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...

Malidea is 100% Nebbiolo.  It's also the name of the hill between the cantina and where the Nebbiolo vines were planted, in 1999.   "Mal' idea" in Italian means "bad idea," an apt name for a Nebbiolo wine in the land of Barbera, but a challenge Fabrizio wanted to take. The south-facing vineyard was...

Natalin is made with 100% Grignolino.   Natalin was also Fabrizio's grandfather's nickname and Grignolino was the wine he loved the most.  This wine comes from a few different vineyards, planted in 1970, 1990, and 2016 with east, west, and north expsoures.  Fermentation in concrete vats with 12...

Luigi planted Chardonnay and a touch of Sauvignon in 1980. Admittedly, it is not easy to farm Chard and Sauvignon on land which has produced the most structured Barolos since ancient times. However, the Vaira family wanted to carry on Luigi’s tradition and were excited to work with more mature...

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...

“This is spiced and walnut-like on the nose with fresh red fruit, cloves, licorice and bark on offer. Medium- to full-bodied, tense and firm with compact tannins and vivid acidity. Shows impressive volume and length. Juicy and vibrant, too, with a lingering, zesty finish.”

“A tense and racy Barolo that offers plenty of red fruit, spices, dried citrus peel and hints of crushed stones and nutmeg. Medium-bodied, dense and structured on the palate with velvety tannins. I like the mineral backbone and lingering spicy finish.”

The Barbera Superiore comes from the oldest vines of Rocche dell’Olmo (Verduno- 310-360m, East) and Gramolere (Monforte d’Alba- 400-450m, SW). Harvest is usually in the first half of October.  Stainless steel fermentation and aged for 12-14 months in 500L tonneaux and 2000L cask).  2,000 bottles...