100% Sangiovese from three vineyards parcels between 150m and 350m above sea level, with a north/northeast exposure.  One is clay-limestone, one is red clay with high spungone content, and the last is clay-limestone with veins of spungone. Vines are approximately 40 years old. The grapes were...

Barabba is 100% Barbera, not produced every year. Previously it had been made with Fabrizio’s grandfather’s prized vines, which reached almost 100 years in age.  It now comes from a plot of 80-90-yr-old vines that Fabrizio rents and fully farms.  Fermented in concrete w/ macerations lasting around...

TA-DA! is a co-harvest/co-ferment of Pinot Nero, Baratuciat, Slarina and Grignolino. Pinot Nero harvested on late side of ripeness, Grignolino on early side.  Fermented and aged in concrete.

Malidea is 100% Nebbiolo.  It's also the name of the hill between the cantina and where the Nebbiolo vines were planted, in 1999.   "Mal' idea" in Italian means "bad idea," an apt name for a Nebbiolo wine in the land of Barbera, but a challenge Fabrizio wanted to take. The south-facing vineyard was...

Barat is made with 100% Baratuciat, a nearly-extinct variety originally from the Val di Susa, west of Torino. In the area’s dialect, the name means “the cat’s testicles,” in reference to its oval-shaped berries. The vines were planted in 2015, making the 2018 the first release. Fermented...

Umberta is 100% Barbera and the so-called "entry-level" wine at Iuli.  Coming from south-facing vineyards planted between 1940 and 1999, it is typically harvested the first week of October.  Vinified in concrete with 20 days of maceration.  Aged in concrete for 10-11 months, with an additional...

100% Sagrantino. From Fongoli's oldest vines, which are certified-biodynamic and were planted in 1975 by Angelo Fongoli's grandfather (nicknamed "Fracanton") on the estate's heavy clay-limestone soils on a southwest-facing slope. The berries are destemmed and fermented spontaneously in open-topped...

85% Trebbiano Spoletino/15% Grechetto. From certified-biodynamic vines, planted from 1999-2008 on the estate's heavy clay-limestone soils. The bunches are hand-harvested early in the morning and immediately destemmed and gently pressed while the fruit is still cool. Only the free-run juice is...

100% Sagrantino. From certified-biodynamic vines planted in 2007 on the estate's heavy clay-limestone soils on a south-facing slope. The berries are destemmed and fermented spontaneously without temperature control and with a tiny bit of sulfur. Maceration lasts around 30 days. The wine is aged for...

100% Sagrantino. From Fongoli's oldest vines, which are certified-biodynamic and were planted in 1975 by Angelo Fongoli's grandfather on the estate's heavy clay-limestone soils on a southwest-facing slope. Carefully selected bunches are naturally dried on wooden pallets for two months. They are...

Two sisters, Clara and Annamaria Sala, own this organic farm in Mazara del Vallo, comprising of 115 hectares and surrounded by a bird sanctuary. The property was split-off from the old Cantine Pellegrino and is now all women-owned. Grapes for this 100% Grillo are grown in a single-hectare parcel...

Luigi planted Chardonnay and a touch of Sauvignon in 1980. Admittedly, it is not easy to farm Chard and Sauvignon on land which has produced the most structured Barolos since ancient times. However, the Vaira family wanted to carry on Luigi’s tradition and were excited to work with more mature...

Bright ruby grapefruit zest hits the palate, beautifully balanced with a pleasingly sweet-tart mouth feel, hints of lime blossom and stone fruit on the finish.

Deep crimson blood orange hits the palate, beautifully balanced acidic mouth feel, hints of crushed raspberries and hibiscus flower on the finish.

Blood Orange, Meyer Lemon and Ruby Grapefruit.

30% Lambrusco Marani (acidity), 30% Lambrusco Salamino (perfume), 30% Lambrusco Oliva (color and sugar), and 10% Lambrusco Maestri (structure), from 2.1 hectares. Cco-harvested and co-fermented. Alcoholic fermentation was in stainless steel with 6 days of maceration on the skins.  Malolactic did...

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...

Colorino is a member of the teinturier grape family, in which both the skins and pulp exude red juice.  (see also: Alicante Bouschet, Saperavi, Ancellotta).  It is a traditional dance partner w/ Sangiovese, with just a small percent giving a boost to the latter’s notoriously light and unstable...