The Land

This wine hails from the southeastern region of Sicily, near Vittoria, where vineyards thrive at an elevation of 280 meters above sea level. The soils here are characterized by red sand over limestone, providing excellent drainage and imparting a distinct minerality to the grapes. The Mediterranean climate, with its warm days and cool nights, fosters optimal ripening conditions, resulting in grapes that balance ripe fruit flavors with refreshing acidity.

The Wine
A blend of 70% Frappato and 30% Nero d'Avola, the SP68 Rosso 2023 showcases the harmonious interplay between these indigenous varieties. Fermentation occurs spontaneously in concrete tanks, with a 15-day maceration period to extract color and flavor. The wine is then aged for six months in concrete vats, followed by an additional month in the bottle before release. This process preserves the wine's fresh and delicate character. On the nose, it reveals aromas of red fruits, Mediterranean herbs, and spices. The palate is bright and supple, with lively acidity, fine tannins, and a long, fruit-driven finish.

The People
Arianna Occhipinti grew up in Sicily, where her fascination with wine began in her teens. Her uncle, Giusto Occhipinti, is the renowned winemaker behind the COS estate, one of Sicily’s most celebrated natural wine producers. At the age of 16, Arianna accompanied her uncle to VinItaly, the annual wine expo in Verona, where she was captivated by the world of wine and the passionate people within it. Inspired by this experience, she embarked on her own winemaking journey, producing her first vintage in 2004 at just 21 years old.

Today, Arianna is a trailblazer in Sicilian natural winemaking, cultivating her vineyards using organic and biodynamic practices. Her wines, including the SP68 Rosso, reflect her deep respect for Sicily’s indigenous varietals and terroir. Named after the ancient Strada Provinciale 68, a historic wine route near her winery, this cuvée embodies the spirit of Sicily’s winemaking traditions while showcasing Arianna’s dedication to authenticity and innovation.

Food Pairings

Vegetarian:
Roasted Vegetable Caponata
The SP68 Rosso’s bright acidity and herbal notes complement the tangy, sweet, and savory flavors of Sicilian caponata. The wine’s red fruit and earthy undertones enhance the dish’s combination of roasted eggplant, bell peppers, capers, and tomatoes, creating a harmonious pairing that celebrates Sicilian tradition.

Rustic and Hearty:
Grilled Lamb Chops with Garlic and Rosemary
The wine’s fine tannins and spice-laden character align beautifully with the charred, savory flavors of grilled lamb. The herbal rosemary marinade mirrors the Mediterranean notes in the SP68, while the wine’s freshness cuts through the richness of the lamb, creating a satisfying pairing. 

Seafood:
Grilled Branzino with Lemon and Herbs
The SP68 Rosso’s vibrant acidity and subtle earthiness complement the delicate flavors of grilled branzino. The wine’s bright red fruit and herbal undertones enhance the fish’s simple preparation and grilled smoky flavors, while its structure balances the citrusy zest and charred crispness of the dish for a refreshing and elegant pairing. Fish and red wine works!

The Land
Sourced from two of the estate’s most exceptional vineyards, Coste di Vergne and Fossati, this Dolcetto comes from high-altitude sites in the heart of Barolo, Piedmont. The unique combination of white marl soils and elevated exposure ensures the grapes develop vibrant acidity, mineral complexity, and depth of flavor. Cultivated organically since 1971—earning the distinction of being the region’s first certified organic vineyard—these parcels reflect G.D. Vajra’s deep respect for sustainability and the environment.

The Wine
100% Dolcetto, this wine bursts with intensity, displaying a deep violet hue in the glass. Aromas of red fruits, mulberry, white pepper, and lavender waft from the nose, while the palate is round and enveloping, supported by vibrant freshness, minerality, and structured tannins. It’s a wine of precision and elegance, showcasing Dolcetto's full potential while retaining approachability and charm. One of, if not, our favorite Dolcetto!

The People
G.D. Vajra is an independent, family-owned winery; Aldo Vajra took over the estate in 1968. Driven by a passion for preserving Piedmont’s indigenous varietals, Aldo and his family have focused on reviving and celebrating Dolcetto, grafting ancient biotypes into their vineyards at Coste di Vergne and Fossati between 1979 and 1985.

Food Pairings

Vegetarian:
Eggplant Parmigiana
The wine’s vibrant acidity and red fruit notes beautifully complement the rich tomato sauce and creamy layers of mozzarella in this classic Italian dish. The savory depth of roasted eggplant aligns with Dolcetto’s herbal undertones, while its structured tannins provide a pleasant contrast to the dish’s cheesy, melty texture.

Rustic and Hearty:
Pork Ragu with Pappardelle
The Dolcetto’s dark fruit and earthy flavors pair seamlessly with the savory richness of slow-cooked pork in a tomato and red wine sauce. The wine’s bright freshness cuts through the richness of the ragu, while its tannins provide just enough grip to complement the al dente pasta and sauce.

Cheesy goodness:
Fontina and Taleggio Fondue with Crusty Bread
The wine’s minerality and red fruit notes provide a refreshing counterpoint to the creamy, nutty flavors of melted Fontina and Taleggio. Served with crusty bread and roasted vegetables for dipping, the dish highlights Dolcetto’s balance of freshness and depth, making it an indulgent yet perfectly matched pairing.

The Land
Located in the Moulis-en-Médoc sub-appellation of Haut-Médoc, Château Poujeaux is situated on the left bank of the Gironde in Bordeaux, a region famed for its gravelly soils and maritime climate. The estate’s vineyards lie on the prized Günz gravel soils of the Grand-Poujeaux rise, offering exceptional drainage and heat retention, ideal for ripening Bordeaux’s noble varietals. The temperate climate, moderated by the nearby estuary, fosters a balanced growing season, yielding grapes of remarkable depth and complexity.

The Wine
La Salle de Château Poujeaux, the estate’s second wine, is crafted with the same care as its grand vin. The 2017 vintage is a blend of 52% Merlot, 37% Cabernet Sauvignon, and 11% Cabernet Franc, showcasing the estate’s commitment to balance and elegance. Aged for 12 months in barrels previously used for the grand vin, this wine marries accessibility with sophistication. On the nose, it reveals notes tobacco, vanilla, and black fruits like blackberry and plum. The palate is smooth and polished, with supple tannins, layered fruit, and hints of earth and spice, leading to a long, harmonious finish.

The People
Château Poujeaux, owned by the Cuvelier family since 2008, is a landmark estate in Moulis-en-Médoc, known for its exceptional quality and history. La Salle de Château Poujeaux continues this legacy of excellence as the second wine of the estate, offering a more approachable yet equally expressive snapshot of the esteemed terroir of Bordeaux at an incredible value!

Food Pairings

Vegetarian:
Vegetable Wellington with Mushroom Duxelles
The wine’s dark fruit and earthy tobacco notes pair exquisitely with a flaky puff pastry filled with roasted vegetables and a rich mushroom duxelles. The savory depth of the mushrooms highlights the wine’s subtle oak and herbaceous qualities, while the roasted vegetables and buttery crust are balanced by its vibrant acidity and refined tannins.

Classic Bordeaux Pairing:
Duck Breast with Cherry Reduction
The La Salle’s dark fruit notes and velvety tannins are a natural complement to the richness of seared duck breast. The cherry reduction mirrors the wine’s fruit profile, while the wine’s structure cuts through the fat of the meat, creating a harmonious and elegant pairing.

Rustic and Hearty:
Prime Rib with horseradish 
The robust flavors of a roasted ribeye pair perfectly with the wine’s Cabernet Sauvignon backbone, offering layers of blackcurrant, spice, and subtle smokiness. The horseradish sauce adds a tangy spicy flavor, enhancing the wine’s herbal and earthy undertones for a classic, satisfying match.

The Land

Perched at 1,400 meters above sea level in the heart of the Uco Valley, Alma 4's Chardonnay is sourced from the high-altitude vineyards of Gualtallary (Tupungato) and San Pablo (Tunuyán). These exceptional sites benefit from cool temperatures, intense sunlight, and calcareous soils that impart remarkable freshness, precision, and minerality to the wine. The sustainable farming practices employed by Alma 4 respect the delicate balance of this unique ecosystem, resulting in a wine that captures the essence of the Andes.

The Wine
100% Chardonnay, this wine truly competes with the best sparkling wines of the world, but for a fraction of the price! 20% of the base wine was fermented in used 500L French oak barrels, adding texture and complexity while preserving purity, as malolactic fermentation was intentionally avoided to maintain vibrant acidity. Produced using the méthode champenoise, the wine spent 40 months on the lees, followed by an elevage of 50 months. The result is an elegant sparkling wine with an expressive bouquet of citrus zest, golden apple, and fresh-baked brioche. On the palate, a creamy mousse carries flavors of lemon curd, white peach with a long, mineral-driven finish. 

The People
Alma 4 is the collaborative vision of four lifelong friends—Agustín López, Mauricio Castro, Marcela Manini, and Sebastián Zuccardi—who met as teenagers at Mendoza's Liceo Agrícola & Enológico School. What began as an experiment in 1998, producing just 300 bottles of méthode traditionnelle wine, has grown into a celebrated project that continues to set the standard for South American sparkling wine. With over two decades of experience, Alma 4 remains devoted to crafting limited-production cuvées that embody their shared passion and respect for the land.

Food Pairings

Vegetarian:
Asparagus Risotto with Lemon Zest
The crisp acidity and mineral-driven profile of the Alma 4 Blanc de Blancs enhance the delicate flavors of creamy asparagus risotto. The wine’s citrusy notes align beautifully with the brightness of lemon zest, while its elegant mousse adds texture, creating a harmonious balance with the dish’s rich yet fresh character.

Seafood Elegance:
Pan-Seared Halibut with Lemon-Butter Sauce
The Blanc de Blancs’ vibrant acidity and fine bubbles cut through the richness of the buttery sauce, while its citrus and mineral notes complement the halibut’s delicate flavor. The dish’s simplicity allows the wine’s refined texture and complexity to shine, creating a beautifully balanced pairing.

Savory Indulgence:
Roast Chicken with Herbs and Garlic
The wine’s subtle creaminess and toasty lees influence beautifully complement the golden, crispy skin of roast chicken. Its vibrant acidity cuts through the richness of the meat, while the herbal notes in the dish echo the wine’s floral and mineral-driven nuances, making for a satisfying and versatile pairing.