Produced from 60% Vespaiola and 40% Tai Bianco. Grapes are manually harvested and destemmed. Spontaneous fermentation. Small metal grates are used for 6 hours of skin contact before the grapes are pressed and matured in steel vats. Secondary fermentation in bottle from addition of its own living must. Minimal sulfur additions and no filtering or fining.

100% Cabernet Sauvignon direct press. Spontaneous fermentation and aged in stainless steel tanks. Secondary fermentation in bottle with addition of the harvest’s own living must. Minimal sulfur additions and no filtering or fining.

100% Vespaiola with 6 days skin contact. Spontaneous fermentation. Aged in stainless steel. No filtering or fining and minimal sulfur as necessary.

70% Cabernet Sauvignon, 20% Merlot and 10% Pinot Nero. Spontaneous fermentation. One year maturation in steel vats before bottling. Minimal sulfur additions and no filtering or fining.

100% Cabernet Sauvignon grapes grown in chalky soil at 200 meters a.s.l. The grapes are cultivated with the greatest care to obtain a low yield per hectare and a high concentration. Grapes and manually destemmed on wood trays, fermentation is spontaneous and the wine is matured in used oak barrels. Minimal sulfur additions and no filtering or fining. A structured and powerful wine.