Lezèr Foradori 2020
100% Teroldego spontaneously fermented in cement tanks, unfined, unfiltered with low sulfites. If you are unfamiliar with this grape, it is related to Syrah and has a similar dark inky colour, a peppery taste and firm, but not astringent tannins. This particular wine is made with less skin contact, hence the lighter colour of the wine. Crunchy, high acid and rich in red berry notes with just a touch of black fruit and pepper. The wine’s freshness, bright acidity and subtle pleasantly bitter quality makes it a wonderful food partner.
ORGANIC / BIODYNAMIC / NATURAL
Marcobarba Barbabianca 2019
The wine sees a few days on skins which gives it a lovely texture. Vibrant lemon aromatics with tangerine acidity, hay and minerality. It’s a perfect white for the aperitif.
ORGANIC / BIODYNAMIC / NATURAL
Marcobarba Barbarossa 2020
Barbarossa is mainly Merlot, plus other varieties such as Cabernet, Raboso and others unknown.
Fermented wine with indigenous yeasts, in cement tanks; aged for 12 months in steel tanks and bottled unfiltered with a small addition of sulfur.
ORGANIC / BIODYNAMIC / NATURAL
Mazzei Poggio Badiola 2017
Deep, inky purple in colour. On the nose, intense aromas of red berries and cocoa. Soft and smooth on the palate, with flavors of wild blackberries and raspberries; well balanced, with great depth and a long finish. 65% Sangiovese, 30% Merlot, 5% Petit Verdot.
Monastero Trappiste Vitorchiano Coenobium 2018
Farmed organically on five hectares in the town Vitorchiano, in the region of Lazio (about an hour north of Rome). The sisters of Monastero Suore Cistercensi have gained a cult following among wine aficionados. This wine is a blend of Trebbiano, Verdicchio, and Malvasia which is harvested together and allowed to spontaneously ferment using indigenous yeasts. Aromas in the spectrum of fennel and chamomile there is a distinct autumnal character to this wine that transcends description. Bright acidity rings out and gives life to some delicate spices. Bella!
ORGANIC / BIODYNAMIC / NATURAL
Monastero Trappiste Vitorchiano Coenobium Ruscum 2018
The Cistercian order of nuns at Monastero Suore Cistercensi, near Vitorchiano in Lazio planted their vineyard in 1963, but it wasn’t until the early 2000s that their wines began to attract more attention, largely due to their employment of the noted winemaking consultant, Giampiero Bea. Made from a blend of Trebbiano, Malvasia, and Verdicchio, Coenobium Ruscum is an “orange” wine, with the pressed juice given extended skin contact, in this case 15 days or more. Fairly light in body given the long skin contact, the wine is scented with mint and herbs; on the palate it has a mouth-filling texture with flavors of baked apple and caramel.
ORGANIC / BIODYNAMIC / NATURAL
Mont’Albano Pinot Grigio 20
This well-balanced wine from the Friuli region to the north of Venice has plenty of character, with a delicate rose petal aroma and a tinge of pears and apricots on the palate.
ORGANIC
Monte delle Vigne Lambrusco
This fabulously inviting, sparkling red bursts all the myths about Lambrusco by being dry and joyously drinkable. Grown organically on clay and limestone soils the results are fantastic. Fresh bright black cherry, blackberry fruit, some attractive fermentary notes, mouthfeel is ripe and fresh, nice depth of dark cherry and plum, blackberry fruit, decent grip and fresh acidity. 100% Lambrusco Maestri.
Orsi San Vito Posca Bianca NV
The ‘NV’ in the description stands for ‘non-vintage’, meaning that the wine is made from the product of more than one single year. Federico has made what he calls his ‘perpetual cuvée’ – a wine that slowly changes and evolves over time. The idea is a little like a simplified version of the Solera system used in Spanish sherry-making. Each year wine is added to a tank that already contains wine from up to ten previous vintages; wine is then bottled from that tank roughly every six weeks throughout the year with wine taken from all the available vessels in the cellar to top it up again. Next vintage more new wine is added to the tank, and so the process continues. This results in fresh, zesty notes from the young Pignoletto, and savoury, nutty notes from the Pignoletto that has had more time to mature in the tank. The wine will also display subtle differences depending on which bottling it comes from – check the back of the label to see when yours is dated. Always different, always the same, a bit like the Fall.
ORGANIC / BIODYNAMIC / NATURAL / NO SO2 ADDED
ORSI Vigneto San Vito Sui Lieviti
Skin fermented bubbles!
It is fermented in clay amphora on skins, with a little of the must from the same harvest added to the bottle for the second fermentation. It is aged on its lees and never disgorged. A simple, yet extremely refreshing wine with texture and citrus in spades.
Paltrinieri Radice Lambrusco di Sorbara 2019
“Made by carrying out the second fermentation in the bottle, this radiant, lightly sparkling wine opens with heady aromas of citrus, violet and a yeasty whiff of bread dough. Bone-dry and delicious, the energized palate delivers tart sour cherry, juicy pomegranate, pink grapefruit and white pepper alongside crisp acidity and a savory hint of saline. One bottle probably won’t be enough.” Wine Enthusiast
ORGANIC / BIODYNAMIC / NATURAL
Paolo Bea ARBOREUS 2012
This enchanting wine’s nose bursts with sappy orchard and stone fruits, orange zest, white wildflowers, warm baking spices, honey, bitter almonds, and whiffs of green tea, oxidation, and earth. The surprisingly muscular palate is saturated with dry extract, but lively acidity, silky-fine tannins, and a core of savory minerals keep it supple into its resonant, complex finish. A fantastic complement to a wide range of foods from white meats to hearty seafood to pungent cheeses, Bea’s Arboreus Bianco gets its name from pre-phylloxera old-vine Trebbiano Spoletino rootstock whose vines are trained into tree-like shapes. The wine’s intense flavor comes from its grapes’ fermenting on the skins for 23 days and the wine aging in stainless steel, sitting on its lees, for more than two years before bottling.
ORGANIC / BIODYNAMIC / NATURAL
Punset Barbera d’Alba 2019
An intense and complex nose, with fruity notes of cherry and blueberries. The wine is round, pleasant, with well-balanced acidity and a clean finish. Aged in cement tanks.
ORGANIC
San Lorenzo Verdicchio Classico Di Gino 2018
Extraordinary depth and layers of exotic stone fruit, melon, citrus, ground nuts, spice with more-ish texture balanced by refreshing line of acidity. If you are knew to Verdicchio it reminds me of a fine Pinot Grigio meets a Chardonnay with an exotic twist.
Secco-Bertani Vintage Edition 2015
Lovely red and dark fruits, including raspberry, cherry, and blueberry, are framed by a vanilla overlay and accented by hints of tobacco and cedar. The wine’s lively acidity persists on the long finish.
Tenuta Di Riseccoli Saeculum Super Tuscan 2017
The wine is a “Super-Tuscan” in every sense of the term, being a blend of Sangiovese, Cabernet Sauvignon and Merlot. It’s produced from our best fruit and only in the best vintages. Fermentation of the Sangiovese takes place in temperature-controlled cement vats with specially selected yeasts. After malolactic fermentation, the Sangiovese is ready for aging. The Cabernet Sauvignon and Merlot are fermented separately in stainless steel tanks. The wine spends 12 months in French barriques of first and second remplissage, after which the wine from the best barriques are blended, lightly fined and bottled.
Untermoserhof St. Magdalener Classico 2017
A fresh, fruity wine that is very versatile and easily digestible, but never simple. The wine is composed of 95% Schiava and 5% Lagrein.
Vitalba Albana Romagna Anfora 2018
This is a so-called Orange wine and that means nothing more or less that it is a white wine made from white grapes but whose skins ripen with this wine and the skin contact has been no less than 95 days in Georgian amphora (Kvevri). The great thing about an Orange Wine like this one is that you can taste many red wine characteristics in this orange wine. The color of this “Orange” wine is deep and light orange. The scent is calm yet very complex, with notes of very ripe fruit, candied peel, honey and marzipan. Surprisingly a lot of juice with a very rich aftertaste in which one encounters a lot of ripe stone fruit.
ORGANIC / BIODYNAMIC / NATURAL