100% Camplese (aka Trebbiano d’Abruzzo) direct-press. Spontaneous fermentation without temperature control in open top vats. Aged on the lees in stainless steel tank. No filtering or fining and minimal added sulfur as necessary. (approx 20-30mg total sulfites).

100% Camplese (aka Trebbiano d’Abruzzo) picked 3 weeks after the first harvest, then fermented on skins for 10 days. Spontaneous fermentation without temperature control in open top vats. Aged on the lees in stainless steel tank. No filtering or fining and minimal added sulfur as necessary. (approx 20-30mg total sulfites).

100% Peligno (aka Montepulciano d’Abruzzo) direct press (Cerasuolo style). Spontaneous fermentation without temperature control in open top vats. Aged in stainless steel tank. No filtering or fining and minimal added sulfur as necessary. (approx 20-30mg total sulfites).

100% Peligno (aka Montepulciano d’Abruzzo). Spontaneous fermentation without temperature control in open top vats. Aged in stainless steel tank. No filtering or fining and minimal added sulfur as necessary. (approx 20-30mg total sulfites).