100% Albillo Criollo, destemmed. Partial skin contact (15 days) and fermented in amphorae and old French Oak barrels with indigenous yeasts. Aged for 7 months.

100% Albillo Criollo from the Los Topes vineyard at 620m elevation. Fermented on the skins (25 days) in amphora and aged in French oak and amphora, on the lees for six months. 560 bottles produced. 

A blend of Listán Negro, Negramoll and Castellana Negra (Tinta Cao) from the Finca el Adelantado vineyard, soils here are volcanic with a mix of clay/loam at 480m elevation. All grape varieties are vinified separately, foot trodden and fermented whole cluster in concrete. Aged in a combination of...

Grillo as a synthesis of Nino’s experience, from four different vineyards, planted 1975 to 2009, harvested in different periods and treated in different ways: part direct-pressed, part maceration, part whole-bunch infusion, part coming from Nino’s pre-British oxidative wine called Altogrado.  Once...

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...

Catarratto (biotypes Lucido, Comune, and Catarratteddo) from the contradas of Bausa, Amafi, and Abbadessa, guyot and alberello, planted between 1993 and 2008. Fermented in stainless steel, 24 hours of maceration. Aged in concrete.

100% Pinot Noir. From a 0.4-hectare plot of Pinot Noir on a western-exposed, Kimmeridgian limestone ridge minutes south of Saint Bris and west of Irancy. Planted in 1990 and farmed organically with low yields (35 hl/ha). The bunches are hand-harvested, left in whole clusters and spontaneously...

100% Melon de Bourgogne. The Clos de l’Allée is a place with a rich history; its 2.3 uninterrupted hectares are enclosed by paths which were the borders of three feudal lordships in the 18th century. The Cassini maps listed 75 owners at the time. The clos is adjacent to the winery and is the...

100% Melon de Bourgogne. The magmatic origins, the very composition of the rock as well as the multiple upheavals it has undergone give this place, aptly called La Butte de la Roche, a vibrant energy. This unique terroir in the Pays Nantais is the foundation of our generation of winegrowers. Vines...

100% Melon de Bourgogne. Communal crus date back to the late 1990s in the Muscadet, thanks to the effort of a handful of estates, including Luneau-Papin. This cru is known as Goulaine, referring to the Goulaine river which flows into the Loire. Located on the top of the hillsides, the vine plots...

100% Melon de Bourgogne, from the single vineyard named, Vera Cruz, in the village of Vallet. Vines were planted in 1974, on a bedrock of micaschist and gneiss. Pressed with whole clusters, ambient yeast fermentation, aged for 16 months in underground glass-lined tanks, no racking during aging, no...

100% Grolleau with 4 days of maceration in fiberglass tank. Incredibly fresh and vibrant at 10% alcohol.