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.

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.

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.

“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.

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.

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.

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.

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.

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 light yellow-green colored wine, with fruity and floral aromas of great intensity. Balanced acidity leads to soft, semi-sweet and slightly effervescent flavors and mouth feel. It is an extremely refreshing, vivacious and sensual wine.

Silky smooth, carries its ample flesh with tremendous elegance, lots of red fruits and spice. The warmth of the sun is evident in this wine, but it is masterfully directed in a graceful Aikido or Judo-like style that directs that sunny ripeness in way that comes off as attractive and charming instead of ripe or heavy, very inspirational.

Deep and potently structured, with distinctive spice box and licorice aromas and densely layered flavors of blackberry, cracked pepper and smoky herbes de Provence that finish with big but ripe tannins.

90% press wine, 10% saignee. A beautifully balanced rosé with vivacious acidity, very good balance, and enticing aromas and flavors of juicy red berries and pomegranate with excellent underlying minerality. This wine is consistently delicious, year after year.