Made using fruit from Macconais, this dry, beautifully aromatic white has crisp citrus and tropical notes, and just the right acidity.

Chiroubles has the highest altitude vineyards of the Beaujolais region, and it shows through in this crisply dry, yet mouth-wateringly fruity red. Luscious!

A delicious marriage of Pinot Noir and Gamay, and as fruit-forward and acidic as anything Santini produces. Drink pantry-cool alongside some appetizers.

100% pinot noir from the Givry commune, made using the "flottaison" method, this wine eschews the soily, vegetal side of the grape in favor of big fruit notes. Crushable, but worth savoring.

A pink 100% Gaglioppo achieved through saignee, this rosato has bright red fruit notes, a milder citrus side, and a saline minerality that makes it great for savouring on its own and versatile in its pairing potential.

A nose of honeycomb and white tea turns into crisply ripe melon on the palate. No oak and no malo make this a great summer patio drink, or a great pairing with rich, cream-of-etcetera soups.

Carneros' cool climate is the focus of this light coloured and pretty Pinot Noir from one of Sonoma's best wineries.

Gamay from a vineyard in Beaujolais-Villages on a granite and sandy soil with a stronger tannin and mineral streak.

1L bottle of Sfera's collaboration with Friulian producer I Clivi that's a Ribolla Gialla wine with ripping acidity.

1L bottle of Sfera's collaboration with Sicilian producer Cossentino. An orange wine made from Catarratto grapes, with strong tannin and tangy, dry, herbal flavours.