{"title":"ITALY","description":"\u003cp\u003eWines of Italy\u003c\/p\u003e","products":[{"product_id":"favorita-colli-tortonesi-marine","title":"Favorita, Colli Tortonesi \"Marine\"","description":"\u003cp\u003e\u003cspan\u003eVINEYARDS \u0026amp; WINEMAKING  \u003c\/span\u003eThe soils here are known as “Marne di Sant’Agata.” On this site it is a mixture of 55% blueish clay, 30% sand and 15% limestone. Grapes here benefit from a continental climate with marked temperature differences throughout the season, the lowest rainfall in Piedmont, and cooling sea breezes. The vineyards are situated mid-slope in a sheltered position, which is protected from the cold northerly winds, making this an ideal micro-climate.\u003c\/p\u003e\n\u003cp\u003eThe vineyards were planted with Barbera, Nebbiolo, Crotina, Timorasso and Favorita. Vines were planted 2,000 vines per acre with the soil type and exposure in mind, and trained using the Guyot method. Selected grasses grow between the vines for nutrients. Only natural products are used to fight disease and neither weed-killers nor chemical fertilizers are employed. Hand harvesting of only the optimal grapes insures that what enters the winery is the very best.\u003c\/p\u003e\n\u003cp\u003eWith such a small vineyard, Francesco and Anna are able to have total control of the land and the wine making process. They do it all themselves. They produce a mere 2,083 cases per year and they want each wine to be the top of its class.\u003c\/p\u003e\n\u003cp\u003eFrom 2005 to 2009, Francesco and Anna developed their line of wines, reds from their vineyards and two white wines from vineyards nearby. From their vineyard comes three Barberi – Sant’Andrea, a bright, fragrant, young wine, Castellania, a classic styled wine of the region named after the town, and I GROP, a barrel aged wine of more depth and longevity. From vineyards nearby come the whites of Marine, made from Favorita, known as Vermentino elsewhere, and Fausto, a beguiling Timorasso.\u003c\/p\u003e","brand":"Marina Coppi","offers":[{"title":"Default Title","offer_id":51479469064423,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-138.jpg?v=1764704160"},{"product_id":"timorasso-colli-tortonesi-fausto","title":"Timorasso, Colli Tortonesi \"Fausto\"","description":"\u003cp\u003e\u003cspan\u003eVINEYARDS \u0026amp; WINEMAKING  \u003c\/span\u003eThe soils here are known as “Marne di Sant’Agata.” On this site it is a mixture of 55% blueish clay, 30% sand and 15% limestone. Grapes here benefit from a continental climate with marked temperature differences throughout the season, the lowest rainfall in Piedmont, and cooling sea breezes. The vineyards are situated mid-slope in a sheltered position, which is protected from the cold northerly winds, making this an ideal micro-climate.\u003c\/p\u003e\n\u003cp\u003eThe vineyards were planted with Barbera, Nebbiolo, Crotina, Timorasso and Favorita. Vines were planted 2,000 vines per acre with the soil type and exposure in mind, and trained using the Guyot method. Selected grasses grow between the vines for nutrients. Only natural products are used to fight disease and neither weed-killers nor chemical fertilizers are employed. Hand harvesting of only the optimal grapes insures that what enters the winery is the very best.\u003c\/p\u003e\n\u003cp\u003eWith such a small vineyard, Francesco and Anna are able to have total control of the land and the wine making process. They do it all themselves. They produce a mere 2,083 cases per year and they want each wine to be the top of its class.\u003c\/p\u003e\n\u003cp\u003eFrom 2005 to 2009, Francesco and Anna developed their line of wines, reds from their vineyards and two white wines from vineyards nearby. From their vineyard comes three Barberi – Sant’Andrea, a bright, fragrant, young wine, Castellania, a classic styled wine of the region named after the town, and I GROP, a barrel aged wine of more depth and longevity. From vineyards nearby come the whites of Marine, made from Favorita, known as Vermentino elsewhere, and Fausto, a beguiling Timorasso.\u003c\/p\u003e","brand":"Marina Coppi","offers":[{"title":"Default Title","offer_id":51479552458983,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-134.jpg?v=1764704102"},{"product_id":"langhe-nebbiolo","title":"Langhe Nebbiolo","description":"\u003cp\u003e\u003cspan\u003eHISTORY  \u003c\/span\u003eThe origins of Agricola Marrone date back over a century and through four generations. The family is focused on cultivating local grape varietals with a passionate dedication to the land.\u003c\/p\u003e\n\u003cp\u003eWhen Pietro Marrone was born in 1887, his father Edoardo was already producing wines.  In 1910, at 23 years old, he asked his father to plant some vineyards. In the early 1920s\/30s the winery began cultivating vineyards using techniques that were revolutionary at the time: reducing production yields to prioritize higher quality and avoiding sowing wheat between vine rows, a standard practice at the time. This decision was an early adoption of what eventually became known as modern cultivation practices widely used in the region today.\u003c\/p\u003e\n\u003cp\u003eIn 1978 ‘Gianpi’ took over full management of Marrone and began a phase of expansion in the vineyards and the cellar space. His wife Giovanna, affectionately known as “Mamma Gio,” orchestrates private hospitality and is the kitchen director. For Giovanna, food is “tradition and Italian values that go hand with our wines.”\u003c\/p\u003e\n\u003cp\u003eSince 2011 the winery has been run by “Tre Fie,” the three daughters of Gian Piero and Giovanna Marrone. Valentina is the winemaker, Serena runs marketing and business operations, and Denise is the hospitality heart and manager of the visitor programs and restaurant. The farm is run with minimal intervention in the vineyard, a philosophy that carries through from harvest to winemaking. The Marrone family pays careful attention to produce wines that are elegantly structured with the potential to evolve for decades.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVINEYARDS \u0026amp; WINEMAKING  \u003c\/span\u003eThe vineyards are the heart of the Marrone property and great care is taken to ensure that the highest quality grapes are harvested vintage after vintage. The vineyards are managed with the aim of creating an ecological system that allows the vines to enjoy the best possible living conditions.\u003c\/p\u003e\n\u003cp\u003eThe use of herbicides is avoided completely. Instead, specific mechanical tools are utilized to help the vine defend itself from pests while aerating the soil at the same time. The Marrone family does their best to minimize the leaching of the soil during storms that would otherwise strip the soil of precious mineral elements. Only organic (strictly selected) fertilizers are used to enable the soil to maintain the natural microflora that is essential to the life of the vine.\u003c\/p\u003e\n\u003cp\u003eAll vineyard management operations are carried out exclusively by hand. Pruning is done is a way that helps to strengthen the individual vine and is followed by hand training the shoots. Thinning is the next step, which sacrifices part of the production to concentrate on the best bunches. Selective hand harvesting into perforated crates means the grapes to reach the cellar in perfect condition.\u003c\/p\u003e","brand":"Marrone","offers":[{"title":"Default Title","offer_id":51479563927783,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-136.jpg?v=1764704034"},{"product_id":"barbera-dalba-carlot","title":"Barbera D'Alba \"Carlot\"","description":"\u003cp\u003e\u003cspan\u003eHISTORY  \u003c\/span\u003eThe origins of Agricola Marrone date back over a century and through four generations. The family is focused on cultivating local grape varietals with a passionate dedication to the land.\u003c\/p\u003e\n\u003cp\u003eWhen Pietro Marrone was born in 1887, his father Edoardo was already producing wines.  In 1910, at 23 years old, he asked his father to plant some vineyards. In the early 1920s\/30s the winery began cultivating vineyards using techniques that were revolutionary at the time: reducing production yields to prioritize higher quality and avoiding sowing wheat between vine rows, a standard practice at the time. This decision was an early adoption of what eventually became known as modern cultivation practices widely used in the region today.\u003c\/p\u003e\n\u003cp\u003eIn 1978 ‘Gianpi’ took over full management of Marrone and began a phase of expansion in the vineyards and the cellar space. His wife Giovanna, affectionately known as “Mamma Gio,” orchestrates private hospitality and is the kitchen director. For Giovanna, food is “tradition and Italian values that go hand with our wines.”\u003c\/p\u003e\n\u003cp\u003eSince 2011 the winery has been run by “Tre Fie,” the three daughters of Gian Piero and Giovanna Marrone. Valentina is the winemaker, Serena runs marketing and business operations, and Denise is the hospitality heart and manager of the visitor programs and restaurant. The farm is run with minimal intervention in the vineyard, a philosophy that carries through from harvest to winemaking. The Marrone family pays careful attention to produce wines that are elegantly structured with the potential to evolve for decades.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVINEYARDS \u0026amp; WINEMAKING  \u003c\/span\u003eThe vineyards are the heart of the Marrone property and great care is taken to ensure that the highest quality grapes are harvested vintage after vintage. The vineyards are managed with the aim of creating an ecological system that allows the vines to enjoy the best possible living conditions.\u003c\/p\u003e\n\u003cp\u003eThe use of herbicides is avoided completely. Instead, specific mechanical tools are utilized to help the vine defend itself from pests while aerating the soil at the same time. The Marrone family does their best to minimize the leaching of the soil during storms that would otherwise strip the soil of precious mineral elements. Only organic (strictly selected) fertilizers are used to enable the soil to maintain the natural microflora that is essential to the life of the vine.\u003c\/p\u003e\n\u003cp\u003eAll vineyard management operations are carried out exclusively by hand. Pruning is done is a way that helps to strengthen the individual vine and is followed by hand training the shoots. Thinning is the next step, which sacrifices part of the production to concentrate on the best bunches. Selective hand harvesting into perforated crates means the grapes to reach the cellar in perfect condition.\u003c\/p\u003e","brand":"Marrone","offers":[{"title":"Default Title","offer_id":51479564452071,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-135.jpg?v=1764703992"},{"product_id":"langhe-arneis-tre-fie","title":"Langhe Arneis Tre Fie","description":"\u003cp\u003e\u003cspan\u003eHISTORY  \u003c\/span\u003eThe origins of Agricola Marrone date back over a century and through four generations. The family is focused on cultivating local grape varietals with a passionate dedication to the land.\u003c\/p\u003e\n\u003cp\u003eWhen Pietro Marrone was born in 1887, his father Edoardo was already producing wines.  In 1910, at 23 years old, he asked his father to plant some vineyards. In the early 1920s\/30s the winery began cultivating vineyards using techniques that were revolutionary at the time: reducing production yields to prioritize higher quality and avoiding sowing wheat between vine rows, a standard practice at the time. This decision was an early adoption of what eventually became known as modern cultivation practices widely used in the region today.\u003c\/p\u003e\n\u003cp\u003eIn 1978 ‘Gianpi’ took over full management of Marrone and began a phase of expansion in the vineyards and the cellar space. His wife Giovanna, affectionately known as “Mamma Gio,” orchestrates private hospitality and is the kitchen director. For Giovanna, food is “tradition and Italian values that go hand with our wines.”\u003c\/p\u003e\n\u003cp\u003eSince 2011 the winery has been run by “Tre Fie,” the three daughters of Gian Piero and Giovanna Marrone. Valentina is the winemaker, Serena runs marketing and business operations, and Denise is the hospitality heart and manager of the visitor programs and restaurant. The farm is run with minimal intervention in the vineyard, a philosophy that carries through from harvest to winemaking. The Marrone family pays careful attention to produce wines that are elegantly structured with the potential to evolve for decades.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVINEYARDS \u0026amp; WINEMAKING  \u003c\/span\u003eThe vineyards are the heart of the Marrone property and great care is taken to ensure that the highest quality grapes are harvested vintage after vintage. The vineyards are managed with the aim of creating an ecological system that allows the vines to enjoy the best possible living conditions.\u003c\/p\u003e\n\u003cp\u003eThe use of herbicides is avoided completely. Instead, specific mechanical tools are utilized to help the vine defend itself from pests while aerating the soil at the same time. The Marrone family does their best to minimize the leaching of the soil during storms that would otherwise strip the soil of precious mineral elements. Only organic (strictly selected) fertilizers are used to enable the soil to maintain the natural microflora that is essential to the life of the vine.\u003c\/p\u003e\n\u003cp\u003eAll vineyard management operations are carried out exclusively by hand. Pruning is done is a way that helps to strengthen the individual vine and is followed by hand training the shoots. Thinning is the next step, which sacrifices part of the production to concentrate on the best bunches. Selective hand harvesting into perforated crates means the grapes to reach the cellar in perfect condition.\u003c\/p\u003e","brand":"Marrone","offers":[{"title":"Default Title","offer_id":51479565140199,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-139.jpg?v=1764703943"},{"product_id":"bastioni-dei-collazzi-chianti-classico","title":"Bastioni Dei Collazzi Chianti Classico","description":"\u003cp\u003eHISTORY  Villa Collazzi is one of the most impressive estates in all of Tuscany. Set atop a hill located a few miles south of Florence on the old road to Volterra, it offers commanding views of the surrounding countryside. This architectural landmark was originally designed by Michelangelo in 1560 for his friend, Agostino Dini. It features two rows of loggias above a large courtyard enclosed on three sides and open on a fourth. The building remained incomplete for centuries until it was purchased by the Marchi family in 1933.\u003c\/p\u003e\n\u003cp\u003eOf the estate’s 960 acres (388.50 ha), 71 acres (28.73 ha) are currently planted to vines. The soils are composed of clay, sand and rock. Well-draining and low in organic matter, they offer the perfect habitat for grapes. The property is planted to Cabernet Sauvignon, Merlot, Cabernet Franc, Sangiovese and Petit Verdot. The wines are aged primarily in new French oak barrels.\u003c\/p\u003e\n\u003cp\u003eVilla Collazzi is currently run by three siblings from the Marchi family – Carlo Marchi, Grazia Marchi Gazzoni Frascara and Bona Marchi Frescobaldi. The first vintage under the Collazzi label was 1999. During the last decade the Marchis invested heavily in the development of Collazzi’s farming business, renewing the vineyards and restructuring the cellar.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  The vineyards are located at the Collazzi estate located in the town of Impruneta (Florence).\u003c\/p\u003e\n\u003cp\u003eTotal acres under vine = 71\u003c\/p\u003e\n\u003cp\u003eElevation – 590 ft. above sea level\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp align=\"LEFT\"\u003eExposure – South \/ West\u003c\/p\u003e\n\u003cp align=\"LEFT\"\u003eSandy and clay soils, rich in limestone, with an abundantly rocky texture, have led to the choice of planting grapes of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and only small amounts of the more traditional varieties.\u003c\/p\u003e\n\u003cp align=\"LEFT\"\u003ePlanting Density – 2,477 vines per acre\u003c\/p\u003e\n\u003cp align=\"LEFT\"\u003eTraining System – Mostly spurred cordon, which is most suited to grape varieties which bear fruit from (basali) buds, such as Cabernet Sauvignon and Merlot.\u003c\/p\u003e\n\u003cp align=\"LEFT\"\u003eAverage vine age – 15 years old\u003c\/p\u003e\n\u003cp\u003eAt Collazzi the microclimate is normally warmer and drier than the surrounding area. Part of the estate lies in a natural amphitheater, with a perfect south-westerly exposure. The high amount of sun light and warm daily temperatures allow a prolonged, complete ripening of the farming products, consistently each year.\u003c\/p\u003e\n\u003cp\u003eWine is grown on 25 hectares (62 acres), while the specialized cultivation of 120 hectares (297 acres) of olive trees produces a precious extra virgin olive oil. Collazzi is also dedicated to the raising of bees, yielding a small quantity of organic honey.\u003c\/p\u003e\n\u003cp\u003eWinemaker - Alberto Torelli has been the Cellar Master and winemaker at Tenuta di Collazzi since the 2005 harvest.\u003c\/p\u003e\n\u003cp\u003eBorn in Florence in 1981, Alberto has deep agricultural roots—farming has been a passion in the Torelli family for generations. At twenty, he began his studies in Viticulture and Enology at the University of Florence while gaining hands-on experience working with wineries throughout the Chianti region.\u003c\/p\u003e\n\u003cp\u003eIn 2005, a fortuitous meeting with Lamberto Frescobaldi led to an opportunity at Collazzi, just as the estate was undergoing a major renovation of its cellar and adopting modern winemaking techniques. Twenty years later, Alberto still approaches each vintage at Collazzi with the same passion and dedication that marked his very first. The wines of Tenuta di Collazzi are a reflection of his dedication and the collective expertise of the entire team.\u003c\/p\u003e\n\u003cp\u003eAlberto describes himself as\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e“a lover of the land, an ambassador of its flavors.”\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Collazzi","offers":[{"title":"Default Title","offer_id":51479567958247,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-137.jpg?v=1764703898"},{"product_id":"barolo-san-lorenzo-di-verduno","title":"Barolo ‘San Lorenzo di Verduno’","description":"\u003cp\u003e HISTORY  \u003cspan\u003eAt the northern edge of the Barolo zone, the sun-bleached, sandstone homes in the village of Verduno glow in the soft morning light. A cool breeze from the river Tanaro rustles the leaves of oak trees that border south-facing vineyards, soaking up the sun’s early rays.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Alessandria family since the mid-19th century has called this gentle landscape home. In 1870, when the family first established their farm, calling it\u003cspan\u003e \u003c\/span\u003eFratelli Alessandria, Verduno was the center of Barolo winemaking—it was here where families first crafted dry Nebbiolo wines in the style we know today, and also bottled wines individually instead of shipping in cask. Because of this, the village was internationally recognized as the face of Barolo and sought out by collectors across the European continent.\u003c\/p\u003e\n\u003cp\u003eToday Verduno is experiencing a renaissance, and it is the “brothers” Alessandria who are guiding the wines of Verduno back to the heights they once held. It is of course a family affair—the brothers Gian Battista and Alessandro, and Alessandro’s son, Vittore, are the stewards of this generations-old estate.\u003c\/p\u003e\n\u003cp\u003eWhat Verduno gives is exactly what we crave in our Barolo wines: complexity without heaviness, structure with finesse. The Alessandria family provides a “mirror to the landscape,” Vittore says, respecting the history of their forefathers yet “looking ahead” to ensure that what’s in each bottle reflects the true essence of Barolo from Verduno.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  The family’s 30 acres of vineyards are located in Verduno and Monforte d’Alba, with a focus on Nebbiolo; other grape varieties include Dolcetto, Barbera and the rare Pelaverga, a grape native to Verduno and grown only in the region. White grape varieties include Favorita and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eLocal soils are called “marne di Sant’Agata,” a mix of sand and clay with a high proportion of limestone, unique to Verduno. Vineyards are farmed according to organic practices, but the estate is not certified.\u003c\/p\u003e\n\u003cp\u003eGrapes are harvested by hand, are destemmed and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Wines are aged in the family’s 19th-century underground cellar, which maintains a constant temperature of 52-62 degrees Fahrenheit and 80% humidity, in older Slavonian and French oak casks (20-40HL).\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e'San Lorenzo’ is located in Verduno, facing south at a slightly lower altitude, between 720 and 880 feet above sea level. Here the mineral influence of the “marne di Sant’Agata” comes through, with more precise floral aromas and a more linear, yet deeply elegant, profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of dark cherries, red plums, red roses, wildflowers.  Supple and silky; tannins are fine-grained.\u003c\/span\u003e\u003c\/p\u003e","brand":"AZIENDA AGRICOLA FRATELLI ALESSANDRIA","offers":[{"title":"Default Title","offer_id":51514647380199,"sku":null,"price":102.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-22.jpg?v=1764700086"},{"product_id":"langhe-nebbiolo-1","title":"Langhe Nebbiolo","description":"\u003cp\u003eHISTORY  The family estate of\u003cspan\u003e \u003c\/span\u003ePiero Busso\u003cspan\u003e \u003c\/span\u003eis a leading name in Barbaresco for its dedication in reflecting the natural elegance of Nebbiolo from Neive.\u003c\/p\u003e\n\u003cp\u003eIndeed, of all the “big” names in Barbaresco, it is Busso who makes true wines of the soil, each carefully selected cru telling the honest, generations-deep story of why this part of Piedmont is so enchanted.\u003c\/p\u003e\n\u003cp\u003ePiero Busso’s father planted in 1948 by hand the Nebbiolo vines that today wrap around the family’s house and cellar in cru ‘Albesani.’ Now Piero’s son, Pierguido and daughter, Emanuela, work side by side with their father and mother, Lucia, in crafting the family’s wines.\u003c\/p\u003e\n\u003cp\u003eThree of the estate’s four crus – Albesani, Mondino and Gallina — are located in Neive, where Barbaresco’s highest-altitude vineyards are found. The fourth, San Stunet, is in Treiso, at the southern end of the appellation.\u003c\/p\u003e\n\u003cp\u003eWhat is striking when you taste these Nebbiolo wines is not a “house” style but a symphony of flavors and textures unique to each vineyard. This is not “baby” Barolo, but Barbaresco writ large, standing proudly apart with its suave tannins, silky texture and endless depth.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  Three of the family’s cru vineyards are located in Neive (Cru Albesani Vigna Borgese, Cru Mondino, Cru Gallina) and the fourth in the south near Treiso (Cru San Stunet). Neive’s vineyards are some of the highest-altitude plots in Barbaresco; wines from Neive are also known for their suave tannins and elegant, aromatic profiles.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eVineyards are cared for according to organic principles, and the estate as of the 2019 harvest is officially certified. The family plants cover crops between vine rows to control pests and moderate vine growth. Most work in the fields is performed by hand, by Piero Busso and his son, Pierguido.\u003c\/p\u003e\n\u003cp\u003eGrapes are harvested by hand in small crates and destemmed before fermenting on indigenous yeasts in either temperature-controlled, stainless steel tanks or wooden cask fermenters, called “tine.” Macerations are long and slow, for some wines up to 60 days. Wines are aged in large, neutral oak casks (“botti”), and bottled unfined and unfiltered.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Bussos select younger vine fruit for this gorgeous Langhe Nebbiolo wine, redolent of red roses and cherries and wave after wave of baking spices. Truly too good.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of ripe red cherries and red roses, light baking spices.  Plush and juicy, with bright cherry and plum flavors.  Long. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA PIERO BUSSO","offers":[{"title":"Default Title","offer_id":51514649116903,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-10.jpg?v=1764699997"},{"product_id":"langhe-nascetta","title":"Langhe Nascetta","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eA rising star in the southern reaches of the Barolo zone, Diego Conterno and his son, Stefano, craft elegant, lively Nebbiolo wines in Monforte d’Alba.\u003c\/p\u003e\n\u003cp\u003eTrained by Piedmont legend Beppe Colla years ago at Prunotto, Diego with his cousins helped establish Conterno-Fantino in 1982. After nearly two decades of crafting bold wines at this modern Barolo estate, Diego felt it was time for him to explore a more natural expression of Nebbiolo.\u003c\/p\u003e\n\u003cp\u003eHe left the family project to start his own in 2000, bringing with him from his family’s holdings a nearly five-acre plot in ‘Ginestra,’ unquestionably Monforte’s top cru. In 2010, his son Stefano joined the estate, adding a new energy and focus to its already growing reputation for quality in Monforte.  \u003c\/p\u003e\n\u003cp\u003eCrucially, Diego Conterno wines “blend the energy and brawn of Monforte with the translucence of traditionally inspired winemaking,” says Antonio Galloni. Rich and potent yet utterly suave in perfume and flavor, wines across the board are made naturally, fermented on indigenous yeasts in neutral cement tanks and aged in traditional large oak cask (botti). All vines are cared for organically.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe estate tends some 20 acres of vineyard land organically in the village of Monforte d’Alba, located along the southern edge of the Barolo zone. The Conternos began farming organically in 2010, and achieved certification in 2014.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe family’s historical holdings include vines in the ‘Sori’ or full south-facing portion of ‘Ginestra,’ some five-acres worth and planted in 1982. Other holdings include vines in ‘San Pietro,’ ‘Pajana’ (part of Ginestra) and ‘Gris,’ all in Monforte.\u003c\/p\u003e\n\u003cp\u003eThe estate’s Nebbiolo vines (for its Nebbiolo d’Alba bottling) as well as its Barbera, Dolcetto and Nascetta vines, are planted in ‘Ferrione,’ which faces west and is situated just below the family winery, which was renovated in 2014.\u003c\/p\u003e\n\u003cp\u003eHarvest is performed by hand. In the cellar, grapes are destemmed and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Barolo wines are aged in traditional oak cask (botti), then further aged in neutral cement tanks before bottling, with very little added sulfur.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePiedmont’s true native, white grape may be Nascetta (say nass-CHET-ta), a rare gem that is slowly making a comeback in the Langhe region after being forgotten for too many years. Historically, Nascetta was made into a sweet wine (mostly for religious services) yet as a dry wine, its complexity and aromatic intensity are immediately captivating. Citrus and pineapple, savory notes of sage and rosemary.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of citrus and pineapple, notes of sage and rosemary.  Medium-bodied, fresh, lively.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA DIEGO CONTERNO","offers":[{"title":"Default Title","offer_id":51517132079335,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-30.jpg?v=1764699554"},{"product_id":"langhe-nebbiolo-baluma","title":"Langhe Nebbiolo ‘Baluma’","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eA rising star in the southern reaches of the Barolo zone, Diego Conterno and his son, Stefano, craft elegant, lively Nebbiolo wines in Monforte d’Alba.\u003c\/p\u003e\n\u003cp\u003eTrained by Piedmont legend Beppe Colla years ago at Prunotto, Diego with his cousins helped establish Conterno-Fantino in 1982. After nearly two decades of crafting bold wines at this modern Barolo estate, Diego felt it was time for him to explore a more natural expression of Nebbiolo.\u003c\/p\u003e\n\u003cp\u003eHe left the family project to start his own in 2000, bringing with him from his family’s holdings a nearly five-acre plot in ‘Ginestra,’ unquestionably Monforte’s top cru. In 2010, his son Stefano joined the estate, adding a new energy and focus to its already growing reputation for quality in Monforte.  \u003c\/p\u003e\n\u003cp\u003eCrucially, Diego Conterno wines “blend the energy and brawn of Monforte with the translucence of traditionally inspired winemaking,” says Antonio Galloni. Rich and potent yet utterly suave in perfume and flavor, wines across the board are made naturally, fermented on indigenous yeasts in neutral cement tanks and aged in traditional large oak cask (botti). All vines are cared for organically.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe estate tends some 20 acres of vineyard land organically in the village of Monforte d’Alba, located along the southern edge of the Barolo zone. The Conternos began farming organically in 2010, and achieved certification in 2014.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe family’s historical holdings include vines in the ‘Sori’ or full south-facing portion of ‘Ginestra,’ some five-acres worth and planted in 1982. Other holdings include vines in ‘San Pietro,’ ‘Pajana’ (part of Ginestra) and ‘Gris,’ all in Monforte.\u003c\/p\u003e\n\u003cp\u003eThe estate’s Nebbiolo vines (for its Nebbiolo d’Alba bottling) as well as its Barbera, Dolcetto and Nascetta vines, are planted in ‘Ferrione,’ which faces west and is situated just below the family winery, which was renovated in 2014.\u003c\/p\u003e\n\u003cp\u003eHarvest is performed by hand. In the cellar, grapes are destemmed and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Barolo wines are aged in traditional oak cask (botti), then further aged in neutral cement tanks before bottling, with very little added sulfur.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSourced from a west-facing plot just outside the Barolo zone and a hop-skip from the family cantina, ‘Baluma’ is a fresh, rose-kissed and wonderful Nebbiolo made for easy and early enjoyment. In Piedmontese dialect, ‘Baluma’ means “let’s dance!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of red berries, cherries, wildflowers, warm spice.  Medium-bodied and silky, ripe tannins.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA DIEGO CONTERNO","offers":[{"title":"Default Title","offer_id":51517132996839,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-28.jpg?v=1764699456"},{"product_id":"barbera-d-alba-ferrione","title":"Barbera d’Alba ‘Ferrione’","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eA rising star in the southern reaches of the Barolo zone, Diego Conterno and his son, Stefano, craft elegant, lively Nebbiolo wines in Monforte d’Alba.\u003c\/p\u003e\n\u003cp\u003eTrained by Piedmont legend Beppe Colla years ago at Prunotto, Diego with his cousins helped establish Conterno-Fantino in 1982. After nearly two decades of crafting bold wines at this modern Barolo estate, Diego felt it was time for him to explore a more natural expression of Nebbiolo.\u003c\/p\u003e\n\u003cp\u003eHe left the family project to start his own in 2000, bringing with him from his family’s holdings a nearly five-acre plot in ‘Ginestra,’ unquestionably Monforte’s top cru. In 2010, his son Stefano joined the estate, adding a new energy and focus to its already growing reputation for quality in Monforte.  \u003c\/p\u003e\n\u003cp\u003eCrucially, Diego Conterno wines “blend the energy and brawn of Monforte with the translucence of traditionally inspired winemaking,” says Antonio Galloni. Rich and potent yet utterly suave in perfume and flavor, wines across the board are made naturally, fermented on indigenous yeasts in neutral cement tanks and aged in traditional large oak cask (botti). All vines are cared for organically.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe estate tends some 20 acres of vineyard land organically in the village of Monforte d’Alba, located along the southern edge of the Barolo zone. The Conternos began farming organically in 2010, and achieved certification in 2014.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe family’s historical holdings include vines in the ‘Sori’ or full south-facing portion of ‘Ginestra,’ some five-acres worth and planted in 1982. Other holdings include vines in ‘San Pietro,’ ‘Pajana’ (part of Ginestra) and ‘Gris,’ all in Monforte.\u003c\/p\u003e\n\u003cp\u003eThe estate’s Nebbiolo vines (for its Nebbiolo d’Alba bottling) as well as its Barbera, Dolcetto and Nascetta vines, are planted in ‘Ferrione,’ which faces west and is situated just below the family winery, which was renovated in 2014.\u003c\/p\u003e\n\u003cp\u003eHarvest is performed by hand. In the cellar, grapes are destemmed and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Barolo wines are aged in traditional oak cask (botti), then further aged in neutral cement tanks before bottling, with very little added sulfur.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eNext to Nebbiolo, Barbera is Piedmont’s next-most important grape, a ruddy and rubied, elegant red that can deliver wonderful complexity and concentration when treated like the queen it is. A beautiful wine with plenty of depth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of lively red fruits, warm spice, plum.  Medium-bodied and fresh, good balance; fine-grained tannins.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA DIEGO CONTERNO","offers":[{"title":"Default Title","offer_id":51517143384295,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-29.jpg?v=1764699510"},{"product_id":"barolo-del-comune-di-monforte-d-alba","title":"Barolo del Comune di Monforte d’Alba","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eA rising star in the southern reaches of the Barolo zone, Diego Conterno and his son, Stefano, craft elegant, lively Nebbiolo wines in Monforte d’Alba.\u003c\/p\u003e\n\u003cp\u003eTrained by Piedmont legend Beppe Colla years ago at Prunotto, Diego with his cousins helped establish Conterno-Fantino in 1982. After nearly two decades of crafting bold wines at this modern Barolo estate, Diego felt it was time for him to explore a more natural expression of Nebbiolo.\u003c\/p\u003e\n\u003cp\u003eHe left the family project to start his own in 2000, bringing with him from his family’s holdings a nearly five-acre plot in ‘Ginestra,’ unquestionably Monforte’s top cru. In 2010, his son Stefano joined the estate, adding a new energy and focus to its already growing reputation for quality in Monforte.  \u003c\/p\u003e\n\u003cp\u003eCrucially, Diego Conterno wines “blend the energy and brawn of Monforte with the translucence of traditionally inspired winemaking,” says Antonio Galloni. Rich and potent yet utterly suave in perfume and flavor, wines across the board are made naturally, fermented on indigenous yeasts in neutral cement tanks and aged in traditional large oak cask (botti). All vines are cared for organically.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe estate tends some 20 acres of vineyard land organically in the village of Monforte d’Alba, located along the southern edge of the Barolo zone. The Conternos began farming organically in 2010, and achieved certification in 2014.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe family’s historical holdings include vines in the ‘Sori’ or full south-facing portion of ‘Ginestra,’ some five-acres worth and planted in 1982. Other holdings include vines in ‘San Pietro,’ ‘Pajana’ (part of Ginestra) and ‘Gris,’ all in Monforte.\u003c\/p\u003e\n\u003cp\u003eThe estate’s Nebbiolo vines (for its Nebbiolo d’Alba bottling) as well as its Barbera, Dolcetto and Nascetta vines, are planted in ‘Ferrione,’ which faces west and is situated just below the family winery, which was renovated in 2014.\u003c\/p\u003e\n\u003cp\u003eHarvest is performed by hand. In the cellar, grapes are destemmed and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Barolo wines are aged in traditional oak cask (botti), then further aged in neutral cement tanks before bottling, with very little added sulfur.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e“Comune di” is a new designation in Barolo, a way for winemakers to honor the traditions and character of Barolo’s historic villages. Here Diego and Stefano select older vine fruit from their holdings in ‘Pajana,’ a part of the larger ‘Ginestra’ vineyard, and from ‘Gris,’ both located on the eastern slopes of Monforte.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of pie cherries, dried wildflowers, menthol notes, orange peel, warm spice. Medium-bodied, balanced; savory tannins. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA DIEGO CONTERNO","offers":[{"title":"Default Title","offer_id":51517148791015,"sku":null,"price":62.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-25.jpg?v=1764699379"},{"product_id":"barolo-le-coste-di-monforte","title":"Barolo ‘Le Coste di Monforte’","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eA rising star in the southern reaches of the Barolo zone, Diego Conterno and his son, Stefano, craft elegant, lively Nebbiolo wines in Monforte d’Alba.\u003c\/p\u003e\n\u003cp\u003eTrained by Piedmont legend Beppe Colla years ago at Prunotto, Diego with his cousins helped establish Conterno-Fantino in 1982. After nearly two decades of crafting bold wines at this modern Barolo estate, Diego felt it was time for him to explore a more natural expression of Nebbiolo.\u003c\/p\u003e\n\u003cp\u003eHe left the family project to start his own in 2000, bringing with him from his family’s holdings a nearly five-acre plot in ‘Ginestra,’ unquestionably Monforte’s top cru. In 2010, his son Stefano joined the estate, adding a new energy and focus to its already growing reputation for quality in Monforte.  \u003c\/p\u003e\n\u003cp\u003eCrucially, Diego Conterno wines “blend the energy and brawn of Monforte with the translucence of traditionally inspired winemaking,” says Antonio Galloni. Rich and potent yet utterly suave in perfume and flavor, wines across the board are made naturally, fermented on indigenous yeasts in neutral cement tanks and aged in traditional large oak cask (botti). All vines are cared for organically.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe estate tends some 20 acres of vineyard land organically in the village of Monforte d’Alba, located along the southern edge of the Barolo zone. The Conternos began farming organically in 2010, and achieved certification in 2014.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe family’s historical holdings include vines in the ‘Sori’ or full south-facing portion of ‘Ginestra,’ some five-acres worth and planted in 1982. Other holdings include vines in ‘San Pietro,’ ‘Pajana’ (part of Ginestra) and ‘Gris,’ all in Monforte.\u003c\/p\u003e\n\u003cp\u003eThe estate’s Nebbiolo vines (for its Nebbiolo d’Alba bottling) as well as its Barbera, Dolcetto and Nascetta vines, are planted in ‘Ferrione,’ which faces west and is situated just below the family winery, which was renovated in 2014.\u003c\/p\u003e\n\u003cp\u003eHarvest is performed by hand. In the cellar, grapes are destemmed and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Barolo wines are aged in traditional oak cask (botti), then further aged in neutral cement tanks before bottling, with very little added sulfur.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA new Barolo wine, ‘Le Coste di Monforte’ is an especially cool site that sits at serious altitude at the furthest reaches of the Barolo zone, near Monforte d’Alba. Cool and spiced, with pronounced yet ripe tannins and a ton of floral nuance, ‘Le Coste’ is a thrilling new addition to the family’s already stellar lineup of Nebbiolo wines. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of red and pink wildflowers, rose, cherry, cool menthol, spice.  Medium-bodied, balanced; structured yet ripe tannins. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA DIEGO CONTERNO","offers":[{"title":"Default Title","offer_id":51517149806823,"sku":null,"price":70.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-27.jpg?v=1764699416"},{"product_id":"barolo-ginestra","title":"Barolo ‘Ginestra’","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eA rising star in the southern reaches of the Barolo zone, Diego Conterno and his son, Stefano, craft elegant, lively Nebbiolo wines in Monforte d’Alba.\u003c\/p\u003e\n\u003cp\u003eTrained by Piedmont legend Beppe Colla years ago at Prunotto, Diego with his cousins helped establish Conterno-Fantino in 1982. After nearly two decades of crafting bold wines at this modern Barolo estate, Diego felt it was time for him to explore a more natural expression of Nebbiolo.\u003c\/p\u003e\n\u003cp\u003eHe left the family project to start his own in 2000, bringing with him from his family’s holdings a nearly five-acre plot in ‘Ginestra,’ unquestionably Monforte’s top cru. In 2010, his son Stefano joined the estate, adding a new energy and focus to its already growing reputation for quality in Monforte.  \u003c\/p\u003e\n\u003cp\u003eCrucially, Diego Conterno wines “blend the energy and brawn of Monforte with the translucence of traditionally inspired winemaking,” says Antonio Galloni. Rich and potent yet utterly suave in perfume and flavor, wines across the board are made naturally, fermented on indigenous yeasts in neutral cement tanks and aged in traditional large oak cask (botti). All vines are cared for organically.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe estate tends some 20 acres of vineyard land organically in the village of Monforte d’Alba, located along the southern edge of the Barolo zone. The Conternos began farming organically in 2010, and achieved certification in 2014.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe family’s historical holdings include vines in the ‘Sori’ or full south-facing portion of ‘Ginestra,’ some five-acres worth and planted in 1982. Other holdings include vines in ‘San Pietro,’ ‘Pajana’ (part of Ginestra) and ‘Gris,’ all in Monforte.\u003c\/p\u003e\n\u003cp\u003eThe estate’s Nebbiolo vines (for its Nebbiolo d’Alba bottling) as well as its Barbera, Dolcetto and Nascetta vines, are planted in ‘Ferrione,’ which faces west and is situated just below the family winery, which was renovated in 2014.\u003c\/p\u003e\n\u003cp\u003eHarvest is performed by hand. In the cellar, grapes are destemmed and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Barolo wines are aged in traditional oak cask (botti), then further aged in neutral cement tanks before bottling, with very little added sulfur.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMonforte’s crown jewel, ‘Ginestra’ in the hands of Diego Conterno – a native talent who grew up literally in this vineyard – is otherworldly. This single-vineyard Barolo wine, sourced from the ‘Sori’ or 100% south-facing portion of ‘Ginestra,’ is bold, beautiful and seemingly eternal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of red and black cherries, bramble fruit, soy, warm spice.  Medium-bodied; structured yet savory tannins, long. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA DIEGO CONTERNO","offers":[{"title":"Default Title","offer_id":51517150429415,"sku":null,"price":84.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-26.jpg?v=1764699335"},{"product_id":"gavi","title":"Gavi","description":"\u003cp\u003eHISTORY  Piedmontese native Diego Carrea had a successful IT career before the pull back home to his family’s winery became too strong to ignore. Together with his father and uncle, Diego farms 15 acres of Cortese vines in the heart of Gavi.\u003c\/p\u003e\n\u003cp\u003eOne of Italy’s classic white wines, Gavi in the hands of the Carrea clan is newly realized, with more energy and aromatic intensity.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  The family farms some 15 acres of land in Tassarolo, in the heart of the Gavi zone, and cares for their vines and land sustainably. Soils are a mix of limestone and clay, with rare veins of “terra rossa” or iron-rich, red clay.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eGrapes are harvested by hand. Depending on the wine, grapes are either pressed directly or briefly cold macerated; fermentation happens on indigenous yeasts. Wines are aged either in stainless steel tank or French oak barrel. Very little sulfites are added during the winemaking process.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe classic of northern Italian whites, the reigning queen of Cortese, Gavi is newly realized and even more delectable with the Carrea family. Endless depth and energy, more purity and pep — here white fruits and summer stone fruit mix with bitter almond and peach pit for a mouthwatering, thirst-quenching finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of fresh ginger, white peach and lemon zest.  Medium-bodied, fresh and lively; silky, with white fruit and a lightly amaro, peach-pit finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA MOLINETTO","offers":[{"title":"Default Title","offer_id":51517155344615,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-34.jpg?v=1764699275"},{"product_id":"barbaresco","title":"Barbaresco","description":"\u003cp\u003eHISTORY  Hand-crafted from field to bottle, craft shared as tradition from generation to generation—this is what makes Barbaresco from\u003cspan\u003e \u003c\/span\u003eAzienda Agricola Ronchi so special.\u003c\/p\u003e\n\u003cp\u003eWinemaker Giancarlo Rocca and now four generations of the Rocca clan live in a house built by the family, surrounded by ‘Ronchi’ cru vines. This natural amphitheater not only captures the sun to push Nebbiolo to perfect ripeness but also is stunningly picturesque.\u003c\/p\u003e\n\u003cp\u003eAlthough we have worked with the Rocca family for more than a decade, their peerless Nebbiolo wines are still an insider’s find. The “Ronchi” cru runs along the eastern edge of the appellation, near the historic town of Neive. Bordered by ‘Montestefano’ to the north, where Nebbiolo shows a deep complexity and elegant tannins, and ‘Moccagatta’ (Muncagota) to the south, the source of silky Nebbiolo with delicate yet intense perfumes, ‘Ronchi’ combines the best of all these attributes in a wine that is deliciously unforgettable.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  For more than four generations, the Rocca family has lived surrounded by the vines of the ‘Ronchi’ cru in Barbaresco. The vineyards are part of the family; winemaker Giancarlo Rocca can walk from his cellar door to his Nebbiolo vines in less than a minute. Needless to say all work is performed by hand, and as sustainably as possible. \u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eGrapes are harvested by hand, destemmed, then fermented in temperature-controlled, stainless steel tanks. Wines are aged, depending on the cru, in either Slavonian oak casks or a combination of French oak barrel and cask. In recent vintages, Giancarlo has been exploring aging wines in terracotta amphorae, and from his successful efforts has created a new line of amphora-aged wines. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEstate vineyards are located in a natural amphitheater along the eastern edge of the appellation; this pure Nebbiolo combines fruit from the ‘Ronchi’ cru vineyard and from other estate vineyards. Aged for two years in large (20HL) Slavonian cask.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of black cherries, licorice, game, light smoke; full-bodied and concentrated yet balanced, with moderate tannins and good length.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA RONCHI","offers":[{"title":"Default Title","offer_id":51517164486887,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-23.jpg?v=1764699224"},{"product_id":"barbaresco-gaia-principe","title":"Barbaresco ‘Gaia Principe’","description":"\u003cp\u003eHISTORY  Hand-crafted from field to bottle, craft shared as tradition from generation to generation—this is what makes Barbaresco from\u003cspan\u003e \u003c\/span\u003eAzienda Agricola Ronchi so special.\u003c\/p\u003e\n\u003cp\u003eWinemaker Giancarlo Rocca and now four generations of the Rocca clan live in a house built by the family, surrounded by ‘Ronchi’ cru vines. This natural amphitheater not only captures the sun to push Nebbiolo to perfect ripeness but also is stunningly picturesque.\u003c\/p\u003e\n\u003cp\u003eAlthough we have worked with the Rocca family for more than a decade, their peerless Nebbiolo wines are still an insider’s find. The “Ronchi” cru runs along the eastern edge of the appellation, near the historic town of Neive. Bordered by ‘Montestefano’ to the north, where Nebbiolo shows a deep complexity and elegant tannins, and ‘Moccagatta’ (Muncagota) to the south, the source of silky Nebbiolo with delicate yet intense perfumes, ‘Ronchi’ combines the best of all these attributes in a wine that is deliciously unforgettable.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  For more than four generations, the Rocca family has lived surrounded by the vines of the ‘Ronchi’ cru in Barbaresco. The vineyards are part of the family; winemaker Giancarlo Rocca can walk from his cellar door to his Nebbiolo vines in less than a minute. Needless to say all work is performed by hand, and as sustainably as possible. \u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eGrapes are harvested by hand, destemmed, then fermented in temperature-controlled, stainless steel tanks. Wines are aged, depending on the cru, in either Slavonian oak casks or a combination of French oak barrel and cask. In recent vintages, Giancarlo has been exploring aging wines in terracotta amphorae, and from his successful efforts has created a new line of amphora-aged wines. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe estate’s new Barbaresco is a dream wine, full of floral intensity and flavorful depth. A selection of fruit from cru ‘Gaia Principe’ near Neive, one of Barbaresco’s leading vineyards. A lovely Nebbiolo with grace and poise.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of red cherries, baking spice, rose petal; medium-bodied, with grippy tannins and an earthy finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA RONCHI","offers":[{"title":"Default Title","offer_id":51517168550119,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-24.jpg?v=1764699176"},{"product_id":"barolo-del-comune-di-serralunga-d-alba","title":"Barolo del Comune di Serralunga d’Alba","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eLuigi Vico’s family roots in the Barolo village of Serralunga d’Alba reach back to 1694, yet it took more than 300 years, and the dedication of a native son, for the family name to appear on a Barolo wine.\u003c\/p\u003e\n\u003cp\u003eLuigi’s passion for viticulture started when he was just a boy. He would often help his grandparents during the summer months as they tended by hand their few acres of well-placed vineyard land, purchased by their own parents, in the early 1900s. While they did bottle some of their harvest for the family, most of their Nebbiolo grapes were sold off to local winemakers.\u003c\/p\u003e\n\u003cp\u003eAs is common in many agricultural families, subsequent generations often leave the farm to seek employment elsewhere, leaving behind the grueling work that vine growing can require. The family land was rented out on long-term contracts, and with that, the family’s vinous ties to Serralunga seemed to come to a close.\u003c\/p\u003e\n\u003cp\u003eEventually, fate knocked on Luigi Vico’s door. Well-established in Turin with his family, Luigi still longed for those summers in the fields with his grandparents. And with the long-awaited expiration of the rental contracts, Luigi realized that he could best honor his family’s legacy in Serralunga by reclaiming his vineyards and crafting, finally, a Barolo wine from the family land.\u003c\/p\u003e\n\u003cp\u003eLuigi reached out to one of Serralunga’s most respected and talented winemakers, Davide Rosso of Azienda Agricola Giovanni Rosso, to help him craft his wines. Their first vintage is the incredibly auspicious 2016, a landmark year for Barolo – and it is clear that there is much more in store from this exciting partnership.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe Luigi Vico label is crafted at the estate of Giovanni Rosso by winemaker Davide Rosso, in the Barolo village of Serralunga d’Alba, Luigi Vico’s home town.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe Vico family owns approximately five acres of vineyard land across three vineyards: ‘Prapò,’ ‘Meriame’ and ‘Prato Done.’ All vineyards are cared for according to organic principles, and the estate is certified.\u003c\/p\u003e\n\u003cp\u003eGrapes are harvested by hand. Fermentation happens in cement tank on indigenous yeasts. Barolo wines are aged in a combination of French and Slavonian oak cask (“botti”).\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA new category of Barolo wine as of a decade ago, the designation “comune di” plus village name signifies a Barolo wine farmed and crafted within a specific Barolo village: here, of course, Luigi Vico’s home town of Serralunga d’Alba. This delightful and powerful Nebbiolo is sourced from the ‘Meriame’ vineyard in Serralunga; in fact, it is essentially a single-vineyard wine. Historically an orchard, ‘Meriame’ now is home to Nebbiolo vines, yet with an eye toward biodiversity Luigi has left a fruit tree to mark the beginning of each of his vineyard rows. Luigi’s great-grandparents purchased this small parcel in 1920.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of red raspberry and plum, chocolate and cocoa nib, light pepper.  Medium-bodied, fine-grained tannins. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA LUIGI VICO","offers":[{"title":"Default Title","offer_id":51517193584871,"sku":null,"price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-31.jpg?v=1764699134"},{"product_id":"barolo-prapo","title":"Barolo ‘Prapò’","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eLuigi Vico’s family roots in the Barolo village of Serralunga d’Alba reach back to 1694, yet it took more than 300 years, and the dedication of a native son, for the family name to appear on a Barolo wine.\u003c\/p\u003e\n\u003cp\u003eLuigi’s passion for viticulture started when he was just a boy. He would often help his grandparents during the summer months as they tended by hand their few acres of well-placed vineyard land, purchased by their own parents, in the early 1900s. While they did bottle some of their harvest for the family, most of their Nebbiolo grapes were sold off to local winemakers.\u003c\/p\u003e\n\u003cp\u003eAs is common in many agricultural families, subsequent generations often leave the farm to seek employment elsewhere, leaving behind the grueling work that vine growing can require. The family land was rented out on long-term contracts, and with that, the family’s vinous ties to Serralunga seemed to come to a close.\u003c\/p\u003e\n\u003cp\u003eEventually, fate knocked on Luigi Vico’s door. Well-established in Turin with his family, Luigi still longed for those summers in the fields with his grandparents. And with the long-awaited expiration of the rental contracts, Luigi realized that he could best honor his family’s legacy in Serralunga by reclaiming his vineyards and crafting, finally, a Barolo wine from the family land.\u003c\/p\u003e\n\u003cp\u003eLuigi reached out to one of Serralunga’s most respected and talented winemakers, Davide Rosso of Azienda Agricola Giovanni Rosso, to help him craft his wines. Their first vintage is the incredibly auspicious 2016, a landmark year for Barolo – and it is clear that there is much more in store from this exciting partnership.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe Luigi Vico label is crafted at the estate of Giovanni Rosso by winemaker Davide Rosso, in the Barolo village of Serralunga d’Alba, Luigi Vico’s home town.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe Vico family owns approximately five acres of vineyard land across three vineyards: ‘Prapò,’ ‘Meriame’ and ‘Prato Done.’ All vineyards are cared for according to organic principles, and the estate is certified.\u003c\/p\u003e\n\u003cp\u003eGrapes are harvested by hand. Fermentation happens in cement tank on indigenous yeasts. Barolo wines are aged in a combination of French and Slavonian oak cask (“botti”).\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eLuigi Vico’s great-grandparents purchased land in ‘Prapò’ in 1927. One of Serralunga’s more renowned vineyards (it is also a MGA)\u003c\/span\u003e\u003cspan\u003e, ‘Prapò’ faces east at some 1,050 feet above sea level, and is best known for wines that are driven by finesse.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of red cherry, crushed strawberry, with licorice, violet and cocoa nib notes.  Full-bodied, fine-grained tannins; structured with a long finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA new category of Barolo wine as of a decade ago, the designation “comune di” plus village name signifies a Barolo wine farmed and crafted within a specific Barolo village: here, of course, Luigi Vico’s home town of Serralunga d’Alba. This delightful and powerful Nebbiolo is sourced from the ‘Meriame’ vineyard in Serralunga; in fact, it is essentially a single-vineyard wine. Historically an orchard, ‘Meriame’ now is home to Nebbiolo vines, yet with an eye toward biodiversity Luigi has left a fruit tree to mark the beginning of each of his vineyard rows. Luigi’s great-grandparents purchased this small parcel in 1920.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of red raspberry and plum, chocolate and cocoa nib, light pepper.  Medium-bodied, fine-grained tannins. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA LUIGI VICO","offers":[{"title":"Default Title","offer_id":51517194109159,"sku":null,"price":98.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-32.jpg?v=1764699083"},{"product_id":"romagna-sangiovese-predappio","title":"Romagna Sangiovese Predappio","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eThere is something truly exciting happening in what may seem the unlikeliest of wine regions: Romagna. Sandwiched between the Apennine mountains and the Adriatic Sea, the region of Romagna has been revitalized by a new generation of grower, taking cues from the past with the ultimate goal of better expressing the viticultural potential of Romagna.\u003c\/p\u003e\n\u003cp\u003eLeading this reawakening is Chiara Condello, who cares for 10 acres of Sangiovese grapes organically in Predappio, a small village nestled among the fog-covered Apennine foothills.\u003c\/p\u003e\n\u003cp\u003eBorn in Forlí, Chiara comes from a winemaking family. Her father Francesco grew up among Zibibbo vines in Calabria, tended by his father. Chiara remembers summers spent with her grandfather in the vineyards, an experience that she believes helped plant a seed for her winemaking passion years later.\u003c\/p\u003e\n\u003cp\u003eIn the early 2000s and after a successful business career, Chiara’s father Francesco founded his winemaking estate called Condé. Chiara too couldn’t resist the siren call of wine; in 2012, after earning her master’s in economics, she worked at Condé during the summer. When harvest came around, she realized she couldn’t leave, acknowledging that the vineyard and cantina were truly her “natural habitat.”\u003c\/p\u003e\n\u003cp\u003eChiara Condello wines are a special project distinctly separate from the Condé estate; her first vintage was 2015.\u003c\/p\u003e\n\u003cp\u003eMany viticultural experts are coming around to the idea that Romagna may be the original home of the Sangiovese grape, here called Sangioveto dal Cannello Piccolo Predappio. Bunches are smaller, berries are smaller and the grape’s skin thicker than Sangiovese Grosso, found most often in Chianti Classico and Montalcino. Crucially, Predappio’s unique\u003cspan\u003e \u003c\/span\u003e\u003cem\u003espungone\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003esoils are rich in marine fossils, giving Sangiovese grown here a luminous, suave and spiced character, redolent of cherry blossom and smoky incense.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  The Predappio region for centuries has been linked to the production of Sangiovese wines. As far back as 1383, regional laws set quality-minded parameters for harvest and vinification.\u003c\/p\u003e\n\u003cp\u003eToday the same holds true. The Predappio appellation for Sangiovese, in particular, sets itself apart from the greater Romagna region in its stricter quality requirements—including lower yields, longer aging and ensuring wines are made exclusively from Sangiovese.\u003c\/p\u003e\n\u003cp\u003eThe Sangiovese grape that is native to the region is called Sangioveto dal Cannello Piccolo Predappio (or just Sangiovese di Predappio), which has smaller berries and bunches than does Sangiovese Grosso (grown typically in Montalcino in Tuscany, as just one example).\u003c\/p\u003e\n\u003cp\u003eVineyards range in altitude from 450 to 1,050 feet above sea level on rolling hills. Set between the Apennine mountains and the Adriatic Sea, Predappio is characterized by cool breezes and broad diurnal swings, which helps preserve both acidity and aroma in grapes.\u003c\/p\u003e\n\u003cp\u003eSoils mix limestone and colored clays with spungone, a special type of rock made up of marine fossils from the Pliocene era. (A legacy of the Adriatic that during this era, reached this far inland.)\u003c\/p\u003e\n\u003cp\u003eThe vineyards are certified organic. Grapes are hand-harvested, and fermented on indigenous yeasts (either destemmed or partially destemmed) in either stainless steel tanks, open-top tronconic wood fermenters or larger tonneaux. Wines are aged in Slavonian oak “botti” or large cask.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA perfect and peerless example of the purity and energy of Sangiovese from Romagna. The region’s unique “spungone” soils contribute a saline minerality to each sip, fresh and lively and wonderfully juicy, as well. Sangiovese by way of Burgundy? A delight and delicious surprise from an up-and-coming winemaking talent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of crushed stones, ripe red cherries, notes of wild herbs, musk and earth.  Juicy, medium-bodied and fresh; red cherries and cranberry, refined tannins. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA CHIARA CONDELLO","offers":[{"title":"Default Title","offer_id":51517204889831,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-16.jpg?v=1764699021"},{"product_id":"rosso-di-montalcino","title":"Rosso di Montalcino","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eMany an independent winemaker will tell you that if you want something done well, you’re going to have to do it yourself.\u003cspan\u003e \u003c\/span\u003ePatrizia Cencioni takes this adage to the extreme—as winemaker, vineyard manager and owner, she is the singular beating heart and soul of her independent estate.\u003c\/p\u003e\n\u003cp\u003eWhile Patrizia’s family roots do reach back decades in Montalcino, hers is not a typical tale of wine-stained generations, each planting vines and learning from the next. Patrizia wanted to make Brunello wines (but her extended family felt it wasn’t “women’s work”); thus, she bought a crumbling property on the northeast flanks of Montalcino in 1989 and set to doing things her way.\u003c\/p\u003e\n\u003cp\u003eToday Patrizia’s soulful wines stand as a solid example of how hard work and perseverance can take a dream and transform it into one of the more promising boutique estates in this world-famous appellation.\u003c\/p\u003e\n\u003cp\u003eSitting on a perfect plateau some 1,050 feet above sea level, Azienda Agricola Patrizia Cencioni benefits from a particularly windy microclimate that moderates the more Mediterranean heat of this side of Montalcino. Brunello here is wonderfully suave and savory, with tangy licorice and black cherry fruit. Patrizia’s Riserva, a single-vineyard selection of older vines, takes this intensity a notch higher, all the while preserving the freshness and energy that the best Sangiovese Grosso wines can and should give.\u003c\/p\u003e\n\u003cp\u003eToday Patrizia works side-by-side with her daughters, Annalisa and Ariana, in the fields and in the\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ecantina\u003c\/em\u003e. They represent Montalcino’s next winemaking generation, forging their own traditions, just as their mother did.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  The estate, to the northeast of the village of Montalcino, comprises more than 100 acres of land, a quarter of which is planted to vine. Some additional 15 acres are planted to olive trees, with the rest of the high-altitude estate left to wild forest.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eVineyards range from 900 to 1,050 feet in altitude, over a series of rolling hills, that benefit from the cooling winds that sweep down from Mount Amiata yet are at the same time well-exposed to the warm afternoon sun. Soils are classic Montalcino, a combination of “galestro,” a mineral-rich compacted clay, and friable volcanic rock.\u003c\/p\u003e\n\u003cp\u003eVines are cared for according to organic principles, and the estate is working toward certification. The oldest plot of vines, called ‘123,’ was planted in 1988 and is reserved primarily for the estate’s Brunello di Montalcino Riserva wine.\u003c\/p\u003e\n\u003cp\u003eGrapes are harvested by hand and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Wines are aged either in older French oak barrels or traditional, larger “botti” made of French and\/or Slavonian oak.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA “baby” Brunello in style and substance! Patrizia selects younger-vine fruit from her Brunello vineyards for this spiced and suave Rosso, vinified on indigenous yeasts and aged in large oak cask. Ripe cherry and raspberry notes mix with brown spice and earthy nuance; lots of energy and freshness on the palate. A lovely Rosso with grace and poise.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of black and red cherries, red plums, light baking spice.  Juicy, bright fruit; lively on the tongue.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA PATRIZIA CENCIONI","offers":[{"title":"Default Title","offer_id":51517345923303,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-13.jpg?v=1764698971"},{"product_id":"sicilia-rosso-tartaraci","title":"Sicilia Rosso ‘Tartaraci’","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eIn 1799, England’s Lord Admiral Horatio Nelson had just vanquished the French in the Mediterranean and was given by the Neapolitan king the title, Duke of Bronte—plus a plot of land on Mount Etna’s northwest face, covered in grape vines.\u003c\/p\u003e\n\u003cp\u003eThese few acres, more than 3,000 feet above the azure Mediterranean with midnight-black volcanic soils, today still retain the same mix of grapes they did centuries ago: Nerello Mascalese, Etna’s native red grape, and Grenache—a legacy, perhaps, of the Spanish House of Bourbon that ruled the region during the 18th century.\u003c\/p\u003e\n\u003cp\u003eIndeed,\u003cspan\u003e \u003c\/span\u003eAzienda Agricola Buscemi\u003cspan\u003e \u003c\/span\u003eis the single winery in Sicily that honors the ancient ties of the Mediterranean winemaking diaspora. These two red grapes thrive amid Etna’s extreme climactic conditions—for wines of impeccable balance and freshness that are like few other wines from Sicily.\u003c\/p\u003e\n\u003cp\u003eWinemaker Mirella Buscemi, originally from Syracuse, is a trained chemist; it was her grandparents who owned vineyards and who inspired in her a love of viticulture and wine. Fate showed its hand once she met and married winemaker Alberto Graci (of Azienda Agricola Graci in Passopisciaro), with a wedding gift of ‘Tartaraci,’ the plot of land once owned by naval legends, now back in native hands.\u003c\/p\u003e\n\u003cp\u003eWith bush-trained vines more than 100 years old, ‘Tartaraci’ is a unique vineyard, covered in snow during winter and Mediterranean-hot in summer. Yet great wine is always made at the extremes—and it is here, at altitude, where Mirella crafts world-class red and white wines redolent of wild herbs and silky fruit, in micro-quantities.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e‘Tartaraci’ is a contiguous, single-vineyard plot totaling just under four acres on the northwest side of Mount Etna, at 3,215 feet above sea level. An ancient vineyard under cultivation for hundreds of years, ‘Tartaraci’ is prized for its very old vines (on average, 90 years) trained as bush vines (albarello) and planted on the pure volcanic soils of Etna.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eFacing north, ‘Tartaraci’ allows for a slow and long maturation of fruit, with large diurnal shifts given the plot’s altitude. Harvest often takes place in late October and stretches into early November.\u003c\/p\u003e\n\u003cp\u003eVines are cared for sustainably, and harvest is by hand. Both red and white grapes are destemmed. Red grapes are fermented and aged in cement tank; white grapes in large, older oak tonneaux. Production levels each vintage are very low, with less than 2,000 bottles of white wine and 4,000 bottles of red wine.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSo much history, so much surprise: the ‘Tartaraci’ vineyard is like no other plot on Etna, at nearly 3,000 feet in altitude with a northern exposure, yet still Mediterranean-influenced and wild in its beauty and vinous potential. Here Nerello Mascalese and Grenache are blended for a delicate yet potent red, full of silk and substance, endlessly refined and oh-so fresh. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of fresh raspberries and red cherries, incense and crushed stones, light peppery notes.  Refined and smooth, finegrained tannins; impeccable balance and freshness.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA BUSCEMI","offers":[{"title":"Default Title","offer_id":51517372694759,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-143.jpg?v=1764698922"},{"product_id":"malvasia-secca-isola-di-salina","title":"Malvasia Secca Isola di Salina","description":"\u003cp\u003eHISTORY  \u003cspan\u003eThe history of artisanal winemaking in the Aeolian Islands off the coast of Sicily essentially begins with five Spanish families, one of which is \u003c\/span\u003eCaravaglio\u003cspan\u003e. These noble pioneers were invited to travel to these wild, volcanic islands in the early 1500s to develop agriculture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThus for more than 500 years, the Caravaglios have cultivated wine grapes on Salina and Lipari, establishing early on the traditions and practices that would be followed for generations. Winemaker Antonino Caravaglio’s ancestors were certainly among the first to partner with Venetian traders bearing rootstock from Greece, planting the original Malvasia delle Lipari and Corinto Nero vines.\u003c\/p\u003e\n\u003cp\u003eFew vine-growing regions in the world can claim such an unbroken chain of organic cultivation. Grapes on these wind-swept hills have always been cared for naturally, cleansed by the sea-salty air of the Mediterranean and protected by the island’s mineral soils, which also kept the phylloxera blight at bay.\u003c\/p\u003e\n\u003cp\u003eCaravaglio’s peerless Corinto Nero wine hails from these pre-phylloxera vines, many of which are more than 150 years old. This red grape has called the volcanic caldera of Lipari home for centuries and is a truly ancient variety, with its five-point leaves and naturally seedless fruit. Today Caravaglio is the sole artisan who has preserved Lipari’s traditions by bottling a pure Corinto Nero wine.\u003c\/p\u003e\n\u003cp\u003eWith each sunrise over the azure of the placid Mediterranean, you can find Antonino, his wife Elisa and their daughter Alda collecting organic capers that grow amid wild herbs on Salina’s steep cliffs or tending their organic vineyards by hand.\u003c\/p\u003e\n\u003cp\u003eEach bottle of their wine is a breathtaking reflection of its origin: the light smoke in Corinto Nero’s aroma reflects its volcanic terroir while Malvasia’s refreshing saline tang reminds of sea spray.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eAntonino Caravaglio was among the first artisans in Sicily to become organically certified in the 1990s; historically, his family’s vines and caper plants for centuries have been farmed according to organic principles.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eGrapes are harvested by hand and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. White wines are aged in tank on fine lees for two to three months; red wines are aged on fine lees in a combination of 500L French oak casks and tank for one month. Very little sulfur is added during the winemaking process, to ensure the grapes’ natural flavors are allowed to express themselves fully.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMalvasia is a white grape native to Sicilia and grown on volcanic soils in Malfa district of Salina, the highest quality growing area on the volcanic island. Lemon and sea salt, bright acidity; a flavorful reflection of this sea-inspired terroir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of Meyer lemons and sea salt, bright acidity; a flavorful reflection of sea-inspired terroir.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA CARAVAGLIO","offers":[{"title":"Default Title","offer_id":51517392945383,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-142.jpg?v=1764698876"},{"product_id":"malvasia-secca-di-tricoli-infatata","title":"Malvasia Secca di Tricoli ‘Infatata’","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe history of artisanal winemaking in the Aeolian Islands off the coast of Sicily essentially begins with five Spanish families, one of which is \u003c\/span\u003eCaravaglio\u003cspan\u003e. These noble pioneers were invited to travel to these wild, volcanic islands in the early 1500s to develop agriculture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThus for more than 500 years, the Caravaglios have cultivated wine grapes on Salina and Lipari, establishing early on the traditions and practices that would be followed for generations. Winemaker Antonino Caravaglio’s ancestors were certainly among the first to partner with Venetian traders bearing rootstock from Greece, planting the original Malvasia delle Lipari and Corinto Nero vines.\u003c\/p\u003e\n\u003cp\u003eFew vine-growing regions in the world can claim such an unbroken chain of organic cultivation. Grapes on these wind-swept hills have always been cared for naturally, cleansed by the sea-salty air of the Mediterranean and protected by the island’s mineral soils, which also kept the phylloxera blight at bay.\u003c\/p\u003e\n\u003cp\u003eCaravaglio’s peerless Corinto Nero wine hails from these pre-phylloxera vines, many of which are more than 150 years old. This red grape has called the volcanic caldera of Lipari home for centuries and is a truly ancient variety, with its five-point leaves and naturally seedless fruit. Today Caravaglio is the sole artisan who has preserved Lipari’s traditions by bottling a pure Corinto Nero wine.\u003c\/p\u003e\n\u003cp\u003eWith each sunrise over the azure of the placid Mediterranean, you can find Antonino, his wife Elisa and their daughter Alda collecting organic capers that grow amid wild herbs on Salina’s steep cliffs or tending their organic vineyards by hand.\u003c\/p\u003e\n\u003cp\u003eEach bottle of their wine is a breathtaking reflection of its origin: the light smoke in Corinto Nero’s aroma reflects its volcanic terroir while Malvasia’s refreshing saline tang reminds of sea spray.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eAntonino Caravaglio was among the first artisans in Sicily to become organically certified in the 1990s; historically, his family’s vines and caper plants for centuries have been farmed according to organic principles.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eGrapes are harvested by hand and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. White wines are aged in tank on fine lees for two to three months; red wines are aged on fine lees in a combination of 500L French oak casks and tank for one month. Very little sulfur is added during the winemaking process, to ensure the grapes’ natural flavors are allowed to express themselves fully.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAn organic, single-vineyard selection. ‘Tricoli’ is shaped like a triangle and stretches up the steep slope of an ancient volcano in the Malfa district of Salina (the highest quality vine-growing area).\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of cardamom-spiced pears, white peach, preserved lemon; plush, complex yet balanced.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA CARAVAGLIO","offers":[{"title":"Default Title","offer_id":51517397205223,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-144.jpg?v=1764698820"},{"product_id":"organic-lambrusco-di-modena-doc","title":"Organic, Lambrusco di Modena DOC","description":"\u003cdiv\u003eVINEYARDS \u0026amp; WINEMAKING  In 2016 Cleto Chiarli started a collaboration with local farmers in the Castelvetro area that have long embraced organic viticulture practices. These individuals are members of the Cantina Sociale di Settecani, with whom Chiarli has been partners with for many years prior to this project.  Chiarli supervises and controls the quality of the farming and viticultural practices of the vineyards.  The grapes are brought to Cleto Chiarli at the time of harvest and the Chiarli winemaking team proceeds with vinification.  \u003c\/div\u003e","brand":"Cleto Chiarli","offers":[{"title":"Default Title","offer_id":51524084728039,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-33.jpg?v=1764698524"},{"product_id":"mimuet-pinot-noir-vigneti-delle-dolomiti","title":"Mimuet, Pinot Noir, Vigneti delle Dolomiti","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eFounded in 1823, Alois Lageder is a family estate known for its highest standard of quality in viticulture and winemaking and for its leading role in recognizing and developing Alto Adige’s single vineyard wines. The estate is now directed by Alois Lageder and Alois Clemens Lageder, who represent the fifth and sixth generation of family ownership. They share a common goal to combine tradition and innovation. The family's winemaking philosophy is based on a holistic approach to produce wines with authentic character while leaving the natural environment as intact as possible for future generations. The region experiences diurnal shifts between day and night influenced by the mesoclimate of cool air from the Alps and the warm sun of the Mediterranean. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe name Mimuèt is from a Ladin expression meaning “to my taste”. Alois Lageder is convinced that Alto Adige offers the best conditions for Pinot Noir. The team devotes special attention to this grape variety with the objective of producing wines with precision, lightness and a delicate structure. They experiment with cooler sites and focus on optimum timing for the grape harvest so that the grapes are still crisp and lively. \u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eVineyards are farmed according to biodynamic methods of viticulture, Demeter certification. Located at 370 – 520 metres a.s.l. (1,200 -1,700 feet), the vines (16 - 41 years) are planted on gravelly soil composed of glacial deposits, with high content of limestone, loamy in the upper soil.  Fermentation occurs with indigenous yeasts. The wine is aged partly in stainless steel tanks, partly in large oak casks and partly in concrete vessels for approximately 12 months. \u003c\/p\u003e\n\u003c\/div\u003e","brand":"Alois Lageder","offers":[{"title":"Default Title","offer_id":51524467392743,"sku":null,"price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-40.jpg?v=1764698484"},{"product_id":"misto-mare-bianco-vigneti-delle-dolomiti","title":"Misto Mare, Bianco, Vigneti delle Dolomiti","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eFounded in 1823, Alois Lageder is a family estate known for its highest standard of quality in viticulture and winemaking and for its leading role in recognizing and developing Alto Adige’s single vineyard wines. The estate is now directed by Alois Lageder and Alois Clemens Lageder, who represent the fifth and sixth generation of family ownership. They share a common goal to combine tradition and innovation. The family's winemaking philosophy is based on a holistic approach to produce wines with authentic character while leaving the natural environment as intact as possible for future generations. The region experiences diurnal shifts between day and night influenced by the mesoclimate of cool air from the Alps and the warm sun of the Mediterranean. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eAlois Lageder's \"Misto Mare\" Vigneti delle Dolomiti IGT Bianco is a unique blend that showcases the diversity of Alto Adige's grape varieties. Combining over 14 different grape types, both white and red, from biodynamically farmed vineyards, this wine captures the complexity and richness of the region's varied altitudes and soils. The grapes are sourced from vines aged between 3 to 80 years, grown at elevations ranging from 210 to 740 meters above sea level. The wine undergoes partial whole cluster fermentation and malolactic fermentation, with aging in stainless-steel tanks and on the lees for added depth. The name \"Misto Mare\" reflects the historical ocean that once covered Alto Adige, and the label, designed by Finnish artist Klaus Haapaniemi, adds a touch of artistic flair to this captivating blend.\u003c\/span\u003e\u003c\/p\u003e","brand":"Alois Lageder","offers":[{"title":"Default Title","offer_id":51524467556583,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-39.jpg?v=1764698430"},{"product_id":"naracu-cannonau-di-sardegna-doc","title":"Naracu, Cannonau di Sardegna DOC","description":"\u003cdiv\u003e\n\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eThe Demura family have been making wine for generations in Sardinia, and growing up Tino Demura would work summers in their vineyard alongside his eleven brothers and sisters. At the time the wine made from the family land was for family consumption. After earning successes in the business world, Tino became fixated on the balancing relationship between construction and nature. He had a vision that a wine estate would be able to represent the beauty of nature through man's hand, and thus in 2001, he decided to invest in land all throughout the Arzachena to create Vigne Surrau. \u003c\/p\u003e\n\u003cp\u003eNamed after the Surrau Valley, which is found between Arachena and Palau right in the heart of Gallura in northern Sardegna, Vigne Surrau sits amongst the rugged hills only fifteen minutes from the Mediterranean Sea. The estate was founded around a love for Vermentino, and today it is still 70% of the wineries production. Vermentino di Gallura is widely considered the greatest expression of Sardinian Vermentino, with influences from the granite soils and the Mistral sea winds that whip across the vineyards. \u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eVigne Surrau consists of 60 hectares in seven different locations across the eastern side of Gallura. The soils are made up of decomposed granite and sand and are rich in marine fossils. The winery practices sustainable agriculture and Lotta Integrata, or integrated pest management, throughout all their vineyards. Their efforts in sustainability are aided by the Mistral winds that blow across the island from the Strait of Bonifacio which are a great defense against disease.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e'Naracu' are ancient fortresses that can be found built across the Mediterranean, and thus the namesake of this bottling of 100% Cannonau, the island's primary red grape. The vines, 20 years old, grow upon beds of sandy, weathered granite. After fermentation the wine ages for six months in stainless steel before undergoing another three in bottle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Surrau","offers":[{"title":"Default Title","offer_id":51524480172263,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-42.jpg?v=1764697395"},{"product_id":"cannonau-di-sardegna-doc","title":"Cannonau di Sardegna DOC","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eCherchi has been a point of reference for many producers in Sardinia on account of Giovanni Cherchi’s contribution to the fame of Vermentino di Sardegna beyond the regional boundary. A long time veteran of the wine business in this region, Giovanni Cherchi started his career in 1970 as a winegrower after inheriting a 2 ha vineyard and selling fruit to other wineries in the region. He started producing his own wine with the 1980 vintage and has since passed the torch to his children Salvatore, Annalisa and Maria, while continuing to oversee the work in both the vineyard and winery. \u003c\/p\u003e\n\u003cp\u003eUsini is a municipality of the province of Sassari, nestled in the Logudoro hills. These lands have a centuries-old vocation for grape-growing with their alternating limestone hills and valleys clothed by a patchwork of vineyards, olive groves, vegetable gardens and pastures. The particular features of the soil and climate provide full-bodied, fragrant grapes. Sea breezes, due to the short distance from the coast, the wind and temperature excursions enrich characteristics found in the wines.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe Cherchi family owns approximately 30 ha (74 acres) of vineyards in Usini with 60% Vermentino, 35% Cagnulari and 5% Cannonau. Vineyards lie between 180 m to 200 m above sea level on hilly slopes that contain more limestone on the southeast slope and primarily clay on the northwest slope. The sea breezes provide ventilation to the enriched soils and serve as a natural pest-control. The combination of microclimates, soil types and vineyard management techniques has resulted in a limited need for chemical additives and better health towards the overall grape quality. \u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eVINEYARD: Composed of hilly soils placed at about 200 metres above sea-level.\u003c\/p\u003e\n\u003cp\u003eFERMENTATION: The grapes are destalked and crushed. The maceration on the skins lasts 8\/10 days at the temperature of 25\/28°C. The malolactic fermentation naturally occurs in autumn or in the spring following the harvest.\u003c\/p\u003e\n\u003cp\u003eAGING: In steel tanks and in big wood casks, for minimum 6 months. It is bottled after a light filtration.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Cherchi","offers":[{"title":"Default Title","offer_id":51524485873895,"sku":null,"price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-145.jpg?v=1764698278"},{"product_id":"roero-arneis-docg","title":"Roero Arneis, DOCG","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe Vietti winery, now managed by the family’s fifth generation, is based in the small medieval village of Castiglione Falletto, the heart of Piedmont’s famous “Langhe” wine region. Here the Currado family carefully and patiently handcrafts lauded wines that are the result of a unique combination of sun and soil. Although the family has made wine for two centuries, the first Vietti-labeled wines were produced by third-generation Mario, who transformed the family’s farm into a grape growing winery. In 1952  Luciana Vietti married winemaker and art connoisseur Alfredo Currado, whose intuitions – from the production of one of the first Barolo crus (Rocche di Castiglione – 1965), through the single-varietal vinification of Arneis (1967) to the invention of Artist Labels (1974) – made him both symbol and architect of some of the most significant revolutions of the time.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe grapes are selected from vineyards located in the middle of the Roero area, in Santo Stefano Roero. The vineyards are approximately 25 years old and are planted with 4.500-5.000 vines per hectare. Harvest starts around mid-September and the grapes are first pressed and then clarified. Alcoholic fermentation occurs in stainless steel autoclave at lower temperature (10-12°C, 50-53° F) to preserve some natural CO2 from the fermentation. Wine does not undergo malolactic fermentation to preserve acidity and freshness. The wine is held in stainless steel tanks on fine lees until just before bottling.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003ePale straw yellow color with fresh floral, citrus and melon aromas with hints of almond. An unoaked, dry, medium bodied white wine with crisp acidity, the Arneis is well-balanced, elegant wine with good complexity and a lingering finish. Perfect as an aperitif with light hors d’oeuvres, crudités, seafood, salads, light soups, simply prepared veal, pork, chicken and creamy cheese.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Vietti","offers":[{"title":"Default Title","offer_id":51524508254439,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-20.jpg?v=1764698221"},{"product_id":"perbacco-nebbiolo-langhe-doc","title":"Perbacco, Nebbiolo, Langhe DOC","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe Vietti winery, now managed by the family’s fifth generation, is based in the small medieval village of Castiglione Falletto, the heart of Piedmont’s famous “Langhe” wine region. Here the Currado family carefully and patiently handcrafts lauded wines that are the result of a unique combination of sun and soil. Although the family has made wine for two centuries, the first Vietti-labeled wines were produced by third-generation Mario, who transformed the family’s farm into a grape growing winery. In 1952  Luciana Vietti married winemaker and art connoisseur Alfredo Currado, whose intuitions – from the production of one of the first Barolo crus (Rocche di Castiglione – 1965), through the single-varietal vinification of Arneis (1967) to the invention of Artist Labels (1974) – made him both symbol and architect of some of the most significant revolutions of the time.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThis bottle of 100% Nebbiolo has fruit coming from 7 different vineyards, mostly crus in Barolo and Barbaresco areas such as Le Coste Liste, Bricco Boschis, Ginestra, Rocchettevino Ciabot Berton and Bussia in Barolo with Pajore and Montaribaldi, in the Barbaresco side. Each site is vinified and aged separately, and a certain selection of the wines is then blended together to create 'Perbacco'. After malolactic fermentation in a combination of barrique and large Slavonian casks, the wine keeps aging in oak for 2 years in barrel. Blending takes place in stainless steel tanks prior to bottling. \u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eAromatically the wine is well perfumed with dusty red fruit flavors and dried violets. On the palate, the wine is rich with ripe red fruit flavors such as cherries and raspberries, as well as notes of fine pepper and minerality.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Vietti","offers":[{"title":"Default Title","offer_id":51524508516583,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-19.jpg?v=1764698162"},{"product_id":"timorasso-derthona-colli-tortonesi-doc","title":"Timorasso 'Derthona' Colli Tortonesi DOC","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe Vietti winery, now managed by the family’s fifth generation, is based in the small medieval village of Castiglione Falletto, the heart of Piedmont’s famous “Langhe” wine region. Here the Currado family carefully and patiently handcrafts lauded wines that are the result of a unique combination of sun and soil. Although the family has made wine for two centuries, the first Vietti-labeled wines were produced by third-generation Mario, who transformed the family’s farm into a grape growing winery. In 1952  Luciana Vietti married winemaker and art connoisseur Alfredo Currado, whose intuitions – from the production of one of the first Barolo crus (Rocche di Castiglione – 1965), through the single-varietal vinification of Arneis (1967) to the invention of Artist Labels (1974) – made him both symbol and architect of some of the most significant revolutions of the time.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThis bottling is the newest addition to the Vietti portfolio, with the first vintage being the 2018. The Timorasso grapes are carefully selected from multiple vineyards within the Alessandria Province in Monleale. The vines are subject to southeast and southwest exposure and grow upon clay\/limestone soils.The fermentation process lasts 4 weeks and happens in cermic, wood, and stainless steel casks without undergoing malolactic fermentation.\u003c\/p\u003e\n\u003cp\u003eAromatically the wine has notes of ripened, juicy peaches as well as crunchy pears, wild flowers, and fresh honey. The palate is medium bodied with flavors of golden apples and a creamy fruit forward texture. \u003c\/p\u003e","brand":"Vietti","offers":[{"title":"Default Title","offer_id":51524516708583,"sku":null,"price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-21.jpg?v=1764698121"},{"product_id":"barolo-riserva-docg","title":"Barolo Riserva DOCG","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe Vietti winery, now managed by the family’s fifth generation, is based in the small medieval village of Castiglione Falletto, the heart of Piedmont’s famous “Langhe” wine region. Here the Currado family carefully and patiently handcrafts lauded wines that are the result of a unique combination of sun and soil. Although the family has made wine for two centuries, the first Vietti-labeled wines were produced by third-generation Mario, who transformed the family’s farm into a grape growing winery. In 1952  Luciana Vietti married winemaker and art connoisseur Alfredo Currado, whose intuitions – from the production of one of the first Barolo crus (Rocche di Castiglione – 1965), through the single-varietal vinification of Arneis (1967) to the invention of Artist Labels (1974) – made him both symbol and architect of some of the most significant revolutions of the time.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  T\u003cspan\u003ehe \"selection in the selection.\"  The grapes for the production of this wine were sourced from various crus within ten of the eleven municipalities in the Barolo region. All were vinified separately, with a different winemaking procedure and with the aim of highlighting the characteristics of each cru's \"terroir.\" During aging we realized that some of these Barolo crus excelled in power, tannic structure and longevity - characteristics that pushed us to create a new Riserva Barolo.\u003c\/span\u003e\u003c\/p\u003e","brand":"Vietti","offers":[{"title":"Default Title","offer_id":51524519035111,"sku":null,"price":178.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-18.jpg?v=1764698078"},{"product_id":"lazzarito-barolo-docg","title":"Lazzarito Barolo DOCG","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe Vietti winery, now managed by the family’s fifth generation, is based in the small medieval village of Castiglione Falletto, the heart of Piedmont’s famous “Langhe” wine region. Here the Currado family carefully and patiently handcrafts lauded wines that are the result of a unique combination of sun and soil. Although the family has made wine for two centuries, the first Vietti-labeled wines were produced by third-generation Mario, who transformed the family’s farm into a grape growing winery. In 1952  Luciana Vietti married winemaker and art connoisseur Alfredo Currado, whose intuitions – from the production of one of the first Barolo crus (Rocche di Castiglione – 1965), through the single-varietal vinification of Arneis (1967) to the invention of Artist Labels (1974) – made him both symbol and architect of some of the most significant revolutions of the time.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eGrapes all coming from the 2-hectare Lazzarito vineyard in Serralunga d'Alba on vines that average 36 years of age. The vineyard has south-west exposure as well as clay-limestone soils. Grapes are crushed with care, then fermented on skins for 4 months in stainless steel. Malolactic fermentation occurs in oak barrels. Wine is aged for 30 months in both French oak barriques and Slovenian oak casks.\u003c\/p\u003e\n\u003cp\u003eAromatically this wine is powerful with notes of figs as well as plums. On the palate, the wine is extremely smooth with well-integrated tannins, sweet, almost dried dark fruits, fresh herbs, and baking spice. \u003c\/p\u003e","brand":"Vietti","offers":[{"title":"Default Title","offer_id":51524527096039,"sku":null,"price":258.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-17.jpg?v=1764698027"},{"product_id":"chianti-rufina-docg","title":"Chianti Rufina DOCG","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eSelvapiana was built as a medieval watch-tower overlooking the Sieve Valley, most likely as part of a system of towers built to protect Florence. During the Renaissance, the building was enlarged as summer residence for several noble Florentine families and was also the summer residence for the Bishops of Florence for a time. In 1827, it was acquired by Michele Giuntini, a very successful Florentine banker. Since 1957 it has been run by the fifth generation Giuntini family member, Francesco, who has worked with great energy and intelligence to restore the prestige of the Chianti Rufina appellation and to build a good reputation for the Selvapiana estate wines. \u003c\/p\u003e\n\u003cp\u003eToday, the estate is managed by the brother and sister team, Federico and Silvia Giuntini, who were formally adopted by Francesco so that they could continue the work and legacy of the estate as family members. They work closely with Franco Bernabei, who has been the consulting oenologist at Selvapiana since 1978. \u003c\/p\u003e\n\u003cp\u003eSelvapiana's reputation is based on producing red wines of considerable longevity and expression of terroir. The winery’s production focuses on vintage Chianti Rufina, featuring two particularly fine crus: the Chianti Rufina Riserva Bucerchiale, and Fornace, a blend of the estate's Sangiovese and international varietals.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThis Chianti Rùfina is the pillar of Selvapiana's production, using primarily Sangiovese with small contributions from traditional blending partners Canaiolo, Colorino, and Malvasia Nera. This wine is an excellent example of the finesse and crispness the Rùfina subzone of Chianti delivers. \u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"MuiGrid-root MuiGrid-item MuiGrid-grid-xs-12 MuiGrid-grid-md-9 css-1xd5sck\"\u003e\n\u003cdiv class=\"MuiBox-root css-1g842fv\"\u003e\n\u003cdiv class=\"MuiBox-root css-729mbm\" value=\"overview\" role=\"tabpanel\"\u003e\n\u003cdiv class=\"MuiBox-root css-1othmyn\"\u003e\n\u003cp\u003eThe final blend is composed of 95% Sangiovese and 5% a blend of Canaiolo, Colorina, and Malvasia Nera. Rufina's unique soil with clay limestone mixed with schist and the proximity of the Appenines provides longer ripening fruit with fresh acidity and wines with more finesse. The wine is Vinified in thermo-regulated stainless steel tanks with 25 days of maceration. After malolactic fermentation the wine is aged in large French oak cask (15-20-25 hl) for 10 months. All estate fruit is cultivated with organic methods and vinified separately. Fermentation takes place with only indigenous yeasts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Selvapiana","offers":[{"title":"Default Title","offer_id":51524546396391,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-15.jpg?v=1764697241"},{"product_id":"supera-verdicchio-di-matelica-doc","title":"Supera, Verdicchio di Matelica DOC","description":"\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eHills are the predominant feature of the Marche's countryside. They slope down from the eastern side of the Apennines toward the Adriatic sea. These hills are particularly well-suited to the cultivation of vines because they are sheltered from the winds off the Adriatic Sea and have a warm, sunny exposure. These conditions and the varietals cultivated here have assured the reputation of the region’s wines since ancient times. The wines get their famous minerality from the white calcareous clay soils.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eGarofoli’s estate vineyards cover a total area of about 128 acres. They are situated in the zones of Montecarotto (Jesi area), Paterno and Piancarda (Mt. Conero area) and Castelfidardo. The winery selects the most suitable positions in the vineyards and the best moment for harvesting to ensure that it will obtain the best base, depending upon the type of wine desired.  \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eGarofoli produces its wine in two locations – Serra de' Conti winery located in the classic production zone of Verdicchio dei Castelli di Jesi wine where they vinify Verdicchio grapes using the most modern techniques, and Castelfidardo winery, where they produce Rosso Cònero, Rosso Piceno, as well as other non-DOC white and red grapes. The Castelfidardo winery is also the site for wine maturation and aging, the preparation of sparkling wines and bottling. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eSupèra is a nod to the future and to expanding possibilities and potential.  Having worked with Verdicchio solely from the Jesi area for generations, Matelica is a new wine and a new territory for the Garofoli family.  Expanding on a partnership with a young and vibrant wine-grower from the high valley of the Esino River valley in the Appenines, Supèra is a \"mountain wine\" with fresh complexity and an opportunity to experience a new personality of Verdicchio.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Garofoli","offers":[{"title":"Default Title","offer_id":51527754842343,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-37.jpg?v=1764697142"},{"product_id":"elisa-roero-arneis-langhe-doc","title":"Elisa Roero Arneis, Langhe DOC","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003ePaitin's mission is to make wines that reflect their special terroir, maintaining the character of the grapes and the connection with the soil that creates the best possible match with fine food. The vineyards are treated with the utmost care, attention and respect, with extremely low use of chemicals and no herbicides, chemical or fertilizers. The results are healthy grapes with very low yield.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDedicated to Elisa, of the 5th generation of the family. The only wine who doesn’t carry the name of the vineyard where it grows. \u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eVINEYARD Priocca, Roero. Southwest exposure, planted in 1980 and Guyot-trained. Viticulture is organic with the sole use of sulphur and copper natural compound, manual or mechanic mowing to avoid herbicides, harvest is exclusively manual. \u003c\/p\u003e\n\u003cp\u003eSOIL Soil more sandy than the one of the Langhe alternates to white calcareous marl. \u003c\/p\u003e\n\u003cp\u003eWINEMAKING After a gentle press, the wine ferments and macerates for a couple of days, after that it stays on the yeast for the following 6 months.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Paitin","offers":[{"title":"Default Title","offer_id":51527794524391,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-35.jpg?v=1764697074"},{"product_id":"brunello-di-montalcino-la-mannella","title":"Brunello di Montalcino La Mannella","description":"\u003cdiv\u003e\n\u003cdiv\u003eHISTORY  Brunello di Montalcino of Tuscany has been called “The King of Wines” and this “king” is what Cortonesi specializes in. The Cortonesis established La Mannella in the ‘70s, covering 138 acres in one of the most storied areas of the entire region of Montalcino, but only 19 of those acres are dedicated to producing a worldclass Brunello. They started commercially selling their wine in 1985. Today, the wines are in the more-than-capable hands of Tommaso Cortonesi, a third-generation winemaker.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe first vintage of Cortonesi’s Brunello came in 1990, which took advantage of the rocky, well-drained soils of the vineyard site, ensuring a long-aging wine. Modern technological advances, too, go a long way in producing outstanding wine.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eVINEYARDS \u0026amp; WINEMAKING  The grapes for this wine come from the heart of Montalcino, on 20 acres of family-owned vines situated both on a 1,000-foot hill on north side of the city (near the Montosoli Zone) and on the southeast side (in the East Zone).  One of the coolest growing areas in the appellation at moderate 1,150 feet above sea level. The soil on the north side is rocky clay, with excellent exposure to the sun and many stones, while the soil on the south side is clay with sandy soil of good drainage.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e2019 was seen as a near-perfect harvest and a historic vintage, marked by the true acidity and freshness of Sangiovese. It offers the same great structure as hallmark vintages like 2016 and 2010.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAfter careful selection of the hand-picked grapes, fermentation takes place with maceration for 20 days in stainless steel vats at controlled temperatures between 78.8° F – 86° F. The wine then spends 36 months in 3000liter Slavonian oak casks. The combination of great passion for winemaking of the Cortonesi family, the high altitude, diversity of soils and traditional winemaking process gives to the La Mannella Brunello di Montalcino great finesse, elegance, and immense aging potential. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eTASTING NOTES  A rich ruby red with orange reflections. The nose is deep and complex with notes of dark fruit on the first wave, followed by soft spices, toasted almond, tilled earth and grilled herbs. The nose follows through to the palate, accented by a playful touch of sweet cherry on the close.\u003c\/div\u003e","brand":"Cortonesi","offers":[{"title":"Default Title","offer_id":51677296558311,"sku":null,"price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-12.jpg?v=1767662758"},{"product_id":"rosso-di-montalcino-la-mannella","title":"Rosso di Montalcino La Mannella","description":"\u003cdiv\u003e\n\u003cdiv\u003eHISTORY  Brunello di Montalcino of Tuscany has been called “The King of Wines” and this “king” is what Cortonesi specializes in. The Cortonesis established La Mannella in the ‘70s, covering 138 acres in one of the most storied areas of the entire region of Montalcino, but only 19 of those acres are dedicated to producing a worldclass Brunello. They started commercially selling their wine in 1985. Today, the wines are in the more-than-capable hands of Tommaso Cortonesi, a third-generation winemaker.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe first vintage of Cortonesi’s Brunello came in 1990, which took advantage of the rocky, well-drained soils of the vineyard site, ensuring a long-aging wine. Modern technological advances, too, go a long way in producing outstanding wine.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eVINEYARDS \u0026amp; WINEMAKING  This is a young wine made from the youngest vineyard in La Mannella, in the Montosoli Zone on the North side of Montalcino. It is one of the coolest zones in Montalcino, offering an ideal climate for preserving aromas, balance and finesse in the finished wine. The estate vines were planted in 2011. The soil is clay and rocky, with excellent exposure to the sun. The vineyard trellis systems is spurred cordon, with the winemaking following the traditions for making high-quality Rosso. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAfter careful selection of the hand-picked grapes, they are macerated on the skins for two weeks and fermented in stainless steel. The wine then spends 12 months in large Slovenian oak casks. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eOwner and winemaker Tommaso Cortonesi describes this Rosso di Montalcino as his “business card wine” – a wine with beautiful drinkability and great aging potential.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eTASTING NOTES  The Cortonesi Rosso di Montalcino La Mannella shows aromas of red berry fruit, almond and plum. The wine offers a prominent sense of structure and beautiful freshness – primary characteristics of the La Mannella site.\u003c\/div\u003e","brand":"Cortonesi","offers":[{"title":"Default Title","offer_id":51677297246439,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-11.jpg?v=1767663343"},{"product_id":"eruzione-1614-nerello-mascalese-sicilia-doc","title":"Eruzione 1614 Nerello Mascalese, Sicilia DOC","description":"\u003cdiv\u003e\n\u003cdiv\u003eHISTORY  The history of the volcano is marked by the eruptions which have shaped it. That of 1614 is legendary; it lasted for 10 years, the longest ever recorded. The vines which produce this wine grow on this actual lava flow. Nerello Mascalese grown on these black soils at a height, for an intensely aromatic red wine with an elegant structure. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eVINEYARDS \u0026amp; WINEMAKING  The ground is perfectly placed and with excellent exposure, black with lava sands and due to this extraordinarily rich in minerals with abundant structure of large fragments, surrounded by woods and more recent lava flows. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe grapes were picked into crates of about 16\/17 kg, and immediately chilled to 10 °C, then selected by hand. After destemming they ferment arriving up to 25-26 °C in concrete tanks and stainless steel vats, to remain on the skins from 16 to 40 days, being worked only with manual punch downs. The concrete tanks are being topped as soon as the alcoholic fermentation is complete, for a longer and fine extraction. They are then racked and separated using a vertical press, and continued with the malolactic fermentation in stainless steel.  \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eTASTING NOTES  This wine draws its tasting strength and extraordinary aromas of incense of medicinal herbs, hibiscus and wild fennel from the lava sands. The wine is luminous and lyrical, describing without filters the character and refinement of the great mountain red wines, though at latitudes near Africa. Tannins of compact density are drawn with elegance.  The sweetness and generosity of wild fruit and currants mingles  with aromas of incense and beeswax, a faint almost salty flavour invites a further sip. \u003c\/div\u003e","brand":"PLANETA","offers":[{"title":"Default Title","offer_id":51677339910375,"sku":null,"price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-45.jpg?v=1767666193"},{"product_id":"grignolino-d-asti-doc","title":"Grignolino d’Asti, DOC","description":"\u003cdiv\u003e\n\u003cdiv\u003eVINEYARDS \u0026amp; WINEMAKING \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eGrape: 100% Grignolino – Zone of origin: Monferrato\/Asti district, municipality of Viarigi – Exposure: south – Altitude: 285 meters above sea level. soil: mixed limestone sands – Training system: guyot surface: 2 hectares – Planting density: 4500 plants per hectare – Harvest: manual in boxes vinification fermentation in stainless steel, malolactic in steel – Refining: in steel for 12 months – Aging attitude: 6\/8 years – Service T°: 14-16C after opening the bottle a few hours before.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"ZOPPI CRISTINA","offers":[{"title":"Default Title","offer_id":51677350854887,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-14.jpg?v=1767666610"},{"product_id":"barolo-serralunga-docg","title":"Nebbiolo, Langhe DOC","description":"\u003cdiv\u003e\n\u003cdiv\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eThe history of the Massolinos and their wine became entwined with the history of Serralunga d’Alba in 1896, when Giovanni Massolino founded the estate. An enterprising, tenacious, and creative man, Giovanni was the very first person to bring electricity to the village. Giovanni is the progenitor of a family that, in the years following, has combined tradition with inspiration.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eTHE FAMILY  The first wine cellar was built by Giuseppe, son of the founder Giovanni, who, together with his sister Angela, extended his estate into the best soils. Giuseppe was also one of the founders of the Consortium for the Defence of Barolo and Barbaresco in 1934. At that time, Giuseppe had six children. Three of them, Giovanni, Camilla, and Renato, followed in their father’s footsteps, expanding the estate with the purchase of cru vineyards, which are authentic jewels: Margheria, Parafada, and Vigna Rionda. In the 1990s, Franco and Roberto, both oenologists, joined the family estate. Their work condenses the experience of an entire family and the ambition of a new generation, determined to make an important contribution to the innovation of oenological and agronomical techniques and to the image of the estate in Italy and abroad.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eTHE PHILOSOPHY  Massolino makes wine with passion in its land of origin, preserving the typical characteristics of indigenous grape varieties. Central to the winery’s philosophy, and epitomized by their sustainable practices, is the conviction that there is a deep, tangible link between the vines, hills, and winegrowers, whose connection and affinity to the land grows more profound with each passing year. Since 1896, the Massolino family has been making wine this way, loyal to their philosophy as well as to the capacity for innovation in the name of tradition.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003eTHE WINES  Massolino wines are the result of a privileged relationship with the vineyard, interpreting all its peculiarities and nuances. This special relationship is built day after day, personally overseeing every step in the production chain across all 57 acres of the estate, from the vineyard to the cellar, from the vine to the bottle.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003eVINEYARDS \u0026amp; WINEMAKING\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003eMade from Nebbiolo grapes grown in vineyards situated in Serralunga d’Alba.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis is our product which enables an approach to the great emotions offered by an important Langa wine made exclusively of Nebbiolo grapes. Increased readiness and a drinkable quality make it possible to appreciate this wine without the “reverential fear” usually acknowledged to Barolo.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAltitude\u003c\/strong\u003e: 340 m (1,116 ft)\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eTotal surface area:\u003c\/strong\u003e 2.1 hectares (5.2 acres)\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eSoil composition\u003c\/strong\u003e: Calcareous\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eTraining system and vine density\u003c\/strong\u003e: Traditional Guyot; with about 5,500 vines per hectare (2,227 vines per acre)\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eYield:\u003c\/strong\u003e 6.5 tons per hectare (2.6 tons per acre)\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAverage age of vines\u003c\/strong\u003e: In great years, only the fruit from the young vineyards (those up to 10 years old) is used, while in weaker vintages fruit which fails to express complexities which we consider to be sufficient to wear the Barolo label is added.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Manual, in the second half of October\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA classic wine, with average fermentation and maceration lasting 8-10 days, very similar to that used for Barolo. It ages in traditional barrels for over a year and, during its whole production cycle, the utmost attention is paid to all the details which convey smoothness and elegance to a young Nebbiolo. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003eTASTING NOTES\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eColor\u003c\/strong\u003e: Garnet red with variable intensity depending on the vintage\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eBouquet:\u003c\/strong\u003e Delicate and pleasant, the predominant notes are of raspberry and violet, with the imposition of secondary perfumes very similar to those of Barolo as it ages.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e A complete and temptingly harmonious wine the elegance of which makes up for its lesser structure compared with that of Barolo.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eServing Temperature\u003c\/strong\u003e: It is best to decant and serve it at temperatures between 18-20°C (64-68°).\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eFood Pairings:\u003c\/strong\u003e A wine for drinking with all courses of a meal, it offers its best expression when served with rich and tasty dishes, from fresh pasta with rich meat or vegetables sauces, to grilled or roast red meat dishes.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"MASSOLINO","offers":[{"title":"Default Title","offer_id":51677359309031,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-9.jpg?v=1767667332"},{"product_id":"casal-di-serra-verdicchio-dei-castelli-di-jesi-doc-classico-superiore","title":"Casal di Serra Verdicchio dei Castelli di Jesi DOC Classico Superiore","description":"\u003cdiv\u003e\n\u003cdiv\u003eHISTORY  It was created in the 1980s by selecting the best grapes grown in the Montecarotto vineyard, and later enriched with grapes from another three plots situated in the most suitable areas for cultivating Verdicchio dei Castelli di Jesi. All the values of a great indigenous variety find expression in this wine. Contact with its own natural yeasts during fermentation and in the ageing process gives Casal di Serra particular properties of richness and personality, without altering its fine balance and special elegance.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eVINEYARDS \u0026amp; WINEMAKING  The vineyards, which are between eight and thirty years old and trained on the Guyot system, are situated on the band of hillside between 200 and 350 meters above sea level, on opposite sides of the Esino valley. The soils go back to pleiocene-pleistocene formations, and are characterised by being very deep, medium-calcareous clay loams.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe harvest is carried out by hand and normally takes place in the period from the end of September to the first ten days of October. Particular attention is paid to determining the right moment for the harvest, which must coincide with reaching the best balance between sugar content, phenolic ripening and acidity.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAfter a light pressing, the prime must is rapidly cooled and then goes through static decantation. Fermentation, in temperature-controlled steel tanks between 16° and 18°C, for 10-15 days. The wine does not undergo a malolactic fermentation.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe wine ages in steel for about 5 months in contact with its own yeasts. It is bottled at the end of April and then rests again in bottle for few months.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eTASTING NOTES  \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eStraw yellow color with golden hints. The palate is rich and velvety with a good dose of freshness and sapidity to balance the great softness. Dry finish, persistent and intensely fruity. The nose it shows intense and persistent perfumes of wild flowers and aromas of yellow pulp fruit such as peach, apricot and golden apple.\u003c\/span\u003e\n\u003c\/div\u003e","brand":"UMANI RONCHI","offers":[{"title":"Default Title","offer_id":51677396238567,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-36.jpg?v=1767668200"},{"product_id":"nebbiolo-langhe-doc-copy","title":"Barolo, Serralunga DOCG","description":"\u003cdiv\u003e\n\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eThe history of the Massolinos and their wine became entwined with the history of Serralunga d’Alba in 1896, when Giovanni Massolino founded the estate. An enterprising, tenacious, and creative man, Giovanni was the very first person to bring electricity to the village. Giovanni is the progenitor of a family that, in the years following, has combined tradition with inspiration.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eTHE FAMILY  The first wine cellar was built by Giuseppe, son of the founder Giovanni, who, together with his sister Angela, extended his estate into the best soils. Giuseppe was also one of the founders of the Consortium for the Defence of Barolo and Barbaresco in 1934. At that time, Giuseppe had six children. Three of them, Giovanni, Camilla, and Renato, followed in their father’s footsteps, expanding the estate with the purchase of cru vineyards, which are authentic jewels: Margheria, Parafada, and Vigna Rionda. In the 1990s, Franco and Roberto, both oenologists, joined the family estate. Their work condenses the experience of an entire family and the ambition of a new generation, determined to make an important contribution to the innovation of oenological and agronomical techniques and to the image of the estate in Italy and abroad.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eTHE PHILOSOPHY  Massolino makes wine with passion in its land of origin, preserving the typical characteristics of indigenous grape varieties. Central to the winery’s philosophy, and epitomized by their sustainable practices, is the conviction that there is a deep, tangible link between the vines, hills, and winegrowers, whose connection and affinity to the land grows more profound with each passing year. Since 1896, the Massolino family has been making wine this way, loyal to their philosophy as well as to the capacity for innovation in the name of tradition.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003eTHE WINES  Massolino wines are the result of a privileged relationship with the vineyard, interpreting all its peculiarities and nuances. This special relationship is built day after day, personally overseeing every step in the production chain across all 57 acres of the estate, from the vineyard to the cellar, from the vine to the bottle.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eVINEYARDS \u0026amp; WINEMAKING Barolo DOCG Classico is the holistic expression of our hills. Made from grapes grown in different vineyards, it pays tribute to the traditional method once used to make wine. Barolo DOCG Classico Massolino represents the synthesis of the different characteristics offered by each terroir. We have always preferred traditional ageing in large Slavonian oak barrels, to maintain a purer and more forthright identity. A broad and variable range of aromas, with a surprising expressive evolution over time.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTraditional Barolo with long fermentation and maceration in oak fermenters (“tini”) at temperatures around 30°C; the wine is aged in large Slavonian oak casks for up to 30 months before being left to mature in bottle for about a year in special dark, cool cellars.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eTASTING NOTES\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eColor:\u003c\/strong\u003e Garnet red colour with variable intensity depending on the vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBouquet:\u003c\/strong\u003e The grapes come from different vineyards and this gives them a broad and variable spectrum of perfumes, ranging from tempting spicy notes to those of a sweeter, floral and fruity nature. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e A variety of sensations, with a full-bodied, classic and well structured wine which ages well and perfectly represents the important character of our land. It is best to decant and serve it at temperatures between 18-20°C (64°F - 68°F). \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e: It achieves its best expression when served with red meats, particularly game, and with dishes dressed with truffle. It is also excellent with fresh egg pasta and meat sauce, and with risotto, as well as medium-mature cow’s milk and goat’s milk cheeses\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MASSOLINO","offers":[{"title":"Default Title","offer_id":51809148960999,"sku":null,"price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/kate_march-10.jpg?v=1776624678"}],"url":"https:\/\/littleinternationalwineshop.com\/collections\/italy.oembed?page=2","provider":"Little International Wine Shop","version":"1.0","type":"link"}