60% Malvasia di Lipari, 30% Catarratto, 10% Grillo, planted in 1980. 0.5ha plot in Valdichiesa, a valley between the two spent volcanoes--Monte dei Porri and Monte Fossa delle Felci.  250m, facing southwest. Sandy topsoil over lava rock.  Harvest at the end of August at yields of 35hl/ha. Destemmed...

100% Vermentino.  Monte dei Frati is a 2.5-ha hillside vineyard with higher presence of the sedimentary sandstone mother rock.  Destemmed/crushed, macerated for 2 days, then aged in stainlees steel.  A more upright and complex wine compared to Felcebianco, salty and round at once.  15,000 bottes...

80% Massaretta, 20% Alicante Bouschet.   Massaretta, also known as Barsaglina, is a rare grape, with only 30 hectares found between Pisa and the Colli di Luni.  It's vigorous and finicky in the vineyard, very senstive to oidium.  Its wine characterized by wild aromas, lots of freshness, combined...

100% Catarratto. From vines averaging 7-8 years old across a couple of small parcels in the Buonivini contrada in the extreme southeast of Sicily in the commune of Pachino. The farming is completely organic, with only organic cow manure used as an occasional fertilizer and only copper and sulfur...

Catarratto (biotypes Lucido, Comune, and Catarratteddo) from the contradas of Bausa, Amafi, and Abbadessa, guyot and alberello, planted between 1993 and 2008. Fermented in stainless steel, 24 hours of maceration. Aged in concrete. 

Grillo from contrada Rina Vecchia, in Castelvetrano, about an hour's drive from the Baracco cellar. Vines planted in 1975.  10-20m above sea.  Sandy, iron-rich red soil over limestone. 24 hours of maceration. Fermentations between stainless steel and 3000L chestnust cask. Aging between concrete and...

Zibibbo aka Muscat of Alexandria from 1.7ha in Contrada Casazze, planted in 2005, guyot.  Fermentation in stainless w/ brief maceration, 18-20 hours.  Aging in stainless steel and concrete.

Catarratto (biotypes Lucido, Comune, and Catarratteddo) from the contradas of Bausa, Amafi, and Abbadessa, guyot and alberello, planted between 1993 and 2008. Fermented in stainless steel, 24 hours of maceration. Aged in concrete. 

Grillo as a synthesis of Nino's experience, from four different vineyards, planted 1975 to 2009, harvested in different periods and treated in different ways: part direct-pressed, part maceration, part whole-bunch infusion, part coming from Nino's oxidative wine called Altogrado.  Once blended it's...