Rosso dei Politici is the ripe, soft, gulpable red wine of Abruzzo, made from 100% Montepulciano grown in vineyards around Loreto Aprutino, half-way between the Apennine mountains and the Adriatic sea. Fermented in steel and aged in huge old barrels, it’s a richer wine than expected, a delicious...

Also available in 1.5L!  

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...

Schiavenza’s 0.9 hectares in the Prapò cru are located at 350m above sea level, with southeast exposure; the vines were planted in 1993.  Of all their crus, this is the one in which the soil is most representative of Serralunga: its high percentage of light-colored limestone naturally limits yields...

From the bricco (aka crest) of the Cerretta cru, 0.9ha at 390m altitude with a SE exposure; the soil is silty clay, highly calcareous. Harvest was on October 4th. 5,240 bottles made.

100% Barbera from vines located in Perno in the village of Monforte d'Alba, on the right slope in front of Castiglione Falletto. The vineyard sits at 350m with a western exposure. Harvest is usually at the beginning of October.  Fermented in concrete and aged for 18 months in large cask.   

100% Grignolino. From the same grapes as Marcaleone, but selected to carry out a vinification aimed at a long refinement (two years in stainless steel, barrique and terracotta and two years in bottle).   

San Ferdinando’s Chianti ‘Il Gargaiolo’ takes its name from the eponymous stream that runs along the Sangiovese vineyard.  This vintage, the blend is 85% Sangiovese, 10% Ciliegiolo, and 5% ancient co-planted varietals; the grapes come from vineyards at 350m, facing south-southeast on light sandy...

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.

94% Sangiovese, 3% Malvasia Nera, 3% Canaiolo. Co-harvested/co-fermented in unlined concrete with macerations lasting a month.  Aged in unlined concrete vats.  This is Candialle's Chianti Classico 'annata,'  though its release date could easily classify it as a Riserva.  

From the vineyard Frassà, at only 10m above sea level.  A blend of 70% Greco Bianco and 30% Gaglioppo. The Greco Bianco is macerated for a few hours and the Gaglioppo is vinified white after direct pressing. The co-fermentation occurs spontaneously in stainless steel and aging lasts 8 months in...

100% Cabernet Franc from the Ampeleia di Sopra parcels at 450-600 meters above sea level. Vines were planted between1995 and 2004.  The grapes are fully destemmed and there is a maceration of 20 days.  Fermented in cement tanks and 5000-6000L casks. Aging is 12 months in these same vessels,...

Varieties: 90% Glera, 10% Perera and Bianchetta. Harvested by hand. Vineyard: Col San Martino in the lieu-dit “Rive Alte,” 3.5 hectares at 250-270m above sea level. Planted in 1965, 1980, and 2011.  Eastern exposure. Trained in the traditional Sylvoz or Doppio Capovolto. Soils: In the steep section...

The still Glera includes a little Bianchetta Trevigiana and Boschera.  Varioud small parcels selected for this wine, planted in 1960, between 220 and 400m, facing south.Harvest was on October 8th, 2020 at yields of 6,000kg/ha (45hl/ha).  The grapes are partially destemmed and crushed, partially...

Sourced from all of the estate's parcels, as each plot has at least some white grapes in it. Vineyards were planted between 1959 and 1999 at 6,000 plants/ha.  In 2018, the blend is essentially equal parts Cortese, Favorita, and Timorasso, with trace elements of Moscato Bianco and Giallo.   Aside...