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Please note that some wine/vintages might be unavailable.
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View wines below & fill out the form to place an order for pick up.
Please note that some wine/vintages might be unavailable.
Email us your inquiries. No call in available.
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
Marta and Alberto run a small family farm, 450m up in the San Lorenzo hills, and aptly describe their wine as ‘Mountain Prosecco’, on land farmed in the most incredible way. Being certified as organic doesn’t really shed any light onto how their plants are looked after, with each vine being cared for and treated with homeopathy.
Col Tamarie (the only wine produced) is a blend of six grape varieties, including Bianchetta, Grapariol and the more familiar Glera. The wine spends a small amount of time on skins, never has any sulphites added and rests for a minimum of 10 months before being available. This may originate from Prosecco territory, but it is so much more than that.
Technical Information
Vineyard
Organic / Biodynamic (uncertified)
Average age of vines: 40
Soil type: Clay, Limestone
Cellar
Fermented spontaneously using low-intervention
Sulphites: No added sulphites: 10 mg/L
Fining (clarification): Unfined
Filtering: Unfiltered
Suitable for Vegans and vegetarians
Alcohol: 12.5%
Residual sugar: <1 g/L
Vessel type: Stainless Steel
Rarefratte ‘Bianco’
Breganze, Veneto
Grapes: Ottocai, Vespaiolo, Pinot Bianco
WINEMAKING
Maceration on the skins for 4-5 days in concrete. It matures in the same containers and is bottled one year after the harvest.
Bottled unfined, unfiltered, minimal SO2
MONTICELLI BIANCO
STILL WHITE WINE
Vine variety: Garganega and Trebbiano di Soave
Year of Installation: 1970
Vine Training System: Pergola Veronese
Manuring: Neither manuring nor irrigation
Treatment: Minimal dosage of Copper and Sulfus only
Harvest: Hand-Harvesting
Fermentation: Spontaneous with autochthonous yeasts only
Maceration: Yes
Filtration: None
Aging: Nine months in steel tanks and the following four months in bottle
SO2: Not added
HARVEST AND WINEMAKING:
One single and accurate manual harvest in boxes with grapes selection at the end of maturation. Fermentation is spontaneous and carried out in steel tanks, in contact with the skins. The wine is then let
macerate ad ripen on the skins; eventually, it is racked and aged in steel tanks until the end of the
summer season. Bottling does not require any kind of treatment or filtration. For this reason, the presence of sediment in
the bottle is natural, and a sign of the product’s genuineness.
Malvasia Puntinata & Bombino, 2 days on the skins, 6 months in stainless.
The Sassopra project was born in 2020, 5 hectares in the southern area of Frascati, practically overlooking Rome and land that has been cultivated for over 3000 years, thanks to the incomparable, unique and finally rediscovered terroir of the Castelli Romani.
Volcanic soil, hilly landscape, sea just a few kilometers away, here there is everything you need to produce extremely elegant wines.
In Sassopra the wine produced is biodynamic thanks to the meeting of the two boys with important names such as Carlo Noro and Adriano Zago and their strong respect for the environment and the territory
100% Catarratto, a classic white variety from Sicily that carries a character of finesse. It is an elegant grape, with its own aromatic delicacy and an important presence of aromas, it has a strong character but not played on strength.
DESIGNATION: “Biancammare” IGP Terre Siciliane
VINEYARD AGE: 14 years
SOIL COMPOSITION: red soil with limestone; the vineyard is 30 m to the sea
TRAINING FORM: espalier training and Guyot pruning
WINEMAKING: vinification in stainless steel; 2 days of maceration with skins in steel tank; from September to March in concrete; without sulphites added
HARVEST TIME: first week of August
TASTING NOTES: This very pleasant wine is revealing iodine notes, where the acidity is confirmed by delicate notes of citrus fruits and flowers
MALVASIA AS NATURE COMMANDS
Since 1987, in the Trieste Karst, Sandy Skerk has been producing wines with a marked territoriality, unique and original, the result of a natural balance that sees the vine and its integrity as the secret to giving a great taste. 100% from Malvasia Istriana grapes, this white ferments spontaneously in wooden barrels where, for a few days, the must remains to macerate with the skins; no filtration or clarification, but a refinement of at least 24 months in oak barrels brings, in the glass, an intense, fragrant, decisive but delicate Orange Wine at the same time, to be enhanced with many dishes of both Italian and international cuisine.
Very intense straw yellow color, with lively golden reflections, it shows on the nose a floral bouquet of great intensity reminiscent of ginestra and mimosa, then candied citron peel, sage and thyme, together with balsamic and resinous tones. Round, soft, tasty, with a great taste-olfactory correspondence, it does not lack an intense salinity which contributes to making the sip fluid and snappy. The finish is long and persistent, typically mineral.
Grape varieties: Grillo
Vinification: Fermentation in steel with maceration on the skins for 6 days
Aging: On the lees in chestnut tonnaux for 7 months
Serving temperature: 12-14° C
An Orange from Grillo grapes, of great impact and substance, does not leave indifferent a wine that knows how to impress with its evolved and refined fruit notes.
Sinfonia di Bianco is a natural white wine crafted by Alessandro Viola, in the Alcamo region in Sicily. This white wine is made with Grillo grapes, taken from Alessandro Viola’s most premium plots called Santa Ninfa and Pietrarenosa.
This wine spends a little longer on the skins and is a complex showcase of Grillo, with a little tannic structure and notes of dried stone fruit and orange peel.
Made with 100% Chiavennasca (Nebbiolo). The fermentation and maturation process take place in amphora, with regular bâtonnage operations and the addition of grape seeds to give a tannic structure to the wine.
Lazio, Italy. Canaiolo Nero, Procanico, Rossetto, and Malvasia Bianca Lunga from vines planted on volcanic and sandy soils on the southern shore of the Lago di Bolsena. The grapes are fermented separately in concrete tanks (with the Canaiolo left for two days on the skins) with wild yeasts and aged for six months in stainless steel and fiberglass with no added SO2.
Type: Rosé
Producer: Sassopra
Country: Italy
Region: Lazio
Grape varieties: Sangiovese, Malvasia Puntinata
Alcohol content: 11.5%
Format: 0.75 l
Vinification: Spontaneous co-fermentation of both grapes, with 2 days of maceration on the skins and with part whole bunch
Aging: Steel
DOLCETTO
Dolcetto gets its name from the delicate nature of the grape, a delicacy that is difficult to manage both in the vineyard and in the cellar. The pleasant and balanced almond taste that is found in the wine comes from the tannins enclosed in the grape seeds, which is not perceptible when you taste the grapes, unlike nebbiolo where the tannins are in the skins. Not even the acidity will disturb you, unlike the barbera grape where it is so evident. On the contrary Dolcetto is a delicious grape to eat, extremely delicate in flavor. If we wish to enhance these aspects of fragrance and lightness, we must vinify it with the intention to make a wine that plays on fruit and immediate enjoyability.
IDEA
This Idea is a difficult one for me to accept because it’s in contrast to my character. The idea of a wine conceived simply as a moment of pleasure dedicated to the drinker, as opposed to a pure expression of the winemaker’s research. But, on the other hand, there is also the joy of sharing a classic version of Dolcetto, a gift to our wine appellation as an example of the natural winemaking methods of our winery. This is not a low key San Fereolo wine, but a different wine that seeks the path of a simplicity that is not necessarily trivial.
VINEYARDS
The valdiba’ is produced exclusively with dolcetto grapes from vineyards that are between ten and thirty years of age. The land is located in the commune of Dogliani, in the vineyards known as Baraccone and San Fereolo, ranging from 400 to 500 meters above sea level. Exposed from the southeast to the northwest, these vineyards have medium texture, limestone dominated soil. They are based in the sub zone of Valdiba’, capable of giving life to wines, which are both tannic and elegant. The vines are cultivated using a simple Guyot with different plant densities depending on the age of the vines, ranging from 4000 to 5000 vines per hectare. Plots are cultivated according to the principles of biodynamic agriculture that foresee a different approach to soil fertility and the use of copper and sulphur in very small quantities. The yield of wine per hectare varies according to the year from 40 to 50 hectoliters.
WINEMAKING
Hand-picked and brought to the cellar in fifty-pound boxes in the second decade of September, the grapes are de-stemmed and crushed and Valdiba’ is fermented in stainless steel tanks, leaving fermentation temperature free to run up to 29°C. The wine is made without the use of selected yeasts or additives that could alter the delicate expression of the terroir and the work of metamorphosis operated by indigenous yeasts. The length of maceration and fermentation is approximately eight days. The wine is then racked before the complete transformation of sugars is achieved.
AGING
After the alcoholic fermentation, a spontaneous malolactic fermentation follows, favored only through the control of the cellar temperature and without inoculation of bacteria. At the end of this second fermentation, the wine is aged on its fine lees for four months. After this the Valdiba’ undergoes a light clarification, which is necessary before bottling a wine such as this Dolcetto, which is so unstable due to its rich color content. Bottled in the summer after harvest, Valdiba’ is then aged in bottle for 6 to 12 months.
The vineyards of the Enfer d’Arvier appellation are situated in an amphitheater-shaped site on steep slopes in a high-altitude valley, which receives ample sun. The shape of this “bowl” of vineyards effectively concentrates the heat of the sun, thus giving birth to the “hell of Arvier” moniker. Danilo Thomain is the only independent vigneron working this tiny appellation only five hectares in size. The Thomain family works one hectare of vineyards here in the shadow of Mont Blanc.
Produced entirely from the indigenous Petit Rouge, it’s a homemade wine in every sense of the word: here in the in the shadow of Mont Blanc, these brutally steep terraces must be worked entirely manually; grapes are hand-harvested, carried just down the road to Danilo’s house, and the wine is made right there — fermented spontaneously, and aged in non-temperature-stabilized steel tanks in his basement two stories below the earth’s surface.
Hypnotically aromatic, the nose on this wine is exuberant, brimming with black cherries, sun-drenched stones, tiny mountain flowers, and a touch of the sauvage. The huge diurnal shifts between Enfer d’Arvier’s scorching days — “Enfer d’Arvier,” after all, means “The Hell of Arvier”— and chilly nights expresses itself in a palate tug-of-war between rapier-like acidity and thick, luscious fruit that vibrates with energy. Danilo’s rendition has a compelling, almost ethereal rusticity with a wild berry impression and lively vibrancy on the palate; it’s deeply pitched while simultaneously crunchy, spicy, and animated. An essay in extremes, Danilo’s Enfer d’Arvier is both bracing in its freshness and intense in its concentration.
Home of the second-highest wine-growing zone in the valley, the Enfer d’Arvier is a magnificent amphitheater of steeply terraced vines overlooking the Dora Baltea river below. The shape of this “bowl” of vineyards effectively concentrates the heat of the sun, thus giving birth to the “Hell of Arvier” moniker. Covering a scant 5 hectares, the majority of the appellation’s output is via the local co-op, and with his single hectare in production, Danilo Thomain stands as the zone’s only independent bottler of wine. Amazingly, Danilo is currently clearing another hectare’s worth of hillside above his current holdings in order to expand production, thereby reclaiming some of the long-unused but prime terrain whose viticultural records date back to the 13th century. Current production at the Thomain estate is approximately 2500 bottles per year
DOC Carso Terrano
Vine: Refosco
Soil: clay-rich silicates of iron
System of Growing: simple and double Guyot with 8000 vines / ha
Average Yield Per Hectare: 40 to 45 q.li (about 2 1/2 tons/acre)
Planting Year: 1975, 1997: 2004
Harvesting the Grapes: 3rd week of September, 1st week of October
Wine Making: destalking is performed; maceration on the skins for a period of 25 days in wooden vats of medium size with immersion of the cap 4-5 times a day
Aging: After separation from the skins, the wine is aged in small to medium wooden casks; it remains on the lees for a period of 12 months, after which it is decanted into 2500l wooden barrels; bottled without fining and filtration. Subsequent maturing for 4-6 months in bottle.
Description: this Terrano from the Skerk estate manages to enhance the typical characteristics of Friuli Venezia Giulia. A very balanced wine that smells of lavender, violet, cherry, with notes of cloves and mint. On the sip it is graceful, very fresh and lively, with savory hints and well-dissolved ethereal tannins that caress the palate. A wine with great personality, excellent for a dinner with friends!
The Valpolicella of Il Monte Caro is our young wine obtained only from Corvina,
Corvinone and Rondinella grapes hand picked in baskets, pressed and aged in steel.
Its freshness is well supported by a pleasant sapidity. These peculiarities, together
with the moderate alcohol, make this wine perfect for all convivial moments.
Yeasts: indigenous
Filtration: unfiltered
Sulphites: <30mg/lt, added at bottling
Tenuta Santa Lucia S-cètt Sangiovese is a red wine made from biodynamic Sangiovese grapes grown in Emilia-Romagna, Northern Italy. Spontaneous fermentation with native yeast, bottled unfined, unfiltered, with no additional sulfites.
Description
S-CÈTT
ZERO ADDED SULPHITES
Denomination: Rubicone Sangiovese IGT
Production area: “Taibo” vineyard, Mercato Saraceno (FC), Italy
Grape variety: Sangiovese 100%
Vineyard location: 250 m. above sea level
Exposure: north-south
Training method: espalier system with Guyot pruning
Year of planting: 2000
Harvest and harvest: hand harvested in small crates – mid-September
Soil type: brown clay and silt with a lot of skeleton
Stumps per hectare: 6,300
Grapes per vine: 1.5 kg.
Winemaking: careful evaluation of the harvest period; careful selection of the grapes both on the vine and in the cellar; spontaneous fermentation with indigenous yeasts in steel without the addition of sulphites during all phases of processing.
Organoleptic characteristics: deep ruby red colour; the nose offers aromas of fresh red fruit; sharp acidity
Pairings: pasta dishes with ragù and red meats, white meats, goes well with straccetti with porcini mushrooms.
Peak aging 2 years
Longevity 8-10 years
Producer: Azienda Agricola Il Farneto
Category: Wine – Still – Red
Grapes: Marzemino, Malbo Gentile, and Lambrusco Grasparossa
Region: Emilia-Romagna, Italy
Il Farneto Giandon Rosso is a red natural wine made from Malbo Gentile, Lambrusco, and Marzemino organic and biodynamic grapes grown in Emilia-Romagna, Italy. Il Farneto is a tiny biodynamic estate of only 8 hectares located in Emilia-Romagna focusing on local varietals Spergola, for white wines, and Marzemino, for red wines.
Cesanese Di Olevano Riserva is our top selection wine. It is a cru of 100% Cesanese d’Affile grown on a single 1-hectare vineyard block, trained at little bush. It was planted in 1953 by Damiano’s grandfather Guido. The natural yield for the vine is about 4 to 6 clusters.
Harvest is manual and starts when the maturation has reached the optimal level.
Grapes for this wine are meticulously selected; any imperfect berry is removed before the crushing. The fermentation occurs naturally in concrete vat and the maceration lasts about 15 days. After the fermentation, it is racked to big barrel, where it ages for the first year. During the second year, it is racked into the concrete vat and after a total of two years is bottled. Bottle aging for one more year, before it is sold.