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

There have been some very good decisions made in the winemaking industry. Planting Cabernet Sauvignon in the Coonawarra as an example or Max Schubert deciding his bosses were wrong and continuing to make a wine now known as Grange.

Another very good decision was for George and Jo to buy a vineyard and plant as they say “a little patch” of vines which includes

The photo reflects the taste and smell of the wine but what it doesn’t show is the gutsy decisions that were made to create this wine. The fact that George bought a

 on a whim and then they planted some still relatively unknown varieties to mainstream wine drinkers.

All of this has paid off with a beautiful wine. If I could have found some leather and tobacco, I would have added that in the glass as well.

To George, Jo and all those other winemakers and owners who make those brave decisions to make something different, plant something new, cheers.

 George’s Folly Unguarded Moment Nero d’Avola Rating: B

Bold, round and plump. Combined with some spice, this is a juicy wine that combines the best of a fruit forward wine with some savoury glamour.

A great combination of two Italian grapes made with that Aussie Flair.

Could be paired with everything from a slow cooked brisket to a bold cheese, maybe even a blue…simple…

Lack of good sense; foolishness, “an act of sheer folly”

To understand you will have to buy a bottle (or six)

This was a complimentary/sample bottle from

 George’s Folly Pigs Might Fly Montepulciano Nero D’Avola

So I’m not the best pronouncing wine varieties and lack that Italiaaaaan accent where everything rolls of the tongue.

So what is Monte? Well it’s a beautiful medium body wine that is lighter but delivers a complex combination of flavour.

Little William is a very good example of Monte. A subtle smell of mixed Italian herbs and the first sip starts off soft and light. Nothing overly wins the flavour race but cheery probably wins. It’s all in unison and that ends with a touch of pepper. This is very good wine.

This shows how good Australia and Australians are at growing and producing wines from all over the world. This would be at least double the price if it was made in Italy...simple...

This was a complimentary bottle from Mino & Co Wines.

 is located in a small village called Hanwood, just outside Griffith in New South Wales with the area falling into the 'Riverina' region of NSW.

They started growing and producing Italian varietals on a boutique scale.

They also source certain parcels of fruit from specific growers in premium regions, mainly South Australia.

 Mino & Co Wines Little William Montepulciano 2015 Rating:

First time tasting Montepulciano and I still can't pronounce it, but I did love it.

Montepulciano is a red wine grape variety grown widely in central Italy but

 have created a beautiful wine from the Mt. Lofty region of the Adelaide Hills.

 Alternative Grape Wine of the Year: Mino & Co for their

📍Montepulciano, Toscana, Italy🇮🇹

The man behind this funky fella, Alessio Guido (known for the reputable, classic Toscana winery, Avignonesi) has started a new side project, The Juice Asylum, with the desire to make top-quality wine with as much natural and “hands-off” work as possible.

That means organic vineyards, natural yeast, no added sulphites, no clarifying and no filtration. Let it be as close to a work of nature as possible.

This very limited (only 150 bottles a year...) and funny Chardonnay is made with 5 days of maceration and 12 months in barrique with flor (flor: a winemaking method with a film of yeast covering the surface of the wine in an only 75-90% full barrel).

The first impression is a quite reductive nose of light windfallen pears, white wine vinegar, chamomille, light toast and rooibos tea.

The palate is very fresh - almost a bit sour to begin with, but well rounded in the finish.

Light apricot, fresh green apple, saffron, kimchi (or some sort of light, fermented veggies) and notes of white tea.

Considering that the wine is based on a thin-skinned grape (and it’s only 5 days of skin contact), it’s quite tannic - in the “my tea is very over-steeped” way.

 ⭐️86/100⭐️ The Juice Asylum “Lost Under Heaven”, 2018

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

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

Grapes are destemmed, a few hours of skin contact, spontaneous fermentation with native yeasts in open vats, aged in fiberglass for 6 months, unfined and unfiltered.

Coral pink in colour, with aromas of cherry, wildflowers, warm summer earth.

Strawberry, rhubarb and red currant merge with fresh acidity, citrus zest accents the nutty finish.

Cantina Indigeno ‘MP3’ Vino Rosato 2019

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

Philosophy professor and “Father of Pecorino” Luigi Cataldi Madonna, along with his daughter Giulia, head the 30 hectare estate ensconced in a natural amphitheater at the foot of Gran Sasso Mountain in Abruzzo.

Vineyards are located 1375 feet in elevation, planted 1970-2004, in clay/limestone soils rich in fossils.

Vinified in stainless steel tanks, aged in concrete vats and stainless steel tanks for 12 months, followed by 3 months in the bottle.

Red-violet in colour, with aromas of sweet spice, earth, dark fruit, violet, amber resin and grilled herbs.

Cherry, red currant, blackberry, crushed black peppercorn glide across a framework of firm tannins and fresh acidity.

Licorice, black cherry and blueberry linger on the earthy, mineral driven finish.

Well balanced, well structured, robust yet elegant.

Cataldi Madonna ‘Malandrino’ Montepulciano d’Abruzzo DOC 2017

 Philosophy professor and “Father of Pecorino” Luigi Cataldi

Italo Pietrantonj ‘Cerano’ Cerasuolo d’Abruzzo Superiore DOC 2016

Aromas of summer ripe strawberry, rose and brambly earth. A fruity explosion of wild strawberry, raspberry and a hint of texture adding, sour cherry seamlessly meld into the silky, clean fruit finish. Fantastic on its own, just brilliant with any dish.  100% Montepulciano

 Italo Pietrantonj ‘Cerano’ Cerasuolo d’Abruzzo Superiore

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

“Producing artisan wines reflecting the terroir and the emotions of the artisan.” - Pioneering winemaker, clay amphora innovator and all-around rock star of Abruzzo, Francesco Cirelli

Hand harvested grapes are from a 2 hectare vineyard with vines averaging 6 years in age, with calcium and clay soils.

Fermented in stainless steel with indigenous yeasts, aged in stainless steel.

Inky red violet in colour with aromas of wild berries, bramble, cinnamon and earth.

Silky tannins and fresh acidity frame blackberry, black cherry, plum, peppery spice and earth.

Wild berries and a bitter streak linger between each sip.

Gluggable and super versatile at the table.

 “Producing artisan wines reflecting the terroir and the

Joining the ranks of pioneering, low intervention, winemakers in Abruzzo, Luca Bevilacqua farms 2 hectares of vineyards that have never seen chemicals.

Grapes from Luca’s father’s vineyard, 0.5 hectares with vines 35 years old in pebbly clay soils. Skin maceration for 1 night, spontaneous fermentation with wild yeasts in stainless steel, aged in stainless steel.

Transparent light ruby in colour, with aromas of strawberry, cherry and hay. Cherry, pomegranate, earth and fresh acidity glide fuse with light, airy fizz. Wild strawberry accents the crisp mineral finish.

Luca Bevilacqua ‘Rosé Lab’ Vino Rosato 2019

 Joining the ranks of pioneering, low intervention

Beginning a study filled weekend 📚🍷 The Malacari family has been making wine in the Rosso Conero area of the Marche region since 1600.

Vineyards are farmed organically. Hand harvested grapes are from the estate vineyard in Offagna, with clay and sandy silt soil.

Fermented with indigenous yeasts in stainless steel, followed by 6 months of aging in stainless steel.

Dark red violet in colour with aromas of sour cherry, wild berries, plum and peppery spice.

Cherry, pomegranate, red currant, black cherry, plum and crushed black peppercorn are supported by silky yet firm tannins and fresh acidity.

Well balanced and inviting, fantastic on its own and super versatile at the table.

Conti Malacari ‘Rocca’ Marche IGT 2015

 Beginning a study filled weekend 📚🍷 The Malacari family has

Francesco Cirelli Montepulciano d’Abruzzo DOC 2018

Amphora aged for 9 months, a plush synthesis of chocolate, raisin, umami and  black cherry, with fine tannins. Engaging and very gluggable.

Cataldi Madonna ‘Malandrino’ Montepulciano d’Abruzzo DOC 2018

The estate’s lightest Montepulciano, with grapes 15-50 years old in clay/limestone soil. Vivid grape, black cherry, black pepper and velvety tannins. Round and powerful.

Tenuta Terraviva ‘Lui’ Montepulciano d’Abruzzo Colline Teramane DOC 2015

18 months ageing, half in in used French barriques, the other in stainless steel. Complex and structured, with velveteen layers of dark fruit and spice.

 A trio of expressions of Montepulciano Francesco Cirelli

“I make natural wine above all to sit down at the table with the people I love, drink my wines, enjoy the harmony with food and excite me…” - Valentina Passalacqua

Vines are in limestone soil. Spontaneous fermentation with native yeasts, unfined, unfiltered.

Ruby red in colour, with aromas of wildflowers, hay, red apple, cranberry, chalky minerality and earth.

Pomegranate, cranberry, red currant, cherry, earth and a shake of white pepper glide atop an herbaceous undercurrent. Good acidity and green tea tannins are complimented by light frizzante.

Black cherry and tangy fruit linger on the mineral driven finish.

Engaging, refreshing and super gluggable.

Valentina Passalacqua ‘Mezzorosa’ Rosato Puglia IGP 2017

 “I make natural wine above all to sit down at the table

Iconic. Singular. Extraordinary. Artisan. Pioneering. Rare.  Emidio Pepe.

Since 1997, the legendary estate has been headed by Emidio’s daughters Daniela and Sofia, with Daniela’s daughter Chiara de Iulis Pepe joining as the 5th generation.

Vines are on hillsides in clay soils over solid limestone. Foot pressed hand harvested grapes, spontaneous fermentation with wild yeasts without the skins in glass lined cement tanks. Unfined, unfiltered. [2018 was a hot year, resulting in wine not falling within the rules of the Montepulciano d’Abruzzo DOC. Rather than change the wine, the sisters used the more flexible Colli Aprutini IGT designation.]

Dark garnet brick in colour, with aromas of cherry, rose petal, plum, dark chocolate.

Silky layers of cherry, violet, red currant, blackberry and flinty/saline minerality are flanked by sleek Ceylon tea tannins and fresh acidity.

Red currant, blueberry, dark chocolate and a whisper of clove linger on the lush finish.

Emidio Pepe Rosato Colli Aprutini IGT 2018

 Iconic. Singular. Extraordinary. Artisan. Pioneering

In the heart of Abruzzo, Iole Rabasco farms organically, with biodynamic methods and minimal intervention. The majority of vines are 40+ years in age, the 3.5 hectares have never been touched by chemicals.

Grapes are from vines in calcareous clay mixed with alluvial sediment and fossil remains. Located 450 meters in elevation, the vineyard is located right next to the front gate of the house, from which the wine takes its name ‘Cancelli’ [meaning gate]. Spontaneous fermentation with indigenous yeasts, aged in stainless steel, no SO2, unfined and unfiltered.

Ruby red in colour, with aromas of raspberry, strawberry, cherry candied flowers.

Tangy acidity fuses with cherry, black cherry, red currant, licorice, and earthy minerality.

Ripe cherry and strawberry linger between each juicy sip.

Vini Rabasco ‘Cancelli’ Vino Rosato 2019

 In the heart of Abruzzo, Iole Rabasco farms organically

Pioneering winemaker, clay amphora innovator and all-around rock star of Abruzzo, Francesco Cirelli created

 as an incubator for sharing sustainable farming ideas and initiatives.

Hand-harvested grapes are from vines 7 years in age, in calcium rich, clay soils.

Spontaneous fermentation with indigenous yeasts in stainless steel tanks, aged for 6 months in stainless steel.

Inky red violet in colour, with aromas of cherry, black pepper, a wisp of campfire smoke and rosemary. Blackberry, red currant, cherry, pomegranate, bramble and earth glide across grippy tannins and fresh acidity.

Dried currant and peppery spice linger on the tangy finish.

Cirelli La Collina Biologica Montepulciano d’Abruzzo DOC 2018

 Pioneering winemaker, clay amphora innovator and all-around

Pioneering winemaker, clay amphora innovator and all-around 🌟 of Abruzzo, Francesco Cirelli farms 23 hectares of certified organic land in the sandy hills of Colline Teramane, 8 kilometers from 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.

Bright ruby red in colour, with aromas of strawberry, cherry, flinty minerality, candied flowers, a shake of white pepper and a wisp of smoke.

Wild strawberry, red currant, cherry and a savory streak are framed by tangy acidity and green tea tannins. Black cherry and blackberry fuse with the mineral driven finish.

Silky, fresh and super gluggable, always a favourite.

Cirelli La Collina Biologica Cerasuolo d’Abruzzo DOC 2018

The Romagnoli Winery is a small family estate established in 1857 and located in the hills of the Marches region between Tuscany and Umbria along the Adriatic Coast.

Aromas of cherry, strawberry and baking spices.

Cherry, strawberry and red apple are glossed by citrus acidity, finishing dry and fruity.

Super gluggable and refreshing, consistently a fantastic value.

50% Lacrima di Morro d’Alba, 50% Montepulciano

Romagnoli ‘Flusia’ Rosato Marche IGT 2017

 The Romagnoli Winery is a small family estate established

Pioneering winemaker and all-around rock star of Abruzzo, Francesco Cirelli farms 23 hectares of certified organic land in the sandy hills of Colline Teramane, 8 kilometers from the Adriatic Sea.

Fermented in stainless steel followed by 3 months ageing in stainless steel.

Coral ruby red in colour with aromas of strawberry, cherry, dusty earth, spice and wildflowers.

Cranberry, cherry, pomegranate, earth and a savoury undercurrent are supported by silky, light tannins and fresh acidity.

Black cherry and spice linger on the dry finish.

Fresh, engaging, super versatile and very gluggable.

Cirelli La Collina Biologica Cerasuolo d’Abruzzo DOC 2017

 Pioneering winemaker and all-around rock star of Abruzzo

Organic wine in a can, made off the beaten path grapes, perfect for the cooler or incognito in the beach bag.

Crisp apple along with a subtle streak of tropical fruit complimented by fresh acidity and pink grapefruit on the zippy finish.

Tiamo Organic White Terre Siciliane IGT 2016

Snappy and refreshing, with light, red berry fruits, citrus zest, bright acidity and a dry, crisp finish.

Tiamo Organic Rosé Terre di Chieti IGT 2016

Plum, cherry and black raspberry with a shake of black pepper, finishing dry and fruity. A light on its feet red that really pops slightly chilled.

40% Montepulciano, 30% Nero d’Avola, 30% Syrah

 Organic wine in a can, made off the beaten path grapes

The De Fermo family traces their winemaking history in Loreto Aprutino, Abruzzo back to 1785.

The current generation, Nicoletta De Fermo and her husband Stefano Papetti revived the vineyards that had not been tended to since the 1950’s. They practice biodynamic, organic and minimal intervention, intervening “as seldomly as possible in the cellar and let Loreto Aprutino do the talking”.

Whole bunches are pressed for 3-4 hours using an old French press, followed by spontaneous fermentation with wild yeasts in big oak barrels (20hl), “after the fermentation, the rough lees are separated from the juice by racking and the wine is put back into the same barrels for 7-9 months on the lees”.

Coral ruby in colour, with aromas of strawberry, cherry, chalky minerality, wildflowers and orange zest.

Wild strawberry, cherry, wildflowers, herbs and flinty minerality are framed by fresh acidity and light tannins.

A refreshing bitter streak fuses with red currant, cranberry and trace of roasted pepper on the crisp finish. Well balanced and silky.

De Fermo ‘Le Cince’ Cerasuolo d’Abruzzo Superiore DOC 2018

 The De Fermo family traces their winemaking history in

“bring a little bit of anarchy into the day” - Francesco Cirelli, innovative winemaker and champion of Abruzzo

Spontaneous fermentation with native yeasts with skin contact for 4 hours in autoclave

Bright ruby in colour, with aromas of strawberry, cherry, rose petal and cinnamon.

Flavours expand on the aroma, with cherry, pomegranate, strawberry, sun warmed earth and citrus acidity buoyed by light, consistent fizz.

Cinnamon, cherry and orange zest linger between each fizzy sip.

Francesco Cirelli ‘Wines of Anarchy’ Vino Spumante Rosato 2019

 “bring a little bit of anarchy into the day” - Francesco

Overlooking the Adriatic Sea in Abruzzo, Luca Bevilacqua farms 2 hectares of vineyards that have never seen chemicals.

Grapes are from a south facing, single 1 hectare vineyard with vines 30+ years in age, with clay and marl soils. Montepulciano grapes are vinified as white grapes, spontaneous fermentation with wild yeasts for 1 month in steel, aged in steel.

Coral-orange in colour, with aromas of strawberry, grapefruit, hay, wildflowers, and a wisp of Brothers Johnson funk. Tangy acidity glosses cherry, wild strawberry and red currant.

Light black tea tannins fuse with red apple and cherry on the salty mineral driven finish.

Luca Bevilacqua ‘Gossip’ Vino Rosato 2019

 Overlooking the Adriatic Sea in Abruzzo, Luca Bevilacqua

Cherry Reds: Cerasuolo d’Abruzzo 2018!

Made from Montepulciano grapes, Cerasuolo d’Abruzzo is the rosé/rosato designation of Abruzzo. The wines are crafted using an ancient winemaking technique traditional to Abruzzo in which the fermenting juice has a limited amount of contact with the skin [typically just a few hours]. The name Cerasuolo [meaning cherry in Italian] refers to the distinctive, bright cherry red colour of the wines.

With more structure and depth than a typical rosé, I find Cerasuolo d’Abruzzo more like a light red, with its juicy fruit and light tannins. 🇮🇹 Prodotto con uve Montepulciano, il Cerasuolo d'Abruzzo è la denominazione rosato d'Abruzzo. I vini sono realizzati con un'antica tecnica di vinificazione tradizionale abruzzese in cui il succo di fermentazione ha un contatto limitato con la pelle [in genere solo poche ore]. Il nome Cerasuolo si riferisce al caratteristico colore rosso ciliegia intenso dei vini. Con più struttura e profondità di un tipico rosato, trovo il Cerasuolo d'Abruzzo più simile a un rosso chiaro, con i suoi frutti succosi e tannini chiari. ↪️ link in bio ⤵️

 Cherry Reds: Cerasuolo d’Abruzzo 2018! Made from

Colours and tastes of Cerasolo d’Abruzzo ;

Easy cherry & coconut to roasted herbs and silky chocolate

 Colours and tastes of Cerasolo d’Abruzzo ; Easy cherry &

The Di Camillo family has been making wine in the heart of Abruzzo, central/eastern Italy for generations.

Tenuta I Fauri is located close to the Adriatic Sea, in the hills of Chieti.

Baldovino is the name of an ancient volcano in the area.

Integrated farming practices are used. Grapes are from vines in clay calcareous soil.

Transparent ruby red in colour with aromas of strawberry, cherry, raspberry and watermelon.

A savoury edge accents red currant, wild strawberry, and cherry.

Lively acidity and firm, yet silky tannins join tart fruit lingering on the snappy finish. Drinking more like a light red than a Rosé, each fresh, fruity sip will have you reaching for more.

Pioneering winemaker, clay amphora innovator Francesco

George’s Folly Unguarded Moment Nero d’Avola Rating: B

George’s Folly Pigs Might Fly Montepulciano Nero D’Avola

Mino & Co Wines Little William Montepulciano 2015 Rating:

Alternative Grape Wine of the Year: Mino & Co for their

⭐️86/100⭐️ The Juice Asylum “Lost Under Heaven”, 2018

Luca Bevilacqua farms 2 hectares of vineyards that have

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

Philosophy professor and “Father of Pecorino” Luigi Cataldi

Italo Pietrantonj ‘Cerano’ Cerasuolo d’Abruzzo Superiore

Innovative Abruzzo winemakers Marco Giuliani and Davide

“Producing artisan wines reflecting the terroir and the

Joining the ranks of pioneering, low intervention

Beginning a study filled weekend 📚🍷 The Malacari family has

A trio of expressions of Montepulciano Francesco Cirelli

“I make natural wine above all to sit down at the table

Iconic. Singular. Extraordinary. Artisan. Pioneering

In the heart of Abruzzo, Iole Rabasco farms organically

Pioneering winemaker, clay amphora innovator and all-around

Pioneering winemaker, clay amphora innovator and all-around

The Romagnoli Winery is a small family estate established

Pioneering winemaker and all-around rock star of Abruzzo

Organic wine in a can, made off the beaten path grapes

The De Fermo family traces their winemaking history in

“bring a little bit of anarchy into the day” - Francesco

Overlooking the Adriatic Sea in Abruzzo, Luca Bevilacqua

Cherry Reds: Cerasuolo d’Abruzzo 2018! Made from

Colours and tastes of Cerasolo d’Abruzzo ; Easy cherry &

The Di Camillo family has been making wine in the heart of

Pioneering winemaker, clay amphora innovator and “rising

From 55 year old vines in limestone soil, grapes were