WINE

Sparkling rosé wine made from Sangiovese grapes, an indigenous variety of the Valmarecchia Valley.
Vinified in red with a very brief maceration on the skins in steel vats and then re-fermented in the bottle through the addition of the same frozen must.
Not disgorged.
Spontaneous fermentation, indigenous yeasts, no filtration.
2000 bottles produced.

A white wine made from Grechetto Gentile grapes, an indigenous variety of the Valmarecchia Valley.
Vinified in red with skin contact for 3 days in steel vats and aged for 6 months in cement vats.
Spontaneous fermentation, indigenous yeasts, no filtration.
2000 bottles produced.

A white wine made from Grechetto Gentile grapes, an indigenous variety of the Marecchia Valley.
Vinified in red with contact with the skins in quevri, where it is aged for 6 months.
Spontaneous fermentation, indigenous yeasts, no filtration.
450 bottles produced.

A white wine made from Trebbiano Romagnolo grapes, an indigenous variety of the Valmarecchia Valley.
Vinified in red with skin contact in quevri, where it is aged for 6 months.
Spontaneous fermentation, indigenous yeasts, no filtration.
1200 bottles produced.

Red wine made from Cabernet Sauvignon and Cabernet Franc grapes from 1998 vineyards.
Vinified in red by means of semi-carbonic maceration in steel vats and aged for 6 months in exhausted oak barriques.
Spontaneous fermentation, indigenous yeasts, no filtration.
2000 bottles produced.

Red wine made from Grenache grapes, from a single vineyard in 2017.
Vinified in red with skin contact for 1 month in exhausted oak tonneaux, and aged in exhausted oak barriques.
Spontaneous fermentation, indigenous yeasts, no filtration.
300 bottles produced.

Red wine made from Sangiovese grapes, an indigenous variety of the Valmarecchia Valley.
Vinified in red with skin contact for about 3 weeks in steel vats and aged in bare cement vats for 8 months.
Spontaneous fermentation, indigenous yeasts, no filtration.
4000 bottles produced.