Trebbiano can, yes, be ordinary. But here is a singular example of how it can profoundly transmit terroir. Damigiana is from the oldest, highest parcel, of the La Salita vineyard. It’s made with four days of skin contact, manual breaking of the cap, and aging in 54 liter demijohns, and it’s wholeheartedly representative of place. 40+ year old vines.

A striking wine in the purest tradition of Dão. From 50-year-old vines, produced by natural co-fermentation of 15 different varietals in stainless steel tank. It remained on fine lees for 8 months (with battonage). Pair with white meats, oven-baked fish such as codfish, salmon or tuna, or some vegetarian dishes like pasta with pesto or cheese sauces.

Made from an infusion of Rhubarb Rootstocks and a secret selection of rare herbs, Rabarbaro captures an appealingly delicate flavour.Zucca is made using the root of the true Chinese Rhubarb, which grows only in the mountainous regions of Kansu province.

This warm weather sipper is bright, playful and tropical. The wine dances across the palate with layers of white peach, ripe pear, granny smith apples and candied grapefruit. It continues to evolve beautifully, finishing with silky tones and refreshing minerality, with notes of lime zest, mandarin orange, and limestone lingering delightfully for minutes.

Trebbiano can, yes, be ordinary. But here is a singular example of how it can profoundly transmit terroir. Damigiana is from the oldest, highest parcel, of the La Salita vineyard. It’s made with four days of skin contact, manual breaking of the cap, and aging in 54 liter demijohns, and it’s wholeheartedly representative of place.

“La vigna d’Elisa” was the appellation used by the family to name the grapes conducted by Elisa Elia, coming from the only vineyard in Roero we possess. As such the wine produced from these grapes still carries the name of this great woman that managed the winery during the dark ages of the Second World War. Peach, violet and grapefruit notes combine with the rich texture in this juicy white.

Ruby-red, this wine offers intense aromas of wild cherries, red currant and hints of toasting. A rich and full-bodied wine, with sweet and round tannins on the palate. Elegant and complex, it offers intense aromas of wild cherries and Mediterranean chaparral. Robust yet velvety on the palate, excellent with savory dishes, barbecued meats and hard cheeses.

Bianco degli Innesti: Extremely rare trebbiano variety; locally called 'trubiano'. A descendant of verdicchio from grafted (innesti) vines. Skin contact for 10 days, natural fermentation in open-top resin vats (500 liters) before pressing and aging in old barrel. No sulfur.

Look forward to classic Muscadet characters with beautiful minerality and sea-breeze freshness. An impressive concentration of ripe, tangy citrus fruit with a racy, ultra-cleansing finish, it’s the perfect match for seafood. The estate vineyards are on average 45 years old, with some up to 90 years old. Consequently, the wines show immense concentration of fruit.

A beautiful, seductive and refined wine. Elegant & soft scented with notes of berries, fresh fruit and more intense perfumes of coffee and liquorice. The taste has a persuasive structure with its velvety tannins thatcaress the palate with a long majestic finish, infinite, elegant and pleasantly fruity, embedded on balsamic and spicy texture.

Bright, crisp fruity Rose from Provence. A natural match to enjoy with salad, chicken, grilled salmon, hamburger, or on its own on a warm summer day.

 The old vines, ancient schist soils, & high sun exposure translate brilliantly into this red. Luis' minimal interventionist style of wine-making allows fruit to do its thing naturally. He is a traditionalist, using foot pigeage (crushing of grapes) for 30% of the fermentation in large stone lagars, & the rest in vats. Fruit is fermented whole cluster w/indigenous.