50% Torrontes, 25% Sauvignon Blanc, 25% Chardonnay grown at a high elevation vineyard (4265ft). Vines are around 15 years old, grown in Sandy/Alluvial soils. Co-Fermented in stainless steel tanks. Unfined, Unfiltered.

100% Frappato. 13.1% abv.

60% Nero d’Avola, 40% Frappato.  13.4% abv.

Catarratto Comune, alberello (bush vines), planted in 1993, harvested in September at 33 hl/ha. The grapes are destemmed and then left to macerate on the skins for 8 days, with fermentation and aging in stainless steel. Aged 8 months and released in Sept 2022. Unfined/unfiltered. 1,600 bottles made...

Catarratto Extralucido, guyot, planted in 2011, harvested in August at 45 hl/ha. The grapes are destemmed and pressed, fermenting in stainless steel.   Refermented in bottle using must from the same harvest. Frizzante-level bubbles. Undisgorged (crown cap).  3,300 bottles made.  11.6% abv.

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.

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.

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.

100% Cabernet Franc, grown in clay and gravel soil. Vines average 30 years-old. Spontaneous fermentation with indigenous yeasts. No fining or filtration.

Sangiovese/Massaretta/Canaiolo/Merlot.  From 2ha of vineyards with sandy topsoil. A quick, 5-day maceration w/ fermentation in concrete and aging in stainless. The Felcerosso (like the Felcebianco) is aged for a short time, bottled in January after harvest. It's meant to be a versatile and tasty...

80% Massaretta, 20% Alicante Bouschet.   Massaretta, also known as Barsaglina, is a rare grape, with only 30 hectares found between Pisa and the Colli di Luni.  It's vigorous and finicky in the vineyard, very senstive to oidium.  Its wine characterized by wild aromas, lots of freshness, combined...

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...

95% Listan Negro topped off with Negramoll & Verdello from Cruz de Leandro in the Tacoronte Acentejo DO. Grapes are fermented whole cluster in stainless steel with indigenous yeasts. Malolactic fermentation and aged in large concrete tank for five months.  Loreto on Chica Reductiva and how she...

100% Chardonnay from a site of calcareous clay on an east facing slope. Whole cluster, spontan fermentation, aged in small barrels for one year. Instantly pleasing with savory elements everywhere, terrific spine, and a fine-grained, elegant finish.

1g/l RS, 5.5g acid. This rather serious Silvaner comes from several parcels of the centuries-old Würzburger Stein, a massive steep slope looking over the Main river. Pungent and alluring -- a signature quality of the vintage. A burst of citrus, orchard fruit and dandelion greens are tightly woven...