Hand harvested in the first week of September, Pin is whole cluster, directly basket pressed Sangiovese that was fermented spontaneously in stainless without temperature control and aged until May in stainless with a bit of batonnage in steel, It was gravity bottled without filtration or fining. (575 bottles produced.)

Puhaniz comes from a young parcel of Sangiovese, about 9 years old. Two thirds of the grapes were de-stemmed and crushed and a third was whole bunch macerated with punchdowns for the duration of the spontaneous alcoholic fermentation, which was 20 days. The grapes were basket pressed, aged in stainless steel without temperature control and bottled by gravity without fining or filtration.(1400 bottles produced)

Luna Tantum is a blend of 70% Sangiovese, 20% Syrah, 10% Cabernet Franc and reflects the composition of the vineyard itself in the percentages. The grapes were spontaneously fermented and went through a partial whole cluster maceration for the entire duration of alcoholic fermentation, which was about 18 days with frequent punch-down and basket-pressed. The wine was aged for six months in an old 10hl chestnut barrel and then six months in stainless steel. It was gravity bottled without filtration or fining. (1100 bottles produced)

"White wine obtained from Timorasso, Cortese and Favorita grapes; native vines of Piedmont. Spontaneous fermentations. Vinified in contact with the skins for 2 months in a fiberglass tank. Finished in fiberglass. It contains no added sulphites or anything else. only grapes."

“White wine obtained from Timorasso grapes, a native vine of the Val Borbera and the Tortona hills. Spontaneous fermentations. Vinified in contact with the skins for 2 months in fiberglass tanks and aged in oak tonneau for 8 months. It does not contain added sulphites or anything else. Only grapes.”

“White wine obtained from Timorasso grapes, a native vine of the Val Borbera and the Tortona hills. Spontaneous fermentations. Vinified in contact with the skins for 6 months in cement tanks and aged in cement tanks. It does not contain added sulphites or anything else. Only grapes.”

“Red wine made from Nibiò, Muetto and Mostarino grapes. Muetto and Mostarino are native abandoned vines of the Val Borbera that we are recovering and multiplying. Spontaneous fermentations. Vinified in contact with the skins for 60 days in a fiberglass tank. Aging in fiberglass.It does not contain added sulphites or anything else. Only grapes.”

“Red wine obtained from the last historical vineyards of Val Borbera from 60/70 years old plants, with about 25 different grape varieties: 20% white and 80% black, harvested and vinified together. Spontaneous fermentations. Vinified in contact with the skins for 4 months, aged in steel tanks for 1 year and in a used oak barriques for 6 months. It does not contain added sulphites or anything else. Only grapes.”

The 'vin col fondo' is a naturally re-fermented white sparkling wine made with 100% Glera fruit and its must. After a maturation in vats, it is then bottled, and thanks to specific temperature control (15-18°C), the yeast ferments the residual sugars, saturating the wine into bubbles. After about about 60 days, the yeast settles at the bottom of the bottle leaving that unmistakable and unique natural preservative that leads to the wine’s characteristic aroma, texture, and flavor.

Pronounced “3-way”. Collaboration fizz with Fausto Cellario and Poderi il Saliceto! Sorbara from Saliceto, Glera from Caneva, and Nascetta/Moscato from Cellario. Spontaneous fermentation. Re-fermentation in bottle. No filtering or fining.

Falanghina with a brief skin maceration (2 days). Spontaneous fermentation. Initial fermentation in stainless steel. Re-fermented in bottle using Greco di Tufo must. No temperature control, no filtering or fining and minimal sulfur additions (if necessary).

100% direct-press Aglianco. Spontaneous fermentation. Initial fermentation in stainless steel. Re-fermentation in bottle with Piedirosso must. No temperature control, no filtering or fining, and minimal sulfur additions (if necessary).

Fiano, Greco, and Piedirosso with a brief maceration of 2-3 days. Spontaneous fermentation without temperature control. Aged in stainless steel. No filtering or fining and minimal sulfur added as necessary.

A blend of Fiano, Coda di Volpe, Greco di Tufo. Spontaneous fermentation without temperature control. Aged in a combination of stainless steel and anfora. No filtering or fining and minimal sulfur additions as necessary.

100% Coda di Volpe with brief skin maceration (5 days). Spontaneous fermentation. Aged in old "botti grandi" oak barrels. No temperature control, no filtering or fining, and minimal sulfur additions (if neccesary).

100% Greco di Tufo with a week of skin maceration. Spontaneous fermentation without temperature control. Aged in old botti grandi. No filtering or fining and minimal sulfur additions as necessary.

100% Fiano with brief skin maceration (4 days). Spontaneous fermentation. Aged in anfora. No temperature control, no filtering or fining, and minimal sulfur added (if necessary).

Aglianico and Piedirosso with 5-7 days maceration. Spontaneous fermentation without temperature control. Aged in stainless steel. No filtering or fining and minimal sulfur added as necessary.

A blend of Aglianico and Piedirosso. Spontaneous fermentation without temperature control. Aged in a combination of stainless steel and anfora. No filtering or fining and minimal sulfur additions as necessary.

100% Piedirosso with a week of skin maceration, partly with whole clusters (around 40%). Spontaneous fermentation without temperature control. Aged in stainless steel. No filtering or fining and minimal sulfur additions as necessary.

80% aglianico 20% piedirosso (with a small dash of a rare red variety called Camaiola in certain vintages). Partially destemmed, partially whole cluster fermentation. Aged in anfora. No temperature control, no filtering or fining, and minimal sulfur additions (if necessary).

100% old vine selection of Aglianico. Spontaneous fermentation. Aged in old "botti grandi" and only released when the wine is deemed ready. No temperature control, no filtering or fining, and minimal sulfur additions (if necessary).

100% Camplese (aka Trebbiano d’Abruzzo) direct-press. Spontaneous fermentation without temperature control in open top vats. Aged on the lees in stainless steel tank. No filtering or fining and minimal added sulfur as necessary. (approx 20-30mg total sulfites).

100% Camplese (aka Trebbiano d’Abruzzo) picked 3 weeks after the first harvest, then fermented on skins for 10 days. Spontaneous fermentation without temperature control in open top vats. Aged on the lees in stainless steel tank. No filtering or fining and minimal added sulfur as necessary. (approx 20-30mg total sulfites).

100% Peligno (aka Montepulciano d’Abruzzo) direct press (Cerasuolo style). Spontaneous fermentation without temperature control in open top vats. Aged in stainless steel tank. No filtering or fining and minimal added sulfur as necessary. (approx 20-30mg total sulfites).

100% Peligno (aka Montepulciano d’Abruzzo). Spontaneous fermentation without temperature control in open top vats. Aged in stainless steel tank. No filtering or fining and minimal added sulfur as necessary. (approx 20-30mg total sulfites).

85% Trebbiano Gentile, 15% Malvasia Lunga from 0.5HA “Gardoni” Parcel with a south-east exposure. Soils are calcium rich clay and sand with marine sediment at an elevation of 360-385 meters. Selected, destemmed and basket pressed. Spontaneous fermentation in stainless steel. Aged on the lees in old French Tonneau. No filtering or fining and minimal sulfur additions as necessary.

100% Malvasia Lunga from 0.5ha “Gardoni” parcel with a south-east exposure. Soils are calcium rich clay and sand with marine sediment at an elevation of 360-385 meters. Spontaneous fermentation with 30 days skin maceration. Aged in a combination of cement tanks and old tonneaux. No filtering or fining and minimal sulfur additions as necessary.

100% Ciliegiolo from the 0,5HA Gradoni vineyard. “Marino” in Italian means “coming from Marine sediments/soil”. Wild fermentation without temperature control. After a long maceration on the skins the wine ages for 12months in ceramic eggs to preserve fruitiness and brightness.

90% Sangiovese, 3% Colorino and 7% Canaiolo from the lowest vineyard site called “Particella 55” with southeast exposure with clacium-rich clay and sandy soils at an elevation of 380-410 meters. Spontaneous fermentation (5% left whole cluster) with 24 days maceration. Aged for 12 months in old tonneaux. No filtering or fining and minimal sulfur additions as necessary.

100% Sangiovese from the 0.5ha “il Bosco” parcel that sits by woodlands at 400-410 meters. Iron rich, red clay soils marine sediments. It comes from the highest vineyard parcel, surrounded by oak forests. Spontaneous fermentation with 25 days skin maceration. Aged in Slavonian oak botti and old French tonneaux. No filtering or fining and minimal sulfur additions as necessary. Matteo Gori's idea of "his wine" - "the dreamer's wine".

The ripening of the small bunches of Cabernet Franc signal the end of the Casagori harvest. They ferment thanks to indigenous yeast without temperature control with frequent punch downs. After a long maceration on the skins, the wine ages for 12 months in a 12hl concrete tank.

100% Cabernet Franc from the 0.5 ha "il Bosco" plot that sits, surrounded by oak forest at 400-410 meters. Iron rich, red clay soils with marine sedimentary deposits. Spontaneous fermentation with a long maceration. Aged in a combination of ceramic eggs and old French tonneaux. No filtering or fining and minimal sulfur additions as necessary. Matteo - “The wine, the love of my father, Luciano Gori”. Extremely limited due to the low yields of Cabernet Franc in this region.

A small, meticulous Cabernet Sauvignon selection from the few rows of Casagori. These vines grow on Pliocene soils, rich in red sands and crumbling yellow tufo with a south-west exposure. Spontaneous fermentation in steel and then aged for 24 months in second passage French oak barriques.

100% Pinot Nero, direct press. Spontaneous fermentation in stainless steel, with remainder of primary fermentation in bottle (metodo ancestrale). No added sulfur and no filtering or fining/disgorgement.

Pronounced “3-way”. Collaboration fizz with Poderi il Saliceto and Caneva di Nani! Sorbara from Saliceto, Glera from Caneva, and Nascetta/Moscato from Cellario. Spontaneous fermentation. Re-fermentation in bottle. No filtering or fining.

The Baffone (means big mustache!) is a blend of nascetta (a rare native Piemontese variety with excellent skins for maceration) and moscato giallo vinified dry. The must was skin contact during primary fermentation (~5 days) in stainless steel before being bottled with conserved passito must to induce secondary fermentation; Cellario makes a small amount of late harvest wine and he uses these dried grapes to kick start the bottle fermentation. No sulfur added and no disgorgement.

100% Freisa from a biodynamic vineyard belonging to a neighbor. Very gentle direct press. Spontaneous fermentation. Finished fermentation in bottle. No filtering or fining and minimal sulfur added.

The Barrusco (translates to something like 'rough and tumble') is a blend of Neretta (that rare native Piedmont variety prized for it's dark color and spicy tannins), barbera and dolcetto. Primary fermentation in stainless steel before refermentation in bottle. No sulfur added and no disgorgement.

100% Grignolino. Hand harvested into small bins. Spontaneous fermentation. Primary fermentation in stainless steel. Re-fermented in bottle. Minimal added sulfur and no filtering or fining.

Arneis & Moscato. Hand-harvested into small bins. De-stemmed, pneumatic direct press. Spontaneous fermentation in stainless steel. Aged in stainless steel tanks. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining.

Grapes - Nascetta & Moscato. Hand-harvested into small bins. Spontaneous fermentation with 5 days skin maceration. Aged in amphora for 6 to 8 months until bottling. Bottled with minimal sulphur (~10ppm) and without filtering or fining.

Dolcetto (San Luigi Vineyard) & Nebbiolo (Galli Vineyard). Hand-harvested into small bins. Pneumatic direct press. Spontaneous fermentation. Aged in Stainless Steel for 6 to 8 months until bottling. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining.

100% Grignolino. Hand-harvested into small bins. Spontaneous fermentation with 5 to 8 days maceration. Aged in 100hl cement & fiberglass tanks for 6 to 8 months until bottling. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining.

100% Barbera. Hand-harvested into small bins. Spontaneous fermentation. Ten days maceration. Aged in 100hl cement tanks for one year. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining.

100% Favorita (Vermentino). Hand-harvested into small bins. De-stemmed, pneumatic direct press. Natural fermentation in stainless steel. Aged in stainless steel tanks on lees from winter through spring. Bottled with minimal sulphur (~10ppm) and without filtering or fining.

Co-fermentation of Ruche, Nascetta, Neretta, Malvasia, Moscato, Ancellotta, Nebbiolo, Favorita, Grignolino, Dolcetto, Barbera, and Moscato d’Amburgo. Spontaneous fermentation. Aged in stainless steel. No filtering or fining and minimal added sulfur as necessary.

100% Dolcetto. Hand-harvested into small bins. Spontaneous fermentation with 4 to 8 days maceration. Aged in stainless steel for 7 months and bottle for 3 months. Bottled with minimal sulphur (~10ppm) and without filtering or fining.

In the MMXXI (2021) vintage Cellario decided to utilize his small vineyard of Brachetto (just under a hectare), which he vinified into a dry red wine of ~11% abv. He then combined this Brachetto with his beloved Dolcetto to create a roughly 30/70 blend (30% brachetto/70% dolcetto) and vinified it partially whole cluster (semi-carbo). Aged for about a month in cement tanks before bottling and immediate release.

80% Nascetta and 20% Cortese and Favorita from recovered old vines. Spontaneous fermentation with 2 to 3 months of skin maceration in Anfora. Aged in Anfora. No filtering or fining and minimal sulfur added if necessary.

An exciting cuvee from Fausto from a hilltop vineyard site that he planted in 2013. The wine includes the little-known native Piemontese grape variety called Doux d'Henry. 60% Doux d'Henry & 40% Dolcetto, aged for a year in Anfora. The name of the wine means "the wine that doesn't exist", because in the Langhe hills it is illegal to grow this rare native grape, thus Fausto proclaims, "Wine, what wine? That doesn't exist...don't know what you're talking about!". No filtering or fining and minimal added sulfur if necessary.

100% Dolcetto (San Luigi Vineyard). Hand-harvested into small bins. Spontaneous fermentation with 6 days maceration. Aged in cement for 6 to 8 months and in bottle for 3 to 4 months. Bottled with minimal sulphur (~10ppm) and without filtering or fining.

100% Barbera (old vines). Hand-harvested into small bins. Spontaneous fermentation with 7 days maceration. Aged in 25hl French Oak Barrels for 12 months and in bottle for 6 months. Bottled with minimal sulphur (~10ppm) and without filtering or fining.

100% Nebbiolo. Hand-harvested into small bins. Spontaneous fermentation with 10 days maceration. Aged in Large Format Neutral Oak Barrels for 12 months and bottle for 6 months. Bottled with minimal sulphur (~10ppm) and without filtering or fining.

60% Dolcetto, 40% of Freisa, Sangiovese and Neretta from 50 to 60 year old co-planted vines. Spontaneous co-fermentation with 5 days skin maceration. Aged in outdoor cement tanks. No filtering or fining and minimal So2 added. 2 Liter bottles with flip-top resealable closures.

100% Moscato. Hand-harvested into small bins. Pneumatic direct press. Fermentation in Stainless Steel tanks. Bottled under pressure (charmat method). Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining.

100% Aleatico. Spontaneous fermentation without temperature control. Secondary fermentation during spring in bottle using frozen must from harvest. No filtering or fining.

Field blend from 80year old vines - Malvasia, Trebbiano (Trubiano), San Colombana, Uva Pecora. Spontaneous fermentation with 10days skin contact. Aged in fiberglass. No filtering or fining.

Field blend from 80year old vines - Malvasia, Trebbiano (Trubiano), San Colombana, Uva Pecora. Spontaneous fermentation with 10days skin contact. Aged in fiberglass. No filtering or fining.

100% Trebbiano Spoletino. Spontaneous fermentation with 20 days skin maceration. Aged in fiberglass. No filtering or fining.

Field blend from 80 year old vines - Vernaccia, Sangiovese, Aleatico & Nebbiolo of Gubbio. Spontaneous fermentation with 10 days skin contact. Aged in cement. No filtering or fining.

Field blend from 80 year old vines - Vernaccia, Sangiovese, Aleatico & Nebbiolo of Gubbio. Spontaneous fermentation with 10 days skin contact. Aged in cement. No filtering or fining.

Direct-press white wine obtained from two different strains of Malvasia; the traditional strain with a tight bunch and thick skin, and the “Candia” strain with a loose bunch, and a large and delicate grape. Both are harvested at the beginning of October and are vinified through spontaneous fermentation in stainless steel tanks without temperature control for 10 days. Wine goes through first racking with the February moon, with a further racking at the end of March to prepare the wine for bottling in early April. No sulfur is added at any stage. “Buscaia” was the nickname of Annalisa’s Grandfather, who worked as a minatore (miner).

Direct-press white wine made from old-vine (“Vigna Vecchia”) Trebbiano Spoletino grown in the hills and grown on trellises in the Umbrian peasant tradition. Spontaneous fermentation without temperature control in open-top vats. Aged in cement, stainless steel or fiberglass. No added sulfur and no filtering or fining.

“Terra dei Preti” or “Hill of the Priests”, is 100% old vine Trebbiano Spoletino. Spontaneous fermentation with 10 days of skin maceration, as in the traditional ancient practice - "Ribollito". The work in the vineyard and in the cellar is inspired by principles of absolute naturalness and the influences of the lunar cycles. No artificial yeasts are used, no sulfur is added, and no filtering or fining. The wine ages in cement tanks before bottling.

The "Scarparo", or the Cobbler/Shoemaker of Terzo la Pieve owned this small vineyard of Malvasia Bianca for almost ten years in complete abandonment. The Mattioli family have recovered the vines, cutting the brambles and giving them a defined structure to lean on. 100% Malvasia from 70 year old vines. Spontaneous fermentation with 3 days skin maceration. Aged in stainless steel. No added sulfur and no filtering or fining.

Direct-press white wine made from 100% Greco grown in the hills and grown on trellises in the Umbrian peasant tradition. Spontaneous fermentation without temperature control in open-top vats. Aged in cement, stainless steel or fiberglass. No added sulfur and no filtering or fining.

100% Mantonico (rare, very low yielding variety) obtained from the recovery of vines of ancient Umbrian tradition. After the harvest, the skins and the must were immediately separated. After fermentation, the wine was aged in a very small fiberglass barrel, during which time a couple of rackings took place, one post fermentation and one at the end of January. All cellar practices were carried out in full respect of the nature of the lunar cycles.

The Mattioli’s rosato is made from all Barbera, direct press. Spontaneous fermentation without temperature control.. Aged in cement tanks with two rackings, one in December and one at the end of February following the waning moon. until bottling in the Spring. No added sulfur and no filtering or fining.

Red wine made from 100% Ciliegiolo from vineyards ranging from 15 to 50 years old. The must ferments for 10 days on the skins with indigenous yeasts in open conical trunk vats without temperature control; then it is drawn off and placed in a cement tanks where it rests all winter and undergoes the first racking with the waning moon of February. Second racking occurs at the end of March and then the wine is bottled in early April. No sulfur is added at any stage, and there is no filtering or fining.

The Mattioli’s beloved red “table wine”, made from 100% Sangiovese with 6 to 8 days skin maceration. Spontaneous fermentation without temperature control. Aged in cement/stainless/fiberglass until bottling. No added sulfur and no filtering or fining.

Red wine made from Sangiovese vines grown in the hills and grown on trellises as typical in the Umbrian peasant tradition. Spontaneous fermentation occurs without temperature control, with 8 days maceration on the skins. The wine is aged in either cement/fiberglass/stainless steel. No sulfur is added and there is no filtering or fining.

“Merlo Nero” or “The Blackbird” is an opulent red wine made from Merlot vines grown in the hills and grown on trellises as in the Umbrian peasant tradition. Spontaneous fermentation without temperature control, with 6 to 8 days skin maceration. The wine is aged in either cement/fiberglass/stainless steel until bottling. No sulfur is added and there is no filtering or fining.

“il Burbero” or “The Curmudgeon” is red wine made from later-harvest 80% Sangiovese, 10% Ciliegiolo, and 10% Merlot vines grown in the hills and grown on trellises as in the Umbrian peasant tradition. Spontaneous fermentation without temperature control, with 7 days skin maceration. No yeasts are added except those derived from grapes and from the cellar. Aged in stainless steel and cement tanks. No added sulfur and no filtering or fining.

Deep-colored red wine obtained from an old Barbera vineyard of over forty years, grown in an espalier at a height of six hundred meters. The cycles of the moon are followed for work in the countryside and for racking and bottling practices. The land is helped only with compost taken from the farm's animals. No yeasts are added except those from the grapes and from the cellar. The must ferments for ten days with the skins and after racking it remains in fiberglass, undergoing decanting twice before bottling in October.

“il Forestiero” or “the Stranger” (a reference to the grape emerging from a more famous nearby wine appellation) is 100% Sagrantino from a single row of old vines. Spontaneous fermentation without temperature control, with 10 days skin maceration.. Aged for a year in fiberglass tanks before bottling. No added sulfur and no filtering or fining. *Very limited

One of the Mattioli’s most precious wines, the Selezione Le Cese is 100% Sangiovese from fruit selected and separated only in the very best vintages. Spontaneous fermentation without temperature control, with 8 days skin maceration. Aged in a single old barrel. Age-worthy wine with no added sulfur and no filtering or fining. *Very limited

100% Grechetto from 50 year old vines. Spontaneous fermentation with 2 days skin contact. Aged in fiberglass. No filtering or fining and minimal sulfur added, as necessary.

100% Sangiovese from 60 year old vines. Spontaneous fermentation with one week skin contact. Aged in fiberglass. No filtering or fining and minimal sulfur added, as necessary.

100% Merlot from 50-60 year old vines. Spontaneous fermentation with 2 weeks skin maceration. Aged in fiberglass. No filtering or fining and minimal sulfur added, as necessary.

100% Grechetto from 30 year old vines. Spontaneous fermentation with long maceration of 60 days. Aged in fiberglass. No filtering or fining and minimal added sulfur, as necessary.

70% Merlot and 30% Aleatico. Spontaneous fermentation with brief 2 day maceration on the skins. Aged in fiberglass tanks. No filtering or fining and minimal added sulfur, as necessary.

100% Grechetto with brief skin maceration. Spontaneous fermentation without temperature control. Aged in fiberglass tanks. No filtering or fining. Approx 2400 bottle production.

100% old vine (40-70 yrs) Grechetto with 20 days skin maceration. Aged in fiberglass tanks. No filtering, fining, or temperature control.

100% Malvasia with 3 months of skin maceration. Spontaneous fermentation without temperature control. Aged in fiberglass. No filtering or fining.

100% Grechetto made with a unique method of semi-carbonic maceration that dates back to the Etruscan times. The Ancient Etruscans were known to cover the fermentation tanks (often clay pots or palmenti) with a wet, clay based paste. This rudimentary covering on the fermentation allowed the CO2 during primary fermentation to protect the must and preserving fruit. Aged in fiberglass. No filtering or fining.

100% Sangiovese made with a unique method of semi-carbonic maceration that dates back to the Etruscan times. The Ancient Etruscans were known to cover the fermentation tanks (often clay pots or palmenti) with a wet, clay based paste. This rudimentary covering on the fermentation allowed the CO2 during primary fermentation to protect the must and preserving fruit. Aged in fiberglass tanks. No filtering or fining.

100% Aleatico (“Liatikò” is the old Greek spelling). Spontaneous fermentation with 7-8 days maceration without temperature control. Aged in fiberglass. No filtering or fining.

100% Gamay del Trasimeno (Grenache) single vineyard selection from vines of 70-80 years of age. Spontaneous fermentation with 2 weeks skin maceration. Aged in one large old oak barrel of 1400 liters.

Chardonnay and Moscato Giallo direct press. Spontaneous fermentation. Aged in stainless steel until bottling in the Spring. Minimal added sulfur and no filtering or fining.

100% Gamay. Spontaneous fermentation with partial whole cluster. Aged in stainless steel. Minimal added sulfur and no filtering or fining.

80% Petit Rouge, 20% other local varieties - Cornalin, Fumin, Mayolet, Vien de Nus, Gamay etc. Spontaneous fermentation. Aged in old botti for 8-9 months before bottling. Minimal added sulfur and no filtering or fining.

100% Petit Rouge. Spontaneous fermentation. Aged in old botti for 9 months before bottling. Minimal added sulfur and no filtering or fining.

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.

80% Malvasia bianca di Basilicata and 20% Moscato from 40 year old bush vines planted in clay soils in an arid area where it scarcely rains. The fruit was all harvested by hand in the first ten days of September. The whole-cluster grapes were foot-trodden, spontaneously fermented and macerated for 20 days on the skins in open bins (tini aperti) with three punchdowns a day before being manually pressed and aged in old barrique.The wine is bottled by gravity without stabilization, filtration or any added SO2.(1037 bottles produced)

100% Sangiovese from 40 year old bush vines and some planted in cordon spur in clay soil. The fruit was all harvested by hand in the first ten days of September. The whole-cluster grapes were foot-trodden, spontaneously fermented and macerated for 15 days on the skins in open bins (tini aperti) with three punchdowns a day before being manually pressed and aged in old barrique.The wine is bottled by gravity without stabilization, filtration or any added SO2. (614 bottles produced)

100% Merlot from 20 year old vines in Cannara, Umbria The fruit was all harvested by hand in the last week of August. that was direct-pressed with whole-clusters and passed over the spent skins of Malvasia Bianca di Basilicata and Moscato from Dune Bianche 'Musa' and 'Insanis' before fermentation in stainless steel with spontaneous yeasts without temperature control. It was aged in stainless steel with periodic lees stirring and racking.The wine is bottled by gravity without stabilization, filtration or any added SO2 (1030 bottles produced)

100% Merlot from 20 year old vines in Cannara, Umbria. The fruit was all harvested by hand in the last week of August. The whole-cluster grapes were foot-trodden, spontaneously fermented and macerated for 15 days on the skins in stainless steel without temperature control and with manual punching down three times a day. After the maceration the grapes were manually basket pressed and aged in stainless steel The wine is bottled by gravity without stabilization, filtration or any added SO2. (1020 bottles produced)

Procanico, Verdello, Malvasia, Drupeggio, Grechetto harvested at end of September. Spontaneous fermentation with 5 days skin contact. Aged in resin tank. Re-fermentation in bottle with added must from original harvest. No filtering or fining and no added sulfur.

Procanico, Verdello, Malvasia, Drupeggio, Grechetto harvested early October. Spontaneous fermentation with 6 days skin contact and lees stirring. Aged in stainless and fiberglass tanks. Bottled in May. No filtering or fining and no added sulfur.

Procanico, Verdello, Malvasia, Drupeggio, Grechetto with 10 days skin maceration. Spontaneous fermentation without temperature control. Aged in fiberglass tanks. No filtering or fining and minimal sulfur additions (if necessary).

60% Sangiovese and 40% Montepulciano harvested at the beginning of September. Spontaneous fermentation with 7 days skin contact. Aged in fiberglass. No filtering or fining and no added sulfur.

100% Trebbiano Romagnolo direct-press. Spontaneous fermentation. Aged in stainless steel. Re-fermented in bottle. No filtering or fining and minimal sulfur addition as necessary.

Lambrusco Marani and Lambrusco Salamino direct-press. Hand harvested, natural fermentation in stainless steel. Re-fermented in bottle with must from original harvest. Minimal sulfur additions and no filtering or fining.

100% Lambrusco Ruberti. Hand harvested, natural fermentation in stainless steel. Re-fermentation in bottle with must from same harvest. Minimal sulfur additions and no filtering or fining.

100% Lambrusco Salamino. Hand harvested, natural fermentation in stainless steel. Finished fermentation in bottle (metodo ancestrale). Minimal sulfur additions and no filtering or fining.

“Rigomale is the name of a nearby creek or ditch, but also an unconventional skin-macerated white, the son of two opposite vinifications. The long journey of Trebbiano left to rest on the skins for 5 months in amphora meets Malvasia direct-press, for for acidity and vibrancy. Blended and finished in concrete before bottling.”

“It is the saline expression of Sangiovese. Direct pressing of the grapes. Fermentation and aging in stainless steel.”

“It is our daring tour in pursuit of the grapes with greater acidity and freshness. Mainly Sangiovese with about 5% Malvasia. Semi-carbonic maceration with 20 days skin contact and aging in concrete. A wine without unnecessary frills from this mountain Maremma.”

“It is the selection of the best grapes from the highest plots at 600 meters. Here, 80% Sangiovese meets Ciliegiolo, Alicante Nero (Grenache), Montepulciano, but also other unknown varieties. It is our thought translated into wine.
Fermentation with a percentage of whole clusters takes place in terracotta and ceramic amphorae where it remains there for about 4 months. After racking it rests in amphora for another 5/6 months; its journey ends with an aging in bottle for about 10 months.
A long journey in search of refinement and elegance.”

100% Ansonica direct-press. Vines planted in 1993 (Double Guyot). Spontaneous fermentation in steel and old barriques. Aged on fine lees until bottling. Minimal sulfur additions, no clarification, light filtration. 1500 bottles produced.

100% Ansonica with ~10 days skin contact. Vines planted in 1993 (Double Guyot). Spontaneous fermentation in stainless steel. Aging on fine lees in old Barriques before bottling. Minimal added sulfur, no clarification, light filtration. 850 bottles produced.

100% Semillon. Spontaneous fermentation with 4 days skin contact. Re-fermentation in bottle. No additions of sugar, sulfur or other additives. No disgorgment and no filtering or fining.

100% Merlot. Spontaneous fermentation with 4 days skin contact. Re-fermentation in bottle with frozen must from original harvest. No additions of sugar, sulfur or other additives. No disgorgement and no filtering or fining.

Named for their beloved winery assistant and friend. 100% Semillon with a brief skin maceration. Aged in amphora. No filtering or fining, and no added sulfur.

100% Maturano. Spontaneous fermentation in open vats with 8 days skin contact and no temperature control. Aged in amphorae, where it undergoes spontaneous malolactic fermentation. No filtering or fining, and no added sulfur.

100% Fiano. Spontaneous fermentation in open vats with 8 days skin contact and no temperature control. Aged in amphorae, where it undergoes spontaneous malolactic fermentation. No filtering or fining, and no added sulfur.

100% Merlot. Spontaneous fermentation in open vats with 20 days skin contact, without temperature control. Aged in fiberglass tanks for 8 months before bottling. No filtering or fining and no added sulfur.

100% Cabernet Sauvignon. Spontaneous carbonic (whole cluster) fermentation. Aged in fiberglass tanks for 5 months. No filtering or fining, and minimal added sulfur if necessary.

Blend of Muller Thurgau, Traminer and Sauvignon Blanc with 2 weeks of skin maceration. Spontaneous fermentation in stainless steel. Frozen must added in the Spring before re-fermentation in bottle. No disgorgement.

Matteo’s still white wine. The best thing you can buy instead of Pinot Grigio, in our opinion. Grapes: Mostly Muller Thurgau with a small percentage of other native varites - all direct press.
Spontaneous Fermentation. Aged in stainless steel. No filtering or fining.

100% muller thurgau with 25 days on the skins. De-stemmed and very softly pressed (pneumatic). Spontaneous fermentation. Aged in stainless steel on the lees until April and bottled. No filtering or fining.

100% pinot noir with 1-2 days maceration. Destemmed and very softly pressed (pneumatic). Spontaneous fermentation. Aged in stainless steel on the lees until April and bottled. No filtering or fining.

Mostly Marzemino with some white grapes. Spontaneous whole cluster fermentation. Aged in stainless steel. No filtering or fining.

“Maddie” is named as a tribute to the Santa Maddalena DOC. 100% Schiava. Spontaneous fermentation without temperature control. Aged in stainless steel. No filtering or fining.

100% Negrara
5 days skin contact with spontaneous fermentation. Aged in stainless steel. No filtering or fining.

Traditional Vermouth based on a historical recipe from Trentino. Blend of wine from Cantina Furlani infused with sweet and bitter orange, wormwood, sow thistle, rhubarb, chamomile, mint and other alpine herbs.

Traditional Amaro based on a historical recipe from Trentino. Blend of wine from Cantina Furlani infused with blood orange, rhubarb, wormwood and gentian as well as various alpine herbs.

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.

100% Ormeasco (va. Dolcetto).  Natural farming and fermentation.  Basket pressed after primary fermentation (cement) and aged in large 25hL barrel.  Bottled ~12 months of aging.  Can age for 10-20 years if you have the patience! 

100% Omeasco (va. Dolcetto).  Natural farming and fermentation.  Harvested ~10 days earlier then grapes for the red wine.  "Sciac-tra`" literal translates to "press and pull", referring to the direct press method they use to make this rosato.  Ages in stainless steel/resin/cement and bottled the Spring after harvest but often released ~ 1 full year after vinification. 

“The name Nemico is a tribute to the Volcanic lake of Nemi which our cellar overlooks (the reason why we chose it). It is our first wine, the one we are most fond of and that represents us the most.
Trebbiano and Malvasia in maceration on the skins for 30% of the mass and then complete the spontaneous fermentation in fiberglass. It is the most authentic expression of his vineyard in Velletri and it is exactly what we had in mind when we decided to make wine in the Castelli Romani. A territorial white, fresh and irreverent, a wine in which minerality and aroma are in perfect balance with each other for a long, changeable and deep drink.

It is “the nemesis” but it is good .. trust me. It is the enemy only of bad people!”

“The Bellone, “beautiful grape”, indigenous, resilient, but ultimately underrated, often used just for blending. However, we harvest it at full ripeness from an old vineyard from 1962 in Velletri, and then let it sit on the skins in stainless steel for three days, all beautifully macerated. This is where Bellone gets its redemption: pure, showcasing its boldness and character. Without beating around the bush, it bursts with intensity in the glass. The ripe harvest gives it body and alcoholic warmth. The maceration is brief but adds citrus and herbs to the nose. The Castelli region does the rest, leaving a salty depth. 100% Bellone in pure ICARO style.

Good, really good. Actually, really beautiful (Bellissimo)!”

100% Bellone with 3 days maceration. Aging in stainless steel. No filtering or fining. Minimal added sulfur, as necessary.

“Elegant but at the same time deeply material. Difficult to frame in the classic schemes of purity. Rosario is a frontier wine that reveals energy and sensuality from the first to the last sip.
The soul of Trebbiano and Malvasia meets 1/4 of the best Nero Buono in direct pressing. They unite, they influence each other, they find strength in intermingling. They ferment together, spontaneously, in fiberglass, giving unexpected acidity, elegance, fruit and depth. There is the vineyard and there is the volcano but there is also something elusive; the salt and balsamic of Mediterranean herbs.
Rosario is a hymn to freedom and letting go, it combines strength and refinement, a territorial heart and originality. Rosario is the new, half-caste rosé of the Castelli Romani!”

“/Schic•che•rà•re/ drink often and abundantly wine or liqueurs ≈ raise your elbow, drink, drank ≈ get drenched, put your hair down, gulp.
La Schicchera is a rosé with compulsive drinking. It is for partying and revelry, for noisy dinners, crowded clubs and summer nights. We use Trebbiano, Malvasia and Nero Buono in full-cluster carbonic maceration in steel to load the aromatic bomb and explode the most fruity and intense characters of the grapes.
Subtle tannins, freshness, lots of acidity and the impetuousness of youth. The Schicchera is agile, quick and immediate. To drink in a flash!”

“We wanted a fresh, direct and spontaneous red wine. So powerful and expressive to reach everyone by representing the territory without hiding its rustic but always authentic character. L’Operaio is a wine for daily fatigue and for block parties in the streets. For Sunday lunches and to nurture the soul. It is a working class red, made with strong hands and pure heart. 60% Cesanese, Montepulciano and Sangiovese grapes from Pergola vines on volcanic soil, 40% Malvasia and Trebbiano. The white and red grapes are fermented in steel after 3 days of maceration while a small part age in barrique and it’s blended before the bottling. A red wine of great freshness and surprising acidity with crunchy tannins that lengthen and complete the drink. There is everything you need: red fruit and minerality, body, acidity and balsamic hints. Drinkers from all over the world. Let’s Unite!” (2023 vintage)

“Once upon a time there was a dream called Romanella , the Castelli champagne, a magical bubble. Forgotten, or worse, destroyed in recent decades, it is a symbol of everything there is to rebuild in the world of Castelli Romani wine. And we decided to try.
Friccica is our ancestral sparkling wine from Bellone and Malvasia grapes directly pressed in steel. We bottle it with a little residual sugar to complete, with the first warm ones, its natural refermentation in the bottle.
Friccica is a spark, a light shock that pervades the soul, a fresh, immediate, decisive bubble. No opulence, essential. Just monstrous drinkability.”

A rigorous selection of Trebbiano, Malvasia and Grechetto with 20 days skin maceration. Spontaneous fermentation with no temperature control. Aged in small 54 liter glass demijohn. No filtering or fining.

A wild blend of Aleatico, Sangioveto (a small berried, higher acidity clone of Sangiovese) and some Grenache (Gamay del Trasimeno). Spontaneous fermentation without temperature control. Aged in small 54L glass demijohn. No filtering or fining.

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.

“Vintage 2020, 100% Trebbiano Spoletino in purity. Harvest in mid-September, trying to take Trebbiano in an “uncomfortable” position, less mature. Seven days of maceration with the skins in open vats, then drawn off. Aging in stainless steel from October, then directly in the bottle from April 2021. Just one pre-bottling decanting. Fermented with its yeasts, without added sulfur nor temperature control, without filtration nor clarification. With the lees in suspension from November to March. In search of elegance hidden in the details, nature tells how much flavor and how much intensity there can be when you leave it free to do so. A wine dedicated to my land, to its June smells and to a word that in Serbo-Croatian means “nothing” and that every woman in the world uses when she wants to mean "everything". “

“Vintage 2020, simultaneous harvest of all the grapes at the end of August (Merlot 60%, Sangiovese 35%, Trebbiano Spoletino 5%). Passed directly to the wine press and fermented in stainless steel, without skins. After the fermentation, aged in stainless steel until April 2021 and then directly in the bottle. Just one pre-bottling decanting. Fermented with its yeasts, without added sulfur nor temperature control, without filtration nor clarification. With the lees in suspension from November to March. Fragrant, fresh, tasty. Dedicated to MILTON, the main character of "Una questione privata (A private affair)" by Beppe Fenoglio, a hero of Italian Resistance, who while immersing his life into the salvation of his homeland, is obsessed with the thought of the woman he loves and who may have betrayed him. Perhaps we are all absorbed in important projects and tasks, always with our mind and heart immersed in our emotions. Severe as a white, excited as a red, Or otherwise... My Rosato.”

In Marco’s words - Assembly of the red grapes of my vineyard, vinified for half without contact with the skins and for the remaining part with a short maceration of 4 days. After fermentation, separate refinements in fiberglass and then, on the first day of winter, December 21st, final assembly. Dedicated to Ferdinand Bardamú, protagonist of the “Voyage au boits de la nuits“, by my beloved Louis Ferdinand Celine. It is the wine that most of all has been together with my anxieties of autumn, the tormented period of fermentations: the personal fear of showing the kind part of my soul.

Sangiovese, Ciliegiolo, Malvasia, Trebbiano and Grechetto. Spontaneous fermentation with 3 days skin maceration in separate fermentation vats. Combined and aged in stainless steel for 5 months before bottling. Far from the easy wines of today, it is a tribute to the carefree wines of a few generations ago. A wine for those who are not afraid of wine; a snack mate, useful to recover from fatigue and to find words when they are lost. Marco’s white, dressed in red.

“Vintage 2020, 100% Sangiovese in purity. Harvest in early September. Maceration with the skins in open vats until the alcoholic fermentation is completed, then in steel. Finally in the bottle from April 2021. Just one pre-bottling decanting. Fermented with its yeasts, without added sulfur nor temperature control, without filtration nor clarification. With the lees in suspension from November to March. Tense, juicy, pungent, grumpy, restless, bony. Dedicated to the year of my birth, which was beautiful and terrible. Joyful, carefree but also dark and violent as well. Inspired by the only one word I can never pronounce without stumbling. As a key song for me said: “Ask Settantasette (Seventy-seven) if you don't know how to do it”. My way of looking at a hard year, an extraordinary grape, a generous land with today's eyes.

“Vintage 2019, 100% Sangiovese in purity. Short maceration of 4 days on the skins. Then refinement in fiber-glass until December 2020. In steel until April 2021, then in the bottle.A wine born to be a SETTANTA-SETTE that instead rebelled and decided to go on a long solitary journey of refinement and definition. Two pre-bottling decanting. Fermented with its yeasts, without added sulfur nor temperature control, without filtration nor clarification. A wine that “HAPPENS” (“ACCADE” in Italian) which represents for me the trust in the “natural” choice: if a wine breathes clean energy, love and a touch of madness, it will never remain unfinished. It will only be up to his winemaker to know how to wait for it. My “special” bottle.”

“Lamoresca Bianco is crafted from Vermentino, a typical Mediterranean variety. Thriving in island settings near the sea, these plants were planted as bush vines on our farm in 2006 at an altitude of 430 m above sea level. Cultivated in clay soil, these vines impart a salty note to the wines. This well-structured white wine holds significant aging potential.”

100% Vermentino di Corso. Destemmed and fermented on skins for 2-3 days depending on the vintage. Pressed to large truncated conical vat of Slavonian Oak for aging. Racked at least 3 times before bottling. Natural malolactic fermentation. Minimal added sulfur and no filtering or fining.

“Our Rosato is a mix of traditional grapes that capture the Sicilian style of Rosato. It's refreshing and full of Mediterranean flavors. The blend of Frappato and Nero d'Avola brings in the playfulness and structure, and a bit of Zibibbo adds a subtle flowery touch. Perfect for relaxed moments, as an aperitif or combined with seafood.

Our Rosato 2023 is unique due to challenges with downy mildew during the 2023 harvest, leading to a shortage of Frappato. Consequently, this year's blend comprises 20% Frappato, 75% Nero D'Avola, and 5% Zibbibo, resulting in a captivating Rosato with a delightful balance of structure and playful red fruit notes.

The higher proportion of Nero D'Avola lends a much deeper color than usual, making for a truly special and intriguing rosé. Even though we find this structure interesting, we will return to the normal ratio of Frappato next year.”

3-4 hours of skin maceration in vertical "tini", then a gentle pressing and aging in stainless steel tanks.

“Nerocapitano is born from the Sicilian tradition of crafting a wine exclusively from Frappato grapes. In the Sicilian dialect, Frappato is referred to as Capitano Nero, hence the name. This wine is light on alcohol and is best enjoyed when young. We recommend serving this wine lightly chilled during the summer, paired with a simple pizza.”

100% Frappato. 14 days of maceration on the skin in vertical “tini”, the skin gets manually pressed down 2 times a day, without temperature control or added yeasts. At the end of fermentation (sometimes before if tannins are too intense) he uses an old-fashioned manual basket press for softly pressing the must back to avoid pulling ‘sharp tannins.’ The wine is aged in concrete through the winter and is racked at least three times. Minimal added sulfur and no filtering or fining.

“Lamoresca Rosso is crafted by blending two grape varieties, Nero d'Avola and Frappato, both typical of our region near the Cerasuolo di Vittoria DOCG area. It was our first wine and a perfect marriage of these varietals. Nero d'Avola contributes sharp tannins and a robust body, harmonized by the Frappato's easy, red cherry fruitiness. The blend evolves each year, influenced by the vintage, quality, and our preferences.”

60% Frappato, 35% Nero d’Avola with a small amount of Grenache. 30 days of maceration on the skins in vertical “tini”, the skin gets manually pressed down 2 times a day, without temperature control or added yeasts. Pressed and blended after fermentation in 25 year old truncated conical vat of Slavonian oak for aging. Racked at least three times before bottling.. Aged for 12 months. Minimal added sulfur and no filtering or fining.

“This wine originated from the concept of creating a blend with 3 different grape varieties on 3 different terroirs. The Nerello Mascalese grows in a very hard and salty clay substrate. The Frappato and Nero d'Avola grow in sandy soil and limestone. This results in a highly concentrated wine with pronounced tannins and elevated alcohol content. We think this wine also possesses significant aging potential.”

Nerello Mascalese 70%, Frappato 15% and Nero d'Avola 15%. 3 weeks of maceration on the skins, 1 year in concrete tanks, 2 years in the bottle.

“We aim to craft a distinctive Nero d'Avola. This journey begins with intensive work in the vineyard. The grapes are selected from vineyards featuring vines aged at least 70 years and others that are 10 years old. Subsequently, in the winery, we employ a technique of extremely long skin maceration. This approach helps the Nero d'Avola shed its typical sharp tannins, resulting in a highly elegant wine. We then allow it to mature for at least an additional 3 years in our cellar before introducing it to the market. This wine is created to restore honor to a grape variety that has traditionally been misunderstood in Sicily.”

100% Nero d’Avola from a vineyard 550 m above sea level, sandy soil. 2 months of maceration on the skins, aged in concrete tanks for 1 year, 2 years in the bottle.

95% Trebbiano and 5% Grechetto grown on fossilized limestone and clay soil that was harvested in the middle of August. The grapes were destemmed, crushed and directly pressed before spontaneous fermentation and aging on the lees in stainless steel. It was bottled in the spring with a little passito made from Grechetto to aid in refermentation.

95% Syrah grown on galestro soil and 5% Grechetto grown on fossilized limestone and clay that was harvested at the end of August. The grapes were destemmed, crushed and directly pressed before spontaneous fermentation and aging on the lees in stainless steel. It was bottled in the spring with a little passito made from Grechetto to aid in refermentation.

A wine named after three young men of the local Ceci Farm who were captured and killed by the Germans at the end of the war. 100% Grechetto direct-press from a vineyard of clay and limestone. Partly early harvest fruit and later harvest fruit. Spontaneous fermentation without temperature control. Aged in tank on fine lees for 4 months. No filtering or fining.

Trebbiano, Malvasia, Grechetto and other white varieties from a vineyard panted in 1963 on clay and sand. Spontaneous fermentation with 4 days of skin maceration, without temperature control. Aged on fine less in tank for 6 months. No filtering or fining.

Syrah and Ciliegiolo. Ciliegiolo is whole cluster fermented, Syrah is de-stemmed, crushed and fermented on skins for 2 days before pressing. Ciliegiolo is then added to the Syrah juice and left to macerate for 15 days. Aged in tank. No filtering or fining.

Primitivo rose` pet nat! Tippi is Nico's wife's nickname and he says also suits her bubbly personality. A direct press rose` made from 100% primitivo. Bottle fermentation, minimal sulfur added (<10ppm).

100% Malvasia with 7 days skin maceration. Spontaneous fermentation without temperature control. Aging in stainless steel. No filtering or fining and minimal sulfur added as necessary.

Verdeca is an indigenous Puglian grape variety.  It is the "everyday" grape of the locals.  Bright acidity yet quite neutral on aromatics, the variety thrives in the calcium-rich soils of Puglia.  Nico has reinvented Verdeca and is making it the way his grandfather made it...with skin contact.  11 days of maceration before pressing.  Natural fermentation in stainless steel and aged in stainless and cement tank.  Roughly 3000 bottles produced annually.  

Fiano is a "noble" grape of southern Italy, found both in Campania and in Puglia and scattered around Calabria and Basilicata.  Fiano has vivid acidity, bright aromatics and a capacity to age.  This version sees 3 weeks of skin contact before pressing, natural fermentation and aging in stainless and cement. ~2000 bottles produced annually. 

100% Primitivo. Spontaneous fermentation with 24hrs skin contact. Aged in stainless steel for 6 months until bottling. No filtering or fining.

100% Primitivo from the earliest harvest of grapes.  Whole cluster, brief 8 day maceration, natural fermentation in stainless steel before aging in stainless and cement.  Super bright, super fresh, 11-12% ABV Primitivo that is best served chilled.  Nico calls it "Blue Wine" because of the distinct blue/violet color of the freshly run juice. ~5000 bottles produced annually. 

100% Primitivo from the best parcels of vineyard with ideal maturation. De-stemmed,  20 days of skin maceration before pressing and aging in cement tank.  Bottled and aged for at least 1 year before being released.  A classic Mediterranean red that is restrained in its approach and has great balance of acidity and plush fruit.  ~2000 bottles produced only in excellent vintages. 

The name "Don Franco" is in honor of Domenico's father-in-law. 100% Negroamaro only made in the very best vintages. After harvesting, the grapes are de-stemmed and crushed, and fermented in stainless steel with 15 days skin contact. Ages in stainless steel on fine lees for 18 months. No filtering or fining.

Procanico, Drupeggio, Malvasia, Verdello with short maceration on the skins (about 3 days). Spontaneous fermentation without temperature control. Aged in stainless steel. No filtering or fining and no added sulfur.

Selection of grapes from our 80-year-old “maritata” vineyard on volcanic soils at about 500 meters above sea level. The varieties present are: Procanico for 80%, Drupeggio, Verdello and Malvasia for the remaining 20%. The grapes are destemmed, macerated until the end of fermentation (about 25 days) on the skins and then pressed; 20% of the grapes are macerated in whole bunches. This wine is aged in 500-liter oak barrels for 12 months. No filtering or fining and no added sulfur.

100% Sangiovese that is de-stemmed. 90% direct press and 10% macerated on skins. Spontaneous fermentation without temperature control. Aged in stainless steel. No filtering or fining and no added sulfur.

Procanico, Trebbiano, Drupeggio direct press followed by a short maceration on Sangiovese skins. Spontaneous fermentation without temperature control. Aged in stainless steel. No filtering or fining and no added sulfur.

Sangiovese that was de-stemmed and saw a long maceration on skins. During maceration and spontaneous fermentation, punch downs were carried out morning and evening. At the end of fermentation, the must was racked to a stainless steel tank and the skins were pressed. At this point, the wine was left to rest until the end of November, when it was racked into another stainless steel tank for aging. It was bottled with the waning moon of February/March. No filtering or fining and no added sulfur.

A collaboration with Ajola and Gazzetta. This rosato is a blend of Chardonnay from Osarella, fermented on the skins for five days, pressed to tank and infused for two days with the skins of Sangiovese. Aged in tank until the following spring. No filtering or fining and no added sulfur.

Montemelino’s lively, mineral, fresh white wine. Made with all direct press Trebbiano Toscano, Trebbiano Spoletino, and a small amount of Grechetto. Wild yeast fermentation. Aged in stainless steel until bottling in the Spring. Minimal added sulfur and no filtering or fining.

An expression of the great potential of the Grechetto grape and the terroir of Lake Trasimeno. 100% Grechetto, direct press. Wild yeast fermentation. Aged in stainless steel until bottling. Minimal added sulfur and no filtering or fining.

The versatile, delicious, Provencal-slaying pink wine of Montemelino. 100% Ciliegiolo direct press. Wild yeast fermentation. Aged in stainless steel until bottling in the Spring. Minimal added sulfur and no filtering or fining.

90% Sangiovese and 10% Gamay del Trasimeno (Grenache), all pneumatic direct press. Wild yeast fermentation. Aged in stainless steel. Minimal added sulfur and no filtering or fining.

Liters of 100% Sangiovese. Wild yeast fermentation. Aged in cement tanks for a year before bottling. Minimal added sulfur and no filtering or fining. Takes crowd pleasing to arena-level status.

100% special selection of Gamay del Trasimeno. Spontaneous semi-carbonic fermentation. Malolactic fermentation carried out on lees. Aging in cement. No filtering or fining, and minimal added sulfur as necessary.

A wine that showcases Sangiovese along with the tiny DOC’s unique local variety - Gamay del Trasimeno (a local strain of Grenache). 60% Sangiovese, 40% Gamay del Trasimeno. Wild yeast fermentation. Aged in cement, then old oak barrels for 6 to 8 months. Minimal added sulfur and no filtering or fining.

Malvasia, Pignoletto and Trebbiano (both Trebbiano Modenese and Toscano). Spontaneous fermentation. Metodo Ancestrale sparkling wine. Disgorged after 12 months on lees. Minimal added sulfur as necessary. (Total under 30ml/L).

Malvasia, Pignoletto and Trebbiano (both Trebbiano Modenese and Toscano). Spontaneous fermentation. Metodo Ancestrale sparkling wine. Aged on less for 12 months. No disgorgement. Minimal added sulfur as necessary. (Total under 30ml/L)

The Morastello sparkling red wine gets its name from the local dialect for the Ciliegiolo grape. Here the locals call Ciliegiolo "Morastello", a bit of a nod to the blackberry and dark cherry tones that the grape/wine has. The Morastello cuvee is a blend of roughly 80% Ciliegiolo with Negretta, Uva Tosca, various Lambrusco varieties and some Barbera. The wine undergoes its secondary fermentation in bottle and it is not disgorged, yielding a lovely, high toned mountain Lambrusco unlike any you'll find in other parts of Emilia-Romagna.

40% Procanico with skin maceration, combined with Grechetto, Trebbiano, Malvasia all direct-press. Spontaneous fermentation in fiberglass containers. Aging in oak and chestnut barrels,. No filtering or fining, no temperature control, and no added sulfur.

100% Procanico. Spontaneous fermentation with 6 months of skin maceration. 1/3 is aged in chestnut and 2/3 in oak barrels. No filtering or fining, no temperature control, and no added sulfur.

80% White Grapes (Procanico/Malvasia/Grechetto/Trebbiano), 20% Red Grapes (Sangiovese/Ciliegiolo/Greghetto). Spontaneous fermentation with a short maceration of both the white and red grapes. Aging in oak and chestnut barrels. No filtering or fining, no temperature control, and no added sulfur.

Sangiovese and Greghetto with a little Merlot. Spontaneous fermentation in fiberglass containers. Aging in oak and chestnut barrels. No filtering or fining, no temperature control, and no added sulfur.

Sangiovese 45%, Greghetto 45%, Ciliegiolo 10%. Old vine ‘riserva’ cuvee. Spontaneous fermentation in fiberglass containers. Aging in old Barrique. No filtering or fining, no temperature control, and no added sulfur.

50% Aleatico from new young vines in Gradoli and 50% Cabernet Sauvignon hand harvested from a friend, both de-stemmed and macerated together for two weeks. Aged for 13 months in old oak barriques. No filtering or fining and no added sulfur.

Malvasia, Trebbiano with a little Orpicchio. Spontaneous fermentation with 20% of juice on skins during fermenation. Aged in stainless steel until bottling in the Spring. Minimal added sulfur and no sterile filtering or fining.

75% Sangiovese and 25% Colorino and Canaiolo (sometimes with some white grapes added). Spontaneous fermentation. Aged in cement until bottling in the Spring. Minimal added sulfur and no filtering or fining.

Mostly Sangiovese with Canaiolo and Colorino. Spontaneous fermentation. Aged in cement and stainless steel. Minimal added sulfur and no filtering or fining.

100% Pugnitello. Spontaneous fermentation in open barrique. Aged in cement tank. Minimal added sulfur and no filtering or fining.

95% Sangiovese with a little Canaiolo/Colorino (only from best vintages). Spontaneous fermentation. Aged in single barrel for 18 months, then further aging in bottle. Minimal added sulfur and no filtering or fining.

Sauvignon Blanc and Trebbiano direct press. Natural primary fermentation in stainless steel. Secondary fermentation in bottle with must from original harvest. Minimal added sulfur and no filtering or fining.

100% Lambrusco Benetti (Cichin D’Benati). Natural fermentation in stainless steel. Secondary ferrmentation in bottle with must from original harvest. Minimal sulfur added and no filtering or fining.

100% Lambrusco di Sorbara. Natural fermentation in stainless steel. Secondary ferrmentation in bottle with must from original harvest. Minimal sulfur added and no filtering or fining.

100% Lambrusco Salamino. Natural fermentation in stainless steel tanks. Carbonation using modified charmat method. Minimal sulfur additions and no filtering or fining.

100% Malbo Gentile (a rare native red variety known for it's snappy acidity, punchy tannin's, dark color and rustic edge), spontaneous fermentation with 4 to 6 days of skin maceration. Aged in vintage 1940's cement tanks called "carati". Minimal added sulfur and no filtering or fining.

Pronounced “3-way”. Collaboration with Fausto Cellario and Caneva di Nani!
Sorbara from Saliceto, Glera from Caneva, and Nascetta/Moscato from Cellario. Spontaneous fermentation. Re-fermentation in bottle. No filtering or fining.

70% Procanico, remainder is Verdello, Drupeggio and Grechetto from 1HA of vines between 60 and 80 years old. The Procanico has 1 month maceration while the remainder are direct-press. Spontaneous fermentation. Aged in stainless steel in the cellars of Cantina Ortaccio. No filtering or fining, and no added sulfur.

Barrel selection of 70% Procanico, remainder is Verdello, Drupeggio and Grechetto from 1HA of vines between 60 and 80 years old. The Procanico has 1 month maceration while the remainder are direct-press. Spontaneous fermentation. Aged in old oak barrel in the cellars of Cantina Ortaccio. No filtering or fining, and no added sulfur.

50% Sangiovese, 30% Merlot, 20% Cabernet Sauvignon from avg 30 year old vines. Grapes all de-stemmed. Spontaneous fermentation with 1 month maceration in fiberglass tanks. Aged in the cellars of Cantina Ortaccio. No filtering or fining, and no added sulfur.

100% Sangiovese from a small, 1/4 hectare vineyard approx 30 years old. Spontaneous fermentation. Aged in fiberglass in the cellars of Cantina Ortaccio. No filtering or fining and no added sulfur.

100% Sangiovese with a few hours maceration. Initial fermentation in stainless steel. Re-fermented in bottle. No filtering or fining, no disgorgement, and minimal added sulfur if necessary.

Canaiolo Bianco, Malvasia and Trebbiano from the same vines as Cibino Bianco, but from the first of three passes of the Maritata vineyard during harvest.

Canaiolo Bianco Malvasia and Trebbiano from the 200 year old Vita Maritata and vita Alberata vines (14th century Tuscan method of marrying vines to a tree). Alberata is a variation with vines growing up and through trees and linked to vines on other trees. The fruit is macerated throughout its alcoholic fermentation and then pressed and aged in anfora. . * Very limited

Field blend of various (unknown) red and white heirloom varieties from a tiny vineyard of 150 plants, with an average age of 90 years old. Spontaneous fermentation without temperature control. Aged in Amphora until bottling in the Spring. Zero added sulfur and no filtering or fining. *Extremely limited

100% Canaiolo (Severino is the name of his friend and the grower that owns the tiny vineyard Arnaldo gets the Canaiolo from). Spontaneous carbonic fermentation. Aged in stainless steel. No filtering or fining and minimal sulfur additions.

100% sangiovese liter format from albarello trained vines. This wine also incorporates semi-carbonic maceration. Arnaldo calls this his "vino di soccorso" or "emergency wine" that he decided to bottle as a liter during the throws of the Italian lockdown...it's not a "cheap and easy" liter, rather a serious wine that is super delicious and fun to drink...and it's helping Arnaldo keep the lights on at the Taverna.

100% sangiovese from the same hilltop, schist-soiled vineyard as the Selle dell'Acuto red wine he makes. This, however, is done with semi-carbonic maceration and aged only in cement and stainless steel, making it fresher and more lively, less classico than the Selle cuvee.

This is 100% Sangiovese from Arnaldo's tiny vineyard plot on the crest of the ridge line between Corton and Castiglion Fiorentino (where Arnaldo lives).  The "Selle" means the saddle of the hilltop and the plot is high in elevation, has amazing exposure so the grapes are generously ripe and the soils are rich in calcareous-clay.  Half the wine is aged in cement while the other half is aged in old barrel. If you can only get one cuvee from Arnaldo, get some of this! 

Truly a rare bird!  This is Arnaldo's top cuvee and the one he makes, of course, the least of.  This Sangiovese is wild, deep and stout.  Longer skin maceration, fermentation in old oak and aging for 2 years in an old tonneaux. *very very limited

100% Trebbiano with 20 days maceration. Aging in fiberglass tanks. No filtering or fining and minimal added sulfur, as necessary.

50% Malvasia and 50% Trebbiano. 2 days skin maceration.  Naturally fermented in small, open top resin tanks. Aged in fiberglass.  No filtering or fining and minimal added sulfur as necessary.

Malvasia del Lazio and Trebbiano Giallo. Spontaneous fermentation with 2 weeks skin contact. Aged on lees for 7 months in stainless steel tanks. No filtering or fining and minimal added sulfur as necessary.

100% Ciliegiolo. Spontaneous fermentation with 1 day skin contact. Aged in stainless steel. No filtering or fining and minimal added sulfur as necessary.

100% Ciliegiolo. Spontaneous fermentation with 4 days skin maceration. No temperature control. Aged in fiberglass tanks. No filtering or fining and minimal sulfur added (as necessary).

Montepulciano d'Abruzzo, Sangiovese and Ciliegiolo. Spontaneous fermentation with 10 days skin maceration. 6 month on-lees aging in concrete tanks. No filtering or fining and minimal added sulfur as needed.

100% Cesanese. Spontaneous fermentation with 5 days skin maceration. 8 months on-lees aging in concrete tanks. No filtering or fining and minimal added sulfur as necessary.

90% Sangiovese 10% Cesanese & Montepulciano. 5 days skin maceration. Naturally fermented in small open top resin tanks. Aged in fiberglass. No filtering or fining and minimal added sulfur as necessary.

100% Ciliegiolo. 4 days skin maceration. Naturally fermented in small open top resin tanks. Aged in fiberglass. No filtering or fining and minimal added sulfur as necessary.

Vivienne is named for Vivienne Westwood, the revolutionary English designer. 50% Trebbiano Toscana and 50% Malvasia from a single hectare of 30 year old vines on clay, sand and silt. Co-fermented with 15 days skin maceration. Aged for 6 months in steel tanks. No filtering or fining, and minimal added sulfur as neccesary. 3200 bottle production.

Named after Grace Jones, top model and famous pop singer from the 90’s. They have the same extravagant and outgoing personality. 100% Merlot from 15 year old vines on clay, sand and silt. Direct press, spontaneous fermentation. Aged in fiberglass. No filtering or fining and minimal added sulfur as necessary. 1160 bottle production.

Named after the earliest known Italian drag queen that went by the alias “Enigma” in 1896. 100% Sangiovese from 15 year old vines on clay, sand and silt. Spontaneous fermentation with 2 days skin maceration. Aged for 7 months in stainless steel. No filtering or fining, and no minimal added sulfur as necessary. 6000 bottle production.

Named after Joan of Arc (d'Arco in Italian). 100% Sangiovese from 15 year old vines grown on clay, sand and silt. Spontaneous fermentation with 15 days maceration. Aged for 8 months in fiberglass tanks. No filtering or fining, and minimal added sulfur as necessary. 3600 bottle production.

Named after Gea, in ancient Greek. In the mythology, is the primordial goddess, the divine power, of the Earth; in Greek religion is considered the creative force, the origin of life. 100% Merlot from 15 year old vines on clay, sand and silt. Spontaneous fermentation with 1 month skin maceration. Aged in fiberglass. No filtering or fining and minimal added sulfur as necessary. 3600 bottle production.

Trebbiano Toscano. Direct Press. Aged in stainless steel.

100% Trebbiano Toscano. Hand-harvested in October. Spontaneous fermentation with 4 days skin contact. 7 months in stainless steel.

90% old vine Trebbiano Toscano, 10% old vine Malvasia del Chianti. Spontaneous fermentation with 3 weeks skin contact. Aged in tonneau for 18 months.

100% Sangiovese from “Mammi” - a southeast facing vineyard at 1800ft w/clay and galestro soils. Spontaneous fermentation with 24hrs maceration. Aging in stainless steel. No filtering or fining and minimal added sulfur, as necessary.
The name “Galilejo” is a double reference to the Tanganelli household’s favorite band, Queen, (and Bohemian R’s famous acapella section), and as a tribute to Galileo Galilei, the famous astronomer, who came from Tuscany.

‘Rude’ was developed in conversation with his good friend and fellow winemaker Arnaldo Rossi. This is Arnaldo’s notion of fermenting Sangiovese in alternating layers of whole-cluster and destemmed fruit, a Tuscan riff on carbonic methods like a cake or ‘torta.’ 5 day maceration and fermentation in oak, Aged in steel and bottled without added sulfite, Marco decided to call the wine ‘Rude’ because this wine is more of a wild character!

100% Sangiovese. Spontaneous fermenation with 25 days skin maceration. Aged partly in stainless steel, and partly in barrel for one year.

85% Merlot, 15% Sangiovese. Spontaneous fermentation. Lots are aged separately with the Merlot given 12 months in used barriques and the Sangiovese 18 months in 10hl botti grandi. No filtering or fining and minimal sulfur additions as necessary.

85% Sangiovese, 10% Malvasia Nera, and 5% Colorino from “Mammi” vineyard. Spontaneous fermentation with three weeks maceration. Aging in stainless steel. No filtering or fining, and minimal sulfur added as necessary.
If you’ve had the remarkable powerhouse cuvèe “Mammi”, you’ve at least tasted how insanely special the Mammi vineyard is. The “Pianelli di Mammi” is sort of a junior version, made for earlier drinking. A gateway drug to the greatness of this place.

100% Sangiovese from Mammi vineyard. 40-45 days skin maceration followed by long aging in Botti Grandi, then a year in bottle. Only produced in excellent vintages.

Trebbiano Toscano with a smaller percentage of Trebbiano Romagnolo, Albana, Malvasia and Canaiolo Rosa. Spontaneous fermentation with a month of skin maceration for the fruit with the best skins, and the rest direct-press. Blended and then aged in stainless steel tanks until following summer. No filtering or fining.

Sangiovese and Merlot with a little Canaiolo. Spontaneous fermentation with 14hrs skin maceration. Aged in stainless steel tanks until the following Spring. No filtering or fining.

Sangiovese and Canaiolo, with a small amount of Merlot, Cabernet, and other native varieties (Uva San Forte, Rossone, Rapone and Raponcello). Spontaneous fermentation with 10 days skin maceration. Aged in stainless steel tanks for 9 months. No filtering or fining.

100% Lumassina. Grapes are hand-picked at different times based on ripeness and to achieve aromatic complexity, therefore several micro-vinifications occur. Spontaneous fermentation with 10 to 20 days of skin maceration. Aged in 225 & 500 liter barrels for 9 to 11 months before bottling. No filtering or fining and minimal added sulfur. A miniscule 2900 bottle production.

100% Lumassina. Spontaneous whole-cluster fermentation with skin contact during primary fermentation. Aged in old oak barrels. No filtering or fining and minimal sulfur additions (as necessary).

95% Vermentino and 5% Lumassina. 50% of the grapes are crushed and fermented with skins and stems, while the other 50% are destemmed and fermented on the skins. In both cases, fermentation takes place in open barrels, and maceration lasts between 15 and 20 days. Afterward, the skins are pressed, and the wine undergoes aging for 12 months in neutral oak and an additional 6 months + in the bottle.

100% Pigato from Ceriale, on the hills of the Peagna area. After fermentation in steel tanks, the wine is left on its skins in barriques for a total of 90 days. Aged in old oak barrels on the lees for 10 months before being further bottle aging. 586 bottle production.

Vermentino from a vineyard 200 meters from the sea, in the Pineo area of ​​Cariale. After 21 days of maceration on the skins in steel tanks, and pressing with a manual press, the wine is aged in old French oak. It is aged on lees for 10 months followed by further bottle age. 406 bottle production.

70% Trebbiano, 30% Verdicchio direct press.  Spontaneous fermentation without temperature control. Aged in stainless steel. Re-fermented in bottle with frozen must from original harvest. No filtering or fining and no disgorgement.

80% Gamay del Trasimeno & 20% Ciliegiolo direct press.  Spontaneous fermentation without temperature control. Aged in stainless steel. Re-fermented in bottle with frozen must from original harvest. No filtering or fining and no disgorgement.

50% Sangiovese, 50% Ciliegiolo. Spontaneous fermentation without temperature control. Aged in stainless steel. Re-fermentation in bottle with frozen must from original harvest. No filtering or fining and no disgorgement.

50% Trebbiano, 50% Grechetto.  Spontaneous fermentation with overnight maceration and without temperature control. Aged in stainless steel or fiberglass tanks. No filtering or fining.

Old vine selection. Blend of Grechetto, Trebbiano, Malvasia with 3 days skin maceration.  Spontaneous fermentation without temperature control. Aged in stainless steel or fiberglass tanks. No filtering or fining.

90% Trebbiano, 10% Grechetto with 17 days skin maceration. Spontaneous fermentation without temperature control. Aged in stainless steel tank. No filtering or fining,

80% Gamay del Trasimeno (Grenache), 20% Ciliegiolo with 4-6 days skin maceration. Spontaneous fermentation without temperature control. Aged in combination of stainless steel and resin tanks. No filtering or fining.

Old vine selection. Blend of Gamay del Trasimeno (Grenache), Ciliegiolo and Canaiolo with 4-6 days skin maceration. Spontaneous fermentation without temperature control. Aged in combination of stainless steel and fiberglass tanks. No filtering or fining.

100% old vine malvasia (a combination of aromatic sub-varieties found in the mixed vines of Ceppaiolo) with around a week of maceration with the skins before being aged in fiberglass tank. Around 1000 bottles were made in the debut 2023 vintage. No filtering or fining and minimal sulfur additions, as necessary.

100% old vine Uva Pecora, an very rare, antique variety that was mostly cultivated in small familial home gardens, never planted en-masse or truely "cultivated" for viticulture purposes. Likely a cousin of grechetto and/or pecorino, Uva Pecora is rich and soulful. Dense, round and golden thanks to 2 weeks on the skins during fermentation before aging in cement. No filtering or fining and minimal sulfur additions, as necessary.

100% old vine Ciliegiolo. Spontaneous fermentation with one week skin maceration. Aged in fiberglass. No filtering or fining and minimal sulfur additions, as necessary.