Organic. 100% Montepulciano. Taken from a .8ha, east-facing vineyard on clayey soils, vines 25 years of age; the vineyard is called 'Suffonte.' Grapes are hand-harvested, then 100% destemmed. Macerated for five days during spontaneous fermentation; wine is fermented and rests in stainless steel for ten months afterward. Unfined, unfiltered, 8mg/l SO2 added after completion of fermentation. This vision of Montepulciano d'Abruzzo is anything but common: it’s Montepulciano of the farmhouse, the Abruzzo mountains, the woods. Expressive, rustic, living wine – not boring or smoothed out with wood, filtration, chemicals. A joyful, clear reminder of why Italian red wine is just delicious.

Organic. 100% Montepulciano. .3ha east-facing vineyard parcel, 20 year-old vines, on clayey soils. Grapes are destemmed and then directly pressed into stainless steel tanks; spontaneous fermentation, no fining or filtering. 8g/l SO2 added after the completion of malolactic. Rosy, ruddy-fruited, with a glossy, candied red fruit nose that gives way to dust and earth on the palate, along with cherry lozenge. Rustic and lovely, wide open in aromatics: simply the best Cerasuolo for the money we’ve had in years.

Organic. 50% Trebbiano, 40% Malvasia, 10% Pecorino ("Tre Ma," plus Pecorino to top up the tank). Trebbiano and Malvasia are co-fermented, fully destemmed, in one stainless steel tank; Pecorino is vinified separately and then blended into the larger wine later on, toward the end of primary ferment. 10 months' aging in steel, then one-two months resting in bottle before release. Drawn from a few different tiny pieces of white varieties scattered throughout Lorenza Ludovico's tiny holdings in the mountains of Abruzzo around the town of L'Aquila, at 370m above sea level, on clay-calcareous soils that Lorenza describes as "very minerally." Vines are around 30 years of age, .3ha of vines total. 7000 bottles produced.