70% Müller Thurgau, 25% Grüner Veltliner, 5% skins of Sauvignon Blanc. Grown in Merschein and Loiserberg, cold, late ripening vineyard sites, mainly surrounded by forest. Whole bunch pressing of both varieties together in one press, skins of Sauvignon Blanc (no stems) are added within the first...

90% Grenache/10% Cinsault. La Providence is in Lambesc in northern Provence and bottled its first wine in 2021; 2024 is just the second vintage of "Floraison". This young domaine is focused entirely on local varieties, planted on sandy, stony limestone soils with little clay. The farming is...

Stone fruits, salted oranges (very Rheinhessen!) in the nose followed by a firm, structured palate and a pinpoint mineral finish. Pleasurable and sophisticated!

Certified HVE3*. Extraordinary Muscadet from vines aged 45-60 years planted in decomposed mica/schist soils. The color is white gold from extended lees aging (10 months) and maturation in the bottle. Velvety and balanced dry with terrific length, this is a special bottle capable of aging or serving...

100% Pinot Noir from organically farmed vineyards within the Willamette Valley. The majority of the blend is from Finnigan Hill Vineyard - a higher elevation site in the Chehalem Mountains AVA. Other vineyard sources include Cassin Vineyards in McMinnville AVA, Nemarniki Vineyard in the Chehalem...

50% Torrontes, 25% Sauvignon Blanc, 25% Chardonnay grown on the same vineyard as the Blanco. 40% whole cluster, 3 week maceration in concrete and co-fermented in stainless steel tanks. Unfined, unfiltered.

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...

The Barbera Superiore comes from the oldest vines of Rocche dell’Olmo (Verduno- 310-360m, East) and Gramolere (Monforte d’Alba- 400-450m, SW). Harvest is usually in the first half of October.  Stainless steel fermentation and aged for 12-14 months in 500L tonneaux and 2000L cask).  2,000 bottles...

What is Pignolo?  it's an old indigenous Friuli variety, late-ripening, finicky, dark in color and high in tannin. Often needs long elevage in wood.  People compare it to Nebbiolo, but I feel Marco's is more akin to something like Pommard, earthy and red-fruited.  Check it out!