From a 0.6-hectare parcel in Monforte (Perno), planted in 1998 with western exposure at 390m above sea level. The grapes were destemmed and crushed; fermentation occurred spontaneously in cement vats, with maceration lasting around 20 days with pumpovers. After malolactic, the wine was racked in...

100% Ruché. Mainly from estate parcels scattered about the steep hills of the Monferrato zone of Asti around the Verruàs' home village of Scurzolengo (there is some purchased Ruché in the mix too). The family farms organically, tending and harvesting the vines entirely by hand. The grapes are...

100% Barbera from a clay and limestone-gypsum vineyard with 20 year old vines, densely planted at 5000 plants per hectare. Macerations lasted 3 weeks. Aged 8 months in stainless steel and 2-3 months in bottle, so it is not released until almost a year after harvest.          

95% Glera/5% other. Father Loris and sons Raffaele and Adelchi Follador farm about 7 hectares in the twisting, steep valley of Valdobbiadene, working quietly and quite independently of any consumer or commercial expectations. Their vines—mainly of Glera, plus a little of other co-planted local...

La Gerla rents and fully farms this vineyard in Castelnuovo dell'Abate in the southern part of the appellation. The vines are 15 years old, so they prefer to make a younger, fresher wine from it. Fermented in stainless steel, aged in used Slavonian oak botti for 4 months.

100% Ciliegiolo from the Arezzo area, from a lower, more productive part of their vineyards. Direct press. All stainless steel; partial malolactic. Light color, but not too light. Fresh red berries and usually an intriguing herbal streak. Certified organic.

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...

Ansonaca/Vermentino/Trebbiano/Malvasia Toscano/Malvasia di Candia. 2018 was the first vintage of this "Bianco". It is an exception among Fonterenza wines, being sourced from a vignaiolo friend on the Tuscan coast, specifically the sandy, iron-rich soils of Capalbio. The varieties are co-planted and...

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% Primitivo. Perrini's Primitivo comes from estate vines averaging 30 to 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....