Nebiollo, vespolina, croatina, barbera from avg 60 yr old vines. Fermentation & aging 50/50 in stainless & french oak. Black cherry, clove, violets, balsamic. Savory, medium-bodied, refreshing acidity. Organic.
90% Aglianico del Taburno, small amount of Sangiovese & Merlot from high elevation vineyards. Destemmed, fermented in oak casks & 2nd/3rd use barrique. Lively & spicy with dark fruit, tobacco-leaf, black pepper, & salty-fresh minerality.
This is a rustic, spicy, light/medium bodied red with dried-herb notes and a touch of dark cherry fruit. Goes well with pasta, olives, spicy clams and sausages…organic.
Hand-harvested Nebbiolo from the Mottalciata Vineyard, on soils of sand, gravel, & volcanic rock. Fermented in cement. Delicious, easy-drinking red, with earthy aromatics, low-toned fruit, & a zesty finish. Pizza, pasta, etc.
50/50 Cab/Merlot from 40+ year old vines, fermented in stainless & concrete, aged in small oak barrels. Vibrant, plummy, herbal, full-bodied. Have with pasta & meatballs, short ribs, and stick-to-your ribs meals.
85% Sangiovese, balance of Syrah, Merlot, & Cabernet Sauvignon from famed Brunello producer. Fermented in stainless/aged in cement. Full-bodied, soft, light spices & herbs. Organic.
Fermented in clay amphorae & aged for 6 months in stainless steel, this organic, medium-bodied Montepulciano is soft & silky, with dark fruit & violets throughout, and a lovely, slightly earthy finish.
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