Fratelli Alessandria has made this Barolo "normale" since 1880!  Starting with the 2017 vintage it took on the name Barolo del comune di Verduno.  From 4ha of Verduno crus: Pisapola, Campasso, Riva Rocca (this site is the heart of the wine in 2021) , Boscatto, Rocche dell’Olmo, exposures from South...

Schioppettino, From 0.5ha average age of vines: 20 to 60 years old. Maceration for 20/25 days in steel or cement, indigenous yeasts in large barrels or second passage barriques, spontaneous malolactic fermentation.

54% Cabernet Sauvignon, 44% Merlot, and 2% Petit Verdot. Coming from the same gravel plateau as Château Siran, S de Siran is the result of a rigorous selection of younger vines. Fermented in stainless steel and aged for twelve months in French oak.

70% Zinfandel, 20% Pinot Gris, 10 % Alicante Bouchet - Organically farmed and hand harvested fruit. The grapes were direct-pressed and fermented with native yeasts in a combination of stainless steel and concrete. 12.7% abv.

50% Sauvignon Blanc, 50% Semillon from the top sites. Gravel and clay soil from 40+ year old vines. Fermented and aged in oak barrels, 20% of which are new.

Corinto Nero, Nerello Mascalese, and Perricone planted in 1970. 0.4ha plot in Contrada Porri near Valdichiesa, a valley between the two spent volcanoes--Monte dei Porri and Monte Fossa delle Felci.  250m, facing northwest. Sandy silty topsoil over lava rock.  Harvest at the end of August at yields...

Corinto (Chasselas) grown on 150-year-old vines at 650ft. Long fermentation in tank and aged 18 months over the lees.

Grenache 44%, Syrah 42%, Mourvedre 14% from four vineyard sites in Los Olivos and the greater Santa Ynez Valley - Rolling Vines, Bernat, Coteaux de Clair, and TTT Roblar. The Syrah and Grenache are fermented partly with whole clusters, while the Mourvedre is 100% destemmed. Fermentation is with...