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 →
The Sera family works in Valtellina on seven steep hectares of vineyards of magical glacial rock in San Giacomo di Teglio. This is their entry level wine that ain’t so... read more →
Granddaughter Erica is working alongside Nino and the future looks promising. From 100-year-old vines, this is old school farmer winemaking. Whole bunch fermentation for two weeks followed by foot stomping... read more →
Trivia alert! It seems popolka was the actual name of xinomavro before the 70’s. Finding a real one, no matter what it’s called, has been rare. In fact, all seem... read more →
This wine comes from the volcanic Aegean Island of Lemnos, and brings the ancient taste of the island with it. This is muscat with five months skin contact, three-quarters of... 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 →
The timorasso grape had been teetering on the verge of extinction in the 1980s. While it managed to hang on it’s still rare—and finding one made naturally is even rarer.... read more →
So what does assyrtiko taste like outside of Greece, in San Diego County, grown on decomposed granite 1400 feet above sea level? This bottle answers that question. The winemaking decisions... read more →
Thessaly is in northern Greece, 700 feet up in the hills. Just over a day of skin contact gives a hint of texture which is supported by a further 30%... read more →
This lovely nebbiolo comes from Ferdinando’s vines in Monforte d’Alba. Right upon opening the wine is reduced and brash, a young child with an innocent rosy flush. By the third... read more →