Fermented in stainless steel, aged for 6 months in tank and in bottle with some lees contact. Gorgeous nose; bright, fresh, and mineral, with notes of Meyer lemon, zest, and white and yellow flowers. Juicy and fresh on the palate,... Read More
Bucce refers to skin, as in macerated on the skins of the grapes; 'macerato sulle bucce' in Italian. This orange wine is a blend containing Vermentino, Cannonau and Nasco. Flavors of sour Mirabelle plums, sea salt, and... Read More
A rose wine made from Nerello Mascalese grapes vinified in steel. The nose expresses a floral bouquet of pomegranate, citrus fruits and aromatic herbs. On the palate it is fresh, harmonious and persistent with a mineral finish.... Read More
“Comune di” is a new designation for Barolo wines in which 85% of the grapes come from a single “comune” or village. This wine is made from a selection of grapes from the Ginestra Cru. The plots used are... Read More
Intense and vibrant ruby red color. A fruity nose impact, with delicate notes of plump prunes and orange rind that are followed by a more spicy note of fresh grass. On the palate, a noteworthy composition is immediately revealed,... Read More
Intense ruby red, with garnet reflections. The nose is broad and complex, with rich fruit and toasted oak notes. On the palate, a powerful impact, impetuous, with silky tannins leading to a long finish.
This is one of the most significant Valpolicella Superiore in the area and is obtained from the grapes of the Sant’Urbano vineyard. The grapes are left to dry for around 20-25 days, concentrating the flavors and enriching... Read More
Calling all thirsty smurfs...CALX comes from our friend Fillipo Cassano, owner of the certified organic winery Polvanera in Puglia (the heel of Italy’s boot). Calx is the Latin word for limestone, which is unique soil here... Read More
Did you know that most Prosecco has an Extra-Dry sugar level (12-17 gr/l which is - confusingly - tasting sweet instead of dry, and certainly not extra dry. Instead, if the wine is made Brut, as Flora is, you get a real dry wine... Read More
Col di Luna is produces sparkling wines at the foot of the Dolomites, with a family tradition and preference for the Brut style. Flora rosato comes from the local grape variety called Raboso, a trifecta of spice, brambly fruit,... Read More
This wine is obtained from declassified Brunello, which nonetheless follows the strict production regulations, shows characteristics of freshness and typical aromas of quality young wines, fruity and vinous notes blend with more... Read More
Produced from 100% Sangiovese Grosso (biodynamic production since 1979) with wine grapes hand-harvested with maturation in concrete egg and four years in Botti and unfiltered. Full-bodied, with smoky cherry, pink florals, savoury... Read More
La Ghiandaia, meaning “Blue Jay” in Italian, is a joyously vital and crazily gastronomic red natural wine from the deepest and truest heart of Chianti. It’s a traditional blend of 70% Sangiovese and 30% Canaiolo... Read More
Grapes are picked by hand, in owned vineyards. They are gently crashed and left starting fermentation spontaneously; must ferments with skin contact at about 25°C of temperature as long as possible, even 5 weeks,... Read More
Red ruby color, with light garnet hues, perfume persistent end with signs of violet mature fruits and spicy. Structure of consistence and to the taste it distinguishes for a good personal note of freshness that accompanies the... Read More
This organic Pinot Grigio is part of a new collection of organic wines inspired by the Mediterranean healthy sun’s agriculture. It’s the best companion for your moments with friends and family, especially when food... Read More