Just when I think I’ve seen it all, this wine comes along and surprises me! It’s not a typical rosé, nor is it a typical light red wine. Instead, it occupies a wonderful space between the two!

With intense flavors of blood orange, brambly fruit, licorice, and herbs, Barrosu is perfectly suited to a wide range of meat slow-cooked over coals.

This old-vine Carricante gets its luxurious golden hue from four days of skin contact, a traditional process on Etna that really brings out the distinctive scents of this special place.

This inky, chewy blend of Cannonau with the native Muristellu boasts a strikingingly wild perfume that soars from the glass.

Not quite Rhône-like and not quite Corsican, this has the best of both worlds, with plenty of palate-staining black fruit to boot.

This rosé, made entirely of the local grape Carcajolu-Neru, is world class and different from anything else we import in the pink category.

You’ll find whiffs of both Burgundy and Barolo in this single-vineyard bottling from vines planted in 1930, but it is unmistakably Etna: smoky and suave.

A field blend of Vermentino and other native Sardinian grapes, one week maceration; deep, broad, savory, and salty

One of Corsica's finest reds, from a collection of heirloom grape varieties saved from extinction by Abbatucci's father.

Delicate, stimulating, and completely dry—it’s a ravishing aperitivo, but works with anything from the ocean.

Grottafumata’s first release from the “Vigna degli Architetti” delivers deep, ripe fruit with elegance and grace.

It’s beautifully ethereal, with pillowy fruit that tastes so sublime it would be limiting to attempt a description, although quince and verbena jump to mind.

A biodynamic, orange-zesty, multifaceted masterpiece from the most ancient growing region on the island.

Enough vibrance and freshness to drink well on its own, but just enough tannin and acid to be versatile at table.

Old-vine Moscato from Sardinian mountaintops. It is heavenly with sea urchin pasta.

See why Cap Corse's famous Muscat tastes like no other dessert wine in the world.

The Padova family’s Spaccaforno is generous but not heavy, with suggestions of blackberry, licorice, and spice leading to a lively, chalky finish.

This red’s satiny texture allows it to gloss over the palate with utter delicacy, while suggestions of smoke, white pepper, and brandied cherries linger after each sip.

This brooding amphora-aged red is a tribute to ancient Corsican wines, as they were produced in Roman times.

An out-of-this-world, but wholly down-to-earth skin-contact white. You’ve never had anything like this before!

“Sciavè is the result of ancient clones of Nero d’Avola which, besides exalting the limestone matrix of its terroir of origin in the Eloro appellation, carry forth the elegance gleaned from patiently aging the wine in barrel.”

This bottle is benchmark Corsica at a weeknight price.

A nod to the island’s rich history of viticulture, the Général is simply a stunning bottle of white wine.

A complex blend of one part Niellucciu for structure, one part Minustellu for silky tannins, and one part Grenache for a splash of wild blackberry and sunbaked earth, there is both power and elegance.

A full-throttle Niellucciu from a sun-soaked limestone vineyard in Patrimonio.

A Niellucciu-based rosé that is so fresh, pure, and invigorating, while delivering a healthy dose of Mediterranean brine.

There is something exotic here, something herbal, quite serious with great tension.

The wine builds to a crescendo and leaves the palate stained and saturated with staying power. This is much more than quaffing Frappato. Irresistible.

Grottafumata means “smoky caves” and that's exactly what I think about when I swish this around. Grown in volcanic soils, it's a perfect balance between smoky tannins and Sicilian grapes.

You’ll taste the salty sea breeze in this wine.

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

A rosé made via ancient methods from ashy soils high on Mount Etna.

You’d be right to be skeptical of a Nebbiolo from Sardinia, but from a top-notch terroir high in the mountains, it is something else entirely.

A perfect mix of fennel, strawberry, and some Corsican sun.

Rada’s dense, minty Cagnulari is a reminder to take Sardinian reds very seriously.

Aromas of black fruit, graphite, wild herbs, and game over firm, stony tannins. Saturated with flavors of the Île de Beauté.

A grandiose monument to the power of Corsica’s heirloom grapes.

A profound red wine full of depth, liveliness, and old-school, rustic character; the intensely gripping, ashy-fine tannin is a trademark of wines from Contrada Pino.

Leccia's earthy, delicious island-mountain wine is fun, accessible and pairs with anything from fish stew to pasta to lounging in the park.

A vibrant tonic akin to a savory brew of muddled stone, wild herbs, and salty sea air.

Muriel Giudicelli’s Patrimonio rouge is elegant, deep, bursting with ripe black fruits, silky smooth, and offering great length.