Italy Piedmont

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  • 60 in stock
  • $24.99

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  • 1 in stock
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  • 4 in stock
  • $119.99

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  • 9 in stock
  • $109.99

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  • 5 in stock
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  • 4 in stock
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  • 12 in stock
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  • 1 in stock
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  • 4 in stock
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  • 11 in stock
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  • 3 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
  • 9 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
  • 11 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
  • 15 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
  • 8 in stock
  • $19.99

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  • 1 in stock
  • $84.99

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  • 1 in stock
  • $99.99

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  • 1 in stock
  • $74.99

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  • 1 in stock
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  • 3 in stock
  • $99.99

  • red
  • 3 in stock
  • $59.99

  • red
  • 1 in stock
  • $49.99

  • red
  • 1 in stock
  • $44.99

  • red
  • 1 in stock
  • $44.99

Boasso 2004 Barolo Gabutti

An intense nose, perfumed, stony, red fruit, earthy, chocolate; the wine is quite tannic, medium-body and rich on the palate — lots of mineral stoniness, great fruit — really a fine wine. JW

  • 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
  • 3 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
  • 8 in stock
  • $49.99

  • Organic
  • red
  • 1 in stock
  • $79.99

Brovia 2015 Barolo Brea Ca'Mia

The range of wines at Brovia always show individual character, but this is amplified in 2015. Alex Sanchez (of Brovia) told us that he sees 2015 as first “a vintage of terroir”; when we get to the Brea Ca’Mia one of our group says “Serralunga to 11”, which pretty well sums it up, except that there are only a few other wines from Serralunga of this quality (side diatribe: most Rionda misses the standard). As usual the Ca’Mia is the most tannic and structured of the line-up, this is certainly a long-term prospect. 111 points. Jamie Wolff

  • red
  • 8 in stock
  • $109.99

  • Organic

Brovia 2015 Barolo Garblet Sué

I thought this was the best Garblet Sue I’ve tasted in 20 years of visiting Brovia. I often find this wine opaque (from a sensory perspective), but I don’t think I’ve had a chance to taste a mature bottle. By contrast the 2015, while quite dense and rich, was very expressive and showed a depth and complexity that was exciting. One for the cellar. Jamie Wolff

All density, dark fruit, and spice. More medicinal than the normale bottling, with black cherry, cedar, licorice and baking spice. Quite dark and brooding, this will need a number of years to come into it's own. Oskar Kostecki

  • red
  • 2 in stock
  • $109.99

  • Organic

Brovia 2015 Barolo Villero

– A beauty – tight, of course, and subtle and austere now, I thought this was a gorgeous Villero, with everything you’d want in a wine to put away for 20 years. Very fine indeed. Jamie Wolff

  • red
  • 2 in stock
  • $109.99

  • 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
  • 41 in stock
  • $28.99

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
  • 10 in stock
  • $44.99

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  • 1 in stock
  • $99.99

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  • 1 in stock
  • $99.99

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  • 17 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
  • 13 in stock
  • $14.99

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

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  • 2 in stock
  • $574.99

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  • 1 in stock
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  • 6 in stock
  • $349.99

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  • 1 in stock
  • $199.99

  • red
  • 1 in stock
  • $374.99

Cappellano 1969 Barolo (bottled by Troglia)

Troglia was a wine merchant in Torino. Until the 1970s most wine was sold in bulk to merchants or private consumers, and then bottled for re-sale or home consumption — it's still quite common for producers to sell some of their production in bulk. We've had Cappellano Barolo bottled by Troglia back to 1954, and they certainly did a good job of it, using the funky, misshapen bottle associated with Gattinara.   

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  • 2 in stock
  • $139.99

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  • 3 in stock
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  • 4 in stock
  • $27.99

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  • 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
  • 16 in stock
  • $21.99

Clerico, Francesco 2015 Barbera d'Alba

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

  • red
  • 9 in stock
  • $19.99

  • Organic
  • Low Sulfur

Colombera & Garella 2018 Coste della Sesia

This vibrant red 70% Nebbiolo, 15% Vespolina, and 15% Croatina. Cristiano Garella teamed up with Giacomo and Carlo Colombera to produce wines in the Northeastern corner of the Piedmont, known as Alto-Piemonte. Christiano had been associated with a few producers in the area, focused on revitalizing a once-prominent wine producing region, and Carlo had been growing grapes in Bramaterra since the 90s. The bottle comes from the appellation of Coste Della Sesia, with volcanic-sandy soils. The vines have Southwestern exposure and have an average age of 40 years. All fruit is picked by hand and ferments for 14 days in stainless steel without temperature control. The wine ages for 10 to 12 months in used barriques before bottling. Beautiful nose from the get-go. Crushed, loamy volcanic rocks and slim red fruit. The palate was bright, bordering on sharp, when first opened, but with air broadened and softened while retaining a great core of acidity. Over a few hours, the aromatics swayed from floral, to earthy, to a slightly deeper heady maltiness (though never quite stuffed or dense). Flavors remained rather consistent with tart cherry and dark stones. Paired with pulled pork tacos on a Friday night - a hint at the wines versatility. David Hatzopoulos

  • red
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  • $24.99

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  • 3 in stock
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  • 2 in stock
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  • 2 in stock
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  • 2 in stock
  • $119.99

Fratelli Alessandria 2015 Barolo Monvigliero

Dark red fruit, limestone – a juicy underpinning for firm chalky tannin, rich and lifted, pure and delicious. A grand cru wine, and some competition for that other Monvigliero…Jamie Wolff

  • red
  • 20 in stock
  • $89.99

  • 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
  • 28 in stock
  • $27.99

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
  • 40 in stock
  • $23.99

  • Organic
  • Low Sulfur
  • red
  • 1 in stock
  • $54.99

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  • 1 in stock
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  • 4 in stock
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  • 2 in stock
  • $449.99

  • red
  • 4 in stock
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  • 12 in stock
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  • 3 in stock
  • $599.99

  • red
  • 2 in stock
  • $399.99

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  • 1 in stock
  • $474.99

  • red
  • 1 in stock
  • $69.99

  • red
  • 3 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
  • 6 in stock
  • $69.99

  • red
  • 4 in stock
  • $74.99

  • red
  • 7 in stock
  • $79.99

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  • 10 in stock
  • $99.99

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  • 1 in stock
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  • 1 in stock
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  • 5 in stock
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  • 3 in stock
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  • 3 in stock
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  • red
  • 5 in stock
  • $179.99

  • red
  • 1 in stock
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  • red
  • 1 in stock
  • $129.99

  • red
  • 4 in stock
  • $149.99

  • red
  • 2 in stock
  • $119.99

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
  • 28 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
  • 6 in stock
  • $29.99

  • red
  • 1 in stock
  • $109.99

  • red
  • 2 in stock
  • $99.99

  • red
  • 2 in stock
  • $139.99

  • red
  • 1 in stock
  • $219.99

  • red
  • 1 in stock
  • $649.99

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  • 4 in stock
  • $219.99

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  • 1 in stock
  • $219.99

  • red
  • 1 in stock
  • $549.99

  • red
  • 1 in stock
  • $119.99

  • red
  • 2 in stock
  • $119.99

  • red
  • 1 in stock
  • $159.99

  • red
  • 1 in stock
  • $159.99

  • red
  • 1 in stock
  • $109.99

  • red
  • 1 in stock
  • $109.99

  • red
  • 1 in stock
  • $179.99

  • red
  • 3 in stock
  • $159.99

  • red
  • 2 in stock
  • $249.99

  • red
  • 1 in stock
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  • red
  • 7 in stock
  • $189.99

  • red
  • 8 in stock
  • $179.99

  • red
  • 5 in stock
  • $59.99

  • red
  • 9 in stock
  • $374.99

  • red
  • 12 in stock
  • $349.99

  • red
  • 11 in stock
  • $84.99

  • red
  • 1 in stock
  • $64.99

  • red
  • 37 in stock
  • $24.99

  • red
  • 12 in stock
  • $19.99

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

  • red
  • 11 in stock
  • $17.99

  • red
  • 1 in stock
  • $59.99

  • red
  • 6 in stock
  • $69.99

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

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

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

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

  • red
  • 3 in stock
  • $349.99

  • red
  • 1 in stock
  • $274.99

  • red
  • 1 in stock
  • $174.99

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  • 1 in stock
  • $44.99

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  • 3 in stock
  • $119.99

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  • 2 in stock
  • $39.99

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  • 2 in stock
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  • 1 in stock
  • $219.99

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  • 1 in stock
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  • 4 in stock
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  • 3 in stock
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  • 1 in stock
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  • 2 in stock
  • $99.99

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  • 3 in stock
  • $84.99

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  • 1 in stock
  • $159.99

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  • 2 in stock
  • $59.99

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  • 5 in stock
  • $99.99

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  • 9 in stock
  • $119.99

  • red
  • 2 in stock
  • $69.99

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  • 2 in stock
  • $64.99

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  • 6 in stock
  • $64.99

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  • 1 in stock
  • $89.99

  • red
  • 1 in stock
  • $69.99

  • red
  • 3 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
  • 25 in stock
  • $84.99

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

Italy Tuscany

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
  • 2 in stock
  • $59.99

  • Organic
  • red
  • 2 in stock
  • $54.99

Le Masse di Lamole 2016 Chianti Classico

The tint hamlet of Lamole (population 35) is one of the highest points in the Chianti Classico appellation. On soils of sandstone and clay, interspersed  with small stones and pebbles, Anna Maria and Guiliano of Le Masse di Lamole craft their electric wine from  Sangiovese vines up to 100 years old, some of them still bush trained. Our friend Tess from Portovino Imports described the 2016 as a Bambi wine, "sprightly, chirpy, (endearingly) gangly" in its youth when tasted a few months ago, now entering a "grunge phase, black eyeliner and nail polish: a depraved, provocative Bambi." I loved this description, and indeed the 2016 shows some beautiful brooding character, with notes of black cherry, dark forest berries, plum skin, raspberry leaves, brambles, blood orange peel, with a hint of ceder and an herbal character, almost anise. There is a also the wonderful floral character associated with Lamole, with dried rose petals, violets, and iris (though this connotation might be conditioned by the iris flowers decorating the label). With medium tannins that feel increasingly rustic as the wine opens and framed by great, juicy acidity, this is a beautiful experience of Sangiovese from a quite unique area of Chianti Classico. Oskar Kostecki

  • red
  • 3 in stock
  • $32.99

  • red
  • 7 in stock
  • $59.99

  • red
  • 2 in stock
  • $44.99

  • red
  • 8 in stock
  • $12.99

  • Organic
  • red
  • 8 in stock
  • $28.99

  • red
  • 9 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
  • 15 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
  • 26 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
  • 14 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
  • 13 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
  • 16 in stock
  • $21.99

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

  • red
  • 6 in stock
  • $89.99

  • red
  • 11 in stock
  • $69.99

  • red
  • 10 in stock
  • $69.99

  • red
  • 1 in stock
  • $49.99

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
  • 13 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
  • 9 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.

  • red
  • 21 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.

  • red
  • 21 in stock
  • $21.99

  • red
  • 38 in stock
  • $15.99

Antica Tenuta Pietramore 2016 Montepulciano d'Abruzzo

Pietramore produces both an array of classic Italian wines as well as Olive oil, all from their biodynamically farmed vineyards. The vineyards are located in the Chieti and Teramo provinces close the to eastern coast. The grapes are pressed with ~15% of the juice drained off to intensify the concentration of the wine, and then aged in vats for 6 months with no oak aging.

  • red
  • 15 in stock
  • $16.99

  • Organic
  • Biodynamic

Ausonia 2015 Montepulciano d'Abruzzo Colline Teramane Anfora

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

  • red
  • 2 in stock
  • $34.99

  • Organic
  • Low Sulfur

Ausonia 2016 Montepulciano d'Abruzzo Colline Teramane Anfora

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, 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
  • 12 in stock
  • $34.99

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
  • 9 in stock
  • $17.99

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
  • 2 in stock
  • $15.99

  • red
  • 9 in stock
  • $44.99

Bulli nv Colli Piacentini Rosso (Barbera, Croatina)

From 4 hectares of Guyot-trained vines (10-50 years of age) tended with organic methods, though not certified, in Colli Piacentini in Emilia-Romagna. Soils are rich in limestone. The blend is 60% Barbera, 30% Croatina, and 10% Uve Rare, harvested in in September and October. Fermentation is done with native yeasts, with 10-15 days of skin maceration. This wine sees no added sulfur. Upon pouring, the wine has a deep red core, and light purple edges. Pronounced aromas of ripe strawberries, blueberries, smashed red cherries, stems, watermelon rind, and a hint of woodsy smoke. The palate is not complicated, relying almost solely on a deep, juicy flavor of dark cherry. The structure and low ABV (11%) incline drinkers to gulp. Serve with a good chill. David Hatzopoulos

  • red
  • 6 in stock
  • $16.99

  • No Sulfur
  • red
  • 12 in stock
  • $18.99

  • 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
  • 51 in stock
  • $49.99

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

  • Organic
  • Low Sulfur

COS 2017 IGT Sicilia Pithos Rosso

The pithos wines from COS are beautiful expressions of amphora aging. This a blend of 60% Nero d'Avola and 40% Frappato coming from red clay soils with bands of limestone underneath. The grapes are then fermented and aged for 6 months in unlined clay amphora before being transferred to concrete tanks for 2-3 months. The 2017 vintage of this wine is very lively, with great fruit notes on the nose: pomegranate, pomegranate juice, tart cherry, raspberry, a hint of orange blossom, and a slight savory mustiness. The palate introduces more savory and mineral profile, along with the same bright red fruits of the nose, with soft yet present tannins and great acidity. The amphora aging gives this wine a quite delicate and rounded mouthfeel, along with a hint of earthiness. Quite delicious and engaging stuff from one of our favorite Sicilian producers. Oskar Kostecki

  • red
  • 2 in stock
  • $32.99

COS 2018 Sicilia IGT Frappato

Sicilian wine is generally perfectly suited for the Thanksgiving meal, as it goes so well with the mash up of savory and sweet sour that characterizes the island’s food - and our national feast. I’m a great fan of Frappato but rarely find compelling wines; COS makes the benchmark version, retaining freshness and avoiding the unfortunate opacity of flavor that most versions slip into. The COS Frappato is distinguished by haunting complexity, balancing fruit and earth and herbs, and showing depth and intensity, all with 12% alcohol. This wine is a crowd pleaser, satisfying the casual drinker and any serious geeks at your table. I’m now determined that we need some at our house! Jamie Wolff

  • red
  • 3 in stock
  • $27.99

  • Biodynamic
  • Low Sulfur
  • red fortified medium-sweet
  • 6 in stock
  • $74.99

Del Prete 2017 Negroamaro Anne

Natalino Del Prete farms 10 hectares of mostly Negroamaro and Primitivo vines just north of Lecce in southern Puglia. Certified organic since 1994, his vineyards are never treated with any chemicals (they look quite wild!) and the vinification is decidely old-school, with minimal intervention and no sulfur added at any point, including bottling. The 2017 Negroamaro Anne is from a plot of 30 to 60 year old vines planted on clay soils. Rustic and slightly barnyardy on the nose, this wine opens with black cherry, black plum and a general medley of dark fruits, and finishes with notes of dark cocoa and earth. Medium plus bodied,  with very good acidity, this is a wonderful example of "farmhouse" wine from the Italian South. Oskar Kostecki

  • red
  • 12 in stock
  • $17.99

  • Organic
  • No Sulfur

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
  • 18 in stock
  • $13.99

  • Organic
  • red
  • 23 in stock
  • $21.99

  • red
  • 3 in stock
  • $42.99

  • red
  • 1 in stock
  • $219.99

  • red
  • 2 in stock
  • $26.99

Foradori 2018 Vigneti delle Dolomiti Teroldego Lezer

Lezer was first made in 2017, when hail led to damaged grape bunches. Not wanted to extract too much from the broken skins, Foradori went for a very short maceration of just a few days, and released the wine as a light and fun alternative to their more serious red wine offerings. It was a hit, and (somewhat reluctantly) they agreed to keep making it-to our great satisfaction. The 2019 is as delicious as previous vintages, light and juicy, fresh, easy-drinking yet still engaging, with notes of cranberry, raspberry, pomegranate, ripe strawberry, ripe red cherry, cherry pit, and a hint of citrus peel. Perfect with a slight chill, and a great light red for spring and summer. Oskar Kostecki

  • red
  • 8 in stock
  • $26.99

Graziano, Vittorio 2017 Emilia Lambrusco "Fontana dei Boschi"

Vittorio Graziano – widely known as one of the true artisans in the region — makes Lambrusco the old fashioned way without additives, and with the fermentation finishing in bottle, which gives the wine a complex and deeply savory quality that we have not seen in most Lambrusco.  Vittorio’s wine is serious, and has both tannic structure and minerality that speak of tradition and non-intervention in the cellar.  JR

  • red sparkling
  • 11 in stock
  • no discount
  • $23.99

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
  • 11 in stock
  • no discount
  • $13.99

  • Organic
  • Low Sulfur
  • rosé
  • 13 in stock
  • $21.99

  • Organic
  • No Sulfur

La Villana (Joy Kull) 2019 Vino Rosso

Our friend Joy Kull went to learn winemaking in Lazio, Italy. After several years learning from local farmers and winemakers, she found her own plot of land and began her project, called La Villana. This is a straightforward charming red made from Sangiovese and  Montepulciano,  with a bit of Canaiolo and Ciliegiolo. Destemmed by hand, with one week of maceration. The nose shows immediate tangy cherry, with darker accents of candied grape and wispy espresso. On the palate, the wine delivers flavors of black cherry, hints of green herbs and cola. A very satisfying mouthfeel, with some tannin lining a full, juicy core. Chill this for the most refreshing glass.

  • red
  • 11 in stock
  • $21.99

  • Organic
  • No Sulfur
  • red
  • 7 in stock
  • $24.99

  • red
  • 6 in stock
  • $36.99

  • red
  • 14 in stock
  • $26.99

  • red
  • 9 in stock
  • $36.99

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
  • 10 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
  • 3 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
  • 5 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
  • 4 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
  • 7 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
  • 11 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
  • 8 in stock
  • $29.99

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

  • Organic
  • red
  • 12 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
  • 52 in stock
  • $21.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • red
  • 10 in stock
  • $11.99

  • red
  • 8 in stock
  • $69.99

  • red
  • 8 in stock
  • $21.99

  • red
  • 13 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
  • 2 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
  • 33 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
  • 13 in stock
  • $29.99

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

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
  • 3 in stock
  • no discount
  • $17.99

  • Low Sulfur

Terre Sparse 2018 Erbaluce Diverso

The Terre Sparse farm is located in the north of Piedmont, in the the Caluso DOCG. This Erbaluce comes from a small .25 hectare parcel of 40 year old vines, farmed organically on morenic soils (old glacier deposits). The wine is fermented and aged on its lees in stainless steel, and spends 13 days in contact with the skins. Delicious and quite complex, it shows notes of ripe fuji apple, apricot, nectarine, peach fuzz, pithy lemon, underripe plum, mirabelle, white blossom, honeysuckle and wildflower honey. There's a bit of grip on the palate, with soft tannins and great acidity. Vibrant and quite fresh, this Erbaluce (as Ernest from Portovino puts it) isn't exactly glou-glou, there's too much texture and savory notes, but it "goes down easy after day of hard of work on the farm, or a day at the desk typing." Very enjoyable and an excellent addition to our orange wine contingent. Oskar Kostecki

  • red
  • 34 in stock
  • $21.99

  • Organic
  • red
  • 1 in stock
  • $49.99

Villa Calicantus 2018 Bardolino Chiar'otto Vino Rosato

A co-harvest of Corvina, Rondinella, Molinara, and Sangiovese from biodynamically farmed 53 year old, pergola-trained vines on the western shore of Lake Garda. Considered too atypical to be labeled under the Bardolino Chiaretto DOC, Daniele Deliani just labels this as a humble vino rosato, yet it was one of the more captivating ones we've discovered this year. Very energetic on the palate, with notes of wild strawberry, raspberry, grapefruit, grapefruit pith, and hints of an herbal character. The wine has good acidity, and a definite energy, with a shifting character; sometimes showing more the red fruit aspects, sometimes the slighty bitter and herbal. A thoroughly enjoyable and delicious wine that is very engaging on it's own or with a wide variety of food. Oskar Kostecki

  • rosé
  • 5 in stock
  • $24.99

  • Biodynamic
  • Low Sulfur

Vinica 2011 Tintilia del Molise Lame del Sorbo

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

  • red
  • 10 in stock
  • $19.99