Lomba dos Ares is Curro & Jesus’ village wine from their oldest and steepest vineyards on the west bank of the Bibei – the river that separates Ribeira Sacra from Valdeorras. Averaging about 70 years old, these sites offer a patchwork of indigenous varieties, with Mencia comprising the largest...

100% Xarel.lo Vermell from 40-year-old vines grown in clay/limestone soil. Hand-harvested, lightly crushed with a 48-hour maceration, Pressed, fermented in stainless steel, and then aged for three months.

A blend of the native Muscat (both Frontignan and d’Alexandrie), and the nonnative but heat-tolerant Gewurztraminer and Sauvignon Blanc. Well over half of the cuvee is Sauvignon Blanc, which provides both the body and acidity. The Muscat, in addition to a small proportion of Gewurztraminer, boost...

Grapes from 70-year-old Cinsault vines planted on a west-facing hillside at an elevation of 400m and on gravelly marl and limestone soils. Grapes are hand harvested and left whole cluster and undergo a 9-12 day maceration without pigeage or remontage. Fermented in vat and later aged for 6 months in...

A blend of Grenache with about 10% Mourvèdre, from younger vines planted on gravelly clay-limestone soil. Hand-harvested, the whole clusters are pressed gently and slowly to extract the pale color, followed by an indigenous fermentation in concrete. Aged for up to six months in concrete tank.

100% Malvasia di Candia Aromatica, harvested in late August/early September.   The grapes were crushed and macerated for 36 hours. Fermentation was spontaneous in stainless steel; malolactic was completed.  Secondary fermentation was in bottle, with the addition of unfermented must from the same...

The Chianti Colli Senesi ‘normale’ is 100% Sangiovese. Maceration lasted a month. Aged for one year in cement.   This is an overdelivering Sangiovese, with perfectly encapsulated fruit and just the right amount of supporting grip.  10,000 bottles made.  The label reads, “Year 800- Tolfo dei Gricci...

The Chianti Colli Senesi ‘normale’ is 100% Sangiovese. Maceration lasted a month. Aged for one year in cement.   This is an overdelivering Sangiovese, with perfectly encapsulated fruit and just the right amount of supporting grip.  10,000 bottles made.  The label reads, “Year 800- Tolfo dei Gricci...

Ciliegiolo is either the parent or child of Sangiovese. It has a lot in common with its more famous relative, though it has a bit more color, less nervous acidity, and it thrives in warmer, sunnier climes. It feels right at home at Le Tolfe, at 320m. 3 weeks of maceration.  Aging is in cement and...

100% Montepulciano. Praesidium's iconic Cerasuolo comes from four different northeast-facing parcels of Montepulciano, planted in 1965, 1973, 1995, and 2006. Harvested at red-wine ripeness, maceration for 4 days. Long aging in stainless steel.  The Cerasuolo is either a light red or a dark rosè,...

70% Grüner Veltliner, 30 % Gelber Muskateller, 3% skins of Gelber Muskateller. All grapes are pressed together. After pressing, skins of Gelber Muskateller are added for 7 days to gain more fruit and complexity.

85% Zweigelt, 15% Cabernet Sauvignon. Zweigelt is grown on very cold vineyard site called Tanzer in Langenlois, primarily rock, and Cabernet Sauvignon is grown on Loess soil with calcareous inclusions. Zweigelt was pressed as Rosé, skins of Cabernet Sauvignon were added to the fermenting juice. 10...

Les Quarts is the original plot that gave its name to the Quarts-de-Chaume appellation. The Quarts-de- Chaume terroir—a sunny, south-facing hillside on schists, exposed to the morning mists of the Layon River and ventilated by constant winds—results in a botrytis of rare concentration. Hand...