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.