With intense flavors of blood orange, brambly fruit, licorice, and herbs, Barrosu is perfectly suited to a wide range of meat slow-cooked over coals.

You’d be right to be skeptical of a Nebbiolo from Sardinia, but from a top-notch terroir high in the mountains, it is something else entirely.

To you serious rosé makers and drinkers: don’t miss tasting it!

Just different and obscure enough to deliver the thrill of introducing someone to a gorgeous wine that is familiar, but new.

The Rozeta features the exuberant, inviting perfume and velvety wild fruit we expect from a wine that underwent 100% whole-cluster fermentation.

The imprint of the sun-kissed landscape of the Languedoc is clear, with aromas of honeysuckle and lime zest.

This is what happens when the Languedoc meets the Beaujolais: old Carignan and Cinsault fermented by carbonic maceration to make something light, fresh, and delicious.

100% Carignan from very old vines with immense depth but the immediate drinkability of a Cru Beaujolais.