Vaudevey is located in the valley situated behind the Côte de Léchet. Brocard has four hectares on a very steep slope with east exposure. It’s one of the coldest sites of all of the 1er Cru. It spends 12-13 months in large foudres. It has a richness to it and finishes with a lean and salty finish. 

Côte de Léchet embodies the purest characteristics of Chablis: 38º slope right in the sun, with very rocky soil which gives small yields of deeply mineral wines.  Fermented and aged in foudres.

"Melogna", dialect for badger, is a new wine for Monte di Grazia.  It’s a field blend that harkens back to old-school farmer wines.  60% Piedirosso, 30% Tintore di Tramonti, 4% Moscio, 3% Olivella, and 3% Sciascinoso from a 0.3ha pergola at 600m, planted 30 years ago. Harvest was at yields of 30hl/...

Sourced from a single vineyard planted 70 years ago and left untended for decades before the Michelinis purchased and revived it. It sits at a high elevation, with sandy soils layered over gray slate. Made entirely from whole clusters, the grapes were foot-trodden and fermented in amphorae with an...

Rossore, 100% Barbera, was Fabrizio's first wine. The name refers to the red flush on one's cheeks after drinking it.  It comes from different south-facing parcels planted between 1985 and 1990, harvest at the end of September or beginning of October. Vinification is in concrete with 21-28 days of...

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...

TA-DA! is a co-harvest/co-ferment of Pinot Nero, Baratuciat, Slarina and Grignolino. Pinot Nero harvested on late side of ripeness, Grignolino on early side.  Fermented and aged in concrete.

Malidea is 100% Nebbiolo.  It's also the name of the hill between the cantina and where the Nebbiolo vines were planted, in 1999.   "Mal' idea" in Italian means "bad idea," an apt name for a Nebbiolo wine in the land of Barbera, but a challenge Fabrizio wanted to take. The south-facing vineyard was...

100% Sagrantino. From certified-biodynamic vines planted in 2007 on the estate's heavy clay-limestone soils on a south-facing slope. The berries are destemmed and fermented spontaneously without temperature control and with a tiny bit of sulfur. Maceration lasts around 30 days. The wine is aged for...

85% Trebbiano Spoletino/15% Grechetto. From certified-biodynamic vines, planted from 1999-2008 on the estate's heavy clay-limestone soils. The bunches are hand-harvested early in the morning and immediately destemmed and gently pressed while the fruit is still cool. Only the free-run juice is...

60% Sangiovese/15% Sagrantino/15% Merlot/10% Montepulciano. From certified-biodynamic vines planted from 2004-2008 on the estate's heavy clay-limestone soils on a south-facing slope. The four varieties are harvested and vinified separately, as their ripening times vary widely. Fermentation is...

The 2023 North Coast bottling combines organically farmed Sonoma County Syrah with two exceptional sites in Mendocino County; Hawks Butte (located in the Yorkville Highlands sub-region) and Alder Spring. These rocky, high elevation sites benefit from a direct coastal influence, as well as ample sun...

Melon de Bourgogne from the decomposed granite and limestone soils of the Chalone appellation, on a high elevation south-facing site planted in 1985 by the legendary DIck Graff. Overlooking Monterey from the east side of Salinas Valley, the site benefits from warm days, cool nights, and a coastal...

The 2025 Pinot Gris is sourced from a single, organically farmed vineyard, planted in alluvial clay loam soils in the Suisun Valley, just southeast of Napa. The grapes were foot-stomped for a two-day wholecluster cold soak, contributing phenolic texture, soft tannins and a light pink hue. The juice...

A ‘California Red Wine’ composed of Trousseau Noir (42%), Cabernet Pfeffer (20%), Gamay (30%), and Poulsard (8%) sourced from assorted sites in the North and Central Coast AVAs - Siletto in San Benito, Las Cimas in Sonoma, and Luchsinger in Lake County. All components were whole-cluster fermented...