Vernatsch (Schiava) is an original South Tyrolean grape variety. Long underrated, and now drawing wine lovers' interest again. We believe in its characteristics – juicy, fruity, yet complex, strong in tannins, and long-lasting. Our old Vernatsch vineyard with small-berried grapes and low yield holds the outstanding potential to show all these characteristics.

Aged in stainless steel for a year with no added sulfurs this Trousseau's clean, ringing black-cherry fruit and its varietally true spice character dazzels with just a wisper of tannins tying everything together.

This White Petnat PRS is a dry petnat that offers a soft but pronounced bubble. It exhibits both varied orchard and stone fruit aromas, with savory and herbaceous tones. This Pet-Nat is a blend of Pinot Blanc, Pinot Gris, Riesling and Sylvaner; the first three come from the village of Heiligenstein and the Sylvaner from Rosheim, both in Alsace.

Perfumed with floral qualities alongside riper, light tropical fruit aromas. The palate is crisp with apple flavors, citrus and honey and almond notes. In a region where Nebbiolo is the undisputed king of the red wines, Nascetta (if better known) could be a future contender for the region's best white.

A layered bouquet with aromas of hay, raw honey, almonds and lime blossom. Fresh and elegant on the palate, focused and complex, with a lovely, long finish. Farmed biodynamically from a .5 hectare parcel of this ancient grape, also known as Lindenblättriger.

San Simeon Sauvignon Blanc is a bright, refreshing wine with intense flavors of citrus and pear. The nose reveals bright aromas of white peach and lime zest. Mineral notes express the rocky terroir of the vineyard. This structured and well-balanced wine shows a lengthy finish.

The word 'autochthonous' means 'native' - and we can't think of a better (or more quenching) example than Ribolla Gialla!
The earliest evidence of vines in this region of northern Italy date back to Roman times, but the heady bouquet, orchard fruit flavors, citrus peel acidity, and mineral notes will keep your senses firmly in the present.

The 1er Cru Bois Chevaux sits mid-slope, facing east below the Clos Saint Pierre (monopole of Thenard) in a red, iron-rich soil. The vines are sixty to eighty years-old. Spontaneous fermentation takes place in large, wooden open top fermenters that are more than 100 years old!

Old school red Burgundy that's light on its feet.
A screaming deal for 1er Cru Burgundy.

Another amazing Rose’ vintage from Sea Shell!! The plot of Grenache is grown especially for this Rose’- it is picked before the sun comes up to keep it fresh, when the acidity is highest. Tangerine, mountain strawberry and cranberry fruit all play on you tongue. Refreshing, dry and crisp with a long, lingering finish.

Tempranillo is a medium bodied Red, with plummy, black cherry fruit. The nose is redolent of plums, red apple along with smoked meat and gun powder. The palate starts with tart apple and plum, moves smoothly into graphite and mineral notes and has a long finish of dried herbs and fruit. Only 260 cases made of this handcrafted beauty.

Aged a minimum of seven years for light amber color and bright, floral notes. Aromas of vanilla cream, green apple, and orange zest followed by more notes of green apple on the palate with baking spices, toasted oak, and a hint of mint. Finishes dry with oak and spice.

Named World Whisky of the Year in 2008. An explosion of crackling peat sets off millions of flavour explosions: peat effervesces with tangy lemon and lime juice, black pepper pops with sizzling cinnamon-spiced toffee. Then comes a wave of brine infused with smooth buttermilk, ripe bananas and currants.

Inzolia grapes grown at the seaside taste very different from those cultivated on the hills: along the coast, in the narrow strip of land where the influence of salt is at its peak, Inzolia is able to absorb the sea brine from the air and from the soil, and its flavor is enriched by pleasant savory notes that can compensate the variety's innate low acidity.