Whole cluster Verdello, gently pressed. Spontaneous fermentation in used French oak barrels. Ageing in demijohns up to eight months. 350 bottles produced

Grillo as a synthesis of Nino's experience, from four different vineyards, planted 1975 to 2009, harvested in different periods and treated in different ways: part direct-pressed, part maceration, part whole-bunch infusion, part coming from Nino's oxidative wine called Altogrado.  Once blended it's...

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

100% Pinot Noir. From a single hectare of Pinot Noir on a gentle, south-facing slop of Portlandian limestone in Saint Bris. Planted in 1978 and farmed organically with low yields (40 hl/ha). The bunches are hand-harvested, left in whole clusters and spontaneously fermented with indigenous yeasts in...

1g/l RS, 5.5g acid. Grown in the western part of Franconia where terraced limestone vineyards define the style of Silvaner grown there: racy, savory, firmer and more linear than the clay-and-keuper versions farther east. This Erste Lage (1er Cru) comes from several parcels of the centuries-old...

100% Melon de Bourgogne, from Les Bernardières in Chapelle-Heulin. Vines planted in 1998, soil is schist bedrock. Pressed with whole clusters, ambient yeast fermentation, aged for 16 months in underground glass-lined tank, no racking during aging, no fining or filtration, SO2 added at bottling.

100% Grolleau with 4 days of maceration in fiberglass tank. Incredibly fresh and vibrant at 10% alcohol.

Chardonnay from Mariah Vineyard, an organically farmed site at 2,400 feet in the Mendocino Ridge AVA. Sitting above the fog line, the vineyard is exposed to constant wind and heavily influenced by the nearby Pacific. The steep, dry-farmed slopes yield naturally concentrated fruit, while cool...