100% Lagrein. From Nusserhof's oldest vines, up to 90 years old. The tiny-production "Gloria" has been made only 4 times so far: 2010, 2012, 2013 and 2015. As for all of the Mayr family's vines, the farming is certified organic and harvest is by hand. Typically, all of their red wines are made with...

100% Grillo. “La Miccia” is the sweetest, shortest-aged version of a De Bartoli marsala wine and the only one not oxidative in style. As for all of their marsalas, it is made exclusively with organic, hand-harvested, estate Grillo—all parts of that are a rarity for any marsala. The bunches are...

100% Grillo. A méthode traditionelle or metodo classico wine from the organically farmed estate vineyard in the Samperi contrada of Marsala. The Grillo vines are over 30 years old, planted on sandy, limestone-rich loam. The bunches are harvested by hand into small bins, directly and gently pressed...

100% Grillo. From organically farmed estate vines in the Samperi contrada of Marsala. They are 30 years old, planted on sandy, limestone-rich loam and trained in both Guyot and alberello. The very best Grillo bunches from the harvest are selected for "Grappoli del Grillo". They are gently pressed...

100% Grillo. All De Bartoli's marsala wines are pure Grillo, a rarity--as is its being organically farmed, estate-only, hand-harvested fruit. The bunches are gently pressed and the must fermented spontaneously with natural yeasts in wooden vats. The wine is first aged for a year in conical wooden...

100% Grillo. A méthode traditionelle or metodo classico wine from the organically farmed estate vineyard in the Samperi contrada of Marsala. The Grillo vines are over 30 years old, planted on sandy, limestone-rich loam. The bunches are harvested by hand into small bins, directly and gently pressed...

100% Zibibbo. De Bartoli was the first to make a dry Zibibbo on the island of Pantelleria, where the hot climate and ancient viticultural history engendered a tradition of sweet, dried-grape-based passito wines. De Bartoli acquired 3 ha. of Zibibbo planted in the 1950s on north-facing terraces at...

100% Zibibbo. From organically farmed estate vines in the contrada of Bukurram on the island of Pantelleria, about 200 km. southwest of the Sicilian mainland, closer to Tunisia. The vines are bush-trained, aged around 60 years old and grown on north-facing terraces of sandy, pebbly, poor, black...

75% Merlot/25% Pignolo. The vines are planted on ponca, a compressed, flaky clay of marl and sandstone that is typical in this part of Friuli. They grow on a south-facing slope right by the winery; average around 30 years old; yield about 45 hl/ha; and are farmed organically and harvested by hand...

60% Chardonnay/40% Sauvignon Blanc. All of Radikon's whites are made in the same way: the organically farmed, stunningly low-yield, hand-harvested fruit is destemmed and gently crushed with a pneumatic press. The grapes are placed in old Slavonian oak vats and co-fermented with native yeasts....

100% Pinot Noir

100% Tocai Friulano. All of Radikon's whites are made in the same way: the organically farmed, stunningly low-yield, hand-harvested fruit is destemmed and gently crushed with a pneumatic press. It is placed in old Slavonian oak vats and fermented with native yeasts. It macerates with the skins for...

50% Barbera/50% Bonarda (aka Croatina). Named for an old farmhouse in the midst of the vineyard, La Macchiona is La Stoppa's flagship red. It is made with the estate's oldest vines (up to 45 years old), grown on heavy, silty clay-limestone soils and farmed organically. The fruit is harvested by...

From La Stoppa owner Elena Pantaleoni herself: "Scolmo is a new wine we are very proud of. In some Barbera vineyards, where the soils are poorer, the clusters tend to ripen early, drying directly on the vine.  Since 2018, we have begun selecting these clusters, harvesting them in multiple passes...

100% Barbera. The Camporomano parcel is planted with vines ranging from 20 to 45 years old. They grow on a hillside of heavy, silty, iron-rich clay soils. The farming is certified organic and includes no natural fertliizers or other soil enhancements, with wild plants growing among the vine rows....

50% Barbera/50% Bonarda (aka Croatina). Named for an old farmhouse in the midst of the vineyard, La Macchiona is La Stoppa's flagship red. It is made with the estate's oldest vines (up to 45 years old), grown on heavy, silty clay-limestone soils and farmed organically. The fruit is harvested by...

100% Lambrusco Salamino. Salamino is a sub-variety of Lambrusco known for thick skins, dark color, high acidity and tight bunches. Luciano and his daughter Sara Saetti grow nothing else, just 2.5 hectares of Salamino planted in 1964. They farm organically, a rarity in Lambrusco. The site is flat...

100% Gaglioppo from massale selection. This parcel—Vigna Fego— has clay/marl soils and is right on the Ionian Sea. Grapes are crushed/destemmed; after 12 hours maceration in stainless steel, the juice is not pressed, but drained by gravity. Aged in stainless steel and released late. Beautiful brick...