Marco Rizzardi works high above Emilia out of the appellation, on limestone soils in an Alpine-like climate. He makes stunningly elegant wines. All of them. The work is mostly in... read more →
From calcareous and silty soil, they call this a pet’nat but it is really a refermentation in the bottle with frozen must. It stays on the lees for 9 months.... read more →
Bulli is situated in the Colli Piacentini, not far from Massimiliano Croci, where the two share a terroir. There’s a beachy quality to the soils here, and plenty of shell... read more →
At first this blend seems a bit too direct and grapey but the next day, the wine turned charming. Days three and four? The fruit evolved into something more savory.... read more →
There are three hectares of vineyards on this vibrant, biodiverse farm. The wine is raised in Italian amphora and has a few months of skin contact. It weighs in at... read more →
If you had earlier vintages of the Dagamó, you’ll see a dramatic evolution from that heavy extraction to this zippy soif. Here the fruit is vinified in 8 hl terracotta... read more →
I’m a huge fan of vignaoli Vanni Nizzoli’s wines across the board and this one, made in the champagne method, shows verve and class. The base wine sits on the... read more →
This is the famous wine of the Colli Piacentini in Emilia-Romagna. Its name is derived from the traditional gutturnium jug that people drank the wine from. By law, the wine... read more →
A snappy blend of sage and herb, exactly what I wanted as I landed in London, sitting in the fabulous wine bar Duck Soup and sensing I was about to... 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 →