The Blonde
& the Barrel
Wines & Spirits — Curated Italian Portfolio
A handpicked selection of independent, sustainable Italian producers — from the Alpine north to the volcanic south.
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Wines & Spirits — Curated Italian Portfolio
A handpicked selection of independent, sustainable Italian producers — from the Alpine north to the volcanic south.
"Every producer in this portfolio shares a commitment to the land — organic, biodynamic, or sustainable farming — and to the authentic expression of Italy's extraordinary diversity of terroir."
Our commitment
Roberto Pasqua — National Range
Organic FarmingA love letter to Italy written by Roberto Pasqua — 20 years of specialising in Italian wines culminating in a range of classic DOC wines from north to south. Nero d'Avola, Prosecco, Pinot Grigio Rosé — each bottle celebrates an Italian grape variety at its truest expression.
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Vedovato Family — Veneto
Eco-FriendlyDomus Vini is a dynamic Italian wine project sourcing wines from various regions. Alongside traditional formats, the company is also specialized in bag-in-box and kegs, always with particular attention to quality and consistency.
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Baumgartner Family — 700 m a.s.l.
Sustainable FarmingOver 800 years of history in the Isarco Valley. Hand-harvesting and minimal cellar intervention yield Müller-Thurgau, Sylvaner, Kerner and Gewürztraminer of extraordinary aromatic intensity — wines that are the very definition of Alpine elegance.
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Koller Family — South Tyrol Unterland
Sustainable FarmingSpecialists in Pinot Nero from the Mazzon cru — one of Alto Adige's premier sites. The celebrated Riserva "ÆGIS" ages 18 months in French oak. Also produces a rare PIWI Solaris from 1200 m in Anterivo, and a powerfully mineral Chardonnay.
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Family Estate — Aldeno (Trento)
Sustainable FarmingA small, family-owned gem producing only 30,000 bottles of Trento DOC — the second sparkling wine appellation ever established after Champagne. Every wine is vintage (even the Brut), aged a minimum of 36 months on the lees from high-altitude Chardonnay and Pinot Nero.
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Asolo / Montello — Organic Estate
OrganicNestled in the iron-rich karstic soils of Montello, this certified-organic estate produces Asolo Prosecco DOCG of exceptional mineral freshness. Their "Col Fondo" refermented Prosecco and Glera passito are among the most distinctive expressions of the variety.
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Alessandro & Beatrice Benini — Val di Mezzane
OrganicA fresh-generation winery launched with the 2017 harvest. Fifteen hectares spanning Soave DOC and Valpolicella DOC. Their symbol — a white blackbird — reflects purity and uniqueness. Exclusively "flower musts" via soft pressing; organically certified since 2020.
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Riccardo & Maria Bonuzzi — Barco (Verona)
Organic FarmingFounded in 2016 with a bold vision: vinify the indigenous Valpolicella grapes individually — 100% Molinara, 100% Corvina, 100% Corvinone — rather than blending them into Amarone. Five hectares of ancient vines enclosed within dry stone walls, tended with organic methods.
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Marco Malagò & Francesco Mazzetto
OrganicCo-founded by a retired Italian international footballer, IMALA specialises in 100% Garganega. "Alami" is a sophisticated Metodo Classico; "Anilina" a crisp still white with exotic fruit and herbal notes. Traditional methods meet modern sustainability near Verona.
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Fittà (Verona) — 350 m a.s.l.
Organic & BiodynamicSwimming against the tide in an area dominated by quantity, Martinelli works a Cru of 40–60 year-old Garganega on ancient Baltic volcanic soils. Spontaneous fermentation, no filtration, minimal sulphur. Wines of extraordinary freshness, fruit and mineral depth.
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Marco Lazzaroni — Buttrio (UD)
OrganicFounded 2009 by rugby international Marco Lazzaroni on a rehabilitated vineyard in Buttrio. Winemaker Francesco Mazzetto coaxes elegance from the unique "Ponca" marl and sandstone soils. "Barabba" (Friulano) and "Cagliostro" (Merlot-Refosco) are the flagship wines.
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Abrigo Family — Est. 1935
Sustainable FarmingA family dynasty rooted in the Langhe since 1935, producing 60,000 bottles annually from 27 hectares at 500 m altitude. Dolcetto, Barbera, Nebbiolo, Arneis, Chardonnay and the prestigious Barolo cru Ravera — tradition balanced with innovation, vintage after vintage.
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Marco & Paola Ronzano — Barbera Country
Sustainable FarmingFrom sharecropper origins in 1963 to a celebrated 20-hectare estate. Young Marco (b. 1992) and his sister Paola carry the family legacy forward. Barbera from Costigliole d'Asti, Barbaresco and Nebbiolo from Neive — plus 300 heads of Piedmontese cattle and white truffles from Langhe and Monferrato.
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Guido Carlo Alleva — Grazzano Badoglio
Organic FarmingFirst recorded in 1737, this estate in the Colli Divini was restored by Guido Carlo Alleva in the 2000s. Two ranges: "Tradition" (Grignolino, Freisa) and "Collection" (single-vineyard). All wines spontaneously fermented with indigenous yeast — a champion of Monferrato's rare indigenous varieties.
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Cortese Family — Rabajà Cru, Barbaresco
Family EstatePraised by critic Antonio Galloni as "one of Barbaresco's top estates," this family winery in the legendary Rabajà cru has produced benchmark Nebbiolo since 1971. Now led by Pier Carlo, the wines offer maximum freshness and structure — the Barbaresco Rabajà Riserva consistently features on Wine Spectator and Wine Enthusiast Top 100 lists.
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Dino Zoli — Hills between Faenza & Forlì
Organic FarmingBorn from ancient marine-bed soils where a mammoth skull emerged in 1987 — now the winery's iconic logo. Fifteen hectares of Sangiovese trained in traditional methods. Winemaker Francesco Bordini crafts wines from the immediately fruity "Le Liti" to the complex stainless-steel "Oriolo" and barrel-aged "I Rifugi".
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Scansano — Grosseto Province
Sustainable FarmingForty hectares in the beating heart of Maremma, with south-west facing vineyards on iron-rich limestone-clay soils. Vermentino, Ciliegiolo and Sangiovese alongside Chardonnay, Petit Verdot and Merlot. Ancient agronomic practices interpreted for the modern age.
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Cristina — Four Generations near Scansano
Sustainable ViticultureA four-generation pillar of Morellino di Scansano, with 40 hectares of tuffaceous-limestone vineyards commanding views of Monte Amiata and the Argentario. Under Cristina's leadership, the estate masterfully balances Tuscan tradition with modern cellar technique.
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Giannotti Family — Fattoria Villa Olmo, since 1735
Sustainable FarmingA winery that dares to surprise — with a label adorned in Swarovski crystals and wines that more than live up to the packaging. Supertuscans from a family estate dating to 1735, now focused on Sangiovese plus a biodynamic Champagne cuvée from Côte de Bar.
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Leonardo Bussoletti — Southern Umbria
OrganicInspired by Burgundy yet rooted in Umbrian terroir, Bussoletti devoted 7 hectares to the region's native treasures: Ciliegiolo di Narni, Grechetto and Trebbiano Spoletino. In 2009 he collaborated with Milan University to identify 30 Ciliegiolo clones — a landmark project for Italian viticulture.
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Aprilia & Colli Lanuvini — Roman Hills
Sustainable FarmingVolcanic mineral soils on the border of the Roman hills and Pontine Marshes. Since 2012, Artico has been vinifying outstanding indigenous and international varieties using the Simonit&Sirch pruning method. Their labels are original works by Roman street artist Diamond, inspired by "natura artis magistra."
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Di Meo Family — Salza Irpina (Avellino)
OrganicAt 550 m in the hills of Irpinia — a land of wine since the Greeks and Romans. Thirty certified-organic hectares produce Aglianico, Fiano, Greco and Coda di Volpe. Cutting-edge vinification in complete respect of Campania's traditional heritage. Every grape is estate-grown.
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Matteo Santoriemma — Murgia Hills
Biodynamic FarmingNamed after the UNESCO-listed dry stone walls of Apulia, I Parieti is Matteo Santoriemma's return to his family's masseria. Alberello-trained Primitivo vines planted in 1959, plus native Verdeca, Fiano and Minutolo — each vineyard managed individually through biodynamic principles. Three families of wines: Contrade, Solisti and Crus.
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Cirò — Province of Crotone
Organic FarmingThirteen hectares of hilly terrain on clay-sandy and clay-limestone soils. Focus on indigenous Gaglioppo, Greco Bianco and Pecorello — using only copper and sulphur in the vineyard. A member of FIVI and the Cirò Revolution since 2020, Vigneti Vumbaca is an authentic voice for Calabrian terroir.
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Tornatore Family — Castiglione di Sicilia
Family EstateOn the north-eastern slopes of Europe's largest active volcano, the Tornatore family has grown vines since 1865. Native Nerello Mascalese and Carricante thrive in volcanic soils cooled by sea breezes and high altitude — producing wines of complexity, structure and unforgettable character.
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Cimbri Heritage — Verona Mountains
Amaro · Gin · VodkaRooted in the 12th-century Cimbri culture of Lessinia, Viere Hänte crafts botanicals-led spirits from mountain herbs. Amaro Hàntak (25% vol) uses a unique "sonification" maceration process. Gin Tzòa (40% vol) is double-distilled from 20 hand-foraged botanicals. And their Vodka Pergan is a new jewel from the same terroir.
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Etna Volcanic Range
Gin · Vermut · Aperitif · Bitter · TonicaThe power of Europe's greatest volcano bottled. Etneum Volcanic Premium Gin (42%), Etna Vermut — a Mediterranean aperitivo with chamomile and orange peels (16%), Etna Aperitif — a wine-based vulcanico with almond (15%), Etna Bitter — a Sicilian citrus bitter (25%), and Fotonica — a sugar-free, sodium-free Mediterranean tonic water.
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Artisan Distillery — Founded 2021
Gin · Amaro · Liqueur · VermouthSpecialising in customised Italian spirits — Gin Alchemico, Cerimoniale Liqueur, Amaro Radicale and Vermouth Sofisticato made with Recioto della Valpolicella. Each lot handmade with botanicals from selected growers. Also manufactures bespoke private-label products following the client's own recipe.
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Giacomo Berti — Outskirts of Verona
Artisan LiqueursYoung Veronese bartender Giacomo Berti rediscovers the ancient art of liqueur-making: cold maceration for two months, no chemicals, only granulated sugar. Four extraordinary expressions: 1492 (cocoa, dates, chilli), Hibiscus, Ganesha (tropical fruits) and Manciuria (pine-smoked black tea) — each at 25 ABV.
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Slowly Handcrafted in Sicily
Bay Leaf Digestif · 32% VolA Sicilian digestif centred on bay leaf — cold-extracted over 60–65 days. Intense green-yellow colour, a balanced herbal-balsamic palate, fresh and free-flowing. Equally superb as an after-dinner digestif, an aperitivo, or as an innovative mixology base for cocktail twists.
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Bar Archivio × Antica Distilleria Quaglia
Mediterranean Vermouth · 18% ABVCreated by the minds behind Bar Archivio Verona and produced at the historic Quaglia Distillery in Piedmont. A Mediterranean-styled vermouth (95% Moscato d'Asti + 5% Grillo) with fresh thyme, sage, knapweed, chamomile, licorice and vanilla — balanced between bitter, sweet, fresh and savory. Perfect in a Negroni or on its own.
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Claudio Gaiaschi — Pomarance, near Volterra
Essential Oils · Food & Cocktail FinishA family organic farm in the Berignone regional park, distilling over 50 essential-oil aromas using techniques inspired by ancient Egyptian stills built on the golden-section concept. Just three ingredients — organic alcohol, distilled water and essential oils — with zero synthetic additives. An extraordinary tool for the modern bartender and chef.
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