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 Rosso Colli Tortonesi comes from all the estate's red grapes that are not directed towards the Barbera Superiore. Several parcels over 3 hectares are harvested for this wine.  The vines were planted between 1955 and 1990.  Exposures are both north and south.  The blend is basically 90% Barbera...

'Arancio' (meaning the color orange or an orange tree) is 70% Malvasia Toscana/Malvasia Romagnola, 27% Trebbiano Toscano, and 3% Sangiovese. All of Ca'Liptra's vineyards contribute to this wine. The harvest is done at full phenolic maturation; this usually occurs about a week after they pick...

A co-harvest of Corvina, Rondinella, Molinara, and Sangiovese.  This is the first year Lassuperiora (formerly known as La Superiora) comes from a vineyard Daniele recently began rented and fully controlling.  The site is in the zone known as Pastrengo. It's essentially the highest hill in the...

30% Lambrusco Marani (acidity), 30% Lambrusco Salamino (perfume), 30% Lambrusco Oliva (color and sugar), and 10% Lambrusco Maestri (structure), from 2.1 hectares. Cco-harvested and co-fermented. Alcoholic fermentation was in stainless steel with 6 days of maceration on the skins.  Malolactic did...

Colorino is a member of the teinturier grape family, in which both the skins and pulp exude red juice.  (see also: Alicante Bouschet, Saperavi, Ancellotta).  It is a traditional dance partner w/ Sangiovese, with just a small percent giving a boost to the latter’s notoriously light and unstable...

Canaiolo, usually one of the prime blending partners for Sangiovese, is seen here in purezza. Canaiolo may take its name from “rosa canina” (rosehip), and those bright, brambly flavors are certainly on display in this focused, energetic wine. 3 weeks of maceration.  Aging in cement for 10 months. ...

Ciliegiolo is either the parent or child of Sangiovese. It has a lot in common with its more famous relative, though it has a bit more color, less nervous acidity, and it thrives in warmer, sunnier climes. It feels right at home at Le Tolfe, at 320m. 3 weeks of maceration.  Aging is in cement and...

In this bottle you will find spices and herbs from the Mediterranean scrub and Southeast Asia: lemongrass, rosemary, sage, laurel, mint, chamomile flowers, Assan black tea, juniper berries, lemons, cinammon, fennel seeds, cloves and basil.

The precious taste of saffron meets the freshness of lemon and gives a unique and unmistakable taste. The liqueur is made only with top quality saffron pistils and untreated lemons. The citrusy note initially prevails, then leaving room for the protagonist.

100% Frappato. 13.1% abv.

100% Nero d’Avola.  13.2% abv.

The Fior di Bianco series, first produced in 2021, blends multiple varieties from 3ha of vineyards scattered throughout the Marsala zone.  It's meant to be young, fresh, and accessible while also highly territorial.  52% Grillo, 15% Grecanico (including a new 1.5-ha vineyard with 50-yr-old vines),...

Grillo from 0.2ha in Contrada Comuna (Mazara Del Vallo- iron-rich red soil over limestone mother rock). Planted in 1977. The grapes are harvested in mid-September at full ripeness. Destemmed, crushed, with 24 hours of maceration. Fermented and aged in used chestnut casks, topped up for 2 years and...

Zibibbo aka Muscat of Alexandria from 1.7ha in Contrada Casazze, planted in 2005, guyot. Fermentation in stainless w/ brief maceration, 18-20 hours. Aging in stainless steel and concrete.

Grillo from same vineyard as Biancammare.  It's direct-pressed, the must is allowed to oxidize and the vin clair is kept in stainless on the lees until the next harvest.   In August 2022, some Grillo must and yeast were used to trigger the secondary fermentation to achieve metodo classico-level...