2023 Quarticello Malvasia Frizzante “Despina”

• Emilia-Romangia, Italy
• 100% Malvasia
• Organic

Planted on clay–limestone soils in Emilia-Romagna, this wine is organically farmed and hand-harvested from 100% Malvasia—likely Malvasia di Candia Aromatica. Fermentation happens spontaneously with native yeasts, followed by three months on lees in stainless steel to build texture and depth. The wine is then refermented in bottle using the metodo ancestrale, creating a gentle, naturally occurring frizzante. Bottled unfined and unfiltered, with minimal to no added sulfur, it’s a pure expression of grape and place—aromatic, lively, and alive. Quarticello is based in Montecchio Emilia, just outside Parma. Founded in 2007 by Roberto Maestri, the estate focuses on organically farmed Lambrusco varieties and local grapes, working with minimal intervention throughout the cellar. The wines are fresh, juicy, and textured, capturing the unpolished, soulful energy of Emilia’s traditional fizz.

Tasting Notes: Aromatic and lively with notes of orange blossom, ripe pear, lemon peel, and gentle herbs. Soft frizzante lifts a lightly textured palate. Pair with prosciutto, burrata, fried vegetables, seafood crudo, or spring salads, easily chilled.

2023 Poggio Delle Baccanti Falanghina

• Campania, Italy 
•100% Falanghina
• Organic

Planted on volcanic soils in Campania, these vines are organically farmed and hand-harvested from high-elevation hillside sites in Irpinia. Fermentation takes place in temperature-controlled stainless steel using native yeasts, allowing the fruit and volcanic character to remain front and center. The wine is aged in steel to preserve freshness and clarity, then bottled unfined and unfiltered with approximately 40 ppm of sulfur, maintaining balance while keeping intervention low. The result is a wine defined by purity, energy, and mineral lift. Poggio delle Baccanti was founded in 1997 and farms a collection of old vineyards throughout Irpinia with deep respect for place. Focusing on local varieties such as Aglianico, Coda di Volpe, Fiano, and Falanghina, the estate follows a restrained cellar approach to let Campania’s dramatic soils and altitude speak clearly through vibrant, expressive wines.

Tasting Notes: Crisp and mineral with notes of lemon zest, green apple, white flowers, and saline snap. Bright acidity and volcanic tension. Pair with grilled seafood, clams, fried calamari, lemony chicken, or fresh mozzarella and herbs.

2024 Folicello Malvasia Orange “John Doe”

• Emilia-Romagna, Italy
• 100% Malvasia
• Organic

Planted on clay–limestone soils in Emilia-Romagna, these vineyards are farmed organically and biodynamically, with a deep commitment to healthy soils and living vines. Grapes are hand-harvested, then macerated on their skins for several days to build texture, color, and aromatic depth. Fermentation happens spontaneously with native yeasts in stainless steel, followed by aging on lees to enhance structure and freshness. The wine is bottled unfined and unfiltered, with only minimal added sulfur, preserving its raw, expressive character and sense of place. Folicello is a family-run estate in Castelfranco Emilia, founded in 1980 by Caterina and Sergio Prati. Specializing in joyful Lambrusco and frizzante wines, the farm works exclusively with estate fruit, native fermentations, and low-intervention methods—including additive-free metodo ancestrale bottlings. The result is bright, playful wines that capture the soul of the Modena countryside.

Tasting Notes: Textured and aromatic with notes of apricot skin, orange peel, chamomile, and savory herbs. Gentle grip and bright lift. Pair with roasted vegetables, aged cheeses, pork dishes, spiced grains, or Middle Eastern–inspired plates.

2024 Alessandro Viola “Note Di Rosso”

• Sicily, Italy
• 100% Nero d’Avola
• Organic


Planted on limestone and marine sand at 250–350 meters above sea level in Alcamo, western Sicily, these organically farmed vines are hand-harvested from 100% Nero d’Avola. Fermentation happens spontaneously with native yeasts and includes a medium skin maceration to balance depth with freshness. The wine is aged for six months in stainless steel to preserve vibrancy and pure fruit, then bottled unfined and unfiltered with minimal added sulfur. The result is a bright, juicy Sicilian red, alive with blackberry, wild herbs, and an unmistakable rock ’n’ roll edge. Founded in 2008, Alessandro Viola is a defining voice in Sicilian natural wine. A former oenologist, Viola left conventional winemaking to return to his family’s windswept vineyards, farming organically with precision and restraint. His wines—especially Catarratto and Nero d’Avola—are saline, electric, and fiercely expressive of place.

Tasting Notes: Juicy and vibrant with blackberry, sour cherry, wild herbs, and a salty Mediterranean edge. Lightly grippy, fresh, and energetic. Pair with grilled lamb, sausage, tomato-based pastas, roasted vegetables, or pizza and good music.