{"title":"Red Wine","description":"\u003cp\u003eOur natural red wine collection spans the full spectrum of style and structure, from pale, crunchy Gamay and Nerello Mascalese to dense, age-worthy Nebbiolo, Syrah, and Cabernet Franc. Many are made from organically or biodynamically farmed grapes, fermented with native yeasts and bottled with minimal intervention. Producers range from legendary Burgundy estates to small-batch California winemakers working outside any appellation rules.\u003c\/p\u003e\u003cdetails\u003e\u003csummary\u003eRead more about natural red wine\u003c\/summary\u003e\u003cp\u003eRed is where natural wine shows its full range. At the light end sit the chillable reds, made from grapes like Gamay, Nerello Mascalese, Cinsault, and Schiava, often fermented whole-cluster or by carbonic maceration for a bright, juicy, low-tannin style meant to be served cool. In the middle are the food-friendly classics: Sangiovese, Grenache, Pinot Noir, and Cabernet Franc, wines with fresh acidity and gentle structure that pair with almost anything. At the serious end are the age-worthy bottles, Nebbiolo, Syrah, Mourvedre, and old-vine field blends built for the cellar.\u003c\/p\u003e\n\u003cp\u003eMany share a common approach in the cellar: fruit from organically or biodynamically farmed vineyards, fermentation with the yeasts that arrive on the grapes rather than commercial strains, and additions kept to a minimum, including little or no added sulfur. That approach tends to produce reds with more energy and transparency: you taste the place and the vintage rather than a house recipe or heavy oak.\u003c\/p\u003e\n\u003cp\u003eIf you like your reds light and refreshing, start with a chillable Gamay or an Etna red. For weeknight drinking, a natural Sangiovese or Grenache is endlessly versatile. And if you are building a cellar, the Nebbiolo and Syrah here reward patience. Use the filters to sort by body, country, and grape, and explore related styles in our \u003ca href=\"\/collections\/orange-wine-skin-contact-natural-wine\"\u003eorange\u003c\/a\u003e and \u003ca href=\"\/collections\/best-sellers-natural-wine\"\u003ebest-selling natural wine\u003c\/a\u003e collections.\u003c\/p\u003e\u003c\/details\u003e","products":[{"product_id":"melograno-syrah-podere-concori-tuscany-italy-red-wine","title":"Podere Còncori 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":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/concori-melograno-natural-wine.png?v=1780692978"},{"product_id":"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.png?v=1780723388"},{"product_id":"noto-nero-davola-marabino-sicily-italy-red-wine","title":"Marabino 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":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/marabino-noto-nero-d_avola-natural-wine-primal-wine-copyright_0da255e9-0beb-402e-88c4-6901a64e1e5a.png?v=1780901842"},{"product_id":"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\/original-natural-wine-primal-wine-copyright_196e8911-563c-4fc9-bafc-8e632466638c.png?v=1787979012"},{"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.png?v=1780755706"},{"product_id":"volere-volare-primitivo-pietraventosa-apulia-italy-red-wine","title":"Pietraventosa 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":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/volere-volare-organic-wine.jpg?v=1780756782"},{"product_id":"chianti-classico-istine-tuscany-italy-red-wine","title":"Istine 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":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/istine-chianti-classico-2015.png?v=1780723729"},{"product_id":"oeno-pinot-noir-russian-river-valley-california-usa-red-wine","title":"Oeno Pinot Noir 2022","description":"\u003cp\u003eStunning Pinot Noir from the Russian River Valley, California, by natural wine dsitributor Amy Atwood. Grapes are harvested from \u003cspan\u003eRiver Front Block Vineyard\u003c\/span\u003e 15- to 20-year-old vines, hand sorted and de-stemmed, 50% whole cluster fermentation with native yeast.\u003c\/p\u003e\n\u003cp\u003eThe wine is aged in neutral oak and bottled unfined and unfiltered following a non-interventionist approach. Oeno Pinot Noir is a medium-bodied red wine bursting with cherry and cranberry flavors, with some earthy forest floor elements for balance.\u003c\/p\u003e","brand":"Oeno","offers":[{"title":"Default Title","offer_id":8512957546551,"sku":"oeno-pinotnoir-1009","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/oeno-pinot-noir-natural-wine.png?v=1780759067"},{"product_id":"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-vadrouille-natural-wine.jpg?v=1780760548"},{"product_id":"bergerac-rouge-chateau-le-payral-bordeaux-blend-bergerac-france-red-wine","title":"Château Le Payral 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":17.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/payral-bergerac-natural-wine.jpg?v=1780760660"},{"product_id":"zenith-vineyard-pinot-noir-franchere-willamette-valley-oregon-united-states-red-wine","title":"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.jpg?v=1780672769"},{"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":"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\/syrah-2017.jpg?v=1780674015"},{"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.png?v=1780761103"},{"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":"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":"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":"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":"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":"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.jpg?v=1780692134"},{"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.jpg?v=1780691031"},{"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":"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":"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.png?v=1780763811"},{"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\/pinot-noir-gaspard-loire-france-red-wine-deslop.png?v=1784265416"},{"product_id":"ceppamatto-danilo-marcucci-umbria-red-wine","title":"Piccolo Podere del Ceppaiolo 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":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/ceppamatto-rosso-natural-wine-natural-wine-primal-wine-copyright.png?v=1788016225"},{"product_id":"pis-de-chevre-cinsault-swick-wines-oregon-red-wine","title":"Swick Wines Pis de Chevre Cinsault 2017","description":"\u003cp\u003ePis de Chèvre is a 100% Cinsault from Joe Swick's label in Portland, Oregon. The 2017 was made from organically farmed fruit sourced from the Willamette Valley, fermented with native yeasts, and aged in neutral oak with no conventional additives. Swick's standard approach with this wine includes whole-cluster fermentation, foot stomping, and extended skin contact around 30 days, which builds texture and color while keeping the wine fresh and tart.\u003c\/p\u003e\u003cp\u003eCinsault is a thin-skinned, low-tannin Rhône variety that performs well in cool climates, producing light-bodied reds with high acidity and vivid red fruit. In Swick's hands it reads more like a northern Rhône or Loire red than anything Californian: lean, bright, and food-friendly. The 12.5% ABV reflects the cooler growing sites Swick consistently prioritizes.\u003c\/p\u003e\u003cp\u003eSwick may add a very small amount of SO2 at bottling if the wine requires it for stability, but otherwise the cellar work is minimal. No fining, no acid correction, no temperature control during fermentation. The name is French for goat's udder, a nod to Swick's years working in France where he first encountered natural wine.\u003c\/p\u003e","brand":"Swick Wines","offers":[{"title":"Default Title","offer_id":12907099914295,"sku":"SWICPICH17C","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/pis-de-chevre-cinsault-swick-wines-oregon-red-wine_00ca063e-9509-4052-aee0-4caa479158e7.jpg?v=1780680310"},{"product_id":"syrah-2015-stefano-amerighi-cortona-tuscany-red-wine","title":"Stefano Amerighi Syrah 2015","description":"\u003cp\u003eStefano Amerighi's Cortona DOC Syrah 2015 is 100% Syrah grown at his estate cru of Poggiobello di Farneta, in the Chiuso di Cortona subzone of southeastern Tuscany. The vineyard was planted in 2002 at a density of 7,000 vines per hectare on southeast-facing hillsides with a mix of silty clay, chalk, and silt over a base of active microorganisms. Clones were sourced directly from the southern and northern Rhône Valley by Amerighi himself. The estate is Demeter-certified biodynamic, with all vineyard operations — pruning, soil work, treatments — governed by lunar and planetary phases. Only minimal copper and sulfur are applied in the vineyard, distributed in part by hand-carried backpack sprayer without tractor when soils are wet.\u003c\/p\u003e\u003cp\u003eIn the cellar, hand-harvested clusters are partially destemmed, with a portion left whole and another portion foot-pressed. The must is transferred manually into small concrete vats — without pumps — where fermentation proceeds spontaneously with indigenous yeasts and no temperature control or sulfur additions. The 2015 was aged approximately 14 months in a combination of wood and cement before being bottled without fining or filtration. Total sulfites on the 2015 are documented at 29 mg\/L.\u003c\/p\u003e\u003cp\u003eThe nose offers deep dark fruit — black cherry, blackberry, and plum — with well-defined notes of black pepper, tobacco, licorice, and iron-inflected minerality. The palate is concentrated and tannic with good structural grip and a long finish. This is Cortona Syrah with clear ties to the northern Rhône in its savory, peppery character rather than a fruit-forward, extracted style.\u003c\/p\u003e\u003cp\u003eCortona's terroir, at nearly 600 meters above sea level in the foothills near the Val di Chiana, retains natural acidity through cool nights even in warm vintages. The 2015 vintage in Tuscany was warm and dry, producing ripe, concentrated fruit with firm structure.\u003c\/p\u003e","brand":"Stefano Amerighi","offers":[{"title":"Default Title","offer_id":12921068290103,"sku":"AMERSYRA15C","price":46.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/stefano-amerighi-syrah-natural-wine.png?v=1780799194"},{"product_id":"humus-lct19-encosta-da-quinta-portugal-natural-wine","title":"Encosta da Quinta 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":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/humus-lct19-red-portugal-natural-wine-primal-wine-copyright.png?v=1780769575"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/tu-vin-plus-aux-soirees-mas-del-perie-cabernet-franc-malbec-france-red-wine-deslop.png?v=1784265448"},{"product_id":"irpinia-aglianico-gioviano-il-cancelliere-campania-italy-natural-wine","title":"Il Cancelliere Gioviano Aglianico 2016","description":"\u003cp\u003eGioviano is Il Cancelliere's Irpinia Aglianico DOC, sourced from the contrada Iampenne in Montemarano, a village in the province of Avellino at 450 to 550 meters elevation. The vines are approximately 20 years old, planted on clay-limestone soils with a north-facing exposure, trained in vertical trellis with spurred cordon pruning. Yield is held to 70 quintals per hectare.\u003c\/p\u003e\u003cp\u003eIn the cellar, grapes are destemmed and undergo alcoholic fermentation with about 20 days of skin maceration at ambient temperature, followed by pressing with a pneumatic press. The wine then rests on fine lees in stainless steel for roughly 6 months, spends approximately 18 months in large 35-hectoliter Slavonian oak casks, and ages a minimum of 12 months in bottle before release.\u003c\/p\u003e\u003cp\u003eNo filtration, no fining, no stabilization, and no added sulfites at any stage. Gioviano is listed at RAW WINE and VinNatur, two natural wine fair circuits that require adherence to strict no-additive standards. Total sulfites remain below 10 mg\/L.\u003c\/p\u003e\u003cp\u003eIrpinia Aglianico DOC gained its appellation in 2005 and sits within Campania's Avellino province, the same zone that produces Taurasi DOCG. Montemarano is one of the more elevated and cooler subzones, giving the Aglianico longer hang time and firm but refined tannins compared to warmer lowland expressions.\u003c\/p\u003e","brand":"Il Cancelliere","offers":[{"title":"Default Title","offer_id":12932517855287,"sku":"IRPIAGLI16C","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/irpinia-aglianico-gioviano-il-cancelliere-campania-italy-natural-wine_e3853541-67b7-47c7-9ca1-2dda14128f0c.jpg?v=1780681716"},{"product_id":"collepazzo-olevano-romano-cesanese-cantine-riccardi-reale-lazio-italy-red-wine","title":"Cantine Riccardi Reale Collepazzo Cesanese 2015","description":"\u003cp\u003eCollepazzo is made from 100% Cesanese di Affile grown on Colle Pazzo (Crazy Hill) in Olevano Romano, about 45 kilometers east of Rome. The vineyards sit at 300 meters elevation and contain two distinct soil types side by side: red volcanic earth and white Cretaceous sandstone. Grapes from each soil type are harvested separately, then blended to make this cuvee, which represents the full expression of the hill rather than a single parcel.\u003c\/p\u003e\u003cp\u003eFermentation is spontaneous with indigenous yeasts, with no added substances at any stage. The wine spends 10 months aging in cement tanks followed by 6 months of bottle rest before release. The approach in the cellar mirrors what happens in the vineyard: minimal intervention, no filtration, no additions.\u003c\/p\u003e\u003cp\u003eThe estate is certified organic by Suolo e Salute Lazio and also follows biodynamic practices, using green manure and organic vegetable preparations to maintain soil fertility. Vines are trained using local chestnut poles, a traditional method still practiced in this part of Lazio.\u003c\/p\u003e\u003cp\u003eCesanese di Affile is a small-berried subvariety considered superior in quality to the more common Cesanese Comune. It is a late-ripening grape that produces wines with bright red fruit, floral lift, earthy depth, and lively acidity when grown at altitude on varied soils like those at Colle Pazzo.\u003c\/p\u003e","brand":"Cantine Riccardi Reale","offers":[{"title":"Default Title","offer_id":12959745769527,"sku":"COLLOLEV15C","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/collepazzo-natural-wine-primal-wine-copyright.png?v=1788015823"},{"product_id":"alicante-ampeleia-alicante-nero-tuscany-italy-red-wine","title":"Ampeleia Alicante 2016","description":"\u003cp\u003eAmpeleia's Alicante Nero comes from a single parcel called Vigna della Pieve, cadastral plot 148 on sheet 153, located in the lower-altitude vineyards of the estate near Roccatederighi in the Colline Metallifere hills of Alta Maremma. The soils here are sandy with pebbles and clay conglomerates — conditions that encourage the variety's natural delicacy over concentration. Vines yield around 50 hectoliters per hectare, and grapes are harvested in the first week of September.\u003c\/p\u003e\u003cp\u003eAlicante Nero is a Tuscan biotype of Grenache, also known as Cannonau in Sardinia and Garnacha in Spain. Ampeleia replanted it at the La Pieve site starting in 2003, recovering a variety that had been largely abandoned in the region in favor of more deeply colored, more structured grapes. The wine is part of the estate's Monovarietali series, a single-vineyard, single-variety project.\u003c\/p\u003e\u003cp\u003eFermentation is with native yeasts. The wine ages for six months in cement vats with no filtration and minimal sulfur additions. The result sits on the lighter side of red wine — low tannin, bright acidity, and a profile that leads with red fruit and florals before finishing with earth and spice.\u003c\/p\u003e\u003cp\u003eAmpeleia has farmed biodynamically since the 2009 vintage and holds Demeter certification. The Alicante Nero is classified as a Toscana IGT.\u003c\/p\u003e","brand":"Ampeleia","offers":[{"title":"Default Title","offer_id":12962716090423,"sku":"AMPEALIC16C","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/ampeleia-alicante-natural-wine-primal-wine-copyright.png?v=1780799670"},{"product_id":"teroldego-2016-elisabetta-foradori-trentino-alto-adige-italy-natural-wine","title":"Elisabetta Foradori Teroldego 2016","description":"\u003cp\u003eThis is the flagship red of Azienda Agricola Foradori: 100% Teroldego sourced from 10 hectares of vines planted between 1956 and 2005 on the flat, well-drained Campo Rotaliano plateau, sandwiched between the towns of Mezzocorona and Mezzolombardo in northern Trentino. Soils are alluvial — sand, pebbles, limestone, and granite deposited by the Noce River — giving the wine its mineral backbone. Vines are trained in both traditional pergola and Guyot styles and farmed biodynamically, with Demeter certification since 2009.\u003c\/p\u003e\u003cp\u003eGrapes are hand-harvested and mostly destemmed, with some whole clusters left intact. Fermentation happens spontaneously with indigenous yeasts, with one to two weeks of maceration. The 2016 was aged approximately 12 months in cement tanks and used oak foudres, with no fining or filtration. Sulfur is added only at racking and bottling, in minimal doses.\u003c\/p\u003e\u003cp\u003eThe 2016 Teroldego shows an intense purplish ruby color. On the nose: wild strawberry, blackberry, smoke, and forest floor. The palate is dry, with bright acidity, moderate tannins, and a fresh, lively finish. The wine is bottled under the Vigneti delle Dolomiti IGT, as Foradori's winemaking approach — including non-oak neutral vessel aging — falls outside the Teroldego Rotaliano DOC framework.\u003c\/p\u003e\u003cp\u003eElisabetta Foradori is widely credited with reviving Teroldego from near-obscurity. Through massal selection, she identified and propagated 15 distinct biotypes of the grape, giving the variety both genetic diversity and quality footing it had lost during decades of high-yield conventional farming.\u003c\/p\u003e","brand":"Elisabetta Foradori","offers":[{"title":"Default Title","offer_id":12968498757687,"sku":"FORATERO16C","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/teroldego-2016-elisabetta-foradori-trentino-alto-adige-italy-natural-wine.jpg?v=1780682587"},{"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\/flama-roja-bichi-field-blend-tecate-mexico-natural-wine-deslop.png?v=1784265456"},{"product_id":"zinfandel-2016-les-lunes-wine-mendocino-county-california-natural-wine","title":"Les Lunes Wine Zinfandel 2016","description":"\u003cp\u003eThe Venturi Vineyard sits in Calpella, a small farming community just north of Ukiah in Mendocino County. Larry Venturi is the third generation of his family to tend this site, which was planted in the late 1940s. The vines are head-trained and dry-farmed on Pinole gravelly loam soils — a former Russian River bed underlain by sandstone, shale, and quartz — under certified organic practices.\u003c\/p\u003e\u003cp\u003eLes Lunes winemakers Shaunt Oungoulian and Diego Roig lease and farm their own vineyards throughout Northern California. Their cellar in Orinda is deliberately isolated so native yeasts from the vineyard drive fermentation without contamination from outside strains. No additions are made beyond a minimal touch of sulfur assessed barrel by barrel before bottling. The wine is unfined and unfiltered.\u003c\/p\u003e\u003cp\u003eThe Mendocino County growing season around Ukiah averages 268 days, with warm days and cool Pacific-influenced nights pulling through a gap in the Coastal Range. That diurnal swing preserves the natural acidity that keeps this wine fresh despite its ripe, brambly fruit character. At 13% ABV, it sits at the lighter end of California Zinfandel.\u003c\/p\u003e\u003cp\u003eOn the palate, expect strawberry and cranberry alongside notes of forest floor and briar. The wine has a mineral edge that reflects the gravelly, river-stone soils of the Venturi site, and finishes with clean acidity rather than residual sweetness or heat.\u003c\/p\u003e","brand":"Les Lunes Wine","offers":[{"title":"Default Title","offer_id":12968577269815,"sku":"LELUZINF16C","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/zinfandel-2016-les-lunes-wine-mendocino-county-california-natural-wine.jpg?v=1780682778"},{"product_id":"pinpinea-rosato-carolina-gatti-raboso-veneto-italy-natural-wine","title":"Carolina Gatti Pinpinea Rosato 2019","description":"\u003cp\u003eCarolina Gatti Pinpinea Rosato is a rose' natural wine from Veneto, Northern Italy, made from Raboso native grape varietal. No chemicals are used in the vineyards and in the cellar, this wine is bottled unfined and unfiltered with minimal sulfites.\u003c\/p\u003e","brand":"Carolina Gatti","offers":[{"title":"Default Title","offer_id":12971357077559,"sku":"CAROPINP19C","price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/pinpinea-rosato-carolina-gatti-raboso-veneto-italy-natural-wine_02a2ffae-7d6e-426a-8514-f0836c5bd0cc.jpg?v=1780649006"},{"product_id":"barbera-dasti-superiore-nizza-oddero-barolo-piedmont-italy-organic-wine","title":"Oddero Barbera D'Asti Superiore Nizza 2015","description":"\u003cp\u003eThis is 100% Barbera from Oddero's organically farmed vineyard in località Scrimaglio, Nizza Monferrato, at 250 meters above sea level with south-facing exposure. Vines range from 30 to 60 years old. Grapes are harvested by hand in late September and fermented with skin contact for approximately 15 days in stainless steel vats, followed by malolactic fermentation in November.\u003c\/p\u003e\u003cp\u003eAging lasts 16 months in large oak casks of 40 to 65 hectoliters, with assemblage in spring and bottling in summer. The 2015 growing season in Piedmont was marked by the hottest July since 1880, offset by good water reserves from a wet winter and well-timed August rains that prevented drought stress. Barbera performed brilliantly that year, producing ripe, concentrated fruit with retained acidity.\u003c\/p\u003e\u003cp\u003eThe wine opens with a deep ruby color that acquires garnet highlights with age. The nose shows red fruit, bitter chocolate, and coffee, gaining spice and wilder herbal notes over time. On the palate it is dry and full-bodied, with Barbera's characteristically high acidity providing freshness and structure despite the generous fruit. The Nizza DOCG, which gained its own independent appellation in 2014, mandates 100% Barbera and requires a minimum of 18 months aging including six months in wood — positioning this bottling among Piedmont's most serious Barbera expressions.\u003c\/p\u003e\u003cp\u003eOddero has farmed its Barbera and Dolcetto vineyards organically, and the entire estate's organic program began in 2007, with certified organic status achieved progressively across all varietals.\u003c\/p\u003e","brand":"Oddero","offers":[{"title":"Default Title","offer_id":12971540676663,"sku":"ODDEBAAS15C","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/oddero-barbera-nizza-natural-wine-primal-wine-copyright_c20aef09-fd55-41d0-bf63-939dc6fb189b.png?v=1780932858"},{"product_id":"langhe-nebbiolo-oddero-barolo-piedmont-italy-organic-wine","title":"Oddero Langhe Nebbiolo 2016","description":"\u003cp\u003eOddero's Langhe Nebbiolo 2016 is 100% Nebbiolo sourced from parcels within the Barolo DOCG zone — specifically the lower slopes of the Rive cru in La Morra and the base of the Scarrone vineyard in Castiglione Falletto. Both sites sit on clay-dominant soils, which produce a more generous, earlier-drinking expression than the estate's Barolo bottlings from higher ground. The Langhe Nebbiolo DOC, established in 1994, allows top Barolo producers to release Nebbiolo from these parcels without the DOCG's extended aging requirements.\u003c\/p\u003e\u003cp\u003e2016 was an exceptional vintage in Piedmont — warm, dry growing conditions produced concentrated fruit with naturally rounded tannins. This wine shows classic Nebbiolo character: woodland cherry, crushed aromatic herbs, and a thread of dark spice on the nose. The palate is linear and medium-bodied, with Marasca cherry, cranberry, and ground clove, finishing on a note of star anise. Tannins are fine-grained and well-integrated for the vintage.\u003c\/p\u003e\u003cp\u003eVinification follows the estate's traditional approach: spontaneous fermentation, no new oak, and aging in large botti. The result is a wine that shows genuine varietal and site character without wood interference. At 14% ABV, it carries the weight of the vintage while remaining precise and food-friendly.\u003c\/p\u003e\u003cp\u003eAll Nebbiolo vineyards at Oddero are certified organic. The estate, based in the hamlet of Santa Maria in La Morra, has farmed organically since 2007 and completed full certification across their holdings in 2017.\u003c\/p\u003e","brand":"Oddero","offers":[{"title":"Default Title","offer_id":12971610734647,"sku":"ODDELANE16C","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/langhe-nebbiolo-oddero-barolo-piedmont-italy-organic-wine.jpg?v=1780683324"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/collections\/red-natural-wine.jpg?v=1783786062","url":"https:\/\/primalwine.com\/collections\/red-natural-wine.oembed?page=16","provider":"Primal Wine","version":"1.0","type":"link"}