Italy Piedmont

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  • 8 in stock
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Barale 2015 Barolo Castellero

Nebbiolo grapes from the Castellero vineyard in the Barolo commune, planted in 1979 and 1991. The grapes are hand harvested in the first weeks of October. The grapes are destemmed and crushed, with wine macerating on the skins for 30 days. Fermentation in 15-30 hl French oak lasts for 3 years, before being bottled without filtration. Bottle aging lasts a year before release.

  • red
  • 12 in stock
  • $59.99

  • Organic

Boggione, Claudio 2013 Barolo Brunate

Last week marked the 3rd time I’ve tasted three vintages of Boggione Brunate together, and it’s reinforced how consistent in quality the wines are, expressive of vintage, but very un-fussed with in the cellar. The 2013 is showing very savory, earthy and chalky, with some cherry fruit and very fine ripe tannin. It’s an expansive mouthful, in a way that suggests it’s going to drink well fairly soon. A very fine wine indeed! Jamie Wolff

  • red
  • 4 in stock
  • $49.99

  • Organic

Boggione, Claudio 2015 Barolo Brunate

After a decent interval to let the wine breathe, the 2015 shows its great potential – fragrant with flowers and earth; plenty of bright juicy fruit, but overall savory in character, with pronounced ripe tannins – as you taste the wine it blossoms, expressing both finesse and the power of Brunate - and it becomes increasingly delicious. I will put some bottles in the cellar, but given sufficient time in the decanter you can enjoy this now. Jamie Wolff

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  • 13 in stock
  • $39.99

  • Organic
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  • 1 in stock
  • $239.99

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  • 1 in stock
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  • 4 in stock
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  • 14 in stock
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  • 4 in stock
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  • 3 in stock
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  • 2 in stock
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Camparo 2015 Barolo Boiolo

The Boiolo is the only Barolo produced by our friend Mauro Drocco at Azienda Agricola Camparo, and it shows beautiful complexity. From 20-50 year old hand harvested  Nebbiolo vines in La Morra, from slopes of south-eastern and southern exposure. The vineyard is planted on clay-calcareous, calcareous-siliceous and marl soils. Grapes are picked in October, before being pressed and  fermented  in stainless steel tanks. The wine ages  in large French oak casks for 24 months before it  is transferred to bottle, where it rests another year prior to release. On the nose, there are fresh black and red fruits, a touch of spicy licorice, and a savory aroma that conjures a bundle of dried green herbs. The palate has a bit of flesh, edges of tannic strength, and a clean line of acidity. Ripe black cherry hang above flavors of earth and dark stones. A very pleasurable wine, drinking well today. David Hatzopoulos

  • red
  • 6 in stock
  • $44.99

Cantina del Glicine 2015 Barbaresco Vignesparse

Glicine is a small winery, run on traditional lines – aging in large Slavonian oak, long fermentations. The farming is organic (but not certified), They produce two single-vineyard wines, from Cura and Marcorino; the Vignesparse (“scattered vines”) is a blend of fruit in the classic manner, from Gallina, Serraboella, and Serracapelli – offering, by historical characterization: finesse (Gallina), structure (Serraboella), and fruit (Serracapelli) – thus obtaining a balance of elements and complexity that a single-vineyard might not deliver.

Like many 2015s, the Vignesparse has some muscle and depth, but it’s a wine that floats. I tasted it right on opening (without decanting) and was immediately happy, but it continued to open and improve over the next two days until it really hit a sweet spot. Aromatically classic, with rose, balsalm, red fruit and foresty elements; fine tannins softened considerably with air, making for an elegant and weightless wine, with great persistence on the palate. A real treat now, especially with a decent amount of time in a decanter, but this will continue to develop over the next few years. And yes, a hell of a deal! Jamie Wolff

  • red
  • 91 in stock
  • $32.99

  • Organic

Cantina del Lupo 2018 Barbera d'Asti

You wouldn't think a Barbera to be so expressive and layered, but this bottle by Cantina del Lupo surely is. The nose has a classic Piedmontese mix of earth and fruit. Aromas of blackberry and cherry waft from the glass, along with hints of loose, healthy, pitch-black soil. On the tongue, there is red cherry, plum, and a woodsy flavor of birch and spice. Subtle but well placed tannin balance the the warm fruit on an edge of medium acidity. For those of you that loved the 2015 vintage of this bottle, we're sure you'll enjoy the 2018 just as much. David Hatzopoulos

  • red
  • 35 in stock
  • $15.99

Cantina del Lupo 2018 Piemonte Grignolino "Grignole"

“Grignole” is Astigiano (dialect of the region of Asti, home to Grignolino) for ‘a lot of seeds’ – Grignolino has a lot of seeds; hence the label – a festa of happy seeds, or if you prefer, pips. Grignolino is very light in color, and has both high acidity and tannin - A typically Piemontese grape. As Ian d’Agata says “Grignolino was, until recently, a tragically unfashionable wine because of its pale red-pink color, lack of obvious sweet, ripe, soft fruit flavors, and very high acidities and tannins.” A well-made Grignolino has low alcohol – 12.3% in this case! Grignole is made in stainless steel (no need for more tannin from wood), and macerates for just a few days; if you find that your Grignolino is dark in color, try a different version.Grignole is pale, almost like a rosato; it’s very aromatic with strawberry, sour cherry, pepper and delicate herbs. These follow through on the palate, which is layered and lively – and amazingly long and complex for such a humble and humbly priced wine. If you know Poulsard, the Grignole distinctly brings it to mind; it has quite a similar profile, and like Poulsard works well with cheese and other fairly rich food. Grignolino  is also very versatile at the table; we drank it with fairly spicy vegetarian tacos and pretty much finished the bottle without any struggle (or regrets).  Jamie Wolff

Very engaging on the nose, like uncovering a bowl of strawberries, raspberries, and blueberries while a breeze of light flowers and green grass stirs on a summer afternoon. Really, if the aromatics of this wine don't put a smile on your face, I don't know what will. The color is a translucent rhubarb hue. On the palate, there is vibrant acidity and only a minuscule tannic touch. The fruit on the tongue has more of an edge than it does on the nose, with tangy red cherry and crisp red apple. Edgy but deliciously fresh. David Hatzopoulos

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  • 109 in stock
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  • Organic
  • Low Sulfur
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Colombera & Garella 2016 Bramaterra

"Bramaterra 2016 is 80 % Nebbiolo, 10 % Vespolina, 10 % Croatina, the vineyard is located in Masserano on a volcanic brown soil. Fermentation was in concrete with 38 days of maceration for the Nebbiolo grapes. After we blend the 3 varietes and we wait the spring for the natural malolactic. The wine aged for 2 years in a botte 6000 L." Wine info sent directly from Giacomo Colombera

The Colombera & Garella 2016 'Cascina Cottignano' Bramaterra has a color of dark cherry. The nose has expressive, plump red fruits, like cherry and raspberry, along with a hint of flowery perfume. These aromas float above a distinctly savory character, which I found to be reminscent of fresh, dark-green seagrass - salty and rich, not bitter or vegetal. On the palate, the wine shows a medley of black and red berries, before a long, herbaceous finish. It has a ripe mouthfeel with lovely, tempered acidity, flashy stoniness, and a broad blanket of medium-level tannin. David Hatzopoulos

**Wine Arrives 10/20**

  • red
  • 8 in stock
  • $47.99

Colombera & Garella 2016 Lessona Pizzaguerra

"Lessona 2016 is 95 % Nebbiolo and 5 % Vespolina, the vineyard is located in Lessona on a soil of ancient marine origin. Fermentation was in concrete with 34 days of maceration for the Nebbiolo grapes.  After we blend the 2 varietes and we wait the spring for the natural malolactic. The wine aged for 2 years in a used barriques or used tonneaux." Wine details sent directly from Giacomo Colombera


In contrast to the 2016 Bramaterra, the Colombera & Garella 2016 'Pizzaguerra' Lessona is leaner, a touch brighter and lighter in fruit. Even the color is a truer red. The nose offers a spectrum of aromas: red licorice, strawberry, cherry, balsamic, and Autumnal notes of forest floor. Flavors of wild cherry and crushed black rocks make way for a finish of iron, mint, and clove. The tannic structure of this wine is more focused than that of the Bramattera, landing primarily on the tongue and gums, and the acidity of the Lessona is a bit more lively, coupled with the wine's additional notches of clean minerality. David Hatzopoulos

**Wine Arrives 10/20**

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  • 1 in stock
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  • 3 in stock
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Conterno, Giacomo 1937 Barolo Riserva (vintage handwritten)

The former owner of the Giacomo Conterno bottles in this offer writes: “As you know, Aldo and Giovanni Conterno divided property in the early 1980s after the death of their father. They also divided the bottles which at that time were still in the cellar, many dating back decades. Among them the 1927 and 1937 – all still without labels. Both Aldo and Giovanni Conterno used their 1960s / early 70s labels when the sold the old bottles. However for the vintage indication they had to improvise something, and they wrote the vintage by hand. Apparently Aldo Conterno also sold his part of the old vntages (I have never seen any so far) and he used his own labels from the 60s.”

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Margherita Otto (Alan Manley) 2016 Barolo

Once again: we didn't get to taste the 2016 after it was bottled, but last year it showed beautifully from bottle. Alan Manley (owner, farmer, winemaker, chief bottle washer) provided the following very  interesting text:

2016: A classic, cool year of excellent potential. However, not a “Vintage of the Century,” no matter what the wine magazines say. The winter and spring were normal, with good precipitation to replenish the water tables after the dry and hot 2015 growing season. A burst of heat around the flowering and a week of warmth over the July-August cusp were the only sustained heat events of the year; this was a very excellent growing season marred only by a few oidium outbreaks. The critical ripening period were warm days and cool nights with excellent, stable weather that made for an easy harvest conducted under optimal conditions. As always, the field-sorting of fruit during the picking was critical to a good outcome in the cellar.The critical difficulty in 2016 was overproduction – after several vintages of below-normal yields, the vines exploded in 2016. Careful management of the vegetation was absolutely necessary to a good result in 2016. Crop thinning was performed after the flowering, when many single new shoots had set 3-4 flower bunches; ideally, there should be one per shoot. A second pass through the vineyards after the invaiatura (veraison) was necessary to bring the yields under the legally mandated limits. Any imperfectly colored bunches were removed at this point.Pernanno and Sotto-Rionda were harvested on October 12; Ginestra on October 16. This wine was also made in the rented cellar, the same as in 2015. As the ripening dates were so close together, they were fermented together (the Ginestra fruit was simply added on top of the already-fermenting Pernanno and Sotto-Rionda fruit in a single concrete tank). Total maceration time was about 38 days and the wine went through malolactic fermentation in steel as there was no wooden botte to be rented that year. The wine spent about 10 months in the steel tank with several rankings before being transferred to the Margherita Otto cantina as soon as the new facility was ready in late August 2017. The wine was put into a single 25hl Mittelberger botte, a single well-used tonneau of 500L and a single old barrique of 225 liters.The wine was bottled on April 29, 2020 (after 32 months in wood) and released in June 2020. Production: 20 double-magnums, 535 magnums and 3200 bottles. Alan Manley

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  • Organic
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Negri, Giulia 2016 Barolo Marassio

Marassio is the name of a small section of vines at the very top of Serradenari. It sees 40 days of fermentation and maceration in ‘tini’ – large conical wooden vats; then 30 months of aging in 25hl Slavonian botte. We have  been trained to expect that as wines get more expensive they get heavier and more obviously “important” and “blockbuster”, but in 2015 the Marassio was a bit lighter and more delicate than the Serradenari. I haven’t tasted the 2016, but the 2015 was an ethereal beauty from which I’d expect even more of the same in the ’16. Jamie Wolff

  • red
  • 7 in stock
  • $129.99

  • Organic
  • Low Sulfur

Negri, Giulia 2016 Barolo Serradenari

The Barolo Serradenari is from the upper part of the vineyard. It’s deeper and more structured than Tartufaia, with more pronounced tannin. Very forest-y, with tons of truffle, balsalm, black cherry, and cocoa, and super-complex both aromatically and on the palate. It’s incredibly long and deep on the finish with the aromatics reasserting themselves. The great balance of elements that the best 2016s offer is very clear. Not to hard sell, but of all the ‘16s I’ve tasted I’m most reminded of Maria-Teresa Mascarello’s Barolo. And, sorry, but it feels inevitable that I think Chambertin. Jamie Wolff

  • red
  • 5 in stock
  • $89.99

  • Organic
  • Low Sulfur

Negri, Giulia 2016 Barolo Tartufaia

I’m stumped. I’m sure that you could cellar this wine for years, but it’s so good now that even I, zealot for mature Nebbiolo, find it hard to imagine how it could improve. Frankly it puts to shame the many clumsy attempts we still encounter to try make a Barolo that’s suited to early drinking. Tartufaia is 80% Serradenari, and 20% from Brunate (purchased fruit). Lifted, savory, chalky aromatics are balanced with cherry and delicate ripe tannin. I find it fantastically elegant and long, a wine of real finesse that inevitably brings a top Chambolle 1er Cru to mind. Jamie Wolff

  • red
  • 3 in stock
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  • Organic
  • Low Sulfur
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  • 4 in stock
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  • 11 in stock
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  • 2 in stock
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Oddero, Fratelli 1964 Barolo

Oddero is one of just a handful of producers who made excellent wine in the past and who continue to do so now. Admittedly our opinion of their current vintages is biased, since we admire Oddero's fidelity to Barolo made in the traditional manner. Anyway, the old wines are great, and we're happy to have old vintages whenever we can.

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  • 4 in stock
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Principiano, Ferdinando 2018 Dosset (Dolcetto)

Cowabunga! A Piemontese wine at only 10.5% ABV. And no added sulfur! I would say that's unheard of, yet here it is. Principiano's incredibly charming and utterly delicious Dosset (the name for Dolcetto in the regional dialect) is a beauty: light, fruit-forward and energetic on the palate, with soft tannins and lively acidity. The Dosset shows vibrant fruit notes of cherry, forest berries, red current and red plum, with beautiful floral tones of rose and violet. Very light when first opened, with some air it fleshes out a bit, and a purple plummy note creeps in, along with a hint of spice. Great with a slight chill. Oskar Kostecki

  • red
  • 36 in stock
  • $19.99

  • Organic
  • No Sulfur
  • red
  • 3 in stock
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  • red
  • 2 in stock
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Produttori del Barbaresco 1967 Barbaresco

Not the Riserva, but no slouch, this wine is still alive and drinking. It may even show a bit more fruit that the '67 Riservas. With proper handling (time to rest, and proper decanting) this is a real treat.

  • red
  • 3 in stock
  • $129.99

Produttori del Barbaresco 1974 Barbaresco

1974 was a sleeper vintage for the Produttori, and it has definitely impressed on two separate occasions while tasting vertical flights of the cooperative's normale. Ripe red and black cherry fruit flavors mingle with secondary notes of balsamic, dark chocolate, and spaded earth. The medium body and robustness is supported by a quite lithe texture (1/17/17). Jonas Mendoza

  • red
  • 4 in stock
  • $109.99

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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  • red
  • 8 in stock
  • $109.99

  • red
  • 8 in stock
  • $99.99

  • red
  • 1 in stock
  • $549.99

  • red
  • 3 in stock
  • $169.99

  • red
  • 6 in stock
  • $139.99

  • red
  • 1 in stock
  • $149.99

  • red
  • 3 in stock
  • $149.99

  • red
  • 9 in stock
  • $169.99

  • red
  • 1 in stock
  • $169.99

  • red
  • 4 in stock
  • $99.99

  • red
  • 2 in stock
  • $129.99

  • red
  • 6 in stock
  • $119.99

  • red
  • 1 in stock
  • $119.99

  • red
  • 3 in stock
  • $119.99

  • red
  • 1 in stock
  • $389.99

  • red
  • 1 in stock
  • $89.99

  • red
  • 1 in stock
  • $99.99

  • red
  • 9 in stock
  • $139.99

  • red
  • 2 in stock
  • $249.99

  • red
  • 3 in stock
  • $49.99

  • red
  • 9 in stock
  • $189.99

  • red
  • 12 in stock
  • $199.99

  • red
  • 13 in stock
  • $189.99

  • red
  • 3 in stock
  • $159.99

  • red
  • 7 in stock
  • $179.99

  • red
  • 1 in stock
  • $189.99

  • red
  • 8 in stock
  • $224.99

  • red
  • 3 in stock
  • $129.99

  • red
  • 1 in stock
  • $229.99

  • red
  • 1 in stock
  • $179.99

Rinaldi, Francesco 1982 Barolo Cannubio

Tasted 4-5 times in the last year, this is still young, but beginning to show some lovely old-wine truffley/forest notes, along with more delicate rose and strawberry aromas. There's plenty of material balancing ripe tannin, and a long long finish. I love this wine, and I think it's a steal for this level of quality. JW

  • red
  • 1 in stock
  • $199.99

  • red
  • 1 in stock
  • $139.99

  • red
  • 2 in stock
  • $199.99

  • red
  • 6 in stock
  • $189.99

  • red
  • 6 in stock
  • $199.99

  • red
  • 3 in stock
  • $84.99

  • red
  • 8 in stock
  • $99.99

  • red
  • 12 in stock
  • $129.99

  • red
  • 12 in stock
  • $129.99

  • red
  • 12 in stock
  • $129.99

  • red
  • 10 in stock
  • $44.99

Roagna 2018 Dolcetto D'Alba

Much of the fruit that goes into this bottle comes from the Pajè vineyard, also home to some of Roagna's flagship Barbaresco's. Here vines average 50 years of age. Grapes also come from the nearby Carso vineyard. Harvest takes place by hand in September. After picking, grapes are scrutinized for quality. Fruit is added to a pied de cuvee, started with indegenous yeasts, and fermentation follows for 10 days in large wooden casks. Then, for a remarkable 90-100 days, the wine remains with the skins to macerate. Lastly, it ages in neutral oak barrels for a year. With such extensive maceration and a whole 12 months in wood, even if neutral, I'm intrigued that this Dolcetto is always as clean as it is. The wine is a sultry red, but clean and clear in the glass. On the nose, there are aromas pitted cherries, cherry leaves, blueberries, and healthy earth. The palate shows flavors of wild strawberries, cherry, and fresh mint. Roagna's Dolcetto is soft in mouthfeel, with a lovely pitch of acidity. A fantastic bottle, year after year. David Hatzopoulos

  • red
  • 27 in stock
  • $24.99

  • Organic
  • red
  • 3 in stock
  • $89.99

  • red
  • 2 in stock
  • $59.99

  • red
  • 3 in stock
  • $129.99

  • red
  • 1 in stock
  • $139.99

  • red
  • 1 in stock
  • $139.99

  • red
  • 8 in stock
  • $19.99

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

Rovero 2018 Grignolino d'Asti

From organically grown grapes in the Grignolino d'Asti DOC. The vines are planted to fields that see zero chemical treatment, no herbicides or fertilizers. Fruit is harvested in September then fermented in stainless steel tanks with a 10 day maceration period before malo occurs naturally. The wine is aged in steel for an additional 4 months before release. The color is a clear red with rusted highlights. The nose has a hint of cigar ash, a little beach grass, with a foundation of freshly picked raspberries, sun dried tomatoes, and velvety sage leaves. The palate displays flavors of raisined cranberries and cherries, with an accent of orange peel and star anise. The structure of this wine is my favorite thing about it. Very drinkable, with flavors that are expressive but not concentrated, and acidity that moves each sip along. The finish, however, is a lasting, moderately tannic kiss on the tongue. A delight to drink. A light wine with a lot to show off. David Hatzopoulos

  • red
  • 5 in stock
  • $17.99

  • Organic
  • red
  • 12 in stock
  • $64.99

  • red
  • 2 in stock
  • $59.99

  • Organic
  • Low Sulfur
  • red
  • 30 in stock
  • $64.99

  • red
  • 8 in stock
  • $49.99

  • Organic
  • Low Sulfur
  • red
  • 15 in stock
  • $26.99

  • red
  • 5 in stock
  • $23.99

  • red
  • 13 in stock
  • $27.99

  • red
  • 1 in stock
  • $89.99

  • red
  • 1 in stock
  • $89.99

  • red
  • 3 in stock
  • $84.99

  • red
  • 1 in stock
  • $159.99

  • red
  • 6 in stock
  • $64.99

  • red
  • 1 in stock
  • $69.99

Trediberri 2016 Barolo

The Barolo is a La Morra wine, with fruit from Berri and (until the 2017 vintage) about 20% from Capalot. The vineyards are fermented separately in concrete (whole cluster, for about 21 days), with malo and aging in large Slavonian oak (Garbellotto, for you botte geeks out there). I’ve tasted the 2016 twice, about a year apart, the first from botte just before bottling. Both times have shown the great balance and energy that are the best aspects of 2016. Most recently the wine was showing quite savory, with some pronounced mint and cocoa, followed by a rush of fruit. The bottled wine shows much riper and rounder tannin; it’s very long and energetic, and while I think you could cellar it for a long time, it’s so easy to drink that I’m going to have trouble resisting.  I’ll have to buy some extra bottles… Jamie Wolff

  • red
  • 36 in stock
  • $49.99

  • red
  • 6 in stock
  • $69.99

  • red
  • 2 in stock
  • $299.99

  • red
  • 2 in stock
  • $299.99

  • red
  • 1 in stock
  • $299.99

  • red
  • 5 in stock
  • $199.99

  • red
  • 3 in stock
  • $169.99

  • red
  • 1 in stock
  • $119.99

  • red
  • 13 in stock
  • $79.99

  • red
  • 14 in stock
  • $69.99

  • red
  • 9 in stock
  • $79.99

  • red
  • 3 in stock
  • $69.99

  • red
  • 2 in stock
  • $49.99

Italy Tuscany

  • red
  • 3 in stock
  • $79.99

  • red
  • 32 in stock
  • $37.99

  • red
  • 3 in stock
  • $99.99

  • red
  • 1 in stock
  • $54.99

Le Masse di Lamole 2016 Chianti Classico

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

  • red
  • 3 in stock
  • $32.99

  • red
  • 4 in stock
  • $59.99

  • red
  • 5 in stock
  • $44.99

  • red
  • 16 in stock
  • $28.99

  • red
  • 12 in stock
  • $12.99

  • red
  • 24 in stock
  • $21.99

  • Organic

Lecci e Brocchi 2019 Toscano IGT Il Meticcio Rosato

According to the producer, this wine is dedicated to animals known as "meticcio," or "mixed breed" in English. The estate has a beloved horse named Tiberio that is a meticcio. However, most animals with this heritage are less fortunate, and often abandoned, so this rosato is made in their honor. The wine is also a meticcio, coming from Sangiovese, Malvasia Nera, Alicante, Foglia Tonda, Colorino, and Canaiolo Nera. In the glass, the wine is a pale shade of rose gold. The nose has a soft scent of candied cherry, freshly blossomed white and pink flowers, and crushed white stone. A subtle but very elegant nose. The palate is more assertive, with tart red cherry and lemon zest. The mouthfeel is broad, with a touch of richness that lasts just a hint longer than the length of a sip. Very refreshing. David Hatzopoulos

  • rosé
  • 7 in stock
  • $19.99

  • Organic

Monte Bernardi 2015 Colli Della Toscana Centrale IGT Tzingana

This is the only Super Tuscan we carry in the store, and an anomaly within the character. 45% Merlot, 40% Cabernet Sauvignon/Cabernet Franc, and 15% Petit Verdot. All estate grown fruit, picked by hand, from southern facing slopes. Natural Fermentation in steel, secondary fermentation in oak, with 18-24 months of aging in barrique and tonneaux before bottling. Not over-extracted or over-oaked, this is a brighter and fresher expression, with a beautiful mix of red and black fruit and ample acidity. Notes of dried herbs and hay round out the palate. Great now, this will only improve with time. Oskar Kostecki

  • red
  • 13 in stock
  • $54.99

  • Organic
  • Biodynamic
  • Low Sulfur

Monte Bernardi 2016 Chianti Classico Riserva Sa'etta

A Chianti Classico Riserva that pushes tender dark fruit and fresh earth into leading roles. 100% Sangiovese from the Sa'etta Vineyard on the Monte Bernardi estate in Panzano. This single vineyard has southern exposure, boasts soils of shale and limestone, and maintains vines of 40(+) years of age. The area is described by the producer's website as having the "best position, exposure, and terrain on the estate." The choicest grapes are picked by hand from vines tended with biodynamic practices. Once moved to the winery, natural fermentation begins in large oak casks. After malo naturally occurs in Austrian and German oak, the wine ages in wood for 18-30 months. Bottle aging before release is a minimum of 12 months. The wine is unfiltered. Powerful and full, the color in glass is black at the core, with dark burgundy edges. The nose is a basket of fresh black olives, sage leaves,  bushy stems of oregano, dried dark cherries and milled cocoa. Large ripe plums and dates are the foundation to a dish of flavors that also include less forward notes of Provencal herbs and subtle black tea. There is an overarching "of-the-earth" quality, aromatically and flavor-wise, that makes this Sa'etta '16 so comforting and pleasant to drink. It has medium acidity and a tempered, though engaging, chew. Please enjoy in 2020, but know that the wine has been made to develop well over many years. Sipped alongside Parmesan-polenta with sausage, shrimp, onions and tomato.  Looking forward to revisiting today after a night open... David Hatzopoulos 

  • red
  • 14 in stock
  • $37.99

  • Organic
  • Biodynamic
  • Low Sulfur

Monte Bernardi 2016 IGT Colli della Toscana Centrale

IGT? Chianti Classico? This wine didn’t pass the tasting test held by the local panel which is charged with ensuring standards of quality and typicity. This is something that we’ve seen before in many places in Italy (and even more in France): a wine which, in our view, is of the highest quality and typicity, is rejected by a panel that doesn’t know its ass from its elbow. This frequently occurs for reasons of local commercial politics, and also because these panels are usually dominated by the largest producers, who tend to apply standards rooted in highly processed, technical wines that are as much the result of marketing as of farming. In Chianti Classico, for example, the governing bodies have moved away from accepting lighter, old-school wines in favor of concentration, power, and bizarrely viewing dark colored wines as demonstrating quality.

Michael Schmelzer, winemaker at Monte Bernardi, explained what happened in the following note he sent to his customers:“For the vintage 2016 only, the wine that has always been and was to be our Monte Bernardi Riserva Chianti Classico, from the 50 year old plus vineyards and classic Galestro soils, will be declassified and labelled as Monte Bernardi Colli della Toscana Centrale Rosso IGT.This is a result of subjective conflicting opinions of style and what constitutes a Chianti Classico Riserva. The wine passed all of the analytical tests for a Chianti Classico Riserva, but it did not past the tasting panel portion. It was deemed too light in color and structure. We are of course disappointed that these subjective elements have led to declassification, especially when our opinion is that the 2016 couldn’t be more wonderful and true to our Classico style, which is, by nature, not intensely colored yet entirely natural in it’s Sangiovese hues and elegant in structure.”

With or without this information, the IGT is a gorgeous wine – in my opinion, offering everything one could want in a gorgeous Chianti Classico. It’s very aromatic: flowers, bramble, slate, black plum and currant. The fruit on the palate is bright and fresh – the wine is just delicious, medium-bodied but very lifted, and ripe without a hint of anything syrupy. It’s very long, and really blossoms in time for a second pour. Tasted (for the 3rd time in the last 12 months) on a hot and sticky July night, it was super-drinkable just a little chilled. Whatever the local pundits might have thought, this is a beautiful Chianti. Jamie Wolff

Now that’s more like it! The controversial 2016 Monte Bernardi Colle Della Toscana Centrale IGT (really a magnificent Chianti Classico Riserva, rejected by the consorzio for being too f***ing cool, too delicious and also apparently not purple enough). Friends, this is the real g**damn deal! Morello cherry, sous-bois, saddle leather and a little ‘Live Rust’ on the nose. The palate is concentrated, but lively and deeply, mineral. Lots of salt and sapidity and 100,000 watt Marshall stack electricity. More Crazy Horse than Sabbath, but plenty of mineral crunch to go with that sturm und drang. Michael Schmelzer is making terrific wines—that’s what he does—and the 2016 IGT is sensational, embodying all that high altitude Panzano brio and the deep-rootedness that his organic viticulture affords. Strong &^)!ng re-buy, probably by the case. It was fantastic with wild boar sausage, duck fat potatoes with garlic and herbs, and chard. John McIlwain

  • red
  • 23 in stock
  • $26.99

  • Organic
  • Biodynamic
  • Low Sulfur

Monte Bernardi 2018 Chianti Classico Retromarcia

Retromarcia means “to back up” or “to reverse” and is Michael Schmelzer’s reference to an old approach to Chianti that is hard to find today, focused on allowing the character of Sangiovese to show above everything else.  The wine is made from 100% Sangiovese composed of young vines planted on a mix of galestro and sandstone soils.  The grapes are fermented with native yeast on the skins for 2 weeks in stainless steel and then raised in a mixture of old barrels and unlined concrete tanks for 18 months before being bottled unfiltered. In the glass, the wine has a deep red center, with pale red edges. The nose is enticing, with wild red berries, stems and leaves, fragrant warm spices, and a hint of freshly cracked coconut. On the palate, the wine is plummy, with red and black stone fruit. There is a nuance of cocoa and a long minty finish. As a classic Chianti should be, the acidity is mouthwatering, warming up the palate for a range of food.

  • red
  • 60 in stock
  • $21.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • red
  • 16 in stock
  • $22.99

  • red
  • 4 in stock
  • $69.99

Sanguineto 1 & 2 2018 Rosso di Montepulciano

The 2018 Sanguineto I e II Rosso has a great nose, full of dark fruit like black cherry and blueberry, along with essences of shaved cocoa, baking spice, and dark flowers. The palate boasts deep red cherry, earthy minerals, and black pepper. There is something so fulfilling about the mouthfeel here - it is so well textured, with slightly rich fruit, a touch of tannin, and medium acidity. The color in the glass is  fresh red on the edges, with a dark red core.

  • red
  • 30 in stock
  • $26.99

  • red
  • 3 in stock
  • $109.99

Italy White

Adalia 2018 Soave Singan

Like all wines from the Soave DOC, this 2018 Adalia Singan is primarily made from the the Garganega grape, with the addition of other varietals, including the native Trebbiano di Soave. The vines are trellised in the pergola trentina fashion, allowing a canopy of leaves to soak up the maximum amount of sunlight while the fruit hangs shaded below. Vineyards are located 250 meters above sea level to calcareous soils. Fruit is picked by hand at the end of September before being destemmed and gently pressed. Fermented naturally, including a short time on the skins. Aged in stainless steel before bottling. The nose shows breezy aromas of grass, sea salt, apple, almond and apricot skins. On the palate, there are halved and grilled lemons, salt, orchard fruit, and a touch of tender brioche. David Hatzopoulos

  • white
  • 14 in stock
  • $17.99

Ausonia 2018 Abruzzo Pecorino Machaon

Pecorino from guyot trained vines planted to clay and limestone soils in the region of Atri in Abruzzo. Harvest is done by hand in the middle of September. In the cellar, primary fermentation is spontaneous in stainless steel tanks before malo occurs. The wine is not filtered and is aged in bottle for 10-12 months before leaving the winery. The wine has a beautiful color, displaying a yellow-gold perimeter around a clear-gold center. Aromas of candied lemon, tangerine peel, clove and thinly shaved Parmesan on the nose. Flavors are of lemon, limestone, a medley of bitter herbs, and salt. Like the 2018 Trebbiano from Ausonia, this Pecorino has extremely compelling acidity that hits a high caliber without stressing the palate. Here, there is a little bit of tannic structure as well, completing the wine's mouthfeel in a satisfying form. David Hatzopoulos

  • white
  • 6 in stock
  • $18.99

  • Organic
  • Biodynamic

Ausonia 2018 Trebbiano d'Abruzzo

Trebbiano d'Abruzzo from clay and limestone soils, grown in vineyards using traditional pergola abruzzese canopy trellising. Fruit is picked by hand at the end of September. Natural fermentation occurs in steel tanks, followed by secondary fermentation. The wine is unfiltered and ages in bottle 10-12 months before release. The wine's color is a clear yellow. Typically I discuss the aromas of a wine before the flavors and mouthfeel, but this Trebbiano had such incredible verve on the back of the tongue, I can't help but go into it first. A shock, a zing, a powerful mix of acidity and tart lemony fruit that hits immediately. Along with the brazen lemon, there are flavors of firm yellow apple and green herbs. So incredibly satisfying. The nose displays dried apricot, spiced pear, and raw Earl Grey tea. Much more subtle than the activity on the palate. I also don't typically suggest serving a white wine very, very cold, but pour yourself a glass when right out of the fridge. It's delicious at all temps. David Hatzopoulos

  • white
  • 9 in stock
  • $17.99

  • Organic
  • Biodynamic
  • white
  • 43 in stock
  • $10.99

  • white sparkling
  • 24 in stock
  • no discount
  • $23.99

  • white
  • 16 in stock
  • $21.99

  • Organic

Colombaia di Santa Chiara 2019 Vernaccia di San Gimignano Selva Bianca

Vernaccia di San Gimignano is not a very aromatic grape, but the Selva Bianca has very appealing notes of lime and chalk, and fresh green herbs like tarragon – a nice combo of delicate fruit and savory aromas. These follow on the palate with quite intense savory salinity; the wine is very clean and bright and fresh. If anything it was better – more complex, for one thing - on subsequent days, and it went beautifully with a range of vegetable-based dishes, including an attempt at Gigino Trattoria’s unique and delcious “Padrino” – spaghetti with beets, capers, and colatura. Jamie Wolff

  • white
  • 31 in stock
  • $21.99

  • Organic
  • Low Sulfur

Cornelissen, Frank 2018 Terre Siciliane (Etna) Munjebel Bianco

Carricante and Grecanico Dorato, fermented in epoxy tanks with indigenous yeasts, with about 4 days of skin contact. Not really an orange wine, but this gives the wine some structure and texture without losing the strong sense of place, via the intense volcanic stone aromas and flavors, to which are added pear, honey, and black tea. A great and very versatile food wine. Jamie Wolff

  • white
  • 3 in stock
  • $58.99

  • Organic
  • Low Sulfur

COS 2018 IGT Sicilia Pithos Bianco

The 2018 COS Pithos Bianco is 100% Grecanico from the producer's Fontane Vineyard, located 230 meters above sea level. Vines, averaging 12 years old, are planted to sandy soils of limestone and silica. The fruit is picked by hand before 10 to 15 days of fermentation by indigenous yeast. The skins remain in contact with the wine for seven months in amphora.

  • white
  • 1 in stock
  • $36.99

  • Biodynamic
  • Low Sulfur

Denavolo 2018 Bianco Dinavolino

Guilio Armani (yes that is his real name) has been making fascinating skin contact wines for decades. In some ways, he was ahead of his times, as the Denavolo wines were mostly misunderstood and celebrated by a very small group of obsessed wine drinkers until the “orange wine” fad hit in the last 5 years. A blend of 25% Malavasia di Candia Aromatica, 25% Marsanne, 25% Ortugo, 25% mystery grapes, macerated on the skins for 10 months. Peculiar, aromatic and high-toned. A great introduction to northern Italian skin contact wines.

  • white
  • 6 in stock
  • $31.99

Fongoli 2019 Umbria Bianco Biancofongoli

The clear bottle reveals the wine's color - a roasted yellow, like over steeped chamomile tea. From the glass, the wine smells like a mix of green and black teas with sliced pear and chopped raw almonds. Served at a picnic with salami, mortadella, cheeses and cut vegetables, the wine's flavors of crushed quince and apple, with hints of sherry and green herbs, hit the mark. Easy drinking but still really interesting. Delicious, most importantly. David Hatzopoulos

  • white
  • 28 in stock
  • $18.99

Giol 2018 Prosecco Sur Lie (organic, no so2)

Another rare wine in the world of Prosecco – a true natural wine, certified organic, made without sulphur, refermented in bottle and aged on the lees. What you get is Prosecco with real character and rich flavor. It’s aromatically bright with lemon notes, and in the mouth is bone dry with refreshing green apple, savory and stony, and great with food with its charming very slightly bitter and fresh finish. A wine that way out-performs at the price. Jamie Wolff

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

  • Organic
  • No Sulfur
  • white
  • 48 in stock
  • $27.99

Il Fortunato 2018 Prosecco (Organic, low SO2)

This is a rare item: Clean, crisp dry Prosecco, made from organic fruit, indigenous yeasts, very low SO2. This is a wine that will please everyone – your inner wine geek, and your (here please fill in the blank for your friend or relative who pays no attention to the details but will guzzle it down and ask for more). An amazing value! Jamie Wolff

  • white sparkling
  • 26 in stock
  • no discount
  • $13.99

  • Organic
  • Low Sulfur
  • white sparkling
  • 4 in stock
  • no discount
  • $22.99

  • white
  • 5 in stock
  • $58.99

  • Organic
  • 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 possibly 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
  • 2 in stock
  • $19.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • white
  • 12 in stock
  • $27.99

Lombardo, Giordano 2019 Gavi di Gavi Vigna San Martino

The Lombardo Gavi is a staple at Chambers. The 2019 has bright fruit of apricot and lemon, zesty minerality, and a medium mouthfeel. Even though there is a bit of weight on the palate, the wine also shows a touch of effervescence. A great bottle for anyone looking for a wine with ripe yellow fruits and a dynamic texture. David Hatzopoulos

  • white
  • 9 in stock
  • $17.99

Mongioia 2017 Moscato d'Asti "Lamoscata"

Lamoscata 2017 is the first wine that Mongioia has made in anfora – in this case ceramic, so not very porous, with a very small exchange of oxygen – this is not Georgian-style wine. Instead I think the anfora confers some extra texture and complexity. How else to explain this quite extraordinarily, crazy complex Moscato, like no other in its class? The nose is multi-dimensional, with intense rich peach and apricot, and hazelnut dominating. The wine is very clean and fresh on the palate, boosted with a hint of green apple and plenty of those stone fruits. They carry through to a very long and lingering finish that seems to be supported and freshened by citrusy, icy spring water. A wild wine – a must try. Jamie Wolff

  • white sparkling off-dry
  • 8 in stock
  • no discount
  • $19.99

  • Organic
  • Low Sulfur

Mongioia 2018 Moscato d'Asti "Belb"

In the Moscato d’Asti zone, farming is driven by volume over quality – almost all the wine made there is from industrial agriculture and industrial winemaking, which is why Moscato is usually cheap wine in every regard. The fruit for Belb comes from edenic hillside vineyards where chemicals have never been used. The winemaking matches the farming. The result is one in a million (think Moscato from Bera, the best possible alternate to Belb) – a focused wine, fresh and clean, with deep layers showing classic Moscato attributes like apricot and pear, delicate floral hints and nutty flavors. Belb is relatively low in residual sugar so it tastes fruity rather than cloying. We sell a lot of Belb to people looking for Barefoot or one of the other brands; despite the relatively high price they come back for more, converted. Jamie Wolff

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

  • Organic
  • Low Sulfur

Monterosso 2018 Terre Siciliane Etna Bianco Volcano

From organically sourced grapes, this white is 100% Carricante from the lower elevations at Mount Etna's base. The nose is subtle and pretty, with hints of cured lemon, green herbs, and wisps of white flowers. The palate is complex and layered with notes of salty yellow citrus and fresh grass. David Hatzopoulos

  • white
  • 13 in stock
  • $29.99

  • Organic
  • Low Sulfur
  • white
  • 24 in stock
  • $37.99

Montoni 2019 Sicilia IGT Grillo

From the eastern facing, sandy slopes of the Grillo della Timpa Sicilia DOC, Fuedo Montoni delivers a refreshing but complex wine. 30 year old vines, planted at 700 meters above sea level, and handled under certified organic methods. Fermentation happens in cement, and for a portion of that time, the juice is in contact with the grape skins. The wine then ages in cement, in contact with the lees, for 6 months. The result is a complex, but utterly fresh glass of white. The color is clean lemon. The nose offers aromas of golden apple, pear, apricot and white flowers. Flavors are of dried lemon, green herbs, lime zest, salt and white pepper. The skin maceration definitely gives the wine a touch of tannic stability, like banisters to the wine's highly angled, persistent acidity. Really enjoyable wine that wakes up the palate. David Hatzopoulos

  • white
  • 5 in stock
  • $18.99

  • Organic

Occhipinti 2019 IGT Sicilia SP 68 Bianco

Wow - I mean... WOW. There is so much going on in this glass. The color is a deep gold/yellow. The nose is heavy on apricot, zingy lemon, smoke, and salt. In addition, there is a pungent aroma of freshly picked wild flowers, stems included. So pronounced, so engaging. The palate has a similar character - lemon, yellow stone-fruits, sliced yellow cherries, and crushed white stones. The finish is long and herbaceous, with white pepper, lemon grass, and white tea. Structurally zippy, with a little tannic kiss, and medium acidity. Made from 60% Zibibbo and 40% Albanello grown on red sand and limestone soils. The fruit is co-fermented in concrete, with skin maceration for 2 weeks. Concrete aging for 8 months before being bottled unfiltered. If you're ever having a dull day, the energy in this bottle will wake you right up. David Hatzopoulos

  • white
  • 1 in stock
  • $34.99

  • Organic
  • Biodynamic

Orto di Venezia 2016 Sant'Erasmo Bianco

Orto di Venezia is a striking wine grown on the island of San Erasmo within the lagoon of Venice.  Based 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, 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
  • 7 in stock
  • $36.99

  • Organic
  • white
  • 2 in stock
  • $74.99

  • white fortified sweet
  • 15 in stock
  • $11.99

  • white
  • 14 in stock
  • $67.99

Picariello 2019 Geco di Tufo

The 2019 Greco di Tufo is produced from 100% organically farmed Greco, vines planted in the 90s. Volcanic soils of clay, limestone and sandstone. Harvest takes place by hand in late October. Low temperature natural fermentation in stainless, before 8 additional months aging in stainless, on the lees. Bottle aging for an additional 3 months before release. No fining, no filtration. The wine is only slightly darker in the glass than the Fiano Irpinia is, but expression-wise it is much more savory. The wine displays aromas of newly peeled yellow and orange citrus skins, with accents of clove, white pepper, smoke and salt. On the palate, there are flavors of tangerine, garden herbs, and dried papaya. In my mind, this is the perfect cold weather white. A little spicy, with a little warmth in fruit, but bright with medium acidity and engaging with a whisper of tannin. David Hatzopoulos

  • white
  • 63 in stock
  • $22.99

  • Organic
  • Low Sulfur

Pranzegg 2015 Vino Bianco Caroline

Sauvignon Blanc, Chardonnay, Viognier and Manzoni froma  small .6 hectare parcel above the town of Bolzano. The vines are only 10 years old, but are already producing  a beautiful, textured white wine, that is both weighty and elegant. Quite floral on the nose, the palate shows notes of white blossom, ripe citrus, apricot, honey, and crushed vitamin candies. Decant before serving, or age for another few years. Oskar Kostecki

  • white
  • 2 in stock
  • $38.99

  • Biodynamic

Principiano, Ferdinando 2018 Langhe Bianco

Ferdinando Principiano's Timorasso is one of the most fascinating examples of the grape we have encountered. While some expressions of Timorasso can be a bit heavy-handed and blowsy, this one is extremely lithe and charming. Coming in at only 11.2% ABV, it is still very mouth-filling and expressive. The nose opens with beautiful notes of citrus and stone fruit, white flowers, honeysuckle and a slight herbal character. While the nose smells quite rich, the palate is very finely chiselled and holds a lot of tension, with great acidity. Even more citrus on the palate (lemon and lime) with an introduction of crisp green apple, and even more of an herbal quality (tarragon). A supremely satisfying wine. Oskar Kostecki

  • white
  • 12 in stock
  • $27.99

  • Organic
  • Low Sulfur

Radikon 2013 IGT Venezia-Gulia Ribolla Gialla 500ml

“Normally” I would have tasted the Radikon wines in Italy, in the spring… The quantities shown are all that’s available at present, so I haven't taken any. Radikon is a pioneer in Italy of extended skin-contact white wine – orange wine, that is (and a pioneer in making great wine with zero added sulfur). These are the best of their type - very consistent, fascinating wines, with finesse. Unlike so many imitators, Radikon wines have both a sense of place, and are clear expressions of their grape varieties. Jamie Wolff

PS "Jakot" is what used to be called Tokaj Friulano, and is now officially called Friulano...

  • white
  • 6 in stock
  • $46.99

  • Organic
  • No Sulfur
  • white
  • 4 in stock
  • $44.99

  • Organic
  • No Sulfur
  • white fortified sweet
  • 1 in stock
  • no discount
  • $89.99

Terraquilia 2018 Bianco dell'Emilia Col Fondo Terrebianche

A blend of Pignoletto, also known as Grechetto Gentile, and Trebbiano, from organically farmed grapes. Bottled after halting fermentation, allowing carbonation to develop within the bottle. It is not disgorged, and is cellar aged for 15 months before release. In the glass, the color is a silvery lemon. On the nose, there are rich floral aromas, ripe lemon fruit, and sliced apricots. Like the TerraQuilia reds, this sparkling white is a touch herbaceous, balancing a faint bitterness on the edge of zingy lemon fruit and dried stone fruit. The palate has a bright core, but a softness in surrounding texture, creating a very compelling mouthfeel. Highly drinkable, but full of character. David Hatzopoulos

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

  • white
  • 30 in stock
  • $16.99

Vino di Anna 2019 Vino da Tavola Bianco Palmento (Etna)

A field blend of hand harvested grapes, grown organically on the north side of Mount Etna. A portion of the grapes were macerated on the skins, while the rest were pressed and put into stainless steel tanks. Anna Martens and Eric Narioo began making wine together more than a decade ago, and now own vines that range between 60 and 100 years of age. Always full of character.

  • white
  • 31 in stock
  • $26.99

Misc. Italy

Adalia 2012 Recioto della Valpolicella Roasan 500ml

The 2012 Adalia Recioto della Valpolicella DOCG comes from vines planted at 350 meters above sea level to calcareous soils. The wine is composed of 40% Corvina, 40% Corvina Grossa, and 20% Rondinella. The vineyards are trellised, following the regionally specific system of pergola trentina. Grapes are selected and picked by hand in the first part of October, before naturally drying in a room known as a fruttaio, specifically designed to create the best environment for the grapes to lose moisture. In February, after 4 months in the fruttaio, the grapes are destemmed and gently pressed. Natural fermentation begins in oak casks and lasts for a month before malo spontaneously occurs. The wine is aged for 12 months in oak barrels before release.

  • red
  • 8 in stock
  • $33.99

Adalia 2016 Valpolicella Amarone Classico Ruvaln

The 2016 Ruvaln Amarone della Valpolicella DOCG from Adalia comes from vines 400 meters above sea level, planted to calcareous soils. The vines are planted in in the double pergola trentina trellising system, which gives the leaves the best exposure to the sun's rays, while keeping the grapes cool under a shady canopy. The Ruvaln is made up of 40% Corvina, 40% Corvina Grossa, and 20% Rondinella. The grapes are selected by hand in the first part of October and let to naturally dry for 3 months. At the beginning of February, the grapes are destemmed and gently pressed. Spontaneous fermentation begins in stainless steel, followed by malo. In the cellar, the wine ages in barrel for 24 months before release.

  • red
  • 8 in stock
  • $49.99

Adalia 2018 Valpolicella Classico Laute

A while ago, my fiance filled me in on an interesting fact. Many of the grapes that go into the  red wines of the Valpolicella DOC are named after the birds that eat them. Corvina is based on "corvo," which means "crow." Rondinella is based on "rondine," which means "swallow." The Adalia 2018 Laute is 35% Corvina, 35% Corvina Grossa, 20% Rondinella, 10% Molinara. The grapes are trellised in the regionally traditional pergola trentina system, allowing the leaves of the vines to catch optimum sunlight, while the grapes are shaded underneath their canopy. Fruit is picked by hand at the end of September, destemeed, and gently pressed. Fermentation begins with indigenous yeasts in stainless steel. The wine sees one week on the skins before malo. Aged in stainless before bottling. On the nose, the Laute shows red cherry, stripped tree bark, clove and pepper. The palate has juicy cherry and plum, coffee, and with cool green herbs. The mouthfeel is fresh, lush with it's fruit, and soft with it's tannin. David Hatzopoulos

  • red
  • 12 in stock
  • $16.99

Adalia 2018 Valpolicella Ripasso Superiore "Balt"

The Adalia 2018 Valpolicella Ripasso DOC Superiore Balt comes from a blend of the regions traditional red grapes. Composed of 35% Corvina, 35% Corvina Grossa, 20% Rondinella and 10% Molinara from vineyards planted to calcareous soils at 300 meters above sea level. Like all of the Adalia wines, the vines are set up in the double pergola trentina system, allowing the leaves to obtain as much sunlight as possible, while shielding the fruit below the canopy. The grapes are picked by hand in the second half of October, before being destemmed and gently pressed. Fermentation begins with native yeasts in stainless steel. Maceration on the skins lasts for approximately one week. At the end of February, the wine is then "passed over" the skins of the dried Amarone grapes for 7-10 days. Aging is done in oak barrels for 18 months, where secondary fermentation finishes before bottling. On the nose, the wine has plummy dark fruit, with cherries and herbs. There is a hint of raisin. On the palate, the wine is medium bodied, with cherry and earth on the palate. David Hatzopoulos

  • red
  • 7 in stock
  • $21.99

Ausonia 2016 Montepulciano d'Abruzzo Colline Teramane Anfora

Beginning with Auosnia's pied de cuve, new grapes are added and kept to ferment for 15 days on the skins before wine is pressed off. This is the same procedure for Ausonia's more fundamental Apollo bottling. However, in this case, aging is done in amphora. One vessel is 8 hectolitres and one is a smaller 2 hectolitres. This lasts 12 months before the wine is bottled unfiltered and aged 6 more months in bottle. The color is black in the center with purple edges. Compared with Ausonia's standard Apollo, this wine shows much less fruit. It is more reserved. The wine's nose is soft, with notes of iron, tobacco, soy sauce, raw almonds and walnuts, and dried, savory red cherry. The palate has black cherry and a mix of warm herbs. In structure, the wine displays a soft texture of well-integrated tannins and medium acidity. David Hatzopoulos

  • red
  • 7 in stock
  • $34.99

  • Organic
  • Biodynamic

Ausonia 2017 Montepulciano d'Abruzzo Colline Teramane Apollo

From guyot trained Montepulciano vines planted to clay and limestone soils. Picked by hand in the first half of October. Primary fermentation begins with skin contact for 15 days in stainless steel tanks before malo. Wine is bottled unfiltered. Against my white notebook paper, the wine has a core of very dark purple, with a lighter shade around the rim. The nose is a blast, packed full of an array of fruits and earth. Fragrant aromas of summer peach, strawberry, and cherry create a lush base for more subtle accents of sun-dried tomato and loamy, cool earth. On the palate, there is plummy dark fruit and red cherry, with a touch of dark mineral zest. The wine is tannic, a touch more so than I anticipated, with good grip balanced by medium acidity. If you're looking for a new house red, this bottle from Ausonia could very well be your answer. Lots of flavor, structured but drinkable, and under $20. David Hatzopoulos

  • red
  • 11 in stock
  • $17.99

  • Organic
  • Biodynamic
  • red
  • 7 in stock
  • $139.99

  • red
  • 45 in stock
  • $17.99

  • red
  • 8 in stock
  • $89.99

  • Organic
  • Low Sulfur

Cornelissen, Frank 2018 Etna Munjabel Rosso

A blend of Nerello Mascalese grapes taken from each of Cornelissen's single vineyards; the vines are over 60 years old. 12,000 bottles produced.

  • red
  • 14 in stock
  • $49.99

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

  • Organic
  • Low Sulfur

COS 2019 Sicilia IGT Frappato

The COS 2019 Frappato comes from the certified organic vineyards of one of Sicily's most recognizable and acclaimed producers. The 15 year old vines are planted to level vineyards, 300 meters above sea level. The soil in this area of Vittoria, on the islands southern edge, is mostly red sand of limestone and silica. The fruit is picked by hand before moving to the cellar for a natural fermentation on the skins in concrete. The wine ages for nine months in concrete and three more in bottle before release. For a Frappato, the COS '19 is rather deep in hue. The nose is full of freshly picked and sliced cherries and strawberries. Flavors on the palate are similar to the wine's aromas, displayed in a juicy, barely tannic (but still tannic) structure. Good acid and a dark mineral tone lend the wine a clean mouthfeel, full of freshness. A distinct expression of Frappato, definitely more pronounced than most others. Serve with a chill if you'd like. David Hatzopoulos

  • red
  • 8 in stock
  • $29.99

  • red fortified medium-sweet
  • 6 in stock
  • $74.99

  • red
  • 21 in stock
  • $26.99

Il Fortunato 2017 Rosato Vino Spumante Extra Dry (Organic, low SO2)

Il Fortunato aced it with their Rosato Spumante; another lively sparkler produced from organic vineyards with only a minimal addition of sulfur. The nose is playful with a mix of bright berry fruits and fresh red cherries cut by tart apple skins. On the palate, a delicate mousse lifts the wine showing some weight, great acidity, and just touch of sugar. Absolutely lovely! Pair with charcuterie, simple pasta, or simply drink on its own. Andy Paynter

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

  • Organic
  • Low Sulfur

La Visciola 2015 Cesanese del Piglio DOCG Priore Superiore

The nose on La Visciola's 2015 Priore Superiore brings a warm wood shop to mind. Fresh resin, smoke, pine and candle wax. Additionally, there are airier aromas of dark flowers, clove, mint, and even a hint of something savory, like paprika. The palate is generous, with low acidity and a plush softness structured by imposing tannin. Displayed are flavors of deep red cherry fruit, pine, birch, and turned earth. The color of the wine is rustic, balancing between it's dark red core and clear mahogany edges. One of the most soothing Cesanese wines I've tasted, combining power with a certain mature, tempered character. Drinking great right now. David Hatzopoulos

  • red
  • 8 in stock
  • $36.99

  • red
  • 3 in stock
  • $24.99

  • red
  • 4 in stock
  • $36.99

  • red
  • 5 in stock
  • $26.99

La Visciola 2017 Cesanese del Piglio DOCG Vignali

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

  • red
  • 10 in stock
  • $36.99

Madonna delle Grazie 2013 Aglianico del Vulture Bauccio

Bauccio is a special selection of 50+ year old vines in the Liscone vineyard. After fermentation in open-topped wood, the wine is matured in large tonneau; the wood seems to integrate seamlessly. The 2013 has a dark purple robe. Violets, leather, cassis, black fruits and leather mingle on the nose. The palate is muscular and ripe and it’s quite a mouthful: black brambly fruit and plum stone, a bit of game, obsidian stone, and cracked pepper. Rich, but deft, this has firm, but fine-grained tannins and a bit of mineral smoke on the after aromas. This is still young and probably in need of a year or two more in the cellar, but delicious and quite satisfying with a lamb ragu with mezze maniche, chilis, mint, and pecorino with enough freshness to make the mouth water in anticipation of the next sip and bite. A fine Aglianico Del Vulture that veers more towards elegant than rustic, while still capturing the wild character of the DOC. Fine stuff and treat with richer dishes. John McIlwain

  • red
  • 5 in stock
  • $29.99

  • Organic
  • red
  • 11 in stock
  • $22.99

  • red fortified medium-sweet
  • 2 in stock
  • $89.99

Marra, Francesco 2017 Rosso Salento Negroamaro

2017 was a much riper vintage than 2016, and this wine shows it. Francesco added a tiny bit of sulfur just at bottling. The nose opens with notes of plum, a hint of prune, dark forest fruit, stewed raspberry and blackberry, dried cherry, grape jam (a high quality one), baking spice, nutmeg, and a hint of forest undergrowth. The palate is juicy, still with a lot of energy and acidity to retain balance. Though lacking some of the subtlety and fascination of the 2016 vintage at the moment, it may be best to hold for a year or two, as I feel this will be a wonderful wine with some time to settle. That being said, there is no harm in opening it now, and indeed at a recent tasting some folks preferred the more forward aspects of the 2017. Oskar Kostecki

  • red
  • 5 in stock
  • $24.99

Marra, Francesco 2017 Rosso Salento Primitivo

Wow. Full-bodied and full-blooded, this Primitivo is an intense and profound example of this variety. As with the 2017 Negroamaro, Francesco added a small amount of sulfur at bottling. The nose shows notes of red currants, black currants, black cherries, raspberry preserve, plums, raspberry leaves, cedar, dried herbs, and a hint of earthiness. On the palate there is a similar mélange of red and black fruit, with a hint of dried fruit and raisin. The wine has prominent tannins and quite warming alcohol, though with good acidity and still some modicum of freshness and lift. A serious wine. A bit edgy at the moment, this will perhaps be best in 3-5 years, though if enjoyed now, give a decant of an hour or more. Oskar Kostecki

  • red
  • 12 in stock
  • $24.99

Masseria del Pino 2017 Etna Rosso I Nove Fratelli

2017 was not an easy vintage for producers on Etna. Extreme heat and no rain posed a huge threat to production. With yields down, many consumers were worried about the quality of the vintage. Masseria del Pino's I Nove Fratelli 2017 is one of the most expressive bottles of Etna Rosso that I've ever tasted. Complete with a mix of fresh and candied red fruits, green herbs and fresh volcanic soil, this is a dynamic bottle in aroma and taste. It doesn't lack structure either, though it is leaner and fresher than the 2016 vintage. It goes to show you how wonderful farming and great winemaking can turn a scary vintage into a real success. Bravo to Federica and Cesare for delivering such a fantastic bottle of wine, despite the hardship. David Hatzopoulos

  • red
  • 12 in stock
  • $44.99

  • Organic
  • red
  • 9 in stock
  • $99.99

Monte di Grazia 2017 Campania Bianco

This white comes from some of the oldest vines in Italy, most being over 100 years old, and some almost 300. Monte di Grazie was started by a doctor in 2004 in the town of Tramonti,  high up  in the Lattari Mountains of Campania. The wine consists of 40% Ginestra, 40% Biancatenera, and 20% Pepella, from volcanic soils. The grapes are destemmed before pressing, and fermentation occurs naturally in stainless steel. The wine spends 6 months aging  in stainless before bottling. 

  • rosé
  • 1 in stock
  • $24.99

Monterosso 2016 Etna Rosso Sisma

Sisma bottles come from a single vineyard in the crater of the Monte Rosso cone at the base of Mount Etna. The 2016 vintage conditions were excellent; it had the appropriate amount of sun and rain, all at the right times. This led to perfect fruit maturation. The nose offers wild fruit (strawberry, raspberry, blackberry) with pepper and spice. The palate offers flavors of plum (and plum peel), Provençal herbs, and pepper. There is a plush tannic framework – engaging but far from mouth-drying. David Hatzopoulos 

  • red
  • 15 in stock
  • $39.99

  • Organic
  • Low Sulfur

Monterosso 2017 Etna Rosso Volcano

In addition to farming their two hectares, the Monterosso team sources organically-farmed Nerello Mascalese for their Volcano bottling. The 2017 vintage was hot and had very little rain, resulting in an extremely small harvest. Grapes were picked two weeks earlier to ensure freshness. The wine is bold and robust. The fruit on the nose is dark (blackberry, cherry), with a hint of amaro-like aromas and smoky earth. The palate has a character of bitter and herbaceous red/black fruit and savory cured meats. David Hatzopoulos 

  • red
  • 7 in stock
  • $29.99

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

  • Organic
  • red
  • 9 in stock
  • $55.99

  • Organic

Occhipinti 2018 IGT Sicilia il Frappato

At the store, we were recently chatting about how well this wine ages - and after opening the 2018 last night, it is obvious that this particular vintage has only started to showoff it's stuff. The color in the glass is a warm black cherry hue. On the nose, there is a mix of wild cherry, strawberry, and pomegranate. There is also just a touch of something green, like cherry stems and leaves. The flavors on the palate are direct, like cherry skin, mineral earth, and small dark plums. As for structure, this wine has more weight and tannic character than one might expect from a Frappato, but like I mentioned, the wine is built to develop. Drink now for a more-than solid Sicilian red, or keep for a couple years - there is more to come from this 2018 Frappato, you can taste it. From two different parcels, with vine age averaging 40 years. Destemmed and fermented in concrete, with a 30 day maceration. Aged for 8 months in Slovenian oak botti before moving to concrete for another 8 months. Bottled unfiltered.  David Hatzopoulos

  • red
  • 10 in stock
  • $49.99

  • Organic
  • Biodynamic

Occhipinti 2019 IGT Sicilia SP 68 Rosso

Another great vintage of SP68 from Arianna Occhipinti. Together with the SP68 Bianco, the Rosso has long thrilled consumers of low-intervention Italian wines. The 2019 is 70% Frappato, 30% Nero D'Avola picked from younger vines, spread out between four different vineyard sites. Hand picked and destemmed. Co-fermented grapes in concrete (naturally, of course) with a 2 week maceration period. Aged in concrete for 8 weeks before being bottled unfiltered. In the glass, the wine is a fresh purple color. The nose is mix of tender black cherry, violets, and a little hint of shaved cocoa. On the palate, the wine is driven by a perky minerality, along with plum and cherry flavors. Lightly tannic, and lively, medium acidity. David Hatzopoulos 

  • red
  • 1 in stock
  • $34.99

  • Organic
  • Biodynamic
  • rosé sparkling
  • 13 in stock
  • no discount
  • $19.99

  • red
  • 12 in stock
  • $69.99

  • red
  • 11 in stock
  • $32.99

Pranzegg 2015 Mitterberg Schiava / Vernatsch Campill

Sourced from 50 year-old vines trained in pergola and farmed biodynamically, this is a more profound expression of the grape Schiava than one usually finds. The wine is fermented with 30% stem inclusion and macerates for 6 weeks in large conical vats followed by elevage in old oak and cement tank for 10 months. 2015 was a warmer year, and the wine shows more exuberance than previous vintages. The nose is full of dark cherry, ripe plums, plum skin, dark wild forest fruit, violets, cracked black pepper, and blackcurrant leaf (my original note reads: "smells like a pristine forest"). The palate introduces more red fruit: raspberry and cherry. The wine has great verve and acidity, with medium tannins that are quite soft and well integrated. Well-rounded and well-balanced, this is at a great moment now, showing a bit of development, yet still retaining nice primary elements. Very giving, yet relaxed. An engaging food wine, that has the ability to pair with a wide range of dishes. One of my first choices for Thanksgiving dinner. Oskar Kostecki  

  • red
  • 6 in stock
  • $28.99

Savino - I Fenicotteri 2015 Sicilia Nero d'Avola Nero Sichili

Vittorio Savino, owner of Fenicotteri, joined Foti’s small association of producers called i Vigneri (some of whose wines from Mt. Etna we always have on our shelves). I Vigneri offers unparalleled expertise in every aspect of viticulture and production (including the services of Ciccio, the group’s mule). Foti’s work at Gulfi, and his knowledge derived from the vines in Pachino must have been very valuable when trying to restore a vineyard that’s virtually on the shore of the lagoon. The farming is impeccable (only copper and sulfur and sheep manure are used on the bush-trained vines) but it’s the location that brings an incredibly compelling mineral and saline lift to the wine. Called Fenicotteri (flamingo, in Italian) after the migratory flamingoes who visit the lagoon next to the vineyard. JW Firmly medium-bodied, the 2015 shows beautiful notes of black cherry, blackberries, black currant, raspberry jam, a hint of leather, cut hay, cocoa, coffee grinds, with hints of black pepper and a black olive brininess. Well integrated and soft, but quite present tannins and medium acidity. Wonderful complexity which just keeps unfolding the longer the wine is open. There is a certain plushness, without anything extravagant. This wine is very compelling all the way through the bottle. Oskar Kostecki

  • red
  • 3 in stock
  • $29.99

Terraquilia 2018 Lambrusco dell'Emilia Falconero Zero

This is the second vintage of Terraquila Falconero Zero that I've been able to taste. Less earthy funk than the 2017, but full of the same dried fruits and herbal tonic essence. The wine is made from organically grown Lambrusco Grasparossa and Malbo Gentile. It is fermented on the skins for 6-7 days and rests on the lees for 15 months before being discorged. On the nose, there are dark flowers, raisins, dried cherries and blueberries. On the palate, the wine has flavors of crushed dark stones, plum peel, a touch of licorice, quinine and clove, all rounded out with savory black cherry. What I like most about the Falconero Zero is that it has a blanket of dense, firm bubbles initially, but when the carbonation softens, a wonderful mouthfeel follows. Its as dry as dry can be, fitting perfectly with the wine's slight bitterness. Paired with homemade caponata and a marathon of Michael Douglas movies... a Sunday that'll be hard to beat. David Hatzopoulos

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

Terraquilia 2017 Lambrusco dell'Emilia Col Fondo Falcorubens

In Emilia-Romagna, Terraquila creates red méthode ancestrale sparklings from organic Lambrusco Grasparossa. The wine goes through a cold maceration with the skins. It is aged for 15 months on the lees and is released without disgorgement. The color of the Falcorubens is a dense red. Aromatically, the wine offers roasted coffee and dark forest fruit, with a touch of barnyard and earth. Similarly, the palate is full of burly flavors like smoke, plum, raw herbs, and espresso. The structure is soft with a touch of tannin. A lovely wine to sip, a great bubbly for the cooler weather. David Hatzopoulos

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

  • 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
  • 12 in stock
  • $19.99

Vino di Anna 2017 Vino Rosso (Etna) Palmentino

Produced in a 250 year old Palmento, the traditional winery building found on Etna famrs. This is a blend of mostly Nerello Mascalese on the northern face of Etna. There are typically white grapes included in the cuvee. The fruit comes from vines ranging in 60 to 100 years of age.

  • red
  • 37 in stock
  • $24.99

Vino di Anna 2017 Vino Rosso Qvevri

From high altitude Nerello Mascalese, vines ranging from 60 to 100 years of age. Typically there is a small amount of Nerello Cappuccio and Grenache included in the cuvee. The grapes are destemmed and put in Georgian qvevris (sizes between 1500 and 800 litres) that are buried on the estate.

  • red
  • 23 in stock
  • $36.99