North Berkeley Imports Italian Portfolio Tasting + Pre-Sale

Join us Tuesday, November 19th from 4 pm to 7pm to taste through some of the Italian producers imported by North Berkeley. We'll be pouring through small, family owned wineries who take care to preserve the traditions of Italian winemaking.

Guests will be able to make their pre-sale purchases the day of the tasting via our online portal. Pick up will be available on Friday November 22nd, during shop hours.

Sale prices will expire Wednesday night at midnight.

Featured Producer | Chiara Condello

Chiara is a young talent in Predappio, a commune in Romagna that prizes their smaller-berried, thicker-skinned Sangiovese. After taking a more prominent role in her father's winery Condé in 2012, she began her own project in 2015 by purchasing her own vineyards that were destined to be ripped out by a neighbor who saw no future in them. She oversees the vineyards for both, but is truly honing her talents in the cellar. Her wines are all fermented spontaneously with minimal intervention. 

She is an incredible talent, an intuitive winemaker, and a boon to international winemaking culture. 

Featured Producer | Fratelli Alessandria

The Alessandria family first established their farm in the village of Verduno in 1870. It was in Verduno where the first Nebbiolos were bottled. For most of the 20th century, Verduno was the face of Barolo. 

Alessandro Batista and his brother Vittore work in the cellar, while their father Gian Battista manages the vineyards. 

All of their fruit is hand-harvested, fermented with indigenous yeasts and aged in neutral vessels. 

Featured Producer | Diego Conterno

The Conterno name is as synonymous with Barolo as it is prolific. Diego Conterno left the family project of Conterno-Fantino with his cousins Guido Fantino and Claudio Conterno in 2000 to start his own project. Diego and his son, Stefano, have managed their portion of the family vineyards organically since 2010 achieving certification in 2014.

The wines are made with minimal intervention, native yeast fermentation and very little sulfuring at bottling.