Italian

The Naturale Bitter Vino is made with a base of natural, organic Cerasuolo di Vittoria from the COS estate—vinified with a spontaneous fermentation with indigenous yeast. Aromatized with locally sourced botanicals, it delicately... Read More

This superb—and unique—liqueur is created by macerating thyme, lavender flowers, and lemon peel in grape distillate. Delicately sweet, it is wonderfully herbal & fresh; perfect to end a meal, it also plays well in... Read More

This ‘orange’ wine from natural wine superstar Elisabetta Foradori’s Tuscany project Ampeleia is a field blend of white Italian varieties fermented with skin contact, which results in the copper color, slight... Read More

This tiny-production white ferments and matures in underground clay amphorae with a short period of skin contact and some oxidative handling. Waxy in texture, but with excellent acidity, it offers notes of honey, nuts, wildflowers,... Read More

From a valley between two spent volcanos, comes this small-production, low-intervention red. The three varieties are co-fermented and matured in underground clay amphorae. Elegant, delicate, & fresh, with red fruit, floral aromas,... Read More

Crafted by two childhood friends just a touch north of San Remo, right on the French border, this is a classic alpine amaro with notes of juniper, pine resin, elderberry, red fruit, mint, and subtle, well-balanced sweetness. Comforting... Read More

Crafted in Piedmont, just across the border from France, this botanical aperitif boasts a similar profile to absinthe but is significantly softer and more approachable. A maceration of alpine botanicals brings bittersweet notes... Read More

This powerful wine is sustainably farmed in the Umbrian sub-region Montefalco, the indigenous home of Sagrantino. Rustic and full-bodied, it layers flavors and aromas of ripe red fruit, saddle leather, and hints of clove, star... Read More

This is an intense, full-bodied red with powerful aromas and flavors of wildflowers, violets, strawberry jam, subtle spice, and a well-structured finish with firm, food-friendly tannins. An excellent value for fans of big Tuscan... Read More

This is an intense, full-bodied red with powerful aromas and flavors of wildflowers, violets, strawberry jam, subtle spice, and a well-structured finish with firm, food-friendly tannins. An excellent value for fans of big Tuscan... Read More

Although sometimes associated with bold, tannic, somewhat “rough” country wines, Nero d’Avola in the right hands can produce fresh, elegant wines that are well worth your attention! Aromas & flavors of wild blueberry,... Read More

Dedicated to quality production, this delightful bubbly is sourced from the best fruit in Bisol’s steep, hillside plots in Valdobbiadene. Fine, lively perlage leads to an intense, fresh citrusy nose and dry but fruit-forward... Read More

Fresh and fruity, this Italian sparkling rosé offers hints of fresh strawberry, lychee, and rose petals with well-balanced acidity. Dry and pleasant, but very fruit forward, this just might be the ultimate choice for boozy... Read More

Dedicated to quality production, this delightful bubbly is sourced from the best fruit in Bisol’s steep, hillside plots in Valdobbiadene. Fine, lively perlage leads to an intense, fresh citrusy nose and dry but fruit-forward... Read More

A Prosecco in all but name—thanks to an obscure regional law—this dry, traditionally-made sparkling wine is among the finest examples of the style. Bone dry, fresh, and expressive, with aromas of citrus and green apples.... Read More

Produced in the town of Cuneo since 1889, this 6-botanical gin features wild-foraged juniper from the Occitan Alps, along with angelica, cardamom, coriander, and citrus peel. Dry & juniper-forward, it’s a perfect gin for... Read More

From a family distillery dating back to 1888, this amaro was originally created for Café Dilei, a famous bar in Turin that is now closed. Made from real botanicals, many foraged in the wild, it is a classic alpine-style... Read More

Named for the patron saint of hunters, this is a more intense, slightly more bitter expression from Bordiga, made from actual botanicals, many foraged in the wild. Gentian-forward and quite bitter, but not medicinal, it offers... Read More

Produced by Bordiga since the distillery’s founding in 1888—and according to the same recipe the whole time!—this is an Italian answer to the style of botanical liqueur made famous as Chartreuse. Less boozy than... Read More

From a liquoriste founded in Cuneo in 1888, this distilled liqueur is made from Italy’s Marasca and Amarena cherries. Floral, marzipan aromas and flavors are layered with dark, juicy ripe fruit but minimal sweetness. A classic... Read More