Two brothers, Alessandro and Gian Natale Fantino, run this family estate in Monforte d’Alba. The brothers own eight hectares in the heart of the historic Bussia cru north of Monforte, one of Barolo’s most famous areas for producing wines of great longevity and finesse. The Fantino holdings are concentrated exclusively in the “Dardi” section, a hillside with perfect southern and southeastern exposure in the geographic center of Bussia.
Walter Massa farms local varieties of grapes in his vineyards in Monleale, in the Tortona Hills corner of Piemonte. Pertichetta is a wine made of Croatina, called also Bonarda, a wine that requires time to soften the firm tannins of the grape. This croatina is fermented with indigenous yeast and aged in botte grande for about two years. This wine has intense cranberry notes and a long finish, that remind you of black tea tannins. Perfect with charcuterie, rich meats or aged cheeses
Borgo del Tiglio, one of Italy's great white wine producers, is making this wine by assembling three varietals, Friulano for its softness and geographical typicity, Sauvignon for the aromatics and Riesling for its savory and acidic elements. Each grape is vinifed separately and blended with the utmost care. A nose of spice, peach and almonds and in the mouth, power, finesse and depth. This is a true study in character and equilibrium.
Campo Rotaliano is a flood plain formed by the confluence of the Noce river into the Adige river: a four hundred hectare triangle surrounded by massive cliffs. The vines that grow in the Sgarzon vineyard benefit from the cooler climate of this site. Teroldego’s character is enriched with an unusual freshness. The wine is fermented in amphora and spends 8 months in contact with the skins. Only 10000 bottles are produced.
Duline is a husband and wife team. In the late 90's Lorenzo inherited his grandfather's vineyards, largely in disrepair, but planted to extremely old vines. He and his wife, Federica, have remained committed to the practice of bio-dynamics since they took over the winery. Morus Alba comes from old vines. Sauvignon and Malvasia are partially co-fermented and the result is a complex elegant and focused wine. Some part of the Malvasia is always fermented separately and is used to balance the alcohol and richness of the wine. 60% Malvasia Istriana, 40% Sauvignon
Paolo Bea is one of the world's driving forces in Natural wine. From his estate he makes some of Italy's most pure and fabulous wines. The Rosse de Veo is from Bea's younger Sagrantino vines, from high-elevation clay and limestone soil, farmed organically. Extended maceration (40-50 days), followed by four years of ageing before release, bottled unfiltered with a minimum of SO2.
Paolo Bea is one of the world's driving forces in Natural wine. From his estate he makes some of Italy's most pure and fabulous wines. The One of the top skin-contact whites (orange wines) of Italy, Arboreus is macerated on its skins for three weeks, before aging for two years in stainless steel, bottled unfiltered with no SO2. Farmed organically.