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Bulli 'Julius' Frizzante

the place

Emilia-Romagna

the grapes

Malvasia di Candia

the process

Macerated for 5 days on the skins. No added SO2; limestone rich soils. Practicing organic. Limestone and alkali soils give direct and honest wines, with a rustic minerality. As Italians say of an honest farmer wine: Semplice ma non banale. Simple but not boring.

the price

$27

Ameztoi Txakolina

the place

Basque

the grapes

Hondarrabi Zuri

the process

Native yeast fermentation. Fermented in temperature-controlled stainless steel tanks. Bottled with residual carbon dioxide that gives the wine its natural spritz. Unfined and unfiltered.

the price

$25

tarlant champagne zero

the place

Champagne

the grapes

Pinot Noir, Chardonnay, Pinot Meunier

the process

Whole-clusters are direct pressed and ferment spontaneously in Burgundian barrels (malolactic fermentation does not occur). 20 to 25mg per liter of sulfur is added at press, occasional additions are also made on reserve wines. The wine then ages in barrel for six months on its lees before blending decisions are made.

the price

$71

Stella Crinita Omaggio Cabernet Franc

the place

Mendoza

the grapes

Cab Franc

the process

Fermentation in Stainless Steel tanks. 50% cold soak Maceration for 6 days with 50% direct pressed for ta total of 27 days of fermentation. Ancestral Method with no Malo. Bottled with 12gr of RS to finish fermentation in bottle.

the price

$33