100% Ruché. "Ruschena" is Tavijn's only wine from fruit sourced from neighbors, a family by the name of Ruschena. Those vines are over 70 years old in a small plot on particularly calcareous soils; they are farmed organically and harvested by hand (just as the Verruà family of Tavijn does things in...

100% Grignolino. From the same grapes as Marcaleone, but selected to carry out a vinification aimed at a long refinement (two years in stainless steel, barrique and terracotta and two years in bottle).   

The La Gerla Brunello is a blend of both the Canalicchio and Castelnuovo vineyards; the average age of the vines is 25 years old. The grapes are kept cool for 7-8 days before fermentation, which lasts up to 15 days. The wine is then transferred to large 50-100hl casks and is aged for three years,...

San Ferdinando’s Chianti ‘Il Gargaiolo’ takes its name from the eponymous stream that runs along the Sangiovese vineyard.  This vintage, the blend is 85% Sangiovese, 10% Ciliegiolo, and 5% ancient co-planted varietals; the grapes come from vineyards at 350m, facing south-southeast on light sandy...

100% Sangiovese, with yields at 35 hl/ha. The wine was fermented in open-top stainless steel vats with macerations lasting over a month; malolactic took place in barrel. Aged 18 months in 228-350L barrels, 20% of which were new.  This wine is a clear indication that Candialle is in no rush to...

80% Prugnolo Gentile/20% Canaiolo Nero & Mammolo. Prugnolo Gentile is the variant of Sangiovese found in Montepulciano and historically co-planted with supporting varieties like Canaiolo and Mammolo. Proprietor Dora Forsoni has been farmiing her family's vines organically forever, many of them...

100% Sangiovese. This wine comes from a gently sloped, east-northeast-facing, half-hectare parcel in the Fonterenza's Montalcino vineyard. Planted in 2005 but not bottled separately until the 2015 vintage, the biodynamically farmed vines are trained in alberello--which yield smaller amounts of more...

70% Montepulciano & 30% Sangiovese. Fermented in stainless steel and aged four months in steel & six months in bottle before release. As the Gambero Rosso puts it: “the Rosso Piceno is a consumer’s dream, straightforward but delicious and a pleasure to drink.”

100% Negroamaro. Perrini's Negroamarro comes from estate vines averaging 30-35 years old, with some getting up to 60 years, with full southern exposure on flat and slightly hilly sites. The soils are a mix of sand, limestone and clay, with a rockier nature on the slightly higher-elevation sites....

100% Teroldego. Teroldego is a close relative of Lagrein, both being native Südtirol varieties. Nusserhof only has 10 rows of it, averaging 30 years old and yielding very low quantities. The farming is certified organic and harvest is by hand. The grapes are mainly destemmed but with up to 30% left...

75% Merlot/25% Pignolo. The vines are planted on ponca, a compressed, flaky clay of marl and sandstone that is typical in this part of Friuli. They grow on a south-facing slope right by the winery; average around 30 years old; yield about 45 hl/ha; and are farmed organically and harvested by hand...

50% Barbera/50% Bonarda (aka Croatina). Named for an old farmhouse in the midst of the vineyard, Macchiona is La Stoppa's flagship red. It is made with the estate's oldest vines (up to about 65 years old), grown on silty clay soils and farmed organically, with no fertilizers and with wild plants...

100% Lambrusco Salamino. Salamino is a sub-variety of Lambrusco known for thick skins, dark color, high acidity and tight bunches. In Saetti's case, it comes from their hundred rows/2.5 hectares of organically farmed vines planted from 1968 to 1995. The two-foot-deep, fertile top soil lies over...