The Baffone (means big mustache!) is a blend of nascetta (a rare native Piemontese variety with excellent skins for maceration) and moscato giallo vinified dry. The must was skin contact during primary fermentation (~5 days) in stainless steel before being bottled with conserved passito must to induce secondary fermentation; Cellario makes a small amount of late harvest wine and he uses these dried grapes to kick start the bottle fermentation. No sulfur added and no disgorgement.

100% Freisa from a biodynamic vineyard belonging to a neighbor. Very gentle direct press. Spontaneous fermentation. Finished fermentation in bottle. No filtering or fining and minimal sulfur added.

The Barrusco (translates to something like 'rough and tumble') is a blend of Neretta (that rare native Piedmont variety prized for it's dark color and spicy tannins), barbera and dolcetto. Primary fermentation in stainless steel before refermentation in bottle. No sulfur added and no disgorgement.

100% Grignolino. Hand harvested into small bins. Spontaneous fermentation. Primary fermentation in stainless steel. Re-fermented in bottle. Minimal added sulfur and no filtering or fining.

Arneis & Moscato. Hand-harvested into small bins. De-stemmed, pneumatic direct press. Spontaneous fermentation in stainless steel. Aged in stainless steel tanks. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining.

Grapes - Nascetta & Moscato. Hand-harvested into small bins. Spontaneous fermentation with 5 days skin maceration. Aged in amphora for 6 to 8 months until bottling. Bottled with minimal sulphur (~10ppm) and without filtering or fining.

Dolcetto (San Luigi Vineyard) & Nebbiolo (Galli Vineyard). Hand-harvested into small bins. Pneumatic direct press. Spontaneous fermentation. Aged in Stainless Steel for 6 to 8 months until bottling. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining.

100% Grignolino. Hand-harvested into small bins. Spontaneous fermentation with 5 to 8 days maceration. Aged in 100hl cement & fiberglass tanks for 6 to 8 months until bottling. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining.

100% Barbera. Hand-harvested into small bins. Spontaneous fermentation. Ten days maceration. Aged in 100hl cement tanks for one year. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining.

100% Favorita (Vermentino). Hand-harvested into small bins. De-stemmed, pneumatic direct press. Natural fermentation in stainless steel. Aged in stainless steel tanks on lees from winter through spring. Bottled with minimal sulphur (~10ppm) and without filtering or fining.

Timorasso and Rossese Bianco, both direct press. Aged in Acacia barrels for 6-8 months before bottling. Timorasso is a “lost” grape variety native to Piemonte that has been rediscovered in recent years, and the super rare Rossese Bianco was native to the Cinque Terre area of Liguria up until the Phylloxera outbreak, which just about wiped it out. A man moved from there to Monforte back then and brought it with him, hence why there is a smattering of it in the Langhe.

Malvasia, Moscato, Chardonnay (equal parts). The grapes are harvested early and then fermented with 20 days of carbonic maceration. The carbonic maceration smooths out the acidity from the almost-ripe grapes, and this combined with the skin maceration gives a balanced, still-fruity, yet light wine.
“Bassissimo” in Italian means “very low” because of the very low alcohol level (8.5%).

80% Nascetta and 20% Cortese and Favorita from recovered old vines. Spontaneous fermentation with 2 to 3 months of skin maceration in Anfora. Aged in Anfora. No filtering or fining and minimal sulfur added if necessary.

Co-fermentation of Ruche, Nascetta, Neretta, Malvasia, Moscato, Ancellotta, Nebbiolo, Favorita, Grignolino, Dolcetto, Barbera, and Moscato d’Amburgo. Spontaneous fermentation. Aged in stainless steel. No filtering or fining and minimal added sulfur as necessary.

100% Dolcetto. Hand-harvested into small bins. Spontaneous fermentation with 4 to 8 days maceration. Aged in stainless steel for 7 months and bottle for 3 months. Bottled with minimal sulphur (~10ppm) and without filtering or fining.

An exciting cuvee from Fausto from a hilltop vineyard site that he planted in 2013. The wine includes the little-known native Piemontese grape variety called Doux d'Henry. 60% Doux d'Henry & 40% Dolcetto, aged for a year in Anfora. The name of the wine means "the wine that doesn't exist", because in the Langhe hills it is illegal to grow this rare native grape, thus Fausto proclaims, "Wine, what wine? That doesn't exist...don't know what you're talking about!". No filtering or fining and minimal added sulfur if necessary.

100% Dolcetto (San Luigi Vineyard). Hand-harvested into small bins. Spontaneous fermentation with 6 days maceration. Aged in cement for 6 to 8 months and in bottle for 3 to 4 months. Bottled with minimal sulphur (~10ppm) and without filtering or fining.

100% Barbera (old vines). Hand-harvested into small bins. Spontaneous fermentation with 7 days maceration. Aged in 25hl French Oak Barrels for 12 months and in bottle for 6 months. Bottled with minimal sulphur (~10ppm) and without filtering or fining.

100% Nebbiolo. Hand-harvested into small bins. Spontaneous fermentation with 10 days maceration. Aged in Large Format Neutral Oak Barrels for 12 months and bottle for 6 months. Bottled with minimal sulphur (~10ppm) and without filtering or fining.

100% Barbera (estate fruit from Cellario’s own biodynamic vineyards). 10 days skin maceration gives it good extraction but still keeps it juicy and fresh. Aging in cement. “Quantobasta” means “just enough”, meaning you can have as little or as much as you want - the perfect amount!

100% Moscato. Hand-harvested into small bins. Pneumatic direct press. Fermentation in Stainless Steel tanks. Bottled under pressure (charmat method). Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining.