A traditional Sicilian perpetuo, oxidatively aged Grillo in the Marsala mold, but typically drier and more saline. Expect notes of toasted almond, dried citrus peel, and sea breeze, with a firm, savory backbone. Excellent with aged cheeses,...

From the volcanic Sicilian island of Pantelleria, this is a passito-style wine from Zibibbo (dialect for the Muscat of Alexandria grape), grown on bush-trained vines and dried before fermentation. Rich but lifted, with apricot, orange marmalade, and...

I remember, back sometime in the mid-1990s, driving from Piemonte to Tucsany with Marco  de Grazia, then the instigator, impresario and importer of the ‘Barolo Boys.’  Even with the taste of the last Barolo we had enjoyed together...