Method ancestral. This partial fermentation preserves the softness, aromas and color of the grapes. The wine is bottled "half" fermented with the fermentation finishing in bottle producing a soft creamy mousse. Impressive cranberry and floral tones with a beautifully plush texture. Beautiful as an aperitif or as a dessert wine. Try it with dark chocolate!

An intense, sweet aniseed aroma. The palate entry is fat, oily, and concentrated; at midpalate the taste profile turns so intensely licorice-like that there's no room for anything else. Ends up sweet, generous, oily, and thick. 100% natural ingredients

Carta’s Vermouth is a blend of aged Vernaccia di Oristano DOC Riserva infused with elicriso, foraged sage, myrtle, thyme, artemisia, and mastic. Its aroma is complex array of herbs like rosemary, bay leaf, and pine resins with a layer of honeyed walnut and apricot kernel with hints of saline sea breeze. Herbs and ripe honeyed stone fruit, with a lengthy and nutty finish.

YES! White Rioja! Aromas of white grapefruit skins lead to tangy palate with good grip and weight. This tastes waxy, bitter and citrusy, with a hint of tropical fruit. Zesty acidity livens up the finish, which runs fairly long.

Your new favorite demi-sec (slightly sweet) sparkling rose that is perfect to welcome in the warmer weather! It is a light, crisp, fruity and very refined. Aromatically is shows off ripe pomegranate, blueberry, wild strawberry, and tart red raspberry. Perfect for a day at the park or a casual happy hour. Drink Bugey!

Auney l’Hermitage was gradually assembled through the reclamation of ten small domaines. Many of these properties dated back to the nineteenth century, and were abandoned. Christien Auney has chosen to maintain the separation between each of his parcels. Hint of coffee to the red currant berry fruit. A very forward and seductive wine on the tongue with silky smooth tannins.

Nantosuelta in Celtic means “Valley of the Sun” and is a goddess of Celtic springs. A rich amber color with fine bubbles, and a complex nose of white flowers. Harmonious palate displaying elegant aromas of candied fruit, vanilla, and caramel.

This orchard was planted in the 1940's, 50's and 60's farmed without any chemical inputs. Fermented in French oak barrel with native yeast and aged sur lie for 5 months, with an addition of Amarillo Hops and Nielson Sauv to add to the aromatic complexity, while bottle conditioned for carbonation. Made for wine geeks and beer nerds, this cider is a sommelier stumper.

Tom Oliver has rescued the traditional English perry cider as well as the rare varieties that his ciders comprise of. This dry perry is blended from selected varieties of vintage, un-sprayed pears grown in orchards in Herefordshire, England. A full tasting perry, rounded with hints of citrus, with good body and a lingering pear aftertaste.

Taking inspiration from Spanish Vinho Verde, this pear cider pushes the boundaries of the category. This perry undergoes a lagering process, which helps refine and smooth out the fermentation flavors. Unfiltered and unpasteurized, the bright, fizzy 100% perry captures the soft sweetness of its base fruit like a snappy white wine with a firm but light carbonation of a Champagne.

The mildly exotic aromas of various white orchard fruit, spice, petrol and ocean breeze are trimmed in enough wood to notice. The luscious, sappy and round flavors possess evident power on the driving and solidly long finish that delivers adequate but not special depth. This is a bit woody at present but the density is such that the oak treatment should integrate in time.

he 13th century Ormanni estate is located between the towns of Poggibonsi and Castellina in Chianti. For the last 200 years the estate has been owned by the Brini Batacchi family. and it is Today Paolo Brini Batacchi and his daughter Paola oversee the winery. The property covers an area of 597 acres of land, of which 168 acres are vineyards dedicated to Sangiovese.

Vaillons is one of my favorite offerings & a great value for such an amazing chardonnay. Les Minots is a single parcel of 70-year-old vines on a south-facing slope within the greater vineyard. The yields per vine are very low for Chablis, and this vineyard is one of the first to be harvested. The wine is richer in its youth than Piuze’s other premier crus and will drink well now and with aging.