Organic. 100% Chardonnay. Estate fruit from the Calosso vineyard situated 250 meters above sea level. Southwest exposure. Calcareous-clay soils. These vines were planted to Chardonnay in 1995 with 5,000 vines per hectare trained in the guyot style. Hand-harvested fruit is destemmed and then crushed by basket press into stainless-steel tanks, where native fermentation occurs. This Chardonnay does not undergo malolactic fermentation. After 3 months in tank on the fine lees, the wine rests for an additional 4 months in bottle prior to release. Faithfully reflecting the fruit shown on the nose, this bottling is true to the grape variety itself—nervy, balanced, and refreshing. The finish is clean and crisp. Elegant enough for all palates, this style of Chardonnay is a surefire crowd-pleaser.

Organic. 100% Grignolino. Estate fruit from vineyards situated around 280 meters above sea level. Southwest exposure. Calcareous-red clay soils. Many vines were planted in 1960, others more recently. 5,000 vines per hectare trained in the guyot style. Only 70 quintals per hectare harvested. Hand-harvested fruit is destemmed and then crushed by basket press into stainless-steel tanks, where it remains in contact with the skins for 7 days while native fermentation occurs. Following spontaneous malolactic fermentation, the wine rests in cement vessels for several months prior to release.

Organic. 100% Barbera. Estate fruit from the Majole vineyard situated at 250 meters above sea level. Calcareous-red clay soils. 5,000 vines per hectare trained in the guyot style. Only 70 quintals per hectare harvested. Like all wines from La Miraja, this stainless-steel and concrete-aged version features unadulterated red fruits with a fresh but velvet finish. Hand-harvested fruit is destemmed and then crushed by basket press into stainless-steel tanks, where it remains in contact with the skins for 10 days while native fermentation occurs. Following spontaneous malolactic fermentation, the wine ages for a minimum of 12 months in neutral oak prior to bottling and release.

Organic. 100% Freisa. Estate fruit from the Majole vineyard situated 250 meters above sea level. Southwest exposure. Calcareous-red clay soils. These vines were planted in 2006 with 5,000 vines per hectare trained in the guyot style. Only 70 quintals per hectare harvested. Hand-harvested fruit is destemmed and then crushed by basket press into stainless-steel tanks, where it remains in contact with the skins for 10 days while native fermentation occurs. Following spontaneous malolactic fermentation, the wine rests in tank for 3 months and then an additional 4 months in bottle prior to release.

Organic. 100% Ruché. Estate fruit from vineyards situated at 250 meters above sea level. 40% of this fruit comes from Majole, a high-density vineyard planted to Ruché in 1975 with southwest exposure; meanwhile, the remaining 60% comes from Santa Eufemia, another high-density parcel planted in 1992 with eastern exposure. Calcareous-red clay soils. 5,000 vines per hectare trained in the guyot style. Only 70 quintals per hectare harvested. Hand-harvested fruit is destemmed and then crushed by basket press into stainless-steel tanks, where it remains in contact with the skins for 10 days while native fermentation occurs. Following spontaneous malolactic fermentation, the wine rests in cement vessels for 3 months and then an additional 4 months in bottle prior to release.

Organic. 100% Ruché, fortified and infused with herbs, spices, and botanicals in accordance with a secret Gatti family recipe. Estate fruit from vineyards situated at 250 meters above sea level. 40% of this fruit comes from Majole, a legendary, high-density vineyard planted to Ruché in 1975 with southwest exposure; meanwhile, the remaining 60% comes from Santa Eufemia, another high-density parcel planted in 1992 with eastern exposure. Calcareous-red clay soils. 5,000 vines per hectare trained in the guyot style. This secret elixir is a blend of the winery’s DOCG-level Ruché wine with herbs, spices, and botanicals. Additional ingredients include but are not limited to wormwood, cardamom seed, cinnamon, and orange peel, all of which are left to macerate in a base of neutral grain spirits and then blended with Ruché. The finished product rests for 30 days before being racked to a stainless-steel tank, where it rests for another 3 months followed by a minimum of 3 months in bottle prior to release.

Organic. 100% Ruché. The Riserva comes from the winery’s two oldest and most prized parcels. Long recognized by the locals as a favored site, Majole enjoys southwest exposure and is composed of whitish-grey, limestone clay. Vines were densely planted to 5,000 vines per hectare in 1971. The Pralong vineyard has southeastern exposure and limestone-clay soils with similarly high-density plantings that were done in 1972. Both vineyards extend across rolling hillsides at about 250 meters above sea level. Thanks to old vines, production is low (around 70 q/ha) but with high-quality. Hand-harvested, destemmed grapes are left in contact with their skins for 10 days at cool temperatures, after which the wine is left to complete fermentation on its native yeasts. Full-bodied, intense yet elegant, ripe fruit flavors with delicate tannins, this dry wine finishes fresh with a hint of almond. An utterly unique, aromatic, meditative wine.