{"title":"Seven Fishes","description":"","products":[{"product_id":"dettori-renosu-bianco-nv","title":"Dettori Renosu Bianco NV","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e‘Renosu' is Sardinian for sand, and the vineyards that this Vermentino are grown in are indeed right next to the coast. Mostly Vermentino with a touch of Moscato this is wildly tropical on the nose, with banana, passion fruit and dragon fruit. There’s ore than a touch of salinity for balance and a ripe and fleshy mouthfeel that is both savory and exotic.\u003c\/p\u003e","brand":"Equilibrium","offers":[{"title":"Default Title","offer_id":40553521905744,"sku":"","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/DettoriRenosuBianco.jpg?v=1770415755"},{"product_id":"midia-midia-bianco-2022","title":"Midia Midia Bianco 2022","description":"\u003cp\u003e \u003cspan\u003eLocated in the exact center of the Mediterranean Sea, lies Marsala – a coastal Sicilian town with lots of sun, little rain, and an almost-spicy, salt-air breeze that wakes up your senses while soaking in the breathtaking views. It’s an exciting place for winemaking at the moment, with a handful of young producers doing new things with very old vineyards that have all but been forgotten after the world moved on from the famous dessert wine. And it was here where Manuela Rendina landed in 2018 after escaping the busy life of Rome, ready to chart her own personal agricultural and wine journey. Maunela moved to Sicily to do a vintage with the influential Marsalese enologist and winemaker Vincenzo Angileri of Viteadovest; she ended up staying for 3 vintages and began to make wine in 2020 in Vincenzo’s cellar with her partner, Sicilian-born Gaia Barbagallo. ‘Midia’ is short for her grandmother’s name, Emidia, an homage to the woman who taught her love and respect for the earth, the now guiding principles of Maunela’s farming and winemaking. All of their biodynamically farmed fruit – the native Italian grapes Grillo and Frappato – is tended to by hand; wines are made via spontaneous fermentation (aka using the naturally occurring yeasts in the vineyard) and very little intervention.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe abundance of amazing old vineyards in Marsala available for pennies (it is the most heavily planted wine region in the EU) meant that Manuela was able to obtain fruit from the most famous sites and eventually to lease her own block of vines, a parcel of Grillo on a vast ancient seabed, covered by sand that blows from Africa and speckled with limestone and marine fossils. This is an incredible place to grow  vines and the Grillo grapes which were once harvested at 16% for Marsala, when picked at 12% yield an amazingly fresh and saline palate. Maunela’s 100% Grillo is from limestone and sandy solis, sees a quick 48 hours on the skins, and is fermented and aged in steel. Golden in the glass, stone fruit and tropical melon mix with headier notes of honeysuckle, sultanas, and salted caramel apple. This has some zing to it, as yellow pear and tart green apple notes are carried on a bright, beachy beam of acidity. Fresh, mineral-driven, and refreshingly unadorned, just a ‘sunshine-in-glass’ kind of interpretation of Marsala’s soils, winds, and the proximity to the sea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ca href=\"https:\/\/drive.google.com\/file\/d\/1vDkEy_fB0jy5mCpOL3FnxI0L9g3ulCbH\/view?usp=drive_link\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eWINE CLUB CARD\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Gran Fondo","offers":[{"title":"Default Title","offer_id":40558738669648,"sku":"","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/MidiaBianco.jpg?v=1711409868"},{"product_id":"dettori-bianco-2022","title":"Dettori Dettori Bianco 2022","description":"\u003cp class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e100% Vermentino, fermented with native yeasts in cement vats, without any temperature control. After seven month in concrete, it's bottled from the vat without fining or filtering, and no sulfites added. A unique, idiosyncratic take on a classic Mediterranean white, it's at once succulent and firm, complex and vibrant, with crisp acidity supporting a medley of flavors, from tangerine peel and candied apricot, to dandelion honey, helichrysum, and macerated flowers, to hints of ginger and white pepper. Golden in the glass and fuller-bodied, this is a true icon among Italian natural white wines.\u003c\/p\u003e","brand":"Lucidity","offers":[{"title":"Default Title","offer_id":40749361692752,"sku":null,"price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/DettoriBianco.jpg?v=1716579928"},{"product_id":"edi-kante-sauvignon-2021","title":"Edi Kante Sauvignon 2021","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA dreamy and seductive Sauvignon, with a sweetly floral bouquet that blends nectarine and peach nuances with lemon oils and spring flowers. It fills out the palate with with ripe orchard fruit, as its medium-bodied weight becomes more savory towards the close. A core of brisk acidity and minerality impresses most of all. There is a pure, restrained element here, and a creamy, one-of-a-kind texture; couple with a salty flourish on the finish, this is a a genuinely gastronomic Sauvignon.\u003c\/p\u003e\n\u003c!----\u003e","brand":"Friuli Italian Wines","offers":[{"title":"Default","offer_id":40772692541520,"sku":"210000002573","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/KanteSauvignon.jpg?v=1718639432"},{"product_id":"formiche-ansonica-costa-toscana-integrale-2022","title":"Formiche Ansonica Costa Toscana Integrale 2022","description":"\u003cp\u003e \u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eFormiche is four friends: Simone, Gigi, Dylan, and a second Simone, three winemakers and an agronomist who crossed paths and shared experiences in various parts of the world before finding themselves back in Tuscany. The project was born from the monthly gatherings they would organize, having dinner and blind-tasting various wines; years in, they realized they all shared the same vision. It became clear in their minds that they were being led to only one place and only one grape variety: Ansonica. Finding the vineyards to fulfill said vision was a bit harder, as not much Ansonica has been left in the area, but they eventually took over a small 2 hectare parcel south of the Maremma coast in a town called Capalbio, just a few kilometers from the sea, with 30+ year old vines that enjoy very pleasant sea breezes, mitigating the hot spikes in temperature and helping to keep plants consistently healthy year-round. The old rows of Ansonica were quite dilapidated, but with their own hands, pruning shears, and a huge amount of courage, they brought the vineyard back to life, and Formiche was officially born.\u003c\/span\u003e\u003cspan class=\"OYPEnA white-space-prewrap font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e \u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eAnsonica is a late-ripening white variety (with an alluring golden hue once ripe), planted along the coast of Tuscany and its nearby islands since the 11th century, considered more rustic by modern oenological standards and hence too often replaced with more aromatic and ‘on-trend’ grapes.’ But, in the right hands, like those of the Formiche boys, it absolutely has a knack for perfectly expressing the particular coastal Tuscan terroir. ‘Integrale’ is 100% Ansonica with roughly 10 days of skin contact that sees spontaneous fermentation in stainless steel. It is then aged on fine lees in old barriques for most of a year. There is minimal added sulfur, no clarification, and only light filtration before bottling. ‘We strongly believe in a truly shared project,’ \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ei ragazzi\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e profess, ‘to produce a wine that we like and can represent what Ansonica means to us, as producers, and as Tuscan people.’ It’s deep and intense gold in the glass with perfumes of mature stones fruits – all of the peaches and nectarines – Mediterranean herbs, white pepper, white balsamic, and blood orange. Sunny, round, and pleasantly tea-like, with notably firm tannins and a dry, seaside-inflected finish. Dreamy with seafood. 850 bottles are produced annually.\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003ca href=\"https:\/\/drive.google.com\/file\/d\/1T3By1_MMCg9rGJ0g7Y8FloQvfwXxGlt0\/view?usp=drive_link\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWINE CLUB CARD\u003c\/span\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Nomadic","offers":[{"title":"Default Title","offer_id":40891262730320,"sku":null,"price":54.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/FormicheIntegrale.jpg?v=1723764190"},{"product_id":"selvagrossa-cuchen-bianco-2023","title":"Selvagrossa Cuchen Bianco 2023","description":"\u003cp dir=\"ltr\"\u003e\u003ca rel=\"noopener\" href=\"https:\/\/biondivino.com\/pages\/oct24w1\" target=\"_blank\"\u003e\u003cstrong\u003eOCTOBER 2024 WINE CLUB\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eA wine club exclusive! After tasting ‘Cuchen’ last April while visiting Selvagrossa – specifically over a lunch of truly never-ending seafood delights prepared by Signora Tadei, in view of the Adriatic from whence they came – it was a no-brainer to request a special order from our importer friends at Vinity, with the promise of getting it in your hands, dear wine club member. ‘Cuchen’ means ‘mama’s boy’ or ‘munchkin’ in the local dialect, a childhood nickname for Alberto’s brother, Alessandro, who now assists in running the property (and the kitchen.) It is 100% Albanella, long thought to be Trebbiano Toscana but recently proved otherwise; the variety appears to be genetically related to Spain’s Albariño and Germany’s Elbling and is grown almost exclusively in the area around Pesaro. Albanella is reminiscent of Le Marche’s most well-known variety, Verdicchio, but, here, as if amped up a notch – with richer fruit, steelier stone, more salty, seaside air. After a two-day cold maceration, fermentation takes place in stainless-steel tanks and is bottled with no fining. 'Cuchen’ shows bright orchard and stone fruit on the nose  – pear, yellow apple, ripe white peach – with distinctively greener elements close behind – cut grass warmed in the sun, peppercorn, gooseberry, lemongrass, camomile leaves and flowers. Zippy but never sharp acidity and sunny fruit on the palate – like golden raspberries – lead to a long, supple, and savory finish. A lingering tang, like a refreshing seabreeze, recalls the wine’s coastal origins and keeps you at the table. Only 400 cases produced, 20 specially imported to California, 10 snagged just for wine club.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLocated between the hills of Pesaro along the Adriatic coast, Selvagrossa was founded in 2002 by brothers Alessandro and Alberto Taddei, who developed the estate that their grandfather first purchased after returning home from WWII. Prior to starting the family business, Alberto studied oenology in Tuscany and worked a harvest with the Mondavi family in Napa. The next decade-plus was spent as a sommelier and wine buyer at Michelin-starred restaurants in Florence and Manhattan. Alberto’s brother, Alessandro, became the Executive Chef in one of Pesaro’s most prestigious restaurants, while also working for one of Pesaro’s most well-known butcher shops. This connection with the wine industry from both the wine buying and culinary side gave the Taddei’s a wealth of experience and perspective, creating a foundation for their career as wine growers and producers. Their small estate comprises 4 hectares planted to Sangiovese, Cabernet Franc, and Merlot (which do exceedingly well in the Adriatic terroir), as well as the indigenous white grapes Biancame and Albanella. While the estate is not certified organic, Alberto and Alessandro work organically, maintaining cover crops and using only organic treatments in the vineyards. The wines are all fermented spontaneously and a minimal amount of SO2 is used at bottling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vinity","offers":[{"title":"Default Title","offer_id":40947192954960,"sku":"","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/SelvagrossaCuchen.jpg?v=1728517035"},{"product_id":"cascina-massaretti-riviera-ligure-di-ponente-pigato-2023","title":"Cascina Massaretti Riviera Ligure di Ponente Pigato 2023","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAgostino “Pippo” Parodi and his wife Bice inherited a family estate of mostly fruit and vegetables that Pippo’s grandfather, Filippo or “Fèipu” in local dialect, had first planted. Convinced that his property was particularly well suited to winegrowing, Pippo slowly cleared the land starting in the mid-1960s and replanted it with vines, focusing especially on the native Pigato. Since there were no appellations for Ligurian wine at that time, he decided to highlight this exceptional terroir by naming the estate after the locality, Massaretti. His efforts were instrumental in establishing Ligurian Pigato as a quality wine, and soon they had a long list of potential clients begging for an allocation of their tiny production. As Pippo and Bice eased into retirement, they handed the reins over to the next generation: their daughter Brunella married a banker, Mirco Mastroianni, who quickly fell in love with winemaking and joined his sister-in-law, Ivana, at the family estate. Under Mirco’s direction the family has rebuilt the old winery and increased production, but the estate remains small and the wine is still a clear expression of the terroir. Massaretti lies just inland of Albenga on the Mediterranean coast, on sandy alluvial soil. The area also enjoys striking diurnal temperature shifts thanks to the alternation between winds from the sea during the day and from the land at night. These two factors combine to provide the perfect home for Pigato and Rossese to develop their full aromatic potential, giving light wines that are easy to drink but more elegant and complex than you might expect.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGenetically identical to Vermentino but decidedly unique in its expression, Pigato thrives in the sun-drenched, terraced vineyards along the Ligurian coast. Although both vines look the same and share similar stone fruit and salty notes, Pigato (named for its freckled skins, or ‘pighe’) has an added intensity, a notable honeyed-herbaceous component, and often a waxier or richer body. (Interesting article on the two same-but-different varieties here!) Mirco’s rendition here eschews the standard ‘floral and light’ linearity so often seen in Liguria, indulging the palate in something more fleshy and textural. The nose takes you straight to the Mediterranean – salt, fresh lemon, white grapefruit, basil. The palate is gentle but concentrated with pomelo, honeycomb, and yellow peaches, with an elegant and super saline spine of acidity that keeps it tight and balanced. \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan\u003eEffortlessly luxurious.\u003c\/span\u003e\u003c\/p\u003e","brand":"Palermo Wine Imports","offers":[{"title":"Default","offer_id":40994556608592,"sku":null,"price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/MassarettiPigato.png?v=1734674319"},{"product_id":"la-staffa-verdicchio-dei-castelli-di-jesi-classico-2023","title":"La Staffa Verdicchio dei Castelli di Jesi Classico 2023","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan color=\"#000000\" face=\"roboto, helvetica neue, helvetica, arial, sans-serif\" data-mce-fragment=\"1\"\u003eLa Staffa's Verdicchio ‘normale’ is anything but – grown organically in limestone-rich soil at 400 meters above sea level, the high altitude preserving acidity, always lending its lip-smacking, fresh, green-apple zing. Plots are 12-50 years old and individually hand-harvested and vinified; Riccardo then selects the final blend, which sees aging in cement and steel, before an additional 6 months in bottle on fine lees. Bursting from the glass with a smoky mix of flint, dried peaches, and white flowers – like taking a sledgehammer to an unearthed chunk of limestone – it’s round yet deeply textured, vibrating with driving mineral tension. Bartlett pear, tart white nectarines, and lemon zest with spring herbs and almonds abound, with a salty-citrus finish that seemingly never ends (and then you take another sip!). A serious over-performer year after year.\u003c\/span\u003e\u003c\/p\u003e","brand":"Oliver McCrum","offers":[{"title":"Default Title","offer_id":40994620702800,"sku":null,"price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/LaStaffaVerdicchioClassico_20d58f35-8a82-4b06-a372-1708a22377c3.jpg?v=1688062756"},{"product_id":"la-staffa-selva-di-sotto-verdicchio-dei-castelli-di-jesi-riserva-2020","title":"La Staffa Selva di Sotto Verdicchio dei Castelli di Jesi Riserva 2020","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eProduced only in the best vintages, ‘Selva di Sotto’ hails from another steep, high elevation (500m) vineyard, this one surrounded by forest and in limestone-rich soil (compared to Rincrocca’s clay.) Harvested 2 weeks after its Riserva counterpart, the salinity and high-tension acidity of Selva’s soil and exposition are still very much apparent; Riccardo actually chose to hold this in bottle for 3 years before release, giving it more time to fully take form. Yellow flowers, pear, apricot, whiffs of smoke and almond come forward in the glass. Textures are lean but pliant, with a strong vein of crushed rock minerality underpinning ripe yellow apple, hints of spice, and a very ‘meadow after spring rain’ freshness. There’s a building of structural tension, with concentrated and crystalline florals that slowly taper off, and an overall impression of extreme elegance. Laser-focused now, this is one to hold onto.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Oliver McCrum","offers":[{"title":"Default Title","offer_id":41014172647504,"sku":null,"price":95.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/LaStaffaVerdicchioRiservaSelvaDiSotto.jpg?v=1682469544"},{"product_id":"simon-di-brazzan-malvasia-2021","title":"Simon di Brazzan Malvasia 2021","description":"\u003cmeta charset=\"utf-8\"\u003eThe 2012 rendition has matured into a deeply golden liqueur of macerated yellow peaches, dried orange peel, mango puree, white and pink flowers, dried herbs, and wet stones. Lusciously viscous in the mouth, the wine retains a bracing pitch of acidity and a judicious splash of salty ‘sea spray’, all of which helps to funnel the well-aged Friulano’s inherently rich qualities into a wine of serious dimension.","brand":"Vinity","offers":[{"title":"Default Title","offer_id":41021308895312,"sku":null,"price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/SimonDiBrazzanMalvasia.png?v=1734157254"},{"product_id":"lelarge-pugeot-blanc-de-blancs-brut-nature-2018","title":"LeLarge Pugeot Blanc de Blancs Brut Nature 2018","description":"","brand":"Les Importes","offers":[{"title":"Default Title","offer_id":41023213240400,"sku":"210000004861","price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/LelargeBdB.png?v=1767986083"},{"product_id":"luca-bevilacqua-gossip-rosato-nv","title":"Luca Bevilacqua Gossip Rosato NV","description":"\u003cp class=\"\"\u003eLuca Bevilacqua is a young winemaker (and professional sommelier since 20 years) based in Atessa Val di Sangro, Abruzzo. A pale rose from direct press of Montepulciano; a cool 10% abv wine full of flavor and character, sharp minerality, and acidity with lovely small berry fruit drive.\u003c\/p\u003e","brand":"Scuola di Vino","offers":[{"title":"Default Title","offer_id":41028471947344,"sku":"","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/BevilacquaGossip.png?v=1734655076"},{"product_id":"occhipinti-il-frappato-2022-magnum-1-5l","title":"Occhipinti Il Frappato 2022 Magnum 1.5L","description":"\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eLight in color yet remarkable in its complexity, this shows off the cool climate characteristics that can be found in Arianna’s corner of Sicily. 70% of the Frappato is macerated for two months on its skins, while the other 30% stays on its skins for eight months; everything is aged for 14 months in Slavonian oak barrels. Always an interplay of the über-fresh and finely-tuned, the 2022 Frappato leads with wild blackberries and currants swirling up from the glass, accentuated by hints of incense and sage. What seems disarmingly easy-going – so soft-textured and pliant – is offset by crisp red and black fruits, minerals and savory spice, and a beam of zesty acidity that maintains amazing freshness through the long and tension-filled finale. It's an understated beauty; or, in Arianna's words, \"Bitter, bloody and elegant...It knows refinement without forgetting itself.\" Destined for the dinner table.\u003c\/span\u003e\u003c\/p\u003e","brand":"Farm Wines","offers":[{"title":"Default Title","offer_id":41138134810704,"sku":null,"price":104.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/OcchipintiFrappato.jpg?v=1729037141"},{"product_id":"midia-midia-bianco-2023","title":"Midia Midia Bianco 2023","description":"\u003cp\u003e \u003cspan\u003eLocated in the exact center of the Mediterranean Sea, lies Marsala – a coastal Sicilian town with lots of sun, little rain, and an almost-spicy, salt-air breeze that wakes up your senses while soaking in the breathtaking views. It’s an exciting place for winemaking at the moment, with a handful of young producers doing new things with very old vineyards that have all but been forgotten after the world moved on from the famous dessert wine. And it was here where Manuela Rendina landed in 2018 after escaping the busy life of Rome, ready to chart her own personal agricultural and wine journey. Maunela moved to Sicily to do a vintage with the influential Marsalese enologist and winemaker Vincenzo Angileri of Viteadovest; she ended up staying for 3 vintages and began to make wine in 2020 in Vincenzo’s cellar with her partner, Sicilian-born Gaia Barbagallo. ‘Midia’ is short for her grandmother’s name, Emidia, an homage to the woman who taught her love and respect for the earth, the now guiding principles of Maunela’s farming and winemaking. All of their biodynamically farmed fruit – the native Italian grapes Grillo and Frappato – is tended to by hand; wines are made via spontaneous fermentation (aka using the naturally occurring yeasts in the vineyard) and very little intervention.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe abundance of amazing old vineyards in Marsala available for pennies (it is the most heavily planted wine region in the EU) meant that Manuela was able to obtain fruit from the most famous sites and eventually to lease her own block of vines, a parcel of Grillo on a vast ancient seabed, covered by sand that blows from Africa and speckled with limestone and marine fossils. This is an incredible place to grow  vines and the Grillo grapes which were once harvested at 16% for Marsala, when picked at 12% yield an amazingly fresh and saline palate. Maunela’s 100% Grillo is from limestone and sandy solis, sees a quick 48 hours on the skins, and is fermented and aged in steel. Golden in the glass, stone fruit and tropical melon mix with headier notes of honeysuckle, sultanas, and salted caramel apple. This has some zing to it, as yellow pear and tart green apple notes are carried on a bright, beachy beam of acidity. Fresh, mineral-driven, and refreshingly unadorned, just a ‘sunshine-in-glass’ kind of interpretation of Marsala’s soils, winds, and the proximity to the sea.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Gran Fondo","offers":[{"title":"Default Title","offer_id":41154759884880,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/MidiaBianco.jpg?v=1711409868"},{"product_id":"occhipinti-il-frappato-2023","title":"Occhipinti Il Frappato 2023","description":"\u003cp\u003eNew label – celebrating Arianna's 20th vintage! - same great wine. Light in color yet remarkable in its complexity, this shows off the cool climate characteristics that can be found in Arianna’s corner of Sicily. 70% of the Frappato is macerated for two months on its skins, while the other 30% stays on its skins for eight months; everything is aged for 14 months in Slavonian oak barrels. Always an interplay of the über-fresh and finely-tuned, the 2023 Frappato leads with wild blackberries and currants swirling up from the glass, accentuated by hints of incense and sage. What seems disarmingly easy-going – so soft-textured and pliant – is offset by crisp red and black fruits, minerals and savory spice, and a beam of zesty acidity that maintains amazing freshness through the long and tension-filled finale. It's an understated beauty; or, in Arianna's words, \"Bitter, bloody and elegant...It knows refinement without forgetting itself.\" Destined for the dinner table.\u003c\/p\u003e","brand":"Farm Wines","offers":[{"title":"Default Title","offer_id":41366768812112,"sku":null,"price":54.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/OcchipintiFrappato2023.png?v=1759451036"},{"product_id":"occhipinti-sp68-bianco-2024","title":"Occhipinti SP68 Bianco 2024","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA 60\/40 blend of Zibbibo — more widely known as Muscat of Alexandria — and Albanello, Arianna’s flagship white is pleasantly light, exotically fruity, and elegant. Like its rosso counterpart, the SP68 Bianco is in concrete vats for 6 months, followed by 1 month in bottle. Zibibbo lends a floral, aromatic complexity while Albanello adds structure. This vintage is distinctly savory, with wild herbs and wet concrete that give way to crushed nectarines. Round and supple on the palate, with a spicy tinge of ginger, tart orchard fruits, and a cascade of salty minerals, it finishes bright and concentrated, with green melon and bitter lime zest lingering on the finish. Superb with all manner of seafood but plenty versatile, just ensure a little time to open up. \u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Farm Wines","offers":[{"title":"Default Title","offer_id":41393794973776,"sku":null,"price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/OcchipintiSp68Bianco.jpg?v=1729037290"},{"product_id":"ciro-biondi-pianta-etna-bianco-2022","title":"Ciro Biondi Pianta Etna Bianco 2022","description":"\u003cp\u003eCiro’s ‘Pianta’ Etna Bianco comes from a small 2.5 hectare plot lying on the side of a steep terraced crater on the South side of Mount Etna. The Pianta vineyard has been in Ciro’s family for hundreds of years; the supporting dry-stone walls were built by Cirino Biondi, Ciro's grandfather. Grown from volcanic and sandy soil,  Pianta is dominated by Carricante (90%), with support from Minella, Malvasia, Catarratto, and Moscatello dell'Etna. It is both fermented and aged in neutral oak barrel, a trick Ciro learned from a Burgundy producer, and makes for a complex, pretty, and quite heady white wine. With notes of yellow flowers, apricot, and herbs it has a balanced, round, and lush palate with just the right amount of minerality. Pairs perfectly with seafood or roast chicken.\u003c\/p\u003e","brand":"Oliver McCrum","offers":[{"title":"Default Title","offer_id":41426849431632,"sku":null,"price":66.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/CiroBiondiPiantaEtnaBianco.jpg?v=1687548407"},{"product_id":"foti-i-vigneri-aurora-bianco-2024","title":"Foti I Vigneri Aurora Bianco 2024","description":"\u003cdiv\u003e\n\u003cdiv\u003eSalvo's 'Aurora' is composed of Etna classic Carricante (with the addition of 10% Minella) grown in the village of Milo. It captures the brilliance and purity of the variety as it is so heavily influenced by the sea breeze here on the eastern slopes of the volcano. Wonderfully perfumed and lively in character, with a cascade of wildflowers, sweet spices, and nuances of chamomile, it shows a pretty inner sweetness as tension builds through florals and hints of sour citrus. A year after year favorite and the benchmark in Carricante, period.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e","brand":"Farm Wines","offers":[{"title":"Default Title","offer_id":41977020219472,"sku":null,"price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/FotiAurora.png?v=1769042862"},{"product_id":"mortellito-calaniuru-rosso-2024","title":"Mortellito Cala Niuru Rosso 2024","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eStyled somewhat on the classic Cerasuolo wines of the nearby Vittoria region, the 'Calaniuru' is driven predominantly by the achingly bright freshness of Frappato, delivering pulpy red cherry and strawberry fruit laden with herbal, almost tea like savoriness and lithe earthy tannins. Abotu 25% Nero d'Avola lends a little added chutzpah and brooding spice but make no mistake, this is still a decidedly light-handed wine. Fresh and eminently quaffable, this is a bottle that takes perfect to a light chill and a sun-dappled afternoon.\u003cbr\u003e\u003c\/p\u003e","brand":"PortoVino","offers":[{"title":"Default Title","offer_id":41977189171280,"sku":null,"price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/MortellitoCalaniuruRossoFrappatoNeroD_AvolaSicily2019_13becf46-a7c5-4527-b0f2-e754cf917b3f.jpg?v=1684969489"},{"product_id":"selvagrossa-libero-frizzante-nv","title":"Selvagrossa Libero Frizzante NV","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLocated between the hills of Pesaro along the Adriatic coast, Selvagrossa was founded in 2002 by brothers Alessandro and Alberto Taddei, who developed the estate that their grandfather first purchased after returning home from WWII. Prior to starting the family business, Alberto studied oenology in Tuscany and worked a harvest with the Mondavi family in Napa. The next decade-plus was spent as a sommelier and wine buyer at Michelin-starred restaurants in Florence and Manhattan. Alberto’s brother, Alessandro, became the Executive Chef in one of Pesaro’s most prestigious restaurants, while also working for one of Pesaro’s most well-known butcher shops. This connection with the wine industry from both the wine buying and culinary side gave the Taddei’s a wealth of experience and perspective, creating a foundation for their career as wine growers and producers. Their small estate comprises 4 hectares planted to Sangiovese, Cabernet Franc, and Merlot (which do exceedingly well in the Adriatic terroir), as well as the indigenous white grapes Biancame and Albanella. While the estate is not certified organic, Alberto and Alessandro work organically, maintaining cover crops and using only organic treatments in the vineyards. The wines are all fermented spontaneously and a minimal amount of SO2 is used at bottling.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Vinity","offers":[{"title":"Default Title","offer_id":41997421903952,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/SelvagrossaCuchen.jpg?v=1728517035"},{"product_id":"selvagrossa-trimpilin-sangiovese-2022","title":"Selvagrossa Trimpilin Sangiovese 2022","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLocated between the hills of Pesaro along the Adriatic coast, Selvagrossa was founded in 2002 by brothers Alessandro and Alberto Taddei, who developed the estate that their grandfather first purchased after returning home from WWII. Prior to starting the family business, Alberto studied oenology in Tuscany and worked a harvest with the Mondavi family in Napa. The next decade-plus was spent as a sommelier and wine buyer at Michelin-starred restaurants in Florence and Manhattan. Alberto’s brother, Alessandro, became the Executive Chef in one of Pesaro’s most prestigious restaurants, while also working for one of Pesaro’s most well-known butcher shops. This connection with the wine industry from both the wine buying and culinary side gave the Taddei’s a wealth of experience and perspective, creating a foundation for their career as wine growers and producers. Their small estate comprises 4 hectares planted to Sangiovese, Cabernet Franc, and Merlot (which do exceedingly well in the Adriatic terroir), as well as the indigenous white grapes Biancame and Albanella. While the estate is not certified organic, Alberto and Alessandro work organically, maintaining cover crops and using only organic treatments in the vineyards. The wines are all fermented spontaneously and a minimal amount of SO2 is used at bottling.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Vinity","offers":[{"title":"Default Title","offer_id":41997422100560,"sku":null,"price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/SelvagrossaCuchen.jpg?v=1728517035"},{"product_id":"selvagrossa-poveriano-cabernet-franc-2023","title":"Selvagrossa Poveriano Cabernet Franc 2023","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLocated between the hills of Pesaro along the Adriatic coast, Selvagrossa was founded in 2002 by brothers Alessandro and Alberto Taddei, who developed the estate that their grandfather first purchased after returning home from WWII. Prior to starting the family business, Alberto studied oenology in Tuscany and worked a harvest with the Mondavi family in Napa. The next decade-plus was spent as a sommelier and wine buyer at Michelin-starred restaurants in Florence and Manhattan. Alberto’s brother, Alessandro, became the Executive Chef in one of Pesaro’s most prestigious restaurants, while also working for one of Pesaro’s most well-known butcher shops. This connection with the wine industry from both the wine buying and culinary side gave the Taddei’s a wealth of experience and perspective, creating a foundation for their career as wine growers and producers. Their small estate comprises 4 hectares planted to Sangiovese, Cabernet Franc, and Merlot (which do exceedingly well in the Adriatic terroir), as well as the indigenous white grapes Biancame and Albanella. While the estate is not certified organic, Alberto and Alessandro work organically, maintaining cover crops and using only organic treatments in the vineyards. The wines are all fermented spontaneously and a minimal amount of SO2 is used at bottling.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Vinity","offers":[{"title":"Default Title","offer_id":41997422821456,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/SelvagrossaCuchen.jpg?v=1728517035"},{"product_id":"meigamma-rosato-2024","title":"Meigamma Rosato 2024","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWhile, yes, a rosato, this 100% Cannonau packs enough punch to change your mind about drinking pink. From sandy soils just 600 meters from the sea, fruit sees an 18-hour maceration, spontaneous fermentation, and 12 months in used barriques on lees. Bottled unfined and unfiltered and with zero SO2. Fun, just a little funky (think tart and wet stones, not barnyard-y), and more than anything super fresh – like a splash of sea-spray for the senses – with underripe peach and nectarine, guava, salted blood plum, and juicy watermelon vibes that lead to a mouth-watering finish. There’s more than a touch of wild myrtle and bright salinity for balance and a ripe and fleshy mouthfeel that is both savory and exotic. It’s a real trip to the island with this one, and sure to put a spring in your step as things warm up this season. Serve chilled and take it easy.\u003c\/span\u003e\u003c\/p\u003e","brand":"Scuola di Vino","offers":[{"title":"Default Title","offer_id":42211043606608,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/MeigammaRosato.png?v=1776289496"},{"product_id":"mortellito-calaiancu-bianco-2023","title":"Mortellito Calaiancu Bianco 2023","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDominated almost entirely by Grillo, with a smaller splash of Cataratto rounding the blend, this is a wine that seems to speak of a tempered late-summer hedonism; one part endless sunshine - baking meyer lemons, dried coastal scrub, sun tan lotion, heavily laden tomato bushes in the heat; the other part - all coolness and freshness, a bracing dip in the briny oceans below, a cool, saline mouthful to help battle the afternoon’s rays. More fresh herb than fresh cut grass, more jalapeño than bell pepper, more pomelo and under ripe kiwi fruit and lemon marmalade than anything distinctly tropical.\u003c\/span\u003e","brand":"PortoVino","offers":[{"title":"Default Title","offer_id":42272724746320,"sku":null,"price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/MortellitoCalaniuruBiancoGrilloCatarrattoSicily2019_aab4ccea-02ea-473b-acda-990fcedf8531.jpg?v=1684969568"},{"product_id":"mortellito-tuttu-rosso-2023","title":"Mortellito Tuttu Rosso 2023","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe 'Tutto' Rosso is a jazzy little co-ferment of both red and white grapes, containing a little of all (i.e. 'tuttu') the grape varieties that Dario works with. Fermentation is with native yeasts, and everything is raised in stainless steel Dominated by Nero d'Avola, with smaller percentages of Grillo, Insolia, Frappato and Catarratto, the Tuttu is packed with vibrant red, pink, and  black fruit – think guava, salted blood plum, feijoa, black currant – speared with a vein of zinging acid. A perfectly briny element of herbal, sea-breeziness to take this from ‘chillable, glou-glou’ juice to the ideal backyard BBQ companion this spring.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Val di Noto sits in the southeast corner of the Sicilian triangle, dipping down to almost the same latitudes as some of the state’s North African neighbors. In spite of this sub-tropical climate, many of Sicily’s local grape specialties - grapes like Zibbibo (a Moscato family member), Grillo and Frappato - are capable of producing wines of balance and freshness, especially with terroirs of limestone-dominant soils, and especially when in the right hands - like, the hands of Dario Serrentino. After many years of selling his grapes to local, low-intervention stalwarts like Frank Cornelissen and Lamoresca, the dawn of 2014 saw Dario make the call to begin vinifying his own wines. Working his family’s 15 hectares of vines (as well as olive and almond groves – his heirloom almonds were actually his first love), he turns out immaculately farmed fruit that translates into wines with a level of freshness and verve that are not often seen in these parts. There’s never been any chemical interventions in the vineyards, and there’s an intentional hands-off approach in the cellar, with a minimum of sulfur added at bottling. Avoiding the entrapments of the glou-glou or overwrought luxury style, Dario is part of a very small contingent of producers in Sicily producing fine and natural wines, or as Dario poetically likes to say: mare e terra in vino.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"PortoVino","offers":[{"title":"Default Title","offer_id":42272725991504,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/MortellitoTuttuRosso_64f7ac6a-1ecb-46cb-a78b-b77a03eeb3a3.jpg?v=1684969633"},{"product_id":"la-staffa-verdicchio-dei-castelli-di-jesi-classico-2024","title":"La Staffa Verdicchio dei Castelli di Jesi Classico 2024","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan color=\"#000000\" face=\"roboto, helvetica neue, helvetica, arial, sans-serif\" data-mce-fragment=\"1\"\u003eLa Staffa's Verdicchio ‘normale’ is anything but – grown organically in limestone-rich soil at 400 meters above sea level, the high altitude preserving acidity, always lending its lip-smacking, fresh, green-apple zing. Plots are 12-50 years old and individually hand-harvested and vinified; Riccardo then selects the final blend, which sees aging in cement and steel, before an additional 6 months in bottle on fine lees. Bursting from the glass with a smoky mix of flint, dried peaches, and white flowers – like taking a sledgehammer to an unearthed chunk of limestone – it’s round yet deeply textured, vibrating with driving mineral tension. Bartlett pear, tart white nectarines, and lemon zest with spring herbs and almonds abound, with a salty-citrus finish that seemingly never ends (and then you take another sip!). A serious over-performer year after year.\u003c\/span\u003e\u003c\/p\u003e","brand":"Oliver McCrum","offers":[{"title":"Default Title","offer_id":42430604640336,"sku":null,"price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1016\/7695\/files\/LaStaffaVerdicchioClassico_20d58f35-8a82-4b06-a372-1708a22377c3.jpg?v=1688062756"}],"url":"https:\/\/biondivino.com\/collections\/seven-fishes\/calabria.oembed","provider":"Biondivino","version":"1.0","type":"link"}