We destem and crush the grüner and do a 24 hour cold soak on the skins with some stem inclusion to increase aromatics. After a gentle pressing we then ferment 30% of the juice in acacia barr...(more info)

Before being reclaimed from the sea in the 1950s the 'Paglie di Battifarano' was damp marshland - but now is the heart of the family's white wine vineyards. This pure Greco is fantastic. Brightly...(more info)