Falanghina with a brief skin maceration (2 days). Spontaneous fermentation. Initial fermentation in stainless steel. Re-fermented in bottle using Greco di Tufo must. No temperature control, no filtering or fining and minimal sulfur additions (if necessary).

100% direct-press Aglianco. Spontaneous fermentation. Initial fermentation in stainless steel. Re-fermentation in bottle with Piedirosso must. No temperature control, no filtering or fining, and minimal sulfur additions (if necessary).

Fiano, Greco, and Piedirosso with a brief maceration of 2-3 days. Spontaneous fermentation without temperature control. Aged in stainless steel. No filtering or fining and minimal sulfur added as necessary.

A blend of Fiano, Coda di Volpe, Greco di Tufo. Spontaneous fermentation without temperature control. Aged in a combination of stainless steel and anfora. No filtering or fining and minimal sulfur additions as necessary.

100% Coda di Volpe with brief skin maceration (5 days). Spontaneous fermentation. Aged in old "botti grandi" oak barrels. No temperature control, no filtering or fining, and minimal sulfur additions (if neccesary).

100% Greco di Tufo with a week of skin maceration. Spontaneous fermentation without temperature control. Aged in old botti grandi. No filtering or fining and minimal sulfur additions as necessary.

100% Fiano with brief skin maceration (4 days). Spontaneous fermentation. Aged in anfora. No temperature control, no filtering or fining, and minimal sulfur added (if necessary).

Aglianico and Piedirosso with 5-7 days maceration. Spontaneous fermentation without temperature control. Aged in stainless steel. No filtering or fining and minimal sulfur added as necessary.

A blend of Aglianico and Piedirosso. Spontaneous fermentation without temperature control. Aged in a combination of stainless steel and anfora. No filtering or fining and minimal sulfur additions as necessary.

100% Piedirosso with a week of skin maceration, partly with whole clusters (around 40%). Spontaneous fermentation without temperature control. Aged in stainless steel. No filtering or fining and minimal sulfur additions as necessary.

80% aglianico 20% piedirosso (with a small dash of a rare red variety called Camaiola in certain vintages). Partially destemmed, partially whole cluster fermentation. Aged in anfora. No temperature control, no filtering or fining, and minimal sulfur additions (if necessary).

100% old vine selection of Aglianico. Spontaneous fermentation. Aged in old "botti grandi" and only released when the wine is deemed ready. No temperature control, no filtering or fining, and minimal sulfur additions (if necessary).