94% Sangiovese, 3% Malvasia Nera, 3% Canaiolo. Co-harvested/co-fermented in unlined concrete with macerations lasting a month.  Aged in unlined concrete vats.  This is Candialle's Chianti Classico 'annata,'  though its release date could easily classify it as a Riserva.  

80% Prugnolo Gentile/20% Canaiolo Nero & Mammolo. Prugnolo Gentile is the variant of Sangiovese found in Montepulciano and historically co-planted with supporting varieties like Canaiolo and Mammolo. Proprietor Dora Forsoni has been farmiing her family's vines organically forever, many of them...

100% Sangiovese. Fonterenza's Sangiovese vines occupy 4.2 hilly, contiguous hectares in San Polo, just southeast of Montalcino. All of it qualifies as Brunello turf technically, but the legal constraints on Brunello production were very tight when the Padovani sisters started Fonterenza in the late...

100% Pecorino from De Angelis’ vineyards in Offida. Made in stainless steel.

100% Negroamaro. Perrini's Negroamarro comes from estate vines averaging 30-35 years old, with some getting up to 60 years, with full southern exposure on flat and slightly hilly sites. The soils are a mix of sand, limestone and clay, with a rockier nature on the slightly higher-elevation sites....

100% Blatterle. This indigenous variety goes back centuries in the Alto Adige but has shrunk down to a mere 1.5 hectares in production today. Nusserhof is one of only three growers of this thin-skinned, golden-yellow rarity and is the largest of them with their half hectare in Bolzano. The farming...

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...