Italy Piedmont

  • red
  • 38 in stock
  • $27.99

Alessandria, Fratelli 2018 Verduno Pelaverga

I think that tasting Pelaverga should be a transparent wine experience. I want Pelaverga to show vivacity and freshness. Too ripe and you lose the lift and charming white pepper, savory herbs, and bright current fruit that’s key to a distinctive expression. Alessandria’s has it all: lively bright color, peppery and fruity, graceful and energetic on the palate. Pelaverga is versatile at the table – a red wine for fish, able to handle some spice and heat, quite brilliant with vegetables. I love this bottle! Jamie Wolff

  • red
  • 15 in stock
  • $24.99

  • Organic
  • red
  • 7 in stock
  • $22.99

Barale 2014 Barolo Castellero

Castellero is located in the village of Barolo, between the more famous vineyards of Bussia and Cannubi. This steep slope is composed of well-draining calcareous marl which are perfectly suited to Nebbiolo. This site is planted to the historic Michet, Rosè and Lampia clones of Nebbiolo, and propagated by massale selection. The Castellero is deeper and shows more concentration than the normale bottling, with notes of cherry, red forest fruit, dried spices, herbs, floral notes of rose and violet, sweet spice, and undergrowth. Pair with roasted red meat or game, or cellar for a few decades. Oskar Kostecki

  • red
  • 13 in stock
  • $64.99

  • Organic

Barale 2015 Barolo

The Barale Barolo is a blend of fruit from 3 vineyards (all in the town of Barolo): Castellero, Monrobiolo di Bussia, and Preda. The 2015 has good depth and extract, but it seems completely effortless in it’s elegance – this is wine that feels like it just exists – it hasn’t been forced in any aspect. In April it was aromatically seductive, with lovely orange peel and eucalyptus, silky tannin, and a long, expansive finish. Jamie Wolff

  • red
  • 21 in stock
  • $39.99

  • Organic
  • red
  • 12 in stock
  • $59.99

  • Organic

Barale 2016 Barbaresco Serraboella

This beautiful Barbaresco comes from 40 to 50 year old vines planted in Serraboella, the most elevated point on the highest hill of Neive, with quite extreme diurnal shifts in temperature leading to an elegant and lifted style of Nebbiolo. The nose opens with notes of soft spice, sandalwood, dried roses, violets, and macerated cherry. The palate is rich, yet taut, showing beautiful flavors of dried cherry, forest fruit, dried orange peel, more spice and sandalwood. The tannins are present but well integrated, and this wine has acidity for days. What struck me the most upon tasting at the cantina was the intensity of flavor and complexity that builds to a beautiful crescendo and an incredibly long finish. Drinking well now with a long decant, this will only improve in your cellar. A fantastic value.  Oskar Kostecki

  • red
  • 12 in stock
  • $39.99

  • Organic

Barale 2017 Dolcetto d'Alba Le Rose

Barale's Dolcetto d'Alba is a very charming wine, with pretty violet floral tones and soft red/black fruit (plum, wild raspberry, redcurrants). The vines grow on calcareous marl soils in Monforte d'Alba at 450 meters above sea level, and while this wine is very easy-drinking, it is by no means simple, with great acidity and medium, very well integrated tannins giving it a pleasing structure. This would be a perfect addition to any summer barbecue or cookout. Oskar Kostecki

  • red
  • 27 in stock
  • $19.99

  • Organic
  • Low Sulfur
  • red
  • 11 in stock
  • $19.99

  • red
  • 11 in stock
  • $24.99

  • red
  • 1 in stock
  • $69.99

  • red
  • 4 in stock
  • $17.99

  • red
  • 9 in stock
  • $17.99

  • red
  • 11 in stock
  • $14.99

  • red
  • 7 in stock
  • $14.99

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
  • 11 in stock
  • $49.99

  • Organic

Boggione, Claudio 2014 Barolo Brunate

A really terrific 2014, and the most forward of the trio of vintages we currently have in stock. It’s a touch lighter and more open than the 2015, brighter and with grainy, slightly more rustic tannin; good (and balanced) concentration and a mostly savory palate speak to me of Brunate – a wine to drink sooner than the 2013 or 2015. Jamie Wolff

  • red
  • 26 in stock
  • $44.99

  • 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

  • red
  • 13 in stock
  • $49.99

  • Organic
  • red
  • 1 in stock
  • $79.99

  • red
  • 2 in stock
  • $17.99

  • red
  • 6 in stock
  • $24.99

  • red
  • 2 in stock
  • $17.99

  • red
  • 1 in stock
  • $69.99

Bricco Ernesto 2017 Vino Rosso (Nebbiolo - Roero)

The 2017 boasts a more warm, comforting character. It started out pronounced and edgy, but after tasting periodically over an evening, the wine mellowed into aromas of cherry, winter spices, and airy, roasted coffee. Flavors of dried red fruits and black pepper developed on the palate. Perfect for a cold night. Dave Hatzopoulos

To my taste I would have to guess this was a Barbaresco, but a Barbaresco of great finesse and elegance. If there’s a place in the wine to determine that you’re elsewhere, it might be the unbelievably suave and ripe tannins of the Bricco Ernesto. Aromatically the wine is expansive and rich, a lovely combo of dark cherry fruit and earthy Nebbiolo florality and earthiness. The palate is bright and intense, with an incredibly complex finish – a burst of black cherry, amaro-like herbs, citrus, balsam, and that very fine tannin to extend everything. This is a much deeper and more serious Roero wine than one would ever expect. It is, by any definition, a natural wine, completely unmanipulated, and with a final SO2 level of 27mg. Pretty brilliant wine, in my book, and it will be really interesting to see how it develops. I have a very high opinion of just two other Roero producers (Chiesa, and Val del Prete), but Bricco Ernesto is a game-changer. Jamie Wolff

  • red
  • 17 in stock
  • $47.99

  • Organic
  • Low Sulfur
  • red
  • 2 in stock
  • $199.99

  • red
  • 1 in stock
  • $224.99

Brovia 2015 Barolo

At $58.99, this is a bargain Barolo – no irony intended / all things being relative. The 2015 is about 70% Brea Ca’Mia, a Grand Cru if there ever was one. Brea accounts for the intensely chalky, savory profile of the wine – a baby at this stage, and in need of a good 10 years asleep in the cellar. Still, a bargain! Jamie Wolff

A lot of structure in this young Barolo, and even after being open for over 4 hours it still seemed quite austere. Yet nonetheless very impressive, with a lot of complexity. Notes of medicinal cherry, raspberry, rhubarb, citrus peel, burnt orange peel, and very pretty floral tones of fresh and dried roses. The palate shows prominent tannins that will take a few years to soften. No need to rush this wine. Oskar Kostecki

  • red
  • 50 in stock
  • $58.99

  • Organic

Brovia 2015 Barolo Brea Ca'Mia

The range of wines at Brovia always show individual character, but this is amplified in 2015. Alex Sanchez (of Brovia) told us that he sees 2015 as first “a vintage of terroir”; when we get to the Brea Ca’Mia one of our group says “Serralunga to 11”, which pretty well sums it up, except that there are only a few other wines from Serralunga of this quality (side diatribe: most Rionda misses the standard). As usual the Ca’Mia is the most tannic and structured of the line-up, this is certainly a long-term prospect. 111 points. Jamie Wolff

  • red
  • 12 in stock
  • $109.99

  • Organic

Brovia 2015 Barolo Garblet Sué

I thought this was the best Garblet Sue I’ve tasted in 20 years of visiting Brovia. I often find this wine opaque (from a sensory perspective), but I don’t think I’ve had a chance to taste a mature bottle. By contrast the 2015, while quite dense and rich, was very expressive and showed a depth and complexity that was exciting. One for the cellar. Jamie Wolff

All density, dark fruit, and spice. More medicinal than the normale bottling, with black cherry, cedar, licorice and baking spice. Quite dark and brooding, this will need a number of years to come into it's own. Oskar Kostecki

  • red
  • 9 in stock
  • $109.99

  • Organic

Brovia 2015 Barolo Rocche di Castiglione

As always, this is a special wine. Elegant, but fairly powerful, tasted in May 2019 it showed a ton of depth amplified by ripe tannin, and a complex and super-long finish. In many vintages Brovia Rocche has made me think of Chambolle, but the 2015 is more in the line of Cote Rotie. Ok, that may be a specious comparison, but I do love Cote Rotie! Jamie Wolff

  • red
  • 5 in stock
  • $109.99

  • Organic

Brovia 2015 Barolo Villero

– A beauty – tight, of course, and subtle and austere now, I thought this was a gorgeous Villero, with everything you’d want in a wine to put away for 20 years. Very fine indeed. Jamie Wolff

  • red
  • 9 in stock
  • $109.99

  • Organic
  • red
  • 17 in stock
  • $15.99

  • red
  • 1 in stock
  • $349.99

  • red
  • 3 in stock
  • $89.99

  • red
  • 13 in stock
  • $67.99

  • red
  • 7 in stock
  • $27.99

  • red
  • 5 in stock
  • $22.99

  • red
  • 7 in stock
  • $19.99

  • red
  • 38 in stock
  • $21.99

  • red
  • 4 in stock
  • $99.99

Clerico, Francesco 2015 Barbera d'Alba

All of Francesco Clerico’s wines (Barbera, Barolo, Dolcetto, and Nebbiolo) could be used in a class as textbook examples of traditional Langhe wine. Clerico’s certified-organic vines are in Bussia di Monforte (mostly in the Colonello sub-zone of Bussia Soprana, and also in Bussia Dardi), an easy walk from his cantina in Borgata Bussia Soprana - like the wines, a hamlet that feels as though time has passed by. 2015 was a good year for Barbera in general; Clerico’s is cool, deep, and lifted, with lovely balance between bright plummy fruit and earthy, savory and forest-y notes. It makes perfect sense for Thanksgiving, as it should work well with all of the varied components of the meal, even the cranberry. Jamie Wolff

  • red
  • 42 in stock
  • $19.99

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

  • red
  • 11 in stock
  • $47.99

  • red
  • 13 in stock
  • $24.99

  • red
  • 2 in stock
  • $99.99

  • red
  • 3 in stock
  • $99.99

  • red
  • 12 in stock
  • $109.99

  • red
  • 1 in stock
  • $599.99

  • red
  • 16 in stock
  • $459.99

  • red
  • 7 in stock
  • $449.99

  • red
  • 7 in stock
  • $474.99

  • red
  • 9 in stock
  • $89.99

  • red
  • 1 in stock
  • $139.99

  • red
  • 1 in stock
  • $179.99

  • red
  • 4 in stock
  • $79.99

  • red
  • 4 in stock
  • $64.99

  • red
  • 3 in stock
  • $59.99

  • red
  • 10 in stock
  • $59.99

  • red
  • 1 in stock
  • $59.99

  • red
  • 10 in stock
  • $89.99

  • red
  • 1 in stock
  • $74.99

  • red
  • 3 in stock
  • $74.99

  • red
  • 2 in stock
  • $84.99

  • red
  • 1 in stock
  • $49.99

  • red
  • 1 in stock
  • $349.99

  • red
  • 12 in stock
  • $139.99

  • red
  • 2 in stock
  • $119.99

  • red
  • 3 in stock
  • $99.99

  • red
  • 1 in stock
  • $119.99

  • red
  • 1 in stock
  • $129.99

  • red
  • 8 in stock
  • $79.99

Fratelli Alessandria 2015 Barolo

From 4 Verduno vineyards and Gramolere (10%); very appealing with black cherry fruit and spice; medium-bodied, open mid-palate; very nice indeed and surprisingly open, complete, and easy to drink. Tasted again this week (11/30/19) I find the wine stunningly good - very aromatic, very seductive, showing great depth and balance - I absolutely love it. Jamie Wolff

  • red
  • 39 in stock
  • $49.99

  • Organic

Fratelli Alessandria 2015 Barolo Gramolere

This shows a clear step away from the cooler Verduno wines, with silky, suave tannins, and a richer palate; it’s more muscular, and denser than the Verduno wines. It’s beautifully integrated and complete – quite amazingly appealing for new Barolo. I wrote that “this would be very popular”. Of course there’s only one way to find out… Jamie Wolff

The Gramolere from Fratelli Alessandria showed really nice intensity, both on the nose and the palate. The ripeness of the vintage shows, with a slightly candied and juicy quality to the cherry and raspberry fruit. The palate introduces more savory notes of cocoa nibs and some herbal character. Great density and richness to this Barolo that will appeal to folks looking for some broadness in their Nebbiolo. Oskar Kostecki

  • red
  • 11 in stock
  • $74.99

  • Organic

Fratelli Alessandria 2015 Barolo Monvigliero

Dark red fruit, limestone – a juicy underpinning for firm chalky tannin, rich and lifted, pure and delicious. A grand cru wine, and some competition for that other Monvigliero…Jamie Wolff

  • red
  • 33 in stock
  • $89.99

  • Organic

Fratelli Alessandria 2015 Barolo San Lorenzo

San Lorenzo is along the slope to the east of Monvigliero, with slightly more western exposures. Vittorio says that San Lorenzo Barolo is usually "feminine and more delicate" than his other wines. I certainly found the tannins to be soft and accessible, and the wine to be open and fresh with excellent balance. A lovely wine now, but clearly with a long way to go. Jamie Wolff

I really enjoyed this with some air. Deep red fruit on the nose, dark cherry, red plums, with some of baking spice, nutmeg, cedar, hints of exotic spice such as star anise, an a bit of cocoa. There is a nuance and complexity (especially in the fruit elements) that is a clear upgrade on the normale bottling. Still quite lifted and vibrant on the palate, but with just a tiny hint of austerity and bitterness. Oskar Kostecki

  • red
  • 19 in stock
  • $68.99

  • Organic
  • red
  • 3 in stock
  • $1,599.99

  • red
  • 1 in stock
  • $24.99

  • red
  • 1 in stock
  • $49.99

  • red medium-sweet
  • 5 in stock
  • $19.99

  • red
  • 3 in stock
  • $189.99

  • red
  • 2 in stock
  • $179.99

  • red
  • 1 in stock
  • $149.99

  • red
  • 4 in stock
  • $24.99

  • red
  • 2 in stock
  • $19.99

  • red
  • 1 in stock
  • $79.99

  • red
  • 12 in stock
  • $849.99

  • red
  • 1 in stock
  • $799.99

  • red
  • 7 in stock
  • $799.99

  • red
  • 4 in stock
  • $499.99

  • red
  • 1 in stock
  • $649.99

  • red
  • 1 in stock
  • $399.99

  • red
  • 1 in stock
  • $399.99

  • red
  • 4 in stock
  • $599.99

  • red
  • 5 in stock
  • $399.99

  • red
  • 1 in stock
  • $749.99

  • red
  • 2 in stock
  • $474.99

  • red
  • 1 in stock
  • $374.99

  • red
  • 3 in stock
  • $84.99

  • red
  • 8 in stock
  • $84.99

  • red
  • 4 in stock
  • $49.99

Negri, Giulia 2015 Barolo Serradenari

A stunning wine - my note from tasting in the cellar starts with a highly scientific, “Wow!” There is none of the potential excess of 2015, instead lovely fruit, with savory, balsalm and stony notes. You get the sensation of a dark core that has yet to blossom – giving the fruit a stony base and suggesting great potential in the cellar, although the wine is balanced and delicious now. Jamie Wolff

  • red
  • 20 in stock
  • $94.99

  • Organic
  • Low Sulfur

Negri, Giulia 2015 Barolo Tartufaia

Beautifully balanced between fruit and savory aromas and flavors supported by very fine ripe tannin and fresh acidity, with fantastic length. Vibrant, and super elegant – a remarkable Barolo. Jamie Wolff

My first experience with the wines of Giulia Negri, and after hearing all the hype, this one didn't disappoint. A beautiful lifted nose of cherry, cherry flesh, crushed pomegranate, raspberries, orange peel, burnt orange peel,  cedar, undergrowth, and dried flowers. The complexity translates well to the palate, with vibrant acidity framing well-structured tannins. Aromatically, this is one of the most beguiling Barolo's I've tasted from this vintage. Oskar Kostecki

  • red
  • 37 in stock
  • $64.99

  • Organic
  • Low Sulfur
  • red
  • 27 in stock
  • $31.99

  • red
  • 7 in stock
  • $49.99

  • red
  • 4 in stock
  • $179.99

  • red
  • 3 in stock
  • $26.99

Pelizzatti 1974 Valtellina Superiore Inferno

Considered to be the warmest part of the valley of Valtellina (hence the dramatic name) Inferno is situated close to the town of Poggiridenti, with the grapes growing on steep slopes and rocky soils. This 1974 has aged gracefully, with a faint grip of tannins and good acidity framing slightly vegetal and herbal notes of sage and mint, with coffee, tobacco, cedar, warm spice and hint of cured meat and smoke. Fully mature, this is a wine to be enjoyed now with roasted meat, game, or a mushroom risotto. Oskar Kostecki

  • red
  • 4 in stock
  • $44.99

Pelizzatti 1974 Valtellina Superiore Sassella

Sassella is widely considered to be the most noble and elegant of the five subzones of Valtellina. Terraced vineyards on steep, south-facing slopes produce high quality "mountain nebbiolo" with great ability to age. The 1974 Sassella from Pelizzatti still clings to a bit of fruit, with notes of dried cherry, cherry pit and red plum being accompanied by cedar, sage, and hint of smokiness. Drink now with roasted pork, game, or savory dishes laden with umami. Oskar Kostecki

  • red
  • 3 in stock
  • $44.99

  • red
  • 1 in stock
  • $59.99

  • red
  • 11 in stock
  • $119.99

  • red
  • 4 in stock
  • $139.99

  • red
  • 4 in stock
  • $99.99

Principiano, Ferdinando 2015 Barolo Ravera

Ravera di Monforte has an isolated feel to it - the position is definitely in a wilder spot than most Barolo vineyards, with a lot of woods around, and an air of peace that's unusual in an intensely farmed place. The hillside is very steep; there is a stream hidden in the woods at the bottom of the hill, and I imagine that in hot weather it's cooler there. Principiano's vines are left completely untreated, with flowers and grass allowed to grow without cutting; it's an Edenic spot. The 2015 is a very elegant wine, beautifully restrained, with a light body, but plenty of intensity. Lifted and citrusy, I think this has a tremendous future. Jamie Wolff

To echo Jamie, Ravera di Monforte is one of the most soulful vineyards in Barolo that I have had the pleasure of visiting. There is a quiet about it, broken only by the soft humming of bees that buzz around the 100 year-old rosemary bush that marks the entrance to Ferdinand Principiano's vines. Though I might be guilty of slight hyperbole (my emotions sometimes get the better of me - and Ravera is an emotional place) the wine from this vineyard is quite exceptional as well. More perfumed than the Serralunga, with dark floral tones of dried violet, with deeper and darker fruit; macerated cherry, black cherry, deep raspberry and red plum. Beautiful energy on the palate, with vibrant acidity and a long finish. One of the wines I've been most eagerly awaiting to arrive stateside after tasting in Piedmont in April. Only 3,000 bottles per vintage. Oskar Kostecki

  • red
  • 21 in stock
  • $89.99

  • Organic

Principiano, Ferdinando 2015 Barolo Serralunga

Principiano's Barolo Serralunga comes from two crus:  Lirano, and the younger vine portion of Boscareto, the historic vineyard that abuts the famous Francia. In the 2015 vintage there will be no single cru bottling of Boscareto from Principiano, and so all the grapes are going into the Barolo Serralunga. This wine shows a beautiful light ruby color in the glass, with faint hints of brick red. The nose is deep and complex, with cherry, red fruit, rose and sandalwood combining in a balanced expression of classic Barolo. The palate shows the ripe nature of the 2015 vintage with quite open and approachable fruit, and once again that note of sandalwood and spice. Oskar Kostecki


With fruit from Boscaretto (85%, and old vines, bordering Francia) and Lirano, this is textbook Serralunga Barolo, austere but entrancing – just a beautiful, classic classico, with good lift and energy, not at all rustic – suave ripe tannin. A great bottle. Jamie Wolff

  • red
  • 17 in stock
  • $58.99

  • Organic

Principiano, Ferdinando NV Dosset (Dolcetto)

Cowabunga! A Piemontese wine at only 10.5% abv. 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, this wine is perfect with a summer barbecue. Oskar Kostecki

  • red
  • 16 in stock
  • $19.99

  • red
  • 1 in stock
  • $249.99

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.

  • red
  • 8 in stock
  • $299.99

  • Organic
  • red
  • 3 in stock
  • $224.99

Roagna 1982 Vino da Tavola Crichet Paje

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

  • red
  • 2 in stock
  • $649.99

  • red
  • 11 in stock
  • $64.99

Roagna 2014 Barbaresco Albesani

Barbaresco Albesani is a new addition to the Roagna portfolio, and a designation that encompasses vines in Neive, including the famous Santo Stefano vineyard. More open and forward than the Pajè at this point it it's development, the Albesani is showing brighter red fruit, cherry flesh, raspberry, a slight green herbaceousness, earth and some warming baking spice. The tannins are still pronounced, but feel more integrated than on the Pajè, with a more sumptuous quality to the fruit. There is still intensity, and a magnanimous nature to this wine. One to savor over to coming decades. Oskar Kostecki

  • red
  • 6 in stock
  • $119.99

Roagna 2014 Barbaresco Paje

Pajè, Roagna's largest cru in Barbaresco (though still only 1.83 hectares) is made of calcereous marl with a high percentage of limestone, with vines up to 50 years of age. Traditional work in the cellar, with fermentation taking place in large wooden casks and a maceration on the skins lasting from 60 to 70 days with submerged cap. The 2014 shows such potential, and beyond the hype the wines attract now, there is truly another dimension to them. The nose is fantastically complex, with fruit, spice and earth coalescing into a beautiful expression of high quality nebbiolo. Notes of cherry flesh, macerated cherry, citrus peel, baking spice, leather, undergrowth, cedar, sandalwood, and a hint of pretty oxidation. Dense and deep, with an incredibly long finish that shows sparkles of fruit and a hint of some smokey meatiness. Very young at the moment, so enjoy now with a long decant, or cellar for a few decades. Oskar Kostecki

  • red
  • 13 in stock
  • $119.99

Roagna 2014 Barolo Pira

Grapes sourced from the Roagna monopole of Pira, in Castiglione Falletto, with vines ranging from 25 to 50 years old. As all young Roagna, the wine is a little forbidding upon first opening, with a lot of structure and intensity. A few hours open open softens it out, with notes of dried cherry, cherry pit, leather, grilled meat, dried orange peel, clove, and a hint of herbaceousness (think blackcurrant leaf). The tannins are dusty and rustic, and will need some time to soften and resolve, but the wine underneath is pure and full of energy, and buoyed by a lively acidity that continues to a very long finish. Oskar Kostecki

  • red
  • 4 in stock
  • $119.99

  • red
  • 3 in stock
  • $44.99

  • red
  • 1 in stock
  • $29.99

  • red
  • 18 in stock
  • $19.99

  • red
  • 7 in stock
  • $17.99

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

  • red
  • 22 in stock
  • $59.99

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

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


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

  • red
  • 24 in stock
  • $24.99

  • Organic

Sandri, Elio (Cascina Disa) 2017 Barbera d'Alba

Sandri’s 2017 Barbera is a beauty.  I might as well say tell you now: it has 15° alcohol. This is becoming quite common in Piedmont; some winemakers / some wines can handle it, and Sandri seems to have it figured out – at any rate the wine isn’t hot or overblown. It’s a Monforte wine – structured, savory, with lovely balanced black fruit, somewhat restrained; it’s a big wine, but has grace and energy. This is a Barbera that will benefit from a little time in the cellar to unwind and show it’s best, although you can promote the same result if you give it a couple of hours in a decanter. At the moment I’m writing (July), it strikes me as a perfect barbeque wine! Jamie Wolff

  • red
  • 65 in stock
  • $24.99

  • red
  • 69 in stock
  • $27.99

  • red
  • 1 in stock
  • $89.99

  • red
  • 1 in stock
  • $99.99

  • red
  • 3 in stock
  • $99.99

  • red
  • 12 in stock
  • $64.99

  • red
  • 2 in stock
  • $179.99

  • red
  • 1 in stock
  • $79.99

Trediberri 2015 Barolo

The nose is pure, with young dark flowers, fresh cut stems, green herbs, tilled earth and black cherry. The palate is more fruit-driven and bold, with flavors of savory red berries, fennel, and a core of iron-laced minerality. The wine develops over time, with a tannic structure that loosens into a soft richness. Pair with meals of dark meat, simply prepared veggies, and hard cheeses. David Hatzopoulos

In common with the Giulia Negri wines from Serradenari, 80% of the fruit for the Trediberri Barolo comes from the Berri vineyard, on the western side of the ridge of La Morra (with 20% from Capalot – on the eastern slope, and perhaps more typical terroir for La Morra). Nicola Oberto describes 2015 as a “warm vintage”, but at 14 alcohol his Barolo doesn’t show any heat, and the wine is very fresh, without any fat or jam. Ripe fruit and flowers on the nose, with the fruit showing gives lift to a medium bodied wine that shows very prettily. A fine introduction to this exciting new producer. Jamie Wolff


  • red
  • 15 in stock
  • $54.99

  • Organic
  • red
  • 1 in stock
  • $59.99

  • red
  • 1 in stock
  • $99.99

  • red
  • 2 in stock
  • $64.99

Versio, Francesco 2016 Barbaresco

Perhaps Francesco Versio is just young-looking… He has to have a lot of energy for his very demanding day job (winemaker at Luigi Oddero with Dante Scaglione) and yet he is also making his own excellent Barbaresco. The 2016 is about 65% from San Cristoforo and the balance from Cotta and Starderi (all in Neive). Tasted in late June the wine was showing gorgeously, very open and complete, savory with delicate citrusy aromatics, and beautifully balanced – a super elegant and refined Barbaresco. Jamie Wolff

  • red
  • 23 in stock
  • $57.99

  • Organic

Italy Tuscany

  • red
  • 1 in stock
  • $29.99

  • red
  • 4 in stock
  • $79.99

Castellinuzza e Piuca 2017 IGT Toscana Rosso

Castellinuzza e Piuca is a small family owned winery in the hilltop town of Lamole, halfway between Siena and Florence, home to some  of the highest elevation vineyards in the Chianti Classico zone. Their Rosso Toscana is a bit of a throwback, a co-fermentation and maceration of 80% Sangiovese and 20% Malvasia Bianca like Chianti would have been made in the old days. Fermented with indigenous yeast and macerated on the skins for 8-10 days, they wine then aged for 12-14 months in concrete tank before it is bottled with only minimal filtration. A beautiful ruby red in the glass, this wine has great freshness and tension, backed by good acidity and medium, but rustic tannins. Notes of fresh cherry, dried cherry, red forest fruit, dried flowers, and an herbal undercurrent. Juicy and fun, but with enough complexity to keep it engaging all the way through, this would pair wonderfully with any sort of roasted poultry and fall flavors.  Oskar Kostecki

  • red
  • 5 in stock
  • $22.99

  • red
  • 1 in stock
  • $39.99

  • red
  • 37 in stock
  • $15.99

  • red
  • 8 in stock
  • $84.99

  • red
  • 18 in stock
  • $59.99

  • red
  • 2 in stock
  • $39.99

  • red
  • 2 in stock
  • $59.99

  • red
  • 5 in stock
  • $44.99

Lecci e Brocchi 2015 Chianti Classico Riserva

From very old vines, 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.  JW

  • red
  • 9 in stock
  • $28.99

  • Organic
  • red
  • 10 in stock
  • $12.99

Lecci e Brocchi 2016 Chianti Classico

Aside from Gregory Dal Piaz’s fervent recommendation, I fell for Lecci e Brocchi for obvious reasons: the wine tastes like Chianti – very good Chianti, in fact. It’s aromatically quite intense, with bright red fruit bound to stone and savory rocky herbs. On the light side of medium-bodied, the palate follows the aromas – if anything the stony-iron character is more present. This is a very harmonious, long, and quite elegant Chianti.  Jamie Wolff

  • red
  • 8 in stock
  • $21.99

  • Organic
  • rosé
  • 11 in stock
  • $19.99

  • red
  • 2 in stock
  • $39.99

  • red
  • 5 in stock
  • $99.99

  • red
  • 1 in stock
  • $39.99

Monte Bernardi 2015 Chianti Classico Riserva

The Chianti Classico Riserva is a more serious reflection of the same principles underlying Retromarcia.  It is produced from a plot of 40-year-old Sangiovese vines that contain around 5% Canaiolo Nero and naturally yield about half as much fruit as the young vines used for Retromarcia.  The wine is fermented for 3-4 weeks on skins in steel and then aged for 2 years in old wooden botti and unlined cement tanks. 

  • red
  • 17 in stock
  • $29.99

  • Biodynamic
  • Low Sulfur

Monte Bernardi 2015 Chianti Classico Riserva Sa'etta

While I always love the wines from Monte Bernardi, every year Sa’etta is one of the most compelling. The organic viticulture, reflective sandstone soils, extra élevage result in wines of great purity, lift, tension, and dare I say, flair. There’s the beautiful characteristic Morello cherry fruit (though perhaps given a boost of florality and finesse here). This is underlain by a deep sense of nearly salty minerality (not just acidity, though this is also expressed, despite the warmth of the vintage). And finally there’s this savory, energetic kick to the finish, which pulls off the neat trick of not just length, but expansiveness; there’s real dimension and style here to match the stoniness at the core of the wine. A real treat now, but this should be splendid with 8-12 years and beyond in the bottle. John McIlwain

  • red
  • 15 in stock
  • $39.99

  • Organic
  • Biodynamic
  • Low Sulfur

Monte Bernardi 2015 Colli Della Toscana Centrale IGT Tzingana

A blend of Merlot, Cabernet Sauvignon, and Petite Verdot, this is the only Super Tuscan we carry in the store, and an anomaly within the character. 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
  • 14 in stock
  • $54.99

  • Biodynamic
  • Low Sulfur
  • red
  • 49 in stock
  • $14.99

  • Organic
  • red
  • 35 in stock
  • $19.99

  • red
  • 5 in stock
  • $39.99

  • red
  • 4 in stock
  • $29.99

  • red
  • 9 in stock
  • $31.99

  • red
  • 1 in stock
  • $39.99

  • red
  • 3 in stock
  • $39.99

  • red
  • 2 in stock
  • $39.99

  • red
  • 2 in stock
  • $49.99

  • red
  • 2 in stock
  • $39.99

  • red
  • 1 in stock
  • $59.99

  • red
  • 1 in stock
  • $59.99

  • red
  • 5 in stock
  • $29.99

  • red
  • 2 in stock
  • $29.99

  • red
  • 2 in stock
  • $39.99

Italy White

  • white
  • 1 in stock
  • $17.99

Ausonia 2016 Abruzzo Pecorino Machaon

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

  • white
  • 12 in stock
  • $17.99

  • Organic
  • Biodynamic
  • Low Sulfur

Ausonia 2017 Trebbiano d'Abruzzo

Ausonia makes this delightful Trebbiano from estate-grown biodynamic grapes that have been hand harvested. Fermentation is carried out spontaneously from indigenous yeasts in stainless steel tanks, and the wine is bottled with minimal use of sulfur and without fining or filtration. The aromatic nose exhibits aromas of fresh pear, citrus zest, white peach and a touch of jasmine. The palate is dry and crisp with fresh and fruity flavors of pear, melon, lemon pith, chalk, Thai basil and a green almond note on the finish.

  • white
  • 5 in stock
  • $16.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • white
  • 52 in stock
  • $10.99

Bianco, Marco 2011 Moscato d'Asti "Crivella"

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

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

  • Organic
  • Low Sulfur

Borgo del Tiglio 1995 Collio Tocai Friulano

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

  • white
  • 1 in stock
  • $34.99

Borgo del Tiglio 1996 Collio Tocai Friulano

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

  • white
  • 1 in stock
  • $34.99

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

Cautiero 2017 Campania IGP Fiano Erba Bianca

From 100% Fiano grapes grown in clay soils in the Sannio DOC, in inland Campania. The vineyards are farmed organically and the wine is fermented with natural yeasts and undergoes malolactic fermentation. The nose os a beautiful medley of white flower and stone fruit, and the palate shows minerality, herbal character, as well as a hint of savoriness and petrol. Great density on the palate is balanced with good acidity. Oskar Kostecki

  • white
  • 45 in stock
  • $17.99

  • white
  • 18 in stock
  • $16.99

  • white
  • 30 in stock
  • $21.99

  • white
  • 21 in stock
  • $22.99

  • white
  • 18 in stock
  • $36.99

  • Biodynamic
  • Low Sulfur
  • white
  • 22 in stock
  • $27.99

  • Biodynamic
  • Low Sulfur
  • white
  • 12 in stock
  • $39.99

  • white
  • 38 in stock
  • $12.99

  • Organic
  • white
  • 7 in stock
  • $15.99

Fongoli 2018 Umbria Trebbiano Maceratum

A perennial favorite of ours! This is one of the most eagerly awaited skin contact wines for us, and the 2018 vintage does not disappoint. Made from the distinct Trebbiano Spoletino grape grown in the hills around Montefalco in Umbria. The grapes are hand-harvested in late October, fermented on the skins for 10 days, with daily punch-downs to extract color and structure. The wine is copper-colored and the nose is an explosion of stone fruit, peach nectar, preserved lemon, pungent blossom, tea leaves, chamomile, and dried hay. The aromatic complexity continues on the palate, with great phenolic grip, ripe tannins, and a hint of dried spices. Unlike some of its cousins, Trebbiano Spoletino keeps its acidity late into the growing season, and so the Maceratum has a fresh edge to all of its denser and more rounded elements. A near-perfect orange wine. Oskar Kostecki

  • white
  • 85 in stock
  • $32.99

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

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

  • white sparkling
  • 20 in stock
  • no discount
  • $24.99

  • white
  • 14 in stock
  • $24.99

  • Organic
  • Low Sulfur
  • white
  • 8 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
  • 13 in stock
  • $27.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • white
  • 9 in stock
  • $24.99

  • white
  • 26 in stock
  • $16.99

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
  • 6 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
  • white
  • 46 in stock
  • $18.99

  • white
  • 14 in stock
  • $33.99

Oltretorrente 2014 Timorasso Colli Tortonese

Oltretorrente has produced a wonderful Timorasso since they were founded in 2010 by Chiara Penati and Michele Conoscenti. The vines, planted in 1996, are tended organically with biodynamic practices and the grapes are vinified simply: the bunches are pressed whole-cluster and fermented with native yeasts in steel, resting on the lees for 8 months to lend texture and complexity.  A touch golden in the glass, the wine shows strong aromas of ripe peach, honey, beeswax, and yellow flowers.  The palate has some weight with a smooth texture, plenty of acidity, and rich stone fruit over a chalky mineral backbone. Simultaneously rich and crisp this wine would bring levity plus flavor to starchy winter foods.

  • white
  • 6 in stock
  • $26.99

  • Organic
  • Low Sulfur

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
  • 5 in stock
  • $74.99

  • white fortified sweet
  • 5 in stock
  • $11.99

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
  • 13 in stock
  • $38.99

  • Biodynamic
  • white
  • 17 in stock
  • $26.99

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

Terraquilia 2017 Bianco dell'Emilia Col Fondo Terrebianche

This is a zesty sparkling from the hills of Emilia-Romagna. A blend of organically farmed Trebbiano di Romagna and Pignoletto, fermented méthode ancestrale, and left on the lees in bottle. The nose is a mix of bright citrus fruits (lemon, lime), apple, and fresh grass, paired with more savory aromas of warm herbs. There is a chalkiness on the palate that is both a structural quality and a flavor profile, along with notes of apple and lime. David Hatzopoulos

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

Misc. Italy

  • red
  • 8 in stock
  • $33.99

  • red
  • 9 in stock
  • $49.99

Adalia 2017 Valpolicella Classico Laute

Camerani Marinella, of Corta Sant’Alda fame, and her eldest daughter produce this remarkably fresh wine from 5 hectares of vines in Valpolicella. The grapes (35% Corvina, 35% Corvina Grossa, 20% Rondinella, and 10% Molinara) are hand harvested, destemmed, and gently pressed. In the cellar, the juice is vinified using native yeasts in stainless steel. The nose is floral, with dark flowers. There is a hint of tilled earth along with more pronounced aromas of cured meat and red berry. The mouthfeel is relaxed, with exceptionally low tannin for wines of the region, and a thread of acidity that works to carry the cherry fruit on the palate. Pairing with hearty, earthy foods like Thanksgiving carrots, potatoes, and yams will work beautifully. David Hatzopoulos

  • red
  • 32 in stock
  • $16.99

  • red
  • 2 in stock
  • $15.99

Ausonia 2015 Montepulciano d'Abruzzo Colline Teramane Anfora

Ausonia’s Montepulciano d’Abruzzo Anfora is made using an ancient method of fermenting and storing wine in clay vessel (or amphora) which originated in Georgia and was used by the Greeks and Romans for centuries. The amphora helps protect the wine from oxidation and gives the wine a tannic and earthy, yet mineral-driven character.  Ruby red in color, this Montepulciano has an intense aroma of red fruits, sweet spices, dried flowers and turned earth. The palate is full-bodied and complex with a dense core, lush tannins, bright acidity, and flavors of ripe cherry, raspberry compote, dark chocolate, dried violets and a distinct minerality. The finish is long and earthy and full of licorice and herbal notes. This wine would make an excellent complement to hearty dishes, red meats, roasted vegetables, and grilled mushrooms. Anna DeBeer

  • red
  • 16 in stock
  • $34.99

  • Organic
  • Low Sulfur

Ausonia 2016 Montepulciano d'Abruzzo Colline Teramane Apollo

Ausonia’s Montepulciano d’Abuzzo “Apollo” is named for the Parnassius apollo butterfly that lives in the mountains near the estate. The wine is made from biodynamically grown grapes, hand harvested and fermented with indigenous yeasts in stainless steel, and bottled without filtration. Deep and ruby in the glass, aromas of red and black berries jump out first, followed by light baking spices and a touch of thyme and oregano. On the palate bright red cherry, juicy blackberry, raspberry and a dusting of spices are wrapped around velvety tannins, with a slightly herbal and earthy finish. Medium-bodied and juicy with refreshing acidity, this is a great example of why Abruzzo’s cooling Adriatic breezes and warm sunshine are capable of producing such delicious wines. This one is easily enjoyed on its own or paired with grilled meats, pasta with meat sauce, and aged cheeses.

  • red
  • 34 in stock
  • $17.99

  • rosé
  • 19 in stock
  • $15.99

  • red
  • 2 in stock
  • $36.99

  • red
  • 5 in stock
  • $42.99

  • rosé
  • 7 in stock
  • $27.99

  • red
  • 2 in stock
  • $18.99

  • red
  • 8 in stock
  • $18.99

COS 2018 Sicilia IGT Frappato

Sicilian wine is generally perfectly suited for the Thanksgiving meal, as it goes so well with the mash up of savory and sweet sour that characterizes the island’s food - and our national feast. I’m a great fan of Frappato but rarely find compelling wines; COS makes the benchmark version, retaining freshness and avoiding the unfortunate opacity of flavor that most versions slip into. The COS Frappato is distinguished by haunting complexity, balancing fruit and earth and herbs, and showing depth and intensity, all with 12% alcohol. This wine is a crowd pleaser, satisfying the casual drinker and any serious geeks at your table. I’m now determined that we need some at our house! Jamie Wolff

  • red
  • 22 in stock
  • $27.99

  • Biodynamic
  • Low Sulfur

Del Prete 2017 Negroamaro Anne

Natalino Del Prete farms 10 hectares of mostly Negroamaro and Primitivo vines just north of Lecce in southern Puglia. Certified organic since 1994, his vineyards are never treated with any chemicals (they look quite wild!) and the vinification is decidely old-school, with minimal intervention and no sulfur added at any point, including bottling. The 2017 Negroamaro Anne is from a plot of 30 to 60 year old vines planted on clay soils. Rustic and slightly barnyardy on the nose, this wine opens with black cherry, black plum and a general medley of dark fruits, and finishes with notes of dark cocoa and earth. Medium plus bodied,  with very good acidity, this is a wonderful example of "farmhouse" wine from the Italian South. Oskar Kostecki

  • red
  • 2 in stock
  • $17.99

  • Organic
  • No Sulfur

Del Prete 2017 Primitivo del Salento Nataly

Natalino Del Prete farms 10 hectares of mostly Negroamaro and Primitivo vines just north of Lecce in southern Puglia. Certified organic since 1994, his vineyards are never treated with any chemicals (they look quite wild!) and the vinification is decidedly old-school, with minimal intervention and no sulfur added at any point, including bottling. The 2017 Primitivo is from 30 to 60 year-old vines planted on clay soils. An elegant, deep and inviting nose leads to a bright palate of red plum, black plum, dark raspberry, blackberry, earth and spice. There is a hint of something wild about all the Del Prete wines, but in my personal opinion it leads to a bit more depth, complexity, and curiosity. I really like the spirit of these wines. Jules Dressner calls them "unpretentious peasant wine " and while that is a great description, I think there is a little more to them than just that. They speak to a certain vision, in a certain place, one maybe not necessarily associated with "natural wine". Oskar Kostecki

  • red
  • 11 in stock
  • $18.99

  • Organic
  • No Sulfur
  • red
  • 12 in stock
  • $39.99

  • red
  • 52 in stock
  • $13.99

  • Organic
  • red
  • 4 in stock
  • $17.99

  • Biodynamic
  • red
  • 2 in stock
  • $42.99

  • red
  • 1 in stock
  • $219.99

Foradori 2016 Vigneti delle Dolomiti Teroldego

Foradori's Teroldego feels like a benchmark. Not that there is excessive opportunity to do comparative tastings of this lesser-known grape, but of the ones that we've tried, this wine is neither over-oaked, nor reedy and thin, but always perfectly balanced in its intensity and expression. A medley of brambly red and dark fruit (blackberries, plum) interwoven with dark spice, earth and green notes of blackcurrant leaf. The 2016 vintage is quite reserved when first opened, but some air reveals its true potential. One of my favorite pairings with roast pork. It's a great testament to Elisabetta Foradori and her family, and the hard work that has been done in the vineyards and winery for nearly 40 years, that this expression of Teroldego has risen from relative obscurity to be a true staple. Oskar Kostecki

  • red
  • 12 in stock
  • $24.99

  • Biodynamic
  • red
  • 9 in stock
  • $26.99

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

La Visciola 2015 Cesanese del Piglio DOCG Mozzata

Cesanese is perhaps the most “important” indigenous red grape of Lazio, capable of making fresh red wines with intense perfume and delicate structure. The reds from La Visciola are all varietal Cesanese from different plots showing distinct features of this underappreciated grape. The Mozzatta is the most assertive cuvée 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 with 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 though 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
  • 2 in stock
  • $38.99

  • Organic
  • Biodynamic
  • Low Sulfur

Le Strie 2014 Rosso di Valtellina

Azienda Agricola Le Strie is a tiny property located in Valtellina, composing a little over 1 hectare of vines located in Sassella and Valgella subzones, producing around 7,500 bottles annually. The grapes are farmed organically, hand-harvested, and fermented with indigenous yeasts in stainless steel. The subsequent wine ages for about 18 months in large botti. The Le Strie Rosso di Valtellina has a wonderful nose of raspberries, red and black cherries, red plum, rose, and crushed violets. The palate is precise, at once delicate and lifted, but also carrying intensity, with soft tannins and bright acidity. With a hint of earthiness, this wine worked beautifully with a mushroom risotto.  Oskar Kostecki

  • red
  • 22 in stock
  • $27.99

  • Organic
  • Low Sulfur
  • red
  • 12 in stock
  • $28.99

Maga, Lino 1994 Oltrepo Pavese D.O.C Barbacarlo

A quite notorious vintage in northern Italy, 1994 was marred by weeks of rainfall in September, diluting the quality across much of the renowned growing regions of Barolo and Barbaresco. While it's hard to find concrete vintage reports on Oltrepo Pavese, we can assume some similarity; indeed the 1994 Barbacarlo is lighter in both color and mouthfeel than other vintages tasted from the 90s. Yet in no way would I say this is a lesser vintage, and as with all Maga wines, bottle age knits it together in beautiful ways. A bottle opened in Verona in April showed slightly fresher, with more raspberry, currant, and ripe red fruit. The bottle tasted in New York in September was slightly more muted on the fruit side, but showing beautiful notes of development; sage, nutmeg, baking spice, hints of cedar and tobacco leaves wonderfully integrating with notes of dried cherry and dried cranberry. There is amazing vivacity to all the Barbacarlo's I've tasted, and this is no exception. It will throw a bit of sediment, so decanting an hour before serving is recommended.

  • red
  • 6 in stock
  • $119.99

Maga, Lino 2011 Pavia Rosso IGT Barbacarlo

Lino Maga described the 2011 vintage as "ampio-abboccato" meaning broad and  slightly sweet, though it is already showing some signs of development. Slightly darker in profile than the vintages it proceeds, the nose opens with dark plum, blackberry, cassis, and licorice. The palate introduces a bit of development, with earth,  fresh cut hay, and a hint of cedar, as well as an herbaceous quality of sage. Still great acidity, and a lot of energy on the palate. With a bit of time open it starts to reveal fresher characteristics, and gains in vivacity. As with all Lino Maga wines, a healthy decant is recommended. Oskar Kostecki

  • red
  • 11 in stock
  • $74.99

Maga, Lino 2016 Pavia Rosso IGT Barbacarlo

The bishop of Broni comes each year to sample Signore Maga's wines, and upon tasting the 2016 proclaimed it "mystical." So now Lino has a handmade plaque above his door that reads "We make mystical wine" and we as consumers have the opportunity to savor something divine.  The 2016 will age tremendously. It is one of those vintages that has a touch of residual sugar, and a plumpness to the fruit quality. The nose is full of dark and enticing notes of plum, violet, black currant and baking spice. The palate is full of energy, with great acidity giving lift to the density; it also introduces red currant, ripe raspberry, dried orange peel, along with more nutmeg and spice. With a few hours open this wine harmonizes beautifully, carrying great complexity, softness, and depth. I've had this wine three times in the past two months and each bottle was spectacular. Just a baby right now, the 2016 will age for the next 40 years easily. If you do decide to open now (and it is delicious now), a few hour decant is highly recommended. Oskar Kostecki

  • red
  • 13 in stock
  • $99.99

Marabino 2017 Terre Siciliane Rosso di Contrada (Nero d'Avola)

We had the great pleasure of tasting with the winemaker from Marabino recently, and the Rosso Contrada was a stand out. Sourced from four different parcels and a mixed range of soil types, fermented whole cluster, with the intent of doing an "infusion" style with very little extraction. Maceration is long and slow, over 2 weeks, to respect the fruit and give longer structure to the tannins. Aging has been in large 60 hl barrels for a bit over a year, though they are thinking about using some stainless steel in the future, as oak brings out more sweetness and they are after the saltiness of Nero D'Avola and of the soils of Sicily. Each of the four parcels are vinified separately and then blended after malo-lactic fermentation, with minimal added sulfites before bottling (total 26mg/l SO2).  As for how it tasted, the wine was ethereal, with vibrant black cherry fruit and fine, elegant tannins. A wine to spend some time with, and likely one that will improve nicely in the next 5 years.   -EL

  • red
  • 9 in stock
  • $23.99

  • Organic
  • Low Sulfur
  • red
  • 22 in stock
  • $24.99

  • red
  • 21 in stock
  • $24.99

Masseria del Pino 2016 Etna Rosso I Nove Fratelli

From a one hectare site of 120 year-old vines planted on the slopes of Mount Etna, this is volcanic wine at its best. The nose opens with a lovely bouquet of ripe raspberry and overripe strawberry, red currant, macerated cherry, deep red forest fruits, and dried orange peel. There are hints of nutmeg and other pungent spices, sage, thyme, and a hint of something green, perhaps tomato vine. On the palate it is medium bodied, with bright acidity and medium but soft, very finely integrated tannins. The palate introduces more citrus (blood orange) and pomegranate on top of the red fruit. The volcanic minerality really shines here, melding the fruit and herbal notes with ash and smoke. There is beautiful grip and intensity on the palate, which leads to an incredibly long finish. Paired perfectly with grilled sausages, but this is a very versatile food wine. Drink now with an hour's decant, this will continue improving for the next 10+ years. Oskar Kostecki

  • red
  • 4 in stock
  • $44.99

  • rosé
  • 12 in stock
  • $28.99

  • rosé
  • 7 in stock
  • $24.99

  • red
  • 3 in stock
  • $48.99

  • red
  • 11 in stock
  • $39.99

  • red
  • 28 in stock
  • $21.99

  • red
  • 2 in stock
  • $49.99

  • red
  • 9 in stock
  • $33.99

  • red
  • 12 in stock
  • $11.99

Pisano, Danila 2017 Rossese di Dolceacqua

Danila Pisano took over the family estate in 1990 and received organic certification in 1996. The vineyards themselves are not young, with some of the terraces aging back to 1931. She has not had to plow or fertilize her vineyards for the last three years, and the cover crop is lush and filled with lovely flowers.  Her plots are spread over several hills, and even include a sandy section that has many un-grafted vines that have been resistant to phylloxera. Although Dolceacqua is known for a weightier style of Rossese, Danila's wines always have freshness without sacrificing the distinctive spice and crushed plum fruit that the region is celebrated for.

  • red
  • 13 in stock
  • $21.99

  • Organic

Pranzegg 2014 Mitterberg Lagrein Laurenc

From 15 year old vines planted in both guyot and pergola training systems, Pranzegg's Lagrien is fermented with submerged cap for 4 weeks, and is a deeper expression of "mountain wine."Notes of dark fruit (blackberry, plum, and cassis) mingle with mineral notes wet stone and graphite. Framed by quite bright acidity, this is a great food wine, and will pair well with anything from a steak or roast pork, to a burger or barbacue. Oskar Kostecki

  • red
  • 7 in stock
  • $36.99

  • Biodynamic

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
  • 14 in stock
  • $28.99

  • red
  • 14 in stock
  • $24.99

  • red
  • 13 in stock
  • $21.99

  • red sweet
  • 2 in stock
  • $299.99

Romeo del Castello 2017 Etna Rosso Allegracore

The Allegracore bottling from Romeo del Castello is from the younger part of their vineyard, planted in 2004. An elegant and approachable Etna Rosso, it has been a Chambers Street favorite since the 2009 vintage! 2017 was a hot year in Sicily, but the wine is very balanced thanks to an earlier harvest and aging in stainless steel. A blend of Nerello Mascalese and Nerello Cappucio, though from my understanding, primarily Mascalese. Chiara says that in the past Cappucio was use more to give color and boldness, while the structure comes from the Mascalese.   -EL

  • red
  • 28 in stock
  • $28.99

  • Organic

Ronchi di Cialla 2018 Colli Orientali del Friuli Rosato

The Ronchi di Cialla Rosato is made entirely from Refosco dal Peduncolo Rosso and in the few years that it has been produced has quickly become a feature on our shelves every spring. It is certified organic, fermented on native yeast in steel tanks, and bottled after a few months on the lees. The 2018 has wonderful bright acidity and fine structure, with elegant, husky minerality on the nose and a bit of funk on the palate wrapped in fine, fresh strawberry notes. Perfect as an aperitif or with any manner of Mediterranean feasting options like mezze, cured olives, anchovies, aged sheep's milk cheese, hummus, or the traditional Istrian stew of Trieste, Jota. Andrew Farquhar

  • rosé
  • 19 in stock
  • $19.99

  • Organic

Tecce, Luigi 2013 Taurasi Riserva Puro Sangue

In the words of our friend Ernest from PortoVino: "It’s the mediaeval elixir that the monks saved in the monasteries when Rome was burning." 2013 was the first vintage that Luigi Tecce has released of this wine, a small parcel of ancient Aglianico clones planted in 2000 using the cordone speronato trellising system. The yields here are about half of Tecce's other vineyards, and the wine carries a depth and density that justifies its name. There is beautiful intensity on both the nose and palate, with heady aromas of macerated black cherry, blueberry, and fig, with a smoky mineral/volcanic underbelly and a touch of balsamic. The 2013 is starting to show some slight notes of development, but its still clearly a baby, and will be rewarded with decades in the cellar. Oskar Kostecki

  • red
  • 4 in stock
  • $87.99

Tecce, Luigi 2016 Irpinia Campi Taurasini Satyricon

2016 was a near perfect vintage in Taurasi, with just the right amount of rain and temperatures remaining stable throughout the growing season, leading to very classic, structured wines with a lot of tension. Satyricon comes from a 1.5 ha, southwest-facing parcel at 550 meters above sea level. Notes of black cherry, kirsch, and wild black forest fruit interweave with hints of tar, roasted meat, and bitter dark chocolate. The wine has great structure, with very well-integrated medium plus tannins offset by great acidity. A pleasure now, this will have a long life ahead of it, and I wouldn't hesitate aging this for ten to fifteen years. Oskar Kostecki

  • red
  • 23 in stock
  • $44.99

Terraquilia 2017 Lambrusco dell'Emilia Falconero Zero

Unlike the other sparklings that we offer from Terraquila, this wine has been disgorged. The ‘zero’ in the name represents the fact that there are no lees left in the bottle. Like the Falcorubens, the varietal is Lambrusco Grasparossa, and it delivers intense savory profiles on the nose and palate. Aromas of heavily charred meat and grippy dark forest fruits match a lean palate of prickly plum skins, dried red cherry, and Provençal herbs. Dry, tannic, rustic, but bright and lovely. David Hatzopoulos

  • red sparkling
  • 34 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. 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. David Hatzopoulos

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

  • red
  • 1 in stock
  • $59.99

  • red
  • 9 in stock
  • $49.99

  • rosé
  • 18 in stock
  • $24.99

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
  • 10 in stock
  • $19.99