Orders are available for pick-up at Restaurant Nicholas at 160 Route 35 South Red Bank, NJ 07701 during the following times:
Monday: 9:30-3:30; Tuesday – Friday: 9:15am – 9:00pm; Saturday: 11:00am – 9:00pm; Sunday: Closed
$24.00 $18.00
Working at a comparatively artisinal scale, Stefano Perrone has championed ideas foreign to most of the region’s large producers. He works with many north-facing sites (for freshness), limits his yields, and makes a strict grape selection. Just as important is the aesthetic he brings to bear—seeking to make wines of deftness and levity; never big or “thick” Moscatos.
Because of its delicacy and its dependence on perfect balance, great Moscato is hard to make, and only a few producers have mastered the craft. This isn’t cheaply made, run-of-the-mill Moscato – no. For Stefano, this is art. Perhaps that is Stefano Perrone is quickly establishing himself as the reference-point producer.
With vines planted in 1932, his Mongovone vineyard gives him the material to produce something truly special. Stefano makes Barbera that captures the ethereal freshness for which the Asti zone is noted. But at the same time that he was branching out into Barbera, Stefano started to make his first vintages of Bigaro—a softly sweet, gently effervescent salmon-colored sparkler made from Brachetto and Moscato.
This has become his new calling card, and a darling amongst dessert wine fans, Rose fans, sparkling fans, and just lovers of really interesting wines.
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92 Pts, Antonio Galloni, Vinous (2021 vtg. review for context)
The 2021 Rosé Bigarò, 50% Moscato Bianco, 50% Brachetto, is one of the most distinctive sweet wines in all of Italy. Exotic floral and spice accents soar out of the glass. Rose petal, mint, sage, dried herbs and hard candy play off bright acids and an overall feeling of crystalline energy. This is a terrific showing.
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93 Points, Robert Parker’s Wine Advocate
This is a Nicholas Faithful favorite. Even though it’s technically a non-vintage it was last disgorged in the 2020 vintage. La Cravantine, is a sparkling rosé of 100% Cabernet Franc, bone-dry, super fresh and with bubbles so tiny and fine, it puts most “real” Champagne to shame. Appealing strawberry and mineral scents are encased in a firm structure with a dry and spicy quality in the palate. This wine is incredibly versatile – perfect with just about any fish, fried food, or do like I do and enjoy it on it’s own.
One of my favorite places to look for great Tuesday nighters are the sandy, limestone-laden hills of Asti. Although it is better known for the Moscato, Grignolino should be its calling card because in almost no places of the world does it thrive like it does here. Gianni Doglia naturally farms a tiny estate in the picturesque hamlet of Castagnole Lanze. His Grignolino is the product of 50+ year old vines, vinfied without oak to preserve its incredible fruit. Light in color to the core, bright and wonderfully aromatic, this is food-friendly red wine that can double just as well all on its own.
Always a big customer favorite, this is a fantastic and fun bottle to enjoy on it’s own, but it is also a showstopper with pizza or any dinner table. Made for those who love their wines with inky dark fruit, this boasts a jet black color with aromas of black cherry, blackberries and baked cake spice. The Langhe Dolcetto is the product of extremely low-yielding but highly concentrated juice that comes from the younger vines of her Estate.
At 350 feet above sea level, growing seasons are often extended with warm days and cool, breezy nights. The diurnal changes of temperature help create healthy vines and grapes that are packed full of complexity, concentration and energy. Ain’t a whole of Provence wineries that can compare. We’ve offered Val de Caire’s spectacular Provence Rouge before, but their bread and butter wine, the Coteaux d’Aix en-Provence Rose has finally been imported into the U.S. for the first time. People are gonna go nuts for this wine.
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