Misc. Italy

  • red
  • 10 in stock
  • $33.99

  • red
  • 10 in stock
  • $21.99

  • red
  • 15 in stock
  • $15.99

  • red
  • 12 in stock
  • $49.99

Ausonia 2015 Montepulciano d'Abruzzo Colline Teramane Anfora

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

  • red
  • 1 in stock
  • $34.99

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

  • red
  • 12 in stock
  • $42.99

  • red
  • 67 in stock
  • $17.99

Calabretta, Cataldo 2013 Cirò Classico Superiore Rosso

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

  • red
  • 2 in stock
  • $21.99

  • red
  • 1 in stock
  • $32.99

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

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

  • red
  • 27 in stock
  • $17.99

  • red
  • 8 in stock
  • $29.99

  • red
  • 15 in stock
  • $12.99

  • red
  • 43 in stock
  • $13.99

  • Organic
  • red
  • 31 in stock
  • $14.99

  • red
  • 4 in stock
  • $16.99

  • red
  • 16 in stock
  • $17.99

  • red
  • 6 in stock
  • $84.99

  • red
  • 26 in stock
  • $18.99

  • red
  • 14 in stock
  • $26.99

  • red
  • 12 in stock
  • $32.99

  • rosé
  • 15 in stock
  • $36.99

  • red
  • 22 in stock
  • $16.99

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

La Visciola 2015 Cesanese del Piglio DOCG Mozzata

Cesanese is perhaps the most “important” indigenous red grape of Lazio, capable of making fresh red wines with intense perfume and delicate structure. The reds from La Visciola are all varietal Cesanese from different plots showing distinct features of this underappreciated grape. The Mozzatta is the most assertive cuvee from the estate, made from 60-year-old vines planted on a “grey, clay soil,” that is a clay with some degree of incorporated limestone. Like the other reds it is vinified on native yeast in lined-cement (though with the addition of 20% whole cluster rather than being entirely destemmed) and then rested in large barrels for around a year.  The result is a much more assertive style of Cesanese with more earthy flavors.  The nose is brooding, showing pine needle and forest floor over ripe red fruit and black pepper spice.  The body is quite full with grippy tannins and plenty of acidity thought it shows deeper flavors rather than extra weight on the palate.  The finish is dry and quite mineral.  Try it with grilled sausage, chops, rich vegetable dishes, carbonara or other full flavored pastas. Andy Paynter

  • red
  • 9 in stock
  • $38.99

  • Organic
  • Biodynamic
  • Low Sulfur

La Visciola 2015 Cesanese del Piglio DOCG Vicinale

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

  • red
  • 5 in stock
  • $28.99

  • Organic
  • Biodynamic
  • Low Sulfur

La Visciola 2015 Cesanese del Piglio DOCG Vignali

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

  • red
  • 28 in stock
  • $34.99

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

Le Strie 2014 Rosso di Valtellina

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

  • red
  • 3 in stock
  • $28.99

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

  • red
  • 11 in stock
  • $44.99

  • red
  • 3 in stock
  • $174.99

Monte Dall' Ora 2017 Valpolicella Classico

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



  • red
  • 9 in stock
  • $17.99

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

  • red
  • 32 in stock
  • $31.99

  • red
  • 12 in stock
  • $9.99

Pranzegg 2013 Mitterberg Schiava / Vernatsch Campill

Of all the wines made by Martin Gojer at Pranzegg, the Schiava is to me the most interesting. Schiava wines are often pleasant thirst-quenchers of little substance but Martin saw greater potential in his vines. Sourced from 50 year-old vines trained in pergola and farmed biodynamically, this is a more profound expression of the grape. The wine is fermented with 30% stem inclusion and macerates for 6 weeks in large conical vats followed by elevage in old oak and cement tank for 10 months. Tart cherries and raspberries leap out on the nose over aromas of lavender, black pepper, and slight hint of leather.  The palate is medium bodied, with great acidity, delicate tannins and a lifted mineral finish.  Martin described it as a “really charming full bodied wine that is on the other hand drinkable,” and I couldn't agree more.  Try it with duck or wild boar, charcuterie, hard cheese, mushroom dishes, or rich pasta. Andy Paynter

  • red
  • 1 in stock
  • $29.99

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

  • red sweet
  • 2 in stock
  • $274.99

Romeo del Castello 2016 Etna Rosso Allegracore

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

  • red
  • 50 in stock
  • $26.99

Ronco Severo 2011 Colli Orientali Schiopettino

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

  • red
  • 2 in stock
  • $39.99

  • red
  • 7 in stock
  • $29.99

  • red
  • 18 in stock
  • $17.99

  • red
  • 2 in stock
  • $37.99

  • red
  • 3 in stock
  • $39.99

Terraquilia 2016 Lambrusco dell'Emilia Falconero Zero

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

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

  • Organic
  • Low Sulfur

Vinica 2011 Tintilia del Molise Lame del Sorbo

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

  • red
  • 7 in stock
  • $19.99

Vinica 2013 Tintilia del Molise Lame del Sorbo

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

  • red
  • 18 in stock
  • $19.99

  • Organic
  • Low Sulfur