{"title":"Natural Wine Delivered","description":"\u003cp\u003ePrimal Wine ships organic, biodynamic, and minimal-intervention wine across the United States. Every bottle in our shop is hand-selected by our team from producers who farm their vineyards sustainably and work with as little intervention as possible in the cellar. We partner with importers who share our values and work directly with many of our producers — so when you order from us, you are getting wine from people we know and trust.\u003c\/p\u003e","products":[{"product_id":"melograno-syrah-podere-concori-tuscany-italy-red-wine","title":"Melograno Syrah 2013","description":"\u003cp\u003eMelograno is a Toscana Rosso IGT from Podere Còncori in Gallicano, in the Garfagnana subregion of northern Tuscany, about 40 km north of Lucca. The wine draws from four named vineyard parcels — Concori, Collaccio, Giorgio, and Campo — planted on south-facing slopes with a 70% gradient above the Serchio river at roughly 400 meters elevation. Soils are Miocene sandstone over schist, stony and pebbly, with a high proportion of silica. The vines are trained to single Guyot at a density of 4,000 to 7,000 plants per hectare.\u003c\/p\u003e\u003cp\u003eGrapes are Syrah, with a small percentage of old field varieties from the historic vineyard plots. Fermentation is spontaneous in open-top vats using only punch-downs, with no pump-overs. The wine then ages for 12 months in used 225-liter oak barrels, followed by a finishing period in cement before bottling. It is unfined and unfiltered, with total SO2 at 30 mg\/L. Certified by ICEA under biodynamic and organic protocols.\u003c\/p\u003e\u003cp\u003eThe name Melograno — Italian for pomegranate — was coined during a walk through the old Syrah vines with wine critic Gino Veronelli, who noted that the thick, gnarled trunks of the old plants resembled pomegranate trees. The profile is ruby red with high luminosity, aromas of black cherry, wild red berries, black pepper, and aromatic herbs grown alongside the vines. The palate is bright and mineral with firm but crunchy tannins and a long finish.\u003c\/p\u003e\u003cp\u003eSyrah has a documented presence in this part of northern Tuscany since the early 19th century, when Elisa Bonaparte governed the area and introduced French grape varieties. Gabriele Da Prato began converting the estate to biodynamic farming in the early 2000s, working with agronomist Saverio Petrilli.\u003c\/p\u003e","brand":"Podere Còncori","offers":[{"title":"Default Title","offer_id":8375278829623,"sku":"POCOMELO13H","price":17.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/concori-melograno-natural-wine.png?v=1780692978"},{"product_id":"soave-classico-pra-veneto-italy-white-wine","title":"Soave Classico 2017","description":"\u003cp\u003ePrà's Soave Classico is 100% Garganega sourced from estate vineyards in Monteforte d'Alpone, the eastern sector of the Soave Classico zone. The vines are 30 to 60 years old, trained in the traditional Pergola Veronese system, and grown on black volcanic basaltic soils at roughly 150 meters elevation. Grapes are hand-harvested between mid-September and mid-October.\u003c\/p\u003e\u003cp\u003eWinemaking is non-interventionist: whole-bunch pressing, fermentation with indigenous yeasts at controlled temperature in stainless steel, and aging on the lees for 4 to 5 months in tank before bottling under screw cap. No oak is used at any stage. The result is a wine that reflects the volcanic terroir rather than any cellar treatment.\u003c\/p\u003e\u003cp\u003eOn the nose, white peach, apricot, jasmine, and hawthorn. The palate is medium-bodied with bright acidity, a saline mineral tension from the volcanic soils, and the characteristic bitter almond finish that Garganega delivers at moderate yields. The finish is clean, linear, and persistent.\u003c\/p\u003e\u003cp\u003eAll Prà vineyards are certified organic. The estate farms 40 hectares in Soave Classico and 8 hectares in Valpolicella, with no purchased fruit. Graziano Prà has farmed organically since founding the winery in 1983.\u003c\/p\u003e","brand":"Vini Prà","offers":[{"title":"Default Title","offer_id":8375282171959,"sku":"PRASOAV17C","price":23.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/soave-classico-pra-veneto-italy-white-wine_ff57a4f7-85fe-4ec0-ba59-d16f181e0d67.jpg?v=1780637261"},{"product_id":"arina-etna-rosso-girolamo-russo-red-wine-sicily-italy","title":"'A Rina Etna Rosso 2016","description":"\u003cp\u003e'A Rina is the estate-level Etna Rosso from Girolamo Russo, sourced from organically farmed vineyards on the northern slopes of Mount Etna near Passopisciaro in the Province of Catania. The vineyards sit between 650 and 780 meters above sea level, rooted in ancient lava flows called sciare — basalt-derived soils that are mineral-rich, fast-draining, and low in organic matter. Vine age ranges from 20 to over 80 years, trained as free-standing bush vines (alberello) on narrow terraced plots.\u003c\/p\u003e\u003cp\u003eThe 2016 vintage on Etna was defined by a cool, refreshing summer with well-timed rainfall, delivering grapes with strong aromatic freshness, brilliant color, and balanced tannins without excessive alcohol. 'A Rina is fermented in small, separate lots using indigenous yeasts with no temperature control, 10 to 12 days of skin maceration with punch-downs, and no fining or filtration. The wine sees aging in large oak vessels before bottling unfined.\u003c\/p\u003e\u003cp\u003eThis is a rare allocation: the California importer and distributor limits accounts to one case per account. James Suckling rated the 2016 vintage of 'A Rina 94 points, citing cranberries, red licorice, fresh herbs, and tobacco with soft, velvety tannins and a long finish. The wine sits at 14% ABV — high for an estate-level wine but consistent with Etna's riper northern contrade in a warm late-harvest year.\u003c\/p\u003e","brand":"Girolamo Russo","offers":[{"title":"Default Title","offer_id":8375333847095,"sku":"GIROARIN16C","price":38.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/girolamo-russo-2016-natural-wine_9cbee95c-a6e7-4aae-9fbf-17b1e96f128b.png?v=1780723388"},{"product_id":"noto-nero-davola-marabino-sicily-italy-red-wine","title":"Nero d'Avola 2015","description":"\u003cp\u003eMarabino sits in Contrada Buonivini, a single rural district in the Noto valley of southeastern Sicily, less than 7km from the sea. The soils here are calcareous and clayey, ranging chromatically from white limestone to black clay, at elevations between 30 and 80 meters above sea level. Pierpaolo Messina has managed the estate since 2008 and converted to biodynamic farming that same year, building on an organic base established when the family founded Natura Iblea in 1996.\u003c\/p\u003e\u003cp\u003eThis Nero d'Avola is made from 100% estate-grown grapes, hand-harvested from bush-trained vines in Contrada Buonivini. No synthetic chemicals are used in the vineyard or cellar. Fermentation is spontaneous with native yeasts only. After extended maceration on the skins, the wine aged for 12 months in 60-hectoliter French oak barrels. No sulfites are added.\u003c\/p\u003e\u003cp\u003eNero d'Avola is the dominant indigenous red variety of southeastern Sicily, historically centered around the town of Avola in the province of Siracusa. In this corner of the island, the grape produces wines with more structure, dried floral character, and spice complexity than versions grown further west. Marabino's location at the latitude of Noto places it at one of the warmest and sunniest points in Europe, moderated by proximity to both the Ionian Sea and the Sicilian Channel.\u003c\/p\u003e\u003cp\u003eThe 2015 vintage at 14.5% ABV reflects full physiological ripeness achieved through extended hang time on low-growing bush vines. The wine delivers concentrated dark fruit, earthy undertones, and a firm tannic structure that benefits from decanting before serving.\u003c\/p\u003e","brand":"Marabino","offers":[{"title":"Default Title","offer_id":8461602095159,"sku":"MARANOTO14C","price":23.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/marabino-noto-nero-d_avola-natural-wine-primal-wine-copyright_0da255e9-0beb-402e-88c4-6901a64e1e5a.png?v=1780901842"},{"product_id":"eureka-chardonnay-marabino-sicily-italy-orange-wine","title":"Eureka Chardonnay 2016","description":"\u003cp\u003eEureka is made from Chardonnay sourced from two distinct plots in Contrada Buonivini, Noto, in southeastern Sicily. One vineyard sits on limestone-gray soils alongside a traditional Arab-era water drain called a saia, which keeps temperatures cooler and more humid. The other is planted in deep, black clay soils. Both are trained to spurred cordon and planted with selected Chardonnay clones adapted to this hot, coastal microclimate.\u003c\/p\u003e\u003cp\u003eThe grapes are whole-cluster macerated with skins in stainless steel tanks for 12 to 15 days using only native yeasts, with no oenological additives of any kind. After fermentation, the wine rests in stainless steel until the following spring, receiving continuous batonnage timed to the lunar calendar. Total sulfites are low at 28 mg\/L with nothing added in the cellar.\u003c\/p\u003e\u003cp\u003eFarming at Marabino is certified organic and guided by biodynamic principles since winemaker Pierpaolo Messina took over in 2008. The estate covers approximately 27 to 30 hectares entirely in Contrada Buonivini, at 30 to 80 meters above sea level, less than 7 kilometers from the sea. No grapes or wine are purchased from outside the estate.\u003c\/p\u003e\u003cp\u003eThe result is an orange wine that reads as a place rather than a variety. The skin contact adds texture and amber color without overwhelming the mineral and stone-fruit character native to this corner of Sicily. Bottled under the Terre Siciliane IGT designation.\u003c\/p\u003e","brand":"Marabino","offers":[{"title":"Default Title","offer_id":8461717241911,"sku":"MARACHAR16C","price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/marabino-eureka-chardonnay-natural-wine-primal-wine-copyright.png?v=1780900469"},{"product_id":"bardolino-le-fraghe-veneto-italy-red-wine","title":"Le Fraghe Bardolino DOC 2022","description":"\u003cp\u003eLe Fraghe Bardolino tastes of cherries, blueberries, and herbs, with hints of orange peel, cinnamon, and black pepper; it works with a range of dishes (pork, chicken, grilled salmon). The body of the wine is velvety (not unlike Pinot Noir), with balancing acidity, very drinkable; if the measure of a good wine is that you wish the bottle had another glass left in it, this wine is perfect.\u003c\/p\u003e","brand":"Le Fraghe","offers":[{"title":"Default Title","offer_id":8462118977591,"sku":"lefraghe-bardolino","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/le-fraghe-bardolino-organic-wine.png?v=1780723516"},{"product_id":"rodon-bardolino-chiaretto-veneto-italy-rose-wine","title":"Rodon Bardolino Chiaretto 2017","description":"\u003cp\u003eRòdon is the rosé of Le Fraghe, made from 80% Corvina and 20% Rondinella grown on the glacial moraine soils of the Bardolino DOC on the eastern shore of Lake Garda. Matilde Poggi vinifies the two varieties separately, giving the must a 6-8 hour cold maceration on skins before fermentation at 17°C. The wine then rests on fine lees in stainless steel through the winter and is bottled the following spring under screwcap to preserve its fresh aromatics.\u003c\/p\u003e\u003cp\u003eThe result is a pale, rose-tinted wine with aromas of wild rose and wild strawberry underscored by redcurrant and a faint bitter herb note. On the palate it is dry, crisp, and saline, with white pepper cutting through the fruit and bright acidity giving it real drive. This is not a neutral, faded rosé — the Corvina brings genuine personality and a savory edge that holds up well with food.\u003c\/p\u003e\u003cp\u003eRòdon is produced from the same organically farmed estate fruit as Le Fraghe's Bardolino Classico, with a portion of the juice bled off at the start of red wine fermentation. The Bardolino Classico benefits from the more concentrated solid-to-liquid ratio that remains, and the Chiaretto gains depth from being tied to a red wine fermentation rather than produced as a standalone direct press. At 12% ABV, it is light enough to drink through a meal.\u003c\/p\u003e","brand":"Le Fraghe","offers":[{"title":"Default Title","offer_id":8462209843255,"sku":"LEFRRODO17C","price":20.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/le-fraghe-bardolino-rodon-organic-wine_6632952f-f81a-439b-a9c0-45233176e57a.png?v=1780723573"},{"product_id":"le-trame-rosso-di-toscana-podere-le-boncie-tuscany-italy-red-wine","title":"Le Trame Rosso di Toscana 2015","description":"\u003cp\u003eLe Trame comes from Podere Le Boncie, a three-hectare estate in the hamlet of San Felice, just north of Castelnuovo Berardenga in the southernmost tier of the Chianti Classico zone. The vineyard is planted at a high density of 7,000 vines per hectare, trained as bush vines (alberello), principally to Sangiovese with small interplanted rows of Colorino, Mammolo, Foglia Tonda, and Ciliegiolo. Soils here are a mix of silt, clay, and active limestone, which collectively contribute finesse and acidity to the wine.\u003c\/p\u003e\u003cp\u003eWinemaker Giovanna Morganti ferments with indigenous yeasts in open-top wooden vats without temperature control. The wine is then aged in a combination of large botti and 500-liter barrels, all well-used, with no new oak. Elevage is long, with occasional racking, and the wine spends a minimum of six months in bottle before release. Total time from harvest to release is typically no less than 30 months.\u003c\/p\u003e\u003cp\u003eLe Trame was formerly labeled as Chianti Classico DOCG, but Morganti exited the appellation starting with the 2011 vintage, declassifying to Toscana IGT rather than conform to consorzio regulations she felt favored large producers. The wine carries 14% ABV and is produced in approximately 1,000 cases annually.\u003c\/p\u003e\u003cp\u003eThe 2015 vintage shows medium ruby color with aromas of black cherry, red cherry, violet, and plum. The palate is medium-bodied with firm, grainy tannins and medium-plus acidity. This is a structured wine that opens with air and rewards patience in the cellar.\u003c\/p\u003e","brand":"Podere le Boncie","offers":[{"title":"Default Title","offer_id":8470661005367,"sku":"POLBLETR15C","price":65.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/le-boncie-le-trame-natural-wine_9664c990-8a08-4ed8-a9bf-9c7b4cd053e6.png?v=1780759337"},{"product_id":"santa-chiara-umbria-bianco-paolo-bea-umbria-italy-orange-wine","title":"Santa Chiara Umbria Bianco 2018","description":"\u003cp\u003eSanta Chiara is a skin-contact white from Paolo Bea's Pagliaro vineyard, a single site in Montefalco with alternating layers of gravel and clay at roughly 1,300 feet above sea level. The parcels face both east and southwest, giving balanced sun exposure across the growing season. The blend combines roughly equal parts Grechetto, Malvasia, Garganega, Sauvignon Blanc, and Chardonnay — all harvested together and co-fermented. By the time the other varieties reach full ripeness, the Chardonnay and Sauvignon are typically raisined, adding concentration and dried-fruit character to the blend.\u003c\/p\u003e\u003cp\u003eAfter crushing, the wine spends at least two weeks macerating on its lees in small stainless steel vats with no temperature regulation. Two early rackings remove heavy solids, and a third racking occurs after three weeks. The wine then rests on its fine lees in stainless steel for one year before bottling. No sulfur is added at any stage. The wine is bottled without fining or filtration. Annual production is approximately 4,500 bottles.\u003c\/p\u003e\u003cp\u003eThe 2018 vintage shows the wine in a relatively fresh register for Santa Chiara: aromas of dried apricot, peach, honey, and wildflowers, with savory notes of thyme and dried citrus peel. On the palate, bright tangerine-peel acidity is balanced by walnut-skin tannins and a creamy mid-palate texture. Despite extended skin contact, the wine does not tip into heavy oxidative territory — it stays focused and mouthwatering.\u003c\/p\u003e\u003cp\u003eSanta Chiara is labeled Umbria Bianco IGT. Paolo Bea chose not to use the Spoleto DOC designation, preferring the flexibility of the IGT classification, consistent with the estate's approach of prioritizing wine character over appellation compliance.\u003c\/p\u003e","brand":"Paolo Bea","offers":[{"title":"Default Title","offer_id":8470752460855,"sku":"PBEASANT17C","price":55.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/santa-chiara-umbria-bianco-paolo-bea-umbria-italy-orange-wine_dcb44cd5-f772-4315-9f13-0608e9af6668.jpg?v=1780638063"},{"product_id":"vigne-dolci-dolcetto-di-dogliani-piedmont-italy-red-wine","title":"Vigne Dolci Dogliani 2016","description":"\u003cp\u003eVigne Dolci comes from the Rocca Ciglie vineyard in Dogliani, where lighter, sandier soils sit at roughly 600 meters elevation. That terroir sets this wine apart from San Fereolo's other cru, Valdiba: where Valdiba is dense and chewy on clay-chalk, Vigne Dolci is racy and energetic, with a lifted purity that runs through every sip.\u003c\/p\u003e\u003cp\u003eNicoletta Bocca ferments with native yeasts and keeps her hands off the process, allowing just the faintest trace of volatile acidity to surface, a signature that adds lift rather than distraction. The wine is aged in stainless steel, which preserves the vineyard's character without layering on wood or oxidative notes.\u003c\/p\u003e\u003cp\u003eDolcetto from Dogliani carries a natural bitterness on the finish, here expressed as snappy tannins and a subtle almond note. The grape is one of Piedmont's three principal red varieties, and in the Dogliani DOCG it reaches a fuller structure than in Dolcetto d'Alba or Dolcetto d'Asti, with more aromatic complexity and genuine aging potential.\u003c\/p\u003e\u003cp\u003eThe 2016 vintage shows an earth-tinged savory streak alongside red and dark fruit. It is dry, medium-bodied, and built for food rather than contemplation on its own.\u003c\/p\u003e","brand":"San Fereolo","offers":[{"title":"Default Title","offer_id":8471106617399,"sku":"SAFEVIDO16C","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/san-fereolo-vigne-dolci-natural-wine.png?v=1780755706"},{"product_id":"volere-volare-primitivo-pietraventosa-apulia-italy-red-wine","title":"Volere Volare Primitivo 2013","description":"\u003cp\u003eVolere Volare is a 100% Primitivo from Pietraventosa, grown in Gioia del Colle on the Murge plateau in central Puglia at roughly 350 to 400 meters above sea level. The vineyards, planted in 2003 in the Contrada Parco Largo district, sit on karst limestone bedrock with thin, iron-rich red clay topsoils. Vines are trained in the traditional alberello (bush-vine) method. Farming is certified organic by ICEA.\u003c\/p\u003e\u003cp\u003eThe 2013 vintage was fermented with indigenous yeasts, aged 2 months in neutral wooden casks followed by 12 months in stainless steel, then bottled without filtration. Only 150 cases were produced. At 13.5% ABV, it is lighter in alcohol than many Puglian Primitivos, a result of Gioia del Colle's altitude and pronounced diurnal temperature variation, which preserves natural acidity.\u003c\/p\u003e\u003cp\u003eOn the nose, the wine shows blood orange, rosemary, and sage flower alongside soft tobacco. The palate is juicy and lively with fine tannins and a dry, mineral finish. Gioia del Colle Primitivo is a distinct biotype from the richer, lower-altitude Primitivo di Manduria, expressing more freshness and spice than extraction.\u003c\/p\u003e\u003cp\u003ePrimitivo is genetically identical to Zinfandel and Croatian Tribidrag, confirmed by DNA analysis in 2001. The Gioia del Colle DOC, established in 1987, is considered the historical home of the variety, where 18th-century botanist Don Francesco Filippo Indellicati first selected and named it Primativo for its early ripening.\u003c\/p\u003e","brand":"Pietraventosa","offers":[{"title":"Default Title","offer_id":8485391040567,"sku":"PIETVOVO15H","price":19.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/volere-volare-organic-wine.jpg?v=1780756782"},{"product_id":"chianti-classico-istine-tuscany-italy-red-wine","title":"Chianti Classico 2015","description":"\u003cp\u003eIstine's entry-level Chianti Classico comes from high-altitude parcels in Radda in Chianti, with fruit drawn from the Istine vineyard situated between Radda and Castellina. The Istine vineyard sits at 480 to 550 meters above sea level on soils of Alberese and Galestro — fragmented marly limestones with a slight presence of quartz — planted at 5,000 vines per hectare in 2002, with a north-west exposure. This is among the highest-elevation vineyard sites in the entire Chianti Classico zone.\u003c\/p\u003e\u003cp\u003eWinemaker Angela Fronti ferments in stainless steel tanks and ages the wine for 8 months in large 10-hectoliter Slavonian oak barrels, which impart no perceptible oak flavor. The approach keeps the fruit precise and the acidity intact. Production is tightly limited: approximately 3,000 bottles were made from the 2015 vintage.\u003c\/p\u003e\u003cp\u003eThe estate converted from conventional farming to organic methods starting in 2009 when Angela took over, achieving full organic certification in 2016. The 2015 vintage therefore reflects transitional organic farming. The Fronti family has been working this land since 1982 and bottling under the Istine label since 2009.\u003c\/p\u003e\u003cp\u003eOn the palate, the 2015 shows balsamic notes of camphor, dried herb, and blue flower alongside Marasca cherry, black raspberry, and white pepper, with lithe tannins and firm acidity characteristic of Radda's cooler, high-altitude growing conditions.\u003c\/p\u003e","brand":"Istine","offers":[{"title":"Default Title","offer_id":8500755890231,"sku":"ISTICHCL15C","price":25.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/istine-chianti-classico-2015.png?v=1780723729"},{"product_id":"ograde-vitovska-skerk-friuli-venezia-giulia-italy-orange-wine","title":"Ograde 2015","description":"\u003cp\u003eOgrade is a roughly equal-parts blend of Vitovska, Malvasia Istriana, Sauvignon Blanc, and Pinot Grigio, grown on the Karst plateau in Duino-Aurisina, in the Carso DOC of Friuli-Venezia Giulia. The vineyards sit at around 250 meters above sea level on iron-rich red limestone soils, roughly 500 meters from the Slovenian border, and just three kilometers from the Adriatic coast.\u003c\/p\u003e\u003cp\u003eThe name Ograde refers to small, fenced parcels historically used by Karst farmers to protect crops from livestock. Skerk's cellar was once itself an Ograda — a vineyard parcel. The wine draws from several such small plots planted primarily to native varieties.\u003c\/p\u003e\u003cp\u003eAll four grape varieties are macerated on their skins for approximately 15 days in open oak vats, then fermented with indigenous yeasts. The wine is aged for 12 months on fine lees in large oak barrels (1,500 to 2,500 liters), followed by a further year in even larger 5,000-liter casks. It is bottled unfiltered, unfined, and without added sulfites.\u003c\/p\u003e\u003cp\u003eThe color is a rusty orange-amber, visibly darker than Skerk's single-varietal Vitovska. Ian D'Agata scored the 2015 vintage 92 points, noting its perfumed nose of lavender, rose water, crystallized apricot, and ginger, with a steely backbone of acidity and youthfully chewy tannins.\u003c\/p\u003e","brand":"Skerk","offers":[{"title":"Default Title","offer_id":8500979007543,"sku":"SKEROGRA15C","price":54.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/skerk-ograde-natural-wine.jpg?v=1780723799"},{"product_id":"oeno-pinot-noir-russian-river-valley-california-usa-red-wine","title":"Oeno Pinot Noir 2022","description":"\u003cp\u003eStunning Pinot Noir from the Russian River Valley, California, by natural wine dsitributor Amy Atwood. Grapes are harvested from \u003cspan\u003eRiver Front Block Vineyard\u003c\/span\u003e 15- to 20-year-old vines, hand sorted and de-stemmed, 50% whole cluster fermentation with native yeast.\u003c\/p\u003e\n\u003cp\u003eThe wine is aged in neutral oak and bottled unfined and unfiltered following a non-interventionist approach. Oeno Pinot Noir is a medium-bodied red wine bursting with cherry and cranberry flavors, with some earthy forest floor elements for balance.\u003c\/p\u003e","brand":"Oeno","offers":[{"title":"Default Title","offer_id":8512957546551,"sku":"oeno-pinotnoir-1009","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/oeno-pinot-noir-natural-wine.png?v=1780759067"},{"product_id":"prosecco-col-fondo-caneva-da-nani-veneto-italy-natural-wine","title":"Prosecco col Fondo NV","description":"\u003cp\u003eCaneva da Nani's Col Fondo is 100% Glera grown on steep hillside vineyards in the village of Guia, Valdobbiadene, at 350–400 meters elevation. After fermentation in cement vats, the wine is bottled in early spring with residual sugar and living yeasts still present. Held at 15–18°C for roughly 60 days, the yeasts complete a second fermentation in the bottle, building a soft, fine bead. The wine is never disgorged, leaving the lees settled at the bottom and the wine naturally hazy.\u003c\/p\u003e\u003cp\u003eThis is the style that Glera farmers in Guia made and drank for themselves before tank-method Prosecco took over in the 1970s and 80s. It was revived in Guia by a small collective of producers, including Caneva da Nani. The wine is sealed with a crown cap rather than a cork — a choice Massimo Canello stands by for purity of refermentation, and one that disqualifies it from Valdobbiadene Superiore DOCG labeling, even though all six hectares of estate vineyard fall within that zone.\u003c\/p\u003e\u003cp\u003eOn the nose: white rose, soft peach, honeydew melon, and a faint hint of toast from the lees. The palate is dry with fine, gentle bubbles — finer than most Prosecco — soft ripe green apple, delicate melon, and a dry yeasty fade on the finish. At 11% ABV it is light and high-toned, with medium-plus acidity keeping it fresh and focused.\u003c\/p\u003e\u003cp\u003eNo herbicides or synthetic pesticides are used. Fermentation is natural. No sulfur additions for the Col Fondo. The wine is unfined and unfiltered.\u003c\/p\u003e","brand":"Caneva da Nani","offers":[{"title":"Default Title","offer_id":12297094660151,"sku":"CANEPRCFN\/VC","price":20.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/caneva-da-nani-prosecco-natural-wine.png?v=1780760164"},{"product_id":"fiano-di-avellino-ciro-picariello-campania-italy-white-wine","title":"Fiano di Avellino 2016","description":"\u003cp\u003eCiro Picariello's Fiano di Avellino is sourced from two high-elevation estate vineyards within the DOCG: Summonte at 650 meters (2,100 feet) above sea level, where the Summonte vineyard dates back to 1992 with northeast exposure, and Montefredane at 500 meters (1,650 feet), planted in 2002 with southeast exposure. Both sites sit in soils of sandy clay marls and conglomerates of upper sandstones. Harvest takes place in late October, unusually late for a white wine, driven by the continental climate of Irpinia and the strong diurnal temperature swings that slow ripening and preserve acidity.\u003c\/p\u003e\u003cp\u003eIn the cellar, Picariello presses slowly using only the free-run fraction. Fermentation proceeds with indigenous yeasts in stainless steel at controlled temperature for approximately 60 days. The wine then ages on its fine lees in stainless steel for 10 to 12 months with frequent batonnage, followed by additional bottle aging before release. No fining, no filtration, and minimal sulfur additions throughout.\u003c\/p\u003e\u003cp\u003eThe 2016 shows the hallmarks of Picariello's style: white flowers, flint, and yellow stone fruit on the nose, with a palate shaped by bright, saline acidity and textural phenolic weight. With bottle age, Fiano from this producer develops beeswax and honeyed notes reminiscent of aged Loire Chenin Blanc, and the 2016 vintage is well into that secondary evolution.\u003c\/p\u003e\u003cp\u003eFiano di Avellino DOCG requires a minimum of 85% Fiano. Picariello's wine is 100% Fiano, estate-grown, and farmed organically across his 12 hectares in the Avellino province.\u003c\/p\u003e","brand":"Ciro Picariello","offers":[{"title":"Default Title","offer_id":12310598975543,"sku":"CIROFIDA16C","price":35.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/fiano-di-avellino-ciro-picariello-campania-italy-white-wine_46b57b62-e5a8-430a-912b-1abaf4b644f1.jpg?v=1780672239"},{"product_id":"la-ptit-vadrouille-domaine-du-mortier-loire-france-red-wine","title":"Domaine du Mortier La P'tit Vadrouille 2016","description":"\u003cp\u003eLa P'tit Vadrouille (\"a lil' stroll\") was born from disaster. A catastrophic spring frost in April 2016 wiped out roughly 75% of Domaine du Mortier's crop in Saint-Nicolas-de-Bourgueil. Rather than skip the vintage, brothers Cyril and Fabien Boisard sourced organic fruit from a friend's 5-hectare plot near Bergerac in Dordogne, harvested the grapes themselves across three trips in September, and drove them back to their cellar in a refrigerated truck. The result is a one-time, frost-response cuvée labeled Vin de France — not AOC — because the grapes came from outside the appellation.\u003c\/p\u003e\u003cp\u003eThe 2016 is a blend of 55% Merlot and 45% Cabernet Franc, fermented via 12-day semi-carbonic maceration without pump-overs, keeping the grapes still in tank the entire time to preserve fruit aromatics. After pressing, the wine aged in concrete tanks before being bottled with approximately 10ppm of sulfur — the only additive used. No fining, no filtration, native yeast throughout.\u003c\/p\u003e\u003cp\u003eDomaine du Mortier has been certified organic since 1999 (Ecocert) and has practiced biodynamics since 2007. The estate sits at the northern edge of the Saint-Nicolas-de-Bourgueil AOC in the hamlet of La Gardière, above the village of St-Nicolas-de-Bourgueil and close to the treeline. Their home vineyards sit on diverse soils: gravel, sand, clay, and flint over tuffeau chalk. This wine carries the Vin Méthode Nature label.\u003c\/p\u003e\u003cp\u003eIn the glass, expect a lighter-bodied, fruit-forward red with the juicy, low-tannin character that semi-carbonic maceration produces in Merlot and Cabernet Franc. The Dordogne fruit shows ripe dark cherry and plum alongside violet and a touch of white pepper. Best served with a slight chill.\u003c\/p\u003e","brand":"Domaine du Mortier","offers":[{"title":"Default Title","offer_id":12310744301623,"sku":"DODMLAPV16C","price":21.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/mortier-vadrouille-natural-wine.jpg?v=1780760548"},{"product_id":"bergerac-rouge-chateau-le-payral-bordeaux-blend-bergerac-france-red-wine","title":"Bergerac Rouge 2015","description":"\u003cp\u003eChâteau Le Payral's Bergerac Rouge is a Bordeaux-variety blend of 50% Merlot, 25% Cabernet Sauvignon, and 25% Cabernet Franc grown on the limestone plateaus and clay-silt-sand hillside vineyards of Razac de Saussignac, about 20 kilometers south of the Dordogne River. The estate sits between the Monbazillac and Sainte-Foy-Bordeaux appellations, on soils derived primarily from Castillon limestone with a surface layer of clay, silt, and pebbles. Grapes are hand-harvested and fully destemmed before pressing.\u003c\/p\u003e\u003cp\u003eFermentation runs 15 to 30 days with daily pump-overs, and malolactic fermentation is completed in full. Aging occurs in a combination of oak barrels and stainless steel. The 2015 vintage in the Bergerac was a standout year: early flowering, early veraison, and a warm, even growing season produced well-concentrated fruit with natural roundness.\u003c\/p\u003e\u003cp\u003eThe wine is dry, medium- to full-bodied, with dark cherry, blackcurrant, and earthy notes on the nose. The palate shows ripe, supple fruit, moderate tannins, and a warm, persistent finish. At 13.5% ABV, it drinks well now but has the structure to hold for another few years in the cellar.\u003c\/p\u003e","brand":"Château Le Payral","offers":[{"title":"Default Title","offer_id":12310836281399,"sku":"CHLPBERG15C","price":16.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/payral-bergerac-natural-wine.jpg?v=1780760660"},{"product_id":"zenith-vineyard-pinot-noir-franchere-willamette-valley-oregon-united-states-red-wine","title":"Zenith Vineyard Pinot Noir 2014","description":"\u003cp\u003eZenith Vineyard sits in the Eola-Amity Hills AVA of Oregon's Willamette Valley, on marine sedimentary soils at elevations typical of the ridge (250–700 feet). Originally planted in 1982 as the O'Connor Vineyard, it was purchased by Tim and Kari Ramey in 2002 and replanted beginning in 2003. The site holds LIVE certification and is farmed without irrigation or herbicides. Wine Enthusiast named it one of five great Oregon vineyards worth knowing.\u003c\/p\u003e\u003cp\u003eFor the 2014 vintage, winemaker Mike Hinds sourced primarily from block 9-E — Pommard clone planted in 2006 — along with a small portion of 115 clone. Grapes were picked on September 14th. Hinds fermented with native yeasts only and used no new oak, no enzymes, no added tannins, colorants, water, or gums. Aging took place in neutral oak barrels.\u003c\/p\u003e\u003cp\u003eThe result is a Pinot Noir driven by site expression rather than winemaking intervention. The Eola-Amity Hills marine sedimentary soils and the afternoon cooling from the Van Duzer Corridor — which funnels Pacific air through a gap in the Coast Range — contribute to firm acidity, savory character, and a darker, earthier profile than many Willamette Valley counterparts. John Gilman reviewed this wine in View from the Cellar and described Franchere as a name to watch.\u003c\/p\u003e\u003cp\u003eAt 13.9% ABV this is a wine built for the table and the cellar. The 2014 vintage was Hinds' second commercial release, and the Zenith bottling scored 88 points from Wine Enthusiast.\u003c\/p\u003e","brand":"Franchere","offers":[{"title":"Default Title","offer_id":12311227498551,"sku":"FRANZENI14C","price":25.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/zenith-vineyard-pinot-noir-franchere-willamette-valley-oregon-united-states-red-wine.jpg?v=1780672769"},{"product_id":"vinho-tinto-baga-quinta-da-serradinha-bairrada-portugal-natural-wine","title":"Vinho Tinto 2012","description":"\u003cp\u003eQuinta da Serradinha sits on the limestone slopes of Serra d'Aire near Leiria, about 17 kilometers from the Atlantic and 130 kilometers north of Lisbon. The vineyards, planted between 1952 and 1995, occupy south-facing clay-limestone hillsides within the Encostas d'Aire DOC. Atlantic breezes keep temperatures cool through the growing season, slowing ripening and preserving acidity and aromatic complexity.\u003c\/p\u003e\u003cp\u003eThis 2012 Vinho Tinto is a field blend of four indigenous varieties: Baga (50%), Castelao (25%), Touriga Nacional (15%), and Alfrocheiro (10%). Baga, the structural anchor, brings firm tannins and high natural acidity. Castelao adds red fruit and flesh; Touriga Nacional contributes floral lift and dark berry depth; Alfrocheiro rounds the mid-palate. At 12% ABV, this is the cooler, leaner style that Leiria's Atlantic climate produces — uncommon in Portugal and intentional here.\u003c\/p\u003e\u003cp\u003eIn the cellar, grapes are destemmed and foot-trodden in open oak vats. Fermentation is spontaneous, with no added yeasts or oenological products and no temperature control. António Marques da Cruz intentionally declassifies his wines to the Vinho Tinto designation rather than labeling under the broad Lisboa appellation. With over a decade of age on this 2012, the tannins have integrated and the wine has settled into a savoury, earthy register.\u003c\/p\u003e\u003cp\u003eQuinta da Serradinha has been certified organic since 1994, making it among the first wine estates in Portugal to receive ecological certification. The estate farms approximately 6 hectares, with oldest vines trained in gobelet and younger parcels in guyot.\u003c\/p\u003e","brand":"Quinta da Serradinha","offers":[{"title":"Default Title","offer_id":12381931208759,"sku":"QUDSVITI12C","price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/vinho-tinto-baga-quinta-da-serradinha-bairrada-portugal-natural-wine.jpg?v=1780672943"},{"product_id":"humus-branco-encosta-da-quinta-obidos-portugal-orange-wine","title":"Humus Curtimenta 2018","description":"\u003cp\u003eHumus Curtimenta is an orange wine from Encosta da Quinta, a certified organic estate in Alvorninha within the Óbidos DOC, about 20km from the Atlantic coast in the Lisboa wine region. The blend is built around direct-press Touriga Nacional juice, which macerates on the skins of Arinto, Fernão Pires, and Sauvignon Blanc for three months in clay amphora. Spontaneous fermentation proceeds with native yeasts, with no additions at any stage.\u003c\/p\u003e\u003cp\u003eAfter skin contact, the wine ages for nine months in 225-liter chestnut barrels before being bottled unfined, unfiltered, and without added sulfites. The result is an amber-hued wine with a distinctive tannic grip from the extended maceration, alongside the brightness and acidity characteristic of this cool Atlantic-influenced terroir.\u003c\/p\u003e\u003cp\u003eThe 2018 vintage shows aromas of tropical fruit, dried apricot, and orange peel, with floral and herbal notes on the nose. The palate is lively and dry, with firm but approachable tannins and a finish of toasted almond and citrus pith. The chestnut aging adds a subtle nuttiness without obscuring the wine's fresh, earthy character.\u003c\/p\u003e","brand":"Encosta da Quinta","offers":[{"title":"Default Title","offer_id":12382101897271,"sku":"HUMUORAN18C","price":34.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/humus-curtimienta-natural-wine.jpg?v=1780760980"},{"product_id":"le-clos-macon-chaintre-cheveau-macon-france-white-wine","title":"Le Clos Mâcon Chaintré 2016","description":"\u003cp\u003eLe Clos is a single, walled-in parcel of Chardonnay planted on clay and limestone soils in Chaintré, the southernmost village of the Mâconnais. The vines sit on a gentle east-facing slope between 180 and 218 meters above sea level, where Quaternary-period clay mixed with pebbly scree from the erosion of Bajocian hillside provides good drainage without sacrificing depth. At the time of this 2016 vintage, the vines were approximately 20 years old.\u003c\/p\u003e\u003cp\u003eGrapes are harvested by hand, pressed pneumatically, and fermented slowly at controlled temperatures in the underground cellars at Solutré-Pouilly. Fermentation occurs without chaptalization. The wine then ages in stainless steel on its fine lees for eight months before a light filtration at bottling. No sulfites are added.\u003c\/p\u003e\u003cp\u003eThe result is an unoaked Chardonnay with citrus-forward aromatics — lemon, orange, and grapefruit — supported by fruit blossom notes and a minerally finish. The absence of oak keeps the wine precise and direct; the eight months on lees adds texture without weight.\u003c\/p\u003e\u003cp\u003eDomaine Cheveau farms organically and vinifies each parcel separately. This cuvée represents the entry point of their Mâconnais range and consistently delivers clean, citrus-driven Chardonnay at Mâcon-Chaintré appellation level.\u003c\/p\u003e","brand":"Domaine Cheveau","offers":[{"title":"Default Title","offer_id":12382151016503,"sku":"CHEVMACO16C","price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/le-clos-macon-chaintre-cheveau-macon-france-white-wine.jpg?v=1780673296"},{"product_id":"rorick-vineyard-chardonnay-sierra-foothills-california-usa-white-wine","title":"Rorick Vineyard Chardonnay 2016","description":"\u003cp\u003eRorick Heritage Vineyard sits at 2,000 feet elevation in Calaveras County, just outside Murphys in the Sierra Foothills AVA. The Chardonnay vines are own-rooted Old Wente clones planted between 1974 and 1976 by Barden Stevenot, the figure credited with establishing modern winegrowing in Calaveras County. Matthew Rorick purchased the 75-acre property in 2013 and converted it to organic farming. The soils are schist over a limestone bedrock, which drives the wine's distinctive minerality and natural acidity.\u003c\/p\u003e\u003cp\u003eMichael Cruse at Cruse Wine Co. handles this fruit with minimal intervention. Grapes are hand harvested and pressed using a long Champagne-style press cycle. The juice is transferred to neutral barrels where fermentation occurs spontaneously with native yeast. The wine ages approximately 16 to 18 months in neutral wood before a small sulfur addition at bottling. No fining or significant manipulation is documented for this wine.\u003c\/p\u003e\u003cp\u003eThe nose shows orange blossom, ripe pear, lemon rind, and apricot, with a thread of roasted almond running through. On the palate, the texture is viscous and oily in the way that old, low-yielding vines at elevation tend to produce, but the acidity is firm and cleansing. The finish is long and mineral, with wet stone character that points directly to the limestone bedrock beneath the vineyard.\u003c\/p\u003e\u003cp\u003eThis is a single-vineyard Chardonnay from a site that is genuinely unusual in California: ungrafted old vines on limestone at altitude, farmed organically, vinified without additives or new oak. It reflects both the specificity of the Rorick site and Cruse's restraint in the cellar.\u003c\/p\u003e","brand":"Cruse Wine Co.","offers":[{"title":"Default Title","offer_id":12451627630647,"sku":"CRUSRORI17C","price":34.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/rorick-vineyard-chardonnay-sierra-foothills-california-usa-white-wine.jpg?v=1780673491"},{"product_id":"trollinger-la-boutanche-swabia-germany-red-wine","title":"'La Boutanche' Trollinger 2018","description":"\u003cp\u003e100% Trollinger from eight different vineyards spanning the villages of Schnait and Strümpfelbach in the Remstal, a subzone of Württemberg. Vines range from 12 to 36 years old and are farmed organically. The wine is fermented with wild yeast and aged entirely in stainless steel, with residual sugar sitting at 1.9 g\/l and total acidity at 5.3 g\/l, placing it firmly in the dry category.\u003c\/p\u003e\u003cp\u003eTrollinger — known as Schiava in northern Italy and Vernatsch in South Tyrol — is a thin-skinned, late-ripening red grape that almost exclusively grows in Württemberg, where it accounts for nearly a third of all red plantings. It produces wines that are light in color, low in tannin, and high in acidity, best consumed young. Knauss draws Trollinger from the east-facing slopes of the Rems Valley, where soils include Gipskeuper, Schilfsandstein, and Kieselsandstein overlying Jurassic limestone.\u003c\/p\u003e\u003cp\u003eLa Boutanche is a label conceived by importer Selection Massale to offer high-quality natural wine at an accessible price point, bottled in one-liter screw-cap format. Andi Knauss produces this wine under the grasshopper label. It contains no added sulfur, yeast, sugar, or other additives — a step beyond his regular estate range, where minimal sulfur is the norm.\u003c\/p\u003e\u003cp\u003eThe wine pours a translucent fuchsia-ruby, closer in appearance to a dark rosé than a red. It is best served cool, around 54–58°F, and drinks well without any decanting.\u003c\/p\u003e","brand":"La Boutanche A. Knauss","offers":[{"title":"Default Title","offer_id":12535347347511,"sku":"LABOTROL18C","price":23.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/trollinger-la-boutanche-swabia-germany-red-wine.jpg?v=1780673666"},{"product_id":"mo-ma-la-clarine-farm-sierra-foothills-red-wine-2017","title":"Mo-Ma 2017","description":"\u003cp\u003eMo-Ma is short for Mourvedre-Marsanne, and the name tells you exactly what this wine is: a co-ferment of a red and a white grape from high-elevation Sierra Foothills vineyards. The 2017 blend is 61% Mourvedre, 32% Marsanne, and 7% Roussanne, the latter added because the Marsanne crop came in lighter than usual that year. Grapes were picked on September 21st at 18.5 Brix with a pH of 3.60. Only 257 cases were produced.\u003c\/p\u003e\u003cp\u003eThe color sits in an ambiguous zone between pale red and deep rose. On the nose: earthy and mineral, with cherry, vanilla, plum, and grape skin. On the palate it is light-bodied, savory, and herbal, with a core of fresh acidity. Very fine tannins appear at the finish alongside a peppery sensation. At 10.5% ABV, this is a low-alcohol wine with real structure.\u003c\/p\u003e\u003cp\u003eThe 2017 vintage in the Sierra Foothills was marked by lower alcohols and lower yields compared to the prior few years, which shows in the wine's restrained, precise character. Hank Beckmeyer ferments with native yeasts, uses neutral vessels, and bottles unfined and unfiltered with minimal added sulfur. The co-fermentation of red and white grapes is intentional, and the result drinks more like a savory, mineral-driven red than a conventional California blend.\u003c\/p\u003e\u003cp\u003eServe slightly chilled, around 55-58F, to bring out the spicy and herbal notes. The wine evolves noticeably as it warms in the glass.\u003c\/p\u003e","brand":"La Clarine Farm","offers":[{"title":"Default Title","offer_id":12651666276407,"sku":"LACLMOMA16C","price":23.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/mo-ma-la-clarine-farm-sierra-foothills-red-wine-2017.jpg?v=1780673831"},{"product_id":"syrah-2017","title":"Syrah 2017","description":"\u003cp\u003eJeremy Quastana's 2017 Syrah is a Vin de France red made from 100% Syrah grapes sourced from certified organic vineyards in the Languedoc, near Pic Saint-Loup. Frost in 2017 wiped out much of his Loire estate, so Quastana purchased grapes from outside the region under a special administrative exemption, then transported them back to his farm in Fresnes, Loir-et-Cher, to vinify. The source grapes come from sandy soils and carry organic certification.\u003c\/p\u003e\u003cp\u003eVinification follows Quastana's standard low-intervention approach: carbonic maceration, native yeasts, no added sulfites, unfined, and unfiltered. The carbonic technique, which Quastana refined working alongside Marcel Lapierre in Beaujolais, produces a wine that is fruit-forward and soft-textured rather than extracted or tannic. No new wood is used.\u003c\/p\u003e\u003cp\u003eSyrah from the Languedoc grown on sandy soils tends toward a lighter, more aromatic style than the dense, structured expression of the northern Rhone. Handled carbonically, the result leans toward dark fruit, garrigue, and violet rather than the peppery power often expected from the grape. Drink now with a slight chill.\u003c\/p\u003e","brand":"Jeremy Quastana","offers":[{"title":"Default Title","offer_id":12659473907767,"sku":"JEQUSYRA17C","price":23.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/syrah-2017.jpg?v=1780674015"},{"product_id":"linsurge-gamay-jeremy-quastana-france-red-wine-2017","title":"L'Insurge' Gamay 2017","description":"\u003cp\u003eL'Insurgé is a 100% Gamay from Jérémy Quastana's old vines in Fresnes, Loir-et-Cher, a village within the Cheverny zone of the Loire Valley. The vines are 35 to 60 years old, planted in silex (flint) soils, and farmed organically. The wine is labeled Vin de France, as a single-varietal Gamay falls outside the Cheverny AOC blending rules requiring Pinot Noir.\u003c\/p\u003e\u003cp\u003eQuastana uses whole-bunch carbonic maceration, the technique he studied firsthand at Marcel Lapierre's cellar in Beaujolais. Fermentation runs on native yeast with no sulfur additions when the vintage allows, and the wine is bottled unfined and unfiltered. The 2017 carries 13.5% ABV, slightly fuller than Quastana's typical output, reflecting a warmer growing season.\u003c\/p\u003e\u003cp\u003eThe result is what Quastana's importer Selection Massale calls terroir-driven glou-glou: dark in color for a carbonic Gamay, yet structured by old-vine concentration and flint-soil minerality. Tart red fruit, violet, and a streak of earthy grip distinguish it from more confected styles of carbonic Gamay.\u003c\/p\u003e\u003cp\u003eServe chilled, between 54 and 58°F. No decanting needed; this wine is built for immediate pleasure rather than extended cellaring.\u003c\/p\u003e","brand":"Jeremy Quastana","offers":[{"title":"Default Title","offer_id":12659512803383,"sku":"JEQULINS17C","price":23.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/quastana-l_insurge-gamay-natural-wine.png?v=1780761103"},{"product_id":"tete-red-les-tetes-france-cabernet-franc-grolleau-2017","title":"Tete Red 2019","description":"\u003cp\u003eTete Red is a Vin de France red made by Les Tetes, a collaborative project run by four friends — Nicolas Grosbois, Philippe Mesnier, Baptiste, and Vivien — working out of Nicolas's cellar in Panzoult, in the Touraine sub-region of the Loire Valley. The blend is 90% Cabernet Franc and 10% Grolleau sourced from 25-year-old vines growing in sand and clay soils over a tuffeau limestone bedrock, farmed biodynamically and certified by Ecocert.\u003c\/p\u003e\u003cp\u003eGrapes are hand-harvested and direct-pressed, then fermented spontaneously with native yeasts in concrete tanks. The wine ages in concrete with no fining and no filtration. A small amount of sulfur is added at bottling. The result is a bright, crunchy red that sits on the lighter side of medium body, with lively acidity and low tannin grip — the kind of bottle that invites a second glass.\u003c\/p\u003e\u003cp\u003eOn the nose, red cherry, raspberry, and fresh strawberry are framed by a faint herbal lift typical of Loire Cabernet Franc. White pepper from the Grolleau adds a subtle spice on the finish. This is a glou-glou red in the best sense: dry, fresh, and built for drinking, not cellaring.\u003c\/p\u003e\u003cp\u003eThe wine is labeled Vin de France, giving Les Tetes the flexibility to blend across parcels and vineyards without appellation restriction. It is imported to the US by Zev Rovine Selections.\u003c\/p\u003e","brand":"Les Tetes","offers":[{"title":"Default Title","offer_id":12659817971767,"sku":"TETETRED18C","price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/tete-red-les-tetes-france-cabernet-franc-grolleau-2017.jpg?v=1780674361"},{"product_id":"mourvedre-margins-wine-santa-clara-valley-california-red-wine","title":"Mourvedre 2017","description":"\u003cp\u003eMourvèdre from the Sattler's Family Vineyard, a 2.7-acre plot planted in 2009 in the foothills of the southern Santa Cruz Mountains at 266 feet elevation. The site sits within the Santa Clara Valley AVA but at too low an elevation to qualify as Santa Cruz Mountains. Sandy loam soils, hot and dry days, and a sharp diurnal temperature swing that preserves acidity in the grapes.\u003c\/p\u003e\u003cp\u003eWinemaker Megan Bell destemmed the fruit entirely, macerated for approximately 10 days, and fermented spontaneously with indigenous yeasts in neutral oak. The wine aged 8 months in neutral oak with no fining, no filtration, and a minimal addition of 20 mg\/L sulfur dioxide added the week before bottling.\u003c\/p\u003e\u003cp\u003eThe nose is layered: ripe dark berry, coffee, herbal wood notes, and a spiced chocolate backdrop. On the palate the wine is luscious and creamy with supple tannins, a drawn-out mid-palate, and persistent high-toned acidity that carries through the finish without cutting. Mourvèdre rarely gets this treatment in California, which makes this bottling a useful reference point for the variety outside its Southern Rhône and Spanish Monastrell contexts.\u003c\/p\u003e\u003cp\u003eAt the time of the 2017 harvest, the vineyard was in the early stages of transitioning toward organic farming, a process Megan Bell initiated in 2018 and completed by the 2021 vintage.\u003c\/p\u003e","brand":"Margins Wine","offers":[{"title":"Default Title","offer_id":12709194858551,"sku":"MARGMOUR17C","price":28.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/mourvedre-margins-wine-santa-clara-valley-california-red-wine.jpg?v=1780674536"},{"product_id":"folk-bianco-pet-nat-cantina-indigeno-abruzzo-white-wine","title":"Folk Bianco 2018","description":"\u003cp\u003eFolk Bianco is a 100% Trebbiano from Cantina Indigeno, sourced from old vines in the Teramo hills of Abruzzo, central Italy. The grapes are hand-harvested from organically farmed vineyards near Montorio al Vomano, where calcareous clay and stony limestone soils sit roughly 8 kilometers from the Adriatic coast.\u003c\/p\u003e\u003cp\u003eFermentation is spontaneous, with no temperature control, using only indigenous yeasts. The wine undergoes approximately 8 days of skin contact in open vats before racking and pressing, then ages on its lees in fiberglass containers. No sulfites are added at any stage; the wine is bottled without fining or filtration.\u003c\/p\u003e\u003cp\u003eThe result is a light-bodied, dry white with a slightly hazy appearance, carrying the yeasty, textural character typical of Cantina Indigeno's skin-contact style. Expect bright acidity, stone fruit, citrus, and a cider-like funkiness that sets it apart from conventional Trebbiano. Serve well-chilled.\u003c\/p\u003e","brand":"Cantina Indigeno","offers":[{"title":"Default Title","offer_id":12732767469623,"sku":"CAINFOLK18C","price":28.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/indigeno-folk-bianco-crown.jpg?v=1780761341"},{"product_id":"gamay-pet-nat-marie-thibault-france-natural-wine","title":"Gamay Pet Nat 2017","description":"\u003cp\u003eMarie Thibault's 'La Roue Qui Tourne' is a petillant naturel rose made from 100% old-vine Gamay grown on her single contiguous parcel in Touraine-Azay-le-Rideau. The vines are approximately 50 years old, planted in white clay and silex (flint) soils over Tuffeau limestone bedrock at 40-80 meters elevation. Farming has been certified organic by Ecocert since 2014.\u003c\/p\u003e\u003cp\u003eThe wine is made in the methode ancestrale: fermentation begins in tank, and the wine is bottled before it finishes. The remaining sugars ferment in bottle, creating a gentle, natural effervescence with no added CO2. No sulfur is added at any stage.\u003c\/p\u003e\u003cp\u003eThe result is a deeply colored rose pet nat that reads more like a red wine in a fizzy format. It is dry, earthy, and mineral, with red fruit character driven by the Gamay grape rather than winemaking additives. Expect cranberry, raspberry, and cherry against a backbone of wet stone and flint.\u003c\/p\u003e\u003cp\u003eThibault operates a 3.5-hectare estate in Lignières-de-Touraine, within the Azay-le-Rideau appellation. She also works with partner Frantz Saumon on a negociant project called Un Saumon dans la Loire, sourcing certified organic fruit from neighboring growers in the region.\u003c\/p\u003e","brand":"Marie Thibault","offers":[{"title":"Default Title","offer_id":12736260931639,"sku":"MATHROUE17C","price":25.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/gamay-pet-nat-marie-thibault-france-natural-wine.jpg?v=1780674895"},{"product_id":"splash-pet-nat-barouillet-semillion-bergerac-france-white-wine","title":"Château Barouillet Splash Pet Nat 2022","description":"\u003cp\u003eLight white pet nat wine made from 100% Semillion grapes grown organically in Bergerac, France, near Bordeaux. Splash pet-nat is very low in alcohol, only 10% ABV, and displays note of white tropical fruit, citrus, sour apple, and wheat. The palate is crisp, zesty, and refreshing.\u003c\/p\u003e","brand":"Château Barouillet","offers":[{"title":"Default Title","offer_id":12742032687159,"sku":"barouillet-splash","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/barouillet-splash-natural-wine.png?v=1780761382"},{"product_id":"note-di-rosso-alessandro-viola-nero-davola-syrah-sicily-italy-red-wine","title":"Alessandro Viola Note di Rosso 2024","description":"\u003cp\u003eAlessandro Viola Note di Rosso 2024 blends 80% Nero d'Avola with 20% Syrah, sourced from organically farmed vineyards in the Pietra Rinosa and Fastuchera districts near Alcamo in northwestern Sicily. The vines grow on calcareous and clay soils at elevations up to 400 meters on Monte Bonifato. Grapes are hand-harvested and undergo spontaneous fermentation with indigenous yeasts, followed by a short maceration and six months aging in chestnut barrels. Alessandro Viola Note di Rosso 2024 is bottled unfined, unfiltered, and without added sulfites, delivering a pure Sicilian expression. 13% ABV.\u003c\/p\u003e","brand":"Alessandro Viola","offers":[{"title":"Default Title","offer_id":12742493110327,"sku":"VIOLA-NOTEDIROSSO","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/alessandro-viola-note-di-rosso-natural-wine-primal-wine-natural-wine-primal-wine-copyright.png?v=1780982373"},{"product_id":"melon-de-bourgogne-la-boutanche-loire-france-white-wine","title":"'La Boutanche' Melon 2016","description":"\u003cp\u003eThis wine begins with fruit sourced from Domaine Landron-Chartier, a family estate run by Bernard and Benoit Landron in the Coteaux d'Ancenis zone northeast of Nantes. Their vineyards sit on soils of schist, micaschist, and gneiss from the ancient Massif Armorican, and the estate has been certified organic since 2010. Melon de Bourgogne is not a permitted variety under Coteaux d'Ancenis AOC rules, so these grapes cannot carry that appellation — the wine is classified as Vin de France.\u003c\/p\u003e\u003cp\u003eQuentin Bourse of Le Sot de l'Ange brought the grapes to his cellar in Azay-le-Rideau, a sub-appellation of Touraine roughly 150 kilometers east of the source vineyard. Bourse's own estate is certified biodynamic. He used a long, slow pressing into stainless steel tank, native yeast fermentation, and aged the wine entirely in tank before bottling with no added SO2.\u003c\/p\u003e\u003cp\u003eThe 2016 growing season in the Loire was marked by April frosts, a wet spring, and then a dry late summer. Moderate temperatures through harvest helped preserve acidity and a clean fruit profile in the finished wines.\u003c\/p\u003e\u003cp\u003eBecause this Melon de Bourgogne was neither grown in a Muscadet zone nor vinified within one, it carries no appellation beyond Vin de France. What it does carry is the mineral density and salinity typical of the grape on ancient crystalline soils, without the lees-aging that defines textbook Muscadet.\u003c\/p\u003e","brand":"La Boutanche","offers":[{"title":"Default Title","offer_id":12742502613047,"sku":"LESOMELO16C","price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/melon-de-bourgogne-la-boutanche-loire-france-white-wine.jpg?v=1780675070"},{"product_id":"piedirosso-aganum-campania-italy-red-wine","title":"Piedirosso 'Sabbia Vulcanica' 2017","description":"\u003cp\u003eAgnanum's Sabbia Vulcanica is 100% Piedirosso from the Campi Flegrei, the supervolcanic caldera on the western edge of Naples. The vineyard sits within the crater of Agnano, adjacent to the Astroni Natural Park, on steep hand-cut terraces of black volcanic sand. The soils have four distinct layers of volcanic deposit, all loose and sandy, which is precisely why these vines survived the phylloxera epidemic — the louse cannot travel through dry, friable volcanic sand. Vines here are 50 to over 100 years old and grow ungrafted.\u003c\/p\u003e\u003cp\u003eThe name Sabbia Vulcanica means 'volcanic sand' in Italian, a direct reference to the terroir that defines this wine. All work in the vineyard is strictly manual: no mechanization is possible on these terraces, which must be continuously rebuilt by hand after rain. Raffaele Moccia shapes small concave basins next to each individual vine to capture rainwater, the only source of irrigation. Yields are capped at 30 to 40 quintals per hectare, and harvest is intentionally late.\u003c\/p\u003e\u003cp\u003eIn the cellar, the wine is fermented with native yeasts in stainless steel and aged entirely in stainless steel to preserve the wine's freshness and varietal character. Only a minimal amount of sulfites is added at bottling. The result is a light-to-medium-bodied red with bright ruby color, delicate tannins, lively acidity, and a pronounced mineral salinity driven by the volcanic sandy soils and proximity to the Tyrrhenian Sea.\u003c\/p\u003e","brand":"Agnanum","offers":[{"title":"Default Title","offer_id":12745294872631,"sku":"AGNAPIED17C","price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/agnanum-piedirosso-organic-wine_c1a7c0e9-850e-41ef-9122-4a14c41cc0f8.jpg?v=1780761180"},{"product_id":"archie-s-mclaren-vale-shiraz-jauma-australia-natural-wine","title":"Jauma ‘Archie’s’ Shiraz 2017","description":"\u003cp\u003eArchie was James’ grandfather. Archie ran a grazing farm near Beachport but his passions were entomology and electronics. He was an irresponsibly responsible father imaginable. A romantic, open-hearted and always interested in others. The wine is super juicy, light and spicy.\u003c\/p\u003e","brand":"Jauma","offers":[{"title":"Default Title","offer_id":12745340616759,"sku":"JAUMARCH17C","price":32.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/jauma-archies-shiraz-natural-wine.png?v=1780701106"},{"product_id":"bianco-pet-nat-folicello-emilia-romagna-white-wine","title":"Folicello Bianco Pet Nat 2023","description":"\u003cp\u003eFolicello Bianco Pet Nat 2023 is a pétillant naturel sparkling wine crafted by Marco and Antonella at their certified organic winery in Castelfranco Emilia, near Modena in Emilia-Romagna. This lively cuvée blends 50% Montuni, 25% Pinot Bianco, and 25% Trebbiano—grapes grown on clay, silt, and sand composite soils. Folicello Bianco Pet Nat 2023 undergoes spontaneous fermentation with indigenous yeasts using the ancestral method, with natural effervescence developing in bottle. Bottled unfined, unfiltered, and without added sulfites, this wine represents the estate's commitment to authentic, zero-compromise natural winemaking since the 1980s. Approximately 11% ABV.\u003c\/p\u003e","brand":"Folicello","offers":[{"title":"Default Title","offer_id":12745561407543,"sku":"FOLICELLO-BIANCO","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/folicello-bianco-pet-nat-natural-wine.png?v=1780761591"},{"product_id":"from-sicily-with-love-natural-biodynamic-organic-wine","title":"From Sicily With Love","description":"\u003cp\u003eMarabino's Eureka is a 100% Chardonnay orange wine from Contrada Buonivini in the Noto area of southeastern Sicily, classified as Terre Siciliane IGT. The grapes come from two estate vineyard plots with different soil profiles: one on limestone-gray soils alongside an Arab-built water drain channel, and one on deep black-clay soils. Both vineyards sit between 33 and 44 meters above sea level, less than 7 kilometers from the sea.\u003c\/p\u003e\u003cp\u003eFermentation uses only indigenous yeasts, with the must in full skin contact inside stainless steel tanks for approximately 15 days. The wine then stays in stainless steel until the following spring with continuous bâtonnage, timed to the lunar calendar. No oenological additives are used at any stage, and no sulfites are added.\u003c\/p\u003e\u003cp\u003eMarabino has practiced certified organic and biodynamic farming since 2008 across all 27-plus hectares in Contrada Buonivini. Winemaker Pierpaolo Messina, who has managed the estate since 2008, built the on-site cellar in 2007 adjacent to the vineyards. All grapes are estate-grown and hand-harvested; nothing is purchased from outside. The result is an orange wine that skips the international Chardonnay blueprint entirely and reads instead as a product of south-eastern Sicily's calcareous clay terrain, sun, and wind.\u003c\/p\u003e","brand":"Primal Wine Selection","offers":[{"title":"Default Title","offer_id":12746144153655,"sku":"","price":89.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/from-sicily-with-love-natural-biodynamic-organic-wine.jpg?v=1780675438"},{"product_id":"note-di-bianco-alessandro-viola-grillo-white-wine-sicily-italy","title":"Alessandro Viola Note di Bianco 2024","description":"\u003cp\u003eAlessandro Viola Note di Bianco 2024 is crafted from 100% Grillo grapes grown organically on clay soils near Alcamo in northwestern Sicily. The vineyards sit at 220 meters elevation in the Pietra Rinosa district, benefiting from Mediterranean breezes off the nearby Tyrrhenian Sea. Alessandro Viola Note di Bianco 2024 undergoes direct pressing followed by spontaneous fermentation with indigenous yeasts in stainless steel tanks. The wine ages on its lees for six months before bottling without fining, filtration, or added sulfites. This non-interventionist approach allows Grillo's native character to shine through. 12% ABV.\u003c\/p\u003e","brand":"Alessandro Viola","offers":[{"title":"Default Title","offer_id":12777432252471,"sku":"VIOLA-NOTEDIBIANCO","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/alessandro-viola-note-di-bianco-natural-wine-primal-wine-natural-wine-primal-wine-copyright.png?v=1780982250"},{"product_id":"a-grafo-roditis-kontozisis-orange-greece-natural-wine","title":"A-Grafo Roditis 2020","description":"\u003cp\u003eA-Grafo Roditis is made from 100% Roditis, a pink-to-gray-skinned grape that is the most widely planted white variety in Greece. Grown on the foothills of Mount Agrafa in Karditsa, Thessaly, the estate's certified organic vineyards sit at around 200 meters elevation and produce extremely low yields of 28 hectoliters per hectare. No irrigation or fertilizers are used.\u003c\/p\u003e\u003cp\u003eThe wine is made in the Ramato style: whole-cluster maceration on the skins for approximately 30 days, spontaneous fermentation with wild yeasts, and naturally completed malolactic fermentation. After maceration, the wine is aged for 2 to 3 months in clay amphora. It is bottled as free-run juice only, unfiltered, unfined, and with zero added sulfites.\u003c\/p\u003e\u003cp\u003eIn the glass, the wine is a deep golden-amber. The nose leads with concentrated yellow stone fruit, dried apricot, and hibiscus, followed by a mineral undercurrent that reflects the inland terroir of the Agrafa foothills. The palate is structured and persistent, with the variety's signature sharp acidity driving a long, dry finish. This is a textural orange wine with genuine grip and a savory edge.\u003c\/p\u003e","brand":"Kontozisis","offers":[{"title":"Default Title","offer_id":12818141446199,"sku":"1249","price":33.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/a-grafo-roditis-natural-wine_17dd478a-2ced-4049-a43f-bef1ea252bcf.jpg?v=1780762444"},{"product_id":"sun-red-kontozisis-natural-wine-greece","title":"Sun Red 2014","description":"\u003cp\u003eSun Red is a 50\/50 blend of Limniona and Xinomavro grown in the Karditsa prefecture of Thessaly, central Greece. The vineyards sit on the foothills of Mount Agrafa across two distinct terroirs between the villages of Kanalia and Dafnospilia, in sandy-loamy soils with low organic matter and neutral pH, at elevations between 250 and 350 meters. Kontozisis has held certified organic status since 1991, one of the first producers in Greece to do so, farming without synthetic inputs and harvesting entirely by hand from estate-owned vines that yield around 28 hectoliters per hectare.\u003c\/p\u003e\u003cp\u003eIn the cellar, the wine is made with no commercial yeasts and no press — only free-run juice. Skin and stem contact lasts approximately two months, followed by ten months of aging in old, neutral barrels. The wine is bottled unfiltered with a small addition of sulfites. No fining, no enzymes, no oenological corrections.\u003c\/p\u003e\u003cp\u003eLimniona is an ancient Thessalian variety that nearly disappeared and is known for medium body, high natural acidity, fine-grained tannins, and aromatic notes of dark red fruit, herbs, and minerals. Xinomavro adds structure, spice, and earthy depth. Together they produce a wine that reads as both lighter-styled and genuinely substantive — red fruit on the nose, savory grip on the finish.\u003c\/p\u003e","brand":"Kontozisis","offers":[{"title":"Default Title","offer_id":12818305908791,"sku":"KONTSUNR14C","price":28.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/kontozisis-red-natural-wine-primal-wine-copyright.png?v=1780793021"},{"product_id":"sun-white-kontzosisi-malagousia-natural-wine-greece","title":"Sun White 2017","description":"\u003cp\u003eSun White is made from 100% Malagousia grown on the foothills of Mount Agrafa, across estate vineyards in Kanalia and Dafnospilia in the Karditsa prefecture of Thessaly. The 11-hectare estate is farmed at low yields of around 28 hectoliters per hectare, with all grapes hand-harvested and only free-run juice used — no press at any stage.\u003c\/p\u003e\u003cp\u003eFermentation is spontaneous with indigenous yeasts in a concrete egg. The wine then rests on its lees in the concrete egg for 3-4 months with periodic stirring, followed by 3 more months in stainless steel before being bottled unfiltered with minimal sulfite addition (around 35 mg\/L total). No fining, no commercial yeasts, no oenological additives.\u003c\/p\u003e\u003cp\u003eIn the glass, Sun White is pale lemon-green. The nose leads with yellow flowers, citrus blossom, white peach, and a touch of fresh sage. The palate is round and slightly oily in texture, with lemon citrus and melon fruit and a clean, refreshing finish. The lees aging adds breadth without masking the grape's aromatic character.\u003c\/p\u003e\u003cp\u003eMalagousia was nearly extinct by the 1970s and has since been revived as one of Greece's most expressive white varieties. Kontozisis, certified organic since 1991, is among the earliest producers to work with it in Thessaly rather than the more common northern Macedonia sites.\u003c\/p\u003e","brand":"Kontozisis","offers":[{"title":"Default Title","offer_id":12818364071991,"sku":"KONTSUNW17C","price":25.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/kontozisis-white-natural-wine-primal-wine-copyright.png?v=1780793138"},{"product_id":"ce-n-est-pas-mon-chien-anders-frederik-steen-red-wine","title":"AFS Ce N’est Pas Mon Chien 2015","description":"\u003cp\u003eCe N'est Pas Mon Chien — French for \"this is not my dog\" — is a red wine made from Grenache grown in Valvignères, a village in the southern Ardèche. The vineyards are farmed organically at Domaine Le Mazel, the property of Gérald and Jocelyne Oustric, where the clay and limestone soils have been worked without synthetic inputs for decades. The wine is classified as Vin de France, giving Anders the freedom to work without appellation constraints.\u003c\/p\u003e\u003cp\u003e2015 was the first heatwave vintage Anders experienced as a winemaker, with temperatures comparable to the extreme 2003 growing season. To manage the richness of the fruit, he used longer macerations combined with a higher proportion of direct-press juice, pulling back on skin contact to preserve acidity. Red grapes are destemmed by hand; fermentation happens spontaneously with native yeasts, outside under open sky. The wine is bottled unfiltered with no additions of any kind, including no sulfur.\u003c\/p\u003e\u003cp\u003eAnders Frederik Steen came to winemaking from the restaurant world in Copenhagen, first as a chef and then as a sommelier at Noma, where he helped shape one of the earliest fully natural wine lists in Denmark. He began making wine in Valvignères in 2013 with the Jura winemaker Jean-Marc Brignot. The 2015 vintage was his first made fully independently, after Brignot left to farm in Japan. He works alongside his partner Anne Bruun Blauert, who co-produces all the wines.\u003c\/p\u003e\u003cp\u003eBecause each vintage starts with tasting the fruit and deciding from there, no two releases are identical. The wine sees no oak aging, no fining, and no filtration. What goes in the bottle is grape juice fermented to completion by the organisms already present on the fruit and in the cellar at Le Mazel.\u003c\/p\u003e","brand":"Anders Frederik Steen","offers":[{"title":"Default Title","offer_id":12818614616119,"sku":"AFRSCENE15C","price":35.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/ce-n-est-pas-mon-chien-anders-frederik-steen-red-wine_a7de7e52-582f-4497-800c-0a87d49259ab.jpg?v=1780692134"},{"product_id":"let-s-eat-the-world-we-want-to-live-in-anders-frederik-steen","title":"AFS Let’s Eat the World 2016","description":"\u003cp\u003eLet's Eat the World We Want to Live In is a 2016 Vin de France red from Anders Frederik Steen and Anne Bruun Blauert, made at the cellar of Gérald and Jocelyne Oustric at Domaine Le Mazel in Valvignères, southern Ardèche. The blend is 40% Sauvignon Blanc, 20% Carignan, 20% Syrah, and 20% Grenache Noir, sourced from organically farmed vineyards on clay and limestone soils.\u003c\/p\u003e\u003cp\u003eThe Sauvignon Blanc was pressed directly and allowed to begin fermentation for approximately two weeks before the juice was poured over the destemmed red grapes in a cuve. The full blend then macerated together for a total of 18 days before pressing. Fermentation continued outside in a fiberglass vat for nine months, with a racking in March 2017 and bottling on August 3, 2017. The wine clocks in at 13.2% ABV.\u003c\/p\u003e\u003cp\u003eNothing was added or removed: no sulfur, no fining agents, no filtration. The result is a genuinely unusual wine — a co-fermented white-over-red blend that sits outside any appellation, classified simply as Vin de France. The Sauvignon Blanc provides lift and aromatic energy while the Carignan, Syrah, and Grenache Noir deliver structure and dark fruit. The wine has a feral, juicy character with garrigue undertones and a lightly savoury finish that reviewers have noted is typical of the 2016 vintage from Steen.\u003c\/p\u003e","brand":"Anders Frederik Steen","offers":[{"title":"Default Title","offer_id":12818624610359,"sku":"AFRSLETS16C","price":35.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/AFS-let_s-eat-the-world.jpg?v=1780691031"},{"product_id":"dinos-to-diamonds-picpoul-evan-lewandowski-white-wine","title":"Dinos to Diamonds Picpoul 2017","description":"\u003cp\u003eDinos to Diamonds is an annual experimental one-off from Evan Lewandowski of Ruth Lewandowski Wines, produced in a different grape and style each vintage. The 2017 edition is 100% Picpoul sourced from Rorick Heritage Vineyard in Calaveras County, near the town of Murphys in the Sierra Foothills AVA. It was the first fruit Lewandowski ever pulled from that site.\u003c\/p\u003e\u003cp\u003eRorick Heritage Vineyard sits at 2,000 feet elevation on limestone subsoil beneath a top layer of schist, and spans 75 acres farmed organically by owner Matthew Rorick. The alpine growing season at this elevation keeps acidity sharp and aromatics lifted. Picpoul, whose name translates to \"lip stinger,\" retains high natural acidity even in warm conditions, and the limestone soils here add a distinct mineral backbone.\u003c\/p\u003e\u003cp\u003eLewandowski applied carbonic maceration and skin fermentation to the Picpoul, then aged the wine for seven months in neutral barrels. Fermentation was started in California with native yeasts, and the wine was finished and bottled in Salt Lake City, Utah, where Lewandowski operated at the time. No sulfur was added at any stage. The skin contact adds phenolic grip and texture to what is otherwise a piercing, citrus-driven grape.\u003c\/p\u003e\u003cp\u003eAs with every vintage of Dinos to Diamonds, 100% of proceeds from this wine go to charity. The 2017 edition was directed toward wildfire relief efforts following the Northern California fires of that year.\u003c\/p\u003e","brand":"Ruth Lewandowski","offers":[{"title":"Default Title","offer_id":12828137881655,"sku":"RLEWDI2D17C","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/dinos-to-diamonds-picpoul-evan-lewandowski-white-wine_c19d1674-46de-4cb2-addf-141173e56fea.jpg?v=1780676530"},{"product_id":"rosso-giara-montepulciano-cantina-indigeno-abruzzo-italy-natural-wine","title":"Rosso Giara Montepulciano 2020","description":"\u003cp\u003eRosso Giara is made from 100% Montepulciano d'Abruzzo sourced from Cantina Indigeno's oldest vineyard, planted approximately 35 years ago in the hills around Montorio al Vomano, Teramo province. The vines grow on stony limestone soils at roughly 300 meters elevation, where the Apennines and the Adriatic Sea create a climate that swings between warm, dry summers and cool nights that preserve acidity in the fruit.\u003c\/p\u003e\u003cp\u003eGrapes are harvested by hand and undergo a combination of whole-bunch skin contact and partial destemming with carbonic maceration for approximately two weeks in open vats. Fermentation is spontaneous, using only indigenous yeasts and no temperature control. After pressing, the wine ages for eight months on its lees in 800-liter Tuscan ceramic amphorae. It is bottled unfiltered, unfined, and with no added sulfites.\u003c\/p\u003e\u003cp\u003eIn the glass, the wine shows deep ruby with purple tints. The nose leads with dark berries, black cherry, red currant, and earthy undertones, with a faint bramble quality. The palate is juicy and medium-bodied, with light but present tannins, lively acidity, and a finish that carries hazelnut and a touch of tobacco.\u003c\/p\u003e","brand":"Cantina Indigeno","offers":[{"title":"Default Title","offer_id":12858467680311,"sku":"indigeno-rossogiara-1003","price":34.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/cantina-indigeno-giara-rosso-natural-wine-primal-wine-natural-wine-primal-wine-copyright.png?v=1780795992"},{"product_id":"rosso-montepulciano-cantina-indigeno-italy-natural-wine","title":"Rosso Montepulciano 2017","description":"\u003cp\u003eCantina Indigeno's Rosso is a blend of 90% Montepulciano and 10% Trebbiano grown organically on stony limestone soils in the Teramo hills around Montorio al Vomano. The vines average around 30 years old and are farmed without synthetic inputs, sourced from the winery's own parcels and neighboring growers willing to use only copper and sulfur in the vineyard.\u003c\/p\u003e\u003cp\u003eIn the cellar, grapes are destemmed and loaded into open-top vats where the skins remain in contact for 18 days. Fermentation proceeds spontaneously with indigenous yeasts and no temperature control. After pressing, the wine rests on its lees for eight months in fiberglass containers, which preserves freshness without adding oak influence. It is bottled unfiltered and unfined with zero added sulfur.\u003c\/p\u003e\u003cp\u003eThe result is a light-to-medium bodied red that runs counter to the traditional, structured style of Montepulciano d'Abruzzo. At 12.5% ABV, it leads with bright red fruit, earthy mineral character from the limestone soils, and a clean herbal edge contributed by the Trebbiano. The palate is juicy with soft tannins and lively acidity.\u003c\/p\u003e\u003cp\u003eClassified as Abruzzo IGT, this wine sits outside the conventional DOC framework, reflecting the producers' focus on freshness and drinkability over appellation convention.\u003c\/p\u003e","brand":"Cantina Indigeno","offers":[{"title":"Default Title","offer_id":12865063551031,"sku":"CAINMONT17C","price":25.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/indigeno-rosso-crown.png?v=1780795679"},{"product_id":"gas-bianco-pet-nat-cantina-indigeno-white-wine-italy","title":"Gas Bianco Pet Nat N\/V","description":"\u003cp\u003eGas Bianco is a pétillant naturel made from 100% Trebbiano grown organically in the hills of Teramo, in Abruzzo's mountainous interior near Montorio al Vomano. Grapes are hand-harvested and fermented with native yeasts in open vats with a light maceration period. The wine is bottled before fermentation finishes, trapping CO2 naturally in the bottle — no added sugars, no added sulfur at any stage, no fining, no filtration.\u003c\/p\u003e\u003cp\u003eThe result is a lightly hazy, slightly amber-tinted sparkling wine with gentle, persistent bubbles. Aromas lean toward white flowers, fresh citrus peel, and bread crust, with a saline mineral note underneath. On the palate, tart stone fruit and a faint nuttiness ride a spine of zippy acidity typical of Trebbiano d'Abruzzo handled with light skin contact.\u003c\/p\u003e\u003cp\u003eAt around 11% ABV, this is a genuinely low-alcohol wine built for immediate drinking. Serve well chilled, pour gently to avoid disturbing any sediment, or decant briefly through a fine strainer. The sediment is harmless — a byproduct of the ancestral method. Drink young and fresh.\u003c\/p\u003e","brand":"Cantina Indigeno","offers":[{"title":"Default Title","offer_id":12865724678199,"sku":"CAINBIGA17C","price":28.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/indigeno-gas.png?v=1780795746"},{"product_id":"georgas-old-barrel-2010-georgas-orange-wine-greece","title":"Georgas Old Barrel 2010","description":"\u003cp\u003eGeorgas Old Barrel is a single-barrel orange wine made from 100% Savatiano grown biodynamically on the Georgas family estate in Spata, within the Mesogaia zone of Attica. The 4.5-hectare estate, farmed at yields of just 21 hectoliters per hectare, produces dry-farmed fruit without irrigation in one of the hottest and most arid growing areas in Greece. The wine carries the PGI Attiki designation.\u003c\/p\u003e\u003cp\u003eFermentation is spontaneous in stainless steel with 6 days of skin contact, followed by 5 years of aging in a single old 225-liter French oak barrel. No sulfites are added at any stage. The extended barrel time on a wine that started with only 6 days of skin contact creates an unusually oxidative and concentrated profile for an orange wine, with the copper color deepening well beyond what the maceration alone would produce.\u003c\/p\u003e\u003cp\u003eThe nose is complex and mature: roasted nuts, honey, and dried fruits dominate, with an oxidative character that recalls fino sherry or aged white Burgundy more than it does a young skin-contact wine. The palate is fully dry, structured by tannin from the skin contact and texture from the long oak aging, with a long, nutty finish. This is a wine built for the table, not for casual sipping.\u003c\/p\u003e\u003cp\u003eDimitris Georgas converted to organic farming in 1998 and adopted biodynamic practices shortly after, guided by a background in geology and environmental management. The estate is certified organic under DIO GR-01-BIO. The Georgas family has cultivated vines in Spata for over 380 years, with the current winery operating from the restored historical Kambas winery.\u003c\/p\u003e","brand":"Georgas","offers":[{"title":"Default Title","offer_id":12865965948983,"sku":"GEOROLDB10C","price":45.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/georgas-old-barrel-2010-georgas-orange-wine-greece.jpg?v=1780677400"},{"product_id":"la-boutanche-kerner-andi-knauss-white-wine-germany","title":"'La Boutanche' Kerner 2017","description":"\u003cp\u003eThis Kerner comes from Weingut Knauss in Strümpfelbach, a village in the Remstal sub-region of Württemberg, southern Germany. The vineyards sit at 300–400 meters elevation on a layered mix of Gipskeuper, Mergel, Schilfsandstein, and Stubensandstein soils — sedimentary formations that keep yields in check and push mineral tension into the wine. The estate covers 14 hectares farmed under certified organic viticulture, with grapes harvested by hand.\u003c\/p\u003e\u003cp\u003eKerner is a crossing of Trollinger and Riesling, bred in 1929 in Lauffen, Württemberg. It shares Riesling's aromatic intensity and high acidity but tends toward a slightly fuller body and more pronounced floral character. At Knauss, it is fermented with native yeasts and raised entirely in stainless steel, bottled dry and without fining or filtration.\u003c\/p\u003e\u003cp\u003eLa Boutanche is a collaboration between Selection Massale and a handful of natural winemakers across Europe, aimed at producing low-intervention, everyday-drinking wines. Andi Knauss handles the German contributions. Natural fermentations and minimal sulfur are standard across his range, with some cuvées receiving none at all.\u003c\/p\u003e","brand":"La Boutanche A. 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