100% Sangiovese. Fonterenza's rosato comes a pre-selection of their biodynamically farmed Montalcino vines, which are mainly north-facing on complex, crumbly, schistous marl soils. The berries are destemmed and gently pressed with the juice remaining in contact with the skins for up to 8 hours. The...

100% Sangiovese. Fonterenza's classic Rosso di Montalcino comes from across their hilly, contiguous four hectares of vines in San Polo, just southeast of Montalcino. It has never been a "second wine" for them. Their entire small holding qualifies for Brunello DOCG technically, but the legal...

50% Montepulciano, 50% Sangiovese from DeAngelis’ vineyards in the province of Ascoli Piceno. The juice is immediately drained after crushing and malolactic is avoided, allowing for a light-colored and zippy rosato with lots of citrus notes.  Certified 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.”

100% Lagrein. From Nusserhof's oldest vines, up to 90 years old. The tiny-production "Gloria" has been made only 4 times so far: 2010, 2012, 2013 and 2015. As for all of the Mayr family's vines, the farming is certified organic and harvest is by hand. Typically, all of their red wines are made with...

100% Lagrein. Lagrein is the mainstay for the Mayr family, it being the majority of their 2.5 hectares just outside the winery in Bolzano. The vines range from 40 to 90 years old and are planted on deep, sandy, alluvial soils. The farming is certified organic and harvest is by hand. The grapes are...

50% Zibibbo/50% Grillo. "Sole e Vento" is named for the two sunny and windy islands on which De Bartoli grows these grapes. All are farmed organically; are around 30 years old; are hand-harvested; and are low-yielding . The Grillo comes from vines on sandy, limestone-rich loam in the contrada of...

100% Zibibbo. From very low, bush-trained, organically farmed vines on De Bartoli's estate in the contrada of Bukkuram on the island of Pantelleria. The vines average around 50 years old and are grow in light, sandy volcanic soils in a low-walled, windy clos. De Bartoli makes two dried-grape...

100% Grillo. “La Miccia” is the sweetest, shortest-aged version of a De Bartoli marsala wine and the only one not oxidative in style. As for all of their marsalas, it is made exclusively with organic, hand-harvested, estate Grillo—all parts of that are a rarity for any marsala. The bunches are...

100% Grillo. From organically farmed estate vines in the contrada of Samperi in Marsala. The vines are 30 years old, grow on sandy, limestone-rich loam and are harvested by hand. The selection of bunches for Integer is quite strict. It is made just like the Zibbibo "Integer" from De Bartoli's ...

“Vecchio Samperi” is the starting and departure point for De Bartoli marsalas and in fact for its whole raison d’être. Marco De Bartoli first commercially released this wine in 1980, in homage to the very first, the true original marsala wine of the 18th century. Called stravecchio or “extra old”,...

100% Grillo. All De Bartoli's marsala wines are pure Grillo, a rarity--as is its being organically farmed, estate-only, hand-harvested fruit. The bunches are gently pressed and the must fermented spontaneously with natural yeasts in wooden vats. The wine is first aged for a year in conical wooden...

100% Catarratto. De Bartoli has a long-term lease on 2 hectares of Catarratto about 20 km to the east in Alcamo. The 20-year-old vines grow on clay-loam soils, are farmed organically and harvested by hand. The whole clusters are gently pressed and the must settled for 48 hours. Fermentation is...

100% Grillo. From organically farmed estate vines in the Samperi contrada of Marsala, picked the earliest of all for De Bartoli's "Vignaverde" or "green vine" wine. The vines are 30 years old, planted on sandy, limestone-rich loam and trained in both Guyot and alberello. The bunches are hand-...

Merlot/Cabernet Sauvignon. A few kilometers from their home vineyards in the village of Oslavia in Friuli, Italy, Radikon nows farms and owns vines vines just across the border in Brda, Slovenia. There is legally a border here, but the people on either side of it share history, language, gastronomy...

100% Pinot Noir

60% Chardonnay/40% Sauvignon Blanc. All of Radikon's whites are made in the same way: the organically farmed, stunningly low-yield, hand-harvested fruit is destemmed and gently crushed with a pneumatic press. The grapes are placed in old Slavonian oak vats and co-fermented with native yeasts....

RibollaGialla/Malvasia/Tocai Friulano. A few kilometers from their home vineyards in the village of Oslavia in Friuli, Italy, Radikon nows farms and owns vines vines just across the border in Brda, Slovenia. There is legally a border here, but the people on either side of it share history, language...

50% Barbera/50% Bonarda (aka Croatina). Named for an old farmhouse in the midst of the vineyard, La Macchiona is La Stoppa's flagship red. It is made with the estate's oldest vines (up to 45 years old), grown on heavy, silty clay-limestone soils and farmed organically. The fruit is harvested by...