60% Vermentino, 25% Bianchetta, 10% Ribolla Gialla, and 5% Kerner from the Santo Giordano Vineyard in Carneros, planted along the edge of San Pablo Bay, form the backbone of this saline, citrus-driven white wine. All varietals are harvested and co-fermented as a field blend, gently foot-tread, and given 12–24 hours of skin maceration before pressing to neutral fiberglass vessels. Fermentation proceeds with native vineyard yeasts, followed by spontaneous malolactic fermentation driven by indigenous bacteria from the site. The wine is aged on full lees for 12 months and bottled unfined and unfiltered, with only 20 ppm sulfur added prior to bottling to preserve freshness and aromatic precision.

100% Vermentino from Las Cimas vineyard, Russian River Valley. All grapes were foot-tread and macerated on skins and stems for 48 hours before being directly pressed into fiberglass tanks. Fermentation occurred spontaneously with native vineyard yeasts, followed by a slow secondary fermentation through winter and early spring. The wine was aged for 10 months on full lees in fiberglass, then carefully hand-racked in late summer prior to being bottled unfined and unfiltered, with less than 20 ppm sulfur added before bottling for stability and freshness.

100% Bianchetta, 38 yo vines planted in Santo Giordano Vineyard, Carneros. All grapes were foot-tread and macerated on skins and stems for 24 hours, then directly pressed into fiberglass. Fermentation occurred spontaneously with wild yeasts from the vineyard, and the wine slowly underwent a natural secondary fermentation throughout the winter and early spring. It was allowed to age for 10 months on all lees, then carefully racked by hand in late summer and bottled unfined and unfiltered. A small addition of 20 parts total winemaking sulfur was added before bottling.

100% Negroamaro from the little patch planted and organically farmed at Fox Hill Vineyard, Mendocino.
All grapes were lightly foot-tread and macerated on skins and stems for 72 hours. After five days of cold maceration, the grapes were pressed into fiberglass, where fermentation began naturally without temperature control. Primary and secondary fermentation occurred with wild yeasts and native bacteria from the vineyard, and the wine was allowed to rest on all lees for ten months. It was bottled without fining or filtration, with 20 parts winemaking sulfur added prior to bottling.

60% Sangiovese, 20% Montepulciano, 15% Primitivo, 3% Bianchetta, and 2% Aglianico from the Santo Giordano Vineyard in Carneros, planted along the edge of San Pablo Bay, are co-fermented as a field blend, with the white grapes contributing brightness and lift to this Chianti-inspired red. All varietals are harvested together, gently foot-tread, and fermented on skins until dry using only native vineyard yeasts and indigenous malolactic bacteria. The wine is aged for 12 months on full lees in neutral fiberglass, without oak influence or additives, then bottled unfined and unfiltered with a minimal addition of 20 ppm sulfur prior to bottling to preserve freshness and stability.

100% Sangiovese Grosso clone, propagated from cuttings originally sourced from Biondi-Santi and grown at Fox Hill Vineyard, was fermented using a layered whole-cluster technique designed to extend extraction and preserve aromatic complexity. Half of the fruit was foot-tread and placed at the base of the fermenter, while the remaining whole clusters were layered above to initiate a delayed, semi-carbonic fermentation. Once active fermentation intensified, the intact clusters were gently foot-tread to release additional sugars and prolong fermentation, allowing for softer tannin extraction. The wine was pressed off skins slightly before dryness and completed fermentation in fiberglass, followed by 10 months aging on full lees. Fermented exclusively with native vineyard yeasts and indigenous bacteria, the wine was bottled unfined and unfiltered with a minimal addition of 20 ppm sulfur prior to bottling.