A sommelier's import book.
Placeholder copy — replace with Domingo's draft (DOM-21).
DomTheSomm started on the floor. Years of opening bottles for guests in Miami taught one thing: the wines people remember are almost never the biggest names. They're the ones with a person and a place behind them.
The book is deliberately small. Every producer is family-run, farms responsibly, and makes wine we'd pour for friends. We visit, we taste through the cellar, and we only take on what we can sell properly.
We sell to the trade: restaurants, wine shops and distributors. If you're a buyer, the trade area has pricing and availability. If you're a drinker, ask your favourite shop or restaurant to carry us.
Three questions, every cellar.
Who farms it? Family-owned, hands in the soil, farming that respects the place.
Does it taste like where it's from? Native yeasts, honest winemaking, wines that speak of a village rather than a style.
Would we open it tonight? If the answer isn't an easy yes, it doesn't go in the book.