Flavors of tangy Bing cherry, red currant, and a nearly oregano-esque herbal undertone meld for an unquestionably Italian expression. It’s powerful and approachable. Pair this with anything from your Sunday night roast to your weeknight pasta.
One of Casa Madaio's most precious wheels, this sheeps' milk cheese is aged to crystalline perfection in natural stone caves perfumed with spring herbs. A bit of toothy bite gives way to flavors of sweet thyme blossoms and sun-baked grasses.
Poderi Cellario represents the best of old and new Piedmont. They are firm classicists when it comes to respecting local winemaking traditions, yet manage to imbue their bottlings with a sense of modernity and playfulness. This is glou-glou with structure and depth, meant to be enjoyed with pizza.
Often, in the warm Sicilian climate, the sun-loving Nero vines over ripen, producing black wines with obtrusive tannins and excessive alcohol levels. Cento Cavalli’s epitomizes Sicilian freshness, highlighting entrancing notes of red fruit, specifically fresh wild raspberry to highlight its spicier elements.
Before the Second World War Bramaterra produced more wine by volume than Barolo. While it’s much harder to find today, those who are in the know go to great lengths to find it. Fresh in its youth, but with Nebbiolo’s characteristic structure and grippy finish. Welcome to the club.
While this vinegar is barrel-aged over the course of one year in a process that mirrors the aging process of Balsamic vinegar, this vinegar is made from organic apples. Italy's northern regions are well known as a prominent and traditional apple-growing region within Europe, so its only natural that apples eventually found their way into one of Italy's most renowned culinary products. The resulting vinegar is sweet but not cloying with a distinct baked apple aroma.
More often than not, Cilegiolo is found only in small percentages in Sangiovese blends. Like most grapes, though, when given its chance to shine, it can be glorious. Enter Cilegió from natural wine superstar Danilo Marcucci. Bright, fresh, and zesty with cherry-laden aromatics, it's a great choice for pizza.
Danilo Marcucci’s inaugural bottling of his take on Nouveau is one of the most joyful natural reds we’ve come across in some time. ‘Nuovo’ takes the Beaujolais Nouveau approach with Sangiovese, Cilegiolo, & Aleatico from Umbria's heartland. This is as fresh and youthful a red as you will yet come across, with freshness, zip, and vivacity to spare.
Giorgio Cravero and his family have been aging wheels of Parmigiano Reggiano in their caves since 1855. Each wheel arrives at the caves after thirteen months and is flipped every two weeks to ensure a smooth and cake-like texture with small crystals throughout. Notes of fresh cream can be found throughout, along with a brothy finish. Pair with Prosecco and a drizzle of Villa Manadori aged Balsamic Vinegar.
The Croci family has tended vines in Emilia Romagna since the 1930’s & have mastered their sparkling red. If you want a light, zippy wine to quench your thirst, this is it. This sparkling red is fresh yet deep, with notes of barnardy funk, black briny olives & fresh mountain herbs. Serve chilled with rich fare.
This skin-macerated white wine spent 35 days on the skins then 30 months in oak casks before bottling. This lead to incredible depth of flavor, a beautiful golden hue in the glass, and an incredible orchard-fruited and saline style of orange wine.
Made from organically farmed, 60 year old vines, the grapes see a 22 day maceration, fermenting in chestnut barrels and then 24 months of aging. All of this yields complexity, to say the least. Aromatics of tart tropical fruit leap out of the glass while salinity and minerality hold down the structure. A masterpiece!
Lorenzo Mochiutti of Vignai da Duline not only refrains from trimming his hair & beard, but also his vines. It’s said that this is one of their secrets to success in winemaking, letting the vineyard do its thing without intervention. This Malvasia is complex with strong notes of citrus. Pairs beautifully with seafood.
Seriously dedicated to organic farming, the team at La Spinee is working toward restoring the terroir of the Veneto. Piave may be better known for a cheese by the same name, but this Cabernet Sauvignon could be the new headliner. It’s big, bold, and deserves to be paired with grilled meats.
Food friendly, versatile and perfect with a slight chill. They're BBQ All-Stars.