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

An absolutely ⚡️Aleatico Blanc de noir from innovative, visionary Lazio winemaker Andrea Occhipinti.

His 4 hectares of organically farmed vineyards are at 450 meters in elevation along the north-western shores of Lake Bolsena.

Whole cluster pressing without skin contact, spontaneous fermentation with indigenous yeasts in small concrete barrels.

Nectarine, pear, apple, jasmine, beeswax, flinty minerality, sea salt flanked by citrus acidity and green tea tannins.

Peach and orange zest infuse the smoky finish.

Andrea Occhipinti ‘Alter Alea’ Vino Bianco 2020

 An absolutely ⚡️Aleatico Blanc de noir from innovative

ℹ️ This wine is 💯Ribolla Gialla fruit from the Friuli region of northeast Italy. This a skin-contact or skin-fermented white wine. The vineyards are densely planted and farmed without the use of synthetic chemicals. The grapes are hand-harvested, destemmed, and native yeast fermentation. The juice is left to macerate on the grape skins for 3 months. The wines are aged in large Slavonian oak barrels for 3.5 years before being bottled. Bottling occurs without fining, filtering, or the addition of sulfur. The wines are aged an additional year in bottle before being released·

👁 Deep onion skin color, cloudy, and noticeable solids·

👃 Medium intensity on the nose. Aromas of dried apricots, persimmon, dried apple, bruised pear, bruised nectarine, black tea, lemon zest, cinnamon, and bread dough·

👄 The wine is dry, medium+ acidity, low gritty tannins, medium alcohol (13%), and medium body. A lot of texture to the wine largely due to the grape solids still present. A long length finish of dried apricot, lemonade, and concentrated black tea·

🔔 This wine is thought-provoking. Look past the color and all.of the solids floating in the wine, even after decanting, and you have something quite intriguing. The nose is inviting and beats to a different drum. The palate is textured and layered. So many flavors are jumping out as you drink this wine. I know this isn't doing the wine justice, but it conjured up a memory of an Arnold Palmer (sun tea combined with lemonade), but a fancy version with exotic dried fruits and spices. The finish is long and pervasive. The vast array of food that could be enjoyed with this wine is impressive·

 2008 Radikon -  Ribolla Gialla (92 pts) @sasaradikon

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

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

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

Recommendation: Buy. Completely different

I don’t know what Fresh A.F. stands for but I going with Fresh As 🤬 I just think “woo baby” (🤬 refers to the word that starts with an F and ends with a K but also includes U and a C, sorry but I don’t want to breach any t&c’s and be blocked ‘again’) Anyway this wine is a Nero d'Avola and a cheeky dash of Zibibbo as quoted by Unico Zelo.

Light in alcohol but so tasty and the length is ridiculously long. Nero d'Avola (Italian pronunciation: [ˈneːro ˈdaːvola]; 'Black of Avola' in Italian) is "the most important red wine grape in Sicily" and is one of Italy's most important indigenous varieties. Thanks wiki...simple...

 Unico Zelo Fresh A.F. Rating: B+ Price: $22 Recommendation:

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 ‘Ange’ Rouge Anjou 2019

 Nicolas Reau along with his wine writer and winegrower

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 🇮🇹

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

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.

Technically ‘non vintage’ this bottle is from the 2016 harvest.

Grapes are from a 2 hectare, 20 year old vineyard 300 meters in elevation with clay and chalk soils. [certified organic & biodynamic]

Whole bunch maceration, soft press and first fermentation in concrete tanks.

In the Spring, “addition of some juice from the same harvest, bottling and second fermentation in the bottle”. Aged for 24-36 months in the bottle on the yeasts before disgorgement.

_agricola for the vinification details 🙏🏼

Gold in colour, with aromas of apple, wildflowers, honey and fresh herbs. Yellow apple, pear, flinty minerality, lemon and jasmine are glossed by citrus acidity.

Red apple, citrus zest, toast and a drizzle of honey linger between each crisp, fizzy sip.

Il Farneto ‘Brut Nature’ Vino Bianco Spumante NV

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

After years of being a chef in NYC, Laurent Saillard Touraine returned to the Touraine region of the Loire to follow his winemaking passion.

Years of experimenting and learning resulted in an opportunity for him to take over 6 hectares of the Clos Roche Blanche estate when owners Didier and Catherine retired.

He continues their dedication to biodynamic, organic and low intervention farming.

Pinea d’Aunis grapes are in clay over chalk soils.

Fermented with wild yeasts in resin vats, unfiltered and unfined.

Bright ruby in colour, with aromas of cherry, strawberry, campfire smoke, bramble, roasted jalapeño and cinnamon.

Cherry, violet, raspberry, pomegranate, strawberry, juniper berry, earth and tangy acidity glide atop black tea tannins.

Plum and raspberry infuse the smoky mineral finish.

Mostly Pinea d’Aunis with a small amount of Gamay

Laurent Saillard ‘Scarlette’ Vin de France 2018

 After years of being a chef in NYC, Laurent Saillard

North of Rome, the Sisters of the Monastero Suore Cistercensi have been making organic, low intervention wine for over 30 years.

Captivated by their pure wines made without any technology, visionary, legendary winemaker Giampiero Bea has been lending an advisory hand for the past 20+ years.

Spontaneous fermentation with native yeasts in fiberglass and/or stainless steel tanks, unfined.

All the cherries [black, red, sour] meld with lavender, elderflower, warm brick minerality, tangy acidity and sleek tannins.

Blackberry, raspberry and a wisp of smoky earth linger between each succulent sip.

Engaging and vivid, with a graceful contour.

Monastero Suore Cistercensi ‘Benedic’ Vino Rosso 2019

 North of Rome, the Sisters of the Monastero Suore

Passionate about preservation of the land and the area’s indigenous grapes, especially Ruchè, Marco Crivelli was the driving force behind Castagnole Monferrato’s DOCG status in 2010.

Grapes are from organic and sustainably farmed vines in limestone and sandy soil, fermented and aged in stainless steel tanks.

Garnet in colour, with aromas of strawberry, raspberry, elderflower liqueur, wildflowers, warm summer earth.

Fine grain tannins gild raspberry, pomegranate, blackberry, rose petal black pepper and fresh acidity. Strawberry and red currant infuse the spicy finish.

Crivelli Ruchè di Castagnole Monferrato DOCG 2019

 Passionate about preservation of the land and the area’s

Un Saumon Dans la Loire is the négociant arm of progressive Loire winemaker Frantz Saumon, allowing him to buy additional grapes.

Vines are in limestone, clay and flint soils. Direct slow-press fermentation in tank, with brief battonage. Bottled unfined and unfiltered, with a tiny amount of SO2.”

Light gold in colour, with aromas of lemon, apple, toasted walnut, white flowers and sea spray.

Yellow apple, baked pear, lemon, candied ginger, orange blossom and saline minerality are glossed by citrus acidity.

Thyme, eucalyptus fuse with lemon and honey on the lush finish.

Un Saumon Dans la Loire ‘Vin de Frantz’ Vin de France 2018

 Un Saumon Dans la Loire is the négociant arm of progressive

On the slopes of Teide, an active volcano in the northern part of Tenerife, Jonatan Garcia Lima is dedicated to the old, ungrafted vines.

‘El Lance’ is part of his 7 Fuentes line; vines range from 10 to 180 years old, at elevations 250 to 800 meters above sea level, in volcanic soils with varying compositions.

Spontaneous fermentation with wild yeasts in plastic bins and concrete vats with part of full clusters.

Aged 9 months in a combination of 500 liter neutral French oak barrels and concrete tanks.

Red violet in colour, with aromas of black cherry, plum, volcanic earth, bramble, vanilla bean and candied violet.

Vivid black cherry, wild strawberry, pomegranate, grilled herbs and tangy acidity are framed by firm tannins. Smoky earth and blackberry compote infuse the plush finish.

Blend of Vijariego Negro, Castallana Negra, Listán Negro, Babosa Negra, Malvasia Rosada

Suertes del Marques 7 Fuentes ‘El Lance’ Valle de la Orotava DO 2017

 On the slopes of Teide, an active volcano in the northern

2018 Headliners from Chianti Classico Collection | CoNNection 2021

Overall I have found 2018 Chianti Classico to be well balanced, with a sense of repose and contemplative power.

I am excited to see their progression following a couple of years in the cellar.

Featuring 6 stellar Chianti Classico that I found most distinctive and engaging amongst a sea of fantastic wines exhibited at Chianti Classico Collection | CoNNection 2021 in NYC

 2018 Headliners from Chianti Classico Collection |

3rd generation winemaker Federico Scarzello uses organic, biodynamic and traditional methods in his 5 hectares of vineyards. [2.5 hectares are in the legendary Sarmassa MGA]

Grapes are from 2 plots in the Vigna Merenda [Merenda Vineyard] of the Sarmassa MGA, at 300 meters in elevation, with limestone, clay, silt and sandstone soils.

Fermented in stainless teel with maceration on the skins for up to 50 days.

Aged for “28-30 months in 25-30-hectolitre Slavonian oak casks with staves of average thickness”.

Garnet with brick edging in colour, with ever unfolding aromas of cherry, fennel, plum, dried strawberry, rose petal black pepper, leather, tobacco, sandalwood and cigar box spice. Cherry, plum blackberry, eucalyptus, summer woods, tarry earth and fresh acidity are flanked by grippy tannins. Licorice, black pepper, cherry, and a trace of vanilla bean infuse the velvety finish.

Scarzello ‘Vigna Merenda’ Sarmassa Barolo DOCG 2010

 3rd generation winemaker Federico Scarzello uses organic

Francesco Anichini’s family has been farming and living on the same land for centuries.

The estate has always been organic and natural, never once in its long history has a chemical ever been added to the soil.

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.

Fermentation with indigenous yeasts in steel vats for about 20 days, with the following passage on its lees for about 3/4 of a month.

Aged for 8 months in large chestnut barrels and at least 4 months in the bottle.

Red violet in colour, very aromatic; with black cherry, rose petal, raspberry, roasted chestnuts, Tuscan underbrush, licorice, truffle and crushed black peppercorn.

Layers of cherry, red currant, pomegranate, strawberry, rose petal, thyme, earth and fresh acidity wrap around a firm tannin and spice backbone.

Licorice, black cherry, strawberry, wisp of roasted chestnut and black pepper infuse the plush finish. Velvety, intricate and expressive, always one of my favourite Chianti Classico.

Vallone di Cecione Chianti Classico DOCG 2018

 Francesco Anichini’s family has been farming and living on

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.

Domaine Binner ‘Si Rose’ Vin de France NV

 Passed down to each generation since its founding in 1770

Using organic, low intervention, historical methods, Denny Bini’s wines are made in much the same way as those of his great grandfathers.

Vines are in sandy, marl soils. Spontaneous fermentation with wild yeasts in stainless steel, second fermentation in the bottle started with must from the same vintage. Unfined, unfiltered

Apple, pear, wildflower honey, hibiscus glossed by tangy acidity and light fizz. Red currant and a toasty trace linger on the crisp, mineral driven finish. Invigorating and super gluggable.

Denny Bini ‘Spuma!’ FUSO Vino Frizzante NV

 Using organic, low intervention, historical methods, Denny

With 22 hectares of certified organic vineyards stretching across 3 communes in the heart of the Cheverny appellation, Hervé Villemade’s wines are renowned for their purity, along with a revitalization of the traditional wines of the region.

Vines are 40-60 years old in a mix of clay, flint and sandy soils.

Hand-harvested grapes are fermented whole cluster with native yeasts in concrete. Unfined, unfiltered, no SO2

Red-violet in colour, with aromas of blueberry, raspberry, chocolate, garrique.

Silky, light black tea tannins compliment black cherry, blueberry, lavender, thyme and moderate acidity.

Black currant and baking chocolate linger between each scrumptious sip.

Hervé Villemade ‘Bovin’ Vin de France 2020

 With 22 hectares of certified organic vineyards stretching

In the rolling hills of Monferrato Casalese in Piedmont, the Buzio family focuses on indigenous grapes such as Barbera, Grignolino and Freisa; the wines are celebrated for their delicate, pure character.

Certified organic farming, south/south-east facing vines are in calcareous soils, aged for 6 months in stainless steel.

Pomegranate, hibiscus tea, wildflowers, roasted poblano are flanked by bright acidity and black tea tannins.

Violet and cherry infuse the spicy finish. A sprightly, floral expression of Barbera.

Oreste Buzio Barbera del Monferrato DOC 2019

 In the rolling hills of Monferrato Casalese in Piedmont

Since its founding in 2007, Trediberri has swiftly become one of the most sought after labels in Barolo. Using organic, traditional and biodynamic methods, they strive not just for expression of grape and terror, but also for transparency in their wines.

From the Bricco Mollea vineyard in Vicoforte, vines were planted in the 1950s and 1970s.

Fermented with pied de cuve of Nebbiolo/Barbera/Dolcetto made a week prior in cement for 9 days. Malolactic fermentation in concrete, cold stabilization in steel outside, aged for 1 month in cement, bottled in March 2020.

 per informazioni sulla vinificazione 🙏🏼

Inky red violet in colour, with cherry, blueberry, grape, floral, soft spice and earth aromas.

Black cherry, raspberry, cranberry, bramble, a shake of black pepper, and good acidity are framed by grippy tannins.

A background vein of tarry earth runs through to the cherry, cranberry and cherry pit finish.

Trediberri ‘Bricco Mollea’ Dogliani DOCG 2019

 Since its founding in 2007, Trediberri has swiftly become

Dedicated to minimalist, organic viticulture and winemaking, Hank Beckmeyer adheres to the principals of Japanese natural farmer and philosopher Masanobu Fukuoka, along with Rudolph Steiner, Austrian founder of biodynamic farming.

The 10 hectares of La Clarine Farm are a cohesive ecosystem of vines, trees, indigenous herbs and flowers, goats, chickens, dogs and cats.

Grapes are from the organic Sumu Kaw vineyard with volcanic soil, at 2900 feet in elevation, spontaneous fermentation with wild yeasts, barrel-fermented, unfined, unfiltered.

Coral ruby in colour, with delicate aromas of wild strawberry, watermelon, herbs and smoky earth. Cranberry, wild berries, herbs and earthy minerality are accented by bright acidity.

Red berries and a trace of spice linger on the crisp finish.

La Clarine Farm ‘rosé alors!’ Sierra Foothills 2018

 Dedicated to minimalist, organic viticulture and

A still white from Nerello Mascalese ?🔛

Filippo Mangione manually farms 2.8 hectares of small parcels of old vine, native grapes on the northern slopes of Mount Etna.

Vines are 50-100 years in age, in volcanic soils, “softly pressed in order to not extract too much coloring (no maceration), followed by spontaneous fermentation in stainless steel”, aged 7 months in cement.

Made in honor of the local tradition of using white Nerello Mascalese as a base for metodo Classico wines.

Pale gold in colour, with aromas of apple, lemon, honey, nutmeg, jasmine and a trace of brioche.