Tasting Notes: The Antonella Corda Vermentino Amphora Ziru uses Amphora clay vessels and extended time of must in contact with the grape skins (up to a month) to add complex flavors and aromas and mellow the natural salinity of... Read More
Estate History: Azienda Agricola COS was founded in 1980 by Giambattista Cilia, Giusto Occhipinti and Cirino Strano. These three old school friends started out making wines for pleasure and ended up transforming the future of... Read More
Tasting Notes: The Daniele Ricci Il Giallo di Costa comes from the estates oldest Timorasso vines, planted in 1986 at the top of a steep hill. The wine sees 90 days of submerged cap maceration, giving it an orange hue and imbibing... Read More
Tasting Notes: The Daniele Ricci San Leto Timorasso comes from vines that were planted in 1989 and 1992. San Leto also undergoes three days of maceration without any pump-overs so not to extract any bitterness or less noble elements... Read More
Tasting Notes: The I Cacciagalli Zagreo is a clean, lush and rich wine with fleshy navel orange, ripe apricots, green apple and pear. It’s flinty, toasty and herbal with a silky mouth feel. Made from the native white grape... Read More
Tasting Notes: Grillo Integer from Marco de Bartoli is a skin-contact wine aged in clay amphorae. The wine is unfiltered, with a deep color, and a rich texture with hints of stewed apples, some salinity and a brisk acidity. Estate... Read More
Tasting Notes: The Monastero Suore Cistercensi Coenobium Ruscum is an orange wine made from Malvasia and Trebbiano grown and produced by nuns in Lazio. The operation is overseen by Giampero Bea of the Paolo Bea winery in Umbria.... Read More
Tasting Notes: 100% Trebbiano. This wine is not packaged as Montesecondo: the clear bottle, the crown cap and the white Messana label indicate a departure for Silvio Messana of Montesecondo into some new, smaller projects built... Read More
