Our Portfolio
Ancestrale Blanco
DB0098-14
Made from the Gual grape variety (100%), Juan Jesus treats the white grapes like red grapes (in the "ancestral" style). 3 weeks on the skins. Vinification and aging in stainless steel.
The extended maceration time results in an extremely aromatic wine. Gual is a light-colored grape, so the wine's...
DB0098-14
Viñátigo – Ancestrale Blanco
Gual from Canary Islands, Spain
DB0098-17
Gual from Canary Islands, Spain
100% Gual, which Jesus vinifies as if they were red grapes (in the "ancestral" style). Macerated for three weeks on the skins; the extended maceration time results in a beguilingly aromatic wine. Gual is a light-colored grape, so the wine's color is not deep orange the way other wines made in this...
OrganicDB0098-17
Viñátigo – Ancestrale Tinto
Baboso from Canary Islands, Spain
DB0099-15
Baboso from Canary Islands, Spain
A half-and-half blend of Tintilla and Baboso, fermented whole-cluster (including the stems) in open wooden vats with occasional punch-downs. Black-fruited with incredible density of flavor, minerality and length. Limited.
OrganicDB0099-15
Viñátigo – Ancestrale Tinto
Baboso from Canary Islands, Spain
DB0099-16
Baboso from Canary Islands, Spain
A half-and-half blend of Tintilla and Baboso, fermented whole-cluster (including the stems) in open wooden vats with occasional punch-downs. Black-fruited with incredible density of flavor, minerality and length. Limited.
OrganicDB0099-16
Ca' di Mat – Andrinal
Garnacha from Gredos, Spain
DB2373-17
Garnacha from Gredos, Spain
Garnacha from Andrinal – a paraje, or lieu-dit – at 850 meters high. The granite here is pink/red, less porous. The wine is also made with a long, soft maceration, on whole-clusters. Aged for one year in concrete and used French oak. There is more depth here, and tension in the palate, and the...
WA:91OrganicDB2373-17
Maguey Melate – Antonio Carlos “Conejo” Martinez
from Oaxaca, Mexico
DB1538-NV, DB1539-NV
from Oaxaca, Mexico
Antonio Carlos “Conejo” Martinez
Santa Catarina Minas
Agave: Largo (Karwinskii)
Still Type: Clay Pot
These large wild karwinskiis are left to naturally ferment for 20 days before crushing, acquiring a blue yeast on the agave that ultimately mitigates foaming during the distillation process.
Visit...
DB1538-NV, DB1539-NV
San Martino – Arberesko DOCG Aglianico del Vulture
Aglianico from Basilicata, Italy
DB2338-18
Aglianico from Basilicata, Italy
100% Aglianico (as required by the DOCG). San Martino’s six hectares of well-aged vines are split into 8 parcels at almost 600 meters among the hills at a distance of 4.5 km from the ancient Vulture volcano in northern Basilicata. The soils are a complex layering of sand, shells and stones rich in...
OrganicDB2338-18
Bera, Vittorio e Figli – Arcese Bianco
Arneis from Piedmont, Italy
DB0348-19
Arneis from Piedmont, Italy
Arneis/Cortese/Sauvignon Blanc/Favorita/Vermentino. The name "Arcese" is a whimsical mash-up of Arneis and Cortese, historically the main base of this field-blend white. Cortese and Arneis are classic Piemontese varieties, in Gavi and the Roero hills respectively; also native to Piemonte, Favorita...
OrganicDB0348-19
Jean Cavé – Armagnac VSOP
from Armagnac, France
DB8501-NV
from Armagnac, France
Minimun age 4 years. Mahogany color with copper highlights. Fresh fruits, candied citrus, spice and vanilla on the nose; flavors of prunes, plums, and orange peel linger on the finish.
DB8501-NV
Erstwhile Mezcal – Arroqueño
Ensamble from Oaxaca, Mexico
DB1002-NV
Ensamble from Oaxaca, Mexico
Distilled by Juan Hernández Méndez; fermented naturally in open-top wood vats and distilled in a copper alembic still. Perfumed, with notes of exotic spice and burnt orange on the nose; lovely notes of green plantain and citrus on the palate. This is the most aromatic of the 7 distillations from...
SustainableDB1002-NV
Borja Perez Viticultor – Artifice Listán Blanco
Listán Blanco from Canary Islands, Spain
DB1896-18
Listán Blanco from Canary Islands, Spain
100% Listán Blanco from multiple parcels, all from the northern part of the DO. It ferments in barrels where it stays for eleven months before being bottled.
OrganicDB1896-18
Borja Perez Viticultor – Artífice Tinto
Listán Negro from Canary Islands, Spain
DB1895-18
Listán Negro from Canary Islands, Spain
100% Listán Negro sourced from different parcels in Ycoden Daute Isora. Each parcel is vinified separately in steel and concrete tanks and blended into Frech Foudres and very old french barriques. It rests 8 months in vitro before release.
OrganicDB1895-18
Borja Perez Viticultor – Artífice Vidueño (Blanco)
from Canary Islands, Spain
DB1778-18
from Canary Islands, Spain
A blend of Marmajuelo, Listan Blanco, Albillo, Gual y Forastera from different parcels.They are vinified in 500L French oak barrels and then racked into a large foudre where the wine undergoes malolactic and rests for 11 months. The wine gets bottled and then ages another 8 months in vitro before...
OrganicDB1778-18
Kracher – Auslese
White blend (mostly Chardonnay) from Burgenland, Austria
DB3701-17
White blend (mostly Chardonnay) from Burgenland, Austria
NEW YORK ONLY.
60% Chardonnay, 40% Welschriesling. Fermented and aged in stainless steel tanks for 11 months.
DB3701-17
Nusserhof – B..... (Blatterle)
Blatterle from Alto Adige, Italy
DB0023-18
Blatterle from Alto Adige, Italy
100% Blatterle. This indigenous variety goes back centuries in the Alto Adige but has shrunk down to a mere 1.5 hectares in production today. Nusserhof is one of only 3 growers of this thin-skinned, golden-yellow rarity and is the largest of them. Like all of Nusserhof's vines, the bit of Blatterle...
OrganicDB0023-18
Santo Cuviso – Bacanora Anis
Agave from , Mexico
DB2047-NV
Agave from , Mexico
This bacanora is prepared using traditional agave concentrate, with an addition of a whisper of star anise, just 2% of this essence adds its enticing notes to the classic recipe.
Tasting NotesSight: Brilliant caramel colorNose: Fruity with herbal notes Taste: Cooked agave maguey and anis flavor
DB2047-NV
Santo Cuviso – Bacanora Blanco
Agave from , Mexico
DB1715-NV
Agave from , Mexico
Santo Cuviso translates as holy bacanora. It’s dry, complex, with a kick of pepper and a grounded, earthy finish. Crafted to remind you that sometimes the best way to refresh your soul is to allow your lips to kiss a little spirit every day. Region: Sonora
Master Distiller: Manuel “El Toro”...
DB1715-NV
Santo Cuviso – Bacanora Uvalama
Agave from , Mexico
DB1874-NV
Agave from , Mexico
The subtle wonder of BLANCO, infused with Uvalama Berries which adds a delightfully aromatic and fruity finish along with the shimmer of sun.
Tasting NotesSight: Bright, shimmering, morning sunNose: Fruity, fresh and light with a hint of mint and earth Taste: Cooked agave maguey and sweet fruits
DB1874-NV
Tarlant – BAM! Brut Nature (2010 base)
Pinot Blanc from Champagne, France
DB6172-10
Pinot Blanc from Champagne, France
27% Pinot Blanc/27% Arbanne/46% Petit Meslier. "BAM!" is an acronym of these three relatively rare, low-yielding Champagne varieties. The vines were planted in 2003 on sandy, silica-rich limestone soils in the lieu-dit of Four à Chaux-Sablé in Oeuilly and are certified-organic like the rest of...
OrganicDB6172-10
Tour du Bon – Bandol
Mourvèdre from Provence, France
DB6715-17
Mourvèdre from Provence, France
Tour du Bon’s flagship wine, what Agnés calls “the blood of the earth" ; a blend of Mourvèdre, Grenache, Cinsault, and Carignan. Aged for 24 months in large foudres.
OrganicDB6715-17
Tour du Bon – Bandol Rosé
Grenache from Provence, France
DB06573-19
Grenache from Provence, France
36% Mourvèdre 32% Cinsault 25% Grenache 7% Clairette. The soft, ochre-tinged color is highly evocative of the sun-soaked Provençal countryside. Full of fruit with a touch of spice and citrus peel— balanced and structured. A perennial favorite.
BiodynamicDB06573-19
Nada, Giuseppe – Barbaresco Casot
Nebbiolo from Piedmont, Italy
DB8960-17
Nebbiolo from Piedmont, Italy
From the eponymous cru in the village of Treiso. The 3.5 hectares of vines were planted between 1960 and 2012, facing SW at 350m. Spontaneous fermentation in stainless steel, with an extended maceration on the skins, 65 days. Aged for 2 years, the 1st year in 1000L botticelle and the 2nd year in...
96 WE, 92 WA, 92 VM, 91 DEOrganicDB8960-17
Nada, Giuseppe – Barbaresco Riserva Casot
Nebbiolo from Piedmont, Italy
DB8961-15
Nebbiolo from Piedmont, Italy
From a 0.3-hectare parcel within the Casot cru with 60-year-old vines. Spontaneous fermentation in stainless, with an extended maceration of 75 days; aged in 1000-3000L oak botti for 4 years, followed by 6 months in bottle.
94 WE, 93 WA. 92 DEDB8961-15
Schiavenza – Barbera d’Alba “Affinato in Botte Grande”
Barbera from Piedmont, Italy
DB8924-18
Barbera from Piedmont, Italy
100% Barbera from vines located in Perno in the village of Monforte d'Alba, on the right slope in front of Castiglione Falletto. The vineyard sits at 350m with a western exposure; the soils are loamy and sandy, and the vines are planted at a high density (4,000 plants per hectare). The fruit was...
OrganicDB8924-18
Gagliardo – Barbera d'Alba Superiore Madama
Barbera from Piedmont, Italy
DB8419-17
Barbera from Piedmont, Italy
100% Barbera from clay-based vineyards located in both the Langhe and Roero zones. All stainless steel fermented and aged, the wine is medium-bodied, juicy, fresh and lively. The emphasis is on balance; the grapes from the Langhe giving depth and volume, while the grapes from the Roero provide...
OrganicDB8419-17
Bera, Vittorio e Figli – Barbera d'Asti Ronco Malo
Barbera from Piedmont, Italy
DB0555-16
Barbera from Piedmont, Italy
100% Barbera. Though the calling card of Bera is their Moscato d'Asti, they grow Barbera on the calcareous clay soils on the slopes of their certified-organic estate in the Canelli hills of Piedmont. Ronco di Malo is the parcel of the oldest Barbera vines, which average 50 years (formerly a much...
OrganicDB0555-16
La Stoppa – Barbera della Stoppa
Barbera from Emilia-Romagna, Italy
DB0940-10
Barbera from Emilia-Romagna, Italy
100% Barbera. From 25-45-year-old estate vines on a slope on stony clay-limestone soils. The fruit is organically farmed and harvested by hand. It is destemmed and fermented with native yeasts and no sulfur in tank; maceration with the skins is for 30 days. The wine does not go through malolactic...
OrganicDB0940-10
Oltretorrente – Barbera Superiore Colli Tortonesi
Barbera from Piedmont, Italy
DB3016-16
Barbera from Piedmont, Italy
100% Barbera, harvested from 2 parcels (Gatti and Battorella) amounting to one hectare, planted between 1920 and 1960 on calcareous clay with southern exposure. There are even some bush vines here, rarely seen in Piedmont. Harvested between September 27th and 29th at low yields of 4,500 kg/ha (...
OrganicDB3016-16
Villa Calicantus – Bardolino Chiaretto Classico “Chiar’otto”
Red blend from Veneto, Italy
DB0165-19
Red blend from Veneto, Italy
A co-harvest of Corvina, Rondinella, Molinara, and a little Sangiovese from a west-facing site planted in pergola in 1965. This is a fairly fertile plot, less calcareous than the vineyards that make the red Bardolino Classico wines at his home vineyard. The must macerates one night on its skins in...
BiodynamicDB0165-19
Villa Calicantus – Bardolino Classico Superiore “Avresir”
Red blend from Veneto, Italy
DB0168-16
Red blend from Veneto, Italy
Avresir comes from the oldest vines (18 yrs old) from the highest part of the hill around the villa, a mere 30m away from the vines that make the La Superiora. There is more limestone influence in the soil here. Because there is no Riserva category in Bardolino, Daniele uses Avresir, Riserva...
BiodynamicDB0168-16
Villa Calicantus – Bardolino Classico Superiore “La Superiora”
Red blend from Veneto, Italy
DB0166-18
Red blend from Veneto, Italy
A co-harvest of Corvina, Rondinella, Molinara, and Sangiovese from a 1-hectare parcel around the cellar. The vines were planted 11 years ago in guyot. This is one of the highest-elevation parcels in the appellation, at 175m, and is more calcareous than the vineyard that makes Sollazzo, Chiar’otto...
BiodynamicDB0166-18
Gagliardo – Barolo "Gianni Gagliardo"
Nebbiolo from Piedmont, Italy
DB0418-15
Nebbiolo from Piedmont, Italy
This is Gagliardo’s non-Cru Barolo, but every holding in the estate contributes to the blend. 50% of the provenance is La Morra (crus of Santa Maria and Serra dei Turchi), followed by Monforte (crus of Castelletto, Mosconi, and Bricco San Pietro), Serralunga (Lazzarito cru), Barolo (Fossati)....
93 JS 93WSOrganicDB0418-15
Boglietti, Enzo – Barolo Arione
Nebbiolo from Piedmont, Italy
DB1850-15
Nebbiolo from Piedmont, Italy
6/750
Very Limited
Sourced from the nine southernmost rows of vines in Arione, which is the southernmost Cru in Serralunga. In Enzo's words, the vines of Arione produce his most "pinot-like" Barolo. He makes the point that there is a misconception that all Nebbiolo from Serralunga ends up masculine...
91 DEDB1850-15
Boglietti, Enzo – Barolo Arione
Nebbiolo from Piedmont, Italy
DB1850-16
Nebbiolo from Piedmont, Italy
Arione is Enzo’s only non-La Morra cru. It comes from 0.7ha of vines at 450m facing SW/S, planted in 1999. These are the nine southernmost rows of vines in Arione, which is the southernmost cru in Serralunga. Enzo has a 25-year lease here; his first Arione was produced in 2003. As Roberto Conterno...
96 WA, 93 JSOrganicDB1850-16
Boglietti, Enzo – Barolo Boiolo
Nebbiolo from Piedmont, Italy
DB1887-16
Nebbiolo from Piedmont, Italy
Boiolo is a rather extensive cru in la Morra, where Boglietti owns 1.95ha, E/SE-facing at 300-350m. Boiolo tends to be a bit more soft andimmediate than Enzo’s other wines. The vineyard for this Barolo was planted from a massale selection in 2002. Fermented in concrete with 80 days maceration;...
93 JSOrganicDB1887-16
Schiavenza – Barolo Broglio
Nebbiolo from Piedmont, Italy
DB0153-15
Nebbiolo from Piedmont, Italy
Broglio is Schiavenza's largest cru holding, with 1.5ha owned here. The vineyard is located at 360 meters above sea level with a south-east exposure. Due to a bit more clay in the topsoil, Broglio is also the most productive site in the Schiavenza range. To achieve balance and to let the...
92WA, 92VM, 94WSOrganicDB0153-15
Schiavenza – Barolo Broglio
Nebbiolo from Piedmont, Italy
DB0153-16
Nebbiolo from Piedmont, Italy
Broglio is Schiavenza's largest cru holding, with 1.5ha owned here. The vineyard is located at 360 meters above sea level with a south-east exposure. Due to a bit more clay in the topsoil, Broglio is also the most productive site in the Schiavenza range. To achieve balance and to let the...
93 WA, 93 WE, 93 JSOrganicDB0153-16
Boglietti, Enzo – Barolo Brunate
Nebbiolo from Piedmont, Italy
DB1885-15
Nebbiolo from Piedmont, Italy
6/750. Very Limited.
100% Nebbiolo from vines grown in silty, alkaline clay soil with very little organic matter. The vineyard sits at 300-350m with a south-southeast exposure.
92 DEOrganicDB1885-15
Boglietti, Enzo – Barolo Brunate
Nebbiolo from Piedmont, Italy
DB1885-16
Nebbiolo from Piedmont, Italy
Brunate is one of the most famous crus of La Morra if not the whole Barolo zone. Its red-fruited profile, textural richness, and capacity for aging put it in the upper echelon. Enzo owns 0.52ha here, S/SE facing between 300-350m. Fermentation in open-top tine, 80 days of maceration. Aging is in...
95 WA, 95 JSOrganicDB1885-16
Boglietti, Enzo – Barolo Case Nere
Nebbiolo from Piedmont, Italy
DB1840-16
Nebbiolo from Piedmont, Italy
Case Nere is from 1.1ha, SE facing at 300-350m. The cru presents itself with a dark core of fruit and spice, often with mentholated high tones. 20% of the vines here are planted in 1950. Fermentation in open-top tine, 80 days of maceration. Aging is in French oak cask. 2,300 bottles made.
96 JS, 94 WAOrganicDB1840-16
Gagliardo – Barolo Castelletto
Nebbiolo from Piedmont, Italy
DB1172-15
Nebbiolo from Piedmont, Italy
From a 0.5-hectare parcel in the Castelletto cru of Monforte d'Alba. Harvest was on October 1st. Maceration lasted 12 days. Aged 32 months in French oak botti. One 3500L cask was made. 2,677 bottles produced.
Limited!
93JS 91 VMDB1172-15
Schiavenza – Barolo Cerretta
Nebbiolo from Piedmont, Italy
DB0962-14
Nebbiolo from Piedmont, Italy
Sourced from several parcels, all located in the village of Serralunga d'Alba at 300-400 meters above sea level with south-east and west exposures. The soils are mainly calcareous and tuffaceous ground; vines are planted at a density of 4,000 plants per hectare and trained with the guyot growing...
92 WSOrganicDB0962-14
Schiavenza – Barolo Cerretta
Nebbiolo from Piedmont, Italy
DB0962-16
Nebbiolo from Piedmont, Italy
From the bricco (aka crest) of the Cerretta cru, 0.9ha at 390m altitude with a SE exposure; the soil is silty clay, highly calcareous. Harvest was on October 4th. 5,240 bottles made.
95 WA, 95 JS, 91 WEOrganicDB0962-16
Gagliardo – Barolo del comune di La Morra
Nebbiolo from Piedmont, Italy
DB8436-16
Nebbiolo from Piedmont, Italy
2016 marks the first release of Gagliardo’s Barolo del Comune di La Morra. It is a selection of fruit from the vineyards adjacent to the cellar, the crus of Santa Maria and Serra dei Turchi. This area of La Morra has some of the youngest soils in the Barolo zone, which impart more immediate...
94 JS, 93 WAOrganicDB8436-16
Boglietti, Enzo – Barolo del comune di La Morra
Nebbiolo from Piedmont, Italy
DB2880-16
Nebbiolo from Piedmont, Italy
2016 marks the first release of Boglietti’s communal La Morra wine. The idea is that each year its provenance and cellar treatment could change, with the end goal of best reflecting the characteristics of any given vintage in La Morra. 2016 is from Fossati and Boiolo crus, fermented in steel,...
OrganicDB2880-16
Schiavenza – Barolo del Comune di Serralunga
Nebbiolo from Piedmont, Italy
DB1990-15
Nebbiolo from Piedmont, Italy
Sourced from 2.1ha of different parcels (mainly the crus of Cerrati and Meriame) all located in the village of Serralunga d'Alba, at altitudes of 360-400m above sea level; the vineyards have south-east and west exposures, and are composed mostly of calcareous and tufaceous soil. Cover crops such...
91 WA 90VM 92WSOrganicDB1990-15
Boglietti, Enzo – Barolo Fossati
Nebbiolo from Piedmont, Italy
DB1886-15
Nebbiolo from Piedmont, Italy
6/750ml
100% Nebbiolo from La Morra. The vines grow at 370-420m in silty clay soil, subalkaline, with very little organic matter. 30% of vines are 60 years old, 70% of vines 15 years old.
DB1886-15
Boglietti, Enzo – Barolo Fossati
Nebbiolo from Piedmont, Italy
DB1886-16
Nebbiolo from Piedmont, Italy
Fossati comes from 1.8ha on the La Morra side of the cru, at 370-420m, facing E/SE. This wine has all the classic, autumnal Nebbiolo charm, with some mushroom-y tertiary notes developing after only a couple years. 30% of the vines here are planted in 1950. Fermentation in open-top tine, 80 days of...
94 WA, 92 DEOrganicDB1886-16
Gagliardo – Barolo Fossati
Nebbiolo from Piedmont, Italy
DB8425-16
Nebbiolo from Piedmont, Italy
A selection from Gagliardo’s 0.56ha plot in Fossati, from the comune of Barolo side of the cru. Harvest was on October 12th. Macerations lasted 12 days. Aging was in a four 228L neutral French barrels (seven years old) for 30 months. 1,088 bottles made.
93+ WA, 92 JSOrganicDB8425-16