Malvasia

This ‘orange’ wine from natural wine superstar Elisabetta Foradori’s Tuscany project Ampeleia is a field blend of white Italian varieties fermented with skin contact, which results in the copper color, slight... Read More

This tiny-production white ferments and matures in underground clay amphorae with a short period of skin contact and some oxidative handling. Waxy in texture, but with excellent acidity, it offers notes of honey, nuts, wildflowers,... Read More

Farmed organically & fermented in used casks, stainless steel, & clay amphora, this fresh, juicy red blend marries the peppery, dark-fruited qualities of cool-climate Syrah with the slight greenness of Loire Cab Franc, followed... Read More

From the limestone soils of Carso, Edi Kante produces elegant, terroir-driven wines from local varieties, including this Malvasia! Already showing significant bottle age, but able to develop further, it offers complex aromas and... Read More

This excellent “all-Tuscan” blend eschews international varieties with great success. Lush black cherry and currant are layered over supple tannins and earthy hints of tobacco and espresso. Charming!

Farmed organically by nuns in a small, ancient monastery, this funky white is light and fresh—but far from boring!—with autumnal aromas of foraged apple, subtle baking spice, and fennel lifted by pleasant acidity.... Read More

Produced in memory of the Templar knights that used to reside at Montenidoli, this is a blend of three local white varieties fermented and aged in neutral barrique. Rich and textural, with umami undertones and hints of spice layered... Read More

This ‘orange’ wine from esteemed natural producer Paolo Bea spends two weeks macerating on its lees, fermented in stainless steel, & left on its fine lees for a year before bottling. Funky, complex, & incredibly intriguing.... Read More

Nearly forgotten, the historically singular region of Colares—rife with old ungrafted vines—is just now receiving much deserved attention. Even with extended bottle aging, this white is very fresh and lively, with... Read More

The monastery’s premier cuvee is left to ferment for two-plus weeks on the lees, resulting in a richer, more complex wine than its fresh, lively cousin. Layered aromas and flavors of fresh herbs, anise, and wild flowers... Read More