100% Cabernet Franc from the Ampeleia di Sopra parcels at 450-600 meters above sea level. Vines were planted between1995 and 2004.  The grapes are fully destemmed and there is a maceration of 20 days.  Fermented in cement tanks and 5000-6000L casks. Aging is 12 months in these same vessels,...

100% Gual, which Jesus vinifies as if they were red grapes (in the "ancestral" style). Macerated for three weeks on the skins; the extended maceration time results in a beguilingly aromatic wine. Gual is a light-colored grape, so the wine's color is not deep orange the way other wines made in this...

This extremely conscientious farm in the Coteaux de L’Aubance, within the Anjou-Villages, is run by the Biotteau family. This is the fourth generation of Biotteau to make wine here, so they are careful to respect the land.  This gorgeously subtle Chenin Blanc comes from the village of Saint-Jean-de...

Antonio Carlos “Conejo” Martinez Santa Catarina Minas Agave: Largo (Karwinskii) Still Type: Clay Pot These large wild karwinskiis are left to naturally ferment for 20 days before crushing, acquiring a blue yeast on the agave that ultimately mitigates foaming during the distillation process. Visit...

Arbossar is a steep, north-facing vineyard near Torroja where Dominik farms 90-year-old Carinyena on schist and granite soils. He discovered this site while riding his motorbike around the village. Despite the conventional wisdom against northern exposure and Carinyena when power and extraction...

Minimun age 4 years.  Mahogany color with copper highlights. Fresh fruits, candied citrus, spice and vanilla on the nose; flavors of prunes, plums, and orange peel linger on the finish.

100% Listán Blanco from multiple parcels, all from the northern part of the DO. It ferments in barrels where it stays for eleven months before being bottled.

A blend of Marmajuelo, Listan Blanco, Albillo, Gual y Forastera from different parcels.They are vinified in 500L French oak barrels and then racked into a large foudre where the wine undergoes malolactic and rests for 11 months. The wine gets bottled and then ages another 8 months in vitro before...

100% Blatterle. This indigenous variety goes back centuries in the Alto Adige but has shrunk down to a mere 1.5 hectares in production today. Nusserhof is one of only 3 growers of this thin-skinned, golden-yellow rarity and is the largest of them. Like all of Nusserhof's vines, the bit of Blatterle...

Santo Cuviso translates as holy bacanora. It’s dry, complex, with a kick of pepper and a grounded, earthy finish. Crafted to remind you that sometimes the best way to refresh your soul is to allow your lips to kiss a little spirit every day. Region: Sonora Master Distiller: Manuel “El Toro”...

27% Pinot Blanc/27% Arbanne/46% Petit Meslier. "BAM!" is an acronym of these three relatively rare, low-yielding Champagne varieties. The vines were planted in 2003 on sandy, silica-rich limestone soils in the lieu-dit of Four à Chaux-Sablé in Oeuilly and are certified-organic like the rest of...

From the eponymous cru in the village of Treiso.  The 3.5 hectares of vines were planted between 1960 and 2012, facing SW at 350m. Spontaneous fermentation in stainless steel, with an extended maceration on the skins, 65 days. Aged for 2 years, the 1st year in 1000L botticelle and the 2nd year in...

100% Barbera from vines located in Perno in the village of Monforte d'Alba, on the right slope in front of Castiglione Falletto. The vineyard sits at 350m with a western exposure; the soils are loamy and sandy, and the vines are planted at a high density (4,000 plants per hectare). The fruit was...

100% Barbera. Though the calling card of Bera is their Moscato d'Asti, they grow Barbera on the calcareous clay soils on the slopes of their certified-organic estate in the Canelli hills of Piedmont. Ronco di Malo is the parcel of the oldest Barbera vines, which average 50 years (formerly a much...

100% Barbera, harvested from 2 parcels (Gatti and Battorella) amounting to one hectare, planted between 1920 and 1960 on calcareous clay with southern exposure.  There are even some bush vines here, rarely seen in Piedmont. Harvested between September 27th and 29th at low yields of 4,500 kg/ha (...

A co-harvest of Corvina, Rondinella, Molinara, and a little Sangiovese from a west-facing site planted in pergola in 1965.  This is a fairly fertile plot, less calcareous than the vineyards that make the red Bardolino Classico wines at his home vineyard. The must macerates one night on its skins in...

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...

6/750 Very Limited Sourced from the nine southernmost rows of vines in Arione, which is the southernmost Cru in Serralunga. In Enzo's words, the vines of Arione produce his most "pinot-like" Barolo. He makes the point that there is a misconception that all Nebbiolo from Serralunga ends up masculine...

The cru of Baudana can seem undersung compared to more famous sites, but in the recent past it was not so. “This vineyard has contributed to creating excellent signature wines since the 1930s and has always been held in high esteem by the locals”--Atlante delle Vigne di Langa, Slow Food, 1990.  It...

Broglio is Schiavenza's largest cru holding, with 1.5ha owned here.  The vineyard is located at 360 meters above sea level with a south-east exposure.  Due to a bit more clay in the topsoil, Broglio is also the most productive site in the Schiavenza range.  To achieve balance and to let the...

Brunate is one of the most famous crus of La Morra if not the whole Barolo zone. Its red-fruited profile, textural richness, and capacity for aging put it in the upper echelon. Enzo owns 0.52ha here, S/SE facing between 300-350m. Fermentation in open-top tine, 80 days of maceration. Aging is in...

From a 0.5-hectare parcel in the Castelletto cru of Monforte d'Alba.  Harvest was on October 1st. Maceration lasted 12 days. Aged 32 months in French oak botti. One 3500L cask was made. 2,677 bottles produced. Limited!

Compared to the cru of Baudana, Cerretta is much better known, as it is a fairly large cru (by Serralunga standards) with many producers.  The Vairas farm 0.77ha, facing SW, in the subsection of Cerretta known as Cerretta Piani.  This is the coolest microclimate in the cru, with gentle slopes.   ...