Trebbianello Pet-nat with skin maceration. Spontaneous fermentation without temperature control. Aged in stainless steel, then re-fermented in bottle using grape must kept frozen after harvest. No filtering, fining, or disgorgement. Minimal sulfur added as necessary.

Is it red? Is it pink? Is it orange? Who cares?! 30% red grapes (Corvina, Rossanella, Rondinella, Molinara) and 70% white grapes (Fernanda, Moscato, Trebbianello, Trebbiano, Garganega, Tocai), all from old vines. Hand harvested and spontaneously co-fermented with 10 days of skin maceration and without temperature control. Aged in stainless steel. No filtering or fining and minimal added sulfur as necessary.

A traditional blend of Trebbiano, Garganega and Tocai. Spontaneous fermentation with 3 days skin maceration and without temperature control. Aged in stainless steel. No filtering or fining and minimal added sulfur as necessary.

100% Trebbiano with 6 months skin maceration. Spontaneous fermentation without temperature control. Aged in stainless steel. No filtering or fining and minimal added sulfur as necessary.

100% Garganega with 2 months skin maceration in amphora. Spontaneous fermentation without temperature control. Aged in amphora. No filtering or fining and minimal added sulfur as necessary.

100% Pinot Grigio with 12 days skin maceration. Spontaneous fermentation without temperature control. Aged in stainless steel. No filtering or fining and minimal sulfur added as necessary.

Corvina, Rondinella and Molinara direct press. Spontaneous fermentation without temperature control. Aged in stainless steel. No filtering or fining and minimal added sulfur as necessary.

Corvina, Rondinella, Molinara. A throwback to what real, family style “Ripasso” used to be in the Veneto. In nearby Valpolicella, the Ripasso wines are made by passing the fresh pressed juice over the spent skins of the dried grapes used to make Amarone. But, in the Lake Garda region and Bardolino DOC, the old family style "Ripasso" involved passing the fermenting juice over the grapes used to make Chiaretto. The result is a lighter, more ethereal red wine. In the case of this wine, the juice is passed over the skins of the “Esotico” (above). Aged in stainless steel. No filtering or fining and minimal added sulfur as necessary.

Traditional blend of Corvina, Rondinella and Molinara. Spontaneous fermentation with 6 days skin maceration without temperature control. Aged in stainless steel. No filtering or fining and minimal added sulfur as necessary.