Products tagged with unfiltered

Stone fruits and pear open, with aromatic spices such as cinnamon and star anise. The tannins are integrated and not obtrusive, thanks to a relatively short 7-day maceration. This is a tiny négociant project reminiscent of Les Vins Pirouettes; started by

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

This wine is on the skins for 40 days, hence why it almost looks like a red. The pink-skinned Grenache Gris (Gris meaning gray) produces a ramato-esque wine. Hints of red flower, caraway seed, and red raspberry. There’s a nice structure of acidity and bal

Viognier’s extroversion asserts itself here: aromatic yellow flowers, unctuous figs, papaya, and preserved red apple. Roussanne moderates the acidity and brings a fresh minerality. Despite being natural, Hervé’s wines possess a phenomenal purity; they’re

Slightly wild on the nose open opening, but mellowing out into delightful honeycomb, carob, fennel, tangerine zest and allspice. Procanico is a local strain of Trebbiano, a grape that seems in its element when treated with a healthy dose of skin contact.

While Cannonau can be in danger of flabbiness and booziness, this offering from Pusole is neither. Weighty and full-bodied, yes, but balanced between generous ripe fruits and deep spices.

A couple miles outside of Aix-en-Provence and has been in the Rougier family since 1830 and wines have been made at this spot for time immemorial. Many of the vines for this wine are over 100 years old. Deep ruby in color with a complex bouquet and rich,

Respect for tradition and the creativity to innovate are married at the Tunia estate. This frizzante is fresh and vibrant, with Trebbiano’s trademark chalky mineral and touches of orchard fruit and citrus.

Paolo’s son Giampiero tends to most of the winemaking duties these days; this is a brand-new cuvee of Giampiero’s own invention. A unique co-ferment somewhere between a dark rose and a light red. The heady spice of Sagrantino still dominates but is tamed

This cuvée is sourced from the Gabutti vineyard within the Serralunga d’Alba cru, but Cappellano leaves that designation off the label in protest of the vineyard’s recent expansion. A Barolo of great power and personality, but with a surprising balance of

Aged in amphora, with notes of earthy, tangy tangerine, and spice. The winemaking traditions at Gotsa have been handed down through the family for generations. They farm a mere four hectares of vine in the central Kartli region, where winds are stronger a

This wine is a blend of several vineyard sites composed of younger vines, hence the humbler price tag. The wine is no less delicate than the domaine’s other offerings, though, with a more immediate fruit presence and lift. Natural wine from Alsace is rare