65% Trebbiano (Toscano), 35% Falanghina. Half of the Trebbiano is destemmed and fermented for 4 days, and the other half carbonic maceration for 12 days. The Falanghina was destemmed and macerates on skins for 15 days. Both ferments are blended and aged in stainless steel for 4 months. No filtering or fining, and minimal sulfur additions, if necessary.

100% Trebbiano (Toscano). Spontaneous fermentation - half destemmed by hand and fermented for 4 days on the skins, and the other half is carbonic maceration for 12 days. Blended and aged in fiberglass for 4 months. No filtering or fining and minimal sulfur additions, if necessary.

100% Falanghina from vineyards at over 600 meters. Spontaneous fermentation with 10 days skin maceration in fiberglass. Aged in stainless steel for 4 months. No filtering or fining and minimal sulfur additions, if necessary.

100% Coda di Volpe from a vineyard at over 600 meters asl. Macerated on skins for 10 days. Aged in stainless steel. No filtering or fining and minimal added sulfur, if necessary.

50% Tintilla, 25% Falanghina, 25% Trebbiano (Toscano). See "Carousel" for Tintilla process, "Van Basten" for Falanghina process, and "Bacio di Lara/Galeone" for Trebbiano process. Blended during the bottling phase of the other wines, and then left to age in stainless steel for another month. No filtering or fining and minimal sulfur additions, if necessary.

An Abbruzzese blend of 60% Passerina and 40% Montepulciano. Spontaneous fermentation with 8 days skin maceration. Aged in stainless steel. No filtering or fining and minimal sulfur additions, if necessary.

A blend of 50% Montepulciano and 50% Trebbiano, where the Montepulciano is from Abruzzo and the Trebbiano is from Molise. Spontaneous fermentation. Aged in stainless steel. No filtering or fining and minimal sulfur additions, if necessary.

100% Tintilia from vines at over 600 meters. Destemmed by hand and fermented for 6 days on skins, then pressed and placed in steel where fermentation finishes. Aged for 4 months in stainless steel. No filtering or fining and minimal sulfur additions, if necessary.

“Il Pentro” is a particular IGT blend made in some municipalities in Molise, it is a blend of 2/3 Montepulciano and 1/3 of Tintilia. Obviously, this is not an IGT but it follows the same Molisano tradition. Spontaneous fermentation. Aged in stainless steel. No filtering or fining and minimal sulfur additions, if necessary.

85% Tintilia and 15% Trebbiano (to help soften it). Spontaneous fermentation. Aged in stainless steel. No filtering or fining and minimal added sulfur, if necessary. A more structured red wine that can benefit from some bottle age.