The Crowd Favourites. What Everyone’s Sipping
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The Crowd Favourites. What Everyone’s Sipping 〰️
Tried, tested, and constantly restocked.
These are the standout natural wines that keep our community coming back for another pour. Handpicked for their incredible drinkability and crowd-pleasing charm, our bestsellers represent the absolute top picks in our shop. If you’re looking for a guaranteed hit for your next gathering—or just a reliable favourite for tonight—start right here.
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.
Bestsellers
Type: Red Wine (Natural / Organic / Minimal Intervention / Traditional Italian Red)
Region: Lazio, Italy (Bolsena area / near Orvieto)
Grapes: 100% Sangiovese
Alcohol ABV: Approximately 12.5–13%
Tasting Profile and Key Notes
Aroma:
A beautifully rustic and elegant expression of Sangiovese, showing aromas of sour cherry, black cherry, red plum, and wild berries. Layers of dried herbs, balsamic, violet, black tea, and subtle spice add complexity. The natural character of the wine brings an earthy, savoury edge with hints of Mediterranean herbs and forest floor.
Palate:
Medium-bodied with vibrant acidity and fine tannins. The palate delivers flavours of black cherry, plum, cranberry, and dark berries, balanced by savoury notes of herbs, balsamic, spice, and a gentle mineral freshness. The finish is long and elegant, with the classic Sangiovese combination of freshness, structure, and earthy complexity.
Winemaking
The grapes come from around 20-year-old Sangiovese vines in Osarella, near Orvieto. The grapes are destemmed and undergo approximately one month of skin maceration, followed by pressing into large chestnut casks for around two years of ageing. The wine is made naturally with minimal intervention, allowing the grape and terroir expression to shine.
Farming
La Gazzetta is based in the hills above Bolsena, northern Lazio, where vineyards are cultivated organically with a strong focus on biodiversity and natural farming. The area benefits from the influence of Lake Bolsena, volcanic soils, Mediterranean breezes, and mountain airflow, creating freshness and balance in the wines.
Type: Light Red (Natural / Low-Intervention)
Region: Swartland, South Africa
Grapes: 100% Carignan
Alcohol ABV: 12.5%
Tasting Profile and Key Notes
Aroma: Bursting with crunch — sour cherry, wild raspberry, pomegranate, dried lavender, and a unique earthy beetroot or fynbos (South African wild shrub) note.
Palate: Slender, high-toned, and svelte. Racy, mouthwatering acidity meets super-fine, chalky tannins and a mineral finish reminiscent of rainy pavement.
Winemaking
The hand-harvested grapes are kept entirely as whole clusters (including the stems) and gently crushed before undergoing a completely spontaneous native yeast fermentation. It spends 17 days on the skins for a delicate infusion of flavor and fine tannins, avoiding over-extraction or heavy pump-overs. The wine is pressed off into large, neutral foudres and concrete vats to age for 12 months, and it is bottled completely unfined and unfiltered with just a minimal sulfur addition at packaging (around 35ppm total SO₂).
Farming
The fruit is sourced from a single, dry-farmed bush-vine parcel of Carignan planted back in 2001 on the hillsides of the Paardeberg. These old, unirrigated vines grow in deep, highly impoverished decomposed granite soils that force the roots deep, imparting a signature salty minerality to the fruit. Craig and Carla farm the site strictly under practicing organic principles, allowing heavy cover crops to grow in winter to maximize moisture retention in the arid Swartland climate.
Type: Full-Bodied Red (Conventional / Fruit-Forward)
Region: IGP Pays d’Oc, Languedoc-Roussillon, France
Grapes: High percentage of Alicante Bouschet blended with minor components of Syrah, Merlot, and Cabernet Sauvignon
Alcohol ABV: 14%
Tasting Profile and Key Notes
Aroma: Explosive, overripe black fruit, blackberry cobbler, vanilla bean, sweet tobacco, and a heavy dose of mocha/dark chocolate.
Palate: Extremely plush, velvety, and unctuous; a broad-shouldered palate loaded with black cherry jam, low perceived acidity, and soft, highly polished tannins.
Winemaking
The grapes are harvested at peak sugar levels to maximize fruit concentration and potential alcohol before undergoing a hot, thorough maceration to completely extract the intense color of the teinturier flesh. Fermentation takes place in temperature-controlled stainless steel tanks using selected yeast strains designed to preserve intense, jammy primary fruit aromatics. Following fermentation, the wine is heavily treated with wood conditioning (oak staves or barrels) to rapidly infuse prominent vanilla, chocolate, and baking spice notes before early bottling.
Farming
The fruit is sourced from extensive, sun-drenched vineyard plots across the flat plains of the Languedoc-Roussillon, a Mediterranean climate notorious for long, hot summer days that easily ripen late-maturing varieties. Vineyards are managed using high-yield conventional viticulture methods where rich, clay-heavy soils are encouraged to maximize grape sugar accumulation. The vines are heavily sun-exposed to allow the Alicante Bouschet skins to thicken, generating the dense phenolics and deep color profiles that characterize the final wine.
Type: Orange Wine (Natural / Amphora / Biodynamic / Minimal Intervention)
Region: Vinho Verde DOC, Northwest Portugal
Grapes: 100% Loureiro
Alcohol ABV: 10.5%
Tasting Profile and Key Notes
Aroma:
An expressive and elegant nose with aromas of lemon zest, lime, orange peel, white flowers, and fresh herbs. Subtle notes of beeswax, chamomile, wild honey, and wet stone add depth, reflecting the wine’s amphora ageing and extended skin contact.
Palate:
Dry, textured, and beautifully balanced, showing vibrant citrus fruits, green apple, and delicate floral flavours supported by a firm mineral backbone. The extended skin maceration brings a gentle phenolic grip and savoury complexity, while the amphora ageing gives the wine a rounded texture with a long, fresh, slightly saline finish.
Winemaking
The grapes are hand-harvested, gently crushed, destemmed, and pressed using traditional methods before undergoing spontaneous fermentation with indigenous yeasts on their skins in clay amphorae lined with beeswax. The wine is aged “sur lie” for approximately 6 months in amphora, allowing greater texture and complexity while preserving the purity of the Loureiro grape. Bottled with minimal intervention, the wine reflects Aphros’ natural approach to winemaking.
Farming
The grapes come from organically and biodynamically farmed vineyards in the Vinho Verde region, managed by winemaker Vasco Croft, a pioneer of biodynamic viticulture in Portugal. The vines grow on south-facing sites with Atlantic influence and mineral-rich soils, allowing Loureiro to retain its signature floral character, high acidity, and elegant freshness.
Type: White Wine (Natural / Minimal Intervention / Skin-Contact)
Region: Adelaide Hills, South Australia, Australia
Grapes: 43% Vermentino, 43% Inzolia, 14% Pecorino
Alcohol ABV: 11%
Tasting Profile and Key Notes
Aroma:
Bright and expressive with aromas of lemon zest, grapefruit, green apple, and white peach. Layers of Mediterranean herbs, citrus blossom, pear skin, and subtle floral notes are complemented by a saline, sea-breeze minerality. The Italian varieties bring an elegant aromatic lift, combining Vermentino’s freshness, Inzolia’s texture, and Pecorino’s herbal complexity.
Palate:
Light-bodied, crisp, and energetic with flavours of lemon, grapefruit, green apple, and white stone fruits. A short period of skin contact gives the wine a gentle pithy texture and subtle phenolic grip, while bright acidity keeps the palate refreshing. The finish is clean, salty, and mineral-driven, with excellent freshness and a lingering citrus character.
Winemaking
The grapes are hand-picked separately from the Parish Hill Vineyard in Uraidla, Adelaide Hills, then destemmed and given a short period of maceration on skins to build texture and structure. Fermentation occurs naturally with minimal intervention, followed by approximately 8 months ageing on lees in neutral oak. The wine is bottled with minimal additions, preserving freshness, texture, and the natural character of the Mediterranean grape varieties.
Farming
The fruit comes from the cool-climate Adelaide Hills, where higher elevation and maritime influences help retain acidity and aromatic intensity. The vineyard is managed with a focus on sustainable, low-intervention farming, allowing varieties traditionally associated with Italy’s coastal regions to express themselves beautifully in South Australian terroir.
Type: White Wine (Natural / Minimal Intervention / Skin-Contact)
Region: Adelaide Hills, South Australia, Australia
Grapes: 43% Vermentino, 43% Inzolia, 14% Pecorino
Alcohol ABV: 11%
Tasting Profile and Key Notes
Aroma:
Bright and expressive with aromas of lemon zest, grapefruit, green apple, and white peach. Layers of Mediterranean herbs, citrus blossom, pear skin, and subtle floral notes are complemented by a saline, sea-breeze minerality. The Italian varieties bring an elegant aromatic lift, combining Vermentino’s freshness, Inzolia’s texture, and Pecorino’s herbal complexity.
Palate:
Light-bodied, crisp, and energetic with flavours of lemon, grapefruit, green apple, and white stone fruits. A short period of skin contact gives the wine a gentle pithy texture and subtle phenolic grip, while bright acidity keeps the palate refreshing. The finish is clean, salty, and mineral-driven, with excellent freshness and a lingering citrus character.
Winemaking
The grapes are hand-picked separately from the Parish Hill Vineyard in Uraidla, Adelaide Hills, then destemmed and given a short period of maceration on skins to build texture and structure. Fermentation occurs naturally with minimal intervention, followed by approximately 8 months ageing on lees in neutral oak. The wine is bottled with minimal additions, preserving freshness, texture, and the natural character of the Mediterranean grape varieties.
Farming
The fruit comes from the cool-climate Adelaide Hills, where higher elevation and maritime influences help retain acidity and aromatic intensity. The vineyard is managed with a focus on sustainable, low-intervention farming, allowing varieties traditionally associated with Italy’s coastal regions to express themselves beautifully in South Australian terroir.
Type: Red Wine (Natural / Organic / Minimal Intervention)
Region: Alcamo, Sicily, Italy
Grapes: Nero d’Avola, Syrah, Nerello Mascalese
Alcohol ABV: 13.5%
Tasting Profile and Key Notes
Aroma:
A vibrant and expressive Sicilian red showing aromas of ripe cherry, blackberry, wild strawberry, and plum, layered with violet, black pepper, liquorice, and Mediterranean herbs. Subtle balsamic notes, dried oregano, and earthy mineral tones add complexity, reflecting the warm coastal terroir of western Sicily.
Palate:
Medium-bodied, juicy, and elegant with bright acidity and silky tannins. The palate delivers flavours of red cherries, blackberries, and plum skin, balanced by savoury notes of spice, herbs, and a gentle mineral freshness. Despite the richness of Sicilian fruit, the wine remains energetic and refreshing, finishing with a persistent combination of ripe fruit, balsamic lift, and fine tannin.
Winemaking
The grapes are organically farmed and hand-harvested before undergoing spontaneous fermentation with indigenous yeasts. The wine receives a short period of skin maceration (around 7–10 days) to gently extract colour, aroma, and structure, followed by ageing for approximately 12 months in large oak and chestnut vessels. Bottled with minimal intervention and without heavy manipulation, Note di Rosso preserves the natural freshness and purity of Sicilian native varieties.
Farming
The vineyards are located near Alcamo in western Sicily, around Monte Bonifato and Pietra Rinosa, where vines grow on limestone-rich clay soils influenced by the Mediterranean climate. Alessandro Viola farms organically, focusing on biodiversity, healthy soils, and traditional Sicilian varieties to express the balance between Sicily’s intense sunlight, coastal freshness, and mineral character.
Type: Orange Wine (Natural / Organic / Skin-Contact White)
Region: Terre Siciliane IGT, Sicily, Italy
Grapes: 100% Grillo
Alcohol ABV: 12.5–13%
Tasting Profile and Key Notes
Aroma:
A complex and expressive skin-contact Grillo showing aromas of dried apricot, peach skin, orange peel, and preserved citrus. Layers of chamomile, almond, dried herbs, honey, and subtle spice develop alongside a distinctive Mediterranean saline minerality, giving the wine both richness and freshness.
Palate:
Textured and elegant, with a medium-bodied structure supported by gentle phenolic grip from skin contact. Flavours of dried stone fruits, lemon zest, bitter orange, and ripe pear are balanced by bright acidity and a mineral backbone. The finish is long, savoury, and slightly tannic, offering the complexity of an orange wine while maintaining the freshness and drinkability of Grillo.
Winemaking
The Grillo grapes are harvested from Alessandro Viola’s top vineyards, Santa Ninfa and Pietra Rinosa, before undergoing spontaneous fermentation with indigenous yeasts. The wine receives several days of gentle skin maceration to build texture and aromatic complexity, followed by approximately seven months ageing on fine lees in traditional chestnut barrels. Bottled with minimal sulphur, without fining or filtration, Sinfonia di Bianco reflects Viola’s natural winemaking philosophy and pure expression of Sicilian terroir.
Farming
The vineyards are located in Alcamo, western Sicily, on hillside sites influenced by the Mediterranean climate and coastal breezes. The organically farmed vines grow on limestone-rich clay and sandy soils, with the warm Sicilian sunshine balanced by maritime influences that help preserve freshness and aromatic intensity in the Grillo grapes.
Type: Orange Wine (Natural / Amphora / Biodynamic / Minimal Intervention)
Region: Vinho Verde DOC, Northwest Portugal
Grapes: 100% Loureiro
Alcohol ABV: 10.5%
Tasting Profile and Key Notes
Aroma:
An expressive and elegant nose with aromas of lemon zest, lime, orange peel, white flowers, and fresh herbs. Subtle notes of beeswax, chamomile, wild honey, and wet stone add depth, reflecting the wine’s amphora ageing and extended skin contact.
Palate:
Dry, textured, and beautifully balanced, showing vibrant citrus fruits, green apple, and delicate floral flavours supported by a firm mineral backbone. The extended skin maceration brings a gentle phenolic grip and savoury complexity, while the amphora ageing gives the wine a rounded texture with a long, fresh, slightly saline finish.
Winemaking
The grapes are hand-harvested, gently crushed, destemmed, and pressed using traditional methods before undergoing spontaneous fermentation with indigenous yeasts on their skins in clay amphorae lined with beeswax. The wine is aged “sur lie” for approximately 6 months in amphora, allowing greater texture and complexity while preserving the purity of the Loureiro grape. Bottled with minimal intervention, the wine reflects Aphros’ natural approach to winemaking.
Farming
The grapes come from organically and biodynamically farmed vineyards in the Vinho Verde region, managed by winemaker Vasco Croft, a pioneer of biodynamic viticulture in Portugal. The vines grow on south-facing sites with Atlantic influence and mineral-rich soils, allowing Loureiro to retain its signature floral character, high acidity, and elegant freshness.
Type: Red Wine (Natural / Minimal Intervention)
Region: Alsace, France
Grapes: Syrah, Grenache, Carignan, Pinot Blanc
Alcohol ABV: 13%
Tasting Profile and Key Notes
Aroma:
A fragrant and expressive nose of ripe cherry, raspberry, red currant, and dried rose petals, layered with hints of black pepper, liquorice, clove, and subtle mineral notes. The Rhône varieties contribute generous dark fruit and spice, while Pinot Blanc brings a lifted freshness and aromatic elegance.
Palate:
Medium-bodied, juicy, and beautifully balanced with vibrant red and black berry fruit supported by silky tannins and refreshing acidity. Notes of cherry, wild raspberry, sweet spice, and savoury herbs lead to a smooth, persistent finish with a delicate mineral edge. Approachable yet structured, it is equally enjoyable on its own or paired with roasted meats and hearty dishes.
Winemaking
Pépin Rouge is produced by Domaine Achillée in collaboration with Duo Oenologie, sourcing organically grown fruit from trusted growers across France. Each variety is fermented with indigenous yeasts using low-intervention techniques before careful blending to achieve balance and freshness. The wine is bottled with minimal handling, avoiding unnecessary fining or filtration while using only minimal sulphur to preserve purity and drinkability.
Farming
The fruit is sourced from certified organic vineyards, with growers committed to farming without synthetic herbicides or pesticides. Pépin's philosophy centres on healthy soils, biodiversity, and respectful viticulture, allowing each grape variety to express its character while creating vibrant, accessible natural wines that reflect both terroir and vintage.
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.