Natural Wine Company

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Category: Piedmont

San Fereolo, Dogliani

Nicoletta Bocca has been the driving force at San Fereolo since she acquired the property in 1992, during which time she has mastered the terroir of her Valdibà subzone and completed the conversion to certified biodynamic (Demeter). The estate to be among the greatest references for the terroir of Dogliani, which is located immediately south of Barolo in the Langhe. The Dogliani DOCG is home to some of the greatest Dolcetto vineyards in the Piemonte, and this appellation accounts for the majority of the estate’s 12 hectares under vine. The oldest Dolcetto vines were planted in 1936, while the youngest date back to 1978. The finest sources are destined for the flagship “San Fereolo” cuvée, while the balance of the Dolcetto vines comprise the “Valdibà” bottling. In addition to the Dolcetto holdings, San Fereolo has several important parcels of Barbera, which are assembled with a touch of Nebbiolo for a Langhe Rosso cuvée known as “Austri.” Rounding out the holdings are additional small Nebbiolo parcels, as well as an unusual north-facing plot of Riesling and Gewurztraminer immediately adjacent to the hilltop estate.

Core Wines (others available, please inquire):

San Fereolo Dolcetto Valdibà

San Fereolo Dolcetto di Dogliani

San Fereolo Coste Riavolo

For More Information Visit: Rosenthal Wine Merchant

 

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Cascina Roccalini, Barbaresco

The Veglio family were not farmers until third generation, Paolo Veglio, decided to go to school for oenology and ‘save the family farm’ so to speak. Up until 2005 all the fruit from this important cru was sold to Fontanafredda, then Bersano, and from 1990 until 2005 the fruit was sold to Giacosa. Hence, the cru never saw it’s own name on a label until Paolo first bottled in 2005. Paolo is also the only one bottling this cru that Masnaghetti calls ‘one of the most interesting in all of Barbaresco.’ The current vineyards at Roccalini  were planted in 1961, 1966, 1978 and 2002.

Wines:

Cascina Roccalini Langhe Nebbiolo

Cascina Roccalini Barbaresco Roccalini

For More Information Visit: Indie Wineries

 

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Principiano, Barolo

The name “Principiano” appears on the municipality of Serralunga di Alba land register dating back to 1700. Traditionally, the family has always taken care of their plots of land cultivating a mixed agriculture: it was only in 1993 that Ferdinando persuaded his father to convert all family’s holdings into vineyards, focusing on wine production as main activity. It was the era of Barolo’s Renaissance and although Ferdinando started by producing small quantities, the cellar space became too little very quickly.

As Ferdinando explains, leaving conventional viticulture has been a matter of taste rather than the embracing of some particular philosophy: “I could’t find the terroir in my wines anymore: I have been living here since I was born, I spent my youth roaming along our vineyards, experiencing flavors, fragrances, plants, and features of this land that I learned to memorize as an essential part of this land. At a certain point I noticed my wines didn’t express this specific identity, so I tried to intervene less in the vineyard as in the cellar and positive results came evident step by step”. From 2003 Ferdinando started working organically, and by 2006, all of Principiano’s vineyards are cultivated in respect of nature or – as Ferdinando would say – in respect of territory.

Wines:

Principiano Barolo di Serralunga

For More Information Visit: Indie Wineries

 

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Iuli, Monferrato

The Cantina Iuli is located in a small little town called Montaldo which is in the somewhat undiscovered region of Monferrato in Piedmont. The population of Montaldo is 110 people on a good day… To name only a few of the many varieties, Monferrato is home to Moscato, Fresia, Grignolino, Dolcetto and of course Barbera. Fabrizio calls himself a barberista, for his love, focus, and dedication to the Barbera grape. In addition to the mixed and poor soil type in the vineyards (which helps the strength and vigor of his vines), there is more importantly a vein of limestone that runs directly through his property – which gives an amazing acidity and special character to his wines. Fabrizio interferes as little as possible with the natural process of fermentation and ageing. Iuli uses natural yeasts, and does not fine or filter the wines. With a median of 3 years of ageing (some of the labels less, some more), he believes the wine prepares itself in its OWN time to go into the bottle and his only job is to communicate (taste) with it along the way to find out where in it’s life line it is. Fabrizio says about his wines, “While each is different and has a unique personality – they all share the common characteristic of being ‘loyal and honest'”. Fabrizio is certified organic in the vineyards, and the land surrounding the town has always been cultivated without chemicals for as long as his father can remember. He is technically organic as well in the cellars – although has decided not to go through the paperwork and extensive “red-tape” bureaucracy to be certified in the cellar. “I know how I make my wines, and want them to be as natural as possible – reflecting the territory and nature of the Grape, and do not need this piece of paper to prove that.”

Wines:

Iuli Barbera ‘Umberta’

Iuli Barbera ‘Rossore’

Iuli Barbera ‘Barabba’

Iuli Pinot Nero ‘Nino’

Iuli Nebbiolo ‘Malidea’

For More Information Visit: Indie Wineries

 

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COS

From Giambattista Cilia, Giusto Occhipinti, and Cirino Strano, the C, O, and S in COS (Giusto is Arianna’s uncle and mentor). The three friends made their first vintage in 1980, pioneering the revival of terracotta amphorae, and bucking the established convention of the time of chemical viticulture. Their organic (certified) and Biodynamic vineyards in Vittoria in southeastern Sicily are mainly set on limestone overlaid by a half-meter of red clay topsoil, conditions that allow the vines to thrive in Sicily’s warm, arid climate. The winemaking is completely, but pristinely, natural, yielding wines of clarity, focus, and tremendous energy.

Wines:

COS “Pithos” Bianco
COS “Rami” Bianco
COS “Nero di Lupo” Nero d’Avola
COS Frappato
COS Cerasuolo di Vittoria
COS “Pithos” Rosso
COS “Contrada” Nero d’Avola

For More Information Visit: COS

De Forville, Barbaresco

The DeForville family emigrated to Piedmont from Belgium in 1848 and established themselves in the village of Barbaresco in 1860. Here, the family was immediately engaged in growing the Nebbiolo grape under the direction of Gioachino De Forville. In 1940 the estate bottled its first wine and now virtually their entire production is bottled at the estate with annual output averaging 100,000 bottles. Today, the fifth generation of the Anfosso-De Forville family continues the traditions established over the past 150 years.

The nearly 11 hectare domaine is divided between holdings in the villages of Barbaresco and Castagnole Lanze, a commune that is about four kilometers east of Barbaresco in the direction of Asti. The family production is supplemented by purchases of grapes from growers with whom the Anfosso family has long ties, usually over multiple generations. Within Barbaresco, Nebbiolo is planted in the cru vineyards of Rabaja, Loreto and Pozzo. Dolcetto is also planted in the Loreto site and Barbera is cultivated within the cru of “Ca’Grossa”. The production from the vineyards in Castagnole Lanze is from the site known as “Ca del Buc”. These wines are particularly age worthy and, after receiving sufficient bottle age, develop the complex aromas of fruit, earth and flowers that can only result from wines that are vinified in this traditional manner. The Anfosso family also bottles its young vines Barbaresco as Langhe Nebbiolo and produces a Nebbiolo d’Alba from vineyards in the neighboring commune of San Rocco d’Elvio.

Core Wines (others available, please inquire):

De Forville Chardonnay ‘Ca’ del Buc’

De Forville Dolcetto d’Alba

De Forville Barbera d’Alba

De Forville Langhe Nebbiolo

De Forville Barbaresco

For More Information Visit: Rosenthal Wine Merchant

 

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Cappellano, Barolo

Augusto Cappellano is the fifth generation of his family to farm vineyards in Serralunga d’Alba. The four hectares of vineyards there are supplemented by a small parcel in the neighboring village of Novello from which Cappellano produces his Nebiolo d’Alba. The vineyards in Serralunga are situated in the Gabutti cru which is on the western slopes of Serralunga at approximately 300 meters altitude. The land is farmed according to organic principles and the production of the wine is accomplished following the credo of “Vini Veri”: indigenous yeasts are relied upon, the use of sulfur is strictly limited, vinification is traditional (long fermentation, extended aging in large, old botte) and the wine is not filtered prior to bottling. The Barolo Chinato is produced by following the family recipe handed down generation to generation. The “medicinal” herbs and spices are ground using a stone mortar and pestle. Both the recipe and the process are family secrets.

Core Wines (others available, please inquire):

Cappellano Barolo ‘Pie Rupestris’

Cappellano Barolo ‘Pie Franco’

Cappellano Barolo Chinato

For More Information Visit: Rosenthal Wine Merchant

 

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Brovia, Barolo

In 1863 Giacinto Brovia founded the Brovia estate in the village of Castiglione Falletto, in the heart of the Barolo district. The family has been continually engaged in the growing of grapes and the production of wine since that time. The Brovias, from generation to generation, have acquired some of the finest vineyard sites in the zone, concentrating their efforts in their home village of Castiglione Falletto and the neighboring Serralunga d’Alba. Brovia owns land in a variety of the best “cru” of Piedmont such as Rocche, Villero and Garblét Sue, all in Castiglione Falletto, as well as Brea in Serralunga. These different vineyard plots represent a range of soil types, from heavier clay to friable limestone. The Brovias are extremely conscientious winegrowers and farm organically in every sense of that word (without being formally certified). They perform soil analyses every two years to ensure that the elements are in equilibrium; pruning is done to limit harvest levels; and grape clusters are thinned, when necessary, in the summer. Harvest is done entirely by hand and usually begins in late September with the Dolcetto, Arneis and Barbera; of course, the Nebbiolo ripens later, and harvest for the various Baroli occurs normally in mid-October. The Brovia wines are vinified in the classic style. Grapes are lightly crushed before going into the fermentation tanks. The length of the fermentation period depends on the grape variety but the Nebbiolo for various Barolo cuvées can extend as long as a month or more. The Baroli are aged for at least two years in 30 hectoliter barrels of Slavonian and French oak. The wines are then bottled without filtration and released to the market after an additional 18 to 24 months of bottle-aging.

Core Wines (others available, please inquire):

Brovia Barolo

Brovia Barolo ‘Rocche dei Brovia’

Brovia Barolo ‘Ca’Mia’

Brovia Barolo ‘Garblèt Sue’’

Brovia Barolo ‘Villero’

For More Information Visit: Rosenthal Wine Merchant

 

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Vittorio Bera, Canelli

This was the first estate to bottle and market its own wine in the Canelli region. The estate lies in Sant’Antonio di Canelli within the region of Serra Masio, the most prestigious and ancient of the area’s Moscato production. The grapes are entirely Muscat Blanc à Petits Grains and are cultivated on steep, southeast slopes of calcerous marl soil of ancient oceanic origins. All of the estate is cultivated in organic viticulture with an emphasis on creating an active, healthy ecosystem. All grapes are harvested by hand and their juice is fermented without yeast inoculations. All the winemaking is done by Alessandra’s brother, Gianluigi Bera They also grow Dolcetto and Barbera grapes—planted more recently, but cultivated using the same careful techniques as for the Moscato. With the reds there is no fining or filtration. And some precocious white grapes: Cortese, Favorita and Arneis which they blend to make a fantastic white wine called Arcese.

Wines:

Moscato d’Asti

For More Information Visit: Louis Dressner Selections

 

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