Natural Wines 3-Pack
The world of natural wine is so diverse and eclectic! You'll find bottles so unfiltered that they're nearly opaque in the same category as bottles that are so crisp and refined that they'd hold up some of the world's most esteemed wine houses, which is one of the many things we love so much about them! To demonstrate the range of styles that natural wine makers use, we've selected three very distinct wines from around the world. All very different, all made with integrity, and all super delicious!
Christian Zago and his sister Marika are true stewards of natural and biodynamic wine making. Prioritizing soil health, the family has never used chemicals in 5 generations of winemaking, only cow manure, and their own “home-made” compost. Bottled in the spring, with the first waxing first-quarter moon of March and April, the second fermentation occurs spontaneously in the bottle, generating gentle fizz and sediment in the bottom (or fondo) of the bottle. Delightfully light and refreshing, with notes of citrus, honeysuckle and wet stone, with a lively acidity to boot. The perfect embodiment of the Italian aperitivo culture, this wine can be enjoyed with all kinds of food, at any time of day.
Frug (pronounced “froog”) is a shake-your-hips kind of dance popular in the 1960s, lively like good natural wine. Josef and Pia Wurzinger took over the estate from his parents in 1991, thus beginning their gradual transition to a fully organic operation and eventually getting certified organic in 2014. This Grüner Veltliner goes through spontaneous fermentation, and is then bottled unfined and unfiltered in 1L bottles, the regions traditional packaging for fun and drinkable Austrian wines. Notes of peaches, apricots, apples, and a slight herbaceousness on the finish, amplified by a pleasant acidity. Gluggable on its own but also incredibly food friendly!
'Amorro Tinto' Tintilla Andalucia, Spain 2019
Brothers Miguel and Jose Gómez founded Bodegas Viníficate in 2011. Both were born and bred on the island of San Fernando in Cádiz, they studied chemistry together and became oenologists together with the dream to make red wines that expressed their home terroir. In a region dominated by white wine, finding an indigenous red grape was no easy task, especially thanks to the phylloxera outbreak at the end of the 19th century. In spite of these hurtles the brothers unearthed some small plantings of Tintilla de Rota, one of the first grapes planted in the region in the 17th century. The grapes are farmed biodynamically and vilified without any additives. The result is a juicy but savory wine bursting with lovely red fruit and salty black olives. Truly unique and delicious.
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