From Antoniotti’s porphyry soils, this is made from the oldest vines. The fruit gets three weeks ferment and three years aging in large botti of at least 1250 liters. The... read more →
Colombera & Garella is about twenty minutes south of Sostegno and a little further west of the Sesia River. The grapes get ten days maceration and six months of aging.... read more →
From the so-called Bartolo Mascarello of the Oltrepò Pavese, this is the wine you need to round out your knowledge of traditional farmer, natural Italian wine traditions. Lino Maga has... read more →
This is the famous wine of the Colli Piacentini in Emilia-Romagna. Its name is derived from the traditional gutturnium jug that people drank the wine from. By law, the wine... read more →