{"title":"DIRECT PRESS OCT\/NOV 2026 SICILY","description":null,"products":[{"product_id":"calabrettacalacalarossonv","title":"Calabretta \"Cala Cala\" Rosso NV","description":"\u003cp class=\"p1\"\u003e\u003cb\u003ePress 4 Mix\/Red • October\/November 2026 Direct Press Selection\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eCalabretta, on the northern slope of Mt Etna, is one of our favorite estates, and though it is a regular presence on our shelves, we couldn't do a whole month of Etna wines without including at least one of their offerings. The winery is 100 years-old but has only been bottling their wines for about 25 years. Before that, they sold entire barrels to restaurants or private customers. Now they really advocate for long aging in big, older botti, and have some of the best examples of aged Etna wines. All of their wines, even this inexpensive everyday red, see a degree of barrel aging that is not typical, especially given their affordable prices. They are also refreshingly loose and wild in their approach, hardly a stuffy old winery, more like a quirky, rustic throwback.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Cala Cala Rosso is a non-vintage wine, which allows them to offer an inexpensive red with 6-7 years of aging in huge, old barrels. It's a blend of Nerello Mascalese and Nerello Cappuccio with spicy, smoky complexity from Etna’s effusive lava flow. Sage, medicinal cherry, even notes of leather that are extremely satisfying, with layers of fruit and tannin that are truly remarkable for this price. It's a wine that offers up a generosity and depth that will capture your heart. A former colleague of mine was so enamored of this wine that he got the cartoon slug on its label tattooed on his arm. Now how many wines can inspire that kind of devotion? \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eJonathan Kemp\u003c\/span\u003e\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"POLANER 4PM $300\/3CS","offers":[{"title":"Red","offer_id":31810335703083,"sku":"13552","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/802AA3D5-371C-4F07-B470-FCBE53F70A0C.jpg?v=1722540173"},{"product_id":"girolamo-russo-nerina-etna-bianco-2024","title":"Girolamo Russo 'Nerina' Etna Bianco 2024","description":"\u003cp class=\"p1\"\u003e\u003cb\u003ePress 2 • October\/November 2026 Direct Press Selection\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eGiuseppe Russo made a huge leap from being a pianist with a doctorate and an academic career to being a farmer. His father died of a heart attack in 2003 while working in the vineyard and Giuseppe decided not to sell the family vines. His timing was perfect, as a real renaissance of Etna wines was happening in nearby Passopisciaro. Even though Giuseppe had no winemaking skills when he took over, he was able to learn from people like Marco di Grazia and Frank Cornelissen. He seems to be very driven and a real perfectionist, so his wines have become quite acclaimed in the past few years.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Etna Bianco he makes is one of the most complex and elegant wines I've had in a long time. Salty and opulent, with lots of fine-tuned mineral detail, it's got an unmistakable energy and presence that is at once contemplative and decadent. Mostly Carricante with some other local varieties, these white grapes are all interplanted in a vineyard of mostly red grapes, so pickers have to painstakingly hunt for the white grapes. Included in this are 100 year-old ungrafted vines that add some of the remarkable depth found in this wine. Steel fermentation, aged in a mix of older barrel and steel. Heady, salty, tangy, mineral, and intense with notes of lemon curd and mint. My tasting notes just say \"very, very good\" at the end, which means at some point I just gave up picking apart the disparate elements and savored the wine in all its beauty. \u003cem\u003eJonathan Kemp\u003c\/em\u003e\u003c\/p\u003e","brand":"GRAND CRU 3:30 $400","offers":[{"title":"White","offer_id":47032968806635,"sku":null,"price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/E2E739B3-07BF-4345-8AAB-60E3E9C3F552.jpg?v=1762456241"},{"product_id":"vino-di-anna-palmento-bianco-sicilia-2024","title":"Vino di Anna 'Palmento Bianco' Sicilia 2024","description":"\u003cp class=\"p1\"\u003e\u003cb\u003ePress 4 White • October\/November 2026 Direct Press Selection\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003eThere are so many interesting wines that all capture the unique volcanic energy of Mount Etna there in their own way. I especially like the wines of Anna Martens and Eric Narioo and the way they combine freshness and playful rusticity with the darker tones of the volcano’s influence. Anna, an Aussie, and Eric, a Frenchie, started making wine on Etna in 2008. Everything is worked by hand, using organic and Biodynamic practices. Nothing is added in the cellar except an occasional, minimal dose of sulfur. They have vines on the eastern side of Etna, closer to the Ionian Sea’s influence, from Linguaglossa to Contrada Nave. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003ePalmento Bianco is made from mostly Etna fruit with Grillo from Marsala and Inzolia from Vittoria. It ends up giving a rustic snapshot of the vintage on Sicily, with a blend of \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e50% Carricante, 20% Grillo, 20% Inzolia, 5% Catarratto, and 5% Grenanico, all coming from different vineyards and fermented separately, some with a small amount of skin maceration, mostly in steel tank but with some chestnut cask, too. It's a ripe, salty wine that\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e slowly reveals notes of dried apple ring, nutmeg, and ginger. This is overlaid with Mediterranean sea spray and brine that make it oh so refreshing. I love this with a good weeknight pantry pasta: maybe angel hair pasta or soba noodles with toasted walnuts, capers, sardines, and a big squeeze of lemon. \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eJonathan Kemp\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv id=\"w-node-_6b298032-fbc9-340a-0222-553ea83837b3-5fd84e13\" class=\"wrap-info\"\u003e\u003c\/div\u003e","brand":"COEUR 3PM 4cs\/$350","offers":[{"title":"White","offer_id":48832155615467,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/3F9767C0-C40C-4322-BF2E-38B89E29AD3C.jpg?v=1781285009"},{"product_id":"barraco-fior-di-bianco-terre-siciliane-2024","title":"Barraco \"Fior di Bianco\" Terre Siciliane 2025","description":"\u003cp class=\"p1\"\u003e\u003cb\u003ePress 4 Mix\/White • October\/November 2026 Direct Press Selection\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eNino Barraco is a son of Marsala, where successive generations have watched the market and the price of their wines take an epic nose dive. At one point, owing to not just wine but capers and salt, Marsala was the second wealthiest city in Italy. But now it has just roughly half of the vineyards and production it once did. Even more shocking is that only 3 or 4% of the wine is bottled: most is sold off as bulk wine, a problem endemic to much of Sicily for the past 50 years. In Marsala, most of it goes to France to be used as cooking wine. Not surprisingly, Nino Barraco decided to go in a different direction in 2004, working organically from day one and making his decisions based on the health of the soil and vines. He goes for an oxidative approach in the cellar, a method that pre-dates the 18th century English merchants that started exporting sweet, fortified Marsala.\u003c\/p\u003e\n\u003cp\u003e\"Fior di Bianco\" is the Barraco wine that gives a nice snapshot of Marsala's terroir. It's a blend of Catarratto, Zibibbo (aka Muscat), Grillo, and Grecanico that come from vineyards spread around Marsala, all fermented separately. Even without skin contact, it's a wine with salty texture and dried apple ring notes. This is balanced out with pineapple and bright citrus, keeping it fresh, clear, and deliciously thirst-quenching. \u003cem\u003eJonathan Kemp\u003c\/em\u003e\u003c\/p\u003e","brand":"BOWLER 4PM $150","offers":[{"title":"White","offer_id":67550025973995,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/FC583A04-E8DF-44C5-8DFC-3CF8187238DD.jpg?v=1790867665"},{"product_id":"mortellito-cala-iancu-bianco-2024","title":"Mortellito \"Cala Iancu\" Bianco 2024","description":"\u003cp class=\"p1\"\u003e\u003cb\u003ePress 4 Mix\/White • October\/November 2026 Direct Press Selection\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eDario Serrentino was selling his grapes to winemakers and eventually realized he could make the wine himself — and that there was a market for his modest level of production in places like New York. This shift has been happening a lot in the past few decades, empowering to families and farmers in many ways and has transformed not only Burgundy and Champagne, but less-rarefied regions like the Val di Nota in southeast Sicily, where Dario makes the Il Mortellito wines.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cspan class=\"il\"\u003eDario\u003c\/span\u003e's viticulture practices were at a level that Sicilian natural-wine celebrity Frank Cornelissen was purchasing his grapes until a few years ago. \u003c\/span\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eHe has about 25 hectares, 15 of which are under vine, the rest are planted to olive and almond trees. The vines are a mix of the local Moscato di Noto, Grillo, Catarratto, Frappato, and Nero d'Avola. Though the vines are at roughly the same latitude as North Africa, there are cooling influences from the Mediterranean Sea and  a strong mineral influence imparted by the chalky, white limestone soils. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Cala Iancu\" is a glass full of bracing refreshment. This blend of Grillo and Catarratto gives off an engaging mix of golden currant, toasted sesame, seaweed, and grilled peach aromas. The palate is all about refreshing mineral texture, with preserved lemon, crunchy apple, and the sensation of rocky beach sea spray. I\u003cspan\u003envigorating and restorative, like a cold glass of Vichy Catalan after a day in 95 degree heat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe limestone in the soils here is a key to giving the normally laconic Grillo grape a chalky definition that is irresistible. \u003cspan\u003eThere is apparently a local phrase about the grapes 'taking in the sun and then taking a bath' in the cooler breezes off the Mediterranean at night. Dario Serrentino does a great job of making a wine where you can sense all of those elements. \u003c\/span\u003eFrom younger vines, native yeast fermentation and aging all in steel tank. \u003cem\u003eJonathan Kemp\u003c\/em\u003e\u003c\/p\u003e","brand":"REGAL 5:00 $300","offers":[{"title":"White","offer_id":67550182113515,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/A602F8EF-3CA4-4CD2-90D3-F709E47CD89F.jpg?v=1790867752"},{"product_id":"societa-agricola-vin-b-zappa-e-puta-rosso-2025","title":"Societa Agricola Vin B \"Zappa E Puta\" Rosso 2025","description":"\u003cp class=\"p1\"\u003e\u003cb\u003ePress 4 Mix\/Red • October\/November 2026 Direct Press Selection\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBest friends Biagio and Vittorio grew up together in Vittoria on the southern coast of Sicily, playing in the vineyards and olive groves tended by their parents and grandparents. As adults, Biagio spent nearly a decade in London as a sommelier while Vittorio worked in Turin as a programmer. Both were feeling depleted by their career paths and both returned to Sicily. Biago worked for COS, and Vittorio worked for Arianna Occhipinti before they reunited to form their \u003cspan class=\"il\"\u003eVin\u003c\/span\u003e \u003cspan class=\"il\"\u003eB\u003c\/span\u003e project in 2022. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThey've planted five hectares of their own vines but until they are ready they are sourcing fruit from organic and regenerative neighbors and contacts in the area. The wines have barely any sulfur, under 10ppm. They have all the charming thirst-quenching qualities of my favorite glou-glou but with the clear stamp of Sicilian terroir underneath: salty minerals and heady, vivacious fruit. \u003c\/span\u003e\u003cspan\u003eWhat is promising is that they started out with challenging vintages (\"miserable\" according to Biagio) and still made wines that will hit your head and heart with everything they've got.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\"Zappa E Puta\" is 100% Frappato grown on red sand in Vittoria. It's aged for eight months in fiberglass and barrique with less than 10ppm of sulfur added at bottling. It's very aromatic, reminding me of the Breyer's® black cherry yogurt I used to love as a kid. It's lush and ripe with silky tannins, minerals, and a nice snap on the finish that reminds me of another childhood favorite, Ocean Spray® cranberry juice cocktail. \u003cem\u003eJonathan Kemp\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"COEUR 3PM 4cs\/$350","offers":[{"title":"Red","offer_id":67550317969643,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/5A97A4E0-3B6F-41A8-8AEC-8D4D98925E47.jpg?v=1790868617"},{"product_id":"lamoresca-nerocapitano-sicily-2025","title":"Lamoresca \"Nerocapitano\" Frappato Sicily 2025","description":"\u003cp class=\"p1\"\u003e\u003cb\u003ePress 4 Red • October\/November 2026 Direct Press Selection\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eLamoresca's wines are some of the most soulful, pleasurable wines in Sicily or anywhere, for that matter. The Rizzos — Filippo, a Sicilian, and Nancy, a Belgian — ran a restaurant in Belgium in the early 2000s where they were early natural wine advocates. This led them back to Filippo's native land, where they started a winery and farm in southeast Sicily between Gela and Etna at 450 masl. Their first few vintages were made at the cellar of a friend of theirs from Belgium named...wait for it...Frank Cornelissen. The Lamoresca wines are different from Frank's, however, a bit smoother, more ethereal, maybe less intense but hardly any less moving.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\"Nerocapitano\" is 100% Frappato, locally known as \"Capitano Nero,\" hence the name. It's picked the first week of October and pressed in an old fashioned basket press and aged in concrete. It's juicy and floral with boysenberry notes, herbal umami, and fine, delicate tannins. It's a lithe, complex wine that is simultaneously chillable and chuggable. \u003cem\u003eJonathan Kemp\u003c\/em\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"ZEV ROVINE 2:30 4cs\/$400","offers":[{"title":"Red","offer_id":67566102773995,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/EC08712B-C390-4415-8735-0DA5ADF775C1.jpg?v=1790867844"},{"product_id":"palmento-costanzo-mofete-etna-rosso-2023","title":"Palmento Costanzo \"Mofete\" Etna Rosso 2023","description":"\u003cp class=\"p1\"\u003e\u003cb\u003ePress 4 Red • October\/November 2026 Direct Press Selection\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWith the establishment of the Etna DOC in the 1960's came an end to the historic practice of making wines in Palmento - a stone structure carved out of the mountain itself, where winemakers of yesteryear pressed their grapes into volcanic stone vats. Italian wine bureaucrats forbid this practice due to hygienic concerns - making wine in the Mountain itself was too hard to keep clean. Recently, under the guidance of Etna's most renowned viticulturist and enologist, founder of I Vigneri, Salvo Foti,  some estates have fought to reestablish these ancient structures and preserve this piece of Sicilian history. Palmento Costanzo has done just this.\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eLocated in the Cru of Contrada Santo Spirito, Palmento Costanzo has been creating wine in their reclaimed winery since 2012. They tend to their bush-trained vines, some of which are over 120 years old, farming organically with focus on preserving biodiversity in their vineyards. Mofete Rosso is 80% Nerello Mascalese and 20% Nerello Cappuccio, from younger vines (30 years on average), fermented in stainless steel and aged in a combination of tank and old barrels. The wine is wonderfully red-fruited, savory and volcanic mineral laden. Undeniably Mediterranean, with peppery, spicy earth, hints of \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eeucalyptus and menthol,\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e black currant and \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003emacerated\/stewed cherry\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e fruit backed by fine-grained tannin and a lengthy, saline packed finish, \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eeucalyptus, menthol, dried rose, hints of pumice and black pepper give structure and keeps me reaching for my glass. \u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eJeremy Hernandez\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"ARTISANAL $400 2:45PM","offers":[{"title":"Red","offer_id":67567663677675,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/7CF8EB9E-406B-4969-B379-44ED8C15CB15.jpg?v=1709494114"},{"product_id":"i-vigneri-salvo-foti-rosso-2025","title":"i Vigneri (Salvo Foti) Rosso 2025","description":"\u003cp class=\"p1\"\u003e\u003cb\u003ePress 2 • October\/November 2026 Direct Press Selection\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eSalvo Foti is the wise soul of Etna winemaking, possibly the most important figure for his work in sharing his deep knowledge of the ancient traditions of Etna with many projects on Etna, including i Custodi, where he is still the main consultant. In addition to organic farming, he goes hard on the pre-industrial methods of winemaking on Etna, training vines using the Alberello method. This is an ancient technique from southern Italy that is similar to bush training. It requires more work and can't be machine harvested, so it fell out of use. Foti has strong opinions on this. \u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\"\u003c\/em\u003eAlberello is the best and oldest training method in the world,\" he says. \"If this was used world-wide, fungal illness would disappear. The cure for any plant's illness is sunshine. Other training systems are for chemicals and machines.\u003cem\u003e\" \u003c\/em\u003eAnother pre-industrial technique he employs are the stone palmentos found on Etna that are technically illegal. \"\u003cmeta charset=\"utf-8\"\u003eSicilians always expect something illegal. So we don't worry,\" Foti quips. Small amounts of sulfur are used when needed, but there are no other additions, and no temperature control in the cellar.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHis own personal project is i Vigneri, and it's a small collective of farmers spread out on Mount Etna that works the vines. Foti makes the wines along with his sons Simone and Andrea, who have begun taking on more of the work.\u003c\/p\u003e\n\u003cp\u003eThe i Vigneri Rosso is basically the red wine that the members of the collective make to drink themselves. It's not really a quaffer, though, it's pretty serious, and a benchmark as an example of the pre-industrial style Foti has pushed for his entire career. Everything here is done with traditional methods. 90% Nerello Mascalese and 10% Nerello Cappuccio, made in stone palmento, foot trod whole cluster, and aged in underground amphorae. A lithe, filigreed volcanic red with lots of detail in the fine tannins. Aromatic with deep black cherry, it is an elegant and pleasurable way to express the profundity and history of Etna wine.  \u003cem\u003eJonathan Kemp\u003c\/em\u003e\u003c\/p\u003e","brand":"DRESSNER 2:00 3cs\/$300","offers":[{"title":"Red","offer_id":67567924969707,"sku":null,"price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/D620D4EF-4E1E-40D2-BEF2-9EACB44AE097.jpg?v=1790868247"},{"product_id":"i-vigneri-salvo-foti-aurora-bianco-2025","title":"i Vigneri (Salvo Foti) \"Aurora\" Bianco 2025","description":"\u003cp class=\"p1\"\u003e\u003cb\u003ePress 4 White • October\/November 2026 Direct Press Selection\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eSalvo Foti is the wise soul of Etna winemaking, possibly the most important figure for his work in sharing his deep knowledge of the ancient traditions of Etna with many projects on Etna, including i Custodi, where he is still the main consultant. In addition to organic farming, he goes hard on the pre-industrial methods of winemaking on Etna, training vines using the Alberello method. This is an ancient technique from southern Italy that is similar to bush training. It requires more work and can't be machine harvested, so it fell out of use. Foti has strong opinions on this \u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\"\u003c\/em\u003eAlberello is the best and oldest training method in the world,\" he says. \"If this was used world-wide, fungal illness would disappear. The cure for any plant's illness is sunshine. Other training systems are for chemicals and machines.\u003cem\u003e\" \u003c\/em\u003eAnother pre-industrial technique he employs are the stone palmentos found on Etna that are technically illegal. \"\u003cmeta charset=\"utf-8\"\u003eSicilians always expect something illegal. So we don't worry,\" Foti quips. Small amounts of sulfur are used when needed, but there are no other additions, and no temperature control in the cellar.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHis own personal project is i Vigneri, and it's a small collective of farmers spread out on Mount Etna that works the vines. Foti makes the wines along with his sons Simone and Andrea, who have begun taking on more of the work.\u003c\/p\u003e\n\u003cp\u003e\"Aurora\" is 90% Carricante and 10% Minella from a single vineyard on the eastern side of Etna at 2,400 feet of elevation. It was picked in mid October. This is a bright, energetic Etna Bianco with an exciting mix of tension and poise. Deep, round lactic notes are balanced with lemongrass, citrus notes, and a salty mineral structure. It almost feels like a volcanic wine that has successfully channeled the best qualities of dry Riesling and white Burgundy. It's a pretty sensational wine, if you haven't gotten the hint yet. \u003cem\u003eJonathan Kemp\u003c\/em\u003e \u003c\/p\u003e","brand":"DRESSNER 2:00 3cs\/$300","offers":[{"title":"White","offer_id":67569179689195,"sku":null,"price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1270\/3173\/files\/9BF792E4-03EF-4C46-8DBA-F985AEB65EB3.jpg?v=1790868134"}],"url":"https:\/\/vwm.wine\/collections\/direct-press-oct-nov-2026-sicily.oembed","provider":"Vanderbilt Ave Wine Merchants | 573 Vanderbilt Ave | Brooklyn NY","version":"1.0","type":"link"}