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Called “Barolo di Barolo” because the fruit comes from vineyards in the town of Barolo, this is labeling that we’re seeing more of these days. The wine shows some of the best aspects of the good 2018s – lovely light weight, savory and easy drinking, with entrancing citrus, rose, and earthy notes. A wine more on the side of finesse than power, it’s nonetheless complete. It will drink very well now and for the next 10+ years. Jamie Wolff
Barale 2020 Barbera d'Alba Castle
As with the Barale Dolcetto and Nebbiolo, the Barbera could serve as a text-book example of the grape. The 2020 a fine balance between very ripe fruit and very fresh, mouthwatering acidity – deliciously lush, crisp, and mineral all at once, this really outperforms. Jamie Wolff
Barale 2021 Dolcetto d'Alba Le Rose
A lovely light-mid weight Dolcetto, very fresh with good acidity and classically tannic, this combines bright red fruit and savory herbal notes; this will gain complexity with just a little more time in bottle. Jamie Wolff
Baudana / Vajra 2018 Barolo Baudana
I'm looking forward to tasting the 2018 again because a couple of months ago it was a stand-out in a large crowd of bottles, and people. My note - more accurately, my scribble - reads "lovely red cherry and blood orange - a very fresh nose - medium bodied, ripe tannin, a very elegant Serralunga - velvet glove". Make of it what you will - the wine will not disappoint! Jamie Wolff
Bricco Ernesto 2019 Vino Rosso (Nebbiolo - Roero)
100% Nebbiolo. Soil sand 70%, limestone 20%, clay 10%. De-stemmed, quick four day mecaration on the skin before fermentation. Indigenous yeats in a mix of anfora 50% and large barrels 50% for 35 days. Malolactic fermentation in same barrels for 9 months before resting in the bottle for an additional 3 months. No filtration. One of Italy's first certified organic vineyard, in the Roero area of Piemonte in NW Italy.
Cantina del Lupo 2021 Piemonte Grignolino "Grignole"
Very engaging on the nose, like uncovering a bowl of strawberries, raspberries, and blueberries while a breeze of light flowers and green grass stirs on a summer afternoon. Really, if the aromatics of this wine don't put a smile on your face, I don't know what will. The color is a translucent rhubarb hue. On the palate, there is vibrant acidity and only a minuscule tannic touch. The fruit on the tongue has more of an edge than it does on the nose, with tangy red cherry and crisp red apple. Edgy but deliciously fresh.
Castello di Verduno 2021 Pelaverga 'Basadone'
Pelaverga grape. Fermentation and maceration for 8 days in stainless steel tanks. The wine is then refined for 8 months in these same tanks. Finally, it rests in the bottle for 3 months before being released for sale.
Il Sorpasso NV (2019) Vino da Tavola Tachiss
50% Nebbiolo Picotendro and 50% mixed of Neretta, Ner d'Ala, Barbera and Erbaluce. Fermented for one week without temperature control. 20% whole cluster. Maceration after fermentation for 40-50 days.
Negri, Giulia 2019 Barolo Tartufaia
What a change since we last tried this. The richness is all hidden today and this is a decidedly austere and reticent showing, though more complex than last year. Delicate and heathery at first sniff, then the cherry and light raspberry toned fruit slowly emerges, but not with the pronounced impact of last year. A hint of something herbal and fresh emerges on the nose as this rises and falls on the palate, tannins building and fading, definitely tannins that need air to develop. This will need plenty of time in the bottle, though the brisk notes of limestone and red fruited notes on the finish bode well for the future. This marries the austerity and reticence of the vintage, the high altitude nature of the vineyard and Giulia’s elegant touch perfectly. Gregory Dal Piaz, April 2023
Negri, Giulia 2020 Langhe Nebbiolo Pian delle Mole
Delicate and fine aromatics. A touch of a balsamic note on the nose is joined by hints of dried green citron peel layered over lurking red berry fruits. Showing, beautifully in the mouth, pairing clear and delicate red fruit flavors with that savory accent from the nose Delicate tannins early on the palate fade gently into the fruit which shows good persistence. Complex, delicate and nuanced, very Giulia Negri. Gregory Dal Piaz, April 2023
Oddero, Luigi 2015 Barolo Tradizionale
Nebbiolo. Soil Marl & Sandstone. Farming Sustainable. Oak Mixed New/Used French. Aged according to the traditional methods in big barrels in the oldest part of the winery, the walls have more than 300 years, the optimal level of humidity makes it a perfect place for the conservation of the wine and for long aging.
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
Brachetto grape. Organic certified ICEA. Just after being hand harvested in September, the grapes are selected prior to crushing and they cold steeping for 7 days. Then grapes are gently pressed and they must be clarified and filtered several times. The grape juice obtained is kept in refrigerated tanks until it is processed in the autoclave, to obtain a sparkling wine by means of a controlled temperature fermentation, using selected yeasts. The wine-making technique is the same for all Brachetto wines, even if each of them has individual features due to the different original vineyard of origin.
Sandri, Elio (Cascina Disa) 2020 Barbera d'Alba
Sandri’s Barbera always shows some of the gravitas and depth that his Nebbiolo-based wines carry so gracefully; the 2020 is made friendly with blackberry fruit, delicate rose petal, and a hint of baking spice. Drinkable now, or over the next 10 years. Jamie Wolff
90% Nebbiolo, 10% Vespolina, grown on volcanic, porphyry-rich soil; this is the first year that Villa Guelpa has bottled the wine, from less than an acre of 20 year-old vines. With 15 days of maceration, the wine brilliantly shows off the change of soils, producing a considerably more structured and deeper wine in comparison to the Sizzano. It's got great lift (and modest 13 alcohol) and is heady with classic Nebbiolo aromatics. This must be the most elegant Boca I can recall, with beautiful red fruit and lovely saline minerality, great balance and length. Another stellar wine from Villa Guelpa! Jamie Wolff
70% Nebbiolo with 30% Vespolina (a relation or descendent of Nebbiolo which brings amplified red fruit and spicy / peppery notes to the blend). The soils are allluvial, with large pepples; the vines are 25-40 years old. Grapes are organic, and fermentation is with indigenous yeasts; 12 days of maceration is followed by aging for 24 months in older 20HL Slavoinian botte. This yields a high-toned vibrant wine, with white pepper (from the Vespolina) and red berries, a hint of orange zest and rose - an elegant, complex, and delicious wine. Jamie Wolff
Dinner - Chianti Classico with Jeff Porter 6pm, March 7th at Misi
Last year we took over the pasta room at Misi with a big group, and we had a wonderful dinner, so we know that this meal will be a rare treat - great food and great wines, including Chianti Classico from Cigliano di Sopra, le Cinciole, i Fabbri, Fontodi, Istine, Monte Bernardi, and several more. $250 all-in, plus Jeff Porter in the hot seat!
Fornacina 2016 Brunello di Montalcino Riserva
100% Sangionese. The grapes are harvested in the fall, between September and October, once they have reached optimal ripeness. At the winery, grapes are vinified in stainless steel vats at controlled temperatures. The seeds and skins are then left in contact with the juice for an extended period of maceration; with periodic pump-overs. Following malolactic fermentation, the wine is aged in oak barrels for a period of 36 months. Once bottled, the wine is left to further aged and is released to the market on the 6th year after harvest.
Fornacina 2020 Rosso di Montalcino
Sangiovese grape. The Rosso di Montalcino della Fornacina comes from a classic vinification of Sangiovese; aged, as per tradition, in wood for 12 months and then left to rest in the bottle before being marketed.
I Fabbri 2019 Chianti Classico Terra di Lamole
Sangiovese 90%, Canaiolo 10%. Old vineyards cultivated at 550 mts. Handcraft harvest. Stainless steel containers. Carried out partly in tanks and partly in 500 liter French oak barrels from the central massif of second and third passage.
Sangiovese grape. Soil: Limestone and Alberese. Altitude: 500 m. Age of Vines: 10-30 years old. Yeast: indigenous. Skin maceration: 15 days. Fermentation vessel: stainless steel. Malolactic fermentation: yes. Aging: 12 months Slavonian oak. Production: 23,000 bottles per year.
Lecci e Brocchi 2014 Chianti Classico Riserva 1.5 L
90% Sangiovese / 10% Black Canaiolo and Cabernet Sauvignon. Practicing organic with certification underway. Soil red galestro. Exposure S,SW,W. manual harvest. Ambient yeast. Fermentation basket pressed to stainless steel tank / fermentation over 10-15 days / maceration of about 20 days. Maturation cement tank and French oak barrels for 12 months.
Lecci e Brocchi 2018 Chianti Classico Riserva
The Chianti Classico Riserva is graced with the image of il Chiorba (the baldy) – the founder of the Lecci e Brocchi farm. The wine ages for two years in botte (large older wood barrels). It’s very aromatic, with herbs and stone over a core of dark fruit. Structured and showing some ripe tannins, it’s full-bodied by still graceful and vibrant, with a long and juicy finish. An impressieve Riserva, this will continue to develop for years to come. Jamie Wolff
Lecci e Brocchi 2019 Chianti Classico
The Chianti Classico 2019 (Sangiovese + 10% Canaiolo and Colorino) was aged in cement tanks (nothing fancy, they date to the 1960s), and it’s a very pure and transparent wine, more on the savory and mineral side. After a little time in the glass the aromatics really develop; the wine is fairly rich and full-bodied, lifted by brambly bright fruit. It’s a great value, and IMHO this could serve as a textbook example of fine young Chianti Classico. Jamie Wolff
Lecci e Brocchi 2019 Chianti Classico Ragonaia
Ragonaia is a single-vineyard, 100% Sangiovese Chianti Classico, aged in used French barriques and tonneau; the wood aging brings some richness of texture and an elegance to the wine. Also very savory and mineral, it’s quite full-bodied, with pronounced red fruit on the long finish. Perhaps the most contemporary / least rustic in style of the Lecci wines, it’s still a treat for anyone partial to Sangiovese. Jamie Wolff
Monte Bernardi 2017 Colli Della Toscana Centrale IGT Tzingana
I am fascinated by Sangiovese, a complicated wine topic that deserves more time that I can devote, which is partly why I can’t pretend that I’m very interested in Super Tuscans that are Bordeaux blends. Life’s too short… However, we do always stock the Tzingana – out of love and respect for everything from Monte Bernardi, but also with pride because the wine is great – a quality : price challenge to the much more famous and grossly more expensive Super Tuscans. Tzingana hits classic Medoc aromatic and flavor markers, but devotees are unlikely to mistake it for Saint Julien because of the unmistakable Tuscan notes of herbs (rosemary, thyme) and flinty stoniness from galestro soils that are unique to Panzano. All-in, an excellent pair with holiday roasts. If you’ve enjoyed the famous Super Tuscans, you should really try Tzingana! Jamie Wolff
Monte Bernardi 2018 Chianti Classico Riserva
Another fantastic vintage of this staple red from Monte Bernardi. 95% Sangiovese with 5% of Canaiolo Nero from estate vines in Panzano, Chianti. Wine is fermented naturally in oak and stainless steel before aging 18-24 months in oak. The nose is very fragrant, with notes of warm blueberry preserve, balsamic and freshly baked pie crust. Above those deep aromas, there are fresh red cherries and woodsy forest shrubs. On the palate, there are flavors black cherry, milled coffee beans, and a very lovely note of candied blackberry. The wine has a long finish of herbs and spice. Structure-wise, this Chianti has high acidity and healthy tannin. An incredible wine!
Pian delle Querci 2020 Rosso di Montalcino
Sangiovese grape. This Rosso di Montalcino was aged in old Slavonian casks for just under a year before bottling. The Pian delle Querci winery is a small property located in the village of Montalcino. They have a mere 2 ha of vines dedicated to making this fine Tuscan red wine.
95% Sangiovese grapes and 5% Canaiolo. The high amount of limestone within the soil along with the higher elevation and hands-on farming style creates a purely expressive form of Chianti. “From the earth, we came, to the earth we will return“. This is the motto of the Val delle Corti vineyards located in the commune of Radda within Chianti, Tuscany. The motto is a symbol of the winery’s connection to the earth in regards to their farming practices. They are certified organic with practices of biodynamic farming.
Vecchie Terre di Montefili 2019 Chianti Classico
Sangiovese grape. Spontaneous fermentation in stainless steel. Aging: 15 months in botti (large casks). Bottle Aging: 6 months. Vineyard Age: Planted in the late '90s. Soil: clay. Altitude: 350 - 500m asl.
Bricco Ernesto 2020 Vino Bianco (Arneis - Roero)
Arneis. 0.6 hectareas only 0.3 in use. Soil sand 70% limestone 20% clay 10%. 4 days maceration. Indigenous yeast. Fermentation: amphora 50% large barrels 50%. Aged for 9 months in the same containers before resting in bottle for 3 aditional months.
Burlotto 2021 Langhe Bianco Dives Sauvignon Blanc
Sauvignon blanc grape. Fermentation: In steel tanks under controlled atmosphere. some of the crush by foot, fermenting the wine in upright wooden vats, using indigenous yeast and little temperature control. Refinement: 6 months in steel on the lees.
Cardedu 2021 Vermentino di Sardegna Nuo
Vermentino grape. Cardedu's Sergio Loi grows low-intervention wines on schist and granite cliffs on the rugged southeast coast of Sardinia.
Casaretti 2020 Veneto Bianco Brol di Calmasino
This wine is mostly Garganega, plus 10% Cortese, from organically tended vines on the shores of Lake Garda in the Veneto There is a five day maceration on the skins before a soft pressing. Fermented naturally in 500L tonneau barrel. The wine is aged for eight months in tonneau and concrete with occasional battonage. Three more months in bottle before release. The color is a fresh lemon hue in the glass with flecks of silver. The nose is herbaceous and savory, showing cured citrus peel, lean apricot, and salinity. The palate is also especially salty, with incredible briskness, and the crisp flavor of orchard fruit and lemon. David Hatzopoulos
Fattoria Di Vaira 2021 Molise Vincenzo Bianco (Trebbiano/Falanghina)
From a humble farm in Molise, this is a pleasant and mellow skin contact wine, made from Falanghina and Trebbiano. A bright yellow/orange hue in the glass, subtle tannins and the sensation of light grip and fleshiness. This a great candidate with food, grilled fish, sardines, and salty Italian-inspired/Mediterranean dishes. It's also great on it's own or with simple snacks. A fantastic deal and a great intro to the world of "orange wines."
La Marca di San Michele 2016 Verdicchio dei Castelli di Jesi DOC Classico Riserva 'Passolento'
'PassoLento' is the top white from La Marca di San Michele. Unlike the Capovolta, which is fermented and aged in stainless steel, the Passolento is fermented in large oak barrels, and aged on the less for 1 year in barrel, then aged an additional year in bottle before release. This barrel fermentation and longer lees aging give a level of complexity and textural depth that compliments the typical almond, white flower, and green herb notes. There is a Chablis-like length and subtle viscosity in the mid-palate, with a hint of lemon, and impressive mineral structure in the finish. This wine is drinking beautifully now, and continues to evolve over several days in the bottle. Tasting on day three, there was still plenty of energy and harmony between the acidity, fruit and texture of the wine. Possibly the finest recommendation for the wine is the fact that the winemakers asked if they could buy back the inventory of the 2016 Riserva from Kermit Lynch Imports because of how good it was tasting when they recently visited the US!
La Marca di San Michele 2019 Verdicchio Castelli di Jesi DOC Superiore Capovolta
This wine is fresh and bright but has gained complexity with age to the point where it is competing with some of Italy’s best white wines. Aromatically fine and layered, with typical almond, a hint of white flowers, tarragon, fennel, and other green herbs it’s fairly full-bodied and shows no heat (at 13 degrees alcohol); the pleasing vinosity and richness is carried by quite pronounced saline mineralilty and lively hints of fresh lime. All in all this is a perfect moment for this lovely wine. Jamie WolffA truly fantastic wine. On the nose, there is a fresh nuttiness, accented by plush herbs, white blossoms, clementines and apricot. Flavors are generous, and the mouthfeel defies the wine's age. Lemons, orange pith, and zingy white minerals cling to an awesome, filling structure. Great acidity and a little tannin - you lick your gums after you sip it. Powerful wine, and an absolute stand-out at this price point.
La Visciola 2017 Passerina del Frusinate IGT Donna Rosa
Donna Rosa is a biodynamic Passerina del Frusinate IGT white wine. Produced in La Visciola family winery located in Lazio, central Italy, this wine is the result of the recovery of the Passerina del Frusinate autochthone grape variety, naturally grown and then made into wine. The attention to nature and traditional production gift us this excellent wine, genuine and with a character like Donna Rosa, the owner of the winery from which it gets the name. indigenious white varietals.
Lombardo, Giordano 2021 Gavi di Gavi Vigna San Martino
The Lombardo Gavi is a staple at Chambers. The 2020 has bright fruit of apricot and lemon, zesty minerality, and a medium mouthfeel. Even though there is a bit of weight on the palate, the wine also shows a touch of effervescence. A great bottle for anyone looking for a wine with ripe yellow fruits and a dynamic texture.
Mongioia 2016 Moscato d'Asti Crivella
Crivella is made with fruit from Riccardo Bianco’s oldest vines, including some planted in the mid 1800s by Riccardo’s great-great-something grandfather; such old vines are extremely rare, and while they produce very little fruit, it’s impossible for Riccardo to even think about replacing them. At a tasting in the shop a customer said, “Like Sauternes with bubbles!” which was a lovely way to describe the wine and its rich and unctuous character. made lively with fizz, and crisp with balancing acidity. A great match with cheese or not-so-sweet desserts, like panetone, or fruit pies. While there’s no botrytis, Crivella is much more complex and detailed than all but the very best Sauternes. I’ve certainly never tasted anything like it — a stunning wine. Jamie Wolff
Pianogrillo 2021 Terre Siciliane Grecanico
Grecacino grape. Soil: Limestone marl (calcareous clay-based soil), 300 metres above sea level. Maturation: 6 months in steel.
Sara, Marco 2021 Friuli Colli Orientale Friulano
Friuliano grape. Vinified and aged in steel.
Vignato 2019 Gambellara Classico El Gian
If you love Soave, this is the wine for you without paying the premium of the famous place name! Located about a 15 minute drive from Soave are the volcanic hills of Gambellara. Davide Vignato was the first winemaker to be certified organic and practicing biodynamic in this DOC. Made from 100% Garganega, the same grape as Soave, "El Gian" is named after the winemaker’s father who planted the vines 25 years ago in these rolling hills using the traditional pergola system. The wine is made in stainless steel tanks and rests on the lees for five months before being bottled. Straw yellow in color, it has both fruity and floral aromas, good minerality and acidity, and is savory with a hint of spice and citrus. Perfect with a meaty white fish, chicken or even a quiche at brunch!
Bussoletti 2021 Ciliegiolo di Narni "0535"
Bussoletti’s Ciliegiolo di Narni “0535” is a fresh, easygoing red wine from central Umbria. Produced from a four hectare plot of younger vines planted facing north to encourage elegance over ripeness, the wine is fermented with ambient yeast in steel tank and bottled after resting for six months. The nose is rich with fresh red cherries and rose floral notes with delicate tones of black pepper. Juicy on the palate with restrained acidity and very little tannin, it shows more strawberry and raspberry fruit. This is a wine that can lift through richer foods: try it as a foil to creamy or cheesy pasta dishes, as a pairing for charcuterie, or enjoy it on its own. The lion on the label is a reference to C.S. Lewis’ Chronicles of Narnia which were inspired by images of the medieval castle in Narni (also pictured).
Cardedu 2018 Canonau di Sardegna 'Caledu'
Cannonau, Vermentino, Monica, Nasco, Muristellu grapes. 42 hectares around Cardedu, and 20 around San Vito for Vermentino. Decomposed granite soils.
Casaretti 2021 Bardolino Classico La Nogara
70% Corvina, 25% Rondinella, 5% Sangiovese. Selective hand-harvest of the best, optimal ripe grapes. Traditional vinification on the skins with 8-10 days maceration. At least 6 months in stainless steel tank. Soil: Morainic hills. Production area: Traditional wine growing region of Bardolino (on the eastern shore of Lake Garda).
Casaretti 2021 Bardolino Classico Rosa dei Casaretti
This lovely rosato is 70% Corvina, 20% Rondinella, and 10% Molinara, from organically tended vines on the shore of Lake Garda in the Veneto. Soils are rocky with clay. 12-36 hour maceration before natural fermentation. Aged in stainless steel. In the glass, the color is a cool pink. The nose is ripe with cherry fruit and accented with fresh herbal notes. On the palate, there is a zing of raspberry and a clean mineral drive. The palate has high acidity and a great textural swish. David Hatzopoulos
Flavia 2019 Etna Rosso 1 Liter
Flavia is made by two of the younger generation of the Rallo family – famous for Marsala, but apparently present on Etna “since 1860”. Flavia is made from certified organic grapes, fermented with indigenous yeasts in steel, and aged in used Slavonian botte. Pedigree aside, note that it’s a liter bottle, so 25% more volume – it would be a bargain for a .750 bottle. This is a classic expression of Etna – on the lighter side – very pure, and unmistakably Nerello Mascalese.
Jasci 2020 Montepulciano d'Abruzzo
With tons of earthy fruit aromas, this is very bright and simultaneously rich on the palate Really classic, textbook Montepulciano d’Abruzzo with the great bonus of being lifted and energetic.
Monterosso 2017 Etna Rosso Sisma
The Sisma by Monterosso is structured, with bright acidity. The 2017 vintage was hot compared to the 2016. Earthy aromas of smoke, iron, and crushed black stones mix with dark cherry and cassis on the nose. On the palate, the flavors are framed by ripe, firm tannins, with bursts of earthy red plum and blackberry/raspberry fruit. This is an assertive Nerello Mascalese, especially in contrast with the gentler character of the 2016. A few years in the cellar should allow the flavors and structure to integrate. David Hatzopoulos
Montoni 2020 IGT Sicilia Nero d'Avola Lagnusa
The Lagnusa Nero d’Avola vines range in age from 20-50 years old, and they give the wine remarkable depth and complexity. My notes for the wine's bouquet reads: "smokey, dark roses, tar, and savory cherry." It is almost startling how complex the nose is upon first whiff. The palate has classic red berries, with a little spice and fresh herbs. The structure is bright, with only a hint of pleasant tannin and some lovely acidity.
Ostinato NV Marsala Fine Secco (Semi-Dry) Ambra
Grillo, Inzolia, Catarratto. Oak Aged, Vegan. Its higher natural ABV means the wine is less reliant on fortification and is more expressive of Marsala’s indelible terroir. Aged for more than two years in botti, without temperature control or topping up. While fortified, the base wines were 'alto grado' (high grade), meaning they were harvested from later harvest, riper grapes.
Pranzegg 2014 Mitterberg Lagrein Laurenc
From 15 year old vines planted in both guyot and pergola training systems, Pranzegg's Lagrien is fermented with submerged cap for 4 weeks. Dense purple in color. Earth, anise, and cocoa on the nose, with dark roses and rhubarb. The palate is earth driven, with tense minerality. Dried cherry, with mint and black tea. High toned, with bright acidity and very chewy tannin. Incredibly engaging, a wine the develops many layers while staying staying bright and very accessible. David Hatzopoulos
Pranzegg 2017 Mitterberg Lagrein Laurenc
100% Lagrein from Alto-Adige. A barely translucent purple in the glass. The nose is dark and brooding, with mellow tones of black plum, blackberry, fennel sead, and garden soil. Becomes floral with time, and then a little ripe peach apepars. The palate has great nervy fruit, with lapping flavors of black cherry and gravelly minerality. Structure washes over the tongue, with lush tannin and bright acidity. New to Lagrein? Definitely start here. David Hatzopoulos
Romeo del Castello 2020 Etna Rosato Vigorosa
Nerello Mascalese and Nerello Cappuccino grapes. Volcanic soil. Age of vines: Up to 100 years old. North. Unfined, filtered. The grapes macerate for a few hours before fermentation in stainless steel tanks for four months. A minimal amount of SO2 is added to the wine at bottling , the amount varies by vintage.
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
Valle dell'Acate 2021 Sicilia Frappato
100% Frapatto grape. From 10 – 20 year old vines planted to black soils with white stones. Spontaneous fermentation with indigenous yeasts in stainless steel. Maceration lasts about a week. Aged in steel for six months.
Vaona 2019 Valpolicella Superiore Ripasso Pegrandi
40% corvina, 30% corvinone, 25% molinara, 5% rondinella. This wine comes from ancient vineyards owned by Cantina Vaona. Winemaking consists of a fermentation of 15 days in stainless steel vessels, then wine is moved in other stainless steel vessels for 1 year. Oak barrels lasts 4-5 months.