La Rina is 100% Slarina, another indigenous Piedmontese variety that had nearly disappeared.  Fabrizio is a believer in this grape and he planted nearly a hectare and half of it in 2013.  With such a large surface area (for Slarina), he jokes, "I am the most important producer of Slarina in the...

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...

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...

TA-DA! is a co-harvest/co-ferment of Pinot Nero, Baratuciat, Slarina and Grignolino. Pinot Nero harvested on late side of ripeness, Grignolino on early side.  Fermented and aged in concrete.

100% Grechetto. From certified-biodynamic vines, planted in 1987 on the estate's heavy clay-limestone soils and trained in the local traditional palmetta style. The bunches are hand-harvested early in the morning and immediately destemmed and gently pressed while the fruit is still cool. Only the...

85% Trebbiano Spoletino/15% Grechetto. From certified-biodynamic vines, planted from 1999-2008 on the estate's heavy clay-limestone soils. The bunches are hand-harvested early in the morning and immediately destemmed and gently pressed while the fruit is still cool. Only the free-run juice is...

100% Sagrantino. From certified-biodynamic vines planted in 2007 on the estate's heavy clay-limestone soils on a south-facing slope. The berries are destemmed and fermented spontaneously without temperature control and with a tiny bit of sulfur. Maceration lasts around 30 days. The wine is aged for...

85% Trebbiano Spoletino/15% Grechetto. From certified-biodynamic vines, planted from 1999-2008 on the estate's heavy clay-limestone soils. The bunches are hand-harvested early in the morning and immediately destemmed and gently pressed while the fruit is still cool. Only the free-run juice is...

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...

Bright ruby grapefruit zest hits the palate, beautifully balanced with a pleasingly sweet-tart mouth feel, hints of lime blossom and stone fruit on the finish.

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

A bitter orange spritz akin to a low-sugar, 90-calorie organic Aperol spritz (but better!) in a can. Dry tasting, herby, and savory with a christmas spice finish. Made from organic Sicilian Zibibbo (a relative of Muscat).

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...

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...

Colorino is a member of the teinturier grape family, in which both the skins and pulp exude red juice.  (see also: Alicante Bouschet, Saperavi, Ancellotta).  It is a traditional dance partner w/ Sangiovese, with just a small percent giving a boost to the latter’s notoriously light and unstable...

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...