There are some wines that don’t hit you at first. They sneak up on you and go all heart-throbby. This is one of them. Gabrio Bini is an architect who... read more →
Valli Unité is a hippie organic commune and cooperative just north of Genoa in the easternmost part of Piemonte. The wines here are made with ideals and the last bunch... read more →
From the hot-as-hell vintage of 2017 comes a 13.5 ABV grignolino charmer. Usually this tannic grape gets disrespected with the soif treatment—a quick, fizzy ferment. But when you taste this... read more →
Barbara and Giuseppe Pusceddu started their estate in 2000 and began to work more naturally in 2006. This is a tiny estate, all of 1.5 hectares and what a damned... read more →
The wine comes from young, bush trained vines. Here it’s all selection massale not clones. The wine is made with 50% whole cluster and the result is 100% delicious, resulting... 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 →
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 →
Corrado Dottori is making some stellar wines in the Marche. If he’s not on your radar, please correct that. This skin contact number is from limestone soils and is a... read more →
The downtrodden fallen glory of the wine that has become a supermarket cliché, Frascati is a natural for revival. Terrific volcanic soils, just a half-hour cheap train ride from Rome.... read more →
Daniele was a little apologetic about this wine as it’s made from bought grapes that are only newly organic. But no apologies needed. The grapes are destemmed, given ten days... read more →