With heavy hearts, we will be closing our doors. Here are some answers to questions you might have!
FREQUENTLY ASKED QUESTIONS
- Will there be an inventory reduction sale?
- Yes, starting Monday Jan 21st everything (except bulk coffee and café food/drink) will be 25% off.
- What happens to my gift card?
- You have until February 2nd to use any gift cards. Due to closing for financial reasons, we are unable to offer refunds for any gift cards.
- What is the return policy?
- All sales from the closing sale are final. Any returns from prior (before Jan 21 st) to the sale must be accompanied by a receipt, and will be refunded for store credit which can be used until February 2nd.
- Will you still offer dinners and free tastings during the sale?
- We will be discontinuing all tastings and cuppings effective immediately. We will still offer the Stone’s Throw Pizza event on Jan 26th and Boxcarr Farms Dinner on Feb 1st. PLease MAKE RESERVATIONS FOR BOTH!
- What happens to my 3Bottles membership?
- January is the last 3Bottles selection we will be offering. You have until February 2 nd to pick up any previous months that has already been paid for.
tasting:
It is on the edge of Capria e Limite, a normal small Tuscan town. Sleepy. The road north from the winery is steep, winding through olive groves and past a small, well-maintained restaurant. Near the top is a gravel drive that leads Elisabetta and Fabio Montomoli’s farm. A teenage daughter works in the solar-powered kitchen that serves the agriturismo. Elisabetta’s family owned this land. She runs the businesses, while Fabio is in charge of the agriculture. Eleven hectares of vineyards (including a few old fields planted in the albarello method) are sited among 110 total hectares. The farm has a lot of forest, and reaching vineyards can be an eye-opening off-road adventure. Fabio farms 30 hectares of Frantoio, Moraiolo, Leccio and Pendolino olives and uses older methods (including a manual stone press) to process the oil. They also make pasta di semolato di grano duro varietà San Carlo, a specific local grain, cut with bronze dyes and made into two shapes of tasty dried pasta.
This biodynamically farmed white smells of coastal Mediterranean herbs. It does that basic, simple and essential wine thing: it tastes like where it comes from. The texture conveys sunny days, the aromatics tell us of cool evenings and of its high-elevation hillside homeland. I want to drink Castellina Vermentino with a whole baked fish stuffed with preserved lemon slices and fresh herbs, drizzled in olive oil and grilled. In winter it is also a treat with miso glazed cod.
When Aljoscha’s uncle Wendelin Gelpke retired from architecture and moved to Tuscany in 1972, he wanted to create a real farm, with animals, grapes, olives, grains: the possibility of a self-sustaining system. He bought Paterno from the Marchesi Niccolini in 1975. They acquired sheep “because cows are too big” and began making cheese. Today they sell a small range of really impressive and diverse cheeses.
In some ways my job is easy. Connecting the dots, using my senses in the most basic way. Look around in the valley of Corzano e Paterno: what you’ll find after Il Corzanello Rosso is uncorked is all present in that landscape. Piecing together is a simple exercise. It tastes of olives, unsurprising as Sangiovese is co-planted between olive groves at Corzano. I felt the intense sunlight on my face in the southeast-exposure vineyard. The texture of this wine on the palate shares the intensity of that sunlight. The red is solid, grounded in the “real” Sangiovese character of central Tuscany, and makes a tremendous meal with pizza, which you could make using only the ingredients they produce at Corzano e Paterno: black olives, pecorino cheese, olive oil. They also grow grain, for your crust.
The estate is tiny, 3.5 hectares divided into just two vineyards, surrounded by forest. The older site is west-facing and was planted in 1972. Lanza says he never has to worry about sunburned grapes from this field. His other parcel was planted in 1999, and is surrounded on all sides by forest. Lanza describes with wonder the experience of walking through the forest to this hidden vineyard. All his vines grow at a temperate 550 meters above sea level.
Riccardo Lanza makes Chianti Classico that lives up to its prestigious designation. His work defines and frames a real view of Radda. Tasting real Sangiovese likes Pruneto’s emphasizes how this grape is still underrated and under-appreciated, even in Italy. Sangiovese can make the best red wine, and is the flavor of Tuscany.
sparkling wine is certainly not an exception. Since according the Mayan calendar, the end of the world is upon us, what better way to go out than with a party! You can’t help but smile while enjoying the intoxicating tongue tickling delight of sparkling wine! And if we are still here in January, surviving the holidays and the end of the world, we will have so much to be grateful for!
At the annual Vinitaly festival, where even farmers can be spotted wearing their best suits, Paolo Trevisiol instead leans casually back in jeans and a button down to sip on a cool glass of his own Prosecco. Conforming is something that doesn’t concern him–the man just loves to make good wine. Paolo’s sole interest is in making a small amount of quality wine, as opposed to the large productions of the past; he still rotates every bottle of his top spumante by hand!
