The cru of Gramolere, located in Monforte d’Alba, is Fratelli Alessandria’s lone plot outside of Verduno. They own 2ha here. The wine is made exactly as the other two single-cru wines.  As it’s on the older Arenarie di Diano D’Alba soils, high in sand, and the altitude is higher, this wine tends to...

Schioppettino, From 0.5ha average age of vines: 20 to 60 years old. Maceration for 20/25 days in steel or cement, indigenous yeasts in large barrels or second passage barriques, spontaneous malolactic fermentation.

100% Cabernet Franc, which Marco calls the “the foreigner who’s not a foreigner.”  Usually harvested in early Oct, fermented between steel and concrete, 20-25 days of maceration.  Aged for a year in big cask. 4,000 bottles made.

Monte della Guardia is Marco’s cru, 0.5ha, super steep terraces descending from 300 to 175m.  80% Friulano, 20% Picolit on ponca (typical soil of friable, alkaline clay marls).  Harvested end of Sept. Direct-pressed, fermented in stainlees, aged in one 1000L cask (which happened to be new this year...

Schioppettino, From 0.5ha average age of vines: 20 to 60 years old. Maceration for 20/25 days in steel or cement, indigenous yeasts in large barrels or second passage barriques, spontaneous malolactic fermentation.

70% Zinfandel, 20% Pinot Gris, 10 % Alicante Bouchet - Organically farmed and hand harvested fruit. The grapes were direct-pressed and fermented with native yeasts in a combination of stainless steel and concrete. 12.7% abv.

30% Zinfandel, 20% Syrah, 20% Mission, 10% Petite Sirah, 10% Cabernet Sauvignon, 10% Alicante Bouschet - sourced from organically farmed vineyards. All lots were fermented separately using whole-cluster carbonic maceration in stainless steel for 6-10 days before being pressed into a mix of concrete...

100% Cabernet Franc, grown in clay and gravel soil. Vines average 30 years-old. Spontaneous fermentation with indigenous yeasts. No fining or filtration.

100% Vermentino.  Monte dei Frati is a 2.5-ha hillside vineyard with higher presence of the sedimentary sandstone mother rock.  Destemmed/crushed, macerated for 2 days, then aged in stainlees steel.  A more upright and complex wine compared to Felcebianco, salty and round at once.  15,000 bottes...

Malvasia/Trebbiano/Vermentino from 1ha of vineyard with sedimentary sandstone soil. Average vine age is 60 years. Destemmed, macerated for 10-15 days, fermentation and aging in stainless.1000 bottles made.

Pet-nat from 80% Cinsault/20% Syrah. 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.

An orange wine from 100% Viognier. Certified organic. Direct-press; native-yeast fermentation; 15-day maceration; cement only. Bottled unfiltered and unsulfured. Clear bottle.

85% Cinsault/7% Grenache/8% Mourvèdre. From certified-organic estate vines just northwest of the ancient city of Nîmes and just south of the Cévennes mountain range. The vines range from 10-30 years old, are planted on varying clay-limestone soils and have a generally eastern exposure. The terrain...

100% Garnacha from two vineyards that sit on the top of La Figuera mountain. Soils here are mostly red clay with some gypsum and the vines are about 60 years old. Grapes are fermented whole cluster in cement and see a short maceration (six to eight days). Aged in cement for six months.