Category Archives: Italy

This big, bold Puglia Primitivo is ruby red and intense in color. Ethereal and fruity, this spicy wine is well-structured, balanced and tannic to the right point. 100% Primitivo grape, this wine is an indulgent treat for the senses.  Velvety on the palate with a long, silky finish belies its 15% ABV.    Ideal pairing for red meat seasoned with spices, and complex and structured pasta dishes.  An ideal typical dish is handmade “orecchiette” with meat balls and meat roulades tomato souce, seasoned with fresh “cacioricotta” and “ricotta forte”.

The base grape of Etna Rosso is Nerello Mascalese, the predominant native variety in the mountain vineyards, where it is harvested.  It yields wines with notes that differ depending on the slope and the altitude at which it is grown.  This wine displays excellent structure and elegant aromas that develop further with aging.  The base grape is blended with a small percentage of Nerello Cappuccio, another typical Etna variety, which gives the wine a richer hue. Ruby red, Vulka Etna Rosso offers an  intense bouquet with elegant hints of wild red fruit, spices, and licorice. Dry and robust with a

CA’MARITTA VALPOLICELLA RIPASSO SUPERIORE DOC 2013 From the hills of the northern part of Verona, this “baby Amarone” includes 45% Corvina Veronese, 30% Corvinone, 10% Rondinella, and 5% Croatina. In the late 20th century, a new style of wine known as ripasso (meaning “repassed”) emerged. With this technique, the pomace of leftover grape skins and seeds from the fermentation of Amarone are added to the batch of Valpolicella wines for a period of extended maceration. As the production of Amarone has increased in the 21st century, so too has the prevalence of ripasso style wines appearing in the wine market,

CA’MARITTA AMARONE delle VALPOLCELLA DOCG 2011 This very special wine is made of 50% Corvina Veronese, 30% Corvinone, 15% Rondinella and 5% Cabernet and comes to us from the clay hills of the northern part of Verona. When the grapes reach the perfect grade of dryness they are pressed, then fermented in temperature-controlled stainless steel tanks. The fermentation lasts for about 30 days which results in the higher alcohol content, as required by the DOCG.   After a period in concrete tanks, where it undergoes malolactic fermentation, the wine is then transferred to oak casks of medium and large size

MIGNANEGO “MAXIMUS” BAROLO 2010 DOCG Sourced from a small, private producer in Barolo’s prestigious, Central Valley commune of La Morra, Mignanego’s “MAXIMUS” Barolo delivers firm tannins and the classic aromas of tar and roses. Made from 100% Nebbiolo grapes. This region tends to produce wines with more perfumed aromas and velvety textures. These wines tend to be less tannic and full bodied than those from the Serralunga Valley and can require less aging.  La Morra is the most widely planted and productive region of the Barolo zone, responsible for nearly a third of all wine labeled as Barolo, and produces

Chianti Montespertoli is located in the heart of picturesque Tuscany in central Italy. It is one of seven sub-denominations incorporated in the Chianti DOCG, which received its classification in 1984. Montespertoli is the newest sub-zone to be officially recognized as part of this classification (joining in 1997), as it was once part of Chianti Colli Fiorentini. Its vineyards, of which there are around 3460 acres (1400ha), are found on the hills of Montespertoli in the province of Florence. This area has a special terroir that is ideal for the cultivation of vines, with a favorable climate, and excellent soils and topography. It produces a particularly ripe Sangiovese, the