100% Gaglioppo from massale selection. This parcel—Vigna Fego— has clay/marl soils and is right on the Ionian Sea. Grapes are crushed/destemmed; after 12 hours maceration in stainless steel, the juice is not pressed, but drained by gravity. Aged in stainless steel and released late. Beautiful brick...

(2.5g RS/7.5g acid/12.5% alc) A site made famous by many winemakers in the region, the Niersteiner Pettenthal is a finer soil than Rothenberg, more pebbly with broken rocks and less geological compression. The wines from here tend to be more tensile, more filigreed, lighter on their feet, yet ...

A blend of Romé Tinto, Garnacha, and Jaén, grown on slate, on very poor soils. Fermented with native yeasts in French oak eggs; aged one year in cement amphora.  

This is a blend of Mencia (about 85%) and the remaining, Tintorera and Palomino from 75-year-old vines in mostly clay soils.  Grapes are destemmed and fermented with indigenous yeasts in open 400L French oak barrels where malolactic fermentation is completed. Aged for 13 months in foudre, french...

Varieties: 90% Glera, 10% Verdiso and Bianchetta. Harvested by hand. Vineyard: Farra di Soligo in the lieu-dit “San Gallo,” 2.3ha at 350-370m above sea level, planted in 1950. Southern Exposure. Trained in the traditional Sylvoz or Doppio Capovolto. Soils: “Suolo marcuola” (calcareous marl and...

Fossil & Fawn's homage to Passetoutgrains, 'Dark Wave' is a blend of equal parts Gamay and Pinot Noir from Marin Estate Vineyard in the Yamhill-Carlton AVA of the Willamette Valley. Marin Estate is operated and farmed by Javier Marin and his two sons, who are known for farming many of the top...

60% Tempranillo and 40% Garnacha blended from multiple parcels. Vinified seperately in order to get a fresh, and “fluid” wine. A mix of saignee and direct press.

In 2015, chateau owner Bertrand Gourdou was searching through an old desk when he came across a label that his grandfather had made in the early 1970's; that wine was called "Le pot-de-vin" which, in French, translates to "the bribe", which for that era was an audacious play on words for a wine...

This Gemischter Satz is named Kosmopolit as it comes from five sites on both sides of the Danube in Vienna. The grapes are picked on the same day by two teams, each consisting of approximately ten to twelve people. In the evening, all of the grapes go into the press together and the next day after...

A field blend of Gruner Veltliner (40%) and Chardonnay (60%) from Bloomer Creek's Morehouse Road Vineyard off of Cayuga Lake. The fruit was harvested on the same day and co-fermented on skins until dry (approximately three weeks). The earlier-ripening Chardonnay contributes richness that...

Tempranillo with a little bit of Viura from vines that are around 35 years old on a mix of clay and limestone soils. Grapes are de-stemmed and fermented in cold temperatures from native yeasts. A slight maceration before the end of fermentation helps to make a delicate and fresh wine; no oak is...

The part of single-vineyard Zieregg where the Morillon is planted changes from limestone to marl, which has more heat storage capacity and is ideal for a full-bodied wine. Cool winds also favor the aromatic expression of the grape. After natural fermentation, the wine was aged for 20 months on the...