100% Procanico direct-press. Spontaneous fermentation without temperature control. Ferments in stainless steel, then completed in bottle. 10 months in bottle. No filtering or fining, and no disgorgement. Minimal added sulfur if necessary.

100% Procanico direct press. Metodo Ancestrale pet-nat. Spontaneous fermentation. Aged in stainless steel and bottled with residual sugar. No disgorgement and minimal added sulfur, if necessary.

100% Roscetto metodo classico. Harvested in the early hours of the morning, it is taken to the cellar before lunch where it undergoes a soft pressing, obtaining only 40% of free-run must. It ages for 9 months on its fine lees, turned every week to increase its flavor and acidity. The second fermentation takes place by adding the must in spring and proceeding immediately with bottling, where the wine rests for at least 18 months. No dosage. Minimal added sulfur, as necessary.

100% Procanico direct-press. Spontaneous fermentation without temperature control. Aged in stainless steel for a year before bottling. No filtering or fining and minimal added sulfur if necessary. ~700 bottle production.

100% Procanico with 28 days skin maceration in anfora before gentle pressing. Aged in anfora for 5 months, then another 6 months in steel (30% still on skins). No filtering or fining and minimal added sulfur if necessary. ~500 bottle production.

100% Roscetto with 30% getting 15 days skin maceration. Spontaneous fermentation without temperature control. Aged for a year in stainless steel on fine lees before bottling. No filtering or fining and minimal added sulfur if necessary. The only producer making 100% Roscetto w/skin maceration, due to vines being very low yielding. ~260 bottle production.

50/50 Procanico and Roscetto with 15 days skin maceration. Spontaneous fermentation without temperature control. Aged in stainless steel for a year before bottling. No filtering or fining and minimal sulfur added if necessary.

100% Malvasia Lunga with skin maceration during fermentation. Spontaneous fermentation. Aged in fiberglass for 11 months. No filtering or fining and minimal added sulfur, if necessary.

100% Procanico with skin maceration during fermentation. Spontaneous fermentation. 50% aged in stainless steel, 50% in fiberglass for 11 months. No filtering or fining and minimal added sulfur, if necessary. 390 bottle production.

100% Ciliegiolo with 6 days skin maceration. Spontaneous fermentation without temperature control. Aged in old barrique for 7 months before bottling. No filtering or fining and minimal added sulfur if necessary.