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Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
Dark ruby red, with intense fruit aromas especially cherries. Dry, full-bodied, warm wine and youthful. Perfect with red meats cooked any style, pasta with tomato sauce and aged cheese.
"A firm and fruity red with plum jam and berry undertones. Reserved finish. Luscious and opulent. Juicy and fun. Held back and fine Nero d'Avola. Drink now.
Our firm has been working in the wine field for three generations. The cellar, located in Messina, is run by the oenologist Piero Colosi, who with the precious contribution of his father Pietro follows the various stages of
wine-making, from vinification to refinement and from bottling to marketing both in Italy and abroad.
Sicily makes a lot o' wine. From Marsala, the sweet, fortified wine of the region, to up-and-coming Nero d'Avola, this hot and hilly region is diverse. Sicily was at one time more quantity focused than quality, and while it's still producing a great deal of wine, the quality coming out is much better. With poor soil (great for grapes), warm sunshine, little...Read More About Sicily
the warm island off the coast of Italy, has found its grape hero. Nero d'Avola
has long been the indigenous grape variety of the area, but was originally relegated
as a blending agent to add color and body to other wines of the region. In the
past few decades, Nero d'Avola has come into...Read More About Nero d'Avola
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