Women in Wine Marching to a Different Beat
For centuries, the world of wine has been steeped in tradition, a realm often perceived as exclusive to men. But did you know that women made their presence in the world of wine from wine’s ancient beginnings? Thanks to their trailblazing, even today, women’s footprint in the world of wine is felt in all corners of the wine industry, from vineyard ownership to groundbreaking winemaking.
What is the true impact of women growing and making wine? How are they redefining wine? And, most curiously, does a feminine touch translate to a better wine?
Let’s look at the place of women in wine, going back women through history and also looking forward into the future with women who are looking to redefine the sector today.
Women in Wine Through the Ages
Women were key drivers in winemaking in ancient times, but their presence and influence got lost somewhere along the way. It is just recently that women are increasingly taking the reins in the wine industry, not just in ownership but also in winegrowing, winemaking and managing and running wine businesses. There's something to be said for the meticulousness often associated with femininity, which can translate beautifully to the delicate art of hand-harvesting grapes or monitoring the artful and creative side of winemaking. This isn't to say women are solely bringing a "gentle" touch; they're also shaking things up with innovative techniques and a fresh perspective. The result? A wave of exciting wines that reflect the dynamism and diversity women bring to the industry.
But where did all of this start? Not as recently as one might think; women have had an important part of wine throughout history.
Woman in Wine Patti Mitchell ofOjai Pacific View, who decided to go against all the men telling her Dolcetto wouldn’t make a good wine in California. Then, she proved them wrong, growing and making a Double Gold Medal winning wine.
Evolving Roles in the Vineyard and Cellar
From the earliest days of grape cultivation, women have been deeply intertwined in the world of wine. Evidence from ancient Egypt depicts women not only harvesting and pressing grapes, but also participating in rituals surrounding wine. This connection is further solidified by the prevalence of female wine goddesses in many ancient civilizations, suggesting women played a significant role in both the cultivation and production of wine. In fact, Dr Liz Thatch theorized in her article Women in Wine in History that most likely women were the ones to first “discover” fermenting grapes for wine, as they were historically the ones to handle gathering and storage of food goods.
And powerful women have left their own mark too. These were women like the Countess Matilde di Canossa, who in the Middle Ages in Italy wielded significant political influence, and was known to not only appreciate wines but to also spearhead that production of wine, such as Lambrusco. Going back further to ancient times you find women appreciated white wines made with extended skin contact, such as how Roman Empress Galla Placidia referred to her favorite Albana sweet wine as “drinking liquid gold;” the inspiration for this metaphor is partially thanks to the albana grape’s thick skin and, most likely, having applied the historic tradition to make wines using native yeast fermentation and to preserve them with longer macerations, thus creating a deep golden or amber color like an orange wine.
However, the modern era has brought a resurgence of women's involvement across all aspects of wine production. Today, women are owning wineries, running vineyards, and crafting award-winning wines, bringing their unique perspectives and skills to this ever-evolving industry. Cultural restrictions that once limited women's participation in winemaking are becoming relics of the past. These new trailblazers are women in wine like many of our very own Vero Producers.
Luisa Corino, a member of the 6th generation of winemakers of Case Corini, is the first woman to be at the helm of the family’s wine business.
Women Winemakers Marching to a Different Beat
We feel that there is a certain special quality that women bring to the world of winemaking. They often possess a unique perspective, one that isn't bound by tradition or established norms. This allows them to "march to a different drummer," as the saying goes. They're unafraid to take risks and experiment with new methods or saving indigenous grape varieties, pushing the boundaries of what a wine can be.
Perhaps it's because they haven't always been fully welcomed into the industry, so they haven't felt the pressure to conform to existing standards. We also have seen, thankfully, barriers in the wine industry breaking down, encouraging all genders, and races too, to make wine and get involved in the wine industry. Likewise, thanks in part to younger generations starting to embrace wine, the “stuffiness” which has been the image of the wine industry for years in America has been slowly going away, thankfully. This is helping to democratize wine and make it more approachable and meaningful to all.
The results are exciting and diverse. We're seeing a rise in unique wines being produced and this spirit of innovation is a major reason why women winemakers are making such a significant impact on the industry, offering us entirely new flavor profiles and wine experiences. This is true for woman-founded Vero as well. Founder Sheila Donohue loves to find the wines not yet available in the US, searching out rare grapes and unique winemaking styles. She has found, that oftentimes, there are women behind these wines: let’s have a look at a few of them.
Antonella Manuli and La Maliosa
A trailblazer and pioneer of regnerative agriculture and natural wine, Antonella Manuli is the founder of La Maliosa farm and biodyanmic winery. She left a career in Milan to move to Maremma in Tuscany, seeking a change. There, she began working with natural wine legend Lorenzo Corino to create the patented Metodo Corino, a method of biodynamic, regenerative agriculture and natural winemaking. With this Metodo Corino, Antonella and La Maliosa uses sustainable practices in the vineyard and avoids additives like yeasts or sulfites in the winemaking process to create expressive and delicious natural wines. Focusing on indigenous Tuscan varieties, they make a number of vegan wine and Italian olive oil. She is also dedicated to promoting her local area and tourism, with the winery offering experiences like tastings and glamping, allowing visitors to fully immerse themselves in the world of biodynamic wine.
Claudia of Quercia Scarlatta
Claudia Pagliotti and Quercia Scarlatta
Claudia Pagliotti and her husband, Stefano, left their city life to start and run a farm, winery, and now also a cosmetics business in Le Marche, central Italy. At Quercia Scarlatta they grow grapes, olives, and now, Claudia has even started to make and sell their own line of vegan cosmetic products made from the fruits of their land, like left over grape skins or olive oil. Claudia and Stefano had a dream to create a legacy project for their family. That legacy was to be the first certified organic in their area, and their success is a testament to their hard work and dedication to sustainable farming practices.
Hilde Petrussa and Vigna Petrussa
Vigna Petrussa is an Italian winery in the North Eastern corner of Italy, Friuli Venezia Giulia. The women of the Petrussa family has been making wine in Friuli for now three generations. The first generation, Pina, transformed the family winery to become the family’s main livelihood after her husband passed away at a young age, leaving her to care for her two young daughters on her own. She was the first to be running a winery in male dominated North East Friuli near the border of Central Eastern Europe. All along, Vigna Petrussa has been committed to using sustainable methods of farming and winemaking that honor their history and terroir. Hilde was instrumental in getting her beloved schioppettino grape back on the Italian wine map after it was outlawed. Having learned and been inspired by her winemaking mother, Hilde she is now passing on her knowledge to her own daughter, Francesca, who works alongside her in making their Italian wine.
Part of Hilde’s legacy is that she isn’t afraid to get creative in the cellar. Take, for instance, their Rebusson blend. Unlike traditional methods, they first vinify the cabernet franc grapes. Then, instead of discarding the leftover skins, they keep it and use it to kickstart the fermentation of the merlot grapes. Interestingly, the Merlot wine and remaining Cabernet Franc wine are then co-vinified together, while the Pinot Noir grapes are vinified separately. When asked about the inspiration for this unique technique, winemaker Hilde Petrussa simply replied that she "made it up." What inspiration!
Irene Balim and Frignano
Based in Modena, Italy, winery Frignano is owned by Ukrainian woman winemaker Irene Balim. After moving to the hills around Modena, when her favorite local winery was going out of business she couldn’t stand by. So she stepped in and bought it, turning it into Frignano. Specializing in sparkling wine like Italian Lambrusco, she is championing the revival of indigenous grapes in her area, namely malbo gentile and uva tosca. Making organic wine using native yeast fermentation, while crafting her lambrusco sparkling wine, Irene doesn’t make sparkling lambrusco like other winemakers. Instead of making her sparkling italian wines in a tank, also called the charmat method and how most Lambrusco producers make their wines, Irene focuses on making her wines in a pet nat method, with refermentation happening in the bottle, and the lees never being disgorged, ending with a col fondo wine. Something special in her area!
Sharom Messori and Foligodia
Sharom Messori embodies the innovative spirit of women winemakers with her Foligodia project in the hills of Monzambano, Mantova, northern Italy—nestled between Valpolicella and Franciacorta. Partnered with Antonio Camazzola, she crafts a line of vibrant, zero-additive natural wines from certified biodynamic vineyards, using spontaneous fermentation, inert vessels like cement or fiberglass, and no filtration or sulfites—grown alongside grains, vegetables, and wild herbs for full biodiversity.
Her wines poetically map personal transformation: Metamorfosi (metamorphosis), a skin contact orange blend of white grape bursting with tart apricot; Risveglio (awakening), a juicy cherry rosé from Merlot and Rondinella; and Ascoltati (listen), a low-tannin "glou glou" Merlot-Rondinella red tasting like strawberry juice with mineral finish. Sharom extends her terroir vision to hand-harvested herbal teas and ciders like Portami Altrove (bergamot-infused apple), linking vineyard aromas across sips for an immersive farm-to-table experience.
Silvia Martini and Noccioleria Martini
Silvia Martini exemplifies how pioneering women can extend their bold vision beyond the vineyard to farming and crafting food. She owns and runs what is called an "agripasticceria", or an agri-bakery! A former social worker from a family of Castelmagno cheesemakers, she pivoted to farming regenerative organic hazelnut groves in the Langhe foothills near Barolo producer Aldo Clerico, harvesting premium IGP Nocciola Trilobata hazelnuts prized for their rich fat content and earthy depth. But just farming the hazelnuts wasn’t enough for her… she wanted to do more.
So, it is in her Monchiero storefront-lab-pastry shop, where Silvia transforms these hand-picked nuts into gluten-free masterpieces: toasted whole hazelnuts, caramelized candied bites, gianduja, sweet praline, and dark chocolate creams rivaling Piedmont's historic spreads, velvety white cream, hazelnut flour pasta (her only non gluten-free product), and a versatile hazelnut pesto that elevates everything from butter-sage noodles to roasted meats and crostini.
Wines and Products with a Woman’s Touch
We think women winemakers like ours are pushing the envelope in many ways to create distinctive, authentic and sustainable wines. Do their wines taste better?.. We think so!
Try for yourself! Try and taste our women producers’ farm crafted wines:
Hilde and Francesca of Vigna Petrussa,
Irene Balim of Frignano,
Laura Febo of Febo,
Patti Mitchell of Ojai Pacific View, and
This is not to understate the importance of women in the wine business who are key to discovering hidden gems and getting them in the hands of wine explorers seeking something different, authentic and nevertheless great tasting, like Vero founder Sheila Donohue and countless other talented and passion driven women in wine like Jacqueline Mitchell, Tayna Ho-Shue and Burley Tuggle.
Vero forages for wild and scarce wines and olive oils that are new to the US market and we sell them to businesses and consumers across the US:
We sell to distributors seeking our small production, hard-to-find wines and extra virgin olive oils;
We sell to wine stores and restaurants in certain states - contact us to find out where;
We sell wine online and ship across the US, with wine gifts, and award winning wine club; For example, try the Women Owned Wineries Tasting Set which has shipping included;
We do corporate gifts and sommelier guided wine tastings. Email us and we’ll tailor unique and sustainable corporate gifts.
Women Crafted Products
Share with a special woman in your life, be it a mother, girlfriend, sister, or friend, with the gift of wine! Even better, make it small production, artisan wine from women winemakers spanning Italy and California. As with all Vero wines, these are small production and sustainably made. This set includes:
La Maliosa Rosso, a delicious natural Tuscan red wine, organic, biodynamic and vegan
Foligodia Ascoltati, a natural red wine crafted from a blend of red grapes
Vigna Petrussa Refosco, a 90+ red wine from 3 generations of women in Friuli, Northern Italy
Ojai Pacific View | Dolcetto California, a super small batch dolcetto red
Shipping is also included in the Continental US on this set, or any other wines added to your order.
Bruit, juicy fruit on this un-oaked chardonnay from Ventura County in Southern California.
From their own South Mountain Vineyard, this is an inviting Malbec with intriguing tea leave aromas and approachable tannins. Great with steak, a hamburger and lamb.
All natural, old vine nebbiolo and barbera blend with no added sulfites and yeast. Aromas of milk chocolate covered cherries, it has a fresh and rich fruity taste with notable tannins and a has a long piquant finish. Name comes from the former owner of the 70 year old vineyard which has a mix of Nebbiolo and Barbera and is down the hill from the childhood home of Lorenzo Corino. After a gentle crushing, fermentation starts with native yeast fermentation and wines are left with skin contact for 6-7 weeks, followed by about 30 months of aging in wooden barrels. As with all of Case Corini wines, this is a 00 wine, nothing added, nothing removed, no yeast, no sulphites added, organic, biodynamic, vegan. In other words, all natural wine.
You never had a Barbera like this! Made from 95 year old Barbera vineyard, with some small percentage of other varieties planted over the years in the vineyard. This all natural wine has intense aromas of brandied cherries and a richly textured, delicious dark fruit taste with right balance of fruit, acidity and tannins. Barla is the antique name of the vineyard which used to be the land of an old convent. After a gentle crushing, fermentation starts with native yeast fermentation and wines are left with skin contact for 6-7 weeks, followed by about 36 months of aging in wooden barrels, housed under Lorenzo Corino's family home.
As with all of Case Corini wines, this is a 00 wine, nothing added, nothing removed, no yeast, no sulphites added, organic, biodynamic, vegan. In other words, all natural wine.
From the old historic field blend vineyard in the Corino's family's 'backyard', this is a fresh, delicious, and complex natural red wine, nicely balanced with fresh raspberry taste along with chocolate shavings.
The Bricco vineyard, an old single vineyard made up of 60% barbera, then freisa along with other red native varieties, is right behind the family ‘villa.’ It has been used as a sort of experimental vineyard by Lorenzo Corino, and is harvested as a field blend.
As with all Case Corini wines, this wine is made with minimal intervention, no added sulfites, native yeast fermentation, vegan, and following the principles of regenerative agriculture, biodynamic and organic farming.
Earthy, age-worthy nebbiolo made from 70 year old naturally cultivated vines. Named for the dearly beloved grandfather of Lorenzo Corino. Having a garnet color with orange hues it has a complex, spicy nose with notes of cardamom and cinnamon. When tasting, it is fruit forward, cherry & forest fruits, followed by spices, and chalky tannins envelope the mouth and finishes elegantly. After a gentle crushing, fermentation starts with native yeast fermentation and wines are left with skin contact for 6-7 weeks, followed by about 36 mos of aging in wooden barrels.
As with all of Case Corini wines, this is a 00 wine, nothing added, nothing removed, no yeast, no sulphites added, organic, biodynamic, vegan. In other words, all natural wine.
Named after Lorenzo Corino's grandmother, Nilda is Lorenzo & Guido Corino's new red wine from 20 year old vineyards in their hometown of Costigliole d'Asti. It is a field blend mainly of Barbera, along with a mix of other old varieties native to the area. It has aromas of spiced milk chocolate cookies and has a fresh, ripe dark fruit taste with an earthy funkiness and great texture. This vegan wine is made naturally, with no intervention of any kind made and no sulfites added. After a gentle crushing, fermentation starts with native yeast fermentation and wines are left with skin contact for 3-4 weeks, followed by about 12 mos of aging in wooden barrels.
This is an aromatic late harvest skin contact Orange wine from the natural wine 'legend' Lorenzo Corino and his son Guido. The color of rust orange opens to a complex bouquet of orange blossom, candied fruits, caramel and pine leading to a fresh taste of apricots with some mineral savory-ness, pleasant tannins, lovely texture. It is balanced with a long finish. This vegan wine is made naturally, with no intervention of any kind made and no sulfites added. It is a super interesting wine for those who enjoy muscat natives and orange wines. The name Ciabot del Moreno refers to the small wine hut (part of the Piedmontese wine 'ways and culture) in the area where the single vineyard is (Moreto). A lot of local stories are born around these "ciabot". The 70 year old vineyard with different Moscato biotypes is 230m high in Santo Stefano Belbo, 15 min south of Costigliole d'Asti and a half hour east of Alba. After a gentle crushing, fermentation starts with native yeast fermentation and wines are left with skin contact for 2-3 weeks, followed by 6 months of aging in wooden barrels.
Meaning dream, 'Kimere' is a monovarietal made from Bombino Bianco having a pale yellow color, delicate aromas of white flowers and peach. On the palette it is fresh, fruity, with saline texture and finish. It could be an alternative to recommend to a Pinot Grigio lover. Fermented and aged in stainless steel. From a small family estate in Northern Puglia in Southern Italy.
Ti estì means in the local Greek dialect 'what is this?' which gives you a clue about this wine. It is a monovarietal made by the Minutolo grape, which is an aromatic white grape grown in Puglia, Southern Italy, since 1200. Despite it being made in stainless steel, 'spicy' is a word to describe this white wine. The bouquet is intriguing, with white flowers, lemon and citrus candy and a hint of herbs. On the palette, tropical fruit flavors stand out, like lychee and banana.
Kiaros, meaning 'just in time,' is a delightful expression of a rose wine, or rosato as they say in Italian, made from 100% Nero di Troia grapes. It has a strawberry-like citrus nose and ripe plum and rhubarb taste, this is a pleasant, fruity and balanced rose with a slight saline finish. Fermented and aged in stainless steel. From a small family estate in Northern Puglia in Southern Italy.
Kalinero which means 'cheers' in Greek, both a salutation and also said while toasting, is a ruby colored steel fermented and aged red wine made from 100% Nero di Troia grapes. Its nose is reminiscent of prunes with a hint of vanilla and prunes carry on to the palette along with some rubarb and raspberries. It has a slight amount of tannins that hug your cheeks. It is easy to drink and balanced. From a small family estate in Northern Puglia in Southern Italy.
From the heel of Italy’s boot, Puglia, this red wine is a blend of two popular grapes from the region, Nero di Troia and Primitivo. Actually, in California we know primitivo by another name: Zinfandel. This mixture of the dark black fruits of the zinfandel/primitivo with the local nero di troia creates an intriguing flavor that makes you come back for more.
Tastes Like: Fresh garden herbs mashed with blackberries
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery
Fun Facts: Domus Hortae discontinued this wine… these are some of the last remaining bottles!
This red wine from the heel of Italy’s boot, Puglia, is complexity in every sense of the word. Every sip and sniff brings out a new flavor and aroma, from fresh fruits like plums and dark cherries, to more aged aromas like prunes or cherry jam, chocolate, and licorice, and even spices like bergamot and cloves. Even a hint of candied fruit peel can be found on the finish. Overall, the palate is a soft, enveloping, elegant, and fresh. The grape, susumaniello, is a local grape that is ancient to the area.
Tastes Like: Blueberry Cassis
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery
Fun Facts: The grape susumaniello almost went extinct, and is usually used as a blending grape so a monovarietal like this is rare. The wine’s name “mentore” refers to the Italian word for “mentor”, giving honor to wisdom and teachings passed on from previous generations.
From the heel of Italy’s boot, Puglia, where they arguably make some of the best rosé wines in Italy, this rosé wine is made from susumaniello, a fruit forward local grape that is ancient to the area. Its taste is like a lighter more fruity aperol spritz, fragrant and herbal. Light, refreshing, and easy to sip this is a great wine for summer.
Tastes Like: An herbal Aperol
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery
Fun Facts: The name “ZuZu” is an ancient Pugliese dialect word for the grape in this monovarietal susumaniello rose wine.
From the heel of Italy’s boot, Puglia, this sweet passito wine is incredible in its depth and complexity of flavor. Made from air dried grapes, this concentrates the flavor, making plums, figs, and their jam jump out of the glass. On the nose we can even smell aromas like coffee and cacao that help really give a deep impression of this wine.
Tastes Like: Velvety, thick plum jam
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery
Fun Facts: The name “Fa#” refers to the musical note, fa sharp how it is used often in crescendos, and this sweet wine is just that: a crescendo of flavor.
An organic & vegan natural wine made from 100% trebbiano abruzzese, a white wine grape which the New York Times cites a grape “worth knowing better”. It has an inviting straw yellow color and an exotic nose (look for the saffron!) and an intriguing fruity and herbal taste.
This white wine is age-worthy too! Fermented and refined in grandfather Febo’s concrete vessels.
Region: Italy > Abruzzo > Chieti
Tastes Like: Peaches and Saffron
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery | Biodynamic | Native Yeast Fermentation | Vegan | Single vineyard | Old Vine | Organic | Natural Wine
Fun Facts: This wine is named from the single vineyard from which it comes, Parella in Chieti.
Rolland’s deep straw yellow or rusty color likens it to an orange wine, but this color comes from the vineyard, sun, and weather. A fresh and textured mouthfeel leaves you pondering and wanting to have another sip. We recommend to let it breathe before enjoying to the fullest.
The 2023 vintage offers a drier, more savory, and complex profile. With golden raisin and saffron flavors, it evolves into deeper sensations of caramel, sage, and a pronounced orange rind on the finish. It wraps up with a long, distinctive mineral finish. The 2023 really summarizes well the age-worthiness of this wine.
Region: Italy > Abruzzo > Spoltore & Chieti
Tastes Like: Golden Raisins & Saffron
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery | Biodynamic | Native Yeast Fermentation | Vegan | Single vineyard | Organic | Natural Wine
Fun Facts: This wine is named for Grandfather Febo, Rolando, who bought the concrete vessels the family ages their wines in.
While made as a rosé wine, this Cerasuolo d’Abruzzo is actually more like a light red wine thanks to the dark pigments of the Montepulciano grapes used, farmed on Febo family’s estate vineyards in Abruzzo.
The minimal intervention approach of this natural wine producer results in a lot of vintage variation year after year. For example, the 2021 Cerasuolo d’Abruzzo has a cherry taste with a salty finish, and is considered a “serious” rosé wine while the 2024 is a Rosorange color that bursts with blood orange flavors mixed with cherry.
Region: Italy > Abruzzo > Spoltore & Chieti
Tastes Like: 2021 - Cherries | 2024 - Tart cherries and blood orange
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery | Biodynamic | Native Yeast Fermentation | Vegan | Organic | Natural Wine
Fun Facts: Both vintages are fermented with native yeast and refined in the winegrower's grandparents' concrete vessels. Great chilled and a good pairing is eggplant parmesan.
Made with 100% Montepulciano grapes spanning family vineyards in Spoltore and Chieti in Abruzzo, it has aromas of amarena cherries and licorice and a slight funkiness thanks to its 100% natural production. It tastes of dark fruit, with a rich texture and slightly bitter finish, with the funky vibe continuing while tasting. Fermented and refined in the winegrower's grandparents' concrete vessels.
Region: Italy > Abruzzo > Spoltore & Chieti
Tastes Like: Dark fruits
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery | Biodynamic | Native Yeast Fermentation | Vegan | Organic | Natural Wine
Fun Facts: Pairs nicely with chicken parmesan. | While there is a famous wine “Vino Nobile di Montepulciano” from Tuscany, this grape has no connection to it; the “montepulciano name” there comes from the town noame, where as here in Abruzzo “montepulciano” actually refers to the grape used to make the wine.
A fun and fruit-forward red wine, Ascoltati offers an immediate burst of juicy strawberry and floral notes, reminiscent of fresh strawberry juice and a hint of lavender. With a medium acidity and very low tannins, this "glou glou" style wine is deliciously drinkable but still finishes clean with a distinct mineral character. Crafted by Foligodia, this low-alcohol blend of Merlot, Rondinella, and other grapes is a perfect wine for any occasion and is particularly refreshing when served chilled.
Region: Italy > Lombardy > Mantova
Tastes Like: Strawberry Juice
Farming & Winemaking Highlights:Regenerative Agriculture | Sustainable Winery | Biodynamic | Native Yeast Fermentation | No additives | No Sulfites added | Unfiltered | Organic | Natural Wine
Fun Facts: The name ascoltati means “listen” in Italian.
From the woman owned natural winery Foligodia, Metamorfosi is a complex orange wine that tastes like biting into a tart apricot. This fruit-forward wine gets its distinctive character from skin contact, and it's crafted from a blend of Chardonnay and Malvasia di Candia grapes.
Region: Italy > Lombardy > Mantova
Tastes Like: Like biting into a tart apricot.
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery | Biodynamic | Native Yeast Fermentation | No additives | No Sulfites added | Unfiltered | Organic | Skin Contact | Natural Wine
Fun Facts: The name metamorfosi means “metamorphisis” in Italian.
Portami Altrove is a truly unique apple cider, with a bright lemon-yellow color and a beautifully aromatic nose of golden apples and floral jasmine. The palate is defined by a refreshing medium acidity and a captivating flavor of lemon-apple juice, where a delicate, slightly bitter lemon note playfully dominates the apple. Its low alcohol content makes this a wonderfully versatile beverage, perfect for serving chilled as an intriguing aperitif or a light dessert drink.
Tastes Like: Apple juice with lemon.
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery | Biodynamic | Native Yeast Fermentation | No additives | Unfiltered | Organic | Natural
Fun Facts: This is actually an alcoholic apple cider. It’s name comes from the Italian for “take me elsewhere”.
A vibrant and chillable red, Risveglio is a fresh take on a rosé with its striking rosorange color. This fruit-forward wine is brimming with a juicy, easy-drinking cherry flavor and intense aromas of cherries. Made from a blend of Merlot, Rondinella, and other grapes using the unique sallasso technique, it boasts a great texture and a savory, sapido quality. This unfiltered wine is complex and beautifully balanced, finishing with a satisfying, medium length.
Tastes Like: Cherries
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery | Biodynamic | Native Yeast Fermentation | No additives | No Sulfites added | Unfiltered | Organic | Natural Wine
Fun Facts: The name means “wake back up” in Italian.
This herbal tea is the handicraft of the woman winemaker behind Foligodia wines: while caring for her organic , biodynamic and regenerative farm which makes her natural wines, she collects wild plants and herbs growing in her vineyards to make this 100% natural, loose-leaf herbal infusion, known as a tisana in Italian. This blend of hand-harvested herbs and flowers is cultivated directly from the winery's vineyards and cold-dried to preserve its purity.
Each herbal tea is hand selected by Sharom of Foligodia and provides various health benefits, from promoting physical and mental relaxation to bolstering your immune system. Escape to the serene landscape in the vineyards and hills of Northern Italy with every cup of Sharom’s natural herbal infusions.
Region: Italy > Lombardy > Mantova
Tastes Like: Wildflowers and plants native to Northern Mantova Italy
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery | Biodynamic | No additives | Organic | Natural
Fun Facts: You get many similar aromas when you taste together Foligodia’s natural wines and her teas.
An award winner in the Millennial Wine Competition, this all natural, fresh and earthy red is made from hard-to-find Tuscan varietal Ciliegiolo whose name derives from cherry - so guess what it tastes like! An organic, biodynamic and natural wine made from the patented Metodo Corino with nothing added but grapes. Made with free run juice, maceration continues for four weeks and then aged in neutral wooden barrels for a short period of time. A natural wine, no sulfites are added during the winemaking process. Cherry and spice aromas and taste with notable tannins and mouth feel contributing to its great structure and long finish.
Tastes Like: Cherry Jam
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery | Biodynamic | Native Yeast Fermentation | Vegan | No additives (ie non sulphites added) | Unfiltered | Organic | Metodo Corino | Natural Wine
Fun Facts: The natural farming method that produced this wine, the metodo corino, is actually patented by La Maliosa woman winemaker Antonella Manuli after she helped to develop it with natural wine legend Lorenzo Corino of Case Corini.
Woman made Saturnalia Bianco, on VinePair’s list of Top 15 Best Orange Wines, is an award winning, unfiltered and delicious skin contact orange wine made from old vine procanico & trebbiano grapes cultivated in volcanic soil.
This natural wine is made from the patented Metodo Corino, based on regenerative farming principles. Nothing is added but grapes! Made with unpressed, free run juice with native yeast fermentation. A two week maceration imparts a dark amber color. Aged only in stainless steel tanks, it has aromas of candied fruit, dried apricot and ginger.
It has pleasant acidity and tannins, and is balanced with a long finish. A pretty deep orange color, it is a great wine for difficult food pairings, it pairs with almost any dish.
Tastes Like: Candied Orange Peels
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery | Biodynamic | Native Yeast Fermentation | Vegan | No additives (ie non sulphites added) | Unfiltered | Organic | Metodo Corino | Natural Wine
Fun Facts: - The natural farming method that produced this wine, the metodo corino, is actually patented by La Maliosa woman winemaker Antonella Manuli after she helped to develop it with natural wine legend Lorenzo Corino of Case Corini.
- Named in honor of the Roman festival in December which took place near the winery, La Maliosa, this wine was once called Saturnia Bianco.
Saturnalia Rosso, once called Saturnia Rosso, is an approachable, balanced red wine with great texture and expressive finish made from a blend of native varieties from central Italy. A four week maceration on the skins is followed by aging in large wooden casks for 20 months. A pretty ruby color is accompanied by cherry and vanilla spice aromas. Pairs great with pork kebabs and cheese burgers. A woman-made organic, biodynamic and vegan natural wine using the patented Metodo Corino which is based on regenerative agriculture farming methods.
Tastes Like: Cherry and Strawberry Fruit Leathers
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery | Biodynamic | Native Yeast Fermentation | Vegan | No additives (ie non sulphites added) | Unfiltered | Organic | Metodo Corino | Natural Wine
Fun Facts: The natural farming method that produced this wine, the metodo corino, is actually patented by La Maliosa woman winemaker Antonella Manuli after she helped to develop it with natural wine legend Lorenzo Corino of Case Corini.
This wine is a rare treat, being one of the very few Sangiovese red wines grown on volcanic soil. This natural wine is a complex yet approachable. Tarconte is a distinctive old world style natural red wine with a touch of new world, having been aged for 36 months in oak barrels. Notes of earth, mineral, herbs, black pepper, it is super juicy with ripe tannins, a real food wine. A good pairing is with rosemary Asiago cheese. Don't be in a rush to enjoy it: open it and see how it evolves!
Tastes Like: A Baking Spice Cabinet
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery | Biodynamic | Native Yeast Fermentation | Vegan | No additives (ie non sulphites added) | Unfiltered | Organic | Metodo Corino | Natural Wine
Fun Facts: - The natural farming method that produced this wine, the metodo corino, is actually patented by La Maliosa woman winemaker Antonella Manuli after she helped to develop it with natural wine legend Lorenzo Corino of Case Corini.
- Named after an Etruscan mythological hero.
Uni is a stately, rich, complex yet easy drinking apricot & umami essence of a wine that is super small production.
Coming from the wild part of Tuscany, Maremma, the La Maliosa farm carefully crafts their 00 wines (nothing added, nothing removed: only fruit) prioritizing local traditional grapes , like procanico, the hyper local grape used to make this orange wine. Macerated for three weeks on the skins, Uni then ages for seven months in stainless steel tanks.
This natural wine comes from 100% volcanic, old vine procanico, the ancient grape native to Maremma Tuscany, a relative of trebbiano. The rare Tuscan volcanic soils of Pitigliano, where the old vineyard is, give depth and minerality to this wine that naturally expresses fantastic floral, herbal and spice flavors, like lavander and sage and turmeric.
Tastes Like: Apricot nectar with umami mixed in
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery | Biodynamic | Native Yeast Fermentation | Vegan | No additives | No sulfites added | Unfiltered | Organic | Metodo Corino | Natural Wine| Single vineyard | Old Vine | Volcanic
Fun Facts: If you were to ask La Maliosa's founder and visionaire, Antonella Manuli, which is her favorite wine, Uni wins hands down. Why? You have to taste it and then you'll get it.
Made from the rare Uva Tosca grape, which grows in higher altitudes in Emilia and is believed to be a descendant of Schiava Grossa, the Alto Adige red grape. Technically a rose wine, it is more like a light red, which looks and tastes like drinking cranberry juice as a sparkling wine. Refreshing and quaffable, with strawberries on the nose and a saline finish, it is great on its own or with light fare. While this grape does not impart much color, 2021 was a dry year, producing more concentrated fruit and color. It is naturally fermented and sparkling 'col fondo' ancestral, or pet nat, style wine.
This is an ancestral method Lambrusco made primarily with the Lambrusco Grasparossa grape, and with some Malbo Gentile grape, which is local to the area of Frignano in Modena. It is a lighter red ruby color, light effervescence, a nose that has red fruit with hint of orange peel. It is fresh and fruity, with plum taste, and grippy tannins and noticeable texture.
This mother-daughter winery keep hitting home runs with their ‘experimental’ one acre vineyard of dolcetto on a mountaintop in upper Ojai, California, which started with an idea they brought back with them from Piedmont Italy over 10 years ago. Their super small production Dolcetto experiment is a success, backed up with back-to-back gold medals on their 2019, 2020 and 2021 vintages, and then winning Double Gold and Best of Class in the International Womens Winemakers competition.
The 2020 vintage produced only 23 cases and was aged for over a year in neutral oak. It is fresh and juicy with rich wild berry cassis-like taste. It's an approachable yet complex with a mineral-saline finish. And now, coming off of their wins in 2019 and 2020, Ojai Pacific View has now released the latest edition of their California Dolcetto, the 2021 vintage.
Overall, the wine is a dark purple color, the nose is complex with a mix of plum, herbs, flint and vanilla spice. The fruit and terroir of this old world new world dolcetto red wine that really stands out, thanks to the high altitude and marine fossil soil of this wine estate in upper Ojai.
Here is what other sommeliers are saying about this wine:
Sommelier Marc R. Kauffman:
“Fine wine from Southern California! Italian varietals have been attempted in California with some successes and some not so good examples over the years. The 2019 California Dolcetto from Pacific View Vineyard and Winery is a stunning success! Darkly brooding in the glass, aromas of cedar, spice and vanilla offer a promise of seriously complex wine. Dark cherry and blackberry flavors mingle and dance in your mouth. The tannins are smoothly integrated, and the finish is so smooth I did not want it to end! Harmonious is the one word I would use to describe this wine. This is the third vintage from a very small plot of Dolcetto grapes growing high above the Pacific Ocean in a secluded spot north of Los Angeles. Available only in limited quantities direct to consumer or to a few select restaurants it is well worth the effort to search it out.”
Just imported in first time to the US, a 00 oak aged Barbera natural wine from a vineyard in Pascomonti, in the southern part of the Langhe, in Piedmont, this red wine is the most traditional take on a Barbera red wine from the Langhe: organically farmed, unfiltered, aged in neutral oak with no sulfites added and native yeast fermentation, this is great natural wine version of a Piedmont Barbera.
It has a fruity and spicy bouquet and on the palate has a nice balance of tannins and acidity. Overall, a structured wine with a lingering pleasant finish.
This natural wine is delicious fruit-forward organic vegan white wine, a blend of hard-to-find native varieties from the province of Macerata in Le Marche, Italy, a hilly area just to the east of Tuscany not far from the Adriatic Sea, has it all, great nose, taste, texture and structure. While it is unoaked, it was on the lees for 6 months with weekly battonage, contributing to its complexity of aromas, ranging from melon to saffron, and intensity of flavors. Made with indigenous varieties from Le Marche, Maceratino (also called Ribona) and Incrocio Bruni 54, it is a testament to Le Marche white wines.
Quercia Scarlatta follows a minimal intervention approach to vegan winemaking, using native yeast fermentation in their wines like this Marchese Japo.
“Run, don’t walk to find and grab this bottle. It is a prime example of the harmony and complexity this style of wine is capable of expressing” is how VinePair describes this wine in their list of 13 of the Best Sweet Wines.
Fruity, spicy and balanced, this multiple award winning women-made dessert wine, Picolit, is the rarest and most treasured varietal in Friuli, the extreme North East of Italy.
It is made from hand-picked and air-dried picolit grapes that went through noble rot, as with the best dessert wines in the world. Fermented and then aged for 18 months in french oak barrique. Only 1200 bottles were made, and we have the last few available so be quick to grab this meditation wine to sip and savor.
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery.
Crafted as a blend of native white varieties from Friuli, all 3, Friulano, Malvasia and Picolit are vinified separately in french oak barrels for 18 months before assemblage and then further aging in bottle for 6 months. This is an age-worthy, complex and intense white wine with aromas of chamomile, tangerine, mango and jasmine and exotic fruit taste, oily richness and long finish, as one would expect from this highly crafted white wine blend from Friuli.
Author Linda Milk’s tasting notes: “When we poured it into our glasses, the rich golden color made us think this would be a very flavorful white wine. We tasted lots of apricot and felt a velvety sensation on our tongue.”
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery.
Like a cook in the kitchen, Hilde Petrussa gives a special touch to each wine. With her Refosco, after gathering the grapes, she lets the tannins mellow out by air drying some the grapes, a process called appassimento used for wines like Amarone, for about 20 days before starting the fermenting process.
A deep purplish red hue, the bouquet recalls dry summer hay and red berries jam. On the palate it is round with soft tannins and underbrush hints.
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery.
This blend of cabernet franc, merlot and pinot noir has a ruby red color with intriguing notes of a vanilla spice blueberry pie. On the palette, the dark fruit persists along with freshness, delicate tannins and an elegant, saline finish. Aged in oak barrels for 24 months.
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery
This is an unoaked Schioppettino from a women owned winery who spearheaded the rebirth of Schioppettino in the 'birthplace' of the grape which is Prepotto, Fruili. Having a deep purple-garnet color, it has notes of black pepper and dark fruit. Its taste is tangy, fresh and juicy with a long clean finish. Pairs with many dishes from hamburgers to roast pork. World renowned wine critic, Ian D’Agata calls this Schioppettino a ‘very pretty wine’ and named it a 'Best Buy Italian Wine'.
Some fun facts about this wine:
Vigna Petrussa also calls this wine ‘RiNera’, or a nickname for ‘Ribolla Nera’, local term given to the wine.
The grapes actually come from Prepotto but since it is not aged in oak the winery is not 'allowed' to put Prepotto on the label.
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery.
Prepotto is the birthplace of the hard-to-find Schioppettino varietal. It gets its name from the Italian 'schioppare' or to burst, since the grape 'bursts' in your mouth when you eat it. Aromas and tastes of black pepper and plums. Fermented with indigenous yeasts and aged for two to two and a half years in oak barriques. Strong cheese lovers love to indulge in this wine.
Gold Medal Decanter, plus many other awards. Vigna Petrussa's oak-aged 2019 Schioppettino won the prestigious 3 Bicchieri Award by Gambero Rosso.
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery.
This limited production wine from the birthplace of the Schioppettino varietal is made only in the best years with carefully selected fruit from which Hilde Petrussa makes her own Pied de Cuve native wild yeast. Aged in tonneau for 36 months then 6 months in the bottle. It has a complex nose ranging from black pepper to dark berry compote, allspice and some wild animal fur. Due to its well balanced acidity, tannins and smooth taste, it is a great midway for both Pinot and Cab lovers.
This wine was awarded
a Silver Medal by Decanter
Top Italian Wine in the Go Wine Cantine d'Italia 2024 Guide
90 points by 5starwines
4 crowns by 'Vini Buoni Italiani'
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery.
Or Extra Virgin Olive Oils from Women Owned Farms!
From the hills of Abruzzo near the Adriatic Coast of Italy, comes this Organic EVOO, or Extra Virgin Olive Oil, farmed and made by the Febo family. Farmed sustainably and organic, this natural extra virgin olive oil is also vegan and, like all evoos, a first run - cold press olive oil, the best kind of olive oil for you.
The 2024 harvest is still made from a blend of olives like leccino and 500 year old trees, but now it is mostly the dritta cultivar.
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Farming | Biodynamic | Vegan | No additives | Unfiltered | Organic
Fun Facts: The dritta cultivar is a rare one being saved by Davide Febo who is trying to save and rehabilitate it.
This is a woman made, limited production first cold press organic Extra Virgin Olive Oil from the Maremma hills of Tuscany made from a blend of four Tuscan cultivars. Buttery deliciousness with a bitter kick at the end, thanks to its polyphenols. It has won gold medals in a competition which judges the best extra virgin organic olive oils from around the world.
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Farming | Biodynamic | Vegan | No additives | Unfiltered | Organic | Metodo Corino
Fun Facts: The natural farming method that produced this extra virgin olive oil, the metodo corino, is actually patented by La Maliosa woman winemaker Antonella Manuli after she helped to develop it with natural wine legend Lorenzo Corino of Case Corini.
A prestigious first cold press monocultivar organic extra virgin olive oil from the Maremma hils of Tuscany which has won best organic extra virgin olive oil from Tuscany! Its polyphenols which are used to determine how good an olive oil is, are exceptionally high!
Top awards include extra gold, as best Tuscan organic EVOO by Biol Novello which evaluates the best olive oils in the world. In the past this olive oil has also won Best in Italy, as well as Gambero Rosso 3 leaves (their highest rating).
Its aromas of grass, green pepper and mint lead to an intense hot pepper taste and a long finish with black pepper lingering in your mouth. Even just a little drizzled over a simple lettuce salad will bring it to life with flavor.
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Farming | Biodynamic | Vegan | No additives | Unfiltered | Organic | Metodo Corino
Fun Facts: The natural farming method that produced this extra virgin olive oil, the metodo corino, is actually patented by La Maliosa woman winemaker Antonella Manuli after she helped to develop it with natural wine legend Lorenzo Corino of Case Corini.
This is an olive oil, super food for super foodies. This is small production organic & vegan extra virgin olive oil made primarily from a rare local cultivar from the area of Macerata Italy called Piantone de Mogliano. The buttery flavors and taste of this organic EVOO so inspired the family behind Quercia Scarlatta farm and winery in Le Marche Italy to name it ‘our gold’, or Il Nostro Oro.
Hand harvested and milled at the family’s farm, a first run, cold press evoo, this olive oil’s aromas remind you of stepping into a garden full of fresh green beans with a whiff of black pepper. Likewise, tasting it is like having fresh green beans with black pepper and butter, thanks to its buttery texture. Black pepper continues on the finish.
This organic extra virgin olive oil comes in a 3 liter container, made for following the Mediterranean diet to a tee!
Women Produced Hazelnuts for Snacking, Cooking, and Sweet Tooths!
Simplicity at its best: nuts and nothing else! Woman artisan farmer Silvia Martini cares for her trees to ensure that her hazelnuts are healthy, delicious, and wonderful enjoyed simply with little flair. These hazelnuts, hand selected by Silvia from her harvest are toasted and packed under vacuum to maintain their freshness.
How We Enjoy This Food: Enjoy them on their own as a healthy snack, crushed as a garnish for a savory roast, and baked into sweet cookies.
Farming Highlights: Regenerative Agriculture | Sustainable Farming | Biodynamic | Vegan | No Additives | Organic | Gluten Free
Fun Facts: These hazelnuts are certified IGP (or indicazione geografica protetta, a protected geographic indication) from the Langhe. That means they are protected by law as special.
These little treats are just two ingredients: hazelnuts and sugar. Made by woman artisan farmer Silvia Martini in her kitchen behind her shop front, they are crunchy and soft all at once. A crisp crunch from the sugar coating, and a soft chew from the hazelnut inside. Sweet and delicious, these caramelized hazelnuts are a great snack for a sweet tooth.
How We Enjoy This Food: Great as a sweet treat, we dare you to eat just one!
Farming Highlights: Regenerative Agriculture | Sustainable Farming | Biodynamic | Vegan | No Additives | Organic | Gluten Free
Fun Facts: Sometimes also called “candied hazelnuts”, they are created by meticulously layering sugar over a hazelnut and letting it crisp into a caramel.
Create a unique dish for your next Italian Night dinner at home with this pasta! Made from a mixture of wheat flour and hazelnut flour from woman artisan farmer Silvia Martini, this pasta has a unique flavor and texture. Cook it slightly al dente to truly feel Italian, and drizzle on a little Italian extra virgin olive oil for a simple and delicious meal.
How We Enjoy This Food: Serve this pasta with simple sauces to let the hazelnut flavor shine through. Bonus points for dressing it with a hazelnut pesto.
Farming Highlights: Regenerative Agriculture | Sustainable Farming | Biodynamic | Vegan | No Additives | Organic
Fun Facts: This product is entirely “made in Italy”, as even the wheat used to make the additional flour is grown and processed in Italy.
Simple three ingredients: hazelnuts, salt, and pepper, yet packed so full of flavor! This is a great all-purpose sauce to keep in your kitchen, as an alternative to your usual pesto as a pasta sauce, but more, like add it to your favorite salad. This truly tastes like you are eating salted hazelnuts, just in a creamy, pesto form. Made in the shop of woman artisan farmer Silvia Martini.
How We Enjoy This Food: As a pasta sauce, especially with Hazelnut Flour Pasta
Farming Highlights: Regenerative Agriculture | Sustainable Farming | Biodynamic | Vegan | No Additives | Organic | Gluten Free
Fun Facts: Try this as your next sandwich spread instead of mayonnaise.
Lusciously sweet, it is not overpoweringly so. Creamy, it is a wonderful and classic blend of hazelnut and chocolate flavors. Pronounced jahn-due-ya, this cream that is a blend of hazelnuts, cacao powder, and sugar, was originally born in the Piedmont capital of Turin before eventually being commercialized by Ferrero as “Nutella”. In fact, that is why we consider this a great alternative for those that find Nutella too sweet or processed. Made in the shop of woman artisan farmer Silvia Martini.
How We Enjoy This Food: Use as a Nutella alternative with whole ingredients
Farming Highlights: Regenerative Agriculture | Sustainable Farming | Biodynamic | Vegan | No Additives | Organic | Gluten Free
Fun Facts: Gianduja is the original predecessor to Nutella. In fact, it can be considered like an Artisinal Nutella.
Thick, creamy, spreadable, we love to use this instead of peanut butter! A product quite on its own, it has slight differeneces from all of the other hazelnut creams made by artisan farmer Silvia Martini. Sweet like the Praline cream but without the caramel undertones, thick like the Black and Gianduja but with no cacao powder, this is a great product to enjoy by the spoonful, or on your next PB&J. Made in the shop of woman artisan farmer Silvia Martini.
How We Enjoy This Food: Use as a sweet peanut butter alternative
Farming Highlights: Regenerative Agriculture | Sustainable Farming | Biodynamic | No Additives | Organic | Gluten Free
Fun Facts: Same ingredients of Silvia’s Gianduja, but just different ratios of sugar and cacao for a slightly different taste.
Silvia calls this “Crema di Nocciola Black” as this is likened to a dark chocolate hazelnut cream. It’s a great creamy spread for those who prefer dark chocolate. Thanks to extra cacao powder, it has a more chocolatey taste with more of a bitter-dark chocolate type flavor when compared to other hazelnut creams. Made in the shop of woman artisan farmer Silvia Martini.
How We Enjoy This Food: Much the same as the Gianduja cream, use as a Nutella alternative.
Farming Highlights: Regenerative Agriculture | Sustainable Farming | Biodynamic | Vegan | No Additives | Organic | Gluten Free
Fun Facts: Same ingredients of Silvia’s Gianduja, but just different ratios of sugar and cacao for a slightly different taste.
This is a unique, sweetened hazelnut cream which woman farmer and creator calls “Pralinato di Nocciole” which translates to Hazelnut Praline Cream. It has a full-on flavor of the best hazelnuts on the earth, which are “Nocciola Piemonte I.G.P.” delle Langhe, the strictest appellation in the world to determine hazelnut quality. Well balanced, with the nutty aromas, rich taste and just the right amount of sweetness, with a touch of caramel flavor. It is really to die for! This is thanks to the careful, organic farming and production method of woman artisan farmer Silvia Martini. In fact, she actually blends Silvia Martini’s Candied Hazelnuts to make this incredible nutty and sweet spread.
How We Enjoy This Food: Spread it on toast in the morning for a wonderful treat to start your day. Or, bakers out there, us it as a filling in pastries and baked books, use as a sweet peanut butter replacement
Farming Highlights: Regenerative Agriculture | Sustainable Farming | Biodynamic | Vegan | No Additives | Organic | Gluten Free
Fun Facts: One of Barolo winemaker Aldo Clerico’s favorite hazelnut spreads.
