Aromas of wildflowers, saffron, beeswax, and Mediterranean herbs. Rich, fleshy, and focused, all at just 12% alcohol.
Who could resist such a heavenly ambrosia, with its scent of kaleidoscopic spring wildflowers, fragrant citrus blossoms, and succulently ripe grapes?
This gives it a mesmerizing, Meursault-like tension between fuller body and almost creamy texture on one hand and high-acid, citrusy flavors on the other.
The 2022 has a sweet nose with summery whiffs of peach and apricot, a silky mid-palate, and a lovely citrus and mineral finish.
This dreamy wine reaffirms that we should turn more often to Piedmont not only for our reds but also for our whites!
Old-vine Moscato from Sardinian mountaintops. It is heavenly with sea urchin pasta.
A delightfully crisp seaside quaffer that transports us to the Mediterranean coast with bright, lemony freshness and sea-breeze salinity.
Aromas of wildflowers, saffron, beeswax, and Mediterranean herbs. Rich, fleshy, and focused, all at just 12% alcohol.
Four months of skin contact leaves this Garganega from Vignato Davide bursting with fragrant clementine and almond blossoms, while volcanic soil imparts lingering salinity.
2021 Verdicchio dei Castelli di Jesi Classico Riserva “Passolento”
La Marca di San Michele
Italy | Le Marche
A luscious Verdicchio with layered textures that white Burgundy lovers chase after.
Arneis has enough luscious, peachy body to satisfy Chardonnay drinkers, along with the mouthwatering zip of a good Sauvignon Blanc.
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.
From the flowers on the nose to the fruit on the palate, and on through the succulent finish, it’s simply a joy to drink.
From the flowers on the nose to the fruit on the palate, and on through the succulent finish, it’s simply a joy to drink.
170-year-old own-rooted Rossese Bianco, four days on skins, raised in acacia barrels—a Ligurian heirloom!
First class depth and complexity on par with village level White Burgundy, but with a Friulian slant. Zingy adicity with citrus and apple notes.
A field blend of Vermentino and other native Sardinian grapes, one week maceration; deep, broad, savory, and salty
Old-vine Moscato from Sardinian mountaintops, 4 days on skins, fermented dry and aged in barrel—heavenly with sea urchin pasta
Edi’s bottling of the local Malvasia Istriana grape is a delightful way to get to know the wind-whipped slice of Friuli that hugs the Slovenian border.
The uncommon location and treatment capture a different face of this very familiar variety, deep and mouth-filling yet carrying a bracing jolt of limey acidity.
This low-alcohol Etna white shows subtly smoky aroma complemented by notes of yellow fruit, herbs, and wild broom.
When I asked winemaker Lorenzo Mocchiutti why he only bottles this wine in magnum, he said it is because it is so delicious a regular-size bottle is just not enough.
Sumptuous, yet bone dry with a stony finish. It’s just easy to love.
This Sylvaner, from high in the Dolomites, is a finely channeled mountain breeze, an exercise in textural delicacy that will leave your palate tingling with the sensation of crispy minerals.
A field blend of Vermentino and other native Sardinian grapes, one week maceration; deep, broad, savory, and salty
170-year-old own-rooted Rossese Bianco, four days on skins, raised in acacia barrels—a Ligurian heirloom!
No lack of minerality in this perfumed white from the Italy-Austria border.
The interplay of salinity, bitters, and a waxy richness tug at the palate in every direction, providing a textural experience you’ll particularly appreciate at table.
The unique blend of Favorita, Moscato, Arneis, and Chardonnay is dry but not tart, fruity but not cloying, and held together with a gentle effervescence.
A reserve bottling made from Kante's best barrels of citrusy, salt-kissed Malvasia. Aged eight years before release, the wine is textured, vibrant, and delightfully decadent.
Supremely crisp and mineral, this is an ideal representation of this coastal region and perfect for seafood.
Crisp and lean with mouthwatering minerality, Nössing’s Riesling is one of great finesse and precision.
Old-vine Moscato from Sardinian mountaintops, 4 days on skins, fermented dry and aged in barrel—heavenly with sea urchin pasta
A fleshy and savory unfiltered Vermentino from northern Sardinia.
A one-of-a-kind, high-altitude, fully dry Moscato. Bright fruit and granitic minerality in an utterly thirst-quenching package.
2023 Verdicchio dei Castelli di Jesi Classico Superiore “Capovolto”
La Marca di San Michele
Italy | Le Marche
It’s both inviting––it makes for a lovely apéritif––and angular, prime to accompany lemony pasta dishes, clams, or flavorful and rich vegetarian lasagnas.