Catarratto Lucido, guyot, planted in 2011, harvested in September at 33 hl/ha.  Destemmed, pressed, fermented and aged in stainless steel.  Released in March 2022, unfined/unfiltered.  6,600 bottles made. 11.7% abv.

Monvigliero is arguably the most important cru of Verduno and Fratelli Alessandria has some of the biggest holdings there, 1.4ha.  Exposures are South to Southwest, 250-310m.   High average vine age of 45 years. Made similarly to the Barolo San Lorenzo.  Monvigliero exalts the beguiling florality...

100% Pelaverga Piccolo, a variety unique to Verduno!  Fruit from 2.6ha of vineyards, between 250-350m: Riva Rocca, Campasso, Boscatto, Neirane, Sotto Orti, Galleria.  Harvested in the second half of September. Stainless steel fermentation, on the skins for 6-8 days.  Aged between stainless and...

The cru of Gramolere, located in Monforte d’Alba, is Fratelli Alessandria’s lone plot outside of Verduno. They own 2ha here. The wine is made exactly as the other two single-cru wines.  As it’s on the older Arenarie di Diano D’Alba soils, high in sand, and the altitude is higher, this wine tends to...

100% Cabernet Franc, which Marco calls the “the foreigner who’s not a foreigner.”  Usually harvested in early Oct, fermented between steel and concrete, 20-25 days of maceration.  Aged for a year in big cask. 4,000 bottles made.

Schioppettino, From 0.5ha average age of vines: 20 to 60 years old. Maceration for 20/25 days in steel or cement, indigenous yeasts in large barrels or second passage barriques, spontaneous malolactic fermentation.

Monte della Guardia is Marco’s cru, 0.5ha, super steep terraces descending from 300 to 175m.  80% Friulano, 20% Picolit on ponca (typical soil of friable, alkaline clay marls).  Harvested end of Sept. Direct-pressed, fermented in stainlees, aged in one 1000L cask (which happened to be new this year...

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...

70% Zinfandel, 20% Pinot Gris, 10 % Alicante Bouchet - Organically farmed and hand harvested fruit. The grapes were direct-pressed and fermented with native yeasts in a combination of stainless steel and concrete. 12.7% abv.

60% Malvasia di Lipari, 30% Catarratto, 10% Grillo, planted in 1980. 0.5ha plot in Valdichiesa, a valley between the two spent volcanoes--Monte dei Porri and Monte Fossa delle Felci.  250m, facing southwest. Sandy topsoil over lava rock.  Harvest at the end of August at yields of 35hl/ha. Destemmed...

Malvasia/Trebbiano/Vermentino from 1ha of vineyard with sedimentary sandstone soil. Average vine age is 60 years. Destemmed, macerated for 10-15 days, fermentation and aging in stainless.1000 bottles made.

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...

TWO LITERS of crushable Cinsault, a clever collaboration between Jules Dressner and Cyril Cuche to circumvent the brutal wine tariffs of yore. Destemmed fruit; native-yeast fermentation; short maceration; concrete only. Bottled unfiltered and unsulfured.

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

100% Grenache Blanc from Coteaux de Clair Vineyard in the Santa Ynez Valley. This 2-acre site has been farmed organically since being planted in 2011. The grapes were whole-cluster direct pressed to stainless steel tank for fermentation with native yeasts. The wine was matured for 4 months in...