Flour + Water - San Francisco

Giacometto transforms Erbaluce's naturally high acidity into a focused, mineral-driven sparkling expression from Caluso in Alto Piemonte. Bottle aging adds gentle creaminess and subtle almond nuance without overshadowing the wine's alpine precision. Vibrant and quietly sophisticated, it's a sparkling to rival Franciacorta. Tasting Notes: CITRUS [grapefruit], ORCHARD [white peach, pear, green apple], saline minerality, toast, acacia

In the bulk sparkling production region of Prosecco Col di luna stands apart. A tiny family winery which has been dedicated to organic farming for over a decade, they use old vines of Glera, planted on limestone rich soil, bottled in a bone dry style. WORLDS away from the cloyingly sweet plonk which most commonly comes from Prosecco. Tasting Notes: CITRUS [salted lime], STONE [white nectarine], ORCHARD green apple], chalk, white flowers, lighter bubbles

A sparkling rose from one of the most important houses of Piemonte in the 5th generation estate of G.D. Vajra. This is from a very high elevation subzone outside of Barolo, mixing native Nebbiolo with Pinot Noir, producing it in the Method Champenoise. The wine is aged for a long time on lees, adding complexity. Think rose Champagne in quality. Tasting Notes: RED [dried strawberries, raspberry pastry], STONE [nectarine], rose, chalk, fennel, croissant and brioche

A delicious take on the famed sparkling red wine of Italy known as Lambrusco. Emilia is a small family winery dedicated to organic farming as well as the production of olive oils and vinegar. This is an exceptionally classic and high quality style of the famed sparkling red wine of Italy, perfectly suited to cut through rich butter/cheesy dishes. Tasting Notes: BLUE [fresh blueberry], BLACK [blackberry], concord grape, violets, fresh clay, black pepper, eucalyptus, dry in style

From some of the highest vineyards in Europe, Cave Mont Blanc's Prié Blanc captures true alpine precision in a bottle. Bright citrus, white flowers, and crushed stone ride a backbone of electric acidity shaped by the extreme altitude. Light yet focused, it's a mountain white that feels both delicate and invigorating. Tasting Notes: CITRUS [grapefruit, lemon rind], ORCHARD [spiced pear], granite, peach blossom, acacia, brioche

A highly value driven and fruit forward style of Champagne from Lebeau-Batiste, a certified organic grower-producer which highlights mostly the lesser-known third grape of Champagne; Pinot Meaunier. The wine sees 36 months on the lees (dead yeast cells) to get a lovely brioche top not along with dosage to give a sense of fruitiness on the palate. Tasting Notes: ORCHARD [honeyed pear], STONE [white apricot, rainier cherry], croissant, white flowers, honey, wet stone

Founded in 2006 Costadila has changed what it means to make 'Prosecco'. Hailing from the more mountainous northern stretches of Italy's largest sparkling wine producing region the estate is dedicated to biodynamics, making all wines in fun and hazy petillant styles. '450slm', comes from the highest elevation fruit, in a zesty, skin-fermented, and slightly funky sparkling. Tasting Notes: CITRUS [salted lemon], STONE [apricot shrub, fermented peach], fennel, honeycomb, yeast, crushed stone, bone dry

A great representation of a more generous and rich style of Champange, in this case highlighting the more fruit forward Pinot Meunier. The key element of this wine is the 5 years of lees aging, adding a much more 'pastried' and brioche driven profile that sits more heavily on the palate. A nice step up from the Lebeau Batiste Champagne. Tasting Notes: CITRUS [lemon tart, grapefruit], STONE [baked peaches], brioche, pastry cream, almond, sharp minerality

Our collaborative sparkling red wine inspired by the famed Lambrusco's of Italy. Berkeley-based Hammerling wines sources from 4 organic vineyards, producing the wine with a lower level of effervescence to mimic the Lambrusco 'frizzante'. This is a slightly lighter sparkling red that feels somewhere between CA, Italy, and France in style! Tasting Notes: RED [raspberry coulis, red plum], BLUE [blueberry skins], rosemary, rose & violets, fresh clay, a hint of balsamic

Grown on steep alpine slopes in Alto Adige, Gumphof's 'Praesulis' Sauvignon Blanc reflects the region's dramatic mountain climate and limestone-rich soils. The wine delivers crisp citrus, gooseberry, and fresh alpine herbs, framed by cool-climate acidity and a clean mineral finish. Precise and refreshing with a hint of texture. Tasting Notes: TROPICAL [pineapple, mango skin] STONE [white peach], gooseberry, herbal, green bell pepper, white pepper

A wine from the heart of Roero in Piemonte, where sandy soils and careful organic farming highlight the grape's finesse. This expressive white showcases Arneis in its purest form, fermented in stainless steel to preserve its vibrant aromatics. It's a bright, fruit forward, and character driven style of white that makes for an easy selling crowdpleaser. Tasting Notes: STONE [nectarine, peach pit], ORCHARD [green apple], jasmine, green almond, fennel flower, fruity + fresh

Quick Sell: Niki Moser's family has tended these Kremstal terraces for 16 generations, now farmed fully biodynamically under his care. The 2023 Riesling channels that heritage through crystalline acidity and a whisper of stonefruit and herbs. With just a touch of skin contact this wine is layered, bone dry, and offering a hint of mouthfeel balanced with vivacious acid. Tasting Notes: CITRUS [lemon oil, buddhas hand] ORCHARD [brown pear, yellow apple], peach pit, petrol, nutty finish

Tasting Notes: CITRUS [grapefruit zest], ORCHARD [pear], STONE [pickled apricot] wax, flint, green almond, iodine, sea salt A remarkable and high quality white wine especially for the price. A tiny third generation estate with some of the oldest and high elevation vines on Etna. The Carricante comes from a plot of 100+ year old vines at 800m of elevation. A slightly textured wine that feels more fresh and 'crisp' due to the acid. Think of high end Chenin Blanc, or Chablis.

A stunning example of Etna Bianco from the distinct label of I Custodi, a project between owner Mario Paoluzi and Etna guru Salvo Foti. Farming is at the forefront of this label, which Salvo Foti is noted for bringing high quality organic principles to the volcano. Steel tank aged for freshness, ripe with teeth chattering, high elevation acid. Tasting Notes: CITRUS [lemon oil, salted lemon rindl, ORCHARD [tart yellow apple], fennel, bay leaf, sea spray, brisk acid

'Bocca al Lupo' (Italian for 'mouth of the wolf' - their way of saying 'good luck') is a unique collaborative bottling made exclusively for FWHG by Richmond based Les Lunes Wines. Vibrant and saline with mouth-watering acidity, this is coastal California's brilliant answer to the electric whites of Liguria - perfect with anything from the sea. Tasting Notes: CITRUS [meyer lemon], STONE [salted nectarine], ORCHARD [green apple] sea spray, green herbs, wildflower

A character-driven crisp white with a hint more body than most in the section. Made from 100% Friulano, the classic grape of Northeastern Italy and Slovenia, by Blazic-a tiny organic estate just over the Friuli border. Fermented in steel for freshness, it's the ideal pick for Sauv Blanc drinkers looking for something with a bit more depth and personality. Tasting Notes: STONE [white apricot], TROPICAL [mango, star fruitl, yellow flowers, wild honey, fennel, mineral backbone

Muscadet is often seen as France's classic oyster wine-light, salty, and easy to drink. But in recent years, producers like Domaine de la Pépière have redefined the category. Their 'Clisson' comes from old vines on granite soils, farmed organically and aged extensively on lees. The result is a white with real depth + character to rival Sancerre or Chablis. Tasting Notes: CITRUS [lemon oil, salted lime rind], ORCHARD [yellow pear], oyster shell, granite, sea salt, iodine, high acid

One of the most unique white wines of Italy coming from the highest elevation vineyards found in Europe (1'200 meters). Here in the extreme altitude the rare Prie Blanc grape is one of the few varieties which ripens, allowing for mineral and austere white wines which evoke the stoney alpine soils. Think Chablis or very unripe Chenin Blanc in terms of style. Tasting Notes: CITRUS [fresh lemon], ORCHARD [green apple, tart pear], wet stone, honeycomb, jasmine, alpine herbs, zippy acid

Granvile's 'Basalt' is the perfect example of why the Willamette Valley produces chardonnay to rival that of Burgundy. Second generation wine growers Ayla and Jackson farm the grapes organically on special volcanic basalt soils that give minerality and salinity to the wine. This is affordable Burgundian quality chardonnay at an affordable price. Tasting Notes: TROPICAL [starfruit, mango], ORCHARD [yellow apple] vanilla, flint butterscotch, wet stone, lemon cream

This micro estate founded by a SF and Norwegian couple vinifies biodiverse, terroir-driven Burgundies with low intervention. Farmed organically and fermented on native yeasts with minimal sulfur, this natural style of Chardonnay from a tiny parcel in Meursault showcases the raw limestone terroir of the region. Fresh, elegant and delicious now. Tasting Notes: TROPICAL [pineapple, mango, passion fruit] CITRUS [candied lemon], pastry cream, almond, white flowers

From the limestone slopes around Pézenas, ultra-rare cult producer Prieuré St Jean de Bébian crafts a Clairette-led blend shaped by hot sun and mineral soils. The wine gives citrus, orchard fruit, and subtle herbal nuance carried by bright acidity and a textured, almond-tinged finish. Generous yet precise, it's textured white for the Burgundy lover. Tasting Notes: ORCHARD [quince, spiced pear, apple pasty/cider], salted French butter, hazelnut, accacia, hay

A collaboration w/ Sonoma-based Catch & Release Winery. This Mendocino Chardonnay balances ripe fruit and acidity, aged in barrel with some new oak and extended bottle time; generous and Burgundian in spirit while still appealing to California Chardonnay drinkers. ‘Tutti i Vizi’, Italian for “all the vices,” playfully nods to the wine’s subtle opulence. Tasting Notes: TROPICAL [pineapple], CITRUS [lemon curd], ORCHARD [ripe yellow apple], flint, salted butter, marcona almond

Founded in 2004 when Arianna was just 22, Occhipinti has become the benchmark for organic wine in Sicily. 'SP68' represents her innovative approach to traditional varieties, working with old vines rooted in limestone-rich soils. This is an aromatic, semi-textured coastal white wine brimming with complexity, a truly iconic bottling. Tasting Notes: CITRUS [orange marmalade, lemon oil], TROPICAL [dried mango, banana, green almond, musky flowers, pine resin, salt

Winemaker Donovan Rall showcases how depth and freshness can coexist in warm-climate whites when farming and restraint lead the way. "White 24' features old vines, native yeast fermentation, and neutral oak to allow texture and minerality to take center stage over fruit. A refined, confident expression of South Africa's white wines. Tasting Notes: ORCHARD [white peach, yellow apple, pear skin], CITRUS [lemon], vanilla, white flowers, beeswax, oily finish

Timorasso has become the defining white grape of Colli Tortonesi, where limestone rich hills give the wines their distinctive structure and depth. Mandirola's 1913 shows citrus, orchard fruit, and almond carried by firm acidity and a mineral backbone that gives the wine real presence. Vibrant today yet capable of aging gracefully, best with white meats and fish. Tasting Notes: ORCHARD [green apple, pear, nectarine, pluot] honeysuckle, crushed rocks, toasted almond, petrol

Bott Frigyes (Bot FREE-dyesh) farms ten hectares biodynamically on the volcanic clay soils of Slovakia's Muzsla Hills, whole-bunch pressing and spontaneously fermenting Furmint before aging eight months in old Hungarian oak, bottled unfined and unfiltered, with that same tension between orchard fruit and stony minerality you'd find in a great Chenin Blanc. Tasting Notes: ORCHARD [quince, spiced pear, apple pasty/cider], salted French butter, hazelnut, accacia, hay

A beautiful more high end take on what many would consider to be the most exciting white wine to come out of Italy, in Fiano from the region of Avellino. This is incredibly high elevation Apennine's from 30 + year old vines. The wine is aged on the lees to expand the body and complexity, followed by extra aging in bottle. A polished almost Burgundian southern white. Tasting Notes: CITRUS [lemon curd], TROPICAL [dried pineapple, papaya], honey comb, flint, wet wool, sea salt, ripe in style

An awesome and crushable orange wine from biodynamic farmer, Francesco Cirelli. This is a particularly fresh and zippy style of orange wine that works as a perfect entry into the category, veering a bit more towards a 'crisp' white wine drinkers palate. A complex and fun option that provides some of the best bang for the buck of our orange wines. Tasting Notes: CITRUS [lemon, nectarine], ORCHARD [green pear, apple, apricot] coriander, nutty

One of the great white wines produced on Mount Etna is this lightly skin-fermented take on native white grapes from legend Frank Cornelissen. 'Munjebel' is a blend of the high acid Carricante variety with the lesser known Grecanico, fermented for just three days on the skins. A compelling orange which has just a touch of age, electric aromatic and vivacious acidity. Tasting Notes: CITRUS [salted/preserved lemons], ORCHARD [wild cider], TROPICAL [pineapple], fennel, sea salt, pine sole

Our house orange wine which is inspired by the more aromatic skin-fermented white wines of Southern Italy, which typically use more aromatic styles of grapes for a fruitier and more floral style. 10 days of skin contact gives this wines much of the classic 'orange wine' profile, without a harsh bite of tannin, a very crowd pleasing take on skin fermented white wine. Tasting Notes: TROPICAL [canned pineapple, lychee], STONE [peach rings], jasmine, white tea, wild honey, hops, crisp mineral palate

A aromatic delight of a orange wine from multi-generation winery Julien Meyer. With a pure dedication to farming fully biodynamic, Patrick and his wife Mireille are making some of the most expressive natural wines in Alsace. Macerated on the skins for two weeks, no added S02, this wine is bright tropical flowers with a touch of kombucha. Tasting Notes: STONE [dried apricot, peach pith], TROPICAL [mango], chamomile, wild honey, fennel, ginger, highly aromatic

Georgia has the world's longest uninterrupted wine history, shaped by skin, and often stem, fermented white wines made in qvevri. Pheasant's Tears is a modern benchmark, crafting indigenous varieties with low-intervention, historical methods. The wines are aromatic, deeply textural, and emblematic of Georgia's amber style. Tasting Notes: ORCHARD [dried apricot, peach skin, spiced pear], pine sap, over steeped tea, turmeric, TANNIN!

On the slopes of the village of Faedo at 500m, Pojer e Sandri's "Vin dei Molini" rose is made from 100% Rotberger, a rare cross of Schiava and Riesling. Cold-macerated and steel-fermented, it shows a coral-ruby hue, with crisp aromas of elderflower and blackcurrant blossom. Light in body but rich in character-Trentino's hillside rose at its best. Tasting Notes: RED [candied watermelon, strawberry, pomegranate] rhubarb, fresh roses, jolly rancher, mountain herbs, mineral

A unique rose wine coming from the chalk filled hills of Sancerre, and the 11th generation vigneron of Luc Prieur. This wine is incredibly distinct as the estate holds back a small amount of rose wine from each year, adding it to a perpetual blend which is added to the current release each year. The older wine adds texture and nuance rarely found in pink wine. Tasting Notes: RED [white strawberry, cherry pit], STONE [nectarine], salted dough, almond, dried roses, wet stone

A super zippy and fresh yet natural take on Rose from wine makers Filippo and Nancy Rizzo. A blend of Frappato and Nero d'Avola with a hint of moscato, grown all organically and biodynamically from 60 year old vines in Sicily's interior. A funky one on the nose but super complex and clean on the palate. Great for anyone who wants a fresh and mineral rose with some funk. Tasting Notes: RED [cranberry, tart cherry], CITRUS [blood orange], flint, potpourri, barnyard funk, salty mineral finish

A more serious take on a playful style of wine from Californian darling natural wine label Stagiaire. 'Dreams on Layaway' comes from premium cool climate Carneros fruit, gently pressed into rose, then given a very long period of maturation in neutral barrel to bring in more texture, nuance, and complexity vs your average fruity/floral pink wine. Tasting Notes: CITRUS [clementine], RED [dried strawberry] STONE [nectarine], fines herbs, oyster shell, sage/herbal spice

A complex dark rose which challenges the status quo around pink wine. The Gismondi family has been growing grapes for generations in their small town, selling grapes to cooperatives until the 2018 vintage. 'Chiaro' tapes its deep hue from Sangiovese, blended with the white grape Malvsia, the end result is an herbal, earthy, and savory pink wine. Tasting Notes: [candied cherry, watermelon,], CITRUS [preserved blood orange], rosemary, licorice, rose petal

Our house rose produced almost entirely from the unique Sicilian red grape Nero d'Avola. Due to the grapes naturally dark color and extended skin contact, this is a slightly darker and more structured style of pink wine great with everything! Tastes like: Candied red plum, nectarine, strawberry jam, licorice, crushed herbs, tin/copper, wet stone, high acid with a hint of structure.

The ethereal red grape Schiava has long been a favorite of wine professionals, brining charming aromas similar to Nebbiolo, in an ultra-light and translucent red with minimal tannin. This iteration from Niklas is all you can ask of the grape, well farmed, expressive upon first sniff, a snappy red that perfectly matches to more delicate flavors on the dinner table. Tasting Notes: CITRUS [orange peel, RED [candied cherry, tart strawberry], red licorice, pepper, cured meat

From the profoundly steep slopes of the Valtellina, a region in Lombardia tucked into the southern slopes of the alps, comes a elegant expression of Nebbiolo. Alfio Mozzi is a family run winery that grows 100% Nebbiolo amidst the wild prickly pear cactus in thick granite soils. A etherial, complex, yet glugable style of Nebbiolo ready for any summer day. RED [strawberries, bing cherry pie, red plum] bubblegum, rose petal, iron, granite, light tannins

The Siserpe vineyard above Beaune yields a Pinot Noir of detail and grace handcrafted by Michel Arcelain's family estate since 1889. This Pinot is grown on limestone slopes and aged for 20 months in French oak, producing a depth of spice and vanilla. This is textbook red Burgundy at a sweet spot price that is hard to come by, a complete gem. Tasting Notes: RED [bing cherries, strawberry jam, juicy red plum] baking spices, vanilla, earthy, silky tannin

A true piece of Californian history, Litorrai was founded in 1993 by Ted Lemon, the first American winemaker to run an estate in Burgundy. The wines are all biodynamically farmed, and come from cool climate sites. ‘Les Larmes’ is the ‘village’ level wine, a snapshot of sites across the Anderson Valley in a fresh and layered Pinot that is sure to please. Tasting Notes: RED [dark cherry, alpine strawberry], BLACK [huckleberry], rhubarb, violets, star anise, clove, root beer spice

Crafted by winemaker Scott Frank, who champions an European approach to Oregon wine, this Pinot Noir channels the Loire more than Burgundy. Fruit from dry-farmed, organic vineyards across the Willamette Valley delivers energy and lift. Juicy red and blue fruits, crushed herbs, and spice make this a pure, soulful expression of Oregon terroir. Tasting Notes: RED [bing cherry, red plum], BLUE [spiced blueberry] clove, fruit leather, eucalyptus, dried thyme, potpourri

Crafted in the foot hills of the Alps by high school friends, this expressive red wine blends crunchy Gamay and spicy Mondeuse into a lifted, featherweight red. Aromas of cherry skin, cranberry, and dried thyme glide across a mineral backbone. This is effortless, alpine drinking-bright, brisk, and beautifully composed. The perfect chilled red. Tasting Notes: RED [sour cherry, fresh cranberry, red plum skin] mountain herbs, gamey fruit, pink peppercorn, mineral

Hand-tended on impossibly steep terraces near the French border, these historic Rossese vines thrive in the salty air and sun-soaked hills of Liguria. Lorenzo Anfosso's careful farming preserves the grape's natural freshness and aromatic grace. Bright red fruit, Mediterranean spice, and soft texture make this a beautiful introduction to the region's singular red. RED [wild strawberry, sour cherry, red currant], Mediterranean herbs, thyme, bay leaf, white pepper, elegant

A fresh, elegant, and perfumed red wine which showcases the terroir of northern Piemonte just at the foot of the alps (known as Alto Piemonte). Here, local wunderkind Cristiano Garella makes low ABV Nebbiolo from vineyards planted on rare volcanic material, always ethereal, fresh, and in the 2018 vintage easy drinking right out of the gate. Tasting Notes: RED [strawberry, ripe raspberry, baked cherry], flint/iron, rose, hibiscus, forest floor, strawberry leaf

From limestone-rich vineyards in Slovakia's Juinoslovenská region, brothers Gábor and Tamás Kasnyik craft organic Blaufränkisch that rivals expressions from Austria and Hungary. 14 days skin contact and 16 months barrel aging yields a wine of potpourri, baking spices, and ripe fruit with pronounced acidity. True eastern European wine at its best. Tasting Notes: BLUE [wild blueberry] BLACK [black cherry, plum] graham cracker, violets potpourri, baking spices, peppercorn

Our newest ‘collaberative’ wine produced by the talented Santa Rosa based team of Jolie Laide wines. ‘Fiasco’ (a nod to the wicker basket lined bottles historic to Chianti) is a blend of lightly maceration Sangiovese and skin fermented Pinot Gris. Its light, lively, brimming with hibiscus florals, and best served with a snappy chill. Tasting Notes: RED [raspberry, candied cherry], CITRUS [kumquat], rose hips, hibiscus, strawberry tops, wet stone

A classic La Morra Nebbiolo at Langhe DOC accessibility from meticulous young producer Gheddo. Aged 10 months in large French oak to develop structure and refinement vs simpler stainless steel aging. Dried violet, red cherry, and iron notes with vibrant acidity and that perfumed, supple-tannin character that makes La Morra legendary. Tasting Notes: RED [black cherry, red current, pomegranite] red licorice, red roses, eucalyptus, tar, clove, vanilla

Quick Sell: A stellar representation of the mountainous north of Piemonte, referred to as 'Alto Piemonte'. Ghemme is a small village making high quality Nebbiolo blends, and the Rovelotti estate is widely known as the top producer of the region. 'Chioso dei Pomi comes from a single old vine, organic site, highlighting lengthy age and traditional winemaking. Tasting Notes: RED [dried cherries, strawberry fruit leather, dried cranberry], tar, wet earth, dried violets, molasses

Tascante is a elegant and lovely red wine hailing from the slopes of Mt Etna. Their estate, located on the northern side of the mountain, is known to be a cooler climate with less sun exposure, producing higher acid and less extracted styles of red wine. A fruit forward medium bodied wine with tons of volcanic complexity! Tasting Notes: RED [bing cherry, red plum, overripe strawberry], earth, roses, black pepper, thyme, clay, iron

A tiny organic winery in the Verona hills makes this Valpolicella Superiore from late harvest grapes that gives it deeper flavors and more structure than lighter versions. Bright cherry, violet flowers, balsamic spice; it's juicy and fresh yet full-bodied but elegant. One sip and you understand why these hills have been making wine for centuries. Tasting Notes: RED [red currant, dark cherry, red plum], green tobacco, tomato leaf, anise, warming spice

Made in collaboration with the small organic farm of Renzo Castella 'Cogliere la Nebbia' (Grasp The Fog) is a wine produced exclusively for FWHG. This is 100% Nebbiolo in a vibrant, youthful, and fresh style which showcases the core of this beloved Italian grape variety. Red fruits + flowers on the nose give way to a acid driven palate perfect for winter fare. Tasting Notes: RED [cherry cough drop, dark cherries, dried strawberry], anise, rose hips, red licorice, eucalyptus

Rooted in 16 generations of Rhône viticulture, J.L. Chave assumed stewardship of his family's estate in 1990. With organic practices, precision farming, and tradition in the cellar, he crafts Syrahs of remarkable depth and longevity. The '16 vintage brings the perfect amount of age, a thoughtfully developed red from one of the great wineries of the world. Tasting Notes: RED [brandied cherries, red plum], BLACK [dried blackberry] baking spices, cured meat, fruit leather, graphite

Domaine de Sulauze's Pinzutu is 100% Sciaccarello, a grape exotic to mainland France, now thriving on clay-limestone soils in Aix-En-Provence. Fermented with native yeasts, and aged in large neutral barrel, it brings ripe red berry energy, herbal spice, with a mineral edge. Perfect for those who love expressive, terroir-driven reds. Tasting Notes: RED [strawberry, ripe raspberry, baked cherry], flint/iron, rose, hibiscus, forest floor, strawberry leaf

Cerasuolo di Vittoria is Sicily's most balanced traditional red, grown in the red sandy soils of Vittoria where coastal influence preserves freshness. Valle dell'Acate blends structured Nero d'Avola with aromatic Frappato, creating a wine that carries bright cherry, floral qualities, and savory depth without heaviness. Refined yet versatile. Tasting Notes: RED [juicy raspberry, cherry compote], BLACK [wild berries], black pepper, Mediterranean brush, tobacco leaf

A perfectly aged red wine from the ‘Maestro of Timorasso’, Walter Massa. Walter is the real deal farmer, growing everything organically and even rescuing varietals from extinction. This Barbera is aged for 2 years in large used barrel and 8 years in bottle, creating a dark, dried fruited delight, teeming with spice and complexity! Tasting Notes: BLACK [prune, dried currents, black plum, dusty blackberry], old book, saw dust, spices, dried rosemary

'Navigabile' draws from top-tier sites at 650 meters, planted to Nerello Mascalese. Uniquely, Ayunta crafts their own chestnut barrels from a forest behind the estate, which this wine sees almost three years of aging in, lending the wine a savory, oxidative character. A complex, mineral, mid-weight red that rivals the great Nebbiolo wines of Piemonte. Tasting Notes: RED [dried wild strawberry, pomegranate seed], pressed rose, iron fillings, crushed volcanic rock, firm tannin

An absolute 'juice box' of a wine coming from from just to the south of Milan in northwestern Italy. Bruno Verdi is an 8th generation winemaker who is one of the faces of the tiny wine region of Buttafuoco, known for its bold red blends. This is a particularly soft and juicy crowd pleaser clocking in at 14.5% ABV. A great option for 'un-oaked' Cab or Zinfandel drinkers. Tasting Notes: RED [brandied cherries, pomegranate molasses], BLACk [plum], licorice, anise, pepper, violet, juicy and soft

A more elegant and juicy style of Nebbiolo from Castello di Perno, a producer founded in 2012 and located on the cooler east facing slopes on Monforte d'Alba. With cooler nights and cold temperature controlled maceration on the skins, this wine a is an aromatic expression of the 2017 vintage which was hot and dry. Great through the whole meal! Tasting Notes: RED [cherry, raspberry, pomegranate], eucalyptus, black peppercorn, tobacco, bold tannin!

The Monchiero family has farmed this land since the 1950s and everything's done traditionally. Extended maceration, 3 years in big Slavonian oak, and 2 additional in bottle, results in classic dark fruit, herbs, anise, and graphite. This is insider Barolo that jumps out of the glass from a producer on the verge of breaking out yet still a secret. Tasting Notes: RED [brandied cherries, cranberry, red plum], red licorice, eucalyptus, cherry cola, wild rose

A playful example of a 'Super Tuscan', which uses the warm climate of Tuscany to produce Cabernet based wines in a style between CA and Bordeaux. The wine uses a bit of new wood which compliments the riper style of wine in a juicy red that will be sure to please most California wine drinkers. A great gateway into Italian wine. Tasting Notes: RED [ripe cherry, strawberry], BLACK [blackberry, plum] bell pepper, pepper, leather, licorice, herbs, full bodied crowdpleaser

Crafted by the Amoreau family, Closerie Saint Roc reimagines Bordeaux through tradition and purity. Merlot, Cabernet Franc, and Cabernet Sauvignon ferment naturally and rest for two years in old oak, creating a wine that's supple yet tense, with graphite, black cherry, and savory spice. Elegant, soulful, and deeply expressive of the terroir. Tasting Notes: BLACK [black current, plum, black cherry], licorice, graphite, baking spice, fruit leather, earth, tomato paste

A rare expression of high traditional Chianti from one of the top producers out of the heartland of the region. Organic farming, old vines, and traditional winemaking are the calling card of Piemaggio. The 'Le Fioraie' is produced from old vines, but a wine that carries a lot of elegance and finesse. This is absolutely text book representation of Chianti/Sangiovese. Tasting Notes: RED [dried cherries & cranberries, ripe currants], iron, tobacco, licorice, pine, eucalyptus, fennel

A tiny project run by Marco Tinessa, who purchased a microscopic vineyard in the high elevation hills of Campania. He has been mentored by natural wine savant Frank Cornillessen making rustic and raw interpretations of the native Aglianico grape. This is a deeply complex bold red wine which is accentuated by slight flavors of 'natural' winemaking. Tasting Notes: RED [black cherry], BLACK [fermented blackberries], balsamic, fresh tar, violets, rosemary, black licorice

A striking expression of Istria from winemaker Dimitri Breevic, who farms organically near the coast of the Adriatic. Refosk, a grape often rustic and heavy, is tamed here into a vibrant, mineral-driven red with wild fruit and savory spice. Native fermentation and aging in old barrels give this wine both lift and depth, a soulful taste of coastal Croatia. Tasting Notes: BLACK [Bramble berry, blackberry, prune] anise, spice, fresh earth, juicy and fruit forward.

Roberto Rubegni runs one of the smallest estates in all of Montalcino, a tiny 2.5 hectare biodynamic vineyards teaming with life. Each year he makes some of the most sought after, and most affordable wines that the region has to offer in an ultra-classic, crowd pleasing style. This is juicy and ripe, high ABV Sangiovese in a full bodied and spiced format. Tasting Notes: RED [stewed cherry, cranberry sauce], BLACK [roasted plum], leather, sweet tobacco, forest floor, bold!

From a single parcel in Salice Salentino, Masseria Li Veli's Pezzo Morgana is classic Negroamaro. Showcasing plum, blackberry and a savoury sweep of Mediterranean herbs. Long élevage in French barriques adds vanilla and tobacco nuance while preserving the grape's dark fruit core. A food-friendly wine that marries rustic power with measured oak polish. Tasting Notes: BLACK [crushed blackberry, baked plum], RED [dark cherry], cedar box, tobacco, Mediterranean herbs, bell pepper