Italy Piedmont

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Clerico, Francesco 2011 Barolo Bussia Vigna Colonello

2011 Francesco Clerico Barolo Vigna Colonnello. Dark garnet robe. Dried roses, wild strawberry, balsam, wet iron, and violets on the nose, with game notes and spice. The midweight and fresh (especially for the warm 2011 vintage) palate offers a burst of red fruit flavors with a fine salty mineral core that gives way to deeply savory notes of stone, iodine, and turned earth on a long, mouth-watering, sapid finish. This has great energy and a sneaky sort of structure with the red-fruited dry extract underlain by ripe tannins and a firm mineral core, which bodes well for aging. And which this is by no means slick or polished, there’s flair and character to burn. This is unabashedly traditional Barolo and deserves a place at the table and even more so, space in your cellar. Fabulous with a pan-roasted veal chop with truffles and Swiss Chard, but would sing with a a bowl of polenta and a sauté of wild mushrooms, or perhaps veal shank and risotto. And while Francesco Clerico’s wines may not be the flashiest or most flamboyant of the Langhe, I’d pit their frank soulfulness and honesty against nearly all comers. John McIlwain

  • red
  • 21 in stock
  • $46.99

  • Organic
  • Low Sulfur

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
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  • Organic
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Clerico, Francesco 2015 Nebbiolo d'Alba

Feeling in Fall fettle. That chill to the air and early sunset has me dreaming of (and cooking) risotto with roasted Kuri squash, wild mushrooms, and a bit of sage. Kinda calls for Nebbiolo. And to catch up with the latest in Piemonte, time to reacquaint myself with the beautiful and classically-styled wines of Francesco Clerico. This organic(!) grower in Monforte d’Alba makes wines which harken back to an era before rotofermenters, French oak, and ego. Think soulful—the Impressions or the Four Tops—but without the overt polish of Smokey Robinson. Aromatically waves of dried roses, cherry pit, and violet give way to earthier notes of maduro tobacco, iron, and a faint hint of anise. The spirited, mid-weight palate checks off all the Nebbiolo boxes: rosesroadtarvioletssaddleleather with a savory/salty, nearly iodine finish that ends with enough lifted acidity to cleanse the palate and beg for another sip. A nifty pairing with the risotto, probably better still with a moderate portion of tajarin festooned with an intemperate amount of shaved truffle. This is a wonderful Langhe Nebbiolo that dodges the sometimes overwrought character of the 2015 vintage and offers perhaps more rusticity than flair, but ultimately satisfies with its forthright character and sheer deliciousness. John McIlwain

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Cordero di Montezemolo 1971 Barolo Monfalletto

A consistently excellent wine — we've been lucky to get to taste this several times in the last few years. It needs a lot of time to breathe, and then it provides a classic example of fully mature Nebbiolo. Jamie Wolff

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Cordero di Montezemolo 1985 Barolo Enrico VI - Stained

Enrico VI is Cordero's name for a small parcel of old vines in Villero. It's a grand wine, worthy of its royal name.

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Minuto 1964 Pertinace Antico Nebbiolo / Barbaresco

Described by Wasserman as "made from 100% Nebbiolo grapes grown in the Barbaresco Zone". Why it's not Barbaresco is anyone's guess. Pertinax, Roman Emperor for about 3 months in 190 ad, appears on the label. Pertinace carries on as the name in Barbaresco of a small wine growers coop.

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Produttori del Barbaresco 1975 Barbaresco

Brambly black cherry with undertones of black raisin and sweet dirt. Quite developed with secondary/tertiary notes of hoisin, dried mushroom, and dried meat. After 40 years, it still has plenty of structure and only started to reveal itself after being double-decanted eight hours earlier (1/17/17)! Jonas Mendoza

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  • Organic
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Rinaldi, Giuseppe 2013 Barolo Tre Tine

Allowing for the fact that wine is a very subjective experience, I like to think that I call it as I see it. So I believe I’d know if it was a disaster, but otherwise I’m irrational and unreliable on the subject of G. Rinaldi. When I’m there, I wander around in a kind of stupor of infatuation with the wines. My penetrating notes (for 2013 Tre Tine, for example) say things like “super-great” [full stop]. I suppose if I have to have a wine crush, it might as well be on one of the best wineries in the world. Jamie Wolff

PS: Please don’t shoot the messenger. We don’t make the prices (neither, so far as I can tell, do the Rinaldis, because the wines leave the cellar at very reasonable prices). We’re well into the world of luxury goods here, and all I can do is sigh and make puppy dog eyes at the bottles while they’re in the shop. I do think it’s an objective fact that these are great wines and even if it’s a gratuitous comparison, they are the superior of many far more expensive wines.

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Roagna 1982 Vino da Tavola Crichet Paje

Crichet Paje comes from some very old vines in the Paje vineyard. Luca Roagna explains that for years  "because of the complications of local regulation we had to choose between callling the wine Barbaresco, or Crichet Paje — we could not call it Barbaresco Crichet Paje, so we chose to call it Crichet Paje... Crichet Paje is intended to be a unique and particular wine, an expression of our identity." It wasn't until 1996 that they were able to label the Crichet Paje as "Barbaresco Crichet Paje".

  • red
  • 17 in stock
  • $649.99

Roagna 2013 Barbaresco Paje

One of the most famous vineyards in Barbaresco, Pajé is an amphitheater with calcareous marl and limestone soils, and southwest exposure. The vines range from 25 to 50 years old. The 2013 Pajé, though still very young, is already showing extremely well, with a beautiful core of red berry fruit, cherry, and lifted floral tones of rose and violet, with hints of dried lavendar. Ripe, well integrated tannins. Very elegant. Oskar Kostecki

  • red
  • 10 in stock
  • $119.99

  • Organic
  • Low Sulfur

Roagna 2013 Barolo Pira

The vineyard of Pira, lying next to Rocche in Castiglione Faletto, was aquired by the Roagna family in 1989. The 2013 is a beautiful, classic Barolo, with a broad-shouldered but focused palate carrying notes of red currant, red plum, dried cherry, rose, pungent spices, licorice, iron, and cherry pit on the finish. Medium plus, but very fine grained tannins. With great acidity keeping this bright and lifted, there is pleasure to be found in short term drinking (with a long decant) as well as great potential for aging. Oskar Kostecki

  • red
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  • 2 in stock
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Sandri, Elio (Cascina Disa) 2011 Barolo Riserva

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

  • red
  • 13 in stock
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  • Organic
  • Low Sulfur
  • red
  • 1 in stock
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Sandri, Elio (Cascina Disa) 2012 Barolo Monforte

Sandri has decided to call this wine "Monforte", rather than by the sub-zone of Perno. But nothing else has changed, and he made great wine in 2012 - rich and ripe but energetic and lifted, with very fine tannins, and with no signs of heat. Jamie Wolff

  • red
  • 14 in stock
  • $54.99

  • Organic
  • Low Sulfur
  • red
  • 66 in stock
  • $22.99

  • Organic
  • Low Sulfur

Sandri, Elio (Cascina Disa) 2015 Dolcetto d'Alba

Last May we tried a ton of Dolcetto in the company of two distinguished tasters who kept saying they didn’t like Dolcetto, which tends to put a damper on the experience. Sandri’s, however, made them sit up and take notice, so I give them credit for staying alert and flexible enough to change their minds. It’s bracingly juicy with wild brambly fruit that’s balanced with savoury herbs and chalky stone. Medium-bodied, very lively and lifted, it’s long and complete. I happen to like Dolcetto, but if they were all half as good as this one I might say I love it. Jamie Wolff


Since the Fall cooking around my house is Piemonte-centric, I would be remiss for not including Cascina Disa's wines in my top choices for autumnal wines. Elio Sandri makes fabulous reds in Monforte d’Alba (Perno), which offer sophistication (though not flashiness) and also express terroir and Langhe soul beautifully. The 2015 Dolcetto is dark-fruited with ripe aromas of violets, blackberry, black cherry, plum, and pencil lead. The supple, but racy palate offers more dark fruit flavors over well-knit tannins and a succulent, buoyant finish. Fabulous with salumi, smashing with a cheese plate after dinner. This has a fine ratio of generous fruit to structure to terroir detail without any of the heat or excess that sometimes characterizes the vintage. I’m regularly impressed by the wines from Elio Sandri and can say without hesitation that he is a grower to watch. John McIlwain

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  • Organic
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Italy Tuscany

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  • Biodynamic
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  • Biodynamic
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  • Biodynamic

Fornacina 2012 Brunello di Montalcino Riserva

Fornacina only produces their riserva bottling in their very best vintages. From 100% Sangiovese Grosso selected from vineyards in Castelnuovo dell'Abate, a charming village hanging over the Abbey de Sant'Antimo a couple kilometers south of Montalcino. This riserva wine is vinified in stainless steel for thirty days before  spending 48 months in the huge Slavonian oak casks traditional to the region. After this, the wine spends another twelve months in bottle before being released to the market. This allows an extraordinary delicacy of tannic texture that belies this wine's immense power. This is on the spicier side for Brunello, with notes of morello cherry and plum enrobed in silken hints of baking spices like cinnamon, vanilla, and licorice. Full bodier, rich, and elegant, this wine is fantastic with braised meats, filet mignon, wine-based stews, and osso buco. Andrew Farquhar

  • red
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  • Organic
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  • 2 in stock
  • $89.99

  • red
  • 5 in stock
  • $89.99

  • red
  • 2 in stock
  • $99.99

  • red
  • 5 in stock
  • $89.99

  • red
  • 2 in stock
  • $89.99

  • red
  • 3 in stock
  • $99.99

  • red
  • 3 in stock
  • $89.99

  • red
  • 7 in stock
  • $59.99

  • red
  • 1 in stock
  • $89.99

  • red
  • 4 in stock
  • $44.99

  • red
  • 10 in stock
  • $28.99

  • red
  • 6 in stock
  • $59.99

  • red
  • 21 in stock
  • $21.99

  • red
  • 9 in stock
  • $11.99

Lecci e Brocchi 2017 Rose Tuscan Wine Il Meticcio

The delicious "Il Meticcio" is a blend of Canaiolo, Malvasia and Ciliegiolo - a blend dedicated to their mixed breed dog "Tiberio." The wine shows a beautiful pink/orange color  and aromas of red currant, cranberry, blood orange and rose, quite lovely. One finds bright red currant and tart morello cherry on the palate which is ripe and sapid but light and refreshing with stone and mineral flavors lingering in the finish with red fruits and citrus. Quite delicious now - and a perfect choice for Thanksgiving - this should drink beautifully over the next 12 to 24 months.

  • rosé
  • 12 in stock
  • $19.99

  • Organic
  • Low Sulfur
  • red
  • 4 in stock
  • $39.99

  • Organic
  • Low Sulfur
  • red
  • 14 in stock
  • $29.99

  • Organic
  • Low Sulfur

Monte Bernardi 2014 Colli Della Toscana Centrale IGT Tzingana

When Michael purchased the Monte Bernardi Estate in 2003 he was committed to making traditional Chianti without the use of "Bordeaux" varieties even though estate was already planted with French grapes that found their way into so many of Tuscany’s wines.  He was already in the process of replanting the vineyards used to produce Retromarcia, so rather than uproot more vines,  he diverted all of the French grapes into his own Bordeaux blend: Tzingana.  Composed of 45% Merlot, 40% Cabernet Sauvignon and Cabernet Franc, and 15% Petit Verdot, all co-fermented for 3 weeks and raised in barrique and tonneaux for 2 years, the wine is certainly more dense and smooth than any of his Chiantis.  Rich blackberries and cassis are lifted by the smell of black tea and bay spice.  Soft texture and smooth ripe tannins are supported by nice acidity, and there is a discernible minerality on the finish. Andy Paynter

  • red
  • 18 in stock
  • $46.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • red
  • 17 in stock
  • $13.99

  • Organic
  • red
  • 66 in stock
  • $19.99

  • Organic
  • Low Sulfur
  • red
  • 5 in stock
  • $29.99

  • red
  • 1 in stock
  • $89.99

  • red
  • 1 in stock
  • $89.99

  • red
  • 4 in stock
  • $89.99

  • red
  • 3 in stock
  • $34.99

  • red
  • 2 in stock
  • $89.99

  • red
  • 10 in stock
  • $25.99

  • red
  • 1 in stock
  • $59.99

Italy White

Adalia 2016 Soave Singan

This is a fantastic straw hued Soave (Garganega) from the mother-daughter team at Adalia in the Veneto. Crisp and dry with a hint of grassy texture and a long mineral finish. Eben Lillie

  • 24 in stock
  • $17.99

  • Organic
  • Biodynamic

Agnanum 2017 Campania Falanghina Sabbia Vulcanica

Falanghina seems to be one of the great success stories of southern Italy, emerging from relative obscurity despite being a truly ancient variety into a nearly ubiquitous staple on the market. That has lead regrettably (and predictably) to any number of wines that fail to show the real virtues of the grape. Agnanum Falanghina is anything but predictable; produced from terraced vineyards of own-rooted vines ranging in age from 10 to 60 years old, possible only because of the particular soil of the area, the wine is pure and piercingly mineral. The nose is tart, showing pithy lemon and orange with delicate white florals, notes of mint and lemon balm and a characteristic hint of peach pit. The wine is almost airy on the palate with a fairly soft texture and fresh acidity showing a more deliberately stone fruit character of yellow peach and fresh apricot with a delicate saline finish. it is an obvious match to simple fish dishes but would be equally suited to a wide range of food: try it with goats milk cheese, olives, chicken, or egg dishes. Andy Paynter

  • white
  • 43 in stock
  • $16.99

  • Organic
  • Low Sulfur

Ausonia 2015 Abruzzo Pecorino Machaon

This lovely Pecorino is named after the Papilio machaon butterfly that lives in Abruzzo meadows and forests. The wine is made from biodynamic grapes, grown on limestone and clay, and fermented with wild yeasts in stainless steel. Aromas of melon, pineapple, and lemon zest mingle with salty, briny notes and a touch of dried flowers and anise. The palate is refreshing and mineral with bright acidity and juicy tropical and citrus fruits, lemon zest, a touch of mint and anise with a tangy finish. This is a perfect sipping wine that can easily be enjoyed on its own or paired with crunchy salads, fish dishes or white meats. Anna DeBeer

  • white
  • 57 in stock
  • $18.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • white
  • 2 in stock
  • no discount
  • $14.99

  • white
  • 14 in stock
  • $10.99

  • white
  • 18 in stock
  • $23.99

  • white
  • 11 in stock
  • $16.99

  • white sparkling off-dry
  • 3 in stock
  • $17.99

Bianco, Marco 2011 Moscato d'Asti "Crivella"

Crivella is made with fruit from Bianco’s oldest vines, including some planted in the mid 1800s by Riccardo’s great-great-something grandfather; such old vines are extremely rare, and while they produce very little fruit, it’s impossible for Riccardo to even think about replacing them. At a tasting in the shop a customer said, “Like Sauternes with bubbles!” which was a lovely way to describe the wine and its rich and unctuous character. made lively with fizz. While there’s no botrytis, Crivella is much more complex and detailed than all but the very best Sauternes. I’ve certainly never tasted anything like it — a stunning wine. Jamie Wolff

Moscato d'Asti is usually a fairly light and simple affair, but this bottling has gravitas to stand up to the most complex, aged cheeses. If an old Stilton and Port sounds a bit much, try this invigorating Moscato for a bit of a lighter approach. John Rankin

  • white sparkling off-dry
  • 7 in stock
  • no discount
  • $44.99

  • Organic
  • Low Sulfur
  • white
  • 6 in stock
  • $28.99

Borgo del Tiglio 1995 Collio Tocai Friulano

From vines grown in Flysch di Cormons (mixed sandstone and marls), fermented and aged in barrel. Pale gold robe. A touch shy aromatically upon opening, but with a quick decant, the aromatic palette expands: scents of white flowers, golden delicious apple, orange oil,  and honey vie with notes of wet stone and iron for prominence. On the multi-layered palate it displays flavors of stone fruit, acacia, Mirabelle plum, with a steely mineral character and a fine zesty acidity on the long, detailed finish. As with other bottles of Borgo del Tiglio from this era, decanting the wine and following it over an afternoon reveals a surprising amount of aromatic detail and textural complexity. Decanted and served a bit cooler than cellar temperature, this pairs beautifully with the local Prosciutto San Danielle, sea food, and fresh cheeses. John McIlwain 

  • white
  • 57 in stock
  • $34.99

Cardedu 2016 Vermentino di Sardegna Nuo

Vermentino is one of the only varieties that is widely planted on both Sardinia and the mainland of Italy, though Sardinian examples tend to be more intense and full-bodied. The Vermentino from Cardedu is produced from dry-farmed vineyards, tended without herbicides or pesticides, and fermented with native yeasts, with a few hours of skin contact in steel tanks. It is an intense white wine showing tones of wild mint and rosemary on the nose over orange rind, ripe yellow peaches, and hot sea air.  The palate is quite full and dry, with mouthwatering acidity, juicy stone fruit, and a salty finish.  This is a Vermentino well suited to fatty fish like sardines, cured cheese, spinach pie, gyro pitas with tzatziki, or herbed chicken. Andy Paynter

  • white
  • 28 in stock
  • $17.99

  • Organic
  • white sparkling
  • 18 in stock
  • no discount
  • $52.99

  • white sparkling
  • 3 in stock
  • no discount
  • $22.99

  • white sparkling
  • 99 in stock
  • no discount
  • $22.99

  • white
  • 11 in stock
  • $19.99

Contra Soarda 2017 Breganze Vespaiolo Soarda Bianco

Contra Soarda consistently produces excellent Vespaiolo wines in the Veneto, and the 2017 vintage is the best I’ve tasted yet. Vespaiolo derives its name from the wasps (vespa) that feed on the grapes as sugar accumulates later in the season. The wines are often made into a passito style sweet wine but this wine shines as a rich, dry wine with bountiful aromatics. The vines are planted on a decomposed volcanic soil at high density to limit yields, and are fermented with native yeast in steel.  The nose is quite effusive with scents of apple blossom, white peach, orchard fruit, and ripe citrus. Fairly full on the palate with a rich texture, the initial flavors of juicy apple and peach give the impression of sweetness which is lifted away by high acidity and a mineral finish. Intense and refreshing, this wine would pair well with asparagus and egg dishes, scallops, shrimp, washed-rind or fresh cheese, or with a vegetable risotto. Andy Paynter

  • white
  • 13 in stock
  • $22.99

  • Organic
  • white sparkling
  • 1 in stock
  • no discount
  • $21.99

  • white
  • 32 in stock
  • $12.99

  • Organic

Fongoli 2017 Umbria Trebbiano Maceratum

I am an unabashed fan of the wines coming from Fongoli, especially the fantastic Trebbiano Spoletino orange wine they make.  The 2017 Vintage shows verve and freshness despite the the fact that it is one of the warmest vintages on record. The grapes are macerated in open top fermenters for 2 weeks with soft punch downs, and then rested in bottle. It is a hazy golden color in the glass, with aromas of ripe apple, delicate white flowers, and autumnal notes of fallen leaves and cut hay.  Delicate tannins come through on the palate, with flavors of fresh apricot and ripe citrus with a crisp finish. Despite being bottle without any added sulfur this wine maintained freshness for days in my refrigerator. Andy Paynter

  • white
  • 23 in stock
  • $31.99

  • Organic
  • Biodynamic
  • No Sulfur
  • white
  • 8 in stock
  • $32.99

  • white sparkling
  • 44 in stock
  • no discount
  • $15.99

  • white
  • 17 in stock
  • $13.99

  • white sparkling
  • 91 in stock
  • no discount
  • $12.99

  • white
  • 8 in stock
  • $24.99

  • Organic
  • Low Sulfur
  • white
  • 10 in stock
  • $58.99

  • Organic
  • Low Sulfur

La Staffa 2017 Verdicchio dei Castelli di Jesi DOC Classico Superiore La Staffa

 La Staffa is an estate founded in 1994 by the Baldi family and has embraced biodynamic farming under the direction of Riccardo Baldi.  The 2017 Verdicchio dei Castelli di Jesi is a beautiful example of the fresh and easy style of Verdicchio I love.  The wine is fermented in stainless steel, cold settled over the winter, and rested on lees only briefly before being bottled in the spring following the vintage. The nose shows crisp stone fruit and notes of clementines and almond flowers.  The palate is light and juicy, with tart white peaches, orange citrus and a dry, mineral finish. An easy match for fish it would also be suited to rich cheese, slightly bitter veggies like broccoli rabe, or served as a refreshing summer quaffer.  Andy Paynter

  • white
  • 30 in stock
  • $17.99

  • Organic
  • Biodynamic

La Visciola 2015 Passerina del Frusinate IGT Donna Rosa

Passerina is a grape that I have little experience with beyond the wines of La Visciola in Lazio, which is a real shame given the depth of flavor a lifted texture the wines show.  An obscure variety native to Lazio (and possible distinct from a grape also named Passerina that grows along Italy’s Adriatic coast) The 2015 shows a more lifted character than the 2014.  The nose is fairly tight on opening, giving notes of tart apple and pear leading into thyme and white flowers after a few minutes in the glass.  Medium body with a soft texture and crisp acidity the flavors show more candied lemon peel, green apple, and tart pear.  Try it with grilled fish, potato or white pizza, soft cheese, or cured pork. Andy Paynter

  • white
  • 11 in stock
  • $28.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • white
  • 25 in stock
  • $15.99

  • white sparkling off-dry
  • 19 in stock
  • $19.99

  • white sparkling off-dry
  • 13 in stock
  • no discount
  • $16.99

  • white
  • 20 in stock
  • $13.99

  • Organic
  • white
  • 21 in stock
  • $48.99

  • white
  • 19 in stock
  • $39.99

  • white
  • 13 in stock
  • $29.99

  • white
  • 8 in stock
  • $36.99

  • white sparkling
  • 6 in stock
  • no discount
  • $159.99

Nusserhof (Heinrich Mayr) 2015 Vino Bianco B.......

 In the realm of obscure Italian grape varieties, Blatterle takes the cake for rarity.  With a total of three producers and no more than 1.5 hectares planted, the variety isn't even recognized by the Italian government and therefore can’t be listed anywhere on the label.  Nusserhof is the largest producer of Blatterle in the world, making around 40 hectoliters annually of the stunning B….... cuvée. Vinified with native yeast on the skins, gently pressed, and then rested in steel, the winemaking is intentionally straight forward to better showcase the variety.  The nose is complex, with layers of yellow flowers, chlorophyll, fresh green herbs, yellow peaches, and lemon verbena. The palate has some density but is lifted by bright acidity and crisp flavors of citrus and pithy stone fruit with a very dry finish. I think it is a perfect match for spring vegetables prepared simply; think asparagus dressed in lemon and olive oil or a salad of pea shoots and goat cheese. Andy Paynter

  • white
  • 13 in stock
  • $27.99

  • Organic

Occhipinti 2017 IGT Sicilia SP 68 Bianco

Since releasing her first vintage at the age of 24 in 2006, Arianna Occhipinti has been a champion of Sicilian viticulture – through organic practices, cooperative work with other winemakers, and raising the profile of her island’s indigenous grapes. The SP68 Bianco is a bright, easy blend of 60% Zibbibo (or Muscat de Alessandria) and 40% Albanello meant for everyday drinking – SP68 is the name of the road that runs along her parents’ farm. After 15 days of skin contact, fermentation with native yeasts, and bottling with filtration, however, this offers complexity far beyond that of most weekday whites! The nose is lively and floral, leading into a clean palate of stone fruits with glimmers of sage. I couldn’t stop thinking of a seafood pairing when we tasted it – fish tacos drizzled with lime crema or a grilled sea bass topped with mango-peach salsa. 

  • white
  • 8 in stock
  • $31.99

Oltretorrente 2014 Timorasso Colli Tortonese

Oltretorrente has produced a wonderful Timorasso since they were founded in 2010 by Chiara Penati and Michele Conoscenti. The vines, planted in 1996, are tended organically with biodynamic practices and the grapes are vinified simply: the bunches are pressed whole-cluster and fermented with native yeasts in steel, resting on the lees for 8 months to lend texture and complexity.  A touch golden in the glass, the wine shows strong aromas of ripe peach, honey, beeswax, and yellow flowers.  The palate has some weight with a smooth texture, plenty of acidity, and rich stone fruit over a chalky mineral backbone.  Simultaneously rich and crisp this wine would be a great match for more assertive dishes; try it with asparagus and hollandaise, cured cheese, risotto Milanese, honey-basted chicken, or white pizza.  Andy Paynter

  • white
  • 7 in stock
  • $26.99

  • Organic
  • Low Sulfur
  • white
  • 16 in stock
  • $36.99

  • white
  • 6 in stock
  • $74.99

  • white fortified sweet
  • 7 in stock
  • $9.99

  • white
  • 20 in stock
  • $17.99

Principiano, Ferdinando 2016 Langhe Bianco

Our colleague Anna DeBeer has joined us in sales and we are very happy about it! Here are her first published words of wisdom:

Timorasso, once the most commonly grown white grape in Piedmont, fell into decline after phylloxera ravaged the area in the late 19th century and it was replaced mostly with the much easier to grow Cortese grape. It has been only in the last few decades that the finicky (as it is prone to a number of diseases, thin skinned and low yielding) Timorasso has resurfaced, and this example from Principiano is absolutely one of the tastiest and most complex examples I have tried. Bright and pale lemon in color, it looks and smells as fresh and crisp as the mountain air from where it is grown. A pronounced herbal nose with salty and stony undertones leads into light white floral, white peach and almond aromas. On the palate its racy acidity cuts through first, followed by herbal notes of anise, chervil and hay, chased by zesty citrus and stone fruit flavors. The finish is exceptionally long and nutty and slightly bitter, yet stony and refreshing. I enjoyed this with a simple salad of cherry tomatoes and cucumber (from my tiny garden), tossed with feta, pine nuts, olive oil, lemon juice and herbs, which were fantastic together, but I can imagine this pairing with an endless array of dishes from pasta to chicken to vegetables, or of course, savored on its own, letting the Timorasso speak for itself. Anna DeBeer


I went crazy over this wine when I tasted the newly released 2016 in May in Monforte d’Alba. The wine seems absolutely typical of Timorasso, one of the more interesting and serious of the zillion Italian grapes you may not have heard of, or heard of until recently. If you told me that the 720 SLM was from Timorasso’s classic home in the Colli Tortonesi (about 100km east of Barolo) I’d believe it. The best Colli Tortonesi wines are fairly rich and full-bodied but remain elegant if the alcohol levels are in check. That’s a challenging if, and it certainly helps Principiano that his Timorasso vines are at 720 meters above sea level, or 2-3 times higher than Colli Tortonesi vineyards. There are some wines from there that I really like, even love (Oltretorrente, Ricci), but I have yet to taste anything this good.

Number One Fact: 12% alcohol! And obviously fully-ripe fruit, and very obviously pure and not manipulated. The wine is on the savory side aromatically, and the same saline and stony structure combined with nuts, hay, herbs, peach and pear, all carry through on the palate. It starts as tart and crisp and then grows and expands and is unusually complex, long and intense – rich and full, but just when most wines of this type would deliver heat, it’s ethereal and effortless, entirely refreshing and fascinating. There’s tons of material in balance – it reminds me a bit of good Chenin Blanc in profile, but very Italian with its almond-skin, delicately bitter tang on the finish. Made in stainless with indigenous yeasts, no clarification or filtration, and it goes through malolactic. A serious wine, seriously delicious; 2000 bottles made, of which we have reserved a greedy portion.

Speaking of greedy: Since spending the month of May in Italy with no-holds-barred at the table, we’ve been having an all-vegetable summer – vegan actually. As the cook in the family I think I’d find it pretty difficult to sustain in the cold months, but I’ve been shopping at the Union Square greenmarket 2-3 times a week and the choice and quality is amazing. Above you can see last night’s dinner (a rare pasta indulgence): grilled eggplant, chopped tomato and cherry tomatoes, garlic, fresh red chili, basil, and mint. Normally I’d Norma-ize it with mozzarella, or at least some ricotta salata, and certainly parmigiano, but it was very satisfying without, and quite perfect with the Timorasso, amplifying the herbal side of the dish and the nutty side of the wine. Jamie Wolff

  • white
  • 42 in stock
  • $27.99

  • Organic
  • Low Sulfur

Ronchi di Cialla 2017 Colli Orientali del Friuli Ribolla Gialla

Ronchi di Cialla is most famous for their role in reviving the grape Schioppettino, and rightfully so, but the Ribolla Gialla will always be my favorite. It is a distinctive expression of Ribolla from 30-year-old vines exposed to the south west that shows a delicate fruit character and crunchy minerality. The wine is vinified in stainless steel, held in contact with the lees for three months with frequent batonnage, and then bottled unfiltered. Quite pale in the glass, the nose shows a mix of lemon pith and clementines over ripe golden apples, white flowers with a woodsy note of sage and underbrush. Medium bodied with crisp acidity, it has a light texture with juicy citrus fruit and has a sharply mineral finish. A lovely wine it would pair beautifully with pan seared scallops, fried flounder, or skate dressed with herbs and served with fresh spring peas. Andy Paynter

  • white
  • 7 in stock
  • $20.99

  • white
  • 13 in stock
  • $16.99

Terraquilia 2016 Bianco dell'Emilia Col Fondo Terrebianche

Terraquilia makes this delicious sparkling white using the ancestral method and releases them with the wine remaining on the lees, or col fondo. The grapes are a blend of Pignoletto (known as Grechetto in other parts of Italy) and Trebbiano, which are grown on a mix of clay and silt soils. The robe is a hazy straw yellow in the glass (the haze being due to the fondo) and the nose exhibits rich aromas of golden apple, pineapple, citrus zest, honeysuckle, and a touch of fresh herbs. The palate is medium-bodied, dry and refreshing with fruity and savory notes of Bosc pear, dried peach, fresh lemon, lime pith, and an almondy finish with bright acidity. This easy-drinking white is a great alternative to prosecco and is deliciously enjoyed on its own or paired with a cheese and salumi plate. Anna DeBeer

  • white sparkling
  • 20 in stock
  • no discount
  • $17.99

  • Organic
  • Low Sulfur

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

  • white sparkling
  • 11 in stock
  • no discount
  • $17.99

  • Organic
  • Low Sulfur
  • white
  • 13 in stock
  • $39.99

Vinica 2016 Trebbiano Terre degli Osci Altra Terre

I'm a huge fan of orange wines and I think that Trebbiano Terre Degli Osci from Vinica is stellar. It is produced from a single vineyard interplanted with 85% Trebbiano Toscano and 15% Garganega at 750 meters above sea level, the highest vineyard at the estate. The grapes are foot-trod, destemmed by hand, and fermented in open top containers on the skins for 8 days with daily punch downs. The wine is gently pressed and then held in contact with the lees for 10 months in steel tanks. What I particularly enjoy is that the wine manages to be both unctuous with flavors of honey, rich stone fruit, and lemon curd, but also has bright acidity and a really delicate texture with only 10.5% Alcohol. A slight note of pine resin pervades the wine and gives it a pleasant earthy dimension. I served it with a simple risotto, but it would be a great match for pork and fennel sausage, speck,  or sheeps milk cheese. Andy Paynter

  • white
  • 7 in stock
  • $19.99

  • Organic
  • Low Sulfur
  • white
  • 15 in stock
  • $14.99

Misc. Italy

  • red
  • 10 in stock
  • $33.99

  • red
  • 10 in stock
  • $21.99

  • red
  • 15 in stock
  • $15.99

  • red
  • 12 in stock
  • $49.99

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
  • 1 in stock
  • $34.99

  • Organic
  • Low Sulfur
  • red
  • 1 in stock
  • $34.99

  • red
  • 12 in stock
  • $42.99

  • red
  • 67 in stock
  • $17.99

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
  • 2 in stock
  • $21.99

  • red
  • 1 in stock
  • $32.99

  • Biodynamic
  • Low Sulfur
  • red
  • 10 in stock
  • $32.99

  • Biodynamic
  • Low Sulfur
  • red
  • 16 in stock
  • $18.99

  • red
  • 27 in stock
  • $17.99

  • red
  • 8 in stock
  • $29.99

  • red
  • 15 in stock
  • $12.99

  • red
  • 43 in stock
  • $13.99

  • Organic
  • red
  • 31 in stock
  • $14.99

  • red
  • 4 in stock
  • $16.99

  • red
  • 16 in stock
  • $17.99

  • red
  • 6 in stock
  • $84.99

  • red
  • 26 in stock
  • $18.99

  • red
  • 14 in stock
  • $26.99

  • red
  • 12 in stock
  • $32.99

  • rosé
  • 15 in stock
  • $36.99

  • red
  • 22 in stock
  • $16.99

  • rosé sparkling
  • 63 in stock
  • no discount
  • $12.99

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
  • 9 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
  • 5 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
  • 28 in stock
  • $34.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • red
  • 6 in stock
  • $59.99

Le Strie 2014 Rosso di Valtellina

Azienda Agricola Le Strie is a tiny property located in Valtellina, composing a little over 1 hectare of vines located in Sassella and Valgella subzones, producing around 7,500 bottles annually. The grapes are farmed organically, hand-harvested, and fermented with indigenous yeasts in stainless steel. The subsequent wine ages for about 18 months in large botti. The Le Strie Rosso di Valtellina has a wonderful nose of raspberries, red and black cherries, red plum, rose, and crushed violets. The palate is precise, at once delicate and lifted, but also carrying intensity, with soft tannins and bright acidity. With a hint of earthiness, this wine worked beautifully with a mushroom risotto, but I wouldn't hesitate pairing it with a Thanksgiving feast! Oskar Kostecki

  • red
  • 3 in stock
  • $28.99

  • Organic
  • Low Sulfur
  • red
  • 15 in stock
  • $21.99

  • red
  • 11 in stock
  • $44.99

  • red
  • 3 in stock
  • $174.99

Monte Dall' Ora 2017 Valpolicella Classico

When one thinks of Valpolicella, it may be difficult to get a handle on what the basic expression of the wine should be (with the ripassos, new oak, and extraction for international tastes). At its heart, it was traditionally light to medium-bodied, refreshing, and have a pleasing bitterness on the finish making it a fine wine for the table. Monte Dalle'Ora makes beautiful classically styled wines—biodynamically farmed, native yeast fermentations, moderate sulfur, aged in botte, etc,. that hit all the right notes. Translucent ruby robe. Violets, wild raspberry, raspberry seed, brambles, and sour cherry on nose. The racy, high-toned palate offers ebullient flavors of red currant, pomegranate, wild raspberry, cherry pit, and a salty, sapid minerality whose pungent, mouthwatering character belies the 11.5% abv. This has pleasure and punchiness in equal amounts and is sensational with calves liver, sage, and prosciutto with cannellini beans and Swiss chard, though the weight allows for salmon and lentils in red sauce, gnudi with speck, or roasted quail over farro.This is a delicious Valpolicella that will appeal to lovers of Fleurie and Jura reds. John McIlwain



  • red
  • 9 in stock
  • $17.99

  • Biodynamic
  • Low Sulfur
  • red
  • 10 in stock
  • $47.99

  • red
  • 32 in stock
  • $31.99

  • red
  • 12 in stock
  • $9.99

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
  • 1 in stock
  • $29.99

  • Organic
  • Biodynamic
  • red
  • 1 in stock
  • $38.99

  • red sweet
  • 2 in stock
  • $274.99

Romeo del Castello 2016 Etna Rosso Allegracore

This is a very pretty and pure expression of Etna; bright, aromatic with cherry, earth and lava, herbs and flowers. An elegant Nerello, and at a great price for quality. The volcanic minerality and complexity is there, but with grace and delicacy in the mid-palate.

  • red
  • 50 in stock
  • $26.99

Ronco Severo 2011 Colli Orientali Schiopettino

Now I kinda feel bad writing a note for this as I don’t know how many bottles are left in the clip. But if ever a wine has hit its groove/sweet spot, this is certainly it. Dusty blackberry, lavender, violets, dried roses, sous-bois, and spice on the nose. The supple, sneakily sinewy palate is a kaleidoscopic blend of earthy/fruity/savory/spice notes. You want dewberry? Sure! How ‘bout a kiss of sandalwood? Why not! Cherry pit with a hint of Lapsang Souchong and just a touch of iodine? No sweat! There’s a whole lotta shaking and a bit of rock steady goin’ on here. Tannins are resolved, acidity has softened, and there’s this quietly assured nuance going on. How ‘bout shy confidence? However you want to dance about that architecture, this is drinking beautifully. Great with tagliolini with prosciutto San Daniele, radicchio, and poppy seeds and fantastic with a cheese plate and furnishing light and joy on a blustery night. John McIlwain

  • red
  • 2 in stock
  • $39.99

  • red
  • 7 in stock
  • $29.99

  • red
  • 18 in stock
  • $17.99

  • red
  • 2 in stock
  • $37.99

  • red
  • 3 in stock
  • $39.99

Terraquilia 2016 Lambrusco dell'Emilia Falconero Zero

Terraquilia makes this sparkling red from a blend of mostly Lambrusco Grasparossa and a touch of Malbo Gentile added in to give the wine more power and structure. The wines are made with indigenous yeasts, are neither  fined nor filtered, with very small amounts of added sulfites.  This Falco "Zero" is made sparkling using the ancestral method and the wine is left resting on its lees for several months before being disgorged by hand, leaving the wines with "zero" sediment. The wine is a deeply-colored ruby red with a beautiful purple mousse. The nose is very aromatic with notes of crushed flowers, black currant, morello cherry, baking spices and turned earth. The palate is full-bodied, textured and dry with notes of blackberry, rhubarb, bramble, and red plum all wrapped around a core of rich tannins and a beautiful lifted acidity. This would make a great paring with hearty dishes such as herb-infused sausages, lasagna, barbecue ribs or stuffed pastas. Anna DeBeer

  • red sparkling
  • 46 in stock
  • no discount
  • $18.99

  • Organic
  • 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
  • 7 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
  • 18 in stock
  • $19.99

  • Organic
  • Low Sulfur