Tasting Notes: The Al di la Fiume Albana Fricando is is amphora fermented & macerated Albana, a rare, deep-golden colored grape indigenous to Bologna. The wine is bottled unfined, unfiltered and left on the skins for some time... Read More
Tasting Notes: The Alberto Loi Cannonau di Sardegna Sa Mola is floral with spicy hints of white pepper, cardamom, and clove. The palate has dusty red berries, wild herbs and a balanced acidity.... Read More
Tasting Notes: One part of the grapes were pressed immediately after their arrival at the estate, another part were kept on the skins for 15 hours and the third part was in contact with stems and skins for about one year. These... Read More
Tasting Notes: The Amaro dell’Etna has its roots on the slopes of Mount Etna in Sicily where more than twenty-six herbs and aromatic plants grow. Its special recipe embodies the volcanic nature of Sicilian soil and even... Read More
Tasting Notes: The color Ampeleia Rosato di Ampeleia is a magical pink, reminiscent of coral reefs. Wild berry fruit jump from the glass with strawberry and raspberry at first, followed by honeydew melon, currants and a slight... Read More
Tasting Notes: Tropical fruit and yellow peach aromas alongside floral notes of hawthorn and a pleasing chalkiness on the finish mark the Caprai Grechetto as a great white for fresh fish or antipasti.... Read More
Tasting Notes: Rosso di Valtellina is Barbacan’s work horse of a wine. It is a grippy mountain Nebbiolo with expressive berry fruit, a touch of forest floor and bits of leather. It is a complex wine showing layers of flavor... Read More