6 BOTTLE MIXED CASE WINE DESCRIPTION - JANUARY 2026
LA COLOMBERA – Cortese Bricco Bartolomeo Colli Tortonesi DOC
Pronunciation: “kor-TEH-zeh”
Grape: Cortese, a Piedmontese white grape known for its finesse, bright acidity, and mineral-driven profile.
Region: Colli Tortonesi, Piedmont. Hills near the Apennines with calcareous and clay-rich soils and good altitude, ideal for producing precise, elegant whites.
Tasting Notes: Pale straw yellow with green highlights. Aromas of citrus, green apple, white flowers, and subtle almond notes. The palate is fresh and linear, with crisp acidity, delicate fruit, and a clean, mineral finish.
Vinification & Ageing: Fermented in stainless steel to preserve purity and freshness; aged briefly on fine lees for added texture.
Ageing Potential: 3–6 years, gaining complexity and gentle nutty notes over time.
Food Pairing: Seafood, shellfish, light risottos, vegetable dishes, and fresh cheeses.
Fun Fact: While Cortese is best known for Gavi, in Colli Tortonesi it often shows greater structure and mineral depth thanks to higher elevations and limestone-rich soils.
Discover more about this producer: La Colombera
BORGO PAGLIANETTO – Verdicchio di Matelica DOC Terravignata
Pronunciation: “VER-dee-kee-oh”
Grape: Verdicchio, an iconic Marche white grape known for its crispness, floral notes, and aging potential.
Region: Matelica, in the Marche hills. The limestone-rich soils and cool climate produce wines with elegance, minerality, and vibrant acidity.
Tasting Notes: Pale straw yellow with green reflections. Aromas of citrus, green apple, almond blossom, and hints of herbs. The palate is fresh, balanced, and mineral-driven, with a long, clean finish.
Vinification & Ageing: Fermented in stainless steel;
Ageing Potential: 3–5 years, developing nutty and honeyed notes with time.
Food Pairing: Seafood, shellfish, light pasta dishes, and fresh cheeses.
Fun Fact: Verdicchio di Matelica is distinct from Verdicchio dei Castelli di Jesi for its higher acidity and pronounced minerality.
Discover more about this producer: Borgo Paglianetto
AGOSTINO PAVIA – Barbera d’Asti Superiore ‘Moliss’ DOCG
Pronunciation: “bar-BEH-rah d’AH-stee”
Grape: 100% Barbera, known for deep color, bright acidity, and soft, approachable tannins.
Region: Asti, Piedmont, on rolling hills with calcareous soils that favor aromatic expression and balance.
Tasting Notes: Deep ruby red. Aromas of ripe cherry, blackberry, and subtle spice. The palate is round, vibrant, and well-structured, with a juicy, persistent finish.
Vinification & Ageing: Fermented in stainless steel, then aged in oak barrels for smoothness and complexity.
Ageing Potential: 5–7 years, longer in excellent vintages.
Food Pairing: Grilled red meats, risotto with mushrooms, aged cheeses.
Fun Fact: The “Superiore” designation requires a higher minimum alcohol and longer ageing than standard Barbera d’Asti.
Discover more about this producer: Agostino Pavia
PICCOLI DANIELA – Valpolicella DOC Superiore Rocolo
Pronunciation: “val-po-le-CHEH-lah”
Grape: Blend of Corvina, Rondinella, and Molinara, traditional to Valpolicella, known for freshness and medium body.
Region: Veneto, near Verona. Hills with calcareous soils provide aromatic precision and balanced acidity.
Tasting Notes: Ruby red with violet hints. Aromas of red cherries, dried herbs, and light spice. The palate is elegant, soft, and balanced, with gentle tannins and a persistent finish.
Vinification & Ageing: Fermented in stainless steel, then aged in oak barrels to enhance roundness and complexity.
Ageing Potential: 3–5 years for Superiore, with potential for longer ageing in good vintages.
Food Pairing: Pasta with meat sauces, roasted poultry, and soft cheeses.
Fun Fact: “Rocolo” refers to a traditional bird-hunting structure, symbolizing heritage and tradition in the Valpolicella region.
Discover more about this producer: Piccoli Daniela
VILLA DORA – Labes Piedirosso Vesuvio DOC
Pronunciation: “pee-dee-ROHS-soh”
Grape: Piedirosso, a historic Campanian red grape known for its freshness, floral aromatics, and volcanic expression.
Region: Vesuvio DOC, Campania. Vineyards planted on the slopes of Mount Vesuvius, where volcanic ash and lava soils contribute minerality, lift, and distinct savoury character.
Tasting Notes: Bright ruby red. Aromas of wild red berries, sour cherry, violet, and subtle smoky notes. The palate is medium-bodied and vibrant, with juicy red fruit, gentle tannins, lively acidity, and a clean, slightly mineral finish.
Vinification & Ageing: Fermented in stainless steel to preserve freshness and varietal purity; brief ageing to maintain brightness and drinkability.
Ageing Potential: 4–6 years, developing earthy and spicy nuances over time.
Food Pairing: Neapolitan pizza, tomato-based pasta dishes, grilled vegetables, light meats, and Mediterranean cuisine.
Fun Fact: Piedirosso means “red feet,” a reference to the grape’s stems turning reddish, reminiscent of lava-stained roots on Mount Vesuvius.
Discover more about this producer: Villa Dora
CASANUOVA DELLE CERBAIE – Rosso di Montalcino DOC
Grape: 100% Sangiovese Grosso, producing fresh, aromatic reds with soft tannins and bright fruit.
Region: Montalcino, Tuscany, on clay and limestone soils with excellent sun exposure, ideal for Sangiovese.
Tasting Notes: Ruby red. Aromas of cherry, plum, and subtle spice. The palate is balanced, medium-bodied, with silky tannins and a persistent finish.
Vinification & Ageing: Fermented in stainless steel, then aged in oak barrels to integrate flavors and smooth tannins.
Ageing Potential: 5–8 years, depending on vintage.
Food Pairing: Pasta with meat sauces, roasted meats, and aged pecorino.
Fun Fact: Rosso di Montalcino is the younger, fresher sibling of Brunello, meant to be enjoyed earlier while maintaining typical Sangiovese elegance.
Discover more about this producer: Casanuova delle Carbaie
