A wonderfully rich and open blend of 57% Cabernet Sauvignon plus Merlot, Cabernet Franc and Petit Verdot with 18 months in mostly new French oak. Rich, darkly fruited, and nicely spiced, this is big enough for a steak and smooth... Read More
As always, this is a darker, richer, take on Brunello that's lifted nicely by 2019's freshening acids. While it's even better to wait, no reason not to enjoy a bottle or two now!
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
As always, this is a classic Dolcetto with nice purity and the guts to handle rustic foods like salami and burgers. As Vinous said of the 2020, The Dolcetto d'Alba Bricco dell'Oriolo is a very pretty, gracious wine built... Read More
Freisa is Nebbiolo’s slightly wilder younger sibling. In youth it’s a bit brash and wild, redolent of wild strawberry and black cherry fruit, dark florals, and tannins just as firm as Nebbiolo if chunkier and more... Read More
A delicious super-Tuscan red from Syrah, Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot with a perfect mix of dark fruit and sweet spice balanced by very Italian flair and zest. A refreshing wine for steak and richer... Read More
Lower ABV As The New York Times reported a few years ago, Do not let its bad reputation fool you. Good Lambrusco is joyous and delicious, and it goes wonderfully with salumi, pork dishes, rich pastas and pizzas. This is a fine... Read More
Here's a fun twist! Essentially, this is a Negroni in a bottle, but at a lower alcohol level. Instead of mixing gin, Campari and vermouth, Cappelletti has made a single, wine-based, blend flavored with the things that make... Read More
A very old style of Barolo winemaking, this is 100% Nebbiolo that is pressed off when the fermentation is nearly done and then poured over the skins of Barbera left from that wine’s pressing. After a couple of hours, the... Read More
Canniaolo has been growing in Chianti for a long time - maybe longer than Sangiovese - but it probably would have gone extinct in the 20th century if not for the legal requirement that Chianti Classico had some other red grapes... Read More
In the estate's 40 year history, the family has only made a Riserva nine times. The 2015 edition is one of the greats, powerful and intense and built to unwind with grace for decades.
Lower ABV There’s a reason Montepulciano is Italy’s second-most planted grape (after Sangiovese and just ahead of Barbera). It makes a terrific all-purpose red, a wine showing plenty of dark plum and black cherry fruit... Read More
Pre-Arrival Sale; Wine Arrives June 2024.Organic/Bio Since its debut in the 2003 vintage, Ciacci’s Brunello “Normale” has established itself as one of Montalcino’s greatest values – and finest wines!... Read More
Pre-Arrival Sale: Wine Arrives June, 2024. Organic/Bio Pianrosso means red fields, and the name recognizes the iron rich, loamy, soils of this great Brunello vineyard. In the southern part of the Brunello zone and facing due south,... Read More
Organic/BioLower ABV This is just stupid delicious, all-purpose, Chianti from low-yielding Sangiovese vineyards outside the Classico zone with just a few bunches of Canaiolo and other local grapes scattered around for spice.... Read More
Organic/BioLower ABV No way you try this blind and guess it sells for <$20. Because it shouldn’t and only does because importer Lia Banville-Tolaini owns the vineyard and winery and uses it to craft this “door... Read More
Montalcino’s 2018 vintage was a tough one, with unusually cool weather limiting ripeness and lower than usual concentration meaning “normal’ oak and aging programs risked wiping out the wines. Which made it a... Read More
In Neive, third generation winegrower Elio Filippino crafts this aromatic and rich Barbaresco in a trditional style and it's now had enough time to rest to be ready for you to enjoy. In 2015 there’s an extra dose of... Read More
What you get when you grow Nero d’Avola in Sicily’s higher-altitude vineyards: a wine that’s loaded with dark black cherry fruit accented by notes of clove. Feels a little creamy in the middle and then closes... Read More
Like so many of you, we just love this expressive and salty/stony white wine from Libero Rillo and the rolling hills of Sannio in Campania. As always, it’s 100% Falanghina made all in tank with a just-right touch of lees... Read More
The Vajra family’s “introductory” Barolo is always one of the best values in high-end Nebbiolo. It’s from a set of higher-altitude vineyards that make this more red-fruited and open than most. In 2019,... Read More
Yes, this is very well-made Chianti Classico, showing the red cherry, tobacco, leather and spice you’d expect and with fine and food-friendly tannins at the end. But it’s not “serious” Chianti – it’s... Read More
Sign up for our newsletter to learn about special offers, classes, in-store tastings and more. You’ll receive 2-3 emails per week and never miss out on super savings, unique bottlings, and chances to learn about, taste and enjoy wine more!