100% Lambrusco Marani from 1.5ha, perfect for rosè with its light color and high acidity.  Harvest was on October 2nd. The grapes were direct pressed, without maceration.  Fermentation was in stainless steel. Malolactic did not occur. Secondary fermentation in autoclave.  6.5g/l residual sugar, but...

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...

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...

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...

A Marianna (dedicated to Ottaviano and Antonia's grandmother), is not made every year. It comes from from a 1-hectare selection of the estate's oldest vines, dating back to 1962.  The grapes were destemmed, crushed, and spontaneously fermented between stainless steel, Slavonian oak tonneaux (650L)...

100% Grillo from the east-facing Contrada Modica vineyard, planted in 2011, trained in guyot.  360m above sea level, sedimentary soil with sandy topsoil.  Harvested at the end of August at yields of 40hl/ha.  The grapes were destemmed and crushed, with free-run juice fermenting and aging in...

Catarratto Lucido, guyot, planted in 2011, harvested in September at 33 hl/ha.  Destemmed, pressed, fermented and aged in stainless steel.  Released in March 2022, unfined/unfiltered.  6,600 bottles made. 11.7% abv.

Nero d’Avola, guyot, planted in 2011, harvested in late September at 42 hl/ha.  Destemmed and crushed, with macerations lasting 10 days.  Soft-pressed, fermented in stainless steel.  Aged mostly in stainless, with 15% of the total aging in 500L tonneaux for 6 months.   unfined/unfiltered. 3,300...

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...

Monvigliero is arguably the most important cru of Verduno and Fratelli Alessandria has some of the biggest holdings there, 1.4ha.  Exposures are South to Southwest, 250-310m.   High average vine age of 45 years. Made similarly to the Barolo San Lorenzo.  Monvigliero exalts the beguiling florality...

100% Ribolla Gialla, facing East. Direct-press. Fermentation and aging in concrete, with no malolactic. Kept on lees for 6 to 8 months.  Around 7,000 bottles made.

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.

100% Ribolla Gialla, facing East. Direct-press. Fermentation and aging in concrete, with no malolactic. Kept on lees for 6 to 8 months.  Around 7,000 bottles made.

100% Verduzzo, harvested at normal maturity levels, then natural appassimento for 60 days, fermented in stainless steel, then aged one year in used barriques.  110g/l residual sugar.

Monte della Guardia is Marco’s cru, 0.5ha, super steep terraces descending from 300 to 175m.  80% Friulano, 20% Picolit on ponca (typical soil of friable, alkaline clay marls).  Harvested end of Sept. Direct-pressed, fermented in stainlees, aged in one 1000L cask (which happened to be new this year...

Schioppettino, From 0.5ha average age of vines: 20 to 60 years old. Maceration for 20/25 days in steel or cement, indigenous yeasts in large barrels or second passage barriques, spontaneous malolactic fermentation.