Organic

Along the impossibly steep banks of the rivers Sil and Mio in Galicia lies the unique area known as Ribeira Sacra (the sacred banks). This region provides tremendously unique microclimates for the cultivation of grape vines. The vines of D. Ventura are over 80 years old.  Working these lands is extremely difficult as the terraces in some areas are so steep that all the grapes have to be brought in on a dumb waiter.

Palazzone cultivates the indigenous grape varieties allowed in the Orvieto D.O.C., namely Procanico, Verdello, Grechetto, Drupeggio and Malvasia Toscana. They do not use insecticides or fungicides in their vineyards and are judicial in the amount of sulfur added to their wines. Word has it on the rough tough streets of Brooklyn that a good Orvieto has hints of almonds on the nose and a palate of white summer flowers. This is it...word.

The Burgess Cellars’ hillside vineyards are on the steep slopes of Howell Mountain. The various exposures result in grapes that complement one another and build a complex, delicious wine.  The wine is rich with spice on the nose, quintessential notes of black cherries, blueberries on the palate with a hint of mint.

A bona-fide natural winemaker sporting a mohawk. Andrea Calek fled the army in Prague and moved to France to make wine in the Ardèche region (just west of the southern Rhone Valley) where he kips in a trailer beside his vineyards.  This lightly sparkling wine has wildflowers on the nose, and a yeasty, refreshing palate of white peach and apricot. Winemaking Details: No SO2 Added, Unfined, Unfiltered, Vegan, Wild Yeast Fermentation

A Barolo by any other name...This is a beautifully crafted expression of Nebbiolo from the very northern reaches of Italy.  Still tightly wound, it has a hint of anise and truffle on the nose, followed by bright cherry fruit.  It's beginning to show leather and earth which will develop further is it ages.  This wine is drinking well now (decant it for an hour or so before drinking), but will be even better in five years.  A true gem, and a wine we're proud to carry.

One of Italy’s most sought after estates and for good reason. This young vine Sagrantino is medium bodied with beautifully subtle blue and blackberry fruit with wild herbs, flowers, cassis and subtle notes of earthiness..  Paolo Bea has become a bit of a rock star in the natural wine world (if that's possible) and his wines show attention to detail and the touch of a master's hand.  ...And you don't have to be a wine geek to appreciate them!

Vinified in Used Barrel
Spontaneous Yeast Fermentation
Unfiltered
Unfined
Vegan
No added sulfites

This is the kind of wine they drink in Rioja.  Slightly rustic, it has nice fruit, a bit of earth and leather on the nose, and is quite refreshing.  It is not over-oaked, or micro-oxygenated, just good, old-fashioned Rioja.

Light gold with plenty of bubbles, this wine has aromas of apples and pears with pleasant floral notes. Crisp and light-bodied on the palate, stone fruit flavors are accompanied by a mild minerality and balanced acidity. A delicious sparkler for a great price! Winemaking Details: Natural Yeast Fermentation,

Heller Estate has been quietly making first-rate wines from their organic vineyards since 1970. This one has dried berry and chocolate aromas with notes of cassis, mint, cranberry and pomegranate seeds on the long finish. A richly flavorful wine that California fans will truly enjoy, and a great value to boot! Winemaking Details: Temperature controlled, stainless steel fermentation. Aged for 2 years in oak, 40% new. Unfined.

The Burgess Cellars’ hillside vineyards are on the steep slopes of Howell Mountain. The various exposures result in grapes that complement one another and build a complex, delicious wine. This is a great example of well made California Cabernet from a small, family-owned estate that has chosen to farm organically. They look straight across the hill at Viader vineyards. Winemaking Details: Stainless steel fermentation, aged in French Oak