Rayos Uva is Olivier’s version of a Bourgogne Rouge sourced from fruit grown in the sandy, gravelly and alluvial soils of Rioja Baja. The blend is dependent on the vintage but usually includes Tempranillo, Garnacha, and Graciano  – percentages change each year to create a brightly fruity version of...

100% Mencia from the villages of Chandoiro and Larouco in the Val do Bibei (500-600 elevation) on 20 year old vines. Grapes are hand-harvested, left whole cluster and undergo a natural yeast fermentation in plastic bins. 40-60 day maceration/pigeage followed by 8 months in a 20HL concrete tank and...

A blend of primarily Godello with Dona Blanca, Albariño, Treixadura, Lado, & Torrontes grown on 60-80 year vines in Granite, slate, and sand soils (450-650m). Grapes are hand harvested left 70% whole cluster and under go natural yeast “co-fermentation” in barrel. After 40 day skin contact with...

70% Xarel.lo and 30% Macabeo found in their estate vineyards between La Plana and Font Jui. For generations, the Gramona family has farmed these wines rooted in chalky and pebbly limestone soils. Certified organic and biodynamic, these vines are harvested by hand, carefully sorted, and pressed...

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.

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.

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...

The Riserva is 100% Sangiovese from the estate’s oldest vines, planted in 1993.  Maceration lasted a month.  Aging was for 16-18 months, first in cement, and then in a new chestnut wood botte of 1000L. 3,000 bottles made.  It is deeper and more savory than the ‘normale.’  The inscription on the...

80% Sangiovese, 20% Canaiolo from 3km outside Siena.  Each variety was separately destemmed and crushed.  After 4 hours of maceration, pink juice was bled off of each tank and a blend was made. This is textural, medium-deep in color, and extremely Tuscan.  3,000 bottles made.  Certified organic.

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,...