CATALOGUE2014

w w w . v i n i n a t u r a l i . i t

Arkè selects Italian and French wines that are handmade and express their origin.

To find wines that really know how to bring excitment and unique sensations, we follow simple these concepts: the naturalness of the wine, by which we mean a rejection of chemicals and the conservation of biodiversity that give flavours and tastes that are alive and authentic; the ability to innovate and experiment dynamically as to not reduce the elegance or the quality of a wine.

Arkè is also arises out of a need to share, to bring to life a concept and a culture, beyond the wine, that’s very important for us: the respect for the Earth and its development.A winemaker in the real sense of the term, is to us a man who lives and works his land while being first and foremost respectful to it. The winemaker is able to interact and collaborate with Nature, by virtue of reason and Science, will not make those mistakes that can corrupt the good things Nature has to offer: such as getting a helping hand with chemicals and excessive technology, both in the vineyard and in the winery, to produce wine in a seemingly easier way, harms both man and taste.

In addition to science and experience, they teach us how and why a wine is produced, lets us listen to our emotions, which make inroads to our souls, evoking moments, landscapes, faces, feelings or memories: a wine that’s made up, helped or corrected by the excessive interventionism of some winemakers, is a wine that is dead, arid, standardized ... that can no longer give emotions.

The world of natural wine is everything, and something more.

Over the years we have learned to recognize and love these wines without compromise, and now we want to make them more accessible for any person who wants to enjoy them, just as we did before adding them to our selection. The producers are not simple suppliers but friends that we value, because that is what they are for us, and it is from there that our idea was born: the wine that we loved, that accompanied us daily.

PRODUTTORI

BIANCHI

ROSSI

ROSATI

VINI

ZONA

BOLLICINE

DOLCI

PRODUTTORI ITALIANIITALIAN WINEMAKERS

Angiolino Maule Gambellara, Veneto.

MASIERISASSAIAPICOROSSO MASIERISOSANMERLOT

RECIOTOTAIBANE

LA BIANCARA

MASIERI

The producer’s base wine, Garganega (70%) and Trebbiano (30%), vinified in stainless steel and bottled after seven months without filtration. A simple yet alive white wine with good aromatics, marked acidity, and great drinkability.

SASSAIA

Garganega (90%) and Trebbiano (10%), immedia-tely pressed, spontaneously fermented and aged in large oak barrels for 10 months without any fining or filtration. One version is without added SO2, and another with 1g/hl. It’s the most representative wine of the producer, genuine and essential: the grapes and territoriality expressed by its character.

PICO

Pure Garganega selected from the highest hills of Gambellara, producing a wine of great structure that lends itself well to aging. 50% of the wine is skin-macerated, 50% is pressed immediately then matured in large oak barrels. Pico has a rocky soul, that evokes the volcanic soil from which it comes: intense golden color, spicy and mine-ral nose, the palate is complex yet very drinkable.

ROSSO MASIERI

Merlot 70%, 15% Tocai Rosso, 15% Cabernet Sauvi-gnon, spontaneous fermen-tation, 12 days maceration in stainless steel for 8 months; not filtered. A simple red wine with an intense and vibrant color, fruity and easy to drink.

Angiolino Maule and his family’s land (12 hectares) is on the hills of Gambellara, between the provinces of Vincenza and Verona, at the tip of the Monti Lessini volcanic slopes.

The search for quality and naturalness has characterized their work in the vineyard and in the cellar since 1988, their first bottled vintage. This has meant a consistent non-interventionist appro-ach in the vineyard until arriving to the practice of biodynamics and new ways: in collaboration with several researchers, new approaches to cultivation aimed at eliminating even copper and sulfur, as well as pesticides and herbicides. All this in order to obtain healthy, mature grapes that are rich in nutrients and yeasts, which ultimately enables us to keep the same philosophy also in winemaking: a great grape does not need embellishments nor corrections. Most of the wines for some years now have been bottled without filtra-tion or the addition of sulfites.

“my dream is to make a wine that in tasting it, speak of its territory

SOSAN

Tocai Rosso, an indigenous variety of the Berici hills derived from the French Grenache, is well suited to the clay-limestone soil of this region, with white marine sedimentary rocks. Spontaneous fermentation, skin-macerated for two weeks, then racked and left to mature in large 15HL wooden barrels, not filtered, no added SO2.

MERLOT

Pure Merlot obtained by a careful selection from the best albarello vineyards on the highest hills in Gam-bellara, where the yield per hectare is very low. A full-bodied wine, all the fruit and smoothness of the Merlot at its best potential.

RECIOTO

A sweet wine produced with dried Garganega grapes, picked at the beginning of the harvest to retain a good acidity. Spontaneous fermentation on the skins for 3 weeks, then racked and matured for almost 3 years in 10HL wooden barrels. Balanced sugar, acidity, tannins, and fruit gives this passito an unusual drinkability.

TAIBANE

A late harvest Garganega; when autumn permits, a vineyard is selected and the grapes left to hang until November. These very ripe grapes are full of special aromas, producing a unique wine every year; the most daring expression of this variety.

Davide, a young man from Gambellara that since 2006, at not yet twenty years of age, has managed to make his way in the family by producing his own wine, the Ru-goli; a white wine made from Garganega and a small percentage of Trebbiano.

His Rugoli is produced from the vines planted by his father and grandfather. Before 2006 most of the grapes were sold to another winery, but they retained some grapes for the production of a sweet, bottle-fermented sparkling wine, the fruity and easy to drink Racrei. From his passion for viticulture and thanks to his friendship with Angiolino Maule, Davide began to learn from an early age how to work in the vineyards and in the cellar without the use of chemicals and invasive technologies, and acknowled-ge and appreciate quality wines.

From the very beginning he produced his wines without the use of selectedyeasts, fining or filtration, and limiting himself to the most efficient use of sulfi-tes.

Davide Spillare Gambellara, Veneto

RUGOLIRUGOLI VIGNE VECCHIEGIARONIDOLCE RACREI

DAVIDESPILLARE

RUGOLI

White wine obtained from the spontaneous fermenta-tion of Garganega grapes, macerated for 24 hours with the skins, then matured in steel and used barriques for 12 months. The wine is mineral and direct, well-structured and lifted by the acidity typical of the Garganega grape.

RUGOLI VIGNE VECCHIE

A selection of Gargane-ga grapes from a single vineyard planted in the 1940’s. matured for 12 months in used barriques then 6 months in bottle. The best expression of its territory, with a distinct mi-nerality and structure. This wine can age for a long time to give greater complexity and elegance.

GIARONI

100% Merlot from young vines planted on the flat, well-draining, gravelly soils. Spontaneous fermentation in open vats for two weeks with continuous manual punching down, matured in 5 HL barrels for about a year.

DOLCE RACREI

A sweet sparkling wine made from a selection of Garganega grapes from the hills of volcanic origin. The grapes are then dried for 4 months on wooden crates. Spontaneous fermenta-tion in stainless steel for 6 months, bottled with residual sugar to allow a second fermentation in the bottle.

“my childhood dream has always been to be a farmer”

Daniele has a background as a professio-nal pastry chef, but his family has always had agricultural activities in the town of Alonte in the Berici hills, including five hectaresof vines planted with Tai Bianco, Pinot Bianco, Cabernet Sauvignon and Merlot.

He has always helped his father work in the vineyard and in producing a few demijohn’s for home consumption. In 2006 he decided to start bottling his first wine for sale, Il Nanni Rosso, produced by the Cabernet Sauvingnon and Merlot. The name is derived from Giovanni, the eldest son of Daniele and his wife Alessandra. Their second son Pietro on the other hand gave his name to the 2009 Pietro Bianco, made with Tai Bianco and Pinot Bianco grapes, released in 2010. That same year, the first vintage of the Tai Rosso (2009 vintage) was released, a local autochtho-nous variety, planted in 2007 near the winery and other vineyards.

Daniele Portinari Alonte, Veneto

PIETROBIANCONANNI ROSSOTAI ROSSO

DANIELEPORTINARI

PIETROBIANCO

A white wine made with Tai Bianco and Pinot Bianco grapes from 30 year-old vines growing on the lime-stone Berici hills, vinified in stainless steel for 10 months, then bottled without filtra-tion. An aromatic and fruity wine, focused and structured on the palate.

NANNI ROSSO

Classic Bordeaux blend of Cabernet Sauvignon and Merlot in equal parts, fermented spontaneously in open vats without tem-perature control for two weeks, then aged in small oak barrels for over a year. A fresh and elegant wine that although intense and well-structured, has a great drinkability.

TAI ROSSO

100% Tocai Rosso: an au-tochthonous grape descend-ing from the Grenache, probably brought to this area at the end of the 18th century from France. It has adapted and grows very well on the Berici hills producing a wine with great minerality.

“My base wines are thirst quenchers, my Tai Rosso is a profound territory wine.”

FRUTTAIO FAEO

Bordeaux blend of Cabernet-Franc and Merlot, the fruity and fleshy softness of Merlot blends with the firm structure and tannic Cabernet (especially theCabernet Sauvignon). It’s tannic, but not excessively, and is clean and drinkable. Without any additives, not filtered, and certified organic.

Behind the name Elvira there’s a large family: spouses Zarantonello in 1988 pur-chased the land adjacent to their home, in the desire to recreate a type of natural and healthy farming. They own six and a half hectares of land planted with vines and three and a half acres with apples, and thanks to this Gaetano was able to quit his everyday job and devote himself full-time to organic farming. The lands of Casa Elvira are in the muni-cipality of San Germano dei Berici on top of Mount Faeo, in the locality Valli at 270 meters above sea level. Their wine pro-duction focuses on the Cabernet Franc, Merlot and the Carmenere, the grape that is the most exciting to produce for Casa Elvira. The Carmenere is an ancient variety of the Cabernet Franc family, originating from the Bordeaux region and arriving in Italy after the total devastation caused by phylloxera. It’s qualities are producing powerful wines, with supple, non-invasive tannins, and good acidity; hints of licorice and carob are common to perceive. All of their wines are made without added sulfites, no filtration, with indigenous ye-asts, and with the utmost respect for the vines and the healthy grapes that arrive to the winery. Also of excellent quality is their apple juice, produced simply: by pressing softly and extracting the juice, and without ad-ding sugar. The juice is then pasteurized which is required by law. The color is an intense yellow, aromas of ripe apples, not in the least bit cloying; apple varieties are Florina, Gold Rush, Primiera and Sansa.

Fam. Zarantonello San Germano dei Berici, Veneto

ROSA DEL FAEOCABERNET RISERVACABERNETFRUTTAIO FAEO

CASA ELVIRA

ROSA DEL FAEO CABERNET RISERVA

100% Carmenere from vines at 280 meters above sea level. Spontaneously fermented and macera-ted for 15 days in used barriques. A powerful and structured wine, developed aromas with hints of spice. On the palate the acidity and tannins are balanced by the mellowness of the wine. Austere and vibrant. Can age well.

CABERNET

100% Cabernet Franc, spontaneously fermented in stainless steel, released after 3 years. Robust and herbaceous, and can keep improving over the years, mellowing it’s strength and edginess. Not filtered. Certified organic as indi-cated on the label. Doesn’t contain sulfites.

“utmost respect in the vineyard and ma-ximum respect for the grapes”

100% Carmenere, left to dry in boxes, then destem-med and left in contact with the skins for 15 days, then transferred to wooden barrels. A sweet, velvety and very concentrated wine with fresh aromas and hints of spice, followed by a good palate-cleansing acidity. A meditation wine.

Sauro Maule is a young farmer that since a young age has been involved in cattle rearing. In 2010 he decided to follow his passion and become a winemaker and started to replant the family vineyards on the limestone hills of Berici, within his fathers farm “il Cavallino” First were the red grapes: Merlot, Cabernet Sauvingnon and finally Tocai Rosso; white grapes Garganega, Sauvingnon, Pinot Grigio and Durella were then planted on the volcanic soils of Gambellara, in Selva. Right from the start he decided that he would work naturally, therefore his vineyards have never seen pesticides or chemical fertilzers, natural vegetation reigns, manure is placed in the vineyards in the winter, and reduced treatments with sulfur and copper. His first vintage was 2011, gathering inspiration and help from Angiolino Maule: the result is a simple red and white wine with character, and a more recent and ambitious wine produced exclusively with the Garganega.

Sauro Maule San Germano dei Berici, Veneto

CA’ LOMBARDAGRANSELVAPRI

IL CAVALLINO

CA’ LOMBARDA

Merlot (55%) and Caberenet Franc (45%) from the Berici hills. Natural vinification in stainless steel with a two weeks maceration, bottled after 10-12 months witout filtration. A classic Borde-aux blend from the Berici hills, round and full of fruit, although young and tannic, will improve over the years.

“ I cultivate the vines obsessively, I want healthy, high quality agriculture”

GRANSELVA

Garganega (85%) and Sau-vingnon Blanc (15%) from volcanic soil. Spontaneous fermentation after a direct pressing of the grapes, bottled after 8-10 months without filtration and mini-mal sulfur. The characteri-stics and the length of the Garganega bring together the fruit and subtleness of the Sauvingnon producing a white that is pleasant and fresh.

PRI

The best selection of Garganega grapes from the vineyards with the best sun exposure. Aged in stainless steels for 10 months, bottled without filtration or the additon of any sulfur. This Garganega is fresh and long with excellent acidity with good ageing potential.

A sparkling wine made from Glera (Prosecco) grapes, naturally re-fermented in the bottle, with a natually low alcohol level, from vines trained by the Guyot sytem planted on a flat area and vinified in stainless steel. The yeast residue remains in the bottle after the second fermentation, giving the wine a cloudy appearance. A simple wine with floral aromas and nice acidity.

Maurizio Donadi is a young winemaker who for some years now has been recove-ring some of the family vineyards and has decided to introduce the public to his first wine, Casa Belfi Colfondo, a non-con-ventional and atypical Prosecco produced the way prosecco used to be produced. His wine doesn’t produce its bubbles in autoclaves (steel tanks), instead it’s refer-mented in the bottle without the addition of yeast, enzymes and sugars, resulting in a wine with the sediment remaining in the bottle. This is the only way that this vine and the soil can best express their peculiarities, as well as the decision to work organically from the beginning, producing a Prosec-co that is completely healthy, as well as expressive and good. Cooperating both in the treatments in the vineyard and in winemaking are EM (Effective Microorga-nisms): bacteria that help the plants and the wine to have a balance on a microbio-logical level. Rounding out the production range are a white and a red produced with the same natural approach and with autochthonous varieites: the Manzoni grape variety (a crossing) blended with the Chardonnay and the Raboso del Piave refined by the Cabernet Sauvingnon.

Maurizio Donadi San Polo di Piave, Veneto

CASA BELFI COLFONDOCASA BELFI BIANCOCASA BELFI ROSSO

CASA BELFICANTINE ARMANI

PROSECCOCOLFONDO

“ I want to leave life up to the vineyard, to safeguard biodiversity”

BIANCO

A white wine made from Chardonnay and Manzoni 6.0.13 grapes, vinified with a short maceration on the skins, aged in stainless steel and partly in wood, bottled without filtration. The wine has floral aromas and is lightly aromatic, has good minerality and freshness.

ROSSO

Cabernet Sauvignon and Raboso make up this slim yet firm red wine, that after 30 days of maceration with the skins, is aged in steel and in amphorae. Ruby red in color, it’s smooth and en-veloping, albeit supported by the vein of acidity typical of Raboso.

MAPPA DEI PRODUTTORI ITALIANI

MAP OF ITALIAN WINEMAKERS

La Biancara

Daniele Portinari

Cà del Vent

Cascina Tavijn

Podere Il Santo

Il Cavallino

Casa Elvira

Davide Spillare

Natalino Del Prete

La Bassetta

Franco TerpinCascina Borgatta

Podere Sanguinetto

Podere Santa Maria

Pacina

Solicchiata

La Moresca

Cinque Campi

Camillo Donati

Feudo D’Ugni

Franco cultivates his 10 hectares in San Floriano del Collio, on the border with Slovenia, utilizing natural methods. His soil is composed of limestone rocks called Ponka, derived from marl and sandstone.

The wines resemble Franco in structure and character; he is a statuesque and strong farmer, proud of his origins, hard-working and rigorous, but always open to dialogue and humor.The most characteristic vines are Ribolla Gialla, Tocai Friuliano (which he renamed Jakot), and Pinot Grigio complemented by some Chardonnay, Merlot and Cabernet Sauvignon.

He vinifies all of his white-skinned grapes with a few days of contact with the skins to extract more flavors and give more complexity to the wines. He produces three lines from different selections in the vineyard. The top wine is named after the area where the vineyard is located: Sialis, 3 hectares of vineyards surrounded by forest on the southern slope of Monte Calvario.The other vineyards are located next to the house & cellar and give life to the base wines, the Quinto Quarto, and to the wines labeled with the name of different grape varieties, vinified and bottled separately.

Franco Terpin San Floriano del Collio, Friuli

QUINTO QUARTO REBULAQUINTO QUARTO PI-NOTQUINTO QUARTO ROS-SO

QUINTO QUARTO B.JAKOTRIBOLLA GIALLASIALIS PINOT GIRGIOSAUVIGNONCHARDONNAY

FRANCOTERPIN

QUINTO QUARTO REBULA

A Ribolla Gialla from young vines made with a brief maceration on the skins in stainless steel, no filtration and only 2gr/ hl SO2 before bottling. A direct and authentic expression of the territory, where the Rebula reigns unchallenged by other varities: mineral & direct, yet simple and drinkable.

QUINTO QUARTO PINOT

Pinot Grigio from young vines, macerated for 4/5 days with the skins, giving the wine a rosé color. Spontaneous fermentation and aging in stainless steel, no filtration or fining, 2 g / hl SO2 bottling. Quite an intense spicy and fresh nose, that evolves in the glass, slightly tannic and well-structured in the mouth.

QUINTO QUARTO ROSSO

Franco’s base red wine is a blend of Merlot and Caber-net Sauvingnon fermented spontaneously without temperature control for two weeks, aged in stainless steel for 1 year, then bottled without filtration with only 2 gr / hl SO2. A simple, yet full-bodied red.

QUINTO QUARTO BIANCO

The only wine produced by Franco without skin con-tact. A blend of Sauvingnon Blanc, Chardonnay & Pinot Grigio. The wine is slim, fresh & aromatic, and is a pleaure to drink.

“natural wine helps you fell good about others and about yorself”

RIBOLLA GIALLA

A selection of pure Ribolla Gialla, fermented spontae-nously and then macerated for 12-15 days on the skins in large botti (wodden barrels). Matured for 2 years, not filtered and only 2 gr / hl SO2. A mineral & vibrant wine, dry & salty, great acidity, with citrus and spice notes that are a direct result of the maceration

SIALIS PINOT GRIGIO

A selection from the micro vineyard “Sialis”, from vineyards 70 years of age, macerated with the skins for 10 days to extract the pink color and fine tannins. A wine of great character, with refined aromas and an ele-gant rosé color. The wine is deep and majestic on the nose and in the mouth.

JAKOT

A selection of pure Tocai Friulano from the marl & sandstone hills on the border with Slovenia. Spontaneous fermentation in stainless steel tanks in contact with the skins for 10 days, then goes into oak barrels for 18 months. Bottled unfiltered with only 2gr/hl SO2.

SAUVIGNON

A selection from old vines of Sauvignon, fermented with the skins for about two weeks and aged in barrels for at least 30 months. The aromatic Sauvignon smoothed by the tannins and light oxidation, results in a fragrant wine that is full-bodied and balanced.

CHARDONNAY

A selection Chardonnay from old vines, maceration with the skins for about 10 days, then aged in large oak casks for at least 18 months. The fruit and the typical scents of Chardonnay are enriched and enhanced by the maceration, and balanced by the tannins and slight oxidation.

Cá del Vent came to life in 1994, in an ancient territory that’s famous for terroir and it’s microclimate, thanks to an amphi-theater of rocky hills (300/400 M ASL) made up of limetsone and clay. They have optimal sun exposure, but are tempered by the cold winds from the North, hence their name Cá del Vent (House of Wind).

Strangers to the fashions of the nearby and famous Franciacorta, they work and cooperate with nature in a simple and focused approach to the enhancement of biodiversity. They work manually their 6 hectares of vineyards planted mostly with Chardonnay and Pinot Noir, on different plots that they know thoroughly: all the vinifications are done separately, to enhance the characteristics of the various crus, then they are blended to achieve the optimal result.

The vines are managed so that they produ-ce not more than 1 kg of grapes per plant to optimize the quality of the wines pro-duced, allowing the growth of cover crops in the vineyard and no pesticides. They follow closely and are active with the expe-ritments carried out by VinNatur, and also hold their own strong beliefs. They produ-ce still and sparkling wines utilizing inno-vative methods, yet they’re as respectful as possible to the naturalness of the product. In the cellar the wines see no filtrations or embellishments, maturations are carried out in small barrels, while remaining on the lees. The red wines are produced by replanted vines typical for the region like Marzemino, Barbera, Schiava Gentile and the crossing Terzi n.1.

Flavio Faliva Antonio Tornicasa

Campiani di Cellati-ca, Lombardia

FRANCIACORTA BRUT PAS OPERÈFRANCIACORTA ROSÈ PAS OPERÈBLANC DE BLANCSOSPIRI

CÁ DEL VENT

FRANCIACORTA BRUT PAS OPERÈ

Vintage Franciacorta obtained from Chardonnay (85%) and Pinot Noir (15%) vinified in barriques for 3 months and then in stainless steel vats for 3 months, the second fermentation takes place in contact with the lees for at least 24 months. At the disgorging, each bottle is filled exclusively with wine of origin.

FRANCIACORTA ROSÈ PAS OPERÈ

Vintage Franciacorta Rosé obtainted from the best Pinot Noir grapes, limited to 600 bottles per year. No filtration nor addition of sugar, no dosage at time of disgorging, only great wine guarantees it’s integrity and quality.

BLANC DE BLANC

Franciacorta Blanc de Blanc, from a selection of the best Chardonnay vineyards. An assemblage of the most silky & elegant cuveé’s matrured in bottle on the lees for 32 months. Disgorgement and top up using only wine of the same vintage and only a little added sulfur creates a Blanc de Blanc of exceptional elegance.

“stimulating the senses leads to new horizons”

SOSPIRI

A Franciacorta Blanc de Blanc, born from a special selection of some barriques of exceptional Chardonnay, that after refermentation in bottle were put to the side and let to age on the lees for 40 months. Silky and velvety aromas and palate, floral & tertiary aromas combine to create a unique, intesne and harmonious wine.

Eugenio Barbieri was a young industrial engineer when he moved with his wife Sabina from their chaotic life in Turin in the late 90’s to Rivanazzano, his native town in the Oltrepò Pavese. The name Il Santo (the Saint) comes from his great great grandfather, a very generous man with the needy, and has since been given to the male descendants of the family, wise but humble peasants: the youngest whom taught Eugenio the craft of viticulture and winemaking was his uncle ....... a true farmer, humble and graceful, but of strong character.

Eugenio arrived to these hills in his home-land after years marked by deep agrarian crisis and systematic abandonment of the vineyards planted in the first half of last century; his commitment went immedia-tely into recovering some of these histo-rical monuments as he calls them, rather than vineyards.

He produces two wines. The Rairon, the local dialect name for Uva Rara, which makes up most of this wine, blended with Croatina. His most important and ambitious wine is the Novecento, from Barbera grapes aged in casks from 500 to 750 liters, which express the most of the territory and the soul of the producer, whilst remaining respectful of his family history and the old vines that he inherited, in fact original vines from the last century.

Both wines see long macerations, even post fermentation, and long aging in the cellar before bottling, all without the slightest use of any chemicals or filtration.

Eugenio Barbieri Rivanazzano, Oltrepò Pavese, Lombardia

NOVECENTORAIRON

PODEREIL SANTO

NOVECENTO

The name contains the memory of the century when this wine came to life (1900’s): the grape Barbera is dominant, then Croatina and Uva Rara, all from old vines of 70/80 years. Spontaneous fermentation with long maceration on the skins, aged in casks of 750 liters for at least five years. A big red made for ageing, deep and elegant.

RAIRON

The name of this wine is the local dialect name for the grape Uva Rara, an autochthonous grape that makes up 90% of this wine, blended with Barbera and Croatina. Fermantation takes place in stainless steel with a long maceration of around 3 months. A com-plete and powerful wine, full bodied and full of aromas.

“I do not believe there is a definition of natural wine, everything is evolving”

Nadia Verrua is a young and humble wine-maker in Scurzolengo, a provence of Asti located on the hills of Monferrato, whose family has cultivated vines and produced wine for homeconsumption and to sell in bulk since 1908. Today the vineyard surface area covers 5 hectares with vines ageing between 5 to 15 years, supplemented by the production of hazelnuts, typical of Monferrato.In 1998 Nadia, helped by her father Otta-vio, decided to bottle and sell her wines under the Cascina Tavijn label, which in the local Piedmontese dialect means a «humble farmhouse». In 2007 she obtai-ned her organic certification, although she has traditionally always worked in a natural way.She works with the autochthonous varie-ties Barbera, Grignolino and Ruché which are vinified separately without added yeast and with minimal amounts of sulfur to preserve the territorial integrity and the grapes grown there. Like her, her wines are elegant and discreet. Perhaps at first they might seem a little introverted and closed, but if you search more deeply and you have a little patience, they open with character and a surprising freshness.

Nadia e Ottavio Verrua

Scurzolengo, Piemonte

GRIGNOLINO D’ASTIBARBERA D’ASTIRUCHÉ DI CASTAGNOLE MONFERRATOROSSO

CASCINATAVIJN

GRIGNOLINO D’ASTI

Typcial grape for Asti, fermented in stainless steel and concrete with 1 week maceration. Bottled the following April after harvest. The color is light, almost Rosé-like, fresh tannins, fruity and harmonious.

BARBERA D’ASTI

Barbera from the hils of Scurzolengo, 260 meters above sea level, from lime-stone soil, fermented and matured in fiberglass and stainless steel with about three weeks of maceration. Bottled a year and a half after harvest. An honest and vigorous Barbera, tannins and acidity are in balance.

RUCHÉ DI CASTAGNOLE MONFERRATO

An unusual and now rare grape in Monferrato, this wine is vinified in cement and oak barrels and bottled after 1 year. Aromatic and spicy, lean yet full-bodied and concentrated. This wine is deep and honest.

“When a grape is well undestood, it needs minimal intervention”

ROSSO

A “frizzante” version of the barbera from the youngest vines, naturally refermented in the bottle. The bubbles give this wine viscosity, drinkablilty and above all cheefullness.

The property of Cascina Borgatta is located in the municipality of Tagliolo Monferrato, a medieval village perched on a hill, boasting rolling hills all and fertile soils of sandy-silt origin that are well-suited to the production of the autoch-thonous dolcetto grape in one of its more structured forms lending it to long ageing, the Dolcetto di Ovada. A third of the 4 hectare property is plan-ted with barbera, a few rows are planted with the white grape Cortese for personal consumption, giving life to a simple white wine, and a bit of moscato. The vines are worked with tenacity and pride by the now in their seventies Emilio and his wife Maria Luisa Barizzone, whom inherited the estate from her father Italo, who settled here with his family conti-nuing the traditional work which he had learned from his father. Many of the techniques learned and a good part of the production philosophy was infused to the calm and diligent Emi-lio from a great Master, a crazy genius, Pino Ratto, his neighbor and a great in-terpreter of Dolcetto di Ovada: known in Italy since the sixties first for his mastery of the clarinet and then for the quality of his wine; acclaimed by Veronelli, he was able to, alone, maintain the reputation o|f a grape and an area marred by cheap, ready to drink supermarket wines, instead producing structured dolcetto’s that were full of character, yet elegant. For some ye-ars now Pino is no longer with us because old age and misfortune have taken over, but Emilio and Maria carry on his memory with pride.

Emilio e Maria Lui-sa Barizzone

Tagliolo Monferra-to, Piemonte

DOLCETTO D’OVADABARBERA

CASCINABORGATTA

DOLCETTO D’OVADA

Harvested from vines planted in the sixties and eighties. Spontaneous fermentation in cement in contact with the skin for 9-15 days depending on the vintage. Maturation in stainless steel and a few barriques for 12 months. No fining or chemical addition. A little added sulfur, on the grapes and just before bottling.

BARBERA

An austere and authentic barbera that opens a bit reductive, but after a bit of air opens to reveal intense aromas and scents of wild berries. The vineyards are at least 50 years of age giving the grapes depth and concentration and enabling them to reach full maturity, while maintaining the characteristic acidiy of this variety.

“With humility and passion I continue the work of our forefathers”

Vanni Nizzoli and his family manage the land and the vineyards of the farm, located in the hills at the foot of the Appennino Reggiano, where tradition has been handed down for over 200 years. Since 1980, they have taken their name from their main plot, Cinque Campi: the wine was initially only sold in demijohns and only since 2003 has he been formally “organic”, but he’s always been organic in practice.In 2005 commenced the job of recovering and replanting of native grape varieties, resulting in original products of high quality. The use of organic methods in the cultivation of the vine and all other estate products is dictated by the deep convic-tion that a natural balance should not be undermined or changed. Every single living being present on the leaves, the branches, the land is part of the natural balance of the territory, balance and originality that can also be found in our products. And we believe that this is the only possible way to make wine.All of Vanni’s wines are completely natu-ral; they do not undergo any chemical or physical treatment. Are all bottled without added sulfites.

Vanni Nizzoli Puianellodi Quattro Castella, Emilia Romagna

CINQUE CAMPI ROSSOTERBIANCLE MARCONEBORA LUNGAL’ARTIGLIO

PARTICELLA 128TRIBULE’

CINQUE CAMPI

CINQUE CAMPI ROSSO

Lambrusco Grasparossa (95%), Malbo Gentile & Marzemino (5%), grown on clay-loam soils. Natural fermentation in the bottle, producing a straightforward and direct Lambrusco: fresh, fruity, acidic, tannic, aromatic, making this wine incredibly thirst-quenching. Great as an aperitif or with wild meat.

TERBIANC

Sparkling white, fermented naturally in the bottle, from a vineyard of 70 years old on clay loam soil, without filtration or the addition of sulfites; then aged in the bottle for over 8 months before being put on sale. Hints of honey, gooseberry, mineral with a very good structure.

LE MARCONE

Still red from Malbo Gentile, Cabernet Sauvignon & Marzemino grapes grown on clay loam soils with yields of 1.5 kg per plant. Tannic and structured, macerated on the skins in stainless steel tanks, aged in French oak barrels for a year and 6 months in bottle.

“We are convinced that this is the only possible way to make wine”

BORA LUNGA

Still white made from Moscato & Spergola grapes grown on clay loam soils with low yields of 1.5 kg per plant. Maceration with the skins for 3 days, racking and aging in stainless steel for 12 months and after 6 months in bottle. Hints of white fruit, apples, passion fruit, fresh and mineral.

L’ARTIGLIO

Classic method sparkling wine, no dosage, from Spergola 90% and Moscato 10%. Fermentation like a red wine with 5 days on the skins in barriques, remains in the bottle for 48 months. Manually disgorged without the addition of sugars, topped up with reserve wine of the same vintage.

PARTICELLA 128 TRIBULÈ

Sweet wine made from Moscato Giallo, Moscato Bianco & Malvasia, dried for 3 months, then fermen-ted on the skins for 1 week in steel where it remains for 18 months. A sweet and aromatic wine with a good structure.

Classic method sparkling wine, 100% Spergola grapes from young vines. Two days skin maceration at the start of fermentation in steel. Second fermen-tation is in the bottle and spontaneous, disgorged and topped up only with reserve wine, without any additions. Floral and citrus notes, fresh, simple and mineral.

Camillo is always accompanied by his wife Frances and daughter Camilla, and in re-cent years, is also helped in the vineyards and in the winery by his passionate niece Monia.

In the hills south of Parma, Camillo cultivates organically his 11 hectares of vineyards: Malvasia Aromatica di Candia, Moscato Giallo, Lambrusco Maestri, Bar-bera and Croatina, all regional varieties, and in small quantities Sauvignon Blanc, Trebbiano, Pinot Bianco, Merlot and Cabernet Sauvignon.Each variety is vinified and bottled on its own with its own name and, followingtradition, all wines are sparkling. Re-fermentation occurs in the bottle, with the sole addition of must from the same vintage, maintained fresh thanks to cold storage.The first label was the vintage 1992, but the story behind this first vintage is longer and respect for the people who have supported and guided him through the vineyards and the cellar, characterizes his research.His grandfather Oreste planted the first vineyard in 1930, Il Groppone, and even today it’s cared for closely by Camillo. His father Antonio, although he worked as a clerk, transmitted his love for the work in the vineyard and the extreme care that it is necessary, especially in the most decisive moment for its balance, pruning. Family friend and winemaker Oreste, born in1923, taught him all the things you need to know to have a re-fermentation in the bottle, the way it used to be done, without the advent of the wine industry.Today Camillo still carries on these tradi-tions brought on by passion and respect.

Camillo Donati Felino, Emilia

MALVASIAMALVASIA DOLCEMALVASIA ROSASAUVIGNONLAMBRUSCOOVIDIO

FORTANA

CAMILLODONATI

MALVASIA

Malvasia aromatica di Can-dia, without any residual sugar. A vine originally of Cretan origin, but has been a native of Emilia for cen-turies. Two days macerated with the skins, resulting in an almost golden straw yellow color. Very fragrant with the characteristic bitter aftertaste.

MALVASIA DOLCE

Malvasia aromatica di Can-dia, kept sweet by filtering the must through a mesh sack to limit the fermenta-tion: producing a wine that is about 4-6% alcohol, very sweet and fragrant.

MALVASIA ROSA

Malvasia di Candia re-fermented in the bottle, with the addition of a small percentage of red wine be-fore bottling. Excellent as an aperitif, well structured in addition to being fruity and floral.

SAUVIGNON

“for me only ripe and healthy grapes, I do not seek at all costs acidity”

Sauvignon re-fermented in the bottle. The characte-ristics of the grape show decisively, with aromas in-tensifying gradually: at first the wine is a bit closed and austere, after a few minutes opens to reveal floral and spicy aromas. Embracing and mineral in the mouth, with dominating aromatics typical of the variety.

LAMBRUSCO

Pure Lambrusco Maestri, cultivated by Guyot in the hills producing few grapes, compared to the amount that you normally have in the plains. The grapes ripen well, reaching 13 percent alcohol. A decisive and en-veloping wine with creamy bubbles, supported by the balance between acidity and fruit.

OVIDIO

Wine made from Croatina grapes, usually famous for Bonarda when left sweet. In this case, it is fermented dry, and is a tribute throu-gh this historic vineyard, to the master of the cellar and the master of life, Ovidio.

FORTANA

A native vine that has become very rare, it has a unique taste and aromas: the acidity stands out and dominates as do the green tannins, the resulting wine is a “summer” red. It’s youthful and perfect for fearless lovers of edgy acidity that cleanses the palate; softens over the ye-ars while remaining bold.

Pacina is a tenth-century monastery with a long history. On the ancient road that connected Arezzo to Siena, northern Italy to Rome, surrounded by woods and the famous Crete Senesi (Siennese Clays). Located in the municipality of Castelnuo-vo Berardenga, Pacina today is owned by the family of Stefano and Giovanna Tiezzi Borsa which together manage 10 hectares of vineyards and another 12 divided among olive groves, orchards, cereals, vegetables and wood.A small intense place that has a deep respect for the cause, by necessity, historical events, and the richness of the tradition, and still gathering information. A small place where differences in some way have been respected and maintained, varied habitat differences, both in the presence of forest and the various types of crops, both in the alternation of work and rest of the earth, so that plant and animal ecosystems have been able to maintain their wealth and their interrelationships.Terra del Chianti Colli Senesi, therefore cultivating mostly Sangiovese, small par-cels of Canaiolo and Ciliegiolo, a hectare planted with Syrah and another small parcel to Malvasia, for the production of the precious Vin Santo.

Stefano Borsa e Giovanna Tiezzi

Castelnuovo Berardenga,Toscana

SECONDO PACINAPACINA VILLA PACINAROSA DI PACINA

PACINA

SECONDO PACINA

Pacina’s base wine, made from the youngest wines, predominantly Sangiovese with small amounts of Ciliegiolo and Canaiolo. Ferments for two weeks in cement, racked then stored in steel for 18 months. Sim-ple & direct, yet with great character and structure.

PACINA

Selection of grapes from their 10 hectares of vi-neyards of Sangiovese, with 3% Canaiolo and Ciliegiolo. Spontaneous fermentation and maceration for five weeks in cement, finished with a short passage in steel, then maturated in casks and big oak barrels for nearly two years.

VILLA PACINA

A selection of Sangiove-se kept aside due to the specific greatness of the 2011 vintage, then bottled with a new label, for the first time with no added sulfites. Astonishes with its towering structure, its harmony with the fruit and the general roundness of the wine.

ROSA DI PACINA

Cheerful version of the Sangiovese vinified in pink, with a very brief contact with the skins, aged in large ca-sks, bottled without sulfites added. A rosé for the entire meal, thanks to the maturity and quality of the grapes. Ripe red fruit aromas, good acidity and structure.

“Pacina is wine, olive oiland hospitality”

Marino Colleoni settled in Montalcino in 2000, the year of their first harvest, but his wife Luisa bought the house and land back in 1989. Just five years later, they dis-covered that protruding out of the bushes were branches of vines and grapes which allowed them to produce wine, which for them was only a dream until then. After preparation of the land with respect for the ancient terraces erected by dry stone walls, they planted Sangiovese Grosso, from whose juice they would produce their first Brunello which they began to market after five years of aging, in 2005.They bought other plots of land in Sant’Antimo, specifically olive groves for the productionof extra virgin olive oil. Currently, after the patient work of manual recovery, a result of theirdecision to retain the the old varieties present, the olive grove is slowly regaining its original vigor, producing high quality olives.The farm consists of 3 hectares of vineyards and about 2.5 hectares of olive groves. The method of production is strictly organic, but the goal is to go one step further and attempt to rebuild natu-rally a biological diversity of crops so that the soil and the plants can become more and more independent of human will and his interventions.Even in the cellar, a full respect for tradition and spontaneous fermentation produces a Brunello of strong character and personality, direct but never polite, yet sincere and enveloping, just like the character of the producer. Never the same as the year before, reflecting the strengths and weaknesses of each vintage, showing its best after years of aging.

Marino Colleoni Montalcino,Toscana

ORCIA ROSSOROSSO DI MONTALCINOBRUNELLO DI MONTALCINO

PODERESANTA MARIA

ORCIA ROSSO

Sangiovese from a hill in the Val d’Orcia. An old vineyard on very thin soil, producing low quantities of concen-trated grapes. Maceration of two weeks, then in steel tanks for almost a year and bottled without added sulfites. This wine is honest, straightforward and easy drinking.

ROSSO DI MONTALCINO

Sangiovese grosso from a second passage in the vineyard after the strict selection for the production of Brunello, spontaneously fermented with the skins for about three weeks, then aged in large oak casks. Shows off the best minerality and elegance of Montalcino, but distinguishes itself with its astounding drinkability.

BRUNELLODI MONTALCINO

The symbol of excellence from Tuscany: Sangiovese at its best, macerated in a conical-shaped vat for more than a month with con-tinuous pumping over, then aged in large oak barrels for five years before bottling. Austere but refined, slender but deep and mineral.

“I know almost every bottle of my wine”

Dora and Patrizia are two powerhouses of Nature, with strong, magnetic charactersthat whisk you away as soon as you meet them; Sanguineto is Dora, she is the hand of the cellar and Patrizia the mind. The farms of Sanguineto I and II are located in Tuscany, between the Valdichiara and the Val d’Orcia, in Acquaviva, and extend for 35 hectares, 330 meters above sea level. Only 5.5 hectares are planted with vineyards with varieties such as Prugnolo Gentile (Sangiovese biotype) Canaiolo nero, Mammolo and Colorino.The winery was founded by Dora’s father, Federico Forsoni, who primarily raised cattle, while producing wine for personal use. Over the years the challenge and the opportunity given by the lucky location of the land in Montepulciano, gave way to the creation of impressive wines with character and the wild card was placed in Dora, a young rebel, she then realized that the wine could be her future and her indelible mark in the past.

Therefore it was up to her, the baby of the family, to make a great wine: from cultivation to the treatment of the land, respecting nature and its rhythms, no in-secticides or pesticides: “I want my chicks healthy! You cannot expect to be strong if you just took a dose of antibiotics.”

Even in the cellar the utmost respect. The first bottling was in 1997. “My education was through my father,” she tells us, “albeit for a few years and I did rebel, neglecting the vineyards and changing jobs often, then I understood that I had to return home to find my path making wine”

Dora Forsoni Montepulciano,Toscana

ROSSO DI MONTEPULCIANO DOCNOBILE DI MONTEPULCIANO DOCGNOBILE DI MONTEPULCIANO DOCG RISERVABIANCO TOSCANO

PODERISANGUINETTO

ROSSO DI MUNTEPUL-CIANO DOC

Prugnolo Gentile, Mammolo and Cannaiolo nero from the same vineyards as Vino Nobile, only matured 1 year less in big barrels. Spontaneous fermentation, aged for 12 months in large wooden barrels. Sulfur only if necessary and only on the freshly picked grapes. No chemical addition or filtration.

NOBILE DI MONTEPUL-CIANO DOCG

Prugnolo Gentile, Canaiolo Nero and Mammolo, fer-mented in concrete tanks and then put into large wooden barrels, where it remained for 24 months. Intense purplish red, on the nose fruits like plums and apples, on the palate full and evolving, deep and refined at the same time, with sweet licorice on the finish.

“I understood that I had to return home to find my path making wine”

NOBILE DI MUNTEPUL-CIANO DOCG RISERVA

Prugnolo Gentile, Canaiolo Nero and Mammolo, sponta-neous fermentation, aged for 12 months in oak barrels. Sulfur if necessary, and then only on the freshly picked grapes. No chemical addition or filtration. This is a top selection of the best wines and this is why it remains up to three years to age in large wooden barrels.

BIANCO TOSCANO

A simple yet refined white made with all the local Tuscan grapes: white and green Malvasia, Biancame, Trebbiano & Grechetto. The resulting white wine is straightforward & har-monious, good depth and persistence, fruity but not aromatic.

Cristiana Galasso is Feudo d’Ugni, or, as she describes herself, the fiery winemaker. Having completed her studies of art, a few years later she decided to return to her origins, that is the countryside and vineyards, perched high on the hill, below the imposing Maiella. In 2001 she began working with a small vineyard of Müller, in 2002 she rented her first vineyard of Montepulciano, and in 2004 her first trial bottling. Alone & without support, she started really at zero: living in a camper, the cellar was on an old stone cottage, all the work was done by hand and with an old tractor. Her first official bottling was registered in 2006.Her determination and tenacity to produ-ce authentic wines from healthy grapes, treated with the bare minimum of copper and sulfur, without the slightest techno-logy and only a little sulfur in the cellar. Her fear of not succee-ding, selling grapes to make a living and a great humility are her daily bread today.The wines are a white Trebbiano, a rosé and a red made of Montepulciano. All are Vini da Tavola (table wines) but really authentic expressions, bloody, visceral, from the large territory of Abruzzo.

Cristiana Galasso San Valentino, Toscana

LAMA BIANCALUSIGNOLOFANTED’UGNI

FEUDOD’UGNI

LAMA BIANCA

Trebbiano with 10% Mo-scato which gives the wine some fragrances and aroma-tics. Short maceration with the skins and fermentation takes place in cement, bottled after 12 months with little added sulfur. This wine is slightly oxidized, has a good structure and acidity, fruity and deep.

LUSIGNOLO

A Carasuolo made from Montepulciano grapes macerated with the skins for a few hours, vinified in cement and steel, bottled after 15 months with only the addition of a little sulfur. An intense and structured rosé with fresh fruity aromas, easy to drink.

“I am the small fiery winemaker”

FANTE

The Montepulciano has a maceration of up to three weeks, vinified in cement and large oak barrels for at least two years. Expresses its full strength and territo-riality: intense color, aromas of fresh ripe grapes and plums, persistent tannins but velvety, good acidity, an intense palate and a bit raw in its youth.

D’UGNI

A selection from old vineyards of Montepulciano d’Abruzzo, aged for three years in used barriques. Here you can feel the true character of Montepulciano, spontaneous, tough and rustic, but also the elegance and depth of a big red. Unusual and hard to forget, will age very well.

Natalino Del Prete is a real Apulian farmer who cultivates his own vineyards in Salen-to, where his family has been cultivating vineyards for 3 generations. A quiet man with bright blue eyes, Natalino and his fa-mily have been producing organically sin-ce 2004, but the preservation of the soil, the environment and the consumers have always been part of their ideology. Their holdings are around 11 hectares, of which 7 are vines and 4 are olives. The varieties they cultivate are typical for the region, Negroamaro, Malvasia Nera, Primitivo and Aleatico; this last grape is typical of this region and is made even more intriguing by the legend that hovers around Aleatico: the land where the vineyards are located is called “Land of Messapians” and we like to believe that this particular sweet wine was used by Odysseus to tranquillize the Cyclops Polyphemus, as it was imported by the Greeks when Puglia was the territo-ry of Ancient Greece.Honest wines that leave their mark, always bringing sunshine and ripe fruit to the glass.

Natalino Del Prete San Donaci, Puglia

TORRENOVAIL PIONIEREANNENATALYSORSO ANTICO

NATALINO DEL PRETE

TORRENOVA

80% Negroamaro, 20% Mal-vasia Nera. Manual harvest and spontaneous fermenta-tion, no additions not even Sulfur, matured in steel. Wine obtained from the youngest vineyards of the estate. The wine is vigorous and full of color, warm and bloody in the mouth, aromas of grapes warmed by the sun and the earth. No chemical addtions or winemaking tricks. Sulphur: none adde

IL PIONIERE

90% Negroamaro, 10% Mal-vasia Nera grapes from old vines. Intensity and warmth, but at the same freshness, spicy notes of cardamom and ripe fruit. Great wine to let evolve over the years to soften its powerful structu-re. No chemical additions and zero added sulfur. Aged in large wooden barrels.

“depending on nature and each vintage, my wine will be different”

ANNE

100% Negroamaro from Pugliese Albarello from the oldest vines of the estate (70 years). Pure as blood, direct and enveloping, soft and intense as it should be, and faithful to the land from which it came. Ripe fruit on the nose, alcoholic of course, but not taking away anything from the balance and structure of this “Lady” as its name suggests.

NATALY

A homage to Natalino, Primitivo vineyards of about 20 years of age, in their full vigor, grown in the usual Pugliese Albarello. Vinification takes place in stainless steel. No fining, no filtration and no added sulphites. Alive and warm, tending towards velvet and fruit. Salento and Puglia in a bottle.

Filippo began to vinify his grapes with the help of his friend Frank Cornellisen in 2004, who convinced him to keep the family vines and to plant new ones. He produces a red from old vines of Nero d’Avola grown by albarello, supplemented by new vines of Frappato and Grenache; and a white from Roussane and Vermenti-no grapes, which he also planted.La Moresca covers about 11 hectares, of which 4 are vineyards trained by albarello and espalier, 3.5 hectares of olive groves, and the remaining planted with fruit trees and wheat. He works his land using natural methods: the weeds are uprooted with a hoe and to nitrogenize the land he uses legumes. The must ferments freely without any temperature control in open vats without the addition of sulfur dioxide and selected yeasts. Long maceration on the skins is practiced for both the red and white wines.

Filippo Rizzo San Micheledi Ganzaria, Sicilia

LAMORESCA BIANCOLAMORESCA ROSSOMASCALISI NEROCAPITANO

LA MORESCA

LAMORESCA BIANCO

Wine produced by the spon-taneous fermentation ofRoussanne and Vermentino grapes from vines of 10 ye-ars, grown on clay-limestone soil. Fermentation on the skins in open vats with a maceration of 10 days, aging in small oak barrels then bottled without filtration.

LAMORESCA ROSSO

A typical Sicilian obtained from a base of old vines of Nero d’Avola, and small amounts of Frappato and Grenache to give freshness and elegance to the grape known for its great structure and intensity. Spontaneous fermentation with 60 days of maceration before being racked and aged in barrels.

“we do not have a renowned winemaker, but only a friend who advises us well”

MASCALISI

Nerello Mascalese from an old vineyard on the south slope of Mount Etna, softe-ned with a little Frappato, fermented and vinified in cement. An elegant wine with character, fruity aromas with sulfurous scents, soft but with a well-marked minerality, focused and dry in the mouth.

NEROCAPITANO

Selection from the youngest Frappato vineyards, never-thelesson a hill at 250 meters above sea level, fermented in plastic and vinified in steel and concrete. Bottled the following spring, the wine is simple with floral scents. Ripe grapes, as well as maintaining a good level of acidity, give body and alcohol. A drinkable wine, but never boring.

PRODUTTORI FRANCESIFRENCHWINEMAKERS

MAPPA DEI PRODUTTORI FRANCESIMAP OF FRENCH WINEMAKERS

Les Briseau

Cyril Le Mong

Lione

Parigi

Cotes De La Moliere

Domaine De Rouge Queues

The company was founded in 2002 by Christian Chaussard, a former soldier and latercivil engineer, and Nathalie Gaubicher, a Swiss actress who studied oenology and also thesommelier education, both in love with vineyards and wines. They chose as their site a hilltop village in one of the most northern areas of the Loire, north of Tours, Jasnières / Coteaux-du-Loir: the soils are mostly clay and silica on a subsoil of limestone. Domaine les Briseau was started with 4 hectares of vineyards plan-ted mainly to Chenin Blanc and Pineau d’Aunis.

In 2005, Christian and Nathalie started a small business called Nana, Vins & Cie, for which they bought grapes from trusted farmers, but harvested the grapes themselves. These grapes were handled in the same way the farmers did, in order to produce totally natural wines.

In 2012 Christian died tragically in an accident in the vineyard; Nathalie proved to be a strong and determined woman, al-beit slender in build: and alone continued and, surprisingly, extended the activity of the cellar, in the path towards complete naturalness.

Over the last two years, a relationship with the producer Emile Heredia is establi-shed, whom donates some of his grapes from the Languedoc to produce two sparkling natural wines, the Terret for “So What” and Cinsault for the “Bubbly”.

Nathalie Gaubicher Jasnieres, Loira

HAPPYBUBBLY SO WHATLUCKYKHARAKTERPATAPON ROUGE

LES MORTIERS

LES BRISEAUNANA VINS

HAPPY

A natural sparkling wine made of Chenin grapes. Spontaneous fermentation of the must, vinified in stainless steel then bottled with its own yeast and sugar so that a second fermenta-tion takes place naturally in the bottle. Not disgorged, unfiltered, no SO2 addi-tion. A very typical Loire Valley Petillant naturelle: fruit, minerality, acidity and freshness!

BUBBLY

A natural sparkling rosé made of Cinsault grapes. Spontaneous fermentation of the must, vinified in stainless steel then bottled with its own yeast and sugar, so that a second fermenta-tion takes place naturally in the bottle. Disgorged the following year, without the addition of sulfur dioxide. Floral scents with a mellow taste, a great aperitif.

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SO WHAT

Terret grapes from the vines of friend Heredia, in the Languedoc, belonging to the Pinot family. The white version has good aromas that give it floral and spice hints. This wine is re-fermented sponta-neously in the bottle without added sulfur, producing a straightforward and playful wine with good acidity and distinctive fragrances.

LUCKY

Pinot d’Aunis created from the discovery in the basement of some barrels left by her husband with only the indication of the area and the vintage. Nathalie did not understand why they were set aside. Therefore this wine is made from this selection, but bottled as a base wine of the estate. A 2010 with an amazing drinkability, combined with the spiciness and austerity that is typical for the grape, and the depth of a great selection allowing this wine years to evolve.

KHARAKTER

100% Jasnières Chenin blanc, from red clay soil on limestone. A long and soft pressing, spontaneous fermentation, then aged 18 months in barriques, unfiltered. Expresses best the minerality typical of the terroir, a chenin of high qua-lity that can age.

PATAPON

100% Pinot d’Aunis mace-rated for 12 days in wooden vats, aged in stainless steel and bottled young without filtration or SO2 to best express the character of the vintage in a simple and direct way. Very fruity, yet spicy, with oriental notes and with a great minerality and freshness that cleanse the palate.

LES MORTIERS

The best selection of Pinot d’Aunis from the best ter-roirs of the estate, where the grapes are harvested slightly late, producing very ripe grapes, for a concentrated and spicy, yet refined and elegant wine. Maceration for 20 days, aged in barriques for 18 months, unfiltered.

Small producer with just three and a half hectares in Martignè Briand, in the Anjou appellation of the Loire Valley. Comple-tely organic in the vineyards, without any invasive interventions, treatments kept to a minimum with only copper and sulfur, completely manual process, from weed removal to harvest.

All the vineyards that are owned and ren-ted have a minimum age of 60 years, and one Chenin Blanc vineyard was planted in 1932; the other two varieties are also native, Sauvignon Blanc and Grolleau.To maintain vines of this age, a great respect and good agronomic expertise is required, which are carried through to the winery. To preserve the characteristics of his grapes, he searches for the maximum cleanliness to produce excellent finesse and elegance, without the aid of filtration and fining. For several years now he has completely rejected the use of sulfur in all his wines, a choice of extreme naturalness. He produces refined and elegant white wi-nes with distinctive minerality and acidity; his Grolleau is vinous and territorial; his Cabernet’s are deep and serious.

Cyril Le Mong Anjou, Loira

GAIN DE MALIGNE CHENIN BLANCSCHISTES SAUVIGNON BLANCGROLLEAU NOIRCABERNET SAUVIGNON BOIS DU GLAND

CYRILLE MONG

GAIN DE MALIGNE CHE-NIN BLANC

Chenin blanc from old vines, an expression of great power and quality from the best grape of the Loire. Here in Anjou the Chenin Blanc stands for freshness, high acidity, fresh and floral aromas, with salinity and earthiness. Round and struc-tured with a clean and dry finish, mouth-watering and persistent. A great white!

SCHISTES SAUVIGNON BLANC

Sauvignon blanc on chalky soil, worked in a completely natural way, bottled after a year of aging in barriques. The slightly higher than the average volatile acidity enhances the aromas of the grape and gives freshness and drinkability to the wine. Well-structured and elegant in the mouth, the finish completely dry.

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GROLLEAU NOIR

Grolleau noir from vines of about 40 years, on chalky soil. Maceration for 12 days with the stems. A bright purple-red, edgy nose, red fruits, ripe grapes, natural-ness in the glass. Big wine, yet very easy to drink, ba-cked by considerable acidity and aggressive tannins that will soften with age.

CABERNET SAUVIGNON BOIS DU GLAND

Fermentation with the stems for about 15 days then matured in old barriques. The wine is not filtered or chemically treated, with no added sulfites. A Cabernet of great character, intense and tannic, capable of ageing well.

Vines with more than 60 ye-ars of age and a production limited to less than one KG each. Traditional vinifi-cation with spontaneous fermentation in open vats for 15-20 days and aging for 18 months in barriques. The warm scents jump out with intensity with hints of spice, full bodied yet soft, very persistent and harmonious. A wine for ageing with an excellent potential for evolution.

Two vineyards on limesto-ne-marl soil with southwest exposure, one of about 50 years, the other smaller and younger, planted by the do-maine in 2000. In this wine we start to see serious notes of the authentic pinot noir, while remaining pure and straightforward. The evolu-tion in the glass and in the coming years in bottle make this an important wine.

Located in the most southern part of the legendary Cotes D’Or in Maranges, one of the most recent appellations of origin in Burgundy. Jean Yves and Isabelle Vantey arrived here in 1998, today they manage five hectares of vines in seven different ap-pellations, including the most important crus of Maranges.

An area clearly important for the Pinot Noir, which makes up 80% of the produc-tion, with the rest planted to Chardonnay. From the very beginning, the vineyards have not been treated with pesticides or herbicides, the soil is worked during the winter, and the harvest of grapes is very selective during the summer. The wine is made in the traditional way, except the Bourgogne base which is made with partial carbonic maceration, to give more freshness to a simple and straightforward wine. Spontaneous fermentation, few rackings, never aging in new oak barrels (steel in the base), no fining or filtration, only low sulfur before bottling.

Pinot Noirs of great elegance and finesse, with good structure yet delicate, waiting to express themselves fully. Wines to meditate with from the most important Crus, from the Haute Cotes de Beaune to the Maranges Premier Cru, where the grape and the terroir express themselves in unison, along with vintage nuances and the hand of the winemaker who has made the grape into wine.

Jean Yvese Isabelle Vantey

Maranges, Borgogna

BOURGOGNEHAUTE COTES DE BEAUNEMARANGES PREMIER CRU

DOMAINE DE ROUGE QUEUES

BOURGOGNE

From a vineyard of 40 years on rocky limestone soil. It is a light and friendly pinot noir, straightforward and drinkable. Vinification in stainless steel with some whole bunches, for a completely natural semi-carbonic fermentation, giving the wine simple and straightforward aromas; bot-tled for early consumption, still expressive after a few years in bottle.

HAUTE COTES DE BEAUNE

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MARANGES PREMIER CRU

Isabelle and Bruno Perraud are the sixth generation of winemakers and run their domaine since 1988. Today they own 8.5 hectares in the municipality of Vauxre-nard, sitting high on a hill 450 meters abo-ve sea level. They also buy some grapes from the nearby Pouilly Fuisse appelation, which is 200 feet lower and very famous for mineral and fragrant Chardonnay’s.

Gamay covers 90% of their land and is always vinified in a natural semi-carbonic method, with a few small vineyards of Chardonnay. For the past 15 years they have been working with organic and biodynamic methods, with great attention to the vitality of their land, and have come to the point of making completely natural wines, without even the addition of sulfur.

The reds are simple and easy to drink, and those from the designated old vines are important reds that can age. The whites are very aromatic and important, someti-mes austere but never boring.

Isabelle e Bruno Perraud

Beaujolais, Borgogna

MON BLANC DE MOLIERESPOULLIY FUISSELE POQUELINCOTE DE LA MOLIERE

COTES DE LA MOLIERE

MON BLANCDE MOLIERES

Chardonnay vineyard at 450 meters above sea level growing on limestone and granite. On a clear day, you can gaze at Mont Blanc (hen-ce the name and double mea-ning). It is a straightforward and direct Chardonnay, sulphureous and mineral scents, high acidity with a fresh and long finish.

POULLIY FUISSÈ

An “appellation” Chardon-nay on clay-limestone soil 250 meters above sea level, matured in used barriques. It has the characteristic fea-tures of the variety, fragrant and round in the mouth, with good acidity and excel-lent minerality, harmonious and velvety.

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LE POQUELIN

The base wine of the do-main, a Gamay from young vines planted between 350 and 400 meters above sea level, vinified with a natural carbonic maceration for a week, aged in stainless steel and bottled after 8 months. Bright red color, very fruity and fresh aromas, easy and straightforward, in the mouth it is enveloping and smooth with acidity that cleanses the palate well.

COTE DE LA MOLIERE

Selection from the oldest vines of Gamay and from the highest hills, around 450 meters above sea level. Semi-carbonic maceration for 5 days, aged in used barriques for 18 months. A big gamay with mature forest berry aromas, easy to drink but with a sur-prising structure and length, can age very well.

Arkè s.a.s. di Maule Francesco & C.Via Biancara, 1436053 Gambellara (VI)

Francesco: +39 320 1906740Erica: +39 320 1126350

arkè@vininaturali.itwww.vininaturali.it

p.iva e c.f.: 03885960249

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