Produttori del Barbaresco is renowned for their quintessential, traditional Barbaresco.

Grapes are from various vineyards in the Barbaresco DOCG, with a mix of limestone, clay, sandy streaks, calcium rich soils. Aged 24 months in large oak casks.

Transparent garnet in colour, with aromas of rose, cherry, strawberry, tarry earth, trace of baking spice.

Fine grain tannins and fresh acidity frame strawberry, blackberry, rose petal, white pepper, cigar box spice and a wisp of cedar smoke.

Subtle spice and tarry earth linger on the red fruit finish.

Produttori del Barbaresco Barbaresco DOCG 2017

 Produttori del Barbaresco is renowned for their

I’ve said it before, and I’ll say it again, Rusden make stunning wines. Simple.

This, The Good Shepherd Malbec 2018, fits the typical stylishly beautiful Rusden form. Inky and glass staining with a super aromatic nose of blueberries, cherries and violets. An effortlessly smooth and opulent palate of blue fruits, redcurrants, and touches of spice. All gloriously wrapped in velvety tannins. Flavour for days!

 I’ve said it before, and I’ll say it again, Rusden make

Another rebel in the pioneering Lazio wine movement is Marco Colicchio. He revitalized tiny, old, abandoned vineyards of native grapes at the foot of the volcanic Colli Albani [Alban Hills] in Castelli Romani, about 12 miles southeast of Roma.

Malvasia Puntinata vines are in predominantly calcareous soils, spontaneous fermentation with wild yeasts on the skins, unfined, unfiltered, no added SO2

Lemon, thyme, sea spray, jasmine, yellow apple, saline minerality glossed by super light, green tea tannins and fresh acidity.

Citrus zest accents the smoky finish. Refreshing and lively.

100% Malvasia Puntinata [Malvasia del Lazio]

Marco Colicchio ‘DeLiCa Bianco’ Vino Bianco 2020

 Another rebel in the pioneering Lazio wine movement is

An absolutely ⚡️Aleatico Blanc de noir from innovative, visionary Lazio winemaker Andrea Occhipinti.

His 4 hectares of organically farmed vineyards are at 450 meters in elevation along the north-western shores of Lake Bolsena.

Whole cluster pressing without skin contact, spontaneous fermentation with indigenous yeasts in small concrete barrels.

Nectarine, pear, apple, jasmine, beeswax, flinty minerality, sea salt flanked by citrus acidity and green tea tannins.

Peach and orange zest infuse the smoky finish.

Andrea Occhipinti ‘Alter Alea’ Vino Bianco 2020

 An absolutely ⚡️Aleatico Blanc de noir from innovative

Located in the middle of the Tortona Hills, Enio Ferretti is dedicated to the native grapes of Piemonte.

Dark garnet in colour, with aromas of raspberry, strawberry, rose hip tea, roasted chestnut, licorice, trace of peppery spice.

Grippy tannins and tangy acidity flank black cherry, raspberry, strawberry, pomegranate.

Hazelnut, black pepper, red currant infuse the smoky earth mineral finish.

 Located in the middle of the Tortona Hills, Enio Ferretti

The Pira family has been tending to their 12 hectares of vineyards in Serralunga d’Alba, the eastern part of Barolo, since the 1950s

Vines are 30+ years in age, in a 2 hectare, organically farmed vineyard with northwestern exposure, limestone and clay soils, at 330 meters in elevation. Aged in stainless steel 8-9 months.

Plush layers of blackberry, red current, plum, rhubarb, herbs glide atop fine grain tannins.

Dark chocolate and pomegranate infuse the distinctive bitter finish.

Well balanced, well structured, always a fantastic value.

 The Pira family has been tending to their 12 hectares of

Emiliano Giorgio and Arcangelo Galuppi passionately save old, abandon vineyards with native grapes in the Amaseno River valley of Lazio, in between Rome and Naples.

40 year old vines are in clay/limestone soils. Spontaneous fermentation with wild yeasts, about 5 days skin maceration, aged in stainless steel on the fine lees for 10 months. Unfined, unfiltered, no added SO2

Mango, peach, apricot, rose petal, lemongrass, green apple, drizzle of caramel flanked by green tea tannins and citrus acidity.

Ginger, pink grapefruit, nectarine and almond linger between each sunny sip. Vivid and zippy.

 Emiliano Giorgio and Arcangelo Galuppi passionately save

Chianti Classico Collection | CoNNection 2021 Spotlight: Savignola Paolina

Passionate about preserving tradition and history, Manuela and Luzius Caviezel set out to revitalize Paolina Fabbri’s historical Chianti Classico estate.

Savignola Paolina ‘Ora’ Chianti Classico DOCG 2018

Juicy red and black cherry, chocolate, candied violet, summer earth and herbs are edged by grippy tannins. Mocha, vanilla and crushed black peppercorn infuse the red fruit finish. Hearty and charismatic.

85% Sangiovese, 7.5% Colorino, 7.5% Malvasia Nera Lunga

Savignola Paolina Chianti Classico Riserva 2016

Velvety tannins encircle rich cherry, blackberry, pomegranate, thyme, licorice, chocolate and a trace of toasted oak. Red apple, peppery spice and a hint of espresso linger on the earthy finish. Voluminous, powerful.

 Chianti Classico Collection | CoNNection 2021 Spotlight:

Devoted to “wild wines”, 4 friends in Abruzzo meld experimentation with minimal intervention and organic viticulture.

Spontaneous fermentation with wild yeasts, 3 days skin maceration, aged 6 months in fiberglass tanks, unfiltered, no added SO2

Spritely orange, lemon, pear, grapefruit, racy acidity glossed by super light fizz. Almond, hazelnut, orange zest infuse the salty finish.

Cantina Indigeno ‘Coco’ Vino Bianco 2020

 Devoted to “wild wines”, 4 friends in Abruzzo meld

Nicolas Reau along with his wine writer and winegrower wife, Sylvie Augereau are pioneers of the natural wine movement in the Loire Valley.

From a 1.8 hectare single vineyard of the youngest Cabernet Franc vines. Hand harvested, destemmed, spontaneous fermentation with wild yeasts in half oak foudre and half concrete. Aged on the lees for 6 months in oak and concrete, “natural carbonic gas from fermentation replaces the sulfur”. Unfined, unfiltered with no added SO2.

Red-violet in colour, with aromas of grilled peppers, wild berries, forest floor, spice.

An herbaceous backbone contours blackberry, red currant, roasted poblano, baking chocolate and tangy acidity.

Sandy tannins fuse with granny smith apple, black cherry and crushed pink peppercorn on the zippy finish.

 Nicolas Reau along with his wine writer and winegrower

Natural haze filter provided by hot humid 95 degrees

🇮🇹 filtro foschia naturale dato da caldo umido 35 gradi

Husband and wife team Alberto and Claudia Carretti passionately craft wines using ancient techniques, low intervention and organic methods along the left bank of the river Ceno in Parma.

Soil is clay-like, subalkaline with 12% active limestone. A long maceration of 180 days, with native yeasts in stainless steel and concrete containers. No added sulphur, unfiltered

Orange gold in colour, very aromatic; with peach, apricot, mango, orange, candied ginger, lemon zest, honeysuckle.

Layers of flavour elaborate the aroma; lemon, jasmin, peach, apricot, blood orange, baked pear, ginger, lemongrass, spearmint, chamomile, saline minerality, citrus acidity flanked by green tea tannins.

Lemon, pink grapefruit, and orange infuse the nutty finish.

Podere Pradarolo Vej Bianco Antico 180’ Emilia IGT 2019

 Natural haze filter provided by hot humid 95 degrees 🇮🇹

Respect for nature, low intervention and organic farming has been passed down from father to son for generations at Camarda.

The 90 year old vines are located in volcanic soils between the slopes of Mt. Etna and the Alcantara Valley in Castiglione di Sicilia.

Spontaneous fermentation with natural yeasts, aged in used oak barriques.

Red-violet in colour, with aromas of black currant, strawberry, smoky earth, licorice and roasted chipotle pepper. Black cherry, pomegranate, rose petal and roasted herbs are framed by fresh acidity and firm tannins.

Blackberry, black cherry, black pepper and smoky minerality infuse the lush finish.

Camarda Nerello Mascalese Terre Siciliane IGT 2018

 Respect for nature, low intervention and organic farming

First glasses raised in celebration of democracy had to be Greek 🥂

3rd generation winemaker Manolis Garalis focuses on crafting wines that express the unique volcanic terroir of Lemnos Island in the northern Aegean Sea.

Vines were planted between 1972-2015, are 150 meters in elevation, with “volcanic soil poor in nutrients, with some limestone”. Spontaneous fermentation with wild yeasts, 4 months of skin contact in stainless steel +1 month skin contact in old oak, unfined and unfiltered.

Pale orange in colour, very aromatic; with peach, orange, apricot, lemon, pink grapefruit, citrus blossom, chamomile, nutmeg, coriander seed and spearmint.

Pink grapefruit, peach, apricot, mandarin orange, fig, white flowers, clover honey and a beam of citrus acidity are accented by saline minerality and a steak of bitter almond.

Light green tea tannins fuse with pink grapefruit and spearmint on the flinty finish.

Manolis Garalis ‘Terra Ambera’ Lemnos PDO 2019

 First glasses raised in celebration of democracy had to be

Brothers Paolo and Lorenzo Marchionni founded their winery in the land they grew up in, the hills just southwest of Florence, in Chianti Colli Fiorentini.

They believe in little intervention in the vineyard and cellar, they farm biodynamically and organically [certified organic since 2011]. L’erta’ [meaning “steep ascent”] is the “cru” wine of the estate, it is only made in the best vintages.

Grapes are hand selected row by row from the best parcels, from steep hillside vineyards planted in 1993, 1998 and 2002.

Spontaneous fermentation with native yeasts in stainless steel and cement tanks, aged 14 months in barrels, then 6 months in cement tanks, followed by 14 months in the bottle. Unfiltered and unfined.

Garnet in colour with aromas of cherry compote, fig, lavender, clove, cigar box spice, anise and peppery spice. Red and black cherry, fig, plum, vanilla, black pepper, earth and Tuscan underbrush are framed by strong black tea tannins and fresh acidity.

Cherry, clove, leather, licorice and flinty minerality linger on the velvety finish.

Paolo e Lorenzo Marchionni ‘L’Erta Poggia della Bruna’ Toscana IGT 2010

 Brothers Paolo and Lorenzo Marchionni founded their winery

Another gem from southeastern Sicilian, iconic pioneers Azienda Agricola COS

Vineyards are at 230 meters in elevation, with “red soil, medium consistency; formed of subalpine sands of Pliocene origin, of limestone – siliceous nature”. Spontaneous fermentation with native yeasts on the skins in concrete tanks for 10-15 days in amphorae, 6 months ageing in amphorae, then 2-3 months in concrete tanks, followed by 3 months bottle ageing before release.

Garnet in colour with aromas of black cherry, black grape, fig, smoky earth, peppery spice and a floral trace.

Red currant, pomegranate, cranberry, cherry and iron minerality are framed by tangy acidity and good tannins. Black cherry, fig and raisin accent the spicy finish.

Easy drinking and super versatile at the table.

COS ‘Pithos Rosso’ Vittoria Rosso DOC 2016

 Another gem from southeastern Sicilian, iconic pioneers

My favourite of the Bardolino Chiaretto tasting, totally remarkable and wonderfully uncommon. Saffron, smoky minerality and a squeeze of citrus fuse into an ethereal sip. Still can’t stop thinking about this one.

Albino Piona Bardolino Chiaretto DOC 2018

 My favourite of the Bardolino Chiaretto tasting, totally

Stanko Radikon was one of the founding fathers of the revitalization of low intervention, skin contact wines.

Located in the town of Oslavia in the Isonzo region of Friuli, right up against the Slovenia border, his 12 hectares of vines were passed down from his grandfather.

Today his son, Saša Radikon carries on his father’s vision.

Natural fermentation with indigenous yeasts, maceration in oak vats for 8/14 days, followed by ageing in 25/35 hl casks for 18 months.

Garnet in colour with aromas of black cherry, morello cherry, wild berries, damp terracotta, peppery spice, trace of cigar box spice and an herbaceous streak.

Earthy minerality weaves around red currant, morello cherry, plum, blackberry, pomegranate and white pepper, backed by tart acidity and good tannins.

Rhubarb, a trace of toasted oak and soft cigar box spice linger between each sip.

Radikon ‘RS14’ Rosso Venezia Giulia IGT 2014

 Stanko Radikon was one of the founding fathers of the

For over 100 years, the Bombetti family have cultivated their 3 hectares of land, 2 hectares for vines, the rest a mix of olive & fruit trees and vegetable gardens.

Located 40 km southeast of Rome, father and son Sergio and Paulo farm the 40+ year old vines with low intervention, organic and traditional methods.

Spontaneous fermentation with wild yeasts, 7 days skin contact. “Aged in fiberglass until bottling. Minimal added sulfur and no filtering or fining.” _

Deep gold in colour with aromas of baked pear, a drizzle of honey, citrus blossom, yellow apple and clean minerality.

Apple, chamomile, baked pear, yellow apple and citrus acidity integrate with a creamy mouthfeel, super light green tea tannins and flinty minerality. Bright lemon highlights the crisp, mineral finish.

Colleformica ‘Formica Gialla’ Vino Bianco 2018

 For over 100 years, the Bombetti family have cultivated

Tenuta Sant’Antonio is the passion of 4 brothers: Armando, Paolo, Tiziano and Massimo Castagnedi. They grew up cultivating their father’s vineyards in the Valpolicello region of Veneto, northern Italy. In 1989 they purchased 30 hectares of land in Monti Garbi, around their original 20 hectare family estate. Today they farm over 100 hectares of vines, and are renowned for their Amarone, Valpolicella Ripasso and Valpolicella.

The vineyards are cultivated using organic methods, as they are “tended with love and attention to maintain a balance with nature”. Grapes were sourced from vines 10-15 years old in sandy, silty soil with white skeletal limestone, in the Commune di Mezzane di Sotto.

Pale coral in colour with aromas of strawberry, grapefruit, wild flowers and chalky minerals.

Strawberry, tangerine, melon and honeysuckle are gilded by citrus acidity. Pear and melon linger on the mineral driven, dry finish.

A refreshing fusion of fruit and minerality.

Tenuta Sant’Antonio Scaia Rosato Veneto IGT 2018

 Tenuta Sant’Antonio is the passion of 4 brothers: Armando

Dedicated to saving old, abandoned vineyards and the native grapes they hold in Lazio, Sete is both a winery and cultural project.

Grapes are from vineyards 70 years in age, with clay and limestone soils. Hand harvested, hand destemmed, spontaneous fermentation with wild yeasts, with about 3 weeks skin maceration in steel. Aged for 8 months on the fine lees in steel, unfined, unfiltered, no added SO2.

Amber gold in colour, with aromas of butterscotch, nectarine, apricot, sweet hay.

Lemon, apricot, orange, saline minerality, citrus acidity and the slightest hint of fizz are framed by Jasmin green tea tannins.

Roasted nuts, lemon zest and wisp of smoke linger between each sunny sip.

40% Ottonese, 30% Malvasia del Lazio [Malvasia Puntinata], 30% Trebbiano

 Dedicated to saving old, abandoned vineyards and the native

Fabio Alessandria is dedicated to reviving and safeguarding indigenous grapes such as Freisa and Pelaverga Piccolo at his family’s legendary estate in Piemonte.

Organic and low intervention practices are used in both the vineyards and cellar. Hand harvested grapes are from 3 different sites in Verduno: Sut Jort, Lasagne, and Rocche dell’Olmo. Vines are 4-20 years in age, in mostly calcareous limestone soils. Fermented with native yeasts in used French oak, malolactic fermentation in stainless steel, aged for 3 months in wood, followed by 2 months in stainless steel.

Transparent ruby in colour, with aromas of strawberry, raspberry, mint, violets. Raspberry, red currant, pomegranate, herbs, earth, white pepper are framed by fresh acidity and good tannins.

A dash of nutmeg accents red fruit and bitter almond trace on the sleek finish. Vibrant and silky.

Comm. G.B. Burlotto Verduno Pelaverga DOC 2019

 Fabio Alessandria is dedicated to reviving and safeguarding

For over a century, Nadia Verrua’s family has been making wine in the hills of Monferrato, around the village of Scurzolengo, in Piemonte. Nadia’s unique approach is a true synthesis of indigenous Piemonte grapes with traditional, ancient techniques.

Spontaneous fermentation with wild yeasts in stainless steel and concrete tanks, second fermentation in the bottle from a small amount of remaining residual sugar 🙏🏼 molte grazie

Transparent garnet in colour, with aromas of black cherry,

hazelnut, raspberry, violet and terracotta.

Black cherry, strawberry, raspberry, bramble, white pepper, trace of clove and chalky minerality are glossed with super light fizz.

Tangy acidity and wooly tannins fuse with black cherry, hazelnut and a bitter streak on the sateen finish.

Cascina ‘Tavijn ‘Ottavio Funk’ Vino Rosso 2017

 For over a century, Nadia Verrua’s family has been making

Elisabetta, Alessandra and Giovana, along with their respective families continue the winemaking traditions created by their legendary grandfather, Giovanni Battista Burlotto.

Grapes are from organically farmed estate vineyards planted in 1978, in the commune of Barbaresco, at 255 meters in elevation with limestone and clay white soils. “Fermented in stainless steel for about 12 days with periodic punching down of the cap. Aged for six months in Slavonian botti grandi followed by three months in steel and then three months in the bottle.” Ruby red in colour with aromas of strawberry, black cherry, licorice, white pepper and wildflowers. Cherry, wild strawberry, red currant, earth and black pepper are framed by firm tannins and fresh acidity. Licorice and red fruit linger between each silky, lithe sip.

Castello di Verduno Nebbiolo Langhe DOC 2018

 Elisabetta, Alessandra and Giovana, along with their

Luca Bevilacqua farms 2 hectares of vineyards that have never seen chemicals.

Located in the lower valley of the Sangro River in Chieti, in addition to organic farming, he utilizes traditional methods such as foot pressing, basket pressing and demi-john ageing.

Whole bunch fermentation with native yeasts in semi-carbonic maceration, foot presses, aged for 8 months in stainless steel.

Transparent red-violet in colour, with aromas of black currant, sour cherry, blackberry, forest floor, wildflowers and peppery spice.

All the cherries [red, black and sour], red currant, red apple, white pepper are framed by fresh acidity and black tea tannins.

Hazelnut, herbs and earth infuse the savoury finish.

Luca Bevilacqua ‘Lollo’ Vino Rosso 2019

 Luca Bevilacqua farms 2 hectares of vineyards that have

Holistic viticulture guru of Sicily, Alessandro Viola strives to maintain the natural balance in nature.

His 20 hectares of vineyards on the northwestern coast of Sicily are farmed organically and with minimal intervention.

From vines 220 meters in elevation with clay soils. Spontaneous fermentation with native yeasts, aged 6 months in steel tanks, unfined, unfiltered.

Transparent red-violet in colour, with aromas of black cherry, black currant, raspberry, rose petal, cinnamon and almond.

Black cherry, blackberry, raspberry, white pepper, smokey earth and fresh acidity glide across Darjeeling tea tannins.

Black currant rose petal and a trace of almond linger between each silky sip. Well balanced, genteel, engaging.

Blend of Nero d’Avola & Nerello Mascalese

Alessandro Viola ‘isi’ Rosso Terre Siciliane IGP 2019

 Holistic viticulture guru of Sicily, Alessandro Viola

Sisters Cristina and Elena are the 4th generation to head the the famed Barolo estate founded by Giacinto Brovia in 1863.

Farming is organic, with zero chemicals used in the vineyards and cellar.

Dark red violet in colour, very aromatic, with black cherry, raspberry, red cherry, plum, black pepper, licorice, wildflower, forest floor and a trace of sweet pine.

Wild berries, licorice, black pepper, tarry earth, a drop of mocha and fresh acidity glide atop firm tannins.

Wild berries compliment the distinctive bitter finish.

A plush, voluminous expression of Freisa.

Brovia ‘La Villerina Secca’ Freisa Langhe DOC 2017

 Sisters Cristina and Elena are the 4th generation to head

Domenico Almondo [along with his sons, Stefano and Federico] carries on the work his father Giovanni began, crafting Arneis wines that express the distinct character of the Roero.

Grapes are from 3 tiny parcels, with varying soils of sand/limestone/clay at 310-370 meters in elevation. Fermented in stainless steel tanks, aged on the lees for 5 months.

Pale gold in colour, with aromas of lemon, hazelnut and herbs.

Apple, pear, lemon zest, citrus blossom, and a light herbaceous streak shimmer atop crisp minerality and bright acidity. Clover honey, almond and lemon infuse the saline mineral finish.

Giovanni Almondo ‘Vigne Sparse’ Roero Arneis DOCG 2018

 Domenico Almondo [along with his sons, Stefano and

Historic, legendary, acclaimed....Nervi is the oldest winemaking estate in Gattinara; the family’s vineyards date back to 1679.

Ensuring the estate continued on and honored it’s long history, famed Piemonte winemaker Roberto Conterno purchased it from an investor group in 2018.

Vineyards are farmed organically. Grapes are from all 4 of the estate’s crus; Molsino, Valferana, Garavoglie and Casacce. Fermented in stainless steel, aged for 3 years in large Slavonian botti, followed by 6-12 months in cement vats.

Transparent garnet in colour, with aromas of black cherry, rose petal, smoky earth, violet, leather and soft spice.

Cherry, raspberry, blackberry, licorice, black pepper, iron minerality, trace of grilled sage and fresh acidity glide atop firm tannins.

Black cherry, pomegranate infuse the tarry earth mineral finish.

 Historic, legendary, acclaimed....Nervi is the oldest

Brother and sister Piero and Benedetta Lanza can trace their family estate back to Prince Ginori Conti [1865-1939]. Located in Radda in Chianti, the 12 hectares of organically farmed, mostly Sangiovese vineyards are nestled among olive groves and woods.

The vineyard was planted between 1994- 2004, south-southwest facing, at 400-500 meters in elevation with rocky galestro soils.

Fermented with native yeasts in concrete, transferred to “casks of 20/25hl of Slavonian oak and tonneau of 4/5hl of French oak where the malolactic fermentation takes place” followed by 12 months ageing, bottled then aged for 8 months before release.

Dark garnet in colour, with aromas of black cherry, licorice, leather, bramble and crushed black peppercorn.

Silky layers of all the cherries [red, black, sour], pomegranate, red currant, cracked black pepper, Tuscan underbrush, earth and fresh acidity are framed by grippy tannins. Pomegranate, blackberry, black cherry and cigar box spice linger on the plush finish.

A classic expression of Chianti Classico.

Fattoria Poggerino Chianti Classico DOCG 2015

 Brother and sister Piero and Benedetta Lanza can trace

A project created just a couple of years ago by 3 friends graduating enology school; Vinhos Aparte wines have already achieved adored cult status amongst lovers of low intervention wine.

In the spirit of experimentation, wines are limited editions, it’s not a given if they will be repeated in following vintages. Label art is viewed as a “graphic adventure” with striking images for each unique bottling.

Vines are 40-55 years old at the foot of the Arrabida mountain, with sandy soil, 100 meters above sea level.

Aromas of clementine, grapefruit, jasmine, apricot. Flavours echo the aromas, with clementine, grapefruit, mango, apricot, herbs and jasmine glossed by fresh acidity.

Mango infuses the bright citrus finish. Bold, vivid, engaging.

100% Moscatel de Setubal [Muscat of Alexandria]