Made especially for Dedalus! The amazing folks of Presqu’ile Winery have produced and bottled this Pinot Noir exclusively for us. Hailing from a special microclimate in Santa Barbara, this lush and fruit-driven expression checks all the right boxes.
Gregoletto, founded in 1600 (yup), has been crafting delicious, rustic Prosecco for a long time. Bottled using the traditional sui lieviti method, a secondary fermentation occurs in the bottle, producing the classic, crisp Prosecco bubbles. This classically tasty Prosecco is a worthy pizza night companion.
Domaine Estelle Sauvion has been making some of the best Muscadet for years now. Since becoming certified organic in 1996 and using a unique approach of aging the wine in large ‘foudres’ (oak barrels) they are making Muscadet that really delivers a unique experience. Pair with oysters.
You’re hosting a party and you want a white wine that will please the crowd and not hurt the wallet. But, you also don’t want some jug-wine plonk from the aisle. Eric Chevalier has you covered. The fourth generation to farm these vineyards in the Atlantic-influenced region of Muscadet in Frances Loire Valley. This bottle is the perfect example of Eric’s ability to create wines of great character and finesse without any bells and whistles just high-quality wine for a little bit of coin.
Many things have been made of Lambrusco over the years, but one thing’s for sure–a well made version is virtually unbeatable on the table. Porchetta? Burgers? Pizza? Bring ‘em on. Saliceto is committed to producing thirst-quenching expressions of Lambrusco using only natural methods. Chill down and glou away.
Nicole Chanrion inherited her family’s estate at a time when few believed that women could make great wine. Yet, she persisted in making one of the best, most traditional Côte de Brouilly’s according to natural methods of winemaking. Her gloriously grapey Brouilly remains a killer value. Stock up and enjoy!
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.
Notes of honey, petrol, and lilies greet you on the nose. Bright acidity balances out the honeyed notes on the palate. It’s stony and fresh with lemon and petrol flavors. It makes for a wonderful aperitif but will easily glide into dinner as well - chicken, seafood, spicy dishes.
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.
Moretto Lambrusco Grasparossa di Castelvetro Secco NV
Fattoria Moretto’s Lambrusco is a party in a bottle. A fresh, bubbly red with notes of dark berries and herbs, there is no more joyful and refreshing vino rosso out there. Pair it up with just about anything for a sure win. And yes–it’s dry.
If you haven’t tried Lambrusco yet, this ridiculously versatile, sparkling Lombardian red wine is going to elevate your wine drinking repertoire. Fermented bone-dry it has gorgeous fruit character & a lively acidity that highlights savory, herbal notes. This wine is best enjoyed with pizza or burger night.
This Prosecco is light and refreshing, boasting classic notes of fresh citrus, tart tropical fruits, green apples, and plenty of minerality. Thanks to the Piave River, the mircroclimate here in Treviso is perfect for ripening Glera, and the proof is in the glass.
When we think “old World Chardonnay” our minds immediately head to Burgundy, but this Piemontese Chardonnay is a close second! The high altitude of these vines brings lightness, brightness, and freshness to this mineral-driven expression of Chardonnay.
The Favorita grape is quite rare, even in Piedmont. Genetically identical to Ligurian Vermentino, it bears a nose of intensely perfumed pear, with serious freshness & considerable minerality. It’s easy on the palate & the wallet, as well as a downright crushable Italian white, perfect for a wide array of dishes.
Sparkling Chenin Blanc is one of the best ways to get any party started. This wine is orchard fruited, floral, and spunky - perfect for your next get together. Sebastien Brunet converted his family estate to organics in 2006 and the wines are only getting better for it.
One of Italy’s hottest and most versatile varieties, Frappato is finally having its moment. Giving up entrancing aromas of bright red fruits and herbs, it has an unmistakably herbal character offering nuance alongside its snappy fruit. Think lavender, fresh mint, and bright cherry. Try it cool with fish.
Please note: This Cosmic wine will not be available for pick-up until 12/10.
Nestled between Savoie, the Jura, Burgundy, and the Rhône, this small yet mighty appellation is one to explore. Patrick Bottex, along with his wife and son, farm the rocky limestone slopes of Bugey to produce a beautiful sparkling rosé. Predominantly Gamay, this slightly sweet bottling shows bright fruit and refreshing acidity.
We can barely restrain our excitement for this brand new wine from the best value producer in all of Italy. All of Elvio Tintero’s wines are spot on, delicious, and cheap! Delicious, classic Nebbiolo for 13 bucks? How can you beat it? With some fresh pasta, that’s how.
Mirco Mariotti is doing something different - he’s farming wine in sand. That’s right, we’re talking beach wine. With vines just 300 meters from the Adriatic Sea, his wines possess a magical savoriness & salinity which is fully present in his Smarazen Bianco sparkling wine. It’s tangy, citrusy & amazing.
It’s challenging to create a balanced Chardonnay. In warmer regions or vintages it can be dull & flabby, which is why Jouclary goes to great lengths to preserve the innate freshness of Chardonnay. Grapes are picked in the cool morning, undergo low temperature fermentations, and never touch oak.
Andrea’s “Dellamesola,” named after his particular zone of Brusnengo, is a letter-perfect exemplar of the specialness of his terroir in miniature. Comprising 80% Nebbiolo and 10% each Vespolina and Croatina from just outside the delimitation of the Bramaterra appellation, it spent one year in large Slavonian oak casks.
Eat More Tinned Fish
Our conserva selection is inspired by the tiny tapas bars we fell in love with while in Barcelona, San Sebastian, and Madrid.