Our Wine Selection

Specializing in Unique Italian Wines

Free Wine Tastings at the Panzano Tasting Table

Fridays 5 to 7 p.m. and Saturdays 4 to 7 p.m.
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Weekly Wine Specials

Check out this week’s wine specials in Panzano’s Wine Journal…
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Wine is meant to be shared and enjoyed. This is our focus at Panzano, and in that spirit we spend our time sourcing wines of exceptional quality and value. Our selection ranges from simple and rustic table wines for everyday, to the fine and rare small production wineries from Italy and beyond. We tend to lean towards traditionally made wines that let you taste the “terroir” of the region, as opposed to wines produced in the more modern, or international style. Many of our wines are organically and/or biodynamically produced.

Italy

Abruzzo Basilicata Calabria Campania Emilia-Romagna Friuli-Venezia Giulia Lazio Lombardia Marche

Piemonte Puglia Sardegna Sicily Trentino-Alto Adige Tuscany Umbria Valle d’Aosta Veneto

United States

Local Wines (New England)

Abruzzo

A region with a newly developed popularity thanks to the often friendly appealing & complex bottlings of a fantastic red known as Montepulciano d’Abruzzo this area has become a new discovery for many wine enthusiasts. Other important wines of Abruzzo are Cerasuolo, and Trebbiano d’Abruzzo these wines tend to reflect tradition and often drink in above most people’s expectations. Typical dishes of this region are hardy and simple: Roasted Lamb, Bucatini all’Amatriciana, and Pecorino (sheeps’s milk) cheeses.

Grape Varietals:
red: montepulciano, barbera, sangiovese
white: trebbiano

Producers we work with:

• Cerulli Spinozzi
• Dario D’Angelo
• Edoardo Vallentini
• Marina Cvetic
• Valle Reale

Basilicata

Basilicata like it’s neighbor Campania is a specialist in the viticulture and vinification of the grape Aglianico. Aglianico is one of Italy’s more famous ancient varietals that typically creates a wine of powerful character and concentration. Typical foods of this region are: Lamb Dishes, Pasta with Beans, and cured meats like soppressata.

Grape Varietals:
red: aglianico
white: greco bianco, malvasia

Producers we work with:

• Grifalco
• Gricos

Calabria

At the “toe” of the boot Calabria neighbors Sicily and Basilicata. While Calabria’s output of wine is relatively low in comparison to the rest of Italy, it does produce important reds and whites in particular reds made from the grape gaglioppo. The reds made from gaglioppo can be reminiscent of chianti classico with a hint of tropical spice and fruit and can be as big and bold as any Super Tuscan or Sicilian red like nero d’avola. The whites are generally crisp and fresh but can offer more weight with flavors of island fruits like pineapple. Typical foods of Calabria are: dishes made with tuna, swordfish, and or cod, a wide variety of vegetables that include everything from asparagus to spicy peppers, for formaggi there is a dry sharp salty cheese similar to provolone called Caciocavallo.

Grape Varietals:
red: gaglioppo, magliocco
white: greco bianco, malvasia bianco, montonico

Producers we work with:

• Librandi

Campania

Campania was rarely thought of as an important producer of wine until the late 60’s when a landmark Taurasi (a wine often dubbed “Barolo of the South”) was discovered. Since then Campania has been the benefactor of good press and a strong international following of its cult wine producers throughout the region. Campanian reds tend to be bold and complex, the whites range from crisp and citrus centric to rich aromatic and herbaceous. Campanian wine is at its best when accompanied by food. Some typical foods of Campania are: pizza margherita, spaghetti alla puttanesca, and buffala mozzarella.

Grape Varietals:
red: aglianico
white: fiano, greco di tufo, falanghina

Producers we work with:

• Silvia Imparato – Montevetrano
• Terredora
• Villa Matilde

Emilia-Romagna

A region best known for its gastronomic prowess thanks to the likes of culinary wonders such as balsamic vinegar, prosciutto di parma, parmigiano reggiano, and tagliatelle bolognese. The wines from this area are often overlooked. While most may be familiar with the frizzante style red known as lambrusco beyond this it can be hard to find other wines of note. However recently reds and whites of high quality are now being produced in greater quantity making Italy’s rich tapestry of great wines even richer. Of particular note besides outstanding producers of Lambrusco like Lini, there are other wineries such as Fattoria Paradiso that are making fantastic reds with the grape sangiovese di romagna amongst many other varieties.

Grape Varietals:
Red: salamino, bonarda, cabernet sauvignon, barbera
White: albana di romagna, chardonnay, trebbiano

Producers we work with:

• Fattoria Paradiso
• Lini
• Villa di Corlo

Friuli-Venezia Giulia

Friuli is Italy’s most prominent producer of world class white wines. If a francophile were to wander into this region they would be stunned at the quality and similarity between Loire, Burgundy and Friuli. Friuli is much more than just a mirror image of the more famous regions of France. These whites are incredibly complex and expressive and deserve any wine lovers’ attention. Reds from Friuli are not the typical reds of rich tannin and dark fruit. They are reds that tend towards ethereal nuances and tastes with the exception of wine made from refosco and pignolo. Typical foods of Friuli: soups made of beans, dumplings, mixed fried fish, and polenta dishes.

Grape Varietals:
red: cabernet franc, merlot, pinot nero, refosco, schioppettino
white: tocai(friuliano), pinot bianco, picolit, moscato, ribolla gialla, verduzzo

Producers we work with:

• Borgo San Danielle
• Bressan
• i Clivi
• Volpe Pasini

Lazio

Better known for its whites like Est! Est!! Est!!! and Frascati of the glory days gone by, Lazio is slowly emerging back on the global stage with whites leading the way. Reds like pinot nero and bigger blends made of cabernet sauvignon, merlot, sangiovese and even syrah are forming the foundation of future success for Lazio. The whites from Lazio tend to be fairly crisp and minerally, and the reds can vary from light and peppery to robust and earthen, like the wines made from cesanese. Typical foods of the area are: bucatini all’ amatriciana, spaghetti carbonara, sheeps’ milk cheeses like pecorino romano & toscano, and cured meats like mortadella.

Grape Varietals:
red: cesanese, nero buono, pinot nero, montepulciano, sangiovese
white: malvasia, trebbiano, grechetto, bellone

Producers we work with:

• Monastero Suore Cistercensi S.O. Trappiste – Coenobium
• Cincinnato
• Terre Rubre
• Sergio Mottura

Lombardia

The area most famous in Lombardia for wine production is Franciacorta a metodo classico sparkling wine which rivals the quality of most good champagnes. On the still wine front there are numerous rieslings and pinot biancos to choose from, and for red some of the best barberas in Italy are found in Oltrepo Pavese. The Culinary scene in Lombardy is one that is quite rich and decadent. Many dishes are made with liberal amounts of butter and cream and occasionally lard. The meats are generally braised and served with creamy polenta or risotto. Cheeses commonly found are gorgonzola and grana padano (similar to parmigiano reggiano), and the cured meat of choice is bresaola (air dried beef).

Grape Varietals:
red: barbera, bonarda, cabernet sauvignon
white: garganega, pinot bianco, Riesling

Producers we work with:

• Bellavista
• Ca Del Bosco
• Martilde

Marche

Marche tends to be more narrowly focused when it comes to wine production. The main grapes are verdicchio for white, and for red the ever friendly and flexible montepulciano. Although these grapes tend to dominate the landscape of Le Marche there are many other offerings waiting to be discovered by the general public that are quite good like rosso piceno. Typical foods if this region are: porchetta (stuffed and roasted suckling pig), pasta dishes with truffles/mushrooms.

Grape Varietals:
red: montepulciano, sangiovese
white: malvasia, passerina, trebbiano, verdicchio

Producers we work with:

• Peperoncino – Capestrano
• Colle Stefano
• Fattoria La Monacesca

Piemonte

Home to both “the King” and “the Queen” of wines Barolo and Barbaresco respectively, the Piemonte region is running over with talent and wines that are quite frankly phenomenal. While Barolo and Barbaresco get top billing Langhe Rosso, Barbera d’Asti, Barbera d’Alba, Dolcetto d’Alba, Moscato d’Asti, Arneis, Erbaluce and what seems like countless other varietals/styles are all showcased with poise and offer tremendous diversity and enjoyment for the budding enthusiast to the hardcore oenophile. Typical foods of this region are: risotto with truffles, polenta, braised meats, cheese includes taleggio and gorgonzola.

Grape Varietals:
red: barbera, brachetto, dolcetto, freisa, nebbiolo, pinot nero
white: arneis, chardonnay, cortese, erbaluce, moscato

Producers we work with:

• Aldo Bianco
• Camerano
• Cascina Bruni
• Cascina Roera
• GD Vajra
• La Spinetta
• Le Piane
• Oddero
• Ovello
• Proprieta Sperino
• Roagna
• Scagliola
• Tenuta Migliavacca
• Vietti

Puglia

Long known for its outstanding olive oil production and formidable baking skills (the land of focaccia) Puglia has enjoyed good status among foodies. More recently with a renewed passion for marketing itself as a prominent region for quality wine Puglia is starting to garner attention from the general public. With an affordable and very drinkable blended red like salice salentino (malvasia nera & negroamaro), and the more fruit forward primitive, Puglia is quickly becoming increasingly popular. Typical foods of this region are: lamb stewed roasted or fried, sautéed broccoli rabe, and orecchiette pasta, and abundant seafood like oysters, cuttlefish, and octopus.

Grape Varietals:
red: malvasia nera, negroamaro, nero di troia, primitivo
white: bombino bianco, malvasia bianco, trebbiano

Producers we work with:

• Alberto Longo
• Gianfranco Fino
• Cantina Due Palme – Le Sciare
• Le Corte

Sardegna

While Sardegnas’ close proximity to Africa means intense heat and a harsher than normal climate for viticulture, this almost “island nation” produces wines of exceptional quality and interest. Historically known for the production of sweet wines, Sardegna is also quite adept at the making dry varieties as well. Vermentino is a lively white with herbaceous and tropical senses and the more prominent red varietal cannonau is equally interesting with characteristics of dark berries with a bloom of basil on the finish. Sardegnan wines are quickly gaining popularity for their good and unusual character and affordability. Typical foods of this island are: spicy fish soups, sausages and salame, organ meats, fennel and juniper for herbs, cheeses are pecorino sardo, and pecorino romano.

Grape Varietals:
red: cannonau, carignano, monica, bovale sardo
white: malvasia, moscato, vermentino

Producers we work with:

• Argiolas
• Punica Montessu
• Sella e Mosca
• Tenute Soletta

Sicily

Other than staking its claim to importance with Marsala, in earlier years Sicily was essentially the land of the co-op production of mass-market wine, in particular the red varietal known as nero d’avola. While there were some good efforts being bottled, the wines were mainly ordinary until the early eighties when new generations of wine makers started to look inward and focus on the creation of wine with character. A few examples of exceptional wineries and talent are Palari, Planeta, & Tenuta delle Terre Nere. The wines of Sicily can range from very elegant and ethereal to downright rich and barn-yardy. Grapes of importance include cattaratto and grillo for white, which both can produce chardonnay-like finesse with some amazing spice and tropical fruit. The reds currently at the head of the class are nero d’avola, nerello mascalese and frappato. Typical foods of Sicily are: pasta with sardines, eggplant dishes, polpette(meatballs), chili peppers(peperoncino) and vast selection of vegetables and fruits, pistachios, and a wide array of sweets including cannoli.

Grape Varietals:
red: carignano, frappato, nero d’ avola, nerello mascalese, syrah
white: catarratto, fiano, grillo, inzolia, chardonnay, zibibbo

Producers we work with:

• DonnaFugata
• Palari
• Planeta
• Tenuta delle Terre Nere

Trentino-Alto Adige

As much Austrian and German as it is Italian, the region of Trentino-Alto Adige’s food and wine culture reflects this areas multi-layered heritage. With a firm focus on the production of quality reds of the past years recent vintages and certain producers have further solidified this area prominence in the world of wine. Also of equal importance are the whites which can be as good as the reds in particular pinot bianco, muller thurgau, and Riesling. Emerging as an equal to the historic leaders of wine production such as the Piedmont, and Veneto as a result of years of effort and an abundance of talent that continues to push towards higher and higher quality wines. Winemakers to note include Hartmann Dona, & Euginio Rosi. The typical foods of Trentino-Alto Adige are: polenta, gnocchi, sausages, speck, chestnuts, for dolci there is puff pastry, strudel and fritters.

Grape Varietals:
red: cabernet sauvignon, lagrien, marzemino, merlot, pinot nero, teroldego
white: gewürztraminer ,pinot bianco, muller thurgau, nosiola, sauvignon blanc

Producers we work with:

• Eugenio Rosi
• Griesbauerhof
• Hartmann Dona
• Muri Gries
• Tramin

Tuscany

To sum up Italy’s most revered and beloved region in a few sentences is impossible. Famous for Italy’s most important export; Chianti, Tuscany offers up tremendous diversity and variety outside of its most renowned wine making region. For the celebrated wines of Chianti and throughout Tuscany, the grape sangiovese is the tie that binds. The sangiovese grape is found in all most all of Tuscany’s prized reds and the clones of this grape are responsible for some of the world’s most lauded wines like Brunello di Montalcino, Vino Nobile di Montepulciano, and of course the new classic “Super Tuscan”. While reds tend to dominate the landscape of Tuscan wine, white wines made of vernaccia, trebbiano, malvasia and chardonnay grapes can be quite remarkable and complex. Typical foods of Tuscany; bistecca alla Fiorentina(thick cut steak), wild boar(cinghiale), wild fowl, venison, rabbit, beans, common herbs rosemary, thyme, and marjoram, common vegetables are artichokes, spinach, and peas.

Grape Varietals:
red: alicante, canaiolo, colorino, mammalo, sangiovese,merlot, syrah
white: chardonnay, malvasia, moscadello, vermintino, vernaccia

Producers we work with:

• Altesino
• Badia a Coltibuono
• Buondonno
• Camigliano
• Domini Castellare di Castellina
• Felsina Berardenga
• Fontodi
• Isole e Olena
• Montevertine
• Massa Vecchia
• Pacina
• Poderi e Sanguineto
• Terra d’Arcoris
• Villa Rosa

Umbria

Umbria is a region slowly coming of age and gradually emerging from the shadow of Tuscany. In the past Umbria was known mostly for its production of high quality olive oils and not much else. This was the shortcoming of the press and narrow view of consumers worldwide more than a lack of quality wine and winemakers. Umbria is home of Orvieto a white that can differ widely from one winemaker to the next showcasing this regions incredible terroir and complex diversity. Orvieto a blended white comprised mostly of the grape grechetto and is generally a light white wine with solid acidity, but it can be more potent, lively, and far more concentrated depending on the intent of the winemaker. The reds on the other hand have given Umbria a serious reputation for big wines that are stunning, rugged and unlike any other. Sagrantino is the grape of choice and creates wines of acclaim from the area of Montefalco in Umbria. A notable winemaker in Montefalco is Paolo Bea who creates extraordinary reds, whites, and passito(sweet wines). Typical foods of Umbria are:dishes made with faro, egg pasta, white and black truffles, and porchetta.

Grape Varietals:
red: alicante, canaiolo, colorino, mammalo, sangiovese,merlot, syrah
white: chardonnay, malvasia, moscadello, vermintino, vernaccia

Producers we work with:

• Paolo Bea
• Adanti

Valle d’Aosta

Sparse production of wine in the Aosta region makes for few releases outside its borders. Due to extremely high vineyard altitudes the wines of this area are of distinctive personality and tend to lean towards finesse and less towards robust and concentrated. Reds rule the nest in this region and feature bottlings from the indigenous grape premetta, with gamay, petit rouge, and pinot noir also playing vital roles as well. The reds are typically light, with high acidity which matches well with the cuisine in Aosta which is fairly hearty. The whites are expressive and classic in approach usually marked by good minerality and high acidity., the more popular varietals are chardonnay, muller thurgau, petite arvine, pinot bianco, and pinot grigio. Typical foods of the Aosta region are: veal dishes, venison, fowl, speck, pastry tends to lean toward butter rich biscuits and sweet baked breads, and tarts with nuts.

Grape Varietals:
red: gamay, nebbiolo(picotendro), petite rouge, pinot noir, premetta
white:chardonnay, petite arvine, pinot bianco,pinot grigio, muller thurgau, muscat

Producers we work with:

• I.A.R. (Institute Agricole Regional)

Veneto

The land of meat and cheese and the home of Prosecco, Soave, Valpolicella, and Amarone, Veneto is rivaled only by Tuscany and Piemonte in Italy for supremecy. Prosecco, ever more popular due to its friendly pricing and nature, has afforded Veneto a bigger role in the international market. Soave has had a strong presence worldwide for years and when crafted correctly will offer up fresh pear and sage with a finish of sweet yeasty bread and the nuttiness of almonds. The reds of Veneto range from the cherry ripeness of a basic Valpolicella to the dark and seductive nature of Amarone. Blended Reds in the Bordeaux style are also prominent in The Veneto and often display the same drama as the better Amarones of the region. Winemakers to watch are Angiolino Maule and Giuseppe Quintarelli. Typical foods of the area are; bresaola, salame, speck, veal, caval, braised beef, polenta, cheeses include asiago, grana padano, fontina, provolone, taleggio, commonly found pastries are tarts with fruits, nuts, or chocolate and there is always gelato.

Grape Varietals:
red: barbera, corvina, cabernet sauvignon, merlot, molinara
white: chardonnay, garganega, prosecco, trebbiano, verduzzo

Producers we work with:

• Adriano Adami
• Angiolino Maule
• Giuseppe Quintarelli
• La Ragose
• Le Vigne di Alice
• Ottella
• Santome
• Speri
• Suavia
• Tomasso Bussola

United States

Once treasured by Europe and in particular the French, the US wines in the mid 1800’s had risen to elite status and maintained that position until prohibition. After the dark age of prohibition and the great depression American viticulture clumsily stumbled along. Flash forward almost fifty years and American wine was nowhere on the international radar until in 1976 at “The Judgment of Paris”. California’s 1973 Chateau Montelena Chardonnay took top honors as best white of the tasting literally shocking and turning the entire wine industry on its head. Since this moment the viticulture of the US has exploded and become a major and influential part of the global wine economy. On the west coast California is known for high quality cabernet sauvignons and its chardonnays. The neighbors to the north Oregon, and Washington are adept at producing pinot noirs and pinot blancs that rival the quality of Burgundy and Loire, France. Other states currently producing wines of high quality are: New York, New Mexico, Texas, and Virginia to mention a few.

Grape Varietals:
red: cabernet franc, cabernet sauvignon, merlot, petit syrah, pinot noir, syrah
white: chardonnay, pinot blanc, riesling, sauvignon blanc, semillon

Producers we work with:

• Coturri Winery

Local Wines (New England)

The cool climate of the New England area has the ability produce exceptionally good sparkling, white, and rose wines. The wines of New England are predominantly white varietals and are characteristically ripe with minerality and acidity with notes of stone fruit. The bounty of seafood available to this region is amongst the best in the world and offers a perfect pairing for the wines of this region. Reds outside of the pinot noir vines are young and show promise but can vary greatly from vintage to vintage. Although hard ciders are a bit outside the lines in the sense of traditionally made wine they are of particular importance. With the wealth of high quality apple orchards in New England those who work in the field of hard cider usually produce fantastic results. Sweet/Dessert wines tend to be of very high quality as well in this area, examples are late harverst rieslings and cidre de glace(apple eiswien).Wineries of particular note are Westport Rivers in Westport MA whose sparkling wines are of incredible quality, and Turtle Creek of Lincoln MA whose pinot noir and cab franc are frankly quite good.

Grape Varietals:
red: cabernet franc, cabernet sauvignon, merlot, petit syrah, pinot noir, syrah
white: chardonnay, pinot blanc, riesling, sauvignon blanc, semillon, vidal blanc

Producers we work with:

• Still River Winery, Harvard, MA
• Turtle Creek, Lincoln, MA
• West County Cider, Colrain, MA
• Westport Rivers, Westport, MA