Eli's List New York City - Wine Store. Other

1992 Lazio Malvasia "Botte 26" Fiorano

$90.00

1999 Friuli Colli Orientali Schioppettino Ronchi di Cialla

$114.00

2001 Montepulciano d' Abruzzo Emidio Pepe

$210.00

2004 Venezia-Giulia Ribolla Gialla "Amphora" Josko Gravner

$120.00

2004 Verdicchio dei Castelli di Jesi Clas. Ris. "San Paolo" Pievalta

$80.00

2005 Pavia "Barbacarlo" Lino Maga

$100.00

2005 Veneto "Rosso del Beppi" Quintarelli

$220.00

2006 Emilia "Macchiona" La Stoppa

$65.00

2007 Montefalco Sagrantino Passito Paolo Bea

$120.00

2008 Veneto "Rosso del Bepi" Quintarelli

$240.00

2009 Alto Adige Pinot Nero "Barthenau S. Urbano" J. Hofstatter

$130.00

2009 Veneto "Rosso Ca' del Merlo" Quintarelli

$105.00

2009 Venezia Giulia "Anfora Breg" Gravner Magnum

Sauvignon Blanc, Pinot Grigio, Chardonnay, Riesling Italico

$210.00

2009 Venezia-Giulia Sauvignon "Selezione" Edi Kante

$86.00

2010 Valle d' Aosta Fumin Institut Agrigcole Regional

$40.00

2011 Collio "Studio di Bianco" Borgo del Tiglio

Borgo del Tiglio, one of Italy's great white wine producers, is making this wine by assembling three varietals, Friulano for its softness and geographical typicity, Sauvignon for the aromatics and Riesling for its savory and acidic elements. Each grape is vinifed separately and blended with the utmost care. A nose of spice, peach and almonds and in the mouth, power, finesse and depth. This is a true study in character and equilibrium.

$95.00

2011 Collio 'Ronco della Chiesa' Borgo del Tiglio

Borgo del Tiglio is one of Italy's great white wine producers. This bottling is the flagship wine and is a single-vineyard located near the farmhouse of the estate. The soils here are Ponca. Being so close to the Slovenian border the Collio shares many similarities in climate, varietals used, wine-making techniques and soils. The ponca (or flysch) runs between both countries and is a soil of marl with layers of minerals, clay, marine deposits, calcium and limestone. The wine ages in french barriques. Apples, pears and an intense minerality.

$90.00

2011 Montefalco Sagrantino "Pagliaro" Paolo Bea

Paolo Bea is one of the world's driving forces in Natural wine. From his estate he makes some of Italy's most pure and fabulous wines. The Pagliaro vineyard is where Bea's older Sagrantino vines are tended. Farmed organically, bottled unfiltered with a minimum of SO2.

$115.00

2011 Umbria "Rosso de Veo" Paolo Bea

Paolo Bea is one of the world's driving forces in Natural wine. From his estate he makes some of Italy's most pure and fabulous wines. The Rosse de Veo is from Bea's younger Sagrantino vines, from high-elevation clay and limestone soil, farmed organically. Extended maceration (40-50 days), followed by four years of ageing before release, bottled unfiltered with a minimum of SO2.

$80.00

2011 Umbria Bianco "Arboreus" Paolo Bea

Paolo Bea is one of the world's driving forces in Natural wine. From his estate he makes some of Italy's most pure and fabulous wines. The One of the top skin-contact whites (orange wines) of Italy, Arboreus is macerated on its skins for three weeks, before aging for two years in stainless steel, bottled unfiltered with no SO2. Farmed organically.

$70.00

2011 Venezie "Morus Alba" Vignai da Duline

Duline is a husband and wife team. In the late 90's Lorenzo inherited his grandfather's vineyards, largely in disrepair, but planted to extremely old vines. He and his wife, Federica, have remained committed to the practice of bio-dynamics since they took over the winery. Morus Alba comes from old vines. Sauvignon and Malvasia are partially co-fermented and the result is a complex elegant and focused wine. Some part of the Malvasia is always fermented separately and is used to balance the alcohol and richness of the wine. 60% Malvasia Istriana, 40% Sauvignon

$40.00

2012 Collio Ronco della Chiesa Borgo del Tiglio

Borgo del Tiglio is one of Italy's great white wine producers. This bottling is the flagship wine and is a single-vineyard located near the farmhouse of the estate. The soils here are Ponca. Being so close to the Slovenian border the Collio shares many similarities in climate, varietals used, wine-making techniques and soils. The ponca (or flysch) runs between both countries and is a soil of marl with layers of minerals, clay, marine deposits, calcium and limestone. The wine ages in french barriques. Apples, pears and an intense minerality.

$95.00

2012 Montefalco Sagrantino 'Pagliaro' Paolo Bea

$120.00

2012 Olevano Romano Cesanese Sup. "Cirsium" Damiano Ciolli

$50.00

2012 Soave "Monte Grande" Pra

$50.00

2012 Taurasi 'Hirpus' Contrada

$52.00

2012 Umbria Bianco "Arboreus" Paolo Bea

$80.00

2012 Valee d'Aoste Cornalin Le Clocher

$38.00

2013 Collio 'Ronco delle Mele' Sauvignon Venica & Venica

$60.00

2013 Dolomiti Pinot Nero Dalzocchio

$50.00

2013 Rubicone "Maramia" Tenuta Mara

$66.00

2014 Alto Adige Terlano Pinot Bianco "Eichhorn" Manincor

$44.00

2014 Frusinate "Zitore" Tronconi

$57.00

2014 Irpinia Campi Taurasini "Satyricon" Luigi Tecce

$50.00

2014 Umbria Bianco "Lapideus" Giampiero Bea

$68.00

2014 Venezia-Giulia Malvasia Damijan Podversic

Inspired by Josko Gravner, Podvsersic turned in the late 1990s from being a successful conventional modernist winemaker to low-interventionist production of beautiful orange wines. He says about this Malvasia: "By getting the glass near to the nose, we discover the shy characteristic of the semi aromatic Malvasia Istriana. All of her beauty get released from the first until the last sip in a succession of spicy and herbal aromas as green pepper and tomato leaf. The maceration begin in big barrels of oak for 60 to 90 days. Finished the fermentation it gets aged in 20 or 30 hl barrels for 3 years and rest for 1 year in the bottles. The presence of sedements is essential to keep the wine alive and to conserve it. We recommend to serve the wine with service temperature at 15°C (59°F)."

$48.00

2014 Venezia-Giulia Ribolla Gialla Damijan Podversic

Inspired by Josko Gravner, Podvsersic turned in the late 1990s from being a successful conventional modernist winemaker to low-interventionist production of beautiful orange wines. He says about this Ribolla Gialla: "The liquid crunchiness. The secret of its beauty does not bloom immediately on the nose, where it hides, but in the mouth where it is released. The thick, tannin-rich skin gives the wine its own flavor: from dried fruit to soft and enveloping tannins with a long and persistent mineral finish. After a sip it is possible to chew wine. Immersing yourself in the glass and closing your eyes the feeling increases: imagining to walk among the rows and to taste the bean for the Ribolla Gialla. Fermentation takes place in the presence of the skins in conical trunks of oak for 60 - 90 days. After maceration, it is aged in 20 or 30 hl barrels for 3 years and aged in bottle for 1 year. The sediments present in the bottle of wine preserve it and protect it. It is recommended to serve the wine at a temperature of 15°C (59°F)."

$48.00

2015 Cesanese del Piglio Superiore Costa Graia

$46.00

2015 Ciro "Aris" Sergio Arcuri

$32.00

2015 Fiano di Avellino 'Selvecorte' Contrada

$42.00

2016 Alto Adige Pinot Noir 'Mason' Manincor

$55.00

2016 Teroldego Rotaliano "Teroldigo" Cipriano Fedrizzi

$32.00

2016 Umbria Bianco 'Santa Chiara' Paolo Bea

$62.00

2016 Valee d'Aoste Petite Arvine Le Clocher

$30.00

2016 Vigneti delle Dolomiti Teroldego "Granato" Foradori

$96.00

2016 Vigneti delle Dolomiti Teroldego Foradori

$36.00

2016 Vigneti delle Dolomiti Teroldego 'Sgarzon' Foradori

$60.00

2017 Alto Adige Pinot Bianco Elena Walch

$28.00

2017 Costa d' Amalfi "Furore Bianco" Marisa Cuomo

$49.00

2017 Greco di Tufo Pietracupa

$43.00

2017 Verona Trebbiano di Soave "Massifitti" Suavia Magnum

$72.00

2017 Vigneti delle Dolomiti Nosiola "Fontanasanto" Foradori

$68.00

2018 Collio Pinot Grigio "Jesera" Venica & Venica

importer Grand Cru: "'Jesera' translates to 'little lake' in Slovenian and the name of the wine is a reference to the vineyard being at the bottom of a valley next to a stream. The Pinot Grigio's color comes from a prolonged maceration, some vintages up to 24 hours. Around 10% of wine is aged in large barrels (20-27 hectoliter) with the rest in stainless steel."

$25.00

2018 Teroldego Rotaliano "Lealbere" Roberto Zeni

$26.00

Other

Misc

Company Info

Customer Services