Tasting Notes: From vineyards of the same name, Doccio a Matteo is a throwback to Chianti as it once was made, with Sangiovese making up the lion's share, and small amounts of the dark skinned Colorino and a touch of the white... Read More
Tasting Notes: The Chianti Classico Riserva Caparsino is the result of the amazing terroir of Radda. 450 meters of elevation and soils composed of Alberese, Galestro, clay, and sand create the perfect conditions for growing Sangiovese.... Read More
Tasting Notes: The Cappellano Barolo Chinato is a unique after-dinner wine made from steeping Barolo with s secretive blend of aromatics and botanicals. Spicy, Christmas spice flavors mingle with the tension of a world class Barolo.... Read More
Tasting Notes: Perhaps the most earnest of digestivi, Elisir Novasalus is revered in Alto Adige and regions beyond. This Amaro is bold, bitter and exceptionally complex, with layers upon layers of flavor. Famously comforting after... Read More
Tasting Notes: The term Sfumato derives from the italian word for smoke fumo. It is traditionally associated with a style of Renaissance painting characterized by subtle transitions between areas of dark and light. This speaks... Read More
Tasting Notes: The Caravaglio Nero du Munti is made from the endagered and nearly extinct Corinto Nero grape, perhaps related to Sangiovese, it is said to have been brought to the Aeolian Islands by the ancient Greeks. The sandy... Read More
Tasting Notes: Cardamaro is a longstanding product of what is today a 4th-generation winemaker in Canelli d’Asti. The primary flavors of Cardamaro are cardoon and blessed thistle, with a short repose in oak for spice and... Read More
