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K&L Staff Recommendations
The Barbera grapes for this wine were grown in vineyards dating back to the early 19th century. It's a vibrant ruby red in the glass with a dry, full body. Thanks to the long growing season in this northern part of Italy, the wine develops gorgeous acid that makes it a perfect accompaniment to roasted and braised meats.
I met Dino and Patrizia Torti, a dynamic father-daughter team who are passionately committed to championing their region Lombardia, at their winery in the hills of Oltrepo Pavese about 45 miles south of Milano. Pinot Noir or Pinot Nero in Italian has been used in Lombardia in the making of methode champenoise sparkling wines since the 19th century, but only recently has there been a movement for the production of red wines. Tasting notes from the winery: "Ruby red with a smooth velvety aroma, ethereal; full distinct taste in the mouth, reminiscent of nob... Read More »
This is 100% Nebbiolo from the vineyards of Teglio. It is fermented in stainless steel tanks for two weeks before spending 12 months in a large cask for ageing.
Wine Enthusiast: "Delicate scents of woodland berry, violet and crushed stone waft out of glass when pouring this mountain Nebbiolo. Luminous and linear, the graceful palate offers tart red cherry, star anise and mineral alongside firm acidity and lithe tannins. (KO)" (2/2017) K&L Notes: Established in 1984 by Arturo Pelizzatti Perego, and now run by Arturo's children Isabella, Emanuele and Guido, ArPePe makes rare wines that are a point of reference for the unique Valtellina terroir, where the famed Nebbiobo grape goes by the name Chiavennasca. Says New York Times wine writer Eric As... Read More »
I met Dino and Patrizia Torti, a dynamic Father-Daughter winemaking team, at their winery in the hills of Oltrepo Pavese about 45 miles south of Milano. Pinot Noir or Pinot Nero in Italian has been used in Lombardia in the making of methode champenoise sparkling wines dating back into the 19th century, but only recently has there been a movement for the production of red wines. That might seem an odd introduction for a white wine but this one is made from red grapes! Pinot Noir vinified white (no skin contact), but wow what flavor! Bold, penetrating Pino... Read More »
92 points Vinous: "Crushed rose petals, mint, sweet tobacco, game, red cherry and cranberry lift from the glass in the 2010 Valtellina Superiore Sassella Riserva Stella Retica. Bright and salivating, with lively acidity laced throughout, the 2010 is an absolutely joyous wine to drink now and over the next decade. The 2010 is 100% Chiavennasca (Nebbiolo) that was given a relatively short ten days of maceration in oak vats followed by two years in cask and cement. Translucent and deeply expressive, with a long, sinewy finish, the 2010 is striking from the very first taste. ( ...Read More »
91 points Vinous: "The 2010 Valtellina Superiore Grumello Riserva Rocca del Piro is an excellent choice for drinking in the near and medium-term, as it has a little more mid-palate fleshiness than some of the other wines in the range. At the same time, the 2010 is also less aromatically expressive, while the acidity feels softer and more integrated with the fruit. Sweet red cherry, cherry pit, smoke, dried herbs, tobacco and anise are some of the many notes that meld into the pliant finish. Within the context of traditionally made Valtellina Nebbiolo, the 2010 Rocca del Pi ...Read More »
The somewhat undiscovered DOC of Valtellina in Northern Italy's Lombardy region produces red wines from the Nebbiolo grape. From their cool, sub-alpine river valley with steep slopes of crushed granite, the terroir naturally expresses the grape in a racier style than the more familliar Nebbiolo expressions of Piedmont. Sandro Fay is one of just a handful of prominent producers in the region. This bottling is sourced from the 3-hectare Carteria vineyard in the Valgella sub-zone of Valtellina Superiore.
Ca Morei is a small 2.5 hectare vineyard with perfect southern exposore and sandy soil. In this cool, sub-alpine climate, the grapes are allowed to hang until the second half of October.