Italy

While Dolcetto rules the estate, we are offered a glimpse of how the estate’s style would translate to its northern Barolo neighbor through this wi...

Crafted in Italy but appropriated by Argentineans and the back-of-house of the American restaurant industry as their go-to.

From a super serious Barbaresco producer comes a super serious Dolcetto. From super old vines, there is tons of energy here as the fruit and forest...

Eric Asimov says, "I often find nero d’Avola a tough grape to love. While I have had some great varietal examples, like Arianna Occhipinti’s, too o...

This is a rich and powerful wine with aromas of blueberries and blackberries. Full body, round and chewy tannins with a flavorful finish. From orga...

Gin from Italy? It's about time. This is one of the only Italian dry gins on the market, almost confused for an English one. Forest driven with loa...

100% Çimixà. Have you heard of him? Who's ever heard of Cimixia. Cimixia the wise, Cimixia the great...no, no, it's just plain Cimixia. An intense ...

This well structured blend of Barbera, Dolcetto, and Nebbiolo, is juicy, bright, and packed with flavor. Elements of plum, citrus, clove, and cedar...

Giampiero acquired a parcel of 80-year-old Trebbiano Spoletino in the town of Pigge di Trevi several years back. Arising from a cooler microcl...

In Italian,"where dreams have no end" is loosely translated as a place where Chardonnay doesn't normally grow, but whatever, everyone else is doing...

This amaro has been made since 1868 from bitter herbs, roots and barks prepared over a wood fire and sweetened with honey.  Make sure to take a bot...

The most important wine of the estate. The Dolcetto here is sourced from parcels found in prime positions, as well as the oldest vines of the estat...

  More complex than your typical Gavi, with notes of honey, toast, and florals on the nose; and buttery texture on the palate, with strong notes of...

A tad lighter then your average Langhe Nebbiolo (although standard 13.5%) with pulsating acid still allowing the exotic floral and spice notes to s...

A refined palate of black cherries, herbs, and a touch of earth. Its bright acidity, ample fruit, and earthy undertones.

Produced in an entirely natural manner under the guidance of Giampiero Bea, the Coenobium is a blend of Trebbiano, Verdicchio, and Malvasia, harves...