This is a mighty friendly wine. A zippy, green apple, tangerine, lime and mineral glass of happiness. The vines are grown on an ancient raised sea bed of clay, iron and mineral salts, and you can taste a hint of the sea on the finish. Winemaking Details: Aged in Tank
Classic ripe barbera fruit, with delicate acidty, teeny weeny bit of tannins, this is one the best barbera’s you will drink at a silly low price.
This is made from Barbera vines grown in the Colli Tortonesi in Piemonte. It’s a natural, non-filtered, everyday kind of vino. If Parker Posey were a wine she’d be Fuso: indie, hip, quirky, democratic and approachable. Classic cranberry and raspberry notes with zippy lemon-acidity and soft tannins. Lots of deliciousness for a deal. Winemaking Details: Unfiltered, Unfined, Wild Yeast Fermentation
Classic ripe Dolcetto fruit with delicate acidity, bright rasberry fruit and a teeny weeny bit of tannin. This is their "Cru" Dolcetto, and a resounding value for a wine of this quality.
When Piemonte producers aren’t drinking Barolo, they’re sipping on this. Made from the Dolcetto of the region. Tradition is revered by this fourth generation family run property. Bright cherry fruit, light to medium bodied, gentle acidity and soft tannins. A well made Dolcetto at a great price.
Arneis is a native grape in Piemonte region known to produce aromatic wines with great acidity. And Luet showcases the grape so perfectly. Its nose is full of perfume of white flowers and pear. Medium body with great acids that finishes soft and clean. Fantastic food-friendly wine!
Dried herbs, black fruit on the nose, with dried cranberry and red fruit on the palate. This is a fascinating wine, with layers and layers of flavor developing over time in your glass. From one of our favorite winemakers, this is a wine that everyone should try at least once! Winemaking Details: Aged for 22 months in large oak barrels.
There are only 50 hectares in the world of this indigenous variety, split among a handful of producers in the province of Alessandria which is in the south east of Piedmont. The wine has aromas of honey and spices, with flavors of citrus and a nice, nutty note. The texture is creamy, and the flavors and aromas will continue to evolve in the glass for a very long time. Winemaking Details: Fermented and Aged in Tank
Monleale is the name of the town where Massa is located; there's the high, alto, and low parts of town; Massa is in Monleale Alto. All the classic Barbera cherry and raspberry fruit but the grape's high acidity is honed into a tight knitted complexity. One of the few Barbara's that age and become more complex. Winemaking Details: Aged in Botti, Low SO2 Added, Unfiltered, Vegan, Spontaneous Yeast Fermentation
A Barbaresco by any other name...This is 100% Nebbiolo from Carema in Northwestern Italy and it is made by one of our favorite producers, Luigi Ferrando. This is a wine worthy of your attention. Still young, it offers aromas of mountain flowers and licorice followed by bright cherry fruit. Take some time with it and you will notice how it continues to change in your glass.