A bitter orange spritz akin to a low-sugar, 90-calorie organic Aperol spritz (but better!) in a can. Dry tasting, herby, and savory with a christmas spice finish. Made from organic Sicilian Zibibbo (a relative of Muscat).

100% Lambrusco Marani from 1.5ha, perfect for rosè with its light color and high acidity.  Harvest was on October 2nd. The grapes were direct pressed, without maceration.  Fermentation was in stainless steel. Malolactic did not occur. Secondary fermentation in autoclave.  6.5g/l residual sugar, but...

The Riserva is 100% Sangiovese from the estate’s oldest vines, planted in 1993.  Maceration lasted a month.  Aging was for 16-18 months, first in cement, and then in a new chestnut wood botte of 1000L. 3,000 bottles made.  It is deeper and more savory than the ‘normale.’  The inscription on the...

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...

The Montepulciano Riserva comes from a similar mix of parcels as the Cerasuolo, but from a separate harvest destined for the red. The grapes were destemmed and crushed, with spontaneous fermentation in stainless steel without temperature control. Maceration lasted 12 days, after which the skins...

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.  Released in Spring 2022, unfined/unfiltered. 3,300 bottles made. 13.9% abv.

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...

Nero d’Avola, guyot, planted in 2011, harvested in late September at 42 hl/ha.  Destemmed and crushed, with macerations lasting 10 days.  Soft-pressed, fermented in stainless steel.  Aged mostly in stainless, with 15% of the total aging in 500L tonneaux for 6 months.   unfined/unfiltered. 3,300...

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.

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 , Boscatto, Rocche dell’Olmo, exposures from South to East.  Harvest in the first part of...

100% Barbera from the Verduno vineyards of Neirane (W- 330-440m) and Cristiani (W- 250-280m), 1.2ha total, average vine age of 20 yrs.   Harvested in early October.  Stainless steel fermentation, on the skins for 6-8 days.  Aged between stainless and cement for 7 months.  Released in June 2022. ...

Monte della Guardia is Marco’s cru, 0.5ha, super steep terraces descending from 300 to 175m.  80% Friulano, 20% Picolit on ponca (typical soil of friable, alkaline clay marls).  Harvested end of Sept. Direct-pressed, fermented in stainlees, aged in one 1000L cask (which happened to be new this year...

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...

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...

80% Massaretta, 20% Alicante Bouschet.   Massaretta, also known as Barsaglina, is a rare grape, with only 30 hectares found between Pisa and the Colli di Luni.  It's vigorous and finicky in the vineyard, very senstive to oidium.  Its wine characterized by wild aromas, lots of freshness, combined...