One day the price will go up, when Lambrusco (finally) gets sexy. But until then, it’s our secret. Love this purple fizz, that is earthy, brambly, a touch tannic and... read more →
Would I love to see this cheaper? Yes. Would it taste better at $25? Yes. But still this is a gorgeous example of mountain nebbiolo. Coming from silly steep slopes... read more →
I recently visited Paolo and we’ll talk about the Kars in an upcoming issue. But when we were in his marani (he vinifies completely in qvevri), he mentioned that his... read more →
Just what you want in a Tuscan wine: easy but not mindless. The farming is organic with non-religious biodynamic practice. The wine does not see any wood but is raised... read more →
This is a brill lambrusco by some young dudes who started up in 2005. They use the charmat method. This captures the CO2 into a closed tank for its fizz... read more →
This was the first wine I had when I went to a tasting packed with Emilia bubbles, Emilia Sur Lì, and what a way to begin. I subsequently had it... read more →
This is one of those wines that grabs you and demands attention, especially for lovers of salty sherries and Vin Jaunes. Yes, this belongs to that world. Supposedly the Phoenicians... read more →
From the big toe of Italy comes a stunner. The vines are six years young and the resulting wine is puppy-like in energy. I couldn’t stop drinking it. Vinified in... read more →
What a beaut. Made without any pumping over or punching down, the wine is fermented in both open vats and clay amphoras with a month of skin contact. It stayed... read more →
Il Vinco is a project of three friends who are on a mission to save some of the older varieties of Lazio, most specifically canaiolo, the blending grape of Chianti.... read more →