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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
Malvasia Emilia I.G.T.
Winemaker: Roberto Maestri
Varietal: Malvasia di Candia Aromatica
Region: Emilia-Romagna, Italy
Soil Type: sandy clay with gravel at about 25-30 feet down
Type of cultivation: guyot
Production technique: fermentation in white with short maceration
Bottle aging 6-8 month
Color: straw yellow
Perfume: aromatic and complex
Taste: fresh and lively
Alcohol content: 11,50% vol
Vineyard/ Winemaking Info: Organic farming biodynamic practices (like sovescio and willow infusion to protect against the grape’s diseases) indigenous yeast: unfiltered with no chemical intervention Secondary fermentation in bottle – bottle age 6-8 months before release fermented completely dry to allow the grapes characteristics to shine through
Tasting Notes: the grape’s extremely aromatic profile is quite floral and reminds of lychee, citrus peel and apricot pits with a lovely yeasty tone. The palate follows through with slight bubbles and a dryness that belies the floral nose.
Vines: Spergola, Chardonnay
Region: Emilia Romagna (Italy)
Vineyards: Guyot trained on the plain of Farneto, at 250 meters above sea level, on sandstone and clayey soil. Biodynamic cultivation
Vinification: Soft pressing of the whole grapes, fermentation in steel with indigenous yeasts and second fermentation in the bottle by adding must from the free run juice. Minimal use of sulphites
Refinement: 18 months on the lees
Production philosophy: Organic, Artisanal, No added sulphites or minimum, Indigenous yeasts, Vegan Friendly
The Spumante Brut Nature “12 months” from the Il Farneto winery is a Metodo Classico produced in the Emilia region with the white grape varieties Spergola and Chardonnay. The brief aging on the lees allows to preserve the varietal fragrance of the grapes and their floral and fruity aromas.
Spontaneous fermentation with indigenous yeasts. In steel and fiberglass tanks. Separate fermentation and aging of the varietals. Soft and slow pressing
6 months in fiberglass tanks and assembly. Refermentation in the bottle with the previously frozen must of the same vintage. Without added sulphites.
10-12 ° C
A Pet nat that must be decanted to be able to appreciate all of it’s most intriguing sides.
βιαηκΩ – For purely legal reasons the wine cannot be named after its varietal. One of the synonyms for that grape is Greco Novarese and locally it is referred to as Greco Bianco (It is not that grape though so it cannot be called that either). Playful use of the Greek alphabet makes the name appear to bianco yet, like a harlequin, the truth can be spoken behind this foolish mask.
Appellation: Vino, Boca, Piemonte
Style: White, dry
Varietal: 100% Erbaluce
Serving temperature: 10° C (50º F)
The hill overlooking Trento, with its clayey-limestone soils, welcomes the Manzoni Bianco and matures the grapes in late September. The character of the Fontanasanta vineyards is expressed through this hybrid, born of a mix of Riesling with Pinot Bianco. Its ability to evolve overtime requires patience; Fontanasanta Manzoni Bianco is a wine that really comes into its own at least three years after harvest.
Name of wine: Fontanasanta Manzoni Bianco Vigneti delle Dolomiti IGT
Grape: Manzoni Bianco
Vineyard location: Fontanasanta, Trento hills
Hectares: 5 hectares
Terroir: Calcareous clay
Fermentation and fining: Fermentation on the skins in cement tanks, followed by 12 months of aging in acacia casks Annual production: 25.000 bottles
In September, when the scents of Pignoletto are intensified by the difference in temperature between day and night, the grapes’ harvests of this wine starts. Then we add a vinification done in our cold cellar to get a fine Pignoletto, natural and full of perfumes.
Costafredda Passerina del Frusinate IGT
Grapes: passerina del frusinate
Training system: bilateral guyot
Yield per hectare: 60 quintals
Alcoholic content: 12.5%
Volatile Ac: 0.60 mg / L
SO2 tot .: 50 mg / L
Vinification: manual harvest, spontaneous fermentation with skins resting for 18 hours, malolactic carried out naturally, no clarification and no stabilization, aging for 8 months in steel and 3 months in bottle. Bottles produced 1300.
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.
Winemaking: Maceration on the skins for 15 days in wooden vats with immersion of the cap 4-5 times a day. The wine remains on the lees for a period of 12 months in oak casks; wine is decanted into steel tanks and bottled without filtration and fining. Maturation in the bottle for 4-6 months before release.
Producer: Calogero Caruana
Grapes: Inzolia 100%
Aging: used wood, glass.
The Bianco, made entirely from Inzolia grapes, is aged in slightly full barrels, in search of an almost archaic complexity. The formation of the flor, the slightly oxidative notes, together with those of the maceration on the skins, with the tannin in full evidence, give a rich and original experience. Intense orange on the eye, on the nose there are notes of cedar, fig, toasted almond, spices. The sip is warm and dry at the same time. Flavor and tannin support a dense and slippery pulp, which fills and consoles the palate with exotic and ancient sensations.
Wine not to be missed, for lovers of meditation and research, as well as history. Too bad for the few bottles, but the project is constantly expanding!
Monocromo Rosato is a rosè wine produced by Mario Macciocca Winery. The wine is produced with Cesanese organic grapes, no herbicides, no treatments with chemical and/or synthetic fertilizers, pesticide treatments limited to low doses of copper and sulphur.
|SERVE AT||10° – 12° C|
|VINEYARDS LOCATION||Civitella – Frosinone – Lazio – Italy|
|ALTITUDE||400 metres above sea level|
|TRAINING SYSTEM||spurred cordon|
|HARVEST||last September week|
|PLANTS N. X HECTARE||4000|
|VINIFICATION||spontaneous fermentation on skin for 12 hours|
|AGING||5 months in stainless steel tanks|
Winemaking: This wine comes from a field blend from an old vineyard. The grapes macerate for two days before being pressed to co-ferment in old chestnut casks for nine months.
“Rosammare” IGP Terre Siciliane rosè
VINTAGE AVAILABLE: 2018
VINEYARD AGE: 6 years
SOIL COMPOSITION: black clay and presence of skeletons; 150 m/asl
WINEMAKING: vinification in stainless steel; 1/2 days of maceration with skins in steel tank; from September to March in concrete; without sulphites added
GRAPE VARIETY: Nero d’Avola (red grape)
TRAINING FORM: espalier
VINEYARD SURFACE: 1.2 ha
HARVEST TIME: fisrt week in August
YIELD PER HECTARE: 70 q/ha
TASTING NOTES: it is characterized by its freshness, an important acidity and sapidity. In its bouquet, black cherry and ripe cherry will be found.
PAIRINGS: pizza with sardines onions and caciocavallo cheese, quiche with peppers or aubergines.
At 10.5% ABV this wine is extremely quaffable and versitle with food; works good with a slight chill on it. Production includes completely organic viticulture and no use of sulfur. Fresh, Juicy Natural Wine!
Appellation: Langhe DOC
Vine Age: 20 yrs
Soil: Chalky Sand on Sandstone Layers
Vinification: Steel, Oak
Aging: 17 months
Farming: Organic Principles
Mario Andrion and Gabriele Saffirio are cultivating Freisa on steep vineyards rooted in limestone rich soils. Together they are pioneering the rebirth of single site Freisa as well as setting an example in the region with farming – theirs is one of the few organically farmed vineyards in the region. Freisa, the sole red grape vinified at this cantina, has been propagated in the Piedmont since at least the 18th century; ampelographers believe the grape originated in the hills between Asti and Turin. Its high acidity, firm tannins, ageability, and complexity can be credited to its genetic connection to Nebbiolo. The vines here are in sandy and chalky soils at very high altitude – 499 meters in the hills southeast of Barbaresco in the town of Camo. Aged for 2 months in used oak cask followed by 8 months finishing in steel tanks.
The grapes are harvested and placed in small boxes to prevent their crushing and are transported to the winery on small tractors for being processed.
In the winery, the grapes are de-stemmed, crushedand pumped into a fermentation tank.
After a few hours, the alcoholic fermentation begins and lasts for the time necessary to complete the maceration of the skins in contact with the must.
Then, the wine is drawn off and poured into a steel tank where a coarse racking takes place.
The solid component, made of berries and skins, is put into a press for a lightcrushing and pressing, then it is poured into the fermentation tank.
Umo Winemaking: aging takes place in steel barrels for a period of about 12 months, followed by bottle aging.
clivi Galea Merlot Friuli Colli Orientali
Denominazione di Origine Protetta
Grape variety: 100% Merlot
Tasting note: Lovely nose of plums and earth; minerals, spices, some herb and olive.
Vineyard site: “Galea” Vineyard on Gramogliano Hills, Corno di Rosazzo, Province of Udine, along the Slovenian Border. Characteristics of vineyard: Planted with 70 years old vines
Certification: Organic (certificate N°E1649 by IT BIO 006)
Soil: Marl and sandstone flysch of Eocene origin
Harvest: Mid October
Production: 2,000 bottles
Residual sugars: <2 gr/lt
Acidity: 5.4 gr/lt
So2 total: 46 mg/lt
Vinification: fermented in stainless steel on indigenous (grapes’ own) yeasts only, matured in stainless steel.
100% spontaneous malolactic fermentation,
VALPOLICELLA CLASSICO SUPERIORE D.O.C. 2015 CAMPORENZO
Classification: Controlled Denomination of Origin
Description: ruby red in color, on the nose aromas of ripe red fruit such as cherry, black cherry, menthol notes and spices. In the mouth it reconfirms the olfactory sensations while maintaining a good freshness. Promises long life.
Pairing: wine for the whole meal, alongside traditional Veronese cuisine such as soups, boiled meat, white meat from the courtyard.
Origin: the Camporenzo vineyard is dedicated to the production of this wine. It is located on the hill of San Pietro in Cariano, a terraced land rich in limestone. Veronese pergola breeding with organic method and use of biodynamic principles.
Grapes: Corvina 50%, Corvinone 30%, Rondinella 20%.
Harvest: harvest at the end of September / beginning of October.
Vinification and Aging: spontaneous fermentation with indigenous yeasts for 7/8 days with movement of the mass.
Aging for 9 months in 25hl barrels and further refinement in the bottle.
Analytical data: Alcohol 13% Vol – Total acidity 5.40 g / l Ph 3.25 – Dry extract 27.20 g / l – Total sulfur dioxide 56 mg / l.
Bottling: July 2017
No. of bottles produced: 9,000
Available formats: 750ml, 1500ml.
Carignano is purplish red in colour, a wine with a bite and a unique crispness: black fruits, thyme, fennel and a slight note of leather are sustained by a distinct acidity. It is a wine that must be listened to. Share it with those who want to hear, who will be enchanted by it.
IGT Toscana rosso
“Campo al Finocchio” (fennel field) is a small vineyard, protected by Mediterranean scrub, that is impossible to find for those who don’t know it is there. Nestled between woods of holm oak with a view to the coast, it seemed almost to be hiding, waiting to be heard. We listened and discovered its huge potential.
The soil, characterized by grey clays and schist, gives Carignano a bold expressive character.
Cirsium, derives his names from the thistle, cirsium in latin. It is our top selection; it comes from a single vineyard of 100% Cesanese di Affile planted in 1953 by Damiano’s grandfather. This vineyard produces naturally about 4 – 6 bunches per vine . Harvest is conducted manually and starts only when the ripening of aromas, seeds and skins has reached the optimal level.
Grapes are carefully selected , and any imperfect berry is discarded before they are loaded into the crusher. Cirsium is fermented in a stainless steel tank at temperature controlled within 25 °C to preserve the varietal aromas of Cesanese. Maceration lasts for about 15 days. After maceration, the wine is racked in french oak barrels where it does malolactic fermentation and ages on its fine lees for about 18 months with batonages when needed. After bottling Cirsium rests in our cellar for at least 2 years.
Lamoresca Rosso is a typical mediterranian wine, medium-bodied, supple and elegant, product of a selection of the best grapes, picked at the perfect level of maturation.
Classification: Vino Rosso
Grape variety: Nero d’Avola, Frappato, Grenache
Altitude: 430m above sea level
Soil types: sand, clay soil with limestone
System of planting: vertical trellis system and bush-vine
Vine density: 4500 plants per hectare trellis system, and 7000 plants bush-vine
Harvest: by hand, between 20 September and 20 October
Fermentation: in vertical plastic “tini” without temperature control, with maceration on the skin for 30 days, malolactic fermentation occurres naturally
Maturation: max 12 months in cement tanks
Bio certified by Q certificazioni