Wines (24 View)

Chianti Castiglioni features a beautiful ruby-red color with elegant purple hues. Delightful fruity notes immediately emerge on the nose: cherry, blackcurrant and raspberry. Floral and fragrant notes such as violet make an appearance later on. On the palate, Chianti Castiglioni is lively, soft and enveloping. The finish is long and persistent, with the after-taste confirming the fruity aromas previously detected on the nose. Pairs well with full-flavored dishes such as pappardelle pasta in a meat sauce, as well as roast chicken, sauteed beef with vegetables, and medium-aged cheeses.

Remole Rosso boasts a bright and intense violet-red colour. Fruity aromas, such as blackcurrant, raspberry and black cherry slowly give way to extremely delicate spicy notes. On the palate, the warm note is balanced out wonderfully by a fresh vivacity. It is a pleasant wine that marries elegance and balance with great softness. - Winery Notes

Organic / Biodynamic

13% abv

100% estate bottled Pinot Grigio from Friuli.

Organic / Natural / Orange

Gravner’s cellar methodology for the indigenous Ribolla is simple, if extreme: bunches, harvested by hand, are transferred by gravity into subterranean amphorae, where they macerate for several weeks; the wine is then pressed and moved back into amphorae for five months, then transferred to large Slavonian casks (all well used) for six years before bottling, with nothing added along the way except trace amounts of sulfur, and without fining or filtration of any kind. The wine rests several more years in bottle in Gravner’s deep storage cellar before being released to an adoring public. Gravner classifies his vintages into those affected by botrytis and those unaffected, and he particularly prizes botrytis-affected vintages for the aromatic and textural complexity they lend his wines. 2016 presented Gravner with a gorgeous sunny summer with no major weather calamities, and gentle August rains ushered in the onset of botrytis. Picking wrapped up on the 28th of October, and the finished wine—clocking in at a modest 14% alcohol—offers a beguiling salty-savory quality, with cleanly rendered minerality and a satisfying sense of textural meatiness.

Organic

Although native to the Côte d’Or, Pinot Noir has been cultivated in the Val d’Aoste since both regions were under the Burgundian Dukes in the Middle Ages. While 70% of Grosjean’s vines are French clones, 30% are the rare Wadenzwil cultivar. Grosjean’s example blends varietal typicity with raciness and freshness. The vineyards are at a high altitude (600-750m) and steep incline, allowing for the distinct alpine characteristics to show through. Vinification in wood casks with daily punching down for three days, followed by 10-12 days of settling before aging partly in steel, part in oak.

Their style is fruit-forward, aiming for a very pure varietal expression and approachability in youth.

Organic

I Custodi’s cellar master is long-time Etna guru Salvo Foti, and his touch is one of a bianchista (white wine lover) prizing elegance, tension, and keeping the pristine volcanic spice found in these wines. Mario and Salvo have decided to release both red and whites only after extended elevage; it’s another sign of the dedication of this winery to natural and fine wines, a shared mantra also of PortoVino.
Pistus is primarily the younger vines that don’t make it into the Aetneus bottling. Fresh and pure, volcanic spicy, good with a slight chill, and also good not with a slight chill!


80% Nerello Mascalese and 20% Nerello Cappuccio

Organic / Natural

Golden-amber-colored, an exotic bouquet of sugar-dusted ginger, dried nectarines, crushed green apple, geranium and mint. This is powerful and deeply textural, with a pretty inner sweetness balanced by brisk acids and tart orchard fruits, complemented by savory brown spice and a mind-bending addition of cocoa toward the close. For all of its density, the Praruar turns squeaky-clean through the finale, yet still full of lively energy, resonating on floral-tinged peaches and pears.

Produced exclusively from Catarratto grapes grown on the Il Censo estate outside of Palazzo Adriano; vineyards are farmed organically and grapes are harvested manually, with harvest occurring usually in October; the grapes maintain contact with the skins for two to three weeks, the length of the maceration depending on the vintage; only indigenous yeasts are used during fermentation and no temperature controls are utilized; the wines is bottled without being fined or filtered.

On the nose there is the nectar of field flowers such as camomile, elderflower, iris. Mineral on the palate with a finish of almond, typical of classic Garganega. Vin Soave is our entry-level wine and represents half of our overall production. We define it as “a little luxury for everyday.” Classic, harmonic and intense wine. Ideal high-end wine by the glass: excellent quality/price ratio. All our vineyards are located in the Soave Classico area: hilly area with basaltic-volcanic soil. Minerality and field flower notes make the wine pleasant and intriguing, easy to match with food. 30 year-old vines develop complexity and balance. IT NEVER TIRES! 100% Garganega: this variety was introduced in the Classic area 2,000 years ago by the Romans. Vinification in stainless steel tank. Not fruit-driven; mineral and floral notes that clean the palate, making it food-friendly with lots of dishes. - Winery

An absolutely lip smacking Montelpuciano that shows none of the grapiness or downright ugliness of all too many cheap Abruzo table wines. Instead, the Pietrantonj shows outstanding cherry fruit, dried tobacco, and soft leather. But most importantly, it inspires you to keep returning to the glass. This is our kind of table wine, and for red-sauce-driven Italian food, we'd take this any day over many, many hundred-dollar plus wines that are all pomp and no soul. - PJ

Pinot Grigio thrives in the Alpine air of northeastern Italy, and this version from Kris is no exception. The expression here is a little on the voluptuous side, with notes of honeysuckle, nectarines and almonds, and a nice citrusy tang on the palate that goes incredibly well with slices of nutty Fontina cheese. -- PJ

This delicious red is the sweeter side of Lambrusco.

#19 On The Wine Spectator's Top 100 Wines Of 2024!

95 points Wine Spectator
Strawberry, raspberry and cherry aromas and flavors are beautifully displayed in this charming version, with loam, tobacco and herbs adding detail while the aftertaste goes on and on. Shows balance and formidable length. Best from 2026 through 2042.

Organic

La Gerla rents and fully farms this vineyard in Castelnuovo dell'Abate in the southern part of the appellation. The vines are 15 years old, so they prefer to make a younger, fresher wine from it. Fermented in stainless steel, aged in used Slavonian oak botti for 4 months.

On the palate, silky textures give way to an intense mix of dark red berry fruits, both savory and sweet spices and wild herbal tones. The finish is long, as saturating spice coats the senses, offset by juicy acids, with hints of cedar and red wild berries lingering on.

Sangiovese Grosso (the famed Brunello clone) is the focus here and all of the farming is organic. The estate was once owned by Biondi Santi.

A delicate, well-balanced Prosecco, showing a good blend of baked apple, sour lemon and grapefruit, with a lightly creamy mineral texture on the palate. Medium froth, with some body and a pleasant lemon and mineral finish. - WS90

A delicate, well-balanced Prosecco, showing a good blend of baked apple, sour lemon and grapefruit, with a lightly creamy mineral texture on the palate. Medium froth, with some body and a pleasant lemon and mineral finish. - WS90

An incredible find from Southern Italy. This medium-bodied red displays beautiful blackberry and dark cherry notes. The tannins are soft and easy going.

Organic / Natural / Orange Wine

90% Malvasia/10% Ortrugo & Trebbiano Toscano. The different grapes are co-planted and the vines average 30 years in age. The fruit is picked together, destemmed and macerated with the skins for approximately a month (less time in warmer vintages, more in cooler ones); a cap of skins and seeds forms and is not broken but is kept moistened with the fermenting wine. Fermentation is with native yeasts only in steel tank; malolactic fermentation occurs naturally as well. The wine is aged for a year, half in stainlesss steel and half in used French oak, followed by two years in bottle before release. The name "Ageno" is in homage to the original owner of the estate, Giancarlo Ageno (a lawyer and wine enthusiast who brought French vine cuttings to Emilia in the 19th century)

Organic / Natural

Winemaker Notes:
60% Barbera/40% Bonarda (aka Croatina, not the same Bonarda found in Argentina). Trebbiolo is made from the youngest, most productive vines, aged 5-20 years and grown on the estate's gentle slopes and heavy clay soils. The fruit is organically farmed and harvested by hand. It is destemmed and fermented with native yeasts in stainless steel with a 20-day skin maceration; the wine is aged in stainless steel. No sulfur at any point in the process. The name "Trebbiolo" is derived from the name of nearby river and valley Trebbia; if La Stoppa opted into the Italian appellation system, Trebbiolo would be their version of a Gutturnio Fermo DOC wine.

90 pts Vinous
Masses of crushed raspberries mix with wild herbs, dried roses and hints of underbrush as the 2019 Vino Rosso Trebbiolo opens up in the glass. It’s soft and round in feel yet bristling with energy as vibrant acids enliven its crisp red and blue fruits. Sweet spices, zests of citrus and hints of mint form toward the close as this tapers off nicely refreshing with medium length. You’d be hard-pressed to stop at just one glass. The Trebbiolo is a juicy and no-frills blend of 60% Barbera and 40% Bonarda.

Off Dry sparkling red.
Fabio Lini's artisanal approach to sparkling wine production, their bright red fruit and berry
flavors are balanced by juicy minerality. Their clean but lingering finish makes them an ideal
pairing for a wide variety of cuisines.