We will taste three very different Italian wines:

Argiolas Costamolino Vermentino 2020 — Argiolas is the foremost wine estate on the island of Sardinia producing archetypal wines from native varietals. The winery was founded in 1938 by Antonio Argiolas and and is recognized as Sardinia’s leading producer of wine. Costamolino, named for the area, is made from Vermentino, an aromatic white grape variety that thrives in the Mediterranean climate. The grapes are vinified in stainless-steel tanks to retain acidity. A small percentage sees malolactic fermentation to give the wine roundness and texture. Notes of floral, mineral, apricot, peach and acacia on the nose. The palate is vibrant and textural with hints of green apple, lime, citrus, and pear. It finishes with lingering acidity. $18.99/$7

Tua Rita Rosso dei Notri 2018 — The winery is located in Suvereto, a small medieval town in the Tuscan province of Livorno, on the coast south of Bolgheri at just 300 feet above sea level. Yields are kept to a minimum to ensure concentration of flavors. The estate’s total annual production is just 3,400 cases. Rita Tua and her husband, Virgilio Bisti, bought 38 acres in 1984 and planted it with Cabernet and Merlot. The winery released its first vintage in 1992, and soon began receiving praise and accolades from wine enthusiasts worldwide for its rich, full-bodied wines. In just five years, its 100% Merlot had achieved cult-like status, receiving outstanding ratings from the world’s most prestigious wine critics and publications. Critic Robert M. Parker Jr. said the 1999 Redigaffi was “as close to perfection as a wine can get.” The following year, he gave the 2000 Redigaffi a perfect 100 score. The dei Notri is a lovely intro to the supertuscan experience, with a blend of Sangiovese, Cab, Merlot, Syrah. Deep ruby red in color, with aromas of black fruits, namely blackberries, plums and ripe black cherries over more subtle notes of cocoa, licorice and sweet spice. On the palate, the wine is smooth, with silky tannins and bracing acidity, showing structural balance long into the finish. Pair this wine with prosciutto-wrapped asparagus, spice rubbed chicken, or lasagna Bolognese with béchamel sauce. Rating: 92, James Suckling. $21.99/$8

Vietti Perbacco Langhe Nebbiolo 2018 — The Vietti winery traces its roots back to the 19th century, but did not begin making wine until the early 20th century. It grew to one of the top-level producers in Piemonte and was one of the first wineries to export its products to the USA market. It was one of the first wineries to select and vinify grapes from single vineyards (such as Brunate, Rocche and Villero). This was a radical concept at the time, but today virtually every vintner making Barolo and Barbaresco wines offers "single vineyard" or "cru-designated" wines. This Nebbiolo is fondly known as a "baby Barolo" — Perbacco is always 100% Nebbiolo sourced from some of the fifteen different Grand Cru vineyards in Barolo, but recently the winery started using a small portion of grapes from its vineyards in Barbaresco as part of the blend as well. Each Cru is vinified separately, aged for two years in oak and then a selection is made for expression of the vintage and then blended together. The wine is a medium deep ruby color, with an intense and generous fruity nose (red berries) along with floral and spicy notes, a hint of menthol and hard candy. Medium bodied on the pallet, showing notable intensity while retaining an mid-weight style. Strong, intense and quite powerful when young, evolving to a complex and elegant, very well-balanced wine with ageing. The tannins are well-integrated in the fruit structure of the wine. Long lasting aftertaste with good freshness. Rating: 94, Decanter. $30.99/$11

We are continuing with a combination of tableside and barside, depending on your party size! C’mon in when you’re ready. Please continue to select and sit at a table that matches your party size so that we can accommodate everyone.

As always, feel free to bring snacks/dinner with you, but please dispose of your own trash (there is a garbage can at the back entrance of the store). AND, don’t forget the cheese shop, St. Lucio’s Gourmet and Cheese. They are introducing new cheeses regularly.

Thanks y’all, see you Friday!!