100% Trebbiano. From organically farmed vines on sandy, rocky, clay-limestone soils sourced from a grower in Lamporecchio near Pisa. The bunches are harvested by hand and destemmed; the fruit is fermented spontaneously with native yeasts and without sulfur  or temperature control in concrete tank....

"Amber" is a delicious and textured blend of Grenache Blanc (60%), Petit Manseng (30%), and Albarino (10%) from the Sierra Foothills. The Grenache Blanc and Petit Manseng are sourced from Fenaughty Vineyard - a high-elevation (2,800 ft) site planted on volcanic soils, located above the gold rush...

Viognier 46%, Pinot Gris 44%, and Muscat 10% from two organically farmed vineyards in the Chehalem Mountains AVA - Le Beau and Nemarniki. The fruit was destemmed and co-fermented on skins for 22 days before being pressed to a mix of Acacia, French Oak, and Italian clay tanks and matured for six...

90% Malvasia di Candia/10% Ortrugo & Trebbiano Toscano. The varieties are co-planted and the vines average 30 years of age. The fruit is harvested by hand, destemmed and fermented with native yeasts and no sulfur in tank. Maceration with the skins lasts at least 4 months. Malolactic...

From the vineyard Frassà, at only 10m above sea level.  A blend of 70% Greco Bianco and 30% Gaglioppo. The Greco Bianco is macerated for a few hours and the Gaglioppo is vinified white after direct pressing. The co-fermentation occurs spontaneously in stainless steel and aging lasts 8 months in...

A blend of 75% Pinot Gris, 15% Chardonnay, 5% Gewürztraminer, and 5% Riesling, sourced from two sites: Hanson Vineyards, where Mike Hinds farms the Pinot Gris vines for this bottling on silty-clay alluvial soils using organic methods, and Satori Springs, where the LIVE-certified vines grow in young...

'Arancio' (meaning the color orange or an orange tree) is 70% Malvasia Toscana/Malvasia Romagnola, 27% Trebbiano Toscano, and 3% Sangiovese. All of Ca'Liptra's vineyards contribute to this wine. The harvest is done at full phenolic maturation; this usually occurs about a week after they pick...

A blend of Roussanne (42%), Marsanne (24%), and Viognier (34%) from Naggiar Vineyard in Grass Valley, Sierra Foothills. In addition to their work in North Yuba, Aaron and Cara Mockrish are organically farming 12 acres at this site, where Rhone and Bordeaux varieties were planted in the late 1990's...

100% Torrontes from La Arboleda in Tunpungato, Mendoza. Vines are about 50 yeara old vines grown in sandy soils at 4,000 feet elevation. Macerated with the stems and fermented on skins from native yeasts for in open-top fermenters. Aged in used French oak. 60 days of skin contact.

100% Malvasia di Candia Aromatica. The soil of Croci's steep, southeast-facing hillside vineyard is mainly a crumbly, sandy, limestone-rich clay full of marine fossils called terre fossili piacenzano; but higher up the hill are parcels with a heavier, iron-rich clay called terra rossa. Here, the...

Chenin Blanc (35%), Chardonnay (25%), Pinot Gris (25%), and Orange Muscat (15%) from organically farmed vineayrds in Lodi and Yolo Counties in the Sierra Foothills.. The fruit was foot stomped and fermented dry on skins before aging in neutral French oak for six months before bottling, unfined and...

100% Xarel-lo. Vines are grown in chalk and clay soils from the Sant Pere and Canyes vineyards. Grapes are farmed organically, foot stomped and fermented with native yeasts with 12 days of skin contact. Aged for five months in stainless steel tanks.

40% Torrontes, 30% Sauvignon Blanc, 30% Chardonnay grown on the same vineyard as the blanco. 3 month maceration in concrete and co-fermented in stainless steel tanks. Unfined, unfiltered.

Catarratto Comune, alberello (bush vines), planted in 1993, harvested in September at 33 hl/ha. The grapes are destemmed and then left to macerate on the skins for 8 days, with fermentation and aging in stainless steel. Aged 8 months and released in Sept 2022. Unfined/unfiltered. 1,600 bottles made...

100% Vermentino from organic sites, hand harvested and fermented on skins until dry (30 days). The wine matured for 5 months in a combination of neutral oak and stainless steel tanks before bottling. 12% abv.

An orange wine from 100% Viognier. Certified organic. Direct-press; native-yeast fermentation; 15-day maceration; cement only. Bottled unfiltered and unsulfured. Clear bottle.