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

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

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

Atop a hill overlooking the town of Faro in the northeast corner of Sicily, Giovanni Scarfone tends to 2.5 hectares of old vine vineyards.

Dedicated to expressing the land and traditional methods of winemaking, he farms using organic and low intervention methods.

Vines are 10-80 years in age at 820-1000 feet in elevation, with layered clay and sandy limestone tuff soils. Spontaneous fermentation with native yeasts with 12 hours on the skins, aged 6 months in stainless steel. [Giovanni uses extended skin maceration time as this was “the way Southern Italian peasants used to make their rosé”.]

Crisp, funky and focused; with cherry, blood orange, smoky minerality, grilled herbs, tangy acidity gliding across light Darjeeling tannins.

Earthy spices and wild berries linger between each sleek sip.

Blend of Nerello Mascalese, Nerello Cappuccio, Nocera

Bonavita Rosato Terre Siciliane IGT 2020

 Atop a hill overlooking the town of Faro in the northeast

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

 Absolutely fantastic 🚀✨ 🤘🏼 @enotecalantidoto #enoteca

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

An absolutely ⚡️Aleatico Blanc de noir from innovative, visionary Lazio winemaker Andrea Occhipinti.

His 4 hectares of organically farmed vineyards are at 450 meters in elevation along the north-western shores of Lake Bolsena.

Whole cluster pressing without skin contact, spontaneous fermentation with indigenous yeasts in small concrete barrels.

Nectarine, pear, apple, jasmine, beeswax, flinty minerality, sea salt flanked by citrus acidity and green tea tannins.

Peach and orange zest infuse the smoky finish.

Andrea Occhipinti ‘Alter Alea’ Vino Bianco 2020

 An absolutely ⚡️Aleatico Blanc de noir from innovative

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

Located in the middle of the Tortona Hills, Enio Ferretti is dedicated to the native grapes of Piemonte.

Dark garnet in colour, with aromas of raspberry, strawberry, rose hip tea, roasted chestnut, licorice, trace of peppery spice.

Grippy tannins and tangy acidity flank black cherry, raspberry, strawberry, pomegranate.

Hazelnut, black pepper, red currant infuse the smoky earth mineral finish.

 Located in the middle of the Tortona Hills, Enio Ferretti

The Pira family has been tending to their 12 hectares of vineyards in Serralunga d’Alba, the eastern part of Barolo, since the 1950s

Vines are 30+ years in age, in a 2 hectare, organically farmed vineyard with northwestern exposure, limestone and clay soils, at 330 meters in elevation. Aged in stainless steel 8-9 months.

Plush layers of blackberry, red current, plum, rhubarb, herbs glide atop fine grain tannins.

Dark chocolate and pomegranate infuse the distinctive bitter finish.

Well balanced, well structured, always a fantastic value.

 The Pira family has been tending to their 12 hectares of

Iconic, low intervention winemaker Christian Binner [of the legendary Domaine Binner] established ‘Les Vins Pirouettes’ label as a resource for organic and biodynamic grape growers to bottle their own wines, rather than sell their grapes to cooperatives.

Hand-harvested grapes, spontaneous fermentation with wild yeasts, 2 days skin maceration, aged on the lees in tanks, second fermentation in the bottle. No added sugar or SO2, unfiltered, not disgorged.

Grapefruit, peach, nectarine, lemon, wildflowers and citrus acidity shimmer over a crisp mineral core.

Zippy fizz, a squeeze of citrus zest on the mineral finish.

Les Vins Pirouettes ‘Le PetNat de David’ Alsace 2020

 Iconic, low intervention winemaker Christian Binner [of the

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

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

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

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

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 🇮🇹

Respect for nature, low intervention and organic farming has been passed down from father to son for generations at Camarda.

The 90 year old vines are located in volcanic soils between the slopes of Mt. Etna and the Alcantara Valley in Castiglione di Sicilia.

Spontaneous fermentation with natural yeasts, aged in used oak barriques.

Red-violet in colour, with aromas of black currant, strawberry, smoky earth, licorice and roasted chipotle pepper. Black cherry, pomegranate, rose petal and roasted herbs are framed by fresh acidity and firm tannins.

Blackberry, black cherry, black pepper and smoky minerality infuse the lush finish.

Camarda Nerello Mascalese Terre Siciliane IGT 2018

 Respect for nature, low intervention and organic farming

Francesco Anichini of Vallone di Cecione: A Man Rooted in his History and Land Just as his Vines

Francesco Anichini’s family has been farming and living on the same land for centuries. Sharecroppers; it wasn’t until 1985 that the family came to own the land directly. Tucked into the rolling hills and valleys of Panzano, in the heart of Chianti Classico, the estate is one of the most stunningly beautiful pieces of land I’ve seen.

The estate has always been organic and natural, never once in its long history has a chemical ever been added to the soil. The estate was certified organic in 2010 and has been biodynamic for the past 6 years.

 Francesco Anichini of Vallone di Cecione: A Man Rooted in

Another gem from southeastern Sicilian, iconic pioneers Azienda Agricola COS

Vineyards are at 230 meters in elevation, with “red soil, medium consistency; formed of subalpine sands of Pliocene origin, of limestone – siliceous nature”. Spontaneous fermentation with native yeasts on the skins in concrete tanks for 10-15 days in amphorae, 6 months ageing in amphorae, then 2-3 months in concrete tanks, followed by 3 months bottle ageing before release.

Garnet in colour with aromas of black cherry, black grape, fig, smoky earth, peppery spice and a floral trace.

Red currant, pomegranate, cranberry, cherry and iron minerality are framed by tangy acidity and good tannins. Black cherry, fig and raisin accent the spicy finish.

Easy drinking and super versatile at the table.

COS ‘Pithos Rosso’ Vittoria Rosso DOC 2016

 Another gem from southeastern Sicilian, iconic pioneers

Stanko Radikon was one of the founding fathers of the revitalization of low intervention, skin contact wines.

Located in the town of Oslavia in the Isonzo region of Friuli, right up against the Slovenia border, his 12 hectares of vines were passed down from his grandfather.

Today his son, Saša Radikon carries on his father’s vision.

Natural fermentation with indigenous yeasts, maceration in oak vats for 8/14 days, followed by ageing in 25/35 hl casks for 18 months.

Garnet in colour with aromas of black cherry, morello cherry, wild berries, damp terracotta, peppery spice, trace of cigar box spice and an herbaceous streak.

Earthy minerality weaves around red currant, morello cherry, plum, blackberry, pomegranate and white pepper, backed by tart acidity and good tannins.

Rhubarb, a trace of toasted oak and soft cigar box spice linger between each sip.

Radikon ‘RS14’ Rosso Venezia Giulia IGT 2014

 Stanko Radikon was one of the founding fathers of the

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

Fabio Alessandria is dedicated to reviving and safeguarding indigenous grapes such as Freisa and Pelaverga Piccolo at his family’s legendary estate in Piemonte.

Organic and low intervention practices are used in both the vineyards and cellar. Hand harvested grapes are from 3 different sites in Verduno: Sut Jort, Lasagne, and Rocche dell’Olmo. Vines are 4-20 years in age, in mostly calcareous limestone soils. Fermented with native yeasts in used French oak, malolactic fermentation in stainless steel, aged for 3 months in wood, followed by 2 months in stainless steel.

Transparent ruby in colour, with aromas of strawberry, raspberry, mint, violets. Raspberry, red currant, pomegranate, herbs, earth, white pepper are framed by fresh acidity and good tannins.

A dash of nutmeg accents red fruit and bitter almond trace on the sleek finish. Vibrant and silky.

Comm. G.B. Burlotto Verduno Pelaverga DOC 2019

 Fabio Alessandria is dedicated to reviving and safeguarding

For over a century, Nadia Verrua’s family has been making wine in the hills of Monferrato, around the village of Scurzolengo, in Piemonte. Nadia’s unique approach is a true synthesis of indigenous Piemonte grapes with traditional, ancient techniques.

Spontaneous fermentation with wild yeasts in stainless steel and concrete tanks, second fermentation in the bottle from a small amount of remaining residual sugar 🙏🏼 molte grazie

Transparent garnet in colour, with aromas of black cherry,

hazelnut, raspberry, violet and terracotta.

Black cherry, strawberry, raspberry, bramble, white pepper, trace of clove and chalky minerality are glossed with super light fizz.

Tangy acidity and wooly tannins fuse with black cherry, hazelnut and a bitter streak on the sateen finish.

Cascina ‘Tavijn ‘Ottavio Funk’ Vino Rosso 2017

 For over a century, Nadia Verrua’s family has been making

for a lovely morning of tasting and learning fantastic wines 💥😘