The first time I glugged this back with glee was in a little street food restaurant in Rome. I was with my friend, Italian food empress, Elizabeth Minchilli. We were... read more →
Federico Orsi works just outside of Bologna in the Colli, on beautiful rolling hills. He’s on limestone instead of the silt you find further west, making still and referemented wines.... read more →
A crazy blend of red and white grapes with floral, bacon and tannin, savory and sandy from one of my favorite producers in Emilia-Romagna.
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 →
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 →
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 →
From a winery to watch, this is a nifty wine in the orange category. Only made in the best vintages because, as the winemaker says, the vines at over 80... 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 →
If this wine were pie, it would be mixed berries, no sugar added, sprinkled with lemon—and then the savory, saucy tart would animate and jump dancing from its tin. The... 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 →