The winery Picollo Ernesto is located in the district, at an altitude of 260m of Rovereto, Gavi. Gavi was originally drunk at a restaurant along the coast of Liguria, but by being promoted to DOC in 1974 and DOCG in 1998, it became highly regarded among Italian wines. The field has been passed down to the third generation and is modernized with a stainless steel tank with temperature control and a bottling machine, but it also has a traditional method that incorporates the belief of the founder. The vines are 25 to 30 years old, facing south. In addition, no herbicides are used to grow grapes. The geology is clay and marl. The label's church is a church that he drew as a child in front they “cantina” and house, where they live.

Outlier is a different wine design from Bravium. Our vineyard-to-glass approach is environmentally conscious. We work in harmony with nature by incorporating regenerative dry farming methods, natural pest management, and minimizing interference during fermentation. We also use sustainable packaging to reflect the beautiful vineyards from which our wines come. From the wines at Outlier, you can feel Derek's new frontiers in winemaking.

As a winemaker, I am a minimalist in every sense of the word, especially when it comes to Pinot Noir,” said Derek. Derek founded Bravium―a Latin word meaning “gift” or “prize”―in 2007. His widely acclaimed small-lot Pinot Noir and Chardonnay are characterized by excellent structure and aging potential, along with invigorating acidity, which allows for seamless pairing with a variety of foods. Of all the influences that have shaped Derek’s path, his family’s Cherokee heritage has been the steady drumbeat that led him to the right places at the right times. His parents gifted him the name “Winter Hawk” as a child. To this day, the sight of a hawk feather in his vineyard reminds Derek that he is fulfilling his destiny. That rich heritage gently guides his hand in the cellar. For Derek, terroir is a gift.

Di Bernardo Caffe has a strong commitment to blending coffee beans being one of the top 5 Italian artisan roastery from Basilicata. The beans used are from Ethiopia, Costa Rica, for Arabica and Cameroon, and India for Robusta. The owner, Francesco di Bernardo, being tired of always similar taste of all the coffee he had, in 1996 he decided to make his coffe. After several years of study he found out an unique blend of coffee and since 2010 he has been selected as one of the Top 5 Roasters by Slow Food Association, one of the most important association in food industry, for making an appropriate blend that respect the right culture of ESPRESSO: no need of sugar, lack of presence of bitterness and astringency, and no need to drink water after a shot of espresso. Yes, Espresso must be a pleasant experience!

Tenuta Fontenuova was founded in 2012 by Giuseppe Raspanti but the first vintage released was 2020. Tenuta Fontenuova initially, with its 8 hectares, was dedicated to the cultivation of vineyards and the production of grapes. In recent years it has grown to the current 20 hectares, a growth focused on quality, modern viticulture, in full respect of the environment and tradition. All this has been possible thanks to the precious help of my sisters, Maria Pia and Elisa, and my wife Serena who play the role of fundamental consultants in facing current and future challenges. Potential production is 47,500, while current one is 6,600 bottles.

Tenuta Il Poggione was founded in the late 1800s. Lavinia Franceschi, landowner of Florence, following the stories of a shepherd who brought cattle in transhumance around Montalcino, decided to visit the area and fell in love with the landscapes and people who lived there, he decided to buy land and make it a farm. The company was among the first to market Brunello di Montalcino since the early 1900s and one of the founding members of the Brunello di Montalcino Consortium. After more than a century, Lavinio Franceschi's work is still a point of reference for his heirs, Leopoldo and Livia who continue to strengthen the company with the same commitment and unaltered passion, combining the ancient and wise wine tradition, with the more innovative techniques. The Il Poggione estate covers approximately 530 hectares, of which 140 are vineyards, 50 are olive groves and the rest is arable land, woods and livestock.

Piemonte州Cuneo県のS.Stefano BelloにあるここのワイナリーはValdivillaの丘の背に沿って広がり、すり鉢のような地形による急勾配の畑に十分な日光が当たる好条件を備えているが、反対に厳しい労働条件であるともいえる場所である。標高は300～400ｍで粘土質と石灰質の交じり合った土質である。このような場所にPerrone一族は約8haの畑で３代に渡りCascina Gallettoのワイナリーを経営してきた。Moscatoを中心に他の品種も栽培しているが、近年実験的に新しいクローンのぶどうの研究も行っている。ぶどう栽培に関しては先代から続くオーガニックの方法を重視し、ワインの醸造に関しても必然的に伝統的手法を守り抜いている。また量り売りをしていたのも止めて完全に自社でボトリングをしている。

Jean Velut is located in Montgueux village in the La Côte des Bar region, about 80km south of Epernay. The winemaking dates back more than 50 years and the family-run winery owns 7.3ha of vineyards. The winery has a very strong awareness of environmental conservation, using green manure and grass cultivation, and harvesting is done by hand. The maximum production capacity is about 28,000 bottles. About 40% of the grapes harvested are sold to other houses (top houses for Chardonnay cuvées). Montgueux village is also known as "Montrachet of Champagne". Daniel Thibaut of Charles Heidsieck, who gave it this nickname, purchases Jean Velut's grapes because of their unique, highly aromatic grapes.

Quattro Theory Wine would like to bring back to the original "Napa wine style" where you can't tell if it's French or American when you open the bottle. This is the original Napa style. It changed in the 90s and has continued to this day. Quattro Theory wines capture the true expression of Napa Valley and combine four distinctive elements: winemaker Landon Donley's purposeful vision, high-quality vineyards, precision winemaking, and experiences with food and friends. Made with care to be enjoyed casually.

Quattro Theory Wine would like to bring back to the original "Napa wine style" where you can't tell if it's French or American when you open the bottle. This is the original Napa style. It changed in the 90s and has continued to this day. Quattro Theory wines capture the true expression of Napa Valley and combine four distinctive elements: winemaker Landon Donley's purposeful vision, high-quality vineyards, precision winemaking, and experiences with food and friends. Made with care to be enjoyed casually.

Quattro Theory Wine would like to bring back to the original "Napa wine style" where you can't tell if it's French or American when you open the bottle. This is the original Napa style. It changed in the 90s and has continued to this day. Quattro Theory wines capture the true expression of Napa Valley and combine four distinctive elements: winemaker Landon Donley's purposeful vision, high-quality vineyards, precision winemaking, and experiences with food and friends. Made with care to be enjoyed casually.

Di Bernardo Caffe has a strong commitment to blending coffee beans being one of the top 5 Italian artisan roastery from Basilicata. The beans used are from Ethiopia, Costa Rica, for Arabica and Cameroon, and India for Robusta. The owner, Francesco di Bernardo, being tired of always similar taste of all the coffee he had, in 1996 he decided to make his coffe. After several years of study he found out an unique blend of coffee and since 2010 he has been selected as one of the Top 5 Roasters by Slow Food Association, one of the most important association in food industry, for making an appropriate blend that respect the right culture of ESPRESSO: no need of sugar, lack of presence of bitterness and astringency, and no need to drink water after a shot of espresso. Yes, Espresso must be a pleasant experience!

Quattro Theory Wine would like to bring back to the original "Napa wine style" where you can't tell if it's French or American when you open the bottle. This is the original Napa style. It changed in the 90s and has continued to this day. Quattro Theory wines capture the true expression of Napa Valley and combine four distinctive elements: winemaker Landon Donley's purposeful vision, high-quality vineyards, precision winemaking, and experiences with food and friends. Made with care to be enjoyed casually.