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Rose
750ml
Bottle: $29.20
12 bottles: $28.62
12 FREE
Rose
750ml
Bottle: $18.95
12 bottles: $18.57
100% Grignolino from a 2 hectare vineyard of clay and limestone-gypsum soils, with a south/southwest exposure. The...
12 FREE
Rose
750ml
Bottle: $16.16
12 bottles: $15.84
Rose
750ml
Bottle: $20.95
12 bottles: $20.53
Natalin is made with 100% Grignolino. Natalin was also Fabrizio's grandfather's nickname and Grignolino was the...
12 FREE
Rose
750ml
Bottle: $12.75
12 bottles: $12.50
Ruby red more or less pale, with subtle amber highlights. The nose gives a delicate fragrance, with notes of wild...
Rose
750ml
Bottle: $43.95
In Mauro Vergano's words (courtesy of LDM website): "A brief description of the production cycle which all the...
12 FREE

Rose Aglianico Grappa Grignolino Grolleau

Aglianico is a black skinned grape most commonly associated with the exquisite wines of the Campania region of Italy. It thrives most happily in hot and dry climates, and as such, has had plenty of success in the New World, particularly in the United States, where it is used to great effect in many red wines. It was believed to come from Greece several thousand years ago, brought by Pheonician tradesman, and was wildly popular in Roman times, when it was used in the finest wines made by the Roman empire. Aglianico grapes produce full bodied red wines which have a high tannin and acid content. As such, it has excellent ageing potential, and with a standard amount of time in a barrel, it rounds out and mellows to produce beautifully balanced wines.

Like so many of the great spirits of Europe, Grappa was born from a need to make resources go that little bit further, to eke out the last drop of flavor and potential from the crops of winemakers. Indeed, Italian vintners invented Grappa as a way to make use of the pomace - leftover grape skins, stems, pulp and seeds - which remained after the juice was extracted from the fruit needed to make wine. Over the centuries, the process was refined, and the distillation of Grappa became an art in itself. Today, top Grappa producers use a range of state of the art equipment, from continuous stills to pot stills, to manufacture a wide variety of Grappas, each with their own distinct characteristics.


Most of us know Grappa from our local Italian restaurants, where it is commonly served as a digestif. However, in the twenty first century, there is a high interest in unique, boutique Grappas, which showcase the talent of the distillers through a range of interesting qualities. Grappa can be aged in oak, in which case it takes on a beautiful golden color, quite different from the clear Grappas we are most familiar with. The high end Grappas are a world away from the harsh spirit many of us have encountered, and have a smooth, gentle quality which can be nothing short of a revelation.