UNDERGROUND WINE SOCIETY: January
Scroll below to find information on your wines!
The Explorer
$49/Month
Enderle & Moll
Weiss & Grau
Grapes: Pinot Blanc, Pinot Gris
Region: Baden, Germany
Wine Notes: Fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask. It then matures for 10 months on the lees before a light filtration a minute addition of sulfur at bottling. All work in the vineyard is done by hand, yields are low, and vineyard work is organic/biodynamic.
Di Giovanna Siciliano Bianco
Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%)
Region: IGP Terre Siciliane, Italy
Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses.
Natural Reds
Clos de la Roilette “Fleurie”
Grapes: 100% Gamay
Region: Beaujolais, France
Wine Notes: Being on the border of the Moulin-à-Vent cru, the core of Roilette’s Fleurie terroir is atypical of Fleurie, rich in clay and the mineral manganese instead of all granite; the wines are thus more structured than many Fleurie wines. This bottling comes from vines averaging 30 to 45 years old. They are farmed sustainably and the soils worked by hand, only twice a year and very carefully in order to not do damage to the older plants’ roots. The fruit is hand harvested and fermented in whole clusters with native yeasts in open-top, neutral vats with the cap kept submerged; the maceration for the Fleurie is approximately 14 days. Aging takes places in old foudres until bottling in the summer following harvest.
Powerful Traditional Reds
Domaine Duseigneur “La Goutte du Seigneur”
Grapes: 50% Grenache, 50% Syrah.
Region: Côtes du Rhône, France
Wine Notes: 30 year old vines. Clay-limestone soils. Two weeks of maceration in cement vats.
New Member Mix
BISCI Azienda Agricola
Grapes: Sangiovese (20%), Merlot (80%)
Region: Rosso Marche IGT, Italy
Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months.
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powerful traditional Mix
BISCI Azienda Agricola
Grapes: Sangiovese (20%), Merlot (80%)
Region: Rosso Marche IGT, Italy
Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months.
Division “Musical Chairs”
Grapes: Sauvignon Blanc, Chenin Blanc, Chardonnay and a hint of Gewürztraminer
Region: Portland, Oregon
Wine Notes: Playful and bright and everything nice. This melliflous mingle of blanc grapes flows out of the bottle and into your glass for immediate lip smacking approval. As ever, the amazingly talented Minneapolis based artist Ashley Mary captures our playful fun in bottle just perfectly!
Rootdown Cellars Chenin Blanc
Grapes: Chenin Blanc
Region: Heringer Vineyard, California
From the winemaker::“After the fruit came in, I transferred the whole clusters to bins which I filled with Co2 and allowed to marinate for 5 days until carbonic fermentation began to set in. Next, I pressed the whole clusters for a whole press cycle. The wine settled in tank before transferring to barrel for a native yeast fermentation.”
Delinquente “Roko il Vagabondo”
Grapes: 100% Montelpulciano
Region: Riverland, Austrailia
Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons.
BISCI Azienda Agricola
Grapes: Sangiovese (20%), Merlot (80%)
Region: Rosso Marche IGT, Italy
Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months.
Di Giovanna Siciliano Bianco
Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%)
Region: IGP Terre Siciliane, Italy
Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses.
Tamellini Soave
Grapes: 100% Garganega
Region: Soave, Italy
Wine Notes: The clusters are selected in the vineyard and collected in bins by hand. The press is done without destemming and with soft crushing to mainain the original rich aromas and taste. The must is cooled at 5 degrees Celsius; than the must is fermented with temperature control at 15 degrees Celsius; after fermentation the wine rests for 3-4 months before being bottled. Good as an aperitif, pizza margherita with mozzarella di bufala and basil. Fresh water fish. Delicate pasta and rice dishes.
Tamellini Soave
Grapes: 100% Garganega
Region: Soave, Italy
Wine Notes: The clusters are selected in the vineyard and collected in bins by hand. The press is done without destemming and with soft crushing to mainain the original rich aromas and taste. The must is cooled at 5 degrees Celsius; than the must is fermented with temperature control at 15 degrees Celsius; after fermentation the wine rests for 3-4 months before being bottled. Good as an aperitif, pizza margherita with mozzarella di bufala and basil. Fresh water fish. Delicate pasta and rice dishes.
BISCI Azienda Agricola
Grapes: Sangiovese (20%), Merlot (80%)
Region: Rosso Marche IGT, Italy
Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months.
Elegant Traditional Reds
BISCI Azienda Agricola
Grapes: Sangiovese (20%), Merlot (80%)
Region: Rosso Marche IGT, Italy
Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months.
Modern reds
San Román Prima
Grapes: 85% Tinta de Toro (Tempranillo), 15% Garnacha (Grenache)
Region: Valladolid, Spain
Wine Notes: A year of marked seasons. After two dry winters, this vintage enjoyed lavish amounts of rainfall, exceeding 300 litres between October and March. The abundant rains in April delayed budding. After a cool May, a rapid flowering developed with an optimal fruit set. After a slow maturation, the harvest took place from 12 September to 8 October, in a generous harvest in fruit and structure.
Elegant Traditional MIx
Delinquente “Roko il Vagabondo”
Grapes: 100% Montelpulciano
Region: Riverland, Austrailia
Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons.
Modern mix
Pinord “Red Bat”
Grapes: Garnacha, Cabernet Sauvignon, Syrah
Region: Priorat, Spain
Wine Notes: The grapes are harvested by hand passing through the selection table, choosing the best selection. It is then cold macerated in small pre-fermentation tanks for three days. Fermentation lasts 18 days.
Rebenhof Zweigelt Rosé Saignée
Grapes: 100% Zweigelt
Region: Steiermark, Austria
Wine Notes: Certified biodynamic,Free run juice fermentation and élevage for 16 months in stainless steel tanks. No filtration, natural decant and bottling.
San Román Prima
Grapes: 85% Tinta de Toro (Tempranillo), 15% Garnacha (Grenache)
Region: Valladolid, Spain
Wine Notes: A year of marked seasons. After two dry winters, this vintage enjoyed lavish amounts of rainfall, exceeding 300 litres between October and March. The abundant rains in April delayed budding. After a cool May, a rapid flowering developed with an optimal fruit set. After a slow maturation, the harvest took place from 12 September to 8 October, in a generous harvest in fruit and structure.
Delinquente “Roko il Vagabondo”
Grapes: 100% Montelpulciano
Region: Riverland, Austrailia
Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons.
Pinord “Red Bat”
Grapes: Garnacha, Cabernet Sauvignon, Syrah
Region: Priorat, Spain
Wine Notes: The grapes are harvested by hand passing through the selection table, choosing the best selection. It is then cold macerated in small pre-fermentation tanks for three days. Fermentation lasts 18 days.
Enderle & Moll
Weiss & Grau
Grapes: Pinot Blanc, Pinot Gris
Region: Baden, Germany
Wine Notes: Fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask. It then matures for 10 months on the lees before a light filtration a minute addition of sulfur at bottling. All work in the vineyard is done by hand, yields are low, and vineyard work is organic/biodynamic.
Di Giovanna Siciliano Bianco
Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%)
Region: IGP Terre Siciliane, Italy
Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses.
The Connoisseur
$98/Month
traditional reds
Arnot-Roberts Syrah
Grapes: Syrah
Region: Sonoma Coast, California
Wine Notes: 18 year old vines planted in sandy clay-loam six miles from the Pacific in the heart of the Petaluma wind gap. Fermented 100% whole cluster with native yeast and basket pressed to neutral French oak barrels for ten months. 10 barrels produced.
elegant traditional mix
Jean Chauvenet Bourgogne
Grapes: Pinot Noir
Region: Burgundy, France
Wine Notes: The harvest is 100% destemmed then placed in stainless steel vats for pre-fermentation maceration (10°-12°C) for 5 to 6 days. Thus, care should be taken to avoid excessive extraction of tannins during vinification, with maceration spread over a maximum of 15 days with two punching downs per day for the first 5 days and then only one pumping over per day for 8 to 10 days. The must is then pressed then the wines are statically settled in a buffer tank for 2 to 3 days before being placed in barrels (0% new wood). After 16 months, the wines are blended in vats for two weeks, and finally bottled without fining or filtration.
Dirty & Rowdy Brosseau Vineyard
Grapes: 100% Grenache
Region: Monterey County, California
Wine Notes: From 15-year-old vines farmed organically and planted on granite and limestone soils, on an impressive site right by the entrance to the Pinnacles National Park, at 430 metres above sea level. Vinification: whole bunch maceration, maturation in barrels that have seen 8-14 wines, with zero additives during vinification, and just a microdose of sulphur at bottling.
Cruse Tradition
Grapes: 54% Pinot Noir, 46% Chardonnay
Region: Petaluma, California
Wine Notes:: The grapes were pressed using a traditional Champagne cycle and press cut. The wine proceeded through a native primary and malolactic fermentation in barrel and wooden tanks. The final blend contains 6.5% reserve wine. No sulfur was used in the èlevage. No dosage.
modern Reds
Andrew Will “Two Blondes”
Grapes: 60% Merlot, 16% Cabernet Franc, 16% Cabernet Sauvignon, 8% Malbec
Region: Yakima Valley, Washington
Wine Notes: 16 year old vines; Barreled for 18 months (25% New French Oak, 75% Neutral French Oak).
powerful traditional mix
Andrew Will “Two Blondes”
Grapes: 60% Merlot, 16% Cabernet Franc, 16% Cabernet Sauvignon, 8% Malbec
Region: Yakima Valley, Washington
Wine Notes: 16 year old vines; Barreled for 18 months (25% New French Oak, 75% Neutral French Oak).
Dashe “Les Enfants Terribles”
Grapes: 100% Zinfandel
Region: Mendocino County, California
Wine Notes: Carbonic Maceration, Native Yeast Fermentation. Wine is aged 4-5 Months in French Oak.
Walter Hansel “Cuvée Alyse”
Grapes: 100% Chardonnay
Region: Santa Rosa, California
Wine Notes: Produced from the highest elevation and is a product of 3 clones; the Hyde/wente; the Hudson/wente and French Dijon clone 95. These clusters are extremely small and the berries are the size of BB's; offering rich and flavorful wines. My Mom, Alyce, was an exciting Lady with over-the-top energy and appeal. This wine takes after her.
The Aficionado
new member reds & Modern Reds
Pinord “Red Bat”
Grapes: Garnacha, Cabernet Sauvignon, Syrah
Region: Priorat, Spain
Wine Notes: The grapes are harvested by hand passing through the selection table, choosing the best selection. It is then cold macerated in small pre-fermentation tanks for three days. Fermentation lasts 18 days.
tannic reds
BISCI Azienda Agricola
Grapes: Sangiovese (20%), Merlot (80%)
Region: Rosso Marche IGT, Italy
Wine Notes: Maceration in stainless steel vats under temperature control. Maturation in vitrified cement. After that the wine is blended and refined in bottle for at least 3 months.
new member mix
Pinord “Red Bat”
Grapes: Garnacha, Cabernet Sauvignon, Syrah
Region: Priorat, Spain
Wine Notes: The grapes are harvested by hand passing through the selection table, choosing the best selection. It is then cold macerated in small pre-fermentation tanks for three days. Fermentation lasts 18 days.
natural mix
Clos de la Roilette “Fleurie”
Grapes: 100% Gamay
Region: Beaujolais, France
Wine Notes: Being on the border of the Moulin-à-Vent cru, the core of Roilette’s Fleurie terroir is atypical of Fleurie, rich in clay and the mineral manganese instead of all granite; the wines are thus more structured than many Fleurie wines. This bottling comes from vines averaging 30 to 45 years old. They are farmed sustainably and the soils worked by hand, only twice a year and very carefully in order to not do damage to the older plants’ roots. The fruit is hand harvested and fermented in whole clusters with native yeasts in open-top, neutral vats with the cap kept submerged; the maceration for the Fleurie is approximately 14 days. Aging takes places in old foudres until bottling in the summer following harvest.
traditional mix
Broc Cellars “Le Clairet”
Grapes: 90% Cabernet Sauvignon, 10% Cabernet Sauvignon Rosé
Region: Wirth Ranch, California
From the Winemaker: “We pick at lower brix compared to neighboring Napa Valley to highlight a fresher style of Cabernet Sauvignon. We keep it fairly simple in the cellar. 90% of the Cabernet Sauvignon grapes were destemmed and the remaining we left whole cluster to line the bottom of the tank. Fermented with native yeast and no S02 and pressed early to lessen the amount of tannins in the wine. For this year’s release we made rosé from the same Cabernet vines from Wirth Ranch to add to the wine, making more of a lighter clairet style. The grapes for the rosé were foot stomped and left on the skins for 24 hours, then pressed into stainless tank. Enjoy”
modern mix
Pinord “Red Bat”
Grapes: Garnacha, Cabernet Sauvignon, Syrah
Region: Priorat, Spain
Wine Notes: The grapes are harvested by hand passing through the selection table, choosing the best selection. It is then cold macerated in small pre-fermentation tanks for three days. Fermentation lasts 18 days.
Delinquente “Roko il Vagabondo”
Grapes: 100% Montelpulciano
Region: Riverland, Austrailia
Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons.
Domaine Duseigneur “La Goutte du Seigneur”
Grapes: 50% Grenache, 50% Syrah.
Region: Côtes du Rhône, France
Wine Notes: 30 year old vines. Clay-limestone soils. Two weeks of maceration in cement vats.
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Delinquente “Roko il Vagabondo”
Grapes: 100% Montelpulciano
Region: Riverland, Austrailia
Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons.
Delinquente “Roko il Vagabondo”
Grapes: 100% Montelpulciano
Region: Riverland, Austrailia
Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons.
Domaine Duseigneur “La Goutte du Seigneur”
Grapes: 50% Grenache, 50% Syrah.
Region: Côtes du Rhône, France
Wine Notes: 30 year old vines. Clay-limestone soils. Two weeks of maceration in cement vats.’
Domaine Duseigneur “La Goutte du Seigneur”
Grapes: 50% Grenache, 50% Syrah.
Region: Côtes du Rhône, France
Wine Notes: 30 year old vines. Clay-limestone soils. Two weeks of maceration in cement vats.’
San Román Prima
Grapes: 85% Tinta de Toro (Tempranillo), 15% Garnacha (Grenache)
Region: Valladolid, Spain
Wine Notes: A year of marked seasons. After two dry winters, this vintage enjoyed lavish amounts of rainfall, exceeding 300 litres between October and March. The abundant rains in April delayed budding. After a cool May, a rapid flowering developed with an optimal fruit set. After a slow maturation, the harvest took place from 12 September to 8 October, in a generous harvest in fruit and structure.
Alvar de Dios Tio Uco
Grapes: 90% Tempranillo, 10% Garnacha
Region: Toro, Spain
Wine Notes: In addition to his single-vineyard wines, Alvar makes wine from three plots of vines and some purchased fruit located in the northwestern part of Toro. Ranging in age from 25–40 years old, these Tempranillo and Garnacha vines are grown on a variety of sandy soils. Named Tio Uco, this wine like those from his single vineyards, is made from organically farmed grapes, fermented whole cluster with indigenous yeasts, sees only a gentle maceration with pigeage by foot, and is aged primarily in neutral French oak foudres ranging in size from 1000-3500L.
Tamellini Soave
Grapes: 100% Garganega
Region: Soave, Italy
Wine Notes: The clusters are selected in the vineyard and collected in bins by hand. The press is done without destemming and with soft crushing to mainain the original rich aromas and taste. The must is cooled at 5 degrees Celsius; than the must is fermented with temperature control at 15 degrees Celsius; after fermentation the wine rests for 3-4 months before being bottled. Good as an aperitif, pizza margherita with mozzarella di bufala and basil. Fresh water fish. Delicate pasta and rice dishes.
Enderle & Moll
Weiss & Grau
Grapes: Pinot Blanc, Pinot Gris
Region: Baden, Germany
Wine Notes: Fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask. It then matures for 10 months on the lees before a light filtration a minute addition of sulfur at bottling. All work in the vineyard is done by hand, yields are low, and vineyard work is organic/biodynamic.
Tamellini Soave
Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%)
Region: IGP Terre Siciliane, Italy
Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses.
Delinquente “Roko il Vagabondo”
Grapes: 100% Montelpulciano
Region: Riverland, Austrailia
Wine Notes: The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons
Domaine Duseigneur “La Goutte du Seigneur”
Grapes: 50% Grenache, 50% Syrah.
Region: Côtes du Rhône, France
Wine Notes: 30 year old vines. Clay-limestone soils. Two weeks of maceration in cement vats.
Chateau du Petit Thouars “Les Georges”
Grapes: 100% Cabernet Franc
Region: Chinon, France
Wine Notes: Les Georges wines are all about the freshness and flavour of the aromas. These summer wines elaborated from the "vin de goutte" (free run juice) are matured up to 6 months in stainless steel tanks. These wines are good to drink now but can be kept 3 to 5 years.
Di Giovanna Siciliano Bianco
Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%)
Region: IGP Terre Siciliane, Italy
Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses.
Tamellini Soave
Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%)
Region: IGP Terre Siciliane, Italy
Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses.
Enderle & Moll
Weiss & Grau
Grapes: Pinot Blanc, Pinot Gris
Region: Baden, Germany
Wine Notes: Fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask. It then matures for 10 months on the lees before a light filtration a minute addition of sulfur at bottling. All work in the vineyard is done by hand, yields are low, and vineyard work is organic/biodynamic.
Tamellini Soave
Grapes: Chardonnay (70%), Grillo (15%), Viognier (15%)
Region: IGP Terre Siciliane, Italy
Wine Notes: Organic farming and lots of manual work. The Chardonnay, Grillo and Viognier grapes come from the family's historic vineyards: Gerbino and Paradiso. Impeccable care of the vineyard up to the manual harvest of each variety. Soft pressing and alcoholic fermentation in steel tanks. Aging for 6 months on the fine lees. This wine is a perfect partner for salads and light foods. Also try with shellfish, risotto with fresh prawns, fresh or slightly seasoned cheeses.
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