Misc. Italy

  • red
  • 11 in stock
  • $33.99

  • red
  • 10 in stock
  • $49.99

  • red
  • 13 in stock
  • $21.99

  • red
  • 16 in stock
  • $16.99

  • red
  • 13 in stock
  • $15.99

  • red
  • 66 in stock
  • $15.99

  • red
  • 12 in stock
  • $42.99

  • rosé
  • 17 in stock
  • $23.99

Calabretta, Cataldo 2013 Cirò Classico Superiore Rosso

The Greeks started producing wine in Cirò about 3,000 years ago and used to offer it to winners of the ancient Olympics. The Calabretta family has been growing grapes in this part of Calabria for four generations, but in 2008 Cataldo and his sisters Maria and Michela decided to start their own estate and refurbish the family cellar. Cirò Rosso Classico is made from 100% Gaglioppo, which is the main grape variety of the production zone of Cirò DOC. Their vineyards are situated on rolling hills of limestone and clay about 50 meters above sea level. The harvest takes place at the end of September. There are 14 days of skin maceration, fermentation takes place using wild yeasts, the wine then matures for 10 months in glazed concrete tanks and seven months in the bottle. The Rosso is very earthy and gamey with lots of black plums and cherries. After about three hours, it really opened up with hints of mushroom and violets. Definitely pair it with strong flavors like Chicken Marsala, Braised Beef Ragu with Garlic Polenta, or Porcini Mushroom Risotto. Christine Manula

  • red
  • 1 in stock
  • $21.99

  • red
  • 31 in stock
  • $18.99

Cardedu 2017 Monica di Sardegna Praja

The wines of Sardinia sometimes seem a world apart from the rest of Italy, showcasing a unique stable of indigenous grapes not found on the mainland.  One of the most interesting is Monica, a grape that shows much more freshness and lift than most Cannanou or Bovale, while still maintaining real intensity of flavor.  Cardedu has produced a lovely Monica from dry-farmed vineyards, tended without herbicides or pesticides, and fermented with native yeasts, in stainless steel.  The nose is intense with notes of rhubarb, strawberry, mint, wild sage, spice tones of black pepper, and a whiff of sea air. The palate is light (surprisingly so for its 13.5% abv) with fresh acidity and very little tannin, showing juicy red fruit and the same intense whirl of herbs and spices with a salty finish.  "Praja" means “the beach” in the Sardinian dialect and it would be perfect for a beach side cookout.  Try it slightly chilled this summer with grilled fish, or better yet fish tacos, lamb burgers, sausages, briney foods like olives or feta, or with salads inflected with green herbs. Andy Paynter

  • red
  • 25 in stock
  • $17.99

  • Organic
  • red
  • 1 in stock
  • $159.99

  • Low Sulfur
  • red
  • 1 in stock
  • $159.99

  • Low Sulfur

Cornelissen, Frank 2016 Etna Rosso CS Chiusa Spagnola

This is pure Nerello Mascalese from a vineyard of ungrafted vines planted in 1925, in a little amphitheater surrounded by lava. A nose of slightly desiccated berry fruit with exotic dark floral tones, exotic spices and volcanic rock minerality. The wine is beautifully structured, with slightly more present tannins balanced by great acidity and intensity on the palate that lingers on a very long finish. Oskar Kostecki

  • red
  • 8 in stock
  • $59.99

  • Low Sulfur
  • red
  • 1 in stock
  • $159.99

  • Low Sulfur

Cornelissen, Frank 2016 Etna Rosso Feudo di Mezzo Porcaria

Porcaria is the upper part of Feudo di Mezzo, and is a section of Nerello Mascalese planted in the 1950s in free-standing albarello (an old vine training system). Both the nose and the palate shows more pungent spice notes than the sottana portion, and also a slightly darker fruit expression. Incredible energy on the palate here, and an intensely long finish. Another candidate for taking your time, this is a wine that perfectly showcases the wildness of Etna. "!!!" Oskar Kostecki

  • red
  • 7 in stock
  • $64.99

  • Low Sulfur
  • red
  • 1 in stock
  • $159.99

  • Low Sulfur

Cornelissen, Frank 2016 Etna Rosso FM Feudo di Mezzo

This year there are two bottlings from the Feudo di Mezzo vineyard, and this particular one is from the lower portion (sottana) with deeper soils. The wine is slightly more fruit-forward than its higher altitude cousin, showing notes of raspberry, black cherry, and plum. Rounder and maybe a little softer on the palate, this still has the mineral character and intensity that you would expect from any of Frank's wines. Oskar Kostecki

  • red
  • 18 in stock
  • $64.99

  • Low Sulfur
  • red
  • 1 in stock
  • $159.99

  • Low Sulfur
  • red
  • 1 in stock
  • $159.99

  • Low Sulfur

Cornelissen, Frank 2016 Etna Rosso VA Vigna Alta

Sourced from the highest elevation vineyards in the northern valley of Mount Etna with old vines of ungrafted Nerello Mascalese. Really elegant on both the nose and palate, Frank says this is the most "Burgundian" of his wines, and though we feel that word is sometimes overused, we can't help but agree. Floral and perfume, fruit and ash, this is very balanced and a joy of a wine to drink. Oskar Kostecki

  • red
  • 2 in stock
  • $64.99

  • Low Sulfur

Cornelissen, Frank 2017 Etna Munjabel Rosso

The Munjabel Rosso bottling spends at least a month on the skins leading to a more structured and intense expression of Etna than the Susucaru Rosso. Very mineral on the palate, with dark cherry, dark berry and hints of plum, this is a wine that will open up with time. A long finish resolves in beautiful ashy note that perfectly showcases the unique terroir of Mount Etna. Oskar Kostecki

  • red
  • 23 in stock
  • $44.99

  • Low Sulfur
  • rosé
  • 1 in stock
  • $179.99

  • Low Sulfur
  • red
  • 18 in stock
  • $32.99

  • red
  • 11 in stock
  • $32.99

Coste di Brenta 2017 Montepulciano D'Abruzzo

Coste di Brenta Montepulciano d’Abruzzo is an easy going wine made from certified organic vineyards planted between 200 and 300 meters about 10 kilometers from the sea.  The wine is fermented in steel and is raised in third passage barrels for around a year.  It shows red cherry fruit with minty herbal tones, and a slight earthy note.  Medium bodied with balanced acid and restrained tannin it is a juicy style of Montepulciano rather than being heavy or extracted. Try it with a rich pasta dishes, pepperoni pizza, a burger, or enjoy this delicious wine all on its own. Andy Paynter

  • red
  • 59 in stock
  • $12.99

  • Organic
  • red
  • 4 in stock
  • $29.99

Defino 2016 IGT Terre Siciliane Frappato

Defino comes from organically farmed grapes (a friend who is one of Tuscany’s best winemakers consults on the winemaking), and it’s a really lovely fresh red, light and juicy but with plenty of intensity on the palate. This is on the short list for the ultimate pizza wine, but really we mean that in reference to: “it’s Tuesday night, and we want a glass of something delicious that doesn’t break the bank”. Actually Frappato is a terrific food wine — a red-wine-with-fish wine, and very versatile.

  • red
  • 33 in stock
  • $13.99

  • Organic
  • red
  • 20 in stock
  • $15.99

  • red
  • 24 in stock
  • $17.99

Dirupi 2017 Valtellina Rosso Ole!

Diruppi’s Ole is their least expensive wine, but it’s my current favorite of their wines for it’s typicity and freshness. It’s made with about 10 days maceration in stainless steel, and after a year’s aging is bottled unfiltered. The wine is medium-bodied with lovely bright cherry fruit and plenty of lift, ready to drink now. Jamie Wolff

  • red
  • 9 in stock
  • $29.99

  • Organic
  • Low Sulfur
  • red
  • 2 in stock
  • $84.99

  • Biodynamic
  • red
  • 15 in stock
  • $18.99

  • Biodynamic
  • red
  • 8 in stock
  • $17.99

  • Biodynamic
  • red
  • 29 in stock
  • $24.99

  • Biodynamic
  • red
  • 21 in stock
  • $24.99

  • Biodynamic
  • red
  • 9 in stock
  • $49.99

  • Biodynamic
  • red
  • 2 in stock
  • $149.99

  • Biodynamic
  • red
  • 23 in stock
  • $34.99

  • Biodynamic
  • red
  • 15 in stock
  • $25.99

  • rosé sparkling
  • 56 in stock
  • no discount
  • $13.99

La Visciola 2015 Cesanese del Piglio DOCG Ju Quarto

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 Ju Quarto is sourced from a 60-year-old vineyard planted over a decomposed volcanic sand, rich in iron and showing a red hue. The wine is vinified on native yeast in lined-cement, and rested in large barrels for around a year. It is a more delicate expression of the grape with beautiful cherry fruit and red floral tones on the nose.  The palate is light, almost airy, with bright acidity and very little tannin. Subtle rather than effusive it shows cherries, bay, and mint with a long elegant finish.  I would pair it with less assertive food to better enjoy the delicacy of the wine; think leaner charcuterie, pasta, simply prepared fish, poached chicken, or with caprese salad. Andy Paynter

  • red
  • 12 in stock
  • $34.99

  • Organic
  • Biodynamic
  • Low Sulfur

La Visciola 2015 Cesanese del Piglio DOCG Mozzata

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 Mozzatta is the most assertive cuvee from the estate, made from 60-year-old vines planted on a “grey, clay soil,” that is a clay with some degree of incorporated limestone. Like the other reds it is vinified on native yeast in lined-cement (though with the addition of 20% whole cluster rather than being entirely destemmed) and then rested in large barrels for around a year.  The result is a much more assertive style of Cesanese with more earthy flavors.  The nose is brooding, showing pine needle and forest floor over ripe red fruit and black pepper spice.  The body is quite full with grippy tannins and plenty of acidity thought it shows deeper flavors rather than extra weight on the palate.  The finish is dry and quite mineral.  Try it with grilled sausage, chops, rich vegetable dishes, carbonara or other full flavored pastas. Andy Paynter

  • red
  • 1 in stock
  • $38.99

  • Organic
  • Biodynamic
  • Low Sulfur

La Visciola 2015 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. Sourced from the same vineyard as the Passerina wines the estate produces, the 2015 Vicinale is the most approachable Cesanese from La Visciola.  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 I can't imagine enjoying this without food: give it a shot with margarita pizza, red sauce pastas, charcuterie, semi-firm cheese, or of course with pasta carbonara for a truly classic pairing.  Andy Paynter 

  • red
  • 9 in stock
  • $28.99

  • Organic
  • Biodynamic
  • Low Sulfur

La Visciola 2015 Cesanese del Piglio DOCG Vignali

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 Vignale plot was planted in the 1960s on a soil of mixed sand and clay.  It is vinified with native yeast in lined-cement, and rested in large barrels for around a year. The Vignale shows a more definitely spicy nose with black pepper, allspice, and fruit tones of cherry and orange zest with dried bay leaves.  The palate has a fairly rich texture with fine-grained tannin and restrained acidity, showing poise but with a bit more heft than the Ju Quarto.  The Vignale will pair easily and widely; try it with everything from pizza and simple veggie dishes to carbonara, pork chops, or roasted mushrooms. Andy Paynter

  • red
  • 11 in stock
  • $34.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • red
  • 6 in stock
  • $44.99

  • red
  • 9 in stock
  • $48.99

  • red
  • 8 in stock
  • $39.99

Montoni 2013 IGT Sicilia Feudo Vrucara

The first written record of the Vrucara vineyard is dated 1590. The vines aren’t quite that ancient, but the vineyard is planted with pre-phylloxera vines that are at least 100 years old, and which also provide the material for any new Nero d’Avola plantings at Montoni. As is the practice for the rest of Montoni, only copper and sulphur have ever been used in the vineyards. Vrucara grapes are fermented in cement for about 4 weeks on the skins, followed by 4 years in cement, 6 months in large wood, and 6 months in bottle – unfined, unfiltered. In most other hands you could expect something oaky and pompous; the great thing about Vrucara is that it’s a lively and elegant wine of real subtlety; the intensity and depth that comes from the very old vines almost takes you by surprise, and it has great persistence and thoroughly satisfying balance. It’s delicious now, but I think would be very interesting to cellar – the oldest Vrucara I’ve tasted was 12 years old, and it seemed to have plenty left to develop. This is one of the very best Sicilian reds – one of a very few Grand Cru wines of Sicily. Jamie Wolff

  • red
  • 4 in stock
  • $48.99

  • Organic
  • Low Sulfur

Montoni 2016 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. Jamie Wolff

  • red
  • 51 in stock
  • $19.99

  • Organic
  • Low Sulfur
  • red
  • 7 in stock
  • $47.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • red
  • 1 in stock
  • $9.99

  • red
  • 27 in stock
  • $21.99

Pranzegg 2013 Mitterberg Lagrein Quirein

Lagrein is a grape that shares many similarities with Syrah: deep berry fruit, a savory smoky character, and distinct herbal tones. In the hands of Martin Gojer it yields a full-bodied wine that nonetheless captures a sense of alpine freshness. The wine is fermented with 70% whole clusters for four weeks with a submerged cap for the first two.  It is then raised in old, small barrels for two years and bottled without fining or filtration. The wine shows savory aromas of ripe blackberry, turned earth, leather, tobacco, and black pepper. The palate is full and quite smooth, with grippy tannins, focused acidity, and more flavors of forest floor and rich black fruit.  It is well suited to rich foods; try it with game meat or lamb, smoked sausage, cured cheese, hearty vegetable dishes, or with stew.  Andy Paynter

  • red
  • 3 in stock
  • $29.99

  • Organic
  • Biodynamic

Pranzegg 2013 Mitterberg Schiava / Vernatsch Campill

Of all the wines made by Martin Gojer at Pranzegg, the Schiava is to me the most interesting. Schiava wines are often pleasant thirst-quenchers of little substance but Martin saw greater potential in his vines. Sourced from 50 year-old vines trained in pergola and farmed biodynamically, this is a more profound expression of the grape. 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. Tart cherries and raspberries leap out on the nose over aromas of lavender, black pepper, and slight hint of leather.  The palate is medium bodied, with great acidity, delicate tannins and a lifted mineral finish.  Martin described it as a “really charming full bodied wine that is on the other hand drinkable,” and I couldn't agree more.  Try it with duck or wild boar, charcuterie, hard cheese, mushroom dishes, or rich pasta. Andy Paynter

  • red
  • 6 in stock
  • $29.99

  • Organic
  • Biodynamic
  • red
  • 13 in stock
  • $32.99

Pranzegg 2014 Mitterberg Schiava / Vernatsch Campill

Pranzegg 2014 Schiava (Vernatsch) Campill. From 50 year-old biodynamically farmed vines fermented partial whole cluster. 12% abv. Medium dark garnet translucent robe. Nose offers an array of brambly hedge fruits with black and red currant, wild blackberry, and bosky pomegranate aromas dominating, with faint notes of wet bark, dusty violets, blackberry seed, and game peeking around the edges. On the lighter-side-of-mid-weight palate, the wild berry flavors vie with salty and ferrous soil notes for attention, giving way to to notes of plum skin, and cassis, with a mouthwatering, savory acidity propelling the finish. Great balance between fruit, earth, and freshness. A fine pairing with tagliolini with Prosciutto San Daniele, radicchio, and poppy seeds, but I could see this with roasted pigeon on red wine bruschetta, or gnocchi with speck and Grana Padano. Martin Gojer makes such vibrant and gratifying wines. It’s almost embarrassing that I don’t drink them with more frequency. John McIlwain

  • red
  • 16 in stock
  • $27.99

  • Biodynamic
  • red
  • 6 in stock
  • $19.99

  • red sweet
  • 2 in stock
  • $274.99

  • rosé
  • 21 in stock
  • $19.99

  • red
  • 3 in stock
  • $29.99

  • red
  • 22 in stock
  • $17.99

  • red
  • 7 in stock
  • $84.99

  • red
  • 5 in stock
  • $39.99

  • red
  • 23 in stock
  • $44.99

  • red
  • 1 in stock
  • $11.99

Terraquilia 2016 Lambrusco dell'Emilia Col Fondo Falcorubens

This gorgeous sparkling red is made from Lambrusco Grasparossa, which produces a rich and  velvety  wine, owing to its thicker skins and more pronounced tannins than other Lambrusco varieties. Grasparossa grows best in hilly sites, like those where Terraquilia is located, in Guiglia, just south of Modena. Grapes are grown organically, harvested by hand, and made into wines with very low added sulfites. The wines are made col fondo, with the sediment from the lees remaining in bottle, giving the wines a lovely texture and a slight haze in the glass. The nose is very aromatic with fruity and floral notes of fresh cherry, violet, blackberry, and sweet spices. The palate is full and dry with flavors of cassis, black cherry, rhubarb, a refreshing mineral core and an earthy finish. This wine has enough weight and acidity to be paired with pastas, tomato-based sauces, or perfectly with pizza. Anna DeBeer

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

  • Organic
  • Low Sulfur
  • rosé
  • 13 in stock
  • $23.99

  • red
  • 8 in stock
  • $59.99

  • red
  • 4 in stock
  • $14.99

  • red
  • 2 in stock
  • $14.99

  • red
  • 5 in stock
  • $49.99

  • rosé
  • 22 in stock
  • $22.99

  • Biodynamic

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
  • 15 in stock
  • $19.99

Vinica 2013 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
  • 2 in stock
  • $19.99

  • Organic
  • Low Sulfur
  • red
  • 4 in stock
  • $47.99

  • red
  • 4 in stock
  • $64.99

  • red
  • 6 in stock
  • $47.99

  • red
  • 2 in stock
  • $129.99

  • red
  • 1 in stock
  • $119.99