From Antoniotti’s porphyry soils, this is made from the oldest vines. The fruit gets three weeks ferment and three years aging in large botti of at least 1250 liters. The... read more →
Colombera & Garella is about twenty minutes south of Sostegno and a little further west of the Sesia River. The grapes get ten days maceration and six months of aging.... read more →
The 2016 is the first vintage Elena Conti fermented and aged the Boca in a conical wooden tank. Of course 2016 is a beautiful vintage but the change still seems... read more →
Grapes for this one are from a friend’s vineyard and farmed according to the Conti organic standards. The spanna is aged in a combination of small and large used wood... read more →
These grapes get a ten-day maceration before being pressed off. After that, it's three months in the bottle and one year in chestnut and oak barrel. A lovely and expressive... read more →
Of Barbacàn’s three single vineyard bottlings, this one is the only one that showed some reduction. This one, unlike Sol, is raised in Stockinger vats. Power and elegance, a sandy,... read more →
This is practically all Chiavennasca (nebbiolo) with just a smidge of rossola (a nebbiolo cousin). Fermented in steel, raised in old oak for a year, it then goes back into... read more →
If you’re at a restaurant like Trippi in Sondrio you might snag a bottle of this to start your meal. In fact, get two, because when we were drinking this,... 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 →
Recently some friends asked me to make a cult wine recommendation and I thought it was time they knew about Gabrio Bini, a Milanese architect who found winemaking on the... read more →