Tasting Ryme, Again
Ryme’s creativity and originality continue to impress
Ryme’s creativity and originality continue to impress
This vintage traditional method rosé from Hawk and Horse uses biodynamically farmed Cabernet Sauvignon. The wine is the color of pink tourmaline and animated…
This is a pressed wine, one hundred percent Cabernet Franc, organically grown on forty-year-old vines. The fruit is pressed, fermented with ambient yeasts in…
I can’t be impartial about this wine, because Jaam Moynihan, who is one half of the Joseph-Jibril team, is something of a protegé. I’ve…
Piquette is normally made by adding water to the press cake, consisting mostly of grape skin and seeds, that remains after a red wine…
This 2020 vintage pét-nat contains a small amount of the winery’s “Hommage à Georges Besson,” which is a multi-vintage assemblage in the appassimento tradition….
Ciavolich’s Cerasuolo d’Abruzzo is hand-harvested, de-stemmed, crushed, and given 24 to 36 hours of maceration to earn color. Winemaking, with ambient cultures, follows the…
Cerasuolo d’Abruzzo is not quite red, not quite rosato, and takes well to a chill. For their bottling, Olivastri ferments the grapes with temperature…
Erpacrife is located in Castagnole delle Lanze, midway between Asti and Alba. The team of winemaker-owners — Erik Dogliotti, Paolo Stella, Cristian Calatroni, and…
In 1961, friends Guido Berlucchi, Franco Zillani, and Giorgio Lanciani decided to launch a sparkling wine project: Franciacorta. This wine, a nonvintage rosé sparkler,…
Winemaker and owner Roberta Bricolo has converted her family estate in Bardolino to organic production and now makes a range of red, white, and…
Costaripa’s rosé is a blend of autochthonous Italian grapes, half Groppello Gentile, one-third Marzemino, and the balance split between Sangiovese and Barbera. The fruit…