Italy Piedmont

Abbona 2006 Barolo Terlo Ravera

On Sale - was $119.99!

  • red
  • 2 in stock
  • $94.99

Antoniolo 1967 Spanna Ca'Rosso

On Sale - was $109.99!

  • red
  • 3 in stock
  • $79.99

  • red
  • 1 in stock
  • $119.99

Barale 2014 Barolo Castellero

Castellero is located in the village of Barolo, between the more famous vineyards of Bussia and Cannubi. This steep slope is composed of well-draining calcareous marl which are perfectly suited to Nebbiolo. This site is planted to the historic Michet, Rosè and Lampia clones of Nebbiolo, and propagated by massale selection. The Castellero is deeper and shows more concentration than the normale bottling, with notes of cherry, red forest fruit, dried spices, herbs, floral notes of rose and violet, sweet spice, and undergrowth. Pair with roasted red meat or game, or cellar for a few decades. Oskar Kostecki

  • red
  • 3 in stock
  • $64.99

  • 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
  • 13 in stock
  • $59.99

  • Organic
  • red
  • 14 in stock
  • $39.99

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
  • 2 in stock
  • $19.99

Barale 2018 Langhe Nebbiolo

From estate owned Nebbiolo vines, farmed organically and picked by hand. Vineyards are planted on calcareous soils and trained in low Guyot fashion. Fermented in oak with natural yeasts, this wine sees 10 days of skin maceration. The wine sees 12 months in barrel, before 6 more months in bottle prior to release. The 2018 Nebbiolo is very clean and edgy, with zesty dried red fruits and dark mineral tones on the nose and palate. While drinking, I thought about how well the bottle would suit a small chill, and how it could be a red for the warmer months approaching. David Hatzopoulos

  • red
  • 11 in stock
  • $24.99

Barale 2019 Barbera d'Alba Castle

Shades of red and black in the glass. A joyous nose - tons of roses and fresh red berries. The faintest aroma of flower stems. The palate is soft, then quickly rich, with cocoa and cherry. The finish turns to dark tea leaves and graphite. Despite the mineral character, this isn't a gritty Barbera. There's woven structure. Medium acidity, hitting the mark. A delight to drink. David Hatzopoulos

  • red
  • 12 in stock
  • $19.99

  • red
  • 26 in stock
  • $19.99

  • red
  • 14 in stock
  • $24.99

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
  • 12 in stock
  • $49.99

  • Organic

Boggione, Claudio 2014 Barolo Brunate

A really terrific 2014, and the most forward of the trio of vintages we currently have in stock. It’s a touch lighter and more open than the 2015, brighter and with grainy, slightly more rustic tannin; good (and balanced) concentration and a mostly savory palate speak to me of Brunate – a wine to drink sooner than the 2013 or 2015. Jamie Wolff

  • red
  • 1 in stock
  • $44.99

  • 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
  • 13 in stock
  • $39.99

  • Organic

Boggione, Claudio 2016 Barolo Brunate

The 2016 Brunate is super-aromatic, hitting Nebbiolo’s typical indicators of bright cherry fruit, rose, rich earth/clay/limestone, some balsalm and minty notes; the wine develops even more complexity with air. To me it sings Brunate – that is, a wine with evident power and a serious nature, but also austerely elegant, and balanced between power and finesse without any strain or obvious effort. This is a classic wine that will repay some years in the cellar, but on day 1 it was very good, on day 2 excellent, and on the third day quite spectacular. This may not be the most practical schedule for home drinking, but pouring into a decanter or pitcher in the morning will yield a similar result by dinner time!

I can’t resist pointing out that for a Barolo Brunate of this quality the price is very reasonable. But you can do even better: take a 10% discount for any 12 bottles of wine from our inventory, AND – for 24 hours only – we are offering a 15% discount for a 12 bottle case of Boggione. Jamie Wolff

  • red
  • 27 in stock
  • $48.99

  • Organic
  • red
  • 7 in stock
  • $99.99

  • Organic

Brovia 1978 Barbera d'Alba

ON SALE - was $79.99!

  • red
  • 2 in stock
  • $59.99

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
  • 5 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
  • 2 in stock
  • $44.99

Camparo 2018 Diano d'Alba Superiore (Dolcetto) Sori B

According to Camparo's website: "Sorì means a vineyard with the best exposure to the sun in the local Piedmontese dialect." This wine is 100% Dolcetto from Diano d’Alba, which is where the estate’s winery is based. Grapes are handpicked from 30-40 year old vines on slopes of south-eastern and south-western exposure. The soil is complex mix of clay-calcareous, calcareous-siliceous and marl. The juice is fermented and aged in stainless steel, next resting for 12 months before being cellared for an additional 3-6 months in bottle. Fresh black and red fruits show on the nose, with hints crushed dark stones and violets. On the palate, there are flavors of wild cherry, with a touch of bitter skins, and blackberry. The mouthfeel is structured well with medium tannin. David Hatzopoulos

  • red
  • 1 in stock
  • $16.99

Camparo 2018 Nebbiolo d'Alba

Camparo’s vibrant  Nebbiolo comes from 20-40 year old vines (hand harvested) in Diano d’Alba, harvested in October. Vineyards are planted on eastern and south-eastern facing slopes of clay-calcareous, calcareous-siliceous, and marl. Fermentation takes place over 20-30 days in steel tanks, before the wine is aged for 12-18 months in oak casks. There are 6 more months of bottle aging before the wine is released. The result is a wine showing woodsy aromas on the nose, with fresh earth, and mix of plum, raspberry, and blackberry. The palate has similar dark fruits, along with a herbaceous edge. David Hatzopoulos 

  • red
  • 2 in stock
  • $22.99

  • red
  • 1 in stock
  • $99.99

  • red
  • 1 in stock
  • $54.99

  • red
  • 1 in stock
  • $69.99

  • red
  • 2 in stock
  • $49.99

  • red
  • 2 in stock
  • $69.99

Cantina del Glicine 2015 Barbaresco Vignesparse

Glicine is a small winery, run on traditional lines – aging in large Slavonian oak, long fermentations. The farming is organic (but not certified), They produce two single-vineyard wines, from Cura and Marcorino; the Vignesparse (“scattered vines”) is a blend of fruit in the classic manner, from Gallina, Serraboella, and Serracapelli – offering, by historical characterization: finesse (Gallina), structure (Serraboella), and fruit (Serracapelli) – thus obtaining a balance of elements and complexity that a single-vineyard might not deliver.

Like many 2015s, the Vignesparse has some muscle and depth, but it’s a wine that floats. I tasted it right on opening (without decanting) and was immediately happy, but it continued to open and improve over the next two days until it really hit a sweet spot. Aromatically classic, with rose, balsalm, red fruit and foresty elements; fine tannins softened considerably with air, making for an elegant and weightless wine, with great persistence on the palate. A real treat now, especially with a decent amount of time in a decanter, but this will continue to develop over the next few years. And yes, a hell of a deal! Jamie Wolff

  • red
  • 3 in stock
  • $32.99

  • Organic

Cantina del Glicine 2016 Barbaresco Vignesparse

Glicine is a small winery, run on traditional lines – aging in large Slavonian oak, long fermentations. The farming is organic (but not certified); the Vignesparse (“scattered vines”) is a blend of fruit in the classic manner, from Gallina, Serraboella, and Serracapelli – offering, by historical characterization: finesse (Gallina), structure (Serraboella), and fruit (Serracapelli) – thus obtaining a balance of elements and complexity that a single-vineyard might not deliver.

Sadly, 2016 is probably the last vintage to be released by Glicine: Roberto Bruno the winemaker and owner died in 2017. After Roberto’s passing the 2016 was tended by the super-talented Mario Andreon, of Castello di Verduno. But the 2016 is a suitable monument to Roberto’s skill and dedication. I loved the 2015, which maintained balance in a very warm, short growing season; the 2016 shows the finesse and harmonious character of an ideally long and cool ripening vintage. It will take some years to unwind from what is initially a pretty intense and wintery wine with some muscle; with air it emerges as very graceful. Initially savory ,with stony aromas, black tea, and cocoa powder, followed by lovely blood orange and red fruit. Medium-bodied with no sensation of heat, and quite pronounced but satisfyingly ripe tannins, the wine is very long. It remains a seriously great deal!

Our usual 10% discount applies to any purchase of 12 bottles of wine; for 24 hours only, take 15% off a 12 bottle case of Glicine Barbaresco (if you order online we will apply the extra discount when we process your order). Jamie Wolff

  • red
  • 27 in stock
  • $37.99

  • Organic

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
  • 30 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
  • 87 in stock
  • $14.99

  • Organic
  • Low Sulfur
  • red
  • 3 in stock
  • $229.99

  • red
  • 4 in stock
  • $214.99

  • red
  • 1 in stock
  • $89.99

  • red
  • 1 in stock
  • $59.99

  • red
  • 8 in stock
  • $27.99

  • red
  • 12 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
  • 7 in stock
  • $21.99

Colombera & Garella 2016 Bramaterra

"Bramaterra 2016 is 80 % Nebbiolo, 10 % Vespolina, 10 % Croatina, the vineyard is located in Masserano on a volcanic brown soil. Fermentation was in concrete with 38 days of maceration for the Nebbiolo grapes. After we blend the 3 varieties and we wait the spring for the natural malolactic. The wine aged for 2 years in a botte 6000 L."- Information sent directly from Giacomo Colombera. The 2016 'Cascina Cottignano' Bramaterra has a color of dark cherry. The nose has expressive, plump red fruits, like cherry and raspberry, along with a hint of flowery perfume. These aromas float above a distinctly savory character, which I found to be reminiscent of fresh, dark-green sea grass - salty and rich, not bitter or vegetal. On the palate, the wine shows a medley of black and red berries, before a long, herbaceous finish. It has a ripe mouthfeel with lovely, tempered acidity, flashy stoniness, and a broad blanket of medium-level tannin. David Hatzopoulos

  • red
  • 2 in stock
  • $39.99

  • Organic

Conterno, Giacomo 1964 Barolo

On Sale - was $459.99!

  • red
  • 12 in stock
  • $339.99

  • red
  • 7 in stock
  • $114.99

  • red
  • 9 in stock
  • $27.99

  • red
  • 2 in stock
  • $64.99

  • red
  • 1 in stock
  • $69.99

Fenocchio, Giacomo 2016 Barolo Castellero

Castellero runs over the crest of a hill to share a border with Bussia, but it’s mostly on the west side of the hill, facing Cannubi. The point is that while Fenocchio’s vines in Bussia and Castellero are close together, the wines are very different; the vineyards are vinified identically, so it’s a dramatic lesson in terroir. The 2016 Castellero shows bright fruit, spices, blood orange, with very fine tannin – it’s fresh and very elegant – a very (trigger warning) feminine wine to Bussia’s dark and muscular – a great wine. Jamie Wolff

  • red
  • 5 in stock
  • $59.99

  • Organic

Fenocchio, Giacomo 2016 Barolo Villero

My friend Gregory Dal Piaz calls Villero “training-wheels wine”, because if you’re new to Barolo it’s an easy wine to like - so it figures that I’d really like Villero. There are great Villeros from Brovia, Cascina Fontana, G. Mascarello, Fenocchio, Oddero (and in the old days the excellent Barolo Enrico VI from Cordero di Montezemolo) – and in fact I think what they all have in common is a certain openness, balance, and yes – accessibility and charm that make them easy to like. I haven’t tasted Fenocchio’s 2016 but based on past years I have found it easy to like. Jamie Wolff

  • red
  • 3 in stock
  • $64.99

  • Organic
  • red
  • 2 in stock
  • $74.99

Fiorina, Franco 1964 Barbaresco

On Sale - was $139.99!

  • red
  • 1 in stock
  • $89.99

  • red
  • 7 in stock
  • $114.99

  • red
  • 6 in stock
  • $69.99

  • red
  • 1 in stock
  • $129.99

Fratelli Alessandria 2015 Barolo Gramolere

This shows a clear step away from the cooler Verduno wines, with silky, suave tannins, and a richer palate; it’s more muscular, and denser than the Verduno wines. It’s beautifully integrated and complete – quite amazingly appealing for new Barolo. I wrote that “this would be very popular”. Of course there’s only one way to find out… Jamie Wolff

The Gramolere from Fratelli Alessandria showed really nice intensity, both on the nose and the palate. The ripeness of the vintage shows, with a slightly candied and juicy quality to the cherry and raspberry fruit. The palate introduces more savory notes of cocoa nibs and some herbal character. Great density and richness to this Barolo that will appeal to folks looking for some broadness in their Nebbiolo. Oskar Kostecki

  • red
  • 2 in stock
  • $74.99

  • Organic

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
  • 1 in stock
  • $27.99

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
  • 1 in stock
  • $119.99

  • Organic
  • red
  • 4 in stock
  • $269.99

Mascarello, Bartolo 1961 Barolo

On Sale - was $849.99!

  • red
  • 1 in stock
  • $649.99

  • red
  • 1 in stock
  • $599.99

Mascarello, Bartolo 1967 Barolo

On Sale - was $749.99!

  • red
  • 3 in stock
  • $569.99

  • red
  • 1 in stock
  • $64.99

  • red
  • 7 in stock
  • $224.99

  • red
  • 1 in stock
  • $49.99

  • red
  • 1 in stock
  • $69.99

Negri, Giulia 2015 Barolo Tartufaia

Beautifully balanced between fruit and savory aromas and flavors supported by very fine ripe tannin and fresh acidity, with fantastic length. Vibrant, and super elegant – a remarkable Barolo. Jamie Wolff

My first experience with the wines of Giulia Negri, and after hearing all the hype, this one didn't disappoint. A beautiful lifted nose of cherry, cherry flesh, crushed pomegranate, raspberries, orange peel, burnt orange peel,  cedar, undergrowth, and dried flowers. The complexity translates well to the palate, with vibrant acidity framing well-structured tannins. Aromatically, this is one of the most beguiling Barolo's I've tasted from this vintage. Oskar Kostecki

  • red
  • 1 in stock
  • $64.99

  • Organic
  • Low Sulfur

Negri, Giulia 2016 Barolo Marassio

Marassio is the name of a small section of vines at the very top of Serradenari. It sees 40 days of fermentation and maceration in ‘tini’ – large conical wooden vats; then 30 months of aging in 25hl Slavonian botte. We have  been trained to expect that as wines get more expensive they get heavier and more obviously “important” and “blockbuster”, but in 2015 the Marassio was a bit lighter and more delicate than the Serradenari. I haven’t tasted the 2016, but the 2015 was an ethereal beauty from which I’d expect even more of the same in the ’16. Jamie Wolff

  • red
  • 1 in stock
  • $129.99

  • Organic
  • Low Sulfur

Negri, Giulia 2016 Barolo Tartufaia

I’m stumped. I’m sure that you could cellar this wine for years, but it’s so good now that even I, zealot for mature Nebbiolo, find it hard to imagine how it could improve. Frankly it puts to shame the many clumsy attempts we still encounter to try make a Barolo that’s suited to early drinking. Tartufaia is 80% Serradenari, and 20% from Brunate (purchased fruit). Lifted, savory, chalky aromatics are balanced with cherry and delicate ripe tannin. I find it fantastically elegant and long, a wine of real finesse that inevitably brings a top Chambolle 1er Cru to mind. Jamie Wolff

  • red
  • 4 in stock
  • $68.99

  • Organic
  • Low Sulfur
  • red
  • 4 in stock
  • $64.99

  • red
  • 1 in stock
  • $74.99

  • red
  • 5 in stock
  • $79.99

  • red
  • 2 in stock
  • $119.99

  • red
  • 3 in stock
  • $99.99

  • red
  • 6 in stock
  • $109.99

  • red
  • 1 in stock
  • $109.99

  • red
  • 1 in stock
  • $99.99

  • red
  • 1 in stock
  • $74.99

  • red
  • 12 in stock
  • $64.99

  • red
  • 1 in stock
  • $149.99

Oddero, Fratelli 1968 Barolo

On Sale - was $139.99!

  • red
  • 2 in stock
  • $99.99

Oddero, Fratelli 1970 Barbaresco

On Sale - was $149.99!

  • red
  • 7 in stock
  • $99.99

Oddero, Fratelli 1970 Barolo

On Sale - was $159.99!

  • red
  • 10 in stock
  • $119.99

Oddero, Fratelli 1985 Barbaresco

On Sale - was $179.99!

  • red
  • 3 in stock
  • $129.99

Pelizzatti 1974 Valtellina Superiore Sassella

Sassella is widely considered to be the most noble and elegant of the five subzones of Valtellina. Terraced vineyards on steep, south-facing slopes produce high quality "mountain nebbiolo" with great ability to age. The 1974 Sassella from Pelizzatti still clings to a bit of fruit, with notes of dried cherry, cherry pit and red plum being accompanied by cedar, sage, and hint of smokiness. Drink now with roasted pork, game, or savory dishes laden with umami. Oskar Kostecki

  • red
  • 2 in stock
  • $44.99

  • red
  • 1 in stock
  • $57.99

  • red
  • 3 in stock
  • $79.99

  • red
  • 10 in stock
  • $84.99

Principiano, Ferdinando 2013 Barolo Ravera

On Sale - was $99.99!


The Ravera 2013 is very aromatic with great balance between fruit and savory / floral / herbal. It has pronounced grip, but the tannins are elegant. Another excellent wine for the cellar. Jamie Wolff

  • red
  • 1 in stock
  • $74.99

  • Organic

Principiano, Ferdinando 2013 Barolo Serralunga

On Sale - was $69.99!


Ferdinando Principiano is part of the next generation in Barolo who are guaranteeing that our kids and grandkids are ensured a supply of brilliant wines (some of the others on my short list are the Brovia family, Mario Fontana, Giacomo Fenocchio, Elio Sandri, Fabio Alessandria at Burlotto, Gianni Canonica – not kids, but experienced wine makers in their prime). I’ve told the story before about how around 2008 Ferdinando completely changed course from making full-on modern style wine to full-on traditional wines, which is a courageous move under any circumstance, and one which is yielding beautiful wines. And beautiful vines: his vineyards are also gorgeous.The Barolo is a blend of fruit from Boscaretto, Baudana, and Leirano – all Serralunga vineyards. It’s very good indeed, harmonious and balanced, with lovely fruit, fine tannin, and surprisingly accessible (when tasted in May 2017). Jamie Wolff

  • red
  • 6 in stock
  • $54.99

  • Organic
  • red
  • 15 in stock
  • $58.99

  • red
  • 1 in stock
  • $19.99

Produttori del Barbaresco 1970 Barbaresco

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

  • red
  • 2 in stock
  • $109.99

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  • 3 in stock
  • $72.99

  • red
  • 1 in stock
  • $649.99

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  • 1 in stock
  • $149.99

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  • 1 in stock
  • $129.99

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  • 1 in stock
  • $119.99

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  • 1 in stock
  • $84.99

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  • 34 in stock
  • $109.99

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  • 22 in stock
  • $19.99

  • red off-dry sparkling
  • 6 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
  • 9 in stock
  • $17.99

  • Organic

Sandri, Elio (Cascina Disa) 2011 Barolo Riserva Perno

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

  • red
  • 2 in stock
  • $69.99

  • Organic
  • Low Sulfur

Sandri, Elio (Cascina Disa) 2013 Barolo Riserva Perno

This wine has beautiful savory aromatics - floral, herbal, cherry, and great mid-weight energy. It shows the balance of good 2013s, with long ripe tannins, but it is really young, austere, and muscular- a very old-school Barolo with no old-school flaws. This is a current release, so we do have a kind-of head start in maturation, but it's a wine to cellar. If by any chance you have a child who was born in 2013, this will really sing at their 21st. Jamie Wolff

  • red
  • 6 in stock
  • $69.99

  • Organic
  • red
  • 22 in stock
  • $59.99

  • Organic
  • Low Sulfur

Sandri, Elio (Cascina Disa) 2015 Barolo Perno

There are many reasons why I could never be a wine critic, foremost my general lack of discipline. At the time, tasting in Sandri's cellar, I knew perfectly well that when the time came to offer the wine that I'd want to use any notes I made. And yet, this is what I wrote: "Fantastic, complete, super-promising, buy at least a case of this." Well, perhaps that says it all? Sorry not to attempt to wax poetic, or at least descriptive! Jamie Wolff

  • red
  • 39 in stock
  • $64.99

  • Organic
  • red
  • 6 in stock
  • $49.99

  • Organic
  • Low Sulfur

Sandri, Elio (Cascina Disa) 2018 Barbera d'Alba

This needed some air, after which it was delicious, open and light-to-medium bodied, with fine balance. Very good indeed. Jamie Wolff

  • red
  • 6 in stock
  • $26.99

  • Organic
  • red
  • 5 in stock
  • $49.99

  • Organic

Sandri, Elio (Cascina Disa) 2018 Langhe Nebbiolo

Elio Sandri is still not the household name he deserves to be considering the extremely high quality of his wines. This bottling is entirely from grapes within Barolo that did not get selected for the eponymous bottling, so he uses them for this more entry-level bottling, ferments in steel, then ages in a combination of neutral wood and tanks for a short time. The nose is savory with notes of dried earth, sun-dried tomato, rhubarb, oregano, and the palate has more freshness, salinity, and present, but approachable tannins that make this a great current drinking Nebbiolo, especially with heartier fare. Michelle DeWyngaert

  • red
  • 52 in stock
  • $27.99

  • Organic
  • red
  • 41 in stock
  • $27.99

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

  • red
  • 1 in stock
  • $54.99

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  • 1 in stock
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  • 1 in stock
  • $64.99

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  • 1 in stock
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  • red
  • 1 in stock
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  • 5 in stock
  • $47.99

Trediberri 2015 Barolo

The nose is pure, with young dark flowers, fresh cut stems, green herbs, tilled earth and black cherry. The palate is more fruit-driven and bold, with flavors of savory red berries, fennel, and a core of iron-laced minerality. The wine develops over time, with a tannic structure that loosens into a soft richness. Pair with meals of dark meat, simply prepared veggies, and hard cheeses. David Hatzopoulos

In common with the Giulia Negri wines from Serradenari, 80% of the fruit for the Trediberri Barolo comes from the Berri vineyard, on the western side of the ridge of La Morra (with 20% from Capalot – on the eastern slope, and perhaps more typical terroir for La Morra). Nicola Oberto describes 2015 as a “warm vintage”, but at 14 alcohol his Barolo doesn’t show any heat, and the wine is very fresh, without any fat or jam. Ripe fruit and flowers on the nose, with the fruit giving  lift to a medium bodied wine that shows very prettily. A fine introduction to this exciting new producer. Jamie Wolff

  • red
  • 1 in stock
  • $44.99

  • 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
  • 3 in stock
  • $49.99