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.
Monte dall'Ora Valpolicella Classico Superiore Camporenzo 2016
Giulia Negri is someone you should be familiarizing your self with in Barolo. She has been carving out her identity as a one of the strongest wine makers in Barolo and is just starting out. This Barolo delivers powerful fruit and has all the beautiful aromatics to back it up.
Collecapretta means “hill of the goats” and it has been farmed by the Mattioli family since the 1100s. Made with the local grape varietal, Ciliegiolo, this wine shines a brilliant ruby red and offers multifaceted notes of herbaceous cherry, truffley raspberries, and balsamic vinegar.
This Sicilian gem is a co-fermented blend of Nerello Mascalese and white indigenous grapes giving us a lighter style of wine. Grown in the Etna region, notes of stony minerality, cherries, and eucalyptus. Enjoy this with some pasta alla Norma, mushroom risotto, or beef carpaccio.
The blend consists mainly of old-vine Carricante and Cataratto, fermented on the skins for four days in a nod to Etna tradition. We can’t talk about Sicily without mentioning the gorgeous volcanic soil present here on the slopes of Mount Etna. It brings an incredible structure and memorable minerality to the bottles.
One of the most mysterious winemaking operations we know about, Panevino is a tiny operation devoted to preserving ancient Sardinian traditions both in terms of winemaking and breadmaking–hence the name pane e vino (bread & wine). All of their wines are ever-changing field blends, the likes of which change with the vintage and the winemaker's intuition. What doesn't change is how unreservedly delicious they are. These are among the most fiercely unique, vivacious, and overtly natty wines we carry. If you've already gotten in to Partida Creus, Cornelissen, and Gut Oggau, this is that wine you need to check out next. They are highly limited and will sell out quickly. Get yours while you can.
Carema is tucked away in the mountainous northern reaches of Piedmont, where Luigi Ferrando grows his ethereal Nebbiolo. “White Label” is a gorgeous, flowing bottling that is known for its incredible perfume of rose petal and licorice. This vibrant, seductive wine is released after 4 years of bottle aging.
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.
Brovia’s Garblet Sué is a dynamic wine, filled with surprises. It has enormous energy with a gorgeous interplay of black fruits & minerals. It’s lively presence on the palate shows Nebbiolo’s remarkable ability to retain its vibrant acidity while building its sugar reserves. Only 2500 bottles produced.
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.