60% Sangiovese/20% Sagrantino/20% Montepulciano. From biodynamically farmed, certified-organic, hand-harvested estate fruit. The riserva-level Montefalco Rosso comes from hand-selected bunches from mixed vineyard plantings going back about 65 years. Fermentation is spontaneous in open-topped wooden...

100% Montepulciano. From certified-biodynamic estate vines of around 25 years old. The fruit is harvested manually, later than for "Le Cince" Cerasuolo and earlier than for "Prologo" red. The grapes are destemmed but not crushed; they are fermented spontaneously with indigenous yeasts and no...

In the history of Barolo, before the prevalence of single-cru bottlings, it was more common to blend fruit from sites of differing exposure, altitude, and soil type in order to obtain a more expressive and balanced wine.  Baudana's Barolo Serralunga combines fruit from the younger vines (planted...

Canaiolo, usually one of the prime blending partners for Sangiovese, is seen here in purezza. Canaiolo may take its name from “rosa canina” (rosehip), and those bright, brambly flavors are certainly on display in this focused, energetic wine. 3 weeks of maceration.  Aging in cement for 10 months. ...

The return of the Rosso!  Grapes from the three crus--Sorgente (40%), Piaggione (30%), Teatro (30%)--harvested and fermented separately.  Fermentation in stainless steel with about 35 days of maceration, after which a blend is made, with aging for 31 months in 3000L Mittelberger cask.  Bottled in...

60% Nero d’Avola, 40% Frappato.  13.4% abv.

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.