2019 was the debut of Barolo Perno, from the Santo Stefano di Perno sub-section, facing east, with Arenarie di Diano d'Alba sandstones, more sandy than Schiavenza's Serralunga plots. This makes for a somewhat more lithe Barolo. A rare chance to taste a Barolo at 13.5% without losing typicity!

2019 was the debut of Barolo Perno, from the Santo Stefano di Perno sub-section, facing east, with Arenarie di Diano d'Alba sandstones, more sandy than Schiavenza's Serralunga plots. This makes for a somewhat more lithe Barolo. A rare chance to taste a Barolo at 13.5% without losing typicity!

Sourced from 2.1ha of different parcels (mainly the crus of Cerrati and Meriame) all located in the village of Serralunga d'Alba, at altitudes of 360-400m above sea level; the vineyards have south-east and west exposures, and are composed mostly of calcareous and tufaceous soil. Cover crops such...

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.   

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...

100% Grignolino from a 2 hectare vineyard of clay and limestone-gypsum soils, with a south/southwest exposure. The vines are 60 years old.  Spontaneous fermentation in stainless steel tanks followed by an additional 8 months in tank and 2-3 months in bottle.  As Eleonora and Luigi Costa say of...

Ciliegiolo, meaning “cherry-like”, is usually reserved as a blending grape. Bottled on its own, it shows remarkably bright red fruits and fresh acidity.  There have been conflicting studies, but Ciliegiolo is either a parent or offspring of Sangiovese.  San Ferdinando’s version comes from 1.7...

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.  

100% Sangiovese, with yields at 35 hl/ha. The wine was fermented in open-top stainless steel vats with macerations lasting over a month; malolactic took place in barrel. Aged 18 months in 228-350L barrels, 20% of which were new.  This wine is a clear indication that Candialle is in no rush to...

100% Gaglioppo from massale selection. This parcel—Vigna Fego— has clay/marl soils and is right on the Ionian Sea. Grapes are crushed/destemmed; after 12 hours maceration in stainless steel, the juice is not pressed, but drained by gravity. Aged in stainless steel and released late. Beautiful brick...

100% Clairette from 80-100 year-old vines in the Serres lieu-dit. Very low yields of 15hl/ha. Fermented and aged in glass demi-johns for 18 months. Bottled exclusively in magnum with limited availability.

This cuvee comes entirely from the Les Serres parcel and is primarily the fruit that used to make up the “Favier” and “Giraud” wines. 100% whole cluster made mostly in demi-muids; some amphora and glass demi-johns are also used. 75% old-vine Grenache, 12% Cinsault, 11% Mourvedre, and 2% Syrah.