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

Acquiring small, abandoned vineyards along Lake Bolsena in Lazio, Massimo Antonuzi and Patrizia Montanari revitalized old [70+ years], un-grafted native vines, saving them from extinction or being ripped out.

Organic and biodynamic cultivated vines are in volcanic soils [a mix of tuff/sand/rock], 400-550 meters above sea level. Hand harvested and destemmed, crushed by foot. Spontaneous fermentation with wild yeast with 10 day skin maceration in fiberglass tanks. Aged in old oak and chestnut barrels for at least 1 year. Unfined, unfiltered, no added SO2.

Vivid blood orange, apricot, apple, honeysuckle, sea salt glossed by citrus acidity and supple green tea tannins. Orange zest infuses the smoky mineral finish.

85% Procanico, 10% Trebbiano, 5% Malvasia

 Acquiring small, abandoned vineyards along Lake Bolsena in

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

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

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

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

San Salvatore is located in the middle of the Cilento National Park, near Paestum, in the Campania region of southern Italy.

The area is known for its ancient Greek ruins, rich biodiversity and over 2000 years of grape cultivation.

The estate is certified organic and uses biodynamic methods.

The water buffalo that roam the property are the sole source of fertilizer used on the vines, along with milk for mozzarella production. Solar powers the winery.

Pale coral pink in colour with aromas of pink grapefruit, chalky minerality, strawberry, melon and white pepper.

Wild strawberry, raspberry and lemon are glossed by tangy acidity.

Pink grapefruit and honeydew melon linger between each silky sip.

San Salvatore ‘Vetere’ Rosato Paestum IGP 2018

 San Salvatore is located in the middle of the Cilento

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.

Farming is organic, biodynamic [certified] and low intervention.

Grapes are from 20 year old vines in clay and chalk soils at 300 meters in elevation.

Fermented in concrete tanks, after malolactic fermentation moved to old tonneaux for 1 year ageing, followed by 1 year ageing in concrete.

_agricola per le informazioni sulla vinificazione 🙏🏼🚀

Red-violet in colour, with aromas of black cherry, morello cherry, wildflowers, dusty earth, sun warmed brick and a trace of espresso. Blackberry, morello cherry, pomegranate, bramble, flinty minerality and black olive are flanked by firm tannins and fresh acidity.

Morello cherry, cranberry, blood orange, baking spices, white pepper and a trace of bitter almond linger between each engaging sip.

Il Farneto ‘Berzmein’ Emilia Rosso IGP 2017

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

Biodynamic luminary Robert Eden has been crafting grand cru level wines at the foot of the Montagne Noire Mountains in the Languedoc since 1996.

Vines are in a mix of clay/limestone/sandstone soils. “Fermented for 10 days at 23C and maceration post at 28C, in concrete fermenter. Extraction from punching of the cap and light pumping over during a 4 week maceration. Aged 16 months in egg concrete tank and concrete tank.”

Red-violet in colour, very aromatic; with black cherry, licorice, earth, black pepper, black olive, bramble. Silky layers of black cherry, blueberry, blackberry, garrique, black olive, roasted chipotle and fresh acidity glide atop firm tannins. Black currant, black pepper, licorice and a trace of caramel saturate the plush finish.

Château Maris ‘Biodynamic Syrah-Grenache’ Minervois La Livinière 2017

 Biodynamic luminary Robert Eden has been crafting grand cru

“Biodynamics summarizes my way of working and thinking viticulture. This is both a culmination and a quest. As a result, this philosophy of terroir puts the plant at the center of concerns and that it pushes us to the requirement.” - pioneering natural winemaker, Francois Chidaine

Grapes were sourced from biodynamic/organic vineyards located in the Cher Valley with flint, clay and limestone soil. Fermented at cool temperatures with indigenous yeast in stainless steel tanks, aged on the lees until bottling.

Coral pink in colour, with aromas of strawberry, white peach.

Grapefruit, wildflowers, white pepper and chalky minerals.

Tasting very similar to the aromas with cherry, strawberry and a trace of peach dusted with white pepper and framed by citrus acidity.

Pink grapefruit lingers on the crisp, mineral driven finish.

 “Biodynamics summarizes my way of working and thinking

“If you listen to nature and respect it, the wine becomes a mirror of the land and of your soul. “   -Heroes of ancient viticulture techniques and protectors of the land, COS

Vines are an average of 15 years in age, in red soils “of subalpine sands of Pliocene origin” with a “limestone – siliceous nature” at 230 meters a.s.l. Spontaneous on the skins with indigenous yeasts, aged in concrete tanks and bottle.

Transparent garnet in colour, with aromas of cherry, raspberry, dried rose petal, orange peel, spice.

Cranberry, cherry, blood orange, red currant, and a trace of smoky earth are framed by lively acidity and fine-grained tannins.

Dried strawberry and rose petal accent the vivid cranberry finish.

 “If you listen to nature and respect it, the wine becomes a

Wife and husband team Chiara Penati and Michele Conoscenti passionately restore, protect and maintain old vines and biodiversity in the steep hills of Tortona in Piemonte.

Grapes are from 5 vineyard parcels totaling 2.1 hectares, planted between 1955 and 1976 with silty calcareous and clay soils.

Harvested and vinified separately in concrete, aged 8 months in concrete tanks followed by 3 months in the bottle.

Red-violet in colour, with aromas of cherry pie filling, violet, bramble, wisp of roasted nuts and cocoa. Pomegranate, blackberry, red currant, cherry, white pepper, grilled herbs are framed by bright acidity and black tea tannins.

Black cherry and cocoa accent a bitter almond streak on the velveteen finish. Plush and vibrant, consistently a superb value.

90% Barbera, 10% Dolcetto [A few vines of Croatina, Freisa, Slarina, Brachetto and Aleatico are randomly in the vineyard and make their way into the blend.]

Oltretorrente Rosso Colli Tortonesi DOC 2018

 Wife and husband team Chiara Penati and Michele Conoscenti

Azienda Agricola COS is now legendary for their revival of clay amphorae and ancient Greek cellar methods.

Hand harvested grapes from vineyards in Marsala with sandy, limestone soils. Spontaneous fermentation with indigenous yeasts, skin contact for 7 months in terracotta amphorae.

Light orange-gold in colour, with aromas of grapefruit, pineapple, apricot, lemongrass, sea spray, honeysuckle, orange blossom.

Light green tea tannins fuse with saline minerality, highlighting grapefruit, apricot, peach, lemon, mango. Pineapple, orange, lemongrass linger on the nutty/salty finish.

Consistent from aroma to finish, sunny and easy drinking.

Cos ‘Zibibbo in Pithos’ Terre Siciliane IGP 2018

 Azienda Agricola COS is now legendary for their revival of

Adhering to biodynamic and organic methods, Francois Chidaine is renowned for his Chenin Blanc wines. His 40 hectare estate has 50 individual vineyard plots.

Vines are in gravelly loam, chalky limestone and clay soils. Spontaneous fermentation with native yeasts in stainless steel, aged in stainless steel and neutral barrels. Only 350 cases.

Dark red-violet in colour, with aromas of blueberry, raspberry, cranberry and soft spice.

Black tea tannins frame cherry, blueberry, pomegranate, flinty minerality, trace of herbs, earth and fresh acidity.

A bitter streak accents pomegranate and blackberry on the juicy finish.

Rustic and easy drinking, a fantastic value.

50% Cabernet Franc, 35% Côt, 15% Pineau d’Aunis

 Adhering to biodynamic and organic methods, Francois

Vineyards on the northern side of Mt Etna are farmed organically and biodynamically with little intervention.

The vineyards combine Giovanni Raiti’s family property in Linguaglossa, along with Pietro Di Giovanni’s land in Solicchiata.

Grapes had eight hours of skin contact before undergoing fermentation with indigenous yeasts, aged in stainless steel vats for eleven months and then an additional 3-4 months in the bottle before release.

Deep gold in colour with aromas of apple, brioche, lemon, candied ginger, toasted nuts and sea spray.

Lemon, nuts, pineapple, ginger, sea salt minerality fill up the creamy texture and are accented by bright acidity.

Citrus and almond biscotti linger on the silky finish.

Carricante 70%, Catarratto 20%, Grillo 10%

 Vineyards on the northern side of Mt Etna are farmed

On the south side of the Danube, 1 hour west of Vienna,3rd generation winemaker Christoph Hoch farms biodynamically and organically [certified]. He uses specific herbs and grains in the vineyard to bring vital nutrients to the soil. He is famous for blending vintages, feeling it’s the best expression of the terroir and grape.

Zweigelt grapes [2018 harvest] are pressed white, while still fermenting, Sankt Laurent and Muskat Ottonel [skin fermented from the 2017 vintage] are added. From

 “The bubbles in the bottle are entirely from the first fermentation. It’s spends six to eight months on the lees, allowing the tannins to come into balance with the bubbles. It’s a brut nature, with still wine added back to replace the disgorged lees.”

Coral-orange in colour, with aromas of grapefruit, strawberry, saline minerality and dusty , chalky earth.

Grapefruit, blood orange, lemon, rhubarb, fresh acidity shimmer across a chalky mineral backbone.

Fine, consistent fizz rolls through and buoys an almond streak on the crisp, saline mineral finish.

70% Zweigelt, 20% Sankt Laurent, 10% Muskat Ottonel

 On the south side of the Danube, 1 hour west of Vienna,3rd

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

Catherine Hubert is the 6th generation winemaker of the family to produce at Château Peybonhomme-Les-Tours, along with her husband Jean-Luc, and now their children, Guillaume and Rachel.

The estate practices organic and biodynamic farming and has been Demeter certified since 2000.

From vineyards with clay/limestone soils. Fermented with native yeasts, unfiltered. ‘L’Atypic’ is only made in the best vintages. The cuvée is named “atypical” because of its unique 50/50 blend of Malbec and Cabernet Franc.

Dark garnet in colour with intense aromas of black cherry, baked plum, ripe grape, black olive, spice and a trace of balsamic. Blackberry, plum, black cherry and crushed white pepper corn with a drizzle of balsamic fuse with earthy forest floor.

Silky tannins and good acidity compliment dark fruit on the plush, spicy finish. Luscious and silky, lovely on its own or at the table. A fantastic value.

Chateau de Peybonhomme ‘L’Atypic’ Blaye-Côtes de Bordeaux 2012

 Catherine Hubert is the 6th generation winemaker of the

The Grosjean family has been farming in the high elevation of the Alps in northwestern Italy since the 1700’s. Today, the 3rd generation continues championing native grapes at the solar powered, biodynamic and certified organic estate.

Vineyards are on a steep, sunny slope 600-750 metres in elevation. Fermentation with native yeasts, aged in stainless steel.

Transparent red-violet in colour, with aromas of blackberry, blueberry, herbs, spice, wildflowers, earth.

Cherry, pomegranate, black berry and bramble framed by tangy acidity and firm tannins.

Black currant and cherry linger between each silky sip.

80% Petit Rouge, 20% Vien de Nus, Fumin, Cornalin

Grosjean Vallée d’Aoste Torrette DOC 2019

 The Grosjean family has been farming in the high elevation

Located in Torgiano, south of Perugia, friends Simone Lazzarin, Rocco Trauzzola and Alessandro De Filippis revitalized an estate once belonging to the famed Lungarotti family.

Following biodynamic and organic principles, the trio is dedicated to manual and traditional methods, such as following the lunar cycle, manual harvesting and destemming, foot pressing and pied di cuve fermentations with native yeasts.

Grapes are from vines around 10 years in age, in sandy soils of clay and marl, rich in minerals and limestone, at 200-300 meters in elevation. Destemmed by hand, gently pressed with feet, spontaneous fermentation with maceration on the peels for 6-8 days in small concrete tanks, followed by fine lees aging for 8 months in concrete tanks, racked and bottled during the waning moon.

Transparent red-violet in colour, with aromas of cherry, violet, licorice, black olive, wisp of campfire smoke and Brothers Johnson funk.

Cranberry, cherry, pomegranate, a bite of tart red apple are framed by silky black tea tannins and tangy acidity. White pepper, bramble, cherry and blackberry infuse the earthy mineral finish.

 Located in Torgiano, south of Perugia, friends Simone

At the foot of Montaigne Noir in southern France, Benjamin Taillandier 9.5 hectare estate is entirely worked by hand and certified organic and biodynamic.

From vines in schist, limestone and sandy soils. Wild yeast spontaneous fermentation in open vats, unfined, unfiltered, no added SO2.

Transparent red-violet in colour, with aromas of black cherry, strawberry, licorice, roasted poblano, forest floor. Strawberry, cranberry, pomegranate, earthy minerality and fresh acidity glide across Darjeeling tea tannins. Blackberry lingers on the pepper infused finish.

Domaine Benjamin Taillandier ‘Laguzelle’ Minervois 2019

 At the foot of Montaigne Noir in southern France, Benjamin

“Lovingly respecting nature and biological cycles”, Elisabetta Montesissa is the 3rd generation of her family to make wine in the hills of Val Chero in Emilia-Romagna.

Vineyards are farmed using biodynamic and organic methods.

Grapes are hand harvested from vines in sandy, clay soil, spontaneous fermentation with only indigenous yeasts, unfiltered.

Dark red-violet in colour with aromas of wild, brambly berries, sour cherry, white pepper and trace of funky earth.

Tart cherry, red currant, raspberry and pomegranate are glazed by fresh acidity and plush tannins.

Forest floor, almond, dried cranberry and biscotti linger on the dry finish.

Rustic, well balance and engaging; fantastic on its own or with a wide variety of dishes.

Montesissa Emilio ‘Rio Fratta’ Rosso 2016

 “Lovingly respecting nature and biological cycles”

Progressive winemaker Frantz Saumon is known for his pure flavours, “always looking for clean wines and thriving for dryness”. Frantz has always practiced organic and biodynamic farming.

He uses only indigenous yeasts for fermentation and never fines or filters. ‘Mineral +’ combines grapes of varying ages along with “a blend of different terroirs to represent the vintage in Montlouis as a whole”. _

Light gold in colour with aromas of yellow apple, gooseberry, lemon, grapefruit, orange blossom and chalky minerals. Melon, apricot, lemon and apple are framed by citrus acidity.

Baked pear, fresh bread, chalk minerality and a squeeze of citrus comprise the lengthy dry finish.

Domaine Frantz Saumon ‘Minéral +’ 2017

 Progressive winemaker Frantz Saumon is known for his pure

Husband and wife team Antonella and Marco Fontana founded the Folicello estate in the early 1980’s.

With an initial goal of crafting “a wholesome glass of wine for ourselves and for some friends”, the estate has always been farmed organically.

Today their daughters Federica and Irene have joined them in producing low intervention, biodynamically farmed wines.

Ancestral method bottle refermentation [or pétillant naturel], with indigenous yeast, no added sulphur.

Garnet in colour with pink froth, with aromas of strawberry, red grape, cherry, earth, mint and wildflowers.

Morello cherry, blackberry, raspberry, musky earth, and an herbal trace are buoyed by soft, consistent fizz and complimented by fresh acidity and black tea tannins.

Tangy fruit, iron minerality and a slight bitterness linger on the dry, crisp finish. Rustic and charming, fantastic on its own or with a wide variety of dishes.

Folicello Il Rosso Lambrusco Emilia IGT 2016

 Husband and wife team Antonella and Marco Fontana founded

Innovative Abruzzo winemakers Marco Giuliani and Davide Gentile,are dedicated to Uva e basta [100% Grape] and “preserving the natural evolution of nature”.

Vines are an average of 25 years old, in clay and limestone soils.

Whole cluster, spontaneous fermentation in cement with indigenous yeasts with 1 week of punch down.

Aged in cement, unfined, unfiltered, no added S02.

Foggy red-violet in colour, with aromas of black cherry, red currant, rhubarb, carnation, sandalwood.

Light fizz whorls around blackberry, black cherry, pomegranate, hibiscus, earth and tangy acidity.

Black tea tannins fuse with black cherry and blueberry on the nutty finish.

 Innovative Abruzzo winemakers Marco Giuliani and Davide

“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