Over 300 products. Twelve countries of origin. Every one with a story worth telling.
Douro Valley, Portugal
Intense, brooding port from the legendary Symington family estate — concentrated dark fruit, cocoa, and iron minerality. Aged 18 months in large oak tonels.
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Piedmont, Italy
The King of Italian Reds from a single-vineyard in Castiglione Falletto. 60 months of ageing; notes of dried roses, tar, licorice, and forest floor.
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Côte de Beaune, Burgundy, France
Grand white Burgundy from a domaine farming biodynamically since 1981. Hazelnut, white flowers, brioche, and crystalline mineral tension.
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Ribera del Duero, Spain
Spain's most iconic wine. A blend of Tempranillo and Cabernet Sauvignon aged 10 years in a combination of new oak and old barrels.
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Jaén, Andalusia, Spain
Cold-pressed from Picual olives at first light of harvest, within 4 hours of picking. Robust, grassy nose, with artichoke bitterness and a long peppery finish. Acidity <0.12%.
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A Protected Designation of Origin oil from one of Greece's oldest continuous olive groves. Gold Award winner at the NY International Olive Oil Competition 2023.
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Modena, Emilia-Romagna, Italy
Traditional balsamic aged 25 years in a batteria of seven progressively smaller barrels — mulberry, cherry, chestnut, oak, ash, and juniper. Dense, complex, irreplaceable.
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Extremadura, Spain
100% Ibérico pigs raised exclusively on acorns (bellotas) during the montanera season. Cured 48 months in mountain air at altitude. Unmatched marbling and depth of flavour.
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Dordogne, France
Fresh and preserved Tuber melanosporum of the highest grade from the Périgord Noir region — legally certified by the Périgueux market. Available November through March.
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Canterbury, New Zealand
Independently tested and certified to UMF™ 20+ (MGO 830+). Harvested by a single family operation from remote South Island beehives. Traceable batch certification included.
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Castilla–La Mancha, Spain
Hand-harvested at dawn and dried over oak charcoal — the world's most rigorous saffron designation. Intense colouring power (ASTA 280+) and a complex medicinal-honey aroma.
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Sogliano al Rubicone, Italy
A semi-aged sheep's milk cheese buried in tufa pits for 90 days to develop its signature intense, earthy, slightly bitter character. A Slow Food Presidium product.
Request InformationWe believe the story behind a product is as important as the product itself. Provenance, traceability, and producer integrity are non-negotiable in everything we source.
We visit every producer personally before adding them to our portfolio. We taste from the barrel, walk the grove, and understand the land behind every product.
Every product ships with complete batch documentation, certification copies, and country-of-origin traceability — required for our regulated export markets.
Our sourcing team re-visits each producer annually. Products that no longer meet our standard are delisted — regardless of how long they've been in the portfolio.
