A co-harvest of Corvina, Rondinella, Molinara, and Sangiovese from a 1-hectare parcel around the cellar.  The vines were planted 11 years ago in guyot.  This is one of the highest-elevation parcels in the appellation, at 175m, and is more calcareous than the vineyard that makes Sollazzo, Chiar’otto...

EXTREMELY LIMITED. This wine features the local Granaccia (70%), along with Syrah (20%) and Barbera (10%) from vines planted between 1999 and 2000. This undergoes maceration on the lees at 27°C for nine day,s with three daily pump-overs in steel tanks. Alcoholic fermentation is completed in the...

Made using the vinification methods used by the Romans and the Cistercian monks. The fruit is foot-trodden, then pressed in a vertical press; fermented and aged eight months in concrete vat. Mateus refers to the Curral Teles wines as "human wines"; these bottlings are made to reflect the...

"Roughly half of Mendoza’s population is of Spanish descent, and over the years a number of Tempranillo vines have been planted in the region.This bottling, from an heirloom quality parral style vineyard in Altamira, is packed with lush cherry and raspberry fruit. A long growing season, very cold...

A blend of Grenache and Carignan, 50% old vines,grown  on steep slopes. The varieties are fermented separately. A long maceration at low temperatures is followed by malolactic fermentation. Once this process is completed, the wine is blended and bottled. The resulting wine shows intense notes of...

"Melogna", dialect for badger, is a new wine for Monte di Grazia.  It’s a field blend that harkens back to old-school farmer wines.  60% Piedirosso, 30% Tintore di Tramonti, 4% Moscio, 3% Olivella, and 3% Sciascinoso from a 0.3ha pergola at 600m, planted 30 years ago.

45% Red Garnacha, 45% Cariñena from old vines (more than 25 years old), and 10% Cabernet Sauvignon from young vines (5-12 years old). Varieties separately fermented. Temperature controlled, long maceration (approximately 24 days). Wine kept in American and French oak barrels for 12 months. Followed...

Different Mediterranean grape varieties— 50% Alicante Nero (aka Grenache), 30% Mourvedre, 20% Carignano—   sourced in the vineyards closest to the sea, in Ampeleia di Sotto, where the Mediterranean scrub dominates the landscape and permeates the air with its fragrances. The parcels are at 200-350...

76% Cinsault, 16% Pais, 8% Carignan. Sourced from multiple small vineyards from vines that average 65 years of age, grown in granite soils. Farmed lutte raisonée. After a 10-day cold soak, the wine was made in concrete; aged on the lees for 12 months and bottled lightly filtered.

88% Pinot Noir and 12% Cinsault. Sourced from Viñedo Larqui, a 4.5-acre vineyards planted between 1998-2008 in granitic soils at 330 feet altitude. Farmed lutte raisonée. After a 10-day cold soak, the wine was made in concrete; aged on the lees for 12 months and bottled lightly filtered.

50% Nerello Mascalese/20% Grenache/30% Grecanico-Carricante-Coda di Volpe. Eduardo acquired this beautiful half-hectare parcel of ungrafted (hence piedi franco on label), mixed-variety, very old bush vines in the contrada or district of Nave in time to bottle it for the first time in the 2018...

80% Carignano, 20% Alicante Nero (aka Grenache).  This is the 1st Rosato from Ampeleia!  The Carignano was direct-pressed and then whole clusters of the Alicante Nero were added to the tank, macerating there for 12 days and coloring the wine. All concrete. Low alcohol, salty, with a hint of welcome...

90% Tintore di Tramonti and 10% Piedirosso from 3 parcels between 270-600m, planted in pergola, 1 hectare total. Vines age varies between 25-100+ years. Harvest was in late October 2015 at yields of 4,000 kg/ha (about 25hl/ha).  Spontaneous fermentation in stainless steel with 15 days of maceration...

70% Montepulciano & 30% Sangiovese. Fermented in stainless steel and aged four months in steel & six months in bottle before release. As the Gambero Rosso puts it: “the Rosso Piceno is a consumer’s dream, straightforward but delicious and a pleasure to drink.”

92% Pinot noir and 8% Cinsault. Sourced from Pucalan and Larqui vineyards (about 10 acres total). Viñedo Larqui was planted in 1998 on paleozoic calcareous and sandy soils; Pucalan, planted in 2008, has granitic soil. Both are farmed lutte raisonée. After a 10-day cold soak, the wine was made in...

A blend of Touriga Nacional, Touriga Franca, Roriz, and Tinta Barroca, sourced from Baixo Corgo in the westernmost part of the Douro. The climate here has Atlantic as well as Mediterranean influences, with predominantly schist soils. Fermented with native yeasts in concrete; aged for eight months...

This wine is a blend of varieties originating from the Mediterranean Basin— 40% Alicante Nero (aka Grenache), 25% Mourvedre, 15% Carignano, 15% Sangiovese, 5% Alicante Bouschet—sourced from vineyards at 180-250 meters above sea level. The fruit was harvested from the 10th to the 25th of September...

Sollazzo, meaning “fun under the sun,” is made with Corvina, Rondinella, Molinara, and a little Sangiovese from a west-facing site planted in pergola. This is a fairly fertile plot, less calcareous than the vineyards that make the Bardolino Classico wines. Half the vines are planted in 1966 and...