Innovative and always experimenting, the guys at Cantina Indigeno are obsessed with making primal/wild wines.

Spontaneous fermentation with native yeasts without temperature control. Skin contact for 8 days in open vats, followed by ageing on the lees for 8 months in fiberglass tanks.

Foggy orange-gold in colour, very aromatic with grapefruit, lemon zest, sea spray, musk, baked pear, clover honey, wildflowers.

Lightening tanginess and racy acidity fuse with apple, lemon, grapefruit and nectarine.

Nuttiness accents the saline mineral finish.

Cantina Indigeno ‘Bianco’ Vino Bianco 2020

 Innovative and always experimenting, the guys at Cantina

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

Melding experimentation with minimal intervention and organic viticulture in Abruzzo...

Grapes are from a north-facing cru vineyard in Atri, at 400 meters in elevation. Destemmed and soft pressed, spontaneous fermentation with wild yeasts, 7 day maceration on the skins, aged in fiberglass tanks

A gleaming fusion of mango, orange, lemon, sea spray, candied ginger, hibiscus, grapefruit, super light fizz framed by green tea tannins and citrus acidity.

Apricot, lemon, nuts linger on the salty finish.

Cantina Indigeno ‘Calanchi’ Vino Bianco 2020

 Melding experimentation with minimal intervention and

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

Another rebel in the pioneering Lazio wine movement is Marco Colicchio. He revitalized tiny, old, abandoned vineyards of native grapes at the foot of the volcanic Colli Albani [Alban Hills] in Castelli Romani, about 12 miles southeast of Roma.

Malvasia Puntinata vines are in predominantly calcareous soils, spontaneous fermentation with wild yeasts on the skins, unfined, unfiltered, no added SO2

Lemon, thyme, sea spray, jasmine, yellow apple, saline minerality glossed by super light, green tea tannins and fresh acidity.

Citrus zest accents the smoky finish. Refreshing and lively.

100% Malvasia Puntinata [Malvasia del Lazio]

Marco Colicchio ‘DeLiCa Bianco’ Vino Bianco 2020

 Another rebel in the pioneering Lazio wine movement is

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

Where Lazio and Umbria meet, dedicated to the native grapes found there.

Fully sustainable, certified organic and carbon neutral, members of FIVI, the Independent Winegrowers Italian Federation.

From a single vineyard, Vigneto Cerquabella, planted in 2010 with volcanic and alluvial soils. Spontaneous fermentation with native yeasts, skin contact, ageing in stainless steel.

Lime zest, lemon, basil, pignoli, sea salt, drizzle of wildflower honey flanked by light green tea tannins and citrus acidity. Citrus zest underscores the smoky mineral finish.

With Polpettine di ceci e menta and ricotta di bufala e miele al tartufo [chickpea and mint balls and buffalo ricotta with truffle honey]

Trebotti ‘Incanthus’ Tuscia DOP 2020

 “Volcanic, independent, organic.” Where Lazio and Umbria

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

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

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 🇮🇹

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

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

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

Near Teramo in Abruzzo, 4 friends [Alfredo Giugno, Nicola Reginaldi, Fabio Petrella, and Loreto Lamolinara] meld experimentation with minimal intervention and organic viticulture.

Spontaneous fermentation with wild yeasts, 3 days skin contact, unfined, unfiltered.

Deep gold in colour, with aromas of peach, honey, chamomile, eucalyptus and lemon.

Mineral and citrus driven, with lemon, grapefruit, lemongrass, fresh ginger, orange zest and chalky minerality flanked by bright acidity and super light green tea tannins.

Lemon, citrus zest, herbs, and a trace of butterscotch linger on the clean mineral finish.

 Near Teramo in Abruzzo, 4 friends [Alfredo Giugno, Nicola

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

Antonio and Daniela di Gruttola are dedicated to saving indigenous, old vineyards in Irpinia that were at risk of being abandoned or uprooted.

From a single vineyard of 80+ year old vines with clay and limestone soils at 500 meters in elevation in Taurasi. Spontaneous fermentation with wild yeasts with 8 days on skin maceration, followed by 1 year ageing in chestnut casks.

Deep gold-orange in colour, with aromas of orange peel, apricot, myrrh, lemongrass and clove.

Orange, nectarine, red apple, candied ginger, clove and fresh acidity are framed by wooly tannins.

Roasted chestnut, lemon, baked pear infuse the campfire smoke finish. Exuberant, vigorous and intense.

Cantina Giardino ‘Adam’ Greco Campania IGP 2018

 Antonio and Daniela di Gruttola are dedicated to saving

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

Passed down to each generation since its founding in 1770, the 9 hectare domaine in Alsace has 6 hectares of old vine vineyards.

Headed today by Christian Binner, 40% of the vines are over 60 years old, with many nearly 100 years in age.

Si Rose was inspired by Roman winemaking in which white wine was made with macerated grapes. Additionally, climate change is increasing the temperature in Alsace, causing difficulties with the slow ripening varieties.

Grapes are from are from 2 consecutive vintages, on hillside, south facing vineyards with limestone soils.

30% was macerated for 8 months and 70% macerated for 8 days, bottled in autumn 2019.

Coral ruby in colour, very aromatic; with mandarin orange, peach, drizzle of caramel, saline minerality, candied rose petal, lychee, ylang ylang and lime leaf.

Juicy peach, apricot, nectarine, rose petal, chalky minerality and a trace of eucalyptus are framed by green tea tannins and citrus acidity.

Mandarin orange, mango, pink grapefruit and lemon infuse the sleek finish.

 Passed down to each generation since its founding in 1770

Emiliano Giorgio and Arcangelo Galuppi are dedicated to saving the abandoned vineyards with forgotten and sometimes nearly extinct native grapes in Lazio.

Vines are in clay/limestone soils, spontaneous fermentation with wild yeasts with 2 days maceration on the skins in stainless steel, aged on the lees for 8 months in stainless steel.

Orange-gold in colour, with aromas of lemon, ginger, clove, chamomile, cut grass, and honeysuckle.

Tangy acidity glosses lemon, grapefruit, lemongrass, turmeric root and saline minerality.

Lemon, pineapple and a nutty streak linger on the salty finish.

60% Trebbiano, 30% Ottonese, 10% Malvasia Puntinata

 Emiliano Giorgio and Arcangelo Galuppi are dedicated to

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

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

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

Matteo Furlani is the 4th generation of his family to care for the tiny plots of vines on the steep 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 coral-pink in colour, with aromas of grapefruit, saline minerality, a wisp of smoke, hay, wildflowers and trace of petrol. Fine, consistent fizz buoys delicate wild strawberry, raspberry, and pink grapefruit accented by tart acidity, thyme and earthy bramble. Citrus zest and nuts linger on the chalky mineral finish.

Cantina Furlani ‘Macerato’ Vino Spumante 2019

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

Dedicated to traditional and low intervention winemaking, Carolina Gatti began learning how to make wine when she was 3 years old on her family’s estate in the Piave region of Veneto.

Vines are 30+years in age, in clay soils, most are trained with the traditional Belussi system. Made in the traditional Col Fondo method ; light maceration on the skins, spontaneous fermentation with native yeasts on the lees in cement vats without temperature control.

Second fermentation in the bottle on the lees using frozen juice from the first pressing.

Light gold with light green highlights, with aromas of lemon meringue pie, white flowers and flint.

Lemon, pink grapefruit, herbs, aged sheep cheese, wildflowers and flinty minerality are backed by fine, consistent fizz and tangy acidity.

Lemon zest, fresh bread and sea salt infuse the crisp finish.

 Dedicated to traditional and low intervention winemaking

“We wish not to control Nature but to work with, listen to and be attentive every step of the way. Creating a truly diverse working farm with vines, orchards, vegetables and native forest.” - Tim Webber and Monique Millton of Manon Farm

Their estate is located on a ridge 600 meters in elevation, comprised of Prehistoric rocks and soil in Forest Range, Adelaide Hills.

Hand harvested, spontaneous fermentation with wild yeasts, 8 weeks skin contact, no added S02, unfiltered, unfined.

Ruby coral in colour, with aromas of cherry, strawberry, watermelon, sea spray, iron and talc minerality.

Wild strawberry, red currant, pomegranate, sour cherry and orange zest are flanked by fresh acidity and green tea tannins.

Herbs, cherry, peach pit and iron minerality comprise the cleansing bitter finish.

Manon ‘Blush’ Pinot Gris Adelaide Hills 2018

 “We wish not to control Nature but to work with, listen to

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

Vines [many ungrafted] are set amongst olive groves, chestnut and oak trees. Farming is low intervention, using biodynamic and organic principles [certified]. The volcanic soil is rich in iron and minerals.

Spontaneous fermentation with wild yeasts on the skins, unfined, unfiltered.

Orange in colour, with aromas of tangerine, lemon, roasted nuts and fresh herbs.

Orange, grapefruit, lemon, trace of smoky earth and the slightest bit of fizz overlay tart acidity and green tea tannins.

Roasted nuts and lemon linger on the salty finish.

Blend of Procanico [Trebbiano], Malvasia and Roscetta

Innovative and always experimenting, the guys at Cantina

Antonio and Daniela di Gruttola save indigenous, old

Another ♦️from iconic Alsace winemaker Christian Binner ‘Si

Melding experimentation with minimal intervention and

‘Bubbles without Borders’ A collaboration born from a

Another rebel in the pioneering Lazio wine movement is

Acquiring small, abandoned vineyards along Lake Bolsena in

“Volcanic, independent, organic.” Where Lazio and Umbria

Iconic, low intervention winemaker Christian Binner [of the

Emiliano Giorgio and Arcangelo Galuppi passionately save

The driving force behind Alex Craighead’s winemaking is

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

Natural haze filter provided by hot humid 95 degrees 🇮🇹

First glasses raised in celebration of democracy had to be

Dedicated to saving old, abandoned vineyards and the native

A project created just a couple of years ago by 3 friends

Near Teramo in Abruzzo, 4 friends [Alfredo Giugno, Nicola

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

Antonio and Daniela di Gruttola are dedicated to saving

Arianna Occhipinti has established herself in the pantheon

Passed down to each generation since its founding in 1770

Emiliano Giorgio and Arcangelo Galuppi are dedicated to

In the Trinté hills between the Dolomites and Venetian

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

Kim Engle and his wife Debra Bermingham have pioneered

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

Dedicated to traditional and low intervention winemaking

“We wish not to control Nature but to work with, listen to

Facing Lake Bolsena on the border between Lazio and

Iconic, low intervention winemaker Christian Binner [of the

Iconic skin contact winemaker Franco Terpin has 12 hectares

In northern Bohemia, close to the German border, Aleš