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.