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NO BRAINER CLUB 6 BOTTLES FOR $100

November Wine Club

No Brainer

Bonfante & Chiarle- Barbera d'Aasti due Lilu 20

Bonfante & Chiarle was founded 1908 in Mombaruzzo, but its present structure was finalized in 1975 thanks to Lucian

Barbera d’Asti Duelilu brings out the best of this classic fruit of the Piedmontese winegrowing tradition. Produced from vineyards located in the sloping area south of the region, on the hills with the best exposure, situated at mid-hill. The soil is compact and rich in marl and limestone clays.
Deep red colour. On the nose notes of flowers and red fruits, with a light hint of spice. At the palate good structure, soft, and harmonic, well balanced.

Carra- Prosecco Rose

Prosecco Rosé was born on October 15th 2020 when the Italian Government officially announced the release of this new DOC wine (new appellation, new wine). Before that date any sparkling rosé wine improperly called Prosecco was just a fraud. By definition of the law, Prosecco Rosé can only be produced in Veneto and Friuli Region of Italy and by using a minimum of 85% Glera grape (the official grape of regular white Prosecco), blended with Pinot Noir. No other red grapes are allowed in the production of Prosecco Rosé. After the harvest Glera and Pinot Noir grapes are de-stemmed, soft pressed and fermented separately in stainless steel temperature-controlled tanks. After the fermentation the two wines are blended to create a rosé wine and it is left for few days at about 39° F. to “marry”. At this point the Prosecco wine is transferred into special steel vats where sugar and selected yeast are added to start the secondary fermentation. After 15/20 days the Prosecco becomes sparkling and it is ready to be bottled. Prosecco is a friendly wine good for any occasions: to welcome friends at home, to stimulate the appetite before lunch or dinner or just to entertain friends on the side of the swimming pool ! This wine is a good companion to appetizer, poultry, seafood and cheese. Best served chilled, 50° F.

 

Corino-  Dolcetto d'Alba 2018

Giovanni Corino is one of the most interesting wineries in Barolo with a family tradition, respect for the environment and one of the best plots of land with very rare and old vineyards, in La Morra, Piedmont, Italy


The vines are over fifty years old and the wines are characterized by elegance with an emphasis on the refinement of the aromas and the great structural strength. Love for the land, the environment and for people translates into viticulture without the use of pesticides, with organic fertilizers. The vinification is carried out by spontaneous fermentation and the wines are not filtered, maintaining all the vitality and expression of the grapes.
Today the winery owns 9 hectares of vineyards in the La Morra area, with an annual production of about 50,000 bottles. The whole family participates in the production process, from the care of the vineyard to the vinification phase and the marketing of the bottles.
Dolcetto d'Alba is a red easy drink, generous and genuine wine that can be consumed daily. The grapes, carefully collected by the family, are fermented and ripened in stainless steel tanks. This preserves all the aromas that are then released into the glass.
It has a wonderful ruby color, with purple highlights and a special range of aromas, reminiscent of notes of violets and almonds, and touches of plum, raspberry and raspberry. The mouth is full and round, characterized by good freshness and ends with the typical bitter almond aftertaste.

Bottle Popper

Ferrando- Canavese Rosso

Technically speaking, the Canavese is part of Piedmont. Its location near the Val d'Aosta, famous for its steep terraced vineyards, imparts a distinctive quality to the wines. The Ferrandos painstakingly cultivate their Nebbiolo vineyards on the mountainside terroir of Carema, in the very shadows of Monte Bianco. The resulting wine is very different than its mor

Produced predominantly from Nebbiolo with roughly 30% Barbera and a touch of a local variety known as “Neretta” (the “little black”), this lovely red wine, vinified in stainless steel and bottled 12 to 15 months after harvest, is full of wild berries (notably strawberry and raspberry), spice and a touch of warm earthiness. The tannins are delicate and fine which enables this wine to be consumed with pleasure in its youth. As always with Nebbiolo-based wines, harvest occurs usually in the early to mid parts of October. 

Antonutti-Refosco

The source of some of Italy’s best and most distinctive white wines, Friuli-Venezia Giulia is where Italian, Germanic and Slavic cultures converge. The styles of wines produced in this region of Italy's far north-east reflect this merging of cultures.Red wines, though far less common here, can be quite good, especially when made from the deeply colored, rustic Refosco variety. After growing in the Friuli  region of NE Italy for the last 2,000 years, Refosco has adapted to both the region’s hillside vineyards and flatter plains. Hardy enough to withstand any tumultuous fall weather, Refosco finishes ripening relatively late in the season; its intense fruit and aromatics require the time. 

Antonutti Refosco dal Peduncolo Rosso Wine 2016 has a dark ruby red color with violet tints. It is 100% made from Refosco dal Peduncolo Rosso grapes aged in stainless steel and oak barrel. This aristocratic and very elegant Red Wine offers intense and fruity aromas of prune and wild blackberry. It is pleasantly tannic on the palate that has balanced with a long finish.

Savvy Sipper 

Terre Nere-Caldera 2017

“Proprietor Marc de Grazia is one of the pioneers of the Etna. Not only was he among the first producers to recognize the value of these once-forgotten, ancient terroirs, he also was the first producer to bring attention to the specific qualities of these vineyards by bottling single-parcel Nerellos that have become reference-point wines for the Etna.” – Wine Advocate

The Terre Nere estate has roughly 43 hectares of vineyards, along with 150 olive trees. Roughly 4.5 of these have been uprooted and will be replanted within two years after letting the soil “rest”. Two vineyards, for a total of roughly 11-12 hectares, make up the Calderara Cru, of which 1.5 hectares are pre-phylloxera; the rest are about 40-50 years old (and they have not been uprooted). Production is simple, classic, and Burgundian in style: the grapes are grown organically, using only bordelaise mixture and organic fertilization – mostly dung. Vinification follows the same lead: maceration-fermentation lasts 10-15 days, followed by malolactic fermentation and aging in oak – 25% new – and bottling around 18 months later.

This wine has aromas of wild herb, violet, red berry and a hint of hazelnut come to the forefront. Taut and focused, the ethereally elegant palate offers red cherry, blood orange, star anise and a hint of espresso before a saline close. Fine-grained tannins and bright acidity provide graceful support. 

Bergianti -No Autoclave

 In 2008, Gianluca Bergianti founded Terrevive with 16 hectares in the village of Gargallo di Carpi just outside Modena, operating according to strict biodynamic principles since day one. He has since expanded to 35 hectares, growing cereals, vegetables, fruits, herbs, and, of course, grapes—although vineyards, planted entirely to autochthonous varieties, comprise just 10 total hectares in this calculatedly polycultural setting. Gianluca’s commitment to low cellar intervention and to the pre-Charmat-method traditional method for producing Lambrusco.
Both a wine and a mission statement, “No Autoclave” blends three indigenous varieties of Lambrusco: Salamino di Santa Croce, Sorbara, and Pignolesco, which are co-fermented. As per its name, bubbles are created within each bottle via the addition of a small amount of unfermented grape must to the dry wine, which the leftover yeasts eat over the course of a few months. This wine soars from the glass aromatically, announcing with force that it was produced from healthy fruit unfettered by cellar control-freakery. Tangerine, earthy cherry, wild herbs, a wisp of appetizing volatility, Szechuan peppercorn; it’s a real maelstrom that manages to come together on a tangy palate of remarkable precision, with a clinging yet pure texture that somehow puts one in the mind of great Alpine wine, and subtle bubbles that hang back and let the vinous core of the wine shine through. In fact, the wine is so delicious and complex that it’s easy to forget the bubbles are even there.





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