France
- Alsace
- Moritz-Prado
- Burgundy
- Aline Beauné
- Domaine des Roches Novae
- Champagne
- Christophe Dechannes
- Cotes Catelanes
- Modat
- Gascony
- Domaine Haut-Marin
- Jura
- Philippe Chatillon
- Languedoc
- Cantalric
- Domaine Coste-Rousse
- Vins des 3 Chateaux
- Luberon
- Mas des Infermières
- Rhone
- Labadens
Italia
- Emilia-Romagna
- Ancarani
- Friuli
- Isola Augusta
- La Marche
- Vittorini di Nico Speranza
- Piemonte
- Vitivinicola Cantamessa
- Ravenna
- UAIN
- Sicily
- Cantine Amato
- Tuscany
- Marina Romin
- Veneto
- De Stefani
- Mongarda
England
- Hampshire
- Exton Park
- London
- Wednesday's Domaine
- Sussex
- Oastbrook
España
- Basque Country
- Zapiain
- Bierzo
- Altos de San Esteban
- Castilla-La Mancha
- Uva de Vida
- Catalayud
- Colas Viticoltores
- Catalunya
- Castell d'Or
- Conca de Barbera
- Vins de Pedra
- Emporda
- La Vinyeta
- Getariako Txakolina
- Zudugarai
- Gredos
- Vinadores de Gredos
- Jumilla
- Casa de la Ermita
- Parajes del Valle
- Majorca
- Ca'N Verdura
- Montilla-Moriles
- Bodegas Robles
- Penedes
- Valldolina
- Priorat
- Clos 93
- Rias Baixas
- Mar de Envero
- Ribeiro
- Pateiro
- Rioja
- Loli Casado
- Ruiz Jimenez
- Rueda
- Menade
- Tarragona
- Oriol Perez de Tudela
- Suñer
- Valencia
- Los Pinos
France • Burgundy • @alinebeaune
Aline Beauné
Whilst 2018 may well be Aline Beauné’s first ever solo vintage, she’s no stranger to winemaking in the Cote Chalonnaise. For 15 years she has been heading up the winemaking for Château de la Crée (a domaine based in nearby Santenay) when a few years ago she decided it was time to do it all herself. So when the Buxy co-operative’s lease on 5ha of her families 12ha of Montagny vines came to an end she jumped at the chance. Her 5ha are found in the commune of Saint-Vallerin and are split between; 12.5% Aligoté, 25% Bourgogne Blanc, 50% Montagny Villages and 12.5% Montagny 1er cru Chazelle. Aline really is just at the beginning of her journey and with her skills and experience, exellent vines as her raw materials, and a modern vision and passion to build and develop her wines I think she’ll take them a long long way.
Est
2018Size
6haWines
4Soil
Clay, Limestone, MarlProd
15,000 btlsAgri
Organic ConversionBio
Biodynamic PreperationsFerm
Wild and culturedVegan
VeganSulphur
Low Sulphur
Spain • Bierzo • @altosdesanesteban
Altos de San Esteban
Located in the Bierzo Alto in the municipality of Torre de Bierzo (only recently permitted into the Bierzo DO), Altos de San Esteban is a relatively new project. An idea born out of four friends, one of whom inherited just 3ha of vines from his father. The higher vineyards and red clay heavy soil profiles of Bierzo Alto, whilst different from the more traditional Mencia vineyards, allows for much later grape maturation and retention of acidity and freshness. The 2019 harvest saw Fermin Uria join as winemaker, having worked for four years at the emblematic Bierzo winery, Dominio de Tares as well as a long stint in Ribera del Duero. Viticulture in the winery is all organic, with spontaneous fermentations, low and minimal intervention in the winery.
Est
we're not sure!Size
3haWines
1Soil
Ferric ClayProd
5,000 btlsAgri
Organic FarmingBio
noFerm
Wild YeastVegan
noSulphur
Low Sulphur
Italy • Emilia-Romagna • @ancaranivini
Ancarani
The Ancarani winery is a small estate run by the family of the same name, located in Santa Lucia, a hamlet of Faenza. In 1934, grandfather Pietro, known as Delmo, bought the first hectares of land, handing them down to future generations, with the task of protecting them, loving them and sharing their story. Claudio runs the winery today, putting his passion and dedication into every single aspect. The vineyards of the Ancarani winery are located near the fortress of Oriolo, in the hills of Faenza, Emilia-Romagna. Throughout the rows, strictly native vines are grown, such as Sangiovese, Burson, Centesimino and Famoso, amongst others, harvested and vinified using traditional techniques. Production in the vineyard is limited to the natural characteristics of the terroir, and the grape bunches are pruned and carefully selected to ensure a richer bouquet and healthier grapes. Sulphites are reduced to a minimum, and Ancarani follows a philosophy that strives to protect the values of biodiversity and sustainability, paying close attention to the correct functioning of the ecosystem. In the cellar, maceration is long in order to transfer all the components present in the grapes to each individual wine variety. Each harvest, Ancarani produces just under 40,000 bottles, spread over nine different labels, mostly white wines.
Est
1994Size
20haWines
4Soil
Sand; Calcareous ClayProd
20,000 btlsAgri
Organic FarmingBio
NoFerm
Wild YeastsVegan
YesSulphur
Low
France • Loire • @batardlangelier
Batard Langelier
Jeremie and his wife Claire are third generation winemakers responsible for around 24 hectares of vines (averaging 40 years old) in the Muscadet Sevre et Maine appelation to the SE of Nantes. Found a mere 50km away from the Atalantic the true joy in their wines, and the reason I have taken 4 cuvees from the same one single grape (Melon de Bourgogne), is the variety of soils on which it grows and varying time it spends aging on its lees.
Est
1910Size
24haWines
7Soil
Metamorphic, Gneiss, GabbroProd
30k btlsAgri
Organic ConversionBio
noFerm
Wild YeastVegan
yesSulphur
Low Sulphur
Spain • Montilla-Moriles • @bodegasrobles
Bodegas Robles
Bodegas Robles is a 32-hectare family owned Bodega that has been producing sherry style Montillas since 1927. In 1999, under 3rd generation siblings Francisco and Pilar, they became certified organic and turned their attention to several agro-environmental projects to improve soil quality, help retain moisture and using crop cover to encourage new flora and insects to the vineyards. They pride themselves on sustainability, eschewing the use of excessive packaging and ideally only want to sell their Fino & Sweet PX in BIB – hence the brilliant price!
Est
1927Size
32haWines
3Soil
Chalk and Sandy LimestoneProd
1.1m btlsAgri
Certified OrganicBio
noFerm
Wild YeastVegan
VeganSulphur
Conventional
Spain • Majorca • @vinscanverdura
Ca'N Verdura
The origins of Ca’N Verdura date back six generations, working and cultivating the Binissalem vineyards between “possessions” (large agricultural farms) and wineries, which for centuries have surrounded the quintessential wine village of Majorca. Following this tradition, the project could only be understood in one way, making wines with a Majorcan character, with native varieties such as Mantonegro, Callet and Moll; in short, Binissalem wines.
Est
2012Size
20haWines
5Soil
Call VermellProd
37k btlsAgri
Organic FarmingBio
NoFerm
Wild YeastVegan
YesSulphur
Low Sulphur
France • Languedoc • @cantalric
Cantalric
Cantalric, in the grand scheme of things, is a relatively new co-operative in the Languedoc. In 1976 three individual cellars united together to share their skills, technology and know how. Nowadays the organisation has around 250 growers with a total of 1500 hectares of land across 7 different appellations. Their vines stretch form the Alaric mountains in the Massif of Corbières to a corridor of valleys between Carcassonne and Narbonne. Their wines benefit from grapes grown in a variety of soils and climates offering concentrated, rich and varied styles, often highly original and atypical of their varietals.
Est
1976Size
1500 haWines
2Soil
Sandy clayProd
200k btlsAgri
Conventional WinemakingBio
noFerm
SelectedVegan
noSulphur
Conventional
Italy • Sicily • @cantineamato
Cantine Amato
It was in the 1930s when Vincenzo Giardina Papa, who had emigrated to America when he was very young, decided to return to his homeland. His return to Sicily and the fact that he missed, more than anything else, the typical dishes of the island’s gastronomic tradition led him to open a small tavern in Piraino, in the province of Messina. This is the beginning of the story of the Amato winery: following in Vincenzo’s footsteps, his son-in-law Rosario Amato founded a winery in 1958 in Contrada S. Ignazio in Piraino. Here is where the company, in a larger, more modern and technological version, is still based today. The results obtained, which are the fruit of the passion and dedication with which Rosario devotes himself to his work, led him over the years to expand the winery by purchasing some wooden barrels and concrete tanks. In the 1980s, it was the turn of his son Salvatore, driven by the same dedication as his father and the same desire to improve the cellar, enriching it with avant-garde winemaking equipment. Today Salvatore is supported in the management of the company by his family, especially by his son Rosario, who continues the tradition as an oenologist, with a careful mind, new ideas and a lot of energy.
Est
1958Size
80 haWines
2Soil
ClayProd
80k btlsAgri
Certified OrganicBio
NoFerm
Selected YeastsVegan
YesSulphur
Low
Spain • Jumilla • @casadelaermita
Casa de la Ermita
Casa de la Ermita is a French “château” style house in the heart of baking hot Jumilla. With its vineyards situated at some 700 meters above sea level, the winery and its vines are found inside the “El Carche” National Park - a protected area of beauty. Founded in 1997 with their first vintage released in 1999 the winery strictly follows their philosophy to craft wine in the most natural way possible, respecting both the environment and their ancient Jumilla tradition of wine making. This winery was the first winery in Jumilla to produce organic wines.
Est
1997Size
200haWines
3Soil
Dark Rock, SandProd
680k btlsAgri
Conventional WinemakingBio
noFerm
SelectedVegan
noSulphur
Conventional
Spain • Catalunya • @castelldorcava_vi
Castell d'Or
The Castell d’Or group was founded in 2005 and consists of nine different co-operative facilities covering seven of the twelve Catalan DOs. Their aim is to bring the 9 individual wineries, and the many co-operative members that make them up, the help and support they need to ensure they have access to quality modern wine making and advice. With a staff of 28, Castell d’Or controls a total of 2,800 hectares (6,919 acres) across every single vineyard. They have a team of winemakers at three facilities all with state of the art technology where the team of four or five, led by head winemaker Joan Rabada, work on the coupage and advise on things like treatments and harvests.
Est
2006Size
2800 haWines
3Soil
VariousProd
500k btlsAgri
Conventional WinemakingBio
noFerm
SelectedVegan
VeganSulphur
Conventional
France • Beaujolais • @davidlargevigneron
Célia & David Large
David Large is a young vigneron based in Montmelas, in the southwest of the Beaujolais region. Here his family have been winegrowers since 1840. Initially, he started working for them, but then went off to the Rhône. There, working for the likes of Chapoutier and Guigal he discovered biodynamic farming. He returned to Beaujolais and over the last few years has built up his own wine domaine. He has 8 hectares of vines, mostly in Beaujolais Villages but also with some crus. He supplements this with some negociant grapes. Farming is organic. All Gamay fermentations are whole bunch, and he uses semi-carbonic maceration. David is into music, film and comics, and there is a popular culture element to his labels, which he does himself. But while the wines are packaged in a playful way, they are pretty serious.
Est
2012Size
8haWines
3Soil
Clay, GraniteProd
3,700 btlsAgri
Organic FarmingBio
NoFerm
Wild YeastVegan
YesSulphur
Low Sulphur
France • Champagne • @champagne.dechannes
Christophe Dechannes
Champagne Christophe Dechannes is found in the town of Les Riceys in the heart of the Côte de Bar, the largest and the most southernly of the Champagne sub-regions. Their 9 hectares is made up of predominantly Pinot Noir vines (92%), but with a small special 0.5ha of Chardonnay which being so close to Chablis, benefits from the same Kimmeridgian soils. Vine age is between 20 and 60 years old. But make no mistake, they are a small Champagne House, making around just 30,000 bottles a year, across a total of 6 cuvées. Now under the third generation they are committed to working both traditionally and progressively, and are currently in the process of converting to HVE Level 3.
Est
1956Size
9haWines
2Soil
Clay, LimestoneProd
4,500 btlsAgri
SustainableBio
noFerm
SelectedVegan
noSulphur
No Sulphur
Spain • Priorat • @clos93doqpriorat
Clos 93
Clos 93, so called because it was the 93rd winery (or Clos) to register with the Consejo Regulador de Priorat, was created only 10 years ago by two brothers and their uncle; Rubén Sabaté (winemaker), Josep Sabaté and Pepo García, in whose house and garage they make the wines. The grapes themselves come from vines in the town of El Lloar, where they are just one of two wineries. With some 108 wineries now registered in Priorat, whilst Clos 93 may not be the newest winery, but it is officially recognised as Priorat’s smallest winery, producing just 12,500 bottles.
Est
2009Size
7haWines
5Soil
Red Clay, Black Slate (Licorella)Prod
14k btlsAgri
Organic FarmingBio
noFerm
Wild YeastVegan
VeganSulphur
Low Sulphur
Spain • Catalayud • https://colasviticultores.es/
Colas Viticoltores
Colás Viticultores is a small artisan winery situated in the tiny village of Alhama de Aragón in the south-western corner of Aragón. The winery was founded as recently as 2010 by brothers César and Mario Colás, though they are actually the 5th generation of Colás wine growers. Having grown grapes for the local cooperative for over a hundred years they decided to go it alone and make their one and only wine: Roque Colás, a tribute to their great-great-grandfather the original Colas responsible for buying the land. The 14ha of vineyards, in which Garnacha, Tempranillo, Cabernet Sauvignon and (to a lesser extent) Merlot predominate, are located in a unique 800m high spot with dry, fresh winds and deep and varied soils. They continue to work organically, fermenting on wild yeasts with no filtration and gentle fining.
Est
2010Size
14Wines
2Soil
Red ClayProd
7k btlsAgri
Certified OrganicBio
noFerm
Wild YeastVegan
VeganSulphur
Conventional
France • Bordeaux •
Daniel Gevaert
I met Daniel about 6 years ago at a wine fair in London and have had his wine at the back of my mind even since: that is right until I went to visit him in 2020 and consequently shipped a small parcel them. His story is a fascinating one: in 2001, after having worked in industry, he took the odd decision to start rearing organic cattle. He acquired a heard of 40 or so Bazadaise cows - the Kobe beef of France - that he began to rear Biodynamically and just outside the small town of Bazas to the South East of Bordeaux. In 2010 he took over the only 2 ha of vines in the commune made up of Cabernet Sauvignon, Cabernet Franc and Merlot. He immediately began to work the vines Biodynamically and organically, making preparations and using the manure of his prized cows to fertilize the soil. The vines are covered with clover and wild flowers all year round. In 2011 he gained the status of Bordeaux Supérieur and 2012 he made his first harvest. His wines are certified organic and are soon to achieve Biodynamic certification.
Est
2009Size
4haWines
2Soil
Clay, LimestoneProd
14k btlsAgri
Certified OrganicBio
BiodynamicFerm
Wild YeastVegan
noSulphur
Low Sulphur
Italy • Veneto • @destefaniwinery
De Stefani
The De Stefani family began producing wine at the Colvendrame estate, between Conegliano and Valdobbiadene. Generations later, in the 1960's, they bought vines in the Piave Valley (Pra' Longo estate) and in Fossalta di Piave (Le Ronche estate) where they set up a new base and winery. Both enjoy exceptional micro-climates, due to the nearby Adriatic, the Dolomites Alps and the surrounding hills as well as a very particular “caranto” soil: a mix of Alpine white clay and minerals. Today Alessandro De Stefani produces organic wines under a very natural philosophy from old, high density, low yield vineyards. He pays homage to native varieties (like Marzemino and Raboso) and has an annual production of just 300.000 bottles from over 100 acres of vineyard. The winery only uses solar power and is 100% carbon neutral.
Est
1866Size
60haWines
7Soil
Alluvial, Dolomite White ClayProd
117k btlsAgri
Certified OrganicBio
BiodynamicFerm
Wild YeastVegan
VeganSulphur
Low Sulphur
France • Savoie • @domaine_claude_quenard_et_fils
Domaine Claude Quenard & Fils
Certified Organic and biodynamic. The objective at Domaine Claud Quenard & Fils is to stimulate the natural defences of the vine by using as low intervention methods of farming as possible. From the use of plants, algae and mineral elements, as well as the minimal use of sulfur and copper in the vineyard, to working closely with the microbial life of their soils, they are leading the way for low intervention wines in the area, of which only a small handful of wineries practice. These styles of viticultural management naturally led them to the study and conversion to biodynamic farming, achieving demeter certification in 2016.
Est
1960Size
18 haWines
7Soil
Argilo CalcaireProd
36k btlsAgri
Certified OrganicBio
Certified BiodynamicFerm
Wild YeastsVegan
noSulphur
Low Sulphur
France • Languedoc • costerousse.com
Domaine Coste-Rousse
The vines are situated around Magalas, in the heart of the Côtes de Thongue, with an average altitude of 110 meters on different exposures and soils. The Taix family produce 4 white wiens and 7 red wines from 11 different varieties. Merlot, Cabernet and Chardonnay are planted on sandy marls, while the Syrah, Grenache and Carignan are planted on sandstone. A new state-of-the-art cellar, built on the terraces overlooking Malaga, has been design to create optimum conditions for winemaking, including temperature controls, an adapted fermentation room and a barrel cellar, with a focus on gravity and circulation of air throughout. All the wines are vinified in cement under controlled temperatures, with the reds being aged in barrel for 12-18 months depending on the vintage, and the whites aged in vats with regular stirring on the lees.
Est
1970Size
55 haWines
3Soil
Villafranchian clay-limestoneProd
29k btlsAgri
Certified OrganicBio
NoFerm
Wild YeastVegan
YesSulphur
Low Sulphur
France • Burgundy • friche_novae
Domaine des Roches Novae
On our travels to Beaujolais and Burgundy in July 2023, we came across Lionel Margotin and his small winery in Macon. A family run business, Lionel used to sell his fruit to local co-ops, but in 2019 decided to use some of his extra fruit to start making his own wine, and Domaine des Roches Novae was born. He started off with Pinot Noir, Gamay, Chardonnay and Aligote, but planted a 0.15ha plot of Sauvignac in the second year, as well as a small planting of some pretty rare Macon Syrah. His top wine, La Belouze, comes from 100 year old vines of Chardonnay, planted on rich, red clay, south-west facing soils.
Est
2019Size
11haWines
3Soil
Chardonnay, Pinot Noir, SyrahAgri
Organic FarmingBio
NoFerm
Wild YeastsSulphur
Low Sulphur
France • Gascony • @domainehautmarin
Domaine Haut-Marin
Domaine Haut-Marin was founded in 1920 by Swiss explorer turned winemaker Jean Francois Morel, who initially farmed 10 hectares. Through the years, it has remained in the family and has organically grown to almost 300 hectares today! Current generation siblings Elizabeth and Philippe now take care of the large estate. Demoiselle de Gascogne has become the signature of the estate and showcases three of the most widely planted grapes in the Cotes de Gascogne appelation: Colombard, Sauvignon Blanc and Gros Manseng. Elizabeth has recently received HVE Level 3 certification, which demonstrated high levels of sustainable practices in the vineyard. Chemicals are used very sparingly and the wine is vegan.
Est
1920Size
300haWines
1Soil
Clay, limestoneProd
670k btlsAgri
Traditional FarmingBio
NoFerm
Selected YeastsVegan
YesSulphur
Low Sulphur
France • Bordeaux • @chateauducranne_
Domaine Vincent Lacoste
Now in its 7th generation Vignobles Lacoste is the story of a Bordeaux family through the ages. It was in 1856 that the family first bought vines and land on the highest bank of the Garonne 30mins SW of Bordeaux. Now, their 43ha of vineyards consists of 50% Merlot, 25% Cabernet Sauvignon and Cabernet Franc and the rest white varieties, predominantly Semillon. After generations of commercial growth, economic challenges and the technological revolution, it was in 2005 that Vincent (6th generation), decided a change was needed to move to organic viticulture. After years of chemical dependence and poor soil quality leading to a homogenised style of wine they achieved organic certification. No they make wines with gentle-extraction adding nothing but a little S02 at bottling if any. Fun, modern and approachable, the lables are an homage to the Nono the gardener at the Chateau for over 50 years.
Est
1856Size
43haWines
2Soil
Clay, GravelProd
30k btlsAgri
Certified OrganicBio
Biodynamic PreparationFerm
Wild YeastVegan
VeganSulphur
Low Sulphur
England • Hampshire • @extonparkvineyard
Exton Park
Exton Park has 55 acres of vines set over stunning Hampshire landscape. Led by winemaker Corinne Seely, Exton Park is a specialist producer of English Sparkling from traditional Champagne varieties Chardonnay, Pinot Noir and Pinot Meunier. Corinne’s winemaking approach marries art and science, drawing on experience gained in Bordeaux at the prestigious grand cru classé Domaine de Chevalier before becoming consultant winemaker around the world. She spent time in Australia, the Languedoc and the Douro before finally discovering England. She joined Exton Park in 2011 where she has been instrumental in developing the philosophy, creating imaginative and unexpected wines that flourish out of an English climate.
Est
2003Size
60haWines
2Soil
Chalk, CalcareousProd
23k btlsAgri
Traditional FarmingBio
NoFerm
Selected YeastsVegan
YesSulphur
Traditional
France • Beaujolais • @maisonbperraud
Isabelle et Bruno Perraud
The estate is situated in Vauxrenard and was founded in 1987. Since then it has grown from 1.5 hectare to 8.5 hectares. The wines are vinified and bottled without the addition of sulphur or additives and are neither filtered or fined. Bruno, a 6th generation wine grower, was joined in 1989 by Isabelle. In 1999, Bruno became very ill due to the use of insecticides and began the move towards organic farming. The Moulin-a-Vent is now certified Demeter, and the winery is certified Vin Methode Natural - certified organic vines, hand-picked and produced using indigenous yeasts.
Est
1987Size
8haWines
2Soil
Iron RichProd
17,000 btlsAgri
Certified OrganicBio
Certified BiodynamicFerm
Wild YeastVegan
VeganSulphur
No Sulphur
Italy • Friuli • @isola_augusta
Isola Augusta
It was only in 1959 that Isola Augusta's founder, Renzo Bassini, first saw potential in the Friuli-Venezia Giulia clay soils and vineyards in which sits the modern day winery. Replanting old vines and renovating the outhouses they were quick to modernise, replacing many of the chemical interventions with physical processes and even pioneering the use of cold fermentation in the region.
Est
1959Size
66 haWines
5Soil
Clay, Silt, SandProd
46k btlsAgri
SustainableBio
NoFerm
SelectedVegan
NoSulphur
Conventional
France • Beaujolais • @epicurieuxbojo
L'Epicurieux
Growing up around the vineyards of SW France in 2006 Sébastien set off to work on offshore oilrigs. It was in 2011, when back in France, that he met and fell for Charlotte Congretel whose family-owned vines in Régnie. They soon had a son and returning for good to dry land Sébastien committed to their 2.5-hectare project L'Epicurieux, in 2015. 2016 saw them complete their first whole vintage. Training under the much-revered Julien Sunier, he subsequently acquired parcels in Morgon (next to Guy Breton's old vines) and Régnie. Farming is organic, fermentation is on wild yeasts and now winemaking takes place without the addition of any sulphur. Whilst the Domaine is yet young Sébastien is moving towards biodynamic certification and has recently acquired the new French natural wine certification "Vin Methode Nature". All wines are vinified the same way to really express the difference in the soils.
Est
2015Size
4.5 haWines
4Soil
Pink Granite, White MarlsProd
18k btlsAgri
Vin Methode NatureBio
BiodynamicFerm
Wild YeastVegan
VeganSulphur
No
Spain • Emporda • @cellerlavinyeta
La Vinyeta
La Vinyeta is a collection of small vineyards and olive groves in the heart of the Empordá, in an area called Mollet de Peralada. A young, family owned business it began some 15 years ago when Josep Serra purchased two old Carignan and Grenache vineyards – aged 55 and 80 years old – and kept on planting. The winery now stands at a reasonable 30 hectares. It was a few years later in 2006 that the winery was built and the first vintages of were made from over 10 varieties. In 2009 La Vinyeta became one of the first vineyards to adopt Integrated farming in the region which it has continued to develop and evolve over time.
Est
2002Size
70haWines
7Soil
Schist, QuartzProd
126k btlsAgri
Organic ConversionBio
noFerm
SelectedVegan
noSulphur
Low Sulphur
France • Rhone • @vinslabadens
Labadens
Thomas and Fanny met in Toulouse, where they were both studying agronomy and oenology. This was the start of a strong friendship and aside from wine, a shared passion for trecking and surfing. The idea of making wines together started in 2010. Fanny was visiting Rhone Valley with her family in the summer and Thomas had planned visits to winegrowers in Ventoux and Vacqueyras that he was already following for consultancy. They fell in love with the area and Labadens was born. They have always believed in the potential for Ventoux and Vacqueyras. They have all the ingredients to produce very serious wines – clay-limestone soils, a continental climate and outstanding fruit. Through Tom’s love of Clairette, they have since added whites to the list. Thomas has always supported this variety even if it requires far more work in the cellar and is a very late ripening fruit. Quite naturally, the wine has been named after Thomas! The goal since day one has remained the same - producing balanced, high quality wines, using no chemicals in both the vineyard and the winery.
Est
2010Size
3 haWines
5Soil
Clay, LimestoneProd
5.3k btlsAgri
Certified OrganicBio
NoFerm
Wild YeastVegan
NoSulphur
Low Sulphur
France • Loire • @nadiabeaune
Les Reves Oublies
On my Tour de France this January, upon leaving Bordeaux on my way to the Northern Rhone, I realised I had no winemakers to visit and break up the 500km trip. So, I found the number of Gilles Bonnefoy’s (Vins de la Madonne - a much respected winery in the Eastern Loire) and never having spoken, phone him up to ask him for any hot tips. It so happened that he had just started renting some of his old, organic Gamay vines to a young up-and-coming winemaker called Nadia Beaune who, he says, is making a very tasty wine. So come 7PM I arrive at the house/garage/winery and whilst Nadia wasn’t there, I tasted for hours with her incredibly kind boyfriend (and winemaker) Maxime. Together they have taken it upon themselves to treat the fruit of these exceptional, high quality old vines with the maximum respect and minimal intervention. They started in 2018 by making a single juicy, concentrated Gamay Pet Nat and with a number of other cuvées lined up, it won't be long before I have more.
Est
2018Size
4haWines
2Soil
Granite, SandProd
1,400 btlsAgri
Certified OrganicBio
BiodynamicFerm
Wild YeastVegan
VeganSulphur
No Sulphur
Spain • Rioja • @bodegaslolicasado
Loli Casado
Bodegas Loli Casado is a small family owned and family run winery in Rioja Alavesa that is as traditional and nostalgic as they come. They have 25 hectares of their own vines 425-500 metres above sea level of varying ages; 9 hectares over 70 years old, 12 between 30 and 45 and 4 hectares of newly planted vines younger than 10 years old. The current Bodega was founded by Luis in 1970 and in 2000, upon his retirement, was taken over by Loli and her husband. Whilst modernising and adapting their traditional Bodega to modern times, using a mix of French and American fine oak, they have continued to produce around 150,000 bottles a year across two very highly regarded Rioja lines, Juan de Alzate and Polus.
Est
1970Size
25haWines
2Soil
Calcareous ClayProd
100k btlsAgri
Conventional WinemakingBio
noFerm
SelectedVegan
noSulphur
Conventional
Spain • Valencia • @bodegaslospinos
Los Pinos
Bodegas los Pinos owns 60 hectares of vineyards in Fontanares, in the Alhorines valley, 700 meters above sea level and about 100km south of Valencia. The winery, which dates back to the 17th century, mainly works with young (up to 25 year old) Monsatrell, Tempranillo, Garnacha, Sauvignon Blanc, Muscat and Viognier vines. Having gained their organic certification in the early 90’s (the first winery in Valencia to do so) they went through a long period of renovation and modernization. In 2007 the new owners starting to experiment in making wines using local grapes and using zero added sulphur.
Est
1863Size
62haWines
4Soil
Gravel, iron rich soil on sandy loamProd
50k btlsAgri
Certified OrganicBio
noFerm
Wild YeastVegan
VeganSulphur
Conventional
France • Bordeaux • @maisonadvinam
Maison Advinam
Anne Buiatti has been based in the Graves town of St. Morillon since 2019. Here she has 2 hectares of vines (along with another two in the Roussillon (Calce) across which she makes four different cuvées. Before settling in Bordeaux in recent years her and her husband Grégoire looked after a magnificent plot of Syrah on shale which they were able to buy before their move. Her vines in Bordeaux, as in Roussillon, are managed using a very handoff approach and without the use of any chemicals. They use composts, herbal teas, silica to invigorate and revitalise the soils gaining Demeter certification. Here she continues to develop the biodiversity; introducing ewes for pasture in the vineyards, beehives, orchards and vegetables. All grapes are harvested by hand and vinified back at the cellar in St Morillon. Whilst she hardly intervenes in the winemaking - fermenting with wild yeasts, neither fining nor filtering and adding no SO2 – her goal is to make controlled, precise wines without any deviation and variation.
Est
2018Size
2 haWines
3Soil
Silex, Gravel, Clay, LimestoneProd
6.5k btlsAgri
Certified OrganicBio
Certified BiodynamicFerm
Wild YeastVegan
YesSulphur
Low Sulphur
Spain • Rias Baixas • Website
Mar de Envero
Mar de Enero is the new project of winemaker Miguel Angel Moreira Manyo to mates. Having passed through, lived and worked in many regions in NW Spain such as Bierzo and Tierra de León, together with the likes of Raul Pérez he decided to return to his native Galicia to create his own vision. Here in After, he where he finds the uniqueness of this Atlantic land together with its native varieties to develop his own project. He works only with native varieties, and aside from the well known Albarino , some local red grapes such as Caino , Souson which rarely make it to these shores. He is interested and has developed a number of wines with extended lees aging, using French oak and malolactic fermentation to make truly impressive and atypical Galician whites.
Est
2007Size
13haWines
1Soil
Granite, SandProd
50k btlsAgri
Conventional WinemakingBio
noFerm
SelectedVegan
noSulphur
Low Sulphur
Italy • Tuscany • @marinarominwines
Marina Romin
Est
1973Size
9 haWines
3Soil
Clay, LimestoneProd
14.5k btlsAgri
Certified OrganicBio
NoFerm
Wild YeastVegan
YesSulphur
Low Sulphur
France • Luberon • @mas_des_infermieres
Mas des Infermières
Acclaimed director Ridley Scott and his family arrived at the Domaine in 1992. Situated in the Luberon rnear to the citadel in Oppède-le-Vieux and close to the equally enchanting villages of Lacoste, Ménerbes and Bonnieux. In 2009, encouraged by the quality of the soils and the climates of vineyards, they decided to vinify and bottle their first cuvées, with the help of a local cooperative. In the years that followed the project, a desire grew to create true quality wines. They built a modern and superbly equipped cellar to vinify and mature the various cuvées in AOP LUBERON. The labels are all designed and drawn by Ridley Scott himself and message of "Health, Happiness and Elegance of Provence" and take inspiration from one of the very first owners of the domaine, . One of the most important environmental commitments concerns the health of the region's bee population. This is why the Mas, of about thirty hectares, is certified "Bee Friendly" and HVE.
Est
2020Size
20 haWines
4Soil
Clay, Sandy soilProd
46k btlsAgri
Certified Bee FriendlyBio
NoFerm
Selected YeastsVegan
VeganSulphur
Low Sulphur
Spain • Rueda • @bodegasmenade
Menade
Bodegas Menade may have been founded as recently as 2005, but Alejandra, Marco and Richard are the 6th generation of the Rueda based Sanz wine family. Whilst their father continues to run the world renowned Bodegas Vinos Sanz, his three children decided to take another route. In looking right back to their traditional winemaking roots and in fully respecting nature allowing it to speak for itself, Menade was born. Using a mix of natural traditional winemaking and state of the art technology they are able to bring the wines of the past, into the future. And with it various biodiversity projects; an Insect Hotel (increasing insects amongst the vines by 30%), Mobile Trees (different species wheeled into vineyards to see the effects on crops) and an adjoining farm to encourage biodiversity and plant cover.
Est
2005Size
100 haWines
4Soil
Stone, Clay, LimestoneProd
139k btlsAgri
Certified OrganicBio
noFerm
Wild YeastVegan
VeganSulphur
Low Sulphur
France • Cotes Catelanes • @domainemodat
Modat
Domaine Modat is a modest 25 hectares of vines found in the commune of Cassagnes in the Agly Valley, 30km due west of Perpignan and 200-300m above sea level. Upon founding the estate in 2007, Philippe Modat has worked the vines organically (achieved certification in 2014) and biodynamically (not yet certified) and having moved back to working as a lawyer he has left it in the safe hands of his dynamic and hard working sons (all by the way under the age of 30). The vineyards themselves are composed predominantly of well drained Gneiss, in which are grown indigenous red and white Roussillon varieties - including 115-year-old Carignan. In the last 10 years they have built a modern carbon neutral winery and embraced biodynamic viticulture, working with restrained extraction, fermentation on wild yeasts and as little sulphur as possible.
Est
2007Size
25haWines
6Soil
GneissProd
64k btlsAgri
Certified OrganicBio
BiodynamicFerm
Wild YeastVegan
noSulphur
Low Sulphur
Italy • Veneto • @mongarda.valdobbiadeneprosecco
Mongarda
Mongarda only started back in 1978 when Bruno, having picked up bits and bobs on winemaking from his grandfather, decided to give it a go and bought a single vineyard with his wife Marinella; it was called Mongarda. Now the 10 hectare estate, spread around the village of Col San Martino and in the heart of the Valdobbiadene-Conegliano Prosecco Superiore zone, is run by their son Martino who has maintained their ethos of natural, simple, low intervention winemaking. The majority of the vineyards are on steep slopes with old vines (the Mongarda vineyard dates from the 1950's) and poor, lime conglomerate rocky soils where they pick and ferment ancient permitted Prosecco varieties, Perera, Verdiso, Bianchetta, and Boschera together with Glera.
Est
1978Size
12haWines
3Soil
Marcuola (Clay/Lime)Prod
34k btlsAgri
Organic FarmingBio
BiodynamicFerm
Wild YeastVegan
VeganSulphur
Low Sulphur
France • Alsace • @maisonmoritzprado
Moritz-Prado
Maison Mortiz-Prado has to be one of the newest and most exciting Alsace wineries to launch in the recent years. Winemaker Ghislain Moritz studied and cut his teeth for five years in Mercurey before moving to Portugal and then the Carpathian mountains in Romania to work for the then relatively unknown Avincis winery. It was in 2009 that he met Angela, a Columbian studying in Paris, and together they returned to Romania to successfully grow the Avincis offering. With the knowledge and a passion to start their own project they bought 5 ha of vines in Albé (the only mountainous vineyards of Alsace) and in 2018 returned to France with a young family. They work the 450m high vineyards by hand, where they grows Sylvaner, Riesling, Pinot Gris and Pinot Noir organically. And only one vintage in, with the unique Schist soil, altitude and a creative use of skin contact, burgundy barrels and amphorae, they are already creating exceptionally fresh, powerful and elegant wines. Watch this space. Very closely.
Est
2008Size
5Wines
8Soil
SchistProd
26k btlsAgri
Organic ConversionBio
n/aFerm
Wild YeastVegan
VeganSulphur
Low Sulphur
England • Sussex • @oastbrook
Oastbrook
Oastbrook is situated on what was an old Guinness hop farm and the name comes from the brook that runs past the old Oasthouse where the hops used to be dried. The vineyards are in the Rother Valley on a gentle slope not far from Bodiam castle on soils of clay, sand and silt mix over a sandstone ridge. The valley benefits from hot and dry summers allowing the full ripening of Oastbrook's grapes which allows earlier ripening and allows us leave the grapes to hang on the vines longer than many other locations.
Everything for America and Nick starts with soil health which guarantees them fresh healthy grapes. They practice minimal intervention and focus on preventative care. and living on site, every day they can see walking through the vines what they need. The vineyard is incredibly biodiverse. They have varied cover crops, but clover predominates and that is the favourite food of our bees who are tended to by America who produces and sells her honey on site at Oastbrook. Most of our wines are single grape varietals and we look to allow the grape characteristics from the terroir and the specific vintage to express themselves fully in the wines.
In 2016 they travelled to France and brought back Burgundian Chardonnay clones and Alsatian Pinot Gris and Pinot Blanc with the specific aim of making white wines. The Alsatian clones with their richness pair very well with the higher acidity that we find in the UK. The Chardonnay is the antithesis of the heavily oaked new world style with its crisp chalky acidity and pure expression of fruit.
Nick and America planted Pinot Meunier for sparkling wine but on a whim decided to make a white wine with it, the result speaks for itself.
Est
2018Size
8 haWines
5Soil
Clay, Silt, Sand, ChalkProd
40k btlsAgri
Low interventionBio
NoFerm
Selected yeastsVegan
YesSulphur
Low
Spain • Tarragona • @oriol_perezdetudela
Oriol Perez de Tudela
Oriol was born in Valls, a small town inland of Tarragona well known for its Calçots (Catalan leeks) and it's Castells (human tower). Growing up he used to help his uncle in the vineyards and cellars he managed for the local co-operative. Oriol ended up working in Telecomms but realised his work meant little to him. So he quit and started helping his uncle, and soon, having met a chemical engineer from Torres produced BIB “El Vi a Punt” together. Here he caught Rene Barbier’s attention and both having roots in Tarragona, started to produce wine together. Escabeces is the name of a small town in Tarragona where 99% of this rare Cartoixa Vermell (just a few vineyards) is planted.
Est
2006Size
3haWines
3Soil
Calcareous ClayProd
4,800 btlsAgri
Organic FarmingBio
noFerm
Wild YeastVegan
VeganSulphur
Conventional
Spain • Jumilla • @parajesdelvalle
Parajes del Valle
Parajes del Valle is a bright, new, exciting winery, established as recently as 2018. From Day One their wines have been in the young but experienced hands of Maria Jover, a 28 year old winemaker who counts Vegas Sicilia as a previous employer. Her modern views to winemaking are transforming the wines of the area. The certified organic Monastrell grapes all come from old vines (15-40 years) split across four plots (Fountain of the Partridges, La Cañada de Albatana and the Termino de Arriba in the north of Jumilla). They are maintained by the age-old “Terraje" system, meaning that the vineyards are rented out to the farmers, who give back 7% of the production in turn for taking good care of the vines. Almost all 80–90-year-old vines in Jumilla are maintained like this but are increasingly at risk of dying out as landowners want to change the system to the more productive and cost-effective system of irrigated vineyards. Parajes del Valle is adamant to protect the “Terraje” system, even paying a higher price for the grapes in guarantee the highest quality.
Est
2018Size
65 haWines
5Soil
Clay, LimestoneProd
107k btlsAgri
Certified OrganicBio
NoFerm
Wild YeastVegan
YesSulphur
Low Sulphur
Spain • Ribeiro • Website
Pateiro
Iván Vázquez Pateiro's story is very similar to that of many winemakers of his generation. Coming from a long long line of winegrowers he would watch and help his grandparents and parents tend their vines to sell to the local co-operative. Originally from Ribadavia, Iván worked - and actually still continues to work - for many wineries, beofre moving some 20km further north up the river Avia to the town of Beade. Here, with his business partner, he bought a few acres of vines to start thei own project, El Patito Feo and Saramusa! He uses only indigenous varitires (Caiño, Souson and Treixadura) where he makes a 100% Treixadura - something that few other winemakers in the region are doing. But nostalgia aside he beleives it is not about making the same wines your parents make, but rather to improve and advance them. 2018 is ony Iván's second vintage to date but already he is starting to make some incredibly expressive and aromative wines.
Est
2018Size
6haWines
3Soil
GraniteProd
19k btlsAgri
Organic FarmingBio
noFerm
Wild YeastVegan
noSulphur
Low Sulphur
France • Jura • Website
Philippe Chatillon
Philippe Chatillon was estate manager at the much celebrated Arbois winey of Domaine de La Pinte for close to 18 years. And after a good stint managing another's, in 2013, he decided he wanted to create his own, finding and buying a hillside plot of Savagnin in Passenans with which to work. Soon he added plots of Melon a Queue Rouge, Pinot Noir, Tousseau and Chardonnay before exchanging his original Savagnin plot for another worked only biodynamically. He works his steep marl rich vineyard by hand, without the use of any chemical fertilizer what so-ever. The soils are aided by biodynamic preparations and in the cellar he uses old oak, spontaneous fermentations and bottles without fining, filtration and with no added sulphur. If that's not enough in the cellar he works in bio-harmony, using sounds vibrations from his harp to aid in the wines balance.
Est
2013Size
3.5haWines
4Soil
Chalk on Grey Lias MarlProd
2,400 btlsAgri
Certified OrganicBio
BiodynamicFerm
Wild YeastVegan
VeganSulphur
No Sulphur
Spain • Rioja • @vinedosruizjimenez
Ruiz Jimenez
Vinedos Ruiz Jimenez the result of a dream come true when in 1998, Francisco Ruiz, decided to build his own winery to use the grapes he was growing, instead of selling them. All the vineyards are organically farmed in the small village of Aldeanueva de Ebro in Rioja. The idea was to offer the best quality, most terroir expressive wines that the land has to offer using only organic and sustainable parameters. This was quite a rare idea in Rioja back in 1998 but he knew that organic and biodynamic was the only way to give quality and terroir to the wines. Today they are the only organic and Demeter certified winery in Rioja.
Est
1998Size
65 haWines
9Soil
Sandy, Iron rich clayProd
120k btlsAgri
Certified OrganicBio
Certified BiodynamicFerm
Wild YeastVegan
YesSulphur
Low Sulphur
Spain • Tarragona • @vinsiolisuner
Suñer
The Suñer family business was originally founded back in 1936 to produce high-quality olive oil from the banks of the river Ebre. A few years later the family began to produce bulk wines from old vine Macabeo and under Fernando Suñer increased vineyards and improved equipment. It was not until 1999 that third generation Manuel Suñer took the family it in a new direction. He renovated an old cellar located in the basement of the family house and created a small range of their own wines, that they now farm exclusively organically. Together he works with his daughter Mª Alba (winemaker) and son Josep (marketing and sales). They continue to make olive oil, organic bottled wine as well as bulk wine.
Est
1936Size
we're not sure!Wines
1Soil
Sand, StoneProd
10k btlsAgri
Organic FarmingBio
noFerm
SelectedVegan
noSulphur
Conventional
Italy • Ravenna • @uainbag
UAIN
A brand new project (est. 2021) from Andrea, Andrea and Maria who run an Italian import and national distribution company near Milan. With such an array of great winemakers at their fingertips and a desire to shake up the traditional format of single use glass bottles they set up UAIN, pouching wines from their fantastic winemakers into plastic pouches that last weeks. Each winemaker works organically (certified and practicing), with spontaneous fermentations only, minimal sulphur (c. 40mg/l) and no filtration. Last up to 30 days once opened.
Est
2020Size
n/aWines
5Soil
Clay, SandProd
20k btlsAgri
Organic FarmingBio
BiodynamicFerm
Wild YeastVegan
YesSulphur
Low Sulphur
Spain • Castilla-La Mancha • @uvadevida
Uva de Vida
Uva de Vida (“The Grape of Life”), est. 2012 , is the vision of wife and husband team Carmen Lopez Delgado and Luiz Ruiz Martin. Based in Santa Olalla, 50km west of Toledo, Carmen makes half a dozen wines from their 9hct property centered on Graciano, an uncommon variety in the region. Following strict natural and biodynamic processes, both in the vines and the winery, Carmen doesn’t filter, clarify or add sulfites at any point saying they “they are toxic and, for wine, they are an atomic bomb”. Through invigorating the life of the soil, the use of sonar energy and no intervention in the wine they are creating structured, elegant, fresh nd pure wines. The winery is a member of the tiny prestigious biodynamic association “La Renaissance des Appellations”, chaired by Nicolas Joly.
Est
2012Size
we're not sure!Wines
4Soil
Clay, LimestoneProd
16k btlsAgri
Certified OrganicBio
Certified BiodynamicFerm
Wild YeastVegan
VeganSulphur
No Sulphur
Spain • Penedes • @valldolina
Valldolina
In the heart of the Alt Penedes, at an altitude of some 400m, is the small and remote town of Olesa de Bonesvalls. Here, in the Can Tutusaus estate (est. 1348), you'll find the tiny winery of Valldolina and its 11 organic hectares of vineyards. But for the vines the estate is a forest of pine and oak trees, brooms, fennel, rosemary, thyme, lavender and many other Mediterranean plants typical of the protected and diverse ecosystem of the Penedes Garraf. A family winery, the son Raimon is the winemaker and is young, passionate and excitable. In 1998 they chose to farm fully organically fully benefitting from the year-round sunshine, wild biodiversity of the Garraf and a fresh wind from the Ordal mountains.
Est
1987Size
10haWines
2Soil
Calcareous ClayProd
5,600 btlsAgri
Certified OrganicBio
noFerm
Wild YeastVegan
VeganSulphur
Conventional
Spain • Gredos • @rubendiazvit
Vinadores de Gredos
Ruben Diaz is born and bred in Cebreros, Avila, one of the principal villages at the forefront of the Gredos wine reawakening. And he, like his much more celebrated and better known peer Dani Landi, is one of the emblematic winemakers of the area. He believes that Garnacha is a part of his DNA. It was back in 1999 when the rights to their land were about to be sold that Ruben went to check out the vines. He's never been involved but studied, learnt from others and fell in love with Gredos Garnacha. He is interested in keeping wine keeping as it has been done for 100's of years , with minimal intervention to truly express the exact state of the soil, the winemaker, the vineyard and the weather to the glass. He doesn't use a single non-organic solution. "I'm happy with my work, and they say that it always shows in the results".
Est
2017Size
12haWines
8Soil
Granite, Sand, SlateProd
13.8k btlsAgri
Organic FarmingBio
noFerm
Wild YeastVegan
VeganSulphur
Low Sulphur
Spain • Conca de Barbera • @vinsdepedra
Vins de Pedra
Vins de Pedra is the personal project of Marta Pedra, who just happens to be the wife of Josep Serra from the winery La Vinyeta. Though winemaking runs in her blood - her great-grandfather was a much revered oenologist from Tarragona - it lay dormant for several generations until it finally awoke in her. So, having always grown up around vines Marta took it upon herself to go and study oenology working in several small wineries in the region before realising her own dream. Her tiny winery lies between maritime and continental climates, with calcareous soils and in and amongst many micro-climates. Her wines are revered, almost as much for her Godfather's label design which changes every year, as for what's inside.
Est
2002Size
70haWines
4Soil
Calcareous ClayProd
15k btlsAgri
Organic ConversionBio
noFerm
Wild YeastVegan
noSulphur
Low Sulphur
France • Languedoc • @vignobles3chateaux
Vins des 3 Chateaux
Vignobles de 3 Chateaux, situated at the very foot of the emblematic Pic-Saint Loup is found in the heart of the Pic St.-Loup Appellation. Located around 150 meters above sea level, on a clay and limestone terroir, it is influenced by both Mediterranean and continental climates. Temperatures are lower, rainfall is more abundant and the wind coming off the mountain drives the clouds away, helping maintain aridity and naturally improving the health of the vineyards. Diurnal range is at it’s peak allowing the development of supple tannins of a rare finesse. Michel Marty, Managing Director and oenologist, has been the head of the team for decades.
Est
2012Size
we're not sure!Wines
2Soil
Gravel, Limestone, ClayProd
110k btlsAgri
Conventional WinemakingBio
noFerm
SelectedVegan
noSulphur
Conventional
Italy • Piemonte • cantamessa_vini
Vitivinicola Cantamessa
The company, which has been owned by the Cantamessa family since 1870, is still personally led by Cantamessa Aldo who, together with his son Luca and his wife Giuliana, has as primary objective the production of grapes and their vinification through methodologies and cultivation techniques aimed at producing wines made with love, competence and authenticity.
The entire Cantamessa winery, from the vineyard to the cellar, was converted according to the principles of organic cultivation in 2017. Starting from the 2020 vintage, in fact, all the products of the Cantamessa winery are certified Organic. The top wines of Azienda Vitivinicola Cantamessa express the true essence of the Monferrato territory and its rich quality of vines.
Est
1870Size
25 haWines
2Soil
Clay, LimestoneProd
13k btlsAgri
Certified OrganicBio
NoFerm
Wild YeastsVegan
YesSulphur
Low Sulphur
Italy • La Marche • @vittorinidinicosperanza
Vittorini di Nico Speranza
Nico Speranza left a corporate job in Milan aged 30 to go and make wine in the countryside, one of many these days, he says. Set amongst the steep hills of Monsampietro Morico in the heart of Le Marche, Domenico Speranza, Nico's grandfather, set up the winery that Nico now runs. His goal is to make, "conscientious wine, the most natural way possible without ulterior motives and without shortcuts". And that's not a bad translation either, he is a proper poet. His cuvées are inspired by a Piedmont poets and Nick Cave alike. His production is a few thousand, and each year his wines change, using plantings of local Le Marche varieties; Sangiovese, Montepulciano, Pecorino, as well as Incrocio Bruni (Verdicchio-Sauvignon) and some Petit Verdot. Using alternative energy sources (geothermal and solar) he tries to reduce the wineries impact on the environment.
Est
2008Size
3haWines
3Soil
Clay, Limestone, Silt, SandProd
8k btlsAgri
Organic FarmingBio
noFerm
Wild YeastVegan
VeganSulphur
Low Sulphur
England • London • @wednesdaysdomaine
Wednesday's Domaine
Alcohol free options have exploded in recent years with alcohol free beers and spirits leading the way, showing us all that you can still have a lovely experience and mouthfuls of flavour without the alcohol or the fuzzy head the next day. Well, now it’s the turn of wine - Wednesday's Domaine
Est
2021Size
n/aWines
2Soil
Sandy clay, limestoneProd
n/aAgri
Organic FarmingBio
NoFerm
Selected YeastsVegan
YesSulphur
Low
Spain • Basque Country • https://zapiain.eus/en/
Zapiain
The Basque country is home to over 100 different varieties of Apples, with cider making dating back to the 11th and 12th century. It is known to have been used by Basque whalers and fishermen on their long-distance trips to Greenland and Newfoundland in preference to water.
The first record of the relationship of the Zapiain family with the production of cider is a document dated June 3, 1542. It’s a manuscript for the sale of an 87-foot plot of apple trees located in Astigarraga, granted by Ana de Abedaño (widow of Bernardino de Murguía) in favour of Joanes de Zapiain. This document is in the archives of the Casa de Murguía (Valde-Espina Marquises).
Quality management and food safety are two other fundamental pillars of their cidery. Not surprisingly, Zapiain has promoted the improvement of the sector in recent decades, actively contributing to the establishment of the Gorenak quality certificate and subsequently to the implementation of the Euskal Sagardoa designation of origin.
Having fallen out of popularity in the 20th century, Basque cider is certainly back in the spotlight and Zapiain are leading the way. They are steeped in history as is evident by their barrel-room, but are also very forward-thinking and innovative. They’ve recently been experimenting rather successfully with an aged ice-cider!
Est
1961Size
n/aWines
1Soil
ClayProd
10k btlsAgri
Certified OrganicBio
NoFerm
Wild YeastVegan
YesSulphur
No Sulphur
Spain • Getariako Txakolina • @zudugarai
Zudugarai
The winery was founded in 1989, the same year that the DO of Getaria txakolina was founded. The Errasti family has been growing grapes and making wine from these vineyards for over 40 years working with the local varieties of Hondarrabi Zuri and Hondarrabi Beltza. The vineyards and winery are near the coast line among rolling hills at about 90 meters above sea level. The sunniest and windiest slopes are planted with vines so the grapes can ripen and remain dry and avoid fungal and rot issues. All work in the vineyards is done by hand. Fermentation takes place naturally in stainless steel tanks before the wine is bottled while young to retain some of its natural effervescence.
