100% Baga from clay and limestone soils. Fermented with indigenous yeasts in plastic bins and aged for two years in in new and used French oak barrels. 1,800 bottles produced.

100% Baga. Gentle pressing, 60% saignee. Fermented in stainless steel, second fermentation in bottle. 6-9 months on the lees.

Approximately 25% each Lambrusco Grasparossa, Lambrusco del Pellegrino, Lambrusco di Sorbara, and Uva Tosca, harvested between late September and mid October. Macerations average around 6 days; Pellegrino receives punchdowns rather than pumpovers.  Fermented and aged in concrete and stainless.  The...

A still white wine made from 100% Trebbiano di Spagna, from the 1ha Vigna Tiberia in Levizzano Rangone, 280m, facing west/northwest.  Harvest on Sept 12, at low yields of 12 hl/ha. Destemmed, gently pressed, no skin contact.  Fermented and aged in concrete, bottled under the rising moon of August 2...

Approximately 25% each Lambrusco Grasparossa, Lambrusco del Pellegrino, Lambrusco di Sorbara, and Uva Tosca, harvested between late September and mid October. Macerations average around 6 days; Pellegrino receives punchdowns rather than pumpovers.  Fermented and aged in concrete and stainless.  The...