Our handpicked hall of fame. Winenot’s Curation
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Our handpicked hall of fame. Winenot’s Curation 〰️
Behind the scenes, this is where our personal favourites live. Winenot’s secret stash curation is a handpicked collection of rare finds, winemaker passion projects, and limited-run natural bottles that we keep close to our hearts. Curated for adventurous palates and curious sippers, these hidden gems bring something truly special to the table—bottles you won't just find anywhere. Open one up, take a sip, and discover what makes these producers so extraordinary.
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.
Winenot’s Curation
Type: Light Red Wine (Natural / Biodynamic / Minimal Intervention / Chillable Red)
Region: Rheinhessen, Germany
Grapes: Merlot, Blaufränkisch, Portugieser, Sankt Laurent, Pinot Noir
Alcohol ABV: 11.5%
Tasting Profile and Key Notes
Aroma:
A vibrant and juicy German natural red showing aromas of sour cherry, red currant, raspberry, and wild strawberry. Layers of violet, rosehip, herbs, and subtle earthy notes add complexity. The combination of Pinot Noir, Portugieser, and Sankt Laurent brings elegance and freshness, while Blaufränkisch and Merlot contribute darker fruit character and structure.
Palate:
Light-bodied yet expressive, with crunchy red fruit flavours of cherry, cranberry, cassis, and plum skin. Bright acidity, soft tannins, and a refreshing mineral character make it extremely drinkable. The finish shows gentle herbal, earthy, and savoury notes, giving the wine more depth than a simple fruit-driven red.
Winemaking
The grapes are hand-harvested from organically and biodynamically farmed vineyards. Fermentation is carried out spontaneously with indigenous yeasts, followed by gentle maceration to preserve freshness and fruit purity. The wine is aged in large old oak barrels, bottled unfined and unfiltered with minimal intervention, reflecting Bianka & Daniel Schmitt’s natural winemaking philosophy.
Farming
Bianka & Daniel Schmitt farm in Rheinhessen’s Wonnegau region, working with certified biodynamic (Demeter) practices. Their vineyards are managed without synthetic fertilisers, herbicides, or pesticides, focusing on biodiversity, healthy soils, and natural vineyard balance. The region’s limestone-rich soils and cool climate help retain freshness and acidity in their wines.
Type: Light Red Wine (Natural / Minimal Intervention)
Region: Côtes Catalanes IGP, Roussillon, France
Grapes: 50% Grenache Noir, 50% Mourvèdre
Alcohol ABV: 11.5%
Tasting Profile and Key Notes
Aroma:
Lifted and vibrant with aromas of wild strawberry, raspberry, red cherry, and pomegranate, intertwined with dried thyme, rosemary, white pepper, and crushed Mediterranean herbs. Subtle floral notes, blood orange zest, and stony minerality lend elegance and freshness to this highly expressive southern French red.
Palate:
Light-bodied yet intensely energetic, with juicy red berry fruit carried by bright acidity and exceptionally fine tannins. The wine is crunchy and refreshing, revealing flavours of sour cherry, cranberry, and wild herbs, balanced by a delicate savoury edge and mineral tension. The finish is long, silky, and effortlessly drinkable, making it equally enjoyable slightly chilled.
Winemaking
The grapes are hand-harvested from old vines and fermented spontaneously with indigenous yeasts using a high proportion of whole clusters. Gentle extraction preserves freshness and aromatic purity before the wine is aged in concrete tanks and large neutral oak vessels to retain precision rather than impart oak character. Bottled unfined, unfiltered, and with only minimal sulphur at bottling, Rollaball reflects Tom Lubbe's philosophy of transparency and restraint.
Farming
The fruit comes from certified organic and biodynamically farmed vineyards in the foothills of the eastern Pyrenees in Roussillon. Old bush vines grow on schist, marl, and limestone soils under a warm Mediterranean climate tempered by cooling mountain and sea breezes. Low yields, regenerative farming, and meticulous vineyard work allow the wine to express exceptional freshness, minerality, and the distinctive character of the Côtes Catalanes terroir.
Type: Full-Bodied Red Wine (Natural / Organic / Zero-Sulfur)
Region: Emilia Rosso IGT, Emilia-Romagna, Italy
Grapes: 50% Barbera, 50% Bonarda (Croatina)
Alcohol ABV: 14%
Tasting Profile and Key Notes
Aroma:
Deep and powerful with aromas of ripe black cherry, blackberry, plum, and blackcurrant, layered with dried rose petals, leather, tobacco, forest floor, sweet spice, and balsamic herbs. As it opens, notes of cedar, incense, cocoa, and earthy minerality emerge, giving the wine remarkable complexity and old-world character.
Palate:
Full-bodied and beautifully structured, combining Barbera's vibrant acidity with Bonarda's generous fruit and supple tannins. Rich flavours of black cherry, dark plum, blackberry, liquorice, and savoury herbs unfold across a broad, textured palate, finishing long with earthy spice, mineral tension, and exceptional freshness. Despite its concentration, the wine remains balanced and age-worthy.
Winemaking
The grapes are hand-harvested from the estate's oldest vineyards before undergoing approximately 40 days of skin maceration in stainless steel and cement tanks. Fermentation occurs spontaneously with indigenous yeasts, followed by several years of ageing in large Slavonian oak botti and traditional wooden vats before extended bottle maturation. The wine is bottled unfined, unfiltered, and without any added sulphur, faithfully expressing La Stoppa's long-standing natural winemaking philosophy.
Farming
The vineyards are situated in the Colli Piacentini hills of Emilia-Romagna, where mature vines grow on clay-silt soils rich in minerals. La Stoppa has been farming organically for decades, maintaining spontaneous ground cover and completely avoiding herbicides, pesticides, and synthetic fertilisers. This regenerative approach encourages biodiversity and allows the traditional varieties of Barbera and Bonarda to express the depth, vitality, and terroir of this historic estate.
Type: Medium to Full-Bodied Red (Sustainable / Low-Intervention)
Region: DO Navarra, Spain
Grapes: 100% Garnacha (Grenache)
Alcohol ABV: 14.5%
Tasting Profile and Key Notes
Aroma: Explosive dark mountain berries, black cherries, and violets, underpinned by wild balsamic herbs, thyme, and rosemary scrubland.
Palate: Highly concentrated and savory with a wide, mouth-filling texture. Dense blackberry fruit layers crash into a prominent chalky mineral backbone and a refreshing, high-altitude snap of orange-blossom acidity.
Winemaking
The hand-picked mountain grapes undergo a 10-day partial maceration and fermentation at a controlled 25°C using purely indigenous wild yeasts. Cap-plunging (pigeage) is performed manually without mechanical pumps, after which the juice is racked entirely by gravity to lower-story, lined concrete vats to complete fermentation. The wine is kept in these concrete vats for 5 months for natural fining, stabilization, and malolactic conversion before being bottled by gravity with minimal filtration.
Farming
The estate grapes are grown in the northernmost, coolest sector of Navarra within the pristine Yerri Valley, situated at an altitude of 600 meters above sea level. Vines plunge into deep clay-loam soils that receive a healthy 600 mm of annual rainfall, eliminating the need for irrigation. The region experiences intense Atlantic climate influences and heavy mountain winds, providing a naturally cool microclimate that allows for minimal-intervention viticulture and remarkable diurnal temperature shifts.
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: Medium-Light Red Wine (Natural / Minimal Intervention)
Region: Barossa Valley, South Australia, Australia
Grapes: 100% Grenache
Alcohol ABV: 13.5%
Tasting Profile and Key Notes
Aroma:
An expressive old-vine Grenache showing aromas of ripe plum, black cherry, raspberry, and red berries. Layers of rosehip, dried herbs, white pepper, and subtle spice add complexity, while the fragrance remains lifted and fresh rather than overly rich. The nose reflects the character of Barossa Grenache, combining ripe fruit intensity with an elegant, savoury edge.
Palate:
Soft, plush, and juicy on the entry with flavours of deep plum, cherry, and sweet raspberry. Bright acidity brings freshness and balance, while fine tannins provide gentle structure and a subtle mineral grip. The finish is lively and savoury, with lingering notes of red fruit, spice, and herbs, giving the wine a refined and highly drinkable character.
Winemaking
The Grenache comes from the 80+ year-old Hongell Vineyard in the Krondorf sub-region of the Barossa Valley and is partially fermented with approximately 30% whole bunches to enhance freshness, spice, and texture. The wine is pressed into older, large-format French oak and left on fine lees until bottling, with minimal intervention to preserve the purity and character of the old vines.
Farming
The fruit is sourced from the Krondorf sub-region of Barossa Valley, where old Grenache vines are planted on Biscay clay soils. The vineyard’s warm climate and mature vines provide concentration and depth, while careful farming allows the wine to retain freshness, elegance, and a sense of place.
Type: Red Wine (Natural / Light-bodied / Minimal Intervention)
Region: Loire Valley, France (Vin de France)
Grapes: 100% Pineau d'Aunis
Alcohol ABV: 11%
Tasting Profile and Key Notes
Aroma:
An elegant and highly aromatic Loire red with lifted notes of wild strawberry, red cherry, cranberry, and cassis. Characteristic aromas of white pepper, pink peppercorn, rhubarb, and dried herbs are layered with subtle smoky, earthy, and floral notes. Delicate rather than powerful, the wine is all about perfume, freshness, and finesse.
Palate:
Light-bodied, vibrant, and silky with lively acidity and fine, tingling tannins. Juicy red berries, sour cherry, and cranberry are complemented by cracked white pepper, gentle spice, and mineral freshness. The finish is long, savoury, and incredibly energetic, making it as enjoyable lightly chilled as at cellar temperature.
Winemaking
The wine is produced by Jean-Pierre Robinot under his négociant label L'Opéra des Vins, using old-vine Pineau d'Aunis sourced from trusted growers. The grapes undergo a short whole-cluster maceration before fermenting with indigenous yeasts. The wine is then aged for approximately 15–18 months in old oak barrels, without fining or filtration and with no added sulphur, preserving the grape's pure expression and vibrant energy.
Farming
The fruit comes from organically farmed old vines growing on clay, limestone, and quartz-rich soils in the Loire Valley. Robinot works only with growers who follow sustainable or organic practices, reflecting his philosophy of natural viticulture and minimal intervention. The cool Loire climate helps Pineau d'Aunis retain its signature freshness, delicate fruit, and spicy aromatics.
Type: White Wine (Natural / Biodynamic / Minimal Intervention)
Region: Vinho Verde DOC, Lima Sub-Region, Portugal
Grapes: 100% Loureiro
Alcohol ABV: 10.5%
Tasting Profile and Key Notes
Aroma:
Elegant and highly aromatic, showing notes of lime blossom, lemon zest, grapefruit, green apple, and white peach. Subtle herbal tones reminiscent of bay leaf and fresh garden herbs combine with a distinct granite minerality, giving the wine a refined and lifted aromatic profile.
Palate:
Light-bodied, precise, and refreshing with vibrant acidity and a clean mineral backbone. Citrus fruits, green apple, and delicate floral notes unfold across the palate, supported by a subtle saline character and fine lees texture. The finish is long, crisp, and mouth-watering, with remarkable freshness and elegance.
Winemaking
The grapes are carefully harvested and gently pressed before fermentation in stainless steel vats using indigenous yeasts. The wine is fermented at controlled temperatures of 16–18°C and aged on fine lees (“sur lies”) for around two months to enhance texture and complexity while preserving freshness. It is lightly filtered before bottling, with minimal sulfur used to maintain stability while respecting the wine’s natural expression.
Farming
Aphros Loureiro comes from biodynamically farmed vineyards in the Lima sub-region of Vinho Verde, led by winemaker Vasco Croft, one of Portugal’s pioneers in biodynamic viticulture. The vines are planted on granite-rich soils under a cool Atlantic-influenced climate, allowing Loureiro to retain its signature floral aromatics, high acidity, and mineral character.
Type: White Wine (Natural / Organic / Minimal Intervention)
Region: Catalunya, Spain
Grapes: Macabeo, Xarel·lo Vermell, and other local white varieties
Alcohol ABV: 11.5%
Tasting Profile and Key Notes
Aroma:
A vibrant and expressive nose showing fresh citrus, green apple, pear, and melon, layered with notes of orange peel, white flowers, chamomile, and Mediterranean herbs. Subtle saline minerality, honeyed nuances, and a gentle lees character add complexity, creating a profile that is both refreshing and deeply terroir-driven.
Palate:
Light-bodied, crisp, and energetic with flavours of lemon zest, green apple, apricot, and ripe orchard fruits. Bright acidity is balanced by a delicate textured mouthfeel from lees ageing and brief skin contact, while a salty mineral finish provides excellent freshness and gastronomic appeal. The wine shows remarkable purity, combining the coastal freshness of Catalonia with the complexity of natural winemaking.
Winemaking
The grapes are hand-harvested from organically farmed vineyards and fermented spontaneously with indigenous yeasts. The different varieties are vinified separately before blending, with gentle maceration on skins for a short period to enhance texture and aromatic complexity. The wine is aged on fine lees in stainless steel and/or neutral vessels, then bottled unfined, unfiltered, and with minimal or no added sulphur, preserving its natural expression.
Farming
The vineyards are located around Bonastre in Tarragona, Catalonia, where old vines grow on calcareous clay soils influenced by the nearby Mediterranean Sea. Partida Creus follows organic and biodynamic-inspired farming practices, avoiding synthetic chemicals and focusing on biodiversity, soil health, and the preservation of indigenous grape varieties.
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: Orange Wine (Skin-Contact / Natural / Minimal Intervention)
Region: Ningxia, China
Grapes: 100% Chardonnay
Alcohol ABV: 13%
Tasting Profile and Key Notes
Aroma:
A bright and elegant orange wine with aromas of fresh mandarin peel, orange zest, kumquat, and ripe citrus fruits. Layers of white peach, apricot, jasmine, dried herbs, and subtle tea-like notes add complexity. Compared with earlier Tangerine Dream releases, the 2024 vintage shows a cleaner, more focused Chardonnay character with greater purity and freshness.
Palate:
Medium-bodied with a refined texture and gentle phenolic grip from skin contact. The palate shows flavours of citrus peel, grapefruit, apricot, yellow apple, and stone fruit, balanced by bright acidity and a refreshing mineral character. Fine tannins provide structure without heaviness, leading to a clean finish with lingering notes of oolong tea, herbs, and salted citrus.
Winemaking
The Chardonnay grapes undergo spontaneous fermentation with indigenous yeasts and extended skin contact, creating the wine’s natural amber colour, aromatic depth, and textured mouthfeel. The wine is aged in neutral vessels/old oak to develop complexity while preserving freshness and purity. Made with minimal intervention, the wine is bottled with its natural character intact, showcasing Chardonnay through an orange wine style.
Farming
The grapes are sourced from Ningxia, one of China’s most important emerging wine regions, known for its dry continental climate, strong sunlight, and large temperature variation between day and night. Xiao Pu focuses on expressing local terroir through careful grape selection and low-intervention winemaking, allowing Chardonnay to develop both freshness and aromatic complexity in this high-altitude environment.