100% Albana, a native grape of Romagna, grown at over 450 meters elevation in the midst of the Italian Apennines, on sandstone soils of marine origin. The grapes are farmed following biodynamic and organic practices. Fermented spontaneously in terracotta amphorae with over 3 months of skin contact. Savory and full of character, with delicious notes of apple chips and dried flowers.

95% Sangiovese and 5% Balsamina/Negretto from the “Papesse” Single Vineyard. Grown at over 500 meters elevation in the midst of the Italian Apennines, on sandstone soils of marine origin. The grapes are farmed following biodynamic and organic practices. Fermented with native yeasts and aged 6 months in cement vats and 4 months in bottle before release. This is a bright, vibrant expression of Sangiovese, brimming with aromas of red roses, wild berries and pomegranate.

100% Sangiovese from the old “Probi” Single Vineyard, where all the vines are head trained. Grown at over 500 meters elevation in the midst of the Italian Apennines, on sandstone soils of marine origin. The grapes are farmed following biodynamic and organic practices. Fermented with native yeasts in stainless steel and aged 12 months in concrete vats and large oak barrels. Aged 24 months in bottle before release. A classic expression of Sangiovese from Romagna, with notes of pomegranate, blood orange, iodine and underbrush.

This comes from an older vineyard in Predappio, one of twelve villages in the foothills of the Apennines that fall under the Sangiovese di Romagna DOC. Originally planted in 1960, the vines are trained to a low trellis system in unique soils of limestone and volcanic ash. Aged 8 months in concrete vats and tonnaux, plus 24 months in bottle. Sultry and floral with notes of red fruit leather and salty game, it’s taut, silky and perfectly chewy on the palate.

100% Centesimino, a rare semi-aromatic native grape of Romagna named after the farmer that preserved its cultivation (Centesimino, or Cheapskate, was his nick name). Grown at over 450 meters elevation in the midst of the Italian Apennines, on sandstone soils of marine origin. The grapes are farmed following biodynamic and organic practices. This is a fruity, deep reed. Think of candied wild berries wrapped by balsamic notes.

Made by infusing “Tregenda R!” (Villa Papiano’s late harvest Albana) with a variety of citrus peels, herbs and spices. Sweet mandarin, toasted hazelnut and clove are punctuated by notes of cedar, lavender and wild mint. Festive and vibrant, this is perfect in cocktails or served as the quintessential Italian aperitivo: straight, on ice, with an orange peel (a dash of club soda optional). A glass will take you on a journey around the Mediterranean: Lavender from Provence, Citrus from Calabria, spices from Aleppo.