LIMITED! 70% Granaccia (a local biotype of Grenache), and the balance is Rossese, Barbera, Cinsault and Marselan. From south facing vineyards, near the Mediterranean, in Ortovero and Pogli. The vineyards consist of poor soil, pebbly limestone of sedimentary origin, and streaks of calcareous blue...

With the first vintage released in 2016, this is a new wine for Bruna. It comes from young vines in the Garaxin vineyard in Pogli, with limestone-rich soils mixed with white & blue clay, dense with fossils.  The grapes are harvested "not-too-ripe,"  direct-pressed, and fermented and aged in...

Le Russeghine is the first-known single-vineyard Pigato from Liguria, which Riccardo Bruna first produced in 1972.  It is a selection of middle-aged and older vines from the eponymous vineyard, above the village of Ranzo Borgo, at 230m above sea level, exposed to the Southeast.  This is an historic...

100% Sauvignon Blanc. Originally labeled simply as "Sancerre", L'Authentique is Thomas-Labaille's multi-parcel estate bottling. All of the vines are on the Kimmeridgian limestone soils of Chavignol and average twenty-five years old; they are sustainably farmed and harvested by hand. The wine is...

Source: Monterey Winemaking: 50% fermented in tank, 50% fermented in neutral oak Aging: 8 months in large neutral oak Alcohol: 13.8% Tasting Note: Dark ruby color. Light to medium bodied with aromas and flavors of raspberry, tart cherry, spice with a touch of earth. Supple and balanced with a...

Source: Monterey Winemaking: 75% fermented in tank, 25% fermented in neutral oak Aging: 8 months in large neutral oak Alcohol: 13% Tasting Note: Dark ruby color. Light to medium bodied with aromas and ripe flavors of raspberry, tart cherry, spice with a touch of earth. Supple and balanced with a...

This wine is sourced from three vineyards: Serra Pedace, Mill Creek Upland, and Seven Hills. Aged 22 months in neutral puncheons and oval botti. 95% Sangiovese 5% Aglianico    

This Merlot is sourced from three sites: Loess Vineyard, Mill Creek Upland, and Leonetti Old Block. Aged 15 months in new and second-year French oak barrels, puncheons, and oval botti.      

The fruit is sourced primarily from Agrelo, with thirty percent of the fruit coming from La Consulta. After a cool fermentation, the wine is aged for one year in thirty percent American and seventy percent French oak. To preserve the character of the fruit, the wine is then bottled with unfined and...

The Käferberg vineyard overlooks Langenlois and is to Gruner Veltliner what the Heiligenstein vineyard is to Riesling - world famous. The roots of the 62-year-old vines grow deep in a very rocky soil and bring a special saltiness in the wine. It is a sunny vineyard, but also very windy. The...

Loiserberg, a terraced Erste Lage (Premiere Cru classified) vineyard with a southeast exposure, is their highest and coolest vineyard site, at 400m above sea-level. The vines here are over 30 years old, and the soils are composed of glimmer slate, with a little loess on top. The cold winds from the...

The Käferberg vineyard overlooks Langenlois and is to Gruner Veltliner what the Heiligenstein vineyard is to Riesling - world famous. The roots of the 62-year-old vines grow deep in a very rocky soil and bring a special saltiness in the wine. It is a sunny vineyard, but also very windy. The...

Heiligenstein, the most famous vineyard in the Kamptal, is legendary for Riesling. The terraced south and southwest facing slope has a unique geological history and it's unusual that soil this old is at the surface of the earth. The outcropping bedrock consists of a reddish-brown sandstone with a...

The grapes for this wine come from various mountain slopes with the Loiserberg and the Steinmassl making up the lion’s share. The goal is to deliver an elegant interpretation of Langenlois and the cool, elevated slopes that make it such a special place. The must was fermented in temperature-...

Blend of Gruner, Riesling, Weissburgunder, and Muskateller - all from the Loiserberg vineyard. Made in the same way as the Belle Naturelle - ten days on skins in open top red wine fermenters. Must goes into 600 L oak barrels. Unfined, unfiltered. Use 10mg/L of sulfur at bottling.

The grapes for this wine comes from different vineyards around the Kamptal Valley, from primarily loess soils. The fruit is hand-harvested, with some sorting done in the vineyard. The grapes are macerated on the skins for a short time before fermentation in stainless steel. Grüner Veltliner is a...