100% Trebbiano Spoletino. From certified-biodynamic vines, planted in 2004 on the estate's heavy clay-limestone soils on a south-facing slope. The bunches are hand-harvested early in the morning and immediately destemmed and gently pressed while the fruit is still cool. Only the free-run juice is...

100% Sagrantino. From certified-biodynamic vines planted in 2007 on the estate's heavy clay-limestone soils on a south-facing slope. The berries are destemmed and fermented spontaneously without temperature control and with a tiny bit of sulfur. Maceration lasts around 30 days. The wine is aged for...

60% Sangiovese/20% Sagrantino/20% Montepulciano. From certified-biodynamic, mixed plantings from 1975 and 1986 on the estate's heavy clay-limestone soils on south- and southwest-facing slopes. Berries are destemmed and fermented spontaneously in open-topped wooden vats (tini) without temperature...

100% Grechetto. From certified-biodynamic vines, planted in 1987 on the estate's heavy clay-limestone soils and trained in the local traditional palmetta style. The bunches are hand-harvested early in the morning and immediately destemmed and gently pressed while the fruit is still cool. Only the...

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...

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.

A bitter orange spritz akin to a low-sugar, 90-calorie organic Aperol spritz (but better!) in a can. Dry tasting, herby, and savory with a christmas spice finish. Made from organic Sicilian Zibibbo (a relative of Muscat).

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.

The Chianti Colli Senesi ‘normale’ is 100% Sangiovese. Maceration lasted a month. Aged for one year in cement.   This is an overdelivering Sangiovese, with perfectly encapsulated fruit and just the right amount of supporting grip.  10,000 bottles made.  The label reads, “Year 800- Tolfo dei Gricci...

80% Sangiovese, 20% Canaiolo from 3km outside Siena.  Each variety was separately destemmed and crushed.  After 4 hours of maceration, pink juice was bled off of each tank and a blend was made. This is textural, medium-deep in color, and extremely Tuscan.  3,000 bottles made.  Certified organic.

Thyme is a wild aromatic herb with a strong taste and, among wild plants, it has its own characteristic fragrance. Lavender flowers wonderfully enhance the taste, while lemon enhances the aromatic notes.

Bitter liqueur, with a sharp, dry, and woody character. More than twenty selected roots and herbs. Rhubarb and gentian stand out, together with the strength of absinthe and the freshness of eucalyptus. Cardamom is persistent and galangal is the finishing touch, with a discreet sweetness which...