Paitin
 
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Unlike in neighboring Barolo, the vineyards of Barbaresco are still packed with under-the-radar yet magnificent producers—and none represents better buying opportunity than Paitin. Dante Scaglione of Bruno Giacosa fame serves as the family’s enologist, taking the incredible estate vineyards to the next level.
 
The winemaking here is all traditional. Despite a brief trial with modern techniques in the 90’s, the wines undergo gentle pump over and cap submersion during the weeks-long maceration. The wines then undergo an extended aging in neutral barrels and botti from Slavonia and Austria for up to three years.
 
The results offer a glimpse into the future of the winery and the wines to come. The wines are solid, deep, and built to last – echoing the family’s tie to their home and spectacular holdings within the Serraboella cru.

Donnhoff: The One and Only
 
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The Nahe is Germany’s most compelling regions despite its small size. Combining the heft of the Rheingau with the elegance and minerality inherent in the Mosel, the region offers something no other can boast: winemakers Helmut and Cornelius Dönnhoff. That’s a lot of faith we place on the shoulders of this family, but anyone who knows the wines knows that it is well deserved.

Dönnhoff is one of our favorite German producers, and one we stock by the pallet-load. And we’re not the only ones obsessed. So often, folks tell us that a bottle of aged Hermannshohle GG or the humble yet delicious Estate Trocken or the fiercely mineral and refined Oberhauser Brucke Spätlese was THE Riesling that sparked their passion for German terroir (that last was mine).

Lonardo: Our Favorite Campanian
 
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“… you only have to taste the wines of Contrade di Taurasi/Lonardo, Guastaferro, and Mastroberardino, for example, to realize that world-class wines could be made with the Aglianico grape” – Ian D’Agata, Vinous
 
The wines that Sandro Lonardo makes are some of the best values in powerful, Italian red wine. Based in Taurasi, he works primarily with the local Aglianico grape to produce wines that combine power and intensity with site-specific nuance that rivals the best wines in Barolo and Tuscany. Were we to transplant these wines to Tuscany or the Piedmont, you’d be looking at a triple-digit bill per bottle, but instead they’re the price of a mid-tier producer’s cru wines.