Sticker shock alert. Whether or not you think it’s worth it is up to you, but for the Cornelissen lover in your life this would make terrific gift. Based on... read more →
Rinaldi is always hard to snag, but this one is really worth going the extra effort for. From soils higher in iron and easy to drain, which was truly a... read more →
The Sera family works 7 steep hectares of vineyards in San Giacomo di Teglio. This is in the magical glacial rock and sediment area of Valtellina, Lombardy, on the border... read more →
If you’re at a restaurant like Trippi in Sondrio you might snag a bottle of this to start your meal. In fact, get two, because when we were drinking this,... read more →
Proof positive that you don’t have to use carbonic to get carbonic gulpability (without the amylics). Australian Anna Martens (lives in London with her husband Eric) makes this at her... read more →
Worth blowing the piggy bank for this and speaking to your wine merchant to see if they can save you a few bottles. Barolo of this quality is hard to... read more →
There’s such a sense of place in this wine. It could only come from somewhere high and steep—Valtellina. For this I genuflect. Made from 95% nebbiolo, regionally known as chiavennasca,... read more →
Roero is a forgotten part of Piemonte. You’ll find some very steep vineyards and the kind of rustic simplicity that comes with little tourism. While it has yet to show... read more →
Anna Martens works in Etna on Sicily. She ordered her qvevri from the master-maker Zaliko’s qvevri workshop (read about him in For the Love) and they were buried in her... read more →
Last year I profiled a crazy dude making crazy wine in Zona del Barbaresco who had a composter he called “the mother shit.” He likened cutting the tips of his... read more →