Nostri Vini
2021 Verdelho
Sea breeze and citrus
Organically-grown suitcase clones from the island of Madeira grow in Tom Morgan’s Evina Vineyard, a sandy vineyard surrounded by nut and fruit orchards.
After Lorenza foot-tread a portion of the grapes and left them to macerate, the whole cluster-pressed juice was split into three fractions: stainless tank, stainless barrels, and neutral oak barrels. The skin-contact portion was barreled-down to neutral oak later.
Slow, spontaneous fermentations in the different vessels gives the final blend the precise layers of a samurai sword while keeping flavors uplifting and complex.
Soft and crisp with fragrant chamomile, jasmine, oyster shell, meringue, and lemon zest.
13 barrels produced
2021 Vinello
Spontaneous spritzer
Our quest for a chill-able fizzy red started after harvest, when all our grapes were already fermenting. During a hot day of pressing, we looked at each other with deadly thirst. We needed a crushable wine immediately.
For generations of Italian winegrowers, Vinello has been the favorite thirst-quencher in the vineyards. For us, it’s the go-to for any picnic, beach day, BBQ, and Sunday morning.
Merlot grapes give our Vinello its stunning crimson color. But the craziest thing about this wine is that it’s gone through FOUR FERMENTATIONS. The first before pressing, the second and third to infuse the flavor from the pomace, and the fourth in the bottle to give it a tasty spritz.
Cranberry tea and blood orange zest flavors tickle your tongue. A moderate 7.1% alcohol (and price!) means you can crush a bottle with no worries. Chill it down and enjoy the bubbles!
2ish barrels produced.
2021 Rosé of Barbera
Exotic and fresh
Usually best in situations like summer afternoons at café tables, it’s easy to think of rosé as a simple, utility wine. But this one doesn’t give you the option to ignore it. If someone nearby pours a glass, your nose will take you to it like Snoopy to a windowsill pie.
The first Italian variety to join our portfolio comes from a Piemontese grape called Barbera - known for its high acid, rustic fruitiness, and deep color. Gentle pressing and neutral barrel fermentation give it mellow complexity, while the prismatic acidity leaves the tongue salivating.
Exotic fruits and flowers waft from the glass, softly garnished with hints of fresh pie crust, whipped cream, and white cherry.
2 barrels produced.
2021 Pet Nat
Barbera/Riesling/Verdelho
Get the fancy glasses
Our second adventure in Ancestral Method sparkling wine made for some crazy nights during harvest. Three heroic helpers stayed at the winery past midnight to bottle it with us at the perfect moment - when fermentation was almost finished and the wine was cold enough to minimize lees and foam.
The result is like a time capsule filled with delicious smells of fermenting Barbera, Riesling, and Verdelho.
Strawberry cream and pastry dough on the nose leads to poached pear, brioche, and wildflower honey on the palate. Citrus and lemon zest leave the tongue fresh and ready for another sip. The flavors shift from fruity to floral with each new glass.
2 barrels produced.