This cuvée is produced to showcase the best Mourvèdre selections from the Saint Ferreol vineyard, planted in the 1960’s and 1970’s. Spicy, wild, and incredibly ageworthy, this cuvée ranks among the finest being produced in Bandol. Aged for 24 months in large foudres. 90% Mourvedre and 10% Carignan.

100% Pineau d'Aunis. From gobelet-trained Pineau d'Aunis vines from 14 parcels across 3.7 hectares and ranging in age from 10 to 60 years old. They are planted on flinty clay soils over tuffeau (soft limestone) and have low yields at around 25 hl/ha. The farming is certified-biodynamic and the...

100% Chenin Blanc. Certified-biodynamic Bellivière owns and farms 18 hectares across 60 parcels in 5 villages in the Jasnières and Coteaux-du-Loir appellations in this northernmost part of the Touraine. "Prémices" is a selection of the most fruit-forward, younger-vine barrels and is the first...

100% Chenin Blanc. "L'Effraie" is from Bellivière's younger Coteaux du Loir vines, across 11 parcels totaling 3.5 hectares. These gobelet-pruned, 10-30-year-old vines are planted on flinty, sandy clay soils over tuffeau (soft limestone), are certified-biodynamic and harvested by hand. The bunches...

100% Pineau d'Aunis. The Nicolas family bottles a Pineau d'Aunis called "Rouge Gorge" annually; in some vintages, they single out the very oldest vines, which total 0.9 hectare and clock in at over 100 years old at this point, for their "L'Hommage à Louis Derré" bottling. Needless to say, the...

60% Corvina/20% Corvinone/20% Rondinella. The Venturini family bought 1.5 hectares of vines in San Giorgio, about 8 kilometers from their estate vineyard, in 2015. They farm these vines biodynamically, like all of their others, but there are key differences in the site itself. It is a steeper,...

40% Corvina/30% Corvinone/ 20% Rondinella/10% Molinara & Oseleta. Monte dall’Ora’s Camporenzo vineyard is a few kilometers from the home vineyard but is similar in its hilliness and its crumbly limestone soils over limestone rock. The Venturini family planted it with traditional Valpolicella...

80% Garganega/20% Malvasia. In 2013, Monte Dall’Ora acquired 1.5 hectares of Valpolicella vines at 500m altitude on the hill of San Giorgio in Sant’Ambrogio, a few miles west of the estate toward Lake Garda. It is a stunning site, isolated and surrounded by forest and other wild growth, and...

90% Sangiovese/10% Colorino-Canaiuolo. From certified-biodynamic estate vines in San Casciano in Val di Pesa at the northern edge of the Chianti Classico zone. The fruit comes from two sites--one lower-lying, warmer, with heavier clay soils with alluvial stones, the other much higher, cooler, north...

100% Sangiovese. From certified-biodynamic estate vines in San Casciano in Val di Pesa at the northern edge of the Chianti Classico zone. The fruit can come from two sites--one lower-lying, warmer, with heavier clay soils with alluvial stones, the other much higher, cooler, north-facing and...

95% Trebbiano/5% Malvasia. From certified-biodynamic vines up to 50 years old in core Montesecondo vineyard in San Casciano in Val di Pesa at the northern edge of the Chianti Classico zone. The old vines have been propagated by the old traditional marcottage method (wherein a vine attached to the...

100% Grillo. In 2016, Arianna acquired new property and planted four plots of Grillo, totaling two hectares. These vines are in the contrada of Santa Margherita ("SM" with a cheeky strike-through on the label since contrada names are not legal) in Chiaramonte Gulfi, at the foot of the Iblei...

60% Zibibbo/40% Albanello. From certified-organic vines, averaging 20+ years old and planted on chalky, sandy soils. The bunches are harvested by hand, destemmed and co-fermented spontaneously with native yeasts in concrete tanks. Maceration lasts approximately two weeks. The wine is aged in...

100% Nero d’Avola. Each year, Arianna uses the same few rows of Nero d'Avola in her Fosso di Lupo vineyard for perfect, healthy Nero d'Avola clusters to sun-dry for 15 days for her passito-style wine. The organically farmed, hand-harvested fruit is then destemmed, crushed and fermented with...