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...

Sourced 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 with 6,000 plants/hectare. Exposures are both north and south. In 2018, the blend is basically 90...

100% Montepulciano from a 0.5ha parcel planted in 1985, facing west at 250m, on silty clay with gypsum outcroppings.  The grapes are destemmed and crushed. Fermentation occurs spontaneously in stainless steel with a brief maceration of 3-4 days. Aging occurs in stainless steel and used barriques,...

100% Arneis from the Roero, grown in marl and sandstone soils from the Pliocene era. 40% abv. This is a young, fresh version of grappa, aged for 2 years in stainless steel; bright and crystal clear, this has a fresh nose with an herbal quality. On the palate, the delicate flavor is pleasantly round...

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...

90% Tintore di Tramonti and 10% Piedirosso from 3 parcels between 270-600m, planted in pergola, 1 hectare total. Vines age varies between 25-100+ years. Harvest was at yields of 4,000 kg/ha (about 25hl/ha).  Spontaneous fermentation in stainless steel with 15 days of maceration.  Aged in stainless...

25% Lambrusco Marani, 25% Lambrusco Salamino, 25% Lambrusco Oliva, 15% Lambrusco Grasparossa, 10% Lambrusco Maestri, co-harvested on Sept 25th.  Spontaneous fermentation in stainless w/ 4 days of skin contact.  Malolactic was completed.  Secondary fermentation was in bottle, with the addition of...

80% Sangiovese, 20% Canaiolo from 3km outside Siena.  Each variety was separately destemmed and crushed.  After 4 hours of maceration, pink juice was bled off of each tank and a blend was made. This is textural, medium-deep in color, and extremely Tuscan.  3,000 bottles made.  Certified organic.

For our version of the most popular Italian liqueur we use just the yellow part of the lemon zest, organically grown and processed within a few hours of harvesting. In this way we can offer a one-of-a-kind limoncello, which preserves the fragrance and taste of the best lemons grown in Italy.

100% Inzolia (aka Ansonica). 12.4% abv.

The Fior di Bianco and Fior di Rosso are Nino's first attempt at making a wine with multiple varieties from multiple vineyards. They're meant to be young, fresh, and accessible. 45% Grillo, 35% Catarratto, 15% Grecanico, 5% Zibibbo from 3ha of vineyards scattered throughout the Marsala zone, with a...