Organic. 55% Barbera, 35% Freisa, 10% Sangiovese. The vineyards are composed of calcareous-clay soils that present chalky-white in the hottest months of summer. The grapes are harvested in early September and immediately delivered to the winery to be pressed together. They co-ferment in stainless-steel tanks with indigenous yeasts and without pump-over or further manipulation. Once the cap rises to the top, it is racked off while alcoholic fermentation is allowed to continue without further skin contact. The wine is then aged for 4-5 months in stainless steel on its fine lees before being bottled in a one-liter with a crown cap.

Organic. 43% Cortese 42% Favorita 15% Moscato. The vineyards are composed of calcareous-clay soils that present chalky-white in the hottest months of summer. The grapes are harvested in early September and immediately delivered to the winery to be pressed separately. The Cortese and Favorita are vinified “in white,” meaning only the pure must is fermented at low temperatures in stainless-steel tanks. The Moscato, meanwhile, is drawn from stainless-steel tanks destined for the estate’s dry Moscato bottling, where the grapes are left in contact with the skins for five days as primary fermentation commences. The three varieties are blended following primary fermentation and subsequently aged for 4-5 months in stainless steel on the fine lees before being bottled in a one-liter with a crown cap.