Misc. Italy

  • red
  • 10 in stock
  • $33.99

  • red
  • 7 in stock
  • $49.99

  • red
  • 8 in stock
  • $21.99

  • red
  • 16 in stock
  • $16.99

  • red
  • 31 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
  • 9 in stock
  • $34.99

  • Organic
  • Low Sulfur
  • red
  • 15 in stock
  • $15.99

  • red
  • 1 in stock
  • $39.99

  • red
  • 9 in stock
  • $36.99

  • red
  • 10 in stock
  • $42.99

  • red
  • 36 in stock
  • $17.99

  • red
  • 6 in stock
  • $19.99

  • red
  • 21 in stock
  • $18.99

  • red
  • 1 in stock
  • $19.99

  • red
  • 4 in stock
  • $21.99

Cornelissen, Frank 2012 Etna CS (Chiusa Spagnola) Munjebel Rosso No. 9

The newest member of the MunJebel family – acquired by complete coincidence:  Frank was tending one of his plots when he noticed a vineyard with promising looking vines, but grass so unkempt that it towered above the bush-trained vines.  After a bit of inquiring, he found that the land belonged to one of his workers and was able to negotiate a lease.  The vines needed a lot of work, but after the pruning he realized that the vineyard was ungrafted and decided to bottle it as a new MunJebel.  Stylistically it falls somewhere between the MC and VA in weight and acidity.  The flavors also seem to run more herbaceous and savory, but by no means under-ripe.  Delicious, and a happy addition to the lineup.  JR

  • red
  • 11 in stock
  • $64.99

  • Organic
  • No Sulfur

Cornelissen, Frank 2012 Etna MC (Monte Cola) Munjebel Rosso No. 9

MunJebel “MC” is sourced entirely from Frank’s plot in the Monte Colla vineyard which produces the densest and most concentrated of his offerings.  At about 800 meters in altitude, it’s a very steep, terraced plot, with 40 year-old vines planted in the traditional alberello (little tree) training, which is thought by many to create wines with improved richness and complexity.  This is not a timid wine, and aromas of black cherry and cassis fly from the glass.  Those same fruit flavors permeate the palate for a powerful wine.  Not for the shy!  JR

  • red
  • 17 in stock
  • $64.99

  • red
  • 1 in stock
  • $32.99

  • red
  • 12 in stock
  • $27.99

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
  • 16 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
  • 14 in stock
  • $18.99

  • Organic
  • No Sulfur
  • red
  • 6 in stock
  • $19.99

  • red
  • 60 in stock
  • $17.99

  • Biodynamic

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
  • 14 in stock
  • $24.99

  • Biodynamic

Foradori 2018 Vigneti delle Dolomiti Teroldego Lezer 1.5 L

The ultimate summer red wine, but in grande bottiglia!

  • red
  • 5 in stock
  • $49.99

  • Biodynamic

I Cacciagalli 2015 Piedirosso Roccamonfina 'Lucno'

100% Piedirosso planted at 200 meters above sea level in the volcanic soils of Roccamonfina. The wine is hand-harvested, and fermented with wild yeasts in amphora. Aging also takes place in amphora, and is then bottled unfined and unfiltered.

  • red
  • 11 in stock
  • $34.99

  • Biodynamic
  • red
  • 7 in stock
  • $26.99

  • rosé sparkling
  • 48 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 with 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
  • 6 in stock
  • $34.99

  • Organic
  • Biodynamic
  • Low Sulfur

La Visciola 2015 Cesanese del Piglio DOCG Mozzata

Cesanese is perhaps the most “important” indigenous red grape of Lazio, capable of making fresh red wines with intense perfume and delicate structure. The reds from La Visciola are all varietal Cesanese from different plots showing distinct features of this underappreciated grape. The Mozzatta is the most assertive 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
  • 14 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 margherita pizza, red sauce pastas, charcuterie, semi-firm cheese, or of course with pasta carbonara for a truly classic pairing.  Andy Paynter 

  • red
  • 1 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
  • 10 in stock
  • $34.99

  • 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
  • 31 in stock
  • $27.99

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

  • red
  • 11 in stock
  • $21.99

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 that 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
  • 3 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 blackberry, cassis, licorice.

  • red
  • 17 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 tasted 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. 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 2 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
  • 12 in stock
  • $99.99

  • red
  • 1 in stock
  • $34.99

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
  • 17 in stock
  • $44.99

  • rosé
  • 24 in stock
  • $28.99

  • rosé
  • 17 in stock
  • $24.99

  • red
  • 4 in stock
  • $48.99

  • red
  • 11 in stock
  • $39.99

  • red
  • 8 in stock
  • $55.99

Montoni 2016 IGT Sicilia Nero d'Avola Lagnusa

The Lagnusa Nero d’Avola vines ranging in age from 20-50 years old, and they give the wine remarkable depth and complexity. It has an opulent, silky texture, but it’s also a juicy and racy wine, with intense red cherry fruit, herbs like mint and thyme, and a hauntingly long stony finish. This shows the quality of much more expensive wine, and it’s full-on competition for the best Nero d’Avola from Vittoria and Pachino. Jamie Wolff

  • red
  • 26 in stock
  • $19.99

  • Organic
  • Low Sulfur
  • red
  • 9 in stock
  • $49.99

  • red
  • 11 in stock
  • $33.99

  • red
  • 22 in stock
  • $11.99

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
  • 15 in stock
  • $36.99

  • Biodynamic

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. The nose offers an array of brambly hedge fruits with black and red currant, wild blackberry, and 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
  • 2 in stock
  • $29.99

  • Biodynamic
  • red
  • 8 in stock
  • $28.99

  • red
  • 8 in stock
  • $24.99

  • red
  • 7 in stock
  • $21.99

  • red sweet
  • 2 in stock
  • $299.99

  • red
  • 1 in stock
  • $54.99

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
  • 26 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
  • 58 in stock
  • $19.99

  • Organic

Saetti, Vigneto 2018 Lambrusco dell'Emilia IGP Rosso Viola

Luciano Saetti produces this lively Lambrusco, vinified completely without additives including SO2. It has a deep ruby color with a nose redolent of brambly red berries, dried violets, delicate hints of sweet spices, and a slight meaty tone. The wine is more frothy than it is fully sparkling, with a velvety texture cut by bright acidity with a slight tannic bite. On its own, it shows more overtly floral and quite juicy but, as a good Lambrusco should, it shines with food. Try it with charcuterie, pasta bolognese, pepperoni pizza, or as a match to any rich dish (burgers!).  

  • red sparkling
  • 23 in stock
  • no discount
  • $22.99

  • No Sulfur

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
  • 6 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
  • 20 in stock
  • $44.99

  • red
  • 2 in stock
  • $59.99

  • red
  • 11 in stock
  • $49.99

  • rosé
  • 21 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
  • 7 in stock
  • $19.99