Costerduo is a tiny wine estate and an artisanal project inspired by a passion for the Priorat region in Catalonia, and its authentic winemaking and viticulture tradition. They have worked with their own “singular” vineyards since 2016 in a constant search for the perfect expression of the extraordinary terroir of Priorat and only employing eco-friendly, organic practices
Costerduo VV is blend of 80% Carignan and 20% Grenache from old bush vines planted in traditional ‘coster’ manner.
Rigorously selected hand-picked grapes are transported in 12-kg boxes and vinified with alcoholic and malolactic fermentation in French oak barrels. The wine is aged for at least 15 months in new and used French oak barrels
After a careful selection and manual harvest in 20-kg boxes, there follows – to avoid over extraction - a careful moderate maceration and malolactic fermentation. Then at least seven months aging in a mix of used and new French oak.
Very limited availability.
Costerduo’s estate is formed by three traditional vineyards in Torroja del Priorat, Escaladei and Poboleda, 1.9ha in total. Two of the three vineyards possess almost century-old vines in authentic ‘costers’ - old vineyards planted on very steep hills of crumbled slate.
Most of the vines are not trained, mainly of native Carignan variety, and grow like a bush vine on poor slate stone soils called ‘llicorella’. This type of soil barely retains any nutrients and water leading to relatively high concentrations of phenolics in grape skin, making together with Mediterranean and Priorat’s specific microclimate our red wines so unique.
High altitudes and steep slopes of Priorat’s vineyards make everything almost manual, from pruning to harvesting. The vineyards are worked in the best organic, eco-friendly and sustainable practices trying to preserve Priorat’s true nature and the heritage created by previous generations.
Founder Danilo Vladi, oenologist and winegrower, has always had a very personal vision of the world of wine: “With my wines I explore an ancient tradition trying to get closer to its deeper understanding and capture everything that is relevant to our terroir, pampering the vine and its beautiful fruit, with the aim of turning all that into a juice that is capable of surprising and leaving no one indifferent!”
Costerduo is a tiny wine estate and an artisanal project inspired by a passion for the Priorat region in Catalonia, and its authentic winemaking and viticulture tradition. They have worked with their own “singular” vineyards since 2016 in a constant search for the perfect expression of the extraordinary terroir of Priorat and only employing eco-friendly, organic practices
Costerduo - the wine - simply takes the same name as the winery - its flagship line in a style that seeks to reveal the freshest and most aromatic fruit of the Priorat terroir. Rich and bold, yet elegantly fresh, fragrant and refined,
A contemporary Priorat looking to highlight both modern and classic elements. Made from Carignan (61%) and Grenache (39%) sourced from Poboleda, which has a reputation of providing the freshest, lightest fruit within the region.
After a careful selection and manual harvest in 20-kg boxes, there follows – to avoid over extraction - a careful moderate maceration and malolactic fermentation. Then at least seven months aging in a mix of used and new French oak.
Costerduo’s estate is formed by three traditional vineyards in Torroja del Priorat, Escaladei and Poboleda, 1.9ha in total. Two of the three vineyards possess almost century-old vines in authentic ‘costers’ - old vineyards planted on very steep hills of crumbled slate.
Most of the vines are not trained, mainly of native Carignan variety, and grow like a bush vine on poor slate stone soils called ‘llicorella’. This type of soil barely retains any nutrients and water leading to relatively high concentrations of phenolics in grape skin, making together with Mediterranean and Priorat’s specific microclimate our red wines so unique.
High altitudes and steep slopes of Priorat’s vineyards make everything almost manual, from pruning to harvesting. The vineyards are worked in the best organic, eco-friendly and sustainable practices trying to preserve Priorat’s true nature and the heritage created by previous generations.
Founder Danilo Vladi, oenologist and winegrower, has always had a very personal vision of the world of wine: “With my wines I explore an ancient tradition trying to get closer to its deeper understanding and capture everything that is relevant to our terroir, pampering the vine and its beautiful fruit, with the aim of turning all that into a juice that is capable of surprising and leaving no one indifferent!”
Costerduo is a tiny wine estate and an artisanal project inspired by a passion for the Priorat region in Catalonia, and its authentic winemaking and viticulture tradition. They have worked with their own “singular” vineyards since 2016 in a constant search for the perfect expression of the extraordinary terroir of Priorat and only employing eco-friendly, organic practices
PI*NOU is a fresh and lighter style of Priorat, a blend of 51% Grenache and 49% Carignan grapes sourced from three small, organically farmed plots in Poboleda on the high altitude slopes of ‘Llicorella’ slate stone soils
Highly limited production, with only around 4,000 bottles made
Grapes hand-picked in 20-kg boxes with a careful selection, destemming with almost no crushing. Alcoholic fermentation was carried out in small stainless steel ‘inox tanks’ with minimal extra maceration. After a very gentle pressing only the free-run juice had a malolactic fermentation. There was then a year of rest in inox; though with one tenth of the wine had 12 months of ageing in a mix of new and used French oak barrels. Carbonic maceration occurs in the final blending to enhance vibrant, fruit-forward aromatics, lower tannins, and reduce acidity.
Costerduo’s estate is formed by three traditional vineyards in Torroja del Priorat, Escaladei and Poboleda, 1.9ha in total. Two of the three vineyards possess almost century-old vines in authentic ‘costers’ - old vineyards planted on very steep hills of crumbled slate.
Most of the vines are not trained, mainly of native Carignan variety, and grow like a bush vine on poor slate stone soils called ‘llicorella’. This type of soil barely retains any nutrients and water leading to relatively high concentrations of phenolics in grape skin, making together with Mediterranean and Priorat’s specific microclimate our red wines so unique.
High altitudes and steep slopes of Priorat’s vineyards make everything almost manual, from pruning to harvesting. The vineyards are worked in the best organic, eco-friendly and sustainable practices trying to preserve Priorat’s true nature and the heritage created by previous generations.
Founder Danilo Vladi, oenologist and winegrower, has always had a very personal vision of the world of wine: “With my wines I explore an ancient tradition trying to get closer to its deeper understanding and capture everything that is relevant to our terroir, pampering the vine and its beautiful fruit, with the aim of turning all that into a juice that is capable of surprising and leaving no one indifferent!”
Wild Folk Nouveau are minimal-intervention, natural wines made with wild yeasts, no added preservatives or sulphites and are bottled unfined and unfiltered. They afford easy, early, ‘Nouveau’ drinking - but can be kept.
If the majority of your experiences with natural wine have been shaded by the fact they taste funky, feral and borderline faulty then rejoice, Wild Folk wines are a pure expression of the variety and the vineyard. This is a natural wine that should appeal well beyond dedicated natural-wine drinkers. Fruit is nurtured in the vineyard, handled gently in the winery and made with great care and attention whilst celebrating the ‘less is more’ approach to winemaking.
This Shiraz has the richness people look for in Barossa-style wines, without covering the fruit in sweet oak or excessive winemaking polish - it’s an unnaturally good natural wine.
Grapes were handpicked and sorted before being placed into open fermenters, where wild yeasts initiated the fermentation and the juice subjected to plunging to gently draw colour, flavour and tannin from the skins. Once fermentation was complete, the wine was transferred to stainless steel rather than oak and bottled relatively young. It received minimal additions and was neither fined nor filtered, with no added preservatives used during production.
South Australia wines have a reputation of Barossa Shiraz or Coonawarra Cabernet. The Padthaway region rarely gets the same recognition - but it should. It lies at the entrance to the Limestone Coast, South Australia's cool-climate wine corridor that stretches south from Coonawarra toward the Southern Ocean. It's a flat landscape, where beneath the loam surface lies limestone — the same geological foundation that gives the Limestone Coast its reputation for producing wines of genuine elegance and intensity. The cooler temperatures in Padthaway helps preserve the natural acidity and delicate red fruit characters, where warmer regions might push towards something heavier.
Wild Folk Nouveau are minimal-intervention, natural wines made with wild yeasts, no added preservatives or sulphites and are bottled unfined and unfiltered. They afford easy, early, ‘Nouveau’ drinking - but can be kept.
If the majority of your experiences with natural wine have been shaded by the fact they taste funky, feral and borderline faulty then rejoice, Wild Folk wines are a pure expression of the variety and the vineyard. This is a natural wine that should appeal well beyond dedicated natural-wine drinkers. Fruit is nurtured in the vineyard, handled gently in the winery and made with great care and attention whilst celebrating the ‘less is more’ approach to winemaking.
This Pinot Noir offers a lighter style with fresh red fruit flavours of cherry, raspberry and cranberry. Deliciously natural.
The fruit is handpicked and sorted before fermentation in open fermenters, with gentle plunging used to extract colour and texture. Fermentation occurs naturally with wild yeast, followed by maturation in stainless steel rather than flavour-heavy oak. The wine is bottled young with minimal additions and without fining or filtration. No added preservatives are used, keeping the focus firmly on fresh fruit, natural texture and vineyard expression.
The Pinot Noir grapes are grown in Wrattonbully, a designated wine region on the Limestone Coast in the south east of South Australia, lying between Padthaway and Coonawarra. Famed for its free-draining terra rossa soils over ancient limestone, it produces bold, structured fruit from high-elevation vineyards (75–100 meters). Its moderate climate is ‘inland maritime’ with warm days and cool nights, reducing disease and frost risk.
Now emerging as an award-winning wine region Wrattonbully is home to nearly 50 grape growers and 20 wine producers, from prominent Australian wine companies to boutique family-owned businesses.
Red Hut is on a mission to shake up New Zealand wines – fed up with the ‘Savalanche’ of ubiquitous Sauvignon Blanc brands and what they refer to as “all these commercial, contrived ‘Bullshit Bays’.”
12 months in French oak lends structure and finesse to this Pinot Noir. Bottled unfiltered, the wine is pure, expressive and built to evolve gracefully over time.
Red Hut - which is named after the huts that scatter the New Zealand countryside offering hikers and adventurers shelter and safety - consists of five wines from four regions. They place an important focus is on the relatively unknown sub-regions from where they source the grapes - Red Hut doesn’t own any vineyards, but works with tried and trusted growers, looking to make quality wines that celebrate and highlight the areas where the varietals are grown.
They are confident that, by sourcing from their preferred sub-regions, small parcel modern winemaking will showcases the diversity, quality and provenance within New Zealand’s viniculture.
From a single vineyard of multiple vine clones in Lowburn, Central Otago which Ryan describes as ‘the most seductive Pinot region in New Zealand”. The sub region is notable for its combination of sunny terraces and rain free summers leading to early fruit set and prolonged ripening - culminating in beautifully expressive Pinot Noir.
Fruit is hand-harvested and destemmed without crushing, then transferred to a small 1.5-tonne open-top fermenter with 20% whole bunch inclusion. The must underwent a five-day cold soak before being gently warmed to initiate a natural fermentation. Fermentation was managed with twice-daily hand plunging over 15 days, followed by a further five-day post-ferment soak to enhance colour and structure. The wine was then pressed to French oak barriques, 25% of which were new, with the remainder being second, third, and fourth-fill barrels. Maturation took place over 12 months in barrel, and the wine was bottled unfiltered to preserve its character and integrity.
Red Hut is a partnership between long term friends and wine professionals Corey Ryan and Mike Farrugia. Barossa Valley born Australian winemaker Corey has had a long-term love affair with New Zealand wine driven by his time as chief winemaker of Villa Maria – 2003-08. He was named New Zealand Winemaker of the Year in 2007 and was a finalist for Australian Winemaker of the Year in 2016. A native New Zealander, Mike has worked in the New Zealand wine industry for decades selling worldwide and running his own import and distribution business. Both are keen bush walkers, drawn to the communal love of the outdoors and the willingness to help others that the Red Hut refuges offering shelter and safety in mountain areas represent.
They believe the Red Hut range reflects both the diversity and excellence that New Zealand wines can offer. Up against what they regard as the export of “fairly average” wines they are focused on tapping into excellent little sub regions - new discoveries of interest to the consumer, keen to explain the provenance of where they are from and why the wines taste they like they do.
Red Hut is on a mission to shake up New Zealand wines – fed up with the ‘Savalanche’ of ubiquitous Sauvignon Blanc brands and what they refer to as “all these commercial, contrived ‘Bullshit Bays’.”
Highlighting Hawke’s Bay strong suitability for producing premium-quality Chardonnay, Red Hut’s wine has lifted citrus and stone fruit characters, well-integrated oak influence and a long, mineral-driven finish.
Red Hut - which is named after the huts that scatter the New Zealand countryside offering hikers and adventurers shelter and safety - consists of five wines from four regions. They place an important focus is on the relatively unknown sub-regions from where they source the grapes - Red Hut doesn’t own any vineyards, but works with tried and trusted growers, looking to make quality wines that celebrate and highlight the areas where the varietals are grown.
They are confident that, by sourcing from their preferred sub-regions, small parcel modern winemaking will showcases the diversity, quality and provenance within New Zealand’s viniculture.
This Hawke’s Bay Chardonnay from the Roy’s Hill sub region is full bodied, with a touch of oak but is all about lots of complexity – a wine of precision, structure and balance. The well-drained soils of Roy’s Hill, along with its sheltered microclimate, provided ideal conditions for Chardonnay vines to flourish. Along with cooler night-time temperatures, these factors help to preserve a vibrant acidity while allowing the development of complex flavours and aromatic intensity.
Fruit was sourced from two select vineyards in the Roy’s Hill sub-region of Hawke’s Bay. Hand-harvested grapes were chilled overnight to 8°C before being whole-bunch pressed directly to French oak barriques, 35% of which were new. The juice was allowed to warm gradually and underwent natural fermentation. The wine was fermented to dryness and matured in barrel for 11 months, with regular lees stirring for two months. A small amount of sulphur was used, and the wine underwent cold and heat stabilisation prior to blending and bottling. No further additions were made.
Red Hut is a partnership between long term friends and wine professionals Corey Ryan and Mike Farrugia. Barossa Valley born Australian winemaker Corey has had a long-term love affair with New Zealand wine driven by his time as chief winemaker of Villa Maria – 2003-08. He was named New Zealand Winemaker of the Year in 2007 and was a finalist for Australian Winemaker of the Year in 2016. A native New Zealander, Mike has worked in the New Zealand wine industry for decades selling worldwide and running his own import and distribution business. Both are keen bush walkers, drawn to the communal love of the outdoors and the willingness to help others that the Red Hut refuges offering shelter and safety in mountain areas represent.
They believe the Red Hut range reflects both the diversity and excellence that New Zealand wines can offer. Up against what they regard as the export of “fairly average” wines they are focused on tapping into excellent little sub regions - new discoveries of interest to the consumer, keen to explain the provenance of where they are from and why the wines taste they like they do.
Red Hut is on a mission to shake up New Zealand wines – fed up with the ‘Savalanche’ of ubiquitous Sauvignon Blanc brands and what they refer to as “all these commercial, contrived ‘Bullshit Bays’.”
This Pinot Gris from Marlborough is a vibrant and finely detailed expression of the variety - elegant and refreshing.
Red Hut - which is named after the huts that scatter the New Zealand countryside offering hikers and adventurers shelter and safety - consists of five wines from four regions. They place an important focus is on the relatively unknown sub-regions from where they source the grapes - Red Hut doesn’t own any vineyards, but works with tried and trusted growers, looking to make quality wines that celebrate and highlight the areas where the varietals are grown.
They are confident that, by sourcing from their preferred sub-regions, small parcel modern winemaking will showcases the diversity, quality and provenance within New Zealand’s viniculture.
Pinot Gris comes from a single vineyard in Ure within Marlborough’s Awatere Valley. The sites hallmark cool nights and elevation help retain natural acidity and aromatic freshness; whilst the dry sea breeze wind reduces yields slightly, enhancing flavour concentration and development of pure fruit characters that help develop a more saline wine.
Fruit was hand-picked, fully destemmed, and chilled to 6°C before being immediately pressed, with only the free-run juice retained. Fermentation took place in stainless steel vats using a neutral yeast strain at temperatures between 16–18°C, with a small portion (10%) fermented separately in a large oak vat to add complexity. Following fermentation, the wine was matured on lees for two months to enhance texture and mouthfeel. It was then blended, naturally stabilised, and bottled with minimal intervention.
Red Hut is a partnership between long term friends and wine professionals Corey Ryan and Mike Farrugia. Barossa Valley born Australian winemaker Corey has had a long-term love affair with New Zealand wine driven by his time as chief winemaker of Villa Maria – 2003-08. He was named New Zealand Winemaker of the Year in 2007 and was a finalist for Australian Winemaker of the Year in 2016. A native New Zealander, Mike has worked in the New Zealand wine industry for decades selling worldwide and running his own import and distribution business. Both are keen bush walkers, drawn to the communal love of the outdoors and the willingness to help others that the Red Hut refuges offering shelter and safety in mountain areas represent.
They believe the Red Hut range reflects both the diversity and excellence that New Zealand wines can offer. Up against what they regard as the export of “fairly average” wines they are focused on tapping into excellent little sub regions - new discoveries of interest to the consumer, keen to explain the provenance of where they are from and why the wines taste they like they do.
Red Hut is on a mission to shake up New Zealand wines – fed up with the ‘Savalanche’ of ubiquitous Sauvignon Blanc brands and what they refer to as “all these commercial, contrived ‘Bullshit Bays’.”
This Albariño has vibrant citrus and stone fruit profiles, a saline edge and a bright, crisp finish. Lively, expressive with both energy and finesse.
Red Hut - which is named after the huts that scatter the New Zealand countryside offering hikers and adventurers shelter and safety - consists of five wines from four regions. They place an important focus is on the relatively unknown sub-regions from where they source the grapes - Red Hut doesn’t own any vineyards, but works with tried and trusted growers, looking to make quality wines that celebrate and highlight the areas where the varietals are grown.
They are confident that, by sourcing from their preferred sub-regions, small parcel modern winemaking will showcases the diversity, quality and provenance within New Zealand’s viniculture.
Albariño is sourced from a single vineyard in Gisborne’s Hexton Village sub-region; an area which seems to suit the varietal, first planted about 12 years ago, well. The region is a lot warmer than Marlborough and gets a bit more rain during the summer, so grapes get to the right level of ripeness and hold their natural acidity.
Fruit was hand-picked and fully destemmed before being chilled to 6°C and lightly pressed to retain texture and delicacy. The juice was settled to near clarity, with a small amount of fine sediment retained to support fermentation. Fermentation was carried out in stainless steel at 15–18°C using a neutral yeast strain to preserve varietal purity. Following fermentation, the wine was matured on yeast lees for three months to naturally enhance texture and stability prior to bottling.
Red Hut is a partnership between long term friends and wine professionals Corey Ryan and Mike Farrugia. Barossa Valley born Australian winemaker Corey has had a long-term love affair with New Zealand wine driven by his time as chief winemaker of Villa Maria – 2003-08. He was named New Zealand Winemaker of the Year in 2007 and was a finalist for Australian Winemaker of the Year in 2016. A native New Zealander, Mike has worked in the New Zealand wine industry for decades selling worldwide and running his own import and distribution business. Both are keen bush walkers, drawn to the communal love of the outdoors and the willingness to help others that the Red Hut refuges offering shelter and safety in mountain areas represent.
They believe the Red Hut range reflects both the diversity and excellence that New Zealand wines can offer. Up against what they regard as the export of “fairly average” wines they are focused on tapping into excellent little sub regions - new discoveries of interest to the consumer, keen to explain the provenance of where they are from and why the wines taste they like they do.
Red Hut is on a mission to shake up New Zealand wines – fed up with the ‘Savalanche’ of ubiquitous Sauvignon Blanc brands and what they refer to as “all these commercial, contrived ‘Bullshit Bays’.”
This Marlborough Sauvignon Blanc clearly states their case; it shows a hallmark purity and intensity, displaying vibrant and expressive characteristics.
Red Hut - which is named after the huts that scatter the New Zealand countryside offering hikers and adventurers shelter and safety - consists of five wines from four regions. They place an important focus is on the relatively unknown sub-regions from where they source the grapes - Red Hut doesn’t own any vineyards, but works with tried and trusted growers, looking to make quality wines that celebrate and highlight the areas where the varietals are grown.
They are confident that, by sourcing from their preferred sub-regions, small parcel modern winemaking will showcases the diversity, quality and provenance within New Zealand’s viniculture.
Their Sauvignon grapes are sourced from three vineyards in the Lower Dashwood region of the Awatere Valley, which lies south of the better-known Wairau Valley where the bulk of Marlborough Sauvignon Blanc is produced. Sub-regional diversity is notable in wines from Awatere, being cooler in temperature and with a very different topography. A very different Sauvignon Blanc style: more refined and a lot more textural, with higher acidity and sea breeze undertones giving subtle but intense flavours.
The fruit was fully destemmed following harvest and chilled to 6°C before being gently pressed into stainless steel vats. The juice was settled to near clarity, retaining a portion of fine solids to support fermentation. Fermentation was carried out using a neutral yeast strain at temperatures between 12–15°C, with semi-solids included to enhance texture. The wine was fermented to dryness, then matured on lees for two months with periodic tank stirring to build mouthfeel. Following blending, the wine was naturally stabilised and bottled without the need for further additions.
Red Hut is a partnership between long term friends and wine professionals Corey Ryan and Mike Farrugia. Barossa Valley born Australian winemaker Corey has had a long-term love affair with New Zealand wine driven by his time as chief winemaker of Villa Maria – 2003-08. He was named New Zealand Winemaker of the Year in 2007 and was a finalist for Australian Winemaker of the Year in 2016. A native New Zealander, Mike has worked in the New Zealand wine industry for decades selling worldwide and running his own import and distribution business. Both are keen bush walkers, drawn to the communal love of the outdoors and the willingness to help others that the Red Hut refuges offering shelter and safety in mountain areas represent.
They believe the Red Hut range reflects both the diversity and excellence that New Zealand wines can offer. Up against what they regard as the export of “fairly average” wines they are focused on tapping into excellent little sub regions - new discoveries of interest to the consumer, keen to explain the provenance of where they are from and why the wines taste they like they do.
Made in the Traditional (Champagne) Method, this intense ruby red sparkling wine is, delicate with a touch of sweetness followed by a complex and full flavoured palate. It is vinified with a limited use of SO2.
Rouge de Noirs is made from the regional specific Salamino di Santa Croce grapes grown on the estate’s vineyards. (The grape gets its unusual name because its cylindrical clusters look like bunches of small salami sausages). Harvested in the coolest part of the day, there is further chilling of the grapes before a soft pressing, maceration and fermentation at low temperatures in a stainless steel tank; then prolonged cold refinement in steel. All these phases of vinification occur in an environment has been made inert with nitrogen in order to limit sulphur dioxide use in the final wine.
Secondary fermentation takes place in the bottle, after the addition of must, under controlled temperature and storage conditions. Bottle ageing is for a minimum of 40 months.
Ventventi is a family winery headed by Vittorio Razzaboni and his sons Riccardo, Andrea and Tommaso, the latter two now the winemakers.
The cellar is in the middle of their 80 ha of vineyards, north of Moderna, in the heart of Emilia Romagna. Enveloped by the land and the vines they produce wines only with grapes from their estate; including local varietals Lambrusco di Sorbara and Salamino di Santa Croce.
Having organic status, Ventiventi aims to make the winery more and more sustainable, It has installed a photovoltaic system already producing 56kw per year, but the goal is to become as self-sufficient as possible. A precision and cutting-edge irrigation system allows greater respect for the environment, allowing a significant reduction in nutrients and water consumption.
For Ventiventi it is the essential condition to produce excellent and healthy wines, free from chemicals and free of defects. Their winemaking has been designed and set up with the sole goal to obtain a quality product through the greatest respect for plants and territory. In the vineyards and winery every single machine and instrument has been chosen to support the "green" soul of Ventiventi.
La Vie is a Charmat Method (used for Prosecco) sparkling Lambrusco whose gentle bubbles enhance the lively red fruit and support a rounded taste. A Certified Organic wine made for pleasure and sharing.
It is made with 100% Lambrusco di Sorbara, the local varietal grown on Ventiventi’s estate. Harvested during the coolest hours of the day the grapes are soft pressed with 30% of the juice fermented and macerated at low temperatures for 24 to 48 hours.
This is blended with the remaining juice in an autoclave (pressure tank) for a prolonged period plus the use of an agitator to keep yeasts in suspension. An Isobaric bottling technique keeps the pressure generated during fermentation, giving the wine its soft sparkle.
Ventventi is a family winery headed by Vittorio Razzaboni and his sons Riccardo, Andrea and Tommaso, the latter two now the winemakers.
The cellar is in the middle of their 80 ha of vineyards, north of Moderna, in the heart of Emilia Romagna. Enveloped by the land and the vines they produce wines only with grapes from their estate; including local varietals Lambrusco di Sorbara and Salamino di Santa Croce.
Having organic status, Ventiventi aims to make the winery more and more sustainable, It has installed a photovoltaic system already producing 56kw per year, but the goal is to become as self-sufficient as possible. A precision and cutting-edge irrigation system allows greater respect for the environment, allowing a significant reduction in nutrients and water consumption.
For Ventiventi it is the essential condition to produce excellent and healthy wines, free from chemicals and free of defects. Their winemaking has been designed and set up with the sole goal to obtain a quality product through the greatest respect for plants and territory. In the vineyards and winery every single machine and instrument has been chosen to support the "green" soul of Ventiventi.
Happy Selvaggio Ancestrale is a Certified Organic Pet-Nat rosato wine, bottled unfined and unfiltered and closed with a crown cap. A wine with minimal human intervention: its goal is to express fully the work done in the vineyard.
It is also a social project in collaboration with AstronaveLab - social project involving adults with various impairments and disabilities who contributed by drawing the 12 different labels and took part in the harvest, vinification, bottling etc. AstronaveLab receives some of the proceeds from the sale of every single bottle.
Made from 100% Lambrusco di Sorbara estate grapes that are harvested in the coolest times of the day. They undergo a soft pressing in inert atmosphere with the use of nitrogen to limit the need for sulphites, and 24 to 48 hours of maceration. Fermentation is started in steel tanks and ended naturally when all of the sugar is consumed. The wine is conditioned in bottle before release. It is very dry – no dosage is added (it has zero residual sugar), and cloudy - no yeast or lees are removed.
Ventventi is a family winery headed by Vittorio Razzaboni and his sons Riccardo, Andrea and Tommaso, the latter two now the winemakers.
The cellar is in the middle of their 80 ha of vineyards, north of Moderna, in the heart of Emilia Romagna. Enveloped by the land and the vines they produce wines only with grapes from their estate; including local varietals Lambrusco di Sorbara and Salamino di Santa Croce.
Having organic status, Ventiventi aims to make the winery more and more sustainable, It has installed a photovoltaic system already producing 56kw per year, but the goal is to become as self-sufficient as possible. A precision and cutting-edge irrigation system allows greater respect for the environment, allowing a significant reduction in nutrients and water consumption.
For Ventiventi it is the essential condition to produce excellent and healthy wines, free from chemicals and free of defects. Their winemaking has been designed and set up with the sole goal to obtain a quality product through the greatest respect for plants and territory. In the vineyards and winery every single machine and instrument has been chosen to support the "green" soul of Ventiventi.
A lightly sparkling Verdicchio sourced from 30ha of exposed vines at around 300m altitude.
For 70 years, Fazi Battaglia has focussed exclusively on one grape variety. Vineyards with different soils, elevations and exposures guarantee different interpretations of Verdicchio. In their cellar, new smaller tanks enable vinification of separate batches of grapes in order to further enhance differences in soil, clonal selection and vineyard exposure.
With innovation, creativity and insight to new wine trends, Fazi Battaglia now offer ‘orange’ and ‘pet-nat’ styles.
After hand harvesting there is a gentle pressing of whole bunches. Primary fermentation is in tank and the wine is bottled with a crown cap and stored at about 18 degrees Celsius until being ready for release 9 months following the harvest.
Fazi Battaglia is an icon of Italian wine since 1949. Owned and operated by the Angelini family, it is a symbol of both the Marche region and the Verdicchio grape variety. The aim of its wineries is respect for the environment and to promote the local 'identity' as authentically as possible.
30 ha of north-eastern exposed vines at around 300m altitude. Hand harvested. De-stemmed and whole bunches undergo a natural fermentation in vat.
Whole bunch portion left in contact with skin for 5 days, creating a sort of ‘infusion’ to extract flavor and aroma yet minimize tannin. MLF is blocked to retain a high level of freshness and bright acidity. No additions other than minimal SO2 at bottling. Unfiltered.
Fazi Battaglia is an icon of Italian wine since 1949. Owned and operated by the Angelini family, it is symbol of both the Marche region and the Verdicchio grape variety. The Angelini empire consists of top estates in Italy's esteemed regions. The aim of its wineries is respect for the environment and to promote the local 'identity' as authentically as possible.
Production methods are rooted in transparency and precision. Andrea Lonardi is a legend in his own right, with deep experience producing wine around the world. He is the COO of Bretani Domains, and a force to reckoned with. The foundation for this collaboration is 30 hectares of thoughtfully, responsibly farmed vines in the heart of the region.
Coupled with Andrea Lonardi's pedigree, these wines represent the pinnacle of Verdicchio, produced in a creative range of styles.
Simon Rion has created separate single-vineyard mono-varietal wines - the ‘Larmes’ range. Vinified in oak barriques for 11 months they mark a move towards more distinct, boutique Champagnes of very small volumes.
Made from 100% Pinot Meunier grapes from a single plot Norton (which at just 0.05 ha consists of just a few rows of vines) planted in 1957. It has clay soil with a south-west exposure. Vinification is 100% in oak barrels, two of 228 lt and one of 400 lt capacity; 11 months in total on the lees, with stirring during alcoholic and malolactic fermentation. Bottle ageing is 30 months with remuage; disgorged in October 2025. Dosage is 1g/l.
The 2022 vintage was limited to just 793 bottles and 40 magnums produced.
Rion’s 2.14 hectare family estate lies entirely within Courmas - a small village located in the Petite Montagne de Reims region, 10 km southwest of Reims. Here there is a more unique terroir, the regions predominantly limestone soil is heavier due to a higher clay content.
Simon is the 4th generation of growers, succeeding grandfather Guy and father Pascal Rion when taking over the family estate in 2007. He is, though, the first to bottle champagne under the Rion name. Overall production is 17,000 bottles.
The three main grape varieties are grown: but specialising in Pinot Meunier (1.2 hectares) and Pinot Noir (0.85 ha) with just 0.1 ha of Chardonnay; the average age of vines is 25 years. Meticulous vineyard management, with the intention of preserving a rich bio-diversity of the soils, is reflected in the quality and character of his wines.
The use of herbicides and pesticides was stopped in 2017. The practice of sustainable viticulture is guided by Simon’s vision, convictions, and respect for the environment. High Environmental Value (HVE) and Sustainable Viticulture in Champagne (VDC) certifications reflect his efforts. Now on the path to organic certification is a logical conclusion to his learnt experience and desire to produce more terroir-driven and sustainable Champagnes.
Simon defines the style of his Champagnes as “balance, structure and texture”. They are accessible but at the same time very distinctive: spicy and smooth, balanced between maturity and freshness, body and precision. The main cuvées match this profile: matured in stainless steel and concrete tanks whilst undergoing longer lees ageing and lower dosage than other Houses. The base wine is enhanced with reserve wines from a solera and most cuvees are aged for a minimum of three years in the cellar. There is very little intervention in the winery - limited pumping, no filtration, cold stabilisation or fining - to emphasise the wine’s terroir and the grape’s quality.
Simon Rion has created separate single-vineyard 100% mono-varietal wines - the ‘Larmes’ range. Vinified in oak barriques for 11 months they mark a move towards more distinct, boutique Champagnes of very small volumes.
The Pinot Noir grapes are sourced from a 0.13ha plot ‘Les Maréchaude’, planted 1984-1987. The vineyards of silt and clay soil have a south-west orientation. Vinification is in 100% oak barriques of 228, 350 & 450lt capacities; 11 months in total on the lees with alcoholic and malolactic fermentation. Bottle ageing is 30 months with remuage. Disgorged in October 2025. Dosage is 1g/l.
Only 1062 bottles and 40 magnums were produced from the 2022 vintage.
Rion’s 2.14 hectare family estate lies entirely within Courmas - a small village located in the Petite Montagne de Reims region, 10 km southwest of Reims. Here there is a more unique terroir, the regions predominantly limestone soil is heavier due to a higher clay content.
Simon is the 4th generation of growers, succeeding grandfather Guy and father Pascal Rion when taking over the family estate in 2007. He is, though, the first to bottle champagne under the Rion name. Overall production is 17,000 bottles.
The three main grape varieties are grown: but specialising in Pinot Meunier (1.2 hectares) and Pinot Noir (0.85 ha) with just 0.1 ha of Chardonnay; the average age of vines is 25 years. Meticulous vineyard management, with the intention of preserving a rich bio-diversity of the soils, is reflected in the quality and character of his wines.
The use of herbicides and pesticides was stopped in 2017. The practice of sustainable viticulture is guided by Simon’s vision, convictions, and respect for the environment. High Environmental Value (HVE) and Sustainable Viticulture in Champagne (VDC) certifications reflect his efforts. Now on the path to organic certification is a logical conclusion to his learnt experience and desire to produce more terroir-driven and sustainable Champagnes.
Simon defines the style of his Champagnes as “balance, structure and texture”. They are accessible but at the same time very distinctive: spicy and smooth, balanced between maturity and freshness, body and precision. The main cuvées match this profile: matured in stainless steel and concrete tanks whilst undergoing longer lees ageing and lower dosage than other Houses. The base wine is enhanced with reserve wines from a solera and most cuvees are aged for a minimum of three years in the cellar. There is very little intervention in the winery - limited pumping, no filtration, cold stabilisation or fining - to emphasise the wine’s terroir and the grape’s quality.
The Originel cuvée is made from 50% Pinot Meunier, 30% Pinot Noir and 20% Chardonnay - a subtle balance between structure, fruitiness and freshness: Meunier is expressive, Pinot Noir is fleshy, and Chardonnay taut. This blending gives Originel a complex structure with substance, tension and a beautiful underlying minerality.
The wine is vinified in stainless steel and concrete vats with an initial 3 months on the lees plus a further 8 on fine lees, which adds roundness whilst preserving the fruit's crispness. Malolactic fermentation is carried out to soften the acidity, and a small percentage it transferred to oak. The blend is composed of 60% wines from the harvest and 40% from Rion’s ‘reserve wine’. Kept on the lees for 24-30 months, the dosage of 4.5 g/l is Extra Brut, just enough to emphasise the balance without masking the structure. Annual production is 6,000 bottles.
Rion’s 2.14 hectare family estate lies entirely within Courmas - a small village located in the Petite Montagne de Reims region, 10 km southwest of Reims. Here there is a more unique terroir, the regions predominantly limestone soil is heavier due to a higher clay content.
Simon is the 4th generation of growers, succeeding grandfather Guy and father Pascal Rion when taking over the family estate in 2007. He is, though, the first to bottle champagne under the Rion name. Overall production is 17,000 bottles.
The three main grape varieties are grown: but specialising in Pinot Meunier (1.2 hectares) and Pinot Noir (0.85 ha) with just 0.1 ha of Chardonnay; the average age of vines is 25 years. Meticulous vineyard management, with the intention of preserving a rich bio-diversity of the soils, is reflected in the quality and character of his wines.
The use of herbicides and pesticides was stopped in 2017. The practice of sustainable viticulture is guided by Simon’s vision, convictions, and respect for the environment. High Environmental Value (HVE) and Sustainable Viticulture in Champagne (VDC) certifications reflect his efforts. Now on the path to organic certification is a logical conclusion to his learnt experience and desire to produce more terroir-driven and sustainable Champagnes.
Simon defines the style of his Champagnes as “balance, structure and texture”. They are accessible but at the same time very distinctive: spicy and smooth, balanced between maturity and freshness, body and precision. The main cuvées match this profile: matured in stainless steel and concrete tanks whilst undergoing longer lees ageing and lower dosage than other Houses. The base wine is enhanced with reserve wines from a solera and most cuvees are aged for a minimum of three years in the cellar. There is very little intervention in the winery - limited pumping, no filtration, cold stabilisation or fining - to emphasise the wine’s terroir and the grape’s quality.
In addition, Rion has created separate single-vineyard mono-varietal wines - the ‘Larmes’ range. Vinified in oak barriques for 11 months they mark a move towards more distinct, boutique Champagnes of very small volumes.
“… ‘cause of a lust for life (ooh) I’ve got a lust for life (ooh)…“
Made from 100% Macabeo grapes, organically produced but not certified, from selected vineyards south east of Valencia. At 700m there is a perfect combination of Mediterranean and continental climates. The wine is made is stainless steel tanks as a still wine, then carbonated just before bottling - Méthode Gazéifiée.
Lust for Life, a notable track in the film Trainspotting, was written by Iggy Pop and David Bowie in a Berlin hotel is less that one hour - born from Iggy’s obsession with You Can’t Hurry Love by The Supremes. In the studio he intentionally recorded the vocals in one take - no cuts, no second attempt: “If I mess up, who gives a f*ck.”
Lust for Life wasn’t just a song, it was a statement of principles. Much like this wine.
A sustainably sourced Sauvignon Blanc from the Gers region of Gascony.
Winemaker Laurent Gauzi originally studied as a pharmacist before he became an oenologist. Working in mainly Languedoc and Bordeaux his conviction is that “the art of blending makes it possible to sublimate the terroirs”.
He is committed to ‘Sustainable Viticulture’ aiming to ensure the sustainability of the vineyard and an income for the farmer through regular and quality production, whilst preserving the environment and benefiting the local people. It implies a change in mentalities and working methods, more than a technical revolution. Many French winegrowers have started to turn to this form of viticulture – a respect for the environment that is encouraged by European and French state authorities.
Gers is a wine making area, (noted as the place of Armagnac production), in the heart of Gascony - a vast, historical region in southwest France located between the Pyrenees mountains and the Garonne River that runs into Bordeaux. There are 20,000 hectares of vines, which cover over 50% of the Gers region, mainly situated in the northwest of the department - though there are vines, to some degree, everywhere else on exposed hillsides.
A surprisingly dry white wine made from Moscatel de Alejandria grapes. Very full bodied with a long aftertaste.
Fermented in stainless steel tanks with 8 months ageing “on the lees” it has the very aromatic characteristics of the varietal with mineral notes that are typical of the Axarquía region’s slate soils plus additional close-by marine influences.
The AOC Crémant de Bordeaux is relatively young (1990), but the method behind it goes back to the 19th century, when Bordeaux cellars first mastered secondary fermentation in bottle.
All the grapes used must be picked by hand and the wine aged for a minimum of 12 months to qualify as Crémant de Bordeaux. Most whites utilise a mix of grapes including Sémillon, which lends more minerally flavours and grassy, floral aromas than Champagne and other Cremants.
Precious Day is a blend of 60% Sémillon and 40% Merlot. resulting in a unique and captivating flavour profile. Its combination of fruitiness, elegance, and affordability makes it a real crowd-pleaser
There are several different labels for each bottling, all depicting a scene from a 'precious day'.
Awards:
Bronze Medal - International Wine Challenge 2023
“Frothy easy sipper with apple notes and nutty hints”.
"Glou Glou" is a French term, like "glug-glug," describing the sound of liquid being gulped down. It also references easy-drinking wines that you want to keep drinking.
This range of draught wines covers a Cote de Gascoigne white, Loire red and Languedoc rose. They are part of Bordeaux based Maison Idiart’s range of premium wines in keg format.
100% Gamay from the clay-limestone soils of the Loire.
Winemaker and founder Nicolas Idiart is focused on new projects and ways to make innovations in the industry whilst maintaining an artisanal approach to winemaking and producing terroir expressive wines.
He maintains wines on in kegs/on tap offer many benefits: they remain fresh for up to 3 months, are more environmentally friendly – reducing carbon-footprint by 96% - and are more cost-effective.
There are savings at all levels: bottle, cork, and carton costs are eliminated; the waste from throwing away part bottles of oxidized wine is ended; transport overheads are significantly reduced as the weight of a keg is significantly lighter than the equivalent in bottles, and the kegs are fully recyclable.
"Glou Glou" is a French term, like "glug-glug," describing the sound of liquid being gulped down. It also references easy-drinking wines that you want to keep drinking.
This range of draught wines covers a Cote de Gascoigne white, Loire red and Languedoc rose. They are part of Bordeaux based Maison Idiart’s range of premium wines in keg format.
This wine is a blend of Cinsault 70% and Syrah 30%
The vines grown on clay-limestone soils, located in one of the coolest areas of Languedoc, in the Limousiné, which benefits from a fresher climate within the appellation.
Winemaker and founder Nicolas Idiart is focused on new projects and ways to make innovations in the industry whilst maintaining an artisanal approach to winemaking and producing terroir expressive wines.
He maintains wines on in kegs/on tap offer many benefits: they remain fresh for up to 3 months, are more environmentally friendly – reducing carbon-footprint by 96% - and are more cost-effective.
There are savings at all levels: bottle, cork, and carton costs are eliminated; the waste from throwing away part bottles of oxidized wine is ended; transport overheads are significantly reduced as the weight of a keg is significantly lighter than the equivalent in bottles, and the kegs are fully recyclable.
"Glou Glou" is a French term, like "glug-glug," describing the sound of liquid being gulped down. It also references easy-drinking wines that you want to keep drinking.
This range of draught wines covers a Cote de Gascoigne white, Loire red and Languedoc rose. They are part of Bordeaux based Maison Idiart’s range of premium wines in keg format.
This wine is a blend of 80% Colombard plus Gros Manseng and Ugni Blanc.
Vines grown on clay-limestone soils surrounded by limestone quarries. An oceanic climate with hot summers and cool nights, enhanced by the proximity of the Pyrenees, makes for excellent aromatic expression and freshness.
Winemaker and founder Nicolas Idiart is focused on new projects and ways to make innovations in the industry whilst maintaining an artisanal approach to winemaking and producing terroir expressive wines.
He maintains wines on in kegs/on tap offer many benefits: they remain fresh for up to 3 months, are more environmentally friendly – reducing carbon-footprint by 96% - and are more cost-effective.
There are savings at all levels: bottle, cork, and carton costs are eliminated; the waste from throwing away part bottles of oxidized wine is ended; transport overheads are significantly reduced as the weight of a keg is significantly lighter than the equivalent in bottles, and the kegs are fully recyclable.
A Certified Organic Prosecco DOC, Extra Dry.
Made from 100% Glera grapes grown in south-east facing vineyards of clay and moraine soils at an average altitude of 150–200 metres above sea level.
The first fermentation takes place in stainless steel tanks at controlled temperatures to preserve the delicate floral and fruity aromas. The second fermentation occurs using the Martinotti/Charmat method in sealed, pressurised tanks, ensuring a fine and persistent perlage.
It is further aged on fine lees in these pressurised tanks for approximately one month to enhance aromatic complexity and texture. The wine is vinified in accordance with organic and vegan standards.
This is a still red wine from Champagne’s Coteaux Champenois AOP
100% Pinot Noir, this old style of wine is resurfacing with climate warming providing more vinification friendly grapes.
‘Les Caillaudries’ is a plot planted in 1982 in Romery. The clay-limestone soil is worked by horse-driven machinery and harvested in small 10 kg cases.
Vinification consists of cold pre-fermentation maceration, followed by 18 months of aging on the lees in oak barrels.
Limited production, 600 bottles.
Since 2019 Tribaut has been one of the first Champagne houses to convert to fully organic growing – a rarity in Champagne and something that for the large Houses is almost impossible.
Tribaut-Schloesser was founded in 1929 in the heart of the champagne region in Romery, near Epernay. Four generations of the family have now built upon their passion and expertise to produce a range of impressively delicate and refined Champagnes.
A classic / traditional style Rioja - 100% Tempranillo Organic and Biodynamic grapes.
Navarrsotillo, founded by brothers Andres and Ramon Serrano, is fully committed to Organic and Biodynamic agriculture in the DOs of Rioja and Navarra. In 1998 theirs was the second vineyard in Rioja to convert to organic growing.
They now have 70ha of vines in Rioja across 12 plots and 40ha in Navarra where the biggest at 18ha was the first to be run as bio-dynamic. The vineyards located in Calahorra (Rioja Baga) and Andosilla (Navarra) - though in different regions they are just 10k across the DO divide.
The Binario label is run by sisters Ruth de Andrea (winemaker, who studied as a chemist at Sheffield University) and Ana de Andrea (manager) who work very closely – selecting grapes and renting facilities – with the Serrano family.
Each Tempranillo vineyard is picked by hand at night to retain freshness. The grapes are destemmed into inox where it undergoes native fermentation (15% carbonic) for half a lunar cycle. Free run wine undergoes malolactic fermentation via a house pied du cuvee and is kept on fine lees for 5 months. Nothing is added except SO2 allowable within Demeter certified biodynamic guidelines.
The vines range from 20-40 years old and are cultivated using organic matter, both made from animal manure and pruned grapevine shoots, following all biodynamic principles and incorporating their homemade infusions and composts. These traditional farming practices help create nitrogen in the soils which lends for healthy regeneration and growth.
The climate is continental, heavily influenced by the Mediterranean; the soils are of limestone, clay and sand.
The bottle is presented without a capsule to cut down on waste.
Castelo do Mar is made entirely from hand picked Albariño grapes sourced from Veiga de Princesa’s estate of 18 hectares in the Condado subregion, within the Rias Baixas Appellation.
The growing on trellis vines allows the grapes to be fully ventilated and in full sun. The ideal characteristics of the granite terrain helps avoid much of the pesticide treatments and provide naturally low acidity musts. This also eliminates any malolactic fermentation of the wine and preserves the delicate varietal aroma and fresh flavours of the Albariño grape.
Costerduo is a tiny wine estate and an artisanal project inspired by a passion for the Priorat region in Catalonia, and its authentic winemaking and viticulture tradition. They have worked with their own “singular” vineyards since 2016 in a constant search for the perfect expression of the extraordinary terroir of Priorat and only employing eco-friendly, organic practices
Velles Vinyes is an exceptional, prestigious and elegant expression of the specific terroir of Priorat, with a great ageing potential.
It is 100% made from nearly 100-year-old, now organically grown, vines of Carignan from a single 'coster' vineyard - Les Velles Vinyes (on the way to Escaladei from Torroja del Priorat). It is barrel fermented and aged in French oak for at least 12 months.
Very limited availability. Annual productions is just 1 to 2 barrels depending on the vintage.
Costerduo’s estate is formed by three traditional vineyards in Torroja del Priorat, Escaladei and Poboleda, 1.9ha in total. Two of the three vineyards possess almost century-old vines in authentic ‘costers’ - old vineyards planted on very steep hills of crumbled slate.
Most of the vines are not trained, mainly of native Carignan variety, and grow like a bush vine on poor slate stone soils called ‘llicorella’. This type of soil barely retains any nutrients and water leading to relatively high concentrations of phenolics in grape skin, making together with Mediterranean and Priorat’s specific microclimate our red wines so unique.
High altitudes and steep slopes of Priorat’s vineyards make everything almost manual, from pruning to harvesting. The vineyards are worked in the best organic, eco-friendly and sustainable practices trying to preserve Priorat’s true nature and the heritage created by previous generations.
Founder Danilo Vladi, oenologist and winegrower, has always had a very personal vision of the world of wine: “With my wines I explore an ancient tradition trying to get closer to its deeper understanding and capture everything that is relevant to our terroir, pampering the vine and its beautiful fruit, with the aim of turning all that into a juice that is capable of surprising and leaving no one indifferent!”