Sipping with Sebastian Nasello, Podere le Ripi, Montalcino


Founded in the 1990s by Francesco Illy, a member of the renowned Illy Coffee family. Podere le Ripi is a rising star in the world of Brunello di Montalcino wines. With its winery facility located in the desirable Southeastern quadrant of Montalcino, Podere Le Ripi sources grapes from vineyards it owns throughout the appellation.

Sebastian Nasello is the CEO and winemaker here, and crafts his Rosso and Brunello di Montalcino wines with an eye towards biodynamic farming their vineyards and using minimal intervention in the cellar.

“Podere Le Ripi was started on an old sheep farm with the goal of creating a fully sustainable ecosystem for our vineyards and wine,” says Nasello, a Tuscan native who has been making the wines at Podere Le Ripi since 2011, “and all our decisions in the vineyard are made with the utmost care and attention to putting vine health first,” he adds.

The winemaking region of Montalcino is made up of four vineyard areas all surrounding the central hill upon which the village Montalcino sits, and each has its own unique terroir that it brings to the grapes. When Speaking of their vineyards locations, most producers narrow it down to East and West.

Overview of Podere Le Ripi
Overview of Podere Le Ripi

Vineyards of the Eastern slope are generally warmer and more dry with primarily sedimentary clay soils, while the vineyards of the Western side, which is more wild and untamed by agriculture over the centuries, tends to be slightly cooler with stony alluvial soils. “Sangiovese is a very shy variety with a great sense of place,” says Nasello, “so in order to understand Brunello, we must first understand where the Sangiovese that it is made with grows, as different vineyards present different flavor profiles when the wine is made.”

Podere Le Ripi makes wines across the spectrum of defined allowable wines as specified by the Consorzio del Vino Brunello di Montalcino, Brunello’s governing body, including IGT (Indicazione Geografica Tipica), Rosso di Montalcino, Brunello and Riserva Brunello wines.

Podere Le Ripi team

When growing seasons are exceptional, Nasello and his team also make a small production single vineyard-designated Brunello called Ciello d’Ulisse. Cielo d’Ulisse, is a 100% Sangiovese (as is all Brunello di Montalcino) from a vineyard of the same name carved from the heavily forested far Western side of Montalcino’s designated growing area. “Afternoon sun, poor soils and the dry climate of the Ciello d’Ulisse site create the perfect terroir in which to cultivate Sangiovese of top quality,” says Nasello, “and the Ciello d’Ulisse Brunello is made from a small percentage of the best hand-picked grapes from that vineyard,” he adds.

For more on Podere Le Ripi and its wines visit

What we tasted:

Cielo d'Ulisse

Podere Le Ripi offers guided tours and tastings at the winery.Ciello d’Ulisse Brunello di Montalcino 2016: This 100% Sangiovese stunner is Podere Le Ripi’s flagship bottling from the 5-Star rated 2016 vintage, arguably the best vintage in Montalcino since the legendary 1997. Fermented in open-top containers and aged in oak for 33 months in oak followed by an additional 12 months in Cement tanks prior to bottling, this wine was then bottle-aged 2 years before release. Black and red fruit wrapped in savory and floral notes typical of Sangiovese. Deeply colored and full bodied with great acidity on the palate, this wine is well structured, lively and fresh. A wine to cellar and cherish down the road. U.S. Importer: Dark Star Imports.

Listen to our conversation with Sebastian Nasello on The Connected Table SIPS.



Italian Rosés: Ancient Winemaking Traditions Delivering Modern Appeal

We’ve been fans of Italian dry rosé for many years and feel they need more shelf space and attention. But France, being the “motherland” of dry roses, tends to overshadow its Italian neighbor. Rosé is the second most consumed wine in France after red, and French rosés account for 31 percent of the global market.

In comparison, Italian rosés, which have been made for millennia, account for 10 percent of global production. That may seem small but it’s getting mightier, thanks more awareness of styles, availability and the introduction in August 2020 of rosé Prosecco, an entirely new category that is making waves.

Classic vs. Modern Styles

Almost every region of Italy produces still rosé, locally referred to as “rosato.” Styles differ from north to south based on climate, topography, and method of production. The variety rosés throughout Italy offer a wonderful range to taste.

In times past, northern Italy was influenced by Roman and French traditions using a wine press to elicit the desired lighter pink color. Southern Italy was influenced by Greece where grapes were pressed and placed in large stone urns to macerate, resulting in a darker style.

While many vintners are adapting their methods to create lighter styles of rose to appeal to a broader audience, we find the darker rosés, notably Cerasuolo d’Abruzzo, and Puglia’s Negroamaro Rosatos (they also make red with this ancient variety), lend themselves to more food pairings. These wines, in particular, often have some aging potential.

Selection of Italian roses
Photo: David Ransom


Chiaretto means “pink,” and this region in northern Italy around Lake Garda is known for its rosés with 10 million bottles produced annually.  The main town is Bardolino at the foothills of the Dolomites.

Producers in this area frequently reference the “lake effect,” the cool breezes that blow through the vineyards, resulting from wind tunnels created by the Dolomites, resulting in very pure air. Another ‘effect’ from the mountains and the lake is the mineral rich soil and thermal waters which create a whiff of salinity to Chiaretto wines, much like those made in southern France. In fact, the Garda climate is often compared to Provence, making it a very popular vacation destination, especially among German tourists.

One can travel to the east and west sides of Lake Garda to discover very distinct styles, thanks to different microclimates and grapes. On the south and east banks of the lake, the dominant indigenous red grapes are Corvina and Rondinella, both naturally low in pigment. these are used to make Chiaretto di Bardolino, a nod to the main town. Chiaretto di Valtènesi is made on the western shore. Here, rosés are made with indigenous Groppello and usually blended Sangiovese and Barbera, resulting in deeper berry and spice notes.

We both have visited the Garda region to learn about Chiaretto and find these rosés to be undiscovered gems. Two wines we recently tasted:

Valetti Bardolino Chiaretto Classico: A blend of Corvina, Rondinella, Molinara and Sangiovese (Krewe di Bizou Wines).

Corte Gardoni “Nichesole” Chiaretto:  A blend of Corvina 80% and Rondinella 20%.    (Kermit Lynch)

Another Veneto producer we recommend is Bertani Bertarose, whose rosé is a blend of 75% Molinara and 25% Merlot.  (Taub Family Wines)

Chiaretto Italian Dry Rosé   Photo: Studio Cru


This wine region is located between the Apennine Mountains and Adriatic Sea. We had the pleasure of visiting in July 2019 on a trip hosted by Umani Ronchi, one of the region’s leading producers (Vineyard Brands). Lucky for us it was sunflower season. The fields were awash in a blaze of vibrant yellow, and the weather was warm and dry.

Lighter colored roses tend to come from coastal areas. But here, it’s a darker style of rose that earns a DOC designation: Cerasuolo d’Abruzzo. The variety is Montepulciano d’Abruzzo, a red grape that results in wines with a rich garnet color and pleasant red berry and balsamic notes. The darker hue earned these wines their name; Cerassa means “cherry.”

Wines to try:

Torre Zambra Cerasuolo d’Abruzzo (Frederico de Cerchio Family Estates) This wine has a lighter (for Cerasuolo) garnet color.  (The Wine House)

Barone di Valforte Cerasuolo d’Abruzzo. This wine is a deeper ruby, almost a light red. (More Than Grapes)


Often referred to as the toe of the Italian boot, Calabria is one of Italy’s southernmost regions. Historically influenced by Greece, Calabrian wines may seem new to those who have not visited the area or tasted the wines. The local variety is Gaglioppo, known for producing softer, spicy reds.

Librandi Rosato, Cirò DOC: 100% Gaglioppo. The color of this wine is a deep blush with a hint of gold. (Winebow)


No doubt a rising star in Italian wine production thanks to its food friendly reds made from Nero d’Avola and fascinating indigenous whites like Grillo and Insolia

Planeta Sicilia DOC Rosé:  A blend of 50% Nero d’Avola and 50% Syrah. A lighter style or rosé for an aperitif or boiled seafood. (Taub Family Wines).


About Rosé Prosecco

Rosé spumantes (sparkling wines) are made throughout Italy, but it wasn’t until August 11, 2020, that production of DOC Rosé Prosecco was allowed. Almost immediately rose Prosecco became a global superstar. Now suppliers are working hard to keep up with the demand with production is increasing from 17 million bottles to 60 million bottles in 2021, according to the region’s Consorzio.

The base grape for all Prosecco is the white Glera. The grapes undergo primary and secondary fermentation in a pressurized tank, a process known as “charmat” or the Martinotto method. To make rosé Prosecco, a red grape, usually Pinot Noir (Pinot Nero) at about 10-15%, is co-blended with the Glera prior to secondary fermentation for around 60 days.

For those familiar with the white peach and green apple essences in many traditional Proseccos, tasting a rose Prosecco will delivery slightly creamy strawberry notes.

We are just sinking our teeth (and lips) into tasting rosé Proseccos. The category really deserves a separate post of its own.

Try:  Valdo Prosecco DOC Rosé  www. (Taub Family Wines)

David Ransom Drink Melanie Young The Connected Table SIPS

Sipping Castello di Cigognola Blanc De Noir, Oltrepò Pavese

Oltrepò Pavese in Lombardia is a region of rolling hills, medieval villages, majestic and vast stretches of vineyards earning it the moniker, the “Tuscany of the North.” Oltrepò means “beyond the Po,” a reference to the region’s location on the southern shore of the Po River in the province of Pavia. Oltrepò Pavese benefits from cool breeze from the north and a location on the 45th degree parallel, where some of the world’s great wines are produced. The appellations was granted DOCG status in 2007. Pinot Nero (aka Pinot Noir) is the key grape variety cultivated, and region is recognized for its outstanding Blanc de Noir sparkling wines.

Castello di Cigognola was once a feudal fortress. It is now an Italian World Heritage Site.

Castello di Cigognola, a 12th century castle with landscaped gardens surrounded by vineyards, is one of the most stunning and historical properties in Oltrepò Pavese. Decorated by master architect, Renzo Mongiardino, Castello di Cigognola been designated an Italian National Trust World Heritage site.

Castello di Cigognola is owned by the renowned Moratti family. Gianmarco Moratti is a successful entrepreneur; his wife and Letizia Moratti, is a businesswoman who has served as the mayor of Milan. Their son, Gabriele Moratti oversees vineyard management with Gian Matteo Baldi, Castello di Cignonola’s CEO.

Gian Matteo Baldi, CEO, Castello di Cigognola
Gian Matteo Baldi, CEO, Castello di Cigognola

We visited with Gian Matteo Baldi to a record a SIPS podcast for The Connected Table (stream it below) and taste three expressions of the Moratti metodo classico blanc de noir cuvées. We were impressed by how fresh and clean they tasted on our palates and the finesse of the bubbles. While we have had the chance to taste metodo classico sparkling wines from other well-known regions in northern Italy, notably Franciacorta and Trentodoc, we were struck by the exceptional character of these Oltrepò Pavese blanc de noir wines.

Here is what we tasted:

Moratti Blanc de Noir Pas Dosè. For no dosage sparkling wine lovers, this selection will delight. The wine remains 18 to 24 months on the lees and has a clean, crisp

Moratti Cuvée More Blanc de Noir is a blend of Pinot Noir with a touch of Pinot Meunier. The wine is aged 18 to 24 months on the lees, depending on the vintage

Moratti Cuvée Dell’Angelo 2012 was the only vintage sparkling wine in the trio we tasted. Grapes are sourced from select vineyard plots, and the wine remains 72 months on the lees. This is a gastronomic blanc de noir  that we enjoyed with our salmon and roasted vegetables.


Listen to our conversation with Gian Matteo Baldi on The Connected Table SIPS

Drink Fearless Fabulous You radio

Chianti Colli Fiorentini: Exploring Wines from the Outskirts of Florence

When heading to Tuscany to visit its wineries, most travelers head out of Florence and drive for a while to get to the most famous regions, like Montalcino and Montepulciano. But did you know that great wine, particularly Chianti, is made right outside the city in the surrounding hills?

Chianti Colli Fiorentini is one of a number of regions for chianti production and has been classified since the 1930s, making it one of the earliest to be officially recognized. It is also the only DOCG (Denominazione di Origine Controllata e Garantita, Italy’s highest quality designation) classified region for Chianti production that can include “Firenze” (Italian for Florence) on the label. As such, the wines from Colli Fiorentini are very popular in Florence itself, and are a source of pride among locals.

Like in many areas of Tuscany, grapes have been grown in Colli Fiorentini for a long time, and wines from the region have a reputation for being approachable and drinkable fairly early after release. Now, thanks to a new generation of owners who are working to increase awareness and extend their reach in the marketplace, The wines for Chianti Colli Fiorentini are starting to gain a reputation outside the region, as well.

Vineyards at Chianti Colli Fiorentini just after harvest in 2018

The Connected Table recently spent time in Colli Fiorentini visiting a number of producers, both large and small. We were thrilled by the wines we tried, and also by the people we met, who are warm and inviting to oeno-tourists. In fact, oeno-tourism is a big part of their livelihood, and almost all the wineries we visited were also “agriturismo” (Italian for Bed & Breakfast) properties, so overnight stays are also possible.

While some white wines are produced (mostly from Trebbiano and Malvasia), including a number of excellent Vin Santo wines (sweet dessert-style wines made from grapes that have been hung to dry and concentrate their sugars before being pressed), most wines are reds made from Sangiovese with other grapes like Canaiolo & Colorino blended in depending on winemaker preference.

The following is a list of wineries we visited and found made exceptional wines:

Diletta Malenchini, Malenchini Winery

Malanchini. ( ) Owned by the Malanchini family since the 1830s and run by Diletta Malenchini. The family also operates an Agriturismo on property and hosts weddings in season. Wines to look for include Chianti and  Chianti Riserva which is made from 100% Sangiovese.

Le Querce wines

La Querce. ( ). Located in Impruneta, La Querce’s wines are made by Marco Ferretti, who is also the current president of the Colli Fiorentini Consorzio of producers. Wines to try include Sorretolle, La Torretta Riserva, La Querce Toscana, and M.

With Camilla Carrega, Volognano (listen to our show with Camilla. Scroll to the end of this post.

Volognano. ( ). A fully restored 11th century castle and adjoining medieval village is the backdrop for Volognano’s wines which are delightfully modern in style. Camilla Carrega, third generation of the current ownership runs the winery and extensive agriturismo. Wines to look for include their Toscana Bianco, a delicious blend of Trebbiano and Malvasia, Noi Chianti CF, Baccante, a Sangiovese/Cabernet Sauvignon blend, and their Vin Santo, Aetius.

In the vineyards at Tenuta San Vito

Tenuta San Vito, ( ). Founded in 1960, Tenuta San Vito is 12 miles from Florence and comprises 300 acres with 70 of those dedicated to grapes. They also make some wonderful olive oils and run an agriturismo for overnight stays. Wines include Chianti CF and Chianti CF Riserva, San Vito also makes a delicious Vin Santo aged in Chestnut barrels.

DOP Salumi at Fattoria San Michele

San Michele a Torri. ( ). One of the more established producers in Colli Fiorentini, San Michele has 400 acres with 60 under vine. They also produce olive oils and Cinta Senese DOP salumi from their heritage breed pigs. They make a number of wines and their Chianti CF and CF Riservas are top notch.

Tasting at Quei2

Quei 2. ( Certainly the smallest producer on this list, and maybe the smallest we’ve ever seen. Quei 2 makes only 6000 bottle per year from grapes grown in 50 year old vineyards, but the owners, both former engineers with a passion for making wine, are investing both time and resources to secure their future. Wines include Le Casine Bianco, Rex Rubrum Chianti CF, and 208 Rosso, a Sangiovese/Merlot/Canaiolo blend.

La Colombaia Villa di Bagnolo. ( ). A beautifully restored Villa and property owned by the Beltrami family since the 1970s, La Colombaia makes a variety of wines including Chianti and Vin Santo. The property is also available for private events. Their Terre delle Fornaci was a favorite.

Marco Bartollini and his sister

Fattoria di Bagnolo. ( ) Located directly across the vineyard from La Colombaia, this winery is one of three multi-use properties in Tuscany owned by the Marchesi Bartolini Bardelli family and is their premium wine estate. Marco Bartolini led the winemaking for the last 30 years, and recently passed oversight to his sister. Their Chianti CF wines are made from traditional Tuscan varieties like Sangiovese and Colorino, They also make a Super Tuscan called Caprorosso, which is very good.

At Castelvecchio

Castelvecchio. ( Founded in 1962 by the Rocchi family, Castelvecchio is run by brother and sister Filippo and Stefania Rocchi and produces about 100,000 bottles annually from its 75 acres of vineyards planted to traditional Tuscan and French grape varieties. Favorites included Il Castelvecchio Chianti CF, Vigna La Quercia Chianti CF riserva, and Numero Otto, a red made from 100% Canaiolo.

Tenuta Il Corno

Tenuta Il Corno. ( A sprawling estate built in the 12th century and once the summer residence of the Grand Duke of Tuscany, Il Corno has been owned  by the Frova family since 1911. Maria Giulia Frova runs the wine program and is nicknamed the “Queen of Colorino” due her affinity for, and expertise in coaxing Colorino to life in the bottle. “Corno Divino” is a wonderful restaurant on property, and accommodations are also available.

Ugo Bing and his son

Fattoria de Fiano. ( Winemaker Ugo Bing’s family has been growing grapes on their property since the 1940s and make some deliciously interesting wines form their panoramic hill-top vineyards, including some from grapes not widely planted in the region like Petit Manseng and Abrostino (only planted by about five producers). Wines include Chianti CF, Fianesco (their Super Tuscan), Pugni d’Abrusco (a red blend of Pugnitello and Agrostino) and Vin Santo.

Wines at Le Torri

Le Torri. ( ). Milan native Beatrice Mozzi runs this agriturismo and winery for her family, and winemakers Giovanni Sordi & Alessandro Maffi make some beautiful wines, including Chianti CF and CF Riserva. Other projects include a delightful Brut Rose sparkling wine (great to sip by the property’s pool while staying the weekend), Soleluna Chardonnay, and Magliano Super Tuscan.

Fattorie Gianozzi

Fattorie Giannozzi. ( An historic winery owned by the Giannozzi family since the early 1700s. Gianozzi was one of the first chianti producers to export to the U.S. (in the 1930s) and are well established in the U.S. market. Brothers Luca and Simone Giannozzi run the wine, olive oil, and agriturismo.

Wines of Gualandi. Listen to our show with Guido Gualandi on The Connected Table LIVE

Gualandi. ( By far the most unique of Tuscany’s wineries. Guido Gualandi’s passion for making wine extends from his passion for history and most importantly, historical winemaking methods and ancient grapes. An archeologist & teaching professor specializing in Mesopotamia, Guido actually researches how winemaking was done in ancient times and re-creates the process to make his wines. He eschews modern winemaking techniques and seeks out and revives forgotten grape varieties. His website states “archeologial wines” are the focus, but we like to call his phenominal wines “Super-Etruscans.” Wines include Montebetti Chianti CF, Gualandvs, and a beautiful Vin Santo.

Wines at Valvirginio

Valvirginio. ( Valvirginio is produced by the local cooperative winery Cantine Sociale Colli Fiorentini which is owned by about 850 small grape growers in the area.  The Cantine also operates a half dozen Valvirginio retail stores around Tuscany to sell its products which include wine, olive oil, and honey. Collorosso is their Chianti Colli Fiorentini wine.

View from Castello Poppiano

Castello di Poppiano  ( ) The Guicciardini family has been making wine at Castello di Poppiano since 1199A.D. Conte (Count) Ferdinando Guicciardini runs the show and also owns two other wineries in Tuscany which he constantly shuffles back and forth between while overseeing production. Castello di Poppiano is Chianti Colli Fiorentini’s largest producer and Ferdinando was instrumental in gaining the region DOCG status in the 1980s. His wines are well distributed, and he can often be found at the estate, always willing to spend time with guests and tell the history of the beautiful castle he and his wife Annamaria calls home.

another stunning view


Listen to The Connected Table LIVE with Guido Gualandi, Gualandi


Listen to The Connected Table LIVE with Camilla Carrega, Volognano



A Restaurant Star in the City of Stars

City of stars
Just one thing everybody wants
There in the bars
And through the smokescreen of the crowded restaurants
It’s love

– Lyrics from “La La Land”

My last big trip to La La Land involved supplying George Duboeuf Poully-Fuisse to P Diddy’s Fourth of July White Party in Beverly Hills in 2009. White wine for a white party hosted by a hip hop/rap music mogul. It was hotter than Hades, and there was no shade for the wine bars or gift bags.  P Diddy may be a music impressario, but his stiletto-shod, mini-dress clad event production team didn’t have a tent or proper refrigeration for the wines which suffered in the heat. I worked like a crazy person to salvage the wine and to nab this “money shot” for Duboeuf.  “Diddy” refused to be photographed holding any alcohol other than his Ciroc Vodka. Still, this photo made them happy,

At P Diddy”s White Party July 2009 with Nicolas Ronteix and Barbara Scalera, both at the time working for Deutsch Family Wine & Spirits.
Thank goodness for fabulous ladies Leslie Sbrocco (l) Natalie Bovis (c) and Rachel Burkons (c) with Barbara Scalera (r) who were part of our small entourage.
Thank goodness for fabulous ladies Leslie Sbrocco (l) Natalie Bovis (c) and Rachel Burkons (c) with Barbara Scalera (r) who were part of our small entourage.

City of (Restaurant) Stars

Even though Los Angeles is filled with talented chefs and restaurateurs, it’s a New Yorker, Bobby Flay, who’s the first chef to get a star on the Hollywood Walk of Fame. We haven’t visited Los Angeles for awhile (since the crazy Diddy-do), so it was nice to run into Piero Selvaggio at VINO 2017 and invite him on the show. Piero is a polished Gucci loafer in a sea of sand-crusted flip flops. I like to say Los Angeles is Silicone Valley, where fat is OK for the lips but not for the hips. But back to Piero….

Restaurateur Piero Selvaggio is trim, tan and permanently youthful looking. He has that healthy La La Land glow which New York restaurateurs never seem to have. Maybe it’s the sun and surf; maybe it’s not dealing with the headaches of onerous New York landlords. Or maybe it’s his Sicilian heritage and being brought up on a Mediterranean diet. Piero is one of those amazing restaurateurs who’ve endured economic ups and downs, changes in trends and tastes and even an earthquake which destroyed his award winning wine cellar. And he still looks like a star!

Is red wine the Fountain of Youth? The ever youthful Piero Selvaggio.

Piero opened his Santa Monica restaurant, Valentino, after graduating in college in 1972. I was still in high school; “Italian food” meant Pasquale’s Pizza parlor and Chef Boyardee in Chattanooga. That was 45 years ago!

I can’t imagine how many Valentine’s Day marriage proposals, wedding anniversaries, or movie deals have been celebrated at Valentino over 45 years. Valentino has won just about every award that matters, especially in wine and service. It is a star among restaurants in the City of Stars.

Star like ravioli from Valentino Ristorante

When we scheduled Piero for our February 15th show he said to me in an email, “We are…the old warriors of the Industry…”  No, Piero, we are the enduring ones whose lights are constant and never dim, and who always remain fabulous!

Virginie Saveyrs, Owner, Avignonesi

A Corner of Italy- Nobile Di Montepulciano’s Avignonesi

That same summer of Diddy took me (with David) to Tuscany and the Veneto for the Trip of a Lifetime: two weeks touring four wine regions, all for work on a project called Italian Wine Masters which we launched in the USA.

During that trip I discovered and fell in love with Nobile di Montepulciano wines. I remember our visit to Avignonesi and its owner, a gracious woman who hosted us, Virginie Saverys. I ran into Virginie last Fall at the StarChefs International Chefs Congress, and we caught up after so many years.

A lawyer by profession who was born in Ghent, Belgium, Virginie invested in Avignonesi in 20017 and acquired the winery in full in 2009 after retiring from practicing law. Virginie is a strong believer in organic products and homeopathic medicine and has worked to convert the winery to sustainable farming methods. Today, Avignonesi comprised of eight vineyards within the Montepulciano region.

Here’s our show with Virginie Saverys and Piero Selvaggio:


Italy’s Marche- Birthplace of Verdicchio

Central Italy’s Marche region, with its rolling hills that spill into the Adriatic Sea, is an agricultural breadbasket for food and wine. Here, olives, mushrooms, truffles, fresh fruits and vegetables and, of course, grapes to make wine are a few examples of the region’s bounty.


Cupramontana in the center of the Marche is considered the world capital of the white grape varietal, Verdicchio. The word “Verdicchio” is derived from verde, or green, which refers to the yellowish-green skin of the grape. The grape produces crisp, dry wines with naturally high acidity. Aromas consist of delicate citrus fruits and almonds. The Verdicchio varietal is used to make both still and sparkling wines, and the Marche makes some of Italy’s finest.

The Marche, and specifically the town of Cupramontana, is considered the world capital for growing the Verdicchio grape varietal.

Cupramontan it also where Colonnara Winery, founded in 1959 by a group of 19 farmers, produces a range of elegant still and sparkling wines.  Export Manager for Colonnara Winery, discusses what makes the Marche unique to growing the Verdicchio grape as well as other varietals  and the winery’s role in region on this edition of The Connected Table SIPS!


Click here to listen on

Or cut and paste this link:

We had the chance to dine with Emiliano Bernardi on November 29, 2016 at a dinner hosted by Theresa Rodgers at Horseneck Wines, a popular wine shop in Greenwich, CT.  Held at elegant L’Escale restaurant, our favorite pairing was the Colonnara 2015 Cuprese Verdicchio with Squid Ink Linguini “De La Mer.” We asked for seconds of both the pasta and the wine!


David and Melanie with Emiliano Bernardi November 28 at L'Escale Restaurant in Greenwich, CT. The dinner was hosted by Teresa Rodgers, proprietor of Horseneck Wines, a popular Greenwich based wine shop.
David and Melanie with Emiliano Bernardi November 29, 2016 at L’Escale Restaurant in Greenwich, CT.