Ciliegiolo, meaning “cherry-like”, is usually reserved as a blending grape. Bottled on its own, it shows remarkably bright red fruits and fresh acidity.  There have been conflicting studies, but Ciliegiolo is either a parent or offspring of Sangiovese.  San Ferdinando’s version comes from 1.7...

100% Ciliegiolo from the Arezzo area, from a lower, more productive part of their vineyards. Direct press. All stainless steel; partial malolactic. Light color, but not too light. Fresh red berries and usually an intriguing herbal streak. Certified organic.

100% Sangiovese. Jarkko and Josephin were the first in Chianti Classico to use 250L ceramic orbs called Clayver for aging their wines.  They are fired a very high temperatures and are 20% less porous than terracotta. The wine is called Mimas--one of the many satellites of Saturn--as the Clayver...

100% Gaglioppo from massale selection. This parcel—Vigna Fego— has clay/marl soils and is right on the Ionian Sea. Grapes are crushed/destemmed; after 12 hours maceration in stainless steel, the juice is not pressed, but drained by gravity. Aged in stainless steel and released late. Beautiful brick...

A blend of Zweigelt, Merlot, and Pinot Noir. Fermented and aged  in steel tanks on fine lees until the end of November.

Ehmoser's Grüner Veltliner Wagram Terrassen is a perfect ambassador of wine from the famous deep loess soils of the region. The grapes are hand harvested from terraced vineyards on the hillsides surrounding Grossweikersdorf. The wine is gently pressed and aged on the lees in stainless steel tanks,...

9g/l RS, 4.5g acid, 11% alc. 100% Rivaner (aka Müller-Thurgau). Floral and pretty, light-bodied, soft-textured and dripping with pear fruit. Porch/picnic/beach wine.

Elbling is enjoying a small renaissance among German importers these days... but we’ve had this grape in our back pocket for years. A great old Germanic wine grape with a long history traceable to imperial Roman times, it was Germany's most cultivated variety until the early 20th century. Today its...

60% Pinot Noir, 20% Pinot Meunier, 20% Portugieser from estate-owned organic vineyards plus some contracted fruit. Sites include the "cooler" side of the Roter Hang and some chalky loam soils on top of the Rhine plateau. Vinified in steel, macerated briefly on the skins, and closed with a screwcap...

Las Migas (or the “Crumbles”) is made of multiple parcels planted with Listan Blanco, from the southern part of La Palma.  The average age of the vines here is 80 years-old, and the wine was made in concrete, with a long fermentation lasting six months.

Three different plots from the South of the Island, with the vineyards averaging 80 years-old. It was made partly on the skins and partly by direct press.

Monastrell made in eighty-year-old conofors (think dairy tanks but made of American oak). Filtered by gravity and, following tradition, made in a slighty oxidative style which gives the wine its very unique character. Aged for 10-12 months.

50% Grenache and 50% Syrah; half of the grapes for the blend are de-classified Laudun Village and half are just outside the appellation. The terroir of Laudun distinguishes Pélaquié from other southern Rhône appellations. The wines from this side of the river typically have higher acidity, with...

Clairette, Grenache Blanc and Roussane, from vines of an average age of 20 years, planted on sandy and clay slopes with northern exposure. Each variety is vinified separately. Direct pneumatic press, with a slow, cool fermentation in themo-regulated tanks for 3 to 5 weeks. The wine is then...