Montenidoli, Tradizionale Vernaccia di San Gimignano, 2023 Elisabetta and Sergio Fagiuoli arrived at Montenidoli in 1965, drawn by the beauty of the 13th-century paintings that grace the area. For Elisabetta, working the land was a return to her roots: her family had cultivated vines and olive trees in Custoza since the 1700s, and she spent her youth wandering the vineyards of Valpolicella. When the couple first set eyes on Montenidoli, the vineyards were abandoned and overgrown, demanding immense work and care. They set about restoring them from the ground up, breaking the soil to build humus, raising earthworms, and even breeding rabbits to enrich the land with natural manure. For over fifty years, Montenidoli has been farmed organically, with no herbicides, insecticides, or chemicals of any kind. The vineyards are meticulously tended, with bunches carefully selected first in spring and again before veraison. Harvesting takes place by hand between late September and early October, with grapes laid gently in small baskets to ensure their journey to the winery is as gentle as possible. In the cellar, tradition and patience prevail. The must is left to macerate on the skins, fermenting with indigenous yeasts to capture the true essence of the land. The wine matures for eight months in concrete and four months in stainless steel, before being bottled with gentle filtration, no fining, and only minimal sulphur additions.
Tasting Note
This wine offers a beautifully expressive nose of hay, white pepper, and almond. On the palate it is medium-bodied and vibrant, showing notes of citrus, dried herbs, subtle nuttiness, and a striking mineral backbone. A wine of purity, depth, and unmistakable character.
Food Pairing
A wonderful companion to grilled sea bass with lemon and herbs, or a classic Tuscan pecorino with a drizzle of olive oil. Its freshness and minerality also make it a natural match for simple pasta dishes with seasonal vegetables.
Luke Lambert, Chardonnay, 2023 Luke Lambert’s winemaking philosophy was shaped by his time in Piemonte, where he became convinced that the soul of a wine is defined not by technology, but by its place. As he puts it, “the shape of a wine should be governed by what soil you’re on, the aspect, the amount of sunshine and rain.” Working in the rugged, rocky, and elevated pockets of Victoria’s Yarra Valley, Lambert champions wines of purity and restraint. Everything is done by hand: fruit is harvested from single vineyard sites, wild-fermented with no temperature control, hand-plunged, basket-pressed, and matured in old oak. There is no fining or filtration, and sulphur is only used sparingly before bottling. The results are wines that are wildly perfumed, fresh, and textural, with moderate alcohol and a strong sense of place, as if the industrial revolution in winemaking had never occurred. For this Chardonnay, Lambert sources fruit from the organically farmed Tibooburra Vineyard in Yellingbo, the coolest corner of the Yarra Valley. The east-facing slope sits 200 metres above sea level, planted with 15-year-old vines rooted in thin red and black volcanic topsoil over yellow clay and shattered rock. Low fertility soils naturally restrict yields, concentrating flavour and building structure. The grapes are whole-bunch pressed, fermented with wild yeasts, and undergo full malolactic conversion. The wine matures for eight months in 30-year-old large-format oak barrels before bottling, without fining or filtration.
Tasting Note
This Chardonnay is poised and quietly complex, with youthful aromas of citrus leading into layers of peach, lemon, and a subtle lift of redcurrant. On the palate, it combines richness and roundness with a vibrant line of acidity, finishing long, mineral, and mouthwatering.
Food Pairing
Beautiful with roast chicken and tarragon, or seared scallops with a squeeze of lemon. It also shines alongside soft cheeses such as brie or washed rind styles, where its freshness cuts through the richness perfectly.
Hirsch, Zobing Riesling, 2023 The Hirsch family are among Austria’s most respected winemakers, dedicated to producing elegant Grüner Veltliner and Riesling from the Kamptal’s finest vineyards, including the legendary Heiligenstein. Proud advocates of biodynamics and founding members of respekt-BIODYN, their philosophy is rooted in a deep respect for nature, crafting wines that radiate vitality and a clear sense of place. Widely regarded as one of Austria’s top white wine estates, Hirsch wines are celebrated for their purity, balance, and aromatic complexity, while maintaining modest alcohol levels that enhance their drinkability. The fruit for the Zöbing Riesling comes from terraced vineyards surrounding the historic wine village of Zöbing. Here, vines averaging 15 years old grow at altitudes of 230–345 metres, rooted in a mix of weathered granite, gneiss, and mica-schist. The climate combines warm, sunny Pannonian summers with cooling autumn breezes from the north, ensuring slow, even ripening and excellent acidity. Biodynamic viticulture is central to the estate: buffalo manure is used as natural fertilizer, and vineyards are densely planted and carefully managed to promote healthy, balanced growth. After hand-harvesting, fermentation takes place spontaneously with wild yeasts in stainless steel at 22°C. The wine then rests for around six months on fine lees, developing texture and nuance before bottling
Tasting Note A bright, focused Riesling with lifted aromas of lime zest, green apple, and white blossom. The palate shows precision and tension, balancing citrus fruit with a stony minerality drawn from the granite soils. The finish is long, pure, and refreshing — a perfect example of Kamptal Riesling at its most vibrant.
Food Pairing A natural partner to fresh seafood such as oysters, sushi, or grilled prawns. It also pairs beautifully with Thai or Vietnamese dishes, where its citrus brightness and mineral backbone cut through spice and aromatic herbs.
Remelluri – Lindes de Remelluri ‘Peciña’ 2021 – Rioja, Spain The Remelluri estate traces its roots back to the 14th century, when monks first cultivated vines on the rugged hillsides of Rioja Alavesa. Evidence suggests that winemaking here stretches back even further. The modern story begins in 1967, when Jaime Rodríguez purchased the estate and set it on a new path. In 2010, his children Telmo and Amaia Rodríguez took over, bringing with them a mission to highlight the unique terroirs of Remelluri and to reclaim Rioja’s long and diverse viticultural history. One of their first changes was to reduce production by a third, focusing the Remelluri label solely on estate-grown fruit. Grapes from surrounding growers, often long-time collaborators, are now bottled separately under the Lindes de Remelluri label, “the borders of Remelluri.” Since 2010, the estate has also carried full organic certification, though it had long been farmed without chemicals. Winemaking at Remelluri is deliberately restrained: fermentation with indigenous yeasts, each plot vinified separately, minimal new oak, and only the lightest filtration and fining. The philosophy is clear, let the vineyards speak. The Peciña parcel, in San Vicente de la Sonsierra, is a striking amphitheatre of terraced vineyards planted high on calcareous, stony soils at 637–672 metres above sea level. With its cooler climate and varied exposures, it produces wines of elegance, freshness, and definition. Grapes are hand-harvested in small 15 kg boxes, fermented with native yeasts in stainless steel, and aged for 12 months in French oak barrels of various sizes.
Tasting Note
A lively and graceful Rioja, showing lifted aromas of crunchy red cherry, violet, and wild herbs. The palate is juicy and fresh, with silky tannins carrying notes of blue fruits, Mediterranean herbs, and subtle floral tones. A wine of precision, elegance, and poise — capturing the high-altitude freshness of Peciña.
Food Pairing
Perfect with herb-crusted lamb chops, roast pork with rosemary, or even a simple plate of charcuterie and Manchego. Its brightness and finesse also make it a fine partner for grilled tuna or mushroom-based dishes.
Viña Zorzal, Sea of Dreams Red, 2020 Founded in 2007 by brothers Iñaki, Xabi, and Mikel Sanz, Viña Zorzal has quickly become one of Navarra’s most exciting producers. Their philosophy is rooted in respect for the land, reviving old bush-vine Garnacha plots and farming with minimal intervention to let each vineyard’s character shine. The Sanz family farms around 40 hectares, with a focus on Garnacha, alongside Graciano, Tempranillo, and native white varieties. Organic practices in the vineyard and low-intervention winemaking in the cellar define their style, producing wines praised for their freshness, purity, and sense of place. The Sea of Dreams Red is sourced from four plots (totalling 5 hectares) in Corral de los Altos, in the heart of Navarra’s Ribera Baja. These vines, planted in 1987 on the top of a high plateau, are rooted in a mix of clay, sand, and limestone-rich pebbles. The site is exposed to the cooling Cierzo wind from the north, which slows ripening and preserves freshness in the grapes. In the cellar, grapes are fermented with native yeasts in concrete tanks, then aged in old 500-litre French oak barrels. The wine is bottled without fining or filtration, staying true to the purity of the fruit and vineyard.
Tasting Note
Aromatic and inviting, with notes of clove, black fruits, and soft cherry. The palate is full-bodied yet supple, with ripe fruit balanced by freshness and fine structure. The finish is long and harmonious, carrying spice, dark fruit, and a subtle savoury edge
Food Pairing
A natural partner for Spanish cured ham, rich stews, or roasted lamb. It also pairs beautifully with game dishes or slow-cooked meats, where its depth and freshness bring balance to hearty flavours.
Gonzalez Bastias, Pais Matorral, 2020 On the south bank of the Maule River, 44 km inland from the Pacific Ocean, José Luis Gómez Bastías tends to his family’s vineyards, a tradition that has been passed down through five generations. Unlike many larger landowners in Maule and Bío-Bío who replaced their País vines with international varieties, González Bastías continues to work with ancient, ungrafted País bush vines, some over 200 years old. In 2013, José Luis was joined by his partner Daniela Lorenzo, an agronomist and viticulturalist, and together they have nurtured the project with a philosophy of sustainability, respect for tradition, and harmony with nature. Their vineyards are not only home to vines, but also to fruit trees, native wildlife, and sheep that graze and provide natural fertiliser. The 4 hectares of vineyards are dry-farmed and rooted in sandy alluvial soils over granitic bedrock, shaped by the River Maule. The proximity to the Pacific brings cooling breezes that keep the vines healthy and balanced. Farming is organic in practice (though not certified), with a strong emphasis on maintaining a diverse and self-sustaining ecosystem. In the cellar, winemaking follows an ancestral path: grapes are hand-harvested, destemmed using a traditional zaranda (wooden grid), and fermented with native yeasts in open lagares. The grapes are foot-trodden and gently handled, with no pressing, only the free-run juice is used. The wine is aged for 12 months in old oak barrels and bottled by hand, without filtration and with only a small addition of sulphur.
Tasting Note
A bright and expressive País, bursting with red fruit and wild herbs. The palate is fresh and lively, with juicy acidity, light tannins, and a vibrant finish. Rustic yet refined, this is a wine that speaks clearly of its land, history, and people.
Food Pairing
Perfect with simple, earthy dishes; think roast chicken with herbs, grilled vegetables, or a plate of charcuterie. Its freshness also makes it a versatile companion for lighter stews and traditional Chilean cuisine.