Passerina grapes give this wine nice floral and apple aromas and a bit of oxygen in fermentation lends a nutty complexity.

A lower-profile Italian grape (Pallegrello bianco) made with skin contact in a sherry-esque style similar to the renowned output of France's Jura region. Crisply refreshing and brashly oxidative. Bust this one out with the appetizers and the seafood.

Made of fruit from vines planted in 1986, with plenty of fresh red fruit on nose and palate, an edge of baking spice, and well-balanced acidity.

A deep straw yellow in color, crisp and luscious on the palate, and with enough weight and grippy texture to stand up to something rich and meaty, while also fantastic on its own.

A blend of Pallagrello Nero and Cabernet Sauvignon. The dark fruit and grippy tannins offset its rustic herbaceousness and slight feral notes nicely. Juicy, brett-inflected, delicious.

Tastes like the Love Child of Fernet and Jägermeister. Grab a bottle before it's gone.

One of the best values in Natural wine is Angiolino Maule's magnum of fresh, young Garganega wine that's a great table match to ragu bianco or white pizza.

Approximate Drinking Window: 2024-2044

This blend of Sangiovese and Cabernet Sauvignon is one of Italy's best what-used-to-be-called Super Tuscans. Enjoy it for the dark cherry, plum, and minty herb flavours while it's young (with a long decant) or watch it age gracefully in the cellar.

The red robin, who graced this wine with its name and image, is a symbol of Lombardy. The wine gets two years in barrel and is a blend of wines from all three of Arpepe's vineyards.

Approximate drinking window:  2026-2040.

Made from the fruit of 50-year-old vines, this riserva has notes of red cherry, tobbaco, and mushroom, with robust acidity and tannin.