Sommelier Rocco Spagnardi built a New York wine program around native Italian grapes, thoughtful service and a low markup philosophy that made discovery accessible.

From Sant’Antioco to Rome, London and New York, Giancarlo Basciu built a hospitality career defined by wine knowledge, gracious leadership and the ability to make guests feel at home.

From Cilento to New York, Alex Pagano built a career connecting Italian wine and food producers with American buyers while defending authenticity, value and family craftsmanship.