Biodynamic
Biodynamic
Uva de Vida 2019 Sol del 19
Spanish Red
Wildflowers, spiced fruit, violets, cherry and blueberry accompany fresh earth and an earthy umami note. Graciano accounts for seventy percent of the blend, with thirty percent Tempranillo. Fruit from clay-limestone soils is harvested by hand in small boxes. Maceration lasts eighteen days, native yeasts carry out fermentation, and maturation lasts twenty-four months in stainless steel. The wine is unfined and unfiltered, with no added sulphites.
Domaine Tatsis 2020 Limnio
Greek Red
Raspberry, tart cherry, ripe red fruit, white pepper and herbal notes accompany a medium-bodied palate. Rustic tannins, fresh acidity, a light green vegetable note and an earthy character are also present. Limnio is the sole grape variety. The wine is aged in old French oak barrels and bottled without additional sulphur. The fruit is certified organic, and the wine carries the PGI Macedonia designation.
Autour de l’Anne 2023 Los Annegeles
French White
Vermentino and Colombard are grown on limestone and red-clay soils in a one-hectare vineyard, whose vines average twenty years of age. The grapes are harvested by hand and ferment spontaneously in concrete tanks with indigenous yeasts. Ageing continues in tank, without fining, filtration or added sulphur. Cantaloupe, citrus, soft texture and energy define this biodynamically farmed white blend.
Orsi Vigneto San Vito 2019 Barbera Martignone
Italian Red
Barbera grows in heavy clay over limestone under certified biodynamic farming. Maceration lasts one month. Fermentation and twelve months of ageing take place in botti, and the wine is bottled without fining or filtration. Sulphur use varies with the sanitary condition of the grapes; some years receive none, while other years see a small addition at harvest or bottling.
Domaine de la Paleine Saumur Brut NV
French Sparkling
Chenin, Chardonnay, Cabernet Franc and Grolleau Gris make up the blend in proportions of sixty, twenty, ten and ten percent. The biodynamic vineyard is Demeter-certified, with clay-limestone soil and twenty-five-year-old vines. After stainless-steel fermentation, the wine referments in bottle to produce fine bubbles. Ageing lasts eighteen to thirty-six months. Disgorgement uses no added sugar or sulphites.
rennersistas 2024 Gewürz Orange Wine
Austrian White
Gewürztraminer and Pinot Gris are made as an orange wine after several days of skin contact. The profile is floral, ripe and lightly spicy, with rose and lychee. It is also fruity and aromatic. The vineyards are farmed biodynamically and hold Organic and Demeter certification. The wine comes from Burgenland, Austria, and contains 12.5 percent alcohol.
Sant’Or Winery 2022 Krasis Achaia Red Wine
Greek Red
Mavrodafni comes from fifty-year-old, rain-fed vineyards in Santomeri, Achaia. The vineyards are farmed organically and biodynamically on clay-loam soil with schistose rock. Indigenous yeasts carry out fermentation, and maturation takes place in old oak barrels. The wine is bottled without filtration. Vivid ruby colour accompanies cherry and strawberry jam, earthy and animal notes, a velvety texture and spice. Production totalled 2,200 bottles.
Mendall Alícia 2023 Cendra Rosa
Spanish Red
Red fruit, strawberry and cherry define a light, vibrant and juicy profile. Garnacha Tinta grows on clay-loam soils with limestone at 350 metres. The fruit is hand-harvested and destemmed, with fourteen days of maceration. Alcoholic fermentation uses native yeasts in stainless steel. Malolactic fermentation also takes place. The wine remains in stainless steel for four months and is bottled without filtration, clarification or added sulphites.
Manoir de la Tête Rouge 2016 Pierre à Feu Saumur Puy-Notre-Dame
French Red
Cabernet Franc and Cabernet Sauvignon come from thirty-year-old vines on Jurassic limestone with flint. The two varieties are co-fermented after hand harvesting from two parcels. Dark ruby colour accompanies elder-bark notes, firm acidity and fine, slightly angular tannins. Iron oxides in the soil are associated with sanguine, meaty and metallic notes. The vineyards have been farmed organically since nineteen ninety-eight and biodynamically since two thousand ten.
Thibaud Capellaro 2021 Ombre & Lumière
French Red
Grenache, Syrah and Viognier are vinified separately, using a mix of carbonic fermentation, skin contact and direct pressing. The wine spends nine months in barrels and older demi-muids, with no fining, filtration or added sulphur. Fruit comes from vineyards on granite and clay-limestone soils in the Rhône and Ardèche. The vineyards are farmed organically and biodynamically without certification, and alcohol is thirteen percent by volume.
Le Coste 2023 Litrozzo Rosso 1 L
Italian Red
The blend includes Sangiovese and Merlot. Fermentation is spontaneous with native yeasts after destemming, and the wine undergoes eight days in concrete before malolactic fermentation without skins. It is bottled without fining or stabilization. Cherry and orange accompany a fresh, fruity profile. The fruit comes from Bomarzo and Montefiascone, and the release is classified as natural, organic and vegan.
Slobodné Vinárstvo 2017 Partisan Cru
Slovak Red
Frankovka Modrá makes up about sixty percent of the blend, with thirty percent Cabernet Sauvignon and ten percent Alibernet. Grapes are grown in organic vineyards with biodynamic practices on calcium-rich loess soils at 200 metres with southwest exposure. Fermentation uses no selected yeast, enzymes or other additives. The wine is neither fined nor filtered, contains twelve percent alcohol and has twenty-four milligrams per litre of total sulfur.
Catherine & Pierre Breton 2019 Nuits d’Ivresse Bourgueil
French Red
Smoky black fruit, spice and wild bramble accompany a broad, structured profile with smooth tannins. Cabernet Franc is hand-harvested, destemmed and fermented for three weeks with native yeast. Malolactic fermentation and ageing take place in used barrels. No sulfur is added during vinification. The vines are farmed organically and biodynamically, and the wine contains thirteen and a half percent alcohol.
Mendall Alícia Serres 2024 Santa Helena
Spanish Red
This red combines eighty percent Carignan with twenty percent Grenache Blanc from young vines in Vilalba dels Arcs, Terra Alta. The vines are farmed biodynamically on calcareous clay soils, and the grapes are harvested by hand. Maceration and spontaneous co-fermentation take place in amphora. The wine also ages in amphora before pressing and is bottled unfined, unfiltered and without added sulfur dioxide. Alcohol is fourteen percent.
Baldovar 923 2023 Cerro Negro Mencía
Spanish Red
Red berries, flowers, wild herbs and spice accompany freshness and minerality. Ruby colour has violet reflections, with lavender, geranium, strawberry, sour cherry jam, toasted wood, soft earth, structure and salinity. Mencía comes from forty-year-old vines at 980 metres on schist. Grapes were harvested by hand, and seventy percent of the wine aged in clay vessels. Production totalled 5,890 bottles.
Arnaud Lambert 2022 Brézé Clos de Midi Saumur Blanc
French White
Pears, herbs, white pepper and spices appear in a satiny, medium-bodied profile. The wine is pure, precise and tense, with salinity and a long, delicate finish. Chenin comes from southeast-facing vines in Brézé, planted on sandy clay over chalk. The fruit was matured only in stainless-steel tanks. The vineyard is farmed under certified organic and biodynamic standards.
Le Coste 2017 Vigna Le Coste Bianco
Italian White
Procanico makes up sixty percent of the blend, with Malvasia di Candia, Malvasia Toscana, Vermentino and smaller amounts of older local varieties. The vines were fourteen years old and planted at high density on a steep east-facing site at 470 metres, over volcanic soil. The grapes were destemmed and placed in wooden vats. After fermentation, the wine spent about two years in 10- and 15-hectolitre barrels. No additives were used.
Domaine de la Pépière 2022 Clisson Muscadet Sèvre et Maine
French White
Cooked fruit, ripe citrus, honey and quince appear in a rich profile with exceptional finesse. Melon de Bourgogne comes from the Clisson Valley, where granite subsoil is covered by gravel, sand, clay and river stones. The vines are farmed organically and biodynamically. After pressing and fermentation, the lees are stirred in tank, and maturation lasts at least two years.
Mendall 2024 La Torre Grenache
Spanish Red
This red release is made from Grenache and comes from Terra Alta in Catalonia. The vines are farmed following biodynamic principles, and no sulphur dioxide is added. The wine is made in a small town-centre cellar, where limited space means that most releases are bottled young. Each vintage is treated individually as an expression of grape and place.
Château Lamery 2019 Sémillant Vin de France
French White
Fruit, light oxidative notes, acidity and extraction shape this dry Sémillon. Grapes are harvested by hand from old vines and fermented in small concrete vats without added sulphur. The wine spends nine months on its lees in old oak, without topping, racking, fining or filtration, then four months in concrete for blending. The vineyard is farmed organically and biodynamically, and the wine is classified as natural.
I Mandorli 2013 Vigna alla Sughera Toscana IGT
Italian Red
Transparent red colour accompanies a slender Sangiovese profile with delicate fruit and a soft finish. The Vigna alla Sughera parcel faces northeast on a medium slope at Belvedere di Suvereto and has clay-silt soil. Its two component parcels are vinified separately. Maturation comprises eight months in large wood, eight months in cement and twelve months in bottle, while vineyard work follows biodynamic practice.
Domaine Achillée Alsace Macéré 2022/2023
French White
Moderate orange-yellow colour and natural turbidity accompany citrus, lemon, blood orange, peach, white pepper and conifer sap. The palate has present acidity, a slight spritz, fine tannins, bitter orange, nutmeg, cedar and a saline finish. Pinot Blanc, Gewurztraminer, Pinot Gris and Sylvaner are grown on mainly sandy-gravel soils. One third undergoes about five days of whole-cluster maceration; two thirds are direct pressed, then aged in stainless steel without filtration.
Il Roccolo di Monticelli 2019 Di Rado Bianco
Italian White
Golden colour carries citrus aromas, a light yeasty note, fine bitters and gentle astringency. Garganega and Trebbiano di Soave come from old vines established in the nineteen-seventies on a limestone hill with exposed rock. The grapes are harvested by hand and fermented spontaneously with indigenous yeasts. Extended skin maceration is followed by nine months in stainless steel and at least two years in bottle, without filtration or added sulphur.
Christian Tschida 2022 Birdscape Pink Maceration
Austrian Rosé
Cherry, violet and hibiscus-tea flavours are driven by orange-peel acidity, with a caressing yet tactile texture. Blaufränkisch and Pinot Noir receive brief skin contact through a pink-maceration method, producing a dark-pink style between rosé and light red. The grapes ferment spontaneously in large oak, and the wine is bottled without sulphur, fining or filtration. It contains 12% alcohol.
Daniel Gómez Jiménez-Landi 2018 Las Uvas de la Ira Garnacha
Spanish Red
Red fruit, herbal notes, citrus and wet stone form the aromatic profile. The palate is concentrated but easy to drink, with marked acidity, polished tannins and chalky texture. Garnacha comes from five vineyards between sixty and seventy years old at 750 metres on sandy granite. The parcels ferment separately in French-oak vats with indigenous yeasts before maturation in foudres.
Finca Parera 2016 Sassó Xarel·lo Penedès
Spanish White
Xarel·lo forms the wine, and ageing takes place in acacia barrels. The fruit comes from dry-farmed vineyards and is harvested by hand. The estate lies in upper Penedès, where calcareous clay soils are present. Farming is certified organic and Demeter, with biodynamic methods in use. No sulphur dioxide is added. The vineyard area covers fourteen hectares.
La Visciola 2021 Donna Rosa Passerina del Frusinate White Wine
Italian White
Passerina from vines more than sixty years old forms the wine. Eighty percent of the fruit is pressed directly, while twenty percent macerates until the sugars are exhausted. Spontaneous fermentation and malolactic conversion take place in stainless steel. Ageing lasts fifteen to eighteen months in stainless steel. The wine is bottled unfined and unfiltered, with three milligrams per litre of total sulphur. Production totals about three thousand bottles.
Le Ripi 2022 Attenti al Lupo Toscana Rosso IGT
Italian Red
The colour is bright red. Wild berries, cherries, dark chocolate and spice are present. The palate is lean, linear and fresh, with marked minerality, gripping tannins and a light bitter note in the aftertaste. Sangiovese is harvested by hand and fermented with indigenous yeasts as whole clusters. Carbonic maceration lasts ten days in a closed stainless-steel tank. Maturation lasts twelve months in concrete and stainless steel.
Ampeleia 2020 Alicante Nero Toscana IGT
Italian Red
The colour is intense ruby red. Cherry, small red fruit, rose, violet, wet earth, graphite and dark spice are present. The palate is fresh, savoury and intense, with integrated tannins and a long fruit-and-flower finish. The vineyard lies at about 250 metres on clay, pebbles and sand. Twenty percent of the fruit is fermented as whole bunches, and maturation lasts ten months in concrete tanks.
Sant’Or 2024 Santameriana Achaia White Wine
Greek White
The colour is bright white-yellow. Citrus-peel aromas and mineral notes are present. The palate has refreshing acidity and a robust aftertaste. Santameriana comes from a rain-fed vineyard in Santomeri, Achaia, planted on clay-loam soil with schistose rock. Free-run must is used. Fermentation is wild, malolactic fermentation occurs spontaneously, and the wine is bottled without filtration.