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.

60% Malvasia di Lipari, 30% Catarratto, 10% Grillo, planted in 1980. 0.5ha plot in Valdichiesa, a valley between the two spent volcanoes--Monte dei Porri and Monte Fossa delle Felci.  250m, facing southwest. Sandy topsoil over lava rock.  Harvest at the end of August at yields of 35hl/ha. Destemmed...

Vermentino/Malvasia/Trebbiano from 3ha of vineyards with sandy topsoil.  Average vine age is 40 years. Macerated for 48 hrs, aged in stainless steel. The Felcebianco (like the Felcerosso) is aged for a short time, bottled in January after harvest. It's meant to be a versatile and tasty everyday...

95% Nero d’Avola/5% Pignatello. From vines averaging 25 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...

Grillo from 0.2ha in Contrada Comuna (Mazara del vallo-  iron-rich red soil) and Contrada Abbadessa (Marsala-  limestone-based clay), both over limestone mother rock. Planted in 1977.  The grapes are harvested in mid-September at full ripeness.  Destemmed, crushed, with 24 hours of maceration....

Glera harvested between September 10th and 20th, secondary fermentation via the Charmat method.  Extra Dry level of sugar at 14g/L, with balancing acidity at 5.7 g/L.  Light on its feet with a velvety mousse and a crisp, quenching finish, this does what all Prosecco should do:  provides high...

2022 was harvested on October 12-13-14 at yields of 40 hl/ha.  Macerations were slightly longer, 20 days.  5000 bottles made.