Wine: Italy, Low Added Sulfites
Results
Venturini-Baldini Lambrusco
Check out the crushed purple hue and pretty pink froth on this dry fizzy red. Venturini-Baldini owns up to being an artisan Lambrusco with powdery tannins, bright acidity and some vibrant brambly character. It hits all the right buttons, opposed to the mass-produced, icky sweet stuff we used to see on the US market. They also produce balsamic vinegar, walnuts, honey and grappa: the stuff of life. Winemaking Details: Wild Yeast Fermentation, Low SO2 Added
BioVio Pigato
BioVio is the kind of winery that you get to know about only if you hang out with the Ligurian locals- nearly all of the tiny production is poured into their glasses to be enjoyed. This is a fascinating wine, with notes of basil and pine nuts on the nose (not surprisingly, Liguria is also the home of pesto). Flavors of white peach and almond follow, with a creamy texture and plenty of acidity to back it up. And for you linguists, Pigato's name comes from the reddish brown spots that form on the (certified organic) grapes when ripe. Winemaking Details: Low SO2 Added
Vignetti Massa Monleale Barbera
Monleale is the name of the town where Massa is located; there's the high, alto, and low parts of town; Massa is in Monleale Alto. All the classic Barbera cherry and raspberry fruit but the grape's high acidity is honed into a tight knitted complexity. One of the few Barbara's that age and become more complex. Winemaking Details: Aged in Botti, Low SO2 Added, Unfiltered, Vegan, Spontaneous Yeast Fermentation
COS Nero Di Lupo
Known as a fruity light grape, in this wine it becomes complex, deep and structured. Time Out’s food editor's favorite wine of the year. Made by three friends who quit their day jobs, unfiltered, no additives and only a tiny tiny amount of SO2 at bottling.
Denis Montanar Borc Dodon Verduzzo
Restrained complex fruit of pear and apple, waxy and fantastic tannins, yes from a white wine!. Strange..worth trying. Winemaking Details: Spontaneous Yeast Fermentation, Unfiltered, Unfined, Vegan, Low SO2 Added
Portovino Vignetti Massa Monleale 3 Pack
Winemaking Details: Aged in Botti, Low SO2 Added, Unfiltered, Vegan, Spontaneous Yeast Fermentation