Nino Caravaglio’s Scampato is a smoky and lifted rosso abounding with wild red fruit and minerality that evokes the volcanic soil.

Beautiful color, fresh-squeezed citrus and stone-fruit nose, luminous and invigorating while round and luscious at the same time.

Given its hue and zesty, mouthwatering nature, you might wonder if this “rouge” is more of a rosé.

This is one of the most intoxicating examples you’ll taste of Pinot Nero.

Its complex nose, redolent of honeydew and baking spice, leads to a beautiful richness on the palate and a refreshing, stony, slightly saline finish

Marvel over the explosive roundness and the stony, mineral freshness of this Auxey blanc.

Classic Burgundian Pinot Noir aromas and flavors, and a deeply fruited and solid core.

I refer to this bottling from Larue as their “gunsmoke” cuvée

From the most prized terroir of Saint-Aubin, classify this blanc along with the great premiers crus of Chassagne, Puligny, and Meursault.

The old-school, vino rosso of our dreams—serve it chilled, perhaps in a glass pitcher, for full trattoria effect.

You’ll be met with a charming texture and aromatics reminiscent of sweet, toasted bread.

This Gigondas—densely concentrated and deeply opaque—is more refined than meets the eye.

Massimo Benevelli specializes in making honest wines that reflect the rolling hills around Monforte d’Alba.

La Grave is one of the rare Cahors to consist exclusively of the native Malbec. Without any Merlot to soften it, this Cahors is decidedly old-fashioned.

Made from mostly Merlot and a splash of Cabernet Franc, this velvety rouge is approachable now despite having years of beautiful life ahead.

Bright red fruit, Corsican herbs, and smooth tannins make this a unique, but no less terroir-driven, Patrimonio.

Supremely crisp and mineral, this is an ideal representation of this coastal region and perfect for seafood.

It is the up-and-coming white Corsican grape, rapidly winning back the reputation it had earned so long ago.

Serve it with a slight chill, and you’ll have a satisfyingly fresh red with medium fruit and a light dusting of herbs and tannin.

This Jacquère grown on Savoie’s limestone mountainsides may be the crispest beverage to ever grace your palate.

The kind of Saint-Jo to dig into right away: smoky, layered, lush, and laced with violet, bay leaf, and black olive.

One of the gems of the Meyer portfolio.

The grapes are dried for several days after harvest, then pressed and aged in barrel to give an equally lively red with a bit more guts and bass notes.

Matthieu Baudry captures both youthful fruit and energizing mineral textures with this rosé.

Clairette, an unsung hero of the south, is the main grape here, undoubtedly one of many key elements to this singular wine.

Lush with distinctive minerality and great nerve, this is an exceptional white Bordeaux value.

Clos La Roquète’s blanc is luscious, yet finishes nice and dry with striking acidity.

Hints of ripe cherry and tar soar from the glass, and the chewy mouthfeel is marked by an undeniable volcanic grit—a signature of Etna reds.

Reminiscent of citrus, cut flowers, and fresh herbs, this stimulating white from the local Malvasia Istriana grape is the perfect introduction to Vignai da Duline.

An intense exotic nose lures you in before the minerality channels the lightning energy of this pure Sauvignon Blanc.