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

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

Francesco Cirelli Trebbiano d’Abruzzo DOC 2015

An innovator amongst clay amphora ageing, Francesco Cirelli designed his own amphora and had them custom built in Tuscany. The amphora “have special stainless steel seals on the top of them that assist in preventing oxidation and allow his wines to remain fresh and vibrant” yet still able to benefit from the neutral vinification clay amphora are renowned for.

Deep gold in colour with aromas of lemon, chalk minerals and a trace of nuts. Lemon, pear, apple, honey and warm summer earth are framed by bright acidity and a nutty finish. Soft, round and smooth, your glass will empty rather swiftly.

 Francesco Cirelli Trebbiano d’Abruzzo DOC 2015 An innovator

A project created by Marianna Pastore Bovio, her husband and 5 friends passionate about wild fermentations. The began in 2018 with Marianna’s family vineyards and abandoned dairy cow farm in Sammichele di Bari on the high plateau of Altopiano delle Murge in Puglia.

Spontaneous fermentation with native yeasts in stainless steel, followed by 6 months ageing in steel before bottling, no added SO2.

Foggy gold in colour, with aromas of apple, sea spray, hay, a wisp of smoky earth, honey, jasmine.

Lemon, hibiscus, thyme and lavender are glossed by bright acidity.

A nutty streak along with tangerine linger on the salty finish.

La Cattiva ‘Bianco’ Vino Bianco 2019

 A project created by Marianna Pastore Bovio, her husband

Thank you 🙏🏻 for your likes and comments, Happy New Year friends!! Buon Anno amici!!! 🥂✨🎊

 Thank you 🙏🏻 for your likes and comments, Happy New Year

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

Passionate about low intervention methods, Iole Rabasco inherited her family estate of vines and olive groves over 15 years ago.

The 3.5 hectare property is located in in the village of Pianella, the heart of Abruzzo in eastern Italy.

The majority of vines are 40+ years in age, the land has never been touched by chemicals.

Vineyards are farmed organically and biodynamically.

Grapes are from vines in calcareous clay mixed with alluvial sediment and fossil remains.

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.

Aromas of hay, honey, pear, white flowers and an herbal trace.

A silky texture accents subtle pear, apricot, green apple, white pepper and a vegetal streak glossed by citrus acidity.

A floral trace lingers with fruit on the crisp, mineral driven finish.

Vini Rabasco Cancelli Vino Bianco da Pasto 2017