Looking for orange wine perfection, this could be the one. Twenty-two days on the skins, fermented in open top chestnut fermenters then aged for another two years in various sized... read more →
Cerasuolo sounds like a grape but it’s really a style that became a DOC in 2010. The difference from regular Montepulciano d’Abruzzo is the reduced skin contact so the wine... read more →
Lovers of Valentini and Emidio Pepe listen up: here’s another contender for brilliant traditional wines from Abruzzo. Vinified and partially raised in stainless then plunked in Slavonian and French oak.... read more →
The resurrection of Emilia-Romagna and fizzy malvasia continues. A no brainer charmer. Juicy and gentle. This is hard to find, right now. But won’t be for long.
The Padovani twins, (who also make beautiful Brunello) scored big with their red and skin contact white table wines. The rosso, all sangiovese, is in the delightful camp, made more... read more →
Casa Costa Piane is making prosecco safe for the world. Col Fondo in style, even if it’s not noted on the bottle, this is bony, stony, and foggy. True, I... read more →
Well, let’s just talk about the way prosecco now has its own DOC, which is ridiculous considering most of it is just undrinkable swill. But not all of it. This... read more →
Three years back I tried to enter this into a sparkling wine festival. It was rejected because supposedly the attendees wouldn’t be able to accept the sludge in the bottle.... read more →
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 →
Talk about a wine growing on you. Over a period of four days, this really crawled into my bed. At first pop the fruit subdued nicely, impressed by the balance.... read more →