Lucì (short for Lucia), is made with 100% Trebbiano Abruzzese, perhaps the higest-quality biotype of the many Trebbianos found throughout Italy.  It comes from a 0.8ha parcel called Vigna La Monacesca, planted in 2013, with a northeast exposure. Harvest was on Sept 22, at yields of 6,200kg/ha (42hl...

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...

Perricone, guyot, planted in 2015, harvested in early October at 42 hl/ha. Destemmed and crushed, with macerations lasting 8 days.  Soft-pressed, fermented and aged in stainless steel for 6 months.  Unfined/unfiltered. 3,300 bottles made. 13.9% abv.

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.

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...

Fratelli Alessandria has made this Barolo "normale" since 1880!  Starting with the 2017 vintage it took on the name Barolo del comune di Verduno.  From 4ha of Verduno crus: Pisapola, Campasso, Riva Rocca (this site is the heart of the wine in 2021) , Boscatto, Rocche dell’Olmo, exposures from South...

“This is spiced and walnut-like on the nose with fresh red fruit, cloves, licorice and bark on offer. Medium- to full-bodied, tense and firm with compact tannins and vivid acidity. Shows impressive volume and length. Juicy and vibrant, too, with a lingering, zesty finish.”

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.

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.

100% Vermentino.  Monte dei Frati is a 2.5-ha hillside vineyard with higher presence of the sedimentary sandstone mother rock.  Destemmed/crushed, macerated for 2 days, then aged in stainlees steel.  A more upright and complex wine compared to Felcebianco, salty and round at once.  15,000 bottes...

100% Catarratto. From vines averaging 7-8 years old in the Buonivini contrada in the commune of Pachino on the extreme southeastern tip of Sicily (only 7 kilometers from both the Ionian and Mediterranean seas). The farming is organic, including only organic cow manure used occasionally as...

Catarratto, from a 0.8ha vineyard at sea level, recently taken in rental, vines planted in 1989.  Sandy/silty topsoil, but chalk below the surface.  Direct-pressed (no maceration), fermented in stainless steel and aged between steel and used oak tonneaux for 8 months. Tiny production of just 600...