100% Trebbiano PetNat. Partial primary fermentation in open top resin tank before aging in fiberglass until February when the wine was bottled. It then underwent natural re-fermentation in the bottle with frozen must from the same wine. No sulfur additions.

Frizzante Ciliegiolo? I mean come on!...I'll take credit for helping come up with the name at least...the wine inside is straight delicious. They made a scant 600 bottles in 2017 but hope to expand in vintages to come. Direct press Ciliegiolo with no skin maceration. Partial primary fermentation in open top resin tank before aging in fiberglass until February when the wine was bottled. It then underwent natural re-fermentation in the bottle with frozen must from the same wine. No sulfur additions.

Being Sardinian, Giovanni has a love for his native white grape, Vermentino. I love Vermentino so I was excited to hear about this unique Umbrian expression of the grape. 2 days on the skins, stainless steel, no sulfur additions. Roughly 1000 bottles made.

"Chiaretto" is to Sardegna what 'Cerasuolo' is to Sicily....often a lighter, fresher blend of bright, acidity-driven grape varieties. In this case, being in Umbria, the wine is 90% Vernaccia Rossa with 10% Ciliegiolo. The blend will vary from year to year but bright, fresh and spicy is what this one is all about. Serve chilled. Made in stainless steel/cement, no sulfur. ~1000 bottle production.

The rosso, or "rozzo" in this case is a more profound yet ever bright and juicy red wine. This vintage is 90% Sangiovese with 10% Montepulciano. Again, the blend will vary year to year on this cuvée, but expect this to be a wine that is ripe, easy to drink and has a unique sense of Umbrian territory. ~2000 bottles produced.