The white wines of Collio, when on point, can outshine some of the best premier cru White Burgundy. The Keber family makes the best one we carry doing it the Collio way; blending Friulano, Malvasia, and Ribolla Gialla and fermenting and ageing the wines in concrete. Biodynamic viticulture is practised to produce their one and only wine, which is one of the greatest in the region showcasing nuance, depth, and vibrance. The nose shows poached pear and honey and the medium bodied palate delivers quince and notes of hazelnut. This wine will bridge the Spiedini Alla Romana into the Antipasti course. 

The Vajra family are Nebbiolo masters, producing some of the best Baroli in Italy. The Clare JC Langhe Nebbiolo however is anything but a serious complex Nebbiolo. The grapes undergo a partial carbonic fermentation making for a charming, light bodied, ready to enjoy, chillable red without aggressive tannin and immediately delicious in its youth. Serve this slightly chilled with the Carbonara.   

The Bordiga family produces amazing spirits and vermouths at the base of Alpine valleys in Piemonte, Italy. What makes them stand apart is their meticulous sourcing of botanicals, hand selected by mountaineers in the Occitan Alps near the distillery. The Bianco Vermouth is deliciously complex with notes of bitterness and sweetness. This will be great with the Whipped Ricotta into the Icebox Cake. Serve a 3-4 ounce pour chilled in a wine glass. A twist of lemon and ice can also be added.