About Wine

Italian wines…
of course.

Our thoughts
on wine

What we say

They say, Lambrusco is a student’s drink…

They say, it’s sweet and heavily adulterated… They say it tastes like Ribena juice… They say it makes a terrible food match other than salami… They say it is a good drink yet a terrible wine… They say it was a trend in the 80’s and for all the wrong reasons… They say, it’s basically impossible to percept different clones peculiarities

 

But ultimately ….what do they know????!!!!

“I’m something of a wine socialist; I believe everybody should have access to a good, well made, bottle of wine.”  – 48.1 talks to Luca Dusi, founder of Passione Vino, this week on The Article

Stop asking for a SULPHITE FREE wine, it doesn’t exist.

What it really matters is the amount. There is always a tiny quantity of naturally occurring sulphites in all wine. As in winemaking, sulphur dioxide (or SO2) is released during fermentation but the levels are very low and they are harmless.

What’s important to know is how much has been added during the winemaking process.

No one is declaring sulphite levels on the bottle and that’s where the problem is.

 

They say, Lambrusco is a student’s drink…

They say, it’s sweet and heavily adulterated… They say it tastes like Ribena juice… They say it makes a terrible food match other than salami… They say it is a good drink yet a terrible wine… They say it was a trend in the 80’s and for all the wrong reasons… They say, it’s basically impossible to percept different clones peculiarities

 

But ultimately ….what do they know????!!!!

“I’m something of a wine socialist; I believe everybody should have access to a good, well made, bottle of wine.”  – 48.1 talks to Luca Dusi, founder of Passione Vino, this week on The Article

Stop asking for a SULPHITE FREE wine, it doesn’t exist.

What it really matters is the amount. There is always a tiny quantity of naturally occurring sulphites in all wine. As in winemaking, sulphur dioxide (or SO2) is released during fermentation but the levels are very low and they are harmless.

What’s important to know is how much has been added during the winemaking process.

No one is declaring sulphite levels on the bottle and that’s where the problem is.

 

They say, Lambrusco is a student’s drink…

They say, it’s sweet and heavily adulterated… They say it tastes like Ribena juice… They say it makes a terrible food match other than salami… They say it is a good drink yet a terrible wine… They say it was a trend in the 80’s and for all the wrong reasons… They say, it’s basically impossible to percept different clones peculiarities

 

But ultimately ….what do they know????!!!!

“I’m something of a wine socialist; I believe everybody should have access to a good, well made, bottle of wine.”  – 48.1 talks to Luca Dusi, founder of Passione Vino, this week on The Article

Stop asking for a SULPHITE FREE wine, it doesn’t exist.

What it really matters is the amount. There is always a tiny quantity of naturally occurring sulphites in all wine. As in winemaking, sulphur dioxide (or SO2) is released during fermentation but the levels are very low and they are harmless.

What’s important to know is how much has been added during the winemaking process.

No one is declaring sulphite levels on the bottle and that’s where the problem is.

 

They say, Lambrusco is a student’s drink…

They say, it’s sweet and heavily adulterated… They say it tastes like Ribena juice… They say it makes a terrible food match other than salami… They say it is a good drink yet a terrible wine… They say it was a trend in the 80’s and for all the wrong reasons… They say, it’s basically impossible to percept different clones peculiarities

 

But ultimately ….what do they know????!!!!

“I’m something of a wine socialist; I believe everybody should have access to a good, well made, bottle of wine.”  – 48.1 talks to Luca Dusi, founder of Passione Vino, this week on The Article

Stop asking for a SULPHITE FREE wine, it doesn’t exist.

What it really matters is the amount. There is always a tiny quantity of naturally occurring sulphites in all wine. As in winemaking, sulphur dioxide (or SO2) is released during fermentation but the levels are very low and they are harmless.

What’s important to know is how much has been added during the winemaking process.

No one is declaring sulphite levels on the bottle and that’s where the problem is.

 

Wines of the week

ATNEUS – ALTROVE Walter de Battè – Liguria

Altrove means ‘somewhere else’ straight from the stunning Cinque Terre in Liguria, a string of centuries-old seaside villages on the rugged Italian Riviera coastline, where vineyards are cultivated in steep terraces overlooking the sea and where viticulture is often called heroic.

The holy juice is made of Vermentino, Rossese bianco, Marsanne and Rossane grapes.

Maceration on the skin for 4-5 days. No filtration.

An exhilarating explosion of all the aromatic plants of the Mediterranean region, such a marjoram, thyme, oregano and the sea on all its form, algae and iodine. Along with ripe fruits and mango medlars. Rich, mouth feeling, persistent …

One of Passione vino most precious gems, available by the glass all week long.

GATTAIA PINOT NERO 2014 by Terre di Giotto – Tuscany

PINOT NERO by @michele lorenzetti. Take a biologist and oenologist who since 2004 carries a consultant in Biodynamic Viticulture all over Italy, who one day in the far 2006 decides to start his own project in the high 500-600 m asl hills of #vicchiodelmugello, Provence a Florence, one of the only areas of Tuscany that lacks of DOC and has no strong tradition in cultivation of the vine.

Take this #vignaiolo who decides not to plant the classic local grapes, but goes all the way to France and comes back to start a dream : breaking down the ancient barriers between Italy and France, the never ending wine production competition … simply planting a French clone of Pinot Noir in Italian terroir.

Take years of hard work, love, expertise, attempts … to produce a nectar with #nocompromise : biodynamics treatments, no chemicals, no filtration, manual harvest and so on.

Take all of these and you’ll have a truly unique Pinot Nero available by the glass!

BRAMATERRA 2013 by LA Palazzina – Piedmont

The Bramaterra DOC of Piedmont is one of several in the region to base is wine on Nebbiolo grape, 60 miles north of those which makes the famous Barolo and Barbaresco. between 300-400 m asl this 3.5 hectares of vineyard lie over a dormant volcano “supervulcano della Valsesia” discoverer not long time ago – giving a volcanic soil.

It’s not that Barolo can’t be pretty (it very much can) but it’s not often gentle. By contrast, today’s Bramaterra abstain from Nebbiolo’s typical high tannins and alcohol in favour of Pinot Noir-ish silkiness, yes it has a benefit of 9 years of ageing, but clearly this wine was never massive.

What we see in the Alto Piemonte are wines which, while not as structured as Barolo/Barbaresco counterparts, are capable of both greatness and longevity. Explosively mineral, impeccably balanced, juicy wild strawberries rose petal, blood orange peel, fresh, incredibly lively with ripe and very fine tannins.

Not to be missed.

ATNEUS – ALTROVE Walter de Battè – Liguria

Altrove means ‘somewhere else’ straight from the stunning Cinque Terre in Liguria, a string of centuries-old seaside villages on the rugged Italian Riviera coastline, where vineyards are cultivated in steep terraces overlooking the sea and where viticulture is often called heroic.

The holy juice is made of Vermentino, Rossese bianco, Marsanne and Rossane grapes.

Maceration on the skin for 4-5 days. No filtration.

An exhilarating explosion of all the aromatic plants of the Mediterranean region, such a marjoram, thyme, oregano and the sea on all its form, algae and iodine. Along with ripe fruits and mango medlars. Rich, mouth feeling, persistent …

One of Passione vino most precious gems, available by the glass all week long.

GATTAIA PINOT NERO 2014 by Terre di Giotto – Tuscany

PINOT NERO by @michele lorenzetti. Take a biologist and oenologist who since 2004 carries a consultant in Biodynamic Viticulture all over Italy, who one day in the far 2006 decides to start his own project in the high 500-600 m asl hills of #vicchiodelmugello, Provence a Florence, one of the only areas of Tuscany that lacks of DOC and has no strong tradition in cultivation of the vine.

Take this #vignaiolo who decides not to plant the classic local grapes, but goes all the way to France and comes back to start a dream : breaking down the ancient barriers between Italy and France, the never ending wine production competition … simply planting a French clone of Pinot Noir in Italian terroir.

Take years of hard work, love, expertise, attempts … to produce a nectar with #nocompromise : biodynamics treatments, no chemicals, no filtration, manual harvest and so on.

Take all of these and you’ll have a truly unique Pinot Nero available by the glass!

BRAMATERRA 2013 by LA Palazzina – Piedmont

The Bramaterra DOC of Piedmont is one of several in the region to base is wine on Nebbiolo grape, 60 miles north of those which makes the famous Barolo and Barbaresco. between 300-400 m asl this 3.5 hectares of vineyard lie over a dormant volcano “supervulcano della Valsesia” discoverer not long time ago – giving a volcanic soil.

It’s not that Barolo can’t be pretty (it very much can) but it’s not often gentle. By contrast, today’s Bramaterra abstain from Nebbiolo’s typical high tannins and alcohol in favour of Pinot Noir-ish silkiness, yes it has a benefit of 9 years of ageing, but clearly this wine was never massive.

What we see in the Alto Piemonte are wines which, while not as structured as Barolo/Barbaresco counterparts, are capable of both greatness and longevity. Explosively mineral, impeccably balanced, juicy wild strawberries rose petal, blood orange peel, fresh, incredibly lively with ripe and very fine tannins.

Not to be missed.

ATNEUS – ALTROVE Walter de Battè – Liguria

Altrove means ‘somewhere else’ straight from the stunning Cinque Terre in Liguria, a string of centuries-old seaside villages on the rugged Italian Riviera coastline, where vineyards are cultivated in steep terraces overlooking the sea and where viticulture is often called heroic.

The holy juice is made of Vermentino, Rossese bianco, Marsanne and Rossane grapes.

Maceration on the skin for 4-5 days. No filtration.

An exhilarating explosion of all the aromatic plants of the Mediterranean region, such a marjoram, thyme, oregano and the sea on all its form, algae and iodine. Along with ripe fruits and mango medlars. Rich, mouth feeling, persistent …

One of Passione vino most precious gems, available by the glass all week long.

GATTAIA PINOT NERO 2014 by Terre di Giotto – Tuscany

PINOT NERO by @michele lorenzetti. Take a biologist and oenologist who since 2004 carries a consultant in Biodynamic Viticulture all over Italy, who one day in the far 2006 decides to start his own project in the high 500-600 m asl hills of #vicchiodelmugello, Provence a Florence, one of the only areas of Tuscany that lacks of DOC and has no strong tradition in cultivation of the vine.

Take this #vignaiolo who decides not to plant the classic local grapes, but goes all the way to France and comes back to start a dream : breaking down the ancient barriers between Italy and France, the never ending wine production competition … simply planting a French clone of Pinot Noir in Italian terroir.

Take years of hard work, love, expertise, attempts … to produce a nectar with #nocompromise : biodynamics treatments, no chemicals, no filtration, manual harvest and so on.

Take all of these and you’ll have a truly unique Pinot Nero available by the glass!

BRAMATERRA 2013 by LA Palazzina – Piedmont

The Bramaterra DOC of Piedmont is one of several in the region to base is wine on Nebbiolo grape, 60 miles north of those which makes the famous Barolo and Barbaresco. between 300-400 m asl this 3.5 hectares of vineyard lie over a dormant volcano “supervulcano della Valsesia” discoverer not long time ago – giving a volcanic soil.

It’s not that Barolo can’t be pretty (it very much can) but it’s not often gentle. By contrast, today’s Bramaterra abstain from Nebbiolo’s typical high tannins and alcohol in favour of Pinot Noir-ish silkiness, yes it has a benefit of 9 years of ageing, but clearly this wine was never massive.

What we see in the Alto Piemonte are wines which, while not as structured as Barolo/Barbaresco counterparts, are capable of both greatness and longevity. Explosively mineral, impeccably balanced, juicy wild strawberries rose petal, blood orange peel, fresh, incredibly lively with ripe and very fine tannins.

Not to be missed.

ATNEUS – ALTROVE Walter de Battè – Liguria

Altrove means ‘somewhere else’ straight from the stunning Cinque Terre in Liguria, a string of centuries-old seaside villages on the rugged Italian Riviera coastline, where vineyards are cultivated in steep terraces overlooking the sea and where viticulture is often called heroic.

The holy juice is made of Vermentino, Rossese bianco, Marsanne and Rossane grapes.

Maceration on the skin for 4-5 days. No filtration.

An exhilarating explosion of all the aromatic plants of the Mediterranean region, such a marjoram, thyme, oregano and the sea on all its form, algae and iodine. Along with ripe fruits and mango medlars. Rich, mouth feeling, persistent …

One of Passione vino most precious gems, available by the glass all week long.

GATTAIA PINOT NERO 2014 by Terre di Giotto – Tuscany

PINOT NERO by @michele lorenzetti. Take a biologist and oenologist who since 2004 carries a consultant in Biodynamic Viticulture all over Italy, who one day in the far 2006 decides to start his own project in the high 500-600 m asl hills of #vicchiodelmugello, Provence a Florence, one of the only areas of Tuscany that lacks of DOC and has no strong tradition in cultivation of the vine.

Take this #vignaiolo who decides not to plant the classic local grapes, but goes all the way to France and comes back to start a dream : breaking down the ancient barriers between Italy and France, the never ending wine production competition … simply planting a French clone of Pinot Noir in Italian terroir.

Take years of hard work, love, expertise, attempts … to produce a nectar with #nocompromise : biodynamics treatments, no chemicals, no filtration, manual harvest and so on.

Take all of these and you’ll have a truly unique Pinot Nero available by the glass!

BRAMATERRA 2013 by LA Palazzina – Piedmont

The Bramaterra DOC of Piedmont is one of several in the region to base is wine on Nebbiolo grape, 60 miles north of those which makes the famous Barolo and Barbaresco. between 300-400 m asl this 3.5 hectares of vineyard lie over a dormant volcano “supervulcano della Valsesia” discoverer not long time ago – giving a volcanic soil.

It’s not that Barolo can’t be pretty (it very much can) but it’s not often gentle. By contrast, today’s Bramaterra abstain from Nebbiolo’s typical high tannins and alcohol in favour of Pinot Noir-ish silkiness, yes it has a benefit of 9 years of ageing, but clearly this wine was never massive.

What we see in the Alto Piemonte are wines which, while not as structured as Barolo/Barbaresco counterparts, are capable of both greatness and longevity. Explosively mineral, impeccably balanced, juicy wild strawberries rose petal, blood orange peel, fresh, incredibly lively with ripe and very fine tannins.

Not to be missed.

What they say

“This East London bar (and shop) is a mad hatter’s secret bolthole for wine lovers, with 320 different wines plus food inspired by owner Luca Dusi’s hometown of Verona”
– GQ Magazine

 

“Passione Vino: a true wine wonderland in Shoreditch. If Lewis Carroll had designed wine shops, they would probably have looked like this Shoreditch osteria, says Alice Lascelles Passione Vino describes itself, on its website, as “an Italian wine shop and bar”. A better description, however, might be “an escapist fantasy”, because stepping through the lapis-blue doorway of this converted Shoreditch townhouse feels like landing on a film set.” – Financial Times

 

“A rare experience I will definitely be back to this wonder place, a little oasis in a big city.” –Tripadvisor

 

“Don’t come to Hackney’s flamboyant Passione Vino for cocktails, beer, or even sparkling water for the undivided mission of proprietor and flaneur, Luca Dusi is to source the finest, hidden pearls of Italian oenology within Italy’s “middle ground”, i.e. the swathe betwixt “screw-capped litres of Montepulciano and the famous and obvious.” – Douglas Blyde, Wine List Confidential

 

 

“I agree about this being the best wine bar in London! If you enjoy Italian wine, food, culture and friendship, this is the place for you! Incredible selection of Italian wine I’d every type and grape, largely from small growers; the best I’ve seen” – alang819, London

 

“Stylish wine shop and bar in the vibrant district of Shoreditch. The focus is all about personally selected small artisan wine makers from Italy. Get surprised with many Italian vignerons which work under sustanaible criteria and solid values. The atmosphere is unformal, casual, elegant. Hipster,in a good way. Take some comfort on a chair or grab a glass and seat at the shared table.” – Gambero Rosso

 

“This East London bar (and shop) is a mad hatter’s secret bolthole for wine lovers, with 320 different wines plus food inspired by owner Luca Dusi’s hometown of Verona”
– GQ Magazine

 

“Passione Vino: a true wine wonderland in Shoreditch. If Lewis Carroll had designed wine shops, they would probably have looked like this Shoreditch osteria, says Alice Lascelles Passione Vino describes itself, on its website, as “an Italian wine shop and bar”. A better description, however, might be “an escapist fantasy”, because stepping through the lapis-blue doorway of this converted Shoreditch townhouse feels like landing on a film set.” – Financial Times

 

“A rare experience I will definitely be back to this wonder place, a little oasis in a big city.” –Tripadvisor

 

“Don’t come to Hackney’s flamboyant Passione Vino for cocktails, beer, or even sparkling water for the undivided mission of proprietor and flaneur, Luca Dusi is to source the finest, hidden pearls of Italian oenology within Italy’s “middle ground”, i.e. the swathe betwixt “screw-capped litres of Montepulciano and the famous and obvious.” – Douglas Blyde, Wine List Confidential

 

 

“I agree about this being the best wine bar in London! If you enjoy Italian wine, food, culture and friendship, this is the place for you! Incredible selection of Italian wine I’d every type and grape, largely from small growers; the best I’ve seen” – alang819, London

 

“Stylish wine shop and bar in the vibrant district of Shoreditch. The focus is all about personally selected small artisan wine makers from Italy. Get surprised with many Italian vignerons which work under sustanaible criteria and solid values. The atmosphere is unformal, casual, elegant. Hipster,in a good way. Take some comfort on a chair or grab a glass and seat at the shared table.” – Gambero Rosso

 

“This East London bar (and shop) is a mad hatter’s secret bolthole for wine lovers, with 320 different wines plus food inspired by owner Luca Dusi’s hometown of Verona”
– GQ Magazine

 

“Passione Vino: a true wine wonderland in Shoreditch. If Lewis Carroll had designed wine shops, they would probably have looked like this Shoreditch osteria, says Alice Lascelles Passione Vino describes itself, on its website, as “an Italian wine shop and bar”. A better description, however, might be “an escapist fantasy”, because stepping through the lapis-blue doorway of this converted Shoreditch townhouse feels like landing on a film set.” – Financial Times

 

“A rare experience I will definitely be back to this wonder place, a little oasis in a big city.” –Tripadvisor

 

“Don’t come to Hackney’s flamboyant Passione Vino for cocktails, beer, or even sparkling water for the undivided mission of proprietor and flaneur, Luca Dusi is to source the finest, hidden pearls of Italian oenology within Italy’s “middle ground”, i.e. the swathe betwixt “screw-capped litres of Montepulciano and the famous and obvious.” – Douglas Blyde, Wine List Confidential

 

 

“I agree about this being the best wine bar in London! If you enjoy Italian wine, food, culture and friendship, this is the place for you! Incredible selection of Italian wine I’d every type and grape, largely from small growers; the best I’ve seen” – alang819, London

 

“Stylish wine shop and bar in the vibrant district of Shoreditch. The focus is all about personally selected small artisan wine makers from Italy. Get surprised with many Italian vignerons which work under sustanaible criteria and solid values. The atmosphere is unformal, casual, elegant. Hipster,in a good way. Take some comfort on a chair or grab a glass and seat at the shared table.” – Gambero Rosso

 

“This East London bar (and shop) is a mad hatter’s secret bolthole for wine lovers, with 320 different wines plus food inspired by owner Luca Dusi’s hometown of Verona”
– GQ Magazine

 

“Passione Vino: a true wine wonderland in Shoreditch. If Lewis Carroll had designed wine shops, they would probably have looked like this Shoreditch osteria, says Alice Lascelles Passione Vino describes itself, on its website, as “an Italian wine shop and bar”. A better description, however, might be “an escapist fantasy”, because stepping through the lapis-blue doorway of this converted Shoreditch townhouse feels like landing on a film set.” – Financial Times

 

“A rare experience I will definitely be back to this wonder place, a little oasis in a big city.” –Tripadvisor

 

“Don’t come to Hackney’s flamboyant Passione Vino for cocktails, beer, or even sparkling water for the undivided mission of proprietor and flaneur, Luca Dusi is to source the finest, hidden pearls of Italian oenology within Italy’s “middle ground”, i.e. the swathe betwixt “screw-capped litres of Montepulciano and the famous and obvious.” – Douglas Blyde, Wine List Confidential

 

 

“I agree about this being the best wine bar in London! If you enjoy Italian wine, food, culture and friendship, this is the place for you! Incredible selection of Italian wine I’d every type and grape, largely from small growers; the best I’ve seen” – alang819, London

 

“Stylish wine shop and bar in the vibrant district of Shoreditch. The focus is all about personally selected small artisan wine makers from Italy. Get surprised with many Italian vignerons which work under sustanaible criteria and solid values. The atmosphere is unformal, casual, elegant. Hipster,in a good way. Take some comfort on a chair or grab a glass and seat at the shared table.” – Gambero Rosso

 

Store Opening Hours

  • Monday
    to Friday
    12pm – 10pm
  • Saturday
    & Sunday
    Closed

85 Leonard Street
EC2 A4QS London