70% Xarel.lo and 30% Macabeo found in their estate vineyards between La Plana and Font Jui. For generations, the Gramona family has farmed these wines rooted in chalky and pebbly limestone soils. Certified organic and biodynamic, these vines are harvested by hand, carefully sorted, and pressed...

The largest production of sparkling wine at Gramona; a blend of 50% Xarel.lo, 30% Macabeu, 15% Chardonnay, and 5% Parellada. Aged 60 months sur lattes and finished with an 8 g/L dosage from an ancient solera maintained at the property.

A blend of roughly equal parts Grenache, Syrah & Mourvedre, Les Traverses comes from primarily the younger vines on the property (15-30 years), grapes are hand harvested and are fermented in tank. Fermentations are natural with partial whole clusters and then the wine is aged for six months in...

Grapes from 70-year-old Cinsault vines planted on a west-facing hillside at an elevation of 400m and on gravelly marl and limestone soils. Grapes are hand harvested and left whole cluster and undergo a 9-12 day maceration without pigeage or remontage. Fermented in vat and later aged for 6 months in...

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...

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...

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...

Canaiolo, usually one of the prime blending partners for Sangiovese, is seen here in purezza. Canaiolo may take its name from “rosa canina” (rosehip), and those bright, brambly flavors are certainly on display in this focused, energetic wine. 3 weeks of maceration.  Aging in cement for 10 months. ...

Lucì (short for Lucia), is made with 100% Trebbiano Abruzzese, perhaps the higest-quality biotype of the many Trebbianos found throughout Italy.  It comes from a 0.8ha parcel called Vigna La Monacesca, planted in 2013, with a northeast exposure. Harvest was on Sept 22, at yields of 6,200kg/ha (42hl...

70% Grüner Veltliner, 30 % Gelber Muskateller, 3% skins of Gelber Muskateller. All grapes are pressed together. After pressing, skins of Gelber Muskateller are added for 7 days to gain more fruit and complexity.

70% Müller Thurgau, 25% Grüner Veltliner, 5% skins of Sauvignon Blanc. Grown in Merschein and Loiserberg, cold, late ripening vineyard sites, mainly surrounded by forest. Whole bunch pressing of both varieties together in one press, skins of Sauvignon Blanc (no stems) are added within the first...

ALSO AVAILABLE IN 3/1.5L Pure Chenin Blanc from the ensemble of the property’s holdings in the Grand Cru of Quarts de Chaume, the terroir is a blend of both schist and pudding sandstone and is almost entirely sound facing over the Layon river. Aged in both barrel and vat for 18 months.

Pure Chenin Blanc from one of the three original decreed parcels of the Quarts de Chaume, Rouères. This parcel is southeast-facing and just a few meters north of the Layon river. This parcel produces powerful, dense, and firmly structured dry Quarts de Chaume. Aged for 18 months in barrel before...