2015 Ryme Cellars - Ribolla Gialla Vare Vineyard (91 pts)

🙋‍♂️ What is your favorite Italian white wine grape variety❓·

ℹ️ A few weeks back, I stopped to visit Ryme Cellars. Ryan and Megan Glaab started Ryme in 2007. What I find the most interesting is their choice of obscure Italian grape varieties. They were inspired through their travels in Europe, but still manage to make something still Californian. This is 💯 Ribolla Gialla, fermented on the skins with a Maceration that last 6 months in Amphorae. Then aged 18 months in neutral oak barrels. Finally bottle aged for another year before release·

👃 Medium+ intensity on the nose. Aromas of acacia, orange blossom, orange zest, cream, licorice, butterscotch, and orange creamsicle·

👄 The wine is dry, medium acidity, low sandy tannins, medium alcohol, and medium body. The wine has an excellent creamy texture throughout. The palate shows some spice, licorice, nutmeg, orange zest, and yogurt. The finish ends in a floral note of orange blossom and acacia. Medium length very clean finish·

🔔 A lot of new world orange wines are heavy handed, but this has a deft touch and elegance to it that is quite appealing. It has a lot of complex flavors, but isn't rich. Most importantly it makes you want to go back for more. I really want to see this in a few years as the nose changed a lot in the glass and I believe it will improve further. Ribolla Gialla is one of my favorite white 🍇 from Italy. Good stuff 👍·

 2015 Ryme Cellars - Ribolla Gialla Vare Vineyard (91 pts)

Orange wine aka amber wine aka skin-contact white wine aka skin-fermented white wine·

Obviously, it is not made from oranges, but I couldn't resist the emoji combination. Call it whatever you want, but please let me know if you ❤️ it or 💔 it in the comments below 👇·

 Orange wine aka amber wine aka skin-contact white wine aka

𝐏𝐢𝐭𝐭𝐧𝐚𝐮𝐞𝐫 𝑴𝒂𝒔𝒉 𝑷𝒊𝒕𝒕, 2015

🍇  Chardonnay / Grüner Veltliner / Sauvignon Blanc

Gerhard and Brigitte Pittnauer, who started working with vines n’ wines together in the late 90’s, are pioneers when it comes to modern Austrian winemaking culture. Constantly pushing the boundaries of sustainable quality wine since the winery’s transition to biodynamics in 2006, has resulted in Gerhard’s “Winemaker of the Year 2014” (in Austria, by Falstaff Magazine) and in incredibly popular wines, sometimes hard to find.

The wine is naturally fermented, partly with whole bunches, with 20 days of maceration, followed by 8 months on the lees in large old wooden barrels.

No added sulphur during vinification or bottling.

“Mash Pitt” is named after Gerhard’s wild youth, attending to many punk concerts with the hardcore crowd dancing and pogoing with lots of skin contact (!) in front of the stage in the so-called "mosh pit".

Maybe not the most complex wine, but it’s highly enjoyable and in superb balance on all parameters.

The nose is full of fresh tangerine, mango and pineapple, complemented by dried apricot, green olives, fresh herbs and a yeasty undertone.

Perfectly balanced on the palate: Medium-bodied, a low and delicate tannic level and a very fine acidity. It’s multi tropical fruit juice with a touch of ginger, a tiny hint of black tea and a delicate mineral and savory finish.

 ⭐️89+/100⭐️ 𝐏𝐢𝐭𝐭𝐧𝐚𝐮𝐞𝐫 𝑴𝒂𝒔𝒉 𝑷𝒊𝒕𝒕, 2015 📍Gols, Burgenland

📍Côtes Catalanes, Roussillon, France🇫🇷

🍇 90% Grenache Gris / 10% Grenache Noir

Tasted: July 2020 From Mr. Lubbe again, again… Vines from and old vineyard, Tattouine (2,2 hectares), of Grenache Gris and Grenache Noir planted in 1929 and earlier. The wine is made with whole cluster fermentation and 3 weeks of maceration before aging in 600-liters barrels for 6 months.

The wine has got an extremely beautiful color - pale red, I think I’ll call it. It’s almost like a luminescent pomegranate-like color. The nose is very fruit-driven offering raspberry and cranberry with grapefruit peel and a herbal and floral touch. There’s an earthy scent like fresh beetroots, moss and pepper. The palate has a lovely structure - light, soft and chewy tannins and a well balanced, juicy acidity. Cranberry juice, light cherry, watermelon and garden herbs on the tongue. Not the most complex Matassa-wine, but a really nice vin de soif (without getting boring). It’s a great wine, served chilled, for the summer selection✌🏼 .

 ⭐️87/100⭐️ Matassa Tattouine Rouge, 2019 📍Côtes Catalanes

Delicate white flowers and citrus aromas. Fresh acidity glosses supple orange, apricot and a nutty streak, candied ginger and orange blossom linger between each sip. Straightforward, friendly, with a satisfying depth.

5 days skin contact, aged in steel tanks, unfined, unfiltered

Cascina San Michele ‘Eteronimo’ Vino Bianco 2016

 A ray of Piemonte sun into rainy Alba Delicate white

Vino di Anna is the creation of Anna Martens, along with her husband, Eric Narioo, founder of famed UK wine importing company, Les Caves de Pyrene.

Vineyards are on the north slope of Mount Etna, 60-100 years in age, at 760-1200 meters in elevation. Biodynamic/Organic/Low Intervention “Alcoholic fermentation was spontaneous and without temperature control during which the two fermenting musts were mixed. The finished wine underwent malolactic fermentation and remained on the fine lees for 5 months before being bottled without refining or filtering. The minimal additions of S02 were made before bottling.” _

Gold in colour, with aromas of yellow apple, lemon, ginger, honey and sea spray.

Pear, apple, lemon and saline minerality are glossed by super light green tea tannins and fresh acidity. Citrus zest accents the smoky mineral finish.

Field blend of “Grecanico, Grecanico Dorato, Catarratto, Minnella Bianca, Carricante, Inzolia”

Vino di Anna ‘Palmento’ Vino Bianco 2018

 Vino di Anna is the creation of Anna Martens, along with

3rd generation winemakers Fausto and Cinzia Cellario are dedicated to native Piemonte grapes.

Their 30 hectares of organic vineyards stretch across 5 different zones in the southwestern Langhe.

Spontaneous fermentation with native yeasts, 5 days skin maceration. “Aged in amphora for 6 to 8 months until bottling. Bottled with minimal sulphur (~10ppm) and without filtering or fining.”

Foggy orange in colour, with aromas of orange creamsicle, jasmine and lemon custard.

Flavours echo the aromas; orange creamsicle, lemon tart, apricot, white flowers and crushed rock minerality glossed by citrus acidity.

Candied ginger and citrus zest linger on the zippy finish.

Blend of Nascetta, Arneis, Incrocio Manzoni

Poderi Cellario ‘È Orange!’ Vino Bianco NV

 3rd generation winemakers Fausto and Cinzia Cellario are

Franco Terpin is considered one of the top winemakers in Friuli Venezia-Giulia.

His 12 hectares of vineyards 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.

Gold in colour, with aromas of yellow apple, apricot, lemon, honey, chamomile, citrus blossom, herbs and flinty minerality.

Quince, lemon, pink grapefruit, wildflowers and a drizzle of honey are glazed by tangy acidity.

Lemon drop, flinty minerals and a nutty streak linger between each sip. Sunny and alluring.

 Franco Terpin is considered one of the top winemakers in

Autumn colors at Peripheral Wine Festival

 Autumn colors at Peripheral Wine Festival #vinvivant

Another gem from 5th generation, “vino experimental” winemaker Victoria Torres Pecis.

She’s passionate about organic and low intervention methods in the rugged, steep, volcanic terrain on La Palma in the Canary Islands.

Grapes are from vines 30-130 years in age, fermented in stainless steel.

Spontaneous fermentation with native yeasts, without temperature control.

Gold in colour with alluring aromas of lemongrass, cumin, apricot, lemon, honey, orange blossom and lavender. Mandarin orange, nectarine, apricot, butterscotch and cumin are glossed with smoky saline minerality and light citrus acidity.

Bergamot tea and sea spray linger extraordinarily between each ethereal sip.

Matias í Torres Malvasía Aromática La Palma DO 2017

 Another gem from 5th generation, “vino experimental”

Husband and wife team Alberto and Claudia Carretti passionately craft wines using ancient techniques, low intervention and organic methods.

Located in the Parma hills, in the commune of Varano de’ Melegari, in Emilia-Romagna, northern Italy, the vineyards, wine cellar and home are on the left bank of the river Ceno, where it forms a of natural amphitheatre, 250 and 500 meters above sea level.

Soil is clay-like, subalkaline with 12% active limestone.

A long maceration of 90 days, with native yeasts in stainless steel and concrete containers.

Orange in colour, intensely aromatic, with layers of mandarin orange, apricot, nectarine, papaya, jasmine, hay and clover honey.

Green tea tannins and fresh acidity provide the backbone to nectarine, apricot, mandarin orange, lemon, clove, white flowers, lemon thyme and marjoram. Papaya, candied ginger and orange are complimented by a bitter streak on the lengthy finish.

Podere Pradarolo 'Vej Bianco Antico Extra Moenia' Emilia Bianco IGT 2017

 Husband and wife team Alberto and Claudia Carretti

Antonio Cascarano revived the land and company that his grandfather, Giovanni Falaguerra had begun yet was halted in the 1970s. The 3 hectare estate is on the northeastern slopes of Mount Vulture in northern Basilicata.

Vines are surrounded by chestnut and olive groves, low intervention practices are used in both the vineyards and cellar, farming is certified organic.

Vines are 10-12 years old in a site named 'Toppo d'Avuzzo', 250 meters in elevation, with volcanic-tufaceous and calcareous soils.

Maceration and spontaneous fermentation for 15 days with natural yeasts in chestnut vats with temperature control.

Aged for 2-3 months in 800L tonneaux, unfiltered.

Orange-gold in colour, with aromas of apricot, honey, nectarine and salty caramel.

Tangy acidity glosses nectarine, apricot, lemon, orange zest and saline minerality.

Roasted chestnut and honey linger between each spunky sip.

60% Malvasia di Rapolla, 20% Santa Sofia, 20% Cinguli [Trebbiano Toscana]

Camerlengo ‘Accamilla’ Basilicata IGP 2018

 Antonio Cascarano revived the land and company that his

The Mattioli family has lived in the tiny village of Collecapretta [hill of the goats] in southern Umbria since the 1100’s.

Vittorio Mattioli, his wife Anna and their daughter Annalisa farm the 8 hectare property; 4 hectares of indigenous old vines, 2 hectares of olive trees and 2 hectares of farro and ancient grains.

All farming and cultivation is organic, low intervention and with some biodynamic methods.

Malvasia dello Scarparo comes from a vineyard that the shoemaker [Scarparo] of the village owned.

The vineyard was completely abandoned and overgrown, the Mattioli family restored the vineyard and recovered the 70+ year old vines. Spontaneous fermentation with indigenous yeasts, 3 day skin maceration.

No sulphur added, unfined and unfiltered.

Deep gold in colour with aromas of white flowers, caramel, apricot, nectarine, honey and straw.

Yellow apple, lime, chamomile, honey, nectarine and an herbaceous vein are glossed with citrus acidity and light green tea tannins.

Peach, apricot, pink grapefruit, earthy minerality and a hint of pineapple linger on the silky finish.

Collecapretta ‘Malvasia dello Scarparo’ Umbria IGT 2018

 The Mattioli family has lived in the tiny village of

Arianna Occhipinti has established herself in the pantheon of iconic Sicilian winemakers. She grows only native Sicilian grapes on her 25 hectares, vineyards are farmed organic [certified], biodynamic and with low intervention.

Vines are an average of 15 years old, in red sand and chalk over limestone rock, soils, from different sites on the estate at about 280 meters in elevation.

Destemmed, fermented with native yeasts in concrete tanks, with 2 week skin maceration.

Aged in concrete tanks for 8 months, unfiltered.

Gold in colour, very aromatic; lemon, apricot, peach, pineapple, orange, baked pear, sea spray, chalky minerality, citrus blossom and roasted pistachio.

Saline minerality glosses pineapple, apricot, nectarine, lemon, blood orange, white flowers and candied ginger.

Fresh acidity and light, green tea tannins compliment orange zest, pink grapefruit, honey, a trace of clove and roasted nuts on the finish. Creamy and bright.

Occhipinti ‘SP68 Bianco’ Terre Siciliane IGT 2019

 Arianna Occhipinti has established herself in the pantheon

The Navacchia family is a pioneering force in Romagna.

Sergio Navacchia Sergio was one of the first in the area to introduce dense vine plantings, non-traditional grape varietals and crafted one of the first awarded Romagna Sangiovese.

Vineyards are certified organic, and additionally farmed sustainably, along with including a few biodynamic practices.

Grapes are from the Vigna della Rocca vineyard, planted in 1985 with brown clay soil.

Fermented in stainless steel with 15-20 days of skin contact.

Deep gold in colour, very aromatic, with apricot, honeysuckle, peach, mandarin orange, pineapple and saline minerality.

Flavours echo the aromas, with apricot, mango, orange zest, lemon, honeysuckle, pineapple and chalky minerality framed by fresh acidity and light green tea tannins.

Almond, hazelnut anise and citrus zest finish linger on the lush finish.

Tre Monti ‘Vigna Rocca’ Albana Secco Romagna DOCG 2018

 The Navacchia family is a pioneering force in Romagna

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

Gilda and Edoardo continue the work started by their grandfather, pioneering winemaker Giorgio Tendola.

Located in La Spezia, Liguria, the 9 hectares of organically farmed vineyards are prominent in the region as it is one contiguous parcel, unlike other vineyards, which are comprised of many small plots.

Spontaneous fermentation with native yeasts in terracotta.

Macerates for six months on the skins, aged in terracotta.

Gold in colour with layered aromas of bramble, grass, lemon, echinacea, mandarin orange and candied ginger. Lemon, mango, ginger, buttery toast, and an herbaceous nuance glide atop fresh acidity and a trace of green tea tannins.

Hay, lemon and honey linger on the silky finish.

Il Torchio ‘Lunatica’ Vino Bianco 2018

 Gilda and Edoardo continue the work started by their

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

Kim Engle and his wife Debra Bermingham have pioneered organic and minimal intervention winemaking in the Finger Lakes region since 1999.

Fermented with wild yeasts, 5 months skin contact; 4 months in stainless steel, 1 month in neutral oak, then transferred to the bottle to finish fermentation. Unfined, unfiltered; not disgorged, no added SO2.

Orange gold in colour, with aromas of lemon zest, orange creamsicle, yellow apple, hay, ginger and wet clay.

Red apple, cinnamon, honey, ginger, lemon and fresh acidify are buoyed by light, consistent fizz.

Baked pear and citrus zest gloss the mineral driven finish.

Bloomer Creek ‘Pet Nat Skin Fermented Riesling’ Finger Lakes 2019

 Kim Engle and his wife Debra Bermingham have pioneered

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.

A fantastic fusion of citrus and savoury.

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

 Theo Coles low intervention wines are legendary for their

3rd generation winemakers Fausto and Cinzia Cellario are passionately dedicated to preserving both grapes and winemaking traditions that are indigenous to Piemonte.

Spontaneous fermentation with indigenous yeast with 5 days skin maceration, aged in amphora for 6-8 months. “Bottled with minimal sulphur (~10ppm) and without filtering or fining.” _

Light gold in colour with aromas of lemon, hibiscus, pomegranate and candied flowers.

Racy acidity gleams thru baked lemon tart, a drizzle of honey and a trace of candied ginger.

Lemon, citrus zest and clean minerality linger between each snappy sip.

Poderi Cellario È Orange!’ Vino Bianco NV

Heatwave necessities 🇮🇹 necessità di ondata di caldo

 Heatwave necessities 🇮🇹 necessità di ondata di caldo 🙏🏼 Corey

Pioneering winemaker Paolo Bea is renowned for his low intervention, traditionalist methods, and his “quintessential” Sagrantino wines of Montefalco, Umbria.

His son Giuseppe now is taking the reins in the vineyard, while his other son Giampiero assists him with the vinification.

25 days skin maceration, fermented with indigenous yeasts in small stainless steel vats. “Two rackings are done early in the fermentation process to remove the heavy deposits. A third is done after three weeks. This wine is then left on the fine lees in stainless steel for one year before being bottled without fining or filtration.” Bottle no. 2540 of 6133 produced in 2016.

Deep gold-amber in colour, with aromas of apricot, peach, nectarine, smoky earth, wildflowers and honey. Flavours continue and elucidate the aromas, with mandarin orange and sweet melon joining in.

Fresh citrus acidity and green tea tannins integrate with clove, nutmeg, baked apricot and smoky minerality on the silky finish.

20% Grachetto, 20% Malvasia, 20% Chardonnay, 20% Sauvignon, 20% Garganega

Paolo Bea ‘Santa Chiara’ Bianco Umbria IGT 2016

 Pioneering winemaker Paolo Bea is renowned for his low

Pioneering husband and wife team Gianmarco Antonuzzi and Clémentine Bouveron revitalized around 14 hectares of abandoned land on the border between Lazio and Tuscany, facing Lake Bolsena.

Grapes are from younger vines from different sites.

Fermented spontaneously with native yeasts, “spends a couple of days on skins and sees a short élevage of around nine months in fibreglass vats. Unfiltered, unfined, no added sulfur. [Labeled NV, however this is from the 2018 harvest.] _

Straw yellow in colour, with aromas of lemon, sea salt minerals, coconut water, baked pear and cinnamon. Lemon, pineapple, baked pear, kumquat and dried flowers are framed by saline minerality and citrus acidity. Red grapefruit, coconut water and a trace of ginger linger on the tangy, salty finish.

Blend of Procanico [Trebbiano], Malvasia, Roscetto, Romanesco, Petino

 Pioneering husband and wife team Gianmarco Antonuzzi and

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

A golden gem from iconic Etna winemaker Frank Cornelissen 🌋

Grapes are from the Calderara, Borriglione, Crasà and Picciolo vineyards.

Located at 620-750 meters in elevation, vines are 40+ years in age. “Skin maceration with only indigenous yeasts for approximately 4 days, aged in neutral epoxy tanks from 2500 liters to 5000 liters”. Unfined.

Deep gold in colour, with aromas of honey, jasmine, sea spray, tangerine, nectarine, ginger, lemon and clove. Apricot, peach, nectarine, apple, mandarin orange, and white flowers are glossed by citrus acidity.

Spice and a bitter almond streak join smoky minerality on the lush finish. Silky, voluminous, engaging.

Frank Cornelissen ‘MunJebel Bianco Classico’ Terre Siciliane Bianco IGP 2017

 A golden gem from iconic Etna winemaker Frank Cornelissen 🌋

Deep copper-gold in colour with aromas of apricot, honey and golden raisin.

Dried apricot, baked red apple and mango glaze over linseed and allspice.

Finishing dry and spicy with a bit of yellow fruit lingering between each sip.

Blend of Chardonnay, Sauvingon Blanc, Pinot Grigio and Riesling Italico

Fermented with wild yeasts in amphorae buried in the ground, part of the wine aged in amphorae for 11 months, the remainder in large oak barrels for 3 years.

Gravner ‘Bianco Breg’ Venezia Giulia IGT 2004

 Deep copper-gold in colour with aromas of apricot, honey

Located in southeastern Sicily, in the heart of Noto valley, the 30 hectares of vines are cultivated with organic and biodynamic methods.

Grapes are from vines in finely textured white, calcareous limestone soil.

Vinified in stainless steel tanks with indigenous yeasts, on the skins for about 15 days, aged in stainless steel, bottled in the Spring following the harvest [carried out according to the lunar phases]. Unfined.

Deep gold in colour with aromas of nectarine, apricot, honey, white flowers and citrus.

Fresh, balancing acidity supports juicy peach, apricot and nectarine flavours. Mandarin orange, saline minerality and a trace of bitter nuts linger on the dry finish. Refreshing and engaging.

Marabino ‘Muscatedda’ Terre Siciliane Bianco IGT 2017

2015 Ryme Cellars - Ribolla Gialla Vare Vineyard (91 pts)

Orange wine aka amber wine aka skin-contact white wine aka

⭐️89+/100⭐️ 𝐏𝐢𝐭𝐭𝐧𝐚𝐮𝐞𝐫 𝑴𝒂𝒔𝒉 𝑷𝒊𝒕𝒕, 2015 📍Gols, Burgenland

⭐️87/100⭐️ Matassa Tattouine Rouge, 2019 📍Côtes Catalanes

A ray of Piemonte sun into rainy Alba Delicate white

Vino di Anna is the creation of Anna Martens, along with

3rd generation winemakers Fausto and Cinzia Cellario are

Franco Terpin is considered one of the top winemakers in

Autumn colors at Peripheral Wine Festival #vinvivant

Another gem from 5th generation, “vino experimental”

Husband and wife team Alberto and Claudia Carretti

Antonio Cascarano revived the land and company that his

The Mattioli family has lived in the tiny village of

Arianna Occhipinti has established herself in the pantheon

The Navacchia family is a pioneering force in Romagna

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

Gilda and Edoardo continue the work started by their

Joan Franquet tends to the old, native and sometimes nearly

Kim Engle and his wife Debra Bermingham have pioneered

Theo Coles low intervention wines are legendary for their

3rd generation winemakers Fausto and Cinzia Cellario are

Heatwave necessities 🇮🇹 necessità di ondata di caldo 🙏🏼 Corey

Pioneering winemaker Paolo Bea is renowned for his low

Pioneering husband and wife team Gianmarco Antonuzzi and

Antonio and Daniela di Gruttola set out to save indigenous

A golden gem from iconic Etna winemaker Frank Cornelissen 🌋

Deep copper-gold in colour with aromas of apricot, honey

Located in southeastern Sicily, in the heart of Noto

Christina grew up working in the vineyards alongside her

Gilda and Edoardo took over their pioneering winemaker

Legendary and always fantastic🚀 “If you listen to nature

Inspired by the “cultural, ethical and agricultural notions