Hand harvested Monastrell from a single vineyard in the Los Chacayes IG within the Uco Valley. Vines were planted in Calcareous river stones. 100% whole cluster, semi-carbonic maceration for 4 days. Fermented with native yeasts then aged sur lie in concrete for 6 months. 

88% Pinot Noir and 12% Cinsault. Sourced from Viñedo Larqui, amongsts vineyards planted between 1998-2008 in granitic soils at 330 feet altitude. Farmed lutte raisonée. After a 10-day cold soak, the wine was made in concrete; aged on the lees for 12 months and bottled lightly filtered.

2021 Also Available!  100% Criolla Chica from 80 year old vines that are mixed between three parcels within the estate. A majority of the grapes are destemmed but 30% are kept whole cluster. Grapes are fermented separately depending on their parcel in 1,000- 2,000L concrete eggs. Fermentation is...

100% carbonic Zinfandel from the D'Agostini Shenandoah Vineyard in Plymouth, CA. 17 day fermentation before being pressed to tank for aging, giving a lighter take on Zinfandel. Unfined and Unfiltered.

100% Spatburgunder (Pinot Noir). 12% alc.Half the grapes come from the Krov Paradies behind the winery, a limestone and clay site. The other half comes from the Krov Letterlay, a steep site of grey slate, contributing Pinot of more tension and less overt ripeness. Grapes are destemmed and fermented...

Avresir comes from the oldest vines (18 yrs old) from the highest part of the hill around the villa, a mere 30m away from the vines that make the La Superiora. There is more limestone influence in the soil here.  Because there is no Riserva category in Bardolino, Daniele uses Avresir, Riserva...

A young vine Syrah from several villages Chavanay, Ardoix, Saint-Michel-sur-Rhône, and Verin, all with a decomposed granite soil. Twelve day maceration with twenty-five percent whole clusters in open-top wood tronconique vats followed by eleven months of aging, half in the vat and half in neutral...

The village Garnacha comes from multiple micro-vineyards planted around the village of Valdeiglesias on top of shallow soils of decomposed granite (650-750 meters). The wine is made from a very long and soft maceration, around 90 days, with whole-clusters and aged one year in half in concrete and...

90% Tintore di Tramonti and 10% Piedirosso from 3 parcels between 270-600m, planted in pergola, 1 hectare total. Vines age varies between 25-100+ years. Harvest was at yields of 4,000 kg/ha (about 25hl/ha).  Spontaneous fermentation in stainless steel with 15 days of maceration.  Aged in stainless...

100% Sangiovese from three vineyards parcels between 150m and 350m above sea level, with a north/northeast exposure.  One is clay-limestone, one is red clay with high spungone content, and the last is clay-limestone with veins of spungone. Vines are approximately 40 years old. The grapes were...

Encinado is a new wine in the line-up. It comes from a single vineyard, planted around 70 years ago. which had been abandoned for many decades and that the Michelinis bought and revived. The soils are sandy, on top of gray slate. The wine was made one hundred per cent from full clusters, foot...

Barabba is 100% Barbera, not produced every year. Previously it had been made with Fabrizio’s grandfather’s prized vines, which reached almost 100 years in age.  It now comes from a plot of 80-90-yr-old vines that Fabrizio rents and fully farms.  Fermented in concrete w/ macerations lasting around...