Wines from Italy

Eight fashionably delicious, stylishly seductive offerings that put the “It” in Italy. Pick up a case of fun-loving Presto Prosecco for brunch or stash away some deeply rich Gran Passione Rosso for memorable nights in years to come. Buonissimo!



Orvieto Classico

Gabriele d’Annunzio, Italian poet of the late 1800s, dubbed Orvieto “the sun of Italy in a bottle.”

Early evenings on the back porch. Aromas of fresh flowers and citrus. Ripe green apple up front, sassy acidity, characteristic touch of mineral. A long finish, fragrant with almond. 

Piave Oro del Tempo cheese, shrimp scampi, mango spring salad, quiche, egg dishes

Recipe: Mango Quinoa Salad


Pinot Grigio

Hand-picked grapes from north of Venice thrive on hillsides protected from harsh weather by the nearby Alps.

White fruit, cut flowers and intriguing mineral aromas. Kiwi tartness balanced by mellow honeydew notes. Dry, crisp, crowd-pleasing finish.

Feta, Easter ham, fish & chips, oysters—fried or fresh-shucked, prosciutto-wrapped asparagus, prosciutto-wrapped anything!

Recipe: Linguine with Wilted Cabbage and Ham


Principessa Gavia Gavi

Gavi, made solely from cortese grapes, was initially crafted by winemakers in the 1600s to serve at fish restaurants along the nearby Ligurian coast.

Spring picnic afternoons. Vivid aromas of pineapple and tangy green apple. Lovely balancing act between juicy ripe pear notes and bright acidity. Clean delicate finish.

Robusto cheese, spicy jerk chicken, curry veggie kabobs, garlic-seared scallops

Recipe: Pineapple-Chicken Kabobs with Quinoa



Captivated by its delicious blend of complexity and approachability, we bought it all!

Big festive gatherings. Lavender and cranberry aromas blend in this soft, rich ruby red wine. Gentle tannins, abundant fruit, well-balanced finish—a textbook Chianti.

Parmigiano Reggiano, grilled salmon, roasted lamb chops, pasta carbonara or puttanesca, pizza

Recipe: Puttanesca Pasta



This eco-conscious winemaker harvests some of its grapes at night, saving significant energy by not having to cool the grapes as they would during the region’s warm days.

Sunset dining outdoors. Fresh cherry and strawberry aromas. Cascading notes of sun-dried cranberries, then black olive, then peppercorn. Rich, deep, rustic. Quintessentially Italian.

Sottocenere al Tartufo cheese, lamb, mushroom risotto, crusty artisan breads

Recipe: Smoky Mushroom Gratin

Gran Passione


Hard to find anywhere else, this wine drinks well right now and will get even better over time. Get a case at a discount and stash some away!

Date nights. Aromas of ripe blackberry and chocolate-covered cherries. Rich with juicy red and black fruits. Satisfyingly long dense finish.

Taleggio cheese, Irish stew, dry-aged steaks, shepherd’s pie, chocolate-covered strawberries

Recipe: Lamb Stew with Spring Vegetables



This compelling Red from the Chianti Classico region revives the old tradition of including white grapes (Trebbiano and Malvasia) in the blend, softening the vibrant juice of the red grapes.

Complex aromas of youthful fresh fruits and violets. Tuscan herbs, black currant and pomegranate flavors move to a smooth finish. Elegante!

Pecorino Toscano, Osso Buco, sophisticated Italian dishes, gnocchi, hummus, rosemary flatbread

Recipe: Sun-Dried Tomato and Salami Couscous Salad



Sparkling wines are not just celebration wines. In much of Europe, prosecco is enjoyed as an everyday quaff—after work, before going out or with weekend lunches.

Wedding showers, happy hours, flirting. Orange blossom aromas play footsie with honey notes. Frisky flavors of apple and citrus bubble to the front and then make room for the light fresh finish.

Bonhomme Brie, brunch, smoked salmon, crimini mushroom frittata, hollandaise

Recipe: Brie Pimiento Cheese

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