Italian

If you find yourself at café table in Alto Adige around 6pm on a crisp, mountain, summer night, this is what you drink (well, if you’re not having a spritz). Vinous captures it nicely: The 2023 Kerner is delicately... Read More

Nebbiolo from the foothills of the Alps in Lombardy gives a prettier, more accessible, delight than the stern wines of Barolo and Barbaresco. As you’ll taste here in a wonderfully ripe and silky expression of Nebbiolo with... Read More

Owned by Elisabetta Gnudi Angelini since 2003, Altesino has been one of Montalcino’s leaders since the zone exploded into international prominence in the 1970s. The wine style is traditional, with all large, Slavonian oak,... Read More

Organic/Bio From deep Southern Italy comes this delicious, gutsy, but still nicely fresh take on Primitivo, the Italian cousin to Zinfandel. There’s plenty of dark black plum and blackberry preserve fruit at the core with... Read More

When we talk about Nebbiolo from Piemonte it’s often in reference to Barolo or Barbaresco. Roero Nebbiolo, though, is something else entirely – less astringent, brighter in fruit and a bit more savory. This is a great... Read More

From the only producer with 100% of their vines in the Grand Cru of Montosoli and one of the original 13 Brunello estates, a wine tempting now and drinking through 2040. As Wine Advocate says, Baricci's wines are some of the... Read More

Like their Etna Bianco, Etna pioneer Benanti’s Etna Rosso is a blend of multiple vineyards on the volcano’s northern and southern slopes and is built for pure pleasure enjoyment! As Vinous says, it “wafts up... Read More

One of the most deliciously savory Proseccos we've ever tasted comes from the very best subzone of the region and brother/sister team making benchmark wines for the past 20 years. The Vinous 91 point review describes it well:... Read More

“Gulpable” Chianti Classico isn’t really a thing, but maybe it should be? This blend of 90% Sangiovese plus Merlot and Colorino aged in big Slavonian oak casks would be a fine example. It’s bursting with... Read More

Just what you’d hope for in $20 Prosecco, but for less! This is crisp, clear and very fresh with pretty apple and yellow pear fruit accented by notes of thyme and wild herb. The tiny bubbles give the wine a creamy feel that’s... Read More

Just what you’d hope for in $20 Prosecco, but for less! This is crisp, clear and very fresh with pretty apple and yellow pear fruit accented by notes of thyme and wild herb. The tiny bubbles give the wine a creamy feel that’s... Read More

Lower ABV In the 1970's, Arneis almost went extinct despite being the most important white grape in the Langhe. Luckily for us, a resurgence in interest for Piemonte whites saved Arneis and we get this expression from Ca'Viola.... Read More

Coco Chanel used to advise that the last thing a fashionable person should do before walking out the door is take off one accessory - less is more. Here, despite a brief stay in barrel, the winery left the oak at home and lets... Read More

This is old-school Barolo at it's best. Fruit from across Barolo, 30 days on the skins and 24 months in large oak cask gives a wine of outstanding intensity and grip. As James Suckling says in the 95 point review, A structured... Read More

Lower ABV The “Vernaccia” in the winery name is a reference to the traditional wine of this part of Sardinia – a lightly fortified, Sherry-like, wine named for Sardinia’s version of Vernaccia. A small group... Read More

Lower ABV This is real Lambrusco made from real (and red) Lambrusco di Sorbara grapes, gently pressed to extract 30-40% of the potential juice free and clear of any color or tannin. Then 36 months on the lees and more time post-disgorgement... Read More

Lower ABV What if you tried to grow and make Champagne in Emilia Romagna? You’d get this, from a limestone vineyard planted to Champagne Chardonnay and Pinot Noir cuttings planted by Christian Bellei 30 years ago. It’s... Read More

Lower ABV Cantina della Volta essentially invented rosé Lambrusco and still makes the best from Lambrusco di Sorbara grapes pressed so softly that only around 40% of potential juice is extracted and given a short stay on... Read More

Christian Bellei is, as Vinous said recently, one of the true Lambrusco di Sorbara masters. A 4th generation Lambrusco maker, Bellei continues his father's innovation of making Lambrusco in the Champagne method - with the... Read More

Lower ABV The Bellei family have been making this wine since founding Cantina della Volta in 1920 and it represents the essence of Lambrusco tradition. The red Lambrusco di Sorpara grapes are crushed and fermented in steel then... Read More

As always, an utterly delicious blend of Pinot Bianco, Chardonnay and a splash of Sauvignon Blanc delivers a compelling blend of richness and vivacity, fruit and minerality, and purity and power. Slow fermentation in cool stainless... Read More

Always one of our favorite Pinot Grigio’s for it's compelling blend of depth, richness, vibrancy and cut. It’s grown by the 143 member/farmers of the Terlano cooperative winery (founded 1893!), each paying lots... Read More

A rosy red sipper that’s somewhere between Campari and sweet vermouth in flavor and is a great addition to Prosecco. It’s been made by the same family for generations and is one of the oldest of Italian Aperitivos!... Read More

Lower ABV Italy is famous for having unique grape varieties that only love certain terroirs of Italy, and this 100% Biancolella is no different. Right off the coast of Naples, Biancolella shines on the volcanic island of Ischia.... Read More

Bellone was the dominant grape of this hills and valleys of Lazio, the region around Rome, in antiquity, made into a strong, sweet, nutty-brown wine consumed Roman elites at day-long symposia. After phylloxera, it was nearly wiped... Read More