Type: Light Red Wine (Natural / Zero-Sulfur)
Region: Burgenland, Austria
Grapes: 50% Pinot Noir, 50% Blaufränkisch (some releases are predominantly Pinot Noir with a small proportion of Blaufränkisch, but the 2023 vintage is generally listed as a 50/50 blend).
Alcohol ABV: 11%
Tasting Profile and Key Notes
Aroma:
Bright and expressive aromas of wild strawberry, raspberry, sour cherry, and red currant, layered with dried rose petals, baking spices, forest floor, and subtle mineral notes. A touch of wet leaves and fresh herbs adds complexity while maintaining remarkable purity and freshness.
Palate:
Light-bodied, vibrant, and exceptionally energetic, with juicy red berries, cranberry, and sour cherry carried by lively acidity. Fine, silky tannins provide gentle structure, while subtle earthy and mineral notes add depth. The finish is long, refreshing, and savoury, making this an elegant, highly drinkable expression of Burgenland.
Winemaking
The grapes are hand-harvested, destemmed, and gently foot-trodden before spontaneous fermentation with indigenous yeasts in large neutral oak barrels. The wine is matured for approximately 12 months in large Stockinger oak casks, preserving freshness while allowing subtle oxygen exchange to build complexity. Bottled unfined, unfiltered, and with no added sulphur, Brutal!!! is a pure expression of Christian Tschida's minimal-intervention philosophy.
Farming
The fruit comes from organically farmed vineyards in Burgenland, where 40-year-old vines grow on chalk, limestone, gravel, and schist-rich soils near Lake Neusiedl. The warm Pannonian climate is moderated by cooling lake influences, producing grapes with vibrant acidity and aromatic precision. Christian Tschida's regenerative, low-intervention approach allows each vineyard to express its terroir with clarity and finesse.
Type: Orange Wine (Natural / Skin-Contact / Minimal Intervention)
Region: Burgenland, Austria
Grapes: Gelber Muskateller, Goldmuskateller, Zitronenmuskateller (Lemon Muscat), and a small proportion of Chenin Blanc
Alcohol ABV: 11.5%
Tasting Profile and Key Notes
Aroma:
Intensely aromatic with notes of apricot, orange zest, grapefruit, honeysuckle, and white flowers. Layers of dried herbs, chamomile, citrus peel, and subtle tea-like nuances add complexity, while a distinct mineral freshness keeps the bouquet vibrant and elegant.
Palate:
Light yet beautifully textured, with flavours of preserved citrus, stone fruits, and ripe orchard fruits. Around two weeks of skin contact provides a gentle phenolic grip without overwhelming the wine, while lively acidity and a saline mineral backbone lead to a long, precise, and refreshing finish. The balance between aromatic intensity and finesse is a hallmark of Tschida's style.
Winemaking
The grapes are hand-harvested and fermented spontaneously with indigenous yeasts. Each Muskateller clone undergoes approximately two weeks of skin maceration before ageing for around 12 months in large neutral oak foudres and 500L oak barrels, preserving purity while adding texture and complexity. The wine is bottled with minimal intervention, without fining or filtration, and only a minimal amount of sulphur is used when necessary.
Farming
The fruit comes from Christian Tschida's organically farmed vineyards in Burgenland, situated between Lake Neusiedl and the Leitha Hills. The region's warm Pannonian climate is moderated by cooling lake influences, while gravel, limestone, and schist-rich soils contribute freshness, aromatic precision, and mineral depth. Low yields, meticulous hand harvesting, and regenerative vineyard practices allow each vineyard site to express its unique terroir with remarkable purity.
Type: Sparkling White Wine (Pét-Nat / Natural / Minimal Intervention)
Region: Weststeiermark (Styria), Austria
Grapes: Sauvignon Blanc, Pinot Blanc (Weissburgunder) & Bronner (approximately equal proportions)
Alcohol ABV: 11.5%
Tasting Profile and Key Notes
Aroma:
Fresh and vibrant with aromas of lime zest, grapefruit, green apple, white peach, and pear. Delicate notes of wildflowers, freshly cut herbs, passionfruit, and wet stone are complemented by a subtle yeasty complexity from bottle fermentation, creating a lively and mineral-driven bouquet.
Palate:
Light-bodied, energetic, and beautifully dry with fine, lively bubbles. Bright citrus, crisp orchard fruits, and subtle tropical notes are supported by racy acidity and a pronounced saline minerality. The finish is clean, taut, and refreshing, with a delicate savoury edge that makes it exceptionally food-friendly.
Winemaking
The grapes are hand-harvested and fermented spontaneously with indigenous yeasts before being bottled while fermentation is still active using the ancestral (Pét-Nat) method. The wine completes fermentation in bottle, creating its natural sparkle without secondary fermentation or dosage. Produced with minimal intervention, it is bottled unfined and unfiltered, allowing the wine to retain its vibrant energy and authentic expression.
Farming
The fruit comes from Franz Strohmeier's organically and biodynamically farmed vineyards in Weststeiermark, where vines grow on steep slopes of weathered gneiss and schist soils. The cool Alpine climate, significant diurnal temperature variation, and biodiversity-focused farming produce wines with remarkable freshness, precision, and mineral expression, reflecting the estate's philosophy of "Trauben, Liebe und Zeit" ("Grapes, Love and Time").
Type: Skin-Contact White Wine (Natural / Biodynamic / Minimal Intervention)
Region: Styria (Steiermark), Austria
Grapes: Pinot Blanc (Weissburgunder) & Chardonnay (approximately 70% Pinot Blanc, 30% Chardonnay)
Alcohol ABV: 12%
Tasting Profile and Key Notes
Aroma:
Elegant and complex aromas of white peach, grapefruit, lemon zest, and ripe pear, layered with chamomile, white flowers, dried herbs, and subtle earthy notes. A gentle skin-contact character brings hints of tea leaves, citrus peel, and spice, while the mineral-driven profile reflects the unique gneiss soils of western Styria.
Palate:
Textured, energetic, and beautifully balanced, showing vibrant citrus fruit, orchard fruit, and a subtle saline minerality. The short maceration provides a delicate phenolic grip and added depth, while bright acidity keeps the wine fresh and precise. The finish is long and savoury, with notes of grapefruit, lemon oil, and stony freshness.
Winemaking
The grapes are harvested by hand and undergo a short period of skin contact before gentle pressing of whole clusters. Fermentation occurs spontaneously with indigenous yeasts in used 500–600L wooden barrels, followed by ageing on fine lees for around 9–12 months with full malolactic fermentation. The wine is bottled unfined, unfiltered, and without added sulphur, following Franz Strohmeier’s “Trauben, Liebe und Zeit” (Grapes, Love and Time) philosophy.
Farming
The vineyards are located in western Styria, Austria, including sites around Stainz and Bad Gams, where vines grow on weathered gneiss soils rich in iron and silica. Franz Strohmeier practices organic and biodynamic farming, focusing on biodiversity, natural vineyard balance, and minimal intervention to allow the terroir and grape varieties to express themselves authentically.
Type: Rosé Wine (Natural / Organic / Minimal Intervention)
Region: Lazio, Italy
Grapes: 100% Aleatico
Alcohol ABV: 12%
Tasting Profile and Key Notes
Aroma:
Highly aromatic and expressive, showing notes of watermelon, wild strawberry, raspberry, apricot, pink grapefruit, and lychee. Delicate floral aromas of rose petals and hibiscus are complemented by subtle herbal and mineral nuances, giving the wine its distinctive Mediterranean elegance.
Palate:
Juicy, vibrant, and beautifully textured, with flavours of red berries, watermelon, citrus, and stone fruits. Bright acidity provides freshness, while a gentle phenolic structure adds depth and complexity. The finish is long, floral, and savoury, balancing fruit richness with remarkable drinkability.
Winemaking
The Aleatico grapes are organically farmed, hand-harvested, and fully destemmed before undergoing gentle direct pressing. Fermentation takes place spontaneously with indigenous yeasts, followed by ageing for around 10 months in used barriques on fine lees. The wine is bottled without fining, filtration, or added sulphur, preserving its pure fruit expression and natural character.
Farming
The grapes come from Le Coste’s vineyards in Gradoli, Lazio, near Lake Bolsena, where vines grow on volcanic soils rich in minerals. The estate practices organic farming with a strong focus on biodiversity and natural vineyard balance, allowing native varieties such as Aleatico to express the unique volcanic terroir and Mediterranean climate.
Type: Red Wine (Natural / Biodynamic / Minimal Intervention)
Region: Salento IGT, Puglia, Italy
Grapes: 100% Negroamaro
Alcohol ABV: 12%
Tasting Profile and Key Notes
Aroma:
Expressive aromas of ripe blackberry, black cherry, and plum are layered with dried Mediterranean herbs, violet, black pepper, and liquorice. Subtle earthy notes, cocoa, and a touch of balsamic freshness add depth, showcasing the savoury character typical of Negroamaro from Salento.
Palate:
Medium-bodied and vibrant, with juicy dark berry fruit balanced by refreshing acidity and fine, supple tannins. Flavours of blackberry, sour cherry, and sweet spice are complemented by a gentle earthy complexity and mineral freshness. The finish is long, dry, and savoury, making it an elegant and highly food-friendly expression of Negroamaro.
Winemaking
The grapes are hand-harvested from biodynamically farmed vineyards and fermented spontaneously with indigenous yeasts using minimal-intervention techniques. Gentle extraction preserves the purity of the fruit, while ageing takes place in neutral vessels to maintain freshness and allow the variety's natural character to shine. The wine is bottled with minimal sulphur and without unnecessary manipulation, reflecting Tenuta Macchiarola's philosophy of producing authentic, terroir-driven wines.
Farming
The vineyards are located in Lizzano, Salento, where vines grow on limestone and clay soils under the warm Mediterranean climate of southern Puglia. Tenuta Macchiarola farms organically and biodynamically, promoting biodiversity and healthy living soils while avoiding chemical interventions. This regenerative approach allows Negroamaro to express its freshness, savoury character, and distinctive sense of place.
Type: Pet-Nat Sparkling White Wine (Natural / Minimal Intervention)
Region: Swartland, South Africa
Grapes: 100% Chenin Blanc
Alcohol ABV: 10–10.5%
Tasting Profile and Key Notes
Aroma:
Fresh and lively aromas of green apple, pear, lemon zest, white peach, and citrus blossom. Subtle notes of fresh herbs, brioche, and a gentle mineral character add complexity, reflecting the dry-farmed Chenin Blanc vines and sandstone terroir.
Palate:
Bright, energetic, and refreshing with delicate natural bubbles. The palate shows crisp orchard fruits, citrus freshness, and a lightly creamy texture from lees contact, balanced by Chenin Blanc’s natural acidity and a clean, dry finish with a subtle savoury grip.
Winemaking
The grapes are hand-harvested and fermented naturally with indigenous yeasts in stainless steel tanks before being bottled during active fermentation to complete carbonation through the Méthode Ancestrale process. The wine spends extended time on lees, with bottles traditionally riddled and disgorged, before being topped up and sealed again. Made with minimal intervention, it is unfined, unfiltered, and produced without added sulfur.
Farming
The Chenin Blanc comes from old dry-farmed vines planted on sandstone soils in the Piketberg area of Swartland, where the warm Mediterranean climate is moderated by elevation and coastal influences. Testalonga follows organic and natural farming principles, focusing on healthy soils, biodiversity, and allowing the vineyard’s character to shine through in the finished wine.
Type: Rosé Wine (Natural / Organic / Minimal Intervention)
Region: Lombardy, Italy
Grapes: 100% Chiaretto (a local rosé expression traditionally made from Groppello-based grapes in the Lake Garda area)
Alcohol ABV: 13%
Tasting Profile and Key Notes
Aroma:
Fresh and elegant aromas of lychee, peach, and citrus fruits, complemented by delicate floral notes and hints of red berries. Subtle mineral nuances and a gentle herbal character add freshness and complexity to the aromatic profile.
Palate:
Light-bodied, vibrant, and refreshing with juicy stone fruits, citrus brightness, and a delicate savoury finish. The wine shows a fine balance between fruit richness and crisp acidity, with a smooth texture and gentle phenolic grip that adds structure while maintaining an elegant, easy-drinking style.
Winemaking
The grapes are organically farmed, hand-harvested, and fermented spontaneously using indigenous yeasts with a low-intervention approach. The wine is made without added sulphur, unfined, and unfiltered, preserving the purity of the fruit and the natural expression of the vineyard. A small amount of natural residual sugar contributes to the wine’s lively fruit character and round texture.
Farming
The grapes come from Sunawi’s organically certified vineyard in Lombardy, planted on calcareous morainic soils shaped by the glacial landscape of northern Italy. The vines are cultivated without chemical inputs, with a focus on biodiversity and natural vineyard balance, allowing the Chiaretto grapes to express freshness, minerality, and a strong sense of place.
Type: White Wine (Natural / Organic / Minimal Intervention / Barrel Aged)
Region: Benaco Bresciano IGP, Lombardy, Italy
Grapes: 100% Chardonnay
Alcohol ABV: 14%
Tasting Profile and Key Notes
Aroma:
Complex and expressive aromas of ripe yellow apple, pear, white peach, and citrus peel, layered with notes of almond, vanilla, toasted hazelnut, and subtle buttery nuances from barrique ageing. A delicate oxidative character, reminiscent of flor and dried herbs, adds depth while maintaining freshness.
Palate:
Full-bodied yet energetic, showing a beautiful balance between richness and freshness. Ripe orchard fruits, citrus, and gentle nutty flavours are supported by creamy texture, subtle oak influence, and a mineral backbone. The finish is long, savoury, and elegant, with a refined oxidative complexity that makes it highly gastronomic.
Winemaking
The Chardonnay grapes are spontaneously fermented with indigenous yeasts and aged in barrique barrels, where the wine develops additional texture and complexity. The 2023 vintage experienced a natural flor veil during barrel ageing, contributing a subtle oxidative character while preserving freshness and balance. Produced without added sulphur, with minimal intervention and no unnecessary manipulation, the wine reflects Sunawi’s philosophy of allowing the grape to express its fullest potential.
Farming
The grapes come from Sunawi’s organically farmed vineyards in Lombardy, near Lake Garda, where vines benefit from a mild Alpine-Mediterranean climate and diverse soils shaped by glacial influences. Sunawi focuses on sustainable and natural farming practices, promoting biodiversity and healthy vineyard ecosystems to express the purity and character of the terroir.
New Arrivals
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Pour Me A Glass | Snag a Bottle
Type: Orange Wine (Natural / Zero-Sulfur)
Region: Alsace, France
Grapes: 100% Gewürztraminer
Alcohol ABV: 12%
Tasting Profile and Key Notes
Aroma: Intensely aromatic with notes of lychee, rose petals, white peach, mirabelle plum, citrus peel, and delicate spice, complemented by subtle herbal nuances.
Palate: Dry, vibrant, and textured despite the expressive aromatics. Juicy stone fruits and tropical notes are balanced by refreshing acidity, a gentle phenolic grip, and a distinctive saline finish that adds freshness and length.
Winemaking
Super JP is crafted from organically grown Gewürztraminer and fermented with native yeasts using minimal-intervention techniques. A small portion of the fruit undergoes around two days of skin maceration before being blended back with the pressed juice, creating an orange wine with added texture while retaining freshness and drinkability. The wine is bottled without added sulfur, staying true to Pépin's natural winemaking philosophy.
Farming
The grapes are sourced from certified organic vineyards across Alsace, where growers follow strict natural farming principles without synthetic pesticides, herbicides, or insecticides. Hand-harvesting and careful vineyard management preserve the purity of the fruit, while the cool Alsatian climate helps maintain freshness, aromatic intensity, and vibrant acidity.
Fresh, funky, and undeniably fun. Pépin brings a fresh perspective to natural wine with zero-added-sulfite, low-intervention bottles crafted in collaboration with independent French winemakers. Designed for pure drinkability and shared moments, these approachable, vibrant cuvées are perfect whether you're a seasoned natural wine lover or just getting started.
Type: Skin-Contact White Wine (Natural / Biodynamic / Minimal Intervention)
Region: Styria (Steiermark), Austria
Grapes: Pinot Blanc (Weissburgunder) & Chardonnay (approximately 70% Pinot Blanc, 30% Chardonnay)
Alcohol ABV: 12%
Tasting Profile and Key Notes
Aroma:
Elegant and complex aromas of white peach, grapefruit, lemon zest, and ripe pear, layered with chamomile, white flowers, dried herbs, and subtle earthy notes. A gentle skin-contact character brings hints of tea leaves, citrus peel, and spice, while the mineral-driven profile reflects the unique gneiss soils of western Styria.
Palate:
Textured, energetic, and beautifully balanced, showing vibrant citrus fruit, orchard fruit, and a subtle saline minerality. The short maceration provides a delicate phenolic grip and added depth, while bright acidity keeps the wine fresh and precise. The finish is long and savoury, with notes of grapefruit, lemon oil, and stony freshness.
Winemaking
The grapes are harvested by hand and undergo a short period of skin contact before gentle pressing of whole clusters. Fermentation occurs spontaneously with indigenous yeasts in used 500–600L wooden barrels, followed by ageing on fine lees for around 9–12 months with full malolactic fermentation. The wine is bottled unfined, unfiltered, and without added sulphur, following Franz Strohmeier’s “Trauben, Liebe und Zeit” (Grapes, Love and Time) philosophy.
Farming
The vineyards are located in western Styria, Austria, including sites around Stainz and Bad Gams, where vines grow on weathered gneiss soils rich in iron and silica. Franz Strohmeier practices organic and biodynamic farming, focusing on biodiversity, natural vineyard balance, and minimal intervention to allow the terroir and grape varieties to express themselves authentically.
Type: White Wine (Natural / Biodynamic / Minimal Intervention)
Region: Gambellara, Veneto, Italy
Grapes: Garganega, Chardonnay, Glera, and Trebbiano
Alcohol ABV: 10.5%
Tasting Profile and Key Notes
Aroma:
Fresh and expressive with aromas of green apple, lemon zest, white peach, pear, and delicate white flowers. Subtle notes of almond, fresh herbs, and a gentle mineral character add complexity, reflecting the volcanic soils and traditional grape varieties of the Gambellara area.
Palate:
Light-bodied, vibrant, and highly refreshing with flavours of citrus, orchard fruits, and a touch of almond. Bright acidity provides energy, while a soft textured mouthfeel from lees ageing gives balance and depth. The finish is clean, mineral, and slightly savoury, making it an easy-drinking yet gastronomic white wine.
Winemaking
The grapes are sourced from biodynamically farmed vineyards and fermented spontaneously with indigenous yeasts in concrete tanks. The wine remains in the same concrete vessels for at least six months of ageing, allowing it to develop texture while preserving freshness and purity. Bottled unfiltered with only a small addition of sulphur, Barbabianca reflects Marcobarba’s low-intervention philosophy and focus on natural expression.
Farming
The vineyards are located around Gambellara in Veneto, an area known for its volcanic basalt soils and long tradition of native white grape cultivation. Marcobarba follows biodynamic farming principles, reducing vineyard intervention to a minimum and focusing on soil health, biodiversity, and harmony with the natural environment.
Type: Sparkling White Wine (Pét-Nat / Natural / Minimal Intervention)
Region: Yamagata Prefecture, Japan
Grapes: 50% Delaware, 25% Niagara, 11% Neo Muscat, 6% Seyval Blanc 9110, 6% Steuben, 2% Rosario Bianco
Alcohol ABV: 10.5%
Tasting Profile and Key Notes
Aroma:
Highly aromatic and playful, bursting with notes of mango, banana, white peach, lychee, Muscat grape, citrus blossom, and tropical fruits. The signature candy-like fragrance of Delaware grapes is balanced by delicate floral notes and subtle wild yeast complexity, creating an unmistakably vibrant Japanese expression.
Palate:
Light-bodied and lively with gentle natural bubbles and refreshing acidity. Juicy tropical fruits, fresh table grapes, citrus, and white peach are complemented by a soft lees-derived creaminess and delicate umami. The finish is crisp, clean, and effortlessly drinkable, with a subtle cloudy texture that enhances the wine's charm and freshness.
Winemaking
The grapes are hand-harvested from organically managed vineyards and fermented spontaneously with indigenous yeasts. Most of the fruit undergoes short skin maceration before fermentation in stainless steel, while a portion of sweet Steuben juice is blended back just before bottling. The wine completes fermentation in bottle using the ancestral (Pét-Nat) method, creating its natural sparkle without fining, filtration, or added sulphur.
Farming
The fruit is sourced from vineyards across Yamagata Prefecture, where cool growing conditions and significant day-to-night temperature variation preserve freshness and aromatic intensity. Grape Republic works closely with growers who follow organic and low-intervention farming practices, avoiding synthetic chemicals while encouraging biodiversity and healthy vineyard ecosystems. The result is a vibrant sparkling wine that captures the purity and individuality of Japan's emerging natural wine scene.
Type: Orange Wine (Natural / Skin-Contact / Minimal Intervention)
Region: Yamagata Prefecture, Japan
Grapes: 85% Delaware, 15% Niagara
Alcohol ABV: 11.5%
Tasting Profile and Key Notes
Aroma:
Fresh and expressive aromas of mandarin orange, orange peel, ripe grape, white peach, and citrus blossom. The wine carries a distinctive Japanese table grape character, showing delicate floral notes, subtle candy-like fruitiness, and hints of fresh herbs.
Palate:
Light-bodied, vibrant, and refreshing with juicy citrus and orchard fruit flavours. Gentle skin contact provides a subtle phenolic texture and grip, while bright acidity lifts the palate and keeps the finish clean, lively, and easy-drinking. The finish shows a pleasant balance of fruit sweetness, slight bitterness, and mineral freshness.
Winemaking
The grapes are 100% destemmed and undergo spontaneous fermentation with indigenous yeasts, followed by 6–14 days of skin maceration in amphora and fibre tanks. The wine is then aged with approximately 65% in amphora and 35% in stainless steel tanks before bottling. Made without clarification, filtration, or added sulfur, Arancione reflects Grape Republic’s natural winemaking philosophy and pure expression of Japanese fruit.
Farming
The grapes are sourced from vineyards in Yamagata Prefecture, where the cool climate and large diurnal temperature variation help preserve freshness and aromatic intensity. Grape Republic works closely with local growers using low-intervention farming practices, allowing native grape varieties such as Delaware and Niagara to express their unique Japanese terroir and natural character.
Type: Orange Wine (Skin Contact / Natural / Biodynamic / Minimal Intervention)
Region: Alsace, France (Vin de France – Domaine Albert Hertz, Eguisheim)
Grapes: 100% Muscat Ottonel
Alcohol ABV: 13%
Tasting Profile and Key Notes
Aroma:
An elegant and aromatic orange wine with the distinctive floral character of Muscat. The nose shows intense notes of orange blossom, jasmine, lychee, mandarin peel, and ripe citrus. Subtle aromas of dried herbs, white pepper, tea leaves, and gentle spice develop from the skin contact, adding complexity while maintaining Muscat’s natural perfume.
Palate:
Dry, medium-bodied, and textured with a delicate tannic grip from maceration. Flavours of lemon zest, orange peel, apricot, peach, and exotic fruit are balanced by floral freshness and a savoury mineral backbone. The finish is clean and slightly saline, with a beautiful combination of aromatic intensity and refreshing acidity.
Winemaking
The grapes are destemmed and macerated on skins for around 10 days before pressing. Fermentation continues naturally with indigenous yeasts, followed by 12 months ageing on fine lees in stainless steel tanks. The wine is bottled unfiltered, with only a small amount of sulphur added, preserving the natural expression and aromatic purity of the Muscat.
Farming
The grapes come from Domaine Albert Hertz in Eguisheim, Alsace, from vineyards certified organic and biodynamic (Demeter & Biodyvin) since 2007. The vines grow on clay-limestone soils with a south-east exposure, benefiting from Alsace’s continental climate that allows Muscat to develop intense aromatics while maintaining freshness and balance. The vines are around 33 years old, contributing concentration and complexity.
Type: Rosé Wine (Natural / Organic / Minimal Intervention)
Region: Côtes Catalanes IGP, Roussillon, France
Grapes: Merlot, Syrah
Alcohol ABV: 13%
Tasting Profile and Key Notes
Aroma:
A vibrant and expressive natural rosé with aromas of wild raspberry, strawberry, pomegranate, and red cherry. More savoury Mediterranean notes emerge with air — rosehip, tomato leaf, red pepper, rosemary, thyme, wild mint, and freshly ground white pepper create a complex and distinctive profile.
Palate:
Dry, powerful, and refreshing with a textured mouthfeel. The palate shows flavours of red berries, citrus peel, pomegranate, and herbs, balanced by lively acidity and a subtle mineral character. Unlike a delicate Provence-style rosé, L'Amourouse has more depth and structure, with a savoury, spicy finish and excellent gastronomic potential.
Winemaking
Made with a natural wine approach, the grapes are hand-harvested from old vines and fermented separately in stainless steel tanks. The wine is bottled unfiltered and unfined, with only minimal sulphur added at bottling, preserving the purity of the fruit and the expressive character of the vineyard.
Farming
Domaine de Majas is located in Roussillon, southern France, near the foothills of the Pyrenees. The vineyards are farmed organically, with vines planted on limestone and schist soils at around 350–400 metres altitude. The combination of Mediterranean sunshine, mountain influence, and mineral soils gives the wines both ripe fruit character and freshness.
Type: Red Wine (Young Rioja / Natural-leaning / Carbonic Maceration)
Region: Rioja Alavesa (DOCa Rioja), Spain
Grapes: 95% Tempranillo, 5% Viura
Alcohol ABV: 14%
Tasting Profile and Key Notes
Aroma:
Bright, youthful and highly expressive, with aromas of fresh red cherry, raspberry, wild strawberry and blackberry. Floral notes of violet are complemented by subtle hints of yoghurt, crushed stone and fresh herbs from the carbonic maceration, giving the wine a lifted and vibrant personality.
Palate:
Light to medium-bodied with juicy red fruit, lively acidity and very soft tannins. Flavours of cherry, raspberry, cranberry and red plum are supported by gentle spice and mineral notes. The finish is clean, energetic and remarkably fresh, making it an easy-drinking yet characterful Rioja.
Winemaking
The grapes are hand-harvested as whole bunches and fermented using the traditional carbonic maceration method, a historic technique of Rioja Alavesa that enhances fruit purity and floral aromatics. Fermentation and spontaneous malolactic conversion take place in stainless steel, followed by approximately five months of ageing in concrete tanks. The wine is softly filtered and bottled without stabilization to preserve its freshness and vibrancy.
Farming
Artuke is a family estate run by brothers Arturo and Kike de Miguel in Baños de Ebro, Rioja Alavesa. The vineyards are farmed sustainably with meticulous manual work and low yields. The vines grow on limestone-clay soils under Atlantic influence moderated by the Mediterranean climate, producing wines with freshness, purity and a strong sense of place.
Type: Light to Medium-Bodied Red (Sustainably Certified / Vegan)
Region: Wairau Valley, Marlborough, New Zealand
Grapes: 100% Pinot Noir
Alcohol ABV: 13%
Tasting Profile and Key Notes
Aroma: Bright and youthfully aromatic with fragrant raspberry, red cherry, a touch of dark plum, and subtle hints of warm baking spices.
Palate: Supple, juicy, and energetic; it leads with a crunchy core of fresh red berries, balanced by gentle, well-integrated tannins and a clean, vibrant acidity.
Winemaking
The fruit undergoes a cold-soak period prior to fermentation to maximize the extraction of vibrant primary fruit aromatics and deep colour from the delicate grape skins.Fermentation is carried out in stainless-steel tanks using selected yeasts, during which the cap is meticulously hand-plunged to achieve a balanced, gentle tannin profile. The wine is pressed and finished entirely in tank on its fine lees to preserve its bright, fruit-forward purity and clean, un-oaked character.
Farming
The grapes are sourced entirely from estate vineyards in the Wairau Valley, an area characterized by its ancient, free-draining stony riverbed soils.The vineyard operations are independently certified 100% sustainable by Sustainable Winegrowing New Zealand, utilizing practices like planting wild flowers between rows to naturally enhance soil structure and nitrogen levels. The region's intense maritime sunshine paired with cool coastal nights allows for an extended growing season, giving the Pinot Noir grapes ample time to develop complex phenolics while locking in high natural acidity.
Babysteps……New to Natural Wine?
Type: Light Red Wine (Natural / Minimal Intervention)
Region: Ningxia, China
Grapes: 100% Pinot Noir
Alcohol ABV: Approximately 12%
Tasting Profile and Key Notes
Aroma:
Generous and expressive with aromas of overripe wild strawberry, ripe red cherry, strawberry leaf, and raspberry, layered with smoked Chinese sour plum, damp autumn forest floor, baking spices, and subtle earthy undertones. Compared with the other Perdue bottlings, 22.3 is the most generous and stem-influenced expression, offering greater savoury complexity alongside its ripe fruit profile.
Palate:
Light to medium-bodied with vibrant red berry fruit balanced by refreshing acidity and firm, grippy tannins. Flavours of ripe strawberry, red cherry, cranberry, and sweet spice are complemented by herbal stem notes and earthy minerality. The finish is long, savoury, and energetic, showing both elegance and structure while remaining highly drinkable.
Winemaking
The grapes are hand-harvested over multiple picking dates to capture different levels of ripeness and structural components. Fermentation is carried out with indigenous yeasts using uncontrolled temperatures and gentle extraction, with later-picked fruit incorporating a higher proportion of whole clusters to build aromatic complexity and tannin. The wine undergoes natural malolactic fermentation before ageing in older oak barrels for approximately 7–12 months, allowing texture to develop without overt oak influence. No acidification, tannin additions, or cultured yeasts are used, reflecting Xiao Pu's minimalist, blending-focused philosophy.
Farming
The fruit is sourced from vineyards in Qingtongxia, Ningxia, where a continental climate with warm sunny days, cool nights, and low rainfall produces Pinot Noir with excellent concentration while retaining freshness. Xiao Pu works closely with growers using sustainable, low-intervention viticulture and careful hand harvesting to preserve the individuality of each vineyard. The Perdue series is designed to showcase different expressions of Ningxia Pinot Noir through thoughtful barrel selection and blending rather than heavy winemaking intervention.
Type: White Wine (Organic / Traditional / Textured Italian White)
Region: Offida DOCG, Marche, Italy
Grapes: 100% Pecorino
Alcohol ABV: 14%
Tasting Profile and Key Notes
Aroma:
An expressive and elegant Pecorino showing aromas of lemon zest, yellow apple, pear, and white peach, layered with wild herbs, hawthorn blossom, and delicate floral notes. Subtle hints of vanilla, almond, and Mediterranean herbs develop from barrel ageing, adding richness and complexity while maintaining freshness.
Palate:
Medium to full-bodied with a beautiful balance between freshness and texture. The palate delivers flavours of citrus, ripe pear, orchard fruits, and herbal nuances, supported by bright acidity and a distinct saline minerality. A gentle creamy texture from lees contact and oak ageing gives depth, while the finish remains clean, savoury, and persistent.
Winemaking
The organically farmed Pecorino grapes are hand-harvested from vineyards around Offida and Acquaviva Picena before undergoing fermentation in medium-sized oak barrels. The wine remains on its fermentation lees for approximately 6 months in oak, followed by around 3 months of bottle ageing to develop texture and complexity. The winemaking focuses on preserving the natural freshness of Pecorino while adding subtle richness through traditional barrel maturation.
Farming
The vineyards are located in the rolling hills of Marche’s Piceno area, between Offida and Acquaviva Picena, where Pecorino thrives in a warm Mediterranean climate moderated by Adriatic sea breezes. Ciù Ciù farms organically, with vines planted on mineral-rich hillside soils that contribute to the grape’s natural acidity, salinity, and aromatic intensity.
Type: Orange Wine (Skin-Contact / Natural / Minimal Intervention)
Region: Ningxia, China
Grapes: 100% Gewürztraminer (also known as Traminer; some sources note the aromatic Traminer family expression)
Alcohol ABV: 12.1%
Tasting Profile and Key Notes
Aroma:
Highly aromatic and expressive, showing classic Gewürztraminer characters of lychee, rose petals, jasmine, and orange blossom. Extended skin contact adds layers of tangerine peel, dried apricot, ginger, herbal tea, and exotic spice, creating a complex bouquet that bridges floral elegance with savoury orange wine character.
Palate:
Medium-bodied with a rich, textured mouthfeel and gentle phenolic grip from skin maceration. Flavours of apricot, mandarin, grapefruit, star fruit, and candied citrus are balanced by refreshing acidity and subtle tea-like bitterness. The finish is long and savoury, showing notes of oolong tea, ginger, herbs, and citrus peel, giving the wine both aromatic intensity and structural depth.
Winemaking
The Gewürztraminer grapes undergo spontaneous fermentation with indigenous yeasts and extended skin contact, creating the wine’s distinctive amber colour, aromatic complexity, and textured palate. The wine is aged in old oak barrels for approximately several months before bottling, with minimal intervention and without heavy adjustment to preserve the natural expression of the grape.
Farming
The grapes are sourced from vineyards in Ningxia, China, a high-altitude wine region known for its dry continental climate, strong sunlight, and significant day-night temperature variation. Xiao Pu works closely with local vineyards to explore natural farming and low-intervention viticulture, allowing aromatic varieties such as Gewürztraminer to express freshness, intensity, and regional character.
Type: Light Red Wine (Natural / Organic / Minimal Intervention / Chillable Red)
Region: Rhône Valley, France (Vin de France – Ardèche)
Grapes: 50% Grenache, 30% Cinsault, 20% Clairette
Alcohol ABV: 12.5%
Tasting Profile and Key Notes
Aroma:
A bright and lifted natural Rhône red showing aromas of fresh strawberry, raspberry, red cherry, and cranberry. The Grenache brings juicy red fruit and floral notes, while Cinsault adds elegance and spice. The addition of Clairette gives an extra aromatic lift with hints of white flowers, herbs, and a subtle mineral freshness.
Palate:
Light-bodied, vibrant, and refreshing with crunchy red fruit flavours of cherry, raspberry, and wild berries. The palate is silky with delicate tannins, bright acidity, and a savoury finish showing notes of pepper, herbs, and mineral freshness. Despite being a red wine, the 20% white grape component gives it an airy texture and makes it highly drinkable, especially slightly chilled.
Winemaking
The grapes are organically farmed and hand-harvested from granite and gneiss soils in the Ardèche region. The fruit is partially destemmed and co-fermented with indigenous yeasts in open concrete tanks, with a short maceration of around 4–5 days to preserve freshness and avoid heavy extraction. The wine is aged in concrete tanks on fine lees for around 12 months, then bottled unfined and unfiltered with minimal sulphur addition.
Farming
The vineyards are managed organically by Éric Texier, focusing on biodiversity, healthy soils, and traditional Rhône farming practices. The vines grow on granite-rich soils in the Ardèche, where the cooler mountain influence helps retain acidity and freshness. The terroir contributes to Chat Fou’s light, energetic style rather than a heavier Southern Rhône profile.
Type: Light Red (Natural / Low-Intervention)
Region: AOC Bourgogne, Burgundy, France
Grapes: 100% Pinot Noir
Alcohol ABV: 12.5%
Tasting Profile and Key Notes
Aroma: Wild raspberry, sour Morello cherry, rooibos tea, and a wet, stony forest-floor earthiness.
Palate: Highly fluid, vibrant, and pure. Crunchy red-currant and bramble layers zip across a limestone mineral track, framed by fine-grained, delicately sticky tannins and a classic, peppery finish.
Winemaking
The hand-harvested grapes undergo a whole-cluster, indigenous-yeast fermentation in temperature-controlled stainless steel vats to foster bright aromatics and preserve primary fruit snap. Following a gentle press, the wine is transferred into older, neutral 225L and 228L French oak barrels where it rests on its fine lees for 8 months. The final components are blended and bottled completely unfined and unfiltered, with only a minimal, protective trace of sulfur added before corking.
Farming
Winemaker Valentin Montanet sources this fruit from organically farmed plots featuring old vines (some averaging 60 years of age) situated across the cooler, limestone-rich soils of the Yonne and northern Burgundy.The vineyards thrive on classic slopes composed of Kimmeridgian clay and dense limestone, giving the fruit a signature structural tension. Harvesting is handled entirely by hand with meticulous sorting in the vineyard to ensure only pristine fruit enters the low-intervention cellar.
Type: White Wine (Organic / Fresh & Textural / Minimal Intervention)
Region: Navarra, Spain
Grapes: 100% Viura
Alcohol ABV: 13%
Tasting Profile and Key Notes
Aroma:
Fresh and expressive with aromas of white peach, pear, green apple, and citrus peel. Delicate notes of fennel, fresh green tea, and white flowers add an herbal complexity, while a subtle mineral character reflects the clay-loam soils of Navarra.
Palate:
Dry, medium-bodied, and beautifully textured with refreshing acidity. The palate shows flavours of white peach, lemon, pear, and green tea, complemented by a gentle creamy texture from lees ageing. Mineral notes and a clean, slightly saline finish give the wine excellent freshness and length.
Winemaking
The 100% Viura grapes are harvested from vineyards in Navarra and fermented naturally with wild yeasts in tanks at controlled temperatures around 15–16°C. The wine is aged on its fine lees with regular bâtonnage for approximately 4 months, creating additional texture and complexity while preserving the purity and freshness of the variety.
Farming
Bodegas Tandem works with vineyards in Navarra, a region influenced by both Atlantic and Mediterranean climates. The vineyards are planted on clay-loam soils, where warm days allow ripe fruit development while cooler conditions help maintain acidity and freshness. Sustainable vineyard practices and careful harvesting aim to express the natural character of Viura and the Navarra terroir.
Type: White Wine (Natural / Organic / Biodynamic / Minimal Intervention)
Region: Muscadet Sèvre-et-Maine, Loire Valley, France
Grapes: 100% Melon de Bourgogne
Alcohol ABV: 12%
Tasting Profile and Key Notes
Aroma:
Pure and crystalline with aromas of lime zest, grapefruit, green apple, pear, and white flowers. Subtle smoky notes, wet stone minerality, and a delicate waxy character add complexity, reflecting the unique terroir-driven expression of Melon de Bourgogne.
Palate:
Dry, precise, and beautifully balanced, showing bright citrus flavours, fresh orchard fruits, and a distinct saline character. The palate combines a rich, rounded texture from lees ageing with a vibrant mineral tension, creating a long, refreshing finish reminiscent of sea breeze and crushed stone. This is a classic gastronomic Muscadet with excellent freshness and versatility, especially with oysters and seafood.
Winemaking
The grapes are hand-harvested from organically and biodynamically farmed vineyards before undergoing gentle whole-cluster pneumatic pressing. Fermentation occurs naturally with indigenous yeasts, followed by ageing on fine lees in underground concrete tanks to develop texture while preserving freshness and purity. The wine is bottled without fining or filtration, reflecting Domaine de L’ECU’s low-intervention approach.
Farming
Domaine de L’ECU has practiced organic farming since 1975 and has been Demeter biodynamic certified since 1998. The Melon de Bourgogne vines grow on siliceous soils with metamorphic rock subsoil in the Pays Nantais, where the cool maritime climate and mineral-rich terroir contribute to the wine’s freshness, salinity, and distinctive Atlantic character.
Type: White Wine (Organic / Biodynamic / Minimal Intervention)
Region: Rías Baixas DO (Val do Salnés), Galicia, Spain
Grapes: 100% Albariño
Alcohol ABV: 13%
Tasting Profile and Key Notes
Aroma:
A beautifully aromatic Albariño with lifted notes of white peach, lemon zest, lime, green apple, and pear. Delicate aromas of citrus blossom, white flowers, sea spray, and wet granite are complemented by subtle hints of honey and lees-derived pastry notes, creating a wine that is both vibrant and complex.
Palate:
Medium-bodied with bright acidity and a beautifully textured mouthfeel. Flavours of citrus, white peach, green apple, and ripe pear are layered with saline minerality, wet stone, and a subtle creamy richness from extended lees ageing. The finish is long, precise, and distinctly maritime, with a refreshing mineral edge.
Winemaking
Shanela is produced from a single biodynamically farmed vineyard in Val do Salnés, the heart of Rías Baixas. Whole clusters are gently pressed before cold fermentation with indigenous yeasts. The wine spends approximately 12 months on its fine lees, followed by an additional year in stainless steel before bottling with minimal sulphur. This extended maturation gives the wine remarkable texture and complexity while preserving Albariño's freshness. Around 5,000 bottles are produced annually.
Farming
Although best known for Rioja, David Sampedro (Bodegas Bhilar) also farms a small parcel in Val do Salnés, just 5 km from the Atlantic Ocean. The old Albariño vines grow on sandy granite soils with constant Atlantic influence, producing wines with pronounced salinity, freshness, and mineral character. The vineyard is farmed according to organic and biodynamic principles, reflecting Bhilar's philosophy of minimal intervention and respect for nature.
Type: Orange Wine (Natural / Skin-Contact / Minimal Intervention)
Region: Yamagata Prefecture, Japan
Grapes: 85% Delaware, 15% Niagara
Alcohol ABV: 11.5%
Tasting Profile and Key Notes
Aroma:
Fresh and expressive aromas of mandarin orange, orange peel, ripe grape, white peach, and citrus blossom. The wine carries a distinctive Japanese table grape character, showing delicate floral notes, subtle candy-like fruitiness, and hints of fresh herbs.
Palate:
Light-bodied, vibrant, and refreshing with juicy citrus and orchard fruit flavours. Gentle skin contact provides a subtle phenolic texture and grip, while bright acidity lifts the palate and keeps the finish clean, lively, and easy-drinking. The finish shows a pleasant balance of fruit sweetness, slight bitterness, and mineral freshness.
Winemaking
The grapes are 100% destemmed and undergo spontaneous fermentation with indigenous yeasts, followed by 6–14 days of skin maceration in amphora and fibre tanks. The wine is then aged with approximately 65% in amphora and 35% in stainless steel tanks before bottling. Made without clarification, filtration, or added sulfur, Arancione reflects Grape Republic’s natural winemaking philosophy and pure expression of Japanese fruit.
Farming
The grapes are sourced from vineyards in Yamagata Prefecture, where the cool climate and large diurnal temperature variation help preserve freshness and aromatic intensity. Grape Republic works closely with local growers using low-intervention farming practices, allowing native grape varieties such as Delaware and Niagara to express their unique Japanese terroir and natural character.
Type: Sparkling White Wine (Cava DO / Organic / Traditional Method)
Region: Requena, Valencia, Spain (DO Cava)
Grapes: 100% Macabeo
Alcohol ABV: 12%
Tasting Profile and Key Notes
Aroma:
Fresh and elegant aromas of lemon zest, green apple, pear, and white flowers. Subtle notes of brioche, fresh bread, and pastry develop from bottle ageing on lees, adding complexity while maintaining a bright and clean character.
Palate:
Crisp and refreshing with fine, delicate bubbles. The palate shows flavours of citrus fruits, ripe yellow apple, white peach, and a gentle creamy texture from lees ageing. Balanced acidity gives freshness, while the finish reveals subtle yeast, almond, and mineral notes.
Winemaking
Produced using the traditional method (Méthode Traditionnelle), the wine undergoes a second fermentation in bottle followed by ageing on lees to develop complexity and texture. The grapes are hand-harvested from organic vineyards, with the wine aged for more than 18 months on lees before disgorgement.
Farming
Pago de Tharsys is a historic family winery in Requena, Valencia, working with organically farmed vineyards planted on limestone-rich soils. The high-altitude continental influence of Requena helps preserve acidity and freshness in the grapes, making the region particularly suitable for producing elegant sparkling wines.
Type: Red Wine (Village Wine / Rioja Alavesa / Sustainable)
Region: Ábalos, Rioja Alavesa (DOCa Rioja), Spain
Grapes: 90% Tempranillo, 10% Graciano
Alcohol ABV: 14%
Tasting Profile and Key Notes
Aroma:
Elegant and lifted, with aromas of redcurrant, black cherry, plum, raspberry, and summer berries. Floral notes of violet and laurel are layered with subtle graphite, white pepper, crushed stone, and gentle balsamic spice. The old-vine fruit and cool, high-altitude vineyards give the wine remarkable freshness and aromatic precision.
Palate:
Medium-bodied with vibrant acidity, silky tannins, and impressive finesse. Juicy flavours of red cherry, blackberry, plum, and cranberry are complemented by savoury herbs, mineral notes, and delicate spice. Oak remains beautifully integrated, allowing the fruit and limestone-driven freshness to take centre stage. The finish is long, refined, and energetic.
Winemaking
The grapes are hand-harvested from old bush vines across several parcels in the village of Ábalos, situated between 600–650 metres above sea level. Fermentation takes place with whole, uncrushed bunches using indigenous yeasts. The wine is aged for approximately 12 months in used 500-litre French oak barrels, with around 10% of the wine matured in concrete tanks to preserve freshness and purity.
Farming
Artuke is a family-run estate led by brothers Arturo and Kike de Miguel, who farm sustainably with meticulous manual vineyard work and low yields. The vineyards are planted on limestone-clay soils under the influence of the Sierra Cantabria mountains, where warm days and cool nights produce wines with freshness, elegance, and a strong sense of terroir.
Type: Light to Medium Red (Natural / Low-Intervention)
Region: IGP Côtes Catalanes, Roussillon, France
Grapes: 50% Carignan, 50% Grenache Noir
Alcohol ABV: 13%
Tasting Profile and Key Notes
Aroma: A wild, savory mix of muddled blackberries, sour red cherries, crushed limestone, and a prominent streak of dried Mediterranean scrub (garrigue/maquis).
Palate: Fleshy but highly energetic; a snappy core of dark berry fruit is propelled by a bright, crunchy acidity and gentle, soft tannins, finishing with a salty, stony minerality.
Winemaking
The hand-harvested grapes (ranging from 20 to 120 years old) undergo a brief 2- to 3-day maceration with 100% whole clusters to emphasize fresh primary aromatics and light tannin structure. Spontaneous fermentation kicks off naturally using only native yeasts inside large, neutral concrete vats. The wine is aged entirely in these concrete tanks on its fine lees to preserve fruit clarity, before being bottled unfined and unfiltered with just a minimal dose of protective sulfur at bottling.
Farming
The estate consists of 30 hectares entirely situated in the mountainous commune of Caudiès-de-Fenouillèdes, tucked into the Eastern Pyrenees. Vines thrive at high elevations between 350 and 400 meters above sea level, where hot, sunny Mediterranean days are balanced by harsh winters and cool mountain evening drafts. The soil is a unique, impoverished matrix of clay and limestone mixed with pockets of schist and volcanic stones, which naturally restricts vine yields and injects a distinct mineral tension into the fruit.
Type: White Wine (Dry / Aromatic / Classic Marlborough Sauvignon Blanc Style)
Region: Marlborough, South Island, New Zealand
Grapes: 100% Sauvignon Blanc
Alcohol ABV: 12.5%
Tasting Profile and Key Notes
Aroma:
A vibrant and classic Marlborough Sauvignon Blanc showing expressive aromas of passionfruit, gooseberry, grapefruit, and lemon zest. Fresh herb notes of basil, sage, and green capsicum add complexity, while subtle floral tones and a hint of sea-spray minerality give the wine a refreshing coastal character.
Palate:
Dry, crisp, and energetic with refreshing acidity. The palate delivers flavours of passionfruit, kiwi, green apple, citrus, and gooseberry, balanced by herbal notes and a subtle wet-stone mineral character. The texture is clean and juicy, with a lively finish that combines tropical fruit richness with Marlborough’s signature freshness.
Winemaking
The grapes are sourced from sustainable vineyards in Marlborough, where the cool maritime climate helps preserve Sauvignon Blanc’s aromatic intensity and natural acidity. The wine is fermented under temperature-controlled conditions, primarily in stainless steel tanks, to retain the variety’s fresh fruit, herbaceous character, and purity. The wine is crafted for early enjoyment, focusing on vibrancy, freshness, and varietal expression.
Farming
Inviniti Sauvignon Blanc is produced from sustainably farmed vineyards in Marlborough, a region recognised for producing some of the world’s most expressive Sauvignon Blanc. The cool climate, long sunlight hours, and maritime influence allow grapes to develop intense tropical fruit flavours while maintaining bright acidity and freshness. The wine is also produced with carbon-zero and vegan-friendly practices.
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Type: Red Wine (Natural / Minimal Intervention)
Region: Pfalz, Germany
Grapes: 100% Barbera
Alcohol ABV: 15%
Tasting Profile and Key Notes
Aroma:
A distinctive expression of Barbera grown outside its traditional Piedmont home, showing aromas of blueberry, black cherry, red currant, and wild berries. Layers of red liquorice, orange peel, dried herbs, and subtle earthy spice add complexity, creating a profile that balances ripe fruit with a cool-climate freshness.
Palate:
Medium-bodied and vibrant, with juicy dark and red fruits supported by Barbera’s signature high acidity. The palate shows flavours of blackberry, sour cherry, and cranberry, complemented by herbal notes, gentle spice, and soft tannins. Despite its higher alcohol, the wine remains energetic and balanced, finishing with refreshing acidity and a savoury mineral character.
Winemaking
The grapes are hand-harvested from a small Barbera planting and fermented spontaneously with indigenous yeasts using a low-intervention approach. Gentle extraction preserves the freshness and natural acidity of the variety, followed by ageing in neutral oak to develop texture while maintaining purity of fruit. Bottled with minimal manipulation, the wine reflects Dennis Wolf’s focus on expressive, terroir-driven wines.
Farming
The Barbera vines are cultivated in Pfalz, Germany, where the warmer microclimate and diverse soils allow this Italian grape variety to ripen successfully while retaining freshness. Dennis Wolf follows sustainable, low-intervention vineyard practices, focusing on healthy soils, careful vineyard management, and allowing the grape variety’s natural character to shine.