{"title":"Italy","description":"\u003cp\u003eAuthentic Italian wines curated for passion, heritage, and exquisite taste.\u003c\/p\u003e","products":[{"product_id":"cascina-val-del-prete-barbera-dalba-serra-de-gattisomm2404-prete22barb-750","title":"Cascina Val del Prete, Barbera d'Alba \"Serra de' Gatti\"","description":"\u003cp\u003eThe old narrative about the Barbera grape in Piedmont is that it was the variety you planted in places where the more “noble” Nebbiolo wouldn’t ripen. Barbera has also been typecast as the wine the farmers drink, so they can reserve the fancier Nebbiolo-based wines (Barolo, Barbaresco, etc.) for the customers. But Barbera is deserving of more respect. Perhaps the first Piedmontese winemaker to embrace this was the late Giacomo Bologna, who saw that the grape was capable of greatness if treated with appropriate care (and a healthy dose of oak aging). At Cascina Val di Prete, in Roero, they don’t even need the barrels: Just a well-positioned vineyard with old vines in sandy soils. This is a Barbera of serious structure and class, full of concentrated fruit, lively acidity, and mineral depth.\u003c\/p\u003e\n\u003cp\u003eThis estate is one of the stalwarts of the Roero DOCG zone, in Italy’s Piedmont region, just across the Tànaro River from another famous growing zone: Barolo. Similarities between Roero and Barolo abound, but there are subtle differences between the two appellations: They have similar clay\/limestone marl soils, but Roero’s overall contain a higher percentage of sand.\u003c\/p\u003e\n\u003cp\u003eCascina Val di Prete (meaning “valley of the priest,” referring to a 19th century bishop\u003cbr\u003efrom Asti who lived here while in exile) is in Priocca d’Alba, about 30 kilometers\u003cbr\u003enortheast of Barolo. It was acquired in 1977 by Bartolomeo Roagna, who was a sharecropper on the property, and later taken over by Bartolomeo’s son, Mario, and his wife, Maria Carla. Mario transitioned the farm exclusively to viticulture, and, in 2010, his son, Giovanni, started managing the family business (with Mario still very much involved).\u003c\/p\u003e\n\u003cp\u003eFollowing a manual harvest in mid- to late September, the grapes are crushed and left to macerate on skins for 25-30 as the alcoholic fermentation begins (this lengthy maceration lends tannic structure that might otherwise have been imparted by wood barrels). The finished wine is aged for six months in stainless steel tanks, followed by a  minimum of three months in bottle, before it is released. 100% Barbera.\u003c\/p\u003e\n\u003cp\u003eDeep, nearly opaque ruby in color, with concentrated aromas of Morello cherry, blackberry, red and black currant, crushed stones, coffee grounds, and humid earth. Nearly full-bodied, the wine is rich and juicy but has a firm backbone and good energy—it is not syrupy, sweet or “hot,” which many modern Barberas can be. The acidity will serve this wine well up against a well-charred grilled ribeye or any other red meat you choose to throw at it.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42050396291126,"sku":"SOMM2404-PRETE22BARB-750","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/CascinaValdelPrete_Barberad_AlbaSerrade_Gatti_MainImage-1800x1800.jpg?v=1715377972"},{"product_id":"somm2405-ls22cruna-750","title":"2022 La Sibilla, Campi Flegrei Falanghina \"Cruna del Lago\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eForget that the grape in this wine was likely named by Roman scribe Pliny the Elder. Forget that the vineyards are spread across a volcanic caldera and effectively fall within the city limits of Naples. And forget that the winery, La Sibilla, houses its cellar in an ancient Roman water cistern. It used to be that all this romantic imagery and historical significance was all these wines had going for them. But now things are different—dramatically different—and Exhibit A is this explosive Campi Flegrei Falanghina. It isn’t aged in expensive barrels and there aren’t any other winemaking techniques used to “supe” this wine up: It’s all about perfectly ripe, old-vine fruit grown in mineral-rich volcanic sand. If you’re still thinking of Italian whites as simple “quaffing” wines, think again—this will take on some of France’s most beloved mineral whites (we’re looking at you, Chablis) and more than hold its own. This is the new face of Italian white wine, and it must not be missed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMuch of the area known as the Campi Flegrei (“flaming fields”) has been “eminent-domained” by the Italian government for archaeological purposes, but the DiMeo family, who own La Sibilla and have farmed vines and other crops in this area for some 200 years, have managed a carve-out for their vineyards and winery. They live and work near the ancient thermal baths of Baiae, just north of Naples, and, as mentioned above, they’ve appropriated one of the area’s ancient Roman cisterns (part of that civilization’s incredibly sophisticated water-transport network) to use as a cellar. Working organically—which is made easier by the combination of sandy volcanic soils and a dry Mediterranean climate—they focus almost exclusively on the two classic cultivars of this region: The white Falanghina and the red Piedirosso.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFalanghina is one of Italy’s greatest native whites, part of an ancient Campanian trio that also includes Fiano and Greco. It is floral and citrusy but also transmits the profound minerality of Campania’s mostly volcanic soils in a tactile, mouth-watering way. Think Chablis, but sunnier, and you’re most of the way there. With “Cruna del Lago” (“Eye of the Lake,” likely a nod to the many volcanic lakes dotting the area), the DiMeos make a special selection of their best old-vine Falanghina and basically get out of the way: Fermentation and aging is carried out in stainless steel for maximum transparency. This is like mainlining ripe Campanian citrus fruits and sparkly minerals, with a level of structure and length that is way beyond ordinary.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs I taste this wine I think of volcanic “tuff”—soft, porous rock formed from the ash and other fragments from past eruptions—and how its mish-mash of mineral components gives it a crystalline appearance. The bright aromas include citrus fruits, green peach, wildflowers, green herbs, and chalk dust, carrying over to a medium-bodied palate full of tangy fruit and mouth-watering minerality. This is refreshing, energetic white wine designed for near-term drinking with seafood, salads, or, if you really want to treat it right, a Neapolitan-style \u003c\/span\u003e\u003cspan\u003ezuppa di pesce\u003c\/span\u003e\u003cspan\u003e (seafood stew). Seriously, do yourself a favor and get yourself some of this wine. It’s a game-changer!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42303487180854,"sku":"SOMM2405-LS22CRUNA-750","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022LaSibilla_CampiFlegreiFlanghinaCrunadelLago_MainImage-1800x1800.jpg?v=1714150185"},{"product_id":"somm2405-gojer22rndll-750","title":"2022 Franz Gojer, St.-Magdalener \"Vigna Rondell\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAnyone remember Julie Andrews twirling and singing in a mountain meadow during “The Sound of Music”? That’s the way you feel when you take a sip of St. Magdalener. If the reference escapes you, let’s put it in wine terms: This is a silky, juicy, slightly spicy red from Italy’s Dolomites, a classic regional wine as interpreted by one of the region’s best modern producers. Franz Gojer is indeed one of the most respected winemakers in the Alto Adige, or Südtirol—the German-speaking province that was once part of Austria—and St. Magdalener is a calling-card wine. Crafted from the local grapes Schiava and Lagrein, St. Magdalener is the kind of wine you find on the “Interesting Reds” section of the wine list—the kind of wine a sommelier would order when dining out—and this is a best-in-class example. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWalled in by the Alps and Dolomites, the Adige River valley is a broad, sun-drenched basin that receives a daily blast of warm air coming off Lake Garda to the south. Soils closest to the river are gravel and sand (which inspired many producers to plant ‘Bordeaux’ varieties), becoming rockier and more morainic (i.e. left by the retreat of glaciers) as you climb upward.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGojer's estate, called Glögglhof, is right in the middle of the St. Magdalena hill, a perfect amphitheater northeast of Bolzano. This hillside is known for its morainic soils, which are rich in minerals like quartz and porphyry, and some of Gojer’s vineyard parcels date to the 1970s. In a region known for its abundance of winemaking cooperatives, Gojer is one of regions's best independent producers: He’s well-known for concentrated, complex reds from Lagrein variety, but this single-vineyard St. Magdalener is also a “destination” wine.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Vigna Rondell” (a site the Gojers have showcased in a vineyard-designate bottling for generations) is crafted from 95% Schiava (a.k.a. Vernatsch) and 5% Lagrein, the latter adding a dash of dark color and fruit. Grapes are macerated for roughly 12 days during primary fermentation In stainless steel, after which the finished wine is aged in a combination of steel tanks and large, used barrels for eight months.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis ’22 is a fascinating, somewhat confounding, exceedingly lovable and delicious red wine. In the glass, it shines a deep, reflective ruby moving to a pink\/magenta rim, with some blue\/black fruit notes from the Lagrein lending a bass note to an otherwise bright, spicy mix of raspberry, wild strawberry, plum, underbrush, violet, a touch of mint, bitter chocolate, and leather. Tannins are fine but firm and the acidity is fresh but not piercing: it lands gently on the palate and finishes with a slightly peppery, savory flourish. Serve it slightly chilled in Burgundy glass and pair with cured meats (especially \u003c\/span\u003e\u003cspan\u003ebresaola, \u003c\/span\u003e\u003cspan\u003ea Südtirol specialty) and hard cheeses. If this is your first taste of Schiava (we hope not), we guarantee it won’t be your last!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42303493308470,"sku":"SOMM2405-GOJER22RNDLL-750","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022FranzGojer_St.-MagdalenerVignaRondell_MainImage-1800x1800.jpg?v=1714501291"},{"product_id":"somm2407-cap20caparsa-750","title":"2020 Caparsa, Rosso Toscana \"Rosso di Caparsa\"","description":"\u003cp\u003e \u003cspan\u003eThe large number of wines bottled under the designation of “IGT Toscana Rosso” basically break down into two camps: Fresh, quaffable, and generally cheap versions of Sangiovese in its most simple and straightforward expression, or internationally-styled blends, made with an emphasis on power and prestige, looking for high points and costing well into the three digits. But today we’re talking about Caparsa, and true to their “go your own way” reputation, this Rosso refuses either camp. \u003c\/span\u003e\u003cspan\u003eThis jewel-box winery in the famed hamlet of Radda has some seriously old and well-cared-for Sangiovese vines, and really, Sangiovese is the estate’s core competency—meaning that even this entry-level bottling displays some real muscle. This is a gutsy, soulful Tuscan red from one of the variety’s greatest champions, and it begs to be judged solely on its merits. So go ahead, it’s time to find out what the heart and soul of Sangiovese really tastes like!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCaparsa was founded, and originally planted, by Reginaldo Cianferoni in 1965. Since 1982, the estate has been run by Reginaldo’s son, Paolo, and his large family. The Cianferonis work almost exclusively with Sangiovese, producing several Chianti Classico wines along with IGT bottlings like this one. These are extremely authentic, naturally made wines, very \u003c\/span\u003e\u003cspan\u003eChiantigiani\u003c\/span\u003e\u003cspan\u003e in their firm, high-toned structures and woodsy aromatics. The estate only bottles about 45% of its total production; the remainder is sold off in bulk. That means that every bottle that bears the Caparsa name is a labor of love, and one that the family is extremely proud of. They are entirely committed to producing the very best Sangiovese, and especially a Sangiovese that speaks to the supremacy of terroir that is Radda in Chianti.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf Chianti Classico had such designations, the village of Radda (yes, the entire village, as in Champagne) would be classified as “Grand Cru.” Caparsa’s vineyards in this area date back to the 1960s, and indeed the organically farmed parcels supplying this wine have an average age of 60 years. Soils in the Caparsa vineyards, most of which sit at about 350-450 meters of elevation and cover 28 hectares in total, contain a high percentage of \u003c\/span\u003e\u003cspan\u003egalestro\u003c\/span\u003e\u003cspan\u003e, a friable clay marl with a high limestone content. It’s truly a perfect terroir for Sangiovese, especially if you like the elegant, complex, and intoxicatingly perfumed expression of this famous grape.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis IGT (“Rosso Toscano”) bottling does not carry a vintage date, as it “sometimes” contains wines from two successive vintages (in this case, we’re told the wine is entirely from 2020). Fermentation is carried out in concrete tanks, followed by 18-36 months of aging (long for a wine in this category) in those same concrete tanks. \u003c\/span\u003e\u003cspan\u003eThis is a gutsy, savory take on Sangiovese, with lots of tobacco, tomato leaf, and underbrush notes, although there’s also a saturated core of black cherry, cranberry, and raspberry fruit. Medium-bodied and full of tension, it also has relatively gentle tannins and manageable acidity for a young wine from this region—there’s lots of tension, but the acid isn’t in any way sharp. It’s a natural pairing for any hearty, northern Italian inspired dish, but I would be hard pressed to think of a more delicious combination than Caparsa’s Rosso Toscana with wild boar ragù atop a pile of fresh pappardelle. Buon appetito! \u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42717791911990,"sku":"SOMM2407-CAP20CAPARSA-750","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2020Caparsa_RossoToscana_MainImage-1800x1800.jpg?v=1718898158"},{"product_id":"2022-torre-dei-beati-abruzzo-pecorino-doc-giocheremo-con-i-fiorisomm2407-tbti22pec-750","title":"2022 Torre dei Beati, Abruzzo Pecorino DOC \"Giocheremo con i Fiori\"","description":"\u003cp\u003eAccording to Italian wine expert\/author Ian D’Agata, the revival of Pecorino in Abruzzo is 'one of Italy’s biggest wine success stories of the twenty-first century.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOne of Italy’s most famous (and widely planted) white grape varieties is Trebbiano. It is the signature white variety of the Abruzzo region, and while there are a few internationally recognized wines from the grape, there’s another variety many locals believe is superior: Pecorino. Not to be confused with sheep’s milk cheese, Pecorino is a white grape which, like a lot of the most “noble” native varieties, fell out of favor in the 20th century as farmers sought more productive cultivars. It produces a more structured, substantial white than Trebbiano, with a combination of extract and acidity reminiscent of Chardonnay. \u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42742720823350,"sku":"SOMM2407-TBTI22PEC-750","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022TorredeiBeati_AbruzzoPecorinoDOCGiocheremoconiFiori.png?v=1759783527"},{"product_id":"somm2407-mssra19barolo-750","title":"2019 Cantina Massara (Giancarlo Burlotto), Barolo del Comune di Verduno","description":"\u003cp\u003e What makes for the ultimate cellar worthy bottle of Barolo? You need three things: great vineyard parcels, an impeccable producer, and a stellar vintage. Cantina Massara’s Barolo del Comune di Verduno 2019 has all three in spades. The family behind this beauty is none other than the legendary Burlottos, a name familiar to every Barolo diehard and synonymous with the special but rarely seen village of Verduno. And as we’ve emphasized before, the 2019 vintage is the best the region has seen in years. Top 2019 wines, like today’s, are already opening up into transportative beauty yet poised to develop for ages in your cellar. Massara’s Barolo is the stuff vinous dreams are made of; whether you want a wine to age for decades or mark out a special evening right now, no Nebbiolo lover can afford to pass this up.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAt the northernmost tip of the Barolo appellation lies the village of Verduno. It might not have the name recognition of a Castiglione Falletto or Serralunga d’Alba, but the wines here are truly special. Silty sandstone soils make for more perfumed, slightly softer Barolo that emphasizes the appellation’s floral charms in youth. It’s vitally important to the region–and the wider world–historically. In the 19th century, at the Castello di Verduno in the town’s center, the first dry Barolo was crafted, creating the classic style we know and love today. Yet it remains something of an insider’s secret these days, accounting for only about 5% of Barolo’s total production.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIf there’s one name to know in Verduno, it’s Burlotto. In the late 1800s, alongside the Castello and its royal owners, Giovani Battista Burlotto was the town’s most important winemaker. He owned practically every important site outside the Castello’s jurisdiction, including the three at play in today’s wine. Upon his death in 1927, his holdings were split amongst his three sons. The oldest received the Castello di Verduno itself, which GB Burlotto had purchased a few years before. The second took over the family’s namesake winery, and the third took over the family’s farmhouse and top holdings on the Massara hill: Cantina Massara was born. GB Burlotto’s grandson and great grandson, Giancarlo and Gianluca, now head the estate. Together, they craft some of the most evocative Verduno bottlings you’ll ever come across.\u003c\/p\u003e\n\u003cp\u003eFor their standard bearer wine, the Burlottos blend fruit from three hills across Verduno–Massara, Neirane, and Castagni. This is the old way of doing things; single-vineyard Barolo is essentially a late 20th century invention.  Combining vineyard sites allows the Burlottos to achieve optimal balance–opulent aromatics from Massara, robust depth from Castagni, and stringent, ageable structure from Neirane. Winemaking is done the old way too. Fermentations start spontaneously, macerations last up to a month, and aging takes place for no less than three years in huge Slavonian botti. The results are head spinning. Classic crushed raspberry, dried cherry, rose petals, orange peel, anise, tobacco, and mushroomy earth notes lead the nose. The palate still leans toward structure, prominent but fine-grained tannins and rigorous acid taking the lead, but there’s plenty of rich, fruity depth to make for a thrilling experience now. Pinpoint red fruits and cedary savor continue on the palate. The finish is minutes long, sandy mineral notes coming through. In short, it’s slam dunk Barolo, the sort of thing to lay down in large quantities and watch evolve over decades. For anyone looking for the greatest experiences in wine, this is not to be missed!\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42815777833014,"sku":"SOMM2407-MSSRA19BAROLO-750","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2019CantinaMassara_GianCarloBurlotto_BarolodelComunediVerduno_MainImage-1800x1800.jpg?v=1719328695"},{"product_id":"2022-diego-conterno-langhe-nebbiolo-baluma2411s6r-dcoterno22bal-750","title":"2022 Diego Conterno, Langhe Nebbiolo \"Baluma\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Diego Conterno left his family’s eponymous, and highly awarded, winery to strike out on his own he had a clear purpose in mind: Rather than amp up the inherent power of Monforte d’Alba (as he’d done at Conterno-Fantino) he wanted to use gentle, old school winemaking to add balance and elegance to Nebbiolo grown in this commune of the Barolo zone. This Langhe Nebbiolo is proof positive of his smashing success in achieving this goal–elegant, fresh, and deliciously drinkable Nebbiolo with just the right hint of power and pedigree lurking in the background. We're squarely in a golden age of Langhe Nebbiolo, and “Baluma” is hands down among the best of the best.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eHand harvested Nebbiolo grapes are fully de-stemmed and aged with indigenous yeasts in steel tanks. After a gentle fermentation and short maceration the wine is then aged in neutral 500 liter barrels for five months, and spends an additional four months in cement tanks before bottling. This is very much a “drink me now” Nebbiolo–fresh, floral, and lovely. However it has sneaky complexity and just the right amount of tannic grip to allow for a bit of aging should you choose.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e“Baluma” is a local term that means “let’s dance!” and this elegant, ephemeral take on Nebbiolo is ready to do just that. Serve it cool in a Burgundy stem and you’ll get a rush of fruit–sweet cherries, raspberries, currants–wildflowers, rose petals, orange peel, fennel seed, baking spice, and damp earth. The palate is silky and suave, with ripe tannins and snappy acidity, and a lip-smacking quality that keeps you dancing and twirling back for more.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43129729777718,"sku":"2411S6R-DCOTERNO22BAL-750","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/DiegoConternaBalumaNebbiolo.png?v=1738025333"},{"product_id":"2023-tasi-prosecco-doc-feb-2025-explore-4-club2502e4-tsi23pros-750","title":"2023 Tasi, Prosecco DOC","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA classic Prosecco–fresh, crisp, and lightly fruity–with a modern twist: it’s made using organic and biodynamic practices in the vineyard, which grows on an old limestone quarry.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eWhere It Grows:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Glera (what the Prosecco grape has been called since 2009) for this Prosecco grows on an old, abandoned limestone quarry in Tregnago, northeast of Verona and about 50 miles northwest of Venice. Though on the far outskirts of the Prosecco DOC, this remoteness allows the Tasi team to farm using natural, biodynamic, and full organic practices.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eWho Made It:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTasi is collaboration between three friends, Michele, Matteo, and Mattia, who began planting vineyards at the edge of an old limestone quarry in the early 2000s–after successfully rallying the community to oppose turning the site into a landfill. In 2013 they opened the Tenuta le Cave winery, hotel, and organic farm. They produce wines from that farm under the label of Tasi.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eHow It's Made:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe entire philosophy at Tasi is holistic and in harmony with nature. The organic and biodynamic Glera grapes are hand-harvested and then transferred to stainless steel tanks for the initial fermentation. Next, they are moved into the “Autoclave” tanks for the secondary fermentation– this is what is known as the Charmat method–and 60 days of aging with the fine lees.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eWhat It Tastes Like:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Tasi Prosecco is on the fruitier side of Brut, meaning that it is bottled with around 10-12 grams of residual sugar per liter. Those fruity aromas–white peach, white raspberry, quince–are complemented by zesty lemon-lime skin, white flowers, and crushed rocks. Serve it well chilled, \u003c\/span\u003e\u003cspan\u003earound 45 degrees, in an all purpose glass or if you’re feeling celebratory a coup or flute.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43414889037878,"sku":"2502E4-TSI23PROS-750","price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/Screenshot2025-04-14at12.35.45PM.png?v=1744659364"},{"product_id":"2022-fasoli-gino-bardolino-doc-la-corte-del-pozzo-feb-2025-explore-4-club2502e4-fgno22brd-750","title":"2022 Fasoli Gino, Bardolino DOC \"La Corte del Pozzo\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFasoli Gino Bardolino is as traditionally and naturally made as possible. Don’t be fooled by the \u003c\/span\u003e\u003cspan\u003e“cool” modern label (what the duck?), this is a textbook example of old-school Bardolino.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eWhere It Grows:\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFasoli Gino Bardolino is sourced from a single vineyard growing on a steep hill on the eastern shore of Lake Garda, a few miles northwest of Verona. Here the crisp lake breezes, Alpine foothills, and soils of morainic (glacially deposited) sand and rock all contribute to the freshness and highly mineral characteristics of Bardolino wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eWho Made It:\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 1925, when Gino Fasoli was just 13, his family began selling wine to the local parish. Some fi fty years later Gino’s sons, Natalino and Amadio, created the Fasoli Gino label and began expanding the vineyards. In 1979 the Fasoli family began converting all their vineyards to organic farming – definitely early adopters! Today Natalino is joined by his son Matteo in the cellar.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eHow It's Made:\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter harvesting, the Corvina, Corvinone, and Rondinella bunches are pressed quickly and gently into steel tanks for fermentation and a relatively quick 15 day maceration. The wine is racked, then rests in steel tanks for several months to settle and fine naturally before bottling in the early spring.  Just as they do in the vineyard, the Fasoli team uses minimal additions and interventions in the cellar.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eWhat It Tastes Like:\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eServe this textbook Bardolino on the cool side, around 55 degrees, in Burgundy or all-purpose \u003c\/span\u003e\u003cspan\u003estems. The nose is like a fresh bouquet of flowers – wild roses, violets, cherry blossoms, chamomile – mixed with crushed strawberries, tart cherries, and wet, mountain rocks. It’s bright, light ruby hue matches the medium-light body and a palate of crunchy berries, blood orange, and granitic minerals – try with pizza!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43414923280438,"sku":"2502E4-FGNO22BRD-750","price":19.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/Screenshot2025-04-14at12.24.39PM.png?v=1744658705"},{"product_id":"2023-venturini-valpolicella-classico-docg-feb-2025-explore-4-club2502e4-vnt23valp-750","title":"2023 Venturini, Valpolicella Classico DOCG","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA textbook Valpolicella, showcasing the silky red fruit, earth and spice that makes these wines on par with the best of Pinot Noir, Gamay or Sangiovese.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eWhere It Grows:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMuch like Soave, Valpolicella experienced a surge in demand starting in the late 1960s, and to keep up they slowly expanded the growing zone well beyond the original area. But that original area is now designated “Classico,” where vines grow on terraced slopes facing south\/southwest at elevations of 200 to 600 meters, and receive ample sun.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eWho Made It:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Venturini family established their own eponymous label in 1963, in San Floriano, in the heart of the original Valpolicella Classico zone. Today it is three siblings, the third generation \u003c\/span\u003e\u003cspan\u003eof vintners, at the helm of the 22 hectare estate – Daniele in the cellar, Mirco in the vineyards, and Giuseppina managing everything from the business perspective.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eHow It's Made:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMostly Corvina (70%) with 20% of Rondinella and 10% of Molinara, is picked and sorted entirely by hand before a “roller press” removes stems and crushes the grapes. The fermentation and maceration lasts about eight days in temperature controlled tanks, and the wine undergoes malolactic fermentation and further aging for several months before bottling in the spring.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eWhat It Tastes Like:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMade without any oak influence, this old-school Valpolicella is bursting with the classic flavors of sour “marasca” cherries, red currents, kirsch, and hints of balsamic. Savory notes of dried roses, wild fennel, crushed rock, and saline minerals balance the silky, red fruits, and the finish is fresh, snappy, and demanding of another swig. Serve with tomato infused seafood dishes like local favorite, Cioppino.\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43414925869110,"sku":"2502E4-VNT23VALP-750","price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2023Venturini_ValpolicellaClassicoDOCG_MainImage-1800x1800.jpg?v=1748378265"},{"product_id":"2020-azienda-agricola-musella-valpolicella-superioresomm2501-msl20valpo-750","title":"2020 Azienda Agricola Musella, Valpolicella Superiore","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor many years, Valpolicella was more of a “brand” in the US, but today’s beautiful wine from Musella deserves to be justly celebrated as a serious wine of place. Indeed, we’re guilty of often focusing on the process of winemaking here–fresh grapes for Valpolicella, dried grapes for Amarone, and something in between for Ripasso–but, as their importer aptly describes, Musella is a “modern-day Garden of Paradise” just outside the beautiful city of Verona, and therefore the vineyard, land, and farming are just as important here as the winemaking process. Without any new oak or raisinated grapes, this old-school bottling of Valpolicella is a transparent, and exuberant window into the terroir of this sub-Alpine region of northern Italy. It’s time to (re)discover why classic Valpolicella took the world by storm!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Valpolicella growing zone lies just north of Verona, in Italy’s Veneto region, about an hour drive west of Venice. The vineyards are planted on the steep, Alpine foothills that rise slowly towards the Dolomites. The soils here are mostly iron-rich red clay, with pockets of \u003c\/span\u003e\u003cspan\u003etufo\u003c\/span\u003e\u003cspan\u003e (porous limestone). In the past several decades the process of making wine from dried grapes has been the focus, but historically wines like this “Superiore” were the driving economic force of the region. That history was front of mind when the Pasqua Di Bisceglie family took the reins of the Musella estate. It’s a vast property, covering roughly 1,000 acres in and around the town of San Martino Buon Albergo, in the Valpolicella DOC zone. Most of the property is wild forest, with about 60 vineyard acres farmed according to biodynamic principles. Since 1995, the family has replanted historic hillside vineyards to native grape varieties such as Corvina, Corvinone and Rondinella, and they’ve firmly established Musella as a new-generation benchmark for Valpolicella production.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll the fruit for their Valpolicella–mostly Corvina and Corvinone–is biodynamically farmed, hand-harvested, and then fermented with native yeasts in steel tanks. The finished wine is then racked into cement tanks for six months, and following that is moved to large, neutral oak casks for another six months of aging before bottling. It’s a fairly traditional process, and it elevates this wine from the super light, steel tank only Valpolicellas that dominate the market, without venturing into the modern, powerhouse styles either.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBright, energetic, full of red and black cherries, spice, and wild herbs, this medium-bodied wine is drinking beautifully now, and is basically a pop-and-pour style: Decanting it 15 minutes or so before service certainly wouldn’t hurt, but really, just keep it cool (55-60 degrees), pour it in some Burgundy stems, and you’ll be very happy with the results. It’s a perfect red for pairing with baked pastas (a meaty lasagna would be great) or something out of the home pizza oven. And given the excellent pricing, I would definitely recommend stocking up because textbook, old-school Valpolicella like this is perfect for outdoor events when the weather starts to warm!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43432834236470,"sku":"SOMM2501-MSL20VALPO-750","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2020Musella_ValpolicellaSuperioreRipasso_MainImage-1800x1800_b47bd384-acec-4583-98ca-1c521b2911e1.jpg?v=1738022894"},{"product_id":"2022-ceraudo-bianco-val-di-neto-igt-peteliasomm2502-drd22pet-750","title":"2022 Ceraudo, Bianco Val di Neto IGT \"Petelia\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter being regulated to a token few spots on most wine lists for years, Italian white wines are finally starting to get their due. We’ve been preaching this gospel (yes Italy makes excellent white wines!) for years, however, we tend to focus on a few established areas–mostly Friuli, Campania, and Sicily–where high quality wines are concentrated. So it was super exciting to discover this lovely, mineral drenched white from the very tip of the boot’s toe, Calabria. This far-flung southern region is still very much under-the-radar, though an occasional red wine, usually made from Gaglioppo, can make a splash. But it turns out they have the perfect terroir for excellent coastal white wines too. Made from indigenous varieties, and hailing from one of Calabria’s most respected estates, this is a salty sea breath of fresh air in a bottle. The estate’s founder is local legend Roberto Ceraudo, and it’s a pleasure to introduce him to everyone!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 1973 Roberto Ceraudo, the son of a local grain merchant, borrowed a little money in order to purchase an abandoned 100 acre estate (real estate in Calabria is a bargain these days, and was downright cheap back then). He nursed the property back to health, using organic principles from the start. Calabria is the southernmost region of mainland Italy, with its toe stretching down to almost touch the northeastern tip of Sicily. The land that Roberto purchased is located outside Strongoli, an ancient town nestled in the hills that rise above the eastern coastline, about halfway down the peninsula, and just a couple miles from the Ionian Sea. The DO here is called Val di Neto, and it sits just below the more famous Ciró appellation. This property is now one of the jewels of the area, and Calabria in general, thanks to Roberto’s decades of tireless work. Today he’s joined by his three children, making nine wines, olive oil, and running a small Agriturismo and a Michelin starred restaurant.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe entire line up wines they make are excellent, but today we are focusing on their fresh, zippy, and mineral loaded white wine named “Petelia.” It’s a 50\/50 blend of two local, and likely ancient, varieties: Mantonico and Greco Bianco. Farming is certified organic and the Ceraudo’s use many biodynamic practices as well. The grapes are fermented with native yeasts in temperature controlled steel tanks, and then aged on the fine lees for about eight months in the same tanks before bottling with a light, natural filtration. It’s a clean, straightforward approach designed to highlight the fruit and the terroir, and in on the table next to some very heavy hitting Italian white wines it was the star of the show.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI recommend serving “Petelia” at around 48-50 degrees in all-purpose stems. The straw-gold hue shimmers with hints of bright yellow-green at the rim, and the aromas of white peach, lime zest, citrus blossoms, sagebrush, green olive, and sea breeze all rush up to greet you. The palate is medium-light in body, with just a touch of richness that is immediately met by a wave of saline minerals and super crisp, lemony acidity. It’s perfect with seafood pastas, but a cold salad of poached octopus and potatoes (common in Calabria) would be excellent too!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43494042009654,"sku":"SOMM2502-DRD22PET-750","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022Ceraudo_BiancoValdiNetoIGTPetelia_MainImage-1800x1800.jpg?v=1739987213"},{"product_id":"2022-fratelli-brovia-dolcetto-dalba-vignavillejsomm2502-brv22dolc-750","title":"2023 Fratelli Brovia, Dolcetto d'Alba \"Vignavillej\"","description":"\u003cdiv class=\"bg-base isolate p-md md:p-lg erp-sidecar:pt-0 erp-mobile-sidecar:pt-lg erp-mobile-sidecar:pb-[100px]\"\u003e\n\u003cdiv class=\"mx-auto flex flex-col pointer-events-auto max-w-threadContentWidth gap-md md:gap-lg\"\u003e\n\u003cdiv class=\"flex flex-col\"\u003e\n\u003cdiv class=\"mt-md md:mt-lg\"\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"flex flex-col gap-md md:gap-lg w-full\"\u003e\n\u003cdiv data-state=\"active\" data-orientation=\"horizontal\" role=\"tabpanel\" aria-labelledby=\"radix-:r1f:-trigger-default\" id=\"radix-:r1f:-content-default\" class=\"focus:outline-none\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex flex-col gap-y-md md:gap-y-lg\"\u003e\n\u003cdiv class=\"gap-y-lg flex flex-col\"\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"relative font-sans text-base text-foreground selection:bg-super\/50 selection:text-foreground dark:selection:bg-super\/10 dark:selection:text-super\"\u003e\n\u003cdiv class=\"min-w-0 break-words [word-break:break-word]\"\u003e\n\u003cdiv dir=\"auto\" id=\"markdown-content-2\" class=\"gap-y-md after:clear-both after:block after:content-['']\"\u003e\n\u003cdiv class=\"has-inline-images my-2 first:mt-0 [\u0026amp;:has([data-inline-type=image])+\u0026amp;:has([data-inline-type=image])_[data-inline-type=image]]:hidden [\u0026amp;:has(table)_[data-inline-type=image]]:hidden\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"prose dark:prose-invert inline leading-relaxed break-words min-w-0 [word-break:break-word] prose-strong:font-bold [\u0026amp;_\u0026gt;*:first-child]:mt-0 [\u0026amp;_\u0026gt;*:last-child]:mb-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e2023 Fratelli Brovia Dolcetto d'Alba \"Vignavillej\" is a vibrant, everyday red from the Langhe hills of Piedmont, crafted from the Dolcetto grape in a single-vineyard site that delivers juicy dark fruit, floral lift, and a touch of spice with the soft tannins and approachable charm that make it a perfect pizza or pasta companion from a family-run estate renowned for balanced Barolos.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"group\/trigger inline-flex min-w-0\" data-state=\"closed\"\u003e\u003cspan class=\"citation inline\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 class=\"font-editorial font-bold mb-2 mt-4 [.has-inline-images_\u0026amp;]:clear-end text-lg first:mt-0 md:text-lg [hr+\u0026amp;]:mt-4\" id=\"what-makes-it-special\"\u003eWhat makes it special\u003c\/h2\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eSourced from the Vignavillej vineyard in La Morra, this Dolcetto benefits from Brovia's low-yield, organic farming on clay-limestone soils, yielding concentrated yet fresh fruit with notes of blackberry, violet, licorice, and fresh herbs. The 2023 vintage brings extra lift and crunch thanks to a cool growing season, with steel-fermented stainless aging preserving its lively acidity and more-ish spice without any oak influence. Fratelli Brovia's meticulous approach—manual harvest, natural yeasts, and minimal intervention—elevates this \"little sweet one\" into a serious value wine that overdelivers on Langhe terroir expression.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"group\/trigger inline-flex min-w-0\" data-state=\"closed\"\u003e\u003cspan class=\"citation inline\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 class=\"font-editorial font-bold mb-2 mt-4 [.has-inline-images_\u0026amp;]:clear-end text-lg first:mt-0 md:text-lg [hr+\u0026amp;]:mt-4\" id=\"why-youll-love-it\"\u003eWhy you’ll love it\u003c\/h2\u003e\n\u003cul class=\"marker:text-quiet list-disc\"\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eJuicy and approachable:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBursting with blackberry, plum, and dark cherry that's instantly drinkable yet structured enough for food.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"group\/trigger inline-flex min-w-0\" data-state=\"closed\"\u003e\u003cspan class=\"citation inline\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eFloral freshness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eViolet, dried flowers, and mountain herbs add elegance and lift to the dark fruit core.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"group\/trigger inline-flex min-w-0\" data-state=\"closed\"\u003e\u003cspan class=\"citation inline\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eSoft tannins:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eFine-grained and polished, making it friendly for casual sipping or pairing without harsh edges.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"group\/trigger inline-flex min-w-0\" data-state=\"closed\"\u003e\u003cspan class=\"citation inline\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eSpicy intrigue:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eLicorice, tar, and fresh herb notes give subtle complexity beyond basic quaffers.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"group\/trigger inline-flex min-w-0\" data-state=\"closed\"\u003e\u003cspan class=\"citation inline\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eVersatile daily drinker:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAround 13% alcohol with bright acidity—perfect for weeknights without overwhelming the palate.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"group\/trigger inline-flex min-w-0\" data-state=\"closed\"\u003e\u003cspan class=\"citation inline\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eProducer pedigree:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eFrom the same hands behind acclaimed Barolos, proving Brovia's mastery across the board.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"inline-flex\" aria-label=\"TNs: 2023 Visit to Brovia - WINE TALK - WineBerserkers\" data-state=\"closed\"\u003e\u003cspan class=\"citation inline\" data-pplx-citation=\"\" data-pplx-citation-url=\"https:\/\/www.wineberserkers.com\/t\/tns-2023-visit-to-brovia\/300124\" rel=\"nofollow noopener\"\u003e\u003ca rel=\"noopener\" class=\"inline-flex max-w-full min-w-0\" href=\"https:\/\/www.wineberserkers.com\/t\/tns-2023-visit-to-brovia\/300124\" target=\"_blank\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 class=\"font-editorial font-bold mb-2 mt-4 [.has-inline-images_\u0026amp;]:clear-end text-lg first:mt-0 md:text-lg [hr+\u0026amp;]:mt-4\" id=\"how-to-serve-it\"\u003eHow to serve it\u003c\/h2\u003e\n\u003cul class=\"marker:text-quiet list-disc\"\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eTemperature:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eLightly chilled at 55–60°F (13–16°C) to highlight fruit and freshness; warmer for cozy meals.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"inline-flex\" aria-label=\"TNs: 2023 Visit to Brovia - WINE TALK - WineBerserkers\" data-state=\"closed\"\u003e\u003cspan class=\"citation inline\" data-pplx-citation=\"\" data-pplx-citation-url=\"https:\/\/www.wineberserkers.com\/t\/tns-2023-visit-to-brovia\/300124\" rel=\"nofollow noopener\"\u003e\u003ca rel=\"noopener\" class=\"inline-flex max-w-full min-w-0\" href=\"https:\/\/www.wineberserkers.com\/t\/tns-2023-visit-to-brovia\/300124\" target=\"_blank\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eGlassware:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eStandard Bordeaux or large red wine glass to let aromas bloom and tannins integrate.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"inline-flex\" aria-label=\"TNs: 2023 Visit to Brovia - WINE TALK - WineBerserkers\" data-state=\"closed\"\u003e\u003cspan class=\"citation inline\" data-pplx-citation=\"\" data-pplx-citation-url=\"https:\/\/www.wineberserkers.com\/t\/tns-2023-visit-to-brovia\/300124\" rel=\"nofollow noopener\"\u003e\u003ca rel=\"noopener\" class=\"inline-flex max-w-full min-w-0\" href=\"https:\/\/www.wineberserkers.com\/t\/tns-2023-visit-to-brovia\/300124\" target=\"_blank\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eTiming:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eOpen 30–60 minutes before serving; it evolves beautifully over a meal.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"inline-flex\" aria-label=\"TNs: 2023 Visit to Brovia - WINE TALK - WineBerserkers\" data-state=\"closed\"\u003e\u003cspan class=\"citation inline\" data-pplx-citation=\"\" data-pplx-citation-url=\"https:\/\/www.wineberserkers.com\/t\/tns-2023-visit-to-brovia\/300124\" rel=\"nofollow noopener\"\u003e\u003ca rel=\"noopener\" class=\"inline-flex max-w-full min-w-0\" href=\"https:\/\/www.wineberserkers.com\/t\/tns-2023-visit-to-brovia\/300124\" target=\"_blank\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eFood pairings:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePasta with tomato sauce, pizza, grilled sausages, burgers, mushroom risotto, or aged cheeses like Pecorino.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"group\/trigger inline-flex min-w-0\" data-state=\"closed\"\u003e\u003cspan class=\"citation inline\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eCellaring:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEnjoy now through 2028 for peak vibrancy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"flex items-center justify-between\"\u003e\n\u003cdiv class=\"-ml-sm gap-xs flex flex-shrink-0 items-center\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"border-subtlest ring-subtlest divide-subtlest\"\u003e\n\u003cdiv class=\"divide-y border-t border-subtlest ring-subtlest divide-subtlest\"\u003e\n\u003cdiv class=\"flex min-w-0 flex-1 flex-col items-start gap-2 md:flex-row md:items-center md:gap-8\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"ml-xs duration-quick md:group-hover:!text-super inline-flex shrink-0 translate-y-px transition-all font-sans text-base font-medium text-quiet  selection:bg-super\/50 selection:text-foreground dark:selection:bg-super\/10 dark:selection:text-super\"\u003e\u003csvg role=\"img\" class=\"inline-flex fill-current shrink-0 tabler-icon shrink-0\" width=\"18\" height=\"18\"\u003e\u003cuse\u003e\u003c\/use\u003e\u003c\/svg\u003e\u003c\/div\u003e\n\u003cdiv class=\"flex min-w-0 flex-1 flex-col items-start gap-2 md:flex-row md:items-center md:gap-8\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43496095449142,"sku":"SOMM2502-BRV22DOLC-750","price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022FratelliBrovia_Dolcettod_AlbaVignavillej_MainImage-1800x1800_d2e4abaa-17e4-438a-ba8b-b994ec0dce76.jpg?v=1740173752"},{"product_id":"2022-lerta-di-radda-chianti-classicosomm2503-lrta22chianti-750","title":"2022 L'Erta di Radda, Chianti Classico","description":"\u003cp data-start=\"108\" data-end=\"753\"\u003e\u003cstrong data-start=\"108\" data-end=\"150\"\u003e2022 L’Erta di Radda, Chianti Classico\u003c\/strong\u003e comes from one of the most compelling villages in all of Tuscany: Radda in Chianti. Perched high in the Chianti Classico zone, Radda is prized for its elevation, cool nights, and rocky galestro- and alberese-rich soils—conditions that naturally favor finesse, aromatic lift, and savory detail over sheer power. This is Sangiovese at its most gastronomic, the kind of wine that feels inseparable from the food culture that surrounds it. It’s no accident that Tuscany remains one of the world’s great “table wine” regions—here, wine isn’t made to impress in isolation, but to come alive alongside a meal.\u003c\/p\u003e\n\u003cp data-start=\"755\" data-end=\"1529\"\u003eL’Erta di Radda is the work of Diego Finocchi, who founded the estate in 2006 just after finishing winemaking school. Farming just 12 acres on steep, forest-lined slopes above 400 meters, Diego does everything himself—from certified-organic vineyard work (since 2015) to cellar decisions. His approach bridges classic and modern Chianti seamlessly: spontaneous fermentations with native yeasts, no excess manipulation, and élevage in used French oak that preserves purity rather than masking it. The 2022 vintage was hand-harvested, fully destemmed, fermented in stainless steel, and aged for 12 months in neutral barrels, resulting in a Chianti Classico that is transparent, soulful, and effortlessly drinkable—one reason it has become our best-selling Chianti of all time.\u003c\/p\u003e\n\u003ch3 data-start=\"1536\" data-end=\"1562\"\u003e\u003cstrong data-start=\"1540\" data-end=\"1562\"\u003eWhy You’ll Love It\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1563\" data-end=\"1984\"\u003e\n\u003cli data-start=\"1563\" data-end=\"1704\"\u003e\n\u003cp data-start=\"1565\" data-end=\"1704\"\u003e\u003cstrong data-start=\"1565\" data-end=\"1593\"\u003eBenchmark Chianti value:\u003c\/strong\u003e One of the best price-to-quality ratios in Tuscany—authentic, site-driven Chianti Classico at $32 ($28 on 6+).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1705\" data-end=\"1842\"\u003e\n\u003cp data-start=\"1707\" data-end=\"1842\"\u003e\u003cstrong data-start=\"1707\" data-end=\"1735\"\u003eHigh-elevation elegance:\u003c\/strong\u003e Bright black cherry, cranberry, and raspberry fruit layered with tobacco, tomato leaf, and woodland earth.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1843\" data-end=\"1984\"\u003e\n\u003cp data-start=\"1845\" data-end=\"1984\"\u003e\u003cstrong data-start=\"1845\" data-end=\"1873\"\u003ePure, honest winemaking:\u003c\/strong\u003e Organic farming, native yeasts, and restrained oak deliver clarity, energy, and unmistakable Tuscan character.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1991\" data-end=\"2014\"\u003e\u003cstrong data-start=\"1995\" data-end=\"2014\"\u003eHow to Serve It\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2015\" data-end=\"2345\"\u003e\n\u003cli data-start=\"2015\" data-end=\"2120\"\u003e\n\u003cp data-start=\"2017\" data-end=\"2120\"\u003e\u003cstrong data-start=\"2017\" data-end=\"2041\"\u003eTemperature matters:\u003c\/strong\u003e Serve slightly cool (around 58–60°F) to highlight freshness and aromatic lift.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2121\" data-end=\"2205\"\u003e\n\u003cp data-start=\"2123\" data-end=\"2205\"\u003e\u003cstrong data-start=\"2123\" data-end=\"2141\"\u003eGlassware tip:\u003c\/strong\u003e Burgundy bowls work beautifully, enhancing perfume and texture.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2206\" data-end=\"2345\"\u003e\n\u003cp data-start=\"2208\" data-end=\"2345\"\u003e\u003cstrong data-start=\"2208\" data-end=\"2225\"\u003eAt the table:\u003c\/strong\u003e Pasta with sausage or ragù, roasted chicken, grilled vegetables, pizza, or simple Tuscan fare with olive oil and herbs.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43526662389814,"sku":"SOMM2503-LRTA22CHIANTI-750","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022L_ErtadiRadda_ChiantiClassico_MainImage-1800x1800.jpg?v=1741384573"},{"product_id":"2020-diego-conterno-barolo-classicosomm2504-dcnt20bar-750","title":"2020 Diego Conterno, Barolo Classico","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDiego Conterno co-founded Conterno-Fantino with his cousins in the early 1980s, but grew weary of the modernist [ok, oaky] streak that took over Barolo in the 1990s. He wanted to make a more stripped-down, PURE expression of Nebbiolo from his family holdings in Monforte d’Alba, and nailed it. He and son Stefano made this wine from parcels in Bricco San Pietro, San Giovanni, and the \u003c\/span\u003e\u003cspan\u003egrand dame\u003c\/span\u003e\u003cspan\u003e, Ginestra, each vinified separately and blended to exquisite perfection. It’s \u003c\/span\u003e\u003cspan\u003ea cappella\u003c\/span\u003e\u003cspan\u003e Barolo of terroir and soulful dedication.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You’ll Love It\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eTraditional upbringing: no oak to get in the way of this pure strawberry, red rose, and gorgeously musky aromatics that Nebbiolo lovers crave. Raised in concrete and neutral Stockinger 50L \u003c\/span\u003e\u003cspan\u003ebotti\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eIncredibly expressive and perfumed Barolo. Piedmont guru Antonio Galloni once wrote, “check out these wines before they become better known.”\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e100% natural wine. Organically farmed, made with indigenous yeast, given minimal sulfur at bottling.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow to Serve it\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eAge for up to 10 years; firm tannins and ample acidity will carry the wine in the cellar.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDecant for one hour and serve at 60℉ in Nebbiolo stems or Burgundy bowls.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003ePair with beef cheeks braised in Nebbiolo d’Alba, garlic, and black pepper, finished with fried shiitake mushrooms and served over buttered egg noodles.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43568684662838,"sku":"SOMM2504-DCNT20BAR-750","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2020DiegoConterno_BaroloClassico_MainImage-1800x1800.jpg?v=1743608788"},{"product_id":"2013-balgera-quigna-valtellina-superiore-valgella-riserva-docgsomm2504-blg13vlt-750","title":"2013 Balgera, \"Quigna\" Valtellina Superiore Valgella Riserva DOCG","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJust the sight of the forebodingly steep vineyards of Valtellina in northern Lombardy are enough to induce vertigo. Matteo and Luca Balgera brave these schist and quartz terraces and do everything by hand. They do it only for love of their winegrowing patrimony.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTheir family has been crafting wines here since 1885—five generations of backbreaking vineyard work. Sleepless nights at harvest time. Decades of wine sold in demijohns to restaurants out of the back of a cart. Today the wine they make from their “Quigna” vineyard in the easternmost part of the Valgella subzone produces Nebbiolo (locally called Chiavennasca) of exceptional character. You’ll find it almost nowhere else in America.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You'll Love It:\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eFlabbergasting value for perfectly aged, almost 12 year old Nebbiolo; it's half the price of top-class Barolo or Barbaresco. Aged 1 year in cement, 5 years in oak, and another 5 years in its bottle, this wine follows perfect gastronomic reasoning but makes zero financial sense. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eTraditional craft: made just as it was a century ago, with labor-intensive hand-farming on steep terraces and patient, irrationally-extended aging. Compare to Ar.Pe.Pe. wines at $100 and up.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eA special-occasion bottle ready to drink now with notes of blood orange, cocoa, amarena cherry, and earth, supported by soft, sweet tannins, vibrant alpine acidity, and a distinctive core of minerals. This is a UNESCO kind of wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow to Serve it:\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eCarpe vinum: \u003c\/span\u003e\u003cspan\u003ethis wine has been perfectly kept for you, but will continue to develop beautifully for another 5-10 years.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eServe in Barolo or Burgundy stems at 60°F.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003ePair with \u003c\/span\u003e\u003cspan\u003erisotto alla milanese\u003c\/span\u003e\u003cspan\u003e with porcini, osso buco, or aged alpine cheeses like La Tur.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43568696197174,"sku":"SOMM2504-BLG13VLT-750","price":54.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2013Balgera_QuignaValtellinaSuperioreValgellaRiservaDOCG_MainImage-1800x1800.jpg?v=1743529048"},{"product_id":"2022-i-clivi-di-ferdinando-zanussa-igt-trevenezie-ribolla-giallasomm2504-znsa22ribgla-750","title":"2022 I Clivi di Ferdinando Zanussa, IGT Trevenezie Ribolla Gialla","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFerdinando Zanusso, the man behind the label, didn’t set out to make just another Italian white—he set out to bottle the soul of his land that sits along\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eItaly’s border with Slovenia, between the Carnic Alps and Adriatic Sea. It’s home to 90 year\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eold\u003c\/span\u003e\u003cspan\u003e vines that dig deep into ponca soils, a fossil-rich marl that gives Friuli’s wines their trademark pulse. Here, the Zanusso family tends their vineyards vine by vine, farming organically, picking by hand, and letting the land do the talking.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe 2022 Ribolla Gialla is a masterclass in restraint and clarity. No oak, no tricks. What you get in the glass is a wine that feels like a cool river stone: zesty lemon peel, a streak of saline minerality, and a texture that’s as much about sensation as it is about flavor. Wines like this remind us that the greatest pleasure of wine lies in its ability to transport us. It’s bone-dry, racy, and so clean it practically hums on your palate, begging for a plate of raw oysters and calling you to open another bottle. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWhy You'll Love It:\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThis wine sings with yellow apple and lemon, along with white flowers, green melon,  citrus pith, almond skin, and wet stones.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTextured mouthfeel, racy acidity and wonderfully refreshing\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eHow To Serve It: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eServe Chilled in white wine stems\u003cbr\u003e\u003cbr\u003eReady to whet appetites as an apéritif or to pair with first-course salads, prosciutto di parma or fresh oysters\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43647724781622,"sku":"SOMM2504-ZNSA22RIBGLA-750","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022IClividiFerdinandoZanussa_IGTTrevenezieRibollaGialla_MainImage-1800x1800.jpg?v=1744391149"},{"product_id":"2020-bramante-cosimi-brunello-di-montalcinosomm2504-brm20brun-750","title":"2020 Bramante Cosimi, Brunello di Montalcino","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMontalcino is full of carpetbaggers from all over the world living out expensive dreams. Rudy Cosimi’s not one of them. He’s one of the original, native producers of the modern era.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHe’s the grandson of Bramante Cosimi, a tractor repairman from Castelnuovo dell'Abate, and the son of Roberto Cosimi, who bought an abandoned farm just outside Montalcino in 1971. When Roberto and Rudy planted their Sangiovese vines in 1975, there were only 28 producers in the entire appellation. Today there are over 200.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRudy’s Il Poggiolo Brunelli are scarce in the US, but this special cuvée named for his grandfather is impossible to find, even in Europe. Critically acclaimed and utterly collectible, this is \u003c\/span\u003e\u003cspan\u003ea Brunello for the connoisseur who heads down back roads for hidden gems.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You'll Love It\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eGenerous, perfumed Brunello from a warm vintage, plush and silky with bold black cherry fruit, honeyed and rosy florals, and the structure to age 20 years. \u003c\/span\u003e\u003cspan\u003eAn incredibly smart buy.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e50-year old vines\u003c\/span\u003e\u003cspan\u003e in optimal sandy, limestone-clay hillside terroirs make for concentrated Brunello that neighbors Tenuta Il Potazzine and Le Ragnaie charge MUCH more for.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eNo pesticides or inorganic fertilizers. Wines are made with organic and biodynamic practices.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow to Serve it\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDrink now through 2040.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eServe in Brunello or Sangiovese stems at 58°F.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003ePair with \u003c\/span\u003e\u003cspan\u003eBistecca alla Fiorentina \u003c\/span\u003e\u003cspan\u003eor a daube of braised wild boar ribs with garlic, rosemary and porcinis.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43649083408438,"sku":"SOMM2504-BRM20BRUN-750","price":53.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2020BramanteCosimiBrunellodiMontalcinoTuscany_MainImage-1800x1800.jpg?v=1744654985"},{"product_id":"2016-tenuta-fessina-il-muscmeci-etna-rosso-reserva-sicilysomm2504-fss16mscm-750","title":"2016 Tenuta Fessina il Musmeci Etna Rosso Riserva Sicily","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSilvia Maestrelli, the late founder of Tenuta Fessina, once said, “I look up to Mount Etna like a daughter would look up to a mother.” Ms. Maestrelli passed away in 2022, a pioneer of Etna winegrowing and the first female winery owner on the mountain that the locals refer to as \u003c\/span\u003e\u003cspan\u003e“idda,” \u003c\/span\u003e\u003cspan\u003eor “she.” Not \u003c\/span\u003e\u003cspan\u003eher\u003c\/span\u003e\u003cspan\u003e. Etna is the subject, not the object, in this corner of Sicilia. She calls the shots.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMaestrelli’s 17th century property in Rovittello, framed by two lava flows that spared the property in 1809 and 1911, is home to her 70-110 year old vines deeply rooted in the black volcanic soil. She named this Nerello Mascalese vineyard Musmeci, for the original owners of the land. The Benantis are neighbors here in the Dafara Galluzzo \u003c\/span\u003e\u003cspan\u003econtrada\u003c\/span\u003e\u003cspan\u003e, as is Torre Mora and the famous consulting enologist Paolo Caciorgna. This heart of Etna’s northeast slopes is home to some of the greatest terroirs in Sicily.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You'll Love It\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eAnyone who loves great Pinot Noir or Nebbiolo will love this ancient-vine Nerello Mascalese, filled with vibrant strawberry and marasca cherry fruit, penetrating minerality, and concentration that can only come from 84-year old vines in a warm harvest. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eCertified Organic; this wine is a 100% natural product.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRemarkably pretty and finessed, sweet spices, rose petals and nuances of dried strawberry. Silky and round with depth and pronounced vivid acidity.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow to Serve it\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eServe in Burgundy bowls or Nebbiolo stems, at 58°F.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eDrink now or through 2030.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003ePair with swordfish with \u003c\/span\u003e\u003cspan\u003esalmoriglio \u003c\/span\u003e\u003cspan\u003eor \u003c\/span\u003e\u003cspan\u003eshashlik \u003c\/span\u003e\u003cspan\u003elamb loin chops.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43684166467638,"sku":"SOMM2504-FSS16MSCM-750","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2016TenutaFessinailMuscmeciEtnaRossoReservaSicily_MainImage-1800x1800.jpg?v=1745509592"},{"product_id":"2019-caparzo-brunello-di-montalcinosomm2504-cpz19brun-750","title":"2019 Caparzo, Brunello Di Montalcino","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCaparzo combines the best of modern technology with artisanal craft gained through decades of experience. As a result, they produce some of the most thrilling Brunello on the planet. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCaparzo's been there from the very beginning of Brunello di Montalcino’s rise in the late 1960's and were instrumental in the foundation of the Brunello DOCG \u003cmeta charset=\"utf-8\"\u003ewhen there were only ten other wineries in the region. There are now twenty-five times more estates in Montalcino since Caparzo's inception and they undoubtedly remain a benchmark producer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSimply put, their flagship Brunello excudes the essence of the Tuscan hillsides. Sourced from four high elevation sites across the appellation with a range of sand, clay, and sedimentary soils, it’s an ideal encapsulation of the region. To know Caparzo is to know Brunello.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You’ll Love It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eIf you like polished and sumptuous fruit in your Brunello without sacrificing the dusty and savory tones that are Montalcino’s calling card, Caparzo is the producer to know.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e2019 is a near-legendary vintage in Montalcino. It’s considered the last truly balanced year the region has seen, where generous fruit and refreshing structure are present in equal measure.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eThe nose is a stunning swirl of dried red cherries, crushed raspberry, dried rose petals tobacco, cedar, sage, and hot rocks. T\u003c\/span\u003e\u003cspan\u003ehe palate is rich and deep into  powerful fruit tones. Refreshing with a scintillating acidity and sturdy tannins  provide a delightful tension.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eReady to drink it tonight or age 20 years.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow To Serve It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eDrink it whenever the mood strikes over the next ten to twenty years.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eServe just above cellar temp in Bordeaux stems. While it’s ready to wow now, a quick decant will bring out even more complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eYou couldn’t ask for a better pairing than a classic Tuscan peposo – beef braised in red wine and plenty of black pepper.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43698337251382,"sku":"SOMM2504-CPZ19BRUN-750","price":49.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2019Caparzo_BrunelloDiMontalcino-MainImage-1800x1800_81dda35e-3cdb-48e8-846d-af62024afd3c.jpg?v=1746027603"},{"product_id":"2020-tenuta-fessina-erse-etna-rosso-somm2505-somm2505-tfa20ero-750","title":"2020 Tenuta Fessina, \"Erse\" Etna Rosso","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you talk about special terroirs in wine, you must talk about Mount Etna. Here, the indigenous Nerello Mascalese and Nerello Cappuccio varieties grow on the slopes of an active and ancient volcano. This is truly heroic viticulture; Etna erupted literally three months ago. But the results are worth it. Blasted by sun during the day, then experiencing steep drops in temperature at night, the vines produce fruit of intense concentration with racy structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMount Etna might also be the most exciting location in Italian wine right now. A flood of young winemakers and outside investment have catapulted Etna’s wines to the top of the cognoscenti’s “must-have” lists, right alongside the best of Piedmont, Tuscany, and the Veneto. Tenuta Fessina is one of the leaders of the charge. Silvia Maestrelli founded Fessina in 2007, in her words bringing “feminine energy” to the ruggedly “masculine” viticultural landscape here. That energy is undeniable in “Erse,” named for the Greek goddess of dew, and simply one of the most forthrightly beautiful bottles of Etna Rosso we’ve ever encountered. 90% Nerello Mascalese, 8% Nerello Capuccio, and 2% white varieties, it’s gently destemmed then given a short maceration of 6 to 9 days. Fermented and aged entirely in stainless steel, all the better to appreciate its unadorned beauty.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You’ll Love It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eHailing from three villages – Rovitello at 2,200ft elevation and Milo and Biancovilla at 3,280ft – “Erse” displays an elegance we don’t often encounter in Sicily, especially at this price point. Most producers go for impact and extraction for the entry-level bottlings, but Fessina’s captures all the purity we prize in higher-end Etna Rossos.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e“Erse” is almost Burgundian on the nose, with a whirl of sour cherries, orange peel, pomegranate, hibiscus, and petrichor.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eThe palate pulses with energy, emphasizing bright acidity and fine-grained tannins. It leans into the red fruits and florals, with an added sense of smoky depth.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eYou can easily spend a night digging into all of “Erse’s” ethereal complexity, but it’s also fantastically easy-going. Be it a quiet night in or an afternoon barbecue, Fessina’s got you covered.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow To Serve It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eServe slightly chilled to around 60 degrees to emphasize the refreshing qualities.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eDefinitely use a Burgundy bowl. You’ll want to revel in every corner of the beautiful aromatics.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e“Erse” will be very versatile at the table, but we can’t suggest a more perfect pairing than classic Sicilian caponata, redolent with basil, pine nuts, and golden raisins. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43718716981302,"sku":"SOMM2505-TFA20ERO-750","price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2020TenutaFessina_ErseEtnaRosso_MainImage-1800x1800.jpg?v=1747087474"},{"product_id":"2022-murgo-brut-rose-nerello-mascalesesomm2505-mgo22btrs-750","title":"2022 Murgo Brut Rosé Metodo Classico","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Emanuele Scammacca Barone del Murgo retired from his diplomatic career—having served as Italy’s Ambassador to the Vatican, Belgium, and the USSR—he returned to his family's ancient estate on Mount Etna with a vision. The Scammacca del Murgo clan had been cultivating these volcanic slopes since 1850, but their wines had remained a well-kept secret among friends and family.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 1981, Emanuele and his EIGHT (!) sons set out to transform their property into a modern estate while honoring its deep roots. They became the first artisans to champion Nerello Mascalese as a sparkling wine, recognizing that this indigenous variety—thriving in high-altitude vineyards of pure lava sand—could produce something otherworldly.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday, Michele Scammacca del Murgo continues the family tradition in Santa Venerina, on Etna's eastern slopes. Their terraced vineyards climb from 1,600 to 2,000 feet above sea level, where 30 to 40-year-old vines dig deep into volcanic sand. Here, they craft this Brut Rosé using the same traditional method as Champagne, with one crucial difference: instead of Chardonnay or Pinot Noir, they work with Nerello Mascalese, one of Italy's most captivating varieties, adding a fascinating aromatic dimension you’ve really got to taste to understand. It’s addictive though.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You'll Love It\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eTrue Méthode Champenoise\u003c\/span\u003e\u003cspan\u003e from a \u003c\/span\u003e\u003cspan\u003evolcano\u003c\/span\u003e\u003cspan\u003e, made \u003c\/span\u003e\u003cspan\u003eexactly\u003c\/span\u003e\u003cspan\u003e like Champagne with secondary fermentation in bottle and 24 months aging on lees, but expressing the unique character of Etna's black sands and \u003c\/span\u003e\u003cspan\u003ea fascinating strawberry-ginger-honey complex that will leave the empty bottle spinning on the table. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eSicilian sparkling wine pioneers: \u003c\/span\u003e\u003cspan\u003eThe Scammacca del Murgo family has been on Etna since 1850, predating many famous Champagne houses, and were the first to see Nerello Mascalese's sparkling potential.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eUNCONTESTED value for traditional-method bubbles:\u003c\/span\u003e\u003cspan\u003e Somms across Italy pour this by the glass because it outperforms Champagnes at twice the price. This level of quality and complexity simply doesn't exist at $30 ANYWHERE else.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow to Serve It\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eServe well-chilled in white wine stems at 42-46°F.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eDrink now through 2028—the wine will continue to evolve beautifully.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003ePerfect with ahi tuna tartare or creamy spaghetti with \u003c\/span\u003e\u003cspan\u003euni \u003c\/span\u003e\u003cspan\u003eand calabrian chiles.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43734825861174,"sku":"SOMM2505-MGO22BTRS-750","price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022MurgoBrutRoseNerelloMascalese_MainImage-1800x1800.jpg?v=1748013449"},{"product_id":"2020-virna-barolo-noisomm2505-vrn20noi-750","title":"2020 Virna 'Noi', Barolo - Piedmont, Italy","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEven in Barolo, few estates match the historical significance of the Borgogno family. Their viticultural roots stretch back to 1720—a full century before Barolo as we know it was even established. This extraordinary heritage passed to Virna Borgogno, who made history as Italy's first female oenology graduate before joining her father Lodovico in the cellar in 1988. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBy 2001, Virna had established her own identity, bringing with her prized vineyard holdings and a philosophy that gave room to both tradition and modernity—truly the best of both worlds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Noi” (meaning “us” in Italian) draws from multiple sites across Barolo, where Nebbiolo subvarieties Lampia and Michet grow in densely planted vineyards (5,000 vines per hectare). The southeast and southwest exposures ensure optimal ripening for this notoriously late-maturing variety, while 30- to 50-year old vines contribute great concentration. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You'll Love It:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eExuberance in the glass: \u003c\/span\u003e\u003cspan\u003eWith gorgeous fruit expression, this captures all the sheer joy of drinking young Barolo—its intoxicating perfume of roses and crystalline red fruits—without the fierce tannins.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eAromatic complexity:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eThe Wine Advocate’s\u003c\/span\u003e\u003cspan\u003e 93-point review noted its “classic Nebbiolo nose with dried redcurrant, dusty licorice, bitter chocolate and candied orange peel studded with cloves.”\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eEXCEPTIONAL aging potential: \u003c\/span\u003e\u003cspan\u003eSurprisingly approachable now, this wine will develop magnificently through 2040, gaining the complexity that makes aged Barolo so special.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eRare opportunity: \u003c\/span\u003e\u003cspan\u003eFrom a historic family estate led by a pioneering winemaker, this dual 93-point wine represents Piedmont's aristocracy at an unprecedented value.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow to Serve It:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eServe at 60-65°F in large Burgundy stems after a 30-minute decant\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eDrink now (with proper aeration) through 2040\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003ePair with classic Piedmontese cuisine—try pappardelle with wild mushroom ragù, or osso buco.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43734867378230,"sku":"SOMM2505-VRN20NOI-750","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2020VirnaBaroloNoi_MainImage-1800x1800.jpg?v=1747247742"},{"product_id":"2019-cantina-di-montalcino-brunello-di-montalcinosomm2506-cdm19bdm-750","title":"2019 Cantina di Montalcino, Brunello di Montalcino","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCantina di Montalcino operates from what looks like a modernist fortress, but inside it’s a bastion of tradition.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSince 1970, this cooperative has assembled Sangiovese from 90 hectares from every corner of the appellation: from 350 feet in the warmer valleys to 2,000 feet in the cooler heights. Each of the 40 growers tends less than 5 acres on average: \u003c\/span\u003e\u003cspan\u003ebackyard vines and small parcels that receive doting attention.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSeptember 2019 delivered the kind of conditions winemakers love: moderate temperatures, massive diurnal swings, ZERO heat spikes. The grapes arrived with incredible color, gorgeous phenolic ripeness, and the acid structure to age for decades.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter 30 months in 5,500-liter Slavonian oak casks—aging the traditional way—you get Brunello that represents the entire appellation in one bottle. The cool breed from hills like Montosoli in the north, luscious power from the warmer south. The winery itself calls 2019 their finest vintage since the legendary 2016, maybe better.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eWhy You'll Love It\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eThe utility player that does everything:\u003c\/span\u003e\u003cspan\u003e Like a baseball star who hits .355, steals bases, and turns double-plays, this Brunello delivers immediate pleasure while packing 10-15 years of aging potential. Black cherry liqueur, pressed roses, dried orange peel, and the smells of the \u003c\/span\u003e\u003cspan\u003emacchia \u003c\/span\u003e\u003cspan\u003e(Tuscan \u003c\/span\u003e\u003cspan\u003egarrigue\u003c\/span\u003e\u003cspan\u003e): all the makings of classic Brunello di Montalcino for the price of many producers’ Rosso di Montalcinos.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eA score that embarrasses much more expensive wines:\u003c\/span\u003e\u003cspan\u003e 94 points from Suckling puts it in the same league as Canalicchio di Sopra, Ciacci Piccolomini, and several $100+ Riservas. \u003c\/span\u003e\u003cspan\u003eAt $39 on 6+ it's the rare fine wine that qualifies as both a weeknight go-to AND a special occasion wine to age.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eHow to Serve It\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDecant for 60 minutes to aerate.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eServe at 60°F in Bordeaux or Sangiovese stems.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDrink now through 2040.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eMatch with rosemary and fennel-pollen encrusted roast porchetta, or rabbit ragù over pappardelle.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43734869213238,"sku":"SOMM2506-CDM19BDM-750","price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2019CantinadiMontalcino_BrunellodiMontalcino_MainImage-1800x1800.jpg?v=1747248007"},{"product_id":"2018-campinovi-dievole-brunello-di-montalcinosomm2505-cde18bdm-750","title":"2018 Campinovi, Brunello di Montalcino","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePoggio Landi estate, the producer of Campinovi, is 75 hectares of vineyards strategically positioned across Montalcino's most prestigious growing areas, including the hill of Montosoli. This diversity—spanning from historic northern vineyards to warmer southern plots in Castelnuovo dell’Abate—provides winemaker Giovanni Alberio and consultant Alberto Antonini with an exceptional palette of terroirs to craft their final blend with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAcquired by Alejandro Bulgheroni in 2012, the estate underwent immediate conversion to organic farming methods, achieving certification by 2017. Following the ABFV philosophy of minimal intervention, fermentation occurs spontaneously using only indigenous yeasts—essential for preserving the vineyard’s unique fingerprints. The result is a totally \u003c\/span\u003e\u003cspan\u003eirresistible Brunello di Montalcino that \u003c\/span\u003e\u003cspan\u003eThe Wine Advocate\u003c\/span\u003e\u003cspan\u003e rated as highly as wines that cost more than three times as much!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You'll Love It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eExpert craftsmanship:\u003c\/span\u003e\u003cspan\u003e Alberto Antonini once told us, “I want to make wines that are like a scrumptious bowl of pasta you can’t help but keep eating.” The UC Davis-educated Antonini is one of Italy's single most respected winemakers, balancing tradition and precision, and his Matura Group consults for quality producers on every continent where wine is grown.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eVALUE: \u003c\/span\u003e\u003cspan\u003eThis wine is identical to 2018 Poggio Landi, a 94-point organic Brunello that sells for over $60 and carries the \u003c\/span\u003e\u003cspan\u003esame score as 2018\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eCanalicchio di Sopra ($75-140+), 2018 Le Ragnaie ($80), and 2018 Il Poggione ($56).\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eThe Wine Advocate \u003c\/span\u003e\u003cspan\u003eraved about the wine\u003c\/span\u003e\u003cspan\u003e, saying it “does a great job at putting bright fruit in the spotlight…Red cherry, raspberry and blackcurrant sit at the core of this wine. Those tones are neatly framed by light spice, pressed rose and candied orange peel. \u003c\/span\u003e\u003cspan\u003eThis wine stands out in a crowd\u003c\/span\u003e\u003cspan\u003e thanks to its lively primary intensity and its transparent Sangiovese characteristics.”\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eAging potential: \u003c\/span\u003e\u003cspan\u003eWhile delicious now with a good decant, this structured Brunello will continue developing beautifully through 2035.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow to Serve It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eServe at 58-62°F in Bordeaux or Sangiovese stems after a 45-minute decant.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDrink now (with proper aeration) through 2035.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003ePair it with the Tuscan classics: \u003c\/span\u003e\u003cspan\u003ebistecca alla fiorentina\u003c\/span\u003e\u003cspan\u003e, wild boar ragù, or aged pecorino.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43739161755702,"sku":"SOMM2505-CDE18BDM-750","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2018CampinoviDievole_BrunellodiMontalcino_MainImage-1800x1800.jpg?v=1747410358"},{"product_id":"2023-quercecchio-rosso-di-montalcinosomm2506-qrc23rdm-750","title":"2023 Quercecchio, Rosso di Montalcino","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Salvioni family has worked this ex-Olivetan monastery land for \u003c\/span\u003e\u003cspan\u003efive generations\u003c\/span\u003e\u003cspan\u003e. The monks' ideographs still mark the old buildings, their 14th-century \u003c\/span\u003e\u003cspan\u003eChronicon Cancellariae\u003c\/span\u003e\u003cspan\u003e documenting centuries of vines on these slopes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe estate sprawls across 150 hectares, with far less planted, in southern Montalcino’s Tavernelle township. Woods, pastures, olive groves, and those precious vineyards where Maria-Grazia personally oversees every decision. She doesn't just make wine here. She honors her ancestors with her work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis is Rosso di Montalcino—Brunello's younger sibling, aged just one year in barrel instead of five. Where Brunello develops complexity through patience, Rosso captures Sangiovese at its most exuberant: Fresh fruit, bright acid, and pure Tavernelle terroir without the wait.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You’ll Love It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eRarity Factor:\u003c\/span\u003e\u003cspan\u003e 36 cases nationwide. This is a wine that will not even be found in top restaurants. There’s just not enough.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eThe Tavernelle Signature:\u003c\/span\u003e\u003cspan\u003e That unmistakable lift: lilting red fruit and chalky soil tones are a dead giveaway that you’re in the late, legendary Gianfranco Soldera’s neighborhood.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eYouthful Brunello flavor without the wait: \u003c\/span\u003e\u003cspan\u003eThis wine spent a year in wood, and less than a year in bottle, whereas Brunello requires at least two years in wood and total aging of five years. It’s just fresher, more alive, more fruit-driven.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eA Labor of Love: \u003c\/span\u003e\u003cspan\u003eAn 84-year-old grower puts her name on this bottle. She’s surrounded by well-heeled neighbors who charge multiples more. This is a rare little jewel-box to savor, knowing that not everyone can get it.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow to Drink It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eOpen at 60°F. Give it 20 minutes of air to unfurl and transform. Drink in Red Bordeaux stems.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDrink through 2029. Pair with a rich Sunday gravy and \u003c\/span\u003e\u003cspan\u003eradiatore\u003c\/span\u003e\u003cspan\u003e pasta, or a deep-dish pizza. Heaven.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43783604830262,"sku":"SOMM2506-QRC23RDM-750","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2023Quercecchio_RossodiMontalcino_MainImage-1800x1800.jpg?v=1748978181"},{"product_id":"2020-collina-san-ponzio-fossati-barolosomm2506-csp20brl-750","title":"2020 Collina San Ponzio, \"Fossati\" Barolo","description":"\u003cp\u003e\u003cstrong\u003eThis offer is a SommSelect, U.S. Exclusive\u003c\/strong\u003e \u003cstrong\u003ea\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003end perhaps the only 'Fossatti' Cru for under $50 on the internet.\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eThis wine is an absolute steal!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Balocco family established Collina San Ponzio in 1878, and their commitment to quality has never wavered across five generations. Pietro Balocco founded the modern winery, later passed to his son Antonino, who earned gold medals for the estate's achievements 100 years later.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday, the family farms their vineyards with the same philosophy that guided their ancestors: tradition balanced with innovation. They’re serious about green harvesting and canopy management, the key to quality for the late-ripening Nebbiolo. Their Fossati vineyard—planted with vines averaging 60 years old—sits in prime territory straddling Barolo and La Morra townships, where producers like Voerzio charge $300 and up for wine from neighboring sites. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThat’s why our Master Sommelier put down his glass and said, \u003c\/span\u003e\u003cspan\u003e“This wine is a STEAL.” \u003c\/span\u003e\u003cspan\u003eThis part of the Langhe just doesn’t go for this price any more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You'll Love It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eRegal Real Estate:\u003c\/span\u003e\u003cspan\u003e Just 10 cases, a SommSelect nationwide exclusive from a respected \u003c\/span\u003e\u003cspan\u003ecru\u003c\/span\u003e\u003cspan\u003e that borders Liste and Cerequio—vineyards where comparable bottles cost a MINIMUM of twice as much.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eTotally beguiling Barolo:\u003c\/span\u003e\u003cspan\u003e Beautiful, pungent aromas we crave: Tasting(dot)com's \u003c\/span\u003e\u003cspan\u003e96 Point review describes “Aromas and flavors of candied rose, red cherry, leather, and Italian herb garden with a satiny, lively, dry medium body and a warming, intricate, very long finish that shows notes of rose petal, anise, and a little tar, red cherry and leather, and fennel and green herbs with firm, woody tannins and light oak flavor. \u003c\/span\u003e\u003cspan\u003eAbsolutely charming and cellar worthy.\u003c\/span\u003e\u003cspan\u003e”\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eRock-solid VALUE:\u003c\/span\u003e\u003cspan\u003e 96 points and an $85 established retail price, offered at a bargain- \u003cstrong\u003ethrough our direct import exclusive.\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eWe’ve eliminated the middleman so you can cellar single-vineyard Barolo for well under market value.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eHow to Enjoy It\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eDecant 1 hour before serving at 58–62°F. This wine transforms dramatically with air, revealing new layers of complexity throughout the evening.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eDrink now through 2035.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003ePair with fresh porcini and fontina lasagna, or rack of lamb marinated in nebbiolo, garlic, and rosemary.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43783845085238,"sku":"SOMM2506-CSP20BRL-750","price":49.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2020CollinaSanPonzio_FossatiBarolo_MainImage-1800x1800.jpg?v=1749496727"},{"product_id":"2021-chiara-condello-le-lucciole-sangiovese-predappio-riservasomm2506-cond21sngluc-750","title":"2021 Chiara Condello, \"Le Lucciole\" Sangiovese Predappio Riserva","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChiara Condello has the Italian wine world buzzing\u003c\/span\u003e\u003cspan\u003e, and rightfully so. \u003c\/span\u003e\u003cspan\u003eEmilia-Romagna\u003c\/span\u003e\u003cspan\u003e has long been overlooked in discussions of top-tier Sangiovese, despite its historical significance as the varietal’s birthplace. Condello’s work has single-handedly put Predappio on the map, proving that finesse and purity can outshine sheer power.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe’ve been ardent supporters of Condello’s entry-level Sangiovese for years—it offers remarkable elegance at an accessible price. But today, select SommSelect members have the chance to secure the highly allocated “Le Lucciole” Riserva. Calling this wine \"gorgeous\" is an understatement. It belongs on your mantle alongside Tuscany’s finest, yet it sidesteps the trend of ultra-concentrated, oak-heavy bottlings. Instead, it’s all about finesse and energy—think Montevertine’s “Le Pergole Torte” at a fraction of the price.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe buzz surrounding \u003c\/span\u003e\u003cspan\u003e“Le Lucciole”\u003c\/span\u003e\u003cspan\u003e is well-earned. Critics have raved, Italian wine experts are talking, and its origins in Predappio—a hilltop village southeast of Bologna—add to its intrigue. Condello farms her own vineyards organically, working with soils that mirror those found in Chianti while also highlighting \u003c\/span\u003e\u003cspan\u003espungone\u003c\/span\u003e\u003cspan\u003e, a porous limestone marl unique to the region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eExpect a refined woodsy savor, a juicy black cherry core,\u003c\/span\u003e\u003cspan\u003e and layers of dried orange peel, violets, tomato leaf, black pepper, and underbrush. Medium-plus in body, its\u003c\/span\u003e\u003cspan\u003e fine-grained tannins and plush texture \u003c\/span\u003e\u003cspan\u003eelevate it into collector territory.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAccolades: \u003c\/span\u003e\u003cspan\u003e94 Points, Vinous Media: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\" ... blossoms in the glass with a gorgeous mix of dried flowers, wet stones, crushed violet candies and wild blueberries. Seamless and creamy in feel yet graceful and finessed, this washes across the palate with a pretty blend of ripe red and blue fruits as an air of lavender and licorice resonates toward the close. The 2021 finished with a coating of sweet tannins that provides a lovely framework without slowing its momentum. This is such a pretty rendition of Le Lucciole that is already drinking exceptionally well.\" - Eric Guido, May 2025\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43797026799670,"sku":"SOMM2506-COND21SNGLUC-750","price":79.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2021ChiaraCondello_LeLucciole.png?v=1749656682"},{"product_id":"2019-tenuta-casenuove-chianti-classico-grevesomm2507-csn19chnti-750","title":"2019 Tenuta Casenuove, Chianti Classico, Greve","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTenuta Casenuove has been making wine in Panzano since before America was a country. It’s a generational obsession with one of Earth's greatest terroirs, today led by Philippe Austruy, a French entrepreneur.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePanzano sits in the heart of Greve, one of Chianti Classico's four original villages. The soil here—a mix of limestone clay and galestro—sires Sangiovese with a profound complexity, like Burgundy's Côte de Nuits, but for Sangiovese. The “Conca d’Oro” here is a world-famous amphitheater containing some of the greatest Sangiovese vineyards on earth outside of Montalcino. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2018, Tenuta Casenuove went organic, joining Tuscany's first \u003c\/span\u003e\u003cspan\u003ebiodistretto\u003c\/span\u003e\u003cspan\u003e—a collective of growers committed to working without synthetic anything. Every vine gets hand-harvested into small crates designed to keep berries intact. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe 2019 vintage was excellent: A cool spring built water reserves. Summer stayed balanced—no heat spikes, no deluges, just periodic sprinkles. Harvest stretched into mid-October, letting every cluster hit optimal ripeness. The result? Fruit with the concentration of a hot year and the freshness of a cool one. The wine is just spectacular.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eWhy You'll Love It\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eA “Giant-Killer” kind of Upset:\u003c\/span\u003e\u003cspan\u003e This wine didn't just score well—\u003c\/span\u003e\u003cspan\u003eit matched Fontodi's $200 flagship Flaccianello,\u003c\/span\u003e\u003cspan\u003e according to Antonio Galloni. He called it “One of the Most Impressive Wines of the Year.” It’s $29.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eGalloni’s note \u003c\/span\u003e\u003cspan\u003eis worth reprinting in its entirety: “The 2019 Chianti Classico is a real stand-out. Bright and effusive, with \u003c\/span\u003e\u003cspan\u003ecaptivating aromatic presence\u003c\/span\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003e2019 is super-impressive\u003c\/span\u003e\u003cspan\u003e. \u003c\/span\u003e\u003cspan\u003eSoaring floral and spice notes\u003c\/span\u003e\u003cspan\u003e lend brilliance to this layered, vibrant Chianti Classico. All the elements are so well balanced. \u003c\/span\u003e\u003cspan\u003eThis is one of the most impressive wines of the year.”\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003ePeak drinking window\u003c\/span\u003e\u003cspan\u003e: At six years old, this 2019 is singing. Tannins have mellowed, fruit has deepened, everything's in harmony. Buy a case today and drink it over the next 10 years. This wine \u003c\/span\u003e\u003cspan\u003eoutscored even its own more expensive stablemates, \u003c\/span\u003e\u003cspan\u003ethe Gran Selezione and Riserva, from the same year!\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eHow to Serve It\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eServe at cellar temp (58-62°F) in Burgundy or Sangiovese stems.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eDrink now through 2035. This wine will age and develop beautifully.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eThe winery’s own recommendation is spot-on: ribollita and\/or chicken liver crostini.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43809488928822,"sku":"SOMM2507-CSN19CHNTI-750","price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2019TenutaCasenuove_ChiantiClassico_Greve_MainImage-1800x1800.jpg?v=1750369728"},{"product_id":"2020-buscemi-tartaraci-terra-sicilia","title":"2020 Buscemi, \"Tartaraci\" Terre Siciliane IGT","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMirella Buscemi never planned to make wine. She was a chemist in Syracuse with a good career and zero interest in farming. Then she married Alberto Graci, one of Etna's star winemakers, and received the Tartaraci vineyard as a wedding gift.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis is a very special vineyard. This specific plot once belonged to the hero of Trafalgar. When the Bourbon Kings ruled Sicily in the 1700s, they planted Grenache here alongside the native Nerello Mascalese. After Nelson got the land, the vines kept growing. Through wars, eruptions, and economic collapses, they survived.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday, Buscemi is one of the few producers on Etna maintaining this historical blend. Nearly everyone else omits the Grenache to keep their Etna DOC designation. Mirella doesn't care about appellations. She cares about those century-old bush vines clinging to life in pure volcanic sand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe vineyard sits on Etna's northwest face, looking north toward the Tyrrhenian Sea. In winter, it's snowbound. In summer, it bakes under the Mediterranean sun. The vines dig deep into that black volcanic soil, pulling up minerals that taste like crushed stones and iron.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You'll Love It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSingle-Contrada History in a Bottle:\u003c\/span\u003e\u003cspan\u003e Once the property of Lord Nelson,\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eTartaraci vineyard has survived everything Etna could throw at it over the centuries. It’s a single-vineyard wine but priced like a blend.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eThe Grenache factor\u003c\/span\u003e\u003cspan\u003e: While pure Nerello can be austere and tannic, that 30% Grenache adds flesh and voluptuous red fruit. Think raspberries meeting volcanic minerals, with enough grip to age, but enough charm to drink tonight. It’s 18th and 19th century folk knowledge that somehow has not made it into the Etna Rosso DOC rules.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eThe altitude delivers natural freshness: \u003c\/span\u003e\u003cspan\u003eAt 3,215 feet, even in Sicily's heat, the grapes keep firm acidity. Thanks to north-facing orientation, the wine stays light on its feet despite the concentration from those ancient vines.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow to Serve It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eServe this at 60°F in large Burgundy glasses. Both Nerello Mascalese and Grenache have a kind of kinship with Pinot Noir, and this wine needs room to breathe and show its complexity.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDrink now through 2030. The volcanic minerality will shine with more time in the bottle. Perfect with grilled lamb, aged pecorino, or swordfish Sicilian-style with capers and tomatoes.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43873037090870,"sku":"SOMM2507-BTI20TSC-750","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2020BuscemiTartaraciTerraSicilia_MainImage-1800x1800.jpg?v=1751921487"},{"product_id":"2023-diego-conterno-baluma-nebbiolo-langhesomm2507-dcb23nll-750","title":"2023 Diego Conterno Baluma Nebbiolo Langhe","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2000, Diego Conterno made a bold move. After helping build one of Barolo's most respected modern estates, Conterno-Fantino, over nearly twenty years, he walked away to pursue his own vision. His goal wasn't fame or fortune—it was authenticity. He wanted to show what Nebbiolo could be when handled gently, when allowed to express itself naturally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Ferrione vineyard lies at 1,500 feet with ideal southwestern exposure, with 15-year-old vines growing in clay-limestone soils identical to those producing $100+ Barolos just a few hundred meters away. The only difference? A classification boundary that makes this prestigious fruit an incredible value.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday, Diego (no close relation to the Aldo\/Giacomo Conterno clan) works alongside his son Stefano, farming organically and fermenting with wild yeasts. Their approach marries old-school wisdom with modern precision: temperature-controlled fermentations ensure purity while traditional methods (read: no new oak) preserve the soul of the appellation. \u003c\/span\u003e\u003cspan\u003eWhat’s in the glass makes you understand why critic Antonio Galloni declared Diego Conterno “an estate to watch.”\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eWhy You'll Love It\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eBarolo DNA at half the price\u003c\/span\u003e\u003cspan\u003e: Same producer obsessed with purity, same slope, same meticulous farming—just a slightly higher elevation vineyard. While Diego Conterno’s Barolos age for years and cost $80+, this dances out of the cellar ready to charm you for less than $30. Certified organic too!\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eThe approachable Nebbiolo\u003c\/span\u003e\u003cspan\u003e: Forget waiting a decade for tannins to resolve. With just 5 months in 500L tonneaux and 4 months in cement, this showcases Nebbiolo's prettier, juicier side: red berries, cherries, wildflowers, and warm spice wrapped in silk.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eNo Special Occasion Needed:\u003c\/span\u003e\u003cspan\u003e This isn't a brooding, impenetrable Nebbiolo. It's a wine that makes you want to sit outside with antipasti and good friends, proving that Nebbiolo can be as refreshing as it is profound.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eHow to Serve It\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eTemperature\u003c\/span\u003e\u003cspan\u003e: Serve slightly cool at 58-63°F to highlight its aromatic lift.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eDecanting\u003c\/span\u003e\u003cspan\u003e: 30 minutes of air will help it open up, but it's approachable right away.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eClassic pairings\u003c\/span\u003e\u003cspan\u003e: Margherita pizza, grilled sausages and peppers, ahi tuna carpaccio with white truffles, or roasted beet salad with hazelnuts.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43876347183158,"sku":"SOMM2507-DCB23NLL-750","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2023DiegoConternoBalumaNebbioloLanghe_MainImage-1800x1800.jpg?v=1752086740"},{"product_id":"2022-meroi-friulano-colli-orientali-del-friuli-friuli-italysomm2507-mfc22odf-750","title":"2022 Meroi Friulano Colli Orientali del Friuli, Friuli, Italy","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Meroi name has echoed through Friuli’s town of Buttrio since the 15th century, but the modern chapter began when Domenico “Dominin” Meroi founded the estate in the early 1900s. Alongside the vineyard, he ran a restaurant in a lush manor house—today's trattoria “Al Parco,” where the village held its carnival festivities and traditional chicken festival.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDuring WWII, German soldiers occupied both the manor and restaurant, demanding provisions, the louts. But Dominin outsmarted them, hiding his best wines behind a false wall in the cellar—a fitting metaphor for how these wines remain hidden from the world today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFour generations later, Paolo Meroi continues this legacy of scarcity and excellence. The estate's crown jewel is the “Zitelle” vineyard (Italian for “spinsters”), acquired from an ancient Order of Unmarried Nuns. Once a clay quarry, this historic site now produces fruit of exceptional character from 40-year-old vines rooted in the famous \"Cormòns flysch\"—sandstone and marlstone that crumbles into the prized ponca soil. Part of Zitelle—which Meroi shares with Miani—is planted to Friulano, which goes into this wine, along with a cru called Vigna Dominin, which supplies most of this cuvée. Bottom line?  If you’re reading this, and you love Friulian white wine, treat yourself to a few bottles.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eWhy You'll Love It\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eUnicorn ALERT: \u003c\/span\u003e\u003cspan\u003eWith only 160 cases produced annually and 80% sold at the estate restaurant, getting even a single bottle is like finding a needle in a haystack. Most wine lovers will never see this, let alone taste it.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eThe Friuli insider's secret: \u003c\/span\u003e\u003cspan\u003eA truly rare and transcendent wine, \u003c\/span\u003e\u003cspan\u003efrom a neighbor of the legendary Miani, but somehow rarer\u003c\/span\u003e\u003cspan\u003e. The shale and sandstone soils offer a wine of richness and density with elegantly polished contours. Think creamy guava and crème brûlée, full and lush, yet aromatic and refined. Just 10 months in second-use French oak adds texture without overwhelming the fruit.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eRestaurant pedigree: \u003c\/span\u003e\u003cspan\u003eWhen places like The French Laundry and Frasca Food \u0026amp; Wine are the only places you see a wine, not even at the most chic retailer in New York, you know you're dealing with something special. This is the wine sommeliers hoard for their best customers and bring tableside with a gentle flourish—and now it can be yours.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eHow to Serve It\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eServe at 48-52°F to showcase both its richness and aromatic complexity.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eUse a white Burgundy glass to capture the wine's luxurious texture and complex aromatics.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eClassic pairings: San Daniele prosciutto with fresh melon, risotto with spring peas and pancetta, or grilled branzino with herbs.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eMore adventurous: Tempura soft-shell crab with aioli, or aged Montasio cheese with mostarda\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43876471996470,"sku":"SOMM2507-MFC22ODF-750","price":49.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022MeroiFriulanoColliOrientalidelFriuli_Friuli_Italy_MainImage-1800x1800.jpg?v=1752086974"},{"product_id":"2021-covalli-barbaresco-piedmontsomm2507-cvi21bpt-750","title":"2021 Covalli Barbaresco Piedmont","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe 2021 growing season in Barbaresco was nearly perfect. Warm days, cool nights, and a long, dry autumn that let Nebbiolo ripen slowly and evenly. Every producer in the region made great wine. The difference is what they charge for it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCovalli, a négociant, sources fruit from established growers and makes wine the way it's been made for generations. Temperature-controlled fermentation in stainless steel. Aging in large, neutral \u003c\/span\u003e\u003cspan\u003ebotti\u003c\/span\u003e\u003cspan\u003e that don't mask the fruit. Traditional winemaking that lets the terroir speak for itself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe result matches wines costing three times as much because the vintage was that good and the winemaking that clean. But here's the thing about négociants: they don't have estate overhead. No castello to maintain. No spoiled kid clubbing in Rome every summer to support. Just good fruit, honest winemaking without new oak, and realistic margins.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChange is coming, Nebbiolo-hounds. When new tariffs hit Italian wine, Barbaresco under $30 will become a thing of the past. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You'll Love It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eThe 2021 vintage\u003c\/span\u003e\u003cspan\u003e was pitch-perfect. Antonio Galloni wrote “These are vivid, exceptionally beautiful wines that show the heights Nebbiolo can reach…The wines are aromatic, deep and structured. In other words, classic Barbaresco.”\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eScore matches big names at less than half the price: \u003c\/span\u003e\u003cspan\u003eAt $23, You're buying the same quality as the famous names for 50% or less. When tariffs kick in, this wine jumps to $30-$40 overnight.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBeautiful fruit: \u003c\/span\u003e\u003cspan\u003eWe love fruit-driven Nebbiolo. Raspberries, fresh strawberry, cranberries, and cherries are all out in force in a wine that would hold its own in a lineup with $30-$50 bottles.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow to Serve It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003ePull the cork two hours before dinner. Decant and let it breathe. Serve at 58°F in Burgundy glasses.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDrink now through 2031. The 2021 vintage has the structure to age beautifully. Perfect with truffle risotto, braised short ribs, or aged Gorgonzola.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43897041944630,"sku":"SOMM2507-CVI21BPT-750","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2021CovalliBarbarescoPiedmont_MainImage-1800x1800.jpg?v=1752605088"},{"product_id":"2023-pietroso-rosso-di-montalcinosomm2507-prs23dmo-750","title":"2023 Pietroso Rosso di Montalcino","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLocated just minutes outside the town of Montalcino proper, the original Pietroso vineyard covered just one hectare and was farmed by Domenico Berni, who originally made wines to drink at home, but he began releasing commercially in the mid-1970s. Today, Berni's grand-nephew, Gianni Pignattai, runs the property (expanded slightly, to just over five hectares), with his wife and family. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Pignattai family's holdings read like a Montalcino greatest hits collection. They farm four distinct parcels, each contributing unique character: Fornello's east-facing slopes at 1,200 feet bring morning sun exposure; Colombaiolo near Castelnuovo dell'Abate faces south\/southwest at 1,260 feet for maximum ripeness; the original Pietroso vineyard sits at the highest elevation of 1,500 feet with west\/northwest exposure for elegance; and most impressively,\u003c\/span\u003e\u003cspan\u003e they have vines in Montosoli at 960 feet—one of Montalcino's most coveted crus.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhat sets this Rosso apart is that it comes from the exact same vineyards as their Brunello—just from vines averaging 30-40 years old rather than the oldest selections. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis is unmistakably old-school Montalcino—it has the medium-garnet hue one should expect from the Sangiovese grape. That said, it is not “old-school” in the sense of being funky or flawed; this is squeaky clean and beautifully perfumed, showcasing both the power and the elegance of Sangiovese without ever being heavy. \u003c\/span\u003e\u003cspan\u003ePut this in a lineup of Brunello di Montalcino and be amazed!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWHY YOU'LL LOVE IT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eBrunello vineyards, Rosso price\u003c\/span\u003e\u003cspan\u003e: This wine sources from the same prized sites as Pietroso's Brunello, including fruit from the legendary Montosoli hill. You're essentially getting declassified Brunello from 30-40 year old vines. Nowhere else in the world are vines of that age considered “young.”\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eUS exclusive from a micro-producer\u003c\/span\u003e\u003cspan\u003e: With just 6.5 hectares under vine and records dating to 1363, Pietroso represents authentic, artisanal Montalcino that's impossible to find elsewhere in America. It’s deep garnet red in the glass, with perfumed aromas of red and black cherry, currant, blackberry, black plum, anise, rose petals, underbrush, aromatic herbs, and sandalwood spice. \u003c\/span\u003e\u003cspan\u003eAbsolutely gorgeous, and hard to distinguish from more expensive Brunelli!\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eClassic winemaking, modern precision\u003c\/span\u003e\u003cspan\u003e: Traditional large-cask aging preserves Sangiovese's true character while meticulous vineyard work ensures pristine fruit. The result is old-school elegance with contemporary polish.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHOW TO SERVE IT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003ePrime drinking window\u003c\/span\u003e\u003cspan\u003e: Beautiful now through 2030. While approachable after a 30-minute decant, this has the structure and balance to develop additional complexity over the next 5 years.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eServe at 60-65°F\u003c\/span\u003e\u003cspan\u003e in Bordeaux stems to appreciate the wine's aromatic complexity and silky texture.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003ePair with Tuscan classics\u003c\/span\u003e\u003cspan\u003e: Serve with fuller-flavored game birds like quail or duck,\u003c\/span\u003e\u003cspan\u003e alla cacciatora. \u003c\/span\u003e\u003cspan\u003eYou also can’t miss with pizza!\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43909514428470,"sku":"SOMM2507-PRS23DMO-750","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2023PietrosoRossodiMontalcino_MainImage-1800x1800.jpg?v=1753220811"},{"product_id":"2019-bindi-sergardi-simbiosi-toscana-igpsomm2508-bsi19sta-750","title":"2019 Bindi Sergardi, \"Simbiosi\" Toscana IGT","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Bindi Sergardi family have been farming these Siena hills since the 1300s—that's 23 generations of accumulated vineyard wisdom. Today, sisters Alessandra and Maddalena run the show with their father Nicolò, overseeing three estates that span from Chianti Classico to Montepulciano.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBut it's their I Colli estate in Monteriggioni where Simbiosi happens. Built by their ancestors in the late 1400s, this village sits on ancient seabeds of Roccia della Montagnola and Alberese soils. Their 15-20 year old vines here produce something remarkable: a 50\/50 Cabernet Sauvignon \/ Merlot blend that drinks like it costs three times the price.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe name tells you everything. Simbiosi—Symbiosis—celebrates the 1800s marriage of Gerolamo Bindi and Calidonia Sergardi that united two noble families. Their coats of arms, merged on the label, remind us that sometimes the best things come from partnerships, like Cabernet and Merlot, and tradition and innovation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e2019 was a winemaker's vintage in Tuscany. After a dry winter, May rains came just in time. June heat with perfect water reserves underground pushed the vines into ideal balance. The Merlot came in during the third week of September; the Cabernet waited until early October. Both hit perfect ripeness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWHY YOU'LL LOVE IT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eThe Score-to-Price Ratio:\u003c\/span\u003e\u003cspan\u003e When our friend James Suckling drops \u003c\/span\u003e\u003cspan\u003e95 points\u003c\/span\u003e\u003cspan\u003e on a sub-$50 Super Tuscan, giving it the same score as Tignanello, Massetino, Vigna D’Alceo, and even Paleo, this is significant; this guy was writing about Tuscan wine before most of us were out of diapers: “\u003c\/span\u003e\u003cspan\u003eSuper Cab, offering lots of perfectly ripe currants and mild spices on the nose and palate…Excellent!\u003c\/span\u003e\u003cspan\u003e This is so long and contrastive and \u003c\/span\u003e\u003cspan\u003ea delight to taste now.\u003c\/span\u003e\u003cspan\u003e”\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003ePrecision Everything:\u003c\/span\u003e\u003cspan\u003e These sisters don't mess around. Sustainable viticulture. Native yeast fermentation. 18 months in French oak (50% new). Another year in bottle before release. Every decision maximizes quality while maintaining reality-based pricing.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eThe 2019 Advantage:\u003c\/span\u003e\u003cspan\u003e While other collectors chase names, you're drinking wine from the same legendary vintage at a fraction of the cost. Savvy buyers know that this is going to over-deliver long-term.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHOW TO SERVE IT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDecant for 30 minutes if drinking now; it needs air to show its best. But honestly? Give this a timeout until 2027 and watch it develop into something spectacular.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eServe in Bordeaux or Cabernet stems at 58-62°F with bistecca alla fiorentina, pork shoulder and porcini ragù.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43940758421558,"sku":"SOMM2508-BSI19STA-750","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2019_Bindi_Sergardi_Simbiosi_Toscana.png?v=1753982322"},{"product_id":"2019-le-ragnaie-brunello-di-montalcinosomm2508-lrn19bdm-750somm2508-lrn19bdm-750","title":"2019 Le Ragnaie, Brunello di Montalcino","description":"\u003cp\u003eMontalcino is the big leagues, and Le Ragnaie has become a marquee player in relatively short order. Since purchasing the estate in 2000, \u003cmeta charset=\"utf-8\"\u003eRiccardo and Jennifer Campinoti have become fast-rising stars in this already star-studded region.\u003c\/p\u003e\n\u003cp\u003eTheir wines \u003cmeta charset=\"utf-8\"\u003ehave exactly what all the great Brunello di Montalcino wines share, a mixture of power and complex perfume combined with depth and nervous tension.\u003c\/p\u003e\n\u003cp\u003eRiccardo has been farming organically since 2005, and the wines are aged in traditional, 25- and 50-hectoliter Slavonian oak casks. \u003cmeta charset=\"utf-8\"\u003eThis is pure Sangiovese, all about cherry-fruited exuberance and bright, woodsy perfume. Intensity but with lift, freshness and bright acidity. The STELLAR 2019 vintage takes this wine to a different level. 100% delicious now, this wine is built to last another 15 - 20 years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy You'll Love It:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eDeeply complex aromatics driven by mature fruit and savory earth: red cherry, black plum, red currant, blood orange peel, wet roses and violets, dry autumn leaves, warm spices, leather, wild mushroom stock, and dried meat\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eMedium-plus in body with a chiseled, energetic feel—exactly and everything you'd want from top-tier Sangiovese\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDelicious and pleasurable now but built to last. This wine will cellar wonderfully through 2040\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Serve It:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDecant for 1 hour and serve in Bordeaux stems between 60-65 degrees\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eDo like you would in Montalcino, pair with pappardelle with a wild boar \u003cem\u003eragù\u003c\/em\u003e, or perhaps squab or rabbit. Duck porchetta style would also be unbelievably good\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eEnjoy some bottles now but make sure to set some aside to age. You'll be well rewarded for your patience anytime over the next 15 years. \u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43949095321654,"sku":"SOMM2508-LRN19BDM-750","price":75.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/5eae45dc16631c1d403a94db4ae39377.jpg?v=1754407886"},{"product_id":"brunello-di-montalcino-master-selection-4-bottle-wine-experience","title":"Brunello di Montalcino Master Selection: 4 Bottle Wine Experience","description":"\u003ch2\u003e4 Bottles from the Heart of Tuscany\u003c\/h2\u003e\n\u003cp\u003eBrunello di Montalcino is Italy's most celebrated red wine — a single-grape appellation built entirely on Sangiovese, aged a minimum of five years before release, and capable of evolving in the cellar for decades. But within those rules, the range of expression is extraordinary. The four bottles in this collection were chosen by a Master Sommelier to capture that range: a forward, food-friendly 2018; a high-altitude, organically farmed 2021 from one of Montalcino's most exciting rising estates; a benchmark expression from a founding family of the appellation; and a modern, fruit-forward interpretation of the warm 2020 vintage. Tasted in this order, they map the full spectrum of what Brunello can be.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e2018 Campinovi, Brunello di Montalcino, Tuscany, Italy\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003e\"The Approachable Classic\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe open with the 2018 vintage, a year that produced Brunellos of unusual charm and early accessibility — warm but not overripe, with a generosity that makes them ideal for drinking now rather than cellaring. Campinovi's expression is a textbook introduction to the appellation: bright red cherry, dried herbs, a whisper of leather and tobacco, and a palate that is medium-bodied and silky, with the characteristic Sangiovese acidity keeping everything lively and food-ready. This is Brunello at its most welcoming.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePair with:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePasta with Bolognese, roasted chicken with rosemary, or mushroom risotto.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e2021 Le Ragnaie, Brunello di Montalcino DOCG, Tuscany, Italy\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003e\"The High-Altitude Purist\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eLe Ragnaie is one of Montalcino's most compelling estates, and Riccardo Campinoti is widely regarded as one of the appellation's finest winemakers. The estate sits at the highest elevations of the Montalcino zone — near the dramatic \"Passo del Lume Spento,\" the Pass of the Extinguished Lantern — where galestro and clay soils and cool mountain winds produce Sangiovese of remarkable purity and tension. Farmed without chemicals and vinified in concrete with indigenous yeasts, the wine is aged 36 months in large, neutral Slavonian oak botti — the traditional method that lets the grape, not the wood, do the talking. The 2021 vintage is a beautifully expressive year: wild strawberry, rose petal, dried herbs, and a savory mineral undercurrent, with polished, powdery tannins and a long, lifted finish. Vinous awarded it 94 points and noted its \"vibrant fruit and crunchiness\" — this is Brunello with energy and precision.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePair with:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eRoasted lamb, bistecca alla Fiorentina, wild boar ragù, or aged Parmigiano-Reggiano.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e2020 Livio Sassetti Pertimali, Brunello di Montalcino, Tuscany, Italy\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003e\"The Traditional Benchmark\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe Sassetti family are among the founding fathers of the modern Brunello appellation, and Pertimali is their flagship estate, situated on the celebrated Montosoli hill in the northern sector of Montalcino. The 2020 vintage was warm and generous, and at Pertimali, all the finest fruit was channeled into this bottling — effectively a declassified Riserva. The result is a wine of exceptional aromatic complexity: balsamic-tinged black cherry, wild herbs, undergrowth, and a deep mineral core, with a silken texture and the kind of structural precision that speaks to decades of accumulated knowledge. This is Brunello as a generational inheritance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePair with:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBeef, venison, wild boar, or a selection of aged Tuscan cheeses.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e2020 Bramante Cosimi, Brunello di Montalcino, Tuscany, Italy\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003e\"The Modern Expression\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe close with a second expression of the 2020 vintage, this time from Bramante Cosimi, whose approach leans toward a more contemporary, fruit-forward style of Brunello. Where the Pertimali is all structure and mineral depth, the Cosimi is ripe and expressive: dark cherry, blackberry, a touch of vanilla and sweet spice from careful oak integration. Full-bodied and plush, with a long, smooth finish, it is a bold and generous wine that captures the warmth and sunshine of the vintage. Placed at the end of the tasting, it provides a rich and satisfying conclusion — a reminder that Brunello, in the right hands, can be both profound and immediately pleasurable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePair with:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eRoasted lamb, wild boar, truffle pasta, or a slow-braised short rib.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43974720749622,"sku":"2508-BRUNPK-750","price":229.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/162914447-Montalcino-town.jpg?v=1754697572"},{"product_id":"2022-umani-ronchi-vecchie-vigne-verdicchio-dei-castelli-di-jesi-classico-superiorsomm2508-urc22cdj-750e","title":"2022 Umani Ronchi, \"Vecchie Vigne\" Verdicchio dei Castelli di Jesi Classico Superiore","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eUmani Ronchi leads the pack in the Marche. It's THE Marche producer, the one that transformed Verdicchio from Adriatic seaside pizza wine into something that ages like white Burgundy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe story starts in 1957 when Gino Umani Ronchi founded a small farm in Cupramontana, the capital of Verdicchio. But the real magic began in 1968 when Roberto Bianchi and his son-in-law Massimo Bernetti took over. They had a vision: prove that Verdicchio could be one of the world's great white wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFast forward three generations. Michele Bernetti now runs the show, having taken Umani Ronchi from regional hero to international powerhouse. \u003c\/span\u003e\u003cspan\u003eWine Spectator \u003c\/span\u003e\u003cspan\u003enamed them one of Italy's 34 Best Wineries. \u003c\/span\u003e\u003cstrong\u003eThey're members of the elite Istituto del Vino di Qualità alongside Antinori, Sassicaia, and Jermann. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBut awards don't make great wine—vineyards do. The Vecchie Vigne (\"Old Vines\") comes from 45-year-old plantings at 920-985 feet elevation in Montecarotto, one of Verdicchio's finest crus. These vines were planted in the early 1970s on deep clay-loam soils loaded with calcium—the perfect recipe for Verdicchio with both power and finesse.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe winemaking is obsessive. Hand-harvesting, Gentle pressing, cold settling, temperature-controlled fermentation with indigenous yeasts. There’s no malolactic to zap that electric acidity. Ten months aging on the lees in concrete tanks—not steel, concrete—because it lets the wine breathe while maintaining freshness. Another six months in bottle before release.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe result? The 2009 vintage was named \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eItaly's White Wine of the Year\u003c\/strong\u003e. \u003c\/span\u003e\u003cspan\u003eThe philosophy, as Michele puts it: \u003c\/span\u003e\u003cspan\u003e“Grandi vini ma non grossi vini”\u003c\/span\u003e\u003cspan\u003e—“Great wines, but not big wines.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWHY YOU'LL LOVE IT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eCapacity to Age\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e The 2022 Vecchie Vigne is just getting started. These old vines produce Verdicchio that evolves for a decade-plus, developing notes of lemon curd, poached pear, almond, and that distinctive, fascinating mineral edge that keeps you coming back to the glass. \u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cstrong\u003eA Tre Bicchieri Dynasty:\u003c\/strong\u003e\u003cspan\u003e In Italy's most competitive wine guide, where thousands of wines compete, this bottle has triumphed eight times. It's like a restaurant keeping three Michelin stars, for decades.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eOld Vines, Young Vine Prices\u003c\/strong\u003e: \u003c\/span\u003e\u003cspan\u003eOld vines mean concentrated fruit, complex flavors, and wines that age forever. Most producers in France would charge $100+ for such a noble, pedigreed white wine. Umani Ronchi charges a fraction of that.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHOW TO SERVE IT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eServe cold: 44-48°F lets those citrus and herb aromatics sing while maintaining that mineral backbone. No need to decant.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eDrink now through 2032.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eThe iconic pairing for this wine in the Marches is seafood risotto—just don’t you dare put cheese anywhere near the dish. Or do what the locals do: fresh pasta with clams and a bottle of this on ice.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43981100679222,"sku":"SOMM2508-URC22CDJ-750","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022UmaniRonchi_VecchieVigneVerdicchiodeiCastellidiJesiClassicoSuperiore_MainImage-1800x1800.jpg?v=1754935150"},{"product_id":"2022-de-forville-barbarescosomm2508-dfv22bro-750","title":"2022 De Forville, Barbaresco","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThe Yankees called Lou Gehrig the “Iron Horse” because of his durability and consistency as a player. De Forville is our “Iron Horse of Barbaresco.” \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe De Forville family started making wine when Garibaldi was still unifying Italy. Through two World Wars, countless harvests, and five generations of winemakers, they've never wavered from their mission: make the most soulful, fruit-driven Barbaresco they can.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe current chapter features brothers Valter and Paolo Anfosso, who inherited not just 11 hectares of prime Barbaresco vineyards, but also 150 years of accumulated wisdom. \u003c\/span\u003e\u003cstrong\u003eThey’re next door to Gaja on the Via Torino, and like Gaja, their sites are some of the best in town\u003c\/strong\u003e—including fruit from the legendary Rabajà and Pozzo crus, where 40-year-old vines dig deep into the calcareous-clay soils that sustained them in this hot vintage.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHere's what hasn't changed since great-great-grandfather Gioachino's time: hand-harvesting, natural fermentation, and 18 months aging in massive Slavonian oak \u003c\/span\u003e\u003cspan\u003ebotti\u003c\/span\u003e\u003cspan\u003e that add structure without masking the fruit. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe 2022 vintage was one for the ages in Piedmont. A very warm, very dry summer made for an early harvest, yielding \u003c\/span\u003e\u003cstrong\u003ebold, fruity Barbareschi that will give immense pleasure in the near term.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWHY YOU'LL LOVE IT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eChronic Over-deliverer\u003c\/strong\u003e. \u003c\/span\u003e\u003cspan\u003eWe call this our “Iron Horse” because it is a knockout value, year in and year out. With grapes from Rabajà and Pozzo in the blend, you're getting Grand Cru complexity well under $40. \u003c\/span\u003e\u003cstrong\u003eWhat sounds better? A CASE of this wine, or 1.3 bottles of Gaja Barbaresco?\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eApproachable and Fruity.\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eDe Forville was one of legendary importer Neal Rosenthal’s first partners, still going strong since 1978. The value and juicy drinkability in this bottling has made it a staple in New York restaurants.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003e40-Year Old Vines.\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eWhile others replant for higher yields, De Forville's old vines produce concentrated fruit that translates to wines with genuine depth. You can taste the difference in every bottle.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eReady Now, Better Later:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eUnlike many Barbarescos that demand a decade in the cellar, this shows beautifully with just 30 minutes of air. But lay some down—by its 10th birthday, it'll still be singing.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHOW TO SERVE IT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eDecant for 30 minutes minimum. Serve at 58-62°F in Burgundy stems to capture all those haunting, addictive aromatics.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eDrink now through 2030. 2022 is a pleasure-laden, early-drinking vintage.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003ePerfect with Piedmontese classics: \u003c\/span\u003e\u003cspan\u003erisotto milanese\u003c\/span\u003e\u003cspan\u003e, brasato al Barolo, or fresh tajarin with butter and truffles. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":44003370893366,"sku":"SOMM2508-DFV22BRO-750","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022DeForville_Barbaresco_MainImage-1800x1800.jpg?v=1755196469"},{"product_id":"2023-renzo-castella-langhe-nebbiolo-madonninasomm2508-rcst23nebmadn-750","title":"2023 Renzo Castella, Langhe Nebbiolo \"Madonnina\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLook at a geological map of Barolo and you’ll spot something fascinating—a tiny finger of limestone that sneaks across the border into Diano d'Alba. That's where Renzo Castella farms his eight hectares, on the exact same rock that makes Serralunga d'Alba legendary.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Castella family has been here since the early 1900s. Grandpa Severino started it all, dad Simone expanded the vineyards, and now Renzo—armed with a proper wine education—has turned three generations of farming into something special. While his neighbors sell grapes, Renzo bottles his own wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYou won't find him on social media. His “winery” is a tiny stone cellar next to his parents' house (mom makes killer prosciutto sandwiches, by the way). Gambero Rosso and Slow Wine can't stop raving about this humble, natural operation. Renzo sells every vintage to sommeliers in Italy who look for easygoing, drinkable Nebbiolo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThere's even a word in local dialect, “Baroleggiano,” for wines like this that technically aren't Barolo but sure taste like it. Isn’t that what we all want?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWHY YOU'LL LOVE IT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eNoble Terroir: \u003c\/span\u003e\u003cspan\u003ePull up any geological map of Piedmont and you'll see it—that precious vein of limestone sneaking across the border from Serralunga into Renzo's vineyard in Diano. It's the same mother rock that gives Barolo finesse and breed, but at a fraction of the price.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eNot of its Time: \u003c\/span\u003e\u003cspan\u003e“Mandonnina” holds much in common with our favorite Barolos of the 1970s and 80s, or contemporary “alpine” Nebbiolo from Bramaterra or Carema. This is not an explosive, muscular, high-polish red. It is a red of purity, elegance, and perfume.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eIt Will Bloom: \u003c\/span\u003e\u003cspan\u003eHaving enjoyed multiple vintages from this same vineyard and cellar, we promise that a bounty of truffles, dried roses, and delicately sweet cherries awaits anyone patient enough to cellar this surprisingly affordable bottle.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eInsiders’ Nebbiolo:\u003c\/span\u003e\u003cspan\u003e Despite zero marketing, Renzo’s wines have become darlings of the trade. Gambero Rosso and Slow Wine love him. When sommeliers pour a glass for themselves with a big bowl of “family-meal” bolognese, this is what they choose.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHOW TO SERVE IT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDecant for 15 minutes if drinking now—this wine needs air to show its best. Serve at 58-62°F in red wine stems.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDrink now through 2030.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eA perfect companion to rustic Italian “weeknight dishes” like pappardelle bolognese, or a plate of cold \u003c\/span\u003e\u003cspan\u003ecarne cruda\u003c\/span\u003e\u003cspan\u003e with a little drizzle of fresh Ligurian olive oil and dainty basil leaves. And yeah, PIZZA!\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":44018993266742,"sku":"SOMM2508-RCST23NEBMADN-750","price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2023RenzoCastillaLangheNebbioloMadonnina_MainImage-1800x1800.jpg?v=1755795122"},{"product_id":"ca-la-bionda-amarone-della-valpolicella-classicosomm2508-clb18amrne-750","title":"2018 Ca’ La Bionda, Amarone della Valpolicella Classico","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile summer may not scream “Amarone,” it was our last chance to snag the final five cases of the \u003c\/span\u003e\u003cspan\u003e2018 \u003c\/span\u003e\u003cspan\u003eCa’ La Bionda Amarone della Valpolicella\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eon the West Coast. This is one of the most gorgeous renditions we’ve tasted in a long time—it was the highlight of a long tasting day last week.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Amarone category is all over the map—from traditionally old-school to modern, extracted-bombastic styles. \u003c\/span\u003e\u003cspan\u003eC\u003c\/span\u003e\u003cspan\u003ea’ La Bionda\u003c\/span\u003e\u003cspan\u003e sits firmly in the traditional camp, marked by beautiful aromatics and mineral restraint. \u003c\/span\u003e\u003cspan\u003eIt’s a rare breed that channels the elegance of Burgundy while staying true to its deep Veneto roots.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCrafted by the Castellani family in the heart of the Valpolicella Classico zone,\u003c\/span\u003e\u003cspan\u003e this wine is made from \u003c\/span\u003e\u003cspan\u003eorganically farmed Corvina, Corvinone, Rondinella, and Molinara. \u003c\/span\u003e\u003cspan\u003eThe grapes are dried slowly using the traditional appassimento method, then aged in large Slavonian oak casks. No flashy barriques, no overextraction—just purity, finesse, and terroir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAmarone is an expensive category by nature:\u003c\/span\u003e\u003cspan\u003e producers dry their grapes for several months after harvest to concentrate sugars and produce a richer wine. This drying process, called \u003c\/span\u003e\u003cspan\u003eappassimento\u003c\/span\u003e\u003cspan\u003e, can stretch into February, with grapes losing up to 40% of their weight (mostly water).\u003c\/span\u003e\u003cspan\u003e The economics are simple: it’s more labor-intensive, there’s less of it, and it costs more. But this bottle? Still a bargain—especially given its quality, which can go toe-to-toe with legends like Bertani, Masi, and Quintarelli.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhat sets this wine apart is its Burgundian grace. Instead of the typical Amarone bombast, \u003c\/span\u003e\u003cspan\u003ethe 2018 vintage offers layered red fruit, savory herbs, and mineral tension. It’s a wine of structure and soul—not syrup and swagger. It defies the stereotype of Amarone as merely a post-dinner indulgence. Marvel over the gliding waves of dried cherry, cocoa dust, and crushed rose petals on the palate, lifted by a kiss of alpine herbs and crushed stones. Its persistence and ultra-long finish make it the perfect closing wine for a decadent dinner.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVenetians would opt to pour this alongside \u003c\/span\u003e\u003cspan\u003eBigoli al’Anatra\u003c\/span\u003e\u003cspan\u003e—a rich duck ragù pasta. \u003c\/span\u003e\u003cspan\u003eMolte Grazie!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePress Accolades:\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVinous Media 94 Points:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Impossible to ignore and decidedly savory, the 2018 Amarone della Valpolicella Classico impresses with a smoky blend of peppery spices, wild herbs, seared meats and dried black cherries. This is energetic yet intense, with a silken wave of ripe wild berry fruits and sour orange tones propelled by zesty acidity. The 2018 doesn't miss a beat, finishing classically dry and gently tannic, with rosy inner florals and a cranberry crunch. Hints of lavender slowly fade. This shows the elegance and pretty nature of the vintage while maintaining perfect balance.” -  Eric Guido\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":44019041239094,"sku":"SOMM2508-CLB18AMRNE-750","price":65.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2018Ca_LaBionda_AmaronedellaValpolicellaClassico_MainImage-1800x1800.jpg?v=1755795220"},{"product_id":"2020-lano-gianluigi-barbaresco-rocche-massaluposomm2509-lgnl20brbms-750","title":"2020 Lano Gianluigi, Barbaresco \"Rocche Massalupo\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGianluigi Lano only started bottling under his own label in the early ‘90s, working vineyards his father handed down in the sleepy, forgotten township of San Rocco Seno d'Elvio. The village, a town square and not much more, sits at Barbaresco's southern edge, and only a slice falls within the DOCG boundaries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRocche Massalupo is San Rocco’s crown jewel—the only \u003c\/span\u003e\u003cspan\u003ecru\u003c\/span\u003e\u003cspan\u003e that belongs entirely to the village. The vineyard wraps around a hillside from southeast to northwest. Lano farms south-southwest facing parcels, sharing the slope with Pio Cesare, who considers it a key site.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWalk through Gianluigi's vineyards and you'll see chaos. Wild grasses, untamed rows, and abundant life between the vines. No herbicides, no pesticides, just Nebbiolo growing the way it did in the 19th century. You taste that wildness in every sip: red cherry, blood orange, tobacco, dried roses, that signature tar note, all wrapped in silk.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe sommelier herd appeared in a flash. One day nobody knew Lano. Next day, The French Laundry was glass-pouring it. Then the Quince empire jumped in. Suddenly everyone recognized the inherent quality in what was previously a “no-name” Barbaresco. Honestly? This producer reminds us a little of Barolo’s late, great Lorenzo Accomasso in his totally natural, traditional approach—and inexplicable obscurity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWHY YOU'LL LOVE IT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eIrresistible perfume:\u003c\/span\u003e\u003cspan\u003e Multiple Michelin-starred wine programs were drawn in by the same thing we were: this wine’s brilliant aromas and flavors of strawberry nectar, roses, tar, and red cherry. It captures Barbaresco’s “femininity” better than anything we’ve offered this year.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003ePristinely natural: \u003c\/span\u003e\u003cspan\u003eGianluigi was certified organic in 2018, and farms naturally, without chemicals, ploughing, or even thinning the canopy much. This is pure wine that will appeal to any Nebbiolo lover.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eDrinks Now, Ages Forever:\u003c\/span\u003e\u003cspan\u003e The 2020 has that rare Nebbiolo duality—approachable today but built for decades. Having tasted Lano's wines from the early 2000s, they're still singing.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHOW TO SERVE IT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e58-62°F in big Burgundy bowls. Decant 45 minutes if drinking now.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003ePerfect with a\u003c\/span\u003e\u003cspan\u003egnolotti dal plin\u003c\/span\u003e\u003cspan\u003e in brown butter and sage, white truffle risotto, or cheeses like La Tur or Robiola.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eDrinking window: Now through 2040. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":44029062545462,"sku":"SOMM2509-LGNL20BRBMS-750","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2020LanoGianluigi_BarbarescoRoccheMassalupo_MainImage-1800x1800.jpg?v=1756835734"},{"product_id":"2018-bolsignano-brunello-di-montalcinosomm2509-bols19brun-750","title":"2019 Bolsignano, Brunello di Montalcino","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRoberto Rubegni doesn’t play the Brunello game like everyone else. While other producers chase consorzio politics and international scores, this trained enologist farms his 3.5 hectares with two horses and makes exactly 5,000 bottles a year. That's it: No expansion plans, no compromise on quality, just traditional, organic Brunello.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Bolsignano estate sits at 300 meters elevation in Tavernelle, on Montalcino's western flank facing the Ombrone River. The location is ideal: high enough to catch cool breezes, low enough to ripen fully, with tufaceous marl soils that give the wine its distinctive mineral backbone. When the family split the estate in 2012, Roberto kept the best parcels and went all-in on quality over quantity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe farming has been certified organic since 2014, but Roberto's approach goes deeper than certification. Those two horses aren't for show—they work the vineyards, keeping the soil alive and uncompacted. Hand-harvesting, indigenous yeasts, 20-day fermentation in steel, then 36 months in oak barrels of various sizes to preserve the fruit while adding complexity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe 2019 vintage was perfection: \u003c\/span\u003e\u003cspan\u003emoderate temperatures, huge day-night temperature swings, zero heat spikes. It gave grapes with incredible color, perfect phenolic ripeness, and acid structure built for the ages. In our view it’s clearly the best vintage since 2010 and 2016, with some whispering it might even rival the legendary 1990.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWHY YOU'LL LOVE IT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eA Restaurant Cult:\u003c\/span\u003e\u003cspan\u003e When Flour + Water—one of America's most celebrated Italian restaurants—makes this their most beloved, bestselling Brunello, you know something special is happening. Sommeliers usually have first dibs on wines like this. Now it's your turn.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eThe 2019 Factor:\u003c\/span\u003e\u003cspan\u003e In a vintage this legendary, nearly everyone made incredible wine. Great enologists like Rubegni make time capsules. Dark plums, raspberries, incense, cedar, dried rosemary—this has everything you want in Brunello, balanced for decades of evolution.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eThe Enologist Advantage:\u003c\/span\u003e\u003cspan\u003e Roberto isn't just a farmer who learned to make wine. He's a trained enologist who chose to farm. The technical precision shows the instant you put your nose in the glass.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHOW TO SERVE IT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDecant for an hour minimum—2019s are structured for the long haul and need air to show their best. Serve at 62-65°F in large Bordeaux or Sangiovese stems.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDrink now through 2040. It's approachable today with decanting, but the real show starts in 5-7 years. If you can hold some until 2030, you'll be rewarded with a symphonic Brunello in the glass.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePerfect with wild boar ragù, or bistecca alla fiorentina with fresh truffles.\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":44031352143926,"sku":"SOMM2509-BOLS19BRUN-750","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2019Bolsignano_BrunellodiMontalcino_MainImage-1800x1800_e8528687-d8dc-45fe-a1c0-e1069a48765e.jpg?v=1756505902"},{"product_id":"2018-ronchi-di-cialla-schioppettino-di-ciallasomm2509-rcla18schiop-750","title":"2018 Ronchi di Cialla, Schioppettino di Cialla","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf elegant and chiseled Italian Nebbiolo is your trusted companion\u003c\/span\u003e\u003cspan\u003e, then it’s time to take a thrilling detour to Friuli and meet its spicy, age-worthy counterpart: the \u003c\/span\u003e\u003cspan\u003e2018 Schioppettino di Cialla from Ronchi di Cialla. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis rare bottling is the product of a heroic revival\u003c\/span\u003e\u003cspan\u003e—an ancient grape nearly lost to history, now reborn in the marl and sandstone soils of Cialla. With cracked pepper, wild berries, and forest floor aromas wrapped in a mid-weight frame, this wine delivers the kind of savory complexity and lifted structure that Nebbiolo lovers crave. And thanks to a limited allocation secured directly from the regional importer, \u003c\/span\u003e\u003cspan\u003eSommSelect VIPs have a rare chance to experience this cult icon before it disappears into the cellars of top Italian restaurants.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs Ian D’Agata wrote in his landmark Vinous article from June 13, 2017, the story of Schioppettino’s resurrection begins with Paolo and Dina Rapuzz\u003c\/span\u003e\u003cspan\u003ei, who defied Italian wine law to plant outlawed vines in the 1970s. With support from the Nonino family and wine journalist Luigi Veronelli, they risked jail time to preserve this noble grape. Their first commercial vintage in 1977 sparked a quiet revolution, and today Ronchi di Cialla remains the undisputed benchmark. The estate’s wines are t\u003c\/span\u003e\u003cspan\u003eraditionally made, aged with restraint\u003c\/span\u003e\u003cspan\u003e in French oak, and held back until they’re ready to reveal their full character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe 2018 vintage is a vivid expression of this legacy. \u003c\/span\u003e\u003cspan\u003eSustainably farmed and aged for 16–18 months in French oak, it opens with a burst of cracked pepper and blackcurrant, followed by layers of violet, tobacco, and turned earth. The tannins are fine and polished, the acidity bright, and the wine’s energy unmistakable. It’s medium-bodied but deep, with a \u003c\/span\u003e\u003cspan\u003esavory edge that evokes old-school Côte-Rôtie and a whisper of Cabernet-like cassis. \u003c\/span\u003e\u003cspan\u003eServe it in Burgundy stems at 55–60°F after a brief decant, and pair it with duck confit or a pan-seared steak to unlock its full potential.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis is not just a bottle—it’s a piece of Italian wine history. With fewer than 60 bottles available in our warehouse, the 2018 Schioppettino di Cialla is a treasure for those who seek the road less traveled.\u003c\/span\u003e\u003cspan\u003e For Nebbiolo lovers ready to expand their repertoire, this wine offers a new kind of thrill: spicy, structured, and steeped in story. Don’t miss your chance to taste the revival.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePress Accolades:\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e95 Points, Vinous Media\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“The 2018 Schioppettino di Cialla is impossible to ignore. It's profoundly floral and herbal with rose petals, wilted violets, wet stone and ginger-tinged blackberry aromas. It opens with a pleasant inner sweetness and richer than expected, yet perfectly balanced, with depths of ripe wild berry fruits contrasted by spiced blood orange. For all of its depth and concentration, fresh acidity lifts the experience through the finish, leaving a candied citrus and white pepper tinge while tapering off classically dry. What a beauty. The 2018 is the child of a cool vintage, yet there's so much power and density here. Bury your bottles deep.” - Eric Guido, Dec. 2023\u003c\/span\u003e\u003cb id=\"docs-internal-guid-d6c2b0b1-7fff-07ff-5fcd-1565fdba5e20\"\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":44045074726966,"sku":"SOMM2509-RCLA18SCHIOP-750","price":69.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2018RonchidiCiallaSchioppettinodiCialla_MainImage-1800x1800.png?v=1756915934"},{"product_id":"2024-ciavolich-colline-pescaresi-pecorino-ariessomm2509-cvl24pecrno-750","title":"2024 Ciavolich, Colline Pescaresi Pecorino \"Aries\"","description":"\u003cp\u003eCrisp, mineral, and sneakily powerful: If you think of Italian whitewine only as simple and “quaffable,” this may change your mind.\u003c\/p\u003e\n\u003ch5\u003eWhere It Grows:\u003c\/h5\u003e\n\u003cp\u003eCiavolich maintains two small (one-hectare) vineyards of Pecorino: one at their farm in Loreto Aprutino (the most famous wine town in Abruzzo) and the other in Pianella. Both vineyard estates are in the foothills above Pescara, about 20 kilometers inland from the Adriatic Sea. Soils are described as “loamy clay,” with elevations of about 250 meters.\u003c\/p\u003e\n\u003ch5\u003eWho Made It:\u003c\/h5\u003e\n\u003cp\u003eThe Ciavolich family has a very long history in the Abruzzo region, having first emigrated from Bulgaria in 1560. The family’s first wine cellar, constructed in the town of Miglianico in 1853, now serves as a visitor center and museum. Since 2004, the estate has been run by Chiara Ciavolich and her husband, Gianluca, who farm a total of 40 hectares of vineyards across two vineyard properties in theprovince of Pescara.\u003c\/p\u003e\n\u003ch5\u003eWhat It Tastes Like:\u003c\/h5\u003e\n\u003cp\u003eThere is a noticeably savory, almost saline quality to this wine that sets it apart: The fruit component includes green apple and fig notes, which are followed by hints of herbs (sage; thyme), wet stones, and a slight touch of cream and warm spice from the oak aging. It is medium, leaning toward medium-plus, in body, with mouthwatering acidity and a firm mineral backbone. Pair with roast chicken or poached halibut.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":44050025873462,"sku":"SOMM2509-CVL24PECRNO-750","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2024Ciavolich_CollinePescaresiPecorinoAries.png?v=1760994849"},{"product_id":"2020-massimo-clerico-ca-du-leria-rosso-coste-della-sesia-lessonasomm2509-mcl20ros-750","title":"2020 Massimo Clerico, \"Ca' du Leria\" Rosso, Coste della Sesia, Lessona","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Clerico family’s winemaking roots in northern Piedmont go back to the 1700s, and when the Lessona growing zone was “officially” recognized as a DOC (Denomination of Controlled Origin) in 1976, Massimo Clerico’s father, Sandrino, was one of the first growers to use the designation. As with all the appellations of northern Piedmont, Lessona is quite small, with only about 23 hectares of vineyards registered under the DOC. The Clericos farm only about two hectares within Lessona proper—making them the 3rd largest landholders in the appellation!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYet while the appellation name may be more geographically broad, “Ca’ du Leria” is very specific: It’s a steep-sloping single vineyard, “Vigna Leria,” situated right next to the Clerico family home. As with most vineyards in the Lessona region, it sits on what was once a seabed, in soils of ancient marine sand; in addition to Nebbiolo, which comprises 50% of this wine, the site is planted to the other local red varieties Croatina (30%) and Vespolina (20%). Both the latter are kindred-spirit varieties to Nebbiolo, heightening the spice\/earth\/floral qualities of the resulting wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy You'll Love It: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e-Excellent 2020 vintage, marked by classic finesse, haunting aromatics, and pinpoint definition\u003cbr\u003e\u003cbr\u003e-Pale, garnet-tinged ruby, scents of wild strawberry, cherry, orange zest, rose petal, tobacco, and damp forest floor—It's a walk through northern Italy’s woodlands at dusk\u003cbr\u003e\u003cbr\u003e-\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eMedium-bodied and silky, this is Nebbiolo with its collar relaxed: earthy, woodsy, yet full of tension and minerality\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Enjoy It:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e- \u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eServe cool—60° or below in Burgundy bowls\u003cbr\u003e\u003cbr\u003e-Enjoy with roasted poultry, pork, or grilled salmon\u003cbr\u003e\u003cbr\u003e-Make this your end of year 'house wine' and thank us later!\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":44054013804598,"sku":"SOMM2509-MCL20ROS-750","price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2020MassimoClerico_Ca_duLeriaRosso_CostedellaSesia_Lessona_MainImage-1800x1800.jpg?v=1757435382"},{"product_id":"2020-quercecchio-di-maria-grazia-salvoni-brunello-di-montalcinosomm2509-qdm20bdm-750","title":"2020 Quercecchio di Maria Grazia Salvoni, Brunello di Montalcino","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Salvioni family has worked this ex-Olivetan monastery land for \u003c\/span\u003e\u003cspan\u003efive generations\u003c\/span\u003e\u003cspan\u003e. The monks' ideographs still mark the old buildings, their 14th-century \u003c\/span\u003e\u003cspan\u003eChronicon Cancellariae\u003c\/span\u003e\u003cspan\u003e documenting centuries of vines on these slopes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe estate sprawls across 150 hectares, with far less planted, in southern Montalcino’s Tavernelle township. Woods, pastures, olive groves, and those precious vineyards where Maria-Grazia personally oversees every decision. She doesn't just make wine here. She honors her ancestors with her work. At 85 years young, Maria is the fifth generation of the Salvioni family to make wine at the Quercecchio estate, in their \u003cmeta charset=\"utf-8\"\u003etiny, cramped, stone cellar with zero modern technology.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSipping this Brunello is like entering a time portal into a magical bygone era when Brunello di Montalcino was a more honest, super elegant, \"pure terroir\" wine, crafted to reflect the idiosyncrasies of vintage, a micro-specific vineyard, and ancient family tradition.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You’ll Love It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eRarity Factor:\u003c\/span\u003e\u003cspan\u003e 69 cases nationwide. The only other place you might find this wine is is in top restaurants. There’s just not enough.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eThe Tavernelle Signature:\u003c\/span\u003e\u003cspan\u003e That unmistakable lift: lilting red fruit and chalky soil tones are a dead giveaway that you’re in the late, legendary Gianfranco Soldera’s neighborhood.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eA Labor of Love: \u003c\/span\u003e\u003cspan\u003eAn 85-year-old grower puts her name on this bottle. She’s surrounded by well-heeled neighbors who charge multiples more. This is a rare little jewel-box to savor, knowing that not everyone can get it.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow to Drink It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eServe at 60°-64°F. Decant for 1-2 hours to unfurl and transform. Drink in Bordeaux stems.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eDrink now through 2035. Pair with\u003c\/span\u003e\u003cspan\u003e Pappardelle al Cinghiale (Wild Boar Ragu) or \u003cmeta charset=\"utf-8\"\u003eor bistecca alla fiorentina with fresh truffles\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":44123388805174,"sku":"SOMM2509-QDM20BDM-750","price":65.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2020QQUERCECCHIOdiMariaGraziaSalvoni-BrunellodiMontalcino_1.png?v=1758221955"},{"product_id":"2016-salvatore-molettieri-vigna-cinque-querce-riservasomm2510-mlt16trsicq-750","title":"2016 Salvatore Molettieri, Taurasi \"Vigna Cinque Querce\" Riserva","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the heavyweights of Tuscany and Piedmont continue to dominate the spotlight, the \u003c\/span\u003e\u003cspan\u003evolcanic hills of Taurasi\u003c\/span\u003e\u003cspan\u003e quietly produce wines with the pedigree to rival Italy’s finest. This jewel of a DOCG is the \u003c\/span\u003e\u003cspan\u003eepicenter of Aglianico, Southern Italy’s most iconic, cellar-worthy native varietal. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe newly released \u003c\/span\u003e\u003cspan\u003e2016 Salvatore Molettieri “Vigna Cinque Querce” Riserva\u003c\/span\u003e\u003cspan\u003e is a thunderous reminder of that truth. \u003c\/span\u003e\u003cspan\u003eVinous Media awarded it a 96+\u003c\/span\u003e\u003cspan\u003e, calling it “darkly alluring… poised for greatness… simply stunning.” \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe featured the 2015 with great fanfare, and the 2016 takes it even further: cooler-toned, more refined, and built to cellar for decades. We tasted it once at the importer’s West Coast trade event and immediately secured the \u003c\/span\u003e\u003cspan\u003efinal six six-packs\u003c\/span\u003e\u003cspan\u003e available in the country. This is \u003c\/span\u003e\u003cspan\u003enot just the \u003c\/span\u003e\u003cspan\u003eBarolo of the South\u003c\/span\u003e\u003cspan\u003e—it’s Southern Italy’s soul in a bottle: power, grit, and terroir-driven magnificence.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor decades, the \u003c\/span\u003e\u003cspan\u003eTaurasi DOCG\u003c\/span\u003e\u003cspan\u003e was defined by a single dominant name—\u003c\/span\u003e\u003cspan\u003eMastroberardino\u003c\/span\u003e\u003cspan\u003e, the pioneering estate that put the region on the map. But in the years since, \u003c\/span\u003e\u003cspan\u003eSalvatore Molettieri\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ehas emerged as one of Taurasi’s most acclaimed producers, \u003c\/span\u003e\u003cspan\u003eearning widespread recognition not through marketing, but through meticulous work in the vineyard. His estate, founded in 1988, now spans 13 hectares in the village of Montemarano, including the high-elevation \u003c\/span\u003e\u003cspan\u003e“Cinque Querce”\u003c\/span\u003e\u003cspan\u003e vineyard, where vines reach up to \u003c\/span\u003e\u003cspan\u003e80 years old\u003c\/span\u003e\u003cspan\u003e. These old vines, rooted in limestone and clay soils at 550 meters, allow for a slow, late harvest—often stretching into November—and produce \u003c\/span\u003e\u003cspan\u003eAglianico of remarkable depth, structure, and aging potential.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe wine is \u003c\/span\u003e\u003cspan\u003edarkly alluring and youthfully coiled,\u003c\/span\u003e\u003cspan\u003e opening with aromas of sweet tobacco, cedar, espresso, and dried black cherry. Silken yet structured, it glides across the palate with vibrant acidity and a tactile mineral crunch. \u003c\/span\u003e\u003cspan\u003eStill tightly wound, its power and poise promise a long, graceful evolution\u003c\/span\u003e\u003cspan\u003e. Aglianico at its most majestic. \u003c\/span\u003e\u003cspan\u003eMolte Graize!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePress Accolades:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e96+ Points, Vinous Media:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Darkly alluring, the 2016 Taurasi Cinque Querce Riserva wafts up with notes of sweet tobacco, cedar shavings, espresso bean and dried black cherries. Cool-toned and refined, it sweeps across the palate with silken textures, lifted by fresh acidity as tactile mineral tones add a crunchy sensation. The 2016 folds in upon itself, youthfully tense and tannic yet poised for greatness. Let this sleeping giant rest in the cellar for a good four to five years to integrate fully. Simply stunning.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":44134807175222,"sku":"SOMM2510-MLT16TRSICQ-750","price":75.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2016SalvatoreMolettieri_TaurasiVignaCinqueQuerceRiserva.png?v=1758652818"},{"product_id":"2019-bonacchi-badesco-toscana-igtsomm2511cl-bnc19bdsco-750","title":"2019 Bonacchi, \"Badesco\" Toscana IGT","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Badesco” is Bonacchi’s Super Tuscan interpretation, offering full-bodied richness and velvety texture in a blend driven by ripe fruit, gentle spice, and food-friendly freshness. \u003c\/span\u003e\u003cspan\u003eThe fruit is sourced across Tuscany’s rolling hills, where the interplay of maritime climate and clay-limestone soils gives Italian reds their backbone and aromatic lift. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCantine Bonacchi, based in Quarrata (PT) in Tuscany, is a multi-generation family estate focused on producing classic regional wines with contemporary appeal. Their philosophy matches local tradition with accessible, fruit-driven styles prized by modern drinkers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBadesco’s blend is 60% Sangiovese, with 20% Merlot and 20% Cabernet Sauvignon providing supple texture and greater depth. Traditional fermentation is followed by maturation in both stainless steel and oak to balance fruit intensity with structure and subtle sweet spice.The process highlights Sangiovese’s tangy red berry profile while smoothing tannins with merlot’s plushness and cabernet’s grip.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the glass, expect a limpid, intense ruby color and a bouquet weaving ripe raspberry, currant, strawberry, and hard cherry with violet and sweet spice—vanilla and cinnamon standing out on the finish. The palate is plush and balanced: soft, silky tannins frame savory, persistent fruit and a gentle balsamic lift in the aftertaste. Approachable now yet ageable for short-term cellaring, it excels at cooler serving temperatures and with hearty fare.\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":44148835450934,"sku":"SOMM2511CL-BNC19BDSCO-750","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/BadescoToscanaIGT_1.png?v=1764795827"},{"product_id":"2016-calabretta-nerello-mascalese-vecchie-vignesomm2509-cal16nma-750","title":"2016 Calabretta, Nerello Mascalese \"Vecchie Vigne\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMount Etna has become an indispensable terroir in the world of fine wine. Perched nearly a mile above sea level, the indigenous Nerello Mascalese and Nerello Cappuccio varieties grow on the slopes of an active volcano. \u003c\/span\u003e\u003cspan\u003eThis is truly heroic viticulture: steep vineyards to work, in the shadow of a mountain that last erupted just this summer. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBlasted by sun during the day, then experiencing steep drops in temperature at night, the vines produce fruit of intense concentration with racy structure. Because of the unique soils here, phylloxera never got quite the same foothold it did in other regions: \u003c\/span\u003e\u003cspan\u003eMany of the Calabretta family's vines remain own-rooted.\u003c\/span\u003e\u003cspan\u003e The average age of their vineyards is now over 80 years old, which lends further depth and complexity to their wines.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGaetano Calabretta founded the business in the early 1920s, shifting the family's focus from a mixed agricultural system to viticulture alone. For most of the 20th century, the Calabretta wines were sold in barrels to restaurant owners and private customers, with some coming from as far away as Piedmont to reserve their coveted stash.\u003c\/span\u003e\u003cspan\u003e The Calabrettas actually didn't bottle the wine for sale until 1997,\u003c\/span\u003e\u003cspan\u003e as they saw Etna changing rapidly around them and sought to preserve the old ways. They still do things the way they did a century ago. No synthetic pesticide has ever been sprayed in their vines, every bit of work is done by hand, and winemaking is extremely hands-off in the cellar, with totally spontaneous ferments and no fining. Most importantly, like the Barolos of yesteryear (the ones we still enjoy today at 60+ years of age), they age their \"Vigne Vecchie\" for as long as they feel necessary in massive old oak casks, sometimes up to seven years. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe 2016 “Vigne Vecchie” pours a deep ruby with bricking at the edges, a dead ringer for Barolo to the eye. The nose is reminiscent of Barolo too, with tar and cedar notes. But the fruit profile leans darker, with dried black cherries and blackberry liqueur, a dried plum element, backed by hallmark black pepper and volcanic earth. What must have once been very big tannins indeed are just now resolving. Perfect alongside a hearty meal now, this undeniably has the stuffing to go for years and years.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWHY YOU'LL LOVE IT\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePatience: \u003c\/span\u003e\u003cspan\u003eWhile everyone else rushes young Etna to market, Calabretta ages this wine 6-7 years in massive Slavonian \u003c\/span\u003e\u003cspan\u003ebotti\u003c\/span\u003e\u003cspan\u003e, then holds it in bottle until it's actually ready. You're drinking wine with the texture and complexity that only comes with time. Think of it as\u003c\/span\u003e\u003cspan\u003e somewhere between Taurasi and Barolo, with a dash of Burgundian lift.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOwn-Rooted Ancient Vines: \u003c\/span\u003e\u003cspan\u003eThese 80+ year old vines never saw phylloxera. They're anchored to their volcanic soils through their original roots, creating concentration and complexity that is simply not present in young plantings.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Last Traditionalist:\u003c\/span\u003e\u003cspan\u003e In an Etna increasingly dominated by consultants and modern techniques, Calabretta farms like it's 1920. No chemicals, hand harvesting, native ferments. This is what Etna tasted like in the 19th century, in the best way.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA Price Stuck In Time: \u003c\/span\u003e\u003cspan\u003eSomehow, while new Etna producers charge $75+ for current releases, Calabretta offers eight-year-old wine from ancient vines for $36. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHOW TO SERVE IT\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eServe at 58-62°F in large Burgundy stems, with a gentle and quick decant.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDrink now through 2040. Nerello Mascalese aged this way has the structure of great Nebbiolo. We've tasted Calabrettas from the early 2000s that are still singing.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eGreat pairing with Sicilian classics like grilled swordfish, Scacciata, or wild boar ragù with porcinis.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":44155797307446,"sku":"SOMM2509-CAL16NMA-750","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2016_Calabretta_Nerello_Mascalese_Veccia_Vigne_Main_Image-1800x1800.png?v=1759252183"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/collections\/DSCN3214-copia-scaled.jpg?v=1759899092","url":"https:\/\/sommselect.com\/collections\/italy.oembed?page=2","provider":"SommSelect","version":"1.0","type":"link"}