The everyday red of Piedmont — the grape Italians reach for on casual weeknights. This one is made by Gianluca Colombo, a side project from his celebrated Segni di Langa estate, fermented and aged entirely in clay amphora. No oak, no shortcuts. Biodynamic farming on sandy soils in the Roero.

🌿 Biodynamic · Amphora Aged · Hand Harvested

If you drink: Pinot Noir or Beaujolais — this is your Italian cousin.

Gebbia is the passion project of Vito Lauria, a Sicilian winemaker on a mission to rescue the island's native grapes from anonymity. Catarratto is Sicily's most-planted white — here it's the rare Bianco Lucido biotype, grown on limestone at 650 meters on Monte Bonifato. Certified organic, unfined, unfiltered.

🌿 Certified Organic · Unfined · Unfiltered

If you drink: Pinot Grigio or Albariño — this is crisper and more interesting.

Frappato is Sicily's lightest, most playful red grape — grown under heavy sun but somehow always delicate. Here it's made as a rosé: the mermaid on the label tells you everything about the vibe. Bright, vibrant, and a little bit electric. Sourced from small organic growers with generational roots on the island.

🌿 Certified Organic · Native Yeasts · No Added Sulfur

If you drink: Whispering Angel or dry Provençal rosé — this is lighter and livelier.

The Esteve family has farmed this land since 1597 — the year on the label isn't a style choice, it's a deed date. This Petillant is their beloved summertime quaffer: lightly sparkling, made from estate-grown Muscat de Frontignan, Xarel-lo, and Macabeo. Not a Cava — it's a vi d'agulla, a Catalan "prickly wine." Comes by the can.

🌿 Estate Organic Farms · Served by the Can

If you drink: Prosecco or Cava — this is softer, more floral, less sweet.