Looking for an easy to love wine from Etna? Go for this almost-white, raised in stainless, from Anna Martens and Eric Nairoo. Mostly catarratto and grecanico dorato, with the balance... 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 →
A project from six friends, established winemakers—some previously reviewed here. For the record they are: Stefano Amerighi, Francesco de Franco ('A Vita), Nino Barracco (Barracco), Corrado Dottori (La Distesa), Giovanni... read more →
From the so-called Bartolo Mascarello of the Oltrepò Pavese, this is the wine you need to round out your knowledge of traditional farmer, natural Italian wine traditions. Lino Maga has... read more →
I first tasted this wine a few years back when visiting on the volcano. Wow, I thought, got to meet these people. The wines were so old-fashioned, they reminded me... read more →
Get it while you can. This is one of the most gorgeous rosés I’ve had all summer, even if it is more literally a ramato, a skin-contact wine made from... read more →
And ta da to you! This is an inspired crazy-ass blend. Pinot noir dominates at 35%, then in descending order you'll find gentle slarina, tannic grigolino, and a smidge of... read more →
A newish wine from an oldish place. Fermented in steel and aged in concrete. There’s fruit under the tightly plaited exterior with plenty of interest, mineral dust and somewhere there,... read more →
A solid under-$20 red that’s organic with lowish SO2 is harder to find than a ripe peach in January. But this sangio is that. It has a lot of charm for... read more →
Fabrizio Iuli has resuscitated the old slarina grape variety and now he brings us another little unknown gem: baratuciat. Mainly considered a table grape, the variety gets its name because... read more →