{"title":"Organic Wine","description":"\u003cp\u003eCertified organic wine begins in the vineyard. Organic certification prohibits the use of synthetic pesticides, herbicides, and chemical fertilisers, requiring producers to manage their vines through natural means: cover crops, composting, copper-sulphur treatments, and biodiversity. The grapes that result are healthier, more expressive of their terroir, and free from the residues that accumulate in conventionally farmed fruit.\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\/podere-concori-melograno.jpg?v=1779461553"},{"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\/products\/marabino-noto-nero-d_avola.jpg?v=1630815084"},{"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\/products\/marabino-eureka-chardonnay.jpg?v=1630816040"},{"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-natural-wine-primal-wine.jpg?v=1780285836"},{"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\/products\/le-fraghe-rodon-bardolino-chiaretto.jpg?v=1630815040"},{"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\/products\/pietraventosa-volere-volare.jpg?v=1630815058"},{"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\/products\/istine-chianti-classico.jpg?v=1630816121"},{"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-california-natural-wine-primal-wine_567db8f8-fb06-4f76-8700-3ebebec714d1.jpg?v=1780289340"},{"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\/products\/chateau-le-payral-bergerac-rouge.jpg?v=1630814826"},{"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\/products\/serradinha-vino-tino.jpg?v=1630815292"},{"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\/products\/humus-curtimenta-orange-wine-portugal-natural-wine-primal-wine.jpg?v=1630818332"},{"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\/products\/domaine-cheveau-macon-chaintre.jpg?v=1630816475"},{"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\/products\/jeremy-quastana-syrah.jpg?v=1630816034"},{"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\/products\/jeremy-quastana-l_insurge.jpg?v=1630815439"},{"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\/products\/cantina-indigeno-folk-bianco-primal-wine-natural-wine.jpg?v=1630817195"},{"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.jpg?v=1780290135"},{"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\/viola-note-di-rosso-natural-wine.png?v=1780522113"},{"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-primal-wine.jpg?v=1780285931"},{"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.png?v=1780436466"},{"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\/products\/a-grafo-roditis-orange-greece-natural-wine-primal-wine_daeb5bd4-1aaa-4eca-b468-6a8972d4a7bb.jpg?v=1663814139"},{"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\/products\/kontozisis-white.jpg?v=1630814590"},{"product_id":"ce-n-est-pas-mon-chien-anders-frederik-steen-red-wine","title":"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\/products\/afs-chien.jpg?v=1630815568"},{"product_id":"let-s-eat-the-world-we-want-to-live-in-anders-frederik-steen","title":"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\/products\/afs-let_s-eat.jpg?v=1630815850"},{"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":30.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/dino-diamon-lewandowski.png?v=1780614469"},{"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\/products\/cantina-indigeno-giara-rosso-natural-wine-primal-wine.jpg?v=1653682716"},{"product_id":"lorenzo-primo-lambrusco-folicello-sparkling-natural-wine","title":"Lorenzo Primo Lambrusco NV","description":"\u003cp\u003eLorenzo Primo is a brut rosé spumante made from 100% Lambrusco Grasparossa di Castelvetro, grown on the clay, silt, and sand alluvial soils of Castelfranco Emilia in the Province of Modena. The grapes are vinified in white, meaning the skins are removed before fermentation, producing a pale, fine-bubbled sparkling wine rather than the deep purple style typical of the appellation.\u003c\/p\u003e\u003cp\u003eFolicello uses the traditional method (metodo classico) for Lorenzo Primo: after primary fermentation, the wine undergoes secondary fermentation in bottle, the same process used in Champagne. This approach is uncommon for Lambrusco, where tank-method (Charmat) production dominates. No sulfites are added at any stage of production.\u003c\/p\u003e\u003cp\u003eThe estate spans approximately 10 hectares in Castelfranco Emilia, one of the thirteen communes within the Lambrusco Grasparossa di Castelvetro production zone. Fermentation is spontaneous with indigenous yeasts. The wine is bottled unfined and unfiltered, consistent with Folicello's zero-additive approach across its entire range.\u003c\/p\u003e\u003cp\u003eAt 11% ABV, Lorenzo Primo is light and refreshing, with the bright acidity and fine persistent mousse that the traditional method produces. The Grasparossa grape's characteristic bitter finish and dark fruit core remain present despite the delicate vinification.\u003c\/p\u003e","brand":"Folicello","offers":[{"title":"Default Title","offer_id":12865075281975,"sku":"FOLIPRIM18C","price":27.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/folicello-lorenzo-primo.jpg?v=1630815581"},{"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\/products\/georgas-old-barrel.jpg?v=1630814953"},{"product_id":"pet-nat-apple-cider-tony-coturri-california","title":"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":23.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/tony-coturri.jpg?v=1630816135"},{"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/le-coste-litrozzo-rosso-lazio-natural-wine-primal-wine.jpg?v=1780288758"},{"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":26.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/conestabile-rosso.jpg?v=1630816098"},{"product_id":"warner-glen-red-white-sam-vinciullo-merlot-semillion-australia","title":"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":32.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/sam-vinciullo-red-white.jpg?v=1630816030"},{"product_id":"e-rosso-barbera-poderi-cellario-piedmont-red-wine","title":"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":26.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/poderi-cellario-barbera-e-rosso-natural-wine-primal-wine.jpg?v=1648230091"},{"product_id":"lendemique-jeremy-quastana-gamay-syrah-loire-france","title":"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":26.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/jeremy-quastana-l_endemique.jpg?v=1630816037"},{"product_id":"pinot-noir-gaspard-loire-france-red-wine","title":"Gaspard Pinot Noir 2024","description":"\u003cp\u003eGaspard Pinot Noir 2024 is a natural wine sourced from organically farmed vineyards in the Saint-Pourçain appellation of France's Loire Valley. The grapes come from 30-40 year old vines planted in clay-limestone soils. Created under the Jenny \u0026amp; François umbrella by Jenny Lefcourt, Gaspard Pinot Noir 2024 undergoes semi-carbonic fermentation with indigenous yeasts in large tanks, followed by eight months of aging. The wine receives light filtration and minimal sulfur addition (less than 3g) before bottling. This approachable Loire red exemplifies the Gaspard label's commitment to quality natural winemaking at accessible prices. 12% ABV.\u003c\/p\u003e","brand":"Gaspard","offers":[{"title":"Default Title","offer_id":12904116846647,"sku":"GASPARD-PINOTNOIR","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/gaspard-pinot-noir-organi-wine-primal-wine.jpg?v=1780289576"},{"product_id":"bianco-conestabile-danilo-marcucci-trebbiano-malvasia-umbria-white-wine","title":"Bianco Conestabile 2017","description":"\u003cp\u003eBianco Conestabile is a blend of Trebbiano and Malvasia grown on the estate's 12 hectares of vines outside the village of Montemelino, near Lake Trasimeno in northern Umbria. The vineyards sit at 250 to 300 meters above sea level on clay soils with a limestone base, and have been farmed without synthetic chemicals since Danilo Marcucci took over winemaking in 2015.\u003c\/p\u003e\u003cp\u003eThe wine is fermented with native yeasts in open-top 500-liter vessels, then aged in stainless steel. No sulfur is added at any stage, and the wine is not filtered or fined. This is a direct, unmanipulated expression of two central Italian white varieties that have grown on the property for decades.\u003c\/p\u003e\u003cp\u003eTrebbiano brings high acidity, lemon and green apple character, and structural backbone. Malvasia contributes aromatic lift, with notes of dried apricot, citrus blossom, and hazelnut. Together they produce a dry, medium-light white with a slightly textured finish and a flinty, mineral quality shaped by the calcareous clay soils.\u003c\/p\u003e\u003cp\u003eThe Conestabile della Staffa estate classifies this wine as Umbria IGT, the region-wide designation that allows Marcucci to work outside strict DOC rules and focus on minimal-intervention methods. Alcohol is 12.5%. No sulfites added.\u003c\/p\u003e","brand":"Conestabile della Staffa","offers":[{"title":"Default Title","offer_id":12906968842295,"sku":"DAMACOBI17C","price":25.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/conestabile-bianco.jpg?v=1630815656"},{"product_id":"mahlon-arneis-ruth-lewandowski-utah-california-white-wine","title":"Mahlon Arneis 2022","description":"\u003cp\u003eMahlon is 100% Arneis from Fox Hill Vineyard, a 60-acre, organically farmed site on the Talmage Bench in Mendocino County, California. The vineyard sits on an uplifted former riverbed from the Russian River at approximately 650 feet elevation. Soils are sandy, rocky clay loam and alluvial, with redvine, river rock, and pebbly sandstone. The 1.60-hectare block of Arneis is planted to vines around 30 years old.\u003c\/p\u003e\u003cp\u003eGrapes are hand-harvested and foot-trodden in picking bins, then left to macerate on the skins for approximately two hours before bladder pressing. Fermentation proceeds spontaneously with indigenous yeasts, without temperature control, in 230-gallon egg-shaped polyethylene tanks. The wine goes through full malolactic fermentation and ages on its lees for five months with one racking. A small addition of sulfites is made after malolactic fermentation. The wine is bottled unfined and unfiltered.\u003c\/p\u003e\u003cp\u003eArneis translates to \"little rascal\" in the Piemontese dialect, a reference to the grape's tendency toward low yields, rapid ripeness, and quick oxidation in the cellar. At Fox Hill, the warm inland climate of Mendocino echoes the grape's native home in Piedmont, and the lean, alluvial soils keep yields in check. The result is a concentrated, textured version of Arneis that retains brightness thanks to full malolactic fermentation and extended lees contact.\u003c\/p\u003e\u003cp\u003eEvan Lewandowski founded Ruth Lewandowski Wines in 2012 after training at Domaine Binner in Alsace and earning a degree from the Walla Walla Institute for Viticulture and Enology. The winery name references the Book of Ruth in the Old Testament. Grapes are sourced from organically farmed vineyards in Mendocino County, and all winemaking decisions prioritize minimal intervention: indigenous yeast, no fining, no filtration.\u003c\/p\u003e","brand":"Ruth Lewandowski","offers":[{"title":"Default Title","offer_id":12906999185463,"sku":"RLEWMAHL19C","price":35.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/ruth-lewandowski-mahlon-natural-wine-primal-wine.jpg?v=1680415490"},{"product_id":"ceppamatto-danilo-marcucci-umbria-red-wine","title":"Ceppamatto 2015","description":"\u003cp\u003eCeppamatto is a field-blend red from Piccolo Podere del Ceppaiolo, a 1.7-hectare property near Bastia Umbra in the province of Perugia, just outside Assisi. The red-grape parcel — roughly one hectare of the total — sits on calcareous clay soils at elevations up to 400 meters above sea level, planted with indigenous varieties including Vernaccia Rossa, Sangiovese, Aleatico, and Nebbiolo di Gubbio. The vines are up to 70 years old and have never been treated with synthetic chemicals.\u003c\/p\u003e\u003cp\u003eWinemaking at Ceppaiolo is deliberately stripped back. Fermentation is spontaneous with indigenous yeasts, followed by approximately 10 days of skin contact. The wine is then aged in cement, with no fining, no filtration, and no added sulfur at any stage. The only technology in the cellar is a vintage vertical press dating to the 1950s.\u003c\/p\u003e\u003cp\u003eDanilo Marcucci, who trained alongside Friuli's Radikon and spent time studying the late Edoardo Valentini's approach in Abruzzo, leads the project with his partner Riccardo Pennaforti. Ceppaiolo functions as their most experimental site — grapes are tasted each harvest and decisions about the wine are made vintage by vintage. Production is extremely limited.\u003c\/p\u003e\u003cp\u003eCeppamatto is bottled as IGT Umbria. At 12.5% ABV it sits at the lighter end of the spectrum for central Italian reds, with the elevated acidity and mineral tension characteristic of old vines on limestone-clay at altitude.\u003c\/p\u003e","brand":"Piccolo Podere del Ceppaiolo","offers":[{"title":"Default Title","offer_id":12907010916407,"sku":"CEPPMATT15C","price":34.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/ceppaiolo-ceppamatto.jpg?v=1630815221"},{"product_id":"les-annees-folles-pet-nat-chenin-blanc-robinot-natural-wine","title":"L'Opéra des Vins Les Années Folles 2022","description":"\u003cp\u003eLes Années Folles is a pétillant naturel made by méthode ancestrale from grapes sourced in the Jasnières area of the Loir Valley. The blend is 60% Chenin Blanc and 40% Pineau d'Aunis. Although the fruit comes from vineyards within the Jasnières appellation boundaries, Robinot does not submit the wine for appellation approval — it is labeled Vin de France. The 2022 shows the characteristic salmon tint that comes from brief skin contact with the red-skinned Pineau d'Aunis.\u003c\/p\u003e\u003cp\u003eThis is the négociant label of Jean-Pierre Robinot, operating as L'Opéra des Vins. Under this line, he sources grapes from trusted growers in the Jasnières and Coteaux du Loir area who farm organically. The winemaking approach is the same as for his estate wines: spontaneous fermentation with indigenous yeasts, aging on lees in old oak barrels in tuffeau cave cellars, and bottling without fining, filtration, or added sulfites. The pét-nat finishes its fermentation in bottle, trapping residual CO2 for a fine, persistent bead.\u003c\/p\u003e\u003cp\u003eThe vineyards sit on Turonian tuffeau — a soft, porous chalk — that breaks down into flinty clay on steep south-facing slopes. This soil type gives wines from the area their signature minerality and taut acidity. Pineau d'Aunis contributes white pepper spice, red berry fruit, and dried floral notes, while Chenin Blanc brings structure, citrus, and stone fruit depth. The wine is dry, with low residual sugar and no dosage added at disgorgement.\u003c\/p\u003e","brand":"Jean-Pierre Robinot","offers":[{"title":"Default Title","offer_id":12907041488951,"sku":"robinot-lesannees","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/jean-pierre-robinot-les-annees-folles-natural-wine.jpg?v=1739717299"},{"product_id":"humus-pet-nat-encosta-da-quinta-portugal-rose-wine","title":"Humus Pet Nat Rose' 2019","description":"\u003cp\u003eHumus Pet Nat Rosé is made by Rodrigo Felipe at Quinta do Paço in Alvorninha, near Óbidos, from a blend of Touriga Nacional and Castelão grown on clay-limestone soils roughly 20 km from the Atlantic. The grapes are co-pressed after harvest, fermented in wood barrels with native yeasts, and transferred to bottle about one month later to finish fermentation — the ancestral method, nothing added.\u003c\/p\u003e\u003cp\u003eThe wine is bottled unfiltered and unfined, leaving it lightly cloudy with natural sediment. The bubbles are pronounced and rustic rather than fine or persistent, giving it a textured, earthy character that sets it apart from most rosé pétillants. No sulfites are added at any stage.\u003c\/p\u003e\u003cp\u003eÓbidos sits at 150 to 200 meters above sea level in the Lisboa wine region, squeezed between the Atlantic and the Serra dos Candeeiros range. The maritime climate delivers steady Atlantic breezes, high natural acidity in the fruit, and a long, cool ripening season. Soils are primarily calcareous limestone with clay. The estate has been certified organic since 2007.\u003c\/p\u003e\u003cp\u003eOn the palate, expect wild red berries, watermelon, and rose petal, backed by a savory, earthy edge and brisk acidity. The 2019 vintage is rare in the market; subsequent vintages carry the same winemaking approach with no fundamental changes to method or grape composition.\u003c\/p\u003e","brand":"Encosta da Quinta","offers":[{"title":"Default Title","offer_id":12918006546487,"sku":"HUMUPETR19C","price":30.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/humus-pet-nat.jpg?v=1630815923"},{"product_id":"humus-lct19-encosta-da-quinta-portugal-natural-wine","title":"Humus Lct19 2019","description":"\u003cp\u003eHumus LCT19 is a red wine from Encosta da Quinta, a family estate in Alvorninha within the Óbidos DOC of Portugal's Lisboa region. The property, Quinta do Paço, sits at roughly 150 meters above sea level between the Atlantic Ocean and the Serra dos Candeeiros range. The 9 hectares of vines grow on red clay and limestone soils and benefit from consistent Atlantic breezes and high humidity, which slow ripening and preserve natural acidity.\u003c\/p\u003e\u003cp\u003eWinemaker Rodrigo Filipe — a self-taught former civil engineer who began producing wine in the early 2000s — works the estate under organic certification (Sativa PT, since 2007). In the vineyard he uses natural compost and minimal copper and sulfur. The grapes are hand-harvested, destemmed and crushed, then fermented in small stainless steel tanks with wild yeasts. After fermentation the wine is aged in old oak barrels. Nothing is added at any stage; the wine is bottled unfined and unfiltered with no added sulfites.\u003c\/p\u003e\u003cp\u003eThe blend of Castelão and Syrah is well-suited to the cool Atlantic terroir of Óbidos. Castelão delivers red currant, plum, and a slightly earthy, spiced character alongside firm natural acidity. Syrah adds a peppery, dark-fruited lift. The result is a medium-bodied red with real freshness — light on its feet for a red from this grape combination.\u003c\/p\u003e\u003cp\u003eThis is a no-added-sulfites, vegan wine. Store upright in a cool, dark place. Allow some air after opening if the wine shows any reduction on first pour.\u003c\/p\u003e","brand":"Encosta da Quinta","offers":[{"title":"Default Title","offer_id":12922166018103,"sku":"HUMULCAT19C","price":27.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/humus-lct19-red-portugal-natural-wine-primal-wine.jpg?v=1630820323"},{"product_id":"dinavolo-azienda-agricola-denavolo-emilia-romagna-orange-wine","title":"Az. Agr. Denavolo Dinavolo Orange 2021","description":"\u003cp\u003eAz. Agr. Denavolo Dinavolo Orange 2021 is a dry orange wine made from a blend of 25% Ortrugo, 25% Malvasia di Candia Aromatica, 25% Marsanne, and 25% an unidentified ancient local variety, grown on old vines planted in 1975 on calcareous clay soils at 350 to 500 feet in the Val Trebbia, Colli Piacentini, Province of Piacenza, Emilia-Romagna. Giulio Armani of Az. Agr. Denavolo hand-harvests the grapes, then ferments spontaneously with indigenous yeasts in stainless steel through six months of skin maceration, with no temperature control, no fining, no filtration, and no added sulfites. 12.5% ABV.\u003c\/p\u003e","brand":"Azienda Agricola Denavolo","offers":[{"title":"Default Title","offer_id":12922194853943,"sku":"denavolo-dinavolo","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/denavolo-dinavolo-orange-natural-wine-primal-wine_41028164-0e37-4cea-854b-aefa0f5ed111.jpg?v=1780286765"},{"product_id":"sottoterra-nero-di-troia-valentina-passalacqua-puglia-italy-red-wine","title":"Sottoterra Nero di Troia 2018","description":"\u003cp\u003eSottoterra is made from 100% Nero di Troia grown on the Passalacqua estate inside Gargano National Park, near the town of Apricena in the province of Foggia, northern Puglia. The vines sit at 200 meters above sea level on rocky, mineral-rich soils of limestone, marble, and calcified seashells that drain quickly and reflect heat onto the canopy. The estate holds 48 hectares of vines within a 70-hectare farm that has been in the family since the early 1900s.\u003c\/p\u003e\u003cp\u003eFarming has been certified biodynamic since 2000, with an organic certification obtained in 1999. Grapes are harvested by hand. In the cellar, fermentation is spontaneous with native yeasts, followed by a 4-day maceration on the skins in stainless steel with no temperature control and manual cap management. The wine is bottled unfined and unfiltered with less than 30mg\/L of added sulfites.\u003c\/p\u003e\u003cp\u003eNero di Troia is a late-ripening indigenous variety of northern Puglia, historically used as a blending grape before producers began bottling it as a varietal. It is high in polyphenols and tannins, with a characteristic bouquet of violets, red and dark fruit, black pepper, and tobacco. The short maceration in Sottoterra keeps the wine approachable and fresh rather than extracted, landing closer to a chillable everyday red than a structured ager. Drink slightly cool.\u003c\/p\u003e","brand":"Valentina Passalacqua","offers":[{"title":"Default Title","offer_id":12922325434423,"sku":"VAPASOTT18C","price":28.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/passalacqua-sottoterra.jpg?v=1630816172"},{"product_id":"sovracchiaro-white-blend-valentina-passalacqua-puglia-italy-white-wine","title":"Sovracchiaro White Blend 2018","description":"\u003cp\u003eSovracchiaro is a blend of Falanghina and Bombino Bianco grown on Kimmeridgian calcareous limestone soils in Apricena, inside Gargano National Park in northern Puglia. The vineyards sit at approximately 200 meters elevation, where the white rocky soils reflect intense Mediterranean light and proximity to the Adriatic brings a saline edge to the fruit. The farm has been in the Passalacqua family since the early 1900s, obtained organic certification in 1999, and has been farmed biodynamically since the early 2000s.\u003c\/p\u003e\u003cp\u003eIn the cellar, Valentina keeps intervention to a minimum. Grapes are spontaneously fermented with native yeasts, and the wine is never fined or filtered. No sulfites are added at any stage. The result is a wine that is alive and texturally present without being heavy, with a slight natural haze and occasional light sediment.\u003c\/p\u003e\u003cp\u003eAt 11% ABV, Sovracchiaro sits in genuinely light-bodied territory. The nose leads with stone fruit, honeycomb, and citrus blossom. On the palate it is juicy and round, with peach and white plum flavors, a lift of lemon-lime, and a persistent saline, mineral finish that reflects the limestone soils directly.\u003c\/p\u003e","brand":"Valentina Passalacqua","offers":[{"title":"Default Title","offer_id":12922331004983,"sku":"VAPASOVR18C","price":28.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/valentina-passalacqua-sovracchiaro-white-natural-wine-primal-wine.jpg?v=1630816820"},{"product_id":"tu-vin-plus-aux-soirees-mas-del-perie-cabernet-franc-malbec-france-red-wine","title":"Fabien Jouves Tu Vin Plus Aux Soirées 2025","description":"\u003cp\u003eMas del Perié Tu Vin Plus Aux Soirées NV is a dry red wine made from 70% Malbec and 30% Cabernet Franc grown on biodynamically farmed limestone soils at approximately 1,150 feet elevation in Trespoux-Rassiels, on the highest slopes of the Cahors appellation in Southwest France. Fabien Jouves of Mas del Perié vinifies the wine using partial carbonic maceration in old oak or cement vessels, with no oenological additions, producing a fruit-forward, low-sulfite vin de soif. Mas del Perié Tu Vin Plus Aux Soirées NV is bottled unfined and unfiltered with less than 30 ppm SO2. 12% ABV. Vin de France.\u003c\/p\u003e","brand":"Fabien Jouves","offers":[{"title":"Default Title","offer_id":12928880410679,"sku":"JOUVES-SOIREES","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/fabien-jouves-tu-vin-plus-aux-soirees-natural-wine-primal-wine.jpg?v=1780290500"},{"product_id":"ribolla-gialla-radikon-friuli-venezia-giulia-orange-wine","title":"Radikon Ribolla Gialla 2018","description":"\u003cp\u003eRadikon Ribolla Gialla 2018 is a dry orange wine made from 100% Ribolla Gialla grown on estate vines averaging over 40 years old in Oslavia, Collio, Friuli-Venezia Giulia. The vineyards sit on steep ponca soils — the local name for the compacted marl, sandstone, and marine fossil sediment characteristic of this corner of northeast Italy, close to the Slovenian border. Radikon destemmed the grapes and left them macerating on the skins for approximately three months in large Slavonian oak vats without temperature control or any additions, then aged the wine for three to four years in large oak casks before bottling without fining, filtration, or added sulfites. 1-liter format. Venezia Giulia IGT.\u003c\/p\u003e","brand":"Radikon","offers":[{"title":"Default Title","offer_id":31464410808413,"sku":"radikon-ribollagialla","price":120.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/radikon-ribolla-orange-natural-wine-primal-wine.jpg?v=1780289864"},{"product_id":"flama-roja-bichi-field-blend-tecate-mexico-natural-wine","title":"Bichi Flama Roja 2022","description":"\u003cp\u003eBichi Flama Roja 2022 is a dry red wine co-fermented from Tempranillo, Nebbiolo, and Cabernet Sauvignon grown biodynamically at the Téllez family's home ranch in Tecate, Baja California Norte, Mexico. The family planted these vines themselves in 2004, farming them just as they do their vegetable and herb gardens. Noel Téllez of Bichi hand-harvests the grapes, destems them, and co-ferments in locally made concrete tinajas with 30 days of maceration. Bichi Flama Roja 2022 is then raised over winter in a mix of stainless steel and used French barrels, and bottled without fining or filtration with only 10 ppm of added SO2. 13% ABV.\u003c\/p\u003e","brand":"Bichi","offers":[{"title":"Default Title","offer_id":12968553021495,"sku":"bichi-flama","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/bichi-flama-roja-mexican-natural-wine-primal-wine.jpg?v=1780287396"},{"product_id":"bianco-antico-vej-podere-pradarolo-malvasia-di-candia-emilia-romagna-natural-wine","title":"Podere Pradarolo Vej Bianco Antico 2022","description":"\u003cp\u003ePodere Pradarolo Vej Bianco Antico 2022 is a dry orange wine made from 100% Malvasia di Candia Aromatica grown organically and biodynamically on the south-facing amphitheater slopes of Varano de' Melegari along the left bank of the Ceno River, Province of Parma, Emilia-Romagna. The vineyards sit between 820 and 1,640 feet on Cretaceous soils of clay, sandstone, siltstone, and active limestone. Podere Pradarolo gives the wine 240 days of skin maceration in cement tanks, followed by aging in stainless steel, with spontaneous fermentation using only indigenous yeasts. Bottled without fining, filtration, or any added sulfites. 12.5% ABV. Emilia IGT.\u003c\/p\u003e","brand":"Podere Pradarolo","offers":[{"title":"Default Title","offer_id":12983110533175,"sku":"PRADAROLO-BIANCOANTICOVEJ","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/podere-pradarolo-vej-bianco-antico-natural-wine.png?v=1780527821"},{"product_id":"la-santa-bichi-moscatel-negro-baja-california-mexico-natural-wine","title":"Bichi La Santa 2022","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta content=\"uuidkFj4tSQ5UdfI\" name=\"uuid\"\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBichi's \u003c\/span\u003e\u003cspan data-preserver-spaces=\"true\"\u003eLa Santa\u003c\/span\u003e\u003cspan data-preserver-spaces=\"true\"\u003e is crafted from centenarian, own-rooted Rosa del Peru (Moscatel Negro) vines situated at an elevation of 2,400 feet in Tecate, Baja California, Mexico. The vineyard's sandy loam and granite soils and the region's Mediterranean climate contribute to the wine's distinctive character. The grapes are hand-harvested and destemmed, followed by spontaneous fermentation with native yeasts in 450-liter concrete tinajas. A 45-day maceration period allows for optimal extraction of flavors and tannins. Post-fermentation, the wine is aged for three months, with half the cuvée in stainless steel vats and the other half in older barrels. Bottling occurs without fining or filtration; only minimal sulfur is added, adhering to natural winemaking principles. \u003c\/span\u003e\u003c\/p\u003e","brand":"Bichi","offers":[{"title":"Default Title","offer_id":13008741859383,"sku":"bichi-lasanta","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/bichi-la-santa-mexican-natural-wine-primal-wine.jpg?v=1780288319"},{"product_id":"listan-bichi-mision-grape-red-natural-wine-tecate-mexico","title":"Bichi Listán 2023","description":"\u003cp\u003eBichi's Listán is crafted from centenarian, own-rooted Misión (Listán Prieto) vines situated at 2,400 feet in Tecate, Baja California, Mexico. The vineyard's sandy loam and granite soils and the region's Mediterranean climate contribute to the wine's distinctive character. The grapes are hand-harvested and destemmed, followed by spontaneous fermentation with native yeasts in 450-liter concrete tinajas. A 20-day maceration period allows for optimal extraction of flavors and tannins. Post-fermentation, the wine is aged for three months, with half the cuvée in stainless steel vats and the other half in older barrels. Bottling occurs without fining or filtration; only minimal sulfur is added, adhering to natural winemaking principles. \u003c\/p\u003e","brand":"Bichi","offers":[{"title":"Default Title","offer_id":13008827744311,"sku":"bichi-listan","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/bichi-listan-mexican-natural-wine-primal-wine_e7085e42-e46f-4d98-a7de-c288036527cf.jpg?v=1780337610"},{"product_id":"second-nature-pas-dose-champagne-bonnet-ponson-france-natural-wine","title":"Bonnet-Ponson Seconde Nature Pas Dose Champagne NV","description":"\u003cp\u003eBonnet-Ponson Seconde Nature is a remarkable Premier Cru Champagne blend of 45% Pinot Noir, 40% Chardonnay, and 15% Meunier. This Champagne is produced from grapes grown in the Premier Cru village of Chamery in Montagne de Reims. The vines, averaging 30 years in age, are planted on calcareous clay soils with rich limestone deposits, contributing to the Champagne's signature minerality and complexity.\u003c\/p\u003e\n\u003cp\u003eWhat sets Seconde Nature apart is its focus on natural winemaking. It is vinified without the addition of sulfites or any other additives, ensuring that the pure expression of the terroir is maintained. The wine is fermented using indigenous yeasts and aged in oak barrels (228L and 400L) for about nine months, followed by additional aging on the lees for at least 24 months. The Champagne undergoes zero dosage, making it a Brut Nature, and preserving its clean, dry character.\u003c\/p\u003e","brand":"Bonnet-Ponson","offers":[{"title":"Default Title","offer_id":13013608333367,"sku":"bonnetponson-secondenature","price":75.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/bonnet-ponson-seconde-nature-champagne-natural-wine-primal-wine.jpg?v=1780290016"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/collections\/organic-wine_8ee1a9ae-e780-4e14-b6ca-e245cf0fe337.png?v=1779380415","url":"https:\/\/primalwine.com\/collections\/organic-wine.oembed?page=17","provider":"Primal Wine","version":"1.0","type":"link"}