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Italy

$25.00
Wicked and weird white from the biodynamic wizards at Ulivi. This is Northern Italy, from a vineyard that was a Pleistocene era beach. Smoky fruit and nutty finish. Cool kid wine. Read more
Cascina delgi Ulivi, Bellotti Bianco, 2017, 750ml
Wicked and weird white from the biodynamic wizards at Ulivi. This is Northern Italy, from a vineyard that was a Pleistocene era beach. Smoky fruit and nutty finish. Cool kid wine.
$25.00
$30.00
Notes of ripe yellow fruits, marzipan, white flowers and brackish.
Taste is fresh and savory, fruity with long persistence. Read more
Alessandro Viola, Note di Bianco, 2018, 750ml
Notes of ripe yellow fruits, marzipan, white flowers and brackish.
Taste is fresh and savory, fruity with long persistence.
$30.00
$16.00
Clay and limestone soils produce this light and refreshing expression of Pinot Grigio that will please even the fussiest mother in laws. Read more
D'Orsaria "Bear" Pinot Grigio, 2018, 750 ml
Clay and limestone soils produce this light and refreshing expression of Pinot Grigio that will please even the fussiest mother in laws.
$16.00
$14.00
Lemon and, grapefruit notes make it incredibly refreshing and a great deal for a 100% organic wine! Crisp clean white that pairs well with a Caprese salad and coastal Italian fare. Read more
Purato, Catarratto, Pinot Grigio, 2018, 750 ml
Lemon and, grapefruit notes make it incredibly refreshing and a great deal for a 100% organic wine! Crisp clean white that pairs well with a Caprese salad and coastal Italian fare.
$14.00
$40.00
A waxy and rich white with sliced lemons, lemon curd and cedar. Full-bodied, round and nutty. Light almond undertone at the finish. Read more
COS, Zibbibo in Pithos, 2017, 750ml
A waxy and rich white with sliced lemons, lemon curd and cedar. Full-bodied, round and nutty. Light almond undertone at the finish.
$40.00
$80.00
fermented in Georgian amphorae buried underground; long maceration with wild yeasts and no temperature control; after fermentation, the wine rests again in amphorae for five more months and then is aged in large oak barrels for an additional six years; bo Read more
Gravner, Ribolla Gialla, Venezia Giulia, 2010, 750 ml
fermented in Georgian amphorae buried underground; long maceration with wild yeasts and no temperature control; after fermentation, the wine rests again in amphorae for five more months and then is aged in large oak barrels for an additional six years; bo
$80.00