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

Dedicated to organic and biodynamic methods, childhood friends Marco Giuliani and Davide Gentile are constantly experimenting and learning.

From a 1 hectare vineyard with vines 25 years in average age, with clay/limestone soils. Hand-harvested, destemmed, overnight maceration with the skins, spontaneous fermentation with native yeasts in stainless steel, aged in stainless steel, unfined, unfiltered, no added SO2.

Pineapple, peach, green apple, basil, lemon, orange, nutty trace, drizzle of honey accented by tangy acidity and gauzy green tea tannins.

Lemon zest, nectarine, and thyme infuse the crisp mineral finish.

 Uva e basta [100% Grape] 💥 Dedicated to organic and

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

Anneliese and Werner Michlit live in harmony with nature, agriculture and viticulture in the middle of a World Heritage Site in Seewinkel, on the eastern side of Lake Neusidl in Burgenland

Spontaneous fermentation with native yeasts with skin maceration for about 20 days in concrete eggs, aged on the lees for 1 year

Orange, pink grapefruit, apricot, apple, mango accented by tingly acidity.

Green tea tannins fuse with peach, mango and citrus zest on the crisp mineral finish.

Field Blend of Gewürztraminer, Gelber Traminer, Roter Traminer

Meinklang ‘Konkret’ Weiss Burgenland 2016

 Anneliese and Werner Michlit live in harmony with nature

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

Orange wine aka amber wine aka skin-contact white wine aka skin-fermented white wine·

Obviously, it is not made from oranges, but I couldn't resist the emoji combination. Call it whatever you want, but please let me know if you ❤️ it or 💔 it in the comments below 👇·

 Orange wine aka amber wine aka skin-contact white wine aka

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

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

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

Delicate white flowers and citrus aromas. Fresh acidity glosses supple orange, apricot and a nutty streak, candied ginger and orange blossom linger between each sip. Straightforward, friendly, with a satisfying depth.

5 days skin contact, aged in steel tanks, unfined, unfiltered

Cascina San Michele ‘Eteronimo’ Vino Bianco 2016

 A ray of Piemonte sun into rainy Alba Delicate white

Vino di Anna is the creation of Anna Martens, along with her husband, Eric Narioo, founder of famed UK wine importing company, Les Caves de Pyrene.

Vineyards are on the north slope of Mount Etna, 60-100 years in age, at 760-1200 meters in elevation. Biodynamic/Organic/Low Intervention “Alcoholic fermentation was spontaneous and without temperature control during which the two fermenting musts were mixed. The finished wine underwent malolactic fermentation and remained on the fine lees for 5 months before being bottled without refining or filtering. The minimal additions of S02 were made before bottling.” _

Gold in colour, with aromas of yellow apple, lemon, ginger, honey and sea spray.

Pear, apple, lemon and saline minerality are glossed by super light green tea tannins and fresh acidity. Citrus zest accents the smoky mineral finish.

Field blend of “Grecanico, Grecanico Dorato, Catarratto, Minnella Bianca, Carricante, Inzolia”

Vino di Anna ‘Palmento’ Vino Bianco 2018

 Vino di Anna is the creation of Anna Martens, along with

Obsessed with “primal and wild wines” 4 friends [Alfredo Giugno, Nicola Reginaldi, Fabio Petrella, and Loreto Lamolinara] meld experimentation with minimal intervention and organic viticulture in Abruzzo.

Hazy gold in colour, with aromas of lemongrass, apple, ginger, bergamot, lavender.

Apple, pineapple, lemongrass, candied ginger, grapefruit and faint fizz are glossed by fresh acidity.

Orange and candied lemon accent the clean mineral finish.

 Obsessed with “primal and wild wines” 4 friends [Alfredo

Renowned for his holistic approach to viticulture, Alessandro Viola strives to maintain the natural balance in nature.

Vineyards are in the Pietra Rinosa contrada, with clay soils at 220 meters in elevation. Grapes are harvested later for “extra ripeness”, spontaneous fermentation with wild yeasts with skin maceration for 6 days. Aged in old chestnut botti for 7 months, unfiltered, low SO2

Amber gold in colour, with aromas of nectarine, lemon, roasted nuts, clover honey, beeswax, sea spray.

Citrus acidity glosses mango, nectarine, candied ginger and pink grapefruit.

Citrus zest lingers on the crisp, saline mineral driven finish.

Alessandro Viola ‘Sinfonia di Bianco’ Terre Siciliane IGP 2019

 Renowned for his holistic approach to viticulture

‘Force Celeste’ means “heavenly sky”, referring to the inspiration Johan Meyer finds from the “greater force out there” that provides unique vintages year after year.

Organic viticulture with minimal intervention. Vines are from a single vineyard in Malmesbury with granite soils on Piketberg Mountain in northern Swartland. Grapes are fermented together with whole cluster skin contact. Bottled before fermentation is complete, no added SO2

Light orange-coral in colour, with aromas of orange, mango, ginger, fresh herbs.

Orange, candied ginger, green apple, citrus blossom and fresh, light acidity are buoyed by consistent, gentle fizz. Orange, lemon, herbs linger on the iron/smoky mineral finish.

Platteklip Vineyards ‘Force Celeste’ Cuvee PN Swartland 2020

 ‘Force Celeste’ means “heavenly sky”, referring to the

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

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

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

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

Consistent from aroma to finish, sunny and easy drinking.

Cos ‘Zibibbo in Pithos’ Terre Siciliane IGP 2018

 Azienda Agricola COS is now legendary for their revival of

3rd generation winemakers Fausto and Cinzia Cellario are dedicated to native Piemonte grapes.

Their 30 hectares of organic vineyards stretch across 5 different zones in the southwestern Langhe.

Spontaneous fermentation with native yeasts, 5 days skin maceration. “Aged in amphora for 6 to 8 months until bottling. Bottled with minimal sulphur (~10ppm) and without filtering or fining.”

Foggy orange in colour, with aromas of orange creamsicle, jasmine and lemon custard.

Flavours echo the aromas; orange creamsicle, lemon tart, apricot, white flowers and crushed rock minerality glossed by citrus acidity.

Candied ginger and citrus zest linger on the zippy finish.

Blend of Nascetta, Arneis, Incrocio Manzoni

Poderi Cellario ‘È Orange!’ Vino Bianco NV

 3rd generation winemakers Fausto and Cinzia Cellario are

Franco Terpin is considered one of the top winemakers in Friuli Venezia-Giulia.

His 12 hectares of vineyards stretch across the hills of Collio Goriziano, and Colline di San Floriano del Collio in eastern Friuli, on the Slovenian border [his vineyards are in both countries]. Vineyards are farmed using biodynamic, organic and low intervention methods.

All wines are spontaneously fermented with indigenous yeasts, no fining or filtration.

Gold in colour, with aromas of yellow apple, apricot, lemon, honey, chamomile, citrus blossom, herbs and flinty minerality.

Quince, lemon, pink grapefruit, wildflowers and a drizzle of honey are glazed by tangy acidity.

Lemon drop, flinty minerals and a nutty streak linger between each sip. Sunny and alluring.

 Franco Terpin is considered one of the top winemakers in

Returning to her family’s property in the hills between Soave and Veneto, Silvia Tezza revived the old vines that previously were only used to make wine for the family.

Hand harvested grapes are from a 2 hectare vineyard, with vines 65 years old, in calcareous, rocky soils surrounded by centuries old olive groves. Whole cluster maceration with spontaneous fermentation with wild yeasts in stainless steel for 6 months. Secondary fermentation in the bottle with frozen Garganega must of the same vintage, 7 months on the lees ageing, unfined, unfiltered, no added SO2.

Hazy orange colour, with subtle aromas of apricot, peach and saline minerality. Grapefruit, melon, orange peel and fresh acidity are buoyed by steady fizz.

A bitter nut hint highlights the airy, mineral finish.

Il Roccolo di Monticelli ‘Cinciallegra’ Vino Bianco Frizzante 2018

 Returning to her family’s property in the hills between

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

Another gem from 5th generation, “vino experimental” winemaker Victoria Torres Pecis.

She’s passionate about organic and low intervention methods in the rugged, steep, volcanic terrain on La Palma in the Canary Islands.

Grapes are from vines 30-130 years in age, fermented in stainless steel.

Spontaneous fermentation with native yeasts, without temperature control.

Gold in colour with alluring aromas of lemongrass, cumin, apricot, lemon, honey, orange blossom and lavender. Mandarin orange, nectarine, apricot, butterscotch and cumin are glossed with smoky saline minerality and light citrus acidity.

Bergamot tea and sea spray linger extraordinarily between each ethereal sip.

Matias í Torres Malvasía Aromática La Palma DO 2017

 Another gem from 5th generation, “vino experimental”

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.