Russian Standard is the entry-level vodka in this portfolio. It is distilled in St. Petersburg from 100% Russian winter wheat and filtered through charcoal and quartz crystal. The result is an exceptionally pure, smooth, and delicious vodka. It is a perfect vodka to sip neat or mixed in a cocktail.

Based on recipes dating to 1933, Contratto Bitter is all natural - no artificial colors or flavors - a top quality, artisanal alternative to Campari. It includes is a heady mix of 24 herbs, spices, roots and seeds such as aloe, wormwood, bitter orange peel, cloves, cardamom, nettle, ginger and many more. These are combined with Italian brandy to create a nice bitter aperitif.

Winemaker Martin A Alonso Etayo produces this light-ish bodied and chillable Rioja with a keen mind toward organic, holistic, biodynamic farming. This is aromatic and floral, a fruit bowl of bright red fruit, sour cherries, bouncy pomegranate on a bed of minerals: the perfect, all-purpose red. From an organic vineyard 700 meters above sea level. Grapes are hand harvested then 50% of the fruit undergoes carbonic maceration while the other 50% is destemmed and see traditional crushing maceration. It is destemmed, wild yeast fermented in tank, and bottled with minimal amounts of SO2 (around 35ppm).

Andrea Scovero's take on the traditional "Barolo Chinato." One part Barolo, One part Vermouth, One part Amaro. Pure Joy!

Black tea, wild herbs, raspberries and currants dominate this wine both aromatically and on the palate. Spontaneous yeast fermentation, raised in stainless steel, unfined and unfiltered.

Lush and lively dark red fruit, slightly earthy, slightly wild. A "glou glou" Bordeaux blend. Aged in stainless steel and unfiltered.

Orange wine made from Trebbiano grapes. 5 days of skin contact, then fermented in stainless steel until bottled the following summer. Very easy and approachable orange wine, showing flavors of honey, stone fruit, and marzipan with zippy and refreshing acidity.

Bing Cherry, Dark Plum, Garden Herbs, Cedar. Mind bending Kekfrankos from the family of legendary former soviet forest ranger turned winemaker Imre Kalo. The wine was fermented using only wild yeast, aged in old large oak casks for two years before being bottled unfined and unfiltered.

On nose expresses notes of ripe cherry and peony, mixed with a touch of graphite. The attack is frank and supple. The tannins gradually build, and help to conclude a firm finish. Well structured. The red fruit aromas persist. It goes perfectly with cold cuts, poultry, and red meats, as well as any French cheese.

This historic estate, which dates from the 16th century, is locted in the center of the village of Spitz in the Wachau region of Austria. Johann Donabaum Jr., a fourth-generation winegrower, took over the company in 1997 and, with the help of his wife Andrea, has radically transformed the quality of what is produced here. This is a clean, crisp Gruner with a nose of freshly cut

Only carbonic gas and nitrogen have been use to retain freshness
Fermentation done in tanks. Clarification through cold temperatures and then rested in bottles in the cellar to continue the fermentation with the yeasts naturally present in the wine. After 5 months, the wine is disgorged for further clarification. A clean, round, and fresh Pet-Nat.

Bright and fresh with vibrant acidity from beginning to end. The fruits from the nose are slightly darker and riper. The earthy notes of brush and new leather are more pronounced and more rustic on the palate. The tannins are round and plush with a finish that is mild and fruity.

Scents of blackberry preserves, pepper, and tobacco are at the forefront. Polished tannins and a juicy mouthfeel meld with notes of tilled soil, black olive, and black currant. One of the deeper and darker vintages, it shows a maturity and more finesse than we have ever experienced from this wine, revealed in balanced acidity and fruit that’s bright and poignant—intense but not overbearing.