Rossore, 100% Barbera, was Fabrizio's first wine. The name refers to the red flush on one's cheeks after drinking it.  It comes from different south-facing parcels planted between 1985 and 1990, harvest at the end of September or beginning of October. Vinification is in concrete with 21-28 days of...

TA-DA! is a co-harvest/co-ferment of Pinot Nero, Baratuciat, Slarina and Grignolino. Pinot Nero harvested on late side of ripeness, Grignolino on early side.  Fermented and aged in concrete.

60% Sangiovese/40% Montepulciano. From biodynamically farmed, certified-organic, hand-harvested estate vines. The grapes are destemmed and fermented spontaneously in stainless steel tanks with no temperature control or sulfur and with a maceration of about 10 days. The wine is aged in stainless...

60% Sangiovese/15% Sagrantino/15% Merlot/10% Montepulciano. From biodynamically farmed, certified-organic, hand-harvested estate fruit. In general, fruit from the younger vines goes into this traditional DOC Montefalco. The different varieties are harvested and vinified separately, as their...

60% Sangiovese/20% Sagrantino/20% Montepulciano. From biodynamically farmed, certified-organic, hand-harvested estate fruit. The riserva-level Montefalco Rosso comes from hand-selected bunches from mixed vineyard plantings going back about 65 years. Fermentation is spontaneous in open-topped wooden...

100% Montepulciano. From certified-biodynamic estate vines of around 25 years old. The fruit is harvested manually, later than for "Le Cince" Cerasuolo and earlier than for "Prologo" red. The grapes are destemmed but not crushed; they are fermented spontaneously with indigenous yeasts and no...

100% Chardonnay. The original vines were brought back from France by Eloisa de Fermo's great-uncle ("Don Carlino" for whom the family Pecorino is named) and planted in 1926.These are some of the oldest Chardonnay vines in Italy and are an old, now-rare clone. The vines are certified-biodynamic and...

100% Montepulciano. First made in the 2010 vintage, "Prologo" was De Fermo's very first wine, hence the "prologue" moniker. It comes from the estate's certified-biodynamic vines (aged around 25 years) and is hand-harvested the latest of all. The bunches are destemmed by hand. Fermentation is...

Two sisters, Clara and Annamaria Sala, own this organic farm in Mazara del Vallo, comprising of 115 hectares and surrounded by a bird sanctuary. The property was split-off from the old Cantine Pellegrino and is now all women-owned. Grapes for this 100% Grillo are grown in a single-hectare parcel...

The cru of Baudana can seem undersung compared to more famous sites, but in the recent past it was not so. “This vineyard has contributed to creating excellent signature wines since the 1930s and has always been held in high esteem by the locals”--Atlante delle Vigne di Langa, Slow Food, 1990.  It...

Compared to the cru of Baudana, Cerretta is much better known, as it is a fairly large cru (by Serralunga standards) with many producers.  The Vairas farm 0.77ha, facing SW, in the subsection of Cerretta known as Cerretta Piani.  This is the coolest microclimate in the cru, with gentle slopes.   ...

Deep crimson blood orange hits the palate, beautifully balanced acidic mouth feel, hints of crushed raspberries and hibiscus flower on the finish.

Tart cherries and hibiscus flowers hit the palate, dry and sparkling mouth feel notes of cherry blossom, garden rose and limestone. Made from organic Sangiovese and Montepulciano d’Abruzzo.

30% Lambrusco Marani (acidity), 30% Lambrusco Salamino (perfume), 30% Lambrusco Oliva (color and sugar), and 10% Lambrusco Maestri (structure), from 2.1 hectares. Cco-harvested and co-fermented. Alcoholic fermentation was in stainless steel with 6 days of maceration on the skins.  Malolactic did...

Canaiolo, usually one of the prime blending partners for Sangiovese, is seen here in purezza. Canaiolo may take its name from “rosa canina” (rosehip), and those bright, brambly flavors are certainly on display in this focused, energetic wine. 3 weeks of maceration.  Aging in cement for 10 months. ...

Ciliegiolo is either the parent or child of Sangiovese. It has a lot in common with its more famous relative, though it has a bit more color, less nervous acidity, and it thrives in warmer, sunnier climes. It feels right at home at Le Tolfe, at 320m. 3 weeks of maceration.  Aging is in cement and...