Metodo Classico 'Jamais', Baricchi
Grape: Pinot noir and reserve solera wine obtained from the Chardonnay, Sauvignon Blanc, Viognier, riesling and chennin blanc vines.
Region: Neviglio PIEMONTE
Drinking Window: Ready or until 2024
Pairings: Great as an aperitif or with seafood dishes.
Winemaking Notes: Jamais means never in the French language. Method champenois, pinot noir vinified and aged in wood, the others stainless, disgorged after 30 months, spontaneous fermentations, 1,450 bottles produced.
Granazza 'Barbagia' 2015, Sedilesu
Grape: 100% Granazza
Region: Mamoiada SARDINIA
Drinking Window: Ready or until 2028
Pairings: Fish dishes, vegetable and fish soups, pecorino cheese, white meat or vegetable stews, pasta with vegetables.
Winemaking Notes: 10 months in concrete, rediscovered indigenous grape. Wild, rustic, savory, mineral-ly and very Mediterranean. We're pretty sure this grape will become cult-like very soon.
Ampeleia 2015, Ampeleia
Grape: 100% Cabernet Franc
Region: Roccatederighi TUSCANY
Drinking Window: Ready, best in 6 months
Pairings: Great with vegetarian dishes.
Winemaking Notes: 12 months in wooden barrels and cement tanks, at least 2 years in bottle.
Rossese di Dolceacqua Posau' 2018, Maccario Dringenberg
Grape: 100% Rossese
Region: San Biagio della Cima LIGURIA
Drinking Window: Ready
Pairings: Cod fish, grilled fish, white meat with herbal and savory flavors.
Winemaking Notes: Biodynamic, indigenous yeasts, no added sulfites, and only sustainable farming, 6,000 bottles produced.
Valtellina Rocca de Piro, Arpepe
Grape: 90% Nebbiolo, 10% Rossola and Pignola
Region: Valtellina PIEMONTE
Drinking Window: Patience rewarded (2020-2030)
Pairings: Pair with grilled meats, stews, aged cheeses, and ravioli with meat.
Winemaking Notes: Nebbiolo is often called Chiavennasca in this region. It takes 1,500 hours to cultivate just a single hectare. 15 day macerations, aging is for as long as it takes. Open and let breathe 1 hour before.
Barolo Bricco Boschis 2015, Roccoviberti
Grape: 100% Nebbiolo
Region: Castiglione Falletto PIEMONTE
Drinking Window: Patience rewarded (better in 3 years, best after 7+)
Pairings: Intense and structured so great with traditional Piedmontese dishes like Agnolotti al ragù, tajarin, ravioli with meat, truffle dishes and aged cheeses.
Winemaking Notes: 24 months in 25 Hl French oak barrels then 12 months in bottle in controlled temperature rooms, cru composed of more clay.
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