by Dustin Soiseth

We have been importing Corsican wines since 1981, when Kermit, armed with a list of potential producers from Domine Tempier’s Lucien Peyraud, first scouted the island.

From Bandol to Tuscany, we have received dozens of exciting wines from many distinct regions in France and Italy.

by Anthony Lynch

Thanks to their versatility at table, transportive aromatics, and uncanny ability to warm the bones as much as they refresh, Italian whites belong on everybody’s winter table. And if you’re still not convinced, treat yourself to some seasonal specialties from the sea like Dungeness crab or oysters on the half shell—so crisp and briny in the cool months—and see how they are flattered by any bottle in this collection. 

by Dixon Brooke

Our first-ever foray into the heel of the Italian boot might not be what you expect. It certainly wasn’t what I expected! I discovered a terroir perfectly suited to producing dry, aromatic white wines of character and freshness. Puglia is the likely birthplace of Italian wine (and, as follows, French wine!), with the vine originally traveling here via Greek settlers who crossed the Adriatic channel. Today it is the second-largest producer of wine out of Italy’s twenty regions. While the region is best known for inky, concentrated reds from grapes such as Primitivo and Negroamaro, the first KLWM Puglian imports are in fact white wines.

by Tom Wolf

This kind of “overachiever”—a wine that delivers the elegance, complexity, or flat-out deliciousness regularly displayed by bottles much more expensive—isn’t limited to any price category. My colleagues and I have been as enamored in recent months with $19 Dolcetto from northwestern Italy as we have with soulful grand cru Saint-Émilion.