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.