{"title":"December Wine Club 2025","description":"","products":[{"product_id":"giacomo-fenocchio-barolo-villero-2018","title":"Giacomo Fenocchio Barolo Villero 2018","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSourced from the iron-rich calcareous soils of the celebrated Villero cru, on the outskirts of the village of Castiglione Falletto, Nebbiolo fruit from 65-year-old vines sees a full 40 days of maceration during alcoholic fermentation before transferring to large Salvanonian casks for 36 months before bottling.  The 2018,  simply, gorgeous, capturing the intensity of this site married to a super-classic expression of Nebbiolo. Sage, menthol, licorice, spice, tobacco, and incense are woven throughout a core dark red and blue fruit. \u003c\/span\u003e\u003c\/p\u003e","brand":"Vinity","offers":[{"title":"Default Title","offer_id":40030073815120,"sku":"","price":100.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/products\/FenocchioVilleroBarolo.jpg?v=1674446517"},{"product_id":"ampeleia-alicante-2021","title":"Ampeleia Alicante 2021","description":"\u003cp\u003eA dynamite expression of Alicante Nero, more commonly known across the Mediterranean as Grenache in France, Cannonau in the neighboring island of Sardinia, and Garnacha in Spain. A vivid, lively, and really quite pretty wine with loads of ripe strawberry and floral aromas and flavors, a dash of cracked black pepper and a savory undertone of olives, dried cherries, rosemary, and licorice. On the lighter side of medium-bodied with just enough bite, and a crisp finish. A great accompaniment to anything grilled.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBorn in 2002, Ampeleia consists of a number of vineyard parcels, all differing in height, aspect, and soils, and all focused on varieties more commonly seen along other Mediterranean coastlines: Grenache, Mourvedre, Carignan, Alicante Bouschet. The project aspires to represent the inherent diversity and huge potential of this particular area of Maremma, the ‘Colline Metallifere,’ which are not the coastal lowlands one usually associates with the Maremma, but mineral-rich hills that have been mined since Etruscan times. These are varieties whose own histories are as complicated as the histories of the people who grow them and moreover, are varieties that, in capable hands — in this case, those of longtime winemaker Marco Tait — carry in them a striking sense of place. Marco has been at the helm of Ampeleia since the very beginning. (Like Ampeleai’s founder, Elisabetta Foradori, he, too, is originally from Trentino, where his father was the agronomist at Foradori.) After enology school and working for some larger, more conventional wine operations in the North, he came to Ampeleia, initially skeptical about the power of biodynamics.  But Ampeleia is a special place, and its unspoiled nature and inherent biodiversity allowed biodynamics to take root much more quickly. All activities at Ampeleia had been converted to biodynamics as of the 2009 vintage. It's hard to overemphasize words just how attuned to Ampeleia Marco and his team are. This is no small thing, as Ampeleia's vineyards are diverse and spread out – 120 hectares of land, but only 35 planted to vines, with a wide variety of altitudes, exposures, soil types. The rest is woods, olives, the vegetable garden, and pasture for Ampeleia's animals.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Farm Wines","offers":[{"title":"Default Title","offer_id":40982099296336,"sku":"210000006190","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/products\/AmpeleiaAlicanteTuscany2019.jpg?v=1765829374"},{"product_id":"meigamma-bianco-zero-2024","title":"Meigamma Bianco Zero 2024","description":"\u003cp\u003eBarbara and Giuseppe Pusceddu founded their winery in 2006 in Villasimius, in the province of Cagliari, Sardinia. In the Sardinian dialect, \u003cem\u003emeigamma\u003c\/em\u003e means ‘nap after lunch,’ a phrase to embody their ‘slow’ life philosophy. The couple approaches the production of wine, honey, and olive oil as naturally as possible, without the use of pesticides or herbicides in the fields or chemical treatments in the cellar. Grapes are hand harvested, fermentations are done without the aid of selected yeasts, and the wines are bottled without fining or filtration. Their methods aim to respect the grapes and territory, resulting in a deep connection between their wine and land. Currently, their vineyard extends 1.1 hectares, just 600 meters from the sea, cultivated with only the native vines of the area: Nuragus, Nasco, Moscato, Malvasia, Vermentino, Bovale, Cannonau, Muristellu, and more.\u003c\/p\u003e\n\u003cp\u003eMeigmma’s Bianco ‘Zero’ is a blend Moscato, Nuragus, Nasco and Vermentino – basically a bit of everything, all coming from vines a mere 500 meters from the sea. The Nasco is raised wood and rest in steel; some macerated and some not. As with all their wines, there is no sulfur added. Super fresh – like a splash of sunny sea-spray for the senses – underripe peach and nectarine and tangy pineappley vibes lead to a mouth-watering finish. There’s more than a touch of salinity for balance and a ripe and fleshy mouthfeel that is both savory and exotic. A real trip to the island with this one!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Scuola di Vino","offers":[{"title":"Default Title","offer_id":41880466751568,"sku":null,"price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/MeigammaBiancoZero.jpg?v=1696902722"},{"product_id":"podere-casaccia-sine-felle-toscana-bianco-2023","title":"Podere Casaccia Sine Felle Toscana Bianco 2023","description":"\u003cp\u003eThe Sine Felle Bianco is a schooling in the stylings of the stripped back, rustic and unadulterated Tuscan white blends of yore. Combining the golden and aromatic breadth of Malvasia, the sapidity of Tuscany’s native Trebbiano clone, and the zesty lift of Vermentino, this is a wine that is at once simple, rustic and eminently sluggable, while at the same time never lacking in deliciousness and complexity. Nectarine compote, pickled meyer lemon, lightly honeyed mango, with a faintly yeasty edge providing an interesting savory counter weight.  Give this one a good 30 mins of air and consume closer to 50-55F.\u003c\/p\u003e","brand":"The Soil Expedition","offers":[{"title":"Default Title","offer_id":41885749641296,"sku":null,"price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/PodereCasacciaSineFelleBianco_f37f3c01-bb92-46c1-a710-61a2b475a2bd.jpg?v=1764974380"},{"product_id":"e-prie-rossesse-di-dolceaqua-2023","title":"E Prie Rossesse di Dolceaqua 2023","description":"\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eThe Anfosso family has always grown vines in Soldano, Liguria, so it was only a matter of time before Lorenzo Anfosso, the 7th generation and youngest member of the family, carried on the same tradition; in 2016 the winery E Prie was founded. Its name ‘The Stones’ (in dialect) refers not only to the vineyard’s countless dry-stone walls, but also to the fact that, just like their walls, the family has carried on their heritage with great pride. Known for its tourist-laden beaches, kaleidoscopic pastel towns of the Cinque Terre, or the straight-out-of-a-Loro-Piana-commercial bay of Portofino, there’s a lot more to Italy’s second-smallest wine region than first meets the eye. Particularly when it comes to the briny, herbaceous red wine of the area – Rossese – or what they call Tibouren across the border in Provence. Twenty miles before you reach the French border, you wind up into the hills to find the Medieval village of Dolceacqua. Surrounded by craggy cliffs, whose impossibly steep terraces were built by the Romans, the Rossese di Dolceacqua vineyards here have clung to the rocks for over 25 centuries. What today feels like lost in another era, this magical place used to have over 3,000 hectares planted with vines before phylloxera and has roughly only 90 hectares remaining today. Few wine producers are willing to sacrifice themselves on these steep hills, but Lorenzo took over his family’s pre-phylloxera Rossese vines and started making his own wines at age eighteen. 250 to 300 meters above sea level, Lorenzo farms just barely one hectare of vines, on jagged marl and schist terraces between two of the best Cru sites of Dolceacqua, Ai Pini and Fulavin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e \u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eKnown as Tibouren across the border in France, this Rossese is light bodied, delicate, and enjoyable under a warm setting sun (or curled up by a fire.) The vineyards in Dolceacqua were constructed by the Romans on impossibly steep cliffs and are bathed by the Mediterranean warmth, and are tended by the very young Lorenzo. From 30-year-old vines pulled from both vineyards, fermentation takes place in steel tanks with indigenous yeasts and a majority of whole clusters. Brightly, seductively perfumed, with sun-kissed red fruits matched by a lifted, savory note that calls to mind the garrigue of these hills and the spray of the oceans below; briny, herbaceous, and a touch of bacon fat on the nose makes this wine from the Italian Riviera stand out. On the lighter side of medium-bodied, olives and cherries mingle with black pepper and warming spice on the palate. Its tannins are soft, its acidity fresh and lifted — a silky, juicy charmer through and through, ready to drink now and even better at the cooler end of cellar temperature.\u003c\/span\u003e\u003c\/p\u003e","brand":"Vinity","offers":[{"title":"Default Title","offer_id":41891518513232,"sku":null,"price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/EPrieDolceacqua.png?v=1765833242"},{"product_id":"cantina-giardino-re-rosso-2022","title":"Cantina Giardino Re Rosso 2022","description":"\u003cp\u003ePart of a project born out of 2020’s lockdown, a return to nature if you will (and a member of their new NA-TU-RE trilogy of easy-going white, rosato, and red bottlings). Made up of old-vine Aglianico and other ancient autochthonous red grape varieties, destemmed and fermented on skins for three weeks, before nine months rest in chestnut. Opening with achingly fresh red fruits and flowers, this packs all the dark, savory complexity we love about Aglianico into a simple, pure, and totally charming wine that is just effortless to drink. Easily a new go-to.\u003c\/p\u003e","brand":"Scuola di Vino","offers":[{"title":"Default Title","offer_id":41896997978192,"sku":null,"price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/GiardinoRosseRe_22607560-0d8f-41a7-bdb8-548b391f0259.png?v=1765834287"}],"url":"https:\/\/biondivino.com\/collections\/december-wine-club-2025.oembed","provider":"Biondivino","version":"1.0","type":"link"}