Sourced from several parcels with vines that are at least 50 years old, the blend is 90% Mencia and 10% “other” including Palomino, Doña Blanca and Alicante Bouschet. Fermented 50% whole cluster. Spontaneous fermentation using native yeasts and aged for ten months in clay amphorae.

From Alto de Valdecañada in Ponferrada. A blend of 90% Mencía 10% Palomino from 80-year-old goblet-pruned vineyards.  Grapes are foot-trodden (pigeage à pied) on whole clusters, followed by fermentation in clay amphoras and gentle maceration without implementing the pumping over technique.  It ages...

Barabba is 100% Barbera, not produced every year. Previously it had been made with Fabrizio’s grandfather’s prized vines, which reached almost 100 years in age.  It now comes from a plot of 80-90-yr-old vines that Fabrizio rents and fully farms.  Fermented in concrete w/ macerations lasting around...

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...

Nino is 100% Pinot Noir.  Fabrizio, a lover of Burgundy, planted one hectare of Pinot in 1999, with a northern exposure at 380m above sea level.  "Nino" is local dialect for "bambino," as he feels this wine is like a kid: delicate, fun, with a lot of clean, youthful fruit.  Vinified in stainless...

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...

Crafted as a homage to Kinich Ahau, Mayan god of the sun. Legend has it that the Sleeping woman, guardian goddess of the Cihuatan valley, would intercede on behalf of the people of Cihuatán so that Kinich Ahau would energize the valley with his warmth. His symbol was two hummingbirds. Cinabrio was...

Blended from 4 rums aged 12 to 14 years in El Salvador. The limited-edition expression features hand-numbered bottles. The Cihuátan Sahumerio is a tribute to love and the Mayan goddess Chantico that represents it. The Sahumerio is a ritual that is performed in order to invite the goddess via a...

Organic blue weber agave planted for 5.5 to 7 years. Cooked in brick hornos and grinded with a roller mill. Open air fermentation with a double distillation in copper pot stills.

Distilled in June 2008/59% ABV/ Bourbon and Sherry Butt Finish/ Water Source-Little Conval Hill/ Region-Speyside/ The Craigellachie distillery was built in 1891 by Craigellachie Distillery Co. Limited, a group of blenders and merchants led by Alexander Edward. During the years that followed...

Distilled August 2007/58% ABV/Refill Hogshead/Water Source- The Gelly Burn/ Region- Highlands/A modern distillery, Macduff was built in 1960 to tap into the post-war whisky boom.Then between 1966 and 1972 it became part of William Lawson, the whisky arm of Martini & Rossi.The distillery had...

100% Sagrantino. From biodynamically farmed, certified-organic, hand-harvested estate fruit. Named for Angelo Fongoli's grandfather, "Fracanton" comes from the oldest vines at Fongoli, planted in 1975 and trained in palmetta. The grapes are destemmed and fermented spontaneously in open-topped clay...

60% Sangiovese/15% Sagrantino/15% Merlot/10% Montepulciano. From biodynamically farmed, certified-organic, hand-harvested estate fruit. In general, fruit from the younger vines goes into this traditional DOC Montefalco. The different varieties are harvested and vinified separately, as their...

60% Sangiovese/20% Sagrantino/20% Montepulciano. From biodynamically farmed, certified-organic, hand-harvested estate fruit. The riserva-level Montefalco Rosso comes from hand-selected bunches from mixed vineyard plantings going back about 65 years. Fermentation is spontaneous in open-topped wooden...