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$35.00The 2022 Piero Busso Barbera d’Alba Majano is a dry, medium-to-full-bodied red wine from the Piedmont region of Northern Italy. Produced by the family-run Azienda Agricola Busso Piero, it is crafted from 100% Barbera grapes grown in the estate’s southwest-facing vineyards in Neive. This wine is known for its vibrant, tangy acidity and medium tannins, typical of high-quality Barbera.
Hand-harvested and fermented with indigenous yeasts in stainless steel tanks. Aged in large Slavonian oak casks (botti) for 10 months, followed by at least six months of bottle aging.
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$34.00The 2024 La Spinetta Timorasso Colli Tortonesi Derthona DOC (often labeled as “Piccolo Derthona”) is a vibrant, elegant white wine from Piedmont, Italy. Made from the ancient, indigenous Timorasso grape, this vintage is recognized for its crisp acidity, complex minerality, and significant aging potential—often compared to dry German Riesling.
This wine is clean, persistent, and refreshing with a savory edge. It is known for a “waxen” texture and high energy. Approachable now but built to evolve over several years.
Fermented in temperature-controlled steel tanks and aged on noble lees for 8 months prior to bottling. Only 1,250 cases produced
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$100.00From the outstanding 2015 vintage, La Spinona’s flagship single-vineyard Barolo is expressive, structured, and classically powerful. With 10 years of age, it’s drinking in its prime. Decant for 1-2 hours and pair with braised short ribs, osso buco, truffle risotto, or wild mushroom dishes.
Organic farming practices, hand-harvested, unfined/unfiltered, and aged for 15 months in large oak barrels.
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$40.00This distinctly Mediterranean-style vermouth was developed by Raffaele Bellomi for his cocktail bar in Verona called, Bar Archivo. He was inspired by aromas he grew up with like the thyme and licorice plants his grandmother grew on her balcony. It’s more herbal than traditional vermouths which make it incredibly versatile.
The Americano Recipe (Argaux Fav)
Equal parts Volume Primo vermouth and your favorite bitter over ice. Mix well, top with soda and garnish with a lemon/orange slice and zest.
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Ernst Storm
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