Misc. Italy

  • red
  • 9 in stock
  • $33.99

  • red
  • 8 in stock
  • $49.99

  • red
  • 17 in stock
  • $21.99

  • red
  • 16 in stock
  • $16.99

  • red
  • 37 in stock
  • $15.99

Antica Tenuta Pietramore 2015 Montepulciano d'Abruzzo

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

  • red
  • 1 in stock
  • $15.99

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

  • red
  • 16 in stock
  • $54.99

Bussoletti 2017 Ciliegiolo di Narni "0535"

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

  • red
  • 48 in stock
  • $17.99

Calabretta, Cataldo 2013 Cirò Classico Superiore Rosso

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

  • red
  • 4 in stock
  • $21.99

  • red
  • 1 in stock
  • $32.99

  • Biodynamic
  • Low Sulfur
  • red
  • 1 in stock
  • $64.99

  • red
  • 22 in stock
  • $18.99

Cardedu 2017 Monica di Sardegna Praja

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

  • red
  • 4 in stock
  • $17.99

  • Organic
  • red
  • 26 in stock
  • $12.99

  • red
  • 34 in stock
  • $13.99

  • Organic
  • red
  • 8 in stock
  • $16.99

  • red
  • 3 in stock
  • $84.99

  • red
  • 3 in stock
  • $18.99

  • red
  • 24 in stock
  • $17.99

  • red
  • 1 in stock
  • $89.99

  • red
  • 25 in stock
  • $26.99

  • rosé
  • 12 in stock
  • $36.99

  • red
  • 39 in stock
  • $16.99

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

La Visciola 2015 Cesanese del Piglio DOCG Ju Quarto

Cesanese is perhaps the most “important” indigenous red grape of Lazio, capable of making fresh red wines with intense perfume and delicate structure. The reds from La Visciola are all varietal Cesanese from different plots showing distinct features of this underappreciated grape. The Ju Quarto is sourced from a 60-year-old vineyard planted over a decomposed volcanic sand, rich in iron and showing a red hue. The wine is vinified on native yeast in lined-cement, and rested in large barrels for around a year. It is a more delicate expression of the grape with beautiful cherry fruit and red floral tones on the nose.  The palate is light, almost airy, with bright acidity and very little tannin. Subtle rather than effusive it shows cherries, bay, and mint with a long elegant finish.  I would pair it with less assertive food to better enjoy the delicacy of the wine; think leaner charcuterie, pasta, simply prepared fish, poached chicken, or with caprese salad. Andy Paynter

  • red
  • 13 in stock
  • $34.99

  • Organic
  • Biodynamic
  • Low Sulfur

La Visciola 2015 Cesanese del Piglio DOCG Vicinale

Cesanese is perhaps the most “important” indigenous red grape of Lazio, capable of making fresh red wines with intense perfume and delicate structure. The reds from La Visciola are all varietal Cesanese from different plots showing distinct features of this underappreciated grape. Sourced from the same vineyard as the Passerina wines the estate produces, the 2015 Vicinale is the most approachable Cesanese from La Visciola.  The nose carries hallmark flavors of tart and brambly red fruit with herbal tones of bay spice and pepper plant.  The palate is quite light with whispery tannins, and tart, fresh acidity carrying plenty of red raspberry and cherry fruit with a slight menthol tone leading into a dry finish.  As with all Cesanese wines I can't imagine enjoying this without food: give it a shot with margarita pizza, red sauce pastas, charcuterie, semi-firm cheese, or of course with pasta carbonara for a truly classic pairing.  Andy Paynter 

  • red
  • 10 in stock
  • $28.99

  • Organic
  • Biodynamic
  • Low Sulfur

La Visciola 2015 Cesanese del Piglio DOCG Vignali

Cesanese is perhaps the most “important” indigenous red grape of Lazio, capable of making fresh red wines with intense perfume and delicate structure. The reds from La Visciola are all varietal Cesanese from different plots showing distinct features of this underappreciated grape. The Vignale plot was planted in the 1960s on a soil of mixed sand and clay.  It is vinified with native yeast in lined-cement, and rested in large barrels for around a year. The Vignale shows a more definitely spicy nose with black pepper, allspice, and fruit tones of cherry and orange zest with dried bay leaves.  The palate has a fairly rich texture with fine-grained tannin and restrained acidity, showing poise but with a bit more heft than the Ju Quarto.  The Vignale will pair easily and widely; try it with everything from pizza and simple veggie dishes to carbonara, pork chops, or roasted mushrooms. Andy Paynter

  • red
  • 11 in stock
  • $34.99

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

Le Strie 2014 Rosso di Valtellina

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

  • red
  • 35 in stock
  • $27.99

  • Organic
  • Low Sulfur
  • red
  • 3 in stock
  • $89.99

  • red
  • 3 in stock
  • $79.99

  • red
  • 7 in stock
  • $44.99

  • red
  • 1 in stock
  • $174.99

  • red
  • 7 in stock
  • $69.99

  • red
  • 16 in stock
  • $48.99

  • red
  • 8 in stock
  • $39.99

  • red
  • 3 in stock
  • $47.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • red
  • 20 in stock
  • $31.99

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

  • rosé
  • 7 in stock
  • $64.99

  • red
  • 30 in stock
  • $21.99

Pranzegg 2013 Mitterberg Lagrein Quirein

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

  • red
  • 4 in stock
  • $29.99

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

Pranzegg 2014 Mitterberg Schiava / Vernatsch Campill

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

  • red
  • 15 in stock
  • $27.99

  • Biodynamic
  • red sweet
  • 2 in stock
  • $274.99

  • red
  • 17 in stock
  • $29.99

  • red
  • 9 in stock
  • $17.99

  • red
  • 9 in stock
  • $39.99

Terraquilia 2016 Lambrusco dell'Emilia Falconero Zero

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

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

  • Organic
  • Low Sulfur

Vinica 2011 Tintilia del Molise Lame del Sorbo

Tasting Vinica’s Tintilia makes me wonder how this grape ever fell out of favor in Molise in the first place. It seems particularly well adapted to the high altitude vineyards of the region, showing a balance between ripe fruit and fresh acidity. The grapes are crushed at low pressure and allowed to ferment naturally in open top vessels before being held in steel tanks for two years. There is no temperature control at any point, which allows malolactic fermentation to occur naturally over time. The wine has a pleasant herbal tone of green pepper that peaks out on the nose over tart berry fruit, red roses, and moist earth. The palate is quite fresh and marked by bright acidity and soft tannins with a pleasant, earthy finish. This may not be a wine to cellar for ten years but it is a wine that casually conveys a sense of joy and is a carefree food pairing choice. Give it a try with rich pasta dishes, roast pork, stuffed mushrooms or open it at your next summer barbeque. Andy Paynter

  • red
  • 18 in stock
  • $19.99

Vinica 2013 Tintilia del Molise Lame del Sorbo

Tasting Vinica’s Tintilia makes me wonder how this grape ever fell out of favor in Molise in the first place. It seems particularly well adapted to the high altitude vineyards of the region, showing a balance between ripe fruit and fresh acidity. The grapes are crushed at low pressure and allowed to ferment naturally in open top vessels before being held in steel tanks for two years. There is no temperature control at any point, which allows malolactic fermentation to occur naturally over time. The wine has a pleasant herbal tone of green pepper that peaks out on the nose over tart berry fruit, red roses, and moist earth. The palate is quite fresh and marked by bright acidity and soft tannins with a pleasant, earthy finish. This may not be a wine to cellar for ten years but it is a wine that casually conveys a sense of joy and is a carefree food pairing choice. Give it a try with rich pasta dishes, roast pork, stuffed mushrooms or open it at your next summer barbeque. Andy Paynter

  • red
  • 14 in stock
  • $19.99

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