Ferdinando Principiano assembles this classic Dolcetto from his old vineyards in Monforte d'Alba. Aromas of red fruit, violets, and balsam wood make this a great pairing with a charcuterie board.

Principiano's Dosset is carbonic macerated Dolcetto made without sulfur. Light Italian red with a spicy and earthy touch from Dolcetto.

Pronounced "poont-eh-mess", with its origin in an off-the-cuff drink, mixed according to a share price increase, that became too popular not to bottle. Cin cin!

100% Tocai Friulano. Candied citrus peels, warm slate, and a crisp stonefruit acidity. Drink now.

Radikon's Orange wine is something that every wine lover should try once in their life. Deep amber colour from an extended maceration of Ribolla Gialla, Sauvignon Blanc, and Chardonnay, the concentration in Oslavje is intense. 

100% Ribolla Gialla. Notes of dried apricots and citrus peel, with a hint of herbaceousness and a palate-cleansing acidity.

Light and dry Sicilian Grillo with tropical fruit aromas and decent acidity.

Approximate drinking window:  2026-2048.

Albesani is one of the top vineyard sites in Barbaresco and this is Roagna's second vintage with the fruit. The wine is dark, with berries and intensely earthy aromas after aging in barrel for 5 years before release.

Approximate drinking window:  2026-2046.

One of the best traditional producers, Luca Roagna makes masterful wines in Barbaresco and Barolo. Paje's wines, in a ripe vintage, show off the plum, licorice, and menthol in Nebbiolo.

Approximate drinking window:  2024-2035.

Pira, a monopole vineyard in Barolo, makes powerful wines with tobacco, anise, and rose petal aromas. Drinks well young, but built to last.

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.

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