A floral, crisp and refreshing white blend that's lifted by great acidity and focused on bright citrus, green-apple and white-flower notes. Tangy, brilliant, light-bodied and fresh at 11.8% alcohol. Made from 44% tocai friulano, 37% ribolla gialla, 13% chardonnay and 6% pinot bianco. Drink or hold.

A beguiling white blend, lean and layered at just 11.8% ABV, yet richly complex. A subtle, flinty-smoky reduction greets the nose, leading into fragrant cascades of white flowers, honeysuckle, ripe yellow apple, and poached pear. On the palate, grapefruit emerges with both richness and density, threaded through with sea-spray salinity — as if pink Himalayan salt had washed the shore — while crisp, zesty acidity brings lift and tension. Petroski marries his Italian roots with Californian terroir; the wines are celebrated for their freshness, mineral clarity, and Mediterranean flair. — Jonathan Cristaldi (Aug 2025)

Offers a refreshing, distinctive and aromatic mix of lemon blossoms, wildflower honey, marzipan, ripe and salted melon, and apricot. Vibrant acidity keeps the flavors fresh and light on their feet, and a note of wild fennel lingers effortlessly. Ribolla Gialla, Tocai Friulano, Chardonnay and Pinot Bianco. Drink now. 3,164 cases made. — MaryAnn Worobiec (Dec 2025)

Full and rich-tasting at first sip, then brilliant in acidity and citrus on the palate. Lots of chalky, mineral, lemon-zest and saline flavors are tight and refreshing. So linear and energetic. Made from 50% greco, 34% falanghina and 16% fiano. Drink now or hold.

A unique blend of mainly Greco and Falanghina with a touch of Fiano. The name is inspired by an ancient varietal that dates back to the first century AD, called Aminea Gemina. This is dazzling on the tongue, showing insanely good flavor range from lychee and macadamia nut to salted peach, lemon rind and suggestions of honeydew melon. Gorgeous now, with serious weight and tension, alongside salty nuances — enjoy over the next eight to ten years.

One of Massican's most distinctive blends, composed of 49% Falanghina, 45% Greco and 6% Fiano. Whole-cluster pressed and fermented in stainless steel and oak, aged for five months in a mix of stainless and used French oak. Bright and super lemony, the wine pulses with lime zest and soaring acidity, underscored by oyster-shell minerality and a distinctly savoury, saline edge. Light- to medium-bodied, it carries a lifted energy, layered with white flowers, salted Marcona almonds and a snappy, zippy finish that leaves the palate refreshed and wanting more.