One third of the fruit is saignées from the Bourgogne Rouge, one third is a quick maceration of villages and 1er cru reds, and the last third comes from the direct press juice of Hautes-Côtes de Beaune Pinot Noir. All the different musts are barrel-fermented separately (in barrels 10-13 years old...

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.

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...

60% Tempranillo and 40% Garnach blended from multiple parcels. Vinified seperately in order to get a fresh, and “fluid” wine. A mix of saignee and direct press.

50% Grenache 50% Cinsault. Direct press, stainless steel tank fermented. Certified Organic, Practicing Vegan. A medium-pale rose with zesty fresh strawberries in the nose, a round & dynamic mouthfeel and lasting, refreshing red fruits through the finish. Essentially, the perfect bistro wine.

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.