Vintage: 2022
Type: Orange Wine.
Vine Age: 40 years old.
Alcohol: 12.5% Vol.
Grapes: Malvasia di Candia Aromatica.
Soil: Limestone mainly.
Winemaking: 3 month skins contact. Steel and Cement.
Sulphur: No Sulphur.
Tasting Notes: Incredible Wine, Candied Orange, Spices, Opulent, Rich, Tannic, Good Acid, Complex, Ageworthy.
Pairings: Mushroom Risotto, Oven Roasted Pork, Tortelloni di Ricotta con sugo Bolognese, Culatello.

Vintage: 2021
Type: Orange Wine.
Vine Age: 70 years old.
Alcohol: 12.5% Vol.
Grapes: Malvasia di Candia Aromatica.
Soil: Volcanic. Sandy. Vineyards at 200 meters.
Winemaking: 1 month skin contact. Fiberglass.
Sulphur: No Sulphur.
Tasting Notes: Candied Orange, Spices, Opulent, Rich, Tannic, Good Acid, Complex.
Pairings: Roasted Rabbit with potatoes, Spaghetti with Broccoletti, Bufalo Mozarella in Carrozza.

Vintage: 2021
Type: Orange Wine.
Vine Age: 40 years old.
Alcohol: 12.5% Vol.
Grapes: Ottonese.
Soil: Clay, Silt and Limestone.
Winemaking: 5 days on skin. 1 year fiberglass on lees.
Sulphur: No Sulphur.
Tasting Notes: Agile, fun citrus notes, candied fruit, salty, mineral, medium body, soft tannins.
Pairings: Formaggio e salumi, puntarelle salad, Spicy spaghetti with baby octopus, Linguine with Uni.

Vintage: 2021
Type: Orange Wine.
Vine Age: 70 years old.
Alcohol: 12.5% Vol.
Grapes: 60% Ottonese, 30% Malvasia, 10% Trebbiano.
Soil: Clay, Silt and Limestone.
Winemaking: 20 days on skin. 1 year fiberglass. 1 year bottle.
Sulphur: No Sulphur.
Tasting Notes: Opulent, rich, aromatic, wild, fresh, good structure and acid, lingering tannins.
Pairings: Carciofi alla romana, Coda alla Vaccinara, Spaghetti alla Carbonara.

Vintage: 2023
Type: Orange Wine.
Alcohol: 13% Vol.
Grapes: Malvasia di Candia Aromatica.
Soil: Clay and Limestone.
Winemaking: 3 weeks maceration in steel. 1 year in steel.
Sulphur: 20 ppm.
Tasting Notes: Aromatic fruit, orange peel, ripe citrus, caramel, rich, intense,long .
Pairings: Oven roasted rabbit, pappardelle bolognese, roast beef, ricotta tortelloni.

Vintage: 2022
Type: Red Wine.
Vine Age: 30 years old.
Alcohol: 12.5% Vol.
Grapes: Nero d'Avola, Perricone, Nerello
Soil: Limestone Soil. Vineyards 200 meters.
Winemaking: 3 days skin maceration. Wood barrel.
Sulphur: 20 PPM.
Tasting Notes: Rich, Deep, Dark Fruit, Agile, Smoky.
Pairings: Red Meat, Pappardelle with Ragu', Formaggi.

Vintage: 2022
Type: Red Wine.
Vine Age: 40 years old.
Alcohol: 13% Vol.
Grapes: Rossola, Rossolino, Pignola, Brugnola, Rossolino Rosa.
Soil: Sand, Schist. Acidic Soil. Vineyards between 490 and 550 meters.
Winemaking: 6 months on skin in Amphora.
Sulphur: No sulphur.
Tasting Notes: Wild strawberries, raspberries, cherries, medium bodied, electric. Alpine breeze.
Pairings: Vitello Tonnato, Spaghetti with anchovies, Bruschetta with ricotta and tomatoes.

Vintage: 2021
Type: Red Wine.
Vine Age: 80 years old.
Alcohol: 13.5% Vol.
Grapes: 90% Chiavennasca Nebbiolo, 10% Rossola, Rossolino, Pignola, Brugnola.
Soil: Sand, Schist. Acidic Soil. Vineyards between 490 and 550 meters.
Winemaking: 3 weeks on skin. Large Oak Casks for 1 year.
Sulphur: 20 ppm total.
Tasting Notes: Dark cherries, deep, earth, leather, iron, rich,long, earthy, rich tannins.
Pairings: Pizzoccheri della Valtellina, Formaggio Bitto, Bresaola, Braised Meats.

Vintage: 2021
Type: Red Wine.
Vine Age: 40 years old.
Alcohol: 13.5% Vol.
Grapes: 90% Chiavennasca Nebbiolo, 10% Rossola, Rossolino from SOL CRU.
Soil: Sand, Schist. Acidic Soil. CRU SOL at 500 mts.
Winemaking: 3 weeks on skin. Large Oak Casks for 1 year.
Sulphur: 18 ppm total.
Tasting Notes: Blueberries, dark cherries, earth, leather, iron, rich,long, earthy, agile, rich tannins.
Pairings: Pizzoccheri della Valtellina, Formaggio Bitto, Bresaola, Braised Meats.

Vintage: 2022
Type: Red Wine.
Vine Age: 40 years old.
Alcohol: 13% Vol.
Grapes: Chiavennasca Nebbiolo, Rossola, Rossolino, Pignola, Brugnola.
Soil: Sand, Schist. Acidic Soil. Vineyards between 400 and 700 meters.
Winemaking: 2 weeks on skin. 30% Large Oak, 70% Cement and Steel.
Sulphur: 18 ppm total.
Tasting Notes: Blueberries, cherries, iron, plenty of acid, long, earthy, agile, soft tannins.
Pairings: Pizzoccheri della Valtellina, Formaggio Bitto, Bresaola.

Vintage: 2021
Type: Red Wine.
Vine Age: 40 years old.
Alcohol: 11.5% Vol.
Grapes: 60% Sangiovese, 20% Malvasia Nera, 10% Merlot, 10% Cabernet.
Soil: Clay, Silt and Limestone.
Winemaking: 5 days on skin. 8 months fiberglass.
Sulphur: No Sulphur.
Tasting Notes: Bright and smoky red fruit, earthy, juicy, medium body, great acid.
Pairings: Spaghetti with broccoletti, salame e formaggio, roasted meat.

Vintage: 2021
Type: Red Wine.
Alcohol: 13% Vol.
Grapes: Lambrusco and Merlot.
Soil: Clay and Limestone.
Winemaking: 3 weeks on skin. 1 year in steel. 1 year in bottle.
Sulphur: 20 ppm
Tasting Notes: Bright red cherry fruit, earthy, smoky, great acid, good body and finish.
Pairings: Grilled meats, Bolognese sauce pasta, Smoked prosciutto.

Vintage: 2023
Type: Red Wine.
Alcohol: 13% Vol.
Grapes: Dolcetto.
Soil: Sant'Agata dei Fossili Marls. Similar to Barolo and Barbaresco.
Winemaking: 3 weeks maceration in cement tanks. Unfiltered. 1 year in cement.
Sulphur: Sulphur is never used.
Tasting Notes: Vibrant purple fruit, good acid, medium tannins, long finish. Classic and fun.
Pairings: Spaghetti al pomodoro, ratatouille, charcuterie. Serve slightly chilled.

Vintage: 2022
Type: Red Wine.
Alcohol: 14% Vol.
Grapes: Barbera.
Soil: Sant'Agata dei Fossili Marls. Similar to Barolo and Barbaresco.
Winemaking: 4 weeks maceration in cement tanks. Unfiltered. 1 year in cement.
Sulphur: Sulphur is never used.
Tasting Notes: Deep rich inky blueberry fruit. Full bodied, high acidity, rich palate, soft tannins.
Pairings: Grilled Steak, meat stews, bollito misto.

Vintage: 2022
Type: Red Wine.
Alcohol: 13% Vol.
Grapes: Freisa.
Soil: Sant'Agata dei Fossili Marls. Similar to Barolo and Barbaresco.
Winemaking: 4 weeks maceration in cement tanks. Unfiltered. 1 year in cement.
Sulphur: Sulphur is never used.
Tasting Notes: Ripe earthy cherry, leathery fruit. Full bodied, Medium acidity, rich tannins.
Pairings: Grilled meat, meat stews, bollito misto, tagliatelle ai funghi.

Vintage: 2022
Type: Rose' Wine.
Vine Age: 40 years old.
Alcohol: 12.5% Vol.
Grapes: Aleatico.
Soil: Volcanic. Vineyards at 200 meters.
Winemaking: Direct Press. Lees Stirring. Porcelain Amphora, Large Barrels
Sulphur: No Sulphur.
Tasting Notes: Quintessential Rosato, Citrus Notes, Raspberries, Herbs, Electric, Great Acid.
Pairings: Fagioli in Umido, Chicken Liver Crostino, Pollo con patate.

Vintage: 2023
Type: Rose' Wine.
Vine Age: 30 years old.
Alcohol: 12% Vol.
Grapes: Nero d'Avola.
Soil: Limestone Soil. Vineyards 200 meters.
Winemaking: Direct Press. Stainless Steel. Lees Stirring.
Sulphur: 20 PPM.
Tasting Notes: Strawberries, Cranberries, Citrus, Medium body, Fun, Juicy.
Pairings: Seafood, Branzino al forno, Fritto Misto.

Vintage: 2022
Type: Rose' Wine.
Vine Age: 40 years old.
Alcohol: 13% Vol.
Grapes: Rossola, Rossolino, Pignola, Brugnola, Rossolino Rosa.
Soil: Sand, Schist. Acidic Soil. Vineyards between 490 and 550 meters.
Winemaking: Direct Press. Stainless Steel.
Sulphur: No sulphur.
Tasting Notes: Wild strawberries,raspberries, high acid, medium bodied, electric. Alpine breeze.
Pairings: Deer Carpaccio covered in wild mushrooms, wild trout cooked in butter, fresh cheeses.

Vintage: 2022
Type: Rosé Wine.
Vine Age: 40 years old.
Alcohol: 11.5% Vol.
Grapes: 60% Ottonese, 30% Sangiovese, 10% Moscato.
Soil: Clay and Limestone.
Winemaking: Direct Press. 8 months fiberglass.
Sulphur: No Sulphur.
Tasting Notes: Bright wild red cherry fruit, cranberries, herbs, crazy acid, electric.
Pairings: Mozzarella di Bufala, Broccoletti garlic and oil, bacon-mozzarella panino.

Vintage: 2023
Type: Sparkling Orange Wine.
Alcohol: 12% Vol.
Grapes: Pignoletto and Montuni.
Soil: Clay and Limestone.
Winemaking: Pignoletto and Montuni macerated for 2 weeks. Steel half year. Bottle refermented.
Sulphur: 20 ppm.
Tasting Notes: Ripe citrus and cerial notes, light acid, round, herbceous, light tannins.
Pairings: Salsiccia alla brace, roast beef, fritto misto Amalfitano.

Vintage: 2023
Type: Sparkling White Wine.
Alcohol: 12% Vol.
Grapes: Moscato, Trebbiano di Modena, Montuni, Moscato.
Soil: Clay and Limestone.
Winemaking: Direct Press. Bottle refermented.
Sulphur: 20 ppm.
Tasting Notes: Citurs fruit, herbaceous, flowery, mineral, medium body and good acid.
Pairings: Gramigna con salsiccia, cotoletta, baccala' fritto, gnocco fritto.

Vintage: 2023
Type: Sparkling Orange.
Alcohol: 11% Vol.
Grapes: Pignoletto and Montuni.
Soil: Clay and Limestone.
Winemaking: 2 weeks maceration in steel. Bottle refermented with grape must.
Sulphur: 20 ppm.
Tasting Notes: Citrus, herbaceous. Good acid and minerality. Bottle won't last 20 minutes .
Pairings: Gnocco fritto, tortellini, pretty much do whatever you want with it.

Vintage: 2022
Type: Sparkling Red Wine.
Alcohol: 11% Vol.
Grapes: Lambrusco Grasparossa.
Soil: Clay and Limestone.
Winemaking: 2 weeks maceration. Steel. Bottle refermented.
Sulphur: 20 ppm.
Tasting Notes: Dark and red cherries, earthy, forest floor, bright acid, austere, medium tannins.
Pairings: Gnocco fritto con salumi, roast beef, tagliatelle alla bolognese.

Vintage: 2023
Type: Sparkling Red Wine.
Alcohol: 12% Vol.
Grapes: Lambrusco Grasparossa and Malbo Gentile.
Soil: Clay and Limestone.
Winemaking: 3 weeks maceration, bottle refermented
Sulphur: 20 ppm.
Tasting Notes: Dark earthy fruit. Full bodied, high acidity, rich palate, medium tannins.
Pairings: Salumi and gnocco fritto, roasted meats, tagliatelle al ragu'.

Vintage: 2023
Type: Sparkling Red Wine.
Alcohol: 12% Vol.
Grapes: Lambrusco Grasparossa di Castelvetro.
Soil: Clay and Limestone.
Winemaking: 3 weeks maceration, bottle refermented.
Sulphur: 20 ppm.
Tasting Notes: Dark earthy fruit. Full bodied, high acidity, rich palate, medium tannins.
Pairings: Salumi and gnocco fritto, roasted meats, tagliatelle al ragu'.

Vintage: 2022
Type: Sparkling Rosé Wine.
Vine Age: 40 years old.
Alcohol: 11.5% Vol.
Grapes: 60% Ottonese, 30% Sangiovese, 10% Moscato.
Soil: Clay and Limestone.
Winemaking: Direct Press. Bottle refermented..
Sulphur: No Sulphur.
Tasting Notes: Bright wild red cherry fruit, cranberries, herbs, crazy acid, electric.
Pairings: Fried Mozzarella, Fried Shrimp, Pizza with smoked mozzarella, sausage and broccoli.

Vintage: 2022
Type: Sparkling Rosé Wine.
Alcohol: 12% Vol.
Grapes: Lambrusco di Sorbara e Lambrusco Salamino.
Soil: Clay and Limestone.
Winemaking: Direct Press, bottle refermented.
Sulphur: 20 ppm.
Tasting Notes: Raspberries and strawberries. Fantastic acidity. Very refreshing.
Pairings: Salumi and gnocco fritto, grilled seafood, fritto misto.

Vintage: 2021
Type: Sparkling Rose' Wine.
Alcohol: 12% Vol.
Grapes: Lambrusco Grasparossa di Castelvetro.
Soil: Clay and Limestone.
Winemaking: Direct Press. Bottle refermented. 4 atmospheres almost like a Spumante.
Sulphur: 20 ppm
Tasting Notes: Raspberries and dark Cherries, orange citrus, mineral, medium body and good acidity.
Pairings: Tortellini in brodo, piadina romagnola con prosciutto e stracchino, strozzapreti al pomodoro.

Vintage: 2021
Type: Sparkling Rose' Wine.
Alcohol: 12% Vol.
Grapes: Lambrusco di Sorbara e Lambrusco Salamino.
Soil: Clay and Limestone.
Winemaking: Direct Press. Bottle refermented. 4 atmospheres almost like a Spumante.
Sulphur: No Sulphur added
Tasting Notes: Cranberries and Strawberries, herbaceous, citrusy, mineral, medium body and lots of acidity.
Pairings: Tortellini in brodo, eggs with white truffles, ravioli burro e salvia.

Vintage: 2023
Type: Sparkling Rosé Wine.
Alcohol: 12% Vol.
Grapes: Lambrusco di Sorbara e Lambrusco Salamino.
Soil: Clay and Limestone.
Winemaking: Direct Press, bottle refermented.
Sulphur: 20 ppm.
Tasting Notes: Raspberries and strawberries. Fantastic acidity. Very refreshing.
Pairings: Salumi and gnocco fritto, grilled seafood, fritto misto.

Vintage: 2022
Type: Sparkling White Wine.
Alcohol: 11% Vol.
Grapes: Pinot Bianco, Trebbiano, Montuni.
Soil: Clay and Limestone.
Winemaking: Direct Press. Steel. Bottle refermented.
Sulphur: 20 ppm.
Tasting Notes: Fun light citrusy, herbs, mineral notes. Good acid. Bottle lasts 20 minutes.
Pairings: Panino al salame, fritto di pesce, raw seafood.

Vintage: 2021
Type: White Wine.
Vine Age: 40 years old.
Alcohol: 12.5% Vol.
Grapes: Catarratto.
Soil: Limestone-Clay Soil. Vineyards 200 meters.
Winemaking: Direct Press. Lees Stirring.
Sulphur: 20 PPM.
Tasting Notes: Rich, Burgundy Like, Creamy, Agile, Complex, Herbs, Mineral, Medium Bodied.
Pairings: Cotoletta alla Milanese, Pollo alla Cacciatora, Formaggi.

Vintage: 2022
Type: White Wine.
Vine Age: 30 years old.
Alcohol: 12% Vol.
Grapes: Grillo.
Soil: Limestone. Clay. Vineyards 200 meters.
Winemaking: Direct Press. Stainless Steel. Lees Stirring.
Sulphur: 20 parts.
Tasting Notes: Lemon, herbs, Mediterranean, fun, long, medium bodied.
Pairings: Crudo di Pesce, Fritto Misto, Pasta with seafood.

Vintage: 2023
Type: White Wine.
Vine Age: 20 years old.
Alcohol: 12% Vol.
Grapes: Trebbiano. Verdeca.
Soil: Limestone Soil. Vineyards 200 meters.
Winemaking: Direct Press. Stainless Steel.
Sulphur: No sulphur.
Tasting Notes: Lemon, herbs, summer breeze, juicy, fun.
Pairings: Crudo di Pesce, Fritto Misto.

Vintage: 2021
Type: White Wine.
Alcohol: 13% Vol.
Grapes: Pignoletto, Montuni, Moscato.
Soil: Clay and Limestone.
Winemaking: Direct Press. Stainless steel for one year. 1 year in the bottle.
Sulphur: 20 ppm
Tasting Notes: Rich riper citrus notes, herbs, cereals, good acid, medium body.
Pairings: Cotoletta alla Petroniana, ribs, tagliatelle burro e formaggio.

Vintage: 2023
Type: White Wine.
Alcohol: 13% Vol.
Grapes: Cortese.
Soil: Sant'Agata dei Fossili Marls. Similar to Barolo and Barbaresco.
Winemaking: Direct press in cement tanks. Unfiltered. 1 year in cement.
Sulphur: Sulphur is never used.
Tasting Notes: Fun herbaceous and citrus fruit. Good acid and minerality. Medium plus body.
Pairings: Pollo al forno, Risotto ai funghi, Formaggio.

Vintage: 2022
Type: White Wine.
Alcohol: 14% Vol.
Grapes: TImorasso.
Soil: Sant'Agata dei Fossili Marls. Similar to Barolo and Barbaresco.
Winemaking: Direct press in stainless steel. 1 year in steel.
Sulphur: Sulphur is never used.
Tasting Notes: Rich, ripe citrus notes, stone fruit. Full bodied, warm. Long finish.
Pairings: Grilled chicken, Bollito misto, risotto with mushrooms.