Vermentino di Gallura
Piero Mancini first started making wine in Sardegna in 1956. At the time, he was a dentist and over the next few years he left his practice and planted his own vines, now up to 75 hectares, and began making his own wines with his family.
He makes his wines in the town of Olbia, the political center of the Gallura area, in the North of Sardegna. Vermentino in Gallura is some of the best in the world. It is rich yet delicate and has extraordinary aromatics that range from fruits to the sea. The Mancini wine is a very complete wine, excellent during a meal. Try it with fregula (Sardinian couscous) with some fresh seafood and saffron. By the way, Gallura on the coast also boasts some of the best seafood in Italy.
A wonderful pecorino from the south of Italy. Il Cinerino translates to "little ashes". It is made yearly in June on the feast of St. Anthony when, during the festival, they burn blueberry bushes. They use the ashes to coat the local sheeps milk cheese then age it over the summer.
Fondo Di Toscana
Italian Baby Fig Compote
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