The Funaro siblings are working with an eye towards sustainability - with fruit orchards, vegetable fields, olive groves, and of course, vineyards on their property here in Sicily. This Zibibbo is aromatic and floral, with notes of honeysuckle and seabreeze.
This bold Nebbiolo from Gozzelino is an incredible value - classic Piemontese Nebbiolo aromatics including dry rose petals, balsamic, and tart dark cherries make up the nose, whereas the structural elements take over on the palate, knocking us out with silky tannin and mouthwatering acidity.
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.
Our friends over at Sommariva have a real knack for pumping out quality Italian bubbles at a serious discount. Made from primarily Rabaso, a native Italian varietal rich in acidity, this bubbly exhibits ripe fruit notes alongside chalk minerality, all in perfect balance. Pairing this one with a triple cream cheese is a no-brainer.
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.
Harvested at the coolest time of day, from vines 140 meters above sea level, this wine is bursting with freshness. Sicilian wines are often incredibly versatile for food pairing, and this is no exception. Enjoy with anything from fish to steak!
Find yourself searching for some extra depth and complexity in your rosé? Why not look to Brunello for the answer. An astronomer by trade, Guiseppe Sesti found his calling crafting unbelievable expressions of Sangiovese. His rosato is no different. Deep, dark, and fresh, try it with roast pork.
The Jasci family has been producing wine for three generations. This wine is the Trebbiano Abruzzese variety of Trebbiano, which is considered the highest quality version of the grape. This tastes like a Mediterranean beach in summer, with soft lemon curd notes, lovely floral accents, ending with a refreshing, bright, and long finish.
The indigenous Groppello grape takes center stage in “La Botte Piena,” a light-bodied red that falls into the Valtènesi DOC. There is an easy-drinking spirit common to all of La Basia’s wines. These straightforward, pleasure-filled wines are a testament to the potential of this unheralded region as well as to Giacomo’s passion for the family farm.
Vespolina is an indigenous grape here in Piedmont, Italy, marked by an incredible savory bouquet. It’s often overshadowed by the famous Nebiollo, but this wine holds its own. It’s full bodied, with notes of graphite, balsamic, black pepper and red fruits.
Natural old-vine Frappato/Perricono from Etna's volcanic soils? In a liter bottles? Yes please! This Sicilian party bottle is super fun to share (or not). Think juicy plum and ripe blackberry, smoked rosemary and baking spices. These young stars of Italy's natural wine scene have Frank Cornelissen looking over his shoulder! Buy a few bottles before it's all gone. Bio wines this good sell fast!
The Croci family has tended vines in Emilia-Romagna since the 1930s and has mastered their sparkling red. Their effervescent interpretation of the Barbera grape is thirst-quenching: fresh and deep, with notes of barnyardy funk, black briny olives, and fresh mountain herbs. Serve chilled with rich fare.
Villa di Geggiano is impressive, to say the least- brothers Andrea and Alessandro Boscu Bianchi Bandinelli not only produce some of the best Chianti in the region, but they also are the proprietors of a gorgeous national monument, and have a pope in the family. Needless to say, this robust rosato is sure to make you feel like Italian royalty.
Bulli Colli Piacentini Julius Macerato Frizzante NV
This wine is comprised of 100% Malvasia di Candia, a naturally aromatic, bright grape variety. You’ll find it’s dry by nature with an immensely refreshing quality to it, shouting notes of citrus and light floral aromatics, pairing nicely with sunshine, friends and a beautiful picnic spread.
Poderi Cellario is run by a third generation Piedmont winemaking family with an intense passion for grapes native to the region, like Barbera. This rendition, harvested from old vines, is round, intense, and fully enjoyable with a steak or other grilled meats.
Lifted aromatics and electric intensity - this is a bottle for a table covered in food and lined with friends. These vineyards have been in the family since 1860. Flavia and Giacomo have all that history behind them. They know how to get out of the way and let the vines sing a (Sicilian) pop song. Orange blossom, pink grapefruit, honeysuckle - this is very fun to drink!
Gian Paolo Isabella is a celebrated Muay Thai fighter-turned-winemaker who is making some of the most talked-about natural wine in Emilia-Romagna. This Sauvignon Blanc/Trebbiano pet nat has a bright citrus intensity and yeasty finish that makes it a perfect pairing with salads and appetizers.
From one of Italy’s most southern regions, Puglia, this wine is a beautiful showcase of a crisp, mineral driven sparkling wine. Made by a family-run, small production winery, this bottle is set apart due to it’s finesse and attention to detail. Pair with grilled fish.
The Limite Acqui Sicure is a blend of red and white grapes: Montepulciano, Passerina, and Trebbiano. Its cheeky name means “safe waters limit,” or “this is where the safe zone ends, risk death by shark if you swim out any further.” Given that almost half of it is made with white grapes, this wine has a racy acidic spine that is balanced by fresh herbs and a salty finish. This wine pushes the limits, and so you should eat it with something that does the same. Try it paired with a movie night and french fries made with a generous portion of crispy sage and rosemary and a side of aioli.
Vincenzo de Meo, also called Enzo, makes jewel-toned natural wines in Abruzzo, on the Adriatic coast of Italy. The Vento D’ Estate is made of 100% Passerina grapes, which is part of what makes Enzo’s bottling so interesting; Abruzzo doesn’t often stray from its core varieties, Montepulciano and Trebbiano. Passerina is a white grape that’s been attracting more attention recently, but that can still qualify as a hidden gem.
Food friendly, versatile and perfect with a slight chill. They're BBQ All-Stars.