The wine comes from young, bush trained vines. Here it’s all selection massale not clones. The wine is made with 50% whole cluster and the result is 100% delicious, resulting... read more →
What a beaut. Made without any pumping over or punching down, the wine is fermented in both open vats and clay amphoras with a month of skin contact. It stayed... read more →
Il Vinco is a project of three friends who are on a mission to save some of the older varieties of Lazio, most specifically canaiolo, the blending grape of Chianti.... read more →
Another beauty from Lazio. Here the wine comes from young, bush-trained vines and is made with 50% whole cluster. The result is 100% delicious. Fermented and aged in a combination... read more →
The color on this one tells you something about the power of grechetto skins. With only one short week of skin contact (whole cluster carbonic), the effect is dramatic. The... read more →
Third generation Mallorcan winemaker Cati Ribot befriended Oriol Artigas and the result is her entry into the natural side of wine. This is a co-ferment of the native giró ros... read more →
This is from a collection of very old vineyards with God-knows-what growing on decomposed basalt in Tenerife in the Canary Islands. Often reduced, this vintage is coming around and shedding... read more →
A relative newcomer, Marie started in 2010 and is showing terrific promise. She destems the côt. Gamay is whole cluster which gives it an edge. Tart, full and spicy.
Quaffable, elegant, feminine, whispery, with just a little bit of grit and tannin to give it the right attitude.
When I first tasted this I wrote—retaste. Verdict. It’s as yum as I thought. Drink now or whenever, but before your firstborn goes to high school.