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"Dark cherries, plum compote, dried sage, lavender and crushed stones. Full body, medium-chewy tannins, a good line of acidity and a tight finish.". 93 Points - James Suckling

60% Sangiovese/40% Montepulciano. From biodynamically farmed, certified-organic, hand-harvested estate vines. Fermentation occurs with native yeasts in open-topped stainless steel tank with no…

About the Icons. A Quarterly Sparkling Wine Club Selection. Aromas of red berries and grapefruit peel. The palate is focused with flavors of pink grapefruit, blood orange, tart strawberry and a sweet…

The Mattioli's beloved red “table wine”, made from 100% Sangiovese with 6 to 8 days skin maceration. Spontaneous fermentation without temperature control. Aged in cement/stainless/fiberglass…

100% Ciliegiolo from vineyards ranging from 15 to 50 years old. The must ferments for 10 days on the skins with indigenous yeasts in open conical trunk vats without temperature control; then it is…

Delicate crushed seashell and jasmine, this is a lovely fresh white wine with even aromatics and great minerality.

Ciliegiolo grapes. A wine with deep generosity, sunny, warm and welcoming, it expresses flowers, malt and gingerbread in addition to the recurring earthy accent. In the mouth it has a vigorous and…

“Merlo Nero” or “The Blackbird” is an opulent red wine made from Merlot vines grown in the hills and grown on trellises as in the Umbrian peasant tradition. Spontaneous fermentation without…

Direct-press white wine obtained from two different strains of Malvasia; the traditional strain with a tight bunch and thick skin, and the “Candia” strain with a loose bunch, and a large and…