Super Natural
Everything at Fermented is more natural but some wines are Super Natural. No additives whatsoever. Some refer to this as a Zero Zero wine. See if you enjoy this style of wine and explore the world of Super Natural
Wonderland Ranch Orange
Grapes: 100% Chardonnay
Place: Mendocino, California
Process: Organically farmed Wente Clone Chardonnay from The Beto Vineyard in Redwood Valley, Mendocino County. 3.92 tons were harvested on August 17, 2021. 100% destemmed berries went into one open top stainless-steel tank. Grapes were punched down two times per day throughout fermentation. After 21 days of skin contact, grapes were pressed. The wine aged in stainless steel for 6 months prior to bottling.
Family: The Wonderland Project was founded in 2010 by wine broker and former sommelier, Matt Ahern with the help of pedigreed Sonoma grape growers. The Wonderland Project produces Sonoma County Appellation Chardonnay and Pinot Noir from organically farmed vineyards in Carneros. We rely on native yeast fermentations and minimal interventionist methods. We celebrate California . . . the way it once was.
Bottle: $39 | Glass: $17
Tenuta il Nespolo ‘Vino da Sete’
Grapes: Barbera, Sangiovese, Freisa
Place: Piedmont - Italy
Process: The grapes are pressed and the juice fermented without stems with natural yeasts in stainless steel tanks. Maceration lasts 12-14 days and temperatures are monitored throughout. The wine is aged in stainless steel tanks.
Family: Luca Amerio is a very young winemaker from Nizza Monferrato area. The winery is located in Moasca, a lovely little village still partially unknown to touristic buses, dominated by a beautiful castle restored respecting its history and surrounded by vineyards and biodiversity. [So if you are planning a visit in Monferrato hills you cannot miss this stop].
Tenuta il Nespolo takes its name from the loquat - in italian 'nespolo' - tree that stands right in front of the winery entrance and has a long history of quality bulk wine behind it. A tradition that Luca wanted to maintain, to please his family and to communicate the dignity that lies behind a demijohn, or why not, a bag in box! The winery is visited not only by aficionados from the surrounding areas, but also by people from Lombardy who, with the excuse of stocking up on red wine for the winter, have the chance to spend a day in Piedmont enjoying good food and good drink.
Vito and his sister Mila Perrini converted their family’s 50 hectares to organic viticulture in 1993, long before many in the area had even considered it. They built an underground cellar, definitively not the norm or the tradition in the region, and more importantly, a huge but necessary expense to make truly subtle wines, as opposed to the often too-heavy-handed fermentations of the region's native red grapes
Bottle: $29 | Glass: $13
Envinate ‘benje’
Grapes: Listan Prieto
Place: Canary Islands, Spain
Process: The vines grow untrained, the soil is worked by hand, and no chemicals are used. The island experiences a fairly temperate climate, enabling grapes to ripen at moderate alcohol levels while retaining bright acidity. Each parcel is hand-harvested during the first half of September, destemmed and vinified separately, some in concrete tank and some in small open tubs. Maceration is 10-20 days (depending on parcel) with daily punch-downs, pressed 40% into concrete tank and the remainder into neutral French barriques for malolactic fermentation and aging on fine lees for 8 months, without battonage or added SO2. Bottling is without filtration, and clarified using natural vegetable proteins.
Family: Envínate (“wine yourself”) is the brainchild of Laura Ramos, Jose Martínez, Roberto Santana and Alfonso Torrente, four friends who met while studying winegrowing at the University of Miguel Hernández in Alicante. Their work, both in the vineyard and winery, is focused on exploring the ancient, Atlantic-infused terruños of Ribeira Sacra and the Canary Islands, as well as exceptional vineyard plots across the Iberian Peninsula.
Bottle: $41 | Glass: $18
Occhipinti
SP68
Grapes: 70% Frappato/30% Nero D’Avola
Place: Sicily, Italy
Process: Organic grapes are harvested at the end of September with fermentation lasting 15 days sur lees with indigenous yeasts. The wine is then aged 6 months in concrete tanks and 1 month in the bottle with no filtration.
Family: Winemaker Arianna Occhipinti brings a tremendous amount of respect to her occupation. Respect for the earth and its balance. Respect for the vineyard with thoughtful agriculture. Respect for the fermentation process with the use of indigenous yeasts. And, most of all, respect for the wine as if it were a person.
Bottle: $39 | Glass: $17