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
Ortaccio Bianco
Grapes: Procanico with some Malvasia.
Place: Latera - Lazio - Italy
Process: Spontaneous fermentation with 3 days skin maceration, all in fiberglass containers. Aging in oak and chestnut barrels,. No filtering or fining, no temperature control, and no added sulfur.
Family: Massimo Antonuzi and Patrizia Montanari found some near-forgotten small vineyard parcels, and started making wine in 2015 as Cantina Ortaccio. Massimo and Patrizia used to run a wine shop in Rome, but decided to forego the hustle and bustle for a more solitary life in the vineyards.
Bottle: $39 | Glass: $17
Tagada
Grapes: 50% Tintilla, 25% Falanghina, 25% Trebbiano (Toscano)
Place: Abruzzo - Italy
Process: Destemmed by hand and fermented for 6 days on skins, then pressed and placed in steel where fermentation finishes. Aged for 4 months in stainless steel. No filtering or fining and minimal sulfur additions, if necessary.
Family: Two friends, one Molisano and one Abruzzese, Amir and Michele respectfully, began their new winemaking adventure with a vision to make Molise ESISTE! They want to showcase the land that is Molise, a place where traditions, terroirs and grape varieties mingle from surrounding regions, by making some very compelling natural wines.
Bottle: $37 | Glass: $17
Vini Rabasco Cancelli
Grapes: 100% Montepulciano d’Abruzzo
Place: Pianella - Abruzzo - Italy
Process: Spontaneous fermentation with 4-7 days skin maceration (depending on vintage). Aged in stainless steel with zero added sulfur and no filtering or fining.
Family: Lole Rabasco
Bottle: $39 | Glass: $15
Perrini Salento
Grapes: 80% Negroamaro, 20% Primitivo
Place: Puglia - 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: The Perrini family have been making wine for generations in the very Southern part of the heel of the "Italian boot." For many years most of the grapes were sold to local négociants, as the means and finances to estate-bottle were not available to many of the local contadinos.
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: $21 | Glass: $9