From the department of “the wine is on the water!”…

It’s a project that I hold dear: Amistà, an organic farm in the Nizza DOCG, producer of top wines grown and vinified by Luca D’Attoma and producer of an organic red wine-based Vermouth di Torino, also made by Luca.

It’s been a wonderful experience working with the vermouth, wines, and people behind the estate. And the best news is that Amistà is now imported to the U.S. by one of my best friends in the wine business, Dino Tantawi, who together with his son Adam, runs Vignaioli Selections in NYC.

One thing that sets the Amistà Vermouth di Torino apart from the crowd is the base wine. Most vermouth — including higher end Vermouth di Torino — is made from lower quality wine whereas the Amistà is made from organically farmed Nizza — the same wine that goes into the Nizza DOCG. The quality really shows in the final product.

The Amistà Vermouth di Torino is also unusual because it’s made from red — not white — wine. This means that no caramel is added, something that makes a huge difference in the aromatized wine’s flavors and texture.

The other thing that makes it a star among vermouth is that is blended by Luca who has been having a lot of fun delving into a world that he usually doesn’t inhabit.

It’s a remarkable product and I can’t wait to pour it for you.

I’ll be working the market with Dino and Adam the week of October 21. Please let me know if you’d like to taste with us.

And with our relaunch, we are also looking for regional partners. Texas is already in the works and California is next. But please reach out if you’d like to try the vermouth and/or chat with me about it.

I’m super geeked about this next chapter and I’m looking forward to connecting with like-minded souls. Even if you are just curious to taste, please let me know.

The wine — and the Vermouth di Torino — are on the water!