Grenache 72%, Carignane 10%, Mourvèdre 10%, Cinsault 4%, and Vermentino 4%. The Grenache comes from the western edge of the Salinas Valley, complemented by very old Carignane, Mourvèdre, and Cinsault vines in Contra Costa and Lodi, along with Vermentino from Carneros. All fruit is hand-harvested...

26% Picpoul, 22% Clairette, 22% Orange Muscat, 15% Marsanne, 10% Roussanne, and 5% Chardonnay. The Love White wine has evolved over the years from a Rhône blend of Marsanne and Roussanne and this is the first year they have added Orange Muscat to the mix, adding distinct aromatics and texture to...

60% Tocai Friulano, 30% Trebbiano, and 10% Ribolla Gialla. Broc Cellars’ first vintage was 100% Tocai Fruilano, later adding Trebbiano and now Ribolla Gialla to showcase the liveliness of an Italian skin contact wine with grapes all grown at Fox Hill Vineyard. All three Italian varieties fermented...

70% Valdiguié, 20% Souzao, and 10% Touriga Nacional from two organically farmed sites: Shell Creek Vineyard in Paso Robles and Broc Cellars’ Fox Hill Vineyard in Mendocino County. This fresh, lively, and focused rosé is built on Valdiguié, now complemented by Broc’s Fox Hill fruit. The Valdiguié is...

Old World influence meets California terroir in Broc Cellars’ 2023 Sangiovese, a blend of Sangiovese Piccolo (smaller-berried) and Grosso (which contributes darker fruit), grown at Fox Hill Vineyard. The vines thrive in the site’s hilly, rocky soils and a climate reminiscent of their Tuscan...

A refreshing, chillable red blend of 35% Grenache, 25% Cabernet Pfeffer, 22% Nero D’Avola, 13% Carignan, and 5% Syrah. The fruit comes from organically farmed vineyards across Northern California, including Broc Cellars’ Fox Hill Vineyard in Mendocino County. The varieties were all fermented and...

Brand-new in the US, Turi Vermouth is a red vermouth--of a pale, tawny color--with a white wine base, made from the certified-organic Catarratto grapes from Turi Marino's vineyard. The juice macerates with the skins for five days and ferments spontaneously with indigenous yeasts in stainless steel...

100% Albillo Criollo from the Los Topes vineyard at 620m elevation. Fermented on the skins (25 days) in amphora and aged in French oak and amphora, on the lees for six months. 560 bottles produced. 

100% Negramoll, foot trodden grapes and spontaneous fermentation in old French oak barrels. Aged for six months in used 225L, used French Oak. Malolactic completed.

Whole cluster Verdello, gently pressed. Spontaneous fermentation in used French oak barrels. Ageing in demijohns up to eight months. 350 bottles produced

Listán Blanco and Albillo Criollo. Fermented in concrete tanks and old oak barrels with indigenous yeast. Aged on the lees for 6 months.  2,520 bottles produced.

Grillo from Contrada Corleo in Petrosino. Seaside vineyard, 30m from the water and sometimes the tide brings in water and local marine plant called posidonia oceanica.  24 hours skin contact pre-fermentation.  This wine used to have zero so2 but Nino's adding a little now, which locks in the briny...

Catarratto at 9.5% alcohol, Biancomatto is new and probably a one-off.  This new vineyard site got attacked by the cicalina leafhopper, so photosynthesis shut down.  Nino harvested when he thought it wasn't going to get any better.  The wine ends up being quite good, juicy, and sunny.  Direct-press...

Grillo from Contrada Rina Vecchia, in Castelvetrano, about an hour’s drive from the Barraco cellar. Vines planted in 1975. 10-20m above sea. Sandy, iron-rich red soil over limestone. 24 hours of maceration. Fermentations between stainless steel and 3000L chestnust cask. Aging between concrete and...

Grillo from same vineyard as Biancammare.  It's direct-pressed, the must is allowed to oxidize and the vin clair is kept in stainless on the lees until the next harvest.   In August 2022, some Grillo must and yeast were used to trigger the secondary fermentation to achieve metodo classico-level...

The premier cru is from a single-hectare plot, uniquely positioned above the left bank of the Serein River. Its steep, well-drained Kimmeridgian slopes and dry winds force the vines to struggle, producing wines of great concentration. The vines average 55-years old.  After very strict selection at...

2022 was harvested on October 12-13-14 at yields of 40 hl/ha.  Macerations were slightly longer, 20 days.  5000 bottles made.

100% Pinot Noir from mixed German clones grown about 5km south of the Rhein on a mix of limestone and clay with a small % of sandy soil. 30% whole cluster and 70% destemmed, vinified in large oak, bottled unfiltered and unfined at low SO2. Deeply saturated color with a glorious nose of cherry fruit...