In his day job years back with a conventional producer, Hank vinified plenty of zinfandel, but this is the first he has made to his specific standards and aesthetics. 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 →
The 2016 is the first vintage Elena Conti fermented and aged the Boca in a conical wooden tank. Of course 2016 is a beautiful vintage but the change still seems... read more →
Of Barbacàn’s three single vineyard bottlings, this one is the only one that showed some reduction. This one, unlike Sol, is raised in Stockinger vats. Power and elegance, a sandy,... read more →
This is practically all Chiavennasca (nebbiolo) with just a smidge of rossola (a nebbiolo cousin). Fermented in steel, raised in old oak for a year, it then goes back into... 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 →
From those pink grantic soils of Itata comes this beauty. 100% whole-cluster carbonic maceration in stainless steel with 21 days on skins, bottled the March after harvest. It's a roller... read more →
Brothers Fabien and Cyril Boisard, situated in Saint Nicolas de Bourgueil, take a simple whole bunch fermentation approach. That approach gives this gulpable wine plenty of serious charm. Fermented in... read more →