{"title":"Italy","description":"Wines from the motherland.","products":[{"product_id":"caneva-da-nani-el-vin-col-fondo-vento-italy-nv","title":"Caneva da Nani \"El Vin Col Fondo\" Vento, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThe 'vin col fondo' is a naturally re-fermented white sparkling wine made with 100% Glera fruit and its must. After a maturation in vats, it is then bottled, and thanks to specific temperature control (15-18°C), the yeast ferments the residual sugars, saturating the wine into bubbles. After about about 60 days, the yeast settles at the bottom of the bottle leaving that unmistakable and unique natural preservative that leads to the wine’s characteristic aroma, texture, and flavor. 'Col fondo' roughly translates to 'sur lies' and intends that the wine has done a partial fermentation in the bottle thanks to a small amount of residual sugar and living yeasts still in the wine when it's bottled in the early Spring. Though all of the Caneva da Nani property lies within the Prosecco di Conegliano-Valdobbiadene Superiore zone (highest altitude, most respected terroir) he cannot call his col fondo by its DOC name. The DOC does not allow for the wine to be sold under the Superiore DOC if it has a crown cap. He has experimented with re-fermentation in the bottle under cork but without success, he sights that all Champagne is re-fermented under crown cap and he feels it captures the purity of the wine best. He could call the wine simply 'Prosecco di Valdobbiadene' but he feels that lumps his land in with the industrial wines being made in the valley below. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eCaneva da Nani is located in the hilltop village of Guia in the Valdobbiadene of the Veneto. The Canello family has been growing grapes in these mountains for 5 generations and making wine for themselves all along the way, since 1971 in an official way.  Today Massimo is at the helm having taken over for his father Giovanni in the past 10 years though Giovanni remains an integral part of the farming and winemaking tradition. ('Nani' is his nickname, hence the winery name.  'Caneva' is Venetian dialect for 'shady spot to sit and drink wine'...I'm not making this stuff up.) \u003c\/p\u003e\u003cp\u003eToday the farm is 6 hectares, tiny by most industrial scale measures in the region, and all agriculture is organic though not certified.  No herbicides or synthetic pesticides are used in the fields and winemaking is kept as minimal and pure as possible (natural fermentation in cement, re-fermentation in bottle w\/o sulfur additions for the Col Fondo).  350-400 meters above sea level, soils are mixed clay and limestone with a local form of Dolomite granite called '  ' in abundance.  100% Glera vines are planted on impossibly steep slopes, all farming and harvesting must be done by hand.  No helicopters are used employed by the Canello family to spray chemicals on the vines, this is the regional norm.\u003c\/p\u003e\u003cp\u003eGuia as a village has some historical significance in the role it has played in the foundation of the 'Col Fondo' style of prosecco production. It was in Guia that the very well respected Loris Follador of Casa Coste Piane (CCP as it's often called) began making his throw back 'col fondo' prosecco in the 70's. This is what the farmers always used to make and drink for themselves but it fell out of fashion as the big industrial producers took hold in the 70's and 80's. It was here in Guia that a small collective of producers, including Caneva da Nani, revived the Col Fondo style of winemaking.\u003c\/p\u003e","brand":"Caneva da Nani","offers":[{"title":"Default Title","offer_id":44002974761216,"sku":"","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_3b5a950d-a9f7-4823-99c6-cefb13fcb1b4.heic?v=1701800815"},{"product_id":"az-agr-poderi-cellario-e-orange-piedmont-italy-nv","title":"Poderi Cellario \"É Orange\" Piedmont, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eNascetta \u0026amp; moscato. Hand-harvested into small bins. Spontaneous fermentation with 5 days skin maceration. Aged in amphora for 6 to 8 months until bottling. Bottled with minimal sulphur (~10ppm) and without filtering or fining.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range).\u003c\/p\u003e","brand":"Poderi Cellario","offers":[{"title":"Default Title","offer_id":44003009822976,"sku":"","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_5d7d7630-bc3b-49bd-917f-da0d18eea720.heic?v=1720121310"},{"product_id":"az-agr-poderi-cellario-e-rosso-piedmont-italy-nv","title":"Poderi Cellario \"É Rosso\" Piedmont, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Barbera. Hand-harvested into small bins. Spontaneous fermentation. Ten days maceration. Aged in 100hl cement tanks for one year. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range).\u003c\/p\u003e","brand":"Poderi Cellario","offers":[{"title":"Default Title","offer_id":44003053928704,"sku":"","price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_c4f5616a-ae54-4730-a605-a77e247ce223.heic?v=1701886621"},{"product_id":"bulli-colli-piacentini-julius-frizzante-emilia-romagna-italy-nv","title":"Bulli Colli Piacentini \"Julius\" Frizzante, Emilia-Romagna, Italy NV","description":"\u003cp\u003eSkin contact malvasia di candia. A bit of bottle variation. Apricot and butterscotch bubble.\u003c\/p\u003e\n\u003cp\u003eI'm drawn in by wine labels the same way I'm drawn in by book covers. Old things always lure me in. And the result is that I spend a lot of money on wine with old school labels and books with old-fashioned covers. Bulli got me with its delightful old world look. Roman numerals. Obscure coin sketches. Bookish, all-caps serif font. Keys to my art historian heart.\u003c\/p\u003e\n\u003cp\u003eBorn five generations ago in Colli Piacentini in Emilia-Romagna, Bulli makes sparkling wines in a style that has been around forever: \u003cem\u003eRifermentato in bottiglia or \"refermented in bottle.\" Capped before fermentation is finished, the bottle traps the carbon dioxide, creating a bubble that is more frizzy than sparky. The phrase is on the bottle along with \u003cem\u003esenza solfiti aggiunti or \"no sulfur added,\" which—though in vogue with the natural movement—has appeared on the label since the 1950s.\u003c\/em\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThis wine, made by La Signora Bulli and her son Leonardo, is a \u003cem\u003ebolle \u003cem\u003emacerato or macerated bubble. Unusually, it's 100 percent malvasia di candia (harvested by local retirees), an aromatic white grape that most often appears in blends. It's macerated with the skins for five days and goes through malolactic fermentation which gives it body and fruit. It's fresh but with depth—the perfect wine for a Thanksgiving aperitivo spread or for sneaking off to the back porch solo with seconds of apple pie.\u003c\/em\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn review, here we have an organically grown, skin contact, ancestral method sparkling, harvested by Italian retirees, made by a mother and son with no added sulfur—all in the package of a classic Italian wine. I needn't remind you that before \"natural\" was a thing, it was already a thing.\u003c\/p\u003e\n\u003cp\u003eI wrote about Bulli for \u003ca href=\"https:\/\/patronsaintwine.com\/_t\/c\/A1020005-172871AFFF884463-BF547669?l=AAAZyZPjNzLSD2%2FHJkPNJPgz3%2BB2yelB7GvJChV%2FkOWiykee9gse8G41gETGvX%2Bp9Wnpm9yDzpfqDFukHr1EY9mkq%2FHLqYC4ocKX8GWcChJ1F%2BpUTYs06ExgT6iq7NBgcCSetTmS1Fj%2BfEqQh4shzeS1fETpms69BomzlOp8vn0z5huSWBtlB0HLJoIoQof%2FG5ixVxlpQtOC1PIKU9FvPmbrj5xBhFcAmo4XomPmt9ARK%2FKdg%2BJyEedWfgpARE82zbiYm%2FMcisf7VqXuPB0T3gsem3lNCD5aCipw0si72VnAKLal5IGLrDenFWWoN90aFlhc%2B3xRhwA%3D\u0026amp;c=AAB57ikgrN8%2Bv2X4RsovzagS%2BrseHINH8b1HEgW1BIxpKCvumDW6ktH1lkCTX6wdKjS5GE2j%2BUNangSaMgs%2Fj0IV1h7O14y58QVNYgBy1CzpcQ073WP8AAzzKAkqkiTtN0MoUNoXnTo3qoU19zmZmdms7OaceHVWpgdK7RLsUM88BZChYZ6%2FjzuFImlmAZqJprDt80YE6PwZvZN9%2BTumdWVNPff027A8jknLdjAdiQ7BI4UY2PH%2FO%2FsBZr3iAPb3I%2FP%2B4UlYXrCtE32mWaVe5sB7q4KoR8gzXC9phdQCWwISBGlb2c1EZkjITDdFTgoKiFre0pkYu%2F%2FsFfs%2BwZuYbUvTw6OWQha5SVxV9DAK0KgCfFB%2B7HOalUhCybp3EfIYi6Z6IRh9TAB5Yi%2FOvN2b3xJKZToUv7AuR%2B0HQV3ZgEaHBKEF3AfbO8AmMxWKeGtKXpO2br8LpVewfRgaUVjjV85ygJTQUOWiOYzbeKA7M%2FgLYmhZ0KSAPEcMMdPiUfUATaqtL0BUit55pY6Hgfh22OGx2OwSY%2FQtAt5kQdPUePZp46ETzd6e34Drs28q\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/patronsaintwine.com\/_t\/c\/A1020005-172871AFFF884463-BF547669?l%3DAAAZyZPjNzLSD2%252FHJkPNJPgz3%252BB2yelB7GvJChV%252FkOWiykee9gse8G41gETGvX%252Bp9Wnpm9yDzpfqDFukHr1EY9mkq%252FHLqYC4ocKX8GWcChJ1F%252BpUTYs06ExgT6iq7NBgcCSetTmS1Fj%252BfEqQh4shzeS1fETpms69BomzlOp8vn0z5huSWBtlB0HLJoIoQof%252FG5ixVxlpQtOC1PIKU9FvPmbrj5xBhFcAmo4XomPmt9ARK%252FKdg%252BJyEedWfgpARE82zbiYm%252FMcisf7VqXuPB0T3gsem3lNCD5aCipw0si72VnAKLal5IGLrDenFWWoN90aFlhc%252B3xRhwA%253D%26c%3DAAB57ikgrN8%252Bv2X4RsovzagS%252BrseHINH8b1HEgW1BIxpKCvumDW6ktH1lkCTX6wdKjS5GE2j%252BUNangSaMgs%252Fj0IV1h7O14y58QVNYgBy1CzpcQ073WP8AAzzKAkqkiTtN0MoUNoXnTo3qoU19zmZmdms7OaceHVWpgdK7RLsUM88BZChYZ6%252FjzuFImlmAZqJprDt80YE6PwZvZN9%252BTumdWVNPff027A8jknLdjAdiQ7BI4UY2PH%252FO%252FsBZr3iAPb3I%252FP%252B4UlYXrCtE32mWaVe5sB7q4KoR8gzXC9phdQCWwISBGlb2c1EZkjITDdFTgoKiFre0pkYu%252F%252FsFfs%252BwZuYbUvTw6OWQha5SVxV9DAK0KgCfFB%252B7HOalUhCybp3EfIYi6Z6IRh9TAB5Yi%252FOvN2b3xJKZToUv7AuR%252B0HQV3ZgEaHBKEF3AfbO8AmMxWKeGtKXpO2br8LpVewfRgaUVjjV85ygJTQUOWiOYzbeKA7M%252FgLYmhZ0KSAPEcMMdPiUfUATaqtL0BUit55pY6Hgfh22OGx2OwSY%252FQtAt5kQdPUePZp46ETzd6e34Drs28q\u0026amp;source=gmail\u0026amp;ust=1670020779690000\u0026amp;usg=AOvVaw2P1czkawK-DzrGMpYhiVle\" aria-describedby=\"a11y-new-window-message\" data-mce-href=\"https:\/\/patronsaintwine.com\/_t\/c\/A1020005-172871AFFF884463-BF547669?l=AAAZyZPjNzLSD2%2FHJkPNJPgz3%2BB2yelB7GvJChV%2FkOWiykee9gse8G41gETGvX%2Bp9Wnpm9yDzpfqDFukHr1EY9mkq%2FHLqYC4ocKX8GWcChJ1F%2BpUTYs06ExgT6iq7NBgcCSetTmS1Fj%2BfEqQh4shzeS1fETpms69BomzlOp8vn0z5huSWBtlB0HLJoIoQof%2FG5ixVxlpQtOC1PIKU9FvPmbrj5xBhFcAmo4XomPmt9ARK%2FKdg%2BJyEedWfgpARE82zbiYm%2FMcisf7VqXuPB0T3gsem3lNCD5aCipw0si72VnAKLal5IGLrDenFWWoN90aFlhc%2B3xRhwA%3D\u0026amp;c=AAB57ikgrN8%2Bv2X4RsovzagS%2BrseHINH8b1HEgW1BIxpKCvumDW6ktH1lkCTX6wdKjS5GE2j%2BUNangSaMgs%2Fj0IV1h7O14y58QVNYgBy1CzpcQ073WP8AAzzKAkqkiTtN0MoUNoXnTo3qoU19zmZmdms7OaceHVWpgdK7RLsUM88BZChYZ6%2FjzuFImlmAZqJprDt80YE6PwZvZN9%2BTumdWVNPff027A8jknLdjAdiQ7BI4UY2PH%2FO%2FsBZr3iAPb3I%2FP%2B4UlYXrCtE32mWaVe5sB7q4KoR8gzXC9phdQCWwISBGlb2c1EZkjITDdFTgoKiFre0pkYu%2F%2FsFfs%2BwZuYbUvTw6OWQha5SVxV9DAK0KgCfFB%2B7HOalUhCybp3EfIYi6Z6IRh9TAB5Yi%2FOvN2b3xJKZToUv7AuR%2B0HQV3ZgEaHBKEF3AfbO8AmMxWKeGtKXpO2br8LpVewfRgaUVjjV85ygJTQUOWiOYzbeKA7M%2FgLYmhZ0KSAPEcMMdPiUfUATaqtL0BUit55pY6Hgfh22OGx2OwSY%2FQtAt5kQdPUePZp46ETzd6e34Drs28q\" target=\"_blank\"\u003ePUNCH’s Inaugural Wines of Right Now\u003c\/a\u003e list if you want to dig in a bit more. \u003c\/p\u003e","brand":"Bulli Colli Piacentini","offers":[{"title":"Default Title","offer_id":44073511387392,"sku":"","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/3AE250E8-EBB3-4A29-89AC-4865AB2B7544.jpg?v=1705863340"},{"product_id":"le-vigne-di-alice-ose-brut-nature-rose-veneto-italy-nv","title":"Le Vigne di Alice \"Osé\" Brut Nature Rosé, Veneto, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM PORTOVINO:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e60% Marzemino and 40% Glera.\u003cstrong\u003e \u003c\/strong\u003eA non-dosage sparkling rosato with a unique twist: Marzemino! Besides being Mozart’s favorite (“Versa il vino! Eccellente Marzemino!” [2:30-2:50]), Marzemino lends both aromatics and acidity to the Glera in ‘Ose’.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eCinzia Canzian, after an experience of almost two decades working for her husband’s winery and the Prosecco consortium, started Le Vigne di Alice in 2004, inspired by memories of her grandmother Alice’s osteria or tavern, where conviviality and wines like A Fondo and Tajad flowed. Her vision was – and is – to bottle artisanal, grower Prosecco that speaks of the grapes and soil, from vineyards at the base of the Dolomites near her home, but also to make sparkling wines that are bone-dry Brut, or even Brut Nature (i.e., no dosage). We call it Prosecco for non-Prosecco lovers (a category that includes us). Alice’s Brut Nature style was the first in the Prosecco area to really get the attention of sommeliers and wine lovers looking for something to pair instead of Champagne, and it is still considered one of the best.\u003c\/p\u003e","brand":"Le Vigne di Alice","offers":[{"title":"Default Title","offer_id":44073789423872,"sku":"","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_1bff770f-7362-4569-95d0-5198beac366c.heic?v=1704516524"},{"product_id":"lini-910-lambrusca-rose-emilia-romagna-italy-nv","title":"Lini 910 \"Labrusca Rosé\" Lambrusco dell' Emilia, Emilia-Romagna, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM WINEBOW: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eLabrusca is the ancient Roman name for the family of Lambrusco grape varieties, believed by many to be among the earliest grapes used to produce wine. Rosso means red. Founded in 1910, Lini 910 is a fourth-generation, family-owned and operated winery, producer of Emilia's leading wines including the first-ever Lambrusco included in Wine Spectator's Top 100 Wines of Italy. Thanks to his longstanding relationships with growers and deft hand, winemaker Fabio Lini has set the benchmark for artisanal Lambrusco. For the production of Lini's classic Martinotti-method Lambrusco (also known as Charmatmethod Lambrusco), a still Lambrusco is produced and then racked to pressurized, temperature-controlled tanks where the second fermentation is provoked. The wines are then aged on their lees until the desired complexity and nuance are achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003e Founded in 1910 by Oreste Lini, Lini 910 is a fourth-generation, family-owned and operated winery. Lini has produced some of Emilia's leading wines including the first-ever Lambrusco included in Wine Spectator's Top 100 Wines of Italy. Thanks to his longstanding relationships with growers and deft hand, winemaker Fabio Lini, along with his sister Anita Lini, and his brother Massimo Lini, has set the benchmark for artisanal Lambrusco, and has remained true to his family's trademark dry style of Lambrusco. The Lini Winery has always distinguished itself with its range of Lambrusco wines and has put in years of hard work, research and oenological trials to develop the use of the Metodo Classico (as used in the production in Champagne) for Lambrusco. Lini's wines are renowned for their signature freshness and classic dry character. Thanks to Fabio Lini's artisanal approach to sparkling wine production, their bright red fruit and berry flavors are balanced by juicy minerality. Their clean but lingering finish makes them an ideal pairing for a wide variety of cuisines.\u003c\/p\u003e","brand":"Lini 910","offers":[{"title":"Default Title","offer_id":44089404883200,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_64a94fea-58bc-42b8-9a7c-3cd95058c25f.heic?v=1701802261"},{"product_id":"fuso-col-di-luna-flora-prosecco-brut-nv","title":"FUSO + Col di Luna \"Flora\" Prosecco Brut, Veneto, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM PORTOVINO:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eMost Prosecco is usually made and confusingly labeled ‘Extra-Dry,’ which stands for a sugar level between 12-17 gr\/l, resulting in sweet bubbles. If the wine is made ‘Brut,’ as Flora is, you get a dry wine (less than 2gr\/l) with notes of green apple, asian pear, and fresh cut flowers. Col di Luna is a Prosecco producer at the foot of the Dolomites, in the Vittorio Veneto area of the Prosecco growing area, and they have a long family tradition of producing a zingy Brut Prosecco. Pairs well with all kinds of dishes, from aperitivo foods and light meals, to crudo and sushi. We love it with a bitter Radicchio Rosso combined with Borlotti beans made into a soup or hummus, a classic dish from the Veneto.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e: FUSO is our project to search for and bottle Italy’s natural and characterful daily drinkers. We work with our farmer friends who are committed to working, low-intervention cellar methods, and terroir-driven wines.\u003c\/p\u003e","brand":"FUSO","offers":[{"title":"Default Title","offer_id":44207401435392,"sku":"","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_8796bb60-9ab2-4c1b-9916-6d90ad7f7e2c.heic?v=1704517154"},{"product_id":"mirco-mariotti-set-e-mez-fortana-dellemilia-rosato-emilia-romagna-italy-nv","title":"Mirco Mariotti \"Sèt e Mèz\" Fortana dell'Emilia Rosato, Emilia-Romagna, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM PORTOVINO: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eFrizzante pressure, vinified bone dry. Tart red cherry, sea salt, high hats riffs of bitter quinine. Combine the raw material, along with a local tradition of making frizzante metodo ancestrale wines, and you got yourself something fun but also deeply part of the land and terroir. Unfiltered. The locals often give the lees a shake before drinking\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eAs owner Mirco likes to say “Beach vines! Beach wines!” The unique Bosco Eliceo has vines growing on the beach, and a long tradition of making frizzante \u003ci\u003emetodo ancestrale\u003c\/i\u003e wines with extremely old vines, some reaching more than 100 years old. I first met Mirco Mariotti over ten years ago in the castle-and-moat city of Ferrara, where I was then living. The city is located in the eastern, Romagna, part of Emilia-Romagna; an area much less well-known than Emilian part. The part of Romagna where Mariotti is from is a laid back beach area, where locals eat grilled flat-bread sandwiches called piadina romagnola, slosh back the frothy frizzante, and play some beach tennis and local card games. In fact, Mariotti’s wines are named after local card games. Sèt e Mèz is kinda like Blackjack, and the name of his sparkling light rosso made from the rare red variety called Fortana. It’s savoury wild thing with high acid and a black cherry or wild strawberry notes depending on vintage; it also has a bitter vermouth-like spice to it. I find it similar to the Lambrusco di Sorbara, with a less refined acidity but a more a savory complexity. Smarazen is a form of Rummy card game, and also his frizzante white made from Trebbiano Romagnolo. It’s just oxidized, with some savoury notes and old vine character.\u003c\/p\u003e\u003cp\u003eHis vines are in Fortana’s cru growing area of Bosco Eliceo, just 300 meters from the Adriatic sea. Since the vines are grown in sand, they are non-grafted and on their own native rootstock (It. \u003ci\u003epiede franco\u003c\/i\u003e). What’s more, he uses the process of propaggine, or layering (of shoots), in a process where the instead of planting new vines, shoots are bent do underneath the soil and come out to form a new vine. What results is a gnarly web of vines over 100 years old that all all interconnected, drawing on an aquifer two meters deep. These are wines with loads of character, with a decisive salty and savoury married to unripe fruit. If that’s your style, kick off the sandals, light up the grill, and deal the cards. This is the read deal framer fizz.\u003c\/p\u003e","brand":"Mirco Mariotti","offers":[{"title":"Default Title","offer_id":44207463629056,"sku":"","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_3bd4f3bb-bbe0-4fcb-9394-e6dfff91f93f.heic?v=1704517371"},{"product_id":"lini-910-lambrusca-bianco-emilia-romagna-italy-nv","title":"Lini 910 \"Labrusca Bianco\" Lambrusco dell' Emilia, Emilia-Romagna, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM WINEBOW:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eLabrusca is the ancient Roman name for the family of Lambrusco grape varieties, believed by many to be among the earliest grapes used to produce wine. Bianco means white. For the production of Lini's classic Martinotti-method Lambrusco (also known as Charmatmethod Lambrusco), a still Lambrusco is produced and then racked to pressurized, temperature-controlled tanks where the second fermentation is provoked. The wines are then aged on their lees until the desired complexity and nuance are achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003e Founded in 1910 by Oreste Lini, Lini 910 is a fourth-generation, family-owned and operated winery. Lini has produced some of Emilia's leading wines including the first-ever Lambrusco included in Wine Spectator's Top 100 Wines of Italy. Thanks to his longstanding relationships with growers and deft hand, winemaker Fabio Lini, along with his sister Anita Lini, and his brother Massimo Lini, has set the benchmark for artisanal Lambrusco, and has remained true to his family's trademark dry style of Lambrusco. The Lini Winery has always distinguished itself with its range of Lambrusco wines and has put in years of hard work, research and oenological trials to develop the use of the Metodo Classico (as used in the production in Champagne) for Lambrusco.\u003c\/p\u003e\n\u003cp\u003eLini's wines are renowned for their signature freshness and classic dry character. Thanks to Fabio Lini's artisanal approach to sparkling wine production, their bright red fruit and berry flavors are balanced by juicy minerality. Their clean but lingering finish makes them an ideal pairing for a wide variety of cuisines.\u003c\/p\u003e","brand":"Lini 910","offers":[{"title":"Default Title","offer_id":44289521615104,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/62C27E58-85A3-4ECE-ADC2-34E96913673A_1_102_a.jpg?v=1741726001"},{"product_id":"sommariva-il-rosa-rosato-supmante-brut-veneto-italy-nv","title":"Sommariva \"Il Rosa\" Rosato Supmante Brut, Veneto, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eEnjoying a bottle of wine sometimes seems like a mysterious art form. Temperature, glassware, pairing? To decant or not to decant? Was it aged properly? Were the production methods ethically acceptable? Will today’s atmospheric pressure, biodynamic forces, and planetary alignment allow my wine to shine? Fortunately, this pink sparkler from Prosecco queen Cinzia Sommariva evades the need for such philosophical musings. Spotlighting the local Raboso grape with an elegant splash of Pinot Nero, it features seductive aromatics, low alcohol, and a piquant dry finish that scream for anytime, anywhere quaffing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFor several generations the Sommariva family worked the vines on the high plains of the Veneto, growing a mix of French and local varietals and selling off most of their crop as was common practice at the time, but it was Caterino Sommariva who pinpointed the slopes as the best place for vines and began purchasing hillside vineyards together with his wife Urbana in the 1970s. The couple also had great faith in the Prosecco varietal (now known by its historical name, Glera) and decided to plant it exclusively on their new property, which gradually grew as they continued to snatch up adjacent parcels over the years. This great foresight put them in a very advantageous position when Prosecco and the hills of Conegliano and Valdobbiadene began to gain recognition in the late ‘80s for the light, clean sparkling wine we know so well today. Caterino and Urbana’s daughter Cinzia remembers watching her parents work and thinking as a child how hopelessly difficult the harvest seemed; so she chose another path in life and pursued studies in marketing. As she got older, though, she regularly returned to the estate and began to see her parents’ work through different eyes, slowly discovering her own passion for the hard work of winemaking. She eventually joined them and has since become a dynamic and enthusiastic partner in the estate.\u003c\/p\u003e\u003cp\u003eThe name Palazzo Rosso, meaning red building or palace, is a historic epithet for the zone that refers to the russet color of the earth here due to its high content of iron and other micronutrients. Despite Prosecco’s reputation for being light and easy, the Sommarivas take their work very seriously, adhering to eco-friendly practices in the vineyards, harvesting manually, and keeping a very close watch over the vinification process while many of their neighbors settle for easier methods and mediocre wine. These are perfectionists who only sit back once the work is done and it’s time to enjoy the delightfully fresh, elegant fruits of their labor.\u003c\/p\u003e","brand":"Sommariva","offers":[{"title":"Default Title","offer_id":44602679394560,"sku":"","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/D3B774B7-1652-4C5E-A6EB-C431D8BF8320_1_201_a.jpg?v=1775665255"},{"product_id":"paolo-bea-arboreus-bianco-trebbiano-umbria-italy-2015","title":"Paolo Bea \"Arboreus\" Bianco, Trebbiano Spoletino, Umbria, Italy 2015","description":"\u003cp\u003e\u003cstrong\u003eFROM ROSENTHAL: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e“Arboreus” is made from a Trebbiano clone known as Trebbiano Spoletino which is trained so that the fruit hangs high above the ground. The vineyards are planted in the low hills between Trevi and Montefalco at an elevation of 650 to 700 feet with a range of parcels facing both to the east and to the southwest. The soil is essentially clay and gravel. Harvest generally occurs during the first two weeks of October. The wine is left in contact with the skins for up to three weeks or more and is then aged in stainless steel tanks for at least two years prior to bottling. Sulfur is never added. Annual production is in the range of 3000 bottles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eReferences in the archives of Montefalco, the beautiful hill town in Umbria, document the presence of the Bea family in this locality as early as 1500. Azienda Agricola Paolo Bea is a classic Italian fattoria, producing wine, raising farm animals for trade and home consumption, and working the land to produce olives, fruits, and vegetables. At the time Neal began working with the family in the late 1980s, a young and ambitious Giampiero Bea was learning the ropes alongside his father Paolo—a through-and-through farmer with an Umbrian dialect so thick as to be nearly incomprehensible to outsiders. Paolo produced shockingly expressive wines using a bare minimum of technology, and while these staunchly old-school wines were out of step with the modernization-happy Italian trends of the 1980s and 1990s, they resonated deeply with Neal and with our clients—and they continue to do so decades later. Giampiero has long been at the helm of Azienda Agricola Paolo Bea, and his commitment to healthy farming and low-intervention cellar work has made him a pillar in the Italian natural wine community. But it is Paolo’s approach—so bred-in-bone as to seem instinctual—that guides the estate to this day, given voice and definition through Giampiero’s remarkable work.\u003c\/p\u003e","brand":"Paolo Bea","offers":[{"title":"Default Title","offer_id":45078495625472,"sku":"","price":84.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_6f8e85c4-2488-4e76-99fb-d8e18947dad1.heic?v=1714596098"},{"product_id":"roagna-albesani-barbaresco-piedmont-italy-2018","title":"Roagna \"Albesani\" Barbaresco, Piedmont, Italy 2018","description":"\u003cp\u003e\u003cstrong\u003eFROM LOUIS\/DRESSNER: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eFermentation takes place with natural yeasts in large wooden casks and the process is started by a pied de cuve made from grapes picked ten days earlier. Maceration lasts for 60 to 70 days and the submerged cap is split. Aged in a neutral oak barrel for approximately five years.\n\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe Roagnas have been winemakers in the village of Barbaresco since the mid 1800’s. It was Giovanni and his wife Maria who moved their house and winery to its present location in the Paglieri hamlet, home to the famous Pajè vineyard. This plot is the foundation of the estate, which in all covers 6.5 hectares, 1.83 of which are were purchased by the Roagna family in 1953. Alfredo and Luca, father and son, now take care of the property. In 1990, they were able to purchase two slices of renowned vineyard sites of Castiglione Falletto in Barolo, la Pira and le Rocche. These came with a 15th century farm house directly above the vineyard which they renovated to become Casa Roagna, a bed and breakfast overlooking the vines. And over the years, Luca has been able to purchase all of the neighboring land on the Pira hill, effectively giving the family a monopole of the site. These acquisitons culminated in a new cellar to vinify and age the Barolo built above the vineyard and finished in 2012.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eThis bottle is allocated and therefore stock is limited. Discounts do not apply to this product. \u003c\/p\u003e","brand":"Roagna","offers":[{"title":"Default Title","offer_id":45194349609216,"sku":"","price":210.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/3C6E546C-CB09-4ED7-955A-9CF55467D58D.jpg?v=1716407929"},{"product_id":"roagna-pira-barolo-piedmont-italy-2018-copy","title":"Roagna \"Pira\" Barolo, Piedmont, Italy 2018","description":"\u003cp\u003e\u003cstrong\u003eFROM LOUIS\/DRESSNER: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eFermentation with natural yeasts in large wooden casks started by a pied de cuve picked ten days earlier from the specific vineyard. Maceration lasts for 60 - 70 days and the submerged cap is split. Aged in a neutral oak barrel for approximately five years.\n\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe Roagnas have been winemakers in the village of Barbaresco since the mid 1800’s. It was Giovanni and his wife Maria who moved their house and winery to its present location in the Paglieri hamlet, home to the famous Pajè vineyard. This plot is the foundation of the estate, which in all covers 6.5 hectares, 1.83 of which are were purchased by the Roagna family in 1953. Alfredo and Luca, father and son, now take care of the property. In 1990, they were able to purchase two slices of renowned vineyard sites of Castiglione Falletto in Barolo, la Pira and le Rocche. These came with a 15th century farm house directly above the vineyard which they renovated to become Casa Roagna, a bed and breakfast overlooking the vines. And over the years, Luca has been able to purchase all of the neighboring land on the Pira hill, effectively giving the family a monopole of the site. These acquisitons culminated in a new cellar to vinify and age the Barolo built above the vineyard and finished in 2012.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eThis bottle is allocated and therefore stock is limited. Discounts do not apply to this product. \u003c\/p\u003e","brand":"Roagna","offers":[{"title":"Default Title","offer_id":45194351739136,"sku":null,"price":210.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/535B2FE7-3B6E-4E35-9CD6-893EBE2F1EAE.jpg?v=1716407955"},{"product_id":"vignai-da-duline-la-duline-schioppettino-venezeia-giulia-friuli-italy-2022","title":"Vignai da Duline \"La Duline\" Schioppettino Venezeia Giulia, Friuli, Italy 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE:\u003c\/strong\u003e I am always looking for medium- to light-bodied red wines with relatively low alcohol for our dinner table and have found that nothing fits the bill quite as well as Duline’s magnificent Schioppettino, my favorite red in Friuli and one of my favorites in all of Italy. Incredibly capricious to grow, and thus not widely planted, Schioppettino can reach great heights of pleasure and expression in the hands of a thoroughly meticulous grower like Lorenzo Mocchiutti at Duline. Expect bright, crunchy forest berries, elegance, freshness, and sneaky structure. I loved Lorenzo’s pairing idea—squid ink pasta with calamari. I’ve also served it with a simple anchovy pasta, and it was a huge hit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eIn the late 1990s Lorenzo Mocchiutti and wife Federica Magrini inherited a few hectares of vines from Lorenzo’s grandfather. These vineyards, mostly neglected for decades, were planted primarily with old vines of local grape varieties like Tocai Giallo, Malvasia Istriana, Tocai Fruilano, and Schioppettino, as well as more common varieties like Pinot Grigio, Chardonnay, and Merlot. Today, their holdings cover seven hectares divided between hillsides and flatlands, including Ronco Pitotti, one of the oldest hillside vineyards in Friuli, with vines dating back to the 1920s. Their respectful, holistic approach to vineyard management is summed up in their philosophy of “No Trimming the Shoots” and “No Herbicides.” Though it is generally accepted that vines are trimmed of excess leaves or fruit to concentrate a vine’s efforts toward healthy bunches of grapes, Lorenzo and Federica let their vines find their own balance, choosing not to trim any of their vines. In addition to this unconventional practice, they do not use herbicides to prevent growth of unwanted vegetation between rows of vines. Instead they plant a type of alfalfa, erba medica, that when cut acts as a natural fertilizer.\u003c\/p\u003e","brand":"Vignai da Duline","offers":[{"title":"Default Title","offer_id":45196786499840,"sku":"","price":63.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/45FD2906-6C97-4FA4-8916-D5C14FF3493C.jpg?v=1716407823"},{"product_id":"poderi-cellario-e-bianco-piedmont-italy-nv","title":"Poderi Cellario \"É Bianco\" Piedmont, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eArneis \u0026amp; Moscato. Hand-harvested into small bins. De-stemmed, pneumatic direct press. Spontaneous fermentation in stainless steel. Aged in stainless steel tanks. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range).\u003c\/p\u003e","brand":"Poderi Cellario","offers":[{"title":"Default Title","offer_id":45660352479488,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_9d44e891-ab36-4e5f-bbd6-8bdf6414ee6a.heic?v=1720121276"},{"product_id":"foradori-morei-trentino-alto-adige-italy-2016","title":"Foradori \"Morei\" MAGNUM, Trentino-Alto Adige, Italy 2017","description":"\u003cp\u003e\u003cstrong\u003eFROM AGRICOLA FORADORI:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eOur awareness of nature’s rhythms and cycles has been perfected through observation over time: each season opens new horizons, every day we learn and understand a little more.\u003c\/p\u003e\n\u003cp\u003eWe have learned to pay attention, to grasp the subtle differences existing in nature and to preserve the true character of the grape in the expression of its land of origin.\u003c\/p\u003e\n\u003cp\u003eOur daily farming gestures are elevated to creative impulses: it is our duty and privilege to wake up every morning and to be free to work according to the message that the earth conveys to us in that moment.\u003c\/p\u003e\n\u003cp\u003eAt the helm today, a fourth generation of winemakers run Foradori’s activities. It was Elisabetta Foradori and Rainer Zierock’s work that led to the salvage and regeneration of the Teroldego grape variety through their cultivation of the grape’s original genetic family. Today their children Emilio, Theo and Myrtha Zierock continue in their footsteps to run the winery. Emilio manages wine production, while Theo oversees the winery’s business and commerce; Myrtha takes care of Foradori’s farming and gradual expansion. Together the three of them oversee the smooth running of the winery, supported constantly by their mother Elisabetta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThe results obtained through years of biodynamic farming and observing stability in the vineyard emphasized the character of each plot of land and made us realize that we would need to undertake a separate vinification across two vineyards. Through the use of amphorae (Tinajas from Villarrobledo, Spain), with their particular shape and the porosity of the clay that they are made of, the winemaking process is undertaken with purity and balance. The process of turning grapes into wine is not effected by outside influences; the amphora acts as a shield, allowing the grapes to progress with only the character of the earth and grape variety as their guidance. Morei means ‘moro’ or ‘dark’ in the Trentino dialect and the grapes cultivated in this vineyard are a firm echo of this. Their roots rest among the pebbles and the sand in the earth carried by the Noce River, cultivating wines with a texture of minerality and density. Morei Teroldego resumes form and is reborn amplified and transformed.\u003c\/p\u003e","brand":"Foradori","offers":[{"title":"Default Title","offer_id":45813875802368,"sku":null,"price":157.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_e1e9ce6a-dff7-4cce-b4ab-ce869f63adcc.heic?v=1723840807"},{"product_id":"paolo-bea-lapideus-bianco-trebbiano-umbria-italy-2021","title":"Paolo Bea \"Lapideus\" Bianco Trebbiano, Umbria, Italy 2021","description":"\u003cp\u003e\u003cstrong\u003eFROM ROSENTHAL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eOver the past 35 years, Giampiero Bea—both through his own deeply personal wines and his far-reaching influence—has become a cornerstone of our family of growers. Building on the work of his father, a through-and-through farmer whose Umbrian dialect is so thick as to be nearly incomprehensible to outsiders, Giampiero realized what made Paolo’s wines so special and built a working philosophy around it. In a series of decades that saw Italian winegrowers embracing modern technology whole-hog, Giampiero—as co-founder of the ViniVeri (“Real Wine”) group—advocated for respectful vineyard work, biodiversity, a de-emphasis on technology in the cellar, non-engagement with professional critics, and an overall trust in old, tried-and-true agrarian wisdom. Thankfully, these principles have become far more commonplace today than they were thirty years ago, but Bea’s wines remain singular: boisterous, unabashedly wild expressions of their undulating, sun-drenched hills of origin, each new vintage of which is eagerly anticipated by a legion of loyal clients. Giampiero’s wines always proudly display their vintage, and he pointedly resists striving for a consistent “product” from year to year. There is no green harvesting and no excessive sorting, as he wants each wine to reflect the entire season’s crop and not just a choice section; fermentations begin and end without being forced in either direction, thus varying in duration notably from vintage to vintage; and the wines are bottled when they’re deemed ready to be rather than according to some schedule, with the reds in particular generally spending upwards of four years in cask. There is no regulation of temperature, no pumping, no fining, and no filtering. Giampiero relies on patience, and plenty of it, to clarify his wines, and what is in the bottle is always a full-on reflection of the fruit and the story of the season that birthed it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003e“Lapideus” Umbria Bianco: Giampiero acquired a parcel of 80-year-old Trebbiano Spoletino in the town of Pigge di Trevi several years back, and thus with this 2014 we have an exciting new addition to the Bea lineup. Arising from a cooler microclimate than the “Arboreus” above, “Lapideus” spent a lengthy 35 days on it skins after pressing, followed by 210 additional days on the gross lees—a similar vinification to “Arboreus,” yet one that yielded entirely different results. Though no less deeply amber in its appearance, “Lapideus” has a leaner, racier carriage than the broad-shouldered “Arboreus,” with more filigree, a less overwhelmingly intense nose of apricots, cloves, and candied ginger. If “Arboreus” is a sea to swim in, “Lapideus” is a rocket to ride, emphasizing drive and lift over layered density. It is still a wine of impressive power, especially given its modest 12% alcohol, but the fruit is more direct, pure, and foregrounded. So often the so-called “orange wines” seem to stand alone, iconoclastic creations that defy fine-tuned peer-group comparisons and revel in their singular personalities. Even the discourse that surrounds them tends to treat them more as wines of technique than wines of terroir. Thus, it is fascinating to experience the same grape variety given roughly the same treatment by the same grower, whereby the differences in the wines are largely driven by the differences in their underlying places of origin.\u003c\/p\u003e","brand":"Paolo Bea","offers":[{"title":"Default Title","offer_id":45950310187264,"sku":"","price":105.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_17aae820-e810-4a51-be3a-fbb6dfa69c8e.heic?v=1726849500"},{"product_id":"borgo-san-daniele-pinot-grigio-friuli-italy-2023","title":"Borgo San Daniele Pinot Grigio, Friuli, Italy 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM UVA IMPORTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003ePinot Grigio is the most popular white grape from Italy. Here at the Borgo san Daniele estate we see an example of this grape at the top of the class. The wine is aged partially in large neutral oak, giving it just the right touch of depth and complexity. A dry wine with flavors of orchard fruits like green apple and pear, orange peel, dried herbs, and hay. The texture is enhanced by one day on the skins and long lees aging.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eBuilt on a philosophy of minimal intervention in the winery and biodynamic farming in the vineyards, the wines of BorgosanDaniele thrive thanks to careful vineyard management, meticulous selection, and the famous ponca soils ideal for creating structured, age-worthy wines. All wines stay in cellar until absolutely ready to be enjoyed at their peak. The commitment hasn’t gone unnoticed, BorgosanDaniele is one of less than 200 wineries in Italy to receive the coveted Three Glasses (Tre Bicchieri) Award in the Gambero Rosso Guide more than ten times. Certified organic, biodynamic farming with pending certification.\u003c\/p\u003e","brand":"Borgo San Daniele","offers":[{"title":"Default Title","offer_id":46061453541632,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_3fc22ea6-7650-4467-9d44-84aa7a30affd.heic?v=1730914351"},{"product_id":"nicchia-lambrusco-di-modena-emilia-romagna-italy-nv","title":"Cantina Fratelli Carafoli \"Nicchia\" Lambrusco di Modena, Emilia-Romagna, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM T. EDWARD:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThe quintessential red sparkling wine, Nicchia is named after the late 19th century countess of Castiglione whose picture is on the label. This Lambrusco has a touch of sweetness with notes of black plums, cherry and currants. Clocking in at a low 8.5% alcohol, it's a perfect afternoon sipper or aperitif. Pair with Prosciutto, Salami or BBQ. A sparkling, medium-sweet wine with a full, red-ruby color and fruity fragrance. In addition to dessert pairings, the Nicchia Lambrusco is the perfect accompaniment to stews cooked in the \"agrodolce\" style combining sweet and sour flavors.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eCurrently in its third generation, the Carafoli family is led by brothers Carlo, Paolo, and Mario who are dedicated to carrying on their family's legacy through their work. They use cutting-edge manufacturing techniques and machinery that has been meticulously restored to produce high-quality wines.\u003c\/p\u003e","brand":"Cantina Fratelli Carafoli","offers":[{"title":"Default Title","offer_id":46101206237440,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/06738D06-CF8D-413D-BFFF-7AD6AE61AFF0_1_105_c.jpg?v=1742927281"},{"product_id":"birra-castello-dolomiti-pilsner-friuili-italy","title":"Birra Castello \"Dolomiti\" Pilsner, Friuili, Italy","description":"\u003cp\u003e\u003cstrong\u003eFROM BIRRA DOLOMITI:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE BEER: \u003c\/strong\u003eBirra Dolomiti, a blond lager from Fabbrica in Pedavena, Veneto, Italy, is a popular choice for crisp beer lovers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eBirra Castello SpA was founded in 1997 in San Giorgio di Nogaro (UD) by acquiring the ancient Birra Moretti brewery from a well-known multinational. In 2004, ownership passed to the current shareholders. An important program was decided to relaunch the Castello brand and develop branded products for large-scale distribution in Italy and abroad. Significant investments were made, making the San Giorgio plant one of the most modern and efficient in Italy. In 2006, the historic Pedavena brewery (BL) , founded in 1897, was acquired, thus enriching itself with quality, know-how and brewing tradition. In 2023, the San Giorgio di Nogaro plant was sold and the proceeds were invested in the Pedavena plant. Today the group is one of the first beer producers with 100% Italian capital.\u003c\/p\u003e","brand":"Birra Castello","offers":[{"title":"Default Title","offer_id":46101207220480,"sku":null,"price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_4e1e8dc2-6b80-44b0-a9fa-a82f4ad94dfe.heic?v=1732393811"},{"product_id":"dinamo-orange-umbria-italy-nv","title":"Dinamo \"Orange\" Umbria, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eTrebbiano and Malvasia from an old vineyards of (at least) 90 year old vines. Spontaneous fermentation with 3 months maceration. Aging in stainless steel and fiberglass tanks. No filtering or fining and minimal added sulfur as necessary.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe “Dinamo” project is an exciting nod to the historic peasant wines of Umbria, in a collaboration between Danilo Nofrini with his children Rachele and Simone, and Danilo Marcucci. After more than 40 years of making wine, Danilo Marcucci wanted to embrace the kind of wines that he used to make as a child with his grandfather. Together, in the highest vineyards around Lake Trasimeno, the Nofrinis and Marcucci have succeeded in creating an agricultural program that aims at wines that are pure and natural, with high nutritional and energy values that go beyond fashions, trends and judgements. Wines born of the land, and of a simple story from the humble and reserved people of the Umbrian countryside.\u003c\/p\u003e","brand":"Dinamo","offers":[{"title":"Default Title","offer_id":46103024500992,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/1EA0657A-C725-465C-B381-1318B92AE4CA_1_105_c.jpg?v=1742927430"},{"product_id":"cantina-furlani-alpino-macerato-frizzante-trentino-alto-adige-italy-2023","title":"Cantina Furlani \"Alpino Macerato Frizzante\" Trentino-Alto Adige, Italy 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eBlend of Muller Thurgau, Traminer and Sauvignon Blanc with 2 weeks of skin maceration. Spontaneous fermentation in stainless steel. Frozen must added in the Spring before re-fermentation in bottle. No disgorgement.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eTowering over the alpine city of Trento, at some 700+ meters of altitude, are the tiny parcels of vines tended by Matteo Furlani. Matteo is the current custodian of his family plots high in the Dolomites; he is a fourth generation winemaker.\u003c\/p\u003e\u003cp\u003eAfter studying agronomy, not winemaking (he learned that from his father and grandfather) Matteo set his sights on working his land in the most natural of ways. Chemicals were never a part of what Matteo's predecessors used to tend the vines yet Matteo took an even more rigorous approach, incorporating biodynamic preparations and methodologies in the vineyards today.\u003c\/p\u003e\u003cp\u003eWines are fermented either in cement tanks or small glass demijohns with no temperature control, no yeast, no sulfur. To clarify the wines they are often racked into demijohns during the winter and placed outside in the snow allowing the wine to naturally settle. The \"Metodo Interrotto\" or Interrupted Method cuvees essentially refer to an unfinished method Champagnoise, bottle re-fermentation.\u003c\/p\u003e","brand":"Cantina Furlani","offers":[{"title":"Default Title","offer_id":46149414912256,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_3eeeec02-14ed-422f-bc30-3e3e3afa9797.heic?v=1733369495"},{"product_id":"luigi-tecce-puro-sangue-taurasi-riserva-campania-italy-2018","title":"Luigi Tecce \"Puro Sangue\" Taurasi Riserva, Campania, Italy 2018","description":"\u003cp\u003e\u003cstrong\u003eFROM PORTOVINO:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003ePuro Sangue is Tecce’s Taurasi Riserva bottling of pure radiating medieval pleasure; the chalice of wine as the blood of Christ. There’s nothing archaic here like in the Poliphemo bottling, but the wine is just as serious, with length tapers endlessly, offering generous fruit and spice, but also maintaining tension (we are still in the high-altitude Taurasi growing area of Paternopoli). The tannins are more honed here than in Poliphemo, making this wine seems somewhat more ceremonial tone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eA visit to Luigi Tecce can get you emotional. Luigi himself is a ball of them, and his Aglianico from Taurasi elicits them. His grandfather’s masseria (farmhouse) and vineyards are located in the Taurasi subzone known as Sud-Alta Valle (South-High Valley). It’s one of Taurasi’s high-altitude growing areas, having a soil that’s layered with sand, limestone and Vesuvius’ pumice; it’s also the dwelling of Luigi’s 80+ year old vine-trees. There’s no enologist and no agronomist, Luigi works in relative solitude. Maybe that’s why there’s such an affinity between him and the wines: exuberant and guarded, archaic and immediate, literary and literal; there’s something theatrical in their pleasure. The wines come from the tradition and grandeur of Mastroberardino’s Taurasi bottlings, but I feel Luigi’s one of a very limited group of Taurasi producers that are eclipsing the old master.\u003c\/p\u003e","brand":"Luigi Tecce","offers":[{"title":"Default Title","offer_id":46167440195840,"sku":null,"price":134.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_69305d6b-c2e9-4a4e-a6d8-b78d8f7026a7.heic?v=1734118047"},{"product_id":"lini-910-labrusca-riserva-lambrusco-dell-emilia-emilia-romagna-italy-nv","title":"Lini 910 \"Labrusca Riserva\" Lambrusco dell' Emilia, Emilia-Romagna, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM WINEBOW:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThe Lini 910 Lambrusco Labrusca Riserva is the product of our family’s decades of experimentation. It is made using only the very best grapes from estate vineyards. The result is a glass of Lambrusco with rich flavors that are vibrant and balanced. It is a blend of innovation and tradition: A compelling and unforgettable Lambrusco crafted using extended, natural fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFounded in 1910 by Oreste Lini, Lini 910 is a fourth-generation, family-owned and operated winery. Lini has produced some of Emilia's leading wines including the first-ever Lambrusco included in Wine Spectator's Top 100 Wines of Italy. Thanks to his longstanding relationships with growers and deft hand, winemaker Fabio Lini, along with his sister Anita Lini, and his brother Massimo Lini, has set the benchmark for artisanal Lambrusco, and has remained true to his family's trademark dry style of Lambrusco. The Lini Winery has always distinguished itself with its range of Lambrusco wines and has put in years of hard work, research and oenological trials to develop the use of the Metodo Classico (as used in the production in Champagne) for Lambrusco.\u003c\/p\u003e\u003cp\u003eLini's wines are renowned for their signature freshness and classic dry character. Thanks to Fabio Lini's artisanal approach to sparkling wine production, their bright red fruit and berry flavors are balanced by juicy minerality. Their clean but lingering finish makes them an ideal pairing for a wide variety of cuisines.\u003c\/p\u003e","brand":"Lini 910","offers":[{"title":"Default Title","offer_id":46167440883968,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_c46c25b0-784e-40e3-a9a8-2b18e1cb5c3e.heic?v=1734043955"},{"product_id":"sono-montenidoli-fiore-vernaccia-di-san-gimignano-tuscany-italy-2023","title":"Sono Montenidoli \"Fiore\" Vernaccia di San Gimignano, Tuscany, Italy 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM BEAUNE IMPORTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eAged in bottle before release, indigenous yeast fermented, low sulfur vinification \u0026amp; aging. 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To this day, only a small percentage of the acreage is planted as the choice was made long ago to retain the natural ecosystem of the mountain.\u003c\/p\u003e\u003cp\u003eTheir first vintage in 1971 produced only red wines, but together they soon realized that there was great potential in other indigenous varietals, especially Vernaccia, the historic grape of San Gimignano, a town that played an oversized role on the Silk Road for centuries, long before the founding of the modern Italian state. Sergio worked tirelessly to restore the olive groves, vineyards and fields of Montenidoli, translated as “mountain of little nests,” to their former glory and allowed Elisabetta the task of growing the grapes, making the wine and showing the world what they were doing and why they were doing it. He preferred to remain in the background. Sergio passed away in 2012 and Elisabetta shows no signs of letting up.\u003c\/p\u003e\u003cp\u003eElisabetta Fagiuoli is proud of the fact that her land has never seen the use of pesticides. She has farmed organically as long as she has had the property and can attest that previous to her it had been farmed organically. Given that her property is isolated on a mountainside, she has the added benefit of not having any close neighbors, relieving her of any concern about systemic, non-organic treatments being used in adjacent vineyards. The soil at Montenidoli was impacted greatly by the Ligurian Sea which extended into much of what is now Tuscany millions of years ago. You can still often find large prehistoric oyster fossils in the soil, many of which are on display in the winery. On the higher elevation parcels of their property, you find a deep, red, mineral-rich soil where they source their top reds, the Triassico and the Sono Montenidoli.\u003c\/p\u003e","brand":"Sono Montenidoli","offers":[{"title":"Default Title","offer_id":46237552312576,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/EE2EB6AF-1D25-43F3-9035-5E18368E7EFF_1_105_c.jpg?v=1742927398"},{"product_id":"sono-montenidoli-extra-virgin-olive-oil","title":"Sono Montenidoli Extra Virgin Olive Oil","description":"\u003cp\u003e\u003cstrong\u003eFROM MONTENIDOLI:\u003c\/strong\u003e\u003c\/p\u003e Olives have been grown at Montenidoli since Etruscans time. We grow the Moraiolo and Correggiolo varieties; the former provides body, and the latter perfumes. Our olive trees are organically grown. The harvest, by hand, begins in November. Our EVO oil is an extra extravirgin: at the time of pressing its acidity is less than 0.20%, which is far below the 0.80% maximum allowed acidity for EVO oils. Montenidoli’s EVO oil emerges from the presses opaque, and brash, with powerful vegetal aromas. Throughout its youth it remains strongly flavoured, with pronounced artichoke. Our EVO oil is extremely healthy. It’s an excellent source of good cholesterol.","brand":"Sono Montenidoli","offers":[{"title":"Default Title","offer_id":46359960060160,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_e3bcb389-e57d-4e7e-b39d-058d93912009.heic?v=1739040047"},{"product_id":"guido-porro-gianetto-barolo-piedmont-italy-2020","title":"Guido Porro \"Gianetto\" Barolo, Piedmont, Italy 2020","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eTradition dictates that Nebbiolo isn’t harvested until it has been kissed by the first fogs of autumn, a sign that the long growing season it needs to ripen fully is finally coming to an end. As a fourth-generation Barolista, Guido Porro is well versed in tradition, and it guides his hand in the vineyard and the cellar. This Barolo comes from the Gianetto cru in Serralunga d’Alba with a prime southeastern exposure to catch the morning sun. The Barolos of Serralunga are renowned for their power and longevity, and while Porro’s Gianetto is not the unyielding, tannic beast of old, it will certainly benefit from a few years in your cellar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eReviews and notes on Guido Porro regularly refer to him as “under the radar”: the wines he makes are worthy of a stellar reputation, but he is too easygoing and unassuming to worry about whether the general wine-drinking public recognizes his name. Guido is the fourth generation at an estate that has always been passed from father to son, and now fifth-generation Fabio is starting to lend a hand in the family business. The Porros continue to work just as their predecessors did—the only major change over the last few decades has been the decision to bottle at the estate instead of selling the wine in demijohns or barrels—and they like to keep things simple and down to earth. The Porros are gracious hosts, and Guido’s wife Giovanna is known for her stellar renditions of classic Piemontese dishes, which shine when paired with the family’s wines.\u003c\/p\u003e\u003cp\u003eThe limestone-heavy soils of Serralunga d’Alba are known for providing the most long-lived and full-bodied Barolos. The cantina overlooks Porro’s vineyards in the Lazzarito cru, a gorgeous amphitheater that faces south-southwest and offers the grapes full sun exposure and protection from the wind. The sub-zones of Lazzairasco and Santa Caterina share the same soil but differ in exposure and altitude, resulting in two very different Baroli—the former regal and structured, the latter more floral and elegant. Even Porro’s Dolcetto and Barbera, grapes usually planted in lesser vineyards, enjoy a privileged place in Lazzarito. Guido expanded the family’s holdings in 2007, acquiring land in the nearby cru Gianetto, where the sandier soil yields a more immediate, open-knit Barolo. He then inherited a small slice of Serralunga’s fabled cru Vigna Rionda in late 2010. After replanting the vines, which were in poor state, he welcomed his first harvest in 2014, adding an undisputed grand cru to his already impressive stable of wines. Guido sticks to traditional methods in the vineyards and cellar, and he never gets in the way of the grapes’ natural expression.\u003c\/p\u003e","brand":"Guido Porro","offers":[{"title":"Default Title","offer_id":46407225671936,"sku":null,"price":73.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/D61369AA-BA6E-42D0-B054-82B9239F77E7_1_102_a.jpg?v=1742999548"},{"product_id":"bruno-giacometto-autokhth-n-erbaluce-di-caluso-piedmont-italy-2022","title":"Bruno Giacometto \"Aὐτόχϑ∞ν\" Erbaluce di Caluso, Piedmont, Italy 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM THE PIEDMONT GUY:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e“Aὐτόχϑ∞ν” Erbaluce di Caluso DOCG is made from 100% Erbaluce grapes. First produced in 2013, this wine is a special selection of 30- to 50-year-old vines from the Macelio and Madonna vineyards. Its name is a whimsical Greek spelling of the word autochthonous, celebrating the fact that only the indigenous yeasts of the grapes themselves are used during fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eBruno Giacometto is the force behind a dazzling array of bottlings vinified naturally from Erbaluce, a thick-skinned, high-acid white grape variety native to northern Piedmont. Bruno’s ebullience belies his age, and he claims to have never married because Erbaluce is the one true love of his life. Erbaluce di Caluso was Piedmont’s first official white-wine appellation, formalized as a DOC in 1967 and subsequently elevated to DOCG status in 2010. The DOCG encompasses only Erbaluce grown in the zone of Caluso, “where the best Erbaluce wines in Italy are made,” according to Wine Scholar Ian D’Agata. With centuries of family ties to the historic town of Caluso and a winemaking lineage dating back to the early 1960s, Bruno feels most at home in the pergola-trained Erbaluce vineyards of his zone, though he also maintains small parcels of native red grapes like Nebbiolo, Barbera, Neretto, and Freisa. The estate of Bruno Giacometto has been certified organic by ICEA since 2019.\u003c\/p\u003e","brand":"Bruno Giacometto","offers":[{"title":"Default Title","offer_id":46430691950848,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/68F22C97-9CF5-4ED9-A8F8-28D2AC722AC3_1_102_a.jpg?v=1740529974"},{"product_id":"poderi-cellario-e-rosato-piedmont-italy-nv","title":"Poderi Cellario \"È Rosato\" Piedmont, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eDolcetto (San Luigi Vineyard) \u0026amp; Nebbiolo (Galli Vineyard). Hand-harvested into small bins. Pneumatic direct press. Spontaneous fermentation. Aged in Stainless Steel for 6 to 8 months until bottling. 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Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range).\u003c\/p\u003e","brand":"Poderi Cellario","offers":[{"title":"Default Title","offer_id":46507655495936,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/30201F62-4949-41F2-9B54-2BEE48CD5F50_1_102_a.jpg?v=1742331539"},{"product_id":"poderi-cellario-quantobasta-3l-bag-in-a-box-piedmont-italy-nv","title":"Poderi Cellario \"Quantobasta\" Rosso Box, Piedmont, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Barbera (estate fruit from Cellario’s own biodynamic vineyards). 10 days skin maceration gives it good extraction but still keeps it juicy and fresh. 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The infusions are made separately, one for each plant at different extraction temperatures, and then combined to compose the recipe. The sugar content is reduced as much as possible and the sweetening is done with some native plants such as elderberry flowers and linden leaves and flowers.\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eWild chamomile and cherry and black cherries stand out in the infusion mixture. Slightly bitter notes are given by thyme, marjoram and elderberry roots. Production is only one batch per year when seasonal fruit is available. The best way of enjoy it is pure, cold or as a base for different cocktails.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003ePianora, founded in 1986, is located on Montorfano, a hill of tectonic origin that marks the southern border of Franciacorta, characterized by the presence of the only steeply sloping terraced vineyards of this wine area. The vineyard is made up of 2 hectares in all, of which 1.5 are vineyards and the remaining dedicated orchard and grove to promote biodiversity. The ancient terraces are located at 280 meters above sea level; they are very steep (slope approx. 50%), and with an excellent southern exposure. The soil on which the vines grow is of tectonic origin with morainic surface remodeling: it is composed of pebbles of different sizes, conglomerate, quartz sand, red clay and marly limestone. 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Its vineyards are a few kilometers from the coast, with grooves of ancient olive and almonds trees breaking the wind off the sea. Abandoned and still working fishing ports dot the landscape. Owner Dario Serrentino has always enjoyed the contrasts of this coastal growing area, which he calls ‘a desert next to the beach.’ Over the years, lucky for us, he’s learned to coax extremely elegant wines from this receding coast of limestone, which, he says, is ‘the magic to produce wines with tension, freshness, and complex salinity.’ In Dario’s best vintages, his rosso and bianco wines have a tapering, svelte finish, that’s cool and salt-dusted. Drinking them is akin to a dive into the nearby Ionian sea on a hot summer day.\u003c\/p\u003e\n\u003cp\u003eDario has always worked on the family farm in one form or another (his heirloom almonds were actually his first love). He changed careers from social worker and part-time farmer to full-time \u003ci\u003evignaiolo\u003c\/i\u003e with his first bottling in 2014. He works only with native grapes, including an herbal Frappato, and a spicy-sour bush vine Nero d’Avola. His whites are acid-driven and aspirin-chalky in texture: the Grillo often has a nose of grilled nuts and citrus rinds, the Moscato di Alessandria is floral and herbal (\u003ci\u003ela sua morte, ‘\u003c\/i\u003eit’s death,’ as the Italians like to say, is a pairing with raw fish \u003ci\u003ecrudo\u003c\/i\u003e).\u003c\/p\u003e\n\u003cp\u003eThere’s never been any chemical interventions in the vineyards, and there’s an intentional hands-off approach in the cellar, with a minimum of sulphur added at bottling. Avoiding the entrapments of the glou-glou or overwrought luxury style, Dario is part of a very small contingent of producers in Sicily producing fine and natural wines, or as Dario poetically likes to say: \u003ci\u003emare\u003c\/i\u003e e \u003ci\u003eterra in vino\u003c\/i\u003e\u003ci\u003e.\u003c\/i\u003e\u003c\/p\u003e","brand":"Mortellito","offers":[{"title":"Default Title","offer_id":46664533639424,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_4411.jpg?v=1747330882"},{"product_id":"fuso-marina-morici-le-salse-verdicchio-di-jesi-marche-italy-2023","title":"FUSO + Marina Morici \"Le Salse\" Verdicchio di Jesi, Marche, Italy 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM PORTOVINO:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eVerdicchio is one of Italy’s great white grape varieties; Marina Morici (from La Staffa winery) is our local producer in Le Marche region. Brisk and refreshing; orange rind, green apple, savoury. The citric backbone and length can be attributed to the high elevation of the vineyards at 400-500 meters; the savoury notes and tension come from the limestone and clay soils, with a high mix of calcium carbonate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFUSO is a PortoVino project in the spirit of what people from Europe still do today: once a year they visit their favorite local producer to fill up large glass demijohns that they later siphon off into smaller bottles at home. Every year we collaborate with our favorite organic farmers to siphon off and bottle only the most delicious and characterful wines from classic and off-the-radar growing areas.\u003c\/p\u003e\u003cp\u003eFor every FUSO wine, we have someone local from our team that is following the batch with the producer, from the vineyard to the bottle and then transport to you. This kind of of attention to detail on the production side allows us to have great juice, instead of just a cheap tasting commercial tank wine, or even a just a ‘good enough’ daily drinker. We’re very proud to be able to offer this kind of quality and terroir character, and it really is what drives the project.\u003c\/p\u003e","brand":"FUSO","offers":[{"title":"Default Title","offer_id":46704685646080,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/46701715-766E-4E50-A263-0B4F63C95415_1_105_c.jpg?v=1748373224"},{"product_id":"cantina-di-carpi-notterosa-modena-brut-emilia-romagna-italy-nv","title":"Cantina di Carpi \"NotteRosa\" Modena Brut, Emilia-Romagna, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM NICOLA BISCARDO SELECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e70% Salamino, 30% Sorbara. 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We called this wine NotteRosa because it is a rosé brut made with the unique Salamino and Sorbara grapes and it is an homage to this beautiful initiative that wants to promote friendship, culture and interaction between people of all ages.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFounded in 1903 by Alfredo Molinari, the Cantina Sociale di Carpi represents a pioneering example of social cooperation, based on solidarity among the associated winegrowers. In 1918, the Cantina became a cooperative, laying down the bases for the ‘Società Cooperativa’ which today brings together 1,200 producer-members. In the early 1900s the threat of a crisis frightened all wine growers. To cope with this situation, Doctor Alfredo Molinari proposed the establishment in Carpi of a Civil Society, which thanks to the cooperation of some growers would have allowed complete solidarity among the members, unlimited responsibility towards third parties and total guarantee of extreme reliability. The wine cooperative of Carpi was born at the dawn of modern agriculture. 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These grapes are grown in a 1-hectare parcel called “Contrada San Nicola” which lies on a slight slope of sandy limestone beside the sea. This vineyard is exposed to Mediterranean Sea breezes and to the salty air spreading all over the area – one of the main reasons that this Grillo showcases a distinctive minerality, perfectly combined with citrus notes.\u003c\/p\u003e\u003cp\u003eEverything from the vines to the winemaking is certified organic and done by hand – including the harvest. The grapes here are normally picked the second to third week of August, immediately brought to the winery (literally a few yards away) and gently pressed. The grapes’ skins macerate with the juice for 4 hours. The Grillo is fermented in stainless steel tanks, where it ages on the lees for 2-3 months more before bottling. It then matures in bottle for a further 3 months before release.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eTwo sisters, Clara and Annamaria Sala, own this organic farm in Mazara del Vallo (a city well known for its fishing, and famous for its shrimp). A bird sanctuary surrounds the winery of 115 hectares. This property was a split-off from the old Cantine Pellegrino and is now all women-owned (all too rare in Italy).\u003c\/p\u003e","brand":"Mary Taylor","offers":[{"title":"Default Title","offer_id":46772325417216,"sku":null,"price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_5085.jpg?v=1750800204"},{"product_id":"angelo-negro-perdaudin-roero-arneis-piedmont-italy-2022","title":"Angelo Negro \"Perdaudin\" Roero Arneis, Piedmont, Italy 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM THE PIEDMONT GUY:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Arneis. Intense straw yellow color. Aroma of white flowers such as acacia and orange blossom, notes of pineapple and pear. 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Today, the estate observes organic practices while managing a staggering 70 hectares under vine.\u003c\/p\u003e","brand":"Angelo Negro","offers":[{"title":"Default Title","offer_id":46772325482752,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_5082.jpg?v=1750800244"},{"product_id":"signoraginni-jones-rosato-tuscany-italy-2024","title":"Signoraginni \"Jones\" Rosato, Tuscany, Italy 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e80% Syrah, 20% Trebbiano.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eWe first met Giorgia Salierno a few years ago. She was diligently pruning vines on a late winter's day in the vineyards of Conestabile della Staffa alongside Danilo Marcucci. Bright eyed and full of energy, her diminutive stature a direct contradiction to her oversized passion for the work at hand. Danilo was excited to have this young woman as his apprentice and was already telling me how diligent she was and dedicated to the life of a true natural wine farmer. Giorgia hadn't made any wine of her own at that point, rather she was putting in her dues at the \"School of Marcucci\" and absorbing all she could before embarking on her own winemaking project. \u003c\/p\u003e\u003cp\u003e2021 saw Giorgia rent a small vineyard in Cortona, just over the Tuscan border where her family is from. Some old Sangiovese, Malvasia and Trebbiano vines greeted her but they needed much work and rehabilitation to produce proper wines...she got to work. As harvest drew closer Giorgia began to imagine and interpret her first vintage of wines. A trio consisting of a classic skin-contact Tuscan bianco along with two 100% Sangiovese cuvees, one with a very brief maceration and the other with a classic, long skin contact during the primary fermentation. Signoraginni is Giorgia's vision and a dedication to the new generation of women in the wine world (still relatively rare in Italy though that's changing quickly!) \"In Donna Veritas'' (in women there is truth) is her motto and it guides her on the winemaking and farming journey. Each cuvee is named after a woman of significance to Giorgia and in the fashion world. 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The must ferments for 10 days on the skins with indigenous yeasts in open conical trunk vats without temperature control; then it is drawn off and placed in a cement tanks where it rests all winter and undergoes the first racking with the waning moon of February. Second racking occurs at the end of March and then the wine is bottled in early April. No sulfur is added at any stage, and there is no filtering or fining.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe Mattioli family has been in the tiny hamlet the Roman's once called Collecapretta (hill of the goats) since the 1100's. For generations the Mattioli have been cultivating the rugged hillsides of southern most Umbria. Located just outside of Spoleto, in the near-impossible-to-find borgo called Terzo la Pieve, today's farm is a scant 8 hectares in total; 2 planted to a mixture of local olives trees, 2 ha of farro and other ancient grains and ~4 ha of indigenous old vines. Vittorio Mattioli, his wife Anna and their daughter Annalisa live together with 3 generations of their family inside the tiny village overlooking the valley below with the high Apennine Mountains and Gran Sasso looming in the background. The elevation is some 500+ meters and the soils are a mixture of calcium and iron rich clay with outcroppings of tufo and travertine limestone. Though the total production of Collecapretta is only some 8000 bottles in a good year, the family chooses to vinify many different cuvee's in hopes of expressing the vineyard and grape varieties at their best. All the wines are made in much the same fashion: natural fermentation takes place in open-top cement containers without temperature control or sulfur additions. The wines then age for various amounts of time in glass-lined cement vats or resin tank before bottling in synchrony with the waning lunar cycle. There is no sulfur used at any point in the winemaking process. All farming in the vineyards is completely natural, only composts made from their own animals are used to aid vine health.\u003c\/p\u003e","brand":"Collecapretta","offers":[{"title":"Default Title","offer_id":46825668641024,"sku":null,"price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/D63BDBE2-E810-4AEF-803D-8A607E7D3E7E_1_201_a.jpg?v=1752606975"},{"product_id":"collecapretta-il-rosato-umbria-italy-2024","title":"Collecapretta \"Il Rosato\" Umbria, Italy 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThe Mattioli’s rosato is made from all Barbera, direct press. Spontaneous fermentation without temperature control. Aged in cement tanks with two rackings, one in December and one at the end of February following the waning moon, until bottling in the Spring. 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Though the total production of Collecapretta is only some 8000 bottles in a good year, the family chooses to vinify many different cuvee's in hopes of expressing the vineyard and grape varieties at their best. All the wines are made in much the same fashion: natural fermentation takes place in open-top cement containers without temperature control or sulfur additions. The wines then age for various amounts of time in glass-lined cement vats or resin tank before bottling in synchrony with the waning lunar cycle. There is no sulfur used at any point in the winemaking process. All farming in the vineyards is completely natural, only composts made from their own animals are used to aid vine health.\u003c\/p\u003e","brand":"Collecapretta","offers":[{"title":"Default Title","offer_id":46844118401280,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/B84A448F-3346-4D5F-B2E3-CB92B7562F9A_1_102_a_499df9b2-d1df-466b-896d-504f9d797511.jpg?v=1753218899"},{"product_id":"collecapretta-pigro-delle-sorbe-umbria-italy-2024","title":"Collecapretta \"Pigro delle Sorbe\" Umbria, Italy 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eDirect-press white wine made from 100% Greco grown in the hills and grown on trellises in the Umbrian peasant tradition. Spontaneous fermentation without temperature control in open-top vats. Aged in cement, stainless steel or fiberglass. No added sulfur and no filtering or fining.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe Mattioli family has been in the tiny hamlet the Roman's once called Collecapretta (hill of the goats) since the 1100's. For generations the Mattioli have been cultivating the rugged hillsides of southern most Umbria. Located just outside of Spoleto, in the near-impossible-to-find borgo called Terzo la Pieve, today's farm is a scant 8 hectares in total; 2 planted to a mixture of local olives trees, 2 ha of farro and other ancient grains and ~4 ha of indigenous old vines. Vittorio Mattioli, his wife Anna and their daughter Annalisa live together with 3 generations of their family inside the tiny village overlooking the valley below with the high Apennine Mountains and Gran Sasso looming in the background. The elevation is some 500+ meters and the soils are a mixture of calcium and iron rich clay with outcroppings of tufo and travertine limestone. Though the total production of Collecapretta is only some 8000 bottles in a good year, the family chooses to vinify many different cuvee's in hopes of expressing the vineyard and grape varieties at their best. All the wines are made in much the same fashion: natural fermentation takes place in open-top cement containers without temperature control or sulfur additions. The wines then age for various amounts of time in glass-lined cement vats or resin tank before bottling in synchrony with the waning lunar cycle. There is no sulfur used at any point in the winemaking process. All farming in the vineyards is completely natural, only composts made from their own animals are used to aid vine health.\u003c\/p\u003e","brand":"Collecapretta","offers":[{"title":"Default Title","offer_id":46844119417088,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FF39E688-284D-4BD5-84B9-D5A456EAEA23_1_102_a.jpg?v=1753218036"},{"product_id":"i-vigneri-di-salvo-foti-vinudilice-vino-rosato-sicily-italy-2023","title":"I Vigneri di Salvo Foti \"Vinudilice\" Vino Rosato, Sicily, Italy 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM LOUIS\/DRESSNER:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eA blend of Alicante, Grecanico, Minella, and others. Vinudilice translates to \"Wine of the holm oak forest\" in Sicilian dialect. The grapes come from the Bosco vineyard and are cultivated by hand and mule. The parcel is an ancient field blend of at least 10 red and white grapes. It is the only vineyard in the area, located in a wild and uncontaminated area rich in biodiversity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eWhen you speak about the wines of eastern Sicily and especially the wines from the soils of Mount Etna, Sicily’s famous, majestic volcano, it is impossible to not mention the name Salvo Foti. A native of the city of Catania, Salvo studied enology and began his career in 1981 as a technical and agrarian advisor to noted estates that today are universally recognized amongst the best in Sicily. But it is still working with and for someone else; Salvo wanted his own project to really make a wine that sings. A number of years ago, Salvo’s love of the grapes and soils of Etna led him to initiate a project called I Vigneri. It takes its name from an association that existed in the Etna region in 1435, Maestranzi dei Vigneri, an association of vineyard workers that greatly influenced the wine culture of the region. Today, I Vigneri is an association between Salvo Foti, local vine experts and grape growers who bring their long experience among the particular vines of to their work in the vineyard and cellar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eThis bottle is allocated and therefore stock is limited. Discounts do not apply to this product.\u003c\/p\u003e","brand":"I Vigneri di Salvo Foti","offers":[{"title":"Default Title","offer_id":46844121219328,"sku":null,"price":62.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/C6EA28FF-E3C0-477A-BF24-16C001689223_1_102_a.jpg?v=1753218191"},{"product_id":"signoraginni-vivienne-tuscany-italy-2023","title":"Signoraginni \"Vivienne\" Tuscany, Italy 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e50% Trebbiano Toscana and 50% Malvasia from a single hectare of 30 year old vines on clay, sand and silt. Vivienne is named for Vivienne Westwood, the revolutionary English designer. Co-fermented with 15 days skin maceration. Aged for 6 months in steel tanks. No filtering or fining, and minimal added sulfur as neccesary. 3200 bottle production.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eWe first met Giorgia Salierno a few years ago. She was diligently pruning vines on a late winter's day in the vineyards of Conestabile della Staffa alongside Danilo Marcucci. Bright eyed and full of energy, her diminutive stature a direct contradiction to her oversized passion for the work at hand. Danilo was excited to have this young woman as his apprentice and was already telling me how diligent she was and dedicated to the life of a true natural wine farmer. Giorgia hadn't made any wine of her own at that point, rather she was putting in her dues at the \"School of Marcucci\" and absorbing all she could before embarking on her own winemaking project. \u003c\/p\u003e\u003cp\u003e2021 saw Giorgia rent a small vineyard in Cortona, just over the Tuscan border where her family is from. Some old Sangiovese, Malvasia and Trebbiano vines greeted her but they needed much work and rehabilitation to produce proper wines...she got to work. As harvest drew closer Giorgia began to imagine and interpret her first vintage of wines. A trio consisting of a classic skin-contact Tuscan bianco along with two 100% Sangiovese cuvees, one with a very brief maceration and the other with a classic, long skin contact during the primary fermentation. Signoraginni is Giorgia's vision and a dedication to the new generation of women in the wine world (still relatively rare in Italy though that's changing quickly!) \"In Donna Veritas'' (in women there is truth) is her motto and it guides her on the winemaking and farming journey. Each cuvee is named after a woman of significance to Giorgia and in the fashion world. The Labels are a nod to her fashion designing past.\u003c\/p\u003e","brand":"Signoraginni","offers":[{"title":"Default Title","offer_id":46906294042880,"sku":null,"price":41.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/B16486D1-0E62-48B0-92DE-4938A7054238_1_102_a.jpg?v=1756331555"},{"product_id":"i-custodi-imbris-etna-bianco-superiore-sicily-italy-2020","title":"I Custodi \"Imbris\" Etna Bianco Superiore, Sicily, Italy 2020","description":"\u003cp\u003e\u003cstrong\u003eFROM PORTOVINO:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Carricante. ‘Imbris’ is I Custodi’s long awaited Etna Bianco Superiore, produced from less than 1 ha total of Carricante vines growing at 900m altitude in Contrada Caselle, a grand cru site for Carricante. Cool air from the Ionian sea pushes up Etna’s Eastern slope and through the vineyard here year round, creating a constant sea-meets-mountain wind that imparts a palpable salinity to the fruit on the vine. The meeting of the two air masses also results in significant annual rainfall over Contrada Caselle– ‘Imbris’ takes its name from the Latin word for ‘rain’. Over the centuries, the driving winds of Etna’s Eastern slope have deposited red soils from the Sahara in the Caselle vineyard, lending to the unique soil composition of the site. The wind further dries out the vineyard from excess moisture; this in combination with the fast draining sandy soils causes the roots to dig deep in search of moisture, in turn promoting a more concentrated flavor profile in the fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eIt’s spring, yet all of a sudden the air is becoming bitter cold. Extreme diurnal temperature swings mark one of many differences that make Mt. Etna different from the sun-n-fun vibe you usually find in Sicilia. We grab our jackets and start walking among I Custodi’s gnarly bush vines, curled into the stark black soils. The muted sun falls on cooled lava flows and crumbled pomice fields. Dry-terraced lava walls demarcate the vista. This is what it must be like to grow vines on the moon.\u003c\/p\u003e\u003cp\u003eFrom its beginning in 2007, local owner Mario Paoluzi set the groundwork to make I Custodi an Etna fuoriclasse, as the Italians say, one of the greats. Besides sending us many cell phone pics of when A Muntagna is erupting, he has had unwavering passion to work exclusively with the ancient albarello bush vines, some of which in his possession are 150+ years old. He also has key vineyards holdings on the northern and southeastern slopes, and a cellar that allows for long ferments and exteneded elevage.\u003c\/p\u003e","brand":"I Custodi","offers":[{"title":"Default Title","offer_id":46948785389824,"sku":null,"price":82.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/EA0A27E3-B476-47B1-8DA1-9E24D22C0CAF_1_102_a.jpg?v=1756332062"},{"product_id":"i-custodi-aedes-etna-bianco-sicily-italy-2024","title":"I Custodi \"Aedes\" Etna Bianco, Sicily, Italy 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM PORTOVINO:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Carricante. Aedes is made from the younger Albarello vines that are in Contrada Muganazzi. More citric fruits dancing with the volcanic minerality, than a study of volcanic minimalism as seen with the Ante bottling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eIt’s spring, yet all of a sudden the air is becoming bitter cold. Extreme diurnal temperature swings mark one of many differences that make Mt. Etna different from the sun-n-fun vibe you usually find in Sicilia. We grab our jackets and start walking among I Custodi’s gnarly bush vines, curled into the stark black soils. The muted sun falls on cooled lava flows and crumbled pomice fields. Dry-terraced lava walls demarcate the vista. This is what it must be like to grow vines on the moon.\u003c\/p\u003e\u003cp\u003eFrom its beginning in 2007, local owner Mario Paoluzi set the groundwork to make I Custodi an Etna fuoriclasse, as the Italians say, one of the greats. Besides sending us many cell phone pics of when A Muntagna is erupting, he has had unwavering passion to work exclusively with the ancient albarello bush vines, some of which in his possession are 150+ years old. He also has key vineyards holdings on the northern and southeastern slopes, and a cellar that allows for long ferments and exteneded elevage.\u003c\/p\u003e","brand":"I Custodi","offers":[{"title":"Default Title","offer_id":46948785422592,"sku":null,"price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/636873B8-65B8-483E-8432-D0BDAC7B70E6_1_102_a.jpg?v=1756332104"},{"product_id":"mortellito-tuttu-rosso-sicily-italy-2023","title":"Mortellito \"Tuttu\" Rosso, Sicily, Italy 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM PORTOVINO:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eField blend of 75% Nero d’Avola, 5% Grillo, 5% Frappato, 5% Insolia, 5% Catarratto and 5% Perricone. Tuttu or ‘All’ of local varieties.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eMortellito is in Val di Noto, in the corner of Sicily that lies at the same latitudes as North Africa’s arid desert climate. Its vineyards are a few kilometers from the coast, with grooves of ancient olive and almonds trees breaking the wind off the sea. Abandoned and still working fishing ports dot the landscape. Owner Dario Serrentino has always enjoyed the contrasts of this coastal growing area, which he calls ‘a desert next to the beach.’ Over the years, lucky for us, he’s learned to coax extremely elegant wines from this receding coast of limestone, which, he says, is ‘the magic to produce wines with tension, freshness, and complex salinity.’ In Dario’s best vintages, his rosso and bianco wines have a tapering, svelte finish, that’s cool and salt-dusted. Drinking them is akin to a dive into the nearby Ionian sea on a hot summer day.\u003c\/p\u003e\u003cp\u003eDario has always worked on the family farm in one form or another (his heirloom almonds were actually his first love). He changed careers from social worker and part-time farmer to full-time vignaiolo with his first bottling in 2014. He works only with native grapes, including an herbal Frappato, and a spicy-sour bush vine Nero d’Avola. His whites are acid-driven and aspirin-chalky in texture: the Grillo often has a nose of grilled nuts and citrus rinds, the Moscato di Alessandria is floral and herbal (la sua morte, ‘it’s death,’ as the Italians like to say, is a pairing with raw fish crudo). There’s never been any chemical interventions in the vineyards, and there’s an intentional hands-off approach in the cellar, with a minimum of sulphur added at bottling. Avoiding the entrapments of the glou-glou or overwrought luxury style, Dario is part of a very small contingent of producers in Sicily producing fine and natural wines, or as Dario poetically likes to say: mare e terra in vino.\u003c\/p\u003e","brand":"Mortellito","offers":[{"title":"Default Title","offer_id":46948785488128,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/52EC0CB9-393F-4EE7-891F-E122E34B139A_1_102_a.jpg?v=1756332120"},{"product_id":"lamoresca-nerocapitano-frappato-sicily-italy-2024","title":"Lamoresca \"Nerocapitano\" Frappato, Sicily, Italy 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Frappato. 14 days of maceration on the skin in vertical “tini”, the skin gets manually pressed down 2 times a day, without temperature control or added yeasts. At the end of fermentation (sometimes before if tannins are too intense) he uses an old-fashioned manual basket press for softly pressing the must back to avoid pulling ‘sharp tannins.’ The wine is aged in concrete through the winter and is racked at least three times. Minimal added sulfur and no filtering or fining.\u003c\/p\u003e\u003cp\u003eNerocapitano is born from the Sicilian tradition of crafting a wine exclusively from Frappato grapes. In the Sicilian dialect, Frappato is referred to as Capitano Nero, hence the name. This wine is light on alcohol and is best enjoyed when young. We recommend serving this wine lightly chilled during the summer, paired with a simple pizza.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFilippo Rizzo and his wife Nancy met many years ago while Filippo owned and operated a small restaurant in Belgium. At that time Filippo was among the first to be talking about and serving natural wines anywhere outside of Paris. His family had ties to Sicily and he was truly passionate about the preservation of the land and the importance of additive free wine. After years in restaurants and retail Filippo decided to get back to the land the best way he knew how, become a winemaker. With a scant 11 hectare farm, 4 of which are under vine, Filippo and Nancy have built the tiny Lamoresca estate from the ground up. While reviving his own olive groves and vines, Filippo spent several vintages with his comrade and fellow winemaker Frank Cornelissen making wine high on the slopes of Mt. Etna. La Moresca is the only winery for roughly 50 square km’s and Filippo and his farm hand Gaetano work the land endlessly by hand.\u003c\/p\u003e\u003cp\u003eLamoresca is located in the southern most corner of the province of Catania, between Etna and Gela on the southern coast, at ~450 meters above sea level. The area has a combination of deeply compressed sandstone soils mixed with calcium and iron rich clay. The old vines are a mixture of nero d’avola, grenache and nerocapitano (frappato) for the reds, and the extremely rare vermentino corso and some roussanne for the white; all of which are worked without the aid of any chemical or pesticide. The wines are naturally fermented without temperature control and only minimal sulfur is used, and only if deemed absolutely necessary.\u003c\/p\u003e","brand":"Lamoresca","offers":[{"title":"Default Title","offer_id":46949094555904,"sku":null,"price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/E5FC949E-CE04-44BB-B31F-8FF9E7E49CFD_1_102_a.jpg?v=1756830680"},{"product_id":"fuso-dario-serrentino-cala-bianco-sicily-italy-2024","title":"FUSO + Dario Serrentino \"Cala\" Bianco, Sicily, Italy 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM PORTOVINO:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Cataratto Extra Lucido. Cala Bianco is Dario from Mortellito’s spin on the white grapes from the northwest of Sicilia. He works with the specific clone of Catarratto that’s called Catarratto Extra Lucido - Extra Shiny Catarratto - which gives wines with more texture, depth, and color that the common Catarratto usually found throughout Sicilia. Dario is known for making highly drinkable and sea-breeze salty island wines. He is working here in the raised 400 meter plains outside the town of Partinico, 30 km west of Palermo. Seeking to tweak the acidity even more, he picks early in August instead of September. Pithy stone fruits, cantaloupe, dried citrus rinds, and sandalwood; the dried flowers on the nose extend into a long salty finish. It’s on the edge between an orange wine and a white wine, with 50 hours on the skins.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFUSO is a PortoVino project in the spirit of what people from Europe still do today: once a year they visit their favorite local producer to fill up large glass demijohns that they later siphon off into smaller bottles at home. Every year we collaborate with our favorite organic farmers to siphon off and bottle only the most delicious and characterful wines from classic and off-the-radar growing areas.\u003c\/p\u003e\u003cp\u003eFor every FUSO wine, we have someone local from our team that is following the batch with the producer, from the vineyard to the bottle and then transport to you. This kind of of attention to detail on the production side allows us to have great juice, instead of just a cheap tasting commercial tank wine, or even a just a ‘good enough’ daily drinker. We’re very proud to be able to offer this kind of quality and terroir character, and it really is what drives the project.\u003c\/p\u003e","brand":"FUSO","offers":[{"title":"Default Title","offer_id":46972583969024,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/B70AB73F-C325-4736-A086-FAB5216C0EB8_1_105_c_080971b5-28d3-4cab-a87d-12e1e87aa18b.jpg?v=1756845377"},{"product_id":"foradori-teroldego-trentino-alto-adige-italy-2023","title":"Foradori \"Teroldego\" Trentino Alto-Adige, Italy 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM LOUIS\/DRESSNER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Teroldego. The fruit is fermented spontaneously with indigenous yeasts. Aging takes place in cement tanks and used foudres of 20 to 40 hectoliters for about a year. S02 is usually added only at bottling, between 40-50mg\/l. In warm vintages with low PH, it may be added after malolactic fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eElisabetta’s journey in her “wine life” is a familiar tale, but one that we never tire of hearing. The early death of her father unexpectedly hurtled her to the management of the family estate. Though “born among the vines” as she says, she took the helm at first more from a sense of duty than one of passion or vocation. Eventually, however, that passion and vocation came through the work itself, both in the vines and in the cellar. \u003cbr\u003e\u003cbr\u003eDespite her star rising as \"the queen of Teroldego\" throughout the 1990's, by 2000 Elisabetta had lost all personal connection to her work. A path of questioning, experimentation and intuition (including everything from biodynamics, massale selection and the use of amphorae) eventually led her to give up any sense of chasing market trends of the “wine industry” to develop the estate towards the goal of making wines respectful of the soil and the local grapes she wants to honor, and using the techniques she found more interesting, less invasive, and more wine “holistic”.\u003cbr\u003e\u003cbr\u003eEven with a proven track record, starting from scratch does not always guarantee success. Decisions like progressively replanting the majority of the land from pergola to guyot, radically changing vinifications, producing single vineyard expressions of Teroldego (in amphora no less!); there was no way to know if this would resonate with established or new customers. Still, Elisabetta stayed true to her instincts and, as we now know, kept her proverbial throne.\u003cbr\u003e\u003cbr\u003eElisabetta is still very much a daily presence and \"the face\" for most of the winery's fans. But if you've been following the estate over the last decade it's likely you've met and interacted with her three children Emilio, Theo and Myrtha. All three are lovely and very much evolving the winery into its next phase of existence.\u003cbr\u003e\u003cbr\u003eEmilio, the eldest son, has been around the longest and, unbeknownst to most, has headed the viticulture for quite some time. And after many years in the with his mother, he's been solely responsable for making the wines since 2013. His brother Theo travels the most to represent the winery. He also communicates with people like us (importers, distributors) and is and integral part of the winemaking since 2016, serving as a confidant and advisor to Emilio.\u003c\/p\u003e","brand":"Foradori","offers":[{"title":"Default Title","offer_id":47031290331392,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/C41361CC-B40F-4962-AC7B-866F89C7F0FC_1_201_a.jpg?v=1758657251"},{"product_id":"brovia-garblet-sue-barolo-piedmont-italy-2021","title":"Brovia \"Garblèt Sue\" Barolo, Piedmont, Italy 2021","description":"\u003cp\u003e\u003cstrong\u003eFROM ROSENTHAL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThe formidable “cru” of Garblet Sué (also referred to as “Fiasco”) is in Castiglione Falletto on south\/southeast slopes at 250 meters with limestone soils. The Garblet Sué” is a fraternal twin to the more stern and imposing “Villero” with the classic restrained power of the best of the wines from this classic village in the heart of the Barolo zone. The site is 0.7 hectare with vines planted in 1970 and 1979. It distinguishes itself by its enormous energy, a positive and heady wine with a gorgeous interplay of black fruits and minerals. The lively presence on the palate reminds one of the remarkable ability of Nebbiolo to retain its vibrant acidity while building its sugar reserves. 2,500 bottles produced.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eIn 1863 Giacinto Brovia founded the Brovia estate in the village of Castiglione Falletto, in the heart of the Barolo district. The family has been continually engaged in the growing of grapes and the production of wine since that time. The phylloxera plague, economic upheaval and two wars interrupted production for almost 30 years but, in 1953, two brothers, Giacinto and Raffaele, grandchildren of the founder, resumed full-scale wine production. Giacinto, a trained enologist, was responsible for the production of the wine while Raffaele, a trained agronomist, supervised the vineyard work. Sadly, Raffaele passed away in 2011, and Giacinto in 2014, but Giacinto’s daughter Elena and her husband Alex Sanchez are now completely engaged as the fourth generation in the affairs of this family-run estate. For our part, Rosenthal Wine Merchant has worked in close collaboration with the Brovia family for several decades, having made our first purchases in the exceptional 1978 vintage.\u003c\/p\u003e\u003cp\u003eThe Brovias, from generation to generation, have been conscientious buyers of some of the finest vineyard sites in this noble zone, concentrating their efforts in their home village of Castiglione Falletto and the neighboring Serralunga d’Alba. Brovia owns land in a variety of the best “cru” of Piedmont such as Rocche, Villero and Garblét Sue, all in Castiglione Falletto, as well as Brea in Serralunga. These different vineyard plots represent a range of soil types, from heavier clay to friable limestone. The Brovias are extremely conscientious winegrowers and farm organically in every sense of that word (without being formally certified). They perform soil analyses every two years to ensure that the elements are in equilibrium; pruning is done to limit harvest levels; and grape clusters are thinned, when necessary, in the summer. Harvest is done entirely by hand and usually begins in late September with the Dolcetto, Arneis and Barbera; of course, the Nebbiolo ripens later, and harvest for the various Baroli occurs normally in mid-October.\u003c\/p\u003e","brand":"Brovia","offers":[{"title":"Default Title","offer_id":47041978401024,"sku":null,"price":185.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/3CDB99AC-65E3-4D52-91E7-2608A511F794_1_201_a.jpg?v=1758655434"}],"url":"https:\/\/patronsaintwine.com\/collections\/italy.oembed?page=7","provider":"Patron Saint","version":"1.0","type":"link"}