Tasting Notes: Creta Paglia was looking to create something lower in ABV, drinkable and still terroir specific with this wine. The local Pecorello felt like the perfect grape as it has thick skins and is capable of producing very... Read More
Tasting Notes: One part of the grapes were pressed immediately after their arrival at the estate, another part were kept on the skins for 15 hours and the third part was in contact with stems and skins for about one year. These... Read More
Tasting Notes: Bucce means skins, as in macerated on the skins / macerato sulle bucce. This macerato / orange wine is very drinky: sour Mirabelle plums, sea salt, and dried white flowers float on bass notes of coastal wild rosemary... Read More
Tasting Notes: The Monastero Suore Cistercensi Coenobium Ruscum is an orange wine made from Malvasia and Trebbiano grown and produced by nuns in Lazio. The operation is overseen by Giampero Bea of the Paolo Bea winery in Umbria.... Read More
Tasting Notes: 100% Tocai Friulano. All of Radikon's whites are made in the same way: the organically farmed, stunningly low-yield, hand-harvested fruit is destemmed and gently crushed with a pneumatic press. It is placed... Read More
Tasting Notes: 60% Chardonnay/40% Sauvignon Blanc. All of Radikon's whites are made in the same way: the organically farmed, stunningly low-yield, hand-harvested fruit is destemmed and gently crushed with a pneumatic press.... Read More
Tasting Notes: 100% Ribolla Gialla from estate vines averaging over 50 years old. All of Radikon's whites are made in the same way: the organically farmed, stunningly low-yield, hand-harvested fruit is destemmed and gently... Read More
