100% Lambrusco Marani from 1.5ha, perfect for rosè with its light color and high acidity.  Harvest was on October 2nd. The grapes were direct pressed, without maceration.  Fermentation was in stainless steel. Malolactic did not occur. Secondary fermentation in autoclave.  6.5g/l residual sugar, but...

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...

80% Sangiovese, 20% Canaiolo from 3km outside Siena.  Each variety was separately destemmed and crushed.  After 4 hours of maceration, pink juice was bled off of each tank and a blend was made. This is textural, medium-deep in color, and extremely Tuscan.  3,000 bottles made.  Certified organic.

The Montepulciano Riserva comes from a similar mix of parcels as the Cerasuolo, but from a separate harvest destined for the red. The grapes were destemmed and crushed, with spontaneous fermentation in stainless steel without temperature control. Maceration lasted 12 days, after which the skins...

Welschriesling and Riesling from clay and crystalline topsoil. Welschriesling is whole bunch pressed, Riesling grapes are added to the Welschriesling-juice and cofermented for 10 days to gain more fruit and complexity. No added sulfites.

A village level wine that combines grapes from Gualtallary and regions with different soils and temperatures. 70% Malbec and 30% Cabernet Franc, grapes are co-fermented in wooden barrels with native yeasts, and the wine is aged in French barrels for 18 months.

Vinification:The fully mature grapes are hand-picked at the ideal moment of ripeness during the harvest season. After they are sorted, destemmed and crushed in wine cellar. The must is fermented spontaneously on the skins for 3-4 weeks. The cap is punched down manually three times each day (pigeage...

Certified HVE3*. Sourced from 40-year-old Muscadet vines planted in shallow soils of disintegrated mica/schist. Matured on the lees for twelve months in order to obtain a well-structured and complex wine. This Muscadet is amazingly aromatic, keenly balanced and very dry, featuring aromas of...

Certified HVE3*. Sourced from 30-year-old Muscadet vines planted on a gentle slope of sandy/silty soils overlaid on a clay subsoil base. Matured on the lees for six months. Abundant minerals, florals and citrus in the nose with a surprisingly fleshy mouthfeel and a long, fresh finish....