Tasting Notes: At some point in the middle 1960’s Amilcare, with the help of a cousin and the goading of the not-yet-famous Italian food journalist Veronelli, planted a couple acres of Fogarina vines behind his mother’s... Read More
Tasting Notes: The Alberto Oggero Roero Bianco is from 20-30 year old organic Arneis vines. More texture and body than a typical Arneis, but not less fragrant, this elegant white has peach pit, spiced apple and almond notes that... Read More
Tasting Notes: The color Ampeleia Rosato di Ampeleia is a magical pink, reminiscent of coral reefs. Wild berry fruit jump from the glass with strawberry and raspberry at first, followed by honeydew melon, currants and a slight... Read More
Tasting Notes: Without question Arpepe make the most complex Nebbiolo outside of Piemonte. Their Rosso is very approachable with the softness of Langhe Nebbiolo but the structure and depth of La Morra Barolo. Bright cherry, eucalyptus,... Read More
Tasting Notes: The Attanasio Primitivo Salento Rosato is produced from 100% Primitivo grapes, fuller in style as well with ripe red fruit notes and a long savory finish.
Tasting Notes: The Avignonesi Da Di Rosso is an organic Sangiovese vinified in terracotta amphora with some whole cluster fruit vinified separately and blended into the final mix. The flavor is bright and energetic with red berries,... Read More
Tasting Notes: A great entry into Etna Rosso is the Benanti Etna Rosso: good fruit, silky (yet firm) tannins, and the minerality that Etna is known for. Slightly reticent aromas of red cherry, rosehip, raspberry and minerals.... Read More
Tasting Notes: The Borgo del Tiglio Collio Bianco from a blend of Friulano, Sauvignon Blanc, and Riesling is round and expressive, with a generous demonstration of mature vines blended from several varietals. Light use of oak... Read More
