Staff Picks

Dry & savory, lemon/lime aromas & flavors blend w/ rosemary, white pepper, tropical fruits & dried herbs. Lively acidity melds with the intense minerality to make a compelling wine to drink now,or to lay down to drink a half decade or so down the road.

Organic, hand-harvested, 100% Garganega from 30-60 year old vines grown on volcanic soil. Medium-bodied with hints of dried lemons, pears, and apricots.

Organically-farmed, old-vineyard (planted 1890), composed of mostly own-rooted Zin, along with Carignan, Mourvedre, Palomino, Muscat & Chasselas (field blend picked in 1 pass). Silky, broad but sinewy, brambly, tobacco-leaf, dark fruit.

Native yeast fermented, unfiltered/unfined. Wood aging in both 1,000-liter Slavonian oak casks (or fuders) & neutral barrels that are a minimum of 6 or 7 years old. Crunchy strawberry/cherry, baking spices, fine-grained tannins.

A more or less traditional selection curated by us. Comes with wine notes and a carrying case. Notes below.

Hand-harvested, estate grown Barbera from 35+ year old vines, tank fermented. Sweet & sour cherries, wild strawberries, all around fresh and fizzy fun.

Delicate frizzante fermented in stainless steel. Floral, honeyed, and aromatic, with hints of chamomile and lime. Organic.

Brisk, salty citrus, peaches, pineapple, lime, and tangerine. Crowd pleaser.

Organic, biodynamic, champagne method Pinot Noir. 4 years on lees (1.5 in barrel). NV but really 2017. Red apple & red apple peel, rich, vibrant, pure, invigorating,

Generous, rich dark fruit: cherry, plum, blackberry. A portion of new oak (French, American & Hungarian) offers toasty mocha notes; finishes meaty with peppery undertones.