Trebbiano

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

Coming from a small, biodynamic estate nestled in the Appenine mountains, this Trebbiano showcases the famous variety’s ability to produce wines of complexity & character, rather than the bulk, inexpensive wines it is often... Read More

Farmed organically by nuns in a small, ancient monastery, this funky white is light and fresh—but far from boring!—with autumnal aromas of foraged apple, subtle baking spice, and fennel lifted by pleasant acidity.... Read More

Produced in memory of the Templar knights that used to reside at Montenidoli, this is a blend of three local white varieties fermented and aged in neutral barrique. Rich and textural, with umami undertones and hints of spice layered... Read More

Building on the work of his father, Paolo, Giampiero Bea works painstakingly to farm and craft ‘real wine’—not commercial, not technical, and not doctored. This red is his take on a fresh, lip-smacking, medium-bodied... Read More

The monastery’s premier cuvee is left to ferment for two-plus weeks on the lees, resulting in a richer, more complex wine than its fresh, lively cousin. Layered aromas and flavors of fresh herbs, anise, and wild flowers... Read More