Innovative and always experimenting, the guys at Cantina Indigeno are obsessed with making primal/wild wines.

Spontaneous fermentation with native yeasts without temperature control. Skin contact for 8 days in open vats, followed by ageing on the lees for 8 months in fiberglass tanks.

Foggy orange-gold in colour, very aromatic with grapefruit, lemon zest, sea spray, musk, baked pear, clover honey, wildflowers.

Lightening tanginess and racy acidity fuse with apple, lemon, grapefruit and nectarine.

Nuttiness accents the saline mineral finish.

Cantina Indigeno ‘Bianco’ Vino Bianco 2020

 Innovative and always experimenting, the guys at Cantina

Dedicated to organic and biodynamic methods, childhood friends Marco Giuliani and Davide Gentile are constantly experimenting and learning.

From a 1 hectare vineyard with vines 25 years in average age, with clay/limestone soils. Hand-harvested, destemmed, overnight maceration with the skins, spontaneous fermentation with native yeasts in stainless steel, aged in stainless steel, unfined, unfiltered, no added SO2.

Pineapple, peach, green apple, basil, lemon, orange, nutty trace, drizzle of honey accented by tangy acidity and gauzy green tea tannins.

Lemon zest, nectarine, and thyme infuse the crisp mineral finish.

 Uva e basta [100% Grape] 💥 Dedicated to organic and

4th generation winemaker, Professor of Viticulture, Tenerife native, Juan Jesus has spent the past 25 years dedicated to preserving the indigenous grapes of Tenerife.

Ungrafted vines are 100+ old in volcanic soils, 300-700 meters in elevation in the northwestern part of the island. Hand-harvested, spontaneous fermentation with wild yeasts, aged 3 months in used 225L French oak barrels.

Concentrated layers of black cherry, blackberry, blueberry, red currant, roasted sage, black pepper, licorice, smoky earth framed by fine grain tannins and fresh acidity.

Black currant and blueberry linger on the smoky finish.

Viñátigo Listán Negro Tenerife DOP 2019

 4th generation winemaker, Professor of Viticulture

Pioneering winemaker, clay amphora innovator Francesco Cirelli farms 23 hectares of certified organic land in the sandy hills of Colline Teramane, near the Adriatic Sea.

From a 2 hectare vineyard with calcium and clay soils. Grapes are destemmed, gently pressed with maceration on the skins. Spontaneous fermentation with wild yeasts in stainless steel followed by 3 months ageing in stainless steel. Unfined and unfiltered

Wild strawberry, cherry, hibiscus, sea spray, shake of white pepper, cinnamon glossed by tangy acidity.

Light, dusty tannins fuse with cranberry and cherry on the saline mineral, crisp finish.

Cirelli La Collina Biologica Cerasuolo d’Abruzzo DOC 2020

 Pioneering winemaker, clay amphora innovator Francesco

Antonio and Daniela di Gruttola save indigenous, old vineyards in Irpinia that were at risk of being abandoned or uprooted.

Grapes are from a 70 year old vineyard located 450 meters in elevation. Spontaneous fermentation on the skins with wild yeasts for a couple of days, followed by 1 year in chestnut casks. Unfined, unfiltered, no added sulphur. ➖

Intricate tiers of grapefruit, peach, nectarine, plum, lavender, clover honey, saline minerality flanked by green tea tannins and tangy acidity.

Pear, white pepper, ginger, wildflowers, smoky earth infuse the salty finish. Dynamic, vibrant, compelling.

Cantina Giardino ‘Paski’ Coda di Volpe Campania IGP 2018

 Antonio and Daniela di Gruttola save indigenous, old

Another ♦️from iconic Alsace winemaker Christian Binner

‘Si Rose’ was inspired by Roman winemaking in which white wine was made with macerated grapes, along with the increasing temperature in Alsace, causing difficulties with slow ripening varieties.

Grapes are from are from 2 consecutive vintages, from south facing hillside vineyards with limestone soils.

20% macerated for 8 months, 80% macerated for 8 days, bottled in autumn 2020. Unfined, unfiltered, no added So2.

Bright coral-orange in colour, very aromatic; with mango, rose water, melon, grapefruit, nutmeg, orange. Delicate Bergamot black tea tannins and tingly acidity accent layers of blood orange, strawberry, peach, grapefruit, mango, nectarine, lavender, candied ginger.

Thyme, orange and citrus zest infuse the crisp, mineral finish.

Domaine Binner ‘Si Rose’ Vin de France NV

 Another ♦️from iconic Alsace winemaker Christian Binner ‘Si

Anneliese and Werner Michlit live in harmony with nature, agriculture and viticulture in the middle of a World Heritage Site in Seewinkel, on the eastern side of Lake Neusidl in Burgenland

Spontaneous fermentation with native yeasts with skin maceration for about 20 days in concrete eggs, aged on the lees for 1 year

Orange, pink grapefruit, apricot, apple, mango accented by tingly acidity.

Green tea tannins fuse with peach, mango and citrus zest on the crisp mineral finish.

Field Blend of Gewürztraminer, Gelber Traminer, Roter Traminer

Meinklang ‘Konkret’ Weiss Burgenland 2016

 Anneliese and Werner Michlit live in harmony with nature

Melding experimentation with minimal intervention and organic viticulture in Abruzzo...

Grapes are from a north-facing cru vineyard in Atri, at 400 meters in elevation. Destemmed and soft pressed, spontaneous fermentation with wild yeasts, 7 day maceration on the skins, aged in fiberglass tanks

A gleaming fusion of mango, orange, lemon, sea spray, candied ginger, hibiscus, grapefruit, super light fizz framed by green tea tannins and citrus acidity.

Apricot, lemon, nuts linger on the salty finish.

Cantina Indigeno ‘Calanchi’ Vino Bianco 2020

 Melding experimentation with minimal intervention and

Atop a hill overlooking the town of Faro in the northeast corner of Sicily, Giovanni Scarfone tends to 2.5 hectares of old vine vineyards.

Dedicated to expressing the land and traditional methods of winemaking, he farms using organic and low intervention methods.

Vines are 10-80 years in age at 820-1000 feet in elevation, with layered clay and sandy limestone tuff soils. Spontaneous fermentation with native yeasts with 12 hours on the skins, aged 6 months in stainless steel. [Giovanni uses extended skin maceration time as this was “the way Southern Italian peasants used to make their rosé”.]

Crisp, funky and focused; with cherry, blood orange, smoky minerality, grilled herbs, tangy acidity gliding across light Darjeeling tannins.

Earthy spices and wild berries linger between each sleek sip.

Blend of Nerello Mascalese, Nerello Cappuccio, Nocera

 Atop a hill overlooking the town of Faro in the northeast

𝑬𝒏𝒕𝒓𝒆 𝑫𝒆𝒖𝒙 𝑩𝒍𝒆𝒖𝒔, 2016

To a start, the nose had some matchstick, yeasty and croissant-like notes backed by some yellow apple. It opened up and offered fresh citrus, lemon peel, apricot, wax, honey, dried ginger and roasted nuts. Some smokey, stony and oystershell notes.

The palate is medium-bodied, tight and with a crispy and sharp acidity, that rounded over some time making it perfectly balanced. Ripe red apple, dried pear, lemon and red grapefruit, pickled ginger, fennel and walnut. Long finish, quite salt and super mineral.

• Hand-harvested from the famous Grass terroir

• 24 months in French oak barrels (small and big)

Kenjiro Kagami is very highly spoken and pretty much on every Jura-lovers’ lips. Everything about this domaine is small, except for prices and the international demand.

The name ‘Miroirs’ itself is both a play on his name in Japanese and he believes in an expression of the “Mirror” between himself, the wines and the terroir.

 ⭐️93+/100⭐️ 𝑬𝒏𝒕𝒓𝒆 𝑫𝒆𝒖𝒙 𝑩𝒍𝒆𝒖𝒔, 2016 📍Côtes du Jura, Jura

Another rebel in the pioneering Lazio wine movement is Marco Colicchio. He revitalized tiny, old, abandoned vineyards of native grapes at the foot of the volcanic Colli Albani [Alban Hills] in Castelli Romani, about 12 miles southeast of Roma.

Malvasia Puntinata vines are in predominantly calcareous soils, spontaneous fermentation with wild yeasts on the skins, unfined, unfiltered, no added SO2

Lemon, thyme, sea spray, jasmine, yellow apple, saline minerality glossed by super light, green tea tannins and fresh acidity.

Citrus zest accents the smoky finish. Refreshing and lively.

100% Malvasia Puntinata [Malvasia del Lazio]

Marco Colicchio ‘DeLiCa Bianco’ Vino Bianco 2020

 Another rebel in the pioneering Lazio wine movement is

With a PhD in Philosophy, Marta Sierota is inspired to craft single varietal wines that express the distinctive land, soil and air from which they are grown.

Located in the hills outside of Pisa, she adheres to biodynamic principles following the lunar cycle.

Vines are in sandy-loamy soils. Hand-harvested, spontaneous fermentation with wild yeasts in cement without temperature control, unfined, unfiltered.

Grippy tannins and tangy acidity flank black cherry, pomegranate, red apple, red currant, violet and grilled herbs. Hazelnut and cherry linger on the earthy finish.

Podere Anima Mundi ‘Gavagai’ Toscana Rosso IGT 2019

 With a PhD in Philosophy, Marta Sierota is inspired to

Iconic, low intervention winemaker Christian Binner [of the legendary Domaine Binner] established ‘Les Vins Pirouettes’ label as a resource for organic and biodynamic grape growers to bottle their own wines, rather than sell their grapes to cooperatives.

Hand-harvested grapes, spontaneous fermentation with wild yeasts, 2 days skin maceration, aged on the lees in tanks, second fermentation in the bottle. No added sugar or SO2, unfiltered, not disgorged.

Grapefruit, peach, nectarine, lemon, wildflowers and citrus acidity shimmer over a crisp mineral core.

Zippy fizz, a squeeze of citrus zest on the mineral finish.

Les Vins Pirouettes ‘Le PetNat de David’ Alsace 2020

 Iconic, low intervention winemaker Christian Binner [of the

Wife and husband team Julie and Toby Bainbridge focus on crafting fresh, bright wines in Anjou.

Their 4 hectares of old vines are farmed organically, biodynamically and with minimal intervention.

Vines are 85 years in age in black schist soils. Spontaneous fermentation with wild yeasts and carbonic maceration in stainless steel. Bottled with “a bit of leftover CO2 to further protect the wine”, unfined and unfiltered.

Transparent red-violet in colour, with aromas of black cherry, garrique, peppermint, summer woods.

Raspberry, black cherry, pomegranate, black pepper, grilled herbs, fresh acidity meld with black tea tannins.

Cranberry and strawberry infuse the spicy finish.

Julie et Toby Bainbridge ‘Cuvée 50:50’ Vin de France 2020

 Wife and husband team Julie and Toby Bainbridge focus on

The Valdisole project began in 2015 with Giuseppe Amato and Kyriaki Kalimeri behind it. Since Giuseppe doesn’t originate from a family of winemakers, he decided to buy a vineyard, and so, it happened that the first vineyard, half a hectare of abandoned Nebbiolo, was bought on a website specialized in used second-hand things (yes!).

Kyriaki, originally from Greece, is an electronic and computer engineer who entered the wine world simply out of curiosity. She met Giuseppe during sommelier classes, and shortly after, the Valdisole became reality.

“Amos” (“Άμμος”, in Greek) means sand, referring to the terroir of this vineyard, bringing elegance and finesse to the young vines (20 years old).

Hand-harvested, spontaneously fermented in steel tanks and oak tonneau, followed by two years in old barrique and 6 months in the bottle.

Only 20 mg/L sulphur are added during bottling.

An intense in-your-face-bouquet; slightly reductive to a start, followed by a heavy scent of sweet cherry wine gums, sweet Finnish liquorice, extremely floral/perfumed notes (violets , lavender and rose petals), tar, white mushrooms and a touch of fresh forest floor. After an hour, more oxidative notes came through like brown leaves, truffle and clay pot. Still very fruity.

Medium(+)-bodied with high acidity and soft tannins. It’s very direct and fruit driven - well balanced between freshness and fruit sweetness with notes of ripe strawberry, hard raspberry candy, raw liquorice root and herbs. A bit salty finish.

 ⭐️90/100⭐️ Valdisole Amos, 2017 📍Roero, Piemonte, Italy🇮🇹 🍇

Devoted to “wild wines”, 4 friends in Abruzzo meld experimentation with minimal intervention and organic viticulture.

Spontaneous fermentation with wild yeasts, 3 days skin maceration, aged 6 months in fiberglass tanks, unfiltered, no added SO2

Spritely orange, lemon, pear, grapefruit, racy acidity glossed by super light fizz. Almond, hazelnut, orange zest infuse the salty finish.

Cantina Indigeno ‘Coco’ Vino Bianco 2020

 Devoted to “wild wines”, 4 friends in Abruzzo meld

Nicolas Reau along with his wine writer and winegrower wife, Sylvie Augereau are pioneers of the natural wine movement in the Loire Valley.

From a 1.8 hectare single vineyard of the youngest Cabernet Franc vines. Hand harvested, destemmed, spontaneous fermentation with wild yeasts in half oak foudre and half concrete. Aged on the lees for 6 months in oak and concrete, “natural carbonic gas from fermentation replaces the sulfur”. Unfined, unfiltered with no added SO2.

Red-violet in colour, with aromas of grilled peppers, wild berries, forest floor, spice.

An herbaceous backbone contours blackberry, red currant, roasted poblano, baking chocolate and tangy acidity.

Sandy tannins fuse with granny smith apple, black cherry and crushed pink peppercorn on the zippy finish.

 Nicolas Reau along with his wine writer and winegrower

Natural haze filter provided by hot humid 95 degrees

🇮🇹 filtro foschia naturale dato da caldo umido 35 gradi

Husband and wife team Alberto and Claudia Carretti passionately craft wines using ancient techniques, low intervention and organic methods along the left bank of the river Ceno in Parma.

Soil is clay-like, subalkaline with 12% active limestone. A long maceration of 180 days, with native yeasts in stainless steel and concrete containers. No added sulphur, unfiltered

Orange gold in colour, very aromatic; with peach, apricot, mango, orange, candied ginger, lemon zest, honeysuckle.

Layers of flavour elaborate the aroma; lemon, jasmin, peach, apricot, blood orange, baked pear, ginger, lemongrass, spearmint, chamomile, saline minerality, citrus acidity flanked by green tea tannins.

Lemon, pink grapefruit, and orange infuse the nutty finish.

Podere Pradarolo Vej Bianco Antico 180’ Emilia IGT 2019

 Natural haze filter provided by hot humid 95 degrees 🇮🇹

Another gem from southeastern Sicilian, iconic pioneers Azienda Agricola COS

Vineyards are at 230 meters in elevation, with “red soil, medium consistency; formed of subalpine sands of Pliocene origin, of limestone – siliceous nature”. Spontaneous fermentation with native yeasts on the skins in concrete tanks for 10-15 days in amphorae, 6 months ageing in amphorae, then 2-3 months in concrete tanks, followed by 3 months bottle ageing before release.

Garnet in colour with aromas of black cherry, black grape, fig, smoky earth, peppery spice and a floral trace.

Red currant, pomegranate, cranberry, cherry and iron minerality are framed by tangy acidity and good tannins. Black cherry, fig and raisin accent the spicy finish.

Easy drinking and super versatile at the table.

COS ‘Pithos Rosso’ Vittoria Rosso DOC 2016

 Another gem from southeastern Sicilian, iconic pioneers

Stanko Radikon was one of the founding fathers of the revitalization of low intervention, skin contact wines.

Located in the town of Oslavia in the Isonzo region of Friuli, right up against the Slovenia border, his 12 hectares of vines were passed down from his grandfather.

Today his son, Saša Radikon carries on his father’s vision.

Natural fermentation with indigenous yeasts, maceration in oak vats for 8/14 days, followed by ageing in 25/35 hl casks for 18 months.

Garnet in colour with aromas of black cherry, morello cherry, wild berries, damp terracotta, peppery spice, trace of cigar box spice and an herbaceous streak.

Earthy minerality weaves around red currant, morello cherry, plum, blackberry, pomegranate and white pepper, backed by tart acidity and good tannins.

Rhubarb, a trace of toasted oak and soft cigar box spice linger between each sip.

Radikon ‘RS14’ Rosso Venezia Giulia IGT 2014

 Stanko Radikon was one of the founding fathers of the

For over 100 years, the Bombetti family have cultivated their 3 hectares of land, 2 hectares for vines, the rest a mix of olive & fruit trees and vegetable gardens.

Located 40 km southeast of Rome, father and son Sergio and Paulo farm the 40+ year old vines with low intervention, organic and traditional methods.

Spontaneous fermentation with wild yeasts, 7 days skin contact. “Aged in fiberglass until bottling. Minimal added sulfur and no filtering or fining.” _

Deep gold in colour with aromas of baked pear, a drizzle of honey, citrus blossom, yellow apple and clean minerality.

Apple, chamomile, baked pear, yellow apple and citrus acidity integrate with a creamy mouthfeel, super light green tea tannins and flinty minerality. Bright lemon highlights the crisp, mineral finish.

Colleformica ‘Formica Gialla’ Vino Bianco 2018

 For over 100 years, the Bombetti family have cultivated

Dedicated to saving old, abandoned vineyards and the native grapes they hold in Lazio, Sete is both a winery and cultural project.

Grapes are from vineyards 70 years in age, with clay and limestone soils. Hand harvested, hand destemmed, spontaneous fermentation with wild yeasts, with about 3 weeks skin maceration in steel. Aged for 8 months on the fine lees in steel, unfined, unfiltered, no added SO2.

Amber gold in colour, with aromas of butterscotch, nectarine, apricot, sweet hay.

Lemon, apricot, orange, saline minerality, citrus acidity and the slightest hint of fizz are framed by Jasmin green tea tannins.

Roasted nuts, lemon zest and wisp of smoke linger between each sunny sip.

40% Ottonese, 30% Malvasia del Lazio [Malvasia Puntinata], 30% Trebbiano

 Dedicated to saving old, abandoned vineyards and the native

Fabio Alessandria is dedicated to reviving and safeguarding indigenous grapes such as Freisa and Pelaverga Piccolo at his family’s legendary estate in Piemonte.

Organic and low intervention practices are used in both the vineyards and cellar. Hand harvested grapes are from 3 different sites in Verduno: Sut Jort, Lasagne, and Rocche dell’Olmo. Vines are 4-20 years in age, in mostly calcareous limestone soils. Fermented with native yeasts in used French oak, malolactic fermentation in stainless steel, aged for 3 months in wood, followed by 2 months in stainless steel.

Transparent ruby in colour, with aromas of strawberry, raspberry, mint, violets. Raspberry, red currant, pomegranate, herbs, earth, white pepper are framed by fresh acidity and good tannins.

A dash of nutmeg accents red fruit and bitter almond trace on the sleek finish. Vibrant and silky.

Comm. G.B. Burlotto Verduno Pelaverga DOC 2019

 Fabio Alessandria is dedicated to reviving and safeguarding

Holistic viticulture guru of Sicily, Alessandro Viola strives to maintain the natural balance in nature.

His 20 hectares of vineyards on the northwestern coast of Sicily are farmed organically and with minimal intervention.

From vines 220 meters in elevation with clay soils. Spontaneous fermentation with native yeasts, aged 6 months in steel tanks, unfined, unfiltered.

Transparent red-violet in colour, with aromas of black cherry, black currant, raspberry, rose petal, cinnamon and almond.

Black cherry, blackberry, raspberry, white pepper, smokey earth and fresh acidity glide across Darjeeling tea tannins.

Black currant rose petal and a trace of almond linger between each silky sip. Well balanced, genteel, engaging.

Blend of Nero d’Avola & Nerello Mascalese

Alessandro Viola ‘isi’ Rosso Terre Siciliane IGP 2019

 Holistic viticulture guru of Sicily, Alessandro Viola

A project created just a couple of years ago by 3 friends graduating enology school; Vinhos Aparte wines have already achieved adored cult status amongst lovers of low intervention wine.

In the spirit of experimentation, wines are limited editions, it’s not a given if they will be repeated in following vintages. Label art is viewed as a “graphic adventure” with striking images for each unique bottling.

Vines are 40-55 years old at the foot of the Arrabida mountain, with sandy soil, 100 meters above sea level.

Aromas of clementine, grapefruit, jasmine, apricot. Flavours echo the aromas, with clementine, grapefruit, mango, apricot, herbs and jasmine glossed by fresh acidity.

Mango infuses the bright citrus finish. Bold, vivid, engaging.

100% Moscatel de Setubal [Muscat of Alexandria]

 A project created just a couple of years ago by 3 friends

Located on a hill within the crater the extinct Agnano volcano in Campi Flegrei, Rafaelle Moccio farms his 10 hectares of old, ungrafted vines using organic methods and minimal intervention.

Vines are 10-60 years old, in volcanic ash and sand soil with sandy basalt subsoil, at 150-200 meters in elevation.

Spontaneous fermentation with native yeast in stainless steel, aged in stainless steel.

Rich gold in colour, with aromas of apple, lemon, smoky earth and white flowers.

Lemon, yellow apple and smoky earth are glossed by fresh acidity. Grapefruit, lemon zest and thyme linger between each vibrant sip.

Agnanum ‘Sabbia Vulcanica’ Falanghina Campania IGT 2018

 Located on a hill within the crater the extinct Agnano

Near Teramo in Abruzzo, 4 friends [Alfredo Giugno, Nicola Reginaldi, Fabio Petrella, and Loreto Lamolinara] meld experimentation with minimal intervention and organic viticulture.

Grapes are destemmed, a few hours of skin contact, spontaneous fermentation with native yeasts in open vats, aged in fiberglass for 6 months, unfined and unfiltered.

Coral pink in colour, with aromas of cherry, wildflowers, warm summer earth.

Strawberry, rhubarb and red currant merge with fresh acidity, citrus zest accents the nutty finish.

Cantina Indigeno ‘MP3’ Vino Rosato 2019

 Near Teramo in Abruzzo, 4 friends [Alfredo Giugno, Nicola

Sisters Marilina and Federica Paternò are devoted to low intervention, organic, traditional and sustainable methods to craft natural wines with a “strong territorial identity”. With vineyards in 2 appellations; Noto DOC and Eloro DOC, he organic estate is surrounded by a UNESCO World Heritage Site and wildlife sanctuaries.

Fermentation in concrete tanks with indigenous yeasts, aged 8 months in concrete, followed by 3 months in bottle. Unfined, unfiltered.

Garnet in colour with aromas of black cherry, raisin, baking spice, black pepper, and sun-warmed earth.

Firm tannins embrace cherry, black cherry, cranberry black pepper a trace of roasted herbs and fresh acidity.

A streak of smoky earth accents berry pie filling on the plush finish.

Cantina Marilina ‘Sikelè’ Terre Siciliane IGP 2014

 Sisters Marilina and Federica Paternò are devoted to low

Generations of the Calcagno family have been making wine on the northern slope of Mt. Etna in Passopisciaro.

Dedicated to making wines that are a “mirror of their territory”, farming is organic and with minimal intervention.

Vines are 90+ years average age at 650 meters in elevation, in black volcanic soils, from the Arcuria contrada [cru]. Fermented in stainless steel, aged for 12 months in used French oak barriques.

Transparent garnet in colour, with aromas of cherry, pomegranate, strawberry, volcanic earth, sweet pine and cinnamon.

Cherry, pomegranate, tarry earth, black pepper and grilled herbs are flanked by fresh acidity and firm tannins.

Iron minerality and black cherry linger between each silky sip.

Nerello Mascalese with a small amount of Nerello Cappuccio

Calcagno ‘Arcuria’ Etna Rosso DOC 2016