Bisci Verdicchio di Matelica is a classic Italian white wine from south-facing vineyards 1000 feet above sea level in the Marche region. Notes of flowers, green apples, minerals, and citrus. It pairs well with fresh cheeses, poultry,... Read More
Bisci Verdicchio di Matelica is a classic Italian white wine from south-facing vineyards 1000 feet above sea level in the Marche region. Notes of flowers, green apples, minerals, and citrus. It pairs well with fresh cheeses, poultry,... Read More
Named for the vespa (wasps) who love this grape as much as we do, Vespaiolo (ves-pie-olo) is famous for its late-harvest wines, but the dry version is pretty remarkable too. One sniff and taste, and it's no wonder bees and... Read More
Elena Walch has been a wine champion of the Alto-Adige for decades. She came to America and personally introduced many of us to local reds like Schiava and Lagrein, but Elena and her daughters, Julia & Karoline, also grow international... Read More
Moscato is sometimes an afterthought for Piemontese winemakers, but the Perrone family has been making it in the village of Castiglione Tinella (about 10 miles from Asti) since the 1800s. Stefano Perrone, a retired champion motocross... Read More
Luigi Ferrando and his sons, Roberto and Andrea, make wine in the shadows of Mont Blanc, not too far from Turin. Most of the acreage is dedicated to high-altitude Nebbiolo, but they also make the white wine of Canavese with local... 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
About 40 miles east of the port of Marsala is where Gunther & Klaus Di Giovanna produce organic red and white wines from vineyards planted in and around the Monte Genuardo Nature Reserve. Tree cover and high altitudes make it... Read More
The De Bartoli family began as, and remains, producers of fine Marsala -- not the stuff used for cooking, but the original old-school il perpetuum made for centuries until the rest of us discovered it. The traditional white grape... 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
