Cantine Barbera, Menfi Aremi Bianco Superiore 2017Regular price $35.00 Save $-35.00
Marilena Barbera, is proprietor and winemaker at Cantine Barbera, a boutique winery located in Menfi, on the Southwest coast of Sicily. Her family has been grape producers for three generations. From her grandfather, who planted the first indigenous vineyards in the early 1920’s, to her father who walked in his parent’s footsteps and selected the grape varieties which would best adapt to the land’s micro-climatic conditions. Her commitment is to produce high quality wines only with the grapes we grow and select in our 30 hectare’s Tenuta Belicello, only a few steps far from the Mediterranean Sea.
COS, Rami 2019Regular price $30.00 Save $-30.00
Variety: Grecanico, Insolia
Giusto Occhipinti of COS is one of the most critical names not only in Sicily but all of Italy. Founded by three friends to make traditional wine with respect for the place the grapes are grown. They were early adapters to Bio-dynamic farming and truly started a movement on the Island and are still a Golden standard for Sicilian wine.
Donkey & Goat, Pinot Gris Ramato Filigreen Farm Anderson Valley 2019Regular price $36.00 Save $-36.00
Variety: Pinot Gris
In short, Jared and Tracey Brandt of Donkey and Goat Winery are pioneers of the natural winemaking movement in California. After spending time in France back in 2002 with noteworthy winemaker Eric Texier, they returned home to Cali, inspired and ready to apply their inspirations in winemaking and marketing. Using a completely natural process in the cellar and vineyards; the couple does not fine or filter the wines, and just a small amount of sulfur is used at bottling. Their winemaking headquarters are located in Berkeley where they can implement their hands-on approach; they source grapes from Sierra Nevada, Mendocino, and Napa.
Pinot Gris, or Pinot Grigio, has many shades. In the northern areas of Italy, like Friuli, “Ramato” was a method of using skin contact to impart texture, color, and richness to the Pinot Grigio. This grape variety is unique in that it is “grey” in color on the vine, but can produce a strikingly orange-hued juice. This bottle comes from purely free-run juice to make for a softer wine. It’s like biting into a tart apricot with the funk you’d expect from an orange wine while delivering the quirkiness of Donkey and Goat. Fun fact: ramato is Italian for a red-haired person.
Meinklang, H17 2017Regular price $30.00 Save $-30.00
Variety: Harslevelu (orange wine)
Meinklang has taken the wine world by storm in the last few years due to the family's passion for making diverse products from the estate. Farming is at the core, with full bio-dynamic practices in place. The family has a full herd of Angus and Aubrac cattle, plus sheep. The farm believes in a full circle of life within the vineyards and farmland. The family has even achieved Demeter certification, one of the most difficult biodynamic certifications. The estate is located in the middle of the UNESCO World Heritage Site of National Park Neusiedlersee in Austria, just on the border of Hungary. The insane number of different wine labels produced shows the passion for creating wine with character and personality, with over 20 labels in production.
Menti, Monte del Cuca 2018Regular price $30.00 Save $-30.00
The Menti winery is now on the fourth generation of winemaking in Gambellara village in the Veneto region. The winery was begun by Menti Giovanni at the end of the 19th century. It all began with the Garganega grape, along with other agriculture like fruit, legumes, and vegetables. Giovanni decided to cultivate volcanic soils there, knowing perhaps that they would prove to be fruitful. Fast forward to the current generation upheld by Giovanni’s great-grandson, Stefano focuses on biodynamic agriculture and started converting all vineyards to organic growing in 2011. The following year, Stefano decided to no longer bottle his wines as DOC.
This is an orange wine, or amber wine, made from the Garganega variety coming from volcanic soils in the Gambellara area of Veneto. It spends time on its skins to give it its saturated color and dynamic structure. It is fermented with wild yeast and then goes on to age its lees for about a year in concrete tanks. To complete its journey, the wine ages in the bottle.