NEW ARRIVALS

Producer | Eugenio Bocchino

Region | Piedmont

Variety | Barbera

Alcohol | 14%

Tom is the nickname of the once dachshund (Tomomi) of the family. A superb example of Barbera d’Alba made with Eugenio Bocchino’s signature old world style and light hand in the cellar. This wine comes from 30 years old vines in Bocchino’s 2.3 ha vineyard in Frazione Santa Maria (La Morra) and part from 70 years old vineyard in Verduno. Picked at the perfect maturation, the grapes are mostly de-stemmed and left ferment with the skins for about 12 days. Less as possible pumps-over are carried during this time. After racking, the wine is transferred into 20/35 hl old oak barrels for about 12 months before release.

Producer | Terre di Confine

Region | Liguria

Variety | Vermentino Bianco, Trebbiana Rosa, Moscato Giallo, Malvasia, Albarola

Alcohol | 12.5%

A field blend from old terraced vineyards overlooking the Ligurian Sea. The 2024 vintage was harvested over six separate picks, with each parcel whole-bunch pressed, spontaneously fermented and matured entirely in oak before blending. The result is a beautifully detailed white with layered texture, vibrant freshness and a distinctive saline finish.

Producer | Alessandro Tofanari

Region | Tuscany

Variety | Sangiovese

Alcohol | 14%

Made from 100% Sangiovese grown around San Gimignano, the grapes are hand-picked, fermented naturally in concrete with around one month of skin contact, and aged in concrete and large 1,000-litre tonneaux. Bright cherry fruit, dried herbs and fine tannins come together in a vibrant Tuscan red that is both immediately drinkable and quietly complex.

A traditional Barolo made from 20% Bricco delle Viole vineyards and 80% from Bricco San Pietro, within the Barolo commune, showing Eugenio Bocchino’s refined and transparent style. Fermented on skins for about 30 days and aged in large neutral oak botti for 18 months. The wine rest in bottle for one year before release, reaching a great balances structure with perfume and finesse.

Producer | Monastero Suore Vitorchiano

Region | Lazio

Variety | Trebbiano, Malvasia, Verdicchio

Alcohol | 11.5%

Coenobium is produced from a field blend of approximately Trebbiano, Malvasia del Lazio and Verdicchio, fermented spontaneously with indigenous yeasts and aged on lees in stainless steel and fibreglass tanks. The wine is energetic and saline, with notes of white flowers, orchard fruit, herbs and citrus peel, finishing with the volcanic tension.

Producer | Monastero Suore Vitorchiano

Region | Lazio

Variety | Trebbiano, Malvasia, Verdicchio

Alcohol | 11.5%

Ruscum uses the same grapes and harvest as Coenobium, but spends around two weeks on skins, giving the wine its amber hue, gentle tannic grip and deeper texture. Aromatically it moves into dried herbs, apricot skin, grapefruit rind, hay and spice, while remaining remarkably light on its feet.

Producer | Monastero Suore Vitorchiano

Region | Lazio

Variety | Sangiovese, Ciliegiolo

Alcohol | 11%

Benedic is the monastery’s rare red wine, produced in tiny quantities from local grapes grown on the volcanic soils around Vitorchiano. Made with spontaneous fermentations, indigenous yeasts and minimal intervention, the wine is light, savoury and energetic, with earthy red fruit, gentle grip and the same saline freshness that defines the other wines.

Producer | AETNAE

Region | Sicily

Alcohol | 30%

A new addition to the Aetnae range, this Mediterranean-inspired amaro showcases a perfect balance between bitterness and aromatics. Intense notes of gentian, liquorice, cinchona bark, blood orange and citrus peel unfold across the palate, leading to a long, fresh and beautifully integrated finish.

Deeply rooted in the flavours of Sicily and Mount Etna, it is an elegant and versatile amaro that captures the essence of the Mediterranean landscape.

Producer | Alessandro Tofanari

Region | Tuscany

Variety | Vernaccia

Alcohol | 12.5%

A vibrant and characterful expression of Vernaccia sourced from 40 to 70-year-old vines at 400 metres above sea level. Hand-harvested, gently pressed and fermented with indigenous yeasts in concrete tanks. Aged on fine lees to build texture, the wine combines ripe orchard fruit with a distinctive saline minerality drawn from the region's soils. Rich without being heavy, it's a beautifully balanced expression of one of Tuscany's hidden gems.

Producer | Alessandro Tofanari

Region | Tuscany

Variety | Vernaccia

Alcohol | 12.5%

Made from the estate's best high-altitude Vernaccia vineyards, Vivaio undergoes 3–5 days of skin contact before spontaneous fermentation with indigenous yeasts. Bottled later than Sassa to gain extra finesse, it combines bright citrus and orchard fruit with gentle texture, savoury minerality and impressive length. A refined, terroir-driven expression of Vernaccia.

Producer | Alessandro Tofanari

Region | Tuscany

Variety | Trebbiano, Malvasia

Alcohol | 13%

Trebbiano 70% and Malvasia 30% are harvested and co-fermented with five days of skin contact before spontaneous fermentation and ageing in concrete. Old vines, gentle extraction and minimal intervention create a textured yet vibrant white, with ripe stone fruit, delicate florals and a distinctive savoury finish.

This wine comes from a 1.5 hectare single vineyard called ‘Roccabella’, just outside the Barolo commune, which Eugenio and Cinzia farmed since the very beginning (1997). The soil composition is predominantly clay and sand. Fermentation occurs spontaneously with wild yeasts in stainless steel tanks, with variable skin contact time. The wine is aged for 14 months in used oak barrels with capacities of 25 and 32 hectolitres.

Producer | Magi Spirits

Region | Lombardy

Alcohol | 43%

Foraged Gin infused wild Italian sloe berries.

A seasonal expression from Lake Como's Rivo Gin, this Sloe Gin is made by macerating wild sloes in the estate's signature gin, allowing the fruit to slowly infuse colour, aroma and flavour over time.

Balancing bright alpine botanicals with notes of red berries, plum and sweet spice, it retains the freshness and elegance that define the Rivo range. Suited to sipping neat on a winter evening or mixed into cocktails.

Producer | Aterra

Region | Puglia

Variety | Primitivo

Alcohol | 13.5%

Sourced from two complementary parcels — pale sand for lift and freshness, red clay rich in iron for structure and aromatic depth. Fermentation starts cool to preserve fruit purity and ensure gentle extraction, followed by full malolactic and five to six months in stainless steel, then a short rest in bottle.

Ripe cherry, plum and black pepper meet soft balsamic and earthy tones. Smooth and mouth-filling, with velvety tannins, balanced acidity and just a hint of natural sweetness from perfectly ripe fruit.

Producer | Sàgona

Region | Tuscany

Variety | Malvasia, Trebbiano

Alcohol | 12.5%

Mostly Malvasia Bianca Lunga with a touch of Trebbiano Toscano, grown at 300 metres on silty, sandy soils with a southwest exposure. The grapes are softly pressed with a manual vertical press, then fermented and aged for five months in concrete tanks. Fresh and gently textured, it shows notes of white flowers, citrus, and herbs, carried by a clean, mineral finish. A pure and graceful take on Tuscan mountain white.

Producer | Tenuta Foresto

Region | Piedmont

Variety | Moscato Bianco di Canelli

Alcohol | 13%

From 50-year-old vines. The grapes are de-stemmed and fermented in 50 hl concrete tanks for about 20 days on the skins, with 3–4 gentle punch downs daily, allowing spontaneous fermentation to unfold naturally. After racking, the wine is aged for 8 months in 20 hl oak barrels and rested 2 months in bottle. The wine has a textured, mineral-driven palate with notes of citrus, white flowers, and almond.

Producer | Ranchelle

Region | Tuscany

Variety | Procanico, Clairette, Riminese, Nocchianello Bianco, Verdello

Alcohol | 12%

Roccolina is the name of the vineyard for this cuvee. Here the indigenous grape varieties of Procanico, Clairette (Francesino), Riminese (Duropersico), Nocchianello Bianco and Verdello produce the base for an assemblage of a typical white wine from Maremma, the Bianco di Pitigliano. Grapes are harvested by hand separately, according to their ripeness. After de-stemming and around 3 days of skin contact fermentation, the must is lightly pressed and continues its natural course of fermentation without skins. Once fermentations are over the wines are blended and transferred into stainless steel container for about 5 months. Bottled in spring without any SO2.

Producer | Tenuta Foresto

Region | Piedmont

Variety | Barbera

Alcohol | 13.5%

100% Barbera grapes that come from young vineyards (15 years), found on sand and tufa soil. The grapes are partially de-stemmed and placed in 50 hl cement tanks where they remain for less than 24 hours. It is immediately drawn off, pressed and then transferred to a 35hl stainless steel tank. Here it carries out part of the spontaneous fermentation in contact with the skins, without temperature control. 2-3 punch downs per day are carried out as needed. A small part of the must is preserved before fermentation, it will be used to restart the fermentation inside the bottle. The wine is bottled in the spring in a waning moon and aged 6 months in bottle. No SO2 added.

Producer | Montecorneo 570

Region | Umbria

Variety | Montepulciano

Alcohol | 13%

The grapes are manually harvested in the coolest hours over the course of a week, then given a direct and delicate pressing to capture colour and freshness. Fermentation starts in stainless steel and continues in concrete, with the fermenting masses refreshed with new must before being moved back to steel to rest through winter. The result is a luminous, savoury rosé with notes of wild berries, citrus, and herbs. Crisp, dry, and irresistibly drinkable.

Producer | Montecorneo 570

Region | Umbria

Variety | Montepulciano, Merlot

Alcohol | 13%

A local favourite from Sara Gallina’s Montecorneo project in Umbria, Tous les Jours is usually poured only at the village festival. A blend of Montepulciano and Merlot, made partly as a red and partly as a rosé, it’s fermented and aged in stainless steel for maximum freshness. Juicy, light, and super drinkable, bright red fruit, a hint of herbs, and an easy, joyful finish.

Producer | Montecorneo 570

Region | Umbria

Variety | Montepulciano

Alcohol | 13.5%

The grapes are de-stemmed and partly pressed, then fermented in concrete tanks with three daily pump-overs early on to build texture and depth. Once fermentation finishes, the wine is drawn off, assembled, and returned to concrete for further ageing. The result is a pure, savoury expression with notes of dark cherry, spice, and earth.

Producer | Montecorneo 570

Region | Umbria

Variety | Merlot

Alcohol | 13.5%

The grapes are harvested in the coolest hours of the day to preserve freshness, then undergo a “sandwich-style” vinification in closed steel tanks, with alternating layers of whole bunches and de-stemmed fruit. Once fermentation finishes and all sugars are consumed, the wine is drained off into stainless steel for further ageing. The result is pure and energetic, showing bright red fruit, gentle spice, and a savoury edge

Producer | Montecorneo 570

Region | Umbria

Variety | Grechetto

Alcohol | 11.5%

A sweet, elegant white from old-vine Grechetto at Montecorneo, Umbria. The best grapes are left longer on the vine and then air-dried naturally before fermentation in steel. After a short rest in demijohns, the wine is aged 2 years in old barriques, developing rich notes of dried fruit, citrus peel, and almond. Layered, fragrant, and perfectly balanced.

Producer | Sàgona

Region | Tuscany

Variety | Trebbiano, Malvasia

Alcohol | 12.5%

Mostly Trebbiano with a touch of Malvasia, the grapes undergo overnight skin contact to bring gentle structure and aromatic depth. Fermented with native yeasts and aged briefly in concrete, it’s bright, fresh, and savoury, showing notes of citrus, white flowers, and herbs.

Producer | Sàgona

Region | Tuscany

Variety | Trebbiano

Alcohol | 12.5%

A graceful and mineral-driven white made from Trebbiano Toscano, sourced from Sàgona’s high-altitude vineyards: 550 metres in Sàgona and 600 metres in Campo Maggio, in the hills of Pratomagno. Fermentation and ageing take place in second-passage barriques, where the wine rests for about 10 months on its lees. The result is layered yet pure, with notes of citrus, orchard fruit, and almond, wrapped in a fine texture and lifted by mountain freshness.

Producer | Sàgona

Region | Tuscany

Variety | Sangiovese

Alcohol | 13%

Sàgona’s rosato tribute to Jean-Claude Izzo’s Marseilles books. Made from Sangiovese grown at altitude and made with a short maceration in stainless steel. Citrus and red berry notes. Fresh, savoury, and irresistibly juicy, it’s perfect with seafood or Mediterranean meats.

Producer | Sàgona

Region | Tuscany

Variety | Sangiovese, Malvasia Nera, Ciliegiolo, Canaiolo, Colorino

Alcohol | 14%

From the wild hills of Pratomagno in Tuscany, this Sangiovese blend is bright, juicy, and full of mountain freshness. Fermented with native yeasts and aged in concrete. Vibrant red fruit, wild herbs, and a savoury edge make this a pure and energetic expression of Sàgona’s landscape.

Producer | Sàgona

Region | Tuscany

Variety | Sangiovese

Alcohol | 14%

The grapes come from the "mountain" vineyard located in a narrow valley facing south, at an altitude of 550m. Planted in the early 70s, these are the vines of Piero and Santi, the old farmers who preceded the Sàgona farm as today. Fermented in stainless steel, maceration on the skins for about 20 days. 18 months in used barriques and 12 months in the bottle. Black cherry, ripe fruit, spice, and a touch of leather and tobacco. Juicy and generous on the palate, it balances richness with freshness, carried by fine tannins and a youthful but defined structure.

Producer | Ranchelle

Region | Tuscany

Variety | Ciliegiolo

Alcohol | 13%

Corindo is a thoughtful blend of a direct-pressed Ciliegiolo with a short maceration of Ansonica and Procanico. Fermented naturally, with no additives or sulfites, it offers a lively, fruit-forward profile with bright acidity and abundant flavors of citrus, orchard fruits, and subtle herbs. Light, energetic, and pure, Corindo captures the essence of its vineyard in every sip — a joyful, versatile wine for any occasion.

Producer | Ranchelle

Region | Tuscany

Variety | Ansonica, Clairette, Procanico, Trebbiano, Malvasia

Alcohol | 13%

A vibrant and expressive white from old vines in the rescued Millocchio vineyard, which includes Ansonica, Clairette, Procanico, Trebbiano, and Malvasia. It undergoes spontaneous fermentation, long skin contact, and no filtration or additives, with nitrogen used instead of sulfur to protect the wine. Aged 10 months in used 500 L oak barrels and 6 months in bottle, it shows aromatic richness, bright acidity, and soft tannins.