Ferdinando makes three different Barolos. This is his most early drinking. From 3.5 acres of younger vines (20 years old) in the Serralunga Boscareto vineyard. It’s aged for 24 months... 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 →
I find the wines from Moravia's Jaroslav Tesařík and his 1.5 hectares compelling and fresh. This is a field blend from a 30-year-old unpruned vineyard. This cloudy wine has two... read more →
Dario Serrentino of Noto, near the southwest coast of Sicily, left social work and part-time family farming for full-time wine in the 2014 vintage. On his website, Serrentino’s importer Ernest... read more →
The past event coordinator for Slow Foods brought this to dinner when I was in Emilia. He also brought a big, fat, stinky, gorgeous truffle. So I suppose I was... read more →
Another knockout Piedi Grandi from Hankster. The grapes, as usual, come from the local Sumu Kaw vineyard that sits at 3000 feet of elevation on volcanic loam soils. Hank’s choice... read more →
These grapes get a ten-day maceration before being pressed off. After that, it's three months in the bottle and one year in chestnut and oak barrel. A lovely and expressive... read more →
This is just a stunning bottle of properly aged wine. First taste is grapey but then its hits with a sandy texture. The high acidity begs for a cheese course... read more →
Lovers of traditional Piedmontese wines, rejoice. Since 2004, Ferdinando has eliminated the chemicals in the vineyard and in the winery. This was lovely. From vineyards in Monforte and Serralunga, I... read more →
Just when I thought all was lost for kosher wines, there was Camuna. The couple behind the wine, Eli and Molly, work for a kosher Californian winery, Covenant, and use... read more →