{"title":"Natural Wine","description":"\u003cp\u003eNatural wine is made from hand-harvested organic or biodynamic grapes, fermented with native yeasts, and bottled with minimal intervention – no added sugars, no commercial yeasts, no heavy filtration, and little or no added sulfites. The result is wine that reflects its terroir and vintage more honestly than anything made by conventional means. Our collection brings together the best natural wines from France, Italy, Spain, Georgia, the United States, and beyond.\u003c\/p\u003e\u003cp\u003eNot sure where to start? See our roundup of the \u003ca href=\"https:\/\/primalwine.com\/blogs\/wine-101\/best-natural-wines\"\u003ebest natural wines to try\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eNew to the style? Start with our \u003ca href=\"https:\/\/primalwine.com\/blogs\/wine-101\/natural-wine-guide\"\u003ecomplete guide to natural wine\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eWhether you are drawn to the funky, cloud-like textures of a pét nat, the tannic depth of a Georgian qvevri amber, or the pure fruit of a Beaujolais gamay, natural wine offers an extraordinary range of styles united by honest farming and careful winemaking. Browse our selection and discover why natural wine has become the most exciting category in the wine world.\u003c\/p\u003e","products":[{"product_id":"arina-etna-rosso-girolamo-russo-red-wine-sicily-italy","title":"Girolamo Russo '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":39.0,"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-natural-wine-primal-wine-copyright.png?v=1788222605"},{"product_id":"le-trame-rosso-di-toscana-podere-le-boncie-tuscany-italy-red-wine","title":"Podere le Boncie 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":66.0,"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":"vigne-dolci-dolcetto-di-dogliani-piedmont-italy-red-wine","title":"San Fereolo 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-natural-wine-primal-wine-copyright.png?v=1788151695"},{"product_id":"ograde-vitovska-skerk-friuli-venezia-giulia-italy-orange-wine","title":"Skerk 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":55.0,"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\/original-natural-wine-primal-wine-copyright_5c1c77e1-ae42-4c9a-8ada-71598d8ff989.png?v=1788217778"},{"product_id":"prosecco-col-fondo-caneva-da-nani-veneto-italy-natural-wine","title":"Caneva da Nani 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":21.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/prosecco-col-fondo-caneva-da-nani-veneto-italy-natural-wine-deslop.png?v=1784265345"},{"product_id":"fiano-di-avellino-ciro-picariello-campania-italy-white-wine","title":"Ciro Picariello 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":36.0,"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-deslop.png?v=1784265353"},{"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":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/mortier-natural-wine-primal-wine-copyright.png?v=1788221817"},{"product_id":"zenith-vineyard-pinot-noir-franchere-willamette-valley-oregon-united-states-red-wine","title":"Franchere 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":26.0,"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-natural-wine-primal-wine-copyright.png?v=1788221826"},{"product_id":"vinho-tinto-baga-quinta-da-serradinha-bairrada-portugal-natural-wine","title":"Quinta da Serradinha 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":25.0,"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":"Encosta da Quinta 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":35.0,"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":"rorick-vineyard-chardonnay-sierra-foothills-california-usa-white-wine","title":"Cruse Wine Co. 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":35.0,"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":24.0,"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":"La Clarine Farm 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":24.0,"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":"Jeremy Quastana 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":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/quastana-syrah-natural-wine-primal-wine-copyright.png?v=1788222462"},{"product_id":"linsurge-gamay-jeremy-quastana-france-red-wine-2017","title":"Jeremy Quastana 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":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/quastana-l_insurge-gamay-natural-wine-natural-wine-primal-wine-copyright.png?v=1788222509"},{"product_id":"tete-red-les-tetes-france-cabernet-franc-grolleau-2017","title":"Les Tetes 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":25.0,"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":"Margins Wine 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":29.0,"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":"Cantina Indigeno 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":29.0,"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":"Marie Thibault 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":26.0,"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\/chateau-barouillet-splash-pet-nat-natural-wine-primal-wine-natural-wine-primal-wine-copyright.png?v=1788222278"},{"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/note-di-rosso-alessandro-viola-nero-davola-syrah-sicily-italy-red-wine-deslop.png?v=1784265361"},{"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":25.0,"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":"Agnanum 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":25.0,"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":33.0,"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 2024","description":"\u003cp\u003eFolicello Bianco Pet Nat is a pétillant naturel sparkling wine made by Marco and Antonella at their certified organic winery in Castelfranco Emilia, near Modena in Emilia-Romagna. It blends 50% Montuni, 25% Pinot Bianco, and 25% Trebbiano grown on clay, silt, and sand soils in the plains between Modena and Bologna. The wine is hand-harvested and undergoes spontaneous fermentation with native yeasts using the Metodo Ancestrale, with secondary fermentation completing in bottle. It is bottled unfined, unfiltered, and without added sulfites.\u003c\/p\u003e","brand":"Folicello","offers":[{"title":"Default Title","offer_id":12745561407543,"sku":"FOLICELLO-BIANCOANCESTRALE","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/original-natural-wine-primal-wine-copyright_91f547fe-68b6-46a6-930b-175d3b6e3a5f.png?v=1788222567"},{"product_id":"from-sicily-with-love-natural-biodynamic-organic-wine","title":"Primal Wine Selection 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":90.0,"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/note-di-bianco-alessandro-viola-grillo-white-wine-sicily-italy-deslop.png?v=1784265377"},{"product_id":"a-grafo-roditis-kontozisis-orange-greece-natural-wine","title":"Kontozisis 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":34.0,"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":"Kontozisis 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":29.0,"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":"Kontozisis 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":26.0,"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":"Anders Frederik Steen 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":36.0,"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-natural-wine-primal-wine-copyright.png?v=1788226649"},{"product_id":"let-s-eat-the-world-we-want-to-live-in-anders-frederik-steen","title":"Anders Frederik Steen 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":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/AFS-let_s-eat-the-world-natural-wine-primal-wine-copyright.png?v=1788226661"},{"product_id":"dinos-to-diamonds-picpoul-evan-lewandowski-white-wine","title":"Ruth Lewandowski 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-deslop.png?v=1784265384"},{"product_id":"rosso-giara-montepulciano-cantina-indigeno-abruzzo-italy-natural-wine","title":"Cantina Indigeno 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":35.0,"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":"Cantina Indigeno 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":26.0,"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":"Cantina Indigeno 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":29.0,"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":46.0,"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. Knauss","offers":[{"title":"Default Title","offer_id":12867891331127,"sku":"LABOANWH17C","price":21.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/la-boutanche-kerner-natural-wine.jpg?v=1780763251"},{"product_id":"pet-nat-apple-cider-tony-coturri-california","title":"Tony Coturri Pet Nat Apple Cider 2019","description":"\u003cp\u003eThis is 100% Gravenstein apple cider made by Tony Coturri from organically grown fruit sourced west of Sebastopol, Sonoma County. The Gravenstein is one of the earliest-ripening apple varieties in Sonoma, harvested in mid-to-late August from trees Coturri has noted are around 60 years old. Coturri has been making still cider since 2008, and began producing by the méthode ancestrale in 2016, bottling the fermenting juice before it finishes to capture natural carbonation in the bottle.\u003c\/p\u003e\u003cp\u003eThe cider is fermented and aged in neutral 60-gallon French oak barrels using only the apples' native yeast. It is bottled under crimp top in clear champagne bottles, then left to finish fermentation in bottle. No sulfites are added (total sulfites under 10 mg\/L), and the cider is unfined and unfiltered. Residual sugar at bottling is under 1 g\/L, making this a fully dry cider.\u003c\/p\u003e\u003cp\u003eThe result sits somewhere between a pét-nat, a natural cider, and a Basque-style cidre — dry and lightly effervescent with bright acidity, fresh Gravenstein apple character, a faint funkiness from native yeast fermentation, and just enough effervescence to keep it lively without excess pressure. At 7.2% ABV, it is light and easy to drink cold.\u003c\/p\u003e","brand":"Tony Coturri","offers":[{"title":"Default Title","offer_id":12867946938423,"sku":"TOCOCIDE17C","price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/pet-nat-apple-cider-tony-coturri-california-deslop.png?v=1784265392"},{"product_id":"bianchetto-le-coste-trebbiano-malvasia-moscato-white-wine","title":"Le Coste Bianchetto Orange 2021","description":"\u003cp\u003eBianchetto is a field-blend orange wine from Le Coste di Gradoli, sourced from young vineyards on volcanic tufo soils in Montefiascone and Pitigliano, at roughly 600 meters elevation above Lake Bolsena in northern Lazio. The blend is anchored by Procanico (the local name for Trebbiano Toscano) with Malvasia di Candia, Moscato, and other indigenous varieties. Volcanic soils here are rich in iron and minerals, formed from the now-dormant Vulsini crater that became Lake Bolsena.\u003c\/p\u003e\u003cp\u003eGrapes are harvested by hand and undergo approximately two weeks of skin maceration with indigenous yeast fermentation in open vats. After pressing, the wine ages for five months in fiberglass tanks on fine lees. Nothing is added at any stage: no sulfur dioxide, no fining agents, no filtration.\u003c\/p\u003e\u003cp\u003eThe result is a dry, medium-bodied skin-contact white with a pale amber hue, lifted aromatics from the Moscato, and a mineral edge driven by the volcanic terroir. The tannin from the skin contact is light and refreshing rather than grippy, keeping the wine lively and food-friendly.\u003c\/p\u003e\u003cp\u003eBottled at the estate in Gradoli, province of Viterbo. Sold as Vino Bianco with organic certification; farming follows biodynamic principles.\u003c\/p\u003e","brand":"Le Coste","offers":[{"title":"Default Title","offer_id":12874982228023,"sku":"lecoste-bianchetto-0017-0018","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/le-coste-bianchetto-natural-wine_d067c4fd-0161-4a8d-86bf-a204e35de9f5.png?v=1780719595"},{"product_id":"litrozzo-rosso-le-coste-red-natural-wine-italy","title":"Le Coste Litrozzo Rosso 2023","description":"\u003cp\u003eLe Coste Litrozzo Rosso 2023 is a dry red wine made from Sangiovese, Montepulciano, and Merlot grown on organically and biodynamically farmed volcanic soils near Montefiascone and Lake Bolsena in northern Lazio. The grapes are destemmed and spend a few days macerating on the skins before being pressed to tank, where wild fermentation with indigenous yeasts proceeds naturally. Produced by Le Coste, run by Gianmarco Antonuzzi and Clémentine Bouveron in Gradoli, the wine rests until spring bottling. Le Coste Litrozzo Rosso 2023 is unfined, unfiltered, and bottled without added sulfites in a one-liter format. Vin de Table (Vino da Tavola), Italy.\u003c\/p\u003e","brand":"Le Coste","offers":[{"title":"Default Title","offer_id":12876617547831,"sku":"LECOSTE-LITROZZOROSSO","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/litrozzo-rosso-le-coste-red-natural-wine-italy-deslop.png?v=1784265401"},{"product_id":"silvaner-weisser-helmut-dolde-white-whine-germany","title":"Helmut Dolde Silvaner Weißer 2017","description":"\u003cp\u003eHelmut Dolde's Silvaner Weißer Jura comes from some of the highest vineyards in Germany, grown above the village of Linsenhofen in the Schwäbische Alb (Swabian Jura), Württemberg. The vines sit at elevations pushing past 500 meters (1,600 feet) above sea level, on Weißer Jura soils: calcareous marl formed by corals and marine organisms deposited during the Jurassic period, the same geological layer found in Burgundy's marne blanche.\u003c\/p\u003e\u003cp\u003eDolde is a former chemistry and biology teacher who began making wine as a hobby in 1981 and has never held organic certification by choice. He avoids copper sulfate treatments and focuses on leaving the soil in better condition than he found it, working with indigenous yeasts and low-intervention cellar methods. The Silvaner undergoes a 24-hour cold soak, then ferments in stainless steel for 3 to 4 weeks. The wine is unfined and bottled with a small addition of sulfur dioxide.\u003c\/p\u003e\u003cp\u003eThe 2017 is a dry white (trocken), classified as Qualitätswein, at 12.5% ABV. Silvaner is the traditional variety of this mountain sub-region and in Dolde's hands it expresses the high-altitude cool: taut acidity, mineral salinity, and bright orchard fruit including apple, pear, and white peach, with herbal and citrus undercurrents. This is not a fat or opulent style — it is precise, linear, and refreshing.\u003c\/p\u003e\u003cp\u003eThe wine is produced under the Württemberg appellation. The winery is located at Beurener Strasse 16, 72636 Frickenhausen-Linsenhofen, less than 30 miles southeast of Stuttgart, near the medieval Hohenneuffen Castle.\u003c\/p\u003e","brand":"Helmut Dolde","offers":[{"title":"Default Title","offer_id":12888277385271,"sku":"HEDOSILV17C","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/dolde-sylvaner.png?v=1780795773"},{"product_id":"riesling-helmut-dolde-white-wine-germany","title":"Dolde Riesling Neuffener 2018","description":"\u003cp\u003eHelmut Dolde's Neuffener Riesling comes from the village of Neuffen in Württemberg, southern Germany, in the foothills of the Schwäbische Alb (Swabian Alps). The vines grow in Weißer Jura soils — calcareous Jurassic marl formed by ancient marine deposits, the same formation known in Burgundy as marne blanche — at elevations up to 528 meters above sea level in the Schloßsteige single vineyard, one of the highest vineyard sites in Germany.\u003c\/p\u003e\u003cp\u003eDolde describes 2018 as the best vintage he had ever produced at the time of bottling: a warm year with enough rain, no disease pressure, and a long growing season that delivered ripe fruit alongside retained freshness and slightly more body than typical. Fermentation uses indigenous yeasts in 90% stainless steel and 10% used barrels, with six months of lees aging in tank before bottling.\u003c\/p\u003e\u003cp\u003eThe Neuffener Riesling is fully dry. The Weißer Jura soils give the wine a chalk-driven freshness and saline lift that distinguishes it clearly from Rieslings grown on the Brauner Jura (brown marl) plots Dolde farms around Linsenhofen and Metzingen. The result sits closer in character to a fine Chablis or an Alsatian Riesling than to the Mosel: lean, mineral, and citrus-driven, with stone fruit aromatics and genuine length.\u003c\/p\u003e\u003cp\u003eDolde holds no organic or biodynamic certification by choice. He avoids copper sulfates — permitted under organic rules — and instead works with biodegradable soil treatments that he judges to do less harm. His 2.5 hectares in Württemberg are among the most unconventionally and thoughtfully farmed in the region.\u003c\/p\u003e","brand":"Helmut Dolde","offers":[{"title":"Default Title","offer_id":12888292556855,"sku":"HEDORIES18C","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/dolde-riesling-2018.png?v=1780795619"},{"product_id":"valdiguie-nouveau-michael-cruse-red-wine-california","title":"Cruse Wine Co. Valdiguie' Nouveau 2018","description":"\u003cp\u003eValdiguié is a red grape from southwestern France that spent most of the 20th century being misidentified in California as \"Napa Gamay.\" DNA analysis in 1980 confirmed it is not Gamay at all, though it shares the same broad style: low alcohol, high acidity, and a tendency to produce deeply colored, fruit-forward reds at relatively light body weights. Cruse sources this fruit from Suisun Valley, a small AVA in Solano County nested within the larger North Coast AVA, where warm days and cooling afternoon marine breezes off San Pablo Bay allow the grape to retain its naturally sharp acidity.\u003c\/p\u003e\u003cp\u003eThe 2018 Nouveau is made via carbonic maceration, the same technique used in Beaujolais Nouveau production, in which whole intact grape clusters ferment inside a CO2-rich environment. Fermentation begins inside each unbroken berry before any crushing takes place. The result is a wine that is extremely low in tannin, lively in texture, and loaded with primary red-fruit character: fresh raspberry, cranberry, and wild strawberry, with a faint peppery note typical of the variety.\u003c\/p\u003e\u003cp\u003eMichael Cruse operates out of a warehouse facility in Petaluma, Sonoma County, where he ferments with native yeasts and bottles without fining or filtration. The Nouveau is designed to be drunk young and cold, much like its Beaujolais counterpart, rather than cellared. At 12.5% ABV, it sits comfortably on the light end of the red wine spectrum.\u003c\/p\u003e\u003cp\u003eGrapes are sourced from organically farmed sites. The wine is unfiltered and unfined, made with minimal additions.\u003c\/p\u003e","brand":"Cruse Wine Co.","offers":[{"title":"Default Title","offer_id":12892311715895,"sku":"CRUSNOUV18C","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/valdiguie-nouveau-michael-cruse-red-wine-california_f6975576-a7c8-4edc-a9fd-4db067bde201.jpg?v=1780678467"},{"product_id":"rosso-conestabile-danilo-marcucci-red-wine-umbria-italy","title":"Rosso Conestabile 2017","description":"\u003cp\u003eRosso Conestabile is 100% Sangiovese grown on the outskirts of Montemelino, in the province of Perugia, Umbria. The vineyards sit at 250 to 300 meters above sea level on clay soils over a calcareous base, planted in the early 1970s and never treated with chemicals. Lake Trasimeno lies nearby, moderating temperatures and extending the growing season with gentle summer breezes and mild winters.\u003c\/p\u003e\u003cp\u003eIn the cellar, winemaker Danilo Marcucci keeps intervention to a minimum. The grapes are de-stemmed and macerated on the skins for 4 days before pressing. Fermentation is spontaneous with native yeasts, no temperature control, and no added sulfur. The wine ages in fiberglass tanks and is bottled without fining or filtration.\u003c\/p\u003e\u003cp\u003eThe result is a light, fresh Sangiovese that reads more like a cool-climate red than a sun-baked Central Italian one. Expect tart cherry, orange peel, tomato leaf, and a clean pomegranate-edged finish. At 12.5% ABV, it drinks easily and works well slightly chilled.\u003c\/p\u003e","brand":"Conestabile della Staffa","offers":[{"title":"Default Title","offer_id":12894589157431,"sku":"DAMACOSA17C","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/conestabile-rosso-enhanced.png?v=1780766885"},{"product_id":"pinot-noir-swick-red-wine-oregon-willamette-natural-wine","title":"Swick Wines Pinot Noir 2019","description":"\u003cp\u003eThis Willamette Valley Pinot Noir is sourced from two organically farmed sites: Cancilla Vineyard in the northwest Willamette Valley, planted on alluvial and basalt soils, and Greyhorse Vineyard in the Yamhill-Carlton AVA, planted on Yamhill siltstone. Both vineyards are 100% Pommard clone. The wine is produced by Joe Swick, a 5th-generation Oregonian who started his label in 2013 after a decade of working harvests across Italy, Portugal, New Zealand, and Tasmania.\u003c\/p\u003e\u003cp\u003eGrapes are hand-harvested and fermented as whole clusters using semi-carbonic maceration in 500-liter barrels with indigenous yeast. Pigeage runs once to twice daily for approximately 30 days of skin contact. The wine is then pressed into 500-liter, 5-year-old neutral French oak barrels for around 10 months of aging before bottling unfined and unfiltered, with a minimal addition of sulfur.\u003c\/p\u003e\u003cp\u003eOn the nose, expect black cherry, damp earth, and mushroom with a lift of raspberry. The palate is medium-bodied, fresh, and fruit-forward with bright, grippy acidity and soft tannins. This is a wine built for drinking now but with the structure to hold a few years in bottle.\u003c\/p\u003e\u003cp\u003eNo additives are used in the cellar. Swick sources exclusively from organic and biodynamic growers, keeping alcohol moderate and acidity central to the style.\u003c\/p\u003e","brand":"Swick Wines","offers":[{"title":"Default Title","offer_id":12894739759159,"sku":"SWICPCHI19C","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/pinot-noir-swick-red-wine-oregon-willamette-natural-wine_c6398ca2-30b8-41b6-b9e0-f577240c7ad6.jpg?v=1780678829"},{"product_id":"warner-glen-red-white-sam-vinciullo-merlot-semillion-australia","title":"Sam Vinciullo Warner Glen Red\/White 2017","description":"\u003cp\u003eThis wine is a co-fermentation of 55% Merlot and 45% Semillon sourced from the Warner Glen vineyard in the southern reaches of Margaret River, Western Australia. The Merlot was de-stemmed and basket-pressed while the Semillon was macerated on its skins, then the two were brought together to finish fermentation. Grapes were organically grown on gravelly loam soils with north-facing slopes, situated just 6 kilometres from the Southern Ocean and 4 kilometres from the Indian Ocean.\u003c\/p\u003e\u003cp\u003eSam Vinciullo made this wine without pumps, temperature control, oak, fining, filtration, or added sulfites of any kind. All movement in the cellar was done by gravity or bucket. The wine was bottled directly from the lees with trapped CO2 to preserve freshness, a technique Vinciullo picked up working on Mount Etna.\u003c\/p\u003e\u003cp\u003eThe result is a wine that behaves more like a white in structure — light body, piercing acidity, minimal tannin — while expressing red fruit character from the Merlot. At 11.2% ABV it sits well below the regional norm. This was one of Sam's early purchased-fruit vintages, before he acquired his own estate in Cowaramup.\u003c\/p\u003e","brand":"Sam Vinciullo","offers":[{"title":"Default Title","offer_id":12896255868983,"sku":"SAMVREWH17C","price":33.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/sam-vinciullo-red-white-natural-wine-primal-wine-natural-wine-primal-wine-copyright.png?v=1781131633"},{"product_id":"e-rosso-barbera-poderi-cellario-piedmont-red-wine","title":"Poderi Cellario E' Rosso! Barbera NV","description":"\u003cp\u003eE' Rosso! is 100% Barbera grown organically on the hills around Carrù, on the western edge of the Langhe in southern Piedmont. The Cellario family farms 13 hectares of vines across five sites on soils composed primarily of marl, clay, and limestone, with some tuff. Grapes are hand-harvested into small bins and fermented spontaneously with indigenous yeasts.\u003c\/p\u003e\u003cp\u003eMaceration on the skins lasts ten days, giving the wine good color and extraction while keeping it juicy and fresh. It is then aged for twelve months in 100-hectoliter cement tanks — a neutral vessel that preserves fruit clarity and adds a subtle earthy, slightly leathery edge. The wine is bottled unfined and unfiltered with approximately 10ppm of added sulfur.\u003c\/p\u003e\u003cp\u003eBottled in a 1-liter format, E' Rosso! is exactly what the name says: it's red. The wine reads deep ruby in the glass, with Barbera's characteristic high acidity keeping the palate lively. Dark cherry, blackberry, and plum are the main fruit notes, underlined by a touch of spice and the faint mineral quality that comes from the marl-heavy soils.\u003c\/p\u003e\u003cp\u003eThis is Poderi Cellario's everyday table wine — priced and sized to pour freely, chill slightly, and share with food. It carries no appellation designation and is labeled Vino Rosso, fitting its unpretentious purpose.\u003c\/p\u003e","brand":"Poderi Cellario","offers":[{"title":"Default Title","offer_id":12896303611959,"sku":"1102","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/e-rosso-barbera-poderi-cellario-piedmont-red-wine-deslop.png?v=1784265408"},{"product_id":"lendemique-jeremy-quastana-gamay-syrah-loire-france","title":"Jeremy Quastana L'Endemique Gamay and Syrah 2017","description":"\u003cp\u003eL'Endemique is a Vin de France red from Jeremy Quastana, based in Fresnes in the Loir-et-Cher department, near Cheverny. The 2017 blends Gamay from his own 2.2-hectare parcel on a gentle slope of clay over silex with Syrah sourced from Anne Leclerc in the Roussillon, all certified organic and grown on sandy soils. The Syrah came into the blend because hail in 2016 damaged a significant portion of Quastana's own harvest, leading him to supplement production with purchased fruit for the following vintage.\u003c\/p\u003e\u003cp\u003eQuastana uses carbonic maceration in the cellar, a technique he absorbed during his time at Marcel Lapierre's domaine in Beaujolais. Fermentation proceeds with native yeasts, with no new oak used in aging. The wine is bottled without fining or filtration and with very little to no added sulfur dioxide.\u003c\/p\u003e\u003cp\u003eThe result sits between the lighter-bodied, florally driven style of Loire Gamay and the darker, peppery register that Roussillon Syrah brings. Cherry fruit and violet aromatics from the Gamay meet a background of darker berry and subtle spice from the Syrah. The wine drinks with freshness and low tannin grip, characteristic of the carbonic maceration approach.\u003c\/p\u003e\u003cp\u003eClassified as Vin de France because the grape blend and geographic sourcing fall outside any single Loire appellation's rules. No added sulfites, unfined, unfiltered.\u003c\/p\u003e","brand":"Jeremy Quastana","offers":[{"title":"Default Title","offer_id":12901802934327,"sku":"JEQULEND17C","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/quastana-endemique-natural-wine-natural-wine-primal-wine-copyright.png?v=1788224331"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/collections\/natural-wine-from-around-the-world.jpg?v=1782850137","url":"https:\/\/primalwine.com\/collections\/natural-wine-from-around-the-world.oembed?page=50","provider":"Primal Wine","version":"1.0","type":"link"}