Red

Rich, fragrant. Ripasso = baby Amarone. That is, Amarone you can drink with dinner.

Rare grape from Barolo. Soft & juicy; freesia & white pepper.

Classic old sangio, deep and plush with crushed cherry, cedar, earth, and tea. notes

Friulan light red. White pepper, red fruit, a lil' eucalyptus. Stands out.

Ripe, fleshy aglianico with freshness and lift. Pepperoni pizza.

Plush, redolent Alpine gamay. Deeply fruited, clear as a bell. Beaujolais could never.

Ethereal nebbiolo, satisfyingly meaty, from Piedmont's Alpine north.

Juicy, lively, pinkish primitivo that drinks like a big rosato. Naturally.

Rich, round, savory barbera. For your mushroom & pizza needs.

Mineral, cherry-candy-scented, pinot-noir-textured deliciousness from Sicily.

Deep, dark red from a unique local grape. Blood & roses.

Chillable but deeply flavored, with blackberry jam, cinnamon, and herbal notes.

Rich, sumptuous old-vine Barolo with a note of Amaro on the nose. Powerful finish, easy tannins.

Deep, brooding Veneto red. Tomato jam black cherry, white pepper.

Big, velvety, with vibrant red fruit. A tremendous pop of umami. Your house is a steakhouse now.

Sturdy, no-oak Chianti. Sweet cherry compote, dried tomato, saddle leather.

Venerable producer's other single-vineyard beauty. Decant her.

Venerable producer's single-vineyard beauty. Decant her.

Wood furniture, brandied cherries, some smoke. Old good wine, for a song

Inviting, silky Chianti suitable for rich braises. Peak Chianti.

Light, juicy, cherry-scented red, built for gulping. Chill.

Big, powerful, brooding nebbiolo, full of rose petal & red currant & darkness.

Drink-right-now Barolo, all forest floor, clove and violet. Great value.

Silky, savory, red-fruited, and piney. Like if Burgundy could volcano.

LIght alpine red. Peppery, freesia-scented, with cherry, earthy beets, caramel.

Plush, silken, irresistable, perfect barbera. Rich and fragrant.

Chillable, quenching. Cranberry fruit leather. Drink your rubies. Daaahling.

Fragrant, textbook nebbiolo from a small family farm in the Roero.

Easy-choice Valpo. Fragrant with red plum, pepper, shiso. Chill it a little.

Spice and smoke mingle with fleshy fruit of red plums and raspberries.

Sta. Barbara PN for a song. Bursting with red & black fruit, some clovey notes. Correct.

A sturdy table wine. Plum jam, tobacco leaf and bitter almonds.

Transcendant nebbiolo blend from a tiny place in the Italian alps. Delicate umami tinsel.

Big brambly berries, dried strawberries, not too heavy. A buddy of pasta.

Big & bold, not so tannic nebbiolo with blueberry, cassis, and violet. Excellent with pizza.

Alpine PN with vibrant red fruit, tinged with bouquet garni. Effing gorge.

Natural liter of Umbrian sangio. Big berry fruit, espresso & tar notes, easy tannins.

A big bottle of easy drinking Italian red. Spaghetti wants this.

Benchmark nero d'avola blend. A swirl of black cherry, burnt orange, hint of pickle.

The earthier side of a classic amarone. Less sweet, more interesting, lingers for days.

Complex Piedmont variety. Juicy strawberry, chery, rose, eucalyptus, mint.

Good dry Lambrusco in a can. Enough said.

Deep and even. Sour cherry jam, Ludens. A yooge value.

All estate fruit, real-deal nero from volcanic soils. In a box, can you believe it?

Lighter, dryer Lambrusco - slays!

Natty little crown-cap cab franc from the volcanic Veneto.

Sparkling, earthy red from the volcano that ate Pompeii. Tailor-made for pizzapie.

2005, 2008, 2013, 2014 and 2016! in one bottle of Etna Rosso.