Umberta is 100% Barbera and the so-called "entry-level" wine at Iuli.  Coming from south-facing vineyards planted between 1940 and 1999, it is typically harvested the first week of October.  Vinified in concrete with 20 days of maceration.  Aged in concrete for 10-11 months, with an additional...

Natalin is made with 100% Grignolino.   Natalin was also Fabrizio's grandfather's nickname and Grignolino was the wine he loved the most.  This wine comes from a few different vineyards, planted in 1970, 1990, and 2016 with east, west, and north expsoures.  Fermentation in concrete vats with 12...

Malidea is 100% Nebbiolo.  It's also the name of the hill between the cantina and where the Nebbiolo vines were planted, in 1999.   "Mal' idea" in Italian means "bad idea," an apt name for a Nebbiolo wine in the land of Barbera, but a challenge Fabrizio wanted to take. The south-facing vineyard was...

Barat is made with 100% Baratuciat, a nearly-extinct variety originally from the Val di Susa, west of Torino. In the area’s dialect, the name means “the cat’s testicles,” in reference to its oval-shaped berries. The vines were planted in 2015, making the 2018 the first release. Fermented...

100% Sagrantino. From biodynamically farmed, hand-harvested estate fruit. The younger vines of about 15 years old go into this traditional Sagrantino (the oldest vines go into the Fracaton bottling). Fermentation is spontaneous with native yeasts, a bare touch of sulfur and no temperature control...

100% Sagrantino. From biodynamically farmed, certified-organic, hand-harvested estate fruit. Named for Angelo Fongoli's grandfather, "Fracanton" comes from the oldest vines at Fongoli, planted in 1975 and trained in palmetta. The grapes are destemmed and fermented spontaneously in open-topped clay...

85% Trebbiano Spoletino/15% Grechetto. From certified-biodynamic vines, planted from 1999-2008 on the estate's typical heavy clay soils with limestone. The bunches are harvested by hand early in the morning and immediatey destemmed and co-fermented spontaneously and with no sulfur or temperature...

Two sisters, Clara and Annamaria Sala, own this organic farm in Mazara del Vallo, comprising of 115 hectares and surrounded by a bird sanctuary. The property was split-off from the old Cantine Pellegrino and is now all women-owned. Grapes for this 100% Grillo are grown in a single-hectare parcel...

The cru of Baudana can seem undersung compared to more famous sites, but in the recent past it was not so. “This vineyard has contributed to creating excellent signature wines since the 1930s and has always been held in high esteem by the locals”--Atlante delle Vigne di Langa, Slow Food, 1990.  It...

In the history of Barolo, before the prevalence of single-cru bottlings, it was more common to blend fruit from sites of differing exposure, altitude, and soil type in order to obtain a more expressive and balanced wine.  Baudana's Barolo Serralunga combines fruit from the younger vines (planted...

Deep crimson blood orange hits the palate, beautifully balanced acidic mouth feel, hints of crushed raspberries and hibiscus flower on the finish.

Fresh squeezed lemons hit the palate, light and refreshing mouth feel, hints of lemon zest, cactus flower & lime blossom.

Tart cherries and hibiscus flowers hit the palate, dry and sparkling mouth feel notes of cherry blossom, garden rose and limestone. Made from organic Sangiovese and Montepulciano d’Abruzzo.

25% Lambrusco Marani, 25% Lambrusco Salamino, 25% Lambrusco Oliva, 15% Lambrusco Grasparossa, 10% Lambrusco Maestri, co-harvested on Sept 25th.  Spontaneous fermentation in stainless w/ 4 days of skin contact.  Malolactic was completed.  Secondary fermentation was in bottle, with the addition of...

The Chianti Colli Senesi ‘normale’ is 100% Sangiovese. Maceration lasted a month. Aged for one year in cement.   This is an overdelivering Sangiovese, with perfectly encapsulated fruit and just the right amount of supporting grip.  10,000 bottles made.  The label reads, “Year 800- Tolfo dei Gricci...

The Riserva is 100% Sangiovese from the estate’s oldest vines, planted in 1993.  Maceration lasted a month.  Aging was for 16-18 months, first in cement, and then in a new chestnut wood botte of 1000L. 3,000 bottles made.  It is deeper and more savory than the ‘normale.’  The inscription on the...

Ciliegiolo is either the parent or child of Sangiovese. It has a lot in common with its more famous relative, though it has a bit more color, less nervous acidity, and it thrives in warmer, sunnier climes. It feels right at home at Le Tolfe, at 320m. 3 weeks of maceration.  Aging is in cement and...

Lucì (short for Lucia), is made with 100% Trebbiano Abruzzese, perhaps the higest-quality biotype of the many Trebbianos found throughout Italy.  It comes from a 0.8ha parcel called Vigna La Monacesca, planted in 2013, with a northeast exposure. Harvest was on Sept 22, at yields of 6,200kg/ha (42hl...