Malvasia and Trebbiano from Ceppaiolo’s oldest vines. Spontaneous fermentation with one week maceration on the skins without temperature control. Aged in fiberglass. No filtering or fining and minimal added sulfur, if necessary.

100% Verdello from Ceppaiolo’s oldest vines. Spontaneous fermentation with one month maceration on the skins without temperature control. Aged in fiberglass. No filtering or fining and minimal added sulfur, if necessary.

100% Trebbiano Spoletino Massale Selection. Spontaneous fermentation with 3 months maceration on the skins without temperature control. Aged in fiberglass. No filtering or fining and minimal added sulfur, if necessary.

50% Pinot Noir and 50% Ciliegiolo from young vines. Spontaneous fermentation with 6 days maceration on the skins without temperature control. Aged in fiberglass. No filtering or fining and minimal added sulfur, if necessary.

Co-fermentation of Aleatico and Moscato from 8 year old vines. Spontaneous fermentation without temperature control. Aged in cement. No filtering or fining and minimal added sulfur, if necessary.

100% old vine malvasia (a combination of aromatic sub-varieties found in the mixed vines of Ceppaiolo) with around a week of maceration with the skins before being aged in fiberglass tank. Around 1000 bottles were made in the debut 2023 vintage. No filtering or fining and minimal sulfur additions, as necessary.

100% old vine Uva Pecora, an very rare, antique variety that was mostly cultivated in small familial home gardens, never planted en-masse or truely "cultivated" for viticulture purposes. Likely a cousin of grechetto and/or pecorino, Uva Pecora is rich and soulful. Dense, round and golden thanks to 2 weeks on the skins during fermentation before aging in cement. No filtering or fining and minimal sulfur additions, as necessary.

100% old vine Ciliegiolo. Spontaneous fermentation with one week skin maceration. Aged in fiberglass. No filtering or fining and minimal sulfur additions, as necessary.