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 →
Another beauty from Lazio. Here the wine comes from young, bush-trained vines and is made with 50% whole cluster. The result is 100% delicious. Fermented and aged in a combination... 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 →
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 gorgeous 2013 is raised all in chestnut that Rolando Nicco made himself. The wine is a complete seductress, delicate and delicious, filled with mountain air and earthy tannins and... read more →
I’ve been an unabashed fan of Nicolas since I first visited his tiny domaine in 2015. Ever since I pounce on his new vintages with eagerness. This gave pure pleasure.... read more →
If you have had experience with older bottles of Mastroberardino’s Taurasi, you will understand the greatness of Tecce’s wines. Mastroberardino’s glory days are in the RIP category, but Tecce lives... read more →
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 →