Products tagged with Organic

A blend of typical Catalonian grapes (Parellada, Sumoll Blanca, Garnacha Blanca, and Moscatel) with 5 days of skin contact, this is an excellent entry into the world of orange wine. Gently structured, with great acidity and delicate floral aromas, plus fl

This natural Austrian white has notes of pears and apples, with hints of baking spice.

Dry Riesling from Mosel. Zesty apple and peach flavors and a concentrated mineral structure

80% Pinot Noir- 20% Gamay. Light and stalky, it is a cherry flavored with some spicy notes. It’s also the type of red that is best served slightly chilled and drunk soon.

A blend of red grapes from all over Italy including (but not limited to) Sangiovese from Tuscany, Montepulciano from the Marche and Nero d'Avola from Sicily. All of these grapes are organically farmed and somehow they blend together like they were meant f

Named after Peter’s grandmother, Cuvee Anna is ripe with aromas of wild berries, strawberries, melon, and peach. On the palate, very fruity with a lively, refreshing finish. A bright Provence style Rose that will make you wonder how it is not from Provenc

This vintage of White Light continues to be fun, easy drinking, summery, and affordable. Our goals have stayed the same - bottle something fresh with acid and some mineral and retain that sort of salty, briny character that the Tocai Friulano has, but ton

100% Aglianico, and certified organic, this wine comes from southern Italy expressing itself has the "big red" grape of southern Italy.

This off-dry riesling from Pfalz has refreshing acidity and minerality.

"It is electric with vivid and mouth watering granny smith apple and citrus and a live-wire of minerality and acidity nearly pulsating through it."

Dark violet-red in colour with aromas of black cherry, strawberry, flinty minerality and a trace of peppery spice. Blackberry, black cherry, tangy cherry, plum, earth and crushed white peppercorn are accented by silky tannins and fresh acidity. Dark fruit

Gamay & Poulsard.
Enologically speaking, this is a blend of Poulsard and Gamay from the Cerdon cru of the Bugey, a pocket of hilly natural beauty situated roughly between Savoie, the Jura, and the city of Lyon. In accordance with the so-called “ancestral