Rossore, 100% Barbera, was Fabrizio's first wine. The name refers to the red flush on one's cheeks after drinking it.  It comes from different south-facing parcels planted between 1985 and 1990, harvest at the end of September or beginning of October. Vinification is in concrete with 21-28 days of...

Natalin is made with 100% Grignolino.   Natalin was also Fabrizio's grandfather's nickname and Grignolino was the wine he loved the most.  This wine comes from a few different vineyards, planted in 1970, 1990, and 2016 with east, west, and north expsoures.  Fermentation in concrete vats with 12...

100% Sagrantino. From biodynamically farmed, certified-organic, hand-harvested estate fruit from vines aged around 40 years old. Fermentation occurs with native yeasts in open-topped steel tanks with no temperature control or sulfur. Maceration is approximately 24 hours. The wine is aged on its...

100% Grechetto. From certified-bodynamic vines, planted with traditional palmetta-style training in 1987 on the estate's typical heavy clay soils with limestone. The bunches are hand-harvested early in the morning and immediately destemmed and gently pressed while the fruit is still cool. Only the...

85% Trebbiano Spoletino/15% Grechetto. From certified-biodynamic vines, planted from 1999-2008 on the estate's typical heavy clay soils with limestone. The bunches are harvested by hand early in the morning and immediatey destemmed and co-fermented spontaneously and with no sulfur or temperature...

60% Sangiovese/15% Sagrantino/15% Merlot/10% Montepulciano. From biodynamically farmed, certified-organic, hand-harvested estate fruit. In general, fruit from the younger vines goes into this traditional DOC Montefalco. The different varieties are harvested and vinified separately, as their...

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% Aglianico (as required by the DOC). San Martino’s six hectares of well-aged vines are split into 8 parcels at almost 600 meters among the hills at a distance of 4.5 km from the ancient Vulture volcano in northern Basilicata. The soils are a complex layering of sand, shells and stones rich in...

100% Aglianico (as required by the DOCG). San Martino’s six hectares of well-aged vines are split into 8 parcels at almost 600 meters among the hills at a distance of 4.5 km from the ancient Vulture volcano in northern Basilicata. The soils are a complex layering of sand, shells and stones rich in...

100% Montepulciano. From an earlier hand harvest of certified-biodynamic estate vines. The bunches are destemmed and the grapes pressed gently in a vertical torchio press with a brief two-hour maceration. The must is fermented in concrete tank spontaneously with native yeasts and without sulfur or...

100% Pecorino. From certified-biodynamic estate vines planted on very sandy, calcareous clay. The bunches are partly destemmed and macerated for a few hours, before a very gentle pressing by hand in an old-school vertical pressoir. Only the first-press, aka free-run, juice is used. The wine...

100% Chardonnay. The original vines were brought back from France by current-generation Eloisa de Fermo's great-uncle Carlo (the "Don Carlino" for whom the family Pecorino is named) and planted in 1926.These are some of the oldest Chardonnay vines in Italy and are an old, now-rare clone. The vines...

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...

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

Tart cherries and hibiscus flowers hit the palate, dry and sparkling mouth feel notes of cherry blossom, garden rose and limestone.

100% Malvasia di Candia Aromatica, harvested in late August/early September.   The grapes were crushed and macerated for 36 hours. Fermentation was spontaneous in stainless steel; malolactic was completed.  Secondary fermentation was in bottle, with the addition of unfermented must from the same...

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...