Organic and Biodynamic

NATION: France ZONE: Alsace PRODUCER: Aimè Stentz COMPOSITION: Binner ALCOHOLIC CONTENT: 13,0 CONTENT: 0,75 l DESCRIPTION: spontaneous fermentation and maceration of grapes not stemmed in vats with punching down and pumping light and malolactic fermentation in centenarian oak vats. Aging on the lees in the same containers for 12 months. No fining or filtration. red wine, fruity nose, spicy, mouth perfectly in correspondence to the nose and long finish. Ideal with white meats, game birds (avoid the cost of beef and large-sized game), cheese...

MANUFACTURER: Domaine Binner GRAPES:  ALCOHOL: CONTENT: 0,75 l DESCRIPTION: ..

MANUFACTURER: Domaine Binner GRAPES: 66% Gewurztraminer - 34% Pinot Gris CONTENT: 0,75 l DESCRIPTION: Produced by processing grapes in the vineyard to biodynamic and manual harvesting with systematic selection in the vineyard of very ripe grapes with the botrytis cinerea often, and in this case at the level of late harvest. Pressing slow defecamento cold. Alcoholic and malolactic fermentation that lasts many months with natural yeasts in large containers centennial oak and aging of 11 months on fine lees in the same containers. No clarification. White wine, dry, aromatic, fruity nose, floral and mouth elegant, powerful and fresh finish mineral and very long. Excellent as an aperitif, preparations of asparagus, scrambled eggs with artichokes, fresh cheeses, Asian cuisine...

NATION: Italy ZONE: Piemonte PRODUCER: Fabio Perrone COMPOSITION: Pinot Nero - ChardonnayCONTENT: 0,75 l DESCRIPTION: After the first fermentation in steel, the wine is bottled in spring with the addition of selected yeasts and sugar for secondary fermentation. The fermentation and subsequent rest on the yeasts lasts at least 30 months, after which the wine is subjected to the disgorgement or degorgement operation and subsequently prepared for consumption. Bottle aging for at least 30 months on its own yeasts. Deep straw yellow in color with golden reflections; It has hints of bread crust, yeast peel and vanilla. Savory and balanced with an extraordinary freshness. After fermentation and rest on the yeasts, the wine is not dosed with any additional sugar, therefore it is classified as "brut nature". Ideal as an aperitif, it goes well with shellfish and fish-based dishes, appetizers and first courses...

MANUFACTURER: Domaine Giachino AREA: France - Savoia GRAPES: 100% Altesse CONTENT: 0,75 l DESCRIPTION: Domaine Giachino's wines are produced with biological methods, with deep respect for nature, according to the rules of conduct provided by the "AB" (Certified Agriculture Biologique) and Nature et Progrès. The herbicides, synthetic chemicals and pesticides are banished. Thanks to this return to the origins of agriculture, one seeks the essential result of constantly improving the authenticity of wines. The natural cultivation methods are even more valuable than the native vineyards of Savoy, unique in their typology. The 9 hectares of vineyards are mainly produced Jacquère grapes (6 hectares) but also Mondeuse, Gamay, Persan and Roussette. From 2015, Clément, Frédéric's son and David's grandson, joined the company and thanks to the new help it was possible to begin to take care of the vineyards of the bio-pioneer Michel Grisard in Savoie, retiring from work, continuing ..

TYPE: Red REGION: Veneto AREA: Valpolicella MANUFACTURER: Le Ragose CONTENT: 0,75 l GRAPES: DESCRIPTION: ..

TYPE: Red REGION: Veneto AREA: Valpolicella MANUFACTURER: Musella CONTENT: 0,75 l GRAPES: 45% Corvina - 40% Corvinone - 10% Rondinella - 5% Oseleta DESCRIPTION: The bunches chosen and collected in boxes are placed in a special ventilated room to be dried according to the famous drying process. The grapes lose at least 50% of their original weight thus concentrating sugars, aromatic components and noble tannins. In February the soft pressing takes place and the fermentation starts at a low natural temperature (13 ° - 17 °); the long maceration allows the maximum extraction of the fruit. The wine remains for 12 months in French oak tonneaux and in larger barrels (700, 1500 and 2000 liters); after bottling, it remains aged at least 8 months before being sold...

TYPE: Red REGION: Veneto AREA: Valpolicella MANUFACTURER: Musella CONTENT: 0,75 l GRAPES: Corvina - Corvinone - Rondinella - Oseleta - 3% Teroldego DESCRIPTION: Fermentation with indigenous yeasts, temperature is not controlled in the vat tapered oak, manual daily punching, up to natural slowing of fermentation. Without any use of adjuvants and activator of fermentation. Then rests in non-toasted oak barrels for three years. This wine comes from the desire to make wine Amarone in the most natural and traditional way possible, starting with careful selection of grapes. This wine has not been filtered, it clarified, but only decanted twice...

TYPE: Red REGION: Veneto AREA: Valpolicella MANUFACTURER: Musella CONTENT: 0,75 l GRAPES: Corvina - Corvinone - Rondinella - Oseleta - 3% Teroldego DESCRIPTION: Fermentation with indigenous yeasts, temperature is not controlled in the vat tapered oak, manual daily punching, up to natural slowing of fermentation. Without any use of adjuvants and activator of fermentation. Then rests in non-toasted oak barrels for three years. This wine comes from the desire to make wine Amarone in the most natural and traditional way possible, starting with careful selection of grapes. This wine has not been filtered, it clarified, but only decanted twice...

TYPE: Red REGION: Veneto AREA: Valpolicella MANUFACTURER: Musella CONTENT: 0,75 l GRAPES: Corvina - Corvinone - Rondinella - Oseleta - 3% Teroldego DESCRIPTION: Fermentation with indigenous yeasts, temperature is not controlled in the vat tapered oak, manual daily punching, up to natural slowing of fermentation. Without any use of adjuvants and activator of fermentation. Then rests in non-toasted oak barrels for three years. This wine comes from the desire to make wine Amarone in the most natural and traditional way possible, starting with careful selection of grapes. This wine has not been filtered, it clarified, but only decanted twice...

TYPE: Red REGION: Veneto AREA: Valpolicella MANUFACTURER: Musella CONTENT: 1,5 l GRAPES: 45% Corvina - 40% Corvinone - 10% Rondinella - 5% Oseleta DESCRIPTION: The bunches chosen and collected in boxes are placed in a special ventilated room to be dried according to the famous drying process. The grapes lose at least 50% of their original weight thus concentrating sugars, aromatic components and noble tannins. In February the soft pressing takes place and the fermentation starts at a low natural temperature (13 ° - 17 °); the long maceration allows the maximum extraction of the fruit. The wine remains for 12 months in French oak tonneaux and in larger barrels (700, 1500 and 2000 liters); after bottling, it remains aged at least 8 months before being sold...

TYPE: Red REGION: Veneto AREA: Valpolicella MANUFACTURER: Corte Sant'Alda GRAPES: 30% Corvina - 40% Corvina Grossa - 30% Rondinella ALCOHOL: 15,5 CONTENT: 0,75 l DESCRIPTION: As all the grapes have organic certification and in recent years the funds are conducted according to the principles of biodynamic agriculture. The experience of the harvesters who return every year on time, and the fruit cellar, in a strategic position, are of tremendous help to the choice of a traditional drying without any forcing. The grapes are placed by hand into wooden crates in the vineyard, they must be of good quality, ripe berries and sparse, to get healthy and intact February. During these months it takes a physiological decline attono to 60/65% undergoing a major transformation and concentration. A footer couve only indigenous yeasts helps activate all fermentation taking place in vats from 40 hl. The low temperatures of the season will make this phase to last about a month ..

MANUFACTURER: Podere le Ripi GRAPES:  CONTENT: 0,75 l DESCRIPTION: ..

MANUFACTURER: Castello di Lispida AREA: GRAPES:  CONTENT: 0,75 l DESCRIPTION: ..

MANUFACTURER: Castello di Lispida AREA: Italia - Veneto GRAPES: 100% Sangiovese CONTENT: 0,75 l DESCRIPTION: In the vineyard are not used chemicals and pesticides, the grapes produced is organic and all stages are performed manually. Cooling of the grapes in cold storage, crushing and fermentation spontaneously in earthenware jars buried with daily punching, no temperature control. Maceration on the skins for 6 months. Followed by aging for 8 months in dolie clay. No filtration. Dry white wine from the mouth uvosa. It has mineral notes, a drink with an intriguing final with great depth, spice. Ideal with dishes structure...