100% old vine Pinot Meunier is a magical thing. Adrien Renior is working with vines 40 years old, all located in the Montagne de Reims Grand Cru of Verzy. This Champagne is worthy of the most celebratory of occasions, or any night you’re trying to make just a little bit special.
Adrien Renoir is a 4th generation vigneron, with a commitment to organic & biodynamic farming practices, the quality of his wine is unequivocal with incredibly precise terroir expression. ‘Les Epinettes’ is 100% Pinot Noir, mineral driven, with beautiful perfumed red fruit. Simply dazzling.
Adrien’s parcel in Les Nogers is of old vines, now over 50 years old. Champagne nerds, REJOICE! This is a particularly interesting lieu dit because it is on the same hill as Le Bateau (Cramant) but in the village of Cuis. 100% Premier cru and 100% Chardonnay make for an incredible bottling.
This 100% Pinot Noir is an incredible example of rosé Champagne can be - vibrant, complex, and rich. The name translates to “The Iron Mountain,” referencing the incredible soil and the minerality in this remarkably special bottle.
Silex is a rare soil type only found in the Loire that wine geeks will nerd out about forever. Brunet farms the Chenin Blanc for this cuvee on Silex, imparting incredible minerality, structure, and earthiness to this gorgeous pet nat.
This Prosecco is light and refreshing, boasting classic notes of fresh citrus, tart tropical fruits, green apples, and plenty of minerality. Thanks to the Piave River, the mircroclimate here in Treviso is perfect for ripening Glera, and the proof is in the glass.
Here in Trépail, David uses small used oak barrels, and full malolactic fermentation to create a wine focused on the beauty of the vineyard and terroir rather than the cellar. This is a true individualistic expressions of the south easterly slopes of Trépail and its surrounding forests.
The active, chalky soil here in Kremstal, Austria mirrors that of the Cote de Blancs in Champagne, making it the perfect location for sparkling wine production. Winemaker Christoph Hoch learned to make elegant, stable, and gorgeous Pet-Nats from the team at Champagne Tarlant. Even the most loyal Champagne enthusiasts can get behind this Gruner and Zweigelt blend.
Vincent Alexis is at the helm of his family winery that’s been running for eight generations. He works side by side with his father and grandfather and has pushed the winery towards organic viticulture, fully converting in 2014. Refreshing with notes of citrus and wet stone, this checks off all the right boxes.
Not only is Emilia-Romagna home to Parmigiano-Reggiano, it’s also home to Italy’s “happiest” wine: lambrusco. Fattoria Moretto’s ‘Monovitigno’ cuvée is incredibly fresh, with aromas of crushed red berries that leap out of the glass. Chill it down and bring it to your next party, it’s guaranteed a crowd pleaser.
Gregoletto, founded in 1600 (yup), has been crafting delicious, rustic Prosecco for a long time. Bottled using the traditional sui lieviti method, a secondary fermentation occurs in the bottle, producing the classic, crisp Prosecco bubbles. This classically tasty Prosecco is a worthy pizza night companion.
100% Pinot Noir, full-bodied, juicy, voluptuous rosé Champagne from Chaput. Ripe morello cherries and strawberries on a bed of dry stone. Powerful and generous. A hit with pretty much anything, from orange-glazed duck to yellow curry to oysters or potato chips. A total knockout.
There’s a bee on this label for a reason - the palate is all honey & apple with some stone fruit & minerality. It’s a 100% Moscato wine that is hand-harvested into small bins before undergoing fermentation, bottled with minimal sulphur, of course - as expected with Cellario’s awesome, drinkable wines.
The brother’s Brand took to winemaking young, and are now working organically in the vineyards. They make classic, drinkable Rieslings, but it’s their Pet Nats that wowed us first. Bright, tart, and tangy, this low-alcohol bubbly is the perfect apéritif bubbly for your friends into natural wine or sour beers. Drink with fresh cheeses.
Nestled between Savoie, the Jura, Burgundy, and the Rhône, this small yet mighty appellation is one to explore. Patrick Bottex, along with his wife and son, farm the rocky limestone slopes of Bugey to produce a beautiful sparkling rosé. Predominantly Gamay, this slightly sweet bottling shows bright fruit and refreshing acidity.
Moretto Lambrusco Grasparossa di Castelvetro Secco NV
Fattoria Moretto’s Lambrusco is a party in a bottle. A fresh, bubbly red with notes of dark berries and herbs, there is no more joyful and refreshing vino rosso out there. Pair it up with just about anything for a sure win. And yes–it’s dry.
If you haven’t tried Lambrusco yet, this ridiculously versatile, sparkling Lombardian red wine is going to elevate your wine drinking repertoire. Fermented bone-dry it has gorgeous fruit character & a lively acidity that highlights savory, herbal notes. This wine is best enjoyed with pizza or burger night.
This stunning Brut Nature Cava drives it home that there is the Cava you know, and the Cava you want. This is the latter. It’s got steely minerality, considerable complexity and a heck of a lot more character than your average big name Champagne. Enjoy this with conserva and salty sheep’s milk cheeses.
Mirco Mariotti is doing something different - he’s farming wine in sand. That’s right, we’re talking beach wine. With vines just 300 meters from the Adriatic Sea, his wines possess a magical savoriness & salinity which is fully present in his Smarazen Bianco sparkling wine. It’s tangy, citrusy & amazing.
Taking after his father and his legendary winemaking, Adrien Renoir is making a statement in their appellation as he converts their farming to biodynamic, making fresh bubbles with finesse. His ‘Le Terrior’ cuvee is 50% Chardonnay and 50% Pinot Noir, bone-dry, bold flavor, with a gorgeous, long finish.
“Saignee” means “to bleed” in French, a reference to the process by which this Champagne gets its color. The skins are left to macerate for a few hours, imparting the natural pigments of the dark grapes, and then juices are “bled” off. This results in a rich color, and a full bodied style of rose, perfect for food.
Many things have been made of Lambrusco over the years, but one thing’s for sure–a well made version is virtually unbeatable on the table. Porchetta? Burgers? Pizza? Bring ‘em on. Saliceto is committed to producing thirst-quenching expressions of Lambrusco using only natural methods. Chill down and glou away.
Eat More Tinned Fish
Our conserva selection is inspired by the tiny tapas bars we fell in love with while in Barcelona, San Sebastian, and Madrid.