New Arrivals

Organic

100% Verdicchio. The fruit is from 10 hectares of various vineyards on the Felici farm, from 10- to 40-year-old vines. The vineyards are between 500 and 600m above sea level; Leo’s vineyard site at 600m is the highest in the appellation. Harvest was in late September/early October at yields of 11,000kg/ha (about 60hl/ha). Fermentation is in conrete vats and stainlees steel tanks. About half the harvest is macerated a few days on the skins during fermentation. Malolactic fermentation does not take place. Aged on its lees for 6 to 12 months, with six staggered bottlings taking place

91 points Decanter
Produced since 1979, Castellares annata sees its usual dollop of Canaiolo Nero as well as a brief passage in small French oak barrels. It is slightly confected to begin, then comes into focus with pure, fresh dark raspberry. Intense floral nuances of violet and rose join in, carrying over on the palate. It is concentrated in flavour with a light dusting of chalky tannins, while intrinsic juiciness keeps it agile. Admirable depth and length for the category. -Michaela Morris, Feb 2025

96 points James Suckling
Complex and deeply embedded aromas of ripe blackberries, spices and aromatic bark. Full-bodied and very firm for now, with impressive concentration of fruit and tannin. Very long, balanced finish. Great to taste now, but this is one for the cellar. Patience will be rewarded. Sangiovese and malvasia nera. This has always been a top Tuscan red. Best from 2027.

95 points Vinous
The 2019 I Sodi di San Niccol is another fabulous wine from Castellare. At this stage, the 2019 is an infant. The purity of the fruit is compelling. Despite its considerable intensity, the 2019 appears to have less forbidding tannins than in many years, which should allow it to drink well with minimal cellaring. Blood orange, sweet spice, leather and cedar linger on the stylish finish.

95 points Wine Spectator
An intense, vibrant red marked by haunting scents of violet, black cherry, blackberry, wild rosemary, eucalyptus and iron. Supple and open, yet with solid structure underneath. This wine's precision balance renders it approachable now, yet this will be better in two to three years. Spicy aftertaste. Sangioveto and Malvasia Nera. Best from 2026 through 2047. 2,500 cases made, 800 cases imported.

95 points Wine Advocate
This is a long-celebrated blend of 85% Sangioveto (another name for Sangiovese) and 15% Malvasia Nera from one of the headline estates of Castellina in Chianti. The Castellare di Castellina 2019 I Sodi di S. Niccolò (with 55,000 bottles released) opens to soft texture and medium weight with dark aromas of blackcurrant and cherry. Those aromas show an earthy or savory side that comes through to the palate. The wine closes with sweet tannins, and this vintage boasts a solid build overall.

Organic

A Vermentino of noble character with crispy peel and lively acidity. On the nose it is intense, with marked citrus and aromatic herbs. On the palate it is fresh, sapid, persistent, and with a pleasant fruity aftertaste.

Organic

Ciro Picariello has quickly become one of the star producers of Fiano di Avellino, and many people consider him to be the reference point producer of Fiano in Italy. Ciro and his wife started their winery back in 1997, but their first vintage under their own label was not until 2004. Picariello's Fiano Irpinia is a declassified version of Fiano di Avellino from estate-bottled fruit, made from younger vines in Summonte and Montefredane. Even though it's from Ciro's younger vines, it easily competes with many of the top Fianos on the market. Lively, minerally and bracing, with aromas and flavors of citrus and herbs. Very long on the palate with bright, green-apple acidity, great complexity, and a strong flinty, smokey character imparted by Ciro's rich volcanic soils. An amazing example of Fiano that delivers so much character and complexity at this price point! Distributor Notes

Organic

Nero d’Avola, guyot, planted in 2011, harvested in late September at 42 hl/ha. Destemmed and crushed, with macerations lasting 10 days. Soft-pressed, fermented in stainless steel. Aged mostly in stainless, with 15% of the total aging in 500L tonneaux for 6 months. unfined/unfiltered.

Organic / Biodynamic

70% Sangiovese, 30% Colorino

An intense ruby red wine with spicy notes. On the palate, it has good structure and persistence with soft, fragrant tannins. This is as classic as Sangioves can get! High toned acidity, bright and tart, herbaceaous, and finishes long and dry.

Organic / Natural / Orange Wine

100% Procanico (unique clone of Trebbiano) from 40 year old vines in Lazio. Deep, amber color and evocative, savory aromas and flavors of sage honey, fennel, dried citrus and wildflowers. 11% abv


The little plots of land in this area were given to families by the church in early 900. Devoted to totally organic and regenerative farming, Georgea and Alessandro use only treatments of copper and sulfur as they tend to their fifty year old vines, planted in volcanic soil shot with clay. The hand-harvested grapes are manually pressed and fermented spontaneously with native yeast. Macerations are long, and aging takes place in old used barrels. The name Zero8 is for the year that their label was established, and also the year their daughter, Ginevra, was born.

A really fresh and well-balanced Amarone here, with tapenade, ripe but fresh blackberries, chili chocolate and some red berries, too. This is tight and juicy, with a medium-to full-bodied palate and a long, fruity finish. A modern, fresh expression of Amarone that shows immense drinkability, but still pretty serious. Not super-concentrated, but shows restraint and balance.

Organic / Biodynamic

Corvina, Corvinone, Rondinella. Duca Fedele brings a fresh and modern take on Valpolicella DOC, balancing bright fruit with a smooth and inviting character. Designed for versatility, it is an easy-going red that suits a wide range of occasions, offering a balanced expression of the region. Put a chill on it!

Massimago is a dynamic, organic estate in the heart of Valpolicella, led by winemaker and proprietor Camilla Rossi Chauvenet, who took over her family’s historic property with a vision to modernize while honoring tradition. Since 2003, Massimago has embraced organic farming practices, minimal intervention, and a commitment to highlighting the purity of fruit and the nuances of place.

The estate’s name, derived from the Latin maximum agium (the greatest benefit), reflects its philosophy: to cultivate excellence from vineyard to bottle through respect for nature and innovation. With a focus on terroir-driven wines that range from fresh Valpolicella to bold Amarone, Massimago has established itself as a rising star in the Veneto, delivering wines of clarity, charm, and integrity

Organic / Biodynamic

Fresh with intriguing scents of almond, red cherry, pepper and lavender. A great balance
of acidity and tannins in the mouth make it a highly pleasurable wine. A savory full-bodied Dolcetto.

Manual harvest. Spontaneous fermentation with skin contact for 10-15 days in stainless
steel tank. Aged for 6 months in the same tank, before bottling the following March.

Organic

70% Montepulciano & 30% Sangiovese. Fermented in stainless steel and aged four months in steel & six months in bottle before release. As the Gambero Rosso puts it: “the Rosso Piceno is a consumer’s dream, straightforward but delicious and a pleasure to drink.”

• Vermentino Nero and Pollera.
• Grey clay soils.
• Vineyards are from 70 – 200 meters above sea level in the commune of Fosdinovo.
• Maceration (semi-carbonic) and fermentation using indigenous yeasts in concrete vats.
• Racking by gravity.
• Aging for eight months on the lees.

Organic

92 points James Suckling
Bright and vivid red with fresh raspberries and cherries as well as citrus peel and dried hibiscus. Medium-bodied, sleek and creamy on the palate with dusty tannins and a flavorful finish.

Organic

The roots of wine production in Conero (located in the middle of the Marche) date back to the 10th century BC, during the Etruscan period. Compared to that, the Malacari family's 500 years in the region seems rather brief, though they are one of, if not the longest, continually operating winery in the region. Alessandro Starrabba is at the helm of the winery and is the current generation of the Malacari through his mother's side of the family. He makes some of the best value (and super soulful!) Montepulciano to be found in Italy. Both his Rosso Conero Villa Malacari and the more modest Rocca bottling offer tons of character at very modest pricepoints. These wines are full of character and offer a level of quality that should not be overlooked. - Distributor