changing the guard.
release 2. march 2020
Colombera & Garella Sesia Rosso 2016
Region: Coste della Sesia, Alta Piemonte, Italy
Grapes: Nebbiolo 75%, 15% Vespolina, 15% Croatina
ABV: 13%
Winemaker: Cristiano Garella
Viticulture: Organic
Winemaking: Natural yeast fermentation, 10-12 months aging in neutral oak barrels
Smockshop Band Lúnasa 2016
Region: Columbia Valley, Washington, USA
Grapes: Grenache and Syrah
ABV: 13.5%
Winemaker: Nate Ready
Viticulture: Biodynamic
Winemaking: Natural yeast fermentation, whole-cluster maceration, aging in neutral barrels
Les Athlètes Du Vin Pineau D’Aunis 2017
Region: Touraine, Loire Valley, France
Grapes: Pineau d’Aunis 100%
ABV: 12.5%
Winemaker: “Vini be Good” winemaker’s network
Viticulture: Organic
Winemaking: 2 weeks skin maceration, 6 months settling/aging in concrete tanks
Arnaud Lambert “Clos De Midi” Brézé 2018
Region: Saumur, Loire Valley, France
Grapes: Chenin Blanc 100%
ABV: 13%
Winemaker: Arnaud Lambert
Viticulture: Certified organic
Winemaking: Natural yeast fermentation, partial whole-cluster maceration, aging in stainless steel and neutral barrels
Enderle + Moll “Müller” 2018
Region: Baden, Germany
Grapes: Müller-Thurgau 100%
ABV: 12%
Winemaker: Sven Enderle & Florian Moll
Viticulture: Organic
Winemaking: Natural yeast fermentation, 4-6 day skin contact,
Marchionni Rossovigliano 2017
Region: Tuscany, Italy
Grapes: Sangiovese 100%
ABV: 13.5%
Winemaker: Paolo & Lorenzo Marchionni
Viticulture: Organic
Winemaking: Natural yeast fermentation in concrete tanks, aging in tank