Luigi Giusti's Visciola is made in a centuries-old Marche tradition of making dessert wine with cherries. The production is actually quite complicated, as two varieties of cherries are processed separately with half of them... Read More
Tasting Notes: Only the best Bosco grapes are used for drying for a couple of months in a dry and fresh place. After that period the dried grapes are separated by hand from the bunches. The juice is then left in contact on the... Read More
Tasting Notes: The Rocca di Montegrossi Vin Santo del Chianti Classico is 100% Malvasia Bianca di Toscana, dried for 3 months on vertical nets and aged for 8 years in small barrels (caratelli) made of mulberry, oak, and cherry... Read More
Tasting Notes: Ronchi is one of the great values in Barbaresco and finds its way on the staff picks table quite a lot. A very aromatic and fleshy fruit style with dark cherry, licorice, and orange peel.... Read More
Tasting Notes: This holy wine is amber-hued and traditionally made from partly dried grapes, concentrating the sugars. While often found as a dessert wine on most menus, Vin Santo works just as well for aperitivo (try pairing... Read More
Tasting Notes: This dessert wine is 100% Moscato Giallo from the Colli Euganei (the Venetian Hills) of Northern Italy. These east-facing vines are planted in volcanic soils with an average age of 35 years. The very aromatic nose... Read More