Just a quick note to let ya know that our California allocation from Vinos Ambiz just hit the port of Oakland a few days ago.
At this point, I feel like Fabio Bartolomei doesn't need an introduction, but you are welcome to click here if you want to learn more about this fine gentleman.
So, what about the wines?
How were they made?
And, what about the vineyards, soils, altitudes, you name it...?
Even better, any Antioxidants added?
Dude, take a Chill Pill!
Here's What's Up with our "Italian-Scotsman" Big Brother: