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There’s a touch of magic in the Cervo Voltazza Rosso. While it hails from the little-known Colli Euganei, its grapes (Merlot, Cabernet Sauvignon, and Cabernet Franc) are as familiar as the back of your hand. One might assume their presence stems from the Super Tuscan wave, but in truth, they’ve been rooted in these volcanic hills for over 150 years. The unique basaltic soils here lend a distinct mineral freshness and tension, layering over the blend’s natural power and structure. The result is a wine that marries the fruit and depth of Bordeaux with the rustic soul of Italy and the lift that comes from altitude and volcanic stone. It’s a stunner, full stop.

A bold Bordeaux-style blend like the Cervo Voltazza Rosso finds its natural place beside elegant yet rugged beef dishes, from Tournedos Rossini to Bistecca Fiorentina, or even a delicately seasoned steak tartare. Thanks to its mineral backbone, a gift of the volcanic soils of the Colli Euganei, it also harmonizes beautifully with rich poultry such as roast duck or chicken, as well as deeply flavored vegetables like roasted eggplant or smoky grilled mushrooms.

This is the steely, mineral expression of Chardonnay at its finest - the Deschamps Petit Chablis opens with notes of ripe citrus, wet stone, burnt match, and just a touch of fennel pollen on the nose before moving to a palate of laser focus with the same ripe citrus and lightly toasted elements, along with a crackling, mineral finish.

A beautiful pairing partner, the Petit Chablis will match oysters on the half shell, shrimp ceviche, and a chicken à la blanquette perfectly along with thousands of other dishes.

A wine of tremendous intensity thanks to a few years in the bottle, the nose is rich and lush with notes of sugared doughnut, butterscotch, and sweet citrus, moving to a palate that's at once full and brisk, with just a touch of white fruit, small bubbles, and a deep, mineral finish.

A lovely wine to sit with and meditate on, the Nature et Non Dosé will do extremely well beside richer seafood dishes like oysters rockefeller, or lobster thermidore, but also earthier elegant dishes like mushroom risotto with truffle, or duck liver pâté.