Dolcetto D’Alba, Bruno Giacosa 2016

Stumbling upon any of the late Barbaresco genius Signor Giacosa’s bottlings for under  30 at a wine shop should get a whole bunch of neurons firing in the brain of any wine lover. This beauty of a Dolcetto lives up to all the hype that comes with the name on the label. Deep ruby color with bright reflections. Blue and black frutti del bosco meet woodsy aromas of underbrush, mulch and drying violets. Medium-bodied, very dry but lush with fresh berry fruit, velvety tannins and a mouthwatering acidity. The finish is long and slightly bitter, making this an ideal food wine. Pair with churrasco-style hangar steak, sausage and peppers, firm cheeses and cassoulet. W.M.

Villa Rosa Barbaresco 2013

Bright, pale cherry red in the glass. Pretty yet intense aromatics of brambly red berry fruit, mushroom, rose and underbrush. Full bodied and structured with classic Nebbiolo acidity and length. Perfect use of oak; softens the texture and frames the fruit nicely without masking its purity with vanilla and clove aromas. Long finish. Gorgeous. Pair with white truffle pasta. 🙂 W.M

Barbaresco Moccagatta 2011

Medium-concentrated garnet color with long, slow-forming legs. This is as “modern” as it gets in stately Barbaresco. Intense aromatics, dominated by sweet oak, coffee and cedar, but also showcasing raspberry jam, morello cherry, anise and moss. Big, rich and mouth-coating, with grainy tannins and a long warming finish remeniscent of mint and bitter herbs. This is wine meant for slow-roasted meats and cream sauce pasta. This definitely puts the lie to the myth that Barolo is always the bolder of the two famous Piedmont Nebbiolo appellations. W.M

Rosso di Montalcino, Podere del Visciolo, 2016

Located between Sant’ Angelo in Colle and Castenuovo dell’Abate, on a plateau facing Val d’Orcia and Mount Amiata. In 1950, my great grandfather Zefiro fell in love with Montalcino and acquired the rural house dating back to the 1700s and the land surrounding it, and started to plant the first vines. Today, that tradition continues to live through my wife, my daughters and myself.

Life here flows in contact with nature among Brunello vineyards and centuries-old olive groves, and all aspects of cultivation are personally managed by my family. Here is where my family and I want to live: that is why respecting the environment is so important to us and only organic agriculture is practiced.

My aim is to continue to reduce human intervention on the vines, teaching my daughters that we want to live on an environmentally sustainable farm. As such, we are transitioning to farming biodynamically.

Grape fermentation starts spontaneously thanks to indigenous yeasts that are naturally present on the skin of the grapes; it takes place in concrete tanks, and lasts for 20-30 days. The wine then rests for 2-3 years in traditional oak barrels inside our underground cellar.

VARIETAL: 100% Sangiovese

FARMING: Certified organic, biodynamic principles used

WINEMAKING: Spontaneous fermentation with native yeasts; 20-30 days in cement tanks

AGING: 10 months in wood and cement, proportions vary depending on the vintage

TASTING NOTES: Brilliant ruby red color. Aromas of wild berries, licorice, leather, with elegant spicy notes. Continued flavors of berries with a dynamic palate and extended finish.

Brizio, Brunello di Montalcino 2010

Brizio, BrunelloThis is a full body Brunello, lot of dark fruit balanced with earth and good tannins. A great expression of Brunello!

William M.

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VARIETAL: 100% Organic Nerello Mascalese

VINEYARD: 1,000 feet altitude with brown limestone soil

FARMING PRACTICES: Organically grown. Hand harvested into 30lb boxes. No chemicals used (pesticides, fertilizers, additives, etc).

WINEMAKING: Spontaneous fermentation with native yeasts. Almost no fining. Sulfites ≤35 mg/L.

TASTING NOTES: A pale ruby red color with aromas of violet, cherry and candied fruit. In the mouth, elegant, balanced tannins with a long finish.

Come and have fun!


Great vintage…more ripeness and acidity in 2016.

barbera Bussi Piero

The Bussi Family has been growers and winemakers for 4 generations in Calosso, surrounded by the green hills of Asti. After WW1 Agostino Bussi began to make wine out of Barbera and Nebbiolo grapes on just a small plot of land. Throughout the generations, passion and proud tradition has led the Bussi family to create honest and authentic wines.

The vineyards sits on steep mountain slopes of white calcareous, marl soils around Calosso, just one mile away from the Langhe. The winery uses environmentally friendly practices only. The vines are organically and dry farmed and harvested by hand.

Piero and Federico, father and son, maintain traditional vineyard and winemaking practices. The fermentation is in concrete tanks and is spontaneous with native yeasts. No winemaking additives are used, the sulfite levels are 50-70 mg/L and the wines are very lightly fined or filtered. All the work in the winery is done by gravity with no pumps or pipes. Federico desires to keep his father’s teachings and continue the family tradition. The total production is a bit under 3,000 cases.


WINEMAKER: Piero and Federico Bussi

GROWING CONDITIONS: Continental climate with white calcareous, marl soils. Vine ages range from 15-50 years old.

VINIFICATION: Controlled fermentation for 10-15 days. Aged in French oak for 6 months.

TASTING NOTES: Rich purple in the glass. Broad aromas of cherry and mixed berries. Round and well balanced with an elegant long finish.

FOOD PAIRINGS: Pasta, poultry, red meats, cheese and as an aperitif.

A “Ribolla” with Great minerality and finish!


VARTIETAL: 100% Ribolla Gialla, vineyards of Codroipo (Udine), grown according to the Guyot method with 5,000 vines per hectare

VINIFICATION: Cold-maceration in the skins, soft pressing and fermentation at a controlled temperature

AGING: In contact with its lees in stainless-steel vats

TASTING NOTES: Dry, slightly acidic, light-bodied wine with floral notes of robinia and citrus