Sauvignon Blanc and Trebbiano direct press. Natural primary fermentation in stainless steel. Secondary fermentation in bottle with must from original harvest. Minimal added sulfur and no filtering or fining.

100% Lambrusco Benetti (Cichin D’Benati). Natural fermentation in stainless steel. Secondary ferrmentation in bottle with must from original harvest. Minimal sulfur added and no filtering or fining.

100% Lambrusco di Sorbara. Natural fermentation in stainless steel. Secondary ferrmentation in bottle with must from original harvest. Minimal sulfur added and no filtering or fining.

100% Lambrusco Salamino. Natural fermentation in stainless steel tanks. Carbonation using modified charmat method. Minimal sulfur additions and no filtering or fining.

100% Malbo Gentile (a rare native red variety known for it's snappy acidity, punchy tannin's, dark color and rustic edge), spontaneous fermentation with 4 to 6 days of skin maceration. Aged in vintage 1940's cement tanks called "carati". Minimal added sulfur and no filtering or fining.

Pronounced “3-way”. Collaboration with Fausto Cellario and Caneva di Nani!
Sorbara from Saliceto, Glera from Caneva, and Nascetta/Moscato from Cellario. Spontaneous fermentation. Re-fermentation in bottle. No filtering or fining.