Showing 61–72 of 81 results
-
$14.99
Tomás Achával and his family produce small amounts of wine from old vines in amazing sites across Argentina, in the foothills of the Andes Mountains. The Andes produce wines with tremendous personality due to its conditions: extreme altitudes, dramatic temperature fluctuations, and intense solar radiation. In these areas, grapes like Malbec flourish unlike anywhere else in the world. The tannins become sweeter, softer, and rounder. The minerality and fruit expressions explode.
-
$23.99
The Cantina Puianello, a coop of 150 small farmers, believes strongly in carrying on traditions. They have made their small company internationally renowned through a perfect combination of history and innovation. Their Lambruscos express the best of this region and these bubbly wines are super fun and made for food any time of year.
Puianello’s Ancestrale line of Lambruscos are made in the traditional way from organic grapes, by hand, with no machinery, and unfiltered. Harvested in August & September, the grapes are fermented in stainless. Once this fermentation is finished it rests in the bottle for 6-8 months in a dark cool cellar during which the second fermentation occurs creating the fine bubbles of this natural sparkling wine. The wine is then packaged without filtration.
Blend of Lambrusco, Marani, Maestri, Salamino
-
$23.99
The Cantina Puianello, a coop of 150 small farmers, believes strongly in carrying on traditions. They have made their small company internationally renowned through a perfect combination of history and innovation. Their Lambruscos express the best of this region and these bubbly wines are super fun and made for food any time of year.
Puianello’s Ancestrale line of Lambruscos are made in the traditional way from organic grapes, by hand, with no machinery, and unfiltered. Harvested in August & September, the grapes are fermented in stainless. Once this fermentation is finished it rests in the bottle for 6-8 months in a dark cool cellar during which the second fermentation occurs creating the fine bubbles of this natural sparkling wine. The wine is then packaged without filtration.
Blend of Lambrusco, Marani, Maestri, Salamino
-
$23.99
The Cantina Puianello, a coop of 150 small farmers, believes strongly in carrying on traditions. They have made their small company internationally renowned through a perfect combination of history and innovation. Their Lambruscos express the best of this region and these bubbly wines are super fun and made for food any time of year.
Puianello’s Ancestrale line of Lambruscos are made in the traditional way from organic grapes, by hand, with no machinery, and unfiltered. Harvested in August & September, the grapes are fermented in stainless. Once this fermentation is finished it rests in the bottle for 6-8 months in a dark cool cellar during which the second fermentation occurs creating the fine bubbles of this natural sparkling wine. The wine is then packaged without filtration.
-
$16.99
The Cantina Puianello, a coop of 150 small farmers, believes strongly in carrying on traditions. They have made their small company internationally renowned through a perfect combination of history and innovation. Their Lambruscos express the best of this region and these bubbly wines are super fun and made for food any time of year.
The Borgoleto is made with a blend of 30% Salamino, 30% Marani, 30% Maestri, and 10% Ancellotta. The grapes are hand harvested in late September and immediately pressed. They are then fermented on skins for 60 hours at a controlled temperature.
-
$16.99
The Cantina Puianello, a coop of 150 small farmers, believes strongly in carrying on traditions. They have made their small company internationally renowned through a perfect combination of history and innovation. Their Lambruscos express the best of this region and these bubbly wines are super fun and made for food any time of year.
Puianello’s Lambruscos Dell’Emilia are made with a blend of 30% Salamino, 30% Marani, 30% Maestri, and 10% Ancellotta. These grapes are hand harvested in late September and then fermented on skins in stainless at a controlled temperature. (Overnight for the Rosato and a minimum of 48 hours for Rosso). Second fermentation is in stainless, under pressure, with added still dry and sweet wine to start the fermentation (Charmat method).
-
$16.99
The Cantina Puianello, a coop of 150 small farmers, believes strongly in carrying on traditions. They have made their small company internationally renowned through a perfect combination of history and innovation. Their Lambruscos express the best of this region and these bubbly wines are super fun and made for food any time of year.
Puianello’s Lambruscos Dell’Emilia are made with a blend of 30% Salamino, 30% Marani, 30% Maestri, and 10% Ancellotta. These grapes are hand harvested in late September and then fermented on skins in stainless at a controlled temperature. (Overnight for the Rosato and a minimum of 48 hours for Rosso). Second fermentation is in stainless, under pressure, with added still dry and sweet wine to start the fermentation (Charmat method).
-
$16.99
The Cantina Puianello, a coop of 150 small farmers, believes strongly in carrying on traditions. They have made their small company internationally renowned through a perfect combination of history and innovation. Their Lambruscos express the best of this region and these bubbly wines are super fun and made for food any time of year.
Puianello’s Lambrusco Grasparossa is made with 100% Grasparossa. These grapes have grown in the hilly regions of Emilia Romano since 1800 and are characteristically lower in acidity than other Lambruscos. They are hand harvested in early October and then fermented on skins in stainless at a controlled temperature-for 48-72 hours. Second fermentation in the Charmat method with mono-fermentation.
-
$22.99
Hannes Schuster took over from his mother, Rosi, and works thoughtfully in their small estate near the Neusiedlersee close to the Hungarian border.
-
$22.99
Biodynamic producer certified by Demeter and founded by wine icons Tony and Michelle Soter. Tony was the founder of Etude wines in California and worked with numerous other top estates including Araujo and Dalle Valle. Mineral Springs Ranch is an epic 240 acre biodynamic farm.
-
$38.99
Winemaker Notes
Aromas of wild blackberry, menthol, and berry cordial. Primary flavors of Italian plum, and smoked jam, with hints of black licorice and fresh hickory.
Biodynamic producer certified by Demeter and founded by wine icons Tony and Michelle Soter. Tony was the founder of Etude wines in California and worked with numerous other top estates including Araujo and Dalle Valle. Mineral Springs Ranch is an epic 240 acre biodynamic farm.
-
$119.99
Meyer lemon pith, raw honeycomb, wax melon, and yellow apple skin. Medium-bodied, the 13.5% alcohol wine is majestic on the palate, displaying a tightly wound mineral tension, a waxy and textural mouthfeel, and a kiss of phenolic bitterness to make this absolutely food-friendly and age-worthy. RP