The mousse is white, lively and persistent, the bubbles small and long-lasting. The colour is light yellow with hints of green. The perfume is full, inviting, rich in ripe fruits, chlorophyll and vanilla; these perfumes are fully reflected in the taste, and are echoed in the aftertaste.
Its aromas will make you think of honeydew and green apple. Produced by Argiolas in Sardegna, Italy. Characteristics of lime shavings and white pepper. A dry wine with a medium body. Such dishes as snapper, General Tso’s chicken or acidic butter sauce pair well with this wine.
This Italian white has a rich and intense bouquet, with complex fragrances of wildflowers and honey. Persistent on the mouth with a perfect balance of body and acidity that creates a sumptuous palate. It is recommended with seafood dishes, broiled crustaceans and elaborate fish-based pasta dishes.
Reminders of almond, peach and lemon extract. The winery is Clelia Romano from Campania, Italy. The flavors create a medium-bodied and dry feel. Watch tones of orchard fruit, nectarine and white pepper come out. Planning dishes such as sweet pepper, english peas or classically savored Italian dishes? Pop the cork on this one!
Italy – Fiano di Avellino
Observe flavors of Meyer lemon, rocky earth and red apple. Dry wine that encompasses a medium body. Serve this wine with roasted chicken, white fish or fish-based sauces. A nice match! Scents of ripe pear and frangipane. Made by La Rote out of Tuscany, Italy.
If you like bouquets of honeydew, almond and blemished apple, give this one a try. Terredora di Paolo makes it in Campania, Italy. Features of dry earth and lemon preserves. The flavors generate a medium-bodied and dry feel. Such foods as grilled swordfish, sturgeon or escolar, white meat or citrus butter sauces pair well with this wine.
Aromas like tart apple, almond, lemon zest and nectarine. Citrus fruity and crisp. A pleasing dry wine with a medium body. Meals that include dried herb mixture, cooked clams or rotisserie chicken would go well with this wine. From Marches, Italy, produced by Tavignano.
Made by Poderi Colla out of Piemonte, Italy. Discover smells like dark fig, dried cherry and dried raspberry. A dry wine with a full body. You will detect rare steak and dry earth. Foods such as Beaumont cheese, Parmigiano Reggiano cheese or steak would match this Nebbiolo.
Discover fascinating notes of cinnamon and black fruit. A wine that is full-bodied and dry. This wine brings out the best in such foods as veal marsala or broiled lamb. A Supertuscan blend of Sangiovese, Merlot & Syrah. Made by Antonio Sanguinetti out of Tuscany, Italy.
This classic Italian nebbiolo from Piedmont is a great way to introduce to the world of classic Italian reds! Filled with flavors of dried cherry and dark fruit, along with the allure of roses, this wine balances strong acidity with a soft tannic base that is perfect for pairing with traditional Italian fare or a nice grilled steak.
This classic Italian red wine from Piedmonte features expressive notes of dried blackberry, strawberry, and a characteristic hint of cedar. Great with your Italian cuisine favorites, especially those featuring veal and mushrooms.
This wine is filled with notes of blackberries, fresh strawberries, cherries, and vanilla. Also notice hints of cherry blossom and spice. Made in the Piedmont region of Italy. Great with Veal.
This dry white wine from Campania, Italy is medium bodied and features accents of peach, mushrooms, ripe pear, apple, and wet stones.
This Northern Italian wine is dry and fruity, with notes of melon, peach, papaya, and sweet lemon. Medium-bodied. This wine goes well with chicken, fish, and pork dishes, as well as mildly spicy foods.
Dry with a gentle hint of almonds and flowers. Crisp on the palate with a bright acidity. Excellent as an appetizer, with risotto, pasta dishes with raw fish, baked or grilled, good combination with fresh or slightly aged cheeses. From Italy.
From Purato in Italy with a focus on sustainability. Dry. Displays lemon zest, stonefruit and a hint of dried herbs. Balanced acidity on the palate and a dry, lingering finish. Enjoy with appetizers, fish or as an aperitif.
Your nose will be reminded of black currant juice, cassis, red fruit jam and nutmeg. Made in Tuscany by Falesco. A wine that is full-bodied and dry. A mix of creme brulee, blackberry and black fruit preserves. Nice food pairings include puree potato or braised lamb.
Dry, fruity, fragrant, with hints of wild mint and aromatic herbs typical of area of production. Dry but with a subtly bitter aftertaste. Delightful as an aperitif or with tasty local dishes – lasagne, spaghetti with seasonal vegetable sauces, asparagus crêpes or other fish dishes. Produced by Sergio Mottura in Italy.
A typical Friulano, which expresses the history and terroir of Friuli. Medium-bodied, with ripe, luscious pear flavors carried by a refreshing mineral flavor and zesty mouthwatering acidity that mixed together create a perfect wine to enhance food. The Friulano grape is also characterized by a slight almond edge.
A classic match with Prosciutto. Try also with seafood and fish, veal, pork and Asian/spicy dishes.
Dry with bright aromas of dark cherry, ripe red berries, violets and a slight gamey character. Soft berry flavors and soft subtle oak characters in the finish. Lovely when it accompanies traditional Mediterranean dishes including meats, soups and pasta dishes, lasagna, white meats and light main courses. Produced by Terredora DiPaolo in Campania, Italy.
Bone dry and crisp minerality with notes of citrus. Made by the same varietal and near the same region as Italyˆs famous Gavi wines. Can be accompanied by appetizers, light pasta, chicken or fish dishes
Dry. Shows plenty of crushed blackberry and cherry, with hints of flowers. Full-bodied, with a solid core of fruit and silky tannins that turn to vanilla and raspberry on the finish. Perfect with varied pastas, white roast or sautéed meat, white poultry, fried or grilled fish.
Dry with aromas of blackberries, cherries and redcurrant, with a touch of licorice and vanilla spice. The tannins are sweet and persistent. Recommended with spicy-sauced pasta and mild-tasting red meats.
100% Primitivo. Velvety smooth yet structured as is to be expected from a Primitivo. After its engaging prelude a long lasting play on flavors of cooked fruit, herbs, tobacco and licorice follows. Serve with beef and game roasts or with aged cheeses. Ideal with beef and veal roasts.
The flavors generate a full-bodied and dry feel. Impressions of cinnamon and creme brulee create harmony. Foods such as red meat, hard aged cheese or port wine and glace reductions would match this wine. Hints of caramelized butter and ripe cherry. The producer is Brunello from Tuscany, Italy.
From Pio Cesare, the renowned Piedmont winery established in 1881, comes Oltre, a modern wine combining the native Barbera and Nebbiolo varietals of the region with Cabernet and Merlot. Oltre made its debut with the 2006 vintage and is the only blended wine from this family-owned producer. The grapes come from the family’s 130 acres of vineyards.
A wine with a full-bodied and dry feel with spectacular aromas of black fig, blackberry and raspberry. This product of Vietti Barolo of Piedmont, Italy plies you with impressions of rocky earth, black fruit and rare steak. A fine complement to creamy cheese, herbes de provence, or braised lamb.
“Fruity and very inviting, with intense scents of peaches and exotic fruit. Fresh and pleasantly sweet with a taste that reveals its varietal characteristic.
Excellent as dessert wine it matches perfectly with jam tarts fruit salads and pastry. Also delicious with ice cream, or just on its own as an acompaniment to conversation among friends.”
This wine has sentiments of lemon zest, baking spices and custard. A fine earthy and dry Italian wine with a medium body. This wine goes nicely with serrano or pancetta, grilled pork loin or grilled veal chop. Enjoy!
Not your father’s lambrusco! Well, we can’t be sure but we do know that lambrusco is super hip these days. Enjoy this partly-sweet frizzante with cured meats, on the patio or with cheese or dessert.
Dry with aromas of blackberry, dark cherry, leather and a bit of raspberry. The palate exhibits red fruit and some tobacco.
From the winery: 50% Merlot + 30% Cabernet Sauvignon + 20% Cabernet Franc, this wine is styled by Carlo Ferrini with Elisa Renzetti and Gioia Cresti.
Deep, intense ruby in color, the bouquet recalls ripe red fruit and blackberries with notes of Mediterranean vegetation and eucalyptus and a subtle nuance of baked bell peppers from the component varieties.
Structured, velvet-textured and complex on the palate, its rich, layered flavors and roundness are sustained by a vibrant, vivid freshness and sweet, well balanced, perfectly integrated tannins. A very consistent, very long finish evokes the lingering aromas of the bouquet.
From the winery: Born in the Cannubi vineyard of the Einaudi estate in the Cannubi area of Barolo at 220 m., positioned South South-East. The land is composed of grey white Sant’Agata marne, rich in sand. A wine of great class that expresses the elegance of the territory, of a brilliant garnet red turning slightly amber with time, exuberant in its fragrance of fruit and spices, of great body, full and velvety with a long final taste of goudron and spices. The tannic characteristics guarantee a very long life in bottle in the best vintages. The annual production is of 12.000 bottles.
From the winery: An aromatic wine, which was introduced in South Tyrol ca. twenty years ago. Features floral notes, hints of peach and apricot. Fresh, fruity, with mineral notes. Recommended with salads, pasta dishes and savory herbs. Outstanding as an aperitif.
From the importer: Since 1936, the Palamà family has been making wine on their small estate in the warm climes of the deep South of Italia, in Puglia. This wine is expressive, rich, and robust on the palate, with an elegance that comes only from small productions and expert craftsmanship. With aromas of steeped plums, cracked pepper, blackberry confit, and cinnamon it is a heady, delicious experience. Pair with eggplant parmesan, neapolitan pizza or a zesty cioppino.
From the winery: It has a distinguished color, rich ruby red, with dark refl exes obtained from the ageing process in the wood barrels. Fruity floral and also spicy on the nose, it is especially recommended with red meats, cheese, lamb, game and grilled meat. To be served at room temperature.
From the winery: Menus consisting of hors d’oeuvres, fish and white meats are sure to benefit from a Langhe Doc Arneis pairing. A pure expression of Arneis, the grapes destined for this wine are cultivated in a generous, calcareous-clay-sand soil from the town of Vezza d’Alba.
This wine has an unmistakable straw yellow color and a dry, harmonious taste with moderate acidity.
This splendid vineyard, which has dominated the landscape for 20 years, gives the final wine a delicate and fresh fruit bouquet.
The ingredients have a full-bodied and dry feel. Watch characteristics of black fruit and cinnamon reveal themselves. Serve this wine with braised lamb, braised shortribs or lamb chops. A nice match! Enjoy alluring hints of caramel, baking spices, butterscotch and black cherry. The winery is Damilano in Piedmont, Italy.
This excellent Barbera from the Piedmont region of Northern Italy is dry with a medium body. Expressions of dried cherries and raspberries fill the nose, with dry earth and roses hinting into the mix. This wine is amazing with almost any Italian food, but our we love it with Veal Parmigiana.
From the importer: The color is ruby red with a flavor of raspberry, spices and ripe fruit. The palate is fresh and elegant with a pleasant finish. Perfect with pasta with red sauce, meat, cheese and salam
A dry and intense red blend made of equal parts Merlot, Sangiovese and Cabernet Sauvignon.
From the winery:
An intense, inky red, the Nero d’Avola seductively reveals a gorgeous perfume of blackberry liqueur, white flowers, vanilla, and a hint of figs delivered in a leather basket. On the palate, this wine is opulent, full-bodied, and viscous, with a great intensity, superb purity, and a layered, seamless personality that would convince most tasters that this is New World personified. A perfect accompaniment to hearty stews and roasted lamb and beef.
Scents of nectarine, lemon zest and almond work nicely. Made by Bucci in Marches, Italy. Uncover flavors of lemon and apple. The ingredients generate a medium-bodied and dry feel. Foods like roasted chicken, cooked oysters or polenta pair well with this wine.