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
Quartz Reef Méthode Traditionnelle Rose
100% Pinot Noir was hand-picked. Bottle fermented and aged on lees for a minimum of 18 months.
A romantic bouquet of strawberry sherbet and rose petal with a hint of shortbread. Enhanced by lush pinot notes, a creamy acidity and a touch of nutmeg in the finish. Vibrant with an alluring length, focus and clarity.
ORGANIC / BIODYNAMIC
Ramon Jané “Tinc Set”
Tinc Set is Ramon’s pet nat made from a blend of Xarelo and Parellada. It’s zippy and lively with green apple and pear aromas backed up by grapefruit acidity and toasty notes from the second fermentation in bottle.
ORGANIC / BIODYNAMIC / NATURAL / NO SO2 ADDED
Vandal Pet Bat 2020
Vandal Wines was set up by three unnamed, masked Marlborough winemakers as an escape from the restrictions of their day jobs. Hand harvested Muscat 50% and Chardonnay 50%. Fruit was sourced from a 30 year old single vineyard in the Southern Valleys of Marlborough. Grapes were gently pressed and co-fermented ‘wild’ in seasoned French barriques at ambient temperatures with high solids. At 10 g/l residual the wine was bottled to capture natural effervescence. Harmless yeast sediment remain.
ORGANIC / NATURAL
Vincent Couche Rose Desir Extra Brut
Vincent Couche isn’t afraid to experiment. He made this rosé Champagne by using carbonically macerated Pinot Noir, saignée Pinot Noir and macerating Chardonnay and Pinot Noir. Three methods adding to the sheer complexity you’ll find. Dry on the palate but exuding a salmon-colored rosé with aromas of cherries, pomegranate and citrus all at once.