Tunia Sottofondo Tunia Trebbiano Toscana IGT "Sottofondo" Pét-Nat 2016
- NATURAL WINE
Country: ITALY / Region: TUSCANY / Appellation: TOSCANA IGT / Varietal(s): TREBBIANO --- In 2008, two college friends, Chiara Innocenti and Francesca Di Benedetto, bought 25 hectares of largely abandoned vines with Chiara’s brother, Andrea, and began building Tunia essentially from scratch. These women are unlike many young winegrowers in that they didn't inherit vineyards and have no family experience to draw upon, but instead pooled their resources and took out loans to purchase the parcel once owned by the University of Florence. Their land is located in the Tuscan hills near Arezzo, where the open rolling hills allow for plenty of sunshine and near constant breezes blow through from nearby Lake Trasimeno, creating a healthy climate for organic vines, of which they have 15 hectares. Chiara, originally from Umbria, and Francesa, from Le Marche and Campania, met as students at the University of Pisa. Chiara studied business/economics while Francesca studied biology/oenology. Andrea gave the estate its name: “Tunia” (or “Tinia”) was the name of the most important of the Etruscan gods and also the one related to winemaking. Chaira and Francesca's creative vision and persistence have paid off, resulting in fresh, fascinating wines. This unique bubbly takes two harvests to make: the first is an early harvest of trebbiano to capture the grape's inherent acidity. They ferment spontaneously in stainless steel with no skin contact. The second harvest happens when the grapes are fully mature. Fermentation is the same except with 30 days of skin contact. Months later, in February, the two wines are blended and bottled with the second fermentation happening in the bottle when a small amount of must from pressed dried grapes (“passito” used for Tunia Vin Santo) is added. The spent yeasts remain in the bottle as in the traditional way of making “Prosecco Col Fondo”. No filtration occurs, and no sulfites are added (the spent yeasts act as natural anti-bacterial agents). This bubbly is dry and nutty, with savory white fruit flavors, and a bit of tannic structure thanks to the skin contact. Fabulous with appetizers such as hard cheeses and antipasti, or with simple main courses like pasta and fish dishes.
Pierre Frick Gewurztraminer Pierre Frick Gewürztraminer Grand Cru Steinert Alsace AOC 2009 - CERTIFIED BIODYNAMIC
Country: FRANCE / Region: ALSACE / Appellation: ALSACE GRAND CRU AOC / Varietal(s): GEWÜRZTRAMINER --- "Wine is not about the mind. It's about music. It's art. It's sensory." - Pierre Frick / Once an aspiring ecologist, Pierre Frick instead found his calling in the vineyards, farming organically since 1970, and biodynamically since 1981. Located in Alsace between Colmar and Guebwiller, Frick farms 12ha of vineyards (1/3 of which are rented), and remains passionately committed to improving and maintaining the health of his vines and land. By choosing to hand harvest with local grape pickers, Frick maintains the social and cultural component of the harvest, while allowing the true expression of the grapes and soil to come through in the cellar. He vinifies with natural yeasts only, and hasn't chaptalized (the addition of sugar to grape juice before or during fermentation to increase alcohol levels) since the 80's. From the hillside Grand Cru Steinert vineyard in Pfaffenheim comes this lovely late-harvest gewürztraminer. Beautifully rich, with aromas of jasmine tea, baking spices, dried fruit, and honey, it's luxuriously full on the palate, redolent with spicy citrus, rose, white pepper, brioche, and almond flavors. The finish goes on for ages; long, soft, and mineral. Great with chicken biryani, crab wontons, or farro pasta with fonduta.
Occhipinti SP68 Occhipinti SP68 Terre Siciliane IGT 2016 - NATURAL WINE
Country: ITALY / Region: SICILY / Appellation: TERRE SICILIANE IGT / Varietal(s): FRAPPATO+NERO D'AVOLA --- Arianna Occhipinti has been a trailblazer in Sicilian natural winemaking. 21 years old when she released her first vintage in 2004, she has since gained a cult following in the biodynamic movement. Arianna started at age 16 in her uncle Giusto Occhipinti's cellar – he being the proprietor of Vittoria's most famous winery, COS – and loved it. After studying oenology in Milan, she returned to Sicily to "unlearn" the technical ways she had been taught to "construct" a wine, instead growing grapes and making wine from the ground up. She tends 25 hectares of vineyards near Vittoria, in southeastern Sicily, and has built her reputation on frappato, an often overlooked grape. Her vineyards are certified organic and practicing biodynamic and feature only native Sicilian varietals. Her SP68 wines are named for the main road nearby, which also happens to be the most ancient wine route in existence. This red is a blend of frappato and Nero d'Avola, fermented using indigenous yeasts, and aged in small concrete tanks with no oak influence. Bright and aromatic, this displays vibrant raspberry tones, with exuberant peppercorn and rose petal notes. Delicious to sip with grilled leg of lamb or roasted eggplant.
Chateau Massereau Graves Château Massereau Graves AOC 2010 - NATURAL WINE
Country: FRANCE / Region: BORDEAUX / Appellation: GRAVES AOC / Varietal(s): CABERNET SAUVIGNON+MERLOT+CABERNET FRANC+PETIT VERDOT --- Château Massereau, situated in Barsac approximately 30km from Bordeaux, was built in the 16th century. The estate was acquired by the Chaigneau family in 2000 and brothers Jean-François and Philippe quickly set about to farming organically. They remain fully committed to natural winemaking; ploughing with horses, pressing using an old wooden press, fermenting with native yeast, and limiting SO2 (sometimes to none at all) at bottling. This cuvée, the top wine from Massereau, comes from grapes planted in the alluvial soils of Graves, on the left bank of the Garonne, south of Bordeaux, and a bit east of Pessac-Léognan. A blend of cabernet sauvignon, merlot, cabernet franc and petit verdot, it displays a compelling mélange of dark berries and plums with dried green herbs, hints of violet, tobacco and cedar. Elegant in structure, it offers up firm acidity and refined tannins. An old school classic from a family-run estate, this embodies the best of biodynamic Bordeaux. This pairs beautifully with rack of lamb, steak or pork chops.