One of the best values in Natural wine is Angiolino Maule's magnum of fresh, young Garganega wine that's a great table match to ragu bianco or white pizza.
Red Vermouth using Daniele Piccinin's organic Valpolicella as a base wine with infusions of thyme, rhubarb, and helichyrsum for a bitter-forward Red Vermouth.
White Vermouth using Daniele Piccinin's organic Chardonnay and Durella grapes as a base wine with infusions of wormwood, lemon balm, chamomile, and mandarin.
From a vineyard planted in the 1950s, north of Venice, the Glera grapes macerate on the skins for ten days in steel, and the wine is bottled with the addition of fresh must from dried grapes, to prompt a secondary fermentation in the bottle. Unfiltered. Frizzante bubbles with powerful aromas of wildflowers, herbs and ginger.
Costadila is a closed ecosystem farm in the hills north of Venice. Each cuvee is bottled by its vineyard elevation and the wine is fermented in bottle and presented with the lees in the bottom of the bottle.
Prosecco made in the old method with a second fermentation in the bottle and the yeasts left unfiltered. Give it a little shake to add a toasty flavour to the lightly bubbly Prosecco.
Biodynamically grown Prosecco made in the Charmat method with fermentation in a pressurized tank. The Brut version is bone-dry and leans heavily into the tart green apple flavours.
Biodynamically grown Prosecco made in the Charmat method with fermentation in a pressurized tank. The Extra Dry version has a small addition of sugar to give a richer and riper flavour.
