NEW ARRIVALS

Producer | Eugenio Bocchino

Region | Piedmont

Variety | Arneis

Alcohol | 12.5%

Made from 100% Arneis, this is a fresh, characterful white with a little extra texture. Around 30% of the grapes are fermented on the skins, with the rest pressed and blended in during fermentation. Spontaneously fermented with indigenous yeasts and aged on the lees in stainless steel, it shows fresh citrus and orchard fruit, with a gentle grip and a savoury finish.

Producer | Eugenio Bocchino

Region | Piedmont

Variety | Nebbiolo

Alcohol | 13.5%

A fresh, approachable Nebbiolo from Verduno, with 25% of the grapes coming from a young vineyard in Gerbole, just outside Alba. Spontaneously fermented with indigenous yeasts and macerated on the skins for five days, before spending five months in used tonneaux and large oak casks. Bright red fruit, gentle tannins and a savoury edge make this an easy-drinking take on Nebbiolo, with plenty of character and freshness.

Producer | Eugenio Bocchino

Region | Piedmont

Variety | Freisa

Alcohol | 12.5%

Made from 100% Freisa grown in Gerbole, in the Roero area just outside Alba, on soils rich in Sant’Agata marl. Fermented spontaneously with indigenous yeasts, without temperature control, and macerated on the skins for four days before spending the winter in tonneaux and continuing its ageing in bottle. A fresh, characterful red that shows the lively side of Freisa, with bright fruit, a savoury edge and a nice balance of freshness and structure.

Producer | Colle Florido

Region | Abruzzo

Variety | Trebbiano d’Abruzzo

Alcohol | 11.5%

Il Postino gets the name from a 30 years old vineyard, which once belong to the town postman. Grapes are whole bunch pressed and fermented in a mix of barrel and stainless steel 20%, before being moved in a single twenty-one-hectolitre barrel for ten months.

Expect juicy citrus and crisp orchard fruit, with hints of lemon zest, ripe pear and subtle herbal notes. A gentle savoury edge and a textured palate bring depth, while bright acidity keeps everything fresh and lively through the finish.

Producer | Colle Florido

Region | Abruzzo

Variety | Montepulciano

Alcohol | 12.5%

Made from Montepulciano grown on the north-east-facing, calcareous clay slope next to the cellar. The grapes are destemmed and fermented with their skins for around two weeks in a large, open oak vat, before being gently pressed and aged in oak for at least two years. And one year in bottle. A deep yet fresh red, with wild berries, violets, balsamic herbs and liquorice, balanced by fine tannins and a distinct mineral edge.

Producer | Colle Florido

Region | Abruzzo

Variety | Montepulciano

Alcohol | 12%

Made from Montepulciano d’Abruzzo grown on the limestone-rich slope next to the cellar. The grapes are destemmed and spend a short time (2 nights) on the skins before the wine ages for 17/18 months in a large 26-hectolitre oak cask.

A young but elegant Montepulciano, with plenty of dark berry fruit, a nice mineral edge and a good balance between richness and freshness.

Producer | Colle Florido

Region | Abruzzo

Variety | Trebbiano d’Abruzzo

Alcohol | 11.5%

L’Eva 2025 is a Trebbiano from a young vineyard planted by Andrea and Daniela, alongside their existing “Vigna del Postino”. After a short 36-hour skin maceration, the grapes are pressed and the wine is aged for six months in concrete.

Fresh and delicate, showing citrus zest, a hint of spice and a lovely saline character, with balanced acidity and a clean, focused finish.

Producer | Raìca

Region | Sardinia

Variety | Vermentino, Semidano, Nuragus

Alcohol | 12.5%

A skin-contact white from Gallura, Sardinia, made from Vermentino, Semidano and Nuragus, harvested slightly earlier to preserve freshness and acidity. The grapes spend 12 days macerating on the skins, bringing extra texture and character to the wine.

Expect a savoury, Mediterranean profile with citrus, herbal notes and a gentle grip, balanced by freshness and a lively finish.

Producer | Longarico

Region | Sicily

Variety | Nero D’Avola

Alcohol | 11%

Made from organically farmed Nero d’Avola, this rosato is crafted with a gentle approach to extraction: around a quarter of the grapes spend 24 hours on the skins before being softly pressed and blended with the portion pressed the previous day. The wine then ages for eight months in stainless steel before bottling. Intense pink in colour, it shows fragrant notes of rose petals and jasmine, red fruits and bright acidity, finishing fresh with a subtle saline edge.

Producer | Longarico

Region | Sicily

Variety | Perricone

Alcohol | 13%

The first vintage from a vineyard planted in 2023 in Contrada Calatubo, less than a kilometre from the sea. Made from Perricone (also known as Pignatello), the wine spends five days on the skins before ageing in stainless steel for almost nine months. The label features a crazy rooster, with one eye looking towards Palermo and the other towards Messina, dazed by politics from every side, hence the name Disobbediente. A different take on Perricone, already approachable after just a year, with soft tannins, lively fresh fruit and an easy-drinking character.

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.

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 | Eugenio Bocchino

Region | Piedmont

Variety | Nebbiolo

Alcohol | 14%

The first vineyard planted by Eugenio and Cinzia, La Perucca sits just outside the Barolo DOCG overlooking Alba. Treated with the same philosophy as the estate's Barolos, the wine undergoes a three-month submerged-cap fermentation before ageing for two years in large old botti and nine months in concrete. Elegant, perfumed and beautifully structured, it is a Langhe Nebbiolo that comfortably overdelivers on its appellation.

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 | Eugenio Bocchino

Region | Piedmont

Variety | Nebbiolo

Alcohol | 13.5%

This wine comes from a 1.5 hectare single vineyard called ‘Roccabella’, just outside the Barolo commune, which Eugenio and Cinzia farmed since the very beginning (1997). The soil composition is predominantly clay and sand. Fermentation occurs spontaneously with wild yeasts in stainless steel tanks, with variable skin contact time. The wine is aged for 14 months in used oak barrels with capacities of 25 and 32 hectolitres.

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 | Sàgona

Region | Tuscany

Variety | Malvasia, Trebbiano

Alcohol | 11.5%

Made from Malvasia Bianca Lunga (60%) and Trebbiano Toscano (40%), grown in the hills of Pratomagno. Gently pressed and fermented with indigenous yeasts, the wine is aged in concrete tanks, keeping the expression fresh and lively.

Expect delicate floral notes, citrus and fresh orchard fruit, with a crisp, mineral finish. A pure and graceful take on Tuscan mountain white.

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.