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

“Biodynamics summarizes my way of working and thinking viticulture. This is both a culmination and a quest. As a result, this philosophy of terroir puts the plant at the center of concerns and that it pushes us to the requirement.” - pioneering natural winemaker, Francois Chidaine

Grapes were sourced from biodynamic/organic vineyards located in the Cher Valley with flint, clay and limestone soil. Fermented at cool temperatures with indigenous yeast in stainless steel tanks, aged on the lees until bottling.

Coral pink in colour, with aromas of strawberry, white peach.

Grapefruit, wildflowers, white pepper and chalky minerals.

Tasting very similar to the aromas with cherry, strawberry and a trace of peach dusted with white pepper and framed by citrus acidity.

Pink grapefruit lingers on the crisp, mineral driven finish.

 “Biodynamics summarizes my way of working and thinking

Husband and wife team Antonella and Marco Fontana founded the Folicello estate in the early 1980’s.

With an initial goal of crafting “a wholesome glass of wine for ourselves and for some friends”, the estate has always been farmed organically.

Today their daughters Federica and Irene have joined them in producing low intervention, biodynamically farmed wines.

Ancestral method bottle refermentation [or pétillant naturel], with indigenous yeast, no added sulphur.

Garnet in colour with pink froth, with aromas of strawberry, red grape, cherry, earth, mint and wildflowers.

Morello cherry, blackberry, raspberry, musky earth, and an herbal trace are buoyed by soft, consistent fizz and complimented by fresh acidity and black tea tannins.

Tangy fruit, iron minerality and a slight bitterness linger on the dry, crisp finish. Rustic and charming, fantastic on its own or with a wide variety of dishes.

Folicello Il Rosso Lambrusco Emilia IGT 2016

 Husband and wife team Antonella and Marco Fontana founded

Massimiliano Calabretta is the 4th generation of his family to craft wines on the steep slopes of Mt Etna.

He farms about 7 hectares of old vines, many ungrafted and 80+ years in age.

This current bottling is a blend of the 2005, 2008, 2013, 2014 and 2016 vintages, from young and old vines.

Aged partially in large botti and partially in stainless steel.

Dark garnet in colour with aromas of plum, blackberry, strawberry, grilled herbs, smoky earth and crushed black peppercorn.

Tasting very similar to aromas, with blackberry, plum, black cherry, an herbaceous streak wrapped in smoky earth and black pepper, accented by fresh acidity and firm tannins.

Plum, tart red currant and a wisp of smoke linger on the lengthy, velvety finish.

95% Nerello Mascalese, 5% Nerello Cappuccio

 Massimiliano Calabretta is the 4th generation of his family

The name Unlitro represents “one litre of Ampeleia – an expression of Ampeleia's vitality and subtly delicate nature”. Vineyards are farmed biodynamically and organically.

As little as possible human intervention in the winery, with only indigenous yeasts used.

Grapes were sourced from the estate’s youngest vineyards located 200 to 350 meters in elevation.

Red-violet in colour with aromas of strawberry, rose petal, sour cherry, raspberry, dusty earth and peppery spice. Tasting very similar to the aromas with wild strawberry, morello cherry, cranberry, rose petal, tobacco with a shake of white pepper accented by fresh acidity and silky black tea tannins.

Black currant and a hint of black cherry linger on the dry spicy finish. Well balanced, well structured, fantastic on its own or with just about any dish. (Especially homemade pesto, ricotta, smoked mozzarella pizza)

Predominantly Alicante [aka Grenache, Cannonau] with Carignan and Alicante Bouschet

_  Ampeleia ‘Unlitro’ Costa Toscana Rosso IGT 2015

 Friday night pizza with Ampeleia. The name Unlitro

Located in Nizza Monferrato, Andrea Ivaldi is the 3rd generation of the family to head the farm. He is dedicated to expressing the character of the grape and the distinctive land on which it grows.

South facing vineyards were planted in 1965 and have clay/limestone soils.

Natural fermentation in cement barrels for 20 days, the must is mixed daily, followed by 12 months ageing in large Slavonian oak barrels.

Well balanced and well structured, with rich dark fruit, wildflowers, spice and forest floor underscored by vanilla and cigar box spice. An herbaceous streak carries thru to the velvety finish.

Bright acidity and silky tannins are the backbone.

_ ‘1613’ is made in honour of a significant event in the history of the city of Nizza Monferrato.

Link in bio for this fantastic story and more info on Andrea’s wines.

 Located in Nizza Monferrato, Andrea Ivaldi is the 3rd

Valle dell’Acate (literally “Acate Valley”) is located in the historic Bidini domain, amid the winding hills of Valle del Dirillo, on the edge of southeastern Sicily. Gaetana Jacono is the 6th generation of her family to head the estate. “7 Soils for 7 Wines: The 100 hectares of vineyards are planted according to the soil type.

Grapes are from vineyards located 100 meters in elevation. “The soil is black, relatively compact and riddled with white stones. The soil structure makes it possible for plant roots to oxygenate freely, extending down deep into the ground.” Aged in steel vats for 6 months, followed by at least 3 months in the bottle.

Transparent ruby red in colour with aromas of rose petal, wild flowers, cherry raspberry and talc minerality.

Cranberry, raspberry, strawberry, red currant, cherry, blackberry and rose petal are accented by fresh acidity and black tea tannins.

Black cherry, spice and a trace of raisin linger on the lengthy, plush finish.

Valle dell’Acate ‘Il Frappato’ Vittoria Frappato DOC 2016