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 →
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 →
Sun-punched with plenty of black tea and spiciness and a little bit of rusty iron. Yet, with the tannins—fine—it is light on its feet. Perhaps it’s the limestone terroir but... read more →
It’s rare to find a 100% nerello cappuccio and when given one at the winery, I treasured it and swore to take it home with me. I didn’t. I left... read more →
Anna Martens works in Etna on Sicily. She ordered her qvevri from the master-maker Zaliko’s qvevri workshop (read about him in For the Love) and they were buried in her... read more →
Get it while you can because this is probably a one off. From north Etna—1,300m. Foti usually produces a still rose between 12.5% and 13%, but, in 2011, the alcohol... read more →
Funny thing, when you look at most of the write up online it says straw-colored, but let’s be clear, this skin contact wine heads to amber. Sipped with the jasmine... read more →
Proof positive that you don’t have to use carbonic to get carbonic gulpability (without the amylics). Australian Anna Martens (lives in London with her husband Eric) makes this at her... read more →
Sticker shock alert. Whether or not you think it’s worth it is up to you, but for the Cornelissen lover in your life this would make terrific gift. Based on... read more →
I admit. I’m a Frank watcher, I’ve been following these from the funky beginnings to their confident present. This is based on the 2012 vintage, completely satisfying and totally stable.... read more →