Melding experimentation with minimal intervention and organic viticulture in Abruzzo...

Grapes are from a north-facing cru vineyard in Atri, at 400 meters in elevation. Destemmed and soft pressed, spontaneous fermentation with wild yeasts, 7 day maceration on the skins, aged in fiberglass tanks

A gleaming fusion of mango, orange, lemon, sea spray, candied ginger, hibiscus, grapefruit, super light fizz framed by green tea tannins and citrus acidity.

Apricot, lemon, nuts linger on the salty finish.

Cantina Indigeno ‘Calanchi’ Vino Bianco 2020

 Melding experimentation with minimal intervention and

Compelling native whites of Abruzzo: rising star Pecorino and super rare Cococciolo. (Day 1 in Abruzzo)

With its super racy acidity highlighting fresh lemon, gardenia and jasmine flowers and a nutty undercurrent

Cingilia Cococciolo Colline Pescaresi IGT 2018

Native yeast fermentation, aged on the lees in stainless steel for 6-8 months

Powerful, funky spicy lemon fuses with sage, rosemary, lemon tart, nutmeg coriander, red apple and cinnamon

De Fermo ‘Don Carlino’ Pecorino  Colline Pescaresi IGT 2018

From the father of Pecorino, in honor of his daughter Giulia, is this gem of lemon, minerals, pink grapefruit, honeysuckle and a nutty streak

Cataldi Madonna ‘Giulia’ Pecorino Terre Aquilane IGT 2018

Aged on the lees for 8 months in stainless steel

 Compelling native whites of Abruzzo: rising star Pecorino

From 55 year old vines in limestone soil, grapes were harvested in early October.

A silky synthesis of juicy red berries and clean minerality. Juicy, fresh and super gluggable on its own or with a wide variety of dishes.

Paired with a traditional dish of the Cugnoli region in Abruzzo, heirloom wheat pasta with native greens [sort of a cross between broccolini, kale and turnip], with dried/fried peppers. Absolutely divine.

for her never ending hospitality ( more on that to come) and her spectacular wines 🙏🏼