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2015 Ca' del Baio Moscato d'Asti

Ca' del Baio is the labor of love of four generations of family producers. Today, Giulio Grasso, along with his wife Luciana and their three daughters manage the winery in Treiso and 25 hectares of estate vineyards. The Grasso family follows a hands-on winemaking philosophy, and vines young and old are tended to with passion and care by hand. They've been able to successfully integrate new technology into their traditional methods to produce wines today that showcase the unique terroir of their Langhe vineyards. The Moscato is a delightful straw-colored ... Read More » 


Inventory: Main Warehouse Redwood City San Francisco

Price: $18.99 Add To Cart

2005 Felsina Vin Santo del Chianti Classico (375ml)

92 points Robert Parker's Wine Advocate: "Made with Trebbiano, Malvasia and Sangiovese, the 2005 Vin Santo del Chianti Classico opens to a brilliant amber color and thick viscosity that hugs to the rim of the glass. Oak-driven tones of vanilla and caramel are immediately apparent, but quickly followed by candied fruit, butterscotch and orange peel. Clusters undergo a natural drying process on mats until February of the following year. The must is transferred to sealed oak casks containing the “mother,” or gelatinous remains from previous vintages. Fèlsina and consulting winemaker Franco Bernab ...Read More » 


Inventory: Hollywood


2010 Villa Pillo Vin Santo (375ml)

95 points Wine Spectator: "Honey, caramel, sea salt, walnut and dried apricot aromas and flavors signal this intense, complex dessert wine. Lively and harmonious, with fine length and a lingering, nutty finish. (BS, Web—2015)" K&L Notes: Villa Pillo is situated in the heart of the Chianti region, equidistant from the famed cities of Pisa, Florence and Siena. The winery was purchased by John and Kathe Dyson in 1989, who restored the estate, refurbished the winery and replanted many of the vineyards. Their Vin Santo, however, is made from Trebbiano (80%) and Malvasia (20%) planted in 1968. The b... Read More » 


Inventory: Hollywood San Francisco

Price: $24.99 Add To Cart
WS 95

2015 La Caudrina Moscato d'Asti

This wine is naturally "frizzante," or half-sparkling, because of the carbon dioxide created during the autoclave fermentation. You know this delightfully sweet, low-alcohol Moscato d'Asti has to be good--it was brought in by one of our favorite Italian importers, Oliver McCrum. La Caudrina owner Romano Dogliotto was one of the first of the region's small producers to start bottling his own wine. With just 5.5% alcohol by volume, this fresh Moscato tastes like biting into a ripe peach with a refreshing burst of bubbles in the mouth. A fantastic dessert w... Read More » 


Inventory: Hollywood Redwood City

Price: $16.99 Add To Cart

2014 Cascina Ca' Rossa "Birbèt" Brachetto Piemonte (500ml)

Though the 2014 has yet to be professionally reviewed, the 2013 earned 91 points and praise from Antonio Galloni: "Cascina Ca' Rossa's 2013 Birbèt (Brachetto) is beautifully perfumed and aromatic, with plenty of spice, crushed rose petal and stone fruit overtones. A dash of mint and white flowers add freshness on the finish. I especially admire the purity of the flavors here." (05/2015) 


Inventory: Redwood City San Francisco

Price: $15.99 Add To Cart

2013 Luigi Giusti Visciola Le Marche (500ml)

A rare tipple made in the centuries-old Marche tradition of using cherries and grapes to make dessert wine. The production is actually quite complicated, as two varieties of cherries are processed separately, half of which are dried in the sun for 40 days before fermentation. Grape wine from the current vintage is used as a base wine, but the fermented cherries are not pressed. Rather, a ripasso process is employed with some wine from the previous vintage. Sour cherries are then also utilized with residual sweetness retained. The resulting dessert wine h... Read More » 


Inventory: San Francisco

Price: $29.99 Add To Cart

Luigi Giusti "Visciola" (500ml)

As described by the importer, "Luigi Giusti’s Visciola is made in a centuries-old Marche tradition of making dessert wine with cherries. The production is actually quite complicated, as two varieties of cherries are processed separately with half of them being dried in the sun for 40 days. Grape wine from the current vintage is used as a base wine, but the fermented cherries are not pressed. Rather, a ripasso process is employed with some wine from the previous vintage. Sour cherries are then also utilized with residual sweetness retained. The resulting ... Read More » 


Inventory: Redwood City

Price: $29.99 Add To Cart