Italy

Nebbiolo w/ 5% Vespolina, hand-harvested, destemmed, fermented & aged in cement & large barrels for 24 months, Low sulfur. Elegant & traditional. Notes of leather, anise, figs, sweet spices & subtle cassis offset by fresh & rocky minerality.

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.

Mostly Sangiovese, with added depth from 15% Montepulciano and 15% Ciliegiolo from the Tuscan hills of Montecucco. Spicy, earthy, and stony with notes of cherry, raz, iron, & lead pencil. Light but grippy tannins. See note below.

Aromatic blend of Malvasia del Lazio, Malvasia di Candia, & Trebbiano Toscano from low-yielding vines. White flowers, tropical fruit, fresh melon, a little almond on the finish.

The wine formerly known as Contadino is a field-blend of mostly Nerello Mascalese with other local varieties: Nerello Capuccio, Allicante Boushet, Minella, and Uva Francesa.

Youthful, easy-drinking blend of Corvina, Corvinone and Rondinella. Hand-harvested and fermented in stainless steel, this juicy light red has notes of plums and sour cherries.