Malidea is 100% Nebbiolo.  It's also the name of the hill between the cantina and where the Nebbiolo vines were planted, in 1999.   "Mal' idea" in Italian means "bad idea," an apt name for a Nebbiolo wine in the land of Barbera, but a challenge Fabrizio wanted to take. The south-facing vineyard was...

Crafted as a homage to Kinich Ahau, Mayan god of the sun. Legend has it that the Sleeping woman, guardian goddess of the Cihuatan valley, would intercede on behalf of the people of Cihuatán so that Kinich Ahau would energize the valley with his warmth. His symbol was two hummingbirds. Cinabrio was...

Aged a minimum of 10 years in American Oak ex - Bourbon barrels, and infused with Salvadoran Golden pineapples for 2 months.

Organic blue weber agave planted for 5.5 to 7 years. Cooked in brick hornos and grinded with a roller mill. Open air fermentation with a double distillation in copper pot stills.

100% Sagrantino. From Fongoli's oldest vines, which are certified-biodynamic and were planted in 1975 by Angelo Fongoli's grandfather (nicknamed "Fracanton") on the estate's heavy clay-limestone soils on a southwest-facing slope. The berries are destemmed and fermented spontaneously in open-topped...

85% Trebbiano Spoletino/15% Grechetto. From certified-biodynamic vines, planted from 1999-2008 on the estate's heavy clay-limestone soils. The bunches are hand-harvested early in the morning and immediately destemmed and gently pressed while the fruit is still cool. Only the free-run juice is...

100% Sagrantino. From certified-biodynamic vines planted in 2007 on the estate's heavy clay-limestone soils on a south-facing slope. The berries are destemmed and fermented spontaneously without temperature control and with a tiny bit of sulfur. Maceration lasts around 30 days. The wine is aged for...

100% Trebbiano Spoletino. From certified-biodynamic vines, planted in 2004 on the estate's heavy clay-limestone soils on a south-facing slope. The bunches are hand-harvested early in the morning and immediately destemmed and gently pressed while the fruit is still cool. Only the free-run juice is...

José Erubíel Mota Martínez hails from Zapotitlán Lagunas Mexico. His wild Papalome agave is harvested after 8 to 12 years depending on maturity. The Papalome is roasted for 3 to 5 days in earthen pit and ground by gasoline mill.The fermentation lasts up to 10 days in pinoCôte wood. He then distills...

Mango Eau de Vie. Hand squeezed, fermented and distilled in copper by mezcalero Edgar Gonzales Ramirez

Distilled by Noel Negrellos Ortega in San Luis Atolotitla, Caltepec, Puebla. Agave maturity 10-15 years, wild. Cooked for 7 days in earthen oven. Fermented for 7 days in wood vat w/ well water. Distilled 2x on copper.

Fermented on and off the Fibers and straight off the Still. Volans Blanco at its purist. 55% ABV