases Aglianico's ability to carry lifted flavors of brambly fruit and smokey minerals. This is very dry but with some rich black fruit, ripe tannins, and plenty of peppery nuance and complexity; bright acid provides balance and makes this a very versatile food wine to accompany anything from grilled salmon or chicken to burgers or richer stews.  *There is a fine public fountain in the Vulture town of Venosa which dates to the 1300s and which is named for a “Messer Oto,” who must have been a local boss of the day. 

  • red
  • 36 in stock
  • $17.99

  • Organic
  • Low Sulfur
  • red fortified medium-sweet
  • 2 in stock
  • $89.99

Marco Merli 2018 Umbria Zerodibabo Rosato

Marco Merli left a career as a fashion designer to focus his energy  on a small, 7 hectare farm that his father owned in Umbria. He quickly moved towards organic farming, and there is no sulfur used whatsoever. The Zeridibabo rosato comes from a .7 hectare parcel of 70% Sangiovese and 30% Ciliegiolo grown on clay and limestone. The vines range from 15 to 45 years of age.The nose is full of red fruit, with pomegranate, raspberry, red currants, red apple, red apple peel, and currant leaves. On the palate the Zeridibabo shows a hint of a bitter edge, with blood orange zest and a touch of an herbal presence to compliment the luscious red fruit of the nose. Very enjoyable, this wine was delicious on its own, though would also stand up very well to lighter summer fare. Oskar Kostecki

  • rosé
  • 1 in stock
  • $24.99

  • Organic
  • No Sulfur

Marra, Francesco 2017 Rosso Salento Negroamaro

2017 was a much riper vintage than 2016, and this wine shows it. Francesco added a tiny bit of sulfur just at bottling. The nose opens with notes of plum, a hint of prune, dark forest fruit, stewed raspberry and blackberry, dried cherry, grape jam (a high quality one), baking spice, nutmeg, and a hint of forest undergrowth. The palate is juicy, still with a lot of energy and acidity to retain balance. Though lacking some of the subtlety and fascination of the 2016 vintage at the moment, it may be best to hold for a year or two, as I feel this will be a wonderful wine with some time to settle. That being said, there is no harm in opening it now, and indeed at a recent tasting some folks preferred the more forward aspects of the 2017. Oskar Kostecki

  • red
  • 3 in stock
  • $24.99

Marra, Francesco 2017 Rosso Salento Primitivo

Wow. Full-bodied and full-blooded, this Primitivo is an intense and profound example of this variety. As with the 2017 Negroamaro, Francesco added a small amount of sulfur at bottling. The nose shows notes of red currants, black currants, black cherries, raspberry preserve, plums, raspberry leaves, cedar, dried herbs, and a hint of earthiness. On the palate there is a similar mélange of red and black fruit, with a hint of dried fruit and raisin. The wine has prominent tannins and quite warming alcohol, though with good acidity and still some modicum of freshness and lift. A serious wine. A bit edgy at the moment, this will perhaps be best in 3-5 years, though if enjoyed now, give a decant of an hour or more. Oskar Kostecki

  • red
  • 12 in stock
  • $24.99

Masseria del Pino 2016 Etna Rosso I Nove Fratelli

From a one hectare site of 120 year-old vines planted on the slopes of Mount Etna, this is volcanic wine at its best. The nose opens with a lovely bouquet of ripe raspberry and overripe strawberry, red currant, macerated cherry, deep red forest fruits, and dried orange peel. There are hints of nutmeg and other pungent spices, sage, thyme, and a hint of something green, perhaps tomato vine. On the palate it is medium bodied, with bright acidity and medium but soft, very finely integrated tannins. The palate introduces more citrus (blood orange) and pomegranate on top of the red fruit. The volcanic minerality really shines here, melding the fruit and herbal notes with ash and smoke. There is beautiful grip and intensity on the palate, which leads to an incredibly long finish. Paired perfectly with grilled sausages, but this is a very versatile food wine. Drink now with an hour's decant, this will continue improving for the next 10+ years. Oskar Kostecki

  • red
  • 14 in stock
  • $44.99

Monte di Grazia 2017 Campania Bianco

This white comes from some of the oldest vines in Italy, most being over 100 years old, and some almost 300. Monte di Grazie was started by a doctor in 2004 in the town of Tramonti,  high up  in the Lattari Mountains of Campania. The wine consists of 40% Ginestra, 40% Biancatenera, and 20% Pepella, from volcanic soils. The grapes are destemmed before pressing, and fermentation occurs naturally in stainless steel. The wine spends 6 months aging  in stainless before bottling. 

  • rosé
  • 4 in stock
  • $24.99

Monterosso 2016 Etna Rosso Sisma

Sisma bottles come from a single vineyard in the crater of the Monte Rosso cone at the base of Mount Etna. The 2016 vintage conditions were excellent; it had the appropriate amount of sun and rain, all at the right times. This led to perfect fruit maturation. The nose offers wild fruit (strawberry, raspberry, blackberry) with pepper and spice. The palate offers flavors of plum (and plum peel), Provençal herbs, and pepper. There is a plush tannic framework – engaging but far from mouth-drying. David Hatzopoulos 

  • red
  • 5 in stock
  • $39.99

  • Organic
  • Low Sulfur

Monterosso 2017 Etna Rosso Volcano

In addition to farming their two hectares, the Monterosso team sources organically-farmed Nerello Mascalese for their Volcano bottling. The 2017 vintage was hot and had very little rain, resulting in an extremely small harvest. Grapes were picked two weeks earlier to ensure freshness. The wine is bold and robust. The fruit on the nose is dark (blackberry, cherry), with a hint of amaro-like aromas and smoky earth. The palate has a character of bitter and herbaceous red/black fruit and savory cured meats. David Hatzopoulos 

  • red
  • 4 in stock
  • $29.99

  • Organic
  • Low Sulfur
  • red
  • 11 in stock
  • $42.99

  • Organic
  • red
  • 11 in stock
  • $55.99

  • Organic

Montoni 2017 IGT Sicilia Nero d'Avola Lagnusa

The Lagnusa Nero d’Avola vines ranging in age from 20-50 years old, and they give the wine remarkable depth and complexity. It has an opulent, silky texture, but it’s also a juicy and racy wine, with intense red cherry fruit, herbs like mint and thyme, and a hauntingly long stony finish. This shows the quality of much more expensive wine, and it’s full-on competition for the best Nero d’Avola from Vittoria and Pachino.

  • red
  • 21 in stock
  • $21.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • rosé sparkling
  • 22 in stock
  • no discount
  • $19.99

  • red
  • 8 in stock
  • $11.99

  • red
  • 10 in stock
  • $69.99

  • red
  • 5 in stock
  • $21.99

  • red
  • 12 in stock
  • $32.99

Pranzegg 2015 Mitterberg Schiava / Vernatsch Campill

Sourced from 50 year-old vines trained in pergola and farmed biodynamically, this is a more profound expression of the grape Schiava than one usually finds. 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. 2015 was a warmer year, and the wine shows more exuberance than previous vintages. The nose is full of dark cherry, ripe plums, plum skin, dark wild forest fruit, violets, cracked black pepper, and blackcurrant leaf (my original note reads: "smells like a pristine forest"). The palate introduces more red fruit: raspberry and cherry. The wine has great verve and acidity, with medium tannins that are quite soft and well integrated. Well-rounded and well-balanced, this is at a great moment now, showing a bit of development, yet still retaining nice primary elements. Very giving, yet relaxed. An engaging food wine, that has the ability to pair with a wide range of dishes. One of my first choices for Thanksgiving dinner. Oskar Kostecki  

  • red
  • 10 in stock
  • $28.99

Romeo del Castello 2017 Etna Rosso Allegracore

The Allegracore bottling from Romeo del Castello is from the younger part of their vineyard, planted in 2004. An elegant and approachable Etna Rosso, it has been a Chambers Street favorite since the 2009 vintage! 2017 was a hot year in Sicily, but the wine is very balanced thanks to an earlier harvest and aging in stainless steel. A blend of Nerello Mascalese and Nerello Cappucio, though from my understanding, primarily Mascalese. Chiara says that in the past Cappucio was use more to give color and boldness, while the structure comes from the Mascalese.   -EL

  • red
  • 25 in stock
  • $28.99

  • Organic

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

  • red
  • 10 in stock
  • $29.99

  • red fortified medium-sweet
  • 3 in stock
  • $24.99

Terraquilia 2018 Lambrusco dell'Emilia Falconero Zero

This is the second vintage of Terraquila Falconero Zero that I've been able to taste. Less earthy funk than the 2017, but full of the same dried fruits and herbal tonic essence. On the nose, there are dark flowers, raisins, dried cherries and blueberries. On the palate, the wine has flavors of crushed dark stones, plum peel, a touch of licorice, quinine and clove, all rounded out with savory black cherry. What I like most about the Falconero Zero is that it has a blanket of dense, firm bubbles initially, but when the carbonation softens, a wonderful mouthfeel follows. Its as dry as dry can be, fitting perfectly with the wine's slight bitterness. Paired with homemade caponata and a marathon of Michael Douglas movies... a Sunday that'll be hard to beat. David Hatzopoulos

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

Terraquilia 2017 Lambrusco dell'Emilia Col Fondo Falcorubens

In Emilia-Romagna, Terraquila creates red méthode ancestrale sparklings from organic Lambrusco Grasparossa. Aromatically, the wine offers roasted coffee and dark forest fruit, with a touch of barnyard and earth. Similarly, the palate is full of burly flavors like smoke, plum, raw herbs, and espresso. David Hatzopoulos

  • red sparkling
  • 13 in stock
  • no discount
  • $17.99

  • Low Sulfur
  • red
  • 1 in stock
  • $49.99

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
  • 11 in stock
  • $19.99