Italy Piedmont

Barale 2011 Barolo Castellero

For us Barolo geeks, it’s interesting to note that Castellero is geographically related to the much more famous Cannubi vineyard which is just west of Castellero, across a little stream and its valley. Cannubi is on two sides of a ridge, with the best parts facing west and a bit north; all of Castellero faces west. The hill of Castellero is deceptive – until you start walking up, you don’t realize that it’s really very steep. The soils are white limestone, dusty when dry and glue-like when wet, but actually well drained and perfectly composed for growing Nebbiolo. Brezza makes Castellero, but Barale is the benchmark, and Castellero is their most important vineyard; it’s great that they are now farming organically, and the vineyard is more beautiful than ever.  I wouldn’t have the nerve to suggest that Castellero has ever produced wines as profound as the best Cannubi, but the Barale’s are certainly making higher quality wine than a number of the owners of Cannubi. The Barale’s are steadfast traditional winemakers, using very long fermentations and aging in used, giant wood barrels. Their wines are not flashy, but are refined and elegant, and they age forever. Like all proper Barolo, the Castellero is a tannic and high-acid wine, and no one in Piedmont (or anywhere else in Italy) would dream of drinking it without food. You will, we hope, at least have some cheese on hand, but the wine wants to be consumed at table with something equally special.

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Brovia 2013 Barolo

One of the standouts of the fabulous Brovia 2013s is the Barolo; that is, the Barolo Classico; the ‘straight’ Barolo; the Barolo Normale (a term that producers don’t care for). In the classic manner, Brovia’s Barolo is a blend of 5 sites, each of which brings its character and thus complexity to what is a particularly good bottle of wine. The development of single-vineyard bottlings in Piedmont has been hugely important for our appreciation and understanding of the individual vineyards, but we sometimes miss out because we are distracted by their prestige, while there are blended wines that are every bit as good – and in the case of this wine – better than most other producers top wines. This one is very fine, with great lift, lovely subtle fruit, and ripe tannins. It’s medium to full-bodied and showing quite rich; like the other 2013s it’s a wine for the cellar. Jamie Wolff

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Canonica, Giovanni 2014 Barolo Paiagallo (arrives 7/2)

Paiagallo 2014 shows a lot of complexity for such a young wine - at first very savory and ripe, then lovely bright cherry fruit on the palate and finish.This is clearly a wine for the cellar, as behind (or perhaps under?) the beautiful clarity of fruit is that brooding core of material that will take years to fully express itself. Quite a majestic wine, and a triumph for the vintage. Jamie Wolff

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Ceretto 1974 Barolo Grignore

"Name utilized up through the 2001 vintage by the Ceretto winery for a single-vineyard Barolo produced from the grapes of the Gabutti MGA. It refers to a parcel situated in the highest part of the cru, bordering on Parafada. The grapes are currently used in the blend of the regular Barolo of the house." (from "Barolo MGA" by Alessandro Masnaghetti)

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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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Produttori del Barbaresco 1970 Barbaresco Riserva Moccagatta

The 1970 Barbaresco Riserva Moccagatta from one of the my favorite Piedmont producers is showing beautifully with a compelling blend of earthy old Nebbiolo aromas, resolved tannins, and still lively fruit. The tension between the sweet and savory on the nose is beguiling, while the palate has evolved to the point where the fruit and earthy flavors  are supported by the structure, rather than dominated by it. Given time to blossom (we strongly advocate double decanting after lunch for dinner service) this is the perfect partner for braised meat with polenta or risotto with truffles. This is a lovely wine and a truly special treat for lovers of aged Nebbiolo. (Tasted 2/25/16) John McIlwain

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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 WolffPS: 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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  • Organic
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Rovero 2016 Brachetto d'Asti

Brachetto has always been a bit of a guilty pleasure for me. The wine is usually made in the same style of Moscato d’Asti -- the fermentation is stopped when alcohol is still quite low and some of the CO2 is captured to create a slightly sparkling, sweet wine. Farmed strictly organically, the fermentation is arrested with filtration rather than large doses of sulfur (as is common for sweet Brachetto) to limit overall additions to the wine. The wine has opulent strawberry fruit and red flowers on the nose with a lively sparkle and creamy texture braced by bright acid and plenty of sweetness; it is a truly carefree wine that is a joy to drink.  Try it this spring as a natural pairing for rhubarb pie, with strawberry shortcake, as a sweet pairing for prosciutto and melon, or as a dessert in and of itself.  Andy Paynter

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  • Organic
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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

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  • Organic
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Italy Tuscany

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Cantine Barbera 2017 Rosato Menfi 'La Bambina'

Cantine Barbera, located in Menfi on Sicily’s southwestern coast, is producing wonderful wines from the indigenous varieties of the area like this savory rosato made from Nero d’Avola.  The grapes are harvested before the sun rises to protect the acidity from the Sicilian heat, quickly destemmed, and softly pressed without skin contact.  Fermentation is triggered with a pied-de-cuve and is conducted in steel where the wine further rests for three months with weekly lees stirring.  To me it speaks as a classic Italian rosato: not overtly fruity, rather it is savory and herbal with a quiet backing of fruit. Briney notes come out on the nose with sage, mint and wild herbs over tart strawberry fruit and orange zest.  The palate is fairly full with plenty of acidity and slight tannins with flavors of citrus pith, and strawberry fruit. This is a wine well suited to food pairing.  I drank it alongside a pizza topped with olives, anchovies, wilted radicchio, and mozzarella but it would be great with charcuterie, olives, briney cheese, greek food, seared tuna, or lemon chicken.  Andy Paynter

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  • Biodynamic
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  • Biodynamic
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Lecci e Brocchi 2013 Chianti Classico Riserva Chiorba

From very old vines (replanted in 2015), this is very much in the same mold as the Chianti – and was vinified identically – but is considerably deeper and rounder without any additional wood, alcohol, or extract – just a direct expression of the old vines. I think this is remarkable – it strikes a fascinating balance between palate-enveloping darker fruit and finesse. Really a super wine. Jamie Wolff 

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  • Organic
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  • 23 in stock
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  • Organic
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Monte Bernardi 2014 Chianti Classico 1 Liter Fiasco

The Fiasco from Monte Bernardi is a more playful cuvee, but the wine inside the bottle is no less serious for the packaging.  Produced from certified organic Sangiovese farmed at high altitude, fermented with native yeast, and aged for a year in tank it is meant to be fresh and easy going.  Red cherries and raspberries overlay fresh mint and sage on the nose with a slight tone of red roses.  The palate is light and juicy with only a bit of tannin and a slightly bitter finish.  All in all this is a classic Italian table wine, able to match with whatever happens to be for dinner though certainly perfect for your next pizza night.  Andy Paynter

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  • Organic
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  • 20 in stock
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  • Organic
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Monte Bernardi 2015 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.  This wine to me is always quite pretty and the 2015 vintage is no exception.  Pale ruby in the glass, it smells of bright red cherry fruit, violets, and woody herbs with slightly darker earthy tone underneath.  On the palate, it is light and quite refreshing with great acidity and lots of sour cherry fruit backed by delicate tannins.  As a classic Chianti should be the acidity is mouthwatering, warming up the palate for a range of food; try it with everything from classic red sauce pastas, sauteed greens, and saltier cheeses all the way to richer food like roasted lamb or game birds. Andy Paynter 

  • red
  • 66 in stock
  • $18.99

  • Organic
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  • 47 in stock
  • $13.99

  • Organic

Monte Bernardi 2016 Colli della Toscana Centrale Rosato

Michael Schmelzer of Monte Bernardi produces one of our favorite rosatos every summer.  Rather than a pale, delicate wine, it is deeply colored and bold in character.  Based on Sangiovese with small percentages of Canaiolo, Trebbiano, and Malvasia, the grapes are slowly fermented in oak with native yeasts after a couple days of maceration.  The wine is then rested for a full year in large oak barrels before being bottled unfined and unfiltered.  The wine shows deep red fruit on the nose with ripe cherries and strawberries along with roses, red licorice, and sage.  The palate is quite full, with a smooth texture balanced by crisp acidity. When tasted in the spring I wrote that this was a “crunchy, serious rose,” which I think sums it up quite well. Try it this summer with burgers, grilled fish, caprese salad, or don't be afraid to age it for a few years! Andy Paynter

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  • Organic
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San Ferdinando 2016 Toscana Rosso Ciliegiolo

San Fernando’s Ciliegiolo is a perfect example of how delightful the grape Ciliegiolo can be when made as a varietal wine. The wine comes from a 1.7 hectare parcel of young vines planted at 320 meters on a deep sandy soil over clay. The grapes are fermented with native yeasts over 12 days, rested on the lees for five months, and bottled unfined with only a light filtration. The wine smells of sour cherries, raspberries, woody green herbs, and just a whiff of lavender. The palate is playful, with refreshing acidity and very soft tannins giving the wine a juicy feel. This is an honest, quaffable wine that will pair effortlessly with all sorts of food: try it with caprese salad, cured salmon, soft cheese, salami, braised pork or enjoy it on its own. Andy Paynter

  • red
  • 2 in stock
  • $17.99

  • Organic
  • red
  • 19 in stock
  • $24.99

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

  • 26 in stock
  • $17.99

  • Organic
  • Biodynamic

Agnanum 2016 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
  • 47 in stock
  • $16.99

  • Organic
  • Low Sulfur

Antica Tenuta Pietramore 2016 Pecorino Superiore

Of all the Italian varieties that have been rediscovered in the last few decades (of which there are many dozens), Pecorino is one of the most exciting. Found in the Marche and Abruzzo, Pecorino got its name from the sheep herders who used to eat the grapes while tending their flocks.  It is a variety adapted to high altitude hillside vineyards with a long, cool growing season, and typically produces very full body wines, with plenty of acidity and delicate flavors.  The Pietramore Pecorino is an archetypal example of how delicious these wines can be. Produced from biodynamically farmed vineyards, the grapes are macerated for 10 hours, fermented in steel, rested on the lees for 3 months, and then bottled with a light filtration.  Loads of orchard fruit jump out on the nose over apple blossom, mint, and cool mountain air.  The palate is full, sporting 14% alcohol, but has plenty of acidity so it feels crisp rather than heavy with flavors of tart apple, anjou pear, and muddled mint.  Suited of course to Pecorino cheese it would also pair well with rich chicken or fish dishes, broccoli gratin, pork chops dressed with apples, or other full flavored cheese.  Andy Paynter

  • white
  • 41 in stock
  • $15.99

  • Organic
  • Biodynamic
  • white
  • 11 in stock
  • no discount
  • $14.99

  • white
  • 8 in stock
  • $23.99

  • white
  • 5 in stock
  • $28.99

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
  • 8 in stock
  • $22.99

  • Organic
  • white
  • 36 in stock
  • $12.99

  • Organic
  • white sparkling
  • 43 in stock
  • no discount
  • $15.99

  • white
  • 23 in stock
  • $13.99

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

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
  • 3 in stock
  • $17.99

  • Organic
  • Biodynamic

La Visciola 2014 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 2014 Donna Rosa shows spiced golden apples on the nose with autumnal notes of cut hay and sagebrush.  The palate is fairly full with great acidity and a soft almost honeyed texture lifted by crisp orchard fruit with a dry finish.  Really lovely on its own, I think that it would be well suited to baked fish, green salads with apples and lemon vinaigrette, fresh cheese especially goats milk cheese, or chicken salad. Andy Paynter

  • white
  • 33 in stock
  • $28.99

  • Organic
  • Biodynamic
  • Low Sulfur

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
  • 14 in stock
  • $28.99

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

Lombardo, Giordano 2016 Gavi di Gavi Vigna San Martino

The 2016 Lombardo Gavi is another fantastic vintage from our favorite  producer of Cortese. The grapes are hand-harvest, gently pressed, rested briefly on their skins and then held on the lees 5 months before being bottled. The nose shows bright lemon zest and with a slightly pithy tone and tart white peaches with a distinct note  of beeswax and subtle white flowers. It is bright on the palate with crisp acidity but is still mid-weight with a slight leesy quality and a grippy mineral finish. Lombardo’s Gavi would be well suited to fresh goat or sheep's cheese like chèvre, broiled fish,  chicken dishes, or citrusy salads. AP

  • white
  • 22 in stock
  • $15.99

  • Biodynamic
  • white sparkling off-dry
  • 13 in stock
  • no discount
  • $13.99

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

  • white
  • 36 in stock
  • $13.99

  • Organic

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
  • 21 in stock
  • $26.99

  • Organic
  • Low Sulfur

Orto di Venezia 2014 Sant'Erasmo Bianco

The 2014 Sant’Erasmo Bianco is a striking wine grown on the island of San Erasmo within the lagoon of Venice.  Premised on Malvasia Istriana but comprised of a number of other local cultivars all planted on its own root stock, the wine is deeply colored in the glass, with a nose reminiscent of ripe golden apples and honeysuckle undercut by a salty tone. The palate is bold, with an initial attack of juicy orchard fruit and rich texture, followed by a honeyed note giving way to a long savory finish. More than anything else, the Orto shows a stern backbone of minerality bracing its mellow acidity and weight on the palate.  I served it with shrimp cooked with their own stock and butter, but this wine would pair beautifully with anything out of the sea, soft cheese, or rich vegetable dishes. Open early and serve slightly chilled.  Andy Paynter

  • white
  • 13 in stock
  • $29.99

  • Organic
  • Low Sulfur
  • white fortified sweet
  • 20 in stock
  • $9.99

  • white
  • 38 in stock
  • $10.99

  • white
  • 10 in stock
  • $39.99

  • white
  • 9 in stock
  • $39.99

  • white
  • 9 in stock
  • $27.99

  • white
  • 8 in stock
  • $27.99

  • white
  • 33 in stock
  • $27.99

Ronchi di Cialla 2016 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
  • 2 in stock
  • $20.99

  • Organic
  • white
  • 17 in stock
  • $27.99

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

Zanchi 2015 Amelia Bianco DOC 'Pizzale'

Zanchi Amelia Bianco is made from a classic Umbrian blend of Trebbiano, Grechetto, and a small percentage of Malvasia. The estate was purchased in the 1970’s and had abandoned vines throughout the property; rather than tear out the vines and replace them with nursery clones, the vineyards were slowly replanted with massal selection to preserve the local character of the grapes. The wine is fermented with native yeast in glass-lined cement and held on the lees for 8 months. The nose is fruity and forward showing golden apples, candied citrus, and white floral notes.  The palate is medium bodied with crisp acidity and a dry finish. Try it with soft cheese, white fish or scallops, poached chicken, or potato dishes.  Andy Paynter

  • white
  • 54 in stock
  • $14.99

  • Organic

Misc. Italy

  • red
  • 19 in stock
  • $33.99

  • red
  • 11 in stock
  • $49.99

  • red
  • 21 in stock
  • $21.99

Adalia 2016 Valpolicella Classico Laute

The wines of Azienda Agricola Adalia are endlessly enjoyable, none more so than their very traditional Valpolicella. The wine is produced from a blend of Corvina and Corvina Grossa with small percentages of Rondinella and Molinara trained in pergola and farmed biodynamically. The grapes are destemmed and fermented with native yeast in 40 hectoliter oak vats on the skins for one week. Malolactic occurs naturally in stainless steel where the wine is rested for a few months before bottling. The nose shows tart red fruit and a bit of orange zest over herbal notes of sage, mint, and a whiff of pungent spices. The wine is light on the palate with bright acidity and restrained tannins offering a slightly bitter, mineral finish. Adalia’s Valpolicella is a perfect match for a herbed stuffing, roast turkey with gravy, green bean casserole, or for game meats prepared simply. Andy Paynter

  • red
  • 24 in stock
  • $16.99

  • Organic
  • Biodynamic
  • red
  • 10 in stock
  • $15.99

Antica Tenuta Pietramore 2015 Montepulciano d'Abruzzo

Pietramore has produced a rare example of Montepulciano that has density and richness without being overwhelmed by new oak; in fact, this wine doesn't see any wood barrels at all. Produced from a vineyard of biodynamically farmed Montepulciano the grapes are crushed and macerated for two weeks during fermentation. 20% of the juice is bled off to increase the depth of flavor and the wine is then rested in steel for 6 months followed by a few months in bottle.  The nose shows deep berry fruit, with resinous herbal tones of thyme and rosemary, and musky notes of fallen leaves and moist earth.  The palate is rich with ripe, full tannins but lifted by acidity and balanced against  red fruit with a clean finish.  Really a lovely wine, all the more so for the conspicuous lack of new oak. Try it with bolognese, braised beef or lamb, roasted mushrooms, aged cheese, or kebas. Andy Paynter

  • red
  • 48 in stock
  • $15.99

  • Organic
  • Biodynamic
  • red
  • 2 in stock
  • $44.99

  • red
  • 17 in stock
  • $34.99

  • red
  • 6 in stock
  • $42.99

Bonavita 2017 Terre Siciliane Rosato

Giovanni Scarfone, the driving force behind the stellar Bonavita estate in Faro Sicily, has made another stunning rosato from the 2017 vintage. Easily my favorite rosato every summer, (a category in which competition has become increasingly heated in recent years) the Bonavita rosato is produced from Nerello Mascalese with the inclusion of around 20% Nocera from a small vineyard planted in 2010. Despite only being macerated for around 12 hours, it has a deep ruby hue and the nose is redolent of zesty citrus fruit, bright cherries, wild mountain flowers, and hot stones.  Quite full for a rosato with lots of acidity, noticeable tannins, and buoyant mineral flavors, the wine is both tart and smooth and is seriously refreshing.  I think it is a born match for seared tuna steak dressed in orange and fennel but it will pair with all sorts of food. Try it with all of your spring and summer favorites and stock up before it's all gone!  Andy Paynter

  • rosé
  • 10 in stock
  • $23.99

  • Organic

Bussoletti 2015 Ciliegiolo di Narni Brecciaro

The Brecciaro cuvée from Bussoletti plays on a different characteristic of Ciliegiolo than many other wines made with the grape, emphasizing the grape’s particular soft texture.  Ciliegiolo never yields a tannic wine but it also is never faint or airy on the palate. Brecciaro is fermented in steel and then aged for a year, about 70% in stainless steel on the fine lees and 30% in old French oak botti. The wine is then blended and held in bottle for another six months.  The nose is redolent of roses, cherries, and ripe strawberries but it is the texture of the wine, silky with delicate acidity and whispery tannins, that is really appealing. It is certainly a more sultry expression of the grape. I paired the wine with braised pork shoulder but it would be excellent with risotto, creamy polenta dishes, duck breast, or sweet potatoes. Andy Paynter  

  • red
  • 8 in stock
  • $23.99

  • Organic

Bussoletti 2016 Ciliegiolo di Narni "0535"

Bussoletti’s Ciliegiolo di Narni “0535” is a fresh, easygoing red wine from central Umbria and shows exactly why I have fallen in love with the grape. Produced from a four hectare plot of younger vines planted facing north to encourage elegance over ripeness, the wine is fermented with ambient yeast in steel tank and bottled after resting for six months. The nose is rich with fresh red cherries and rose floral notes with delicate tones of black pepper. Juicy on the palate with restrained acidity and very little tannin, it shows more strawberry and raspberry fruit. This is a wine that can lift through richer foods: try it as a foil to creamy or cheesy pasta dishes, as a pairing for charcuterie, or enjoy it on its own. The lion on the label is a reference to C.S. Lewis’ Chronicles of Narnia which were inspired by images of the medieval castle in Narni (also pictured). Andy Paynter

  • red
  • 5 in stock
  • $17.99

  • Organic
  • red
  • 11 in stock
  • $32.99

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

  • Biodynamic
  • Low Sulfur

Cardedu 2013 Canonau di Sardegna Caledu

Cannonau is surrounded by controversy about whether or not it is Grenache of Spanish origin or a Sardinian descendant of Grenache, i.e. a local grape (which is characteristically covered in much detail in Ian D’Agata’s The Native Grapes of Italy). Without wading into this frankly fascinating ampelographic morass, I can say that the Cardedu 2013 Cannonau is one the very best that I have tasted. The wine is produced from 15 year old vines planted in soils of sandy loam with decomposed pink granite. It is vinified in steel with native yeasts, and then rested in a mixture of old botti and cement before being bottled unfined and unfiltered. The nose is earthy with brambly berry fruit, rosemary, tobacco, and pressed violets. It is fairly rich on the palate with a soft texture, fine tannins, and lifting acidity showing more red fruit than the nose along with dried citrus peel, and dusty earth.  I think it is a perfect match for roast pork or herbed lamb shoulder but would pair wonderfully with hard cheese like Pecorino Sardo, cured olives, fennel and citrus salad, or eggplant dishes. Andy Paynter

  • red
  • 18 in stock
  • $18.99

  • Organic

Cardedu 2016 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
  • 17 in stock
  • $17.99

  • Organic

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

  • red
  • 29 in stock
  • $17.99

  • Organic

Cornelissen, Frank 2016 Terre Siciliane Rosso (Etna) Contadino

Cornelissen’s Contadino cuvee is a reference back to wines made on Mount Etna, before the modern influx of money and attention took over the mountain (and the whole of Sicily).  Contadino (meaning farmer, or peasant), is a blend of both red and white grapes based on Nerello Mascalese, but also containing Nerello Cappuccio, Minella Nera, Alicante, and Minella Bianco.  The wine making is simple: the grapes are very gently crushed and macerated on the skins for around 2 months and then bottled only lightly filtered with no added sulfur. The wine has a delicate ruby red color that could be mistaken for more deeply colored rosato and is wildly fragrant with bright cherries and raspberries, rose and violet floral tones, Mediterranean herbs, and an unmistakable note of ripe orange peel. It is light and juicy with only a bit of tannin and plenty of acidity; rather than simple, it is refreshing, with layers of juicy red fruit, stony mineral tones, sagebrush, more citrus zest, and a very clean finish. Certainly one of the best vintages of Contadino that I have had a chance to taste, this wine is not to be missed.  Try it lightly chilled this summer with anything from grilled fish, burgers and sausages, briney or fresh cheese, or summer salads. Andy Paynter

  • red
  • 2 in stock
  • $29.99

  • red
  • 3 in stock
  • $44.99

Corte Paglieri IGP Ven Crud Sabbioneta Rosato

Dry Lambrusco rosato still seems to be a bit of a rarity, which is baffling when excellent examples like Corte Paglieri’s rosato are available. Corte Pagliari Rosato is a very traditional style of Lambrusco; made from organically farmed Lambrusco Sobrara grapes, it is re-fermented in bottle rather than tank and is made without the addition of sulfites. A deep bronze-hued ruby, the aromas of the wine practically jump out of the glass showing rhubarb, ripe cherries, and citrus zest with a deep violet floral tone. The palate is crisp and balanced with a very delicate bubble and very low tannin, notes of peaches, juicy strawberries, and a slight minty tone. While not suited pairing with the richest foods, this would be a perfect match for soft cheese, bitter veggies like fiddlehead ferns, fatty fish, roast chicken, or pork chops with rhubarb compote. Andy Paynter

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

  • Organic
  • No Sulfur
  • red
  • 5 in stock
  • $31.99

  • red
  • 14 in stock
  • $12.99

  • red
  • 23 in stock
  • $12.99

  • Organic
  • red
  • 41 in stock
  • $13.99

Del Prete 2015 Negroamaro Anne

Named after Natalino’s wife Anne, this Negroamaro is from 30-60 year old vines grown on clay and chalk. At harvest, Natalino destems and presses the grapes 2 -3 times, puts it in cement tanks for five days of skin contact, racks the wine and then leaves it in cement from September to March. Before bottling, he puts the wine in stainless steel for a few weeks to refine and then adds a very low dose of sulfur at bottling. The result is a medium bodied wine with good tannins that tastes of dark cherries and cocoa, with a hint of nuts and pepper. Try pairing it with a traditional Pugliese dish like pasta with chickpeas and anchovies, slow cooked lamb with potatoes, or just throw a tuna steak on the grill. Christine Manula 

  • red
  • 8 in stock
  • $16.99

Del Prete 2015 Primitivo del Salento Nataly

“Nataly” is named after Natalino himself. The wine is fermented and aged in concrete tanks and underground concrete vats, with a very low dose of sulfur at bottling. It’s bit fuller in body than the Negroamaro with meatier tannins, juicy dark plums, violets, anise and a hint of pepper on the finish. Try pairing Primitivo with Spaghetti Puttanesca, Seafood Jambalaya, Short Ribs or hard cheeses like Edam or Smoked Gouda. Christine Manula 

  • red
  • 7 in stock
  • $17.99

  • red
  • 6 in stock
  • $18.99

  • red
  • 16 in stock
  • $22.99

Foti, Salvo 2016 Vino Rosso I Vigneri

Salvo Foti is Etna’s native son, come back to help raise the reputation of the wines.  He believes strongly in the power of old vines, the importance of bush training, and organic viticulture.  This wine showcases some of Etna’s steepest high altitude vineyards, and it manages to be both delicious and serious  We have the good fortune of being able to sample many great wine-makers on Etna, but for an intense old vine expression, Foti’s is one of the best.

  • red
  • 36 in stock
  • $32.99

  • red
  • 1 in stock
  • $19.99

Gulfi 2016 IGT Sicilia Nero D'Avola Rossoibleo

Pitch-perfect weeknight Nero d’Avola: light on its feet, with a vibrant acidity and ripe berry and juicy plum fruits. The bright, playful palate is balanced by just the right hint of dried herbs and spices to underscore any red sauce, pie or pasta. The Rossojbleo is dry farmed from about ten hectares of head-trained bush vines without the use of any chemicals or machines. Gulfi’s commitment to a manual harvest, along with organic practices in the vineyard and vinification using native yeasts, makes for a seriously satisfying young wine. And while this definitely holds up on day two, it’s pretty hard to resist finishing the bottle! Andy Paynter

  • red
  • 30 in stock
  • $16.99

  • Organic

Il Fortunato 2015 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
  • 38 in stock
  • no discount
  • $12.99

  • Organic
  • Low Sulfur
  • red fortified medium-sweet
  • 3 in stock
  • $54.99

  • red
  • 1 in stock
  • $42.99

  • red
  • 11 in stock
  • $34.99

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 expresion 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
  • 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
  • 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 on 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
  • 7 in stock
  • $34.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • red
  • 18 in stock
  • $15.99

  • red
  • 11 in stock
  • $28.99

  • red
  • 29 in stock
  • $21.99

  • red
  • 37 in stock
  • $44.99

Montenidoli 2017 IGT Toscana Rosé Canaiuolo

Montenidoli is a landmark estate in San Gimignano famous for producing some of the most characterful, organically farmed Vernaccia in the area. They also produce a wonderful rosato of 100% Canaiolo (a traditional blending partner for Sangiovese) that is always a treat on a hot summer day.   The wine has a delicate peach color and  a very pretty nose with apples, cherries, red flowers, and lemon zest.  The palate is crisp and dry with a soft texture and flavors of red apple skin, mint, cherries, and slight citrus notes.  Really lovely and quite easy-going for Italian rosato, it would pair well with  light salads, chilled soups, soft cheese or of course could be enjoyed all on its own. Andy Paynter

  • red
  • 35 in stock
  • $23.99

  • Organic
  • Biodynamic
  • red
  • 10 in stock
  • $29.99

  • red
  • 22 in stock
  • $9.99

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
  • 14 in stock
  • $34.99

  • 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
  • 11 in stock
  • $29.99

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

  • red
  • 6 in stock
  • $32.99

  • red
  • 1 in stock
  • $45.99

  • red
  • 13 in stock
  • $39.99

  • red
  • 9 in stock
  • $29.99

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

  • red
  • 2 in stock
  • $19.99

  • red
  • 5 in stock
  • $75.99

  • red
  • 18 in stock
  • $39.99

Terre Nere 2017 Etna Rosato

Terre Nere is a famous trailblazing estate that helped to bring attention to the potential of Nerello Mascalese and the wines of Mount Etna. They also make this lovely rose every year showing a more carefree side of the grape. The nose is delicate, with tart cherries, lime zest, and slight herbal notes. The palate shows pithy citrus with blood oranges and tart peaches. There is plenty of acidity with just a bit of tannin with a very refreshing finish. Try it with grilled fish, hard cheese, with rich salads like salad nicoise, or as an aperitivo. Andy Paynter

  • rosé
  • 5 in stock
  • $23.99

  • Organic
  • red
  • 1 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
  • 24 in stock
  • $19.99

  • Organic