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A no residual sugar Prosecco, expressive, with cutting acidity. Produced with 100% glera grapes from a vineyard at 370 meters above sea level,
This wine hails from a local winemaking tradition, made with little added sugar. The resulting spumante is decidedly dry. The fermentation takes place in stainless steel tanks, and the second, in autoclave according to the Marinotti method for 90-100 days,
A subtle, elegant perlage, zesty notes of lemon, white flowers and bread crusts. Sustained acidity, length and persistence. A Conegliano-Valdobbiadene that can almost be described as extreme.
Serving Temperature: 7° – 8° C
Zanotto Col Fondo 2018
Sparkling white wine
Fermentation in the bottle
A slightly sparkling, natural, unfiltered white wine. The second fermentation takes place once a year around Easter.
Pale yellow with greenish hues. The aroma recalls toasted bread crust with delicate notes of apple and citrus. On the palate, the wine is dry, complex and pleasant with its typical notes of yeast and fruit. Lightly salty and very mineral on the finish. Can be served clear by leaving the lees deposited or slightly opaque, with a slight shake of the bottle for a more rustic, decisive flavour.
Serving Temperature: 8° – 10° C
Carolina Gatti Ratatuja is a sparkling orange natural wine from Veneto, Northern Italy, Ratatuja is a blend of several grape varietals – Glera, Pinot Bianco, Verduzzo, Chardonnay, Tocai – hence resembling the famous French dish ratatouille (a mix of stewed vegetables).
All grapes are macerated together for several days before being pressed off, then bottled with just right amount of sugar left to bring the bubbles to life.
Golden hued with a nose of stone fruit & herbs, good weight on the palate, and a dry finish.
Scaramusc Lambrusco dell’Emilia igp Angol d’Amig 2019 Scaramusc by Angol d’Amig is a sparkling, biodynamic red wine, made from Lambrusco Grasparossa, Lambrusco Sorbara and Lambrusco Salamino grapes, fermented with indigenous yeasts. The refermentation is also spontaneous, with the addition of sweet must from the same wine.
100% Pecorino. From 2.5 hectares of certified-biodynamic estate vines averaging 20 years old. The bunches are partly destemmed and partly left in whole clusters, macerated for a few hours, pressed in an old-school vertical pressoir and then fermented with native yeasts and no temperature control in concrete tank and oak tonneau. After around 9 months of aging in those vessels, the wine is blended and bottled without fining or filtering or the addition of sulfur (applied in small doses at racking only). “Don Carlino” is named for owner Eloisa De Fermo’s great-uncle Carlo, whose passion for French wine led him to purchase French oak barrels and Chardonnay cuttings from Burgundy (planted in 1926) for the family winery. Annual production of 8000 bottles.
The grapes are estate-grown and farmed biodynamically. Spontaneous fermentation with native yeasts, unfined, unfiltered, no added sulfites.
VINES: Chardonnay, Incontro Manzoni 6.0.13
VINIFICATION: The grapes are de-stemmed and placed in tanks where they ferment with indigenous yeasts. After having carried out at least 3 days of maceration, we proceed with pressing and the must continues fermentation partly in stainless steel and partly in wooden barrels.
A wine with a thousand aromas, mineral and full of freshness
Acidity, drinkability and beautiful complexity characterize this Fiano in purity.
Grape variety: Fiano in purity
Vinification: long maceration on the skins (about 60 days). Exclusive use of indigenous yeasts, very limited use of sulfur (0-10 free 10-20 total) and exclusion of other additives.
Aging: one year in steel
Aging potential: wine suitable for long aging
Serving temperature: 10 °
Barbacàn Rosato is made from ancient and local Valtellina’s varieties as Chiavennasca, Pignola, Rossola, Chiavennaschino, Bressana, Brugnola and Rossolino Rosa all grown organically from vineyards at 750 meters. It’s a spontaneous ferment and shortly macerated. Tight upon opening, if you can restrain yourself, let it sit for a few minutes, fantastic drinking!
This is the first Rosato that the winery has made and it comes from two extremely old traditional vineyards called Liom and Maruf located at an altitude of 750m. The wine sees just one day of skin contact and is a beautiful pale pink.
Barbacàn is Angelo Sega and his sons Luca and Matteo. They grow Chiavennesca (Nebbiolo), on their 3 hectares of vineyards in San Giacomo di Teglio in Valtellina on the border of Switzerland in the Italian Alps. The Sega men are grower/producers, with resolve and deep passion for what they do.
Grape Variety: Aglianico 100%
Area of production
Cacciagalli, Teano (Ce), 200m AMSL
Organic and biodynamic
with good organic matter
Plants per hectar
Yield per hectar
First decade of October
Vinification and ageing in amphora
WINE TYPE: Red
VINEYARD: Sourced from the vineyards of Permolone, Castelle and Guardie in Gattinara.
ORIENTATION: Mainly southwest.
SOIL: The soil is rich in minerals due to the presence of sediment and glacial runoff from Monte Rossa (Granites, porphyries, quartzes and numerous ferrous minerals).
VITICULTURE: Vine density of about 4000 vines per hectare cultivated according to the “Guyot” method.
VINIFICATION: 15 day fermentation and maceration.
AGING: 3 years in oak barrels of 25hl; afterwards Stainless steel tanks and minimum 6 months in bottles
PRODUCTION: 1,333 cases per year.
Grape variety: Redfosco dal Peduncolo Rosso
Area: 0.5 Ha
Average age of the vines: 20 to 60 years
Altitude Rating: 175-300 m.s.l
Orientation: south-south west
Soil: marl and sandstone flysch of Eocene origin
Type treatments: copper and sulphur
Working soil: green manure
Harvest time: October
n° of bottles: 2000 bottles/year
Main analytical date bottling:
Alcohol: 13,5 %
Total acidity: 5.6 g/l
Free sulphur: 20 mg/l
Total sulphur: 48 mg/l
Vinification and aging:
Harvest: hand picking in October.
Vinification: grapes maceration for 20/25 days in steel or cement.
Fermentation: indigenous yeasts in barrel (10-15 hectolitres) or barrique; spontaneous malolactic fermentation.
Aging: 12 months, “battonage” monthly.
Bottling: after 18 months without clarification and filtration.
Vine variety: Sangiovese
Agening: 6 months in oak casks.
Medium alcoholic level: 13,5 vol.
Temperature: 18° C
Organoleptic Characteristics Color: Ruby red with vilaceus reflections.
Nose: Flowery bouquet.
Flavor: Tannic, strong body, smooth and harmonic.
Gastronomy: Good to drink with dishes of rice pasta with meat, mushrooms and truffles and with red meat dishes.
100% Montepulciano. Concrete Rosso comes from across all four of De Fermo’s certified-biodynamic Montepulciano parcels where vines are about 25 years old; the fruit is hand-harvested later than that for Le Cince rosato and earlier than for the aged Prologo red. The bunches are destemmed, crushed and macerated for only 4-5 days, with the goal of a younger-drinking version of this very tannic grape. Fermentation is spontaneous with indigenous yeasts and no temperature control. The wine is aged in concrete tanks–hence the very literal name–for up to a year and bottled without fining or filtering; sulfur is used judiciously during racking but never at bottling. Since the wine is classified simply as Vino Rosso, the only geographical indicator on the bottle is “L.A.” for the locale of Loreto Apruntino.
Collefurno – Cesanese del Piglio DOCG
Grapes: 100% cesanese di Affile
Training system: bilateral guyot
Yield per hectare: 50 quintals
Alcoholic content: 13.5%
Volatile Ac: 0.60 mg / L
Total SO2: 45 mg / L
Vinification: manual harvest, spontaneous fermentation and aging of the skins for 18 days, malolactic carried out naturally, maturation in non-new tonneaux for 10 months and refining for 8 months in the bottle.
Bottles produced 2000
The grapes, harvested with care and almost maniacal attention, are vinified in its own cellar located in the center of the town (Piglio). Our choice in the cellar is to make wine in a natural way, so as not to ruin all the good things that have been done in the vineyard. Fermentations are strictly spontaneous, NO nutrients or vitamins are added to the must, with the exception of low doses of potassium metabisulphite. The wine is not enriched with any additives, no acids are added. Above all, stabilization and clarification are completely natural and the wine is bottled without the use of any filter membrane.
A wine with of a dense purple red colour where the nuances are enhanced by the light. Pleasant aromas of fresh red fruit such as cherries and red mulberries lead on to notes of pomegranate and vanilla. Grassy notes accompany the tasting of the wine which is pleasing to drink owing to the low alcohol content.
Piedefranco – Ungrafted: new vineyards, origin from a rigorous “massale” (ancient vinyards) selection of the vines. 100% ungrafted. In a extraordinary part of the vineyards !
Format: 75 cl
Grape variety: Nerello Mascalese
Soil: Stony volcanic rich in ripiddu
Extension of the vineyard: 0.2 ha
Type of plant: Espalier
Vines density per hectare: 6,000
Average age of the vineyard: 7 years
Average production per hectare: 25 hl
Vinification and aging: Destemming, spontaneous fermentation and maceration on the skins for 5 days in stainless steel tanks with frequent pumping over and punching down. Aging in used barriques for 36 months and in bottle for 12.
Total sulfur: 30 mg / l
Bottles produced: 600
The Piede Franco di Calabretta is an explosive and majestic red wine. Wide, complex and tannic, it brings with it an austere and deep veil that makes it incredibly unique and fascinating. The closure is persistent, with a pleasant savory and mineral freshness that helps drink.