The two most widely planted red grapes in Italy are Montepliucinao and Sangiovese, so it's no wonder they end up together. The Marche region on the Adriatic coast is home to two such blends made in the DOCs of Rosso Conero... Read More
The common thread between Pecorino cheese and wine is Pecori, or sheep. In this case, Pecorino (little Sheep) is the name of the grape that grows along the Adriatic coast on the Pescaresi hills of Abruzzo. It's a place where... Read More
The De Bartoli family began as, and remains, producers of fine Marsala -- not the cheap stuff used for cooking, but the original old-school il perpetuum made for centuries until the rest of us discovered it. The traditional white... Read More
Brought to you by the Cistercian nuns at the Monastero Suore Cistercensi in Lazio, Coenobium is their organic blend of co-fermented Trebbiano, Verdicchio, and Malvasia. Although the Sisters receive a little commercial guidance... Read More
