90% Malvasia di Candia/10% Ortrugo & Trebbiano Toscano. The varieties are co-planted and the vines average 30 years of age. The fruit is harvested by hand, destemmed and fermented with native yeasts and no sulfur in tank. Maceration with the skins lasts at least 4 months. Malolactic...

50% Barbera/50% Bonarda (aka Croatina). Named for an old farmhouse in the midst of the vineyard, La Macchiona is La Stoppa's flagship red. It is made with the estate's oldest vines (up to 45 years old), grown on heavy, silty clay-limestone soils and farmed organically. The fruit is harvested by...

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...

100% Verdicchio. The fruit is from 10 hectares of various vineyards on the Felici farm, from 10- to 40-year-old vines.  The vineyards are between 500 and 600m above sea level; Leo's vineyard site at 600m is the highest in the appellation. Harvest was in late September/early October at yields of 11,...

Sourced from a vineyard planted to Touriga Franca, Touriga Nacional and Tinta Roriz; this site has been farmed organically since it was planted in 1998. The fruit is partially destemmed, then foot-trodden, as has been the tradition here since 1816. Fermentation is in done in lagar, and malolactic...

Touriga Franca, Tinta Roriz and Touriga Nacional are the predominant varieties, with a little of other native varieties in the mix as well. The fruit comes from two sustainably farmed sites (Serra Douro & Serra de Cotas) on steep slopes of schistous soils; like all Infantado vineyards, these...

Old-vine field blend of over twenty varieties. From exclusively Class A parcels (Serra di Cima and Serra Douro) totaling 6 hectares on poor schist soils. The fruit is hand-harvested, partly destemmed and fermented exclusively in lagar; fermentation is stopped with 77-degree wine brandy. The wine is...

Touriga Franca/Touriga Nacional/Tinta Roriz plus mixed-variety old vines. From exclusively Class A parcels (Serra Douro and Serra de Baixho) totaling 7.5 hectares on poor schist soils—the vines are 50 years or older. The fruit is hand-harvested, partly destemmed and fermented exclusively in lagar;...

Touriga Franca/Touriga Nacional/Tinta Roriz/old field-blended red varieties. From exclusively Class A parcels (Serra Douro, Lapa, Castelos) totaling 11.5 hectares on poor schist soils. The fruit is hand-harvested, partly destemmed and fermented in lagar and tank; fermentation is stopped with 77-...

Gouveio, Rabigato, Viosinho and Moscatel Galego from exclusively Class A parcels (Pousado, Vale de Moinhos, Serra de Cotas) totaling 3.5 hectares on poor schist soils. The fruit is hand-harvested, partly destemmed and fermented in lagar and tank with indigenous yeasts and some skin contact;...

100% Chardonnay from the Santa Rita Hills Appellation in Santa Barbara County. The grapes were fermented with native yeasts in concrete tanks before maturing in French oak (6% new) and stainless steel before bottling. 

The now mature "Bambino" vines were planted in 2000 and represent Bucklin's "young vine" Zinfandel. Fermented with indigenous yeast without any nutrient additions. Aged in neutral French oak for approximately 10 months.  

This is bottled and made in the shared Buchegger-Mayr winery. 100% Zweigelt, grown in loess soils. The fruit is fermented on the skins and aged in wood for one year. Seductively fruity and juicy in the nose – ripe cherries, red mulberries, with a certain kick of spiciness. On the palate the fruit...

Ehmoser's Grüner Veltliner Wagram Terrassen is a perfect ambassador of wine from the famous deep loess soils of the region. The grapes are hand harvested from terraced vineyards on the hillsides surrounding Grossweikersdorf. The wine is gently pressed and aged on the lees in stainless steel tanks,...