Aglianico (ah-L’YEE’AH-nee-koh) - the ancient one - hails from the sunny, volcanic soils of Southern Italy. Our fourth vintage.  Noceto's 2017 Fumo e Terra, meaning "Smoke and Earth" in Italian, highlights this wine's volcanic ancestry -- vivid, layered, intense. 

92 points - Wine Enthusiast

Canaiolo Nero is best known as the ubiquitous sidekick to Sangiovese.  In small amounts, it improves, supports, and refines a way that never steals the spotlight from the more famous grape.  With this bottling, Canaiolo Nero takes center stage.  It tastes of refreshing red fruit, delicate flowers, and tangy balsamic.  Its lighter body and tannins make it deliciously drinkable.  

91 points | Rich Cook - Wine Review Online

Teroldego, a richly colored, esoteric grape, hails originally from the Noce River basin at the foot of the Italian Alps.  Our Noce di Noce tastes of crushed berries, with a touch of earth and black pepper and a snappy acidity.  Full-bodied but light on its feet.  Try with Carbonara.

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Modeled after a traditional Italian dessert wine, Noceto's Vin Santo is made by drying grapes for several months before pressing and fermenting in barrels.  With notes of hazelnut, caramel, dried apricots and golden raisins, and tropical fruit, this wine pairs well with biscotti, sugar cookies, sweet nuts, and company.

Made from our estate-grown Trebbiano.

Made in the Portuguese style, this ruby port is comprised of traditional Portuguese varietals - Touriga Nacional, Tinta Cao, Tinta Roriz, and Souzao - and fortified with grape brandy. A blend of 3 vintages, oak-aged for 3-6 years to lend a slight "tawny" character. Try it chilled or on the rocks as an aperitivo during the summer.

BEST IN CLASS | DOUBLE GOLD - SF Chronicle Wine Competition

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Made in the Portuguese style, this vintage tawny port was aged in oak barrels for ten years. It is comprised of traditional Portuguese varietals and fortified with grape brandy.

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