WINE CLUBS September 2014

WINE CLUBS September 2014 ITALIAN WINE MERCHANTS 108 East 16th Street New York, NY 10003 (212) 473-2323 italianwinemerchants.com IWM Cellars 665 East Durant Avenue Aspen, CO 81611 (970) 544-3800 iwmcellars.com

WINES FEATURED FOR PURCHASE Exclusive 10% discount on all our clubs wines for Wine Club Members Our Experts Suggest Qty Producer Name/Wine/Vintage Regular Special EXPLORATION CLUB La Sala Chianti Classico 2011 750ml (Btl) $29.99 $26.99 La Sala Chianti Classico 2011 750ml (Case) $359.88 $323.89 Nicolis Valpolicella Classico 2010 750ml (Btl) $22.00 $19.80 Nicolis Valpolicella Classico 2010 750ml (Case) $264.00 $237.60 Ada Nada Barbaresco Elisa 2008 750ml (Btl) $47.55 $42.80 Ada Nada Barbaresco Elisa 2008 750ml (Case) $570.60 $513.54 BIG WINES CLUB Quinto Chionetti San Luigi Dolcetto di Dogliani 2010 750ml (Btl) $27.95 $25.16 Quinto Chionetti San Luigi Dolcetto di Dogliani 2010 750ml (Case) $335.40 $301.86 Valdicava Rosso di Montalcino 2012 750ml (Btl) $42.50 $38.25 Valdicava Rosso di Montalcino 2012 750ml (Case) $510.00 $459.00 Paolo Bea Sagrantino di Montefalco Secco Pagliaro 2007 750ml (Btl) $79.99 $71.99 Paolo Bea Sagrantino di Montefalco Secco Pagliaro 2007 750ml (Case) $959.88 $863.89 SERGIO S CELLAR CLUB Galardi Terra di Lavoro 2010 750ml (Btl) $74.99 $67.49 Galardi Terra di Lavoro 2010 750ml (Case) $899.88 $809.89 Raffaele Palma Montecorvo 2011 750ml (Btl) $74.99 $67.49 Raffaele Palma Montecorvo 2011 750ml (Case) $899.89 $809.89 Bruno Giacosa Barbaresco Santo Stefano di Neive 2009 750ml (Btl) $129.00 $116.10 Bruno Giacosa Barbaresco Santo Stefano di Neive 2009 750ml (Case) $1,548.00 $1,393.20 GLOBAL ARTISANS CLUB Palari Faro 2007 750ml (Btl) $80.00 $72.00 Palari Faro 2007 750ml (Case) $1,076.40 $864.00 Nicolas Rossignol Volnay 1er Cru Santenots 2011 750ml (Btl) $74.99 $67.49 Nicolas Rossignol Volnay 1er Cru Santenots 2011 750ml (Case) $899.88 $809.89 CVNE Vina Real Rioja Gran Riserva 2006 750ml (Btl) $44.99 $40.49 CVNE Vina Real Rioja Gran Riserva 2006 750ml (Case) $539.88 $485.89 Pumpkin spice here, pumpkin beer there and pumpkin lattes are everywhere! While it may only be September 9, it seems like everyone is in a big old hurry to press forward and get to the next season. Normally I am a big proponent of taking your time and enjoying every single day as it comes at you, but be honest, fall is the one season I welcome and want to usher in early. There is a comfort in autumn. There is something to cool weather and warm sweaters, crisp nights and haunted Halloween attractions filled with frights. But most of all, there is something very comforting in looking out at the horizon and seeing the leaves turn and the cycle of life continue. In the spirit of wanting to feel this contentment, I present you two wines that warm my heart. Drinking Today: $54.99 Baricci Brunello di Montalcino (Italy, Toscana - Sangiovese Grosso) This bottle is not easy to come by as only a handful of retailers in the States ever have access to it. In fact, after a disagreement with their domestic distributor years ago, Barrici sought a new partner in America, and Sergio is one of the main reasons why you can find this wine at all. Wholly traditional in style, elegant and vibrant, and touched by high notes with a hint of rusticity, this 09 is one of the few highlights of the vintage. Drink now and for 5-7 years. For The Cellar: $79.99 Paolo Bea Sagrantino di Montefalco Pagliaro 2007 (Italy, Umbria - Sagrantino) Paolo Bea is an estate and Pagliaro is a wine that you have likely heard much about from IWM. But I can never get enough of either Bea or this bottle. There is something about the Sagrantino grape, something about the fact that it is so inherently Italian and untouched by the rest of the world. It s warm and inviting while also exhibiting strength. Bea is the producer of Sagrantino and his bottling have become pure magic. Drink now and for 5-10 years. Garrett Kowalsky About Garrett A long time lover of wine, Garrett Kowalsky s wine journey began at nine years old when his parents purchased a wine store in Dutchess County, NY. His subsequent after-school hours and weekends were spent adoring the gorgeous vintage bottles in the shop s showroom and cellar. Garrett has studied Marketing and Economics, and in a previous life, he sold materials to the companies that make hard-drives, before settling into his much more enjoyable role of Portfolio Manager here at Italian Wine Merchants two years ago. A lover of many wine growing regions across the globe, Garrett finds that Burgundy and Barolo hold a special place in his heart, and he firmly believes that nothing beats a wine out of magnum. He is also an avid outdoorsman and can be found fall mornings and weekends out in the woods somewhere. *To order any Wine Club wines listed above, please contact your Portfolio Manager at (212) 473-2323 or email at wineclub@italianwinemerchants.com For further information or to place an order, please call (212) 473-2323 or visit italianwinemerchants.com

Our Experts Suggest Robin Kelley O Connor About Robin A leading wine educator, international wine judge, wine writer, and sommelier, Robin Kelley O Connor recently joined Italian Wine Merchants (IWM), where he ll be adding his thirty years of experience, authority and passion to events, sales, offerings and wine education. Robin was previously Lead Specialist & Head of Wine, Americas for Christie s Auction House. Beforehand, he was Director of Sales and Education for Manhattan wine-andspirits retailer Sherry-Lehmann. Preceding Sherry-Lehmann, he was Trade Liaison, Spokesperson and Education Director in the Americas for the Bordeaux Wine Bureau for twenty years. Robin holds Certified Wine Educator (CWE) certification from the Society of Wine Educators and passed the Court of Master Sommeliers Certified Sommelier exam. He has conducted more than 2,500 seminars; written for multiple magazines and newspapers; and served as senior editor for Kevin Zraly s Complete Wine Course 25th Anniversary Edition. From 2008-2009, he traveled with Kevin visiting more than twenty Countries, eighty wine regions, and tasted more than 7,000 wines. Domaine Latour-Giraud is one of the great wine producers of Burgundy. The surname Latour goes wide and deep in Burgundy, but this particular branch is located in the village Meursault in the Côte de Beaune. The Latour- Giraud family has a rich history that extends over three centuries the oldest known ancestor is Jean Latour-Boillot, born around 1680; records show that Jean Latour-Mouquin was a noted wine producer during the French Revolution; and the Giraud side were known in the 1800s for producing Marc de Bourgogne and Cassis. The union of the Latour and Giraud families came through marriage in 1958, and Pierre Latour took direction of the estate. While its wines were sold to Burgundian negociants up to the mid 1980 s, when Pierre s son Jean-Pierre entered the family business, the domaine began to bottle its own wines. Drinking Today: $59.99 Domaine Latour-Giraud Meursault Cuvée Charles Maxime 2012 (France, Burgundy - Chardonnay) Named after Charles Giraud and Maxime Latour to honor the two grandfathers, this beautiful Latour-Giraud Meursault Cuvee Charles Maxime 2012 cuvée is an assemblage of different plots knows as lieu-dits, and it represents different soil types from Les Vireuils, Les Pelles, Les Corbins, and Le Carrouge. This elegant cuvée shows a lovely bright straw color with classic Meursault aromatics of apple, warm bread crust, and almonds. On the palate, it is full and generous with persistent rich flavor, offering a long finish with great balance. For The Cellar: $99.99 Domaine Latour-Giraud Meursault Genevrières 1er Cru 2012 (France, Burgundy - Chardonnay) Latour-Giraud Meursault Genevrières 1er Cru 2012 is classic white Burgundy. Premier Cru Genevrières is one of the great vineyard sites not only in Meursault but in all of the Côte de Beaune. Latour-Giraud has a large 6-1 acre holding in Genevrières, whose name comes from the juniper trees that grew alongside the vineyard, and some of the domaine s vines date as far back as 1951. An incredible nuanced wine, all of the elements in this 12 Meursault Genevrières are in perfect order with no one characteristic dominating. It is a wine of great structure, subtlety, elegance and class. An exceptional effort, this is a wine to buy and cellar, though the temptation to drink it may be too strong to resist. For further information or to place an order, please call (212) 473-2323 or visit italianwinemerchants.com Present-2021 Spaghetti all Amatriciana Spaghetti Amatrice Style Torino Langhe La Sala Chianti Classico 2011 Toscana, Italy Sangiovese The vineyards and land comprising the La Sala estate date back to the 11th century and boast the distinction of having been owned by the Medici family. The estate comprises 21 hectares, 15 of which are dedicated to the cultivation of grapes intended for the production of Chianti Classico. La Sala is presently under the primary direction of Laura Baronti, who oversees a staff comprised exclusively of women. Deriving from grapes grown in in the San Casciano Val di Pesa located in the western section of the Chianti Classico zone, this Chianti from La Sala is a mono-varietal Sangiovese wine--and a piece of Tuscan history. La Sala, which dates to the thirteenth century, sits in the hills where, in his exile, Machiavelli penned The Prince. This 2011 wine is bright, supple, well-balanced, and as powerful as it is elegant, offering juicy red fruits, exotic spices and a dusting of black pepper. EXPLORATION CLUB

Nicolis Valpolicella Classico 2010 Veneto, Italy Corvina, Rondinella, Molinara Valpolicella Venice Upcoming Saturday Tastings With limited acreage under production, this small-scale winemaker is situated in the heart of the Veneto s Valpolicella s classico district. While the Nicolis family has cultivated its 87 acres for generations, they only began marketing the wine in 1951. The winery currently operates under the enterprising intuition of Natalia Nicolis and her three sons who are all trained in enology and business management and who work closely together to conduct most of the winery activities. Family owned and operated, Nicolis makes an Amarone with a distinct, chiseled style, and its Valpolicella Classico Superiore display the classic Valpolicella characteristics of dried herbs and licorice. Saturday, October 11, 2014, 1-3 pm Bordeaux Grand Cru Classé Price: $125.00 Saturday, November 22, 2014 Killer B s Of Italy & France Price: $125.00 Exuding dark, seductive aromatics of cherry cordial, cigar wrapper, spice and plum sauce, this Valpolicella practically grabs you by the ears and pulls you to the glass. Dark, juicy fruit and earthy, smoky notes are echoed on the palate, where they re joined by bitter almond and a hint of burned sugar, together in a velvety palate that s spiked with piquant acidity. Crafted from Corvina, Rondinella, Molinara, and Croatina, this wine ferments in temperature-controlled stainless steel and ages in large barrels for a classic interpretation of Veneto terroir and traditional winemaking. Present-2017 Garofolato e Sugo d Umido Beef Casserol with Cloves Saturday, October 18, 2014, 1-3 pm Barolo & Barbaresco Price: $145.00 Saturday, October 25, 2014, 1-3 pm White Truffle Brunch Price: $195.00 Saturday, November 1, 2014, 1-3 pm Mini Grand Tasting Price $75.00 Format: Walk-Around Saturday, November 29, 2014 Indigenous Italy - Mini Grand Tasting Price: $75.00 Format: Walk-Around Saturday, December 6, 2014 Viva Vino Italia-Festive Wine Lunch Price: $125.00 Saturday, December 13, 2014 Amarone: The Legendary Wine of the Veneto Price: $115.00 Saturday, November 8, 2014, 1-3 pm Wondrous Super Tuscans Price: $125.00 Saturday, December 20, 2014 Holiday Wine & Cheese Pairing Price: $100.00 Saturday, November 15, 2014, 1-3 pm Châteauneuf-du-Pape Price: $100.00 EXPLORATION CLUB Call 212.473.2323 or email: events@italianwinemerchants.com. We are always more than happy to answer any questions you may have or to dicuss further options available.

Featured Recipe: Spaghetti alla Puttanesca Spaghetti with Chili Torino Barolo Ada Nada Barbaresco Elisa 2008 Piemonte, Italy Nebbiolo Ingredients 1/2 cup Olive oil 3 cloves Garlic 1 pound Tomatoes, peeled and chopped 1-2 tablespoons Capers, or to taste 12-16 large Black olives, pitted 1 Hot chili pepper 1 teaspoon Finely chopped fresh oregano Salt & Pepper 3 ounces Salted boned anchovies 2-3 sprigs Parsley, finely chopped 1-1/4 pounds Spaghetti Instructions Heat the oil in a deep frying pan and sauté two cloves of garlic, crushed, until browned. Discard them and add the remaining garlic clove, finely chopped, the tomatoes, capers, olives, chili, oregano and a little freshly ground pepper. Cook over a brisk heat for 20 minutes. Wash the anchovies and remove their heads and tails. Cut the anchovies into small pieces and add them to the sauce, together with the parsley. Lower the heat and cook gently for two minutes. Discard the chili and add a little salt if required. If a very hot sauce is preferred, chop the chili finely and return it to the sauce. Bring a large pan of salted water to the boil, and cook the spaghetti until tender. Drain and dress with the sauce. Serve hot. Serves 6. Recipe courtesy of: Ada Boni s Italian Regional Cooking Campania Present-2023 Polpettine ai Capperi Meat Balls with Capers Located in the Rombone area of the Langhe, the Nada family estate was born when great-grandfather Carlo settled and dedicated himself to winemaking. He shared his passion with his son and his daughter-in-law Ada, after whom the estate is named. The tradition continued through their son to his daughter Annalisa, who currently runs the estate with the help of her husband, Elvio. Founded in 1919, the family-owned Ada Nada estate is currently overseen by Annalisa (fourth generation), and her husband, Elvio. The portfolio includes a cru Barbaresco trio Valeirano, Elisa, and the wine concerned, Cichin, which is the only bottling to be aged exclusively in cask. The most feminine of Ada Nada s three Barbarescos, Elisa derives from Nebbiolo vines that are about forty years old grown in calcareous marl. After macerating in temperature-controlled stainless steel, Elisa ages in oak casks for around a year and a half, after which it s bottled without filtration. The result is a lithe, winsome Barbaresco that shows cherries, strawberries, herbs and minerals. The 2008 Ada Nada Barbaresco Elisa is friendly for a young wine. Although young with exuberant tannins, there is an elegance in the way the wine delivers its flavors, and the nose is very expressive, offering amazing floral and dark notes on the nose complemented by classic flavors of black cherries and tar on the palate. The Ada Nada will improve over the short-term, but with a little bit of air, it drinks fantastically right now. Fewer than 600 cases produced yearly. EXPLORATION CLUB

Torino Langhe Quinto Chionetti San Luigi Dolcetto di Dogliani 2010 Piemone, Italy Dolcetto While Dolcetto has the reputation of being a fairly simple wine that s best drunk early, if not also often, Quinto Chionetti, a small family-owned-and-operated estate, has devoted itself to making delicious, serious cru versions of the wine. A Piemonte native, Dolcetto s finest expression appears in its Dolcetto di Dogliani, home to Quinto Chionetti since 1912. Ampelographers date the Dolcetto grape to fifteenth-century Dogliani, although according to legend an edict from the Marchese di Clavesana in 1303 ordered that only Dolcetto be planted in his territories under penalty of death. Understandably, the Doglianese believe their Dolcetto to be the truest representation of the grape, and Dogliani native Quinto Chionetti has earned the reputation for making the longestaging, most complex expressions of this grape. Ingredients 2-2-1/2 Boned leg of veal 7 ounces Tuna fish canned in olive oil 6 Anchovy fillets, finely chopped 1 small Onion, finely chopped 2 Carrots, finely chopped 1 cup Dry white wine 1/2 cup Wine Vinegar 1/2 Water Salt and Pepper Sauce Olive oil 2 Hard-boiled egg yolks 1 tablespoon Capers, finely chopped Featured Recipe: Vitello Tonnato Cold Veal with Tuna Fish Sauce Lombardia Present-2018 Sguazeto alla Friulana Lamb Stew Friuli Style Made with only natural yeasts and vinified entirely in stainless steel, this cru Dolcetto offers pure, unmitigated, Dogliani terroir. Unlike the other two grapes that make up the great triumvirate of Piemontese red wine grapes--nebbiolo, Barbera and Dolcetto--Dolcetto s aromas tend toward black fruits: black cherries, black plum, black raspberries, all alluded to in the wine s dark purple color. The sumptuous, juicy 2010 Chionetti Dolcetto di Dogliani San Luigi is intense and brambly, offering bright cherries and berries, dusky earth, fresh-cut herbs, and a nice core of minerality. Supple, fresh, balanced, and offering chewy tannins, this Dolcetto will make you reconsider the grape, and the under $30 price point means you can enjoy it early and often! Instructions Put the veal, tuna, anchovies, vegetables, wine, vinegar and water into a large, heavy pan. Season lightly, bring once to the boil, lower the heat, cover and simmer very gently for 1-1/2 hours, or until the meat is tender. Take the veal from the pan and leave it to cool. rub the sauce through a fine sieve and then gradually add enough olive oil to make a fairly fluid dressing. Beat the egg yolks, mashed to a pasted, and continue beating until the sauce is smooth, then add the capers. Cut the veal into thin slices, spread each slice with some of the sauce and arrange them in a deep serving dish. Cover the veal with the rest of the sauce and leave in a cool place for 24 hours. Garnish with lemon wedges and serve with Italian pickles and a fresh green salad. This dish will keep for several days in a refrigerator. Serves 6. Recipe courtesy of: Ada Boni s Italian Regional Cooking BIG WINES CLUB

CVNE Vina Real Rioja Gran Reserva 2006 Spain, Rioja Tempranillo Region of Rioja Barcelona Montalcino Grosseto Valdicava Rosso di Montalcino 2012 Toscana, Italy Sangiovese Grosso Founded in 1879 by the Real de Asúa brothers, Eusebio and Raimundo, CVNE (Compañía Vinícola del Norte de España) has been a touchstone for fine Rioja for almost 150 years. While the company has expanded to include three separate bodagas--cune, Viña Real, and Contino--CVNE still sits on the same plots of land on its original site, Barrio de la Estación, in Haro, Rioja Alta. In fact, the bodega sports exceptional architecture in its cellar designed by Alexandre-Gustave Eiffel, the French architect behind the tower that bears his last name. Throughout Spain s many political travails, CVNE has stood as traditional, committed and thoughtful makers of Rioja, and the estate s delicious and age-worthy wines illustrate the careful marriage of terroir and tradition. Intensely aromatic and wafting with scents of candied fruits, exotic spices, roasted nuts and espresso, the 06 Rioja Gran Reserva seduces from its first whiff to its last, lingering sip. A blend of 95% Tempranillo and 10% Graciano, this Rioja ages in new French and American oak for 24 months. Plush and elegant on the palate, this 06 mixes swarthy, earthy notes with its tarry fruits, spice and cocoa powder; age-worthy and complex, this is a wine to enjoy for decades. Present-2030 Saltimbocca alla Sorrentina Veal Slices Sorrento Style Present-2022 Manzo con Cipolle Beef with Onions In his youth Vincenzo Abbruzzese spent summers working at Valdicava, his grandparents winery in northern Montalcino. His grandmother bought these gentle slopes in 1953 and with her husband planted the first vines here. However, her son left home for Siena, where Vincenzo was born and raised. Abbruzzese cultivated an avid interest in science and chose an engineering track when he began his university studies in Florence. Graduation was finally approaching in 1987 when his grandfather announced the intention to sell Valdicava; Vincenzo s eyes opened to a new future, and when he left Florence for Montalcino he did not look back. Abbruzzese was well aware of the challenges that faced him. The property was pleading for drastic improvements and the young man had hardly any capital of his own; but he was a dedicated worker and promptly began a series of improvements that would shape Valdicava into the top quality winery he envisioned. Vincenzo s systematic changes have earned Valdicava a place among the elite producers of Brunello di Montalcino. Deriving from fruit grown on the younger vines of Valdicava Filai Lunghi, Lago, Cipressi and Nova vineyards, this 12 Rosso shimmers across your palate on a bed of ripe berries and plums, a smattering of cinnamon, and a touch of earth, leather and cigar wrapper. A Valdicava Rosso di Montalcino is a baby Brunello in any year, and it allows Brunello enthusiasts to experience the beauty of the vintage years before Brunello s release. GLOBAL ARTISANS CLUB BIG WINES CLUB

Paolo Bea Sagrantino di Montefalco Secco Pagliaro 2006 Umbria, Italy Sagrantino Perugia Montefalco Paris Burgundy Nicolas Rossignol Volnay 1er Cru Santenots 2011 Burgundy, France Pinot Noir Situated in the heart of Umbrian wine country, Paolo Bea is the quintessential artisanal producer. Bea s credo is Nature should be observed, listened to and integrated, not dominated. Wine is not made by man but generated by nature! An estate founded more than 400 years ago, family owned-andoperated Paolo Bea dedicates itself to indigenous Umbrian grapes--grechetto, Malvasia, Gargenega and Trebbiano for its whites, and Montepulciano d Abruzzo and Sagrantino for its reds. A guiding force in Vini Veri, or in English the True Wine Group, Italy s natural wine consortium, the estate nurtures its grapes with organic, non-interventionist agriculture, and it continues that reliance on nature in the cellar, crafting its wines without temperature control and without any additives, additional yeasts, fining or filtration. Bea purposefully keeps its production low--so low that demand for its exceptional reds and outrageous whites always exceed supply. The wines of Paolo Bea are united by their excellence, but this dense, dark and delicious beauty sets the bar yet higher. Hand crafted from organically grown Sagrantino grapes that macerate for 46 days, this wine is like a perfectly balanced sword- -sturdy, weighty, dense in feel and yet capable of delicacy and nuance. Ripe wild berries, smoke, underbrush, a light dusting of spice and a touch of cigar tobacco mix, meld, and define this unparalleled Umbrian wine. Just over 1,500 cases made and drinking for the next decade and even longer. Present-2026 Spaghetti al Tartufo Nero Mushroom Risotto Present-2024 Scaloppine di Vitello alla Bolognese Veal Scaloppini Bologna Style A young rock star Burgundy maker with long roots in Volnay, Nicolas Rossignol crafts the wines he wants to drink and, as it turns out, so does everyone else. On both his own 11-acre estate and his father s 12-acre estate, fifth-generation winemaker Rossignol grows his grapes biodynamically, believing that natural wines best evoke the Volnay terroir. Just twenty when he made his first vintage in 1994, Rossignol embodies the energy, talent, wisdom and finesse of Burgundy s future. His wines, prized for their clarity and nuanced layers, are a testament to his skill and to his well-earned reputation. A young rock star Burgundy maker with long roots in Volnay, Nicolas Rossignol crafts the wines he wants to drink and, as it turns out, so does everyone else. Fifth-generation winemaker Rossignol grows his grapes biodynamically, believing that natural wines best evoke the Volnay terroir, and he directs this 49-acre domaine whose superior vineyards in Pommard and Volnay is perhaps rivaled by none. The 2011 Volnay-Santenots 1er Cru comes from the du Mileu lieux-dit (although it s not listed). This sensational Volnay-Santenots is explosive, deeply colored and ripe, and its primarily red fruits are concentrated, coming together with wonderful floral and mineral notes in a driving finish that you can taste more than a minute later. BIG WINES CLUB GLOBAL ARTISANS CLUB

Palari Faro 2007 Sicilia, Italy Nerello Mascalese, Nerello Cappuccio, Nocera, Cappuccio, Tignolino, Acitana, Galatena, Calabrese Trapani Campreale Messina Naples Salerno Galardi Terra di Lavoro 2010 Campania, Italy Aglianico, Piedirosso Sicilia s most elegant wines come from this small producer located in the hills around Messina. The winemaking philosophy under Salvatore and Giampaolo Geraci is simple: make two wines with the same indigenous grapes but with different selections. His Rosso del Soprano, a blend based on a wine known in antiquity as Mamertino, comes from the native Nerello Mascalese, Nerello Cappuccio, and Nocera grapes. However, this estate s primary wine is Palari Faro, comprised of a finer selection of the same grapes that made this a Tre Bicchieri winner. Palari s hilly location requires that its grapes are cultivated and picked by hand, making for an intimate, low-production style of winemaking. While much of Sicilia turns toward modern production techniques and international varieties, Palari s back-to-basics approach and their great indigenous wines provide a refreshing and delicious alternative. This small Sicilian producer focuses on indigenous grapes, and Salvatore Geraci s traditional wines are perched on the cusp of cult status. A blend of indigenous Sicilian grapes that recreates the ancient wine Faro, Palari s version has all the minerality you d expect from a wine made from grapes grown in the hills around Messina, but along with those piquant minerals come wildflowers, brambly berries, blood oranges, tobacco and wild herbs. Sicilia s trademark acidity shines bright here, but Palari s velvety tannins hold it in check in this 07 bottling that offers a satisfying, silky mouth-feel and an extended finish. 2015-2025 Sguazeto alla Friulana Lamb Stew Friuli Style 2020-2040 Ossobuco Milanese Stewed Shin of Veal From the volcanic slopes in Campania, this little estate is a recent phenomenon. Like the other cult wine of Campania, Imparato Montevetrano, the estate only produces one wine which started out as a hobby (for three cousins). With only 10,000 bottles released each year everyone is scrambling to buy. The Galardi winery is set among magnificent chestnut groves in the high hills of Sessa Aurunca, in northwestern Campania, and on a clear day the Mediterranean can be seen in the distance. The family-owned estate, run with the help of Riccardo Cotarella, produces just one wonderful wine: Terra di Lavoro. A blend of mostly Aglianico that s kissed with Piedirosso, Galardi Terra di Lavoro is a black, brooding, long-aging red--and one of the South s very best wines. Deriving from a 25-acre vineyard in the Roccamonfina area of Campania, the volcanic soils add an unmistakable minerality to Terra di Lavoro, a wine that requires some serious time in the cellar (a decade is nice) before true approachability. Without question, the 2010 will test the patience of its owners--it s just that stunning. Explosive, exotic, and elegant, it builds to a crescendo, showering earth, fruit, spice and minerals on the palate. As delicious as it is collectable, the 10 Terra di Lavoro stands as a crowning achievement for this estate. GLOBAL ARTISANS CLUB SERGIO S CELLAR CLUB

Raffaele Palma Montecorvo 2012 Campania, Italy Aglianico, Piedirosso, Tintore Naples Salerno Torino Asti Bruno Giacosa Barbaresco Santo Stefano di Neive 2009 Piemonte, Italy Nebbiolo The breathtaking Amalfi Coast is a difficult place for agriculture--its sheer cliffs drop straight down to the turquoise sea below. While he recognized the difficulty of cultivating these cliffs, Raffaele Palma saw the beauty, the challenge, and the singularity of the landscape, and he chose to rise to the challenge, founding his Campania estate in 2005. Raffaele purchased an abandoned plot of land that had grown olives, lemon trees and grapes; he replanted the vines in 2007, choosing to organically grow the indigenous grapes Biancolella, Piedirosso, Falanghina, and Aglianico, among others. Raffaele Palma s acres shoot up from 50 meters above sea level to 450 meters above sea level, requiring that all agriculture be done by hand at this organic estate. Rather than traditional rows, Raffaele and his team cultivate their winding maze of terraces with grapes trained to grow around a pole, in the Greek method of viticulture. Working with agronomist Giuseppe Coppola and enologist Vincenzo Mercurio, Palma has come a long way in a few years. Present-2025 2016-2032 A profound passion for Piemontese wine handed down for three generations Bruno Giacosa, a man of few words but eloquent talent, practices an extremely simple philosophy based on the respect of traditions both in the vineyard and in the cellar. Giacosa brings out a richness of flavor and an intensity of character to produce wines of meditation. In addition to Bartolo Mascarello, Giacomo Conterno, and Aldo Conterno the Giacosa estate is the most respected producer of traditional style Barolo. Giacosa is not an enologist, which surprises most people. He learned by working with his father and grandfather and became fascinated by what could be created from the grape. Bruno feels that wines were better in the past, when there was less sophistication and treatment made to both grapes and wine, less handling. The yields were smaller as well. In the old days, he points out, things were done more simply and with more care. This organic blend of Piedrosso, Aglianico and Tintore comes from the cliffs of Campania s Amalfi coast, where it grows on terraced vineyards so steep they can be worked only by hand. Showing a majestic purple color in the glass, this wine s elegant nose is loaded with exotic spices, bright dark wild cherry and blueberry, wildflowers and minerals; a hint of caramel candied apple comes out with some air. This silky 11 wine flows like silk across the palate with grippy tannins and nicely balanced acidity. Bursting with blue and red fruits, the palate offers nuances of leather, menthol and herbs that lead to a nice bittersweet cocoa powder finish. This great wine needs aeration or time in the cellar for premium enjoyment. Vitello con Melazane Veal with Eggplants Spaghetti al Tartufo Nero Spaghetti with Black Truffle This is Giacosa s premier Barbaresco cru, from the Santo Stefano vineyard in Neive. On par with the greatest wines of Giacomo Conterno, this wine will continue to evolve for over a decade. The perfumed nose of rose petal, strawberry, cinnamon, currant, and licorice typify the wine that finishes in a rich, velvety mouth feel. There s no going wrong with Giacosa s prize Barbaresco. SERGIO S CELLAR CLUB SERGIO S CELLAR CLUB