𝑴𝒂𝒄𝒆𝒓𝒂𝒕𝒖𝒎, 2018

Umbria might not be the biggest and most famous appellation in Italy, but with many upcoming names focusing on biodynamics and low intervention wines, the future seems bright.

Fongoli, run by Letizia and Angelo, has worked organically since the beginning of the winery’s history in 1927. Their portfolio of wines range from the more classic to the more juicy and “fun” wines - all made with care and nature in mind.

• The local Trebbiano Spoletino, used here, is distinct from Trebbiano Toscano by, most often, producing wine with a richer texture and more overt and deep fruit and having a less bright acidity.

• Spontaneous fermentation in open vats

• Aged in steel tanks for a few months on the lees

The aromas are very expressive. Heavy and fresh at the same time, offering notes of warm apple juice, tangerine peel, canned peaches, dried apricot, mango puré, honey and chamomile with hints of spray painting, sweet liquorice and asphalt.

The palate in rich with fine grained tannins and a medium acidity and a prickling minerality. Nice crunchy mouth feeling.

Semidried apricot, bitter orange jam, grilled pineapple, pepper and herbs on the tongue. Walnut and salt on the finish.

Nice, but gets a bit mousy pretty quick, though.

 ⭐️88+/100⭐️ 𝑴𝒂𝒄𝒆𝒓𝒂𝒕𝒖𝒎, 2018 📍Montefalco, Umbria, Italy🇮🇹 🍇

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

📍Oslavia, Friuli-Venezia Giulia, Italy 🇮🇹

The tiny village of Oslavia located just outside Gorizia (bordering ) is home to some of the most talented and cult natural winemakers of Italy. Stanko Radikon is definitely from the top shelf.

The winery’s philosophy is to always make a natural, organic wine with the least human intervention possible and with the maximum respect for the soils and nature.

Sadly, Stanko passed away in 2016 after a long fight against cancer (aged 62). Today, his son Saša runs the winery.

Hand-harvested, destemmed and barrel fermented with indigenous yeast in Slavonian oak vats (with a total time of maceration: 3-4 months).

The following 40 months of elevage is done in 25-35 hl wooden casks. Then bottled - unfiltered with no additives - in 500ml or 1L bottles.

Stanko believes, that 500ml is the perfect amount for two persons to share over a dinner (need more, you can share half a liter of white and half a liter of red).

Intense and tangy aromas of dried apricot, baked buttered chestnut, pressed flowers, orange peel, red tea, dates, mango puré, acacia honey, mint and nail polish.

It smelled sweet enough (slightly old tawny-like) to make me expect a sweet palate. It tastes close to off-dry (but probably is dry..). It’s rich, deep and super tannic (softened, almost creamy) with a medium acidity. Candied orange peel, Italian panforte, red apple skin, almonds, candied ginger, saffron, grape fruit, cedar, white smoke and salt.

This one is sick and complex (and way too young…).

 ⭐️92+/100⭐️ Radikon Ribolla, 2013 📍Oslavia, Friuli-Venezia

Cheerful aromas of cherry, black cherry, white pepper and a shake of cinnamon. Silky cherry, pomegranate and red currant frame a spicy core, baking spices linger between each silky sip. Easy drinking, a fantastic companion with a wide variety of dishes and an excellent value.

 Cheerful aromas of cherry, black cherry, white pepper and a

A golden gem from iconic Etna winemaker Frank Cornelissen 🌋

Grapes are from the Calderara, Borriglione, Crasà and Picciolo vineyards.

Located at 620-750 meters in elevation, vines are 40+ years in age. “Skin maceration with only indigenous yeasts for approximately 4 days, aged in neutral epoxy tanks from 2500 liters to 5000 liters”. Unfined.

Deep gold in colour, with aromas of honey, jasmine, sea spray, tangerine, nectarine, ginger, lemon and clove. Apricot, peach, nectarine, apple, mandarin orange, and white flowers are glossed by citrus acidity.

Spice and a bitter almond streak join smoky minerality on the lush finish. Silky, voluminous, engaging.

Frank Cornelissen ‘MunJebel Bianco Classico’ Terre Siciliane Bianco IGP 2017

 A golden gem from iconic Etna winemaker Frank Cornelissen 🌋

Aromas of fresh summer strawberry, wild flowers and a thump of Brothers Johnson funk. Chalky mineral driven, with fresh strawberry and raspberry gliding about light, frizzante bubbles. Finishing clean and fruity. Engaging, expressive, funky and refreshing, this was fantastic on its own, and with vegetable tartare and smoky polenta.

Casebianche ‘Il Fric’ Rosato Paestum IGP 2016

 Aromas of fresh summer strawberry, wild flowers and a thump

Made with minimal intervention and indigenous yeasts. Technology is used "to control temperatures, decantations and nothing else". Grapes are from 20 small plots of land with sandy, volcanic soils.

Aromas of lemon, apple, wildflowers, saline minerals and a trace of brioche. Bright lemon, apple, pear and a nutty hint are accented by sea salt minerality and fresh acidity. Citrus zest shines on the zippy, clean finish. Creamy, silky and fresh, each glass will empty rather swiftly.

90% Malvasia di Lipari, 10% indigenous varieties

Caravaglio Malvasia Bianco Secco Salina IGP 2016

 Made with minimal intervention and indigenous yeasts

A collaboration between Umbrian natural viticulture guru Danilo Marcucci and Riccardo Pennaforti, Piccolo Podere del Ceppaiolo consists of about a hectare of old [80+ years in age] vineyards in Bastia, near Assisi in Umbria.

Located at 400 meters in elevation, soils are calcareous clay. Spontaneous fermentation with wild yeasts, aged in steel and cement tanks, unfined, unfiltered, no added SO2.

Hazy coral ruby in colour, with aromas of cherry, wildflowers, cherry pit, fennel, Brothers Johnson funk.

Plum, red currant, baked cherry and bright acidity are accented by green tea tannins.

Strawberry, rhubarb and fennel pollen linger between each fruity sip.

Field blend of : Montepulciano, Sangiovese, Nebbiolo of Gubbio, Aleatico and Vernaccia Rossa

Piccolo Podere del Ceppaiolo ‘Cepparosso’ 2019

 A collaboration between Umbrian natural viticulture guru

Two of my fave French pours from Peripheral Natural Wine Festival yesterday

Chateau La Baronne Le Grenache de Jean Corbieres 2015

Vivid black cherry, gorgeous fusion of fruit and spice, clean fruity finish

Chateau La Baronne Les Chemins Corbieres 2013

Grapes from all of the different vineyards of the estate. A muscular sip with dark fruit, savoury herbs and grippy tannins.