Products tagged with native yeast

After the 2019 vintage, this vineyard was ripped up and re-planted with Pinot Noir sand Chardonnay, so winemaker Andrew Reginald Young bought the last of the Chenin juice from the grower and made this special cuvée. Styled after Saumur, with profound mine

We’ve stocked Il Censo’s Praruar for many vintages now, but this is the first release of this new skin contact wine. Insolia tends to be a bit fresher and lighter in comparison to Catarratto; salty and bright, with nectarine and mango fruits.

A boxed orange wine! The Chardonnay sees only 24 hours of skin maceration and is raised in neutral French oak, while the remainder of the blend sees a full 30 days on the skins. The result is an easy-breezy orange wine to keep on tap in the fridge. Brilli

Mourvedre’s signature blasted black ore is the leading note here, followed by blue and black fruits. Only 1/5th of the wine is raised in oak. A judicious portion also goes through carbonic in order to tame the rustic wildness of these varietals. Medium pl

Rich and deep, with vibrant mineral and scintillating complexity. Champagne has nothing on this crémant. The Tissot estate was one of the first in the Jura to farm biodynamically, something easy to forget now that such a large portion of Jura wine is natu

The puttonyos system for Tokaji Aszú essentially denotes the sugar level in the wine; in this case, a whopping 168 g/L. Opulent nutty texture, characteristic apricot skin, pepper notes, and acidity that’s still singing. The finish is profound and complex.

This wine spends a whopping 9 months on the skins in clay amphora, so think a deep, structured orange wine ala Georgia. Aromatic, textured, and bursting with lychee and yellow skinned fruits.

Sunkissed dried herbs and fruit, with hints of smoke and tobacco, and plenty of earth. Calabrian wine tends to have a distinct personality, which is fully on display here. Greco Nero is a relatively rare grape found almost exclusively in Calabria and is m

Not an overripe Cali Chard (it’s a natty wine after all), so the fruit is more in the lemon curd citrus vein. Plenty of minerality and a texture derived from 10 months in Neutral French oak in order to evoke hints of a Burgundian pedigree.

10 days on the skins gives this wine plenty of depth. Deeply aromatic and featuring an array of citrus and tropical fruits. Juicy yet structured and complex. Keltis is a small natural producer from Slovenia making super tasty wines that often fall under t

A textured and fun skin-contact wine, with naval orange skin, wildflower, some tannins, and a touch of wildness on the finish. The juice is macerated for 20 days before aging in fiberglass. Winemaker Danilo Marcucci has learned from some of Italy’s winema

Gamay grown at this altitude tends to be more rustic and spice-driven than in Beaujolais. The fruit is still plush and red, with a bit of tannic structure and high acidity. A refereshing mountain Gamay. The Grosjean family is one of the few to estate bott