Wine: Low Added Sulfites
Results
Haut Lavigne Cotes du Duras Sauv Semillon
Nadia Lusseau is the young winemaker who founded this domaine in 2002. Located 10 kilometers from Duras and 25 kilometers from Bergerac—minutes away from the city of Bordeaux. Nadia takes a smart and traditional approach to winemaking and she's been farming organically since ’05. We love this wine for its honest simplicity. A little touch of grapefruit on the nose leads to a round Semillon mouth feel with balanced acidity. Winemaking Details: Unfined, Unfiltered, Vegan, Wild Yeast Fermentation, Low SO2 Added
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
Birgit Eichinger Gruner Veltliner
The winery was founded in 1992 by Birgit Eichinger and her husband Christian. Her viticultural goal is "to optimize the natural aroma and flavor potential inherent in the grapes, matching varietals and terrain, practicing careful vineyard management and applying painstaking vinification." all the while respecting the "Less is More" natural principle. Her passion and dedication come through in her wines. This wine shows spice and floral notes on the nose, with yellow plum, apple and a bit of white pepper on the palate. With its mouth watering acidity, it goes down very easy.
Binner Riesling Katzenstal
The wines mirror the winemaker when it comes to Binner, a smart, soft spoken, sensitive seeming guy.This Alsatian Riesling brims with aromatic flowers, an almost tropical ripeness of guava, perfectly balanced with lemon zest and a crisp finish. Winemaking Details: Unfiltered, Unfined, Wild Yeast Fermentation, Low SO2 Added
Cousin Grolleau
Olivier Cousin is one of our favorite Loire vignerons, with a gentle disposition and salt n' pepper beard. Cousin's horse, Joker, plows the vineyards. His wines are the epitome of natural. Grolleau is one of those grapes that near died of extinction until it was resurrected by a handful of natural winemakers in the Loire, Cousin included. Shows barnyard funk, supple crushed red fruit and minerals. Winemaking Details: Unfiltered, Unfined, Vegan, Low SO2 Added, Wild Yeast Fermentation
Vignetti Massa Sentieri Barbera
This wine is made from the same fruit as the Monleale, but it's done in steel; it sees no oak. Swirls of Barbera fruit (raspberry, cherry) cranberry acidity gives a delicious and tight knit texture. Winemaking Details: Aged in Botti, Low SO2 Added, Unfiltered, Vegan, Spontaneous Yeast Fermentation, Stainless Steel Tank Fermentation
Albert Mann Gewurztraminer
Domaine Albert Mann is the fruit of two winemaking families in the region. Together, they have 900 years of winemaking history. They grow traditional Alsatian varieties using biodynamic farming method. The soil is marl sandstone that remains cooler which helps to retain acidity in the fruits. This wine has pronounced nose of lychee, white peach and orange peel. On the palate, the mouthfeel is round and full with spicy bitterness at the end. Exactly what you look for in a proper Gewurtztraminer. Winemaking Details: Low SO2 Added
Sebastien Brunet Vouvray Petillant
Brunet focuses on one thing only: Chenin Blanc. He owns 15 hectares in the village of Vouvray. Silex, limestone and tuffeau soils give this wine its astute minerality. This wine is kept on the less for two years before disgorging. It offers flint, honey and is a little oxidized. Complex yet refreshing. Winemaking Details: Spontaneous 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
Guccione Verruzza Trebbiano
Situated 20 km North of Palermo in the town of Monreale, better known for fantastic Mosaic decorated church, lies the Azienda Agricola Guccione, they have been certified organic since 1996 and farming biodynamicaly since 2005. Beautiful mouth feel, textured fruit and hints of tannins, this is not an orange wine, but has the complexity of one. Winemaking Details: Low SO2 Added, Unfined, Unfiltered, Vegan, Spontaneous Yeast Fermentation, Vinified in Used Barrel, Aged in Tank