A collaboration born from a unified commitment to preserving the land, grapes, traditions and people behind the wines.

La Viranda dall’Alto Cooperativa in Monferrato and Valli Unite Cooperativa in Alessandria, A Vita is in the Cirò hills of Calabria.

Golden layers of fig, pear, nectarine, delicate fizz glossed by citrus acidity. Light, green tea tannins fuse with herbs and citrus zest on the crisp finish.

Blend of Cortese, Pecorino, Timorasso, Chardonnay

Il Collettivo Strade Sterrate ‘Bolle senza Frontiere’ Vino Bianco Frizzante

 ‘Bubbles without Borders’ A collaboration born from a

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

Bakari is headed by Raffaele Bonivento, President of Meteri, a natural and biodynamic online wine shop, and Veneto winemaker Stefano Menti.

Their goal is to craft “good and natural wines for everyone”. Spontaneous fermentation in steel with indigenous yeasts, “second fermentation in the bottle with the addition of must from dried Garganega grapes” [méthode ancestrale ], unfined, unfiltered.

Hazy gold in colour with mellow aromas of lemon, pineapple and hint of coconut.

Delicate lemon, citrus blossom, pink grapefruit, trace of marzipan and pineapple glide atop consistent tight fizz with fresh acidity.

Lemon zest accents the mineral driven, crisp finish.

Bakari Socialmentespensierati ‘Confondo’ Bianco Frizzante IGT 2015

 Bakari is headed by Raffaele Bonivento, President of

Dedicated to preserving the land and indigenous Campanian grapes, Raffaele La Mura revitalized his family estate in Penisola Sorrentina, near Naples.

Vineyards are farmed organically and sustainably, with low intervention in both the vineyard and cellar. Spontaneous fermentation with native yeasts, no added sulfites, second fermentation in the bottle.

Red violet with pink fizz, with aromas of black cherry, violet, spice, wildflowers and a wisp of smoky earth.

Fantastic fizz fuses with blackberry, pomegranate, cherry, black tea tannins and fresh acidity.

Blackberry and smoke linger on the crisp finish.

Poggio delle Baccanti Rosso Frizzante Penisola Sorrentina Gragnano DOC 2019

 Dedicated to preserving the land and indigenous Campanian

‘Force Celeste’ means “heavenly sky”, referring to the inspiration Johan Meyer finds from the “greater force out there” that provides unique vintages year after year.

Organic viticulture with minimal intervention. Vines are from a single vineyard in Malmesbury with granite soils on Piketberg Mountain in northern Swartland. Grapes are fermented together with whole cluster skin contact. Bottled before fermentation is complete, no added SO2

Light orange-coral in colour, with aromas of orange, mango, ginger, fresh herbs.

Orange, candied ginger, green apple, citrus blossom and fresh, light acidity are buoyed by consistent, gentle fizz. Orange, lemon, herbs linger on the iron/smoky mineral finish.

Platteklip Vineyards ‘Force Celeste’ Cuvee PN Swartland 2020

 ‘Force Celeste’ means “heavenly sky”, referring to the

A ray of sun from natural winemaker extraordinaire and all around rock star of Puglia, Valentina Passalacqua

Spontaneous fermentation in steel tanks with wild yeasts on the skins for 4 days, fermentation finished in the bottle, [metodo ancestrale or pet-nat], unfined, unfiltered.

Foggy coral-orange in colour, with aromas of tangerine, citrus blossom, grapefruit, hay and sea spray. Tangerine and kiwi are glossed with saline minerality and fresh acidity. Orange, citrus blossom and dried mango linger between each fizzy sip. A fun play between citrus and salt, zippy and super gluggable.

Valentina Passalacqua ‘Pet Garg Orange’ Puglia IGP 2018

 A ray of sun from natural winemaker extraordinaire and all

Nevio Scala ardently crafts wines that express “our terroir and the persons behind them”, in Padova, at the foot of the volcanic Euganean Hills.

His son Claudio works alongside him and is dedicated to continuing his vision.

Vines are 5 years old, in volcanic and alluvial soils. Grapes were picked early, spontaneous fermentation with wild yeasts in stainless steel, racking in waning moon, aging for 5 months in cement. Bottling in February 2018, juice from dried Garganega grapes added, causing 2nd fermentation in the bottle.

Foggy gold in colour, with aromas of lime, pear, nutmeg, white flowers, orange zest, almond and a wisp of smoke.

Yellow apple, nectarine, lime and saline minerality are glossed by bright acidity.

Fine, light fizz carries thru to lemon and a malty streak on the roasted nut finish.

A fantastic fusion of citrus and savoury.

Nevio Scala ‘Gargànte’ Veneto IGT 2018

 Nevio Scala ardently crafts wines that express “our terroir

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

Grapes are from old vineyards in the hills 500 meters in elevation.

Direct press, spontaneous fermentation in pied de cuve “put into bottle the following May along with some sweet Aglianico from the previous vintage.

A second fermentation takes place in the bottle and there is no disgorgement”.

Foggy ruby in colour, with aromas of strawberry, raspberry, cherry, orange zest, smoky earth, wildflowers, trace of cinnamon and Brothers Johnson funk.

Morello cherry, wild strawberry, cranberry, pomegranate, orange zest and smoky minerality are framed by tangy acidity and light, green tea tannins.

Airy, consistent fizz fuses with flinty minerality and morello cherry on the zippy finish.

Spry, engaging and wonderfully gluggable.

Cantina Giardino Vino Rosato Frizzante 2018

 Antonio and Daniela di Gruttola have saved indigenous, old

“Grapes cultivated and vinified with passion, always respecting nature, environment and animals.” Matteo Furlani is the 4th generation of his family to farm the tiny plots of vines, 700+ meters in altitude, in the Dolomites of Trentino.

Spontaneous fermentation with native yeasts in stainless steel.

Frozen must added before re-fermentation in bottle during Spring.

Cherry red in colour, with delicate aromas of clean minerality, spice, earth and wild berries.

Candied apple, pear, wild strawberry, crushed white peppercorn and an herbaceous streak are buoyed by tiny, tight fizz and glossed by fresh acidity.

A bitter vein compliments red fruit on the mineral driven, dry finish.

Blend of Teroldego, Marzemino, Turca, Negrara

Cantina Furlani ‘Rosso’ Vino Spumante 2017

 “Grapes cultivated and vinified with passion, always

Another 🚀 from natural winemaker extraordinaire and all around rock star of Puglia, Valentina Passalacqua.

Spontaneous fermentation in steel tanks with wild yeasts, fermentation finished in the bottle, [metodo ancestrale or pet-nat], unfined, unfiltered.

Hazy blood orange in colour, with aromas of cherry, apple, red grape, pink grapefruit, a squeeze of orange and wildflowers.

Flavours harmonize with the aromas; Morello cherry, red apple, grape, hibiscus flower, orange zest and saline minerality fusing with light fizz, framed by green tea tannins and citrus acidity.

Cherry, pink grapefruit and blood orange linger on the snappy finish. Vibrant, refreshing and super gluggable.

Valentina Passalacqua ‘Pet Garg Rosato’ Puglia IGP 2018

 Another 🚀 from natural winemaker extraordinaire and all

Embracing a “slow life” philosophy, wife and husband team Barbara and Giuseppe Pusceddu craft wines 600 meters from the sea in Villasimius in southeastern Sardinia with as little intervention as possible.

Vines are in sandy soils, spontaneous fermentation with native yeasts, in steel. Second fermentation in the bottle started with the late harvest must. Unfiltered, no added SO2

Foggy red-violet in colour, with aromas of black cherry, cinnamon, licorice. Cherry, blackberry, bramble are framed by fresh acidity, Darjeeling tea tannins. Light consistent fizz joins with blackberry and flinty minerality on the crisp finish.

Meigamma ‘19 Rosso Rifermentato’ Vino Rosso NV

 Embracing a “slow life” philosophy, wife and husband team

Matteo Furlani is the 4th generation of his family to farm the tiny plots of vines, 700+ meters in altitude, in the Dolomites of Trentino.

10 days skin contact with spontaneous fermentation in stainless steel.

Frozen must added before re-fermentation in bottle during Spring. No added sulfur and no disgorgement.

Light pink/coral in colour with aromas of fresh herbs, pink grapefruit, hay, buttery popcorn and crushed rock minerality.

Tart red currant, strawberry lemon, red grapefruit and earth are glossed with twinkling fizz and snappy acidity. Chalky minerality and citrus zest linger on the tangy finish.

Cantina Furlani ‘Macerato’ Vino Spumante NV

 Matteo Furlani is the 4th generation of his family to farm

Using organic, low intervention, historical methods, Denny Bini’s wines are made in much the same way as those of his great grandfathers.

Vines are in sandy, marl soils. Spontaneous fermentation with wild yeasts in stainless steel, second fermentation in the bottle started with must from the same vintage. Unfined, unfiltered

Apple, pear, wildflower honey, hibiscus glossed by tangy acidity and light fizz. Red currant and a toasty trace linger on the crisp, mineral driven finish. Invigorating and super gluggable.

Denny Bini ‘Spuma!’ FUSO Vino Frizzante NV

 Using organic, low intervention, historical methods, Denny

 Slow Wine NYC 💥 #vinobiologico #vinvivant #vinnaturel

Gaia Felix is north of Naples, in Villa Literna, around the city of Caserta, with 3 hectares of native grapes farmed using biodynamic, organic and low intervention methods.

The Asprinio vines are trained with the ancient alberate system; running up, between and wrapped around trees as the supports.

Vines are in volcanic tuff soil, spontaneous fermentation with wild yeasts in stainless steel, followed by a second fermentation [pétillant natural or metodo ancestrale] in the bottle started with its own must, bottled aged for 6 months.

Orange-amber in colour, with aromas of lemon, clover honey, nectarine, almond, citrus blossom, saline minerality and forest floor.

Nectarine, lemon, almond biscotti and herbs are glossed by citrus acidity. Orange zest and almond linger on the zippy finish.

Gaia Felix ‘Publius’ Terre del Volturno IGT 2018

 Gaia Felix is north of Naples, in Villa Literna, around the

Theo Coles low intervention wines are legendary for their pure expression of grape and terroir.

He sources fruit from small, organically farmed vineyards throughout the Canterbury region, using only traditional and minimal intervention methods in the cellar.

Vines are in glacial gravel soils, “grapes are destemmed and fermented on skins for 40 days”, bottled immediately after malolactic fermentation, unfined/unfiltered, with no added So2. “Made in the ancestral method, with one fermentation in the bottle and no disgorging.”

Deep gold in colour, very aromatic, with lemongrass, baked pear, tomato leaf, white flowers and orange zest. Lemon, candied ginger, tomato leaf, citrus blossom, a trace of pineapple and fresh acidity glide atop consistent, light fizz.

Yellow tomato, lemongrass, chalky minerality, pink grapefruit and orange zest linger on the zippy finish.

The Hermit Ram ‘Sauvignon Blanc Ancestral Method’ North Canterbury 2019

 Theo Coles low intervention wines are legendary for their

Surrounded by a UNESCO World Heritage Site and wildlife sanctuaries, sisters Marilina and Federica Paternò are steadfast in their determination to use low intervention, traditional, environmentally friendly methods to craft natural wines with a “strong territorial identity”. Fermented with indigenous yeasts, un-refrigerated and lightly filtered with natural products.

Hand harvested grapes are from vineyards in the Noto region, in white, calcareous soil. Vinified in concrete tanks, then Méthode Ancestrale, [or Pétillant Naturel] is employed, bottling is before the end of fermentation, with the wine finished in the bottle.

Labeled Non Vintage, this is from the 2018 harvest.

Gold in colour, with aromas of apple, lemon, a trace of chamomile and wisp of sea spray. Creamy red apple, a squeeze of lemon and a shake of nutmeg are accented by fresh acidify.

Saline minerality and clover honey infuse the lengthy, dry finish.

Cantina Marilina ‘Fedelie’ Bianco Frizzante Ancestrale Terre Siciliane IGP NV

 Surrounded by a UNESCO World Heritage Site and wildlife

In the hills of Guigila, south of Modena, in the Emilia-Romagna region, Romano Mattioli carries on his father’s organic and low intervention winemaking traditions.

White vinification after cold maceration on the lees”, spontaneous fermentation with native yeasts, bottled before the end of fermentation [metodo ancestrale or pét-nat], with the wine finished in the bottled on the lees [col fondo] for at least 15 months. Unfined, unfiltered, minimal sulphur.

Foggy light gold in colour, with aromas of lemon, lime, toasted barley and wildflowers.

Lemon, trace of marzipan, slate minerality and bright acidity are framed by light consistent fizz.

Pink grapefruit and a nutty streak gloss the fizzy finish.

Agile, airy, refreshing and wonderfully gluggable.

Blend of Grechetto Gentile [Pignoleto] and Trebbiano Romagnolo

Terra Quilia ‘Il Bianco di Guilia’ Bianco dell’ Emilia IGP 2018

 In the hills of Guigila, south of Modena, in the

I had the pleasure of meeting 3rd generation winemaker Nicola Chiucchiurlotto

Nicola is dedicated to preserving the centuries old vineyards of Gamay del Trasimeno [a local Umbrian biotype of Grenache] that his grandfather had retained when he grafted old rooted cuttings onto new vines. Traditionally the family only made red wines, however Nicola planted native white grapes Grechetto and Trebbiano Spoletino in 2006 with the aim of crafting lighter, “fun” wines.

Winemaking: Vines are in clay soil at 280 meters in elevation. Direct pressing of the bunches, temperature controlled fermentation in stainless steel up to the sugar level needed for refermentation in the bottle.

Second fermentation in the bottle for 2 months [metodo ancestrale]. 1300 bottles produced, this is the 1st vintage produced.

Tasting Notes: Creamy and rich with lemon, ginger, citrus blossom and thyme framed by large, consistent bubbles and tangy acidity.

Lemon candy and a drizzle of clover honey linger between each lush sip.

➡️ link in bio for 🔎 Madrevite: Traditional Grapes and Innovative Wines

 I had the pleasure of meeting 3rd generation winemaker

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

Seeking to let the grape and the volcanic terroir express itself, Antonio farms using low intervention, biodynamic and organic methods.

Grapes are from old vines in the T’ara rà vineyard, 650 meters in elevation. Spontaneous fermentation with wild yeasts on the skins for 2 weeks in vats.

Bottled “the following May with a little must from the same vintage to start a second fermentation”. Not disgorged, unfined, unfiltered.

Orange gold in colour, with aromas of apple, peach, wildflowers, hint of cinnamon, and orange zest.

Pear, green apple, tangerine, mango, lemon, wisp of smoke and saline minerality glide atop consistent fizz, accented by tangy acidity.

Orange zest, pink grapefruit and a hint of roasted barley linger on the snappy finish.

Engaging, refreshing and super gluggable.

Cantina Giardino ‘Metodo Olimpia’ Vino Bianco Frizzante 2019

 Antonio and Daniela di Gruttola set out to save indigenous

With 18 hectares of vineyards, Daniel and Jonas Brand are the 5th generation of their family to craft wine in the northern Pfalz.

Fermented with indigenous yeasts, pet-nat method [or Metodo Ancestrale]Unfined, unfiltered

Coral ruby in colour, with aromas of cherry, strawberry, cinnamon, citrus zest and iron minerals.

Citrus acidity glosses strawberry, red currant, cherry, pomegranate and wildflowers.

Good consistent fizz runs through to cherry and red currant on the chalky mineral driven finish. Crisp, tangy, agile and well balanced.

90% Pinot Noir [Spatburgunder], 10% Blauer Portugieser

 With 18 hectares of vineyards, Daniel and Jonas Brand are

Il Farneto is a biodiverse farm of 34 hectares, 8 of which are vineyard, located in the hills of Scandiano and Canossa, in Emilia-Romagna.

Founded by Marco Bertoni in the 1990’s, the estate is farmed using organic, biodynamic [certified] and low intervention methods.

Spontaneous fermentation with native yeasts begins in concrete, followed by fermentation in the bottle [Méthode Ancestrale, or Pétillant Naturel]. _

Ruby red in colour with delicate aromas of cherry, carnation, a trace of licorice and Rose Royce funk.

Cherry, morello cherry and flinty minerality are buoyed by tight fizz, fresh acidity and green tea tannins.

Tangy fruit compliments the savoury finish. Crisp, refreshing and friendly.

_di_vino for 🍇confirmation 🙏🏼 100% Lambrusco Grasparossa

Il Farneto Rio Rocca ‘Frisant’ Rosso 2018

 Il Farneto is a biodiverse farm of 34 hectares, 8 of which

Husband and wife team Gianmarco Antonuzzi and Clémentine Bouveron revitalised around 14 hectares of abandoned land in Gradoli, Gianmarco’s childhood town.

The property faces Lake Bolsena and is on the border between Lazio and Tuscany.

Farming is low intervention, using biodynamic and organic principles.

The volcanic soil is rich in iron and minerals.

Spontaneous fermentation in the bottle with ambient yeasts, unfined, unfiltered, no added sulfites.

Ruby red in colour, with aromas of wild berries, a wisp of smoke, earth, candied violet, cinnamon and peppery spice.

All the cherries, [red, sour & black] wild strawberry, red currant, a trace of orange zest, clove and white pepper shimmer over soft, tiny bubbles, framed by fresh acidity.

A savoury streak emphasizes the earthy, mineral driven, dry finish.

Blend of Sangiovese, Procanico [Trebbiano] and Aleatico

Le Coste ‘Pizzicante’ Rosato Frizzante Vino 2017

 Husband and wife team Gianmarco Antonuzzi and Clémentine

Biodiversity, microclimate, biodynamics, high hills, Emilia Romagna = Il Farneto

Vines are in clay soil, cold maceration on the bunch, spontaneous fermentation with native yeasts in concrete tanks, second fermentation in the bottle in Spring started with juice of the same harvest, unfined, unfiltered.

Hazy gold in colour, with aromas of apple, hibiscus tea, lemon, hay, wildflowers.

Lemon, apple, grapefruit, white flowers and tangy acidity are buoyed by abundant, consistent fizz.

Orange zest lingers on the crisp, mineral driven finish.

Il Farneto ‘Frisant’ Emilia Bianco IGP 2019

 Biodiversity, microclimate, biodynamics, high hills, Emilia

Paride Benedetti is dedicated to traditional grapes and working in harmony with nature.

His 100 hectare estate has 12 hectares of traditional Romagna vines; Sangiovese, Albana, Famoso and Centesimino.

Grapes are from vines planted in 2000, 300 meters in elevation, in clay-loamy soil with south-east exposure. Spontaneous fermentation with indigenous yeasts, bottled in the Spring with second fermentation in the bottle. [Metodo Ancestrale or Pét-Nat method] Unfiltered, no added sulphites, zero dosage. Certified organic, biodynamic

Light pink in colour, with delicate aromas of strawberry, pink grapefruit, cranberry, wildflowers and dusty minerality.

Wild strawberry, candied violet, chalky minerality and fresh acidity are buoyed by tight fizz.

Violet, strawberry and pink grapefruit linger on the fizzy finish. Pure, genteel, elegant.

Tenuta Santa Lucia ‘Vensamè Ancestrale’ Rosato 2018

 Paride Benedetti is dedicated to traditional grapes and

A pioneering force for organic viticulture and indigenous grapes, Stergios Papras was one of the first winemakers to receive organic certification in Greece.

His 4.5 hectare estate is located near legendary Mount Olympus, in Tyrnavos.

Vineyards are rich in limestone soils. Spontaneous fermentation with wild yeasts in tank, fermentation finished in the bottle.

Coral ruby in colour, with aromas of strawberry, cherry, raspberry, rose, musk, orange zest and herbs.

Citrus acidity glosses strawberry, cherry, red currant, lemon, candied rose petal and a trace of sage.

Fine, consistent fizz diffuses thru to black currant and pink grapefruit on the snappy, fizzy finish.

Papras ‘Melanthia’ Rosé Tyrnavos 2019

 A pioneering force for organic viticulture and indigenous

 Furlani’s US importer: “Joannita is a very rare grape variety that was bred in 1968 by Johannes Zimmerman at the wine growing institute in Freiburg, Germany. It is a cross between Riesling, Seyve-Villard, Rulander and Gutedel.  Matteo Furlani planted a small 1 hectare parcel of the variety 4 years ago, this is the first harvest and subsequent wine made from it.” One week seed and skin contact during first fermentation, followed by refermentation in the bottle with conserved grape must.

Pale yellow-green in colour, with aromas of lemon, ginger, wildflowers, hay and Brothers Johnson funk.

A fusion of lemon curd, pear, herbs, orange blossom, chalky minerality and a trace of graham cracker wrapped in tight fizz and fresh acidity.

Lemon zest, ginger and eucalyptus compliment the bitter, crisp finish. Refreshing, crisp, zippy & engaging.

Cantina Furlani ‘Joannizza’ Vino Spumante 2018

Brothers Daniel and Jonas Brand are the 5th generation of their family to craft wine in the northern Pfalz.

Their 18 hectares of vineyards are farmed using biodynamic, low intervention and organic [certified] methods.

30-year-old vines are in “scant soil over limestone”.

Fermented with indigenous yeasts, pet-nat method or Metodo Ancestrale, where the still fermenting wine is bottled, with fermentation finished in the bottle. Unfined, unfiltered.

Gold in colour, with aromas of lemon, apple, sweet herbs, chalky minerality and hay.

Lemon, granny smith apple, pear, hint of lightly buttered toast, saline minerality and citrus acidity are buoyed by consistent bubbles.

A fusion of crisp minerality and fresh citrus linger between each sip. Elegant and fun.

‘Bubbles without Borders’ A collaboration born from a

Iconic, low intervention winemaker Christian Binner [of the

Bakari is headed by Raffaele Bonivento, President of

Dedicated to preserving the land and indigenous Campanian

‘Force Celeste’ means “heavenly sky”, referring to the

A ray of sun from natural winemaker extraordinaire and all

Nevio Scala ardently crafts wines that express “our terroir

Antonio and Daniela di Gruttola have saved indigenous, old

“Grapes cultivated and vinified with passion, always

Another 🚀 from natural winemaker extraordinaire and all

Embracing a “slow life” philosophy, wife and husband team

Matteo Furlani is the 4th generation of his family to farm

Using organic, low intervention, historical methods, Denny

Slow Wine NYC 💥 #vinobiologico #vinvivant #vinnaturel

Gaia Felix is north of Naples, in Villa Literna, around the

Theo Coles low intervention wines are legendary for their

Surrounded by a UNESCO World Heritage Site and wildlife

In the hills of Guigila, south of Modena, in the

I had the pleasure of meeting 3rd generation winemaker

Antonio and Daniela di Gruttola set out to save indigenous

With 18 hectares of vineyards, Daniel and Jonas Brand are

Il Farneto is a biodiverse farm of 34 hectares, 8 of which

Husband and wife team Gianmarco Antonuzzi and Clémentine

Biodiversity, microclimate, biodynamics, high hills, Emilia

Paride Benedetti is dedicated to traditional grapes and

A pioneering force for organic viticulture and indigenous

Matteo Furlani is the 4th generation of his family to farm

Brothers Daniel and Jonas Brand are the 5th generation of

Massimiliano Croci passionately continues his grandfather’s

Focusing on achieving a pure expression of the land

Celler de les Aus [‘The Bird’s Winery’], is the new

Dedicated to the region’s traditional winemaking, Carolina