Certified HVE3*. Extraordinary Muscadet from vines aged 45-60 years planted in decomposed mica/schist soils. The color is white gold from extended lees aging (10 months) and maturation in the bottle. Velvety and balanced dry with terrific length, this is a special bottle capable of aging or serving...

34% Pinot Noir, 33% Chardonnay, 33% Pinot Meunier. The blend of harvests from different vintages (40% 2010, 30% 2009, 15% 2008 and 15% 2007) gives this Champagne exceptional maturity and complexity. Partial fermentation in 225-liter oak barrels (20% of the cuvée) brings subtle notes of wood and...

100% Chardonnay from and east-facing vineyard in Villers-Marmery. Aged for a year in neutral oak. Villers-Marmery is an island of Chardonnay within the sea of Pinot Noir in Montagne de Reims. The clay-limestone soils are a perfect match for Chardonnay, producing wines with minerality and bright...

100% Pinot Noir from Verzenay. Aged for 12 months in neutral oak.

100% Pinot Noir from Verzy and Verzenay. 45% 2017, 35% 2016, 20% 2015. Made 40% in neutral barrels. No dosage (although it’s labeled Extra Brut.) Described by Liem in his book, Champagne, as having, “vivacious structure and dark, mineral-driven fruit, this wine is focused on finesse as much as...

50% Torrontes, 25% Sauvignon Blanc, 25% Chardonnay grown at a high elevation vineyard (4265ft). Vines are around 15 years old, grown in Sandy/Alluvial soils. Co-Fermented in stainless steel tanks. Unfined, Unfiltered.

100% Frappato. 13.1% abv.

100% Nero d’Avola.  13.2% abv.

Catarratto Lucido, guyot, planted in 2011, harvested in September at 33 hl/ha.  Destemmed, pressed, fermented and aged in stainless steel.  Unfined/unfiltered.  6,600 bottles made. 11.7% abv.

Perricone, guyot, planted in 2015, harvested in early October at 42 hl/ha. Destemmed and crushed, with macerations lasting 8 days.  Soft-pressed, fermented and aged in stainless steel for 6 months.  Unfined/unfiltered. 3,300 bottles made. 13.9% abv.

100% Barbera from the Verduno vineyards of Neirane (W- 330-440m) and Cristiani (W- 250-280m), 1.2ha total, average vine age of 20 yrs.   Harvested in early October.  Stainless steel fermentation, on the skins for 6-8 days.  Aged between stainless and cement for 7 months.  Released in June 2022. ...

The Barbera Superiore comes from the oldest vines of Rocche dell’Olmo (Verduno- 310-360m, East) and Gramolere (Monforte d’Alba- 400-450m, SW). Harvest is usually in the first half of October.  Stainless steel fermentation and aged for 12-14 months in 500L tonneaux and 2000L cask).  2,000 bottles...

The Langhe Favorita comes from two plots in Verduno totaling 0.3ha-- Boscatto (east, 250-370m) and Sotto Orti (west, 270-310m). Average vine age is 35 years.  Half direct-pressed and half  whole-bunch maceration for one night.  Spontaneous fermentation in stainless steel. Malolactic does not take...

From the small Verduno cru of San Lorenzo (South exposure, 240-260m), where Fratelli Alessandria owns 0.8ha.   Average vine age of 30 years.  Harvest on October 8th.  Macerations 31 days.   First produced in 1997.  5,000 bottles made. "The 2021 Barolo San Lorenzo di Verduno is a wine of...

Monvigliero is arguably the most important cru of Verduno and Fratelli Alessandria has some of the biggest holdings there, 1.4ha.  Harvest on October 7th, macerations 32 days. Monvigliero exalts the beguiling florality and spice that are Verduno's calling card.  First produced in 1978. 7,000...

100% Ribolla Gialla, facing East. Direct-press. Fermentation and aging in concrete, with no malolactic. Kept on lees for 6 to 8 months.  Around 7,000 bottles made.

What is Pignolo?  it's an old indigenous Friuli variety, late-ripening, finicky, dark in color and high in tannin. Often needs long elevage in wood.  People compare it to Nebbiolo, but I feel Marco's is more akin to something like Pommard, earthy and red-fruited.  Check it out!

100% Verduzzo, harvested at normal maturity levels, then natural appassimento for 60 days, fermented in stainless steel, then aged one year in used barriques.  110g/l residual sugar.