When I asked Antonio of the Les Vignerons wine shop in Rome’s Trastevere what’s new that I’ve got to taste, he handed over this cloudy bottle with a minimalist label.... read more →
More good stuff slowly comes out of Abruzzo. This one I was able to taste recently in Rome at that V.A.N (Vignaioli Artigiani Naturali) tasting. From grapes planted in 1968,... read more →
Pietro is a winemaker in transition from conventional in the winery to way more natural, and here’s an example of what’s in store. The grapes come from four different vineyards... read more →
Ramiro Ibáñez is on the cutting edge of restoring respect for the Jerez pago (vineyard). He is also a driving force behind the movement to return sherry to its unfortified... read more →
A simplistic explanation of a Palo Cortado sherry is that the palomino grapes begin aging biologically under a veil of flor and then mid-stream, historically by accident, the veil disappears.... read more →
From young, 9-year-old vines, the wines ages in larger small barrels—600L demi muids—for 18 months and are bottled without fining or filtration or sulfur addition. My only note was “Wow.... read more →
The grapes come from the south, in Séguret and were picked in August. (2017 was super hot). Fermented in stainless steel for three weeks with only 20% whole cluster, it... read more →
Brothers Benoit and Sébastien Danjou-Banessy make this from sixty-year-old vines, working with low extraction and then aging it for two years in old oak. Upon opening, the wine showed subtle... read more →
Nacho works in the eastern part of Galicia, where natural winemakers are far and few. He made this wine from an old plot he inherited from his grandmother. Nacho uses a... read more →
Hervé Souhaut farms the vineyard of a neighbor, Michel Savel, and takes the grapes for this delightful cuvée. Like all of Hervé’s wines, it’s semi carbonic fermentation, done in steel... read more →