From 85-year-old vines grown at 1800 feet, the grapes ferment in open, old chestnut tini for 40 days. All in all the wine gets five years of aging. Three years... read more →
Lacryma Christi is the DOP created for indigenous grapes grown around the imposing Vesuvius volcano. The piedirosso from the volcano’s southern foot is from own-rooted vines that are between 25... read more →
Another winner from Marco Merli. This ferments for thirty days on the skins in cement tank. Like so many of these new releases, the wine is reduced and lives on... read more →
Panagiotis Dimitropoulos’ Peloponnese vineyards are certified organic with biodynamic sensibilities. His beautiful vineyard work comes through in this grape. And what a grape it is. I’ve never experienced santameriana before. Is... read more →
Dario Serrentino sold grapes for years to Frank Cornelissen and Filippo Rizzo of Lamoresca, got advice from both, and then went to work in his fancy limestone town of Noto.... read more →
Here we have Hank’s typically perverse logic: leave the oak out of the zin and chardo, barrel ferment the rosé. The Suma Kaw fruit was barrel fermented in puncheons and... read more →
These ungrafted vines are rooted in the dry, poor, limestone rocky soil of the Ionian island of Lefkada, off the western coast of Greece. Managing editor Christy Frank insists that... read more →
This refresher gets a two month fermentation in stainless. It’s unusual with its touch of jasmine and pine forest—but no pine infusion here. Then there’s a long lingering mandarin and... read more →
Based in Eugene, Civic Winery is an urban operation working on a negoçe basis. Grapes come from organic or biodynamic vineyards. Bottlings are zero/zero when possible. This was an impressive... read more →
Why chardonnay? “Why not,” Hank said. It was time. He smiles. Was he being ironic? Nope. Well, not entirely. The fruit is from Matthew Rorick’s vineyards, whole cluster pressed, fermented... read more →