Misc. Italy

  • red
  • 1 in stock
  • $34.99

  • red
  • 28 in stock
  • $19.99

Cardedu 2017 Canonau di Sardegna 'Caledu'

The Cardedu Caledu is a delicious Canonau. The wine has a soft nose, with lovely forest aromas - moss, birch and wild red berries. There are wafts of more savory smells, like sun-dried tomato and basil. On the palate, the wine has a crunchy mineral core. The fruit is concentrated with richer, darker flavors of cherry and plum. The mouthfeel is rich, but refreshed by that spark of stoniness. A wonderful wine to drink with a weeknight dinner... and it'll be wonderful with BBQ when we get over this last stint of winter. 

  • red
  • 1 in stock
  • $21.99

  • red
  • 1 in stock
  • $474.99

  • red
  • 1 in stock
  • $109.99

  • Organic
  • Low Sulfur

Flavia 2019 Etna Rosso 1 Liter

Flavia is made by two of the younger generation of the Rallo family – famous for Marsala, but apparently present on Etna “since 1860”. Flavia is made from certified organic grapes, fermented with indigenous yeasts in steel, and aged in used Slavonian botte. Pedigree aside, note that it’s a liter bottle, so 25% more volume – it would be a bargain for a .750 bottle. This is a classic expression of  Etna – on the lighter side – very pure, and unmistakably Nerello Mascalese. 

  • red
  • 27 in stock
  • $27.99

  • Organic

La Visciola 2017 Cesanese del Piglio DOCG Vicinale

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

  • red
  • 4 in stock
  • $26.99

La Visciola 2017 Cesanese del Piglio DOCG Vignali

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

  • red
  • 1 in stock
  • $29.99

Monterosso 2017 Etna Rosso Sisma

The Sisma by Monterosso is structured, with bright acidity. The 2017 vintage was hot compared to the 2016. Earthy aromas of smoke, iron, and crushed black stones mix with dark cherry and cassis on the nose. On the palate, the flavors are framed by ripe, firm tannins, with bursts of earthy red plum and blackberry/raspberry fruit. This is an assertive Nerello Mascalese, especially in contrast with the gentler character of the 2016. A few years in the cellar should allow the flavors and structure to integrate. David Hatzopoulos

  • red
  • 6 in stock
  • $39.99

Montoni 2020 IGT Sicilia Nero d'Avola Lagnusa

The Lagnusa Nero d’Avola vines range in age from 20-50 years old, and they give the wine remarkable depth and complexity. My notes for the wine's bouquet reads: "smokey, dark roses, tar, and savory cherry." It is almost startling how complex the nose is upon first whiff. The palate has classic red berries, with a little spice and fresh herbs. The structure is bright, with only a hint of pleasant tannin and some lovely acidity.

  • red
  • 25 in stock
  • $24.99

Passofonduta 2021 Sicily Vino Rosso Passofonduta

Passofonduta Rosso is 90% Nero d’Avola with 10% Nerello Mascalese, it’s a rounder, deeper wine, a more contemplative and serious sibling to Le Robbe. It does share Le Robbe’s intensity and lift, balanced with bright, earthy plum, and a host of savory, mineral aromas and flavors. Another candidate for one of the great wines of Sicily - no mean achievement, these days.  My tasting note opens with a highly technical “Wow!” .Jamie Wolff

  • red
  • 8 in stock
  • $64.99

  • Organic
  • Low Sulfur

Pianogrillo 2020 Cerasuolo di Vittoria Curva Minore

The rules for making Cerasuolo di Vittoria call for a blend of Nero d’Avola (50-70%) and Frappato (30-50%); in practice this means a fair range of style depending on the proportion of the richer Nero d’Avola to the more airy Frappato. The house blend at each producer isn’t necessarily fixed – at Pianogrillo allowance is made for what the growing season provides, but the target there is 50% Nero d’Avola to 50% Frappato. My benchmark Cerasuolo di Vittoria comes from COS; the Pianogrillo is one of very few I’ve tasted of similar quality. It’s aged in large, 25HL barrels of Slavonian oak (and some 500L barrels of Etna chestnut), which may account for the slightly more muscular results (v. COS’ amphora aging). Even so, the Pianogrillo Cerasuolo is light-to-medium body with a lot of depth and rustic charm, with fresh black cherry and pomegranate fruit, good lift and energy. 

  • red
  • 44 in stock
  • $25.99

  • Organic
  • Low Sulfur

Pranzegg 2014 Mitterberg Lagrein Laurenc

From 15 year old vines planted in both guyot and pergola training systems, Pranzegg's Lagrien is fermented with submerged cap for 4 weeks. Dense purple in color. Earth, anise, and cocoa on the nose, with dark roses and rhubarb. The palate is earth driven, with tense minerality. Dried cherry, with mint and black tea. High toned, with bright acidity and very chewy tannin. Incredibly engaging, a wine the develops many layers while staying staying bright and very accessible. David Hatzopoulos

  • red
  • 14 in stock
  • $36.99

  • Biodynamic
  • Low Sulfur

Pranzegg 2016 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. Color has a dark ruby core with lighter edges. A touch of red licorice on the nose, with raspberry and ripe strawberry. The palate is earthy, edgy, with slim red fruits. Very mineral driven. Structurally snappy, with a cool middle, and medium acidity. Only an ounce of tannin. David Hatzopoulos

  • red
  • 8 in stock
  • $28.99

  • Biodynamic
  • Low Sulfur

Pranzegg 2017 Mitterberg Lagrein Laurenc

100% Lagrein from Alto-Adige. A barely translucent purple in the glass. The nose is dark and brooding, with mellow tones of black plum, blackberry, fennel sead, and garden soil. Becomes floral with time, and then a little ripe peach apepars. The palate has great nervy fruit, with lapping flavors of black cherry and gravelly minerality. Structure washes over the tongue, with lush tannin and bright acidity. New to Lagrein? Definitely start here. David Hatzopoulos

  • red
  • 2 in stock
  • $37.99

  • Biodynamic
  • Low Sulfur

San Martino 2019 Aglianico del Vulture Arberesko

A fine example of the Vulture, where Aglianico shows much less rustic tannin than in Taurasi. This is particularly elegant and savory, with lovely crisp fruit to balance on the palate. It’s light but with the structure to suit wintery dishes. Jamie Wolff

  • red
  • 4 in stock
  • $34.99

  • Organic
  • Low Sulfur

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
  • 11 in stock
  • $29.99

  • red
  • 20 in stock
  • $29.99

  • red
  • 33 in stock
  • $17.99