100% Grechetto from 30 year old vines. Spontaneous fermentation with long maceration of 60 days. Aged in fiberglass. No filtering or fining and minimal added sulfur, as necessary.

70% Merlot and 30% Aleatico. Spontaneous fermentation with brief 2 day maceration on the skins. Aged in fiberglass tanks. No filtering or fining and minimal added sulfur, as necessary.

100% Pinot Grigio from 50 year old vines. Spontaneous fermentation with 2 days skin contact. Aged in fiberglass. No filtering or fining and minimal sulfur added, as necessary.

100% Trebbiano direct press. Spontaneous fermentation without temperature control. Two winter rackings in the waning moon. Aged in fiberglass tanks. No filtering or fining and minimal sulfur additions, as necessary.

100% Grechetto direct press. Spontaneous fermentation without temperature control. Two winter rackings in the waning moon. Aged in fiberglass tanks. No filtering or fining and minimal added sulfur, as necessary.

100% Trubiano (old local name of Trebbiano) with 7 days skin contact. Spontaneous fermentation, aged for a year in a single old barrel, then 8 months in bottle. Minimal sulfur additions and no filtering or fining.

100% Malvasia (Aromatica di Candia) with 7 days of primary skin maceration in open vats. Spontaneous fermentation without temperature control. Aged in fiberglass tanks where the wine is macerated for an additional 4 months on skins. Racked twice in winter during the waning moon. No filtering or fining and minimal sulfur added, as necessary.

100% Grechetto made with a unique method of semi-carbonic maceration that dates back to the Etruscan times. The Ancient Etruscans were known to cover the fermentation tanks (often clay pots or palmenti) with a wet, clay based paste. This rudimentary covering on the fermentation allowed the CO2 during primary fermentation to protect the must and preserving fruit. Aged in fiberglass. No filtering or fining.

100% Sangiovese made with a unique method of semi-carbonic maceration that dates back to the Etruscan times. The Ancient Etruscans were known to cover the fermentation tanks (often clay pots or palmenti) with a wet, clay based paste. This rudimentary covering on the fermentation allowed the CO2 during primary fermentation to protect the must and preserving fruit. Aged in fiberglass tanks. No filtering or fining.

100% Sangiovese from 60 year old vines. Spontaneous fermentation with 4 days skin contact, no temperature control. Aged in fiberglass for 6 months. Two winter rackings during the waning moon. No filtering or fining and minimal sulfur added, as necessary.

100% Aleatico (“Liatikò” is the old Greek spelling). Spontaneous fermentation with 8 days maceration, without temperature control. Aged in fiberglass tanks for 6 months. Racked twice in winter during the waning moon. No filtering or fining and minimal added sulfur, as necessary.

100% Merlot from 50-60 year old vines. Spontaneous fermentation with 2 weeks skin maceration. Aged in fiberglass. No filtering or fining and minimal sulfur added, as necessary.

100% Gamay del Trasimeno (Grenache) single vineyard selection from vines of 70-80 years of age. Spontaneous fermentation with 2 weeks skin maceration. Aged in one large old oak barrel of 1400 liters.

Old massale clone of Pinot Noir (called locally “Rosso Gentile”) that Danilo grafted into the vineyards circa 2019. Spontaneous fermentation with 15 days maceration, without temperature control. Racked in winter twice during the waning moon. Aged in fiberglass tanks. No filtering or fining and miminal added sulfur, as necessary.

100% Sangiovese from a single plot called “Parle Alta” that faces northeast. Spontaneous fermentation with 10 days maceration, without temperature control. Two winter rackings during the waning moon. Aged in fiberglass tanks. No filtering or fining and mininal sulfur additions, as necessary.