The Chianti Colli Senesi ‘normale’ is 100% Sangiovese. Maceration lasted a month. Aged for one year in cement.   This is an overdelivering Sangiovese, with perfectly encapsulated fruit and just the right amount of supporting grip.  10,000 bottles made.  The label reads, “Year 800- Tolfo dei Gricci...

From the small Verduno cru of San Lorenzo (South exposure, 240-260m), where Fratelli Alessandria owns 0.8ha.   Average vine age of 30 years.  Harvest on October 8th.  Macerations 31 days.   First produced in 1997.  5,000 bottles made. "The 2021 Barolo San Lorenzo di Verduno is a wine of...

Monvigliero is arguably the most important cru of Verduno and Fratelli Alessandria has some of the biggest holdings there, 1.4ha.  Harvest on October 7th, macerations 32 days. Monvigliero exalts the beguiling florality and spice that are Verduno's calling card.  First produced in 1978. 7,000...

The cru of Gramolere, located in Monforte d’Alba, is Fratelli Alessandria’s lone plot outside of Verduno. They own 2ha here. The wine is made exactly as the other two single-cru wines.  As it’s on the older Arenarie di Diano D’Alba soils, high in sand, and the altitude is higher, this wine tends to...

The Barbera Superiore comes from the oldest vines of Rocche dell’Olmo (Verduno- 310-360m, East) and Gramolere (Monforte d’Alba- 400-450m, SW). Harvest is usually in the first half of October.  Stainless steel fermentation and aged for 12-14 months in 500L tonneaux and 2000L cask).  2,000 bottles...

100% Cabernet Franc, which Marco calls the “the foreigner who’s not a foreigner.”  Usually harvested in early Oct, fermented between steel and concrete, 20-25 days of maceration.  Aged for a year in big cask. 4,000 bottles made.

95% Chiavennasca (aka Nebbiolo), 5% Rossola/Pignola.  Harvest on October 8-9-10 at yields of 42-56 hl/ha.  Gently destemmed and crushed. Spontaneous fermentation in stainless steel, with macerations of 15 days.  Aged 12 months in untoasted 2000L French oak botti.   Bottled in September 2023 and...