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LAMORESCA ROSATO FRAPPATO NERO D'AVOLA 2020
LAMORESCA ROSATO FRAPPATO NERO D'AVOLA 2020

LAMORESCA ROSATO FRAPPATO NERO D'AVOLA 2020

SICILY, ITALY
VOLCANIC CHERRY WILDFLOWERS
LEFT OF CENTRE / ORGANIC / 750ML

All about the fruit. Direct pressed to concrete to highly the fruit and nothing else. A lovely volcanic influence is present giving the fruit-heavy wine a gravely-wet stone backbone. A small portion of Moscato was also added to give the Rosato a bit more pep in its step.

From the producer: A light, bright and nimble Mediterranean wine, which transports you straight to Sicily, with gorgeous, sun-kissed fruit and nose heady with wildflowers. A roughly 50:50 blend of Frappato and Nero d’Avola, with a touch of Moscato. This year the Frappato is sourced from his youngest vines at home and blended with a Nero d’Avola from Pachino. It’s all given a direct press and aged in concrete for eight months. A little reduced on opening, this has a gorgeous tone, citrus in spades and a pleasant bitterness to finish. Summer in a glass. Bio certified by Q certificazioni

Azienda agricola Lamoresca” is a young,small agricultural farm in the heart of Sicily. We grow 1000 olive trees and 4 hectares of vineyard. We choose to let nature do its work in the field and in the cellar.

In the year 2000, we purchased our first piece of land, an olive grove with 46 very ancient olive trees of the local “Moresca”variety, after which we named our farm “Lamoresca”. Year after year, the farm growed and now we cultivate about 10 hectares of land, vineyard and olive grove, with the greatest respect for nature.
Lamoresca” is located in the hills, at an altitude of 430 metres above sealevel. The soil is of sandstone and clay. The climat is typical mediteranian : dry, very warm in the summer, very little rain.

The choosen variety of grapes are adapted to our soil and climate. We try to make a wine with a character of its own, without following fashion or trends. We make 3 red wines: “Lamoresca Rosso” is a blend of Nero d'Avola, Frappato and Grenache grapes, “Nerocapitano”, 100% Frappato, and "Mascalisi", a blend of Nerello Mascalese-grapes (70%) and Frappato. The white wine “Lamoresca Bianco”is made from Vermentino-grapes.

We pick the grapes, only when they are perfectly ripe. Fermentation takes place naturally, no yeast is added, in open barrels, temperature non-controlled.
We practice long maceration on the skin, for the red grapes, a little less for the white grapes. The aging continues in old wooden barrels and barrels of vitrified cement.
Our olive grove contains two varieties, typical of our area ; Moresca and Tonda Iblea. Our olives are hand picked and only the perfectly healthy ones are brought to the oil mill, where hygiene is of the highest standard. So we obtain an olive-oil extravergine, very fruity with delicate aromas and typically sicilian.

We work in the greatest respect for nature. Our products are artisanal and organic, bio-certified by Q Certificazioni.

We spend most of our time in the fields of the vinyard and olive grove, our true place of work. The weeds are managed mechanically and to nurture the soil we use cover crops, mostly local legumes. Only if necessary, sulfur based treatments are used against fungal diseases.

In the cellar we dedicate ourselves to showcasing the year's work between the rows of vines. The perfectly ripe grapes arrive in the cellar and are immediately destemmed. Fermentation occurs naturally, in open-top barrels; no yeast is added and the temperature is not controlled. For the red grapes we practice long maceration on the skins, while for the white grapes only a brief maceration is used. The aging continues in a combination of  cement tanks, plastic tanks  and old wooden barrels.

Product added!
$46.00
LAMORESCA NEROCAPITANO FRAPPATO 2020
LAMORESCA NEROCAPITANO FRAPPATO 2020

LAMORESCA NEROCAPITANO FRAPPATO 2020

SICILY, ITALY
VOLCANIC CHERRY WILDFLOWERS
LEFT OF CENTRE / MIN SO2 / ORGANIC / 750ML

From the producer: A light, bright and nimble Mediterranean wine, which transports you straight to Sicily, with gorgeous, sun-kissed fruit and nose heady with wildflowers.

Nerocapitano is what the locals in Filippo’s village call Frappato. The fruit here comes from twenty year old vines planted over clay and limestone some 430 metres above sea level. The grapes were fermented on the skins for seven days, before being pressed off to concrete vats for eight months of rest. This is the lightest and brightest version of this wine we have tried, a gorgeous shade of cherry in the glass, it impresses with gentle notes of wildflowers and bitter herbs. Bio certified by Q certificazioni

Azienda agricola Lamoresca” is a young,small agricultural farm in the heart of Sicily. We grow 1000 olive trees and 4 hectares of vineyard. We choose to let nature do its work in the field and in the cellar.

In the year 2000, we purchased our first piece of land, an olive grove with 46 very ancient olive trees of the local “Moresca”variety, after which we named our farm “Lamoresca”. Year after year, the farm growed and now we cultivate about 10 hectares of land, vineyard and olive grove, with the greatest respect for nature.
Lamoresca” is located in the hills, at an altitude of 430 metres above sealevel. The soil is of sandstone and clay. The climat is typical mediteranian : dry, very warm in the summer, very little rain.

The choosen variety of grapes are adapted to our soil and climate. We try to make a wine with a character of its own, without following fashion or trends. We make 3 red wines: “Lamoresca Rosso” is a blend of Nero d'Avola, Frappato and Grenache grapes, “Nerocapitano”, 100% Frappato, and "Mascalisi", a blend of Nerello Mascalese-grapes (70%) and Frappato. The white wine “Lamoresca Bianco”is made from Vermentino-grapes.

We pick the grapes, only when they are perfectly ripe. Fermentation takes place naturally, no yeast is added, in open barrels, temperature non-controlled.
We practice long maceration on the skin, for the red grapes, a little less for the white grapes. The aging continues in old wooden barrels and barrels of vitrified cement.
Our olive grove contains two varieties, typical of our area ; Moresca and Tonda Iblea. Our olives are hand picked and only the perfectly healthy ones are brought to the oil mill, where hygiene is of the highest standard. So we obtain an olive-oil extravergine, very fruity with delicate aromas and typically sicilian.

We work in the greatest respect for nature. Our products are artisanal and organic, bio-certified by Q Certificazioni.

We spend most of our time in the fields of the vinyard and olive grove, our true place of work. The weeds are managed mechanically and to nurture the soil we use cover crops, mostly local legumes. Only if necessary, sulfur based treatments are used against fungal diseases.

In the cellar we dedicate ourselves to showcasing the year's work between the rows of vines. The perfectly ripe grapes arrive in the cellar and are immediately destemmed. Fermentation occurs naturally, in open-top barrels; no yeast is added and the temperature is not controlled. For the red grapes we practice long maceration on the skins, while for the white grapes only a brief maceration is used. The aging continues in a combination of  cement tanks, plastic tanks  and old wooden barrels.

Product added!
$46.00
CONTINI VERNACCIA DI ORISTANO FLOR 2013
CONTINI VERNACCIA DI ORISTANO FLOR 2013

CONTINI VERNACCIA DI ORISTANO FLOR 2013

SARDINIA, ITALY
NUT FLOR LENGTH
LEFT OF CENTRE / 750ML

Low acidity and high alcohol offer a rich textured oxidative white. In the glass it is brimming with roasted nuts, cheese rind and liquored citrus. A great alternative to Vin Jaune, with a salty Sardinian edge.

From the Distributor: The production of Vernaccia in the lower Valley of the Tirso in Sardinia, has its roots in very ancient times. It is obtained exclusively from grapes of the vine of the same name; it is left to mature in chestnut barrels, in the dusky half-light of the Contini cellars.
 
The barrels are oxygenated, and the wine develops a flor, a natural, native yeast growth which acts as a protective layer, while also imparting certain flavours and aromas to the wine. Sherry is also made with a similar production method, and the resulting wine is not unlike a full-bodied fino Sherry.
 
Vernaccia di Oristano is a wine of a decidedly Mediterranean flavour, with a full-bodied, persistent perfume, with hints of toasted hazelnuts and almond blossom. It can be served chilled as an aperitif or at the end of the meal, a wine for mellow thoughts, excellent with almond based sweets and pastries. This has the potential to age in a cellar for a very long time. Once opened, the bottle can last for a few weeks.

Founded in 1898 Contini is one of the oldest and most prestigious wineries in Sardegna. Known for classic Vernaccia in the early years, Contini is now producing excellent wines from other native Sardinian varietals, such as Vermentino, Cannonau and Nieddera.

The growing area is located just a few metres above sea level, in one of the best wine production areas of the lower Tirso Valley on the Sinis Peninsula, a region rich in history. The winery itself is located at Cabras, a town in mid-western Sardinia, less than 10 kilometres from Oristano.

Three generations after Attilio founded the winery, his grandchildren and great-grandchildren are competently and passionately dedicated to the creation of traditional wines with the assistance of the best modern technology. The family has deliberately curtailed rapid growth, in favour of producing quality wines at a sustainable pace.

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$60.00
LA MARCA DI SAN MICHELE CAPOVOLTO VERDICCHIO 2019
LA MARCA DI SAN MICHELE CAPOVOLTO VERDICCHIO 2019

LA MARCA DI SAN MICHELE CAPOVOLTO VERDICCHIO 2019

MARCHE, ITALY
STRAW TEXTURE ALMOND
CLASSIC / BIODYNAMIC / 750ML

Verdicchio grown at 400masl in the district of San Michele, Marche. The vines are carefully managed to respect the natural cycles in which they occupy. Cover crops are cycled throughout the vineyard to reduce evaporation, build carbon and nitrogen. The wine is aged on lees for 8 months creating a textural white displaying almond meal, cut straw and nashy pear.

From the Producer: 100% from Verdicchio grapes. Fermentation in large wooden barrels where it matures "sur lie" for 8 months. Aging for 12 months in the bottle.

Once the bottom of the Adriatic Sea, the hills here were formed more than 5 million years ago. Full sun exposures and calcareous soils with a predominance of clays, marls and gypsum characterize the district of San Michele, 400 meters above sea level. Our grapes are generally harvested early, in September.

We prune using the guyot method, extract and tie by hand. We do not top. Grass cutting is mechanical, we use green manure of leguminous beans, peas, vetch, sainfoin and alfalfa. We make biodynamic treatments with cornoletame. Against powdery mildew and downy mildew we use mine sulfur (not derived from petroleum) and Bordeaux mixture. We use rainwater collected from the roofs and produce electricity with photovoltaic panels. We faithfully respect the lunar cycle in all processes.

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SOLD OUT
MASSERIA DEL PINO NOCINO DELL'ETNA AMARO 2019 500ML
MASSERIA DEL PINO NOCINO DELL'ETNA AMARO 2019 500ML

MASSERIA DEL PINO NOCINO DELL'ETNA AMARO 2019 500ML

Product added!
$99.00
VINO DI ANNA PALMENTINO NERELLO MASCALESE BLEND ROSSO 2017
VINO DI ANNA PALMENTINO NERELLO MASCALESE BLEND ROSSO 2017

VINO DI ANNA PALMENTINO NERELLO MASCALESE BLEND ROSSO 2017

SICILY, ITALY
FRESH RED WILD
LEFT OF CENTRE / ORGANIC BIODYNAMIC / 750ML

Nerello Mascalese grown in the North face of Mt Etna. A portion of the wine is pressed and aged in qveri and large oak barrels- botte. A vibrant volcanic wine with bright acidity, giving rise to wild strawberries, cherries and tamarillos. The name Palmentino alludes to the wine being pressed and made in a traditional Etnean winemaking building called a palmento.  

From the Producer:Organically grown Nerello Mascalese grapes, hand-harvested from terraced vineyards located high on the north face of Mt Etna, Sicily.  These old bush vines, are co-planted with small quantities of Nerello Cappuccio, Grenache and the indigenous white varieties; Grecanico, Catarratto and Minella Bianca.  50% of the blend is wine made in a Palmento; the traditional Etnean winemaking building with only a 5 day skin maceration.  30% is wine made in a Georgian qvevri, with a one month skin maceration. The remaining 20% of the blend is a wine fermented and aged in a large, used, oak botte.All of the wines underwent spontaneous alcoholic fermentation by indigenous yeasts, and were left on fine lees for 12 months before blending. Bottling took place in September 2020, without fining or filtration. Bright crimson red, this wine has attractive red cherry and wild strawberry aromas.  On the palate it is dry, has plenty of fruit flavours balanced with juicy, ripe tannins, and fresh acidity.

Anna Martens and Eric Narioo made their first wine together on Mount Etna in 2008. In 2010, the couple purchased their first vineyard of old vine Nerello Mascelese in Contrada Crasà, along with a neighbouring, derelict palmento and “deposito”. Today, the family wine estate owns 7 hectares of land spread across the northern slopes of the volcano, which they farm biodynamically. Together, they make a range of wines, expressive of their “terroir”. They also produce Extra Virgin Olive oil and help curate the rare Sicilian black bee.

“Vino di Anna” is a small, family wine estate situated high on the northern slopes of Mt Etna, near the village of Solicchiata. The vineyards are located in different Contrade (historic lava flows) from the picturesque, red, iron-rich pumice soils of Contrada Monte Pomiciaro, near Linguaglossa to Piano Filici where lies the secluded vineyard of “Don Alfio” around and up the volcano to Contrada Rampante, onto Contrada Pirao, which touches the National Park at an altitude of 1000 metres, ending on the north-western side of the volcano with vineyards in Contrade Nave and Tartaraci.

Eric and Anna aim to make wines that are tasty, expressive, true to their provenance and that reflect the growing season that year. All of the vineyards are tended by hand and farmed without the use of any chemicals. Only healthy ripe grapes are harvested by hand, during the months of September and October. There is minimum intervention in the winery. Fermentation is by indigenous yeasts, with no additives, no fining or filtering. Little or no SO2 is used in production. Their combined experience and continued desire to seek typicity, minerality and drinkability is reflected in the glass.

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$52.00
FORADORI LEZER TEROLDEGO 2019 1.5L
FORADORI LEZER TEROLDEGO 2019 1.5L

FORADORI LEZER TEROLDEGO 2019 1.5L

MEZZOLOMBARDO, ITALY
SUMMER EXPERIMENTAL VIBRANT
LEFT OF CENTRE / ORGANIC / 1500ML

A series of hailstorms and heavy rainfall during the vintage led to the creation of the Teroldego heavy, Lezer. Teroldego is usually a heavy red but due to the weather the team had to react to salvage anything and we're glad they did. The fruit was split up into a series of trial batches with the only control being the wine was left on skins for 24hrs. In the glass, the wine offers pomegranate molasses, berries, concrete texture and a punchy swirling aroma. Delicious.       

From the Producer: The idea of creating a light Teroldego to celebrate the summer was something that interested us for some time but it wasn’t until the hail storms of August 2017, which destroyed 40% of our harvest that we decided to have a go. From the small amount of fruit harvested from the damaged vines we were able to piece together a number of vinification tests with short maceration processes to make Lezèr. We undertook various batch tests in amphorae, wood, cement and steel, never leaving the grapes on the skins for more than 24 hours.

This wine was born with the spirit of experimentation and continues to develop in this way. Overseeing the various developments that take place in each vintage, each year we experiment with the addition of full bunches and changing containers, along with tweaking our techniques and timings for short maceration. Depending on the vintage, the grapes

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$110.00
FRANK CORNELISSEN MUNJEBEL BIANCO 2019
FRANK CORNELISSEN MUNJEBEL BIANCO 2019

FRANK CORNELISSEN MUNJEBEL BIANCO 2019

SICILY. ITALY
PITH PURITY SALINE
LEFT OF CENTRE / NO TREATMENTS / 750ML

Destemmed and lightly crushed Grecanico Dorato and Carricante. Three days on skins and then aged in neutral tanks. The resulting wine is a lively white, pure fruited with a volcanic edge. 

From the Producer: Our first white wine started out as an orange wine, fermented with the skins for an extended period. I liked the tactile feeling and density, but missed the finesse and precision of the classic French white wines from for example the Loire. With the vintage 2015 I changed our technique to search for the purity and flavors of Etna which evolved in maintaining a short period of skin contact and aging our white wines for an extended period in the coldest part of our cellar before bottling. The obtained elegance, purity and density makes this wine very suited to accompany a wide variety of dishes and cuisine, from fish to white meat.

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$122.00
FRANK CORNELISSEN SUSUCARU ROSATO 2020
FRANK CORNELISSEN SUSUCARU ROSATO 2020

FRANK CORNELISSEN SUSUCARU ROSATO 2020

SICILY, ITALY
BRIGHT FORCE COMPLETE
LEFT OF CENTRE / ORGANIC / 750ML

A crunchy rose/light red led by lifted rosehip, softening fruit and volcanic polish. The weight of the Susucaru is slightly heavier than a rose, bringing with it a density that slowly unravels over the course of the bottle.   

From the Producer: Our rosé is produced with the same philosophy and vinification techniques as all our other wines: skin contact for texture and territorial identity, malolactic fermentation fully finished for density, fluidity and stability. Not only a refreshing summer wine from a blend of Malvasia, Moscadella, Insolia and Nerello Mascalese, as this is a “rosé” which can also be regarded as a light red, like a “Jura” wine, pairing well with a wide variety of dishes.

Our farming philosophy is based on our acceptance of the fact that man will never be able to understand nature’s full complexity and interactions. We, therefore, choose to concentrate on observing and learning the movements of Mother Earth in her various energetic and cosmic passages and prefer to follow her indications as to what to do, instead of deciding and imposing ourselves. Consequently, this has taken us to possibly avoiding all treatments on the land we cultivate, whether homeopathic, organic or biodynamic. Accepting and following nature is our guideline as the divine ability to understand the ‘Whole’ was obviously not given to man as we are only a part of this complex and not God himself.

Our estate was established in 2001, when Etna as a wine region was still undiscovered. Our vineyards are located on the Northern valley of the active volcano Etna, in the oriental part of Sicily. The northern valley is considered today Etna’s top area for single-vineyard (contrada) red wines like the “Côtes-de-Nuits” in Burgundy or Piemonte’s “Barolo” area. The surface area of our estate is approximately 24 hectares, of which 13ha are old vines in the classic free standing alberello training system (Gobelet or bush-vine), 9ha of old vines transformed into modern rows with various widths, approximately 2ha of olive growth and the remainder are fruit trees, vegetables and bush. Although Etna has a tradition in high-density plantation of vines, we search to reduce monoculture and have interplanted various local fruit varieties and keep bees to regain a complex ecosystem. The new vineyards are planted without grafts, using a selection of our original, ungrafted vines. The training system used is the alberello. Buckwheat is used for rebalancing soils low on organic material without recourse to industrial compost, especially important when preparing land for a new vineyard plantation. We avoid soil-tilling as much as possible, although this depends on the vintage and the quantity of water over the winter (recovering of the vines after the production cycle). Our goal is to avoid all treatments whatsoever in the vineyard, orchard and surroundings, in which we succeeded even in difficult vintages such as 2004 and 2005. Unfortunately, there will always be the vintages where treatments with copper sulphate and sulphur are necessary to avoid vines from dying like 2013 and 2015.

Our products are the result of this philosophy and our hands and team. Wines and olive oils which reflect ultimate territorial identity and mineral depth carry the name Magma® and MunJebel®. These are single contrada (cru) and vintage wines and olive oils from various superb terroirs between 600-1.000 metres altitude. Magma Rosso is our “Grand Vin”, produced from only Nerello Mascalese grapes in contrada Barbabecchi. Magma® Olio di Oliva is pressed from perfectly ripe San Benedetto olives from contrada Borriglione.

In order to obtain profound, territorial wines, our grape yields are low, around 300 to 600g per vine for the top vineyards and wines, achieved by pruning very short in the dormant season. On our Grand Vin Magma, every grape cluster is tailored, with tails cut away and unripe or damaged berries delicately hand picked out. We harvest relatively late, in search for perfect phenolic ripeness, starting mid October to early November, effected in multiple passages, to obtain dense and profound wines. The grapes are transformed in a delicate way, fermented with the skins in small neutral tubs to avoid high temperatures during fermentation, which lasts at least until alcoholic fermentation is finished, depending on the quality of the skins, enabling the fermentation to finish perfectly. After this stage, the wines are gently pressed and stored in neutral vessels in order not to absorb any external flavors. The wines destined for early bottling go into larger epoxy decanting tanks whereas the wines destined for longer aging due to higher tannin levels and/or structure age in smaller epoxy tanks of max 2.500 litres, or epoxy coated terracotta vessels buried up to the neck in the cellar in ground volcanic rock.

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$62.00
VINO DI ANNA JEUDI 15 ROSATO  2019
VINO DI ANNA JEUDI 15 ROSATO  2019

VINO DI ANNA JEUDI 15 ROSATO 2019

SICILY. ITALY
RASPBERRY ALTITUDE JUICY
LEFT OF CENTRE / ORGANIC BIODYNAMIC / 750ML

Vines are situated on the Northern slopes of Mt Etna at 800masl. The Rosato is carefully picked and held in a vessel as whole bunches for 4 days.  

From the Producer: Jeudi 15 Rosato was produced from biodynamically grown Nerello Mascalese grapes, hand harvested from two 100 yr old bush vine vineyards located on the north face of Mt Etna. 70% of the grapes came from a beautiful, property, located in the contrada MonteLaguardia, at 800 metres altitude. The rest of the grapes came from Contrada Monte Pomiciaro, near the town of Linguaglossa where the unique red pomace soils impart a distinct floral, lightness to the wine.

As per tradition, both old vineyards are co-planted with a small percentage of Nerello Cappuccio and Alicante, and a mix of indigenous white grapes; mainly Grecanico, Insolia and Minnella Bianca. The vineyards were both harvested in their entirety. Harvest was early October 2020. The whole bunches were carefully placed into various 10hl mastellone (food-grade plastic tubs) for 2 – 3 days with no movement. The bunches were then pressed and fermented to dryness by indigenous yeasts in two Georgian qvevri. Malolactic fermentation was spontaneous. The new wines were left on lees over the winter months. They were then blended at the end of January 201 and bottled without fining or filtration in March 2021.

Orangey/pink in colour, this wine has bright fruit aromas of wild strawberries and flowers. Dry, crisp and fresh on the palate, the red fruit flavours of cranberries, red currants and cherries are coupled with white pepper and green tomato notes. The palate is textural with a fine mineral backbone and sapid finish..

Anna Martens and Eric Narioo made their first wine together on Mount Etna in 2008. In 2010, the couple purchased their first vineyard of old vine Nerello Mascelese in Contrada Crasà, along with a neighbouring, derelict palmento and “deposito”. Today, the family wine estate owns 7 hectares of land spread across the northern slopes of the volcano, which they farm biodynamically. Together, they make a range of wines, expressive of their “terroir”. They also produce Extra Virgin Olive oil and help curate the rare Sicilian black bee.

“Vino di Anna” is a small, family wine estate situated high on the northern slopes of Mt Etna, near the village of Solicchiata. The vineyards are located in different Contrade (historic lava flows) from the picturesque, red, iron-rich pumice soils of Contrada Monte Pomiciaro, near Linguaglossa to Piano Filici where lies the secluded vineyard of “Don Alfio” around and up the volcano to Contrada Rampante, onto Contrada Pirao, which touches the National Park at an altitude of 1000 metres, ending on the north-western side of the volcano with vineyards in Contrade Nave and Tartaraci.

Eric and Anna aim to make wines that are tasty, expressive, true to their provenance and that reflect the growing season that year. All of the vineyards are tended by hand and farmed without the use of any chemicals. Only healthy ripe grapes are harvested by hand, during the months of September and October. There is minimum intervention in the winery. Fermentation is by indigenous yeasts, with no additives, no fining or filtering. Little or no SO2 is used in production. Their combined experience and continued desire to seek typicity, minerality and drinkability is reflected in the glass.
Bright crimson red, this wine has attractive red cherry and wild strawberry aromas.  On the palate it is dry, has plenty of fruit flavours balanced with juicy, ripe tannins, and fresh acidity.

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$63.00
PODERE PRADAROLO VEJ BIANCO ANTICO 180 MALVASIA DI CANDIA AROMATICA 2019 1.5L
PODERE PRADAROLO VEJ BIANCO ANTICO 180 MALVASIA DI CANDIA AROMATICA 2019 1.5L

PODERE PRADAROLO VEJ BIANCO ANTICO 180 MALVASIA DI CANDIA AROMATICA 2019 1.5L

EMILIA ROMAGNA, ITALY
ORANGE GRIP FORCE
LEFT OF CENTRE / ORGANIC / 1500ML

South facing organic Malvasia di Candia aged on skins for 90 days before heading to large format oak for 16 months. Hyper aromatic with velcro grip. The quintessential in your face orange wine. 

From the producer: Our winemaking is based on a complete absence of preservatives, additives, and stabilisation processes of any kind, something that is only possible with high-quality fruit. Extended maceration processes enable us to produce wines that are stable over time without the use of additives. Above all, they extract the very best out of the fruit: the colour, scents, aromas, vitamins, and polyphenols. The technique may seem simple, but actually, our approach requires a combination of various technical, stylistic, and aesthetic factors. We have to identify the best way to express the characteristics of the grape variety. As well as paying great attention to technique in our work, we also try to make the most of our experience and intuition. Awareness, experience, and aesthetic understanding guide how we vary the maceration and winemaking processes depending on the vintage and the characteristics of the grapes to create entirely new products.

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$120.00
PODERE PRADAROLO VEJ BIANCO ANTICO 180 MALVASIA DI CANDIA AROMATICA 2019
PODERE PRADAROLO VEJ BIANCO ANTICO 180 MALVASIA DI CANDIA AROMATICA 2019

PODERE PRADAROLO VEJ BIANCO ANTICO 180 MALVASIA DI CANDIA AROMATICA 2019

EMILIA ROMAGNA, ITALY
ORANGE GRIP FORCE
LEFT OF CENTRE / ORGANIC / 750ML

South facing organic Malvasia di Candia aged on skins for 90 days before heading to large format oak for 16 months. Hyper aromatic with velcro grip. The quintessential in your face orange wine. 

From the producer: Our winemaking is based on a complete absence of preservatives, additives, and stabilisation processes of any kind, something that is only possible with high-quality fruit. Extended maceration processes enable us to produce wines that are stable over time without the use of additives. Above all, they extract the very best out of the fruit: the colour, scents, aromas, vitamins, and polyphenols. The technique may seem simple, but actually, our approach requires a combination of various technical, stylistic, and aesthetic factors. We have to identify the best way to express the characteristics of the grape variety. As well as paying great attention to technique in our work, we also try to make the most of our experience and intuition. Awareness, experience, and aesthetic understanding guide how we vary the maceration and winemaking processes depending on the vintage and the characteristics of the grapes to create entirely new products.

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$53.00
OLEK BONDONIO RONCAGLIETTE BARBARESCO NEBBIOLO 2018
OLEK BONDONIO RONCAGLIETTE BARBARESCO NEBBIOLO 2018

OLEK BONDONIO RONCAGLIETTE BARBARESCO NEBBIOLO 2018

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$157.00
OLEK BONDONIO PET NAT MOSCATO NV
OLEK BONDONIO PET NAT MOSCATO NV

OLEK BONDONIO PET NAT MOSCATO NV

BARBARESCO, ITALY
POPPY SILTY AROMATIC
PET NAT / 750ML

Ao much flavour, a small amount of time on skins has lifted this fizzy wine to lofty heights. typical Moscato characteristics with a salty mango edge. Olek Bondonio can not do wrong.   

From the Distributor: Olek is one of the rising star in Barbaresco, focussing on high quality wines and red grapes, he likes to play! He made this delightful bubble using moscato grapes form an old vineyard in Starderi (one of the most renowned cru in Barbaresco!!). This Pet Nat or Frizzante got body but also elegant aromatic notes.

It was just nine years ago that Olek Bondonio started making his own wine. He relocated to his parent’s summer home in Barbaresco, “La Berchialla”, which has been in the family for over 200 years. However Olek is the first to dedicate himself entirely to the land and the vines that cover it.
Since the winery’s conception in 2005 he has remained committed to working with the least amount of chemical input, both in the vineyard and in the cellar.
This groundwork makes for healthy fruit that allows him to adopt a hands off approach after harvest - he works strictly with indigenous yeasts and minimal additions of sulphur. Traditional vinification methods are favoured, producing wines that are indicative of fruit and place. He cultivates barbera, dolcetto and nebbiolo. The main vines are close to the Tre Stelle frazione of Barbaresco and in addition to this parcel there are also rented plots in Neive and Alba, which he personally tends

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$51.00
CAMPI DI FONTERENZA BRUNELLO DI MONTALCINO SANGIOVESE 2012
CAMPI DI FONTERENZA BRUNELLO DI MONTALCINO SANGIOVESE 2012

CAMPI DI FONTERENZA BRUNELLO DI MONTALCINO SANGIOVESE 2012

MONTALCINO, ITALY
RICH PLUM STRUTURE
CLASSIC / BIODYNAMIC / 750ML

Sangiovese left on skins for 50 days, before being aged for 42 months in large format Slavonian Oak. The resulting wine is rich and deeply complex. A saline edge is present that folds through the sun-soaked fruit profile. 

From the Producer: Ten long years passed between planting our vineyard and releasing the first bottles of this wine. We think of Brunello as a paean to Montalcino, a synthesis of everything that makes this part of the world so special; its unique combination of soils, sea breezes and woodlands. These elements find their expression in our Brunello; sun-baked saline notes, meaty aromas, heady Mediterranean herbs and fresh minerality. It is a wine that requires time and patience. We have learned to take care of it during its aging period, coaxing youthful characteristics to full maturity and nursing the potential for complexity. In present times, where everything is based on the concept of right here, right now, this is an old-fashioned wine. It is made exclusively from the estate Cru, Vigna del Bosco. Our first vintage of Brunello was 2004.

The vineyards are all located in the Poggio San Polo area in the south-eastern part of Montalcino, along the hills that slope down from Il Greppo towards Castelnuovo dell’Abate. The altitude varies between 420-450 metres above sea level. Some elements characterize this land: the woodlands that surround the vineyards the mighty Monte Amiata behind us, with its dual function as both protective barrier from the weather and thermal regulator the sea breezes that come in from south east and meet winds from north and north east the many hours of sunlight a huge variety of soil (clay, galestro or crumbly marl, lime, quartzite and so on) that defies easy definitions but augments the complexity of the wines abundant water that saves us from the negative effects of drought in dryer vintages.

The vineyards are 4.2 Ha (10.37 acres) divided into two parcels; “Bosco” and “Strada.” The “Strada” vineyard is made up of four smaller areas: Vigna della Strada, Vigna del Lupo, Vigna dell’Alberello and Vigna della Quercia. The only grape varietal planted in all of our Montalcino vineyards is Sangiovese. All vineyard operations are manual, based on the observation of the phases of the moon and the biodynamic calendar. We combat vine diseases using Sulphur and Copper, combined with natural anti-mildew treatments that rely on propolis and herbal infusions from various plants including yarrow, chamomile, equisetum, nettle and willow.

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$185.00
ARPEPE SASSELLA STELLA RETICA VALTELLINA NEBBIOLO 2015
ARPEPE SASSELLA STELLA RETICA VALTELLINA NEBBIOLO 2015

ARPEPE SASSELLA STELLA RETICA VALTELLINA NEBBIOLO 2015

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$95.00
ARPEPE GRUMELLO ROCCA DEL PIRO VALTELLINA NEBBIOLO  2015
ARPEPE GRUMELLO ROCCA DEL PIRO VALTELLINA NEBBIOLO  2015

ARPEPE GRUMELLO ROCCA DEL PIRO VALTELLINA NEBBIOLO 2015

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$95.00
RADIKON SLATNIK 2019 750ML
RADIKON SLATNIK 2019 750ML

RADIKON SLATNIK 2019 750ML

FRIULI, ITALY
RIND LIFTED PHENOLIC
LEFT OF CENTRE / BIODYNAMIC / 750ML

From the Producer Located in Oslavia, near Gorizia, this 12ha vineyard grows on steep slopes. Our soil consists mainly of eocene marls, producing optimal conditions for viticulture. The estate has been run by Stanislao (Stanko) Radikon since 1980, together with his wife Suzana and son, Saša.

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$86.00
RADIKON RIBOLLA GIALLA 2016 500ML
RADIKON RIBOLLA GIALLA 2016 500ML

RADIKON RIBOLLA GIALLA 2016 500ML

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$86.00
PRANZEGG CAROLINE MANZONI BIANC + SAUVIGNON BLANC 2017
PRANZEGG CAROLINE MANZONI BIANC + SAUVIGNON BLANC 2017

PRANZEGG CAROLINE MANZONI BIANC + SAUVIGNON BLANC 2017

ALTO ADIGE, ITALY
FLAWLESS TUNED FACETED
SKIN CONTACT / SUSTAINABLE / 750ML

20 months in oak has given this magnificent skin contact white time to find its feet. Powdery tannins give way to fresh herbs, spring air and cascara. So much finesse for a notoriously blocky style.  

From the Distributor: Caroline is a so-called "gemischter satz" of a vineyard with a co-plantation of Sauvignon Blanc, Chardonnay, Viognier and Manzoni Bianco. These grapes are macerated for two weeks, creating a light orange wine. Aged for 20 months in old wood. Spicy and mineral with light blossoms, tarragon, bergamot, and a perfect balance. Flawless.

Weingut Pranzegg is a small 3.5 hectare family estate nestled in the surrounding mountain foothills of the town of Bozen in Südtirol (or more commonly known as Alto Adige), just 50 km south of the Austrian border. The winery has been in the hands of the Gojer family for three generations. Martin took over the estate in 2008 and started the conversion to biodynamic farming straight away. Everything is done by hand here, and the wines are bottled without fining or filtration, and with minimal doses of sulphur. For Martin, the most important thing is to make ‘living wines’ that are able to express a sense of place.

Contrary to the areas largely spread cooperative system (over 90% of all grapes are bottled by cooperatives and associated winemaker structures), Martin and his partner Marion continue to preserve the small-structured farm set-up that always rooted in the philosophy of seeing a farm as a closed and sustainable eco-system. Naturally, Martin and Marion grow varieties most suited and native to the region including Lagrein, Schiava/Vernatsch - but also mixed white field blends including Müller Thurgau, Sylvaner, Pinot Blanc as well as Chardonnay, Viognier, Sauvignon and Manzoni Bianco. His vines grow on terraces with a raised pergola system typical of the region.

In the cellar, Martin allows his wines to take their time - often two or even three years on the full lees before bottling. There are no additions other than small amounts of sulphur at bottling. The wines of Pranzegg carry a real finesse with them, often only showing their potential at second glance. For Martin, it is about focus. ‘As a winegrower, it is primarily my intention to narrate the region, the scene, the year and our way of living. Working biodynamically helps us not to blur the narration’

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$106.00
OCCHIPINTI SP68 NERO FRAPPATO 2019
OCCHIPINTI SP68 NERO FRAPPATO 2019

OCCHIPINTI SP68 NERO FRAPPATO 2019

SICILY, ITALY
COULIS DRIVE YUM
CLASSIC / ORGANIC / 750ML

Frappato and Nero D'Avola grown at 280masl. The fruit spends 15 days on skins before being aged in concrete tanks for a handful of months. The resulting wine is youthful and full of vibrant primary fruit. 

From the Producer: SP68 is a road but it is also a young wine. Cool and pleasant, with a delicate taste that it brings the flavour of the sun and the freshness of this land. Everything begun seventeen years ago in the ”Fossa di Lupo” area. A place where the land in the evening becomes redish and is brushed by the Ibleian winds and leans on one side of a road: the County Road 68. A county road like many others, but with a special past. It was once a stone narrow path; three thousand years ago it connected Gela to Kamarina, it travelled- as it still does - through the Cerasuolo di Vittoria roads hills and from Caltagirone continued to Catania and Lentini. There, squeezed between heaven and earth, that road also marked my destiny. In the first hectare of land next to my palmento, in Fossa di Lupo District, others followed.

The firm grew into the Bombolieri, Pettineo and Bastonaca Districts, Yet, everything is still the same as in the first year. Bombolieri is also located on the County Road 68. The vineyard here enlarges and it stoops onto the limestone base of the area, the vineyards are twenty years old if not more, and the court on which the wineries raise themselves is able to trap all the strength of the Ibleian sun. Nowhere else I can feel to have been walking on a coherent road. Never as in Bombolieri I can feel that I'm carrying with me past and future at the same time. It was the oldest wine route ever documented. That road was used by generations of farmers to bring their own wine to the coast.

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NASCIRI MASCERATO GRECO BIANCO 2019
NASCIRI MASCERATO GRECO BIANCO 2019

NASCIRI MASCERATO GRECO BIANCO 2019

CALABRIA, ITALY
FRICTION SUN ORANGE
LEFT OF CENTRE / 750

An intriguing short macerated orange wine made from Greco in Calabria. The wine has subtle grippy friction with orange blossom, stone fruit and a lovely 'wet earth' aroma. A gateway orange wine.

From the Producer: We have some 7 hectares of vineyards in open countryside that are always exposed to the sun and have a fantastic view of the sea.

The vineyards grow four different vines of which three have red grapes: Aglianico, Greco Nero and Nero Calabrese; and one has white grapes: Greco Bianco. All of the grapes are either typical of the local area, for example Greco Bianco and Greco Nero, or of the south of Italy.

As we do for the production of oil, we also follow the whole production cycle of our wine, from looking after the vines to harvesting the grapes (yes, the grapes all come from our land) and transforming the grapes into wine, and finally the bottling and labelling processes. We have our own wine cellar where we carry out all the necessary checks.

We won’t tire of repeating that the result of our wine depends solely and 100% on our grapes and our processing of them. We don’t add any preservatives or other substances that could adulterate it. Neither do we do anything to enhance the colour or the consistency of the product artificially.

Calabria is a region that has very different microclimates (such as sea and mountains) a short distance apart and this is typical of the area and very interesting to experience. Another thing is that we have sun almost all year round, which gives us a mild climate with winters that are not too cold. Thanks to this fact our countryside is nearly always green (except in August because the intense heat gives little opportunity for the vegetation to flourish) and there are often flowers even in winter.

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$46.00
MARGO FIERO GRENCHETTO 2019
MARGO FIERO GRENCHETTO 2019

MARGO FIERO GRENCHETTO 2019

UMBRIA, ITALY
GRAIN MINERAL BLOSSOM   
LEFT OF CENTER / ORGANIC / 750ML

Beautifully honest wine; pure Grenchetto juice that spent a few days on skins before being rested briefly in an inert vessel. Grainy tannins give way to citrus blossom and cold tea.  

From the distributor: When Carlo Tabarrini was four, his father and grandfather would bring him into the vineyards (where he was sometimes allowed to drive the tractor). They made wine for family consumption and grew grapes to sell. He always held fond memories of his childhood amongst the vines and so after he finished school he gave up on his life working in a chocolate factory to focus on vineyards. In 2008, he started Cantina Margo, and from 2016 until now it has been his sole focus. He began with 0.5 hectares from abandoned or neglected vineyards in the town of Sant’Enea (Umbria), and has grown to now manage close to 3 hectares. Using natural and biodynamic practices, Carlo began to improve his land, which seemed to have extraordinary potential. His careful work restoring these precious sites has given him the reputation of one of the most dedicated farmers in the inland region of Umbria.

The vineyards Carlo tends are between 25 and 45 years old, planted in limestone and clay soils. Machinery is used as little as possible and no pesticides or chemicals are used. Instead, he uses biodynamic preparations made with manure and herbs and works in line with the astronomical calendar. He loves working in a traditional way with the use of modern winemaking equipment and technology kept to a minimum. No wines have any additions or manipulations of any sort. For him the wines are truly expressions of site and vintage. We fell in love with Carlo’s expressions that are simply honest, delicious wines from the heart of Umbria.

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$49.00
DISTILLERIA GUALCO AMARO SOLDATRINI 500ML
DISTILLERIA GUALCO AMARO SOLDATRINI 500ML

DISTILLERIA GUALCO AMARO SOLDATRINI 500ML

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$85.00
CELLARIO BARBERA 3L
CELLARIO BARBERA 3L

CELLARIO BARBERA 3L

LANGHE, ITALY
CONCRETE PARK YUM
CLASSIC / ORGANIC / 750ML

Produced by a third-generation grower based in the small town of Carru. The fruit is hand harvest on soft marl soils. The wine is macerated for a short period of time before spending 12 months in concrete vessels. Clean, pretty acid-driven Barbera fit for any park outing. 

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CAVES DE DONNAS VALLÉE D'AOSTE NEBBIOLO BARMET 2019
CAVES DE DONNAS VALLÉE D'AOSTE NEBBIOLO BARMET 2019

CAVES DE DONNAS VALLÉE D'AOSTE NEBBIOLO BARMET 2019

VALLEE D'AOSTA, ITALY
PETALS GENEROUS EXPRESSIVE
CLASSIC / MOUNTAIN WINE / 750ML

Located 300masl, the Nebbiolo is trellised to form large pergolas that skirt the undulating landscape. A vibrant fruit-forward wine offering ripe cherries and a moreish wet stone minerality laced throughout the mid palate.

From the Producer: The Barmet is a young and fresh wine that recalls the genuineness and a little bit of the hardness of our territory. It takes its name from the small natural cellars (Barmet) obtained under the rocks located among the vineyards, fresh refreshment to hard work. A wine for the whole meal, it is an excellent match for cured meats, chestnut and bean soups, cabbage and ajucche soups.

In Donnas, Nebbiolo has always been cultivated, a vine for great reds for aging and of which we have news since 1200, cultivated in the Alba area, in the Langhe, in the Novarese area (with the name of Spanna), in the Valtellina (with the Chiavennasca appellation) and in the Lower Aosta Valley and Canavese (with the Picotendro or Picotener appellation). It requires a long pruning that is well suited to our pergolas; the most widely used rootstock is 420 A. Environmental factors (climate, soil, etc.) have influenced the characterization of the Nebbioli in the different areas, so much so that they recognize different biotypes in the CVT 423, CVT 415 and CVT 308 clones of our areas

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BENOTTI ROSAVICA NEBIULINA NEBBIOLO 2020
BENOTTI ROSAVICA NEBIULINA NEBBIOLO 2020

BENOTTI ROSAVICA NEBIULINA NEBBIOLO 2020

LANGHE, ITALY
LIGHT PERFUME UNOAKED
LEFT OF CENTRE / 750ML

A tiny producer making unoaked Nebbiolo from Roero, Langhe. The wine is pressed early and aged briefly in neutral vessels to retain as many aromatics as possible. It drinks like chilled herbal tea with rose petals. It has a refreshing light acidic sparkle.

From the Distributor: This is the style of Langhe Nebbiolo I have been looking for for years: a lighter and younger Nebbiolo with no oak as was traditional in this area ( we are in Roero, Langhe) according to some books from the 1800s. The soils here are sandier than in the southern part of Langhe and as a result, the wines have a little less shoulder but very pretty perfumes.
This Nebbiolo goes under an 8 days maceration in cement with very few pumps over, in order to avoid too much extraction; then finishes to ferment and age in cement.

This is a tiny producer I had the luck to meet through our common friend Olek Bondonio; The two family vineyards, Bric in Priocca and San Michele in Govone are both located at about 250m a.s.l and together comprise a little under 1 ha; here Nebbiolo was co-planted with Barbera and Dolcetto - a common practice of the old days - but the different varieties are and always have been harvested and processed at different times.

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$44.00
BARRACO GRILLO 2019
BARRACO GRILLO 2019

BARRACO GRILLO 2019

SICILY, ITALY
SALINITY TIGHT NUTTY
CLASSIC / ORGANIC / 750ML

A lively Grillo, offering maritime salinity and freshness. A few days on skins and then aged in concrete has given the wine a subtle grip without masking the melon heavy nose.  

From the distributor: From an isolated plot of fifty year old bush vines handed down to him by his father. These are planted over red sand and terra rossa, just a kilometre from the sea. The wine spends two days on the skins before a fermentation in steel and ten months of élevage in concrete vats. This is as old-school as they come, a compact and powerful wine, with a distinctively nutty, saline character.

Nino took over his family’s vineyards in 2004 and from the outset he has worked organically, focussing on the native grapes of his Western Sicily and single vineyard wines, hoping to show others the potential he sees in the region he calls home.

His remote vineyards are spread out up and down the coast and Nino works as hard as any grower we have met, constantly driving his beat up Fiat through the sand dunes to check on his plants. In the cantina his aim is simply to guide the wine from vineyard to glass.

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$68.00
PALTRINIERI GROSSO LAMBRUSCO DE MODENA DOC METHODO CLASSICO BRUT SORBARA 2015
PALTRINIERI GROSSO LAMBRUSCO DE MODENA DOC METHODO CLASSICO BRUT SORBARA 2015

PALTRINIERI GROSSO LAMBRUSCO DE MODENA DOC METHODO CLASSICO BRUT SORBARA 2015

MODENA, ITALY
CLEAR BRIGHT LEVEL
CLASSIC / 750ML

A Nervy Lambrusco with a pale onion skin hue. Hints of green walnut and caramelised fruits - bone dry. Not all Lambrusco is red and flippant - a serious fizz with depth.

From the Producer: We are a winery located in the heart of Sorbara, where we have lived for four generations producing Lambrusco di Sorbara DOC.

"When I finished my studies, my father asked me what I wanted to do in life. My answer was that I wanted to keep alive the tradition of work that grandfather Achille had begun in 1926 and that he and my mother had been running for 40 years. In 1998, with my wife Barbara, I started directing the winery, gambling on the production of the first mono-varietal Sorbara.
Since then, I have managed and produced 17 hectares of vineyards in the historic area of the Cristo di Sorbara, the thinnest extension of land between the Secchia and the Panaro, the two rivers that embrace the province of Modena."

-Alberto Paltrinieri

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PODERE PRADAROLO VELIUS ROSÈ METODO CLASSICO BARBERA 2015
PODERE PRADAROLO VELIUS ROSÈ METODO CLASSICO BARBERA 2015

PODERE PRADAROLO VELIUS ROSÈ METODO CLASSICO BARBERA 2015

EMILIA ROMAGNA, ITALY
PINK GRIP FORCE
LEFT OF CENTRE / ORGANIC / 750ML

The Barbera vines are grown in clay-limestone soils on a Southern aspect. The inter and intra-rows are not cultivated, increasing ground cover. Barbera, a naturally high acid red grape variety is used in the Velium. The resulting white wine has an onion skin hue. The wine is held for a year before being blended with a small amount of juice, it is then bottled and left for two years to undergo secondary fermentation and maturation on lees. A delicious furry fizz that offers a broad aromatic spectrum; apricots, lifted plums and silage.    

From the producer: Our winemaking is based on a complete absence of preservatives, additives, and stabilisation processes of any kind, something that is only possible with high-quality fruit. Extended maceration processes enable us to produce wines that are stable over time without the use of additives. Above all, they extract the very best out of the fruit: the colour, scents, aromas, vitamins, and polyphenols. The technique may seem simple, but actually, our approach requires a combination of various technical, stylistic, and aesthetic factors. We have to identify the best way to express the characteristics of the grape variety. As well as paying great attention to technique in our work, we also try to make the most of our experience and intuition. Awareness, experience, and aesthetic understanding guide how we vary the maceration and winemaking processes depending on the vintage and the characteristics of the grapes to create entirely new products.

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$75.00
ALESSANDRO VIOLA NERO D'AVOLA ROSÉ 2020
ALESSANDRO VIOLA NERO D'AVOLA ROSÉ 2020

ALESSANDRO VIOLA NERO D'AVOLA ROSÉ 2020

SICILY ITALY
QUENCHING WATERMELON OREGANO
LEFT OF CENTRE / NO SO2 / ORGANIC / 750ML

How satisfying the fragrant, refreshing and mineral wines are from Alessandro Viola. Following in his fathers footsteps, these are wines full of character. They have a simple rusticity with refreshing clean edge acidity. The rosé is made from 100% Nero d'Avola from some of his younger vines grown in clay and sandy soils 250 meters in elevation. The wines are wild fermented and aged in steel tank for 6 months before bottling. No so2 is added. The wines are bright and taste like crunchy watermelon juice, seed and all, seasoned with white pepper and wild Sicilian mountain herbs. How good.

From the distributor: Alessandro Viola father’s was a vine grower although other than a few bottles of homemade wine he never saw the fruit of his hard work in the vineyard into bottle. Alessandro was fascinated in grape growing from an early age and after a few vintages of self-teaching he decided to get a formal education and study oenology. During his university studies he steered away from the mechanical side of winemaking he was being taught and decided to study the science. The idea that nothing needed to be added or taken away from the wine if the grapes, soil and winemaking were all working together became his mantra. After his university degree he worked in the north of Italy and then for a larger winemaker on Mt Etna, however he had never forgotten the wines he had made before, without anything added and made by hand. So he started making wine for himself, first with a friend Uva Tantum, and now alone using his name Alessandro Viola. He cultivates 7 hectares of organically managed vines worked strictly by hand. The vineyards are located in 2 areas, the first in Pietra Rinosa close to Alcamo in the north-western tip of Sicily, the soil is made of clay and the vineyards sit at 200m above sea level taking a large influence from the ocean. The second vineyards in Fastuchera are higher at 400 meters; the soil is calcareous producing more minerals driven and finer wines. He is strictly committed to growing and championing local varieties. Catarratto, Grillo, Nero D’avola and Nerello Mascalesse make up his repertoire. We are delighted to be bringing Alessandro’s hand made wines to Australia. His style is unique and his commitment to organic practices and no additions is something to behold.

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DEL PARADISO CHIANTI COLLE SENESI SANGIOVESE 2019
DEL PARADISO CHIANTI COLLE SENESI SANGIOVESE 2019

DEL PARADISO CHIANTI COLLE SENESI SANGIOVESE 2019

CHIANTI, ITALY
JUBE WEIGHT STEWED
CLASSIC / 13.5% / 750ML

Fermented in a horizontally rotating tank for 3 days at a moderate temperature, before being pressed to large oak for 10 months. The Sangiovese is fruit forward with a plush structure and about as easy to drink as a medium bodied wine gets.  

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$31.00
ALESSANDRO E GIAN NATALE FANTINO CASCINA DARDI BUSSIA BAROLO NEBBIOLO 2013
ALESSANDRO E GIAN NATALE FANTINO CASCINA DARDI BUSSIA BAROLO NEBBIOLO 2013

ALESSANDRO E GIAN NATALE FANTINO CASCINA DARDI BUSSIA BAROLO NEBBIOLO 2013

BAROLO, ITALY
VELVET PRIME PETAL
CLASSIC / 75OML

The Cascina Bussia is left on skins for a month before being aged in old Slavonian oak for 4 years. A very delicate Barolo, coming of age. The wine in still bursting with primary petals, but an earthy undertone is definitely edging forward. 2013 was a solid year in Barolo leading to distinct regional typicity.    

Information sourced from Kermit + Lynch Wine Merchants

From Two brothers, Alessandro and Gian Natale Fantino, run this family estate in Monforte d’Alba. Alessandro managed the vineyards and served as the enologist at Cantina Bartolo Mascarello for 20 years, from 1978 to 1997. Since 1998, he has dedicated himself to running his family estate alongside his brother full-time.

The brother's farm eight hectares in the heart of the historic Bussia cru north of Monforte, one of Barolo’s most famous areas for producing wines of great longevity and finesse. The Fantino holdings are concentrated exclusively in the “Dardi” section of Bussia, a hillside with perfect southern and southeastern exposure in the geographic centre of Bussia. This gives them their “Cascina Dardi” brand name on the label of their Barbera and Baroli (for those already familiar with these wines, they were formerly labelled as Vigna dei Dardi, before the brothers registered the Cascina Dardi trademark).

Barolos from Bussia tend to have deep colour and rich fruit and while they don’t lack the classic tannic structure of Nebbiolo from this part of the world, they are not nearly as hard as the Barolos from the southside of Monforte or from Serralunga. This fact does not preclude the Fantino Baroli from aging but makes them delightfully approachable relatively young. The Fantinos are also blessed with some of the oldest vines in the entire Barolo zone, thanks to the fastidious care given to them by Alessandro and Gian Natale. Planted in 1946 and 1947 and pruned in an old style that is very labour intensive, they produce grapes that would be the envy of any Barolista.

The Fantino brothers produce an amazing Barbera d’Alba from these ancient vines in Dardi, and a “Rosso dei Dardi” from younger vine Nebbiolo planted on a west-facing slope. The Barbera is loaded with lush fruit and smooth, silky texture, and a ravishing perfume. The Rosso is playful, fruit-driven, fresh, and aromatic. They are also specialists with several traditional Piemontese wines that are mostly disappearing: Nebbiolo Passito and Barolo Chinato.

https://www.kermitlynch.com/our-wines/a-g-fantino/

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$115.00
LAIOLO REGININ L'INTRUSO GRIGNOLINO 2017
LAIOLO REGININ L'INTRUSO GRIGNOLINO 2017

LAIOLO REGININ L'INTRUSO GRIGNOLINO 2017

MONFERRATO, ITALY
SANDY YOUTH ROSSO
CLASSIC / 750ML

Grignolino is a fickle thin skin red grape. It is synonymous with Monferrato, where you can find some delicious examples of this light pretty wine. The L'intruso is red-fruited with a waxy characteristic that holds the wine together. An intriguing alternative to Pinot Noir or Gamay.   

From the Producer: Nestled in the rolling hills of the village of Vinchio, the Laiolo Reginin Wine Company is one of the flagships of the Asti Monferrato region. The company was founded in 1943 by Guido Laiolo “Reginin” and now run by his son Paolo with his wife Anna. Our wine is the product of the passion for our work, knowledge gained over decades and the love for the land.

L’Intruso (“The Intruder”) is a wine perfectly described by its label. This refined elegant wine which, like an intruder, has no difficulty in entering a wine area dominated by Barbera.

 

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PUNSET D'ALBA BARBERA 2019
PUNSET D'ALBA BARBERA 2019

PUNSET D'ALBA BARBERA 2019

ALBA, ITALY
CRANBERRY BALANCE TYPICITY
CLASSIC / ORGANIC / 750ML

Old school Barbera, wetting acidity, mid-weight and ripe dark fruits. No oak is used at all. Telltale Barbera from Alba, Piedmonte.

From the producer: It is a historical memory that the Counts of Castelborgo used the Piedmontese dialect term Punset, which literally means "beautiful hill" or "point", to describe the only one of their estates that stood out from the autumn mists and could thus be admired from their castle.

On the other hand, it is the heritage of the Marcarino family to have a long history of winemaking since the succession of ownership of the vineyards on the hill, albeit for an exclusively family production.

In 1964 Renzo Marcarino officially started the activity bringing the first bottles of the Punset wine cellar on the market, but it was in the early 80s that a decisive choice, wanted and carried out by his daughter Marina, marked the company's turning point: to convert the entire cultivation to organic, eliminating all kinds of pesticides and all synthetic products. A demanding choice, conscious and immediately disciplined through the certification.

The grapes, cultivated according to organic farming methods, are carefully selected and harvested by hand, in perforated crates, and pressed, removing the stalks. In order to obtain a pleasant and harmonious wine, the harvest is delayed as much as possible. Fermentation takes place spontaneously with the help of indigenous yeasts. After soft racking, malolactic fermentation concludes the wine-making process; the wine is aged in cement tanks for a few months, at least until the first warmth, when it is prepared for bottling.

The ruby red color accompanies pleasant aromas of red berry fruit, intense and harmonious. The fruity aroma is also very evident on the palate, characterized by a not very intense acidity and a dry and clean finish. The pleasantness of this product is given by its frankness and typicality, so evident also thanks to the total absence of wood.

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PODERE PRADAROLO VEJ GRAPPA 500ML
PODERE PRADAROLO VEJ GRAPPA 500ML

PODERE PRADAROLO VEJ GRAPPA 500ML

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$130.00
DISTILLERIE LUSSURGESI FILU'E FERRU GRAPPA 500ML
DISTILLERIE LUSSURGESI FILU'E FERRU GRAPPA 500ML

DISTILLERIE LUSSURGESI FILU'E FERRU GRAPPA 500ML

SARDINIA, ITALY
PEPPER MARC FIRE
GRAPPA / 500ML / 42%

A peppery sea kissed Grappa from the island of Sardinia. Predominately made from Vermentino and Vernacchia marc.Firestarter yet smooth.

From the Producer: Grappa obtained from the best selections of Sardinian pomace. During the prohibition, the bottles produced were skillfully hidden by burying them equipped with an iron wire that would peak out of the surface in order to be able to be located at a later date. The pomace that contributes to the product is selected and usually comes from Vermentino, Vernaccia and Cannonau.

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$77.00
WALCHER BITTER 25 BIO 700ML
WALCHER BITTER 25 BIO 700ML

WALCHER BITTER 25 BIO 700ML

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$66.00
WALCHER RONDO BIO APERITIVO 700ML
WALCHER RONDO BIO APERITIVO 700ML

WALCHER RONDO BIO APERITIVO 700ML

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$47.00
LE DUE TERRE SACRISASSI SCHIOPPETTINO REFOSCO 2016
LE DUE TERRE SACRISASSI SCHIOPPETTINO REFOSCO 2016

LE DUE TERRE SACRISASSI SCHIOPPETTINO REFOSCO 2016

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$82.00
PRADAROLO VEJ METHODO CLASSICO MALVASIA DI CANDIA AROMATICA 2016
PRADAROLO VEJ METHODO CLASSICO MALVASIA DI CANDIA AROMATICA 2016

PRADAROLO VEJ METHODO CLASSICO MALVASIA DI CANDIA AROMATICA 2016

EMILIA ROMAGNA ITALY
FELT WILD AROMATICO
LEFT OF CENTRE / ORGANIC / NO SO2

To create such a salty, grippy fizz requires some pretty nifty winemaking techniques. The Malvasia di candia spent 60 days on skins and, 18 months maturing on lees in bottle before disgorgement. The gentle carbonation highlights the pithy grip and drives the already punch aromatic further. In the glass expect a giddy array of late-season fruits and felt-tempered tannins.  

From the producer: Our winemaking is based on a complete absence of preservatives, additives, and stabilisation processes of any kind, something that is only possible with high-quality fruit. Extended maceration processes enable us to produce wines that are stable over time without the use of additives. Above all, they extract the very best out of the fruit: the colour, scents, aromas, vitamins, and polyphenols. The technique may seem simple, but actually, our approach requires a combination of various technical, stylistic, and aesthetic factors. We have to identify the best way to express the characteristics of the grape variety. As well as paying great attention to technique in our work, we also try to make the most of our experience and intuition. Awareness, experience, and aesthetic understanding guide how we vary the maceration and winemaking processes depending on the vintage and the characteristics of the grapes to create entirely new products.

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$75.00
UMBERTO LUIGI DOMENICO PROSECCO NV
UMBERTO LUIGI DOMENICO PROSECCO NV

UMBERTO LUIGI DOMENICO PROSECCO NV

VENETO ITALY
ZIPPY YUM TIMES
CLASSIC / 11.5% ALC / 750ML

Three Brothers making lovely sparkling wines at an equally sparkling price. Incredibly fresh, with hints of fermenting silage, apples and sherbet. A no brainer, shoes off – glasses full.

 

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$25.00
BRICCO ERNESTO ROERO NEBBIOLO 2018
BRICCO ERNESTO ROERO NEBBIOLO 2018

BRICCO ERNESTO ROERO NEBBIOLO 2018

PIEDMONTE, ITALY
GARNET PURE FINE
CLASSIC / BIODYNAMIC / 750ML

A tiny producer based in the Roero Hills. The producer Renato Vezza sharpened his palette as a globe-trotting Somm before taking over the family farm. His wines are delicate and pure with glossy tannins surrounded by rose water, licorice and a touch of leather.

Sourced from the Republica: In France they call them "vin de garage" because they are produced in tiny cellars and in tiny quantities.They are often oenological masterpieces. As in the case of the Bricco Ernesto Red Wine which are born in the Roero hills, Priocca. The wines don't have a DOC or DOCG certification by choice of Renato Vezza the producer (Ernesto was the grandfather). Vezza was a sommelier in London in Marc Pierre White's restaurant, then in Canada and Australia. Back in Priocca he took over the family business, certified biodynamic, which had been producing grapes for 4 generations. But they had been sold, until Renato started making them. Di Rosso, (a wine that rivals Barolo), is made from 100% Nebbiolo grapes, only 1000 bottles are produced annually.

https://ricerca.repubblica.it/repubblica/archivio/repubblica/2019/05/04/bricco-ernesto-il-rosso-libero-del-roeroTorino19.html

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$127.00
RAINOLDI ALPI RETICHE NEBBIOLO 2019
RAINOLDI ALPI RETICHE NEBBIOLO 2019

RAINOLDI ALPI RETICHE NEBBIOLO 2019

LOMBARDY, ITALY
MOUNTAIN STRAWBERRY FINE
CLASSIC / ORGANIC / 750ML

A beautifully classic Nebbiolo from a mountainous Organic vineyard in Valtellina. Aged in large Slovenian oak, the wine is able to remain honest offering Mountain herbs, red fruits, tobacco and wet stone. 

From The Distributor: Rainoldi is a fourth-generation family wine business that was founded amid a climate of poverty and emigration in 1920s Valtellina. The current owners, Aldo and Michela Rainoldi, practice organic, non-interventionist farming and age their wines in traditional large Slavonian oak. Their wines are honest, pure and of the highest order - easily producing some of the finest suites of Nebbiolo in the world.

‘Alpi Retiche’ is a smashing entry level while the humble Rosso showcases Valtellina, walking a line between smokey, savoury alpine herbs and a core of delicious little red fruits. Their Inferno Superiore showcases the rocky appellation with ripeness, tobacco and wet stone minerality. The sublime Sassella Superiore Riserva is a pinnacle of the region, spending two years in cask and one in bottle before release. It is elegantly intense and loaded with strawberry, baking spice and violet.

Valtellina is a unique territory, rich in history, culture and biodiversity. It is located in the far north of Italy, in Lombardy, in a special climatic position. It is considered the most important mountain vine-growing region in Italy, the third in Europe. It is the second-largest Nebbiolo producing region in the world.

The mountains are said to put their signature on the wines of Valtellina and, not surprisingly, the Nebbiolo grapes from this valley express the rocks and mountain. For this reason, it is unique, special, elegant, contemporary, but at the same time, beyond time and timeless. In Valtellina, the vineyards hang from the mountains, suspended on spectacular terraces made of dry-stone walls. They are nestled in the woods, able to capture and store the heat of the sun. A sort of Mediterranean scrub in the heart of the Alps, where cacti, agaves and olive trees grow. This biodiversity typical of Valtellina transmits a “Valtellina style” to the grapes and wines, a style projected into the future, designed with the values of sustainability, respectful of nature and the environment.

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$40.00
NADIR CUNAEZ 5 JOURS PINOT NOIR ROSE
NADIR CUNAEZ 5 JOURS PINOT NOIR ROSE

NADIR CUNAEZ 5 JOURS PINOT NOIR ROSE

VALLE D'AOSTA ITALY
ZIPPY MOUNTAIN FRESH
ROSE / ORGANIC / 12.5%

Pinot Noir fermented on skins for 5 days in the awe worthy mountains of Aosta. A fleshed out rosato offering savoury herbs and trademark Pinot aromatics. A quenching drink.

From the producer: The vinification is traditional with a spontaneous fermentation and a maceration of 5 days on the skins. The wine then ages for 8 months in steel tanks. During the maturation, some decanting is carried out. The wine is bottled without clarification or filtration and rests in the bottle for at least 4 months. Our small winery is located in Gressan, on the outskirts of Aosta.

Founded in 2009, the winery rests its foundations on the family's agricultural business, managed first by my grandfather then by my father and precisely until 2009 aimed essentially at self-consumption.With a few thousand bottles produced, we apply an agriculture that respects the environment and the ecosystem as much as possible, so the rows do not know the use of herbicides or pesticides, but are treated exclusively with copper and sulfur, on average for four or five times per season. In the cellar, the philosophy is aligned with the choices made in the vineyard: the use of sulphites is reduced to a minimum, the winemaking does not require the use of additional chemical agents.

Fermentations are spontaneous or at most aided by a self-produced pied de cuve. We do not carry out clarifications or filtrations. Our goal is to return the Terrior Valdostano and the peculiarities of each of our single vineyards to the glass. We pay great attention to maintaining biodiversity, which is why many of our vineyards are over 50 years old and some are even centenarians. Behind our project there is a scrupulous work of research and field tests.Our wines want to be natural in substance.The vines we grow are: Petit rouge, Vien de nus, Fumin and Vuillermin the autochthonous ones; Pinot noir, Moscato, and Gewurztraminer the internationals. Our bottles are the fruit of unconditional love and passion for our land and our origins.

 

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$49.00
COLLE CORVIANO PINOT GRIGIO 2019
COLLE CORVIANO PINOT GRIGIO 2019

COLLE CORVIANO PINOT GRIGIO 2019

ABRUZZO, ITALY
QUAINT QUINCE CLOVER
CLASSIC / 12.5 % ALC /750ML

Colle Corviano sits in the shadows of Gran Sasso, the winery practices ‘hyper reductive’ winemaking, producing tight aromatic wines. The Pinot Grigio offers stewed quince and apple, all held together by a pleasing acidic backbone.

From the producer: At Colle Corviano, estate-vineyard blocks are vinified separately and traced throughout the production process. Each vineyard block has been delineated and planted based on the accumulated knowledge of soil profile and chemistry, aspect (orientation to the sun), slope (vertical degree impacting the potential for drainage), and overall climate. Terroir defines our plantings, without regard to what may be fashionable today. Each block has its unique geological history, which provides distinctive flavours. As the roots of the vines forge deep into the earth, their individuality becomes more pronounced. The grapes from these blocks were planted in 1973. The Colle Corvino Parcel totals 15 hectares and is located adjacent to Picciano, Colle Corviano and Loreto Aprutino with an elevation of 300 meters above sea level. The vineyard has 7 hectares of Montepulciano and 8 hectares of Trebbiano.

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$27.00
LUCIANO SANDRONE VALMAGGIORE NEBBIOLO 2017
LUCIANO SANDRONE VALMAGGIORE NEBBIOLO 2017

LUCIANO SANDRONE VALMAGGIORE NEBBIOLO 2017

PIEDMONT, ITALY
HERB SOFT PURE
CLASSIC / ORGANIC / 750ML

Mouthfeel and felt, a texture driven wine with a subtle nose that leans toward wet rock rather than fruit-forward. a unique steep undulating subregion that sits on chalky sand. A beautiful insight into the versatility of nebbiolo. 

From the producer: The Sandrone family farm is a continuous, three-hectare vineyard in the Valmaggiore area of Roero that they planted themselves in early 1990's. This is an extremely steep (50% gradient in places) and spectacularly beautiful terraced vineyard planted to a high density of 8,000 vines per hectare. The soil here, comprised of almost pure sand, littered with limestone fossils (i.e. chalky sand), gifts a remarkably perfumed and elegant expression of Nebbiolo, quite distinct from the denser styles of wine produced in the clay rich soils of Barolo and Barbaresco. The Valmaggiore vineyard is farmed meticulously and organically, and a strict sorting occurs each year to reach the level of purity and intensity we see in the glass today. Of course vine age is playing an ever greater role in the quality of this wine being released each year, and this is clearly one of the best examples we have shipped. Deep, fragrant and age-worthy, the 2017 offers up notes of dark cherry, pomegranate and tea, while the palate is super-fine, tightly wound and classy. There is superb purity of fruit and fine yet abundant tannins. If drinking now, the decanter is your friend. It will be even better with 5-10 years in the cellar.

"With scorching heat and little rain overall, there was reason for worry during the 2017 growing season at large, but in the Roero zone by the banks of the Tanaro river, the hilly Valmaggiore vineyards received more rain than other parts of Piedmont, so these grapes did not suffer as much. Lovely notes of red rose and some herbal tones appear on the nose of the 2017 Nebbiolo d'Alba Valmaggiore, coupled with balsam, spice and rosemary. It's voluminous in the mouth, and while the Le Vigne Barolo tends to be the most floral and delicately ethereal of Sandrone's release, this bouquet is distinctive in its own way. It would be a nice pair with a mushroom risotto." 92 points, Monica Larner, The Wine Advocate

"The 2017 Nebbiolo d'Alba Valmaggiore is bright, fruity and absolutely delicious. The warm vintage seems to have given the Valmaggiore an extra kick of mid-palate sweetness, which is not a bad thing for a wine that can at times be a bit lean. Sweet red berry fruit and floral notes are nicely pushed forward. The 2017 will benefit from a few years in bottle, which will allow the aromatics to develop, but it is impeccable in its balance and super-classy, even in the early going." 92 points, Antonio Galloni, Vinous

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$100.00
VAJRA LANGHE ROSSO 2019
VAJRA LANGHE ROSSO 2019

VAJRA LANGHE ROSSO 2019

PIEDMONT, ITALY
EXPRESSIVE FRUIT RIPE
CLASSIC / 750ML

A star-studded blend of Nebbiolo, Barbera, Dolcetto and Favorita made by one of the most renowned producers in Piedmont. Medium-bodied with a swarm of aromatics, high fruit tones, leather, dusty tannins and a wedge of oak.  

From the Distributor: Our Langhe Rosso is a hug from Piedmont. It’s an invitation to explore its different varieties and to get to know its personality. From young vineyards, it is a fruity, delicately complex wine - an ideal companion at the table. It’s predominately Nebbiolo, Barbera and Dolcetto, with smaller quantities of Freisa, Albarossa, Pinot Noir. Each vineyard is harvested when it reaches perfect ripeness. The varieties are vinified one by one, to express their personality and uniqueness. The wine is aged for 18-24 months partially in steel and then in first-, second- and third-use pièces. - Giuseppe Vaira

G.D. Vajra - “a world of sublime hand-crafted, artisan wines of the very highest level”, as Antonio Galloni calls it - is run in the second generation by Giuseppe, Isidoro and Francesca Vaira, lovingly overseen by father Aldo and mother Milena. It was Aldo that founded G.D. Vajra, kicking off with a counter-cultural twist by returning to his ancestors’ land in the early ‘70s, when all else were deserting the countryside in droves. That spirit of tradition with an adaptive streak characterises this far-sighted outfit. Indeed, Aldo’s decision to embrace the rogue ‘j’ on the label – a print error that happens to hark back to the pre-1920s spelling of the family name – says a lot about the clan’s capacity to roll with it and nimbly fuse its roots with the future.

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$36.00