The Conti sisters started to take over Castello Conti during their father’s 2001 illness and then ultimately after his death. This is a traditional house, in the best sense. This... read more →
From porphyritic soils, the wine ferments for two weeks in old cement and then heads into steel and large barrel for about another eight months. Gorgeously lush, full of tiny... read more →
This baby Bramaterra’s fruit is sourced from several young vineyards plus one, recently bought, with fifty-year-old vines. This charmer starts out life in concrete then heads to both stainless and... read more →
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 →
I tasted this at 12:30 on a Friday afternoon and had to stop myself from drinking a full glass. Born of Loire-lover Don Heistuman’s brain with Steve Edmunds winemaker skill.... read more →
Why don’t the Coulaine wines get better representation on the shelves? The 2011 vintage was generous to Etienne and Pascale and this is a gorgeous expression of grapes grown in... read more →
Bonded with the Tasmanians over this one, early in the morning at Le Cercle Rouge in Angers. This is just the thing way past midnight, when the world looks as... read more →