100% Baga. Gentle pressing, 60% saignee. Fermented in stainless steel, second fermentation in bottle. 6-9 months on the lees.

A uniquely sippable gin with a complex layering of ten botanicals. It has a balanced profile with sweet florals, citrus, and spice being the most prominent nuances. Of the ten botanicals, pine needles and red clover are harvested directly from the distillery grounds. No. 61 gin won two gold medals...

Puntorosa can be defined as Max's "anti-waste" wine, as it incorporates both free-run juice and pressings from all the estate's vineyards and varieties, added progressively during harvest to a stainless steel tank, from early September through the end of October.  Secondary fermentation in bottle,...

Approximately 25% each Lambrusco Grasparossa, Lambrusco del Pellegrino, Lambrusco di Sorbara, and Uva Tosca, harvested between late September and mid October. Macerations average around 6 days; Pellegrino receives punchdowns rather than pumpovers.  Fermented and aged in concrete and stainless.  The...

50% Trebbiano Modenese, 50% Trebbiano di Spagna, from the 2ha Sabatina di Sopra vineyard near the village of Levizzano Rangone, 220m facing west/northwest.  Destemmed, gently pressed, no skin contact.  Co-fermentation and aging in concrete tanks.   Secondary fermentation in bottle, triggered with...