Lazio Region

L’Antico Ceppo Vermentino

Toscana Region

“Solatio� Vernaccia di San Gimignano D.O.C.G.

Lazio Region

Amarone Della Valpolicella Classico “Monte Cristi�

Depending on the vintage, vinification takes place from the end of January to the end of February with rotary crusher and partial stripping. Fermentation takes place in small containers. Very long maceration, over 40 days, with 2 weekly pumping over. After decanting twice, and when the wine is clear, it is poured into new wooden barriques with small capacity and in 4000 liter barrels for some years. Bottle fining for over 8 months. Great accompaniment with rich meats, game and poultry, seasoned and spicy cheeses. It should be drunk in good company to delightful conversation. Large crystal glasses are recommended.
$52.49

Toscana Region

Frattoria dei Barbi Brunello di Montalcino, 1999

“Deep black cherry ruby with black highlights and some blackish highlights in the rim, which is white. The bouquet is fairly young, with a mixture of brambly cherry and forest berry fruit supported by sour notes and balsamic overtones, with some underbrush as well. Harmonious, but fairly direct key. On the palate it’s full and quite smooth, with fairly intense slightly sour cherry fruit supported by smooth sweet tannins that have some cedary notes and hints of pencil shavings, and lead into a fairly long warm finish with sour cherry overtones and brambles. It’s pleasant, and accessible, and will drink nicely with red meats or stews; because of the acidity that carries through from beginning to end it will also be a nice bet with fattier fare, i.e. lamb�.

• Kyle Phillips- Italian Wine Review- 16 January 2004
  $51.99

Chianti Classico Riserva “Croce� Denominazione di Origine Controllata e Garantita (DOCG)

Deep, dark ruby, the color first seduces you, the delicate bouquet of vanilla, red fruit and spice reels you in, the soft, round, layered, extracted and persistent palate just lingers and whispers its infinite nuances of flavor and texture. Here is a wine to make you understand what Chianti Classico’s all about, right from the 97% Sangiovese 3% Canaiolo blend down to the 15 months in Slavonian oak yielding the perfect fine-tuning touch with another 3 months’ cellaring, when Croce continues to mellow and focus in the bottle.

Goes well with a roast or cheeses in its youth, and with age will mature into a meditation wine, the sort of rare treasure that's perfect with friends outside of a meal.
$31.99

Montecucco DOC, La Querciolina, 2003

A Sangiovese from the warm, sunny Denominazione di Origine Controllata (DOC) of Montecucco in southern Tuscany. An exotic, generous Sangiovese, brimming with cherry and kirsch fruit flavors, this is floral ripe enticing, and maintains a very good tannin and acid balance. Meaning Blood of Jove, or Jupiter, Sangiovese is the noble grape of Chianti, Carmignano, Brunello di Montalcino and Vino Nobile de Montpulciano. A fussy grape to grow, but when done properly can produce some of the world’s most enthralling red wines. It can produce lively, sappy young reds with juicy, cherry flavors, as well as more concentrated, long-lived, oak-matured reds with superb, savory, herb and spice flavors. Quality has soared over the last year as productive clones have been grubbed up and since the old practices of blending it with weak, lean white grape varieties have died down. Great with roast and grilled meats, and fresh pasta with red sauces.
$19.99