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.

Zibibbo aka Muscat of Alexandria from 1.7ha in Contrada Casazze, planted in 2005, guyot. Fermentation in stainless w/ brief maceration, 18-20 hours. Aging in stainless steel and concrete.

The Fior di Bianco series, first produced in 2021, blends multiple varieties from 3ha of vineyards scattered throughout the Marsala zone.  It's meant to be young, fresh, and accessible while also highly territorial.  52% Grillo, 15% Grecanico (including a new 1.5-ha vineyard with 50-yr-old vines),...

Catarratto, from a 0.8ha vineyard at sea level in Contrada Spagnola, vines planted in 1989. Sandy/silty topsoil, but chalk below the surface.The grapes were destemmed/crushed and direct-pressed (no maceration). Fermentation and aging was in 54L glass demijohns.  Aged 7 months in demijohn and then a...

Grillo from Contrada Corleo in Petrosino. Seaside vineyard, 30m from the water and sometimes the tide brings in water and local marine plant called posidonia oceanica.  24 hours skin contact pre-fermentation.  This wine used to have zero so2 but Nino's adding a little now, which locks in the briny...