Vermentino – it's not your father's fume.
Also known as Vermentu (Corsica), Rolle (Provence), Pigato (Liguria) and Favorita (Piemonte) this is a pan-Tyrrhenian grape variety, one most closely identified with Sardegna and Toscana.  It fits a niche somewhere between Pinot grigo and Sauvignon blanc by possessing many of their attributes but having none of either's limitations. 

It is aromatic, fruity and expressive, yet lighter with an easy-going and approachable expression, making it versatile and food friendly.

Moscato don't say ‘no' to giallo.
Unfortunately our government does not allow the use of this grape's complete name (yet) of Moscato giallo.  It is indigenous to Italy's northeastern regions of Trentino and Alto Adige.  It also grows in Austria, where it is known as Goldmuskateller.  Traditionally it is vinified dry (secco), which is what we are focusing on, but we also make some just slightly sweet (dolce) because we enjoy it that way, too.

It is perfumed but offers a more subtle and complex expression than Moscato bianco (also called Moscato di Canelli) which is the selection most typically encountered. 

Primitivo – it's really more worldly than primitive.
While Primitivo's DNA is identical to Zinfandel (and Croatia's Crljenak Kaštelanski – the origin for both) this selection differs physiologically in several ways - two of the most significant being a later maturity and more uniformity in ripening.  These two factors allow Primitivo to avoid an over ripe aspect and consequent high alcohols encountered in many Zinfandels harvested in the hotter weather of an earlier harvest.

It posses a racy, fruit-forward aspect and supple texture, both enhanced by a spice component from barrel aging, which adds another dimension. 

Barberawho is that at the gate?
Originally from the northwest of Italy, Barbera was brought to California during the 1870's or 80's by Italian immigrants from Piemonte.  A vigorous and highly adaptable variety, it is particularly noted for retaining its acidity.  Since the 1970's, contemporary  winemaking techniques (such as a longer ‘hang-time' and aging in new, small oak cooperage) have been used to produce a softer and richer wine.

It is a fruity, medium bodied wine having enough flavor and weight to be taken seriously, yet it remains svelte enough to accompany a diverse array of cuisine.