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.

60% Sangiovese/20% Sagrantino/20% Montepulciano. From biodynamically farmed, certified-organic, hand-harvested estate fruit. The riserva-level Montefalco Rosso comes from hand-selected bunches from mixed vineyard plantings going back about 65 years. Fermentation is spontaneous in open-topped wooden...

100% Sagrantino. From biodynamically farmed, certified-organic, hand-harvested estate fruit. Named for Angelo Fongoli's grandfather, "Fracanton" comes from the oldest vines at Fongoli, planted in 1975 and trained in palmetta. The grapes are destemmed and fermented spontaneously in open-topped clay...

100% Trebbiano Spoletino. From biodynamically farmed, certified-organic, hand-harvested estate fruit. The bunches are destemmed and fermented with native yeasts in open-topped wooden tanks (tini ) without temperature control or sulfur and with punchdowns 3x per day. Maceration, for which the wine...

100% Montepulciano. From certified-biodynamic estate vines of around 25 years old. The fruit is harvested manually, later than for "Le Cince" Cerasuolo and earlier than for "Prologo" red. The grapes are destemmed but not crushed; they are fermented spontaneously with indigenous yeasts and no...

100% Pecorino. From certified-biodynamic estate vines planted on very sandy, calcareous clay. The bunches are partly destemmed and macerated for a few hours, before a very gentle pressing by hand in an old-school vertical pressoir. Only the first-press, aka free-run, juice is used. The wine...

100% Chardonnay. The original vines were brought back from France by Eloisa de Fermo's great-uncle ("Don Carlino" for whom the family Pecorino is named) and planted in 1926.These are some of the oldest Chardonnay vines in Italy and are an old, now-rare clone. The vines are certified-biodynamic and...

Pinot Gris from two vineyard sites - Vista Verde in San Benito County, and Glen Oaks Ranch in Sonoma County. The fruit is foot-crushed with a 3-day cold soak on skins, adding phenolic texture and a light rose colored hue to the wine. Natural fermentation in stainless steel and puncheons, matured in...

44% Trousseau Noir, 22% Gamay, 18% Valdiguié,13% Cabernet Pfeffer and 3% Poulsard from a variety of organically farmed sites around the North Coast AVA of California. All components fermented separately, partially carbonic for brightness and all whole-cluster, adding a spicy aromatic component....

The Melon hails from the decomposed granite and limestone soils of the Chalone appellation, on a high elevation south-facing site planted in 1985. The fruit was harvested overnight when the temperatures are coolest, and whole cluster pressed to a combination of concrete eggs and stainless steel for...

The 2023 rosé is a blend of 70% Gamay and 30% Cabernet Franc, sourced from the high-elevation granite soils of Barsotti Vineyard in El Dorado. To ensure the retention of acidity and freshness in the wine, the grapes were whole cluster pressed to stainless steel for native yeast fermentation and...

The first Aligoté from Jolie-Laide. The fruit for this bottling comes from two sites - Las Cimas, a vineyard on steep sloping hillsides on the western edge of the Russian River Valley, and Siletto, a family-owned organic vineyard in San Benito County. The Aligoté block at Las Cimas sits on a...

100% Gamay from two stellar sites in Sonoma County. Las Cimas Vineyard lies on the northern side of the county, where the vines are north-east facing and are planted in Franciscan soils layered with quartz and schist. The second is a brand-new vineyard for Jolie-Laide on the west side of the...

From vines planted during the 1970’s just north of the village, below the Route Nationale. Stony and well-drained white soils. 100% whole cluster, indigenous yeast fermentation in stainless steel tank. Aged for 12 months in barrel (no new oak), unfined, unfiltered. No added sulfur. (From...