Italy

 Angelo Negro

the place

Piedmont

the grapes

Arneis

the process

Cryo-maceration for 8-10 hours. Native yeast fermentation in stainless steel. Aged in stainless steel for 4+ months on the lees with regular battonage. Unfined, unfiltered.

the price

$23

Scarbolo Ilr amato

the place

Friuli

the grapes

Pinot grigio

the process

Hand harvested. After a brief cold maceration of 24 hours, the clusters are softly pressed. The juice is cooled and decants naturally, eliminating particles resulting from vinification. Fermentation occurs in stainless steel tanks at controlled temperature. Aged on the noble lees in stainless steel for 5 months with frequent batonnages.

the price

$21

Montesecondo Sangiovese Toscana IGT

the place

Tuscany

the grapes

Sangiovese

the process

Harvest is by hand and the bunches are mostly but not all de-stemmed, with varying proportions of whole bunches layered with whole berries in the concrete fermentation tank. The juice ferments spontaneously with natural yeasts and no sulfur. Aging is in concrete tank for about a year.

the price

$31

Il Censo “700” Rosso Terre Siciliane IGT

the place

Sicily

the grapes

Nero d’Avola

the process

Spontaneous yeast fermentation. All grapes are de-stemmed and crushed prior to settling in stainless steel tanks. Biodynamic.

the price

$45