The grape name, Grignolino, means “many seeds.” And since seeds = tannin potential, it’s a wine made with short skin contact and little extraction, creating sort of a Piemontese Pinot Noir-style wine that’s... Read More
100% organic Sangiovese from the ancient red soils (dating from the Triassic period) on the plateau overlooking the winery and San Gimignano below. Elisabetta Fagiuoli makes around 700 magnums per year of this stunning wine and... Read More
Organic/Bio Nebbiolo – the great black grape of Italy’s Piemonte – is more than one thing. Or, at least, makes more than one kind of wine. This is Nebbiolo at its prettiest, dressed up for Sunday but with a tiny... Read More
The classic red blend of Vittoria, in southern Sicily, beefs up Frappato's ripe strawberry fruit and light color with a jolt of dark and earthy Nero d'Avola. With its bright black cherry color (Cerasuolo = cherry in dialect),... Read More
Organic/Bio Not to do the points thing too much, but this is one of the 3-4 highest rated “straight” Chianti Classico 2021s Antonio Galloni at Vinous has tasted so far and by far the least expensive. It’s a triumph... Read More
One of the most vibrantly delicious Arneis we’ve ever tasted! From the main native white grape of Italy’s Barolo and Roero regions, this succulent 2022 opens with bold aromas of peach, nectarine, white flower and a... Read More
Organic/Bio Although the Serraboella vineyard – along with Montestefano – produces very “Barolo-like” wines, this release of the Paitin family’s flagship Nebbiolo matches that power with lovely Barbaresco... Read More
Organic/Bio At just 1,800 feet elevation, the lowest of Passopisciaro’s Contrada vines grow on the last edges of Mount Etna lava. The vines push through the lava to limestone and develop more rich, round, textures than the... Read More
Organic/Bio What I’ve learned about Passopisciaro’s Etna Chardonnays is you must give yourself three tastes before you understand what’s going on. Chardonnay of these poor volcanic soils is so mineral and intense... Read More
I never met Andrea Franchetti, who died in December 2021 at the age of 72. But this wine sums up everything I’ve read and heard from his partners at Passopisciaro. “Poetic” and “wildly visionary”... Read More
Trebbiano Spoletino is NOT the “Trebbiano” found in the rest of Italy. It’s a distinctive Umbrian varietal that emerged in the 18th century and thrived for years growing up into and in between maple trees. Largely... Read More
Lower ABV Cheerful, happy, clean, Nero d'Avola from Sicily that's ready for any cookout, party or casual gathering it encounters. This is loaded with ripe blackberry and blueberry fruit with a squirt of raspberry for freshness... Read More
Lower ABV From the Picollo family's home village of Rovereto in the heart of the Gavi di Gavi DOCG, this is pretty much the essence of the region’s native white grape, Cortese. Think of this a cool, green, steely Gavi,... Read More
Lower ABV Since 1949, the Picollo family has grown grapes in just one place - the Piemonte's Gavi region - and made just three wines: Gavi, Gavi di Gavi, and a barrel-aged Gavi di Gavi. With that much practice and focus, it's... Read More
As Decanter said last year, “It's not easy at present to find a viticulturist who has started to bottle his own wines. Piercarlo Culasso bottled his first vintage in 2017, but he and his family have managed their vineyards... Read More
Arguably the best Nebbiolo Langhe in the shop right now and certainly the prettiest. Wonderfully light and pure in color and feel, this serves up intense red fruit and rose petal aromas that keep getting stronger with air. Glides... Read More
Organic/Bio Who knew Primitivo could be this…well, good? Wines from the Italian cousin of California’s Zinfandel are usually pruny, loaded with nail polish remover volatile acidity, and/or bursting with leather/horse... Read More
Organic/Bio How to get you to try this? “The most joyfully delicious Primitivo we’ve ever tried” falls short. And “Like JP Brun Beaujolais except from Puglia Primitivo” is a bit obscure. Let’s... Read More
Although the rest of Tuscany leans on Sangiovese as its primary red grape, Tuscany’s western coast along the Tyrrhenian Sea are too loamy and cool and humid for the grape of Chianti and Brunello. In fact, on gravel-dotted... Read More
Organic/Bio Here’s proof that great farming and straight-ahead winemaking can deliver fine Chianti – and even finer value! – from outside the Classico zone. More and more Chianti is either all Sangiovese or Sangiovese... Read More
Organic/BioLower ABV So you're in the mood for Chianti, but don't want something too heavy or serious. This is the answer: a Sangiovese/Merlot blend from the hills of Chianti that serves up oodles of spiced blackberry... Read More
Montestefano is one of the Produttori’s steepest sites and one of the warmest. The high calcium content of the soil is more like Barolo’s Serralunga than the rest of Barbaresco, and the wine is more Barolo-like as... Read More
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