A classic Vin Santo from Malvasia and Trebbiano, dried and aged in small caratelli for extended periods. Concentrated and structured, with dried fig, honey, toasted nuts, and a persistent, oxidative finish. Best with biscotti, blue cheese, or simply on...

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...

Courcel’s Épenots tends to show Pommard in a firmer frame, and 2018 doesn’t change that. Dark cherry, earth and a bit of structure up front, with enough underlying balance to reward patience. Decanting helps, but time will do more...