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La Spinetta Barbera Ca di Pian comes from younger vine Barbera grown in two sites: Castagnole and Costigliole where the Bionzo vineyard is located. The vineyards together are about 23 hectares. The vines are 6-20 years old and grow on calcareous soil at 300 meters above sea level, at a southern exposure. Harvest usually happens in the last week September to early October, after which time, the grapes are fermented in rotofermenters for 6 to 7 days. The wine then ages for 12 months in a mix of new and old, medium toasted, French oak barrique. Malolactic fermentation takes place in the barrique.
"A tasty, entry-level wine, the 2013 Barbera d’Asti Ca’ di Pian is juicy and flamboyant from the very first taste. Blackberry jam, crème de cassis, chocolate, violets, lavender and sweet spice meld together in a deep, unctuous wine to drink now and over the next few years. This is a screaming value from La Spinetta.”- James Suckling
Southern Wine and Spirits
Sito Moresco is named for the family who farmed this 25-acre estate in Barbaresco before its purchase by the Gaja family, a nod to the people and traditions that preceded it. It means literally the Moresco site, after the family name of Giovannini Moresco. GAJA created this red blend to deliver greater approachability in its youth.
Sito Moresco is made from vineyards located in the villages of Treiso and Barbaresco (in the Barbaresco appellation) and fruit from Serralunga d’Alba (in the Barolo appellation). Pheasants are featured on Sito Moresco's label to commemorate the beautiful birds that inhabit the forests adjacent to GAJA's vineyards.
2017 is a vintage of low yields and with great concentration of fruit, structure and acidity.
Bright ruby red with garnet reflections. Fine, elegant, and fruity aromas of raspberry, strawberry and
black cherries. Dry, warm, quite smooth, fresh, medium-bodied, rightly tannic, intense, quite persistent, fresh and fruity finish
Match with pasta with meat sauce and medium seasoned cheese.
Reminder: We only ship spirits within California.
Gin was first made by Bordiga in 1889, and this gin is made from the original Bordiga recipe. Only four main botanical flavors are used, some from the Occitan* Alps, hence the name. The four are Angelica, Juniper, Cardamom and a secret ingredient (with traces of orange and lemon peel). Occitan Gin has traditionally been made exclusively from juniper that grows wild (not cultivated) in the Maritime Alps, near Cuneo, which are some of the highest mountains in Europe. This combination of altitude and maritime influence enriches the essential oils of the juniper berries grown here, giving them a unique flavor; the berries are picked by hand. The different botanicals are macerated separately in triple-distilled grain alcohol, then distilled before being bottled.
Juniper, traditionally the most important botanical in Gin, has been used for centuries in Piedmont to make non-alcoholic remedies for digestive and other health problems. A distillation of juniper has been made by Bordiga since the founding of the distillery in 1888, and gin as such was sold from the early part of the 20th century, although the word ‘gin’ was banned by the fascists as foreign (even the word ‘vermouth’ had to be italianised as ‘Vermut’). This is not a new marketing effort, in other words.
*‘Occitan’ is a language that originated in the Languedoc region of southwest France, and is still spoken in some of the isolated mountain valleys to the west of Cuneo, on the border with Provence.
North Berkeley Imports
A slightly faded ruby red.
Fine, delicate and persistent bouquet with characteristic trace scents of strawberry and raspberry.
Pleasantly bitter, velvety, at once elegant and full.
Notes on wine and food pairing
Class and spontaneous vivacity are the distinguishing characteristics of this wine. The typical sandy soil gives lots of finesse and a very delicate aromas. Red meats, grilled or on the spit, game, grande cuisine white and red meats with white or brown sauces.
Light garnet in color with faint orange hues around the edge of the glass.
Rosehip and violet notes; wild berries, cherry, balsamic accent and an essence of forest floor when you swirl it. At the first sip it is surprisingly soft and smooth. The trick here is to open the bottle a few hours or a day before serving. Your patience will be rewarded with intriguing elegance and a long, silky finish.
Southern Wine and Spirits
The Barbaresco by Gaja is one of the most prestigious Italian wines, elegant and known all over the world. It is intense, soft and velvety, with an impeccable bouquet of berries, violets and woody hues. It is aged for 24 months in barriques and large barrels. Elegant and power in liquid form!
"This gorgeous red evokes rose, strawberry, raspberry and cherry fruit, shaded by tobacco, tar and wild thyme notes. Pure, sleek and intense, with a firm base of tannins and vibrant acidity for support. This should evolve beautifully. Be patient. Best from 2022 through 2043."- Wine Spectator
Barolo Chinato is a special wine produced with Barolo DOCG, aromatized with cinchona calisaya bark, rhubarb and gentian root and the precious cardamom seed whose active principles are extracted with a slow maceration at room temperature.
Characterized by balance and harmony in the perfume with an immediate pleasant taste and a pleasant aromatic persistence.
Vibrant & Generous. In this production area there are different vineyard parcels in which we cultivate Barbera in the hills of Barolo; each expresses its own character, dictated by the peculia- rities of terrain and climate. Each vintage we pick its grapes by hand and vinify each parcel separately to preserve the character of site into the wines. From the assemblage of these wines comes our Barbera d'Alba which we mature for 15 months in wooden barrels, a good part of which are new and that best balance the natural fruity and fresh texture of the wine with soft tannins.
100% Nebbiolo grown in calcareous clay/sandy soils at 360 to 400 meters above sea level located within the Bric Micca cru. “Baluchin” translates to “star” in Piedmontese, as one can see the stars from this vineyard that sits at the highest position within the cru, all planted to dramatic 45°-55° slopes. Fermentation lasts 7-8 days under temperature control. Malolactic occurs in oak. Aged in medium-toasted, small French oak barrels (10% new) for 20-22 months. 400 cases produced.
"Barbera epitomizes our winemaking quest here at Unti: To produce wines from noble Mediterranean grapes with expressive aromas, flavors, and solid natural acidity for balance. Barbera is by far the most heavily planted grape in Italy's Piemonte region because it performs well in a variety of sites. We first planted a small block of Barbera in 1998, and now have 6 acres under vine. We've learned that when farmed at moderate to low yields, Barbera can render compelling wines here in Dry Creek Valley. Our 2016 Barbera is quite dark with exotic fruit and snappy acidity. The wine was aged ion French oak barrels, 25% new for 12 months.
725 cases produced
Azienda Agricola Ioppa was established in 1852 in the village of Romagnano Sesia, on the banks of the Sesia River. With a stunning view of Mount Rosa from the winery, it's almost impossible to forget that the Alps play a major role in the climate and soils that make Ghemme one of the most unique terroirs in Italy.
The wines of Ioppa are made traditionally with long macerations, light extractions and aged in large cask. They capture the floral side of Nebbiolo and Vespolina.
Vespolina is often used as a blending grape to soften Nebbiolo so we were really excited to see that Ioppa is proud enough of their fruit to bottle it on its own. It's a great contrast to their Nebbiolo Colline Novaresi as it's fermented and aged similarly. It ferments with natural yeast in stainless steel and macerates for 7 to 10 days before being aged entirely in stainless steel.
It is an excellent pairing with meat dishes and cheeses with its full body and structure.
"Cherry, hay, rose and tobacco aromas and flavors are the highlights of this fluid Barbaresco. Firmly structured and balanced by the sweet, ripe fruit at the core. Shows fine length and leaves a mouthwatering impression. Best from 2022 through 2033." 92 Points Wine Spectator
This modern-style Barolo displays a remarkably pure flavors. Ruby red with garnet reflections and a complex bouquet of raspberries, strawberries and spearmint; the palate expresses an immediate roundness with mellow flavors and texture, which are all balanced by lovely tannins and a pleasant finish. This wine goes well with cheese and meat, particularly braised beef.
"This modern-style Barolo displays a remarkably pure flavors. Ruby red with garnet reflections and a complex bouquet of raspberries, strawberries and spearmint; the palate expresses an immediate roundness with mellow flavors and texture, which are all balanced by lovely tannins and a pleasant finish. This wine goes well with cheese and meat, particularly braised beef." -Vinous Media