100% Pecorino from De Angelis’ vineyards in Offida. Made in stainless steel.

90% Schiava/10% "other". Known locally as Vernatsch, Schiava is a thin-skinned grape native to the Alto Adige but down to only about 200 hectares in the region. The Mayrs of Nusserhof have a 1.5-hectare plot of 90-year-old Schiava vines a few kilometers from their home vineyard (mixed in are...

100% Lagrein. From Nusserhof's oldest vines, up to 90 years old. The tiny-production "Gloria" has been made only 4 times so far: 2010, 2012, 2013 and 2015. As for all of the Mayr family's vines, the farming is certified organic and harvest is by hand. Typically, all of their red wines are made with...

100% Lagrein. From Nusserhof's oldest vines, up to 90 years old. The tiny-production "Gloria" has been made only 4 times so far: 2010, 2012, 2013 and 2015. As for all of the Mayr family's vines, the farming is certified organic and harvest is by hand. Typically, all of their red wines are made with...

100% Zibibbo. From organically farmed estate vines in the contrada of Bukurram on the island of Pantelleria, about 200 km. southwest of the Sicilian mainland, closer to Tunisia. The vines are bush-trained, aged around 60 years old and grown on north-facing terraces of sandy, pebbly, poor, black...

100% Grillo. A méthode traditionelle or metodo classico wine from the organically farmed estate vineyard in the Samperi contrada of Marsala. The Grillo vines are over 30 years old, planted on sandy, limestone-rich loam. The bunches are harvested by hand into small bins, directly and gently pressed...

100% Catarratto. De Bartoli has a long-term lease on 2 hectares of Catarratto about 20 km to the east in Alcamo. The 20-year-old vines grow on clay-loam soils, are farmed organically and harvested by hand. The whole clusters are gently pressed and the must settled for 48 hours. Fermentation is...

100% Grillo. “La Miccia” is the sweetest, shortest-aged version of a De Bartoli marsala wine and the only one not oxidative in style. As for all of their marsalas, it is made exclusively with organic, hand-harvested, estate Grillo—all parts of that are a rarity for any marsala. The bunches are...

100% Grillo. All De Bartoli's marsala wines are pure Grillo, a rarity--as is its being organically farmed, estate-only, hand-harvested fruit. The bunches are gently pressed and the must fermented spontaneously with natural yeasts in wooden vats. The wine is first aged for a year in conical wooden...

100% Zibibbo. De Bartoli was the first to make a dry Zibibbo on the island of Pantelleria, where the hot climate and ancient viticultural history engendered a tradition of sweet, dried-grape-based passito wines. De Bartoli acquired 3 ha. of Zibibbo planted in the 1950s on north-facing terraces at...

100% Grillo. From organically farmed estate vines in the Samperi contrada of Marsala. They are 30 years old, planted on sandy, limestone-rich loam and trained in both Guyot and alberello. The very best Grillo bunches from the harvest are selected for "Grappoli del Grillo". They are gently pressed...

100% Tocai Friulano. All of Radikon's whites are made in the same way: the organically farmed, stunningly low-yield, hand-harvested fruit is destemmed and gently crushed with a pneumatic press. It is placed in old Slavonian oak vats and fermented with native yeasts. It macerates with the skins for...

RibollaGialla/Malvasia/Tocai Friulano. A few kilometers from their home vineyards in the village of Oslavia in Friuli, Italy, Radikon nows farms and owns vines vines just across the border in Brda, Slovenia. There is legally a border here, but the people on either side of it share history, language...

Merlot/Cabernet Sauvignon. A few kilometers from their home vineyards in the village of Oslavia in Friuli, Italy, Radikon nows farms and owns vines vines just across the border in Brda, Slovenia. There is legally a border here, but the people on either side of it share history, language, gastronomy...

50% Barbera/50% Bonarda (aka Croatina). Named for an old farmhouse in the midst of the vineyard, La Macchiona is La Stoppa's flagship red. It is made with the estate's oldest vines (up to 45 years old), grown on heavy, silty clay-limestone soils and farmed organically. The fruit is harvested by...

60% Barbera/40% Bonarda (aka Croatina, not Bonarda from in Argentina). Trebbiolo is generally made from the younger vines, which range from 10 to 45 years old. They lie down the hill on which the winery sits, below the older hilltop vines that produce La Stoppa's long-aged La Macchiona; the flatter...

50% Barbera/50% Bonarda (aka Croatina). Named for an old farmhouse in the midst of the vineyard, La Macchiona is La Stoppa's flagship red. It is made with the estate's oldest vines (up to 45 years old), grown on heavy, silty clay-limestone soils and farmed organically. The fruit is harvested by...

50% Barbera/50% Bonarda (aka Croatina). Named for an old farmhouse in the midst of the vineyard, La Macchiona is La Stoppa's flagship red. It is made with the estate's oldest vines (up to 45 years old), grown on heavy, silty clay-limestone soils and farmed organically. The fruit is harvested by...