ITALIAN FESTA 2026
EXPO SAPORI WINE LIST
10% OFF INCLUDED
EXTRA 5% AT CHECK-OUT
USE CODE: FESTA26
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 | Montecorneo 570
Region | Umbria
Variety | Grechetto
Alcohol | 14%
Two separate harvests, taken ten days apart, are softly pressed with great care to avoid oxygen exposure. Each batch ferments separately in stainless steel before being assembled and aged in concrete. The result is a bright, textured wine with notes of citrus, white flowers, and almond, carried by a clean, mineral finish. Elegant yet full of character.
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 | Barbera
Alcohol | 15%
Section of Barbera grapes from 25 years old vineyards, found on soils that vary from tufa to more clay. Grapes are de-stemmed and placed in 50 hl cement tanks, where they remain for about twenty days. During this time, spontaneous fermentation takes place in contact with the grape skins without temperature control. 3-4 punch downs a day are carried out as needed. After racking, ageing takes place in 20 hl oak barrels for about 8 months. The wine is then aged in bottles for 2 months before release. No SO2 added.
Producer | Fiore-Podere San Biagio
Region | Abruzzo
Variety | Montepulciano
Alcohol | 13%
A rosé that has always been drunk in Abruzzo, an emblem of the taverns where the days were spent playing cards, specially Briscola and Tre Sette. This wine is dedicated to Jacopo’s grandfather, who once use to bring Jacopo along to the local bar. Spontaneous fermentation and maceration in contact with the skins for a couple of hours, than aged in steel.
Producer | Cretapaglia
Region | Calabria
Variety | Guardavalle, Guarnaccia, Mantonico Bianco
Alcohol | 12%
Sciccu! that means swanky/elegant in the local calabrian dialect. The three grapes are harvested and fermented separately. Each grape will ferment on skin for about 24 hours in 500L Slavonian tonneau and then aged for about 10 months before bottling. The Guardavalle is all about flavours and heartiness. The Guarnaccia gives minerality and the freshness comes from the Mantonico. Herbs, canine roses, honey/vanilla, kumquat, liquorice roots. Dry finish supported by good acidity and drinkability. Like a day of spring in the Mediterranean coast.