Lakeside BBQ

Light, chillable red, dark and dusty rose' that pairs with steak, and a flinty white for your outdoor drinking parties. 

2021 Primitivus Puglia IGT (Castellaneta, Puglia) A fresh and inviting Primitivo from Castellaneta, Puglia, this wine hits differently than its more southern Pugliese counterparts.

A private label for Sete importers, but made from grapes from one of the foremost pioneers of organic and biodynamic agriculture in Puglia, there's nothing not to love about this wine. Drink with a slight chill, or not, its versatility will have you sipping on it as an aperitivo through the end of the meal.

2017 Le Cantine del Notaio 'Rogito' Rosato Campania IGT a rose' with bottle age, and it will surely surprise you! The Rogito is 100% Aglianico made in the style of Rose’ as it once was…or perhaps we should say, wine as it once was. Wines were typically made with a mix of white and red grapes, a short maceration on skins and a quick fermentation and you had your everyday table wine. These days, Rose’ wines are made more intentionally, but many southern Italian producers often stay true to the deep pink hue.

Aglianico is a tannic varietal, which means pink wines with longer skin contact benefit from a little bottle age before being popped. Dry, almost tannic, notes of dried raspberries, savory herbs of tarragon, sage, and flint. Try it with dry rubbed BBQ ribs. 

2021 Agnanum 'Sabbia Vulcanica' Campi Flegrei Bianco DOC Raffaelle Moccia tends 10 hectares of 60-200yr old vines, terraced within the crater of Agnano. These vineyards of Falanghina, Catalanesca, Moscato + 5% mix of local varietals (Gelsomina, Caprettone, Biancolella) grow in volcanic ash, basalt, and sand. Here, the phylloxera pest does not survive in the soils and most of Raffaelle's vines are ungrafted. No chemicals are used in the vineyards, and nearly everything is done by hand. In fact, because it is so labor intensive, many farmers have abandoned the land- it's a tough terrain not conducive to mechanization. He allows for a slow native yeast fermentation in stainless steel. Minimal sulfur use during winemaking, none at bottling.

Low yielding vines, mineral soils, breezes from the Tyrrhenian Sea, make this wine complex and deep with shockingly bright acid: citrus, campfire, grilled pineapple with whipped cream.