100% Barbera from the Verduno vineyards of Neirane (W- 330-440m) and Cristiani (W- 250-280m), 1.2ha total, average vine age of 20 yrs.   Harvested in early October.  Stainless steel fermentation, on the skins for 6-8 days.  Aged between stainless and cement for 7 months.  Released in June 2022. ...

From the small Verduno cru of San Lorenzo (South exposure, 240-260m), where Fratelli Alessandria owns 0.8ha.   Average vine age of 30 years.  Harvest on October 8th.  Macerations 31 days.   First produced in 1997.  5,000 bottles made. "The 2021 Barolo San Lorenzo di Verduno is a wine of...

Fratelli Alessandria has made this Barolo "normale" since 1880!  Starting with the 2017 vintage it took on the name Barolo del comune di Verduno.  From 4ha of Verduno crus: Pisapola, Campasso, Riva Rocca (this site is the heart of the wine in 2021) , Boscatto, Rocche dell’Olmo, exposures from South...

100% Verduzzo, harvested at normal maturity levels, then natural appassimento for 60 days, fermented in stainless steel, then aged one year in used barriques.  110g/l residual sugar.

100% Picolit, made similarly to the Verduzzo, but in this case fermentation occurs in wood.

100% Ribolla Gialla, facing East. Direct-press. Fermentation and aging in concrete, with no malolactic. Kept on lees for 6 to 8 months.  Around 7,000 bottles made.

100% Friulano, the wine that most tells the tale of Marco’s territory.  Made similarly to the Ribolla, and similar levels of production.

Pinot Gris 25%, Sauvignon Blanc 25%, Vermentino 25%, Verdelho 25%. All fruit sourced from organic vineyards in Lodi and San Benito (Verdelho). Each variety is fermented separately with natural yeasts in a mix of stainless steel and neutral barrels before blending. Matured for 5 months in neutral...

100% Vermentino from organic sites, hand harvested and fermented on skins until dry (30 days). The wine matured for 5 months in a combination of neutral oak and stainless steel tanks before bottling. 12% abv.

Vermentino/Malvasia/Trebbiano from 3ha of vineyards with sandy topsoil.  Average vine age is 40 years. Macerated for 48 hrs, aged in stainless steel. The Felcebianco (like the Felcerosso) is aged for a short time, bottled in January after harvest. It's meant to be a versatile and tasty everyday...

80% Cinsault/20% Syrah. From certified-organic estate vines just northwest of the ancient city of Nîmes and just south of the Cévennes mountain range. The vines range from 10-30 years old, are planted on varying clay-limestone soils and have a generally eastern exposure. The terrain is flat to...

Pet-nat from 80% Cinsault/20% Syrah. Certified organic. Direct press. Native-yeast fermentation begins in cement tanks and finishes at dryness in bottle. Unfiltered, unsulfured and undisgorged. Clear bottle, crown cap.

100% Viognier. Certified organic. Direct-press; native-yeast fermentation; 15-day maceration; cement only. Bottled unfiltered and unsulfured. Clear bottle.