Verve Imports

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Verve Imports Boutique W**e Importer Drinking w**e was not a snobbism or a sign of sophistication; it was as natural as eating and to me as necessary." -Ernest Hemingway

"In Europe then we thought of w**e as something as normal and healthy as food and also as a great giver of happiness, well-being and delight.

Dolcetto, meaning ‘little sweet one’, receives its name from the w**es natural low acidity and not its flavor. Dolcetto ...
10/13/2026

Dolcetto, meaning ‘little sweet one’, receives its name from the w**es natural low acidity and not its flavor. Dolcetto is almost always a dry, soft, round, and fruity red w**e, and is grown predominantly in the northwestern corner of Italy called Piedmont. It is meant to be consumed young and plays an important role in the Piedmont w**e market. W**emakers can sell young Dolcetto while Barbera and Nebbiolo w**es age in the cellar. The earliest mention of Dolcetto being grown is in 1593.
Dolcetto is easy to drink and pairs well with rich, darker meats, vegetable dishes, pasta,pizza, eggplant, and with spicy foods like curries.

Flavors:
Plum, Blackberry, Cocoa, Black Pepper, Violet
**e **eimporter

While harvest and dormancy show the vineyard at its most dramatic extremes, a vine goes through a continuous, fascinatin...
10/11/2026

While harvest and dormancy show the vineyard at its most dramatic extremes, a vine goes through a continuous, fascinating lifecycle across the four seasons. Watching a vineyard transform throughout the year reveals how viticulturists guide the vine’s energy from initial growth all the way to winter rest. We are at peak w**e season! Cheers! 🥂
**eseason **elover **e **eimporter

Montefalco Rosso- A blend of 60% Sangiovese, 20% Merlot, and 20% Sagrantino, Montefalco Rosso is the ‘little brother’ to...
10/09/2026

Montefalco Rosso- A blend of 60% Sangiovese, 20% Merlot, and 20% Sagrantino, Montefalco Rosso is the ‘little brother’ to Montefalco di Sagrantino DOCG w**es. Both w**es are grown in the region of Montefalco outside the city of Perugia in Umbria. This w**e has less strict requirements and lesser aging time than its big brother creating a w**e that ready to drink at a younger age. It is aged for 12 months in barrique and bottle aged another 12 months before release. It is a richer, more tannic version of other Sangiovese based w**es.

10/07/2026

Dogliani Zovetto

Denomination: DOCG
Grape variety: Dolcetto 100%
Vineyard in: Zovetto in Farigliano
Average production: 10000 bottles; 1250 cases
Grape yield per hectare: 6,5-7 tons
Exposure and altitude: south, south-east, 1300 feet
a.s.l.
Type of soil: marls of clay and limestone
Age of vineyard and growing system: 45 year old, guyot
FARMING
Partially managed completely by hand: just too steep
and dangerous to use any sort of motorized vehicle.
Sustainable, with grass kept short, copper and sulfur.
At least two green harvests between July and August,
followed by manual selection at picking time. Grapes
harvested by hand in mid-September in 20kg crates.
VINIFICATION & AGING
Clusters are crushed and destemmed in the cellar.
Fermentation and maceration last about 8 days at
controlled temperature (27°-28°C; 80°-82°F) in stainless
steel horizontal fermenter.
One month of malolactic fermentation followed by eight
months aging in stainless steel vat prior to bottling. No
filtration, no fining.
SENSORY CHARACTERISTICS
Color: deep ruby-red tones purplish highlighted
Nose: deep, fruity, cherry and plum, grapey
Palate: grapey, full, deep and lasting, sweet tannins,
balanced, typical nutty aftertaste
Serving temperature: 16°-17°C; 61°-63°F
Aging potential: 2-5 years
Pairing: cheese and crackers, any appetizer, pasta,
pizza, cured meat. **e **e **eofthepeople

Poggio Ciliegio IGT Ciliegiolo BIO is an organic, single-varietal red w**e from Tuscany, Italy, crafted from historic 45...
10/05/2026

Poggio Ciliegio IGT Ciliegiolo BIO is an organic, single-varietal red w**e from Tuscany, Italy, crafted from historic 45-year-old vines.

Profile: Deep ruby red with high aromatic complexity. Offers notes of ripe cherries, raspberries, dried orange peel, wild herbs, and spices alongside vivid acidity and dusty, structured tannins.

Primitivo is a red grape that produces intensely flavored, inky, tannic w**es. It is first mentioned in Puglia in 1799. ...
10/02/2026

Primitivo is a red grape that produces intensely flavored, inky, tannic w**es. It is first mentioned in Puglia in 1799. The variety was called Primativo from the later term primativus translating to ‘first to ripen’. Primitivo is also known more popularly as Zinfandel and as Tribidrag in Croatia, where it is believed to have originated from.
If you are already thinking about the holidays, this would be a great choice for Thanksgiving.
**e **eimporter

DIVINITUS- A frizzante Chardonnay sits right in the sweet spot for fall—it bridges the gap between light summer sparkler...
10/01/2026

DIVINITUS- A frizzante Chardonnay sits right in the sweet spot for fall—it bridges the gap between light summer sparklers and heavy autumn reds.

Available at HyVee W**e and Spirits, W**e on Broadway Quincy Country Club W**e Gal Meets Wh***ey Guy
**e

Bonfadini, Opera Brut Rosé and strawberry cupcakes make a classic pairing because Brut indicates a very low sugar conten...
09/15/2026

Bonfadini, Opera

Brut Rosé and strawberry cupcakes make a classic pairing because Brut indicates a very low sugar content (dry w**e), which creates an ideal structural balance against the sweetness of a baked dessert.

Seeing life through rose colored glasses 🌸
**eimporter **epairings

🍾🫧Ch*****ne and Caviar🫧🍾One of our favorite pairings and why it works so well! 1. The Acid vs. Fat BalanceCaviar roe is ...
06/28/2026

🍾🫧Ch*****ne and Caviar🫧🍾

One of our favorite pairings and why it works so well!

1. The Acid vs. Fat Balance
Caviar roe is packed with lipids (fats) and rich, buttery oils that coat your tongue when the eggs pop. If you keep eating it on its own, your palate quickly becomes saturated and desensitized to the flavor.
Enter Ch*****ne. High-quality Ch*****ne is incredibly high in acidity. That sharp acid cuts straight through the heavy, coating fat of the caviar like a knife, scrubbing your palate clean and resetting your tastebuds for the next bite.

2. Textural Chemistry (Bubbles & Pops)
Great pairings balance textures just as much as flavors.
The Caviar: Offers a delicate, smooth physical pop as you press the roe against the roof of your mouth.
The Ch*****ne: Delivers a scrubbing rush of carbonation.
The effervescence of the bubbles physically lifts the oils off your tongue. It creates a lively, tactile contrast—moving from silky and rich to crisp and explosive.

3. Umami and Yeast
Caviar is inherently briny, oceanic, and loaded with umami (savory depth). Ch*****ne undergoes autolysis—a process where the w**e ages on dead yeast cells (lees). This long aging process imparts deep, savory notes of brioche, toasted nuts, and baked bread to the w**e.
When the briny umami of the caviar meets the ye**ty, savory undertones of a well-aged bottle, they harmonize instead of clashing. The salt in the caviar actually dampens any aggressive bitterness in the w**e, making the fruit flavors of the Ch*****ne taste brighter and sweeter.

06/13/2026

Happy National Rosé Day!
If you are raising a glass of pink w**e today, you chose the perfect time—it is celebrated every year on the second Saturday of June, which happens to be today, June 13, 2026.
The “Why” behind National Rosé Day comes down to a perfect storm of clever marketing, a massive cultural shift in how we drink w**e, and some incredibly good timing.
The holiday wasn’t born out of centuries of tradition; it was created quite recently to celebrate what became a global phenomenon. Here is how it happened:
1. The Official Founder
The day was officially founded in 2014 by Bodvár Hafström, the owner of Bodvár - House of Rosés (a Swedish w**e house that specializes exclusively in rosé). He wanted to create a dedicated day to unite pink-w**e lovers, clear up the misconception that all rosés are cheap and sugary, and showcase how versatile the w**e style actually is. He pitched the idea to the National Day Calendar, and they officially proclaimed the second Saturday in June as National Rosé Day. 
2. The Great “Rosé Revolution”
The timing of the holiday’s creation couldn’t have been better. In the 2010s, rosé underwent a massive cultural rebrand.
Shaking off the 80s: For decades, Americans associated pink w**e with White Zinfandel—sticky, hyper-sweet, and unglamorous. But w**emakers started heavily importing dry, crisp, pale-pink rosés from the Provence region of France, completely changing public perception.
The “Rosé All Day” Movement: Social media took the w**e and ran with it. The beautiful pink aesthetic made it highly photogenic for Instagram, spawning viral phrases like “Rosé all day” and “Yes way, rosé.” It became a symbol of chic, effortless summertime relaxation.
The Hamptons Shortage: The obsession peaked so intensely that in the summer of 2014, the affluent Hamptons region in New York famously ran out of rosé entirely, sparking a minor media panic and cementing its status as the ultimate summer luxury. **elover

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8301 Hollister Avenue
Santa Barbara, CA
93117

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