A blend of 62% Xarel·lo, 32% Macabeo, & 15% Parellada from a total of 11 hectares of vineyards. It is aged for a minimum of 30 months sur lattes and finished with a dosage of between 4-6 g/L before release.  The mention ‘Aliances’ pays a small tribute to the partners who are members of the...

25% Lambrusco Marani, 25% Lambrusco Salamino, 25% Lambrusco Oliva, 15% Lambrusco Grasparossa, 10% Lambrusco Maestri, co-harvested on Sept 25th.  Spontaneous fermentation in stainless w/ 4 days of skin contact.  Malolactic was completed.  Secondary fermentation was in bottle, with the addition of...

70% Müller Thurgau, 30% Grüner Veltliner. From cold, late-ripening sites surrounded by forest. 100% skin fermented for 12 days, no destemming, mainly free run, almost no juice from pressing, bottled at the ideal residual sugar level (vignerons’ secret). No added sulfites.

Pet-nat from 100% Viognier. Certified organic. Direct press. Native-yeast fermentation begins in cement tanks and finishes at dryness in bottle. Unfiltered, unsulfured and undisgorged. Clear bottle, crown cap.