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Clear, firm, quite fresh aroma of red and a little black berries with floral nuances and a touch of citrus zest as well as hints of soup herbs and tar. Taut, tart, juicy, youthful fruit, nutty aromas, a little cocoa and a hint of coffee, some acidity, present, yet fine tannin, persistent, has power, salt in the background, also a little herbs and pepper, quite polished, very good, juicy and spicy finish with traction.

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The color on the Colombaio di Cencio Futuro is a very intense ruby red, the nose is captivating and spicy, with hints of toasted wood. On the palate it is ripe, with notes of black pepper, dried berries, while the finish is well balanced,  full-bodied and long.

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Aromas of blackberry jam, pepper, clove and vanilla, balsamic notes with a hint of powder. Powerful flavors, yet elegant; bold tannins hint towards long aging. Learn More

Dark red with hints of purple. Rich aromas of jam, cocoa, spices, and liquorice. Sweet tannins work together to create a rich, full-bodied wine with flavors of spices and dried figs. Pair this rich, flavorful wine with savory red meats. Learn More

It comes from the best grapes of Nebbiolo grown in the Langhe area, that give us an elegant and fragrant Nebbiolo. It ages in large oak barrels which enhance the elegance of Nebbiolo that after three years of ageing it will become No Name. Learn More

The grapes are harvested in the coolest hours of the day and the wine is left to ferment in conical wooden vats at a controlled temperature. At the end of the process, it is refined for 15 months, first in new 600-litre demi-muids and then in barriques. Complete malolactic fermentation takes place during this period. Refinement continues for a further 10 months in the bottle. Learn More

The bouquet is intense with vibrant herbal, spicy, and fruit-forward notes. Very well structured, full bodied, quite soft, and balanced with pronounced tannins. A wine with a great personality and long aftertaste. Serve at 64 degrees F with appropriate companion to first courses featuring red meat and main dishes of roasted pork and lamb. Learn More

After fermentation, the wine was aged in 50% new French oak barrels for 1 year. The bouquet reveals scents of cherry, walnut husk, wild berries, vanilla, cinnamon, mint, sage, and tobacco that carry through to the concentrated flavors on the palate. Learn More

This dark, richly saturated in color Syrah features scents of baked plums, dusted with cinnamon and white pepper. Oak aging for 18 months has imparted a silky texture to the mouthfilling fruit and a touch of vanilla on the finish. Learn More

This offers aromas suggesting red berry, coconut, underbrush and menthol. On the focused, rather austere palate, tightly wound, close-grained tannins accompany cranberry, pomegranate and roasted coffee bean before a lean, assertive finish. Give the tannins a few more years to unfurl, then drink to capture the remaining fruit.

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"Maharis" is a Sicilian red wine based on Syrah grapes which is characterized by a Mediterranean, silky and enveloping sip. The nose is a riot of red fruit, accompanied by fine hints of sweet spices, hints of leather, Mediterranean scrub and mineral imprints. On the palate is warm, velvety and soft, with a sweet tannic texture and a persistent finish.

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This is the only new release from Pian dell’Orino at this time. The 2014 Rosso di Montalcino is bright and crisp with wild berry fruit, earthy notes and a drying touch of crushed mineral. Learn More

Pian dell’Orino’s six hectares of vines sit next to Biondi Santi, the most iconic and influential name in all of Montalcino. Vines are farmed organically and biodynamically, producing pure, high-quality wines, from low-yielding plants. Learn More

Intense ruby color. Complex notes of red fruits followed by a balanced bouquet of black tea. In the mouth the wine is fresh, complex, persistent and balanced with velvety tannins that blend well with the body.

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Salita is our truest and most unique representation of Sangiovese in Castagnoli. Olive trees grow together with the Salita alberello bush vines, like it has been traditionally done in Tuscany for centuries. At the highest elevation of Castagnoli at 450 meters above sea level, the vines produce fascinating complexity and character.

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