100% Pinot Noir

Merlot/Cabernet Sauvignon. A few kilometers from their home vineyards in the village of Oslavia in Friuli, Italy, Radikon nows farms and owns vines vines just across the border in Brda, Slovenia. There is legally a border here, but the people on either side of it share history, language, gastronomy...

80% Chardonnay/20% Tocai Friulano. Radikon's 750ml bottlings, known informally as the "S" line,  are Sasa Radikon's addition to his dad Stanko's original 500ml line: they are still "orange" wines but less intensely so due to a shorter period of skin contact and aging. Otherwise, all of the wines...

50% Barbera/50% Bonarda (aka Croatina). Named for an old farmhouse in the midst of the vineyard, La Macchiona is La Stoppa's flagship red. It is made with the estate's oldest vines (up to 45 years old), grown on heavy, silty clay-limestone soils and farmed organically. The fruit is harvested by...

50% Barbera/50% Bonarda (aka Croatina). Named for an old farmhouse in the midst of the vineyard, La Macchiona is La Stoppa's flagship red. It is made with the estate's oldest vines (up to 45 years old), grown on heavy, silty clay-limestone soils and farmed organically. The fruit is harvested by...

60% Barbera/40% Bonarda (aka Croatina, not Bonarda from in Argentina). Trebbiolo is generally made from the younger vines, which range from 10 to 45 years old. They lie down the hill on which the winery sits, below the older hilltop vines that produce La Stoppa's long-aged La Macchiona; the flatter...

From Elena Pantaleoni herself: "Scolmo is a new wine we are very proud of. In some Barbera vineyards, where the soils are poorer, the clusters tend to ripen early, drying directly on the vine.  Since 2018, we have begun selecting these clusters, harvesting them in multiple passes through the rows....

100% Gaglioppo from massale selection. This parcel—Vigna Fego— has clay/marl soils and is right on the Ionian Sea. Grapes are crushed/destemmed; after 12 hours maceration in stainless steel, the juice is not pressed, but drained by gravity. Aged in stainless steel and released late. Beautiful brick...

Touriga Franca/Touriga Nacional/Tinta Roriz/Tinta Barroca. From exclusively Class A parcels (Serra di Cima and Serra Douro) totaling 12 hectares on poor schist soils. The fruit is hand-harvested, partly destemmed and fermented in lagar and tank; fermentation is stopped with 77-degree grape brandy...

100% Rabigato. From 1 hectare of vines planted from massale selections in 2014 on a hillside of poor, schistous soils in the Douro. The bunches are hand-harvested and destemmed. The berries are fermented in steel tank with indigenous yeasts. The wine is aged on its fine lees for 11 months in steel...

Old-vine field blend of over twenty varieties. This first Infantado colheita, or vintage tawny, comes from exclusively Class A parcels (Vale de Moinhos and Castelos) totaling 3.5 hectares on poor schist soils. The fruit is hand-harvested, partly destemmed and fermented exclusively in lagar;...

Touriga Franca/Touriga Nacional/Tinta Roriz plus mixed-variety old vines. From exclusively Class A parcels (Serra Douro and Serra de Baixho) totaling 7.5 hectares on poor schist soils—the vines are 50 years or older. The fruit is hand-harvested, partly destemmed and fermented exclusively in lagar;...

75% native red varieties/25% white varieties. From a single hectare of 40-year-old vines: a field blend of red and white varieties, planted at almost 2000 feet in elevation on a schistous, north-facing hillside in the Douro. The bunches are co-harvested by hand and partly destemmed. The mix of...