100% Trebbiano (Toscano) direct press. Spontaneous fermentation, aged in stainless steel. No added sulfur and no filtering or fining.

100% Trebbiano (d’Abruzzo). Spontaneous fermentation with 8 days skin contact. Aged in fiberglass. No added sulfur and no filtering or fining.

50% Gamay del Trasimeno (Grenache) and 50% Sangiovese direct press (no skin contact). Spontaneous fermentation, aged in stainless steel. No added sulfur and no filtering or fining.

The “Nucleo 1” is a 50/50 blend of Gamay del Trasimeno (Grenache) and Sangiovese. Spontaneous fermentation, 6 days skin maceration, then aged in fiberglass tanks. No added sulfur and no filtering or fining.

Trebbiano and Malvasia from an old vineyards of (at least) 90 year old vines. Spontaneous fermentation with 3 months maceration. Aging in stainless steel and fiberglass tanks. No filtering or fining and minimal added sulfur as necessary.

Gamay del Trasimeno and Sangiovese (50/50). Spontaneous fermentation with 20 days skin maceration. Aging in fiberglass tanks. No filtering or fining, and minimal added sulfur as necessary.