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

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

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

The driving force behind Alex Craighead’s winemaking is preservation of the biodiversity of the land on which he lives and makes wine.

Located in Upper Moutere, at the top of New Zealand’s South Island, his 11 hectares of vineyards are certified biodynamic and organic.

Hand harvested, vines are in alluvial, clay and gravel soils. Spontaneous fermentation on the skins for 5-10 days in clay amphora, aged in clay amphora. Bottled by gravity, unfined, unfiltered, no added S02, corked by hand.

Tangy acidity and green tea tannins flank orange, nectarine, pink grapefruit, lemon, pear, citrus blossom and trace of yellow apple.

Orange zest, melon, trace of chamomile linger on the crisp finish.

50% Gewürztraminer, 40% Riesling, 10% Pinot Gris

 The driving force behind Alex Craighead’s winemaking is

First glasses raised in celebration of democracy had to be Greek 🥂

3rd generation winemaker Manolis Garalis focuses on crafting wines that express the unique volcanic terroir of Lemnos Island in the northern Aegean Sea.

Vines were planted between 1972-2015, are 150 meters in elevation, with “volcanic soil poor in nutrients, with some limestone”. Spontaneous fermentation with wild yeasts, 4 months of skin contact in stainless steel +1 month skin contact in old oak, unfined and unfiltered.

Pale orange in colour, very aromatic; with peach, orange, apricot, lemon, pink grapefruit, citrus blossom, chamomile, nutmeg, coriander seed and spearmint.

Pink grapefruit, peach, apricot, mandarin orange, fig, white flowers, clover honey and a beam of citrus acidity are accented by saline minerality and a steak of bitter almond.

Light green tea tannins fuse with pink grapefruit and spearmint on the flinty finish.

Manolis Garalis ‘Terra Ambera’ Lemnos PDO 2019

 First glasses raised in celebration of democracy had to be

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

Returning to her family’s property in the hills between Soave and Veneto, Silvia Tezza revived the old vines that previously were only used to make wine for the family.

Hand harvested grapes are from a 2 hectare vineyard, with vines 65 years old, in calcareous, rocky soils surrounded by centuries old olive groves. Whole cluster maceration with spontaneous fermentation with wild yeasts in stainless steel for 6 months. Secondary fermentation in the bottle with frozen Garganega must of the same vintage, 7 months on the lees ageing, unfined, unfiltered, no added SO2.

Hazy orange colour, with subtle aromas of apricot, peach and saline minerality. Grapefruit, melon, orange peel and fresh acidity are buoyed by steady fizz.

A bitter nut hint highlights the airy, mineral finish.

Il Roccolo di Monticelli ‘Cinciallegra’ Vino Bianco Frizzante 2018

 Returning to her family’s property in the hills between

Marco Rizzardi and his father Aurelio restored a 5 hectare farm in the village of Pastorello [40 minutes south of Parma] that had been abandoned for over 50 years.

They planted 1 hectare of vines on a terrace 500 meters in elevation overlooking the Parma stream, surrounded by woods and meadows.

biodynamic, organic, minimal intervention

Vines are in calcareous soil with marl outcroppings [in ancient times there was a lime quarry there].

Skin maceration for “a few days”, aged in steel, refermented with its on yeasts in the bottle the following Spring. “We do not use additives, clarifiers, stabilizers, yeasts or enzymes and we do not filter wines.”

Gold orange in colour, with aromas of lemon, hay, clay minerality and Brothers Johnson funk.

A play between saline minerality and creamy honey compliments lemon, mandarin orange, pink grapefruit, green papaya and tangy acidity.

Good fizz runs through to mint and lemon on the chalky mineral finish. Crisp and fresh.

Crocizia ‘sól e stéli’ Emilia IGT 2019

 Marco Rizzardi and his father Aurelio restored a 5 hectare

First time meeting Sardinian Nasco....💥

Wife and husband Barbara and Giuseppe Pusceddu founded Meigamma in 2006 with the goal of crafting wines with as little intervention as possible.

Located 600 meters from the sea in Villasimius in southeastern Sardinia, the just over 1 hectare of native grape vineyards are nestled in olive groves, gardens and beehives.

Hand harvested grapes are late harvested, spontaneous fermentation with wild yeasts on the skins in stainless steel, followed by ageing on the fine lees in old chestnut barrels. Unfined, unfiltered, no added S02.

Orange in colour, with aromas of peach, apricot, mandarin orange, honeysuckle, sea spray, sweet hay, herbs, nuts, drizzle of caramel.

Orange, apricot, lemon and candied ginger are flanked by citrus acidity and green tea tannins.

Lemon tart and roasted nuts linger on the salty finish.

Meigamma ‘19˚ Bianco Terzo Macerato’ Vino Bianco 2019

 First time meeting Sardinian Nasco....💥 Wife and husband

Christine and Franz Strohmeier are famed for their visionary, philosophical approach to viticulture.

Their 8 hectares of vines in the West Styrian region in the southeastern foothills of the Alps are farmed with a mix of organic, biodynamic and experimental methods.

Vines are in fertile soils over Gneiss. Spontaneous fermentation with wild yeasts, Sauvignon Blanc and Pinot Blanc are fermented on the skins for 3 weeks, then blended with the direct-press Zweigelt. Aged 8 months in wood barrels, bottling with yeasts and sugar for secondary fermentation in bottle. No added SO2.

Hazy gold in colour, with aromas of lemon, toast, hay, clean minerality.

Pear, apple, lemon, pink grapefruit are glossed by citrus acidity.

Consistent, twinkling fizz underscores candied lemon and smoky minerality on the crisp finish.

45% Sauvignon Blanc, 40% Pinot Blanc, 15% Zweigelt

Strohmeier ‘Weisser Frizzante No.1’ NV

 Christine and Franz Strohmeier are famed for their

In the Trinté hills between the Dolomites and Venetian plains, father and daughter winemaking team Franco and Giulia Masiero practice minimal intervention, biodynamic and organic viticulture.

Grapes are from a neighboring vineyard the Masieros revitalized.    Hand harvested, vines are in calcareous soil, spontaneous fermentation with native yeasts with 3 days skin contact in cement tanks. Second fermentation is started with Senese must. Undisgorged, unfined and unfiltered, no added SO2.

Orange in colour, with aromas of Tangerine, apricot, grapefruit, hay, candied ginger and wildflowers.

Pink grapefruit, apricot, chalky minerality, trace of mint are glossed by citrus acidity.

Fine, consistent fizz runs through to ginger, citrus zest and roasted nuts on the zippy finish.

Masiero ‘Moki’ Pinot Grigio Veneto IGP 2018

 In the Trinté hills between the Dolomites and Venetian

Iconic, low intervention winemaker Christian Binner established the ‘Les Vins Pirouettes’ label as a resource for organic and biodynamic grape growers to bottle their own wines.

The name of the grower is featured in the name of the particular cuvée.

Vines are average 40 years old rooted in clay and limestone soils. Hand harvested, grapes are vinified separately, fermentation with wild yeasts with about 18 days of skin maceration. Ageing on the fine lees for about 11 months in traditional large Alsatian foudre, unfiltered, no added SO2.

Amber-orange in colour, with aromas of nectarine, peach, pink grapefruit, citrus blossom, wet rock minerality. Nectarine, peach, pink grapefruit and chamomile are framed by citrus acidity and green tea tannins.

Orange zest lingers on the mineral driven, crisp finish.

50% Gewürztraminer, 25% Pinot Gris, 25% Riesling

Les Vins Pirouettes ‘Brutal de Jean-Marc’ Vin d’Alsace 2019

 Iconic, low intervention winemaker Christian Binner

Joan Franquet tends to the old, native and sometimes nearly extinct grape varieties that range in age from 60-110 years, on a singular mountain, in the Conca de Barberà DO of central Catalunya.

He practices organic and biodynamic methods, along with minimal intervention.

Spontaneous fermentation with native yeast, skin contact for 12 weeks in clay amphorae, followed by 5 months ageing in clay amphorae.

Gold-amber in colour, with aromas of apricot, mango, orange zest, wildflowers, candied ginger and a trace of toffee.

Orange zest, dried apricot, clover honey, nectarine, lemon, ginger and dusty clay minerality are accented by fresh acidity.

Mango, summer woods and a nutty streak linger between each creamy sip.

Costador ‘La Metamorphika’ Conca de Barberà DO 2018

 Joan Franquet tends to the old, native and sometimes nearly

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

Inspired by the “cultural, ethical and agricultural notions of identity in wine” Tiego Teles has been crafting wines since 2012.

Formerly a wine writer, he farms in Bairrada, between the mountains of the Dão region and the Atlantic Ocean.

Grapes are from organically farmed “vines planted on granitic soils near the Atlantic Ocean”. Partially destemmed, crushed, spontaneous fermentation with native yeasts followed by short maceration and light pressing [2 days skin contact]. Aged for 10 months on the fine lees in raw cement tanks.

Orange in colour, with aromas of mango, apricot, mandarin orange, nectarine, pineapple and lemongrass. Ginger, mandarin orange, lemon, apricot, honey, white pepper and saline minerality are framed by light, green tea tannins and fresh acidity.

A nutty streak along with melon linger on the zippy citrus finish.

Engaging, dashing and super easy drinking.

 Inspired by the “cultural, ethical and agricultural notions

Iconic, low intervention winemaker Christian Binner [of the legendary Domaine Binner], established the ‘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.

“Each cuvée is made at a young grower’s winery, where they supply the grapes and Christian supplies his 20 years of expertise in making natural wine in Alsace.”

18 year old vines are in limestone and sandstone soils.

Hand harvested, fermentation with native yeasts, skin contact for 25 days, elevage on the fine lees in foudre [large wood casks].

Coral in colour, with aromas of apricot, orange, amber resin, frankincense, melon and wildflowers.

Blood orange, nectarine, apricot, candied ginger, white pepper and chalky minerality are glossed by citrus acidity.

Pink grapefruit, and nectarine linger on the crisp, mineral driven finish. Vivid, charismatic, engaging.

40% Pinot Gris, 40% Riesling, 20% Sylvaner

Les Vins Pirouettes ‘Eros by Vincent’ Vin d’Alsace 2019

‘Queen of the Sierra’  is Forlorn Hope’s 100% estate grown fruit label, the wines are “a celebration of the steep limestone and schist slopes of Rorick Heritage Vineyard”.

Hand harvested grapes are from the Rorick Heritage Vineyard, with limestone and schist soils, at 2000 feet in elevation.

Spontaneous fermentation of a combination of whole bunch and destemmed fruit with native yeasts in open top vessels.

Vermentino and Muscat grapes received experimental methods; “Vermentino fermented in egg and left there sealed and untouched for four months after which it was drained down to barrel, and a ton of Muscat fermented carbonically”.

The end wines “were put down to neutral 227L barrique or blended together in stainless”, until bottling in June 2020.

Orange coral in colour, very aromatic; with mandarin orange, pink grapefruit, nectarine, peach, candied ginger and a hint of caramel.

Orange, nectarine, plum , pink grapefruit, peach and a drizzle of salted caramel are framed by light green tea tannins and fresh acidity. Citrus and nectarine linger on the crisp, saline mineral finish.

Blend of Verdelho, Albariño, Muscat, Chardonnay

Forlorn Hope ‘Queen of the Sierra Amber’ Calaveras County 2019

 ‘Queen of the Sierra’  is Forlorn Hope’s 100% estate grown

Iconic skin contact winemaker Franco Terpin has 12 hectares of vineyards that stretch across the hills of Collio Goriziano, and Colline di San Floriano del Collio in eastern Friuli, on the Slovenian border [his vineyards are in both countries].

Vineyards are farmed using biodynamic, organic and low intervention methods. All wines are spontaneously fermented with indigenous yeasts, no fining or filtration.

Grapes are from old vines, destemmed, fermentation and maceration on the skins for 8-10 days in Slavonian oak barrels, aged for 1 year in barriques, 1 year in stainless steel and 1 year in the bottle.

Amber-orange in colour, very aromatic; with chamomile, clover honey, dried apricot, mango, orange zest, roasted nuts and a drizzle of caramel.

Dried apricot, orange zest, wild flowers, saline minerality, lemon and fresh acidity are accented by Ceylon tea tannins.

A bitter nut streak runs thru to citrus zest and baked pear on the mineral driven finish.

 Iconic skin contact winemaker Franco Terpin has 12 hectares

In northern Bohemia, close to the German border, Aleš Svatoš passionately crafts wine organically and with minimal intervention.

Hand harvested grapes from vines 15 years old, in calciferous alluvial sediment soils. Spontaneous fermentation with native yeasts, 4 months of skin maceration in 600 liter open topped barrels, 11 month ageing on the fine lees in 225 liter barrels, no filtering or fining.

Deep orange-gold in colour, very aromatic; with orange, pineapple, apricot, grapefruit, nutmeg, white flowers and saline minerality.

Apricot, pineapple, grapefruit, rose petal, nutmeg and a trace of clove are glossed by fresh acidity.

Candied orange, ginger, lemon, apricot, and a wisp of cedar shimmer on the sleek finish.