4th generation winemaker, Professor of Viticulture, Tenerife native, Juan Jesus has spent the past 25 years dedicated to preserving the indigenous grapes of Tenerife.

Ungrafted vines are 100+ old in volcanic soils, 300-700 meters in elevation in the northwestern part of the island. Hand-harvested, spontaneous fermentation with wild yeasts, aged 3 months in used 225L French oak barrels.

Concentrated layers of black cherry, blackberry, blueberry, red currant, roasted sage, black pepper, licorice, smoky earth framed by fine grain tannins and fresh acidity.

Black currant and blueberry linger on the smoky finish.

Viñátigo Listán Negro Tenerife DOP 2019

 4th generation winemaker, Professor of Viticulture

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

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

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

With a PhD in Philosophy, Marta Sierota is inspired to craft single varietal wines that express the distinctive land, soil and air from which they are grown.

Located in the hills outside of Pisa, she adheres to biodynamic principles following the lunar cycle.

Vines are in sandy-loamy soils. Hand-harvested, spontaneous fermentation with wild yeasts in cement without temperature control, unfined, unfiltered.

Grippy tannins and tangy acidity flank black cherry, pomegranate, red apple, red currant, violet and grilled herbs. Hazelnut and cherry linger on the earthy finish.

Podere Anima Mundi ‘Gavagai’ Toscana Rosso IGT 2019

 With a PhD in Philosophy, Marta Sierota is inspired to

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

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

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.

Farming is organic, biodynamic [certified] and low intervention.

Grapes are from 20 year old vines in clay and chalk soils at 300 meters in elevation.

Fermented in concrete tanks, after malolactic fermentation moved to old tonneaux for 1 year ageing, followed by 1 year ageing in concrete.

_agricola per le informazioni sulla vinificazione 🙏🏼🚀

Red-violet in colour, with aromas of black cherry, morello cherry, wildflowers, dusty earth, sun warmed brick and a trace of espresso. Blackberry, morello cherry, pomegranate, bramble, flinty minerality and black olive are flanked by firm tannins and fresh acidity.

Morello cherry, cranberry, blood orange, baking spices, white pepper and a trace of bitter almond linger between each engaging sip.

Il Farneto ‘Berzmein’ Emilia Rosso IGP 2017

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

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

Biodynamic luminary Robert Eden has been crafting grand cru level wines at the foot of the Montagne Noire Mountains in the Languedoc since 1996.

Vines are in a mix of clay/limestone/sandstone soils. “Fermented for 10 days at 23C and maceration post at 28C, in concrete fermenter. Extraction from punching of the cap and light pumping over during a 4 week maceration. Aged 16 months in egg concrete tank and concrete tank.”

Red-violet in colour, very aromatic; with black cherry, licorice, earth, black pepper, black olive, bramble. Silky layers of black cherry, blueberry, blackberry, garrique, black olive, roasted chipotle and fresh acidity glide atop firm tannins. Black currant, black pepper, licorice and a trace of caramel saturate the plush finish.

Château Maris ‘Biodynamic Syrah-Grenache’ Minervois La Livinière 2017

 Biodynamic luminary Robert Eden has been crafting grand cru

A delightfully vivid, pure expression of Barbera from vineyards in Roero along with vineyards surrounding Torriglione [with limestone, clay and sandy soils].

Fermented with native yeasts in concrete and/or stainless steel, malolactic in concrete and/or stainless steel with cold stabilization outdoors, aged for a few months in concrete/steel.

Red-violet in colour, with aromas of black cherry, black grape, violet, almond and baking spices.

A patina of tangy acidity over black cherry, pomegranate, red currant, trace of violet and lithe tannins.

Black currant and dark chocolate saturate the sateen finish.

 A delightfully vivid, pure expression of Barbera from

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

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

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

Christian Tschida is the experimental/low intervention sage of eastern Austria.

He combines organic, ancient and biodynamic methods; foot stomping all grapes, fermentation occurs in tanks that sit outside in the shade, leftover must and juice is given back to the vines.

Hand harvested grapes are from 40 year old vines overlooking Lake Neusiedl. Destemmed, crushed by foot, spontaneous fermentation in large barrels with indigenous yeast, no added SO2

Ruby red in colour, with aromas of strawberry, raspberry, red currant, wildflowers.

Tangy acidity and light, black tea tannins frame cranberry, strawberry, pomegranate, rose petal stony minerality and a trace of licorice.

Black currant, cranberry and rosemary integrate with the spice driven finish. Sleek and engaging.

Christian Tschida ‘Engel Auf Erden’ Pink Maceration 2019

 Christian Tschida is the experimental/low intervention sage

The 4th generation of his family to care for 10 hectares of old vines in a national park in Neusiedlersee, Christian Tschida is the experimental/low intervention sage of Eastern Austria.

Grapes are from 40 year old vines in sandy gravel, schist and limestone soils. Made with minimal extraction, light skin contact.

Transparent light ruby in colour, with aromas of strawberry, raspberry, orange zest, drizzle of caramel, roasted nuts, earth.

Saline minerality shimmers across cranberry, strawberry, pomegranate, herbs and earth.

Tangy acidity and light tannins fuse with roasted nuts and strawberry on the salty finish.

Blend of Blaufrankisch, Pinot Noir, “and a handful of white varieties”

Christian Tschida ‘Birdscape’ Pink Maceration 2019

 The 4th generation of his family to care for 10 hectares of

Adhering to biodynamic and organic methods, Francois Chidaine is renowned for his Chenin Blanc wines. His 40 hectare estate has 50 individual vineyard plots.

Vines are in gravelly loam, chalky limestone and clay soils. Spontaneous fermentation with native yeasts in stainless steel, aged in stainless steel and neutral barrels. Only 350 cases.

Dark red-violet in colour, with aromas of blueberry, raspberry, cranberry and soft spice.

Black tea tannins frame cherry, blueberry, pomegranate, flinty minerality, trace of herbs, earth and fresh acidity.

A bitter streak accents pomegranate and blackberry on the juicy finish.

Rustic and easy drinking, a fantastic value.

50% Cabernet Franc, 35% Côt, 15% Pineau d’Aunis

 Adhering to biodynamic and organic methods, Francois

The 12 hectare estate of native grapes is located in the Sierra de Salamanca region, west of Madrid; an area with a winemaking history dating back to the Romans.

Farming is organic, biodynamic and low intervention.

Grapes are from vineyards in several villages of the Sierra de Francia, at 650 meters in elevation, with granite based sand and quartzite soils. “Fermented in stainless steel with indigenous yeasts and matured in a combination of used barriques, oak vats and stainless steel for 10 months.”

Violet-red in colour, with aromas of wild berries, bramble and rose petal. Grippy black tea tannins and a savoury undercurrent flank cherry, pomegranate, herbs and fresh acidity. Black currant, black cherry, earth and spice finish linger between each silky sip.

Viñas Serranas ‘Ciclón’ Rufete Castilla y León 2018

 The 12 hectare estate of native grapes is located in the

Antonio and Daniela di Gruttola have saved indigenous, old vineyards in Irpinia that were at risk of being abandoned or uprooted.

Grapes are from old vineyards in the hills 500 meters in elevation.

Direct press, spontaneous fermentation in pied de cuve “put into bottle the following May along with some sweet Aglianico from the previous vintage.

A second fermentation takes place in the bottle and there is no disgorgement”.

Foggy ruby in colour, with aromas of strawberry, raspberry, cherry, orange zest, smoky earth, wildflowers, trace of cinnamon and Brothers Johnson funk.

Morello cherry, wild strawberry, cranberry, pomegranate, orange zest and smoky minerality are framed by tangy acidity and light, green tea tannins.

Airy, consistent fizz fuses with flinty minerality and morello cherry on the zippy finish.

Spry, engaging and wonderfully gluggable.

Cantina Giardino Vino Rosato Frizzante 2018

 Antonio and Daniela di Gruttola have saved indigenous, old

On the south side of the Danube, 1 hour west of Vienna,3rd generation winemaker Christoph Hoch farms biodynamically and organically [certified]. He uses specific herbs and grains in the vineyard to bring vital nutrients to the soil. He is famous for blending vintages, feeling it’s the best expression of the terroir and grape.

Zweigelt grapes [2018 harvest] are pressed white, while still fermenting, Sankt Laurent and Muskat Ottonel [skin fermented from the 2017 vintage] are added. From

 “The bubbles in the bottle are entirely from the first fermentation. It’s spends six to eight months on the lees, allowing the tannins to come into balance with the bubbles. It’s a brut nature, with still wine added back to replace the disgorged lees.”

Coral-orange in colour, with aromas of grapefruit, strawberry, saline minerality and dusty , chalky earth.

Grapefruit, blood orange, lemon, rhubarb, fresh acidity shimmer across a chalky mineral backbone.

Fine, consistent fizz rolls through and buoys an almond streak on the crisp, saline mineral finish.

70% Zweigelt, 20% Sankt Laurent, 10% Muskat Ottonel

 On the south side of the Danube, 1 hour west of Vienna,3rd

Marco Rizzardi and his father Aurelio restored a 5 hectare farm in the village of Pastorello [40 minutes south of Parma] that had been abandoned for over 50 years.

They planted 1 hectare of vines on a terrace 500 meters in elevation overlooking the Parma stream, surrounded by woods and meadows.

biodynamic, organic, minimal intervention

Vines are in calcareous soil with marl outcroppings [in ancient times there was a lime quarry there].

Skin maceration for “a few days”, aged in steel, refermented with its on yeasts in the bottle the following Spring. “We do not use additives, clarifiers, stabilizers, yeasts or enzymes and we do not filter wines.”

Gold orange in colour, with aromas of lemon, hay, clay minerality and Brothers Johnson funk.

A play between saline minerality and creamy honey compliments lemon, mandarin orange, pink grapefruit, green papaya and tangy acidity.

Good fizz runs through to mint and lemon on the chalky mineral finish. Crisp and fresh.

Crocizia ‘sól e stéli’ Emilia IGT 2019

 Marco Rizzardi and his father Aurelio restored a 5 hectare

Located in Torgiano, south of Perugia, friends Simone Lazzarin, Rocco Trauzzola and Alessandro De Filippis revitalized an estate once belonging to the famed Lungarotti family.

Following biodynamic and organic principles, the trio is dedicated to manual and traditional methods, such as following the lunar cycle, manual harvesting and destemming, foot pressing and pied di cuve fermentations with native yeasts.

Grapes are from vines around 10 years in age, in sandy soils of clay and marl, rich in minerals and limestone, at 200-300 meters in elevation. Destemmed by hand, gently pressed with feet, spontaneous fermentation with maceration on the peels for 6-8 days in small concrete tanks, followed by fine lees aging for 8 months in concrete tanks, racked and bottled during the waning moon.

Transparent red-violet in colour, with aromas of cherry, violet, licorice, black olive, wisp of campfire smoke and Brothers Johnson funk.

Cranberry, cherry, pomegranate, a bite of tart red apple are framed by silky black tea tannins and tangy acidity. White pepper, bramble, cherry and blackberry infuse the earthy mineral finish.

 Located in Torgiano, south of Perugia, friends Simone

At the foot of Montaigne Noir in southern France, Benjamin Taillandier 9.5 hectare estate is entirely worked by hand and certified organic and biodynamic.

From vines in schist, limestone and sandy soils. Wild yeast spontaneous fermentation in open vats, unfined, unfiltered, no added SO2.

Transparent red-violet in colour, with aromas of black cherry, strawberry, licorice, roasted poblano, forest floor. Strawberry, cranberry, pomegranate, earthy minerality and fresh acidity glide across Darjeeling tea tannins. Blackberry lingers on the pepper infused finish.

Domaine Benjamin Taillandier ‘Laguzelle’ Minervois 2019

 At the foot of Montaigne Noir in southern France, Benjamin

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

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.

4th generation winemaker, Professor of Viticulture

Pioneering winemaker, clay amphora innovator Francesco

Antonio and Daniela di Gruttola save indigenous, old

Another ♦️from iconic Alsace winemaker Christian Binner ‘Si

Anneliese and Werner Michlit live in harmony with nature

Acquiring small, abandoned vineyards along Lake Bolsena in

With a PhD in Philosophy, Marta Sierota is inspired to

The driving force behind Alex Craighead’s winemaking is

Wife and husband team Julie and Toby Bainbridge focus on

Nicolas Reau along with his wine writer and winegrower

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

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

Biodynamic luminary Robert Eden has been crafting grand cru

A delightfully vivid, pure expression of Barbera from

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

Azienda Agricola COS is now legendary for their revival of

After years of being a chef in NYC, Laurent Saillard

Christian Tschida is the experimental/low intervention sage

The 4th generation of his family to care for 10 hectares of

Adhering to biodynamic and organic methods, Francois

The 12 hectare estate of native grapes is located in the

Antonio and Daniela di Gruttola have saved indigenous, old

On the south side of the Danube, 1 hour west of Vienna,3rd

Marco Rizzardi and his father Aurelio restored a 5 hectare

Located in Torgiano, south of Perugia, friends Simone

At the foot of Montaigne Noir in southern France, Benjamin

Un Saumon Dans la Loire is the négociant arm of progressive

Innovative Abruzzo winemakers Marco Giuliani and Davide

Antonio and Daniela di Gruttola are dedicated to saving

Arianna Occhipinti has established herself in the pantheon

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

Christine and Franz Strohmeier are famed for their