Wines (24 View)

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.

Winemaker Notes:
The aroma brings a fragrance of spring flowers, pear and apple, while on the palate, a fine string of bubbles is your first indication of the quality of this Prosecco. The flavor is soft, with a creamy fruitiness that hints of almond. This wine is great as an apéritif or with dry sweets and soft cheeses. Serve well chilled.

Winemaker Notes:
The aroma brings a fragrance of spring flowers, pear and apple, while on the palate, a fine string of bubbles is your first indication of the quality of this Prosecco. The flavor is soft, with a creamy fruitiness that hints of almond. This wine is great as an aperitif or with dry sweets and soft cheeses. Serve well chilled.

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

92 points Wine Spectator
The subtle influence of new oak accents this red's cherry, blackberry, iron and tar flavors. Vibrant and dense, with a fresh, energetic finish, showing excellent balance. Best from 2026 through 2038.

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

91 points Wine Spectator
Vanilla and resin accents frame the core flavors of boysenberry, blackberry and plum in this firmly structured red. Flashes of violet and spices emerge as this fades gracefully on the long aftertaste.

So you hear it bandied about: “There are thousands of native grape varieties in Italy!” That’s true, but a lot of them are merely cute. The most serious native variety Timorasso deserves another category (and it’s white to boot). It’s utterly unique, complex, capable of aging, and transparent to where it’s grown. Walter Massa is the contadino straordinario who brought the grape back to life in the early 1980s. He remains the leading producer and go-to grower for Timorasso.

For Timorasso as a variety: It’s native and unique to the Colli Tortonesi (southeast Piemonte). Before 1980s, most growers were ripping out Timorasso and planting Cortese, as the latter produces more and Gavi was all the rage, so they could sell the grapes easily. Timorasso is one of those grapes (unlike, say, Cortese) that really is delicious and refreshing to eat right off the vine, due to its high sugar content and acidity. When Timorasso is vinified, you get lots of complexity and structure (from alcohol and from tannins – skin contact and thick skins!). Yet there’s plenty of acidity to keep things fresh and a definite counterpoint of what we call ‘honeyed minerality.’ When Timorasso is young, it can be really tight. As it ages, it loses some of its baby fat, and riesling-ish, petrol-like notes emerge. As far as terroir, Walter vinifies each vineyard separately (or tries to if he has enough tanks) and bottles a small portion of three of the vineyards separately.

Native yeasts. Maceration with skins 48-60 hours. Fermentation 18-22°C. Batonnage. Light filtration. Minimum six months bottle aging before release.

Derthona is the ancient name for Tortona, the town in southeast Piemonte after which the appellation Colli Tortonesi (Tortona Hills) is named.

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

A creamy and fruiyt white with sliced apples and pears, as well as some flint, parsley, and fennel undertones. Medium-bodied, fresh and satisfying. Drink now.

Organic

#14 on The Wine Spectator's Top 100 Wines Of 2025

95 points Wine Spectator
Aromas of violet and wild herbs give way to flavors of black cherry, blackberry and black currant in this tense, saturated red, which is just beginning to relax and open up now, six years after the harvest. Shows terrific balance, with a long, black pepper–infused aftertaste. Sangiovese and Merlot. Drink now through 2045

90pts-James Suckling:
Plenty of fruit and intensity with sliced lemon and apple character. Medium body. Fresh finish. Light bubble. Dry.

Winemaker Notes:
Crystal clear with a hearty white foam and fine perlage. Fresh fragrant aromas and a delicately soft and harmonious taste are the hallmarks of this quintessential aperitif wine.