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Spinach & Dungeness Crab Dip

With farm-fresh spinach, wild-caught Oregon Dungeness crab, cream cheese, and Parmigiano-Reggiano. 

Serves 4

From old vines of 40 years, on clay and limestone soil, with south-east exposition, at 350 meters of altitude. Rich and complex, with notes of yellow fruits, herbs, and almond finish.

Ca’ Liptra was founded in 2012. The four partners met either at enology school or on the job at some of Le Marche’s top wineries. The name is a play on words: calyptra is a botanical term, referring to the thin cap that protects flowering parts as they are developing. In grapevines, this part blows off as the flowering process begins. The name Ca’Liptra is a combination of Ca’ (meaning “house of”) and the initials of the partners’ last names. The 21 St. Michele is from a 0.5ha parcel planted in 1976 on clay-limestone soil at 350m above sea level. The grapes are crushed and immediately pressed in the basket press. Fermentation occurs in used barriques. Aging took place in used barriques for 12 months.

In-store only

Our café and market have gotten quite busy this season, so we've had to disable online pre-ordering for the time being.

Not to worry, though— our entire inventory is still available in-store. We look forward to seeing your beautiful faces!

Cooking Instructions

Remove paper lid, cover in foil cook at 375F for 15-20 minutes until thoroughly heated. If desired, remove foil and cook a few minutes further to brown.