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

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

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

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

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

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

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.

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

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

Another 💎 from the hills of Colline Teramane, 8 kilometers from the Adriatic Sea and pioneering winemaker

Young vines are in clay, calcium rich soils. Gentle press with spontaneous fermentation with wild yeasts in stainless steel, aged for 12 months in stainless steel, unfined, unfiltered.

Deep gold in colour, with aromas of lemon, herbs, saline minerality and candied ginger.

Lemon tart, baked pear, candied ginger and flinty minerality are glossed by citrus acidity.

Grapefruit, honey, lemon zest and a nutty streak linger between each creamy sip.

Cirelli La Collina Biologica Pecorino Colline Pecaresi IGT 2017

 Another 💎 from the hills of Colline Teramane, 8 kilometers

Close to the Adriatic Sea, in the hills of Chieti, the Di Camillo family has been making wine for generations. Valentina Di Camillo passionately continues her family’s traditions in the heart of Abruzzo.

Grapes are from vines in clay calcareous soil. Fermented and aged in stainless steel.

Gold in colour with aromas of sage, lemon, straw, honey, ginger, hint of lemongrass and a wisp of funk.

Pear, green apple, lemon, an herbaceous streak, and chalky minerality are accented by tangy acidity.

Pineapple, pear and a bitter streak linger on the zippy finish.

Tenuta I Fauri Pecorino Abruzzo DOC 2018

 Close to the Adriatic Sea, in the hills of Chieti, the Di

Childhood friends Marco Giuliani and Davide Gentile are the duo behind some of the most sought after lo-fi wines.

Dedicated to organic and biodynamic methods, they are constantly experimenting and learning.

Miscela is a “secret and constantly evolving recipe that can also contain over 10 white and red grapes” such as Montepulciano, Pecorino, and Trebbiano.

Upon asking for any specifics at all for this vintage, their response was delightfully “I’m sorry but it is a secret”.

‘Miscela’ does translate to secret, after all.

Foggy ruby in colour, with compelling aromas of sour cherry, black cherry, warm terracotta and a trace of wildflowers.

Cranberry, sour cherry, wild strawberry, crushed white pepper and warm summer earth are framed by citrus acidity and black tea tannins.

Tangy red fruit and orange peel trace linger between each zippy sip.

 Childhood friends Marco Giuliani and Davide Gentile are the

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

Close to Teramo in Abruzzo, 4 friends meld experimentation with minimal intervention and organic viticulture at Cantina Indigeno.

Grapes are from a “cru” north facing vineyard in Atri, at 400 meters in elevation.

Destemmed and soft pressed, spontaneous fermentation with wild yeasts, one night skin contact, aged in fiberglass tanks.

 per i dettagli di vinificazione 🙏🏼

Orange gold in colour, with aromas of lemon, orange, ylang ylang, candied ginger and fresh herbs.

Tangy acidity glosses lemon, orange zest, white flowers and chalky minerality.

Light, green tea tannins fuse with lemon and thyme on the mineral driven finish.

Cantina Indigeno ‘Calanchi’ Vino Bianco 2019

 Close to Teramo in Abruzzo, 4 friends meld experimentation

A gleaming Trebbiano d’Abruzzese from pioneering winemaker, sustainable/organic farming sage and all around rock🌟 of Abruzzo; Francesco Cirelli

Vinified and fermented with wild yeasts, 23 hours of skin contact. Bottled 5 months following harvest. Unfined, unfiltered.

Gold in colour, with aromas of apple, flinty minerals, hay, wildflowers, honey and fresh herbs.

Pear, red apple, lemon, apricot and citrus blossom are glossed by fresh acidity.

Pink grapefruit accents the smoky mineral finish.

Cirelli La Collina Biologica Vino Bianco 2018

 A gleaming Trebbiano d’Abruzzese from pioneering winemaker

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

 Pioneering winemaker, clay amphora innovator and all-around

“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

Vincenzo Di Meo makes wine the same way his grandfather did, with minimal intervention, organic and biodynamic methods.

Located in Rocca San Giovanni in Abruzzo overlooking the Adriatic Sea, the 5 hectare estate is certified organic.

Vines are in clay and calcareous soil. Hand harvested, spontaneous fermentation with native yeasts with skin contact for 2 days in stainless steel, aged in stainless steel, unfined, unfiltered, no added sulphites.

Deep gold amber in colour, very aromatic; with orange, nectarine, sea spray, apple, chamomile, wildflowers, lavender, roasted nuts and dusty earth. Tangerine, saline minerality, pear, chamomile, lavender, chalky minerality are framed by light green tea tannins and tangy acidity.

A nutty streak runs thru to orange peel and lemon on the salty finish.

65% Trebbiano, 15% Malvasia di Candia,10% Passerina, 10% Fiano

Controvento ‘Alto Mare’ Vino Bianco 2018

 Vincenzo Di Meo makes wine the same way his grandfather

“In all transformation processes, from the earth, to the plant, to the grape, to the wine, we try to intervene as little as possible, preserving the natural evolution of nature.” -Marco Giuliani and Davide Gentile

Grapes are from a half hectare vineyard 25 years in age, with clay and limestone soils.

Overnight skin maceration followed by spontaneous fermentation in cement with indigenous yeasts, aged in cement.

Foggy golden orange in colour, with aromas of apricot, mint, mango, orange zest, saline minerality.

Mango, apricot, mandarin orange, cucumber, chalky minerality and bramble are flanked by green tea tannins and citrus acidity.

Pink grapefruit, almond and a trace of bergamot linger on the mineral driven, crisp finish.

 “In all transformation processes, from the earth, to the

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

Inspired by the fortitude of long abandoned vines, Fabio di Donato passionately safeguards and cultivates indigenous varietals. He farms his nearly 4 hectares of vineyards

_cingilia organically and with low intervention methods.

Fermentation is started with pied-de-cuve, frozen must is then used to restart fermentation in the bottle.

Lemon bar, candied ginger and citrus acidity glide atop billowy, consistent fizz.

Orange zest, saline minerality and a nutty trace linger between each bright sip.

Engaging and sunny, fun on its own or a fantastic companion to a wide variety of flavours/dishes.

Cingilia Cococciolo Frizzante ‘Col Fondo’ Colline Pescaresi IGT 2018