Anselmet Giorgio Anselmet - Small · PDF fileAnselmet Giorgio Anselmet ... Italia, Caruso is,...

Anselmet.(ahn-sel-MAY)

Valle d’Aosta, Italia.(12 km. outside of Aosta)7 hectares. 750-900 meters.

Giorgio Anselmet.( JOR-jo ahn-sel-MAY)

Certified organic (2010). Certified biodynamic (2010).Hand-harvested. No irrigation.

AnselmetGiorgio Anselmet(JOR-jo ahn-sel-MAY)

Anselmet has been part of the Small Vineyards family since 2007.

It is impossible to articulate the Anselmet family estate in words; language simply cannot do it justice. If you can imagine a vineyard so high in altitude that they harvest during the first snowfall; glacial deposit soil so poor and rocky that it resembles a moonscape; and vines so old and dense, that a plant yields only half of a bottle of wine, you begin to get the idea. The Anselmet family members–father Renato, son Giorgio, and his wife, Bruna–are nearly maniacal in their mission to create the perfect wine. In 2010, the family increased their seriousness about sustainable agricultural practices, and achieved both organic and biodynamic certification for the estate.

Giorgio & Bruna Anselmet.( JOR-jo ahn-sel-MAY) (BROO-na ahn-sel-MAY)

5,000 cases.

Antonio Sanguineti.(ahn-TOE-nee-oh sawn-gwee-NAY-tee)

Toscana, Italia.(Multiple locations)12 hectares. 150-450 meters.

Hand-harvested. No irrigation.

Antonio SanguinetiAntonio Sanguineti(ahn-TOE-nee-oh sawn-gwee-NAY-tee)

Antonio Sanguineti has been part of the Small Vineyards family since 2002.

The first time you find yourself blazing along in the passenger seat of Antonio Sanguineti’s car, you should brace yourself–either for a bolt of fear or for an adrenaline rush (or both) unparalleled in your lifetime. In a nation famous for its invisible speed limits and outrageous drivers, Antonio is truly one of the fastest (to his credit, he’s also one of the best). The first time you try one of Antonio’s wines, you’ll realize how perfectly they match the man–bold, intelligent reds that simultaneously suggest control and grace. But his was not an easy road; as happens sometimes in Italian families, there was a disagreement about what to do with the Sanguineti family’s land. This happened while Antonio was still a young man and, in the end, it wound up being sold. Despite his love of wine, Antonio was left without a vineyard. As he recalls it, “I owned the knowledge, but not the land.” But the accomplished young winemaker, dubbed “Il Maestro” by his colleagues, was not to be deterred. He parlayed his wine knowledge into consulting work, and now trades his expertise for the right to select the best grapes from wonderful estates. Without the ongoing overhead of a estate, Antonio is able to produce truly outstanding wines for a modest price.



12,000 cases.

Toscana, Italia.(Multiple locations)12 hectares. 250 meters.

Antonio SanguinetiChianti D.O.C.G.(kee-AHN-tee)

From our favorite “Maestro,” Antonio Sanguineti, comes this wonderfully delicious Chianti, made in a friendly, approachable style that is rich and powerful, yet great with food. Antonio lived as a boy in Chianti, near Siena, and despite his famous prowess with Brunello and SuperTuscan wines, has always considered Chianti the wine closest to his heart. Here, he partners with his close friend, Luca Pattaro of Il Ciliegio in Sicilia, to make a great everyday wine that is perfect with all Italian foods.

13.0% by volume.

5.6 grams per liter.

Insalata Caprese with fresh Burrata, Carbonara pasta, and Chicken Parmigiana.

75% Sangiovese, 10% Canaiolo,10% Ciliegiolo, 5% Colorino.

No barrel aging.

Medio impasto.

0 grams per liter.

20 days at a controlled temperature in stainless steel (Sangiovese). 10 days in open wood vats (Canaiolo, Ciliegiolo, & Colorino).

Spurred Cordon.4,500 vines per hectare.1 bottle per plant average yield.

3 months in the bottle.

Antonio Sanguineti (with Luca Pattaro).


1,200 cases.



Antonio SanguinetiCaruso(ka-ROO-zoh)

Quite simply one of the most interesting wines we have ever tried from Italia, Caruso is, to use an unusual descriptor, visionary. Antonio “Il Maestro” Sanguineti has brought together three of his closest friends from across Italia–Giuseppe Lonardi in Valpolicella (North), Alessandro Bocci in Toscana (Central), and Giuseppe Martorana in Sicilia (South), to make a single wine from the three major zones of Italia. Perhaps best described as a “SuperItalian,” it is a “baby Amarone” meets “baby SuperTuscan” meets Sicilian Nero d’Avola. Wow!

13.9% by volume.


Filet mignon, grilled Portobello mushrooms with balsamic, and veal scallopini.

50% Sangiovese, 20% Nero d’Avola,14% Corvina, 10% Syrah,6% Rondinella.

No barrel aging.

Medio impasto.

0 grams per liter.

Fermentation in temperature controlled tanks.



Antonio Sanguineti (with Giuseppe Lonardi, Alessandro Bocci, & Giuseppe Martorana).

500 cases.


Toscana, Italia.(Montalcino)12 hectares. 150-450 meters.

Antonio Sanguineti (with La Magia & Lombardo).

Antonio SanguinetiBrunello di Montalcino D.O.C.G.(broo-NAY-lo dee mohn-tahl-CHEE-no)

Antonio Sanguineti’s Brunello is a powerful, decadent expression of Marasca cherries, black tea, coffee, and pomegranate. The tannins are smooth, silky, and integrated; this wine will age for over 20 years. Nick-named “il Maestro” by his colleagues, Antonio is a master of creating the perfectly balanced wine. We believe he’s achieved it here again, as after 42 months in French oak it is amazingly approachable.


Bistecca Fiorentina, hearty wild boar ragu, or a picnic of heirloom tomatoes, prosciutto, and Cippolini onions.

100% Sangiovese. 2nd and 3rd passage French oak barrique.

Medio impasto.

0 grams per liter.

Fermentation in temperature controlled tanks. Average of 21 days in open wood vats.

Spurred Cordon.4,500-5,500 vines per hectare.1 bottle per plant average yield.

42 months in the barrel.12 months in the bottle.

14.0% by volume.

1,500 cases.



Antonio Sanguineti (with La Magia & Lombardo).

Antonio SanguinetiNessun Dorma I.G.T.(NAY-soon DOHR-mah)

“Nessun Dorma” is the favorite aria of “il Maestro” Antonio Sanguineti, and this wine is one of our favorite accessible, friendly blends. With vines carefully selected from all around Toscana, including Sangiovese from Capraia e Limite (Montalbano), Merlot from Gavorrano (Grosseto), and Syrah from Suvereto (Livorno), the Maestro has made a true “SuperTuscan.” The Merlot is intensely floral and elegant, while the Sangiovese is fresh and bright. The Syrah adds depth and body, offering a bold expression of forest-floor truffle, ripe cherry, and blackberry preserves.


Spinach and mushroom ravioli with Parmesan, Chicken Marsala, and Beef Stroganoff.

50% Sangiovese, 30% Merlot, 20% Syrah.

Stainless steel (Sangiovese). 2nd and 3rd passage open vats (Merlot & Syrah).

Clay and sandstone.

0 grams per liter.

Stainless steel with controlled temperature for 20 days (Sangiovese). Open vat for 15-20 days (Merlot & Syrah).



13.0% by volume.

2,000 cases.

Barbolini.(bahr-boh-LEE-nee)

Emilia-Romagna, Italia.(Town of Modena)35 hectares. 80-100 meters.

Alberto Musatti.(ahl-BARE-toh moo-ZAH-tee)

Certified organic.Hand-harvested. No irrigation.

BarboliniMatteo Buffagni(mah-TAY-oh boo-FAHN-yee)

Barbolini has been part of the Small Vineyards family since 2009.

For over a century, the Barbolini family has dedicated themselves to producing world-class delicacies of their homeland: balsamic vinegar from Modena and spectacular Lambrusco.

Founded in 1889 by Egidio Barbolini, the estate is located in the village of Casinalbo in Emilia-Romagna. Barbolini’s great-grandson, Matteo Buffagni, is a fourth generation winemaker and keeper of the family flame.

As a specialist in Lambrusco, made infamous in America by Riunite in the 1970’s, Matteo has had to develop a commendable persistence and good sense of humor when speaking to Americans. For many, Lambrusco was an enological disaster; a sweet, cloying glass of purple, fizzy plonk, that destroyed the category before anyone ever had a chance to taste the best. “It was a bit like being introduced to the violin by hearing a five year-old play it,” jokes Matteo.

Upon tasting the gorgeous, plum-soaked, mineral-laden Lambrusco of Barbolini, however, the inevitable response is: “Holy Cannoli!” It is, absolutely stunning. Barbolini maintains incredibly high standards, using the latest technology, a low-lit cellar to protect the color of the wine and a no-pump gravity racking system that extracts the juice ever so gently.

Matteo Buffagni.(mah-TAY-oh boo-FAHN-yee)

11,000 cases.

Barbolini.(barh-boh-LEE-nee)

Emilia-Romagna, Italia.(Town of Modena)35 hectares. 80-100 meters.

BarboliniBiorosso Lambrusco Grasparossa D.O.C. (bee-oh-ROH-soh lahm-BROO-skoh grah-spa-ROH-sah)

In the heart of Emilia-Romagna, perhaps Italia’s culinary center, lies a small estate, owned since 1889 by the Barbolini family. Made by Matteo Buffagni (Barbolini is his mother), this organic Biorosso Lambrusco Grasparossa of Castelvetro, is a rich, dry, expressive bubbly of fantastic elegance and joviality with essences of sweet rhubarb, violet blossom, raspberry tort, and a touch of earthiness.


Sausage pizza, mushroom ravioli, and 10 year-old balsamic drizzled over Pecorino.

100% Grasparossa.(Organically grown)

No barrel aging.

Clay and sand.


Fermentation in temperature controlled stainless steel tanks.


3 months in the tank.15-20 months in the bottle.

11.0% by volume.

Matteo Buffagni.(mah-TAY-oh boo-FAHN-yee)

3,000 cases.

Toscana, Italia.(Town of Lajatico)20 hectares. 250 meters.


BocelliAlberto & Cinzia Bocelli(ahl-BARE-toh bow-CHE-lee) (CHEENTS-ee-ah bow-CHE-lee)

Bocelli has been part of the Small Vineyards family since 2004.

For more than 150 years, the Bocelli family has made Sangiovese on their small farm in Lajatico, Toscana. As part of a long line of Bocelli’s, Andrea Bocelli–one of the world’s most famous opera singers–along with his brother Alberto, mamma Edi, and sister-in-law Cinzia, remain committed to making terrific wine and keeping productions small. Blind since he was a young boy, Andrea has inspired much of the world with his music, and arguably done more to popularize opera than any other single individual in the last century. He has a gift for taking the old and making it new again, and regularly appears with artists like Sting, Christina Aguilera, Stevie Wonder, Sarah Brightman, and others–but he has never strayed from his roots. Crucial to the credibility of the estate, these wines really stand on their own merits, with very serious structure, body, and focused fruits that will delight even the most critical Tuscan wine aficionados. Brother Alberto, who is also an architect, has designed a stunning cellar, and remodeled the family home to include a remarkable blend of antique charm with modern touches. Their wine, it could be said, is similar to the music of Andrea and the architecture of Alberto–classic and timeless, cre-ated in a modest, modern style.

Paolo Caciorgna.(PAO-loh ka-CHOR-nya)

Bocelli.(bow-CHE-lee)

Alberto & Cinzia Bocelli.(ahl-BARE-toh bow-CHE-lee) (CHEENTS-ee-ah bow-CHE-lee)

1,500 cases.

BocelliTerre di Sandro I.G.T.(TAY-ray dee SAHN-droh)

From the family estate of opera singer Andrea Bocelli comes this classic Sangiovese, a wine which has been made on his family’s vineyard for over 130 years. Through Andrea’s success, the Bocelli family has taken delight in sharing classic Italian passions–music and Tuscan wine–with the rest of the world. Now, their own Sangiovese, aged in French oak barriques, is available for everyone to enjoy. With aromas of tart cherry, sweet black currant, and violets, this wine is aptly named Terre di Sandro which translates to “Earth of Sandro,” Sandro being Alberto and Andrea’s father.


Italian sausage, pork roast, and Pecorino cheese.

100% Sangiovese. 1st passage French oak barrique.

Medio impasto.

0 grams per liter.


Guyot Doppio.3,000 vines per hectare.1 bottle per plant average yield.


13.5% by volume.




300 cases.

BocelliIn canto I.G.T.(een KAHN-toh)

From the family estate of Andrea Bocelli, in Toscana comes In canto. Named after Andrea’s first studio album, this is a dense, powerful, lush Cabernet Sauvignon that fills the senses. With just a few hundred cases made, every plant is fussed over, and every bottle counts. Alberto Bocelli, winemaker and brother to Andrea, makes this wine with a genuine passion for the French-origin varietal. In their soils of Lajatico, near Pisa, the ripening season is longer than many areas of Toscana, and their Cabernet expresses itself exceedingly well. A decadent wine with genuine character.


Bistecca Florentina, hearty Portobello mushroom risotto, and wild game.

100% Cabernet Sauvignon. French oak barriques.

Medio impasto.

0 grams per liter.




14.0% by volume.




275 cases.

BocelliAlcide I.G.T.(ahl-CHEE-day)

Made from 70 year-old vines of Sangiovese, and extremely bright, lush Cabernet Sauvignon, Alcide is named for the grandfather of Alberto and Andrea Bocelli. With the tiny case production, it is a true SuperTuscan from the family farm of perhaps the most famous, modern-day Tuscan of all, Italian tenor–Andrea Bocelli. Deftly and generously coopered with exceptional French oak barriques, the old vines lend a terrific minerality and intensity to the wine that cannot be duplicated by young vines, or large production. A very rare treat for the discriminating Italophile or classical music aficionado.


Homemade beef stew, prosciutto, and Pecorino Romano.

50% Sangiovese,50% Cabernet Sauvignon. French oak barriques.

Medio impasto.

0 grams per liter.

Fermentation in temperature controlled stainless steel.



14.0% by volume.




115 cases.

Hand-harvested. No irrigation.Non-certified organic.

Compagnia di ErmesSilvestro, Marina, & Mariano

Compagnia di Ermes has been part of the Small Vineyards family since 2008.

In Italian, the word “compagnia” doesn’t simply mean “company,” but rather “a company of friends.” Which is exactly what three best friends, Silvestro Ciolli, Marina Ugolini, and Mariano Mampieri all decided to create in 2003. This trio of native-born Romans had a simple vision: to found the greatest vineyard in Lazio (the region of Rome), and to make the world’s best Cesanese. Even in such a short period of time, one can hardly deny that they have already achieved both goals. Obviously, since virtually no one outside the region has ever heard of its wines, Lazio has never been known as a great producer of quality–this Estate, however, is destined to change everything. All the other winemakers in the zone are watching Ermes to see what they do next, since no one there has ever experienced complexity and balance like this trio’s wine before! The principle grape of Lazio is called Cesanese. Normally, it is over-harvested, and tastes like a poor man’s Aglianico, but when it’s made by exceptional winemakers, look out! The name Cesanese comes from the fact that historically, Roman vines were planted on steppes called “cese.” The Estate itself takes its name from Ermes (Hermes, the Greek god); after purchasing their small piece of land, our three friends found a bust of Ermes in the vineyards dating back to the Roman Empire, and named their venture accordingly.

Maurizio de Simone.(mao-REET-see-oh day see-MOHN-ay)

Lazio, Italia.(Town of Olevano Romano)8 hectares. 420 meters.

Compagnia di Ermes.(kom-pahn-YEE-ah dee air-MAYZ)

Silvestro Ciolli, Marina Ugolini, & Mariano Mampieri. (sil-VAY-stro chee-OL-lee) (mah-REE-na oo-go-LEE-nee)(mah-ree-AH-no mahm-pee-AYR-ee)

4,000 cases.

Compagnia di ErmesCesanese di Olevano Romano D.O.C.(chay-za-NAY-zay dee o-lay-VAH-no roh-MAN-oh)

To say “a great wine from Lazio” is usually a misnomer. Italia’s greatest city, Rome, may be the center of the Ancient World, but the wines have historically left a lot to be desired. Not anymore. Cesanese, Lazio’s most important grape varietal, is thriving in the hands of Mariano Mampieri, a Roman who believes it can be the “Pinot Noir of Central Italy.” We think he’s on to something. Spicy pepper, bright pomegranate, fig, and notes of currants are the characteristics of this Cesanese.


Homemade lentil soup with bay leaves, roasted herb-encrusted pork loin, and Pappardelle with duck.

100% Cesanese. No barrel aging.

Calcareous. Volcanic.

0 grams per liter.

Maceration in stainless steel tanks for 14 days.

Albarello-Romano. Spurred Cordon. 4,500 vines per hectare.1 bottle per plant average yield.

8 months in stainless steel.3 months in the bottle.

13.0% by volume.

Lazio, Italia.(Town of Olevano Romano)8 hectares. 420 meters.

Compagnia di Ermes.(kom-pahn-YEE-ah dee air-MAYZ)

Silvestro Ciolli, Marina Ugolini, & Mariano Mampieri. (sil-VAY-stro chee-OL-lee) (mah-REE-na oo-go-LEE-nee)(mah-ree-AH-no mahm-pee-AYR-ee)

3,000 cases.

Hand-harvested.No irrigation.

de TarczalRuggero de Tarczal(roo-JAY-roh day TARK-zahl)

de Tarczal has been part of the Small Vineyards family since 2008.

The de Tarczal vineyards were once the land of the ancient and illustrious Count Alberti family, which included one of the prince bishop’s of Trento, and came into possession of Ruggero de Tarczal’s family over a century ago.

The land was part of the dowry of Countess Alberti when she married Gèza Dell’Adami de Tarczal, admiral of the Royal Austro-Hungarian Fleet, and a direct ancestor of Ruggero. Their wine production started to flourish in the golden years of the Austro-Hungarian Empire, when Marzemino was always served at the imperial court.

The vineyards are located at the mid-height of the mountains on the right side of the Adige river. As long as can be remembered, grapes have been grown on their lands, and wines produced in their cellars, with records dating back to the mid 1600’s. Their wines come exclusively from grapes grown in their vineyards, and are both limited and chosen with high selectivity, with the goal of producing only genuine, classical wines which they achieve by employing old and proven winemaking procedures.

Ruggero de Tarczal.(roo-JAY-roh day TARK-zahl)

Trentino-Alto Adige, Italia.(Marano d’Isera)17 hectares. 300 meters.

de Tarczal.(day TARK-zahl)


6,500 cases.

de TarczalTrentino Cabernet Franc D.O.C.(tren-TEE-noh KAH-bayr-nay frahnk)

The de Tarczal estate has been making wine since the 1600’s, specializing in classic, local varietals, some of which are virtually extinct. Unlike many of their neighbors, they do not sell to co-ops, even though they are quite small. Old-vine winemaking, naturally low-yields, high-altitude, and valley ventilation make this Cabernet Franc a celebration of the varietal; as clean as stained glass, and equally artistic and expressive.


Pheasant and wild bird, venison, and bleu cheese.

100% Cabernet Franc. 15 year-old large Slavonian barrels.

Basalt. Volcanic.


10 day fermentation in stainless steel.

Guyot. Pergola Trentina.4,500-5,000 vines per hectare.1 bottle per plant average yield.

12-18 months in the barrel.6 months in the bottle.

12.5% by volume.




650 cases.

de TarczalGewurtztraminer I.G.T.(gay-VOOR-strah-mee-nayr)

de Tarczal is one of the smallest and most prestigious winemaking families in Trentino. Theirs is a magical estate at the base of the Alps, with milky alpine rivers and Edelweiss gracing the countryside. Classically rose-scented and touched with bouquet of lychee, their Gewurtztraminer is very Alsatian in style, naturally powerful and expressive. Made from old vines on dramatic terraces, the wine is a stunning example of the virtues of this pink-skinned varietal in the capable hands of a loving expert.


Perfect with white fish poached in olive oil or simply as an apertif.

100% Gewurtztraminer. No barrel aging.

Basalt. Volcanic.



Guyot. Pergola Trentina.4,500-5,000 vines per hectare.1 bottle per plant average.


12.5% by volume.




550 cases.

de TarczalTrentino Superiore Marzemino di Isera D.O.C.(tren-TEE-noh soo-pay-REE-oh-ray mahrts-ay-MEE-no dee EE-say-rah)

According to winemaker Ruggero de Tarczal, 95% of all wines made in Trentino are from a co-op. Of the remaining 5%, only four estates produce Marzemino, and de Tarczal is the smallest of all. Marzemino is a late ripening, difficult grape that is a fascinating relative of Lagrein and Barbera. de Tarczal’s wine is reminiscent of a Burgundian/Loire style; with plenty of fully ripened bright fruit and crisp acidity. This is a rare opportunity to taste one of the world’s most unique varietals.


Cured meats, hearty stews, and hard cheeses.

100% Marzemino. Large Slavonian barrels.

Basalt. Volcanic.


Six day fermentation in stainless steel.



13.0% by volume.




4,200 cases.

de TarczalTrentino Muller Thurgau D.O.C.(tren-TEE-noh MOO-layr TOOR-gau)

Made from 50 year-old vines, the flinty complexity of this Muller Thurgau is stunning. Trentino is a bit warmer for a Northern Italian mountain climate, and days are sunny; but when night sets, the cool breezes sink down from the Alps, locking in crispness and acidity. Ruggero de Tarczal, is royalty in Trentino circles, and is one of the last stand-outs against co-op wines that now dominate 95% of the landscape. To taste his wines is to begin to understand what is possible in Trentino.


Poached Halibut, creamy mushroom soups, or as an apertif.

100% Muller Thurgau. No barrel aging.

Basalt. Volcanic.





12.0% by volume.




400 cases.

de TarczalTrentino Moscato Giallo D.O.C.(tren-TEE-noh moh-SKAH-to JAH-lo)

A beautiful Italian clone of the famous Muscat Blanc à Petits Grains, this lively, fresh wine abounds with floral notes, apricot, peach, and exotic fruits. The impression from the aromatics is that you are about to taste a sweet wine, but you are in for a surprise. What is delivered is a crisp, dry, and elegant wine with intense sage and apple that linger on the palate. Quite hard to match, this is NOT the sweet sparkling Moscato d’Asti, but a remarkable classic white.


Thai food, mildly-spicy cheeses, and hard Alpine cheeses.

100% Moscato Giallo. No barrel aging.

Basalt. Volcanic.





12.4% by volume.




400 cases.

Edi SimcicEdi & Aleks Simcic(AY-dee SEEM-chitch) (AHL-eks SEEM-chitch)

Edi Simcic has been part of the Small Vineyards family since 2005.

When it comes to the winemaking style of Edi Simcic, one word comes to mind–controversial. Unlike many of the stainless-aged Italian wines available, even the white wines of Simcic are fermented and aged for long periods in oak, and are therefore almost French in style. Many top critics consider him to be the best winemaker in Slovenia. Third and fourth generation winemakers, he and his son Aleks produce in a fascinating zone, Goriška Brda, that up until the end of WWII belonged to Italia. (Today, the estate lies just 500 yards from the Friulian border.) In fact, when the Communist government first took power (1948) and Yugoslavia was created, the family’s lifestyle was completely upended and turned on its head–suddenly, they were required to give a huge portion of their grapes to the government, and winemaking as they had known it came to an end. Edi even lost his girlfriend at the time, as she remained on the Italian side–so close and yet so far. Just five football fields away, young Edi found himself living in an extremely different world. Despite such staggering and life-altering setbacks, the Simcic clan has today risen to unprecedented heights. After the fall of the Iron Curtain in 1989, nothing, not even a hiatus lasting decades, could prevent this family from returning to what they do best... making wine. As we like to say, when you taste the wines of Edi Simcic, in a very real sense, you are getting a little taste of freedom.

Aleks Simcic.(AHL-eks SEEM-chitch)

Goriška Brda, Slovenia. (Town of Vipolže)7.5 hectares. 90-160 meters.

Edi Simcic.(AY-dee SEEM-chitch)

Edi & Aleks Simcic.(AY-dee SEEM-chitch)(AHL-eks SEEM-chitch)


2,500 cases.

Edi SimcicChardonnay Riserva (SHAR-doh-nay ree-ZAYR-vah)

One of the finest Chardonnays produced anywhere in the world, this classic from Simcic offers a profound array of sweet cream, peaches, citrus, and honeycomb with a full, lush volume in the mouth. Most wineries ferment in steel, then pass through oak, giving the wine barbed edges and an inelegant balance; but Simcic ferments his wine in the barrel, which offers soft, velvety tannins that are confident and generous.


Roast chicken with olive oil and fresh herbs, fresh Kumamoto oysters, and Gruyere.

100% Chardonnay. 1st, 2nd, and 3rd passage French oak.

Ponca.


Fermented in wooden barrels.

Double-Cane Guyot. Single-Cane Cordon.5,500-7,500 vines per hectare..5 bottle per plant average yield.


14.0% by volume.

Goriška Brda, Slovenia.(Town of Vipolže)7.5 hectares. 90-160 meters.


Edi & Aleks Simcic.(AY-dee SEEM-chitch) (AHL-eks SEEM-chitch)

300 cases.

Edi SimcicDuet(doo-EHT)

Edi Simcic calls his wines “controversial.” Funny for a man whose smile puts one completely at ease. But just over the Italian border, in the nature-blessed zone of Goriška Brda, Slovenia, Simcic is turning traditional heads with his stunningly bold wines. His Duet is pure Simcic: bold, stirring, compelling. Its richness is like a restaurant-only dessert: chocolate, cherries, cheesecake, and coffee. It’s silky tannins underscore a lush, ripe, fruit-full body that goes on and on, and will improve for 20 years.


Pork roast, Steak Florentine, and wild mushroom risotto.

80% Merlot, 10% Cabernet Sauvignon, 10% Cabernet Franc.

1st, 2nd, and 3rd passage French oak and cement casks.

Ponca.


15 days with ambient temperature, and frequent submersion of the skins, and open air repassings.



13.5% by volume.




300 cases.

Edi SimcicSivi Pinot (SEE-vee PEE-no)

The Seattle Times claims this wine “boldly goes where no Pinot Grigio has gone before,” and we think they are right. This Pinot Grigio from Edi Simcic is barrel fermented for more than a year, which helps present soft, velvety tannins, and a blissful bouquet of green pear, honey-cream, and minerals. What is miraculous, however, is that it retains its acidity, perhaps the primary secret to Pinot Grigio’s stunning success worldwide. There are so few cases made of this one, that if you’re lucky enough to find it, it’s a must have.


Seafood risotto, gnocchi pomodoro, and chicken parmesan.

100% Pinot Grigio. 1st, 2nd, and 3rd passage French oak.

Ponca.


2-3 hours with skin contact and ambient temperature.


14.0% by volume.





300 cases.

Eugenio BocchinoEugenio Bocchino(yu-JAY-nee-oh boh-KEE-no)

Eugenio Bocchino has been part of the Small Vineyards family since 2006.

Eugenio Bocchino is the type of man who reminds us immediately why we are in this business–down to earth, heartfelt, hard-working and very, very patient. Sitting in his warm, rustic kitchen one afternoon, we got to know this quiet, but fiercely driven winemaker. Among other things, we learned that his desire to make the best Nebbiolo in Piemonte, is what compels him to work 14 hours a day in the fields. Incredibly, apart from his wife, Cinzia, whose palate he values above all others in the cellar (her grandfather had also been a winemaker in the area), Eugenio is a one-man show. Initially a student of Economics, Bocchino shifted gears post-grad and began traveling to places like Burgundy and Sicilia in order to self-educate on wine. He met Cinzia in 1993, and by 1997 the couple had married and begun production. Eugenio says he has a good friend and producer who helped him get started, but maintains that he has his own vision, and prefers to make his own mistakes along the way. (So far, we haven’t tasted any.) When asked about his distinct style, Eugenio says it begins in the vineyard, and not the cellar “It’s not my style–it is the land’s style… I don’t believe in too much technology.”

Piemonte, Italia.(Town of La Morra)5.5 hectares. 250 meters.

Eugenio Bocchino.(yu-JAY-nee-oh boh-KEE-no)


Hand-harvested. No irrigation.Non-certified organic. (1st year of a 3-year certification).


1,700 cases.

Eugenio BocchinoBarolo La Serra D.O.C.G. (BAH-roh-lo la SAY-rah)

Piemonte sensation Eugenio Bocchino has taken his estate’s Barolo to another level with La Serra. Made from 50 year-old vines, La Serra is a single vineyard cru from the highest point in La Morra, and close to the famous Cerequio Vineyard. Sweet black cherry and wild raspberry caress the palate while dried shiitake mushrooms, salumi, cinnamon stick, cedar, and menthol delineate the structure and complexity of this sublime Barolo.


Ragu with a hearty red sauce, grilled pork loin, and rack of lamb.

100% Nebbiolo. 1st and 2nd passage French oak.

Blue tufo, rich in oceanic microorganisms.


Non-temperature controlled stainless steel tanks, with skins for 20 days.

Spalliera.5,000 vines per hectare..75-1.5 bottle per plant average yield.


14.0% by volume.




65 cases.

Eugenio BocchinoBarolo Lu D.O.C.G. (BAH-roh-lo loo)

Named after winemaker Eugenio and Cinzia Bocchino’s daughter, Lu, this Barolo is an old-vine Nebbiolo, from La Morra, with yields below nine grams per plant; only four barrels were made! This wine is quite soft and fruity for Nebbiolo, with lush, velvety tannins, and wet tobacco and Indian spices on the palate. A wine for those in search of the greatest Piemonte has to offer; collector’s choice, ageworthy for 30+ years.


Perfectly pairs with grilled steak and rich pastas with a healthy shaving of Parmigiano-Reggiano.

100% Nebbiolo. 3 year-old Slavonian oak.



Non-temperature controlled stainless steel tanks, with skins for 25 days.


24 months in the barrel. 9 months in concrete.8 months in the bottle.

14.0% by volume.




550 cases.

Eugenio BocchinoTom Langhe Rosso D.O.C. (tohm LAWN-gay ROH-so)

In the heart of Barolo country, Eugenio Bocchino has humbly unhinged himself from aspects of traditional thought, and has embraced a bold, confident style that paradoxically fuses focus and body in the taut wines of Piemonte. Bocchino achieves this “precise lushness” so effortlessly, that in a world where very little is ever new, it seems he actually IS doing something new–and boy does it work! Laser-like Barbera, blended with velvety Merlot, and lathered in expensive French cooperage, Tom is a great example of his fine work.


Lamb ragu, veal, and grilled pork.

70% Barbera,30% Merlot.

3rd and 4th passage French oak.



Fermentation in temperature controlled stainless steel tanks, with skins for 10 days.



14.0% by volume.




500 cases.

Fattoria BibbianiLuigi Donato(loo-EE-jee doh-NAH-toh)

Fattoria Bibbiani has been part of the Small Vineyards family since 2002.

Located 20 kilometers west of Firenze, along the banks of the Arno and perched between the two tiny communities of Capraia e Limite, is the breathtaking hilltop estate of Bibbiani. Now in the hands of “Il Professore,” Luigi Donato, whose family has owned the estate for 150 years, this property is nothing short of historic–with records going back 13 centuries! Together with expert winemaker and “adopted son,” Fulvio Galgani, Luigi Donato of Fattoria Bibbiani has chosen to focus on wines that are unique to the region, such as the ultra-rare Pulignano–a clone of Sangiovese that only grows on their hill! In addition, they have maintained the vast botanical gardens of Bibbiani, and preserved another amazing gem–one of Italia’s three oldest private theatres. Strolling through the house (which resembles a mini Versailles) and the vast, forested grounds, we have to admit–it’s certainly not difficult to see where the artists (both past and present) got their artistic inspiration.

Hand-harvested. No irrigation.Copper and sulpher.

Attilio Pagli.(ah-TEE-lee-yo PAHL-yee)

Toscana, Italia.(Capraia e Limite)20 hectares. 100 meters.

Fattoria Bibbiani.(fah-TOR-ee-ah bee-bee-AH-nee)

Luigi Donato & Fulvio Galgani.(loo-EE-jee doh-NAH-toh)(FOOL-vee-oh gahl-GAH-nee)

12,000 cases.

Fattoria BibbianiPoggio Vignoso Chianti D.O.C.G.(PO-jo veen-YO-zo kee-AHN-tee)

Fattoria Bibbiani’s “wine of the people,” Poggio Vignoso as it is known at home, is a simple, delightful crowd pleaser. An exceptional, food-friendly wine that can be enjoyed with virtually anything. This wine is a remarkable value, it is surprisingly firm, and admirably balanced with intense dried cherries and floral notes. With such consistent quality, it is no surprise that this is one of our best sellers.


Red meat and hearty mushroom risottos; also a perfect wine for pizza.

85% Sangiovese, 10% Canaiolo,5% Malvasia Nera.

10 year-old Slavonian oak.

90% Yellow tufo and sandstone.10% Limestone and clay.


Fermentation, maceration, and malolactic in stainless steel.

Spurred Cordon.4,400-5,000 vines per hectare.2 bottles per plant average yield.

7-12 months in the barrel.3 months in the bottle.

11.5% by volume.

Toscana, Italia.(Capraia e Limite)20 hectares. 100 meters.

Fattoria Bibbiani.(fah-TOR-ee-ah bee-bee-AH-nee)

Luigi Donato & Fulvio Galgani.(loo-EE-jee doh-NAH-toh)(FOOL-vee-oh gahl-GAH-nee)

Varies. (3 year average: 5,000 cases)

Fattoria CapannacceAlberto Porta(ahl-BARE-toh POR-tah)

Fattoria Capannacce has been part of the Small Vineyards family since 2004.

We call Alberto Porta “the Happiest Man on the Planet.” He loves making wine, and he absolutely loves life. This, despite the fact that he’s lived with Polio after having contracted it over thirty years ago while traveling to Malaysia; but that hasn’t stopped this renegade winemaker. A self-sufficient man, he has big, nubby tires outfitted on his four-wheel drive wheelchair–so he still negotiates the vineyards and oversees all production personally! Additionally, Alberto is still a world traveler–he speaks six languages fluently, and is now taking Arabic lessons (number seven).

A note on the winery’s location: the Maremma coast, if one can compare it to anything, is essentially the Wild West of Toscana. Rugged, beautiful, and with a sparse population, Maremma is home to many rural winemakers who do not like laws, and do not like being told to restrain their passion. When asked why he chose to produce an unprecedented meritage of Sangiovese, Syrah and Grenache, for example, Alberto Porta said, “That is simple–because I like those grapes.” Bravo, Signore!


Stefano Chioccioli.(STAY-fah-no kee-OH-choh-lee)

Toscana, Italia.(Village of Pari)9 hectares. 250-300 meters.

Fattoria Capannacce.(fah-TOR-ee-ah kah-pah-NAH-chay)

Alberto Porta.(ahl-BARE-toh POR-tah)

2,000 cases.

Fattoria CapannacceRosso della Maremma Toscana I.G.T.(ROH-so DAY-lah mah-RAY-mah toh-SKAH-nah)

The Maremma is now the HOT region in Toscana, and this Rosso della Maremma is a perfect example of why it’s so respected. The New York Times boasted it as a great buy, and we could not agree more. This SuperTuscan from Fattoria Capannacce is aged 14 months in French barriques, and is made with an unprecedented blend featuring Sangiovese, Syrah, Grenache, and Canaiolo! Beautifully balanced, excellent fruit, and a slightly dry finish with ample mid-palate.


Marbled rib eye, hamburger, and aged cheeses.

60% Sangiovese, 20% Syrah,10% Grenache,10% Canaiolo.

1st, 2nd, and 3rd passage French barriques.

Argilla (non-porous clay).


Fermentation, maceration, and malolactic in stainless steel and concrete.

Horizontal Spurred Cordon.5,000-6,000 vines per hectare.1 bottle per plant average yield.

14 months in the barrel.3-6 months in the bottle.

12.5% by volume.

Toscana, Italia.(Village of Pari)9 hectares. 250-300 meters.

Fattoria Capannacce.(fah-TOR-ee-ah kah-pah-NAH-chay)

Alberto Porta.(ahl-BARE-toh POR-tah)

2,000 cases.

Giocato.(jo-KA-toh)




Giocato has been part of the Small Vineyards family since 2008.


GiocatoAleks Simcic(AHL-eks SEEM-chitch)

Aleks Simcic, winemaker for the Edi Simcic estate in Goriška Brda, Slovenia, is considered by many to be the finest winemaker in Eastern Europe. Located just meters over the Italian border, Simcic lives in what was Italy until the end of World War II. It also happens to be one of “Italy’s” best areas, perhaps THE best area, to grow white wine varietals. Long-aging, intense, and sophisticated, the wines now rival the best of France. Among their most surprising wines is Pinot Grigio; when done well, a true delight. Mostly, inexpensive Pinot Grigio are almost always vapid, thin, and flavorless; there are great expensive ones, but they are hard to find and of course, expensive. Therefore, we went to Aleks Simcic, maker of extraordinary, micro-batch cult wines, and challenged him: “can you make a fantastic, expressive, mineral-driven Pinot Grigio for about $10 retail?” His answer is Giocato, a terrific wine by any standard, and one that raises the bar on inexpensive Pinot Grigio. Aleks makes the wine from grapes he purchases from his neighbors, and some of them are on the larger side; therefore, it does not qualify to be a Small Vineyards wine, and is imported under our Largo banner. The wine is fantastic, and like all Largo wines, it is the great exception that proves the rule.

10,000 cases.

GiocatoPinot Grigio (PEE-no GREE-jo)

Made by cult-winemaker Aleks Simcic, this Pinot Grigio would cost 40% more if made just two miles to the west. From Goriška Brda in Slovenia, this wine zone–which was part of Italia until WWII–is often considered “Italia’s” best white wine cru. Simcic is himself considered by Stephen Tanzer to be perhaps the best winemaker in Eastern Europe, and his top wines sell for hundreds of Euros per bottle throughout the Old World. Hand-selected from grapes grown within a few kilometers of his family estate, this wine is a lovely Pinot Grigio at a great price.


Char-grilled prawns, chilled seafood salad, and fried green tomatoes.

100% Pinot Grigio. No barrel aging.

Ponca.


Fermentation in stainless steel tanks.

Double-Cane Guyot. Single-Cane Cordon.5,500-7,500 vines per hectare.1 bottle per plant average yield.

No aging.

12.5% by volume.


Giocato.(jo-KA-toh)


10,000 cases.

Giuseppe LonardiGiuseppe Lonardi(ju-ZEP-ay lo-NAHR-dee)

In a little village not far from Verona, tucked into the romantic hills of Valpolicella, you will find the estate of one of the best Amarone producers in Italia–Giuseppe Lonardi. “Bepi,” as his wife likes to call him, is a fourth generation winemaker, and leads a beautiful, simple life. On average, he hand-crafts a scant 100-200 cases per year of each of his finest wines. Meanwhile, daughter Silvia (an aspiring winemaker herself) runs the family inn “Corte Lonardi,” and wife, Marilena, runs a tiny bistro near the cellars, where she has perfected one of the most sumptuous dishes we have ever tasted: a slow-cooked, Amarone-infused risotto. One family friend guarantees that the three most important things in Giuseppe’s life are food, wine and his Wife. “But,” he chuckles, “not necessarily in that order.” Marilena smiles fondly when you ask her about her husband: “He’s a workaholic. He basically sleeps with the wine.”

Note: A great toast surfaced at Bepi’s trattoria around the dinner table one night: “Peccato gravissimo e quello di stare senza vino e senza amante.” Translation: “It is a grave mistake to live without wine and a lover.”


Roberto Ferrarini.(roh-BAHYR-toh fay-rah-REE-nee)

Veneto, Italia.(Town of Marano)7 hectares. 350 meters.

Giuseppe Lonardi.(ju-ZEP-ay lo-NAHR-dee)


Giuseppe Lonardi has been part of the Small Vineyards family since 2006.

4,000 cases.

Giuseppe LonardiAmarone della Valpolicella Classico D.O.C. (ah-mah-ROH-nay dayla vahl-pohl-ee-CHAY-lah KLAH-see-ko)

Of all the wines of Italia, none is more breath-takingly unique than the wine of Verona called Amarone. And, in our opinion, few make it better than Giuseppe Lonardi. His Amarone is remarkably port-like and very concentrated, with powerful, heady aromas of dried fruit potpourri, chocolate, cedar chest, and exotic spice. The production is micro, and it shows in this luxurious, breathtaking wine. That is one reason why this monumental wine will age for 30+ years.


Ossobuco, hearty Porcini mushroom risotto, and aged balsamic drizzled over bleu cheese.

75% Corvina,20% Molinara,5% Rondinella.

2nd passage Slavonian tonneaux.2nd passage Slavonian barrels.

Dense clay.


Fermentation in temperature controlled stainless steel for 25 days. Grapes are raisined for 90 days.

Spurred Cordon. Tendone.4,000 vines per hectare..5 bottle per plant average yield.

24 months in the barrel. 6-10 months in the bottle.

15.0% by volume.




750 cases.

Giuseppe LonardiPrivilegia I.G.T. (pree-vee-LAY-jah)

From the incomparable Giuseppe Lonardi, comes this revolutionary blend of Corvina, the primary grape in Amarone, and Cabernet Franc. It is elegant, with a delightful combination of bold Mediterranean fruits and a dusty potpourri finish. Matured for 22 months in French barriques, it is a neo-classic Italian wine that will age for 15 years, and a very limited production. Recently recognized by the Italian Sommelier Association as a top wine in Italia.


Herb-encrusted lamb chop, venison, and wild game.

50% Corvina, 50% Cabernet Franc.

1st passage French barrique.

Dense clay.


Maceration for 7 days (Cabernet Franc). Maceration for 15 days (Corvina). Fermented seperately in stainless steel.


22 months in the barrel. 6 months in the bottle.

14.5% by volume.




450 cases.

Giuseppe LonardiValpolicella Classico D.O.C.(vahl-pohl-ee-CHAY-lah KLAH-see-ko)

Even though they are Veneto’s three most important red varietals, few outside of Europe have ever heard of the outstanding Corvina, Rondinella, or Molinara grapes. Classically, they are a delightfully “dusty” palate of dried strawberries, cranberries, even the bittersweet of rhubarb. Glycerin levels are modest, giving the wine a refreshing composition that is perfect for spicy, warm-weather foods. An everyday favorite in and around Venice.


Light vegetarian pastas, bleu cheese ravioli, and simple cold-cuts and cheese.

75% Corvina,20% Rondinella,5% Molinara.

No barrel aging.

Dense clay.


10 day maceration in temperature controlled stainless steel.



12.0% by volume.




1,100 cases.

Giuseppe LonardiValpolicella Classico Superiore Ripasso D.O.C(vahl-pohl-ee-CHAY-lah KLAH-see-ko soo-pay-REE-oo-ray ree-PAH-soh)

Ripasso refers to the re-passing of Valpolicella Classico through the pressed, raisined skins used for Amarone. These skins are aromatic, high in alcohol and flavor, and are very valuable; that is why true Ripasso is a small production wine. Some brands attempt to short-cut the process by adding residual sugar–but not Giuseppe. This offering from Lonardi has lush cranberry notes with chocolate that epitomizes the lovely characteristics of Corvina.


Gorgonzola melted over figs and drizzled with balsamic, pork roast, and lamb shank.

75% Corvina,20% Rondinella, 5% Molinara.

2nd passage French barrique.

Dense clay.


10 day maceration in temperature controlled stainless steel. Second fermentation on Amarone skins for 10 days.

Spurred Cordon.Tendone.4,000 vines per hectare..5 bottle per plant average yield.

24 months in the barrel. 6 months in the bottle.

13.5% by volume.




1,800 cases.

La QuerciaAntonio Lamona(ahn-TOE-nee-oh lah-MO-nah)

Winemaker Antonio Lamona is a “true blue,” grizzled farmer-type, who is both utterly likeable and totally invested in his wines. Although his father also grew grapes, Antonio is the first in the family to bottle his own and, beginning in the late sixties, he began cultivating vines that are entirely organic. As Antonio says, “we are very proud to make organic wines–we believe this is the way to obtain the highest quality while also respecting nature and human health.” All grapes are hand-picked and pressed within two hours of harvest. Located on a windy hillside with a vista of the Adriatic Sea, Antonio’s farm is entirely self-sustaining: they produce their own salami, bread, vegetables, olive oil, and cheese. True, you won’t find a “discoteca” within a hundred miles of the place, but in terms of sheer, natural beauty and down-to-earth hospitality, there’s no better place to see.


Luca Moretti.(loo-KA mor-et-EE)

Abruzzo, Italia.(Town of Morro d’Oro)12 hectares. 220-300 meters.

La Quercia.(la-KWIR-cha)

Antonio Lamona.(ahn-TOE-nee-oh lah-MO-nah)

La Quercia has been part of the Small Vineyards family since 2005.

13,000 cases.

La QuerciaMontepulciano d’Abruzzo D.O.C. (mohn-tay-pool-CHAH-no dah-BROOT-soh)

This Montepulciano is a great example of what can happen when you match low-yield winemaking expertise with a prolific growing zone, and constantly cut, cut, cut back the vines. Made by winemaker Antonio Lamona, the result is one of the best quality, most expressive and balanced Montepulcianos around. This wine is also 100% organic, and delivers as a wine that takes no shortcuts.


Olive tapenade, pork chop with sauteed onions, and chicken kebabs.

100% Montepulciano. No barrel aging.

Mixed clay.



Guyot. Tendone.1,100-3,100 vines per hectare.1-2 bottles per plant average yield.

No aging.

13.0% by volume.

Abruzzo, Italia.(Town of Morro d’Oro)12 hectares. 220-300 meters.




La Quercia

Aglianico I.G.T.(ah-LYAH-nee-koe)

From the master of Montepulciano, Antonio Lamona delivers his signature combination of power and finesse with one of the most difficult varietals of all: Aglianico. La Quercia is an uncertified organic estate, and this wine, harvested from a single cru owned by the family in Puglia, really delivers. With the classic ripe plum and white pepper notes that this Noble varietal is known for, it is a rare opportunity to taste Aglianico in a fresh, immediate style, that deftly manages the soft tannins.


Seared Ahi tuna with plum sauce, grilled polenta cakes with sun-dried tomatoes, and Cioppino.

100% Aglianico. No barrel aging.

Mixed clay.



Guyot. Tendone.1,100-3,100 vines per hectare.1-2 bottles per plant average yield.


13.0% by volume.

Abruzzo, Italia.(Multiple locations)12 hectares. 220-300 meters.



1,100 cases.

Le RoteMassimo & Lara Scotti(MOSS-ee-moh SKOH-tee) (LAW-rah SKOH-tee)

Lara and Massimo Scotti are an extremely beautiful Italian couple whose quality wines are equally striking. Along with their three boys, Cosimo, Giovanni, and Pietro, they also run a charming agriturismo, in a 19th century villa, located just one and a half kilometers from the famous towers of San Gimignano. The site was originally the family’s summer home, and Massimo recalls spending languid days there as a child.

Vernaccia is one of Italia’s most historic white wines (the first to be elevated to DOC), and San Gimignano’s mainstay, so half of all production is devoted to this classic varietal. The other focus, uniquely, is Sangiovese. Because of the high global demand for Vernaccia, very few producers in the area still devote any land at all to red varietals. The Scottis, however, have accurately assessed that their terroir and microclimate rival that of nearby Chianti Classico, and in recent years it has become their goal to produce the best red ever made in an area esteemed only for its whites. One taste of their Chianti Colli Senesi, and you know their goal is within reach.


Paolo Caciorgna.(PAO-loh ka-CHOR-nya)

Toscana, Italia.(Town of San Gimignano)25 hectares. 180-260 meters.

Le Rote.(lay-ROH-tay)

Massimo & Lara Scotti.(MOSS-ee-moh SKOH-tee) (LAW-rah SKOH-tee)

Le Rote has been part of the Small Vineyards family since 2007.

6,000 cases.

Le RoteChianti Colli Senesi D.O.C.G. (kee-AHN-tee KOH-lee say-NAY-zee)

In the shadow of the famous Towers of San Gimignano, the Toscana estate, Le Rote, makes a wonderfully charismatic Chianti Colli Senesi. It has rich, chewy dark fruit and “wet” tannins, yet finishes dry and clean. Remarkably, this wine was aged a full year and a half before release; a very rare decision for a non-Riserva Chianti–and the results show. Smooth, black cherry, and sweet tobacco linger on a faint, pleasant finish that is touched off by just the right hint of oak.


Pasta Bolognese, Caprese salad, and Spaghetti Carbonara.

90% Sangiovese, 5% Malvasia Nera, 5% Canaiolo.

2nd passage French barrique.

Mixed clay, marl, and shells.



Spurred Cordon. Guyot.3,000-5,000 vines per hectare.1 bottle per plant average yield.

1 month in the barrel.12+ months in the bottle.

13.5% by volume.




585 cases.

Le RoteVernaccia di San Gimignano D.O.C.G. (vair-NAH-chah dee sahn gee-mee-YAHN-oh)

Vernaccia di San Gimignano has the honor of being Italia’s first ever D.O.C. wine (1966), promoted in 1993 to D.O.C.G. This wine is a bright, exciting, floral delight with cleansing citrus and a lush body. Made by the Scotti family, this is the best Vernaccia we have come across in years. Why? These 35 year-old vines pack loads of Old World minerality into every sip.


Fresh Fava beans, Pecorino cheese, grilled prawns, and summer time Panzanella salad.

100% Vernaccia. No barrel aging.

Mixed clay, marl, and shells.



Spurred Cordon. Guyot.3,000-5,000 vines per hectare.1 bottle per plant average yield.


13.0% by volume.




1,000 cases.

Lo TrioletMarco Martin(MAHR-koh mahr-TEEN)

Marco Martin, the talented driving force behind Lo Triolet, married into a family holding of pedigreed vineyards in Valle d’Aosta. His father-in-law, Bionaz Egidio, gave him his first chance at winemaking about 20 years ago, and almost immediately, the estate produced its first award-winning Pinot Gris. They have been crafting world-class red and white wines ever since. Lo Triolet, by the way, is named after the lucky three-leafed clover known as Trifoglio in Italian. Makes you wonder if the clover charmed his career!


Valle d’Aosta, Italia.(12 km outside of Aosta)5 hectares. 600-900 meters.

Lo Triolet.(lo TREE-oh-lay)

Marco Martin.(MAHR-koh mahr-TEEN)

Lo Triolet has been part of the Small Vineyards family since 2005.

Marco Martin.(MAHR-koh mahr-TEEN)

2,200 cases.

MarchettiMaurizio Marchetti(mao-REET-see-oh mahr-KAY-tee)

Maurizio Marchetti is a charming character leading a charmed life. He lives near the Adriatic coast of Italia in a region that sees nearly 3,000 hours (200 days) of sun each year! Also, his wife is a cardiologist (so she brings home the pancetta, as we like to say), leaving Maurizio free to pursue his two art forms: painting and making wine (you may notice looking at his Verdicchio bottle that Botticelli is a large influence.) Since he needn’t rely on wine to earn an income, Maurizio can afford to be as picky with his grapes as he wants; in fact he is so selective that he sometimes produces as little as a half bottle of wine per plant! To that end, he uses a special pneumatic press for a single, extremely light press, called a “flower press.” Or, as Maurizio says with a nudge and a wink, “butterflies crush my grapes with their wings as they fly by.”

Note: Maurizio’s great-great-grandfather was an exotic spice trader, sailing to the Far East over 250 years ago. He was quite successful, allowing the family to buy the land that is now the Marchetti estate. On their property, they have a castellino (‘little castle’) whose interior walls have murals of Chinese sailors loading ships with the cinnamon, cumin, and paprika that were so highly prized in his day.


Lorenzo Landi.(lo-RAINT-zo LAHN-dee)

Marche, Italia.(Just outside Ancona)21 hectares. 150-200 meters.

Marchetti.(mahr-KAY-tee)

Maurizio Marchetti. (mao-REET-see-oh mahr-KAY-tee)

Marchetti has been part of the Small Vineyards family since 2004.

8,500 cases.

MarchettiMontepulciano D.O.C.(mohn-tay-pool-CHAH-no)

Famiglia Marchetti has been making wine in the Marche region for over a century, and for at least 50 years, have produced one of the top Montepulcianos (Rosso Conero) made anywhere. In our opinion, Marche produces the greatest, most elegant expression of the Montepulciano grape; and few, if any, are making this wine better than Maurizio Marchetti. Known for his impeccable Verdicchio in the States, he is famous for his red Montepulciano back home in Ancona. Laced with an intriguing smoky, cranberry spice and ripe plums, this Montepulciano is an everyday favorite for both sides of the Atlantic.


Filet mignon, double-cut pork chop, and hearty Pecorino cheese.

90% Montepulciano, 10% Sangiovese.

15-20 year-old Slavonian oak.

Clay, limestone, and sand.


Maceration for 10 days in stainless steel.

Spurred Cordon. Capovolto.3,500 vines per hectare.1 bottle per plant average yield.


13.5% by volume.




2,500 cases.

MarchettiTenuta del Cavaliere Verdicchio D.O.C.(tehn-OO-tah dehl kah-va-LEE-ray vair-DEE-kee-oh)

Maurizio Marchetti makes one of the finest Verdicchio Classico’s we have ever laid our tastebuds on. So, when he introduced his micro-production late harvest Verdicchio dei Castelli di Jesi, we were immediately intrigued. Full-bodied and lush, this is not a sweet wine. It is off-dry, taking advantage of an extra month on the vine to develop greater body, structure, and fruit essence. It is deftly made, with lush pear, melon, and a touch of honey complexion that retains beautiful acidity.


Scallops lightly seared with lemon and olive oil, calamari, grilled swordfish, and Parmigiano.

100% Verdicchio. No barrel aging.



Fermentation in stainless steel tanks for 15 days. 18 hours on the skins. Remains with the lees for four months.


No aging.

14.0% by volume.




300 cases.

MarchettiVerdicchio dei Castelli di Jesi D.O.C.(vair-DEE-kee-oh day kah-stay-LEE dee jeh-SEE)

It could be said that Verdicchio is a thinking person’s Pinot Grigio. Refreshing citrus fruits, playful acidity, and complex minerality are the hallmarks of this varietal, and when well-made, it is one of the best whites in the Mediterranean world. Incredibly, this wine is all free-run juice (no pressing!), and as a Classico, is the best example in its class we have ever tried. Marchetti’s family has been making Verdicchio for generations, and it shows.


Steamed clams and mussels with fennel, scampi, and fried chicken.

100% Verdicchio. No barrel aging.



Fermentation for four months in temperature controlled tanks.



12.5% by volume.




900 cases.

MartoranaGiuseppe Martorana(ju-ZEP-ay mahr-tor-AH-nah)

You might think it would be easy to find a small, hands-on estate in a rural society like Sicilia, but there are actually precious few. Most family-owned farms have to sell their grapes to large co-ops, which are often controlled by the Mafia (no joke). So we were thrilled when we found the Martorana estate on the Southwest coast near Agrigento. The reason why Giuseppe can now easily bottle his family’s wine for the first time in generations? Because he’s a cop! In the late 80’s, during the big Cosa Nostra cases, Giuseppe was a young officer assigned to a judge in Firenze. He spent his weekends visiting and studying the estates of Toscana and returned to Sicilia determined to implement some of the modern cellar techniques he had observed up North. Back home, however, no one understood what he was trying to do–not even his own family–because steel tanks and green harvests had no real history in Sicilia. Giuseppe’s own father was critical, and told his son that no one would be interested in the results, but on the day he learned that their wine was going to be sold in America, tears actually sprang to his eyes. “You were right,” he told Giuseppe, “I am so proud.”


Sicilia, Italia.(Contrada Ragabo)20 hectares. 200-350 meters.

Martorana.(mahr-tor-AH-nah)

Giuseppe Martorana. (ju-ZEP-ay mahr-tor-AH-nah)

Martorana has been part of the Small Vineyards family since 2004.


5,800 cases.

MartoranaSicilian Red I.G.T.(see-CHEE-lyan red)

From our favorite Sicilian, Giuseppe Martorana, Sicilian Red is a fresh, bold expression of Nero d’Avola from the man who works primarily with the Nero d’Avola grape. Asked to describe his wine, Martorana answered that he wanted a wine so easy to drink that “when you are finished eating with your family, you notice there are three or four empty bottles on the table.” Ripe plums, blueberry, almond, and sweet rhubarb notes, make this food-friendly wine a true family affair.


Puttenesca pasta, oil-cured black olives, and tapas.

100% Nero d’Avola. No barrel aging.

Mainly calcarious, with medium clay content.



Controspalliera.4,000-4,500 vines per hectare..5 bottle per plant average yield.


13.5% by volume.

Sicilia, Italia.(Contrada Ragabo)20 hectares. 200-350 meters.

Martorana.(mahr-tor-AH-nah)


4,200 cases.

MeroiPaolo Meroi(PAO-loh may-ROY)

A local legend in the town of Buttrio, third generation micro-producer Paolo Meroi is quickly becoming a hot commodity in Europe. Paolo makes only monovarietal, classic wines in an ageworthy process of barrel fermentation and excruciatingly low yields. With his wife, he owns one of the best, albeit smallest, restaurants in Northeast Italia–Trattoria al Parco, complete with a gorgeous, round, open-hearth fireplace in the center. This is where 80% of his wines are sold, the rest are primarily sold to collectors in Europe and the US. The total production of this amazing estate, with all of its wines combined, is only 900 cases per year! Thus, we tend to get extremely limited allocations of Paolo’s rare gems (often as low as 10 cases per wine per year).

Inspiring anecdote: During WWII, the Meroi family home was occupied by the Nazis. In addition to losing their house, the Meroi family was subjected to the additional humiliation of having to regularly cook, in the family’s restaurant, for the Third Reich. In the dead of night, Paolo’s grandfather, Dominin, succeeded in creating a false wall in the cellar to hide the family’s best wines. One day, a German soldier accidentally rammed a hole in the wall with his rifle butt. Had he bothered to look through the hole, the gunman would have seen the wines and other family valuables. But as Paolo Meroi, his grandson tells the story, “the German chose to berate Italian engineering instead of considering our cunning!”


Friuli, Italia.(town of Butttrio in Colli Orientalli)14 hectares. 300+ meters.

Meroi.(may-ROY)

Paolo Meroi. (PAO-loh may-ROY)

Meroi has been part of the Small Vineyards family since 2005.

Paolo Meroi. (PAO-loh may-ROY)

900 cases.

MianiEnzo Pontoni(AINT-so pohn-TOH-nee)

There are few winemakers in the world with the irrational passion and the extreme dedication to their craft, as Enzo Pontoni of Miani. Every year, he throws away more grapes than he presses, and routinely frustrates importers, collectors, and clients by dumping very good wine that does not meet his near-maniacal standards. Thus, every wine, every vintage, is a work of art. Price be damned, these are wines that one feels lucky to have at any price. Miani releases just 7,500 bottles per year from 15 hectares of vineyards. That is ridiculously low yields, about 300 grams per plant. Put differently, it takes 3-4 plants to make each bottle. Wow!

This is what the Wine Advocate says about Miani:

“Miani is one of the very finest wineries in the world. This tiny estate is located in Buttrio, a small town in the Colli Orientali appellation in Friuli that contains one of the finest–perhaps the finest–terroir for pedigreed, ageworthy wines in Northeastern Italy. When I meet a grower with proprietor Enzo Pontoni’s passion for the vine I often wish every vintage could be a great vintage. If quality could be assigned based on sheer effort and dedication every vintage here would be profound.” - Antonio Galloni, August 2009.


Friuli, Italia.(town of Butttrio in Colli Orientalli)15 hectares. 300 meters.

Miani.(mee-AH-nee)

Enzo Pontoni.(AINT-so pohn-TOH-nee)

Miani has been part of the Small Vineyards family since 2007.

Enzo Pontoni.(AINT-so pohn-TOH-nee)

625 cases

Monte TondoGino & Marta Magnabosco(JEEN-oh mahynia-BOZ-co) (mahr-TA mahynia-BOZ-co)

The Monte Tondo estate can be found nestled in the gentle hills of Soave, just a few kilometers from Verona, on a slope overlooking the valley. Three generations have handed down the precious art of wine-making, born from a love for their land and their roots, together with the knowledge that it is only through hard work, drive, and determination that the best results can be obtained. In the hills, vine-grower Gino Magnabosco, together with his family, carry on this very passion that traditions have handed down. They are attentive to any new improvement in grape producing technology in order to guarantee wine of the best quality to represent the area in which it is produced.


Veneto, Italia.(Soave)30 hectares. 190-400 meters.

Monte Tondo.(MON-tay tone-DOH)

Gino & Marta Magnabosco.( JEEN-oh mahynia-BOZ-co)(mahr-TA mahynia-BOZ-co)

Monte Tondo has been part of the Small Vineyards family since 2010.

Gino Magnabosco.( JEEN-oh mahynia-BOZ-co)

10,000 cases.

Monte TondoSoave Classico D.O.C.(SWAH-vay KLAH-see-ko)

What Gino Magnabosco and his daughter, Marta, are doing with the Garganega grape is nothing short of amazing. Winners of a Tre Bicchieri award, Monte Tondo is a true family affair that is on the cutting edge of white winemaking in Italia. This Soave is bristling and clean, flinty and fragrant, with terrific notes of granite, citrus, green apple, and ripe mango. A truly wonderful wine.


Nicoise salad with fresh tuna, Bay shrimp stuffed avocado, and fritto misto.

100% Garganega. No barrel aging.

Calcarious soil.


Cold maceration for more than 12 hours, followed by soft pressing. Fermentation in temperature controlled stainless steel.

Pergola Trentina.4,200 vines per hectare.1 bottle per plant average yield.


12.5% by volume.




3,400 cases.

Monte TondoValpolicella D.O.C.(vahl-pohl-ee-CHAY-lah)

Located directly between Lago di Garda and Venezia, Monte Tondo is making some of the most exciting, vibrant wines in all of Veneto. This Valpolicella is a great example; somewhere between a Ripasso and a basic Valpolicella Classico. The grapes are dried for about a month in a well ventilated “fruttai” before pressing, and ultimately aged for five months in oak. Not a frivolous wine, it packs loads of sour black cherry aromas, spices, violets, and roses.


Pork roast, ragu with rabbit, and balsamic over bleu cheese.

55% Corvina,30% Rondinella,15% Molinara.

3 year-old French, American, and Slavonian oak.

Calcarious soil.


Cold maceration for more than 12 hours, followed by soft pressing. Fermentation in temperature controlled stainless steel.

Pergola Trentina.4,200 vines per hectare.1 bottle per plant average yield.


13.0% by volume.




2,000 cases.

PalamàNinì Palamà(nee-NEE pah-lah-MAH)

The Palamà family vineyard was founded by Arcangelo Palamà in 1936. A family of Greek origins, they settled in Italia about two thousand years ago, and have been making wine ever since. The Palamà’s are also beloved and accomplished restaurateurs, icons in their hometown, and for 70 years had only sold their wine in their restaurant–until Small Vineyards came knocking on their door.

Now the winemaker is Ninì Palamà, son of Arcangelo, and a gregarious, larger than life character who sings spontaneously (and without warning!), and is known to enjoy the fruits of his labor. Those fruits, we might add, are really terrific. His wines are full-bodied, intense and unctuous, but with admirable restrained alcohol and tannins. In many ways, his wines capture the power of the South of Italia, and the elegance of the North. In fact, for us, there are few, if any, winemakers in Puglia making better wine. Due to his estate’s proximity to the sea, the value of Southern coastal reds is that they pair as readily with seafood as they will with hearty meats.


Puglia, Italia.(Town of Salento)12 hectares. 81 meters.

Palamà.(pah-lah-MAH)

Ninì Palamà.(nee-NEE pah-lah-MAH)

Palamà has been part of the Small Vineyards family since 2009.


21,000 cases.

PalamàArcangelo Negroamaro I.G.T.(ark-AHN-geh-loh NAY-groh-ah-MAH-roh)

From larger-than-life winemaker Ninì Palamà, comes this powerfully built, yet enchantingly elegant Negroamaro named for Ninì’s father and mentor, Arcangelo. This vibrant Negroamaro from Salento is at the cutting edge of Puglian winemaking today. Clean, yet not stripped of character, it boasts layered aromas of steeped spices. A fantastic value, we would humbly place this wine amongst the best, most expressive, fresh-style wines from anywhere.


Seared Ahi tuna, Puttanesca pasta, and grilled polenta with sun-dried tomatoes.

100% Negroamaro. No barrel aging.

Medio Impasto.

0 grams per liter.

Classic fermentation in concrete.

Alberello. Spalliero.4,500 vines per hectare.1 bottle per plant average yield.

3 months in the botttle.

12.5% by volume.




3,500 cases.

PalamàArcangelo Salice SalentinoD.O.C.(ark-AHN-geh-loh SAHL-ee-chay sahl-ayn-TEE-noh)

Since 1936, the Palamà family has been making wine on their small estate in the warm climes of the deep South of Italia, in Puglia. This wine is expressive, rich, and robust on the palate, with an elegance that comes only from small productions and expert craftsmanship. With aromas of steeped plums, cracked pepper, blackberry confit, and cinnamon it is a heady, delicious experience.


Swordfish kebabs, olive tapenada, and lasagna.

80% Negroamaro,20% Malvasia Nera.

No barrel aging.

Medio Impasto.



Alberello.4,500 vines per hectare.1 bottle per plant average yield.


13.0% by volume.





PalamàArcangelo PrimitivoI.G.P.(ark-AHN-geh-loh pree-mee-TEE-voh)

Palamà is a small estate in a sea of gigantic producers–a speck of an island on the Salento Peninsula–and they would have it no other way. With perhaps the lowest yields in the entire appellation, Palamà is committed to the highest quality “everyday” wines that can be produced, without the fuss of new oak, just ripe, fresh, powerful fruit. His Primitivo is a delight; lush, yet bright and approachable, with notes of dark anise, cedar, and blackberry confit.


Pizza Napoletana, eggplant Parmesan, and zesty Cioppino.

100% Primitivo. No barrel aging.

Medio Impasto.



Alberello. Spalliera.4,500 vines per hectare.1 bottle per plant average yield.


13.5% by volume.




2,000 cases.

PerazzetaAlessandro Bocci(ah-lay-SAHN-dro BOW-chee)

Alessandro Bocci is truly passionate about making wine according to traditional methods, capturing a sense of place in each bottle, and sharing with the world his love for his land. His wines speak of the terroir and exude layers of flavor obtained from the deep root system he so lovingly tends. Spreading his arms wide to display the 200º view of the valley below, he grins, “I have to come work here every day.” And how beautiful it is. Driving up the dusty road to the estate, one is surrounded by olive trees, yellow Scotch Broom, and the occasional succulent. Across the silent valley, Montalcino seems at once close, and a world away. Once a one-man show, Alessandro is now joined by his daughter, Sara, in the fields, and is joined by fifteen friends and family members to help during harvest. The density and complexity of his wines he attributes both to the unusually rich soils of the Montecucco zone, and to the family’s incredible selection standards. “Every year,” says Bocci, “we throw away approximately twice as many grapes as we press.”

Note: Alessandro’s savvy isn’t limited to wine–his incredible olive oil has won “Best in Show” out of 100 Maremma estates, for two years in a row!


Toscana, Italia.(Town of Montenero d’Orcia)7 hectares. 300-340 meters.

Perazzeta.(pay-raht-ZAY-tah)

Alessandro Bocci. (ah-lay-SAHN-dro BOW-chee)

Perazzeta has been part of the Small Vineyards family since 2004.

Fabrizio Moltard.(fah-BREET-syo MOHL-tahrd)

6,000 cases.

PerazzetaSara Bianco I.G.T.(SAH-ra BYAN-koh)

If there is such thing as a SuperTuscan white wine, Sara Bianco, Alessandro Bocci’s counterpart to the wildly successful Sara Rosso Toscano would certainly qualify. Made from a fascinating blend of two classic Toscano varietals: Trebbiano and Malvasia Bianca, and two classic French varietals: Chardonnay and Sauvignon Blanc; each of the four wines are vinified separately, then blended slowly to test their integration at each step. Graced with aromas of lemon zest, sage, a touch of mango, and dried pineapple, Sara Bianco delivers a delightfully heady complexity.


Tuscan white beans, pancetta, and chilled shrimp.

25% Trebbiano, 25% Chardonnay, 25% Malvasia Bianca, 25% Sauvignon Blanc.

No barrel aging.

River stones, chunks of quartz, and ancient flaky shells.


Fermented in temperature controlled stainless steel tanks for 20 days.

Spurred Cordon.4,980 vines per hectare..75 bottle per plant average yield.

6 months in stainless steel.1 month in the bottle.

13.0% by volume.




Bottle Image Forthcoming

500 cases.

PerazzetaSara Rosé I.G.T.(SAH-rah roh-SAY)

In the fulfillment of a dream, Alessandro Bocci from Perazzeta was able to procure a small plot of prime vineyard land just across the road from his estate, in Montalcino. The vines are too young to make Brunello, but are already producing wonderful fruit–absolutely perfect for a world-class Rosé. Made by Alessandro and his daughter, Sara, this beautiful rosato delivers unexpected power and delineation. Yes, it has richness. Yes, it is bold. But it is flinty and beautiful, and never heavy in the mouth.


Fresh heirloom tomatoes, scampi, ricotta ravioli, and calamari.

100% Sangiovese. No barrel aging.



The liquid has contact with the skins for only 12 hours. Filtered immediately after. Malolactic fermentation in stainless steel tanks for 20 days.


1 month in the bottle.

13.9% by volume.

Toscana, Italia.(Montalcino)7 hectares. 300-340 meters.



200 cases.

PerazzetaSara Rosso Toscano I.G.T.(SAH-ra ROH-so toh-SKAH-no)

Alessandro Bocci, owner and winemaker at Perazzeta, is, in our opinion, making some of the best everyday wines in all of Toscana right now. Located in the D.O.C. region of Montecucco, just south of Montalcino, his wines have tremendous power, tension, and assertive terroir. Bright, stinging cherry, crisp acidity, and tantalizing earth tones make this pretty, yet interesting wine hard to resist. The everyday wine of the estate, “Sara,” is named after Alessandro’s daughter, and is a tremendous follow-up to his wildly popular Rita, first released in 2005.


Penne with fresh tomatoes and basil, roast chicken, and Parmesean cheese.

90% Sangiovese, 10% Ciliegiolo.

No barrel aging.



Fermentation and malolactic in stainless steel.



14.0% by volume.




2,000 cases.

PerazzetaErio Rosso Toscano I.G.T.(AY-ree-oh ROH-so toh-SKAH-no)

Just swirl, sip, and enjoy. Perazzeta’s famously lush, bright wines are the product of a rare fanaticism that produces among the lowest yields and most callused hands we have ever seen. The explosion of fresh fruit, delivered by Alessandro Bocci’s first and only SuperTuscan, is difficult to compare with other wines one has tried. The balance, extract, and raw power is so intense it induces sensations of actually chewing cherries, prunes, and fresh dates. Named after Alessandro’s ageless father, Erio is a young gun that is at the pinnacle of early release wines from Italia.


Filet mignon, dry, salty cheeses, and savory stews.

50% Sangiovese, 17% Merlot, 17% Cabernet Sauvignon, 16% Syrah.




Fermentation in stainless steel and malolactic in barrel.



14.5% by volume.




500 cases.

PerazzetaRita Sangiovese D.O.C.(REE-tah sahn-jo-VAY-zay)

From Montecucco, on the southern fringe of Montalcino, comes this stunningly powerful, lush Sangiovese that is one of the best of its kind we’ve had. The zone is able to produce some of the most robust, unctuous wines in all of Toscana, and winemaker Alessandro Bocci takes full advantage of his estate’s terroir. Aged in new French oak barrels, this wine pushes the boundaries of Sangiovese, re-defining the varietal yet again. Named after Alessandro’s wife AND mother, he said of his wine: “I had no choice but to name it Rita!”


Tagliatelle with wild boar, pork chops, and Prime Rib.

100% Sangiovese. 1st passage French barriques.



Fermentation in stainless steel and malolactic in barriques.



14.5% by volume.




500 cases.

Podere CionaLorenzo Gatteschi(lo-RAINT-zo gah-TAES-key)

Without Lorenzo Gatteschi and his family at Podere Ciona, there may never have been a wine importer called Small Vineyards! When the founding partners took a tour of tiny wine producers of Toscana in 2000, they happened to befriend their guide, Lorenzo, who invited them to stay for a few days, with him, at his family estate. A few sips of his family’s Chianti Classico Riserva(made by him and his father Franco), a meal prepared by his mama (cooking instructor Franca Gatteschi), and the stunning vistas of Siena in the distance worked their magic. Enthralled by the philosophy behind small estates–and by the quality of the Gatteschi’s wine–the group brainstormed the concept behind our company and a few short months later, Small Vineyards was born. In addition to producing our first imported wine, Lorenzo also introduced us to many of the families whose wines you’re now able to enjoy for the first time in the United States. Podere Ciona also has one of the most beautiful “agriturismos” (guest villas) we’ve ever seen. When traveling to Toscana, see if you can get a room!

Hand-harvested. No irrigation.Sulpher and copper.

Toscana, Italia.(Town of Montegrossi)4 hectares. 560 meters.

Podere Ciona.(poh-DAY-ray chee-OH-nah)

Franco & Lorenzo Gatteschi. (FRAHN-ko gah-TAES-key) (lo-RAINT-zo gah-TAES-key)

Podere Ciona ha been part of the Small Vineyards family since 2001.

Stefano Chioccioli.(STAY-fah-no kee-OH-choh-lee)

1,800 cases.

Podere CionaChianti Classico Riserva D.O.C.G.(kee-AHN-tee KLAH-see-ko ree-ZAYR-vah)

The Gatteschi family specializes in Chianti Classico Riserva–and they make just under a thousand cases at that. This beautiful wine is a blend of wine aged in new, 2nd, and 3rd passage French oak barriques for at least 18 months. The aromas of cherry, blackberry, and earthy beets co-mingle with a taut, finely structured Sangiovese and Merlot blend that could age for 10+ years.


Penne with tomato-basil cream sauce, roasted duck, and pork chops with mushroom demi-glace.

95% Sangiovese,4% Merlot,1% Alicante Bouschet.

1st, 2nd, and 3rd passage French barrique.

Weathered sandstone.


Fermentation in temperature controlled stainless steel tanks. Extended post- fermentation maceration on the skins for 20–25 days.

Horizontal Spurred Cordon.5,000 vines per hectare.1 bottle per plant average yield.

18 months in the barrel.10+ months in the bottle.

13.2% by volume.




750 cases.


92% Merlot,8% Alicante Bouschet.


13.9% by volume.




Pork tenderloin, wild game, and Fontina and sage bruschetta.


Weathered sandstone.

Fermentation in temperature controlled stainless steel tanks. Extended post- fermentation maceration on the skins for 20–25 days.

Horizontal Spurred Cordon.5,000 vines per hectare.1 bottle per plant average yield.

18 months in the barrel.10+ months in the bottle.

Podere CionaLe Diacce Merlot I.G.T.(lay dee-AH-chay mayr-LOH)

Grown at high altitude in Chianti Classico (approximately 1,800 feet above sea level), this Merlot from Podere Ciona is remarkably clear in style and tension, with stinging, bright red fruits, subtle smoky notes, and a firm-bodied lushness that befits exceptional Merlot. This decadent, feminine wine is one of our favorites and if you should find one of the few available bottles, it is a wine not to be missed!

450 cases.

Poderi EliaFederico Stella(fay-day-REE-ko STAY-lah)

At Small Vineyards, we like to find winemakers who listen to their inner drum. Immediately upon meeting Federico Stella, we were aware that he is just such a man. Meticulous, beyond belief in the cellar, this young and talented producer possesses an uncanny instinct for making world-class wine. Respectful of traditional varietals, but unrelenting in his desire to improve, Stella experimented with over 30 combinations of French oak before settling on his cooperage formula! (Imagine that expense for a small estate!) Consistently he takes all of his wines right up to the edge of modernity, but then masterfully hovers there, never once crossing the line or going too far. Sitting down to taste wine at the family’s dinner table, we also get to see the patience and love he shows his family. Although extremely affable, Federico remains serious while discussing his vision. Indeed, even when the subject of conversation turns away from Poderi Elia, one always has the distinct impression that, privately, Federico is still thinking about his wine…

Hand-harvested. No irrigation.Sulpher and copper.Locally sourced yeast.

Piemonte, Italia.(Town of Neive)9 hectares. 350-400 meters.

Poderi Elia.(poh-DAY-ree ay-LEE-ah)

Federico Stella.(fay-day-REE-ko STAY-lah)

Poderi Elia has been part of the Small Vineyards family since 2004.


6,000 cases.

Poderi EliaBarbaresco Serracapelli D.O.C.G.(bahr-bahr-AY-skoh say-rah-kah-PAY-lee)

From the heart of Barbaresco country in Neive comes this stunningly elegant Barbaresco from Poderi Elia. The Stella family has been making wine since 1890, but only recently have garnered international attention–it is easy to understand why. This spectacular Barbaresco bouquet offers tones of red currant and Morello cherry over a layer of toasty oak; the structure is marble-solid, with fine grained tannins that perfectly compliment the Nebbiolo fruit.


Osso Buco, New York strip steak, lamb shank, and Portobello mushrooms.

100% Nebbiolo. 1st passage French Allier oak.

White tufo (clay and sand).


Fermentation in temperature controlled tanks for 25-27 days.

Guyot.3,000-4,600 vines per hectare..75 bottle per plant average yield.


14.0% by volume.

Piemonte, Italia.(Town of Neive)9 hectares. 350-400 meters.

Poderi Elia.(poh-DAY-ree ay-LEE-ah)


600 cases.

RigoloccioEzio Puggelli & Alberto Abati(AYT-see-oh poo-JAY-lee) (ahl-BAYR-toh ah-BAH-tee)

Perched over the blue-green waters of the beautiful Follonica Marina in Toscana–just a stone’s throw from cult wine epicenter, Bolgheri–lies the pristine, spectacularly aesthetic estate, Rigoloccio. The soils are strikingly copper, and immensely successful at producing hearty, remarkable grapes, especially French-origin varietals (as Bolgheri is so famous for).

What sets Rigoloccio apart, however, is the fact that the estate grows on top of an ancient pyrite mine. Pyrite is otherwise known as “Fool’s Gold,” because it’s color and albedo could fool just about anyone. However, Pyrite has a distinctly different chemical composition than gold, it’s chock full of flint, quite alkaline, and adds truly amazing aromatic nuances to the wine, including: smoke, gun metal (salt, powder, char), and a flinty/steely quality that–when balanced with the remarkably ripe fruit–makes for an organoleptic wonder. Winemaker, Ezio Puggelli, one of the last of the true gentlemen winemakers, uses only French oak for his wines, instilling a whiff of expensive vanilla, but only a whiff. He has mastered his land, as much as land can be mastered, and his wines are not to be missed.

Hand-harvested. No irrigation.Sulpher and copper.

Toscana, Italia.(Town of Gavorrano)10 hectares. 100 meters.

Rigoloccio.(ree-goh-LOH-choh)

Ezio Puggelli & Alberto Abati.(AYT-see-oh poo-JAY-lee)(ahl-BAYR-toh ah-BAH-tee)

Rigoloccio has been part of the Small Vineyards family since 2007.

Fabrizio Moltard.(fah-BREET-syo MOHL-tahrd)

3,800 cases.

RigoloccioCabernet e Alicante I.G.T.(KAH-bayr-nay eh ah-lee-KAHN-tay)

A highly inspired blend of Alicante, Cabernet Sauvignon, and Cabernet Franc, this wine marries medium-bodied approachability with exceptional zesty flavor. From the famed Maremma in Toscana, the beautiful Rigoloccio estate has a sweeping view of the Tyrrhenian Sea, and borrows much of this wine’s fresh, salt and pepper complexion from the “big blue.”


Hearty Tuscan stews, Top Sirloin, and Pecorino cheese.

34% Alicante,33% Cabernet Sauvingon, 33% Cabernet Franc.

No barrel aging.

Mixed soil with micro-elements and mineral content.


Steeped and fermented at a controlled temperature for three weeks while circulated throughout the tank for aeration.



14.0% by volume.

Toscana, Italia.(Town of Gavorrano)10 hectares. 100 meters.

Rigoloccio.(ree-goh-LOH-choh)

Ezio Puggelli & Alberto Abati.(AYT-see-oh poo-JAY-lee)(ahl-BAYR-toh ah-BAH-tee)

3,000 cases.

Terre GaieSalvatore Lovo(sahl-vah-TOH-ray LOH-voh)

In the quaint village Vò, in the heart of the Colli Euganei in the South of Veneto, lies the estate Terre Gaie. To drive to the estate is to cross flat land for miles, the eastern part of the expansive Po River Valley, and then to come–rather unexpectedly–upon hills of arresting size. Estates here are well known for producing organic wines, and, without a doubt, make the best wines for miles around. With their higher elevation and unique valley they grow grapes that don’t succeed anywhere else.

One of these varietals is the Fior d’Arancio, a crown jewel of the estate. A clone of Moscato, Fior d’Arancio (“orange blossom”), grows in just a few square miles, and is famous for taking on the aromatic qualities of the orange trees that grow nearby. Over the centuries, the clone has become efficient at absorbing the citrus elements in the soil, and the result is stunning.

Winemaker Salvatore Lovo, and his daughter Silvia, grow classic varietals of North-Central Italia, but also love to experiment. Like the hills where they reside, they are an oasis of small production beauty in an area of Italia known more for quantity than quality.

Hand-harvested. No irrigation.Certified organic.50% + solar powered.

Veneto, Italia.(Village of Vo in Colli Euganei)32 hectares. 200-350 meters.

Terre Gaie.(TAY-ray GAI-ay)

Salvatore Lovo.(sahl-vah-TOH-ray LOH-voh)

Terre Gaie has been part of the Small Vineyards family since 2005.

Andrea Sinigaglia.(ahn-DRAY-ah see-nee-GAHL-ya)

15,000 cases.

Terre MargaritelliStefano Rossini(STAY-fah-no roh-SEE-nee)

Umbria has long suffered from being seen as “Toscana-light”–they grow Sangiovese, of course, but historically, not as well. Umbria is beautiful, but has no coastline, and lacks the marked drama of the hills of Chianti, the presitge of Montalcino, or the untamable rusticity of the Maremma. Enter Terre Margaritelli, a place so wonderous and aesthetically pleasing, with a winery so interesting and advanced, it refuses to suffer by comparison.

An organically responsible estate, , Terre Margaritelli divides their estate into 30 hectares for production and 22 hectares for experimentation, they grow the classic varietals of Umbria (Sangiovese, Grechetto, Trebbiano, etc.), but have crus of Campanian varietals (Greco di Tufo, Aglianico), Puglian (Primitivo), and French (Merlot, Cabernet Franc). It is not haphazard, but the result of a careful study of their unique soils, which–as almost befitting as estate in the very center of Italia–has varietals from all over the country.

The Margaritelli estate was founded in 1946, when Fernando Margaritelli, a wealthy magnate in the hardwood floor business, came home, at the age of 60, and announced he was giving away his entire estate to friends, family, and charity, wanting only to keep his classic car and a small plot of land to grow vines and produce wine. This eccentric, generous vision is still the guiding principle of the estate, which does everything just a bit different. A revelation in the (relative) desert of Umbria.


Umbria, Italia.(Town of Miralduolo)52 hectares. 200-350 meters.

Terre Margaritelli.(TAY-ray mahr-gahr-ee-TAY-lee)

Stefano Rossini.(STAY-fah-no roh-SEE-nee)

Terre Margaritelli has been part of the Small Vineyards family since 2009.

Stefano Rossini & Maurilio Chioccia.(STAY-fah-no roh-SEE-nee)(mau-REEL-yo KYOH-cha)

5,000 cases.

Terre MargaritelliPietramala I.G.T.(pee-ay-trah-MAH-lah)

From Umbria, this exciting white wine is the first on US soil for Terre Margaritelli–the ultra-progressive estate that is pushing the envelope for development in the region. On track to be certified organic, Terre Margaritelli is a botanical wonderland of sorts, growing varietals and clones found nowhere else in Umbria. This blend of classic Trebbiano and Grechetto is hyper clean and bright, with expressive Meyer lemon, salt-water stream, and green olive aromas.


Fresh grilled vegetables, salmon, and pork chops.

85% Trebbiano, 15% Grechetto.

No barrel aging.

Mixed clay.




No aging.

12.5% by volume.



Stefano Rossini.(STAY-fah-no roh-SEE-nee)

2,000 cases.

Terre MargaritelliRoccascossa I.G.T.(roh-kah-SKOH-sah)

On the estate of Terre Margaritelli, there are over 18 varietals grown to make wine, including classic varietals from Umbria and Toscana, Campania, Puglia, Germany, Spain, France, and more. Their goal is to make the best, most inventive, and exciting organic wines in the world. The Chioccia family, owners of the estate, are world-famous for making some of the finest wood flooring in Europe, and use special sourced wood barrels for the winemaking. Roccascossa may be one of the best organic values from Italia–it is fresh and delightful–an “Umbrian Chianti.”


Hearty minestrone soup, griddled risotto cakes, and bacon macaroni and cheese.

70% Sangiovese, 20% Cabernet Sauvignon, 10% Canaiolo.

No barrel aging.

Mixed clay.




No aging.

13.0% by volume.



Stefano Rossini..(STAY-fah-no roh-SEE-nee)

2,000 cases.

Tre DonneDaniela, Rosanna & Antonella Lequio

As much as Alessandro Lequio loved his daughters, in staying with Italian traditions, there was no way he was going to hand over the family vineyard to women. (According to his wife, Donna Bruna, Alessandro actually cried for half-an-hour when their third and final child, Daniela, was born!) Four generations of fathers had handed the estate down to their sons, and even though he hadn’t had a boy, Alessandro would be damned if the family business was going to be run by the fairer sex. “Marry a good winemaker,” he would tell them. Just as stubborn as their father, the sisters all staunchly refuted this notion, and assured him that he would be handing the estate over to them one day… In the end (and presumably tired of arguing), everyone agreed to a “do-or-die” wager, and literally bet the ranch; deciding he could trick them into failure, Alessandro agreed to give the gals everything if they could pass three years of his rigorous tests, culminating in a single vintage of wine which he, himself would judge. To everyone’s surprise, the Sisters never gave up, and moreover, they actually won more awards in their first year of production than Alessandro had in his entire career!

True to his word, their papa changed his tune and turned the estate over to his daughters. He was so deeply impressed, he even allowed them to change the name to “Tre Donne”–which means “Three Women.”


Piemonte, Italia.(Town of Neive)30 hectares. 450 meters.

Tre Donne.(tray DOHN-ay)

Daniela, Rosanna & Antonella Lequio.(don-YEAH-lah LAY-kwee-oh) (rohz-AHN-ah LAY-kwee-oh) (ahn-toh-NAY-lah LAY-kwee-oh)

Tre Donne has been part of the Small Vineyards family since 2002.

Giuliano Noè.(jool-YAH-no noh-AY)

16,000 cases.

Tre DonneDonna Blu Moscato d’Asti D.O.C.G.(DOHN-ah bloo moh-SKAH-toh DAH-stee)

This sparkler is a beautiful expression of the Moscato grape–light, floral, persistent, with a pleasant sweetness that is not cloying. The acids are so perfectly balanced, so as to flush your mouth of all sweetness, leaving it clean and fresh. The bubbles are light, not overly zealous, so one can taste the fruits and enjoy the bouquet of one of the most aromatic white varietals in the world. This wine has won numerous awards, including the prestegious Gold Medal in Switzerland.


Ham and mushroom omelet with fresh chives, olive oil cake with fresh strawberries and mascarpone, and Pecorino cheese.

100% Moscato d’Asti. No barrel aging.

Marl and clay.


Temperature controlled tanks. Refrigerated fermentation until alcohol reaches 5.5%. Filtered and bottled.

Guyot.3,000-4,000 vines per hectare.1 bottle per plant average yield.

1 month in the bottle.

5.5% by volume.



Daniela, Rosanna & Antonella.(don-YEAH-lah) (rohz-AHN-ah) (ahn-toh-NAY-lah)

2,500 cases.

Tre DonneDonna BiancaRoero Arneis D.O.C.(DOHN-ah bee-AHN-ka roh-EH-roh ahr-NAYZ)

Roero Arneis is a wine that seemingly satisfies everyone. It is crisp and clean, with terrific bite and cleanliness that delights the palate of white wine lovers; but as this is Arneis, the mouth-feel is full and lush. So much so, in fact, it is called il Barolo Bianco (the White Barolo), because of its surprising weight and satisfaction in the mouth, which makes it as equally pleasing to red wine drinkers! Blushing with fresh grass, flowers, and ripe pear, Tre Donne has done it again!


Mushroom ragu, perfectly roasted chicken with rosemary, and wild bird.

100% Arneis. No barrel aging.

Marl and clay.





13.0% by volume.




2,500 cases.

Tre DonneDonna Nera Barbaresco D.O.C.G.(DOHN-ah NAY-rah bahr-bahr-AY-skoh)

From Tre Donne, the famous “Three Sisters” winery, comes this remarkable Barbaresco that is both powerful and impossibly restrained. Its aromas bloom with black tea, bright cranberry, potpourri, and sweet, earthy mushrooms. It is young, but pleasingly approachable in the next few years. This gem will age for 25+ years, and is on the wish-list of those who appreciate world-class Nebbiolo.


Wild boar ragu, venison, and steak salad with a generous helping of bleu cheese.

100% Nebbiolo. 1st, 2nd, and 3rd passage French tonneaux and barrique.

Marl and clay.


Fermentation for 10-12 days in temperature controlled tanks.



13.5% by volume.




1,700 cases.

Tre DonneBarbera d’Alba D.O.C.(bahr-BAY-rah DAHL-bah)

Ripe with bright berries, cherry, and spices, this Barbera d’Alba from Tre Donne is remarkably refreshing for a red wine. Because it naturally has very few tannins, Barbera has much of the crisp quaffability of light wines, but the complexity of great reds.


Prosciutto, filet mignon, and hearty Italian cheeses.

100% Barbera d’Alba. No barrel aging.

Marl and clay.


Fermentation for 10-12 days in temperature controlled tanks.



13.0% by volume.




2,500 cases.

Tre DonneDonna Nera Barolo D.O.C.G.(DOHN-ah NAY-rah bah-ROH-lo)

In the opinion of Alessandro Lequio, proud father of the sisters of Tre Donne, this may be the best Barolo his estate has ever produced. We couldn’t agree more. This wine is aged for three years in barrels and offers expansive cranberry, cedar, and pomegranate aromas with woodsmoke and tabacco and a gracious three-act structure that finishes memorably. Approachable now, with soft tannins and beautifully bright fruit.


New York steak, Porcini mushroom risotto, and Osso Bucco.

100% Nebbiolo.1st, 2nd, and 3rd passage French and Slavonian oak.

Marl and clay.


Fermentation for 10-12 days in temperature controlled tanks. Remains in small tanks until malolactic fermentation is complete.


36 months in the barrel.6-8 months in the bottle.

14.0% by volume.




700 cases.

Tre Donned’Arc(DARK)

From the famous “Three Sisters,” Tre Donne has done it again, with this breath-taking blend of Barbera, Pinot Noir, Dolcetto, and the rare, highly aromatic grape, Freisa (which is most often found as a sparkler). Here the Barbera is aged in French oak barriques, the Pinot Noir in Slavonian barrels, while the Dolcetto and Freisa are unoaked, lively, and fresh. Wow! Named for the sisters life-time inspirtion, Joan of Arc, d’Arc is a powerful, yet elegant wine with rich, moody fruit, bracing purity, and fascinating depth.


Anything with truffles, poached salmon with soy sauce, and Fontina risotto.

40% Barbera d’Alba, 30% Pinot Noir, 20% Dolcetto d’Alba, 10% Freisa.

3rd passage French oak barriques and 12 year-old Slavonian oak.

Marl and clay.


Long maceration on the skins with temperature controlled fermentation.



13.5% by volume.



Daniela, Rosanna & Antonella Lequio.(don-YEAH-lah) (rohz-AHN-ah) (ahn-toh-NAY-lah)

1,250 cases.

Tre DonneBarbari Nebbiolo D.O.C.(BAHR-bahr-ee neh-BEE-oh-loh)

From the incomparable ladies of Tre Donne comes Barbari, meaning “Barbarian,” a delicious ode to the history of Piedmont. The words “Barbera” and “Barbaresco” derive their names from barbarians, which played a big part in local history and linguistics. Made from 100% Nebbiolo, it is a piercingly pure, lovely wine of power and elegance–a combination seemingly so consistently achieved by Tre Donne. This is an exceptional value and a wine not to be missed.


Pork medallions, Porcini mushroom risotto, and spaghetti Carbonara.

100% Nebbiolo. First passage French Allier barriques.

Marl and clay.

0 grams per liter.

12 days on the skins. Pump-overs three times a day into temperature controlled tanks.



13.5% by volume.




1,250 cases.

TrevisiolPaolo Trevisiol(PAO-loh tray-veez-YOHL)

At the annual Vinitaly festival, where even farmers can be spotted wearing their best suits, Paolo Trevisiol instead, leans casually back in jeans and a button down to sip on a cool glass of his own Prosecco. Conforming is something that doesn’t concern him–the man just loves to make good wine. He cracks a down-to-earth smile as he tells us about his family, who was the first in their region to start making bubbly. The difference between himself and four previous generations? Paolo’s sole interest is in making a small amount of quality wine, as opposed to the large productions of the past; he still rotates every bottle of his top spumante by hand!

A note on the Prosecco style: consistent with Italian white winemaking tradition, sparkling wine from this region tends to be lighter and less cloying than French-style Champagne. The tiny “frizzante” (as compared to larger “spumante” style) bubbles further contribute to Prosecco’s truly refreshing quality.


Veneto, Italia.(Hills of Valdobbiadene)16 hectares. 200-300 meters.

Trevisiol.(tray-veez-YOL)

Paolo Trevisiol. (PAO-loh tray-veez-YOL)

Trevisiol has been part of the Small Vineyards family since 2003.

Paolo Trevisiol.(PAO-loh tray-veez-YOHL)

25,000 cases.

TrevisiolProsecco Extra Dry(pro-SAY-koh)

Made from the Prosecco grape that is indigenous to the Veneto region, this sparkling wine has subtle flower and fruit aromas that make the palate deliciously light and playful. Unlike many Champagnes, it is not harsh–rather, it tickles the throat with a peachy softness, and is flecked with minerality that remains simple in the best of ways. Perfect perlage make it the ideal choice for any occasion.


Shrimp cocktail, fried appetizers, and all light-hearted moments shared with friends.

100% Prosecco. No barrel aging.

Morenico.


First fermentation in temperature controlled tanks. Second fermentation in temperature controlled tanks for the pressure to reach four atmospheres.

Sylvoz.2,800-3,500 vines per hectare.1 bottle per plant average yield.

2+ months in the bottle.

12.0% by volume.

Veneto, Italia.(Hills of Valdobbiadene)16 hectares. 200-300 meters.

Trevisiol.(tray-veez-YOL)

Paolo Trevisiol. (PAO-loh tray-veez-YOL)


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