We bring handcrafted, sustainable farming, minimum intervention wines from Italy.
We believe they are the expression of the place from which they are from, the people behind them, and a true reflection of the vintages.
NEW ARRIVALS
Producer | Alessandro Tofanari
Region | Tuscany
Variety | Vernaccia
Alcohol | 12.5%
A vibrant and characterful expression of Vernaccia sourced from 40 to 70-year-old vines at 400 metres above sea level. Hand-harvested, gently pressed and fermented with indigenous yeasts in concrete tanks. Aged on fine lees to build texture, the wine combines ripe orchard fruit with a distinctive saline minerality drawn from the region's soils. Rich without being heavy, it's a beautifully balanced expression of one of Tuscany's hidden gems.
Producer | Eugenio Bocchino
Region | Piedmont
Variety | Barbera
Alcohol | 14%
Tom is the nickname of the once dachshund (Tomomi) of the family. A superb example of Barbera d’Alba made with Eugenio Bocchino’s signature old world style and light hand in the cellar. This wine comes from 30 years old vines in Bocchino’s 2.3 ha vineyard in Frazione Santa Maria (La Morra) and part from 70 years old vineyard in Verduno. Picked at the perfect maturation, the grapes are mostly de-stemmed and left ferment with the skins for about 12 days. Less as possible pumps-over are carried during this time. After racking, the wine is transferred into 20/35 hl old oak barrels for about 12 months before release.
Producer | Terre di Confine
Region | Liguria
Variety | Vermentino Nero, Syrah, Sangiovese, Bonamico, Barbarossa, Vermentino Bianco
Alcohol | 13%
A vibrant field blend from the Ligurian coast, co-fermented in stainless steel and concrete with 30% whole bunches. The addition of a small proportion of white grapes in 2024 brings extra floral lift, resulting in a fresh, energetic red with crunchy fruit, fine tannins and effortless drinkability.
Producer | Terre di Confine
Region | Liguria
Variety | Vermentino Bianco, Trebbiano Rosa, Moscato Giallo, Malvasia, Albarola
Alcohol | 12.5%
A field blend from old terraced vineyards overlooking the Ligurian Sea. The 2024 vintage was harvested over six separate picks, with each parcel whole-bunch pressed, spontaneously fermented and matured entirely in oak before blending. The result is a beautifully detailed white with layered texture, vibrant freshness and a distinctive saline finish.
Producer | Alessandro Tofanari
Region | Tuscany
Variety | Sangiovese
Alcohol | 14%
Made from 100% Sangiovese grown around San Gimignano, the grapes are hand-picked, fermented naturally in concrete with around one month of skin contact, and aged in concrete and large 1,000-litre tonneaux. Bright cherry fruit, dried herbs and fine tannins come together in a vibrant Tuscan red that is both immediately drinkable and quietly complex.
Producer | Eugenio Bocchino
Region | Piedmont
Variety | Nebbiolo
Alcohol | 14.5%
A traditional Barolo made from 20% Bricco delle Viole vineyards and 80% from Bricco San Pietro, within the Barolo commune, showing Eugenio Bocchino’s refined and transparent style. Fermented on skins for about 30 days and aged in large neutral oak botti for 18 months. The wine rest in bottle for one year before release, reaching a great balances structure with perfume and finesse.
Producer | Monastero Suore Vitorchiano
Region | Lazio
Variety | Trebbiano, Malvasia, Verdicchio
Alcohol | 11.5%
Coenobium is produced from a field blend of approximately Trebbiano, Malvasia del Lazio and Verdicchio, fermented spontaneously with indigenous yeasts and aged on lees in stainless steel and fibreglass tanks. The wine is energetic and saline, with notes of white flowers, orchard fruit, herbs and citrus peel, finishing with the volcanic tension.
Producer | Monastero Suore Vitorchiano
Region | Lazio
Variety | Trebbiano, Malvasia, Verdicchio
Alcohol | 11.5%
Ruscum uses the same grapes and harvest as Coenobium, but spends around two weeks on skins, giving the wine its amber hue, gentle tannic grip and deeper texture. Aromatically it moves into dried herbs, apricot skin, grapefruit rind, hay and spice, while remaining remarkably light on its feet.
Producer | Monastero Suore Vitorchiano
Region | Lazio
Variety | Sangiovese, Ciliegiolo
Alcohol | 11%
Benedic is the monastery’s rare red wine, produced in tiny quantities from local grapes grown on the volcanic soils around Vitorchiano. Made with spontaneous fermentations, indigenous yeasts and minimal intervention, the wine is light, savoury and energetic, with earthy red fruit, gentle grip and the same saline freshness that defines the other wines.
Producer | AETNAE
Region | Sicily
Alcohol | 30%
A new addition to the Aetnae range, this Mediterranean-inspired amaro showcases a perfect balance between bitterness and aromatics. Intense notes of gentian, liquorice, cinchona bark, blood orange and citrus peel unfold across the palate, leading to a long, fresh and beautifully integrated finish.
Deeply rooted in the flavours of Sicily and Mount Etna, it is an elegant and versatile amaro that captures the essence of the Mediterranean landscape.
Producer | Alessandro Tofanari
Region | Tuscany
Variety | Vernaccia
Alcohol | 12.5%
Made from the estate's best high-altitude Vernaccia vineyards, Vivaio undergoes 3–5 days of skin contact before spontaneous fermentation with indigenous yeasts. Bottled later than Sassa to gain extra finesse, it combines bright citrus and orchard fruit with gentle texture, savoury minerality and impressive length. A refined, terroir-driven expression of Vernaccia.
Producer | Alessandro Tofanari
Region | Tuscany
Variety | Trebbiano, Malvasia
Alcohol | 13%
Trebbiano 70% and Malvasia 30% are harvested and co-fermented with five days of skin contact before spontaneous fermentation and ageing in concrete. Old vines, gentle extraction and minimal intervention create a textured yet vibrant white, with ripe stone fruit, delicate florals and a distinctive savoury finish.
Producer | Magi Spirits
Region | Lombardy
Alcohol | 30%
Foraged Gin infused wild Italian sloe berries.
A seasonal expression from Lake Como's Rivo Gin, this Sloe Gin is made by macerating wild sloes in the estate's signature gin, allowing the fruit to slowly infuse colour, aroma and flavour over time.
Balancing bright alpine botanicals with notes of red berries, plum and sweet spice, it retains the freshness and elegance that define the Rivo range. Suited to sipping neat on a winter evening or mixed into cocktails.
Producer | Aterra
Region | Puglia
Variety | Primitivo
Alcohol | 13.5%
Sourced from two complementary parcels — pale sand for lift and freshness, red clay rich in iron for structure and aromatic depth. Fermentation starts cool to preserve fruit purity and ensure gentle extraction, followed by full malolactic and five to six months in stainless steel, then a short rest in bottle.
Ripe cherry, plum and black pepper meet soft balsamic and earthy tones. Smooth and mouth-filling, with velvety tannins, balanced acidity and just a hint of natural sweetness from perfectly ripe fruit.
Producer | Tenuta Foresto
Region | Piedmont
Variety | Moscato Bianco di Canelli
Alcohol | 13%
From 50-year-old vines. The grapes are de-stemmed and fermented in 50 hl concrete tanks for about 20 days on the skins, with 3–4 gentle punch downs daily, allowing spontaneous fermentation to unfold naturally. After racking, the wine is aged for 8 months in 20 hl oak barrels and rested 2 months in bottle. The wine has a textured, mineral-driven palate with notes of citrus, white flowers, and almond.
Producer | Ranchelle
Region | Tuscany
Variety | Procanico, Clairette, Riminese, Nocchianello Bianco, Verdello
Alcohol | 12%
Roccolina is the name of the vineyard for this cuvee. Here the indigenous grape varieties of Procanico, Clairette (Francesino), Riminese (Duropersico), Nocchianello Bianco and Verdello produce the base for an assemblage of a typical white wine from Maremma, the Bianco di Pitigliano. Grapes are harvested by hand separately, according to their ripeness. After de-stemming and around 3 days of skin contact fermentation, the must is lightly pressed and continues its natural course of fermentation without skins. Once fermentations are over the wines are blended and transferred into stainless steel container for about 5 months. Bottled in spring without any SO2.
Producer | Tenuta Foresto
Region | Piedmont
Variety | Barbera
Alcohol | 13.5%
100% Barbera grapes that come from young vineyards (15 years), found on sand and tufa soil. The grapes are partially de-stemmed and placed in 50 hl cement tanks where they remain for less than 24 hours. It is immediately drawn off, pressed and then transferred to a 35hl stainless steel tank. Here it carries out part of the spontaneous fermentation in contact with the skins, without temperature control. 2-3 punch downs per day are carried out as needed. A small part of the must is preserved before fermentation, it will be used to restart the fermentation inside the bottle. The wine is bottled in the spring in a waning moon and aged 6 months in bottle. No SO2 added.
Producer | Montecorneo 570
Region | Umbria
Variety | Montepulciano
Alcohol | 13%
The grapes are manually harvested in the coolest hours over the course of a week, then given a direct and delicate pressing to capture colour and freshness. Fermentation starts in stainless steel and continues in concrete, with the fermenting masses refreshed with new must before being moved back to steel to rest through winter. The result is a luminous, savoury rosé with notes of wild berries, citrus, and herbs. Crisp, dry, and irresistibly drinkable.
Producer | Montecorneo 570
Region | Umbria
Variety | Montepulciano, Merlot
Alcohol | 13%
A local favourite from Sara Gallina’s Montecorneo project in Umbria, Tous les Jours is usually poured only at the village festival. A blend of Montepulciano and Merlot, made partly as a red and partly as a rosé, it’s fermented and aged in stainless steel for maximum freshness. Juicy, light, and super drinkable, bright red fruit, a hint of herbs, and an easy, joyful finish.
Producer | Montecorneo 570
Region | Umbria
Variety | Montepulciano
Alcohol | 13.5%
The grapes are de-stemmed and partly pressed, then fermented in concrete tanks with three daily pump-overs early on to build texture and depth. Once fermentation finishes, the wine is drawn off, assembled, and returned to concrete for further ageing. The result is a pure, savoury expression with notes of dark cherry, spice, and earth.
Producer | Montecorneo 570
Region | Umbria
Variety | Merlot
Alcohol | 13.5%
The grapes are harvested in the coolest hours of the day to preserve freshness, then undergo a “sandwich-style” vinification in closed steel tanks, with alternating layers of whole bunches and de-stemmed fruit. Once fermentation finishes and all sugars are consumed, the wine is drained off into stainless steel for further ageing. The result is pure and energetic, showing bright red fruit, gentle spice, and a savoury edge
Producer | Montecorneo 570
Region | Umbria
Variety | Grechetto
Alcohol | 11.5%
A sweet, elegant white from old-vine Grechetto at Montecorneo, Umbria. The best grapes are left longer on the vine and then air-dried naturally before fermentation in steel. After a short rest in demijohns, the wine is aged 2 years in old barriques, developing rich notes of dried fruit, citrus peel, and almond. Layered, fragrant, and perfectly balanced.
Producer | Ranchelle
Region | Tuscany
Variety | Ciliegiolo
Alcohol | 13%
Corindo is a thoughtful blend of a direct-pressed Ciliegiolo with a short maceration of Ansonica and Procanico. Fermented naturally, with no additives or sulfites, it offers a lively, fruit-forward profile with bright acidity and abundant flavors of citrus, orchard fruits, and subtle herbs. Light, energetic, and pure, Corindo captures the essence of its vineyard in every sip — a joyful, versatile wine for any occasion.
Producer | Ranchelle
Region | Tuscany
Variety | Ansonica, Clairette, Procanico, Trebbiano, Malvasia
Alcohol | 13%
A vibrant and expressive white from old vines in the rescued Millocchio vineyard, which includes Ansonica, Clairette, Procanico, Trebbiano, and Malvasia. It undergoes spontaneous fermentation, long skin contact, and no filtration or additives, with nitrogen used instead of sulfur to protect the wine. Aged 10 months in used 500 L oak barrels and 6 months in bottle, it shows aromatic richness, bright acidity, and soft tannins.
Producer | Tenuta Foresto
Region | Piedmont
Variety | Cortese
Alcohol | 12.5%
From a tiny, 0.8-hectare west-facing vineyard in Piedmont, Leuto is an expressive and carefully crafted white from 50-year-old vines. The grapes are de-stemmed and fermented in 30 hl truncated conical oak vats, spending about 20 days on the skins with 3–4 gentle manual punch downs per day, allowing spontaneous fermentation to unfold naturally. After racking, the wine is aged for 8 months in 700 L tonneaux and 2 months in bottle. The wine reflects its clay and tuff soils, offering a textured, aromatic palate with notes of citrus, stone fruit, and herbs.
Producer | Tenuta Foresto
Region | Piedmont
Variety | Dolcetto
Alcohol | 12.5%
The grapes undergo a semi-carbonic maceration before being aged for 8 months in cement, producing a wine that is both juicy and approachable yet full of character. Bursting with bright cherry fruit, subtle herbs, and a lively freshness, Pau Pau is serious but playful, offering a delicious surprise in every sip.
Producer | Longarico
Region | Sicily
Variety | Catarratto Lucido
Alcohol | 12%
From young vines planted in 2018, All’Ombra dei Pini comes from the Montagna district, in the heart of Contrada Funtanazza — locally known as La Funtanazza, after the striking medieval reservoir that still stands just a few meters from the vineyard. At 650 meters above sea level, with north-facing exposure and strong day–night temperature swings, this site naturally delivers freshness and tension in the wines.. Fermented and aged on the lees in oak tonneaux for 9 months in oxidative style . Bottled unfiltered, with very low sulfites (10 mg/L). From second release, disgorgment in Jan-Feb 2025 with 20 months on lees. 550 bottles. Bright and mineral Catarratto, showing citrus zest, Mediterranean herbs, and subtle saline notes. The oak élevage adds gentle spice and texture without compromising freshness. Elegant balance between fruit purity and savouriness.
Producer | Longarico
Region | Sicily
Variety | Catarratto
Alcohol | 12%
Launched in 2020, All’Ombra dei Pini comes from the Montagna district, in the heart of Contrada Funtanazza, locally known as La Funtanazza, after the striking medieval reservoir that still stands just a few meters from the vineyard. At 650 meters above sea level, with north-facing exposure and strong day/night temperature swings, this site naturally delivers freshness and tension in the wines. After a gentle 24-hour skin maceration, the wine rests for 9 months on the lees in oak tonneaux. Bottled unfiltered with minimal sulfites (10 mg/L). Bold yet refined, this Catarratto captures both the wildness of the Mediterranean and the precision of its mountain terroir. Aromas of citrus and Mediterranean scrub mixed with pine resin, lychee, and little spice. The palate shows vibrant acidity, freshness, and layered texture, finishing long and savoury.
Producer | Longarico
Region | Sicily
Variety | Catarratto
Alcohol | 12%
From vines planted in 2003 at 350 meters above sea level, rooted in clay limestone soils with a west-facing exposure. Cultivated with espalier training and Guyot pruning, producing low yields of around 70 q.li/ha. After a short maceration on the skins (3 days), fermented and aged on the lees for 6/7 months in chestnut tonneaux. Bottled unfiltered with very low sulfites (10 mg/L). Released after at least 24 months in bottle. A distinctive expression of Catarratto, where the use of chestnut wood brings a gentle rusticity and added depth. Aromas of ripe citrus peel, dried herbs, and subtle spice. On the palate, textured and layered, combining freshness with a savoury, balsamic nuance and a long mineral finish.
Producer | Daniele Piccinin
Region | Veneto
Variety | Durella, Pinot Nero
Alcohol | 12.5%
Originally destined to become the base for sparkling rosé Rosa Per Voi, Rosato Mesdames took an unexpected turn. Daniele blended Durella with Pinot Nero (Kalipè) press wine before an unexpected malolactic fermentation softened the wine’s naturally high acidity. Rather than force it into a sparkling style, he chose to bottle it still - and Rosato Mesdames was born. Fresh red berries, delicate herbal notes and a gentle mineral edge lead into a soft, refreshing palate.