Italian Red Wine

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

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

“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

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

Natural Two friends hooked up to make “out of the ordinary” rose from biodynamic fruit in the Dolomites and ended up with something that’s frankly more orange, but still fascinating. It’s a blend of Teroldego... Read More

West of Montalcino, Monteccuco balances inland Tuscany warmth with altitudes of more than 1,000 feet. That balance of sunny ripeness with freshness shows nicely here in this blend of 70% Sangiovese, 15% Ciliegiolo and 15% Montepulciano... Read More

Organic/Bio From its very first release from vintage 1980, Rampolla’s Sammarco has consistently delivered as one of Italy’s most outstanding Cabernet Sauvignon-based “super-Tuscan” reds. And we’ve... Read More

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! The fruit for this bottling comes from... Read More

Antonio Galloni's 95 point review in Vinous is accurate enough for where this beauty was when he tasted it last summer: The 2021s were brought in from late September to early October, a pretty classic time frame by today's... Read More

The whole staff endorses this pure, nicely dense, super refreshing, tiny production, Barbera gem. Antonio Galloni’s note in the 92 point review is perfect: “Plump, juicy and super-expressive. A rush of dark cherry,... Read More

Essentially “baby Barbaresco” here from 20 year-old vines in Bricco di Neive cru and pulled from Barbaresco casks to deliver a fresher, earlier-drinking, Nebbiolo. As Vinous says in the 91 point review, it’s... Read More

“Ripasso” means a fully dry Valpolicella wine is poured over the pressing from Amarone where the remaining sugar there triggers a second fermentation that enriches and darkens the wine. Here it added intensity to the... Read More

Always built to show well on the early side, the 2020 Barolo Lecinquevigne benefits from Damilano's plump and nicely fruit-filled house style. As Wine Spectator says in their 94 point review, Stitched with pure cherry and... Read More

Organic/Bio Lower 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

In a great vintage when the top wines are going to need years to show their very best, winegrower Olga Peluso focused on both capturing the essence of the beautiful growing season and letting us enjoy it now. Big, rich, black... Read More

Organic/Bio Eduardo Torres Acosta learned to make wine with his grandfather in Tenerife before shifting his attention to another volcanic island and coming to Sicily in 2012 to work a harvest with Arianna Occhipinti. He’s... Read More

More pretty than powerful in 2018, and better for it! Give it an hour or two of air tonight for the perfume to really come up and do hold some for 10 years or so and let it really unfurl.

Federico Graziani comes at Etna wine from the perspective of a taster. At age 15 he took his first wine tasting course and in 1998, at age 23, he was crowned Italy’s top sommelier. He came to Etna in 2008 and now has 6HA... Read More

So much care and effort go into Fontanavecchia's everyday Aglianico that it's hard to believe it sells for such a song! Aglianico is Campania's most important red grape, and it can be used to make dark, powerful, leathery... Read More

Freisa is cousin to Barolo’s Nebbiolo grape, but it’s the more casual, cool, fun-loving member of the family! The grape name comes from Latin for “strawberry” and you’ll certainly taste a big basked... Read More

Organic/Bio 22 hectares nestled in the core of the Chianti Classico region, Gagliole’s Rubiolo shows the best of what the region has to offer. Pietraforte rock being the base of the soil gives the wine smoothness and delicious,... Read More