Located in the middle of the Tortona Hills, Enio Ferretti is dedicated to the native grapes of Piemonte.

Dark garnet in colour, with aromas of raspberry, strawberry, rose hip tea, roasted chestnut, licorice, trace of peppery spice.

Grippy tannins and tangy acidity flank black cherry, raspberry, strawberry, pomegranate.

Hazelnut, black pepper, red currant infuse the smoky earth mineral finish.

 Located in the middle of the Tortona Hills, Enio Ferretti

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

Emiliano Giorgio and Arcangelo Galuppi passionately save old, abandon vineyards with native grapes in the Amaseno River valley of Lazio, in between Rome and Naples.

40 year old vines are in clay/limestone soils. Spontaneous fermentation with wild yeasts, about 5 days skin maceration, aged in stainless steel on the fine lees for 10 months. Unfined, unfiltered, no added SO2

Mango, peach, apricot, rose petal, lemongrass, green apple, drizzle of caramel flanked by green tea tannins and citrus acidity.

Ginger, pink grapefruit, nectarine and almond linger between each sunny sip. Vivid and zippy.

 Emiliano Giorgio and Arcangelo Galuppi passionately save

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

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

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

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

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

Cranberry and strawberry infuse the spicy finish.

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

 Wife and husband team Julie and Toby Bainbridge focus on

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

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

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

Cantina Indigeno ‘Coco’ Vino Bianco 2020

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

Natural haze filter provided by hot humid 95 degrees

🇮🇹 filtro foschia naturale dato da caldo umido 35 gradi

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

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

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

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

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

Podere Pradarolo Vej Bianco Antico 180’ Emilia IGT 2019

 Natural haze filter provided by hot humid 95 degrees 🇮🇹

Respect for nature, low intervention and organic farming has been passed down from father to son for generations at Camarda.

The 90 year old vines are located in volcanic soils between the slopes of Mt. Etna and the Alcantara Valley in Castiglione di Sicilia.

Spontaneous fermentation with natural yeasts, aged in used oak barriques.

Red-violet in colour, with aromas of black currant, strawberry, smoky earth, licorice and roasted chipotle pepper. Black cherry, pomegranate, rose petal and roasted herbs are framed by fresh acidity and firm tannins.

Blackberry, black cherry, black pepper and smoky minerality infuse the lush finish.

Camarda Nerello Mascalese Terre Siciliane IGT 2018

 Respect for nature, low intervention and organic farming

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

Francesco Anichini of Vallone di Cecione: A Man Rooted in his History and Land Just as his Vines

Francesco Anichini’s family has been farming and living on the same land for centuries. Sharecroppers; it wasn’t until 1985 that the family came to own the land directly. Tucked into the rolling hills and valleys of Panzano, in the heart of Chianti Classico, the estate is one of the most stunningly beautiful pieces of land I’ve seen.

The estate has always been organic and natural, never once in its long history has a chemical ever been added to the soil. The estate was certified organic in 2010 and has been biodynamic for the past 6 years.

 Francesco Anichini of Vallone di Cecione: A Man Rooted in

Brothers Paolo and Lorenzo Marchionni founded their winery in the land they grew up in, the hills just southwest of Florence, in Chianti Colli Fiorentini.

They believe in little intervention in the vineyard and cellar, they farm biodynamically and organically [certified organic since 2011]. L’erta’ [meaning “steep ascent”] is the “cru” wine of the estate, it is only made in the best vintages.

Grapes are hand selected row by row from the best parcels, from steep hillside vineyards planted in 1993, 1998 and 2002.

Spontaneous fermentation with native yeasts in stainless steel and cement tanks, aged 14 months in barrels, then 6 months in cement tanks, followed by 14 months in the bottle. Unfiltered and unfined.

Garnet in colour with aromas of cherry compote, fig, lavender, clove, cigar box spice, anise and peppery spice. Red and black cherry, fig, plum, vanilla, black pepper, earth and Tuscan underbrush are framed by strong black tea tannins and fresh acidity.

Cherry, clove, leather, licorice and flinty minerality linger on the velvety finish.

Paolo e Lorenzo Marchionni ‘L’Erta Poggia della Bruna’ Toscana IGT 2010

 Brothers Paolo and Lorenzo Marchionni founded their winery

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

My favourite of the Bardolino Chiaretto tasting, totally remarkable and wonderfully uncommon. Saffron, smoky minerality and a squeeze of citrus fuse into an ethereal sip. Still can’t stop thinking about this one.

Albino Piona Bardolino Chiaretto DOC 2018

 My favourite of the Bardolino Chiaretto tasting, totally

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

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

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

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

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

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

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

Radikon ‘RS14’ Rosso Venezia Giulia IGT 2014

 Stanko Radikon was one of the founding fathers of the

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

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

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

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

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

Colleformica ‘Formica Gialla’ Vino Bianco 2018

 For over 100 years, the Bombetti family have cultivated

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

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

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

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

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

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

 Dedicated to saving old, abandoned vineyards and the native

For over a century, Nadia Verrua’s family has been making wine in the hills of Monferrato, around the village of Scurzolengo, in Piemonte. Nadia’s unique approach is a true synthesis of indigenous Piemonte grapes with traditional, ancient techniques.

Spontaneous fermentation with wild yeasts in stainless steel and concrete tanks, second fermentation in the bottle from a small amount of remaining residual sugar 🙏🏼 molte grazie

Transparent garnet in colour, with aromas of black cherry,

hazelnut, raspberry, violet and terracotta.

Black cherry, strawberry, raspberry, bramble, white pepper, trace of clove and chalky minerality are glossed with super light fizz.

Tangy acidity and wooly tannins fuse with black cherry, hazelnut and a bitter streak on the sateen finish.

Cascina ‘Tavijn ‘Ottavio Funk’ Vino Rosso 2017

 For over a century, Nadia Verrua’s family has been making

for a lovely morning of tasting and learning fantastic wines 💥😘

 Grazie mille @nadiaverrua for a lovely morning of tasting

Fermented with indigenous yeasts, un-refrigerated and lightly filtered with natural products, suitable for vegans. Hand harvested grapes are from vines 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.

Aromas of cranberry, cinnamon, wildflowers, sweet summer hay and Rose Royce funk.

Red currant, raspberry, cranberry and curry leaf are wrapped in light, airy bubbles, finishing fruity and crisp.

Super fruity, super gluggable, a fantastic summery sip.

Cantina Marilina ‘Fedelie’ Rosato Frizzante Ancestrale Terre Siciliane IGP 2017

 Fermented with indigenous yeasts, un-refrigerated and

Luca Bevilacqua farms 2 hectares of vineyards that have never seen chemicals.

Located in the lower valley of the Sangro River in Chieti, in addition to organic farming, he utilizes traditional methods such as foot pressing, basket pressing and demi-john ageing.

Whole bunch fermentation with native yeasts in semi-carbonic maceration, foot presses, aged for 8 months in stainless steel.

Transparent red-violet in colour, with aromas of black currant, sour cherry, blackberry, forest floor, wildflowers and peppery spice.

All the cherries [red, black and sour], red currant, red apple, white pepper are framed by fresh acidity and black tea tannins.

Hazelnut, herbs and earth infuse the savoury finish.

Luca Bevilacqua ‘Lollo’ Vino Rosso 2019

 Luca Bevilacqua farms 2 hectares of vineyards that have

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

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

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

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

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

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

Blend of Nero d’Avola & Nerello Mascalese

Alessandro Viola ‘isi’ Rosso Terre Siciliane IGP 2019

 Holistic viticulture guru of Sicily, Alessandro Viola

Alexander Koppitsch’s family has been making natural wine for 500 years in the Neusiedl am See, at the eastern end of the Leitha Mountains, in eastern Austria.

In 2011 he and his wife Maria took over his family estate, focusing on crafting biodynamic, sustainable, natural wines. Alexander does everything by hand on the 6.2 hectare [15 acre] estate.

Grapes are hand harvested from vines15-20 years old.

Whole bunches go into the screw press, the wine ferments without additives and without temperature control in fiberglass tanks.

At the right time during fermentation the wine is moved to the bottle to finish fermentation in the bottle as a rosé pet-nat. During the first warm days of spring when the nights are very cold, the bottles are put outside and then disgorged by hand.

Light ruby red in colour, with aromas of strawberry, clean minerality and a shake of white pepper.

Strawberry, raspberry, red currant and chalk minerality, are complimented by solid fizz and good acidity.

Red fruit lingers on the dry, crisp finish. Agile and fresh, super gluggable.

 Alexander Koppitsch’s family has been making natural wine

Sisters Cristina and Elena are the 4th generation to head the the famed Barolo estate founded by Giacinto Brovia in 1863.

Farming is organic, with zero chemicals used in the vineyards and cellar.

Dark red violet in colour, very aromatic, with black cherry, raspberry, red cherry, plum, black pepper, licorice, wildflower, forest floor and a trace of sweet pine.

Wild berries, licorice, black pepper, tarry earth, a drop of mocha and fresh acidity glide atop firm tannins.

Wild berries compliment the distinctive bitter finish.

A plush, voluminous expression of Freisa.

Brovia ‘La Villerina Secca’ Freisa Langhe DOC 2017

 Sisters Cristina and Elena are the 4th generation to head

Historic, legendary, acclaimed....Nervi is the oldest winemaking estate in Gattinara; the family’s vineyards date back to 1679.

Ensuring the estate continued on and honored it’s long history, famed Piemonte winemaker Roberto Conterno purchased it from an investor group in 2018.

Vineyards are farmed organically. Grapes are from all 4 of the estate’s crus; Molsino, Valferana, Garavoglie and Casacce. Fermented in stainless steel, aged for 3 years in large Slavonian botti, followed by 6-12 months in cement vats.

Transparent garnet in colour, with aromas of black cherry, rose petal, smoky earth, violet, leather and soft spice.

Cherry, raspberry, blackberry, licorice, black pepper, iron minerality, trace of grilled sage and fresh acidity glide atop firm tannins.

Black cherry, pomegranate infuse the tarry earth mineral finish.

 Historic, legendary, acclaimed....Nervi is the oldest

Brother and sister Piero and Benedetta Lanza can trace their family estate back to Prince Ginori Conti [1865-1939]. Located in Radda in Chianti, the 12 hectares of organically farmed, mostly Sangiovese vineyards are nestled among olive groves and woods.

The vineyard was planted between 1994- 2004, south-southwest facing, at 400-500 meters in elevation with rocky galestro soils.

Fermented with native yeasts in concrete, transferred to “casks of 20/25hl of Slavonian oak and tonneau of 4/5hl of French oak where the malolactic fermentation takes place” followed by 12 months ageing, bottled then aged for 8 months before release.

Dark garnet in colour, with aromas of black cherry, licorice, leather, bramble and crushed black peppercorn.

Silky layers of all the cherries [red, black, sour], pomegranate, red currant, cracked black pepper, Tuscan underbrush, earth and fresh acidity are framed by grippy tannins. Pomegranate, blackberry, black cherry and cigar box spice linger on the plush finish.

A classic expression of Chianti Classico.

Fattoria Poggerino Chianti Classico DOCG 2015

 Brother and sister Piero and Benedetta Lanza can trace

Julien Altaber honed his winemaking skills with biodynamic pioneers Catherine and Dominique Derain in Saint Aubin, Côte de Beaune.

In 2007, with the assistance of the Derain's, he was able to establish his own winery, Domaine Sextant, in St. Aubin.

Farming is low intervention, organic and biodynamic, with a “hands-off cellar work” approach.

Fermentation is spontaneous with native yeasts, wines are unfined, unfiltered with zero added sulphur.

Red violet in colour, very aromatic; with sour cherry, wild berries, wildflowers, caramel, apple, forest floor, clay minerality and a wisp of roasted poblano pepper.

Wild berries, orange marmalade, cranberry, earth and roasted poblano are layered over black tea tannins and good acidity.

Wild berries, a trace of baking spice, and a whisper of rosemary linger on plush finish.

 Julien Altaber honed his winemaking skills with biodynamic

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

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

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

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

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

Agnanum ‘Sabbia Vulcanica’ Falanghina Campania IGT 2018

 Located on a hill within the crater the extinct Agnano

Stefan Vetter is a pioneering force in the natural wine evolution in Germany. He farms his old vines organically and biodynamically with little intervention.

Aromas of Morello cherry, orange blossom, smoky sea salt and sweet hay.

Mouth puckering tart red fruits, saline minerality and tight little bubbles are glossed by citrus acidity.

Buttery toast on the bone-dry finish lingers between each sip.

An engaging and super refreshing fusion of salty, fruity tartness.

 Stefan Vetter is a pioneering force in the natural wine

This new cuvee (2016) is a collaboration between legendary winemaker Eric Pfifferling and Brice & Emilie Bolognini.

Grapes are from the Bolognini’s organic vineyard in the Costières de Nîmes.

Cherry red in colour with aromas of strawberry, cherry, sea spray, a wisp of funk and a nuance of wildflowers.

Red currant, apple, pomegranate, a shake of white pepper and fresh herbs are glossed by good acidity.

Strawberry and orange zest linger between each silky sip.

Eric Pfifferling L’Anglore ‘Les Salines’ Rosé Costières de Nîmes 2016

 This new cuvee (2016) is a collaboration between legendary

“We consider our 18-hectare area as a living being, the cultivated soil and the surrounding air become the energy base of the vine. Our goal is to provide the plant the best possible environment to grow.” - Guillaume Reynouard

In order “to give full expression to the different characteristics of his wines”, all the vines are certified organic since 1998 and certified biodynamic since 2010.

Pale orange gold in colour with aromas of apple, apricot, white flowers and buttery toast.

Red apple, pear, roasted nuts and a trace of fennel are buoyed by fine, consistent bubbles and fresh acidity.

Citrus zest, subtle buttery toast and dried mango linger on the dry crisp finish.

Manoir Tête de la Rouge ‘Free Mousse’ Pet Nat Vin de France NV

 “We consider our 18-hectare area as a living being, the

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.