Italian Renaissance

poderi cellario bianco

the place

Piedmont

the grapes

Arneis and Moscato

the process

Hand-harvested into small bins. De-stemmed, pneumatic direct press. Spontaneous fermentation in stainless steel. Aged in stainless steel tanks. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining.

the price

$23

ercole rosato

the place

Piedmont

the grapes

Barbera and Dolcetto

the process

Vines are grown in calcareous sandy soil. Following a soft pressing of the grapes, the juice is left in contact with the skins for only a few hours, lending the wine its light pink hue. Fermented in Inox.

the price

$19

foradori teroldego

the place

Trentino-Alto Adige

the grapes

Teroldego

the process

Biodynamically farmed Fermented in cement tanks. Aged for 12 months in barrel and cement.

the price

$37

Sorì Paitin barberesco

the place

Serraboella

the grapes

Nebbiolo

the process

Nebbiolo iundergoes pressing and destemming then is fermented and macerates from 3 to 6 weeks in stainless steel, than it finishes the maceration with the ancient technique of the submerged cap. At the end of the winter the wine is brought to the wood barrels where it stays around 1 year and a half or 2 years depending on structure. Barrels vary between 25 to 50 hectoliters, made of Slavonian and Austrian oak with an age of 15 years.

the price

$59