Century Grand

bottle list

all bottles are available for in-house consumption and retail purchase

sparkling 2

white 6 orange 12 14 red 16 grower 28 large format 30 glossary 32 index 34

[ sparkling ] *petillant naturel – pet nat

Barbera Vittorio Bera & Figli ‘Ronco Malo d’Asti’, Piedmont 2016 organic , hand-harvested; ambient yeast fermentation in concrete tank, unfined, unfiltered, no SO2 47

*Barbera / Bondara Croci Tenuta Vitivinicola ‘Gutturnio Frizzante’, Emilia-Romagna 2015 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 37

* Franciois de Nicolay ‘Objectif Bulles’, Burgundy 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; ancestral method, non-disgorged 50

*Chardonnay Old Westminster, Carroll County 2018 low-intervention viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; ancestral method, non-disgorged 45

* Broc Cellars, Paso Robles 2018 organic viticulture; ambient yeast fermentation, unfined, unfiltered, minimal SO2; ancestral method 55

*Cinsault Château Puech Redon ‘Pour de Vrai’, Languedoc 2017 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; ancestral method, non-disgorged 39

*Devin Strekov 1075 ‘Crème’, Strekov NV organic viticulture, hand-harvested; ambient yeast fermentation, natural , unfined, unfiltered, no SO2; ancestral method, non-disgorged 65

* / Grolleau Frantz Saumon ‘La Cave Se Rebiffe’, Touraine 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 45

*Garganega Bakari ‘Vino Bianco’, Veneto 2016 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; ancestral method, non-disgorged 38

2 Garnacha / Monastrell Suriol ‘ Rosat Brut Nature’, Catalunya 2015 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, no SO2; 34

* / Bianchetta / Perera / Verdiso Costadilà ‘Vino Bianco 450slm’, Veneto 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 48

*Glera / Verdiso / Bianchetta Costadilà ‘Vino Bianco 280slm’, Veneto 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 57

*Gloster Apples / Pears Fruktstereo ‘Cider Revolution’, Malmö 2017 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 42

Grignolino Vittorio Bera & Figli ‘Ronco Matto’, Piedmont 2018 organic viticulture, hand-harvested; ambient yeast fermentation in concrete tank, unfined, unfiltered, no SO2 45

*Grolleau / Gamay / Côt / La Grange Tiphaine ‘Rosa Rosé Rosam’, Touraine 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; ancestral method 45

*Lambrusco Maestri Camillo Donati, Emilia-Romagna 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 43

*Lambrusco Ruberti Fondo Bozzole ‘Incantibiss - Lambrusco Mantovano’, Mantovano 2018 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, minimal SO2; ancestral method, non-disgorged 38

Macabeo / Xarel-lo / Parellada Raventos i Blanc ‘De La Finca’ Brut Nature, Penedès 2015 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; traditional method 73

Macabeo / Xarel-lo / Parellada Raventos i Blanc ‘l’Hereu’ Extra Brut, Penedès 2016 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; traditional method 35

3 Macabeo / Xarel-lo / Parellada Vinyes Singulars ‘Cava Brut Nature’, Catalunya NV organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, no SO2; traditional method 28

*Malvasia Camillo Donati, Emilia-Romagna 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 43

*Malvasia La Collina ‘Lunaris Secco’, Emilia-Romagna 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfiltered, minimal SO2; tank method 33

Monastrell / Xarel-lo / Parellada Raventos i Blanc ‘De Nit’ Brut Rosé, Penedès 2016 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; traditional method 40

*Müller Thurgau / Neuburger / Muscat Milan Nestarec ‘DANGER 380 Volts’, Brno 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 62

*Müller Thurgau / / Riesling Italico Dobra Vinice ‘Creme de Parc National’, Moravia 2018 organic viticulture, hand-harvested; ambient yeast fermentation, extended , unfined, unfiltered, no SO2; ancestral method, non-disgorged 49

Muscat Vittorio Bera & Figli ‘Moscato D’Asti’, Piedmont 2016 organic viticulture, hand-harvested; ambient yeast fermentation, minimal filtration, minimal SO2; tank method 34

*Nosiola / Verdealbara / Lagarino Cantina Furlani ‘Bianco Frizzante’, Trento 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 50

*Ortrugo Croci Tenuta Vitivinicola ‘Lubigo Frizzante’, Emilia-Romagna 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 39

*Piedirosso / Aglianico / Sciascinoso / Suppezza / Castagnara / Olivivella / Sauca / Surbegna Salvatore Martusciello ‘Otto Uve’, Gragnano 2018 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel, unfined, unfiltered, minimal SO2 38

4 *Pineau d’Aunis / Chenin Blanc Jean-Pierre Robinot ‘L’Opera Des Vins “Des Années Folles”’, 2018 organic viticulture, hand-harvested; ambient yeast fermentation in neutral , unfined, unfiltered, no SO2; ancestral method, non-disgorged 65

*Pinot Grigio Cantina Furlani ‘Macerato Frizzante’, Trento 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 50

*Pinot Grigio Old Westminster ‘Ramato’, Carroll County 2018 low-intervention viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; ancestral method, non-disgorged 45

*Pinot Gris / Albariño Old Westminster ‘Piquette’, Carroll County 2016 low-intervention viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; ancestral method, non-disgorged 30

Pinot Noir Meinklang ‘Österreich Frizzante Rosé’, Burgenland 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, minimal filtration, minimal SO2; tank method 35

*Sémillon Chateau Barouillet ‘Splash!’, Bordeaux 2018 organic viticulture; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, no SO2; ancestral method, non-disgorged 45

* / / Duras Les Tètes ‘Les Parcelles Tète Nat’ “Igny Rusé” Rosé, Touraine 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel, unfined, unfiltered, no SO2; ancestral method, non-disgorged 50

* / Verdejo MicroBio ‘Nieva York Rosado’, Rueda 2018 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, no SO2; ancestral method, non-disgorged 57

*Topaz Apples / Grüner Veltliner Meinklang ‘Fusion’, Burgenland 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; ancestral method, non-disgorged 37

*Valdiguié Broc Cellars, Mendocino County 2018 organic viticulture; ambient yeast fermentation, unfined, unfiltered, minimal SO2; ancestral method 48

5 [ white ]

Albana Al di là del Fiume ‘Fricando’, Emilia Romagna, 2017 organic viticulture, hand-harvested; ambient yeast fermentation in terracotta amphora, unfined, unfiltered, minimal SO2 54

Albarin Blanco Dominio del Urogallo ‘Pesico’, Asturias 2016 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 65

Arneis Angelo Negro ‘Unfiltered Vino Bianco’, Piedmont 2017 organic viticulture, hand-harvested; cryomaceration, ambient fermentation in stainless steel tank, unfined, unfiltered, minimal SO2 33

Bombino Bianco Calcarius ‘BiancoPuglia’, Puglia 2019 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel, unfined, unfiltered, minimal SO2 50

Carcajolu Biancu / Paga Debiti / Riminese / Rossola Brandica / Biancone Domaine Comte Abbatucci ‘Général de la Révolution’, Corsica 2012 biodynamic viticulture, hand-harvested; ambient yeast fermentation, minimal filtration, minimal SO2 112

Chardonnay Brea Company, Santa Lucia 2018 biodynamic viticulture; ambient yeast fermentation, spontaneous malolactic fermentation, unfined, minimal SO2 34

Chardonnay Cruse Wine Company ‘Rorick Chardonnay’, Pentaluma 2017 low-intervention viticulture, hand-harvested; ambient yeast fermentation in neutral oak, unfined, unfiltered, minimal SO2 60

Chardonnay Domaine des Gandines ‘Mâcon Péronne’, Burgundy 2017 biodynamic viticulture; ambient yeast fermentation in stainless steel tank, minimal SO2 35

Chardonnay Domaine Garnier et Fils ‘Les Clos Grand Cru’, Chablis 2016 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, minimal SO2 198

Chardonnay Lo-Fi, Santa Ynez Valley 2017 low-intervention viticulture, hand-harvested; ambient yeast fermentation, spontaneous malolactic fermentation, unfined, unfiltered, minimal SO2 42

Chardonnay Pearl Morissette ‘Metis Blanc’, Ontario 2017 organic viticulture, hand-harvested; ambient yeast fermentation in neutral oak, unfined, unfiltered, minimal SO2 67

6 Chenin Blanc Broc Cellars ‘Frei Chenin’, Solano County 2017 organic viticulture; ambient yeast fermentation, spontaneous malolactic fermentation, unfined, minimal SO2 40

Chenin Blanc Broc Cellars ‘Happī Chenin’, Solano County 2018 low-intervention viticulture, hand-harvested; ambient yeast fermentation in neutral oak and sandstone jars, natural malolactic fermentation, unfined, unfiltered, minimal SO2 40

Chenin Blanc Folk Machine, Clarksburg 2018 low-intervention viticulture, hand-harvested; ambient yeast fermentation in stainless steel, unfined, unfiltered, minimal SO2 35

Chenin Blanc Mary Taylor ‘Pascal Biotteau - Anjou Blanc’, Anjou 2017 low-intervention viticulture; ambient yeast fermentation in stainless steel tank, minimal SO2 28

Furmint Heidi Schrock, Burgenland 2012 low-intervention viticulture; ambient yeast fermentation in stainless steel tank, minimal SO2 30

Gewürztraminer Domaine Zind Humbrecht ‘Roche Calcaire’ Indice 3, Alsace 2016 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 87

Grenache Blanc / Chardonnay / Vermentino Domaine de la Patience ‘Vin Blanc’, Loire Valley 2018 organic viticulture; ambient yeast fermentation, minimal SO2 25

Grüner Veltliner Bründlmayer ‘Ried Lamm’, Kamptal 2015 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, minimal SO2 100

Grüner Veltliner Bründlmayer ‘Vincent Spiegel’, Kamptal 2013 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, minimal SO2 100

Grüner Veltliner Bründlmayer ‘Kamptal Terrassen’, Kamptal 2014 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, minimal SO2 38

Grüner Veltliner Bernhard Ott ‘Am Berg’, Wagram 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, minimal SO2 38

Grüner Veltliner Milan Nestarec ‘1.21 Gigawatt’, Brno 2017 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 60

7

Grüner Veltliner / Gut Oggau ‘Theodora’, Burgenland 2015 biodynamic viticulture, hand-harvested; ambient yeast fermentation in neutral oak, unfined, unfiltered, no SO2 65

Grüner Veltliner / Welschriesling / Muscat Meinklang, Burgenland 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, minimal SO2 30

Macabeu / Vermentino Domaine de Majas ‘Blanc’, Roussillon 2018 organic viticulture; ambient yeast fermentation in concrete tank, unfined, minimal filtration, minimal SO2 34

Melon de Bourgogne Domaine de la Pépière ‘La Pépie’, Loire 2017 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, minimal SO2 28

Melon de Bourgogne Domaine Luneau-Papin ‘La Grange’, Loire 2016 organic viticulture, hand-harvested; ambient yeast fermentation in glass-lined vats, unfined, unfiltered, minimal SO2 33

Melon de Bourgogne Jolie-Laide, Chalone 2018 low-intervention viticulture, hand-harvested; ambient yeast fermentation in concrete tank, minimal SO2 43

Melon de Bourgogne / Chardonnay / Chenin Blanc / Riesling / Viognier / Muscat Dirty & Rowdy ‘Familiar Blanc’, California 2016 organic viticulture; ambient yeast fermentation, unfined, unfiltered, minimal SO2 50

Pinot Gris Domaine Zind Humbrecht ‘Clos Saint Urbain’ Indice 1, Alsace 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 200

Pinot Gris Domaine Zind Humbrecht ‘Clos Windbuhl’ Indice 2, Alsace 2016 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 130

Pinot Gris Domaine Zind Humbrecht ‘Roche Roulee’ Indice 2, Alsace 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 87

Pinot Gris Domaine Zind Humbrecht ‘Rotenburg’ Indice 1, Alsace 2016 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 112

Pinot Gris Domaine Zind Humbrecht ‘Rotenburg’ Indice 1, Alsace 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 112

8 Riesling A.J. Adam ‘Dhroner’, Mosel 2014 low-intervention, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, minimal filtration, minimal SO2 31

Riesling Brand ‘Riesling Feinherb’, Pflaz 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2 34

Riesling Bründlmayer ‘Heiligenstien Alte Reben’, Kamptal 2013 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, minimal SO2 75

Riesling Bründlmayer ‘Heiligenstein Lyra’, Kamptal 2015 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, minimal SO2 100

Riesling Christian Tschida ‘Laissez Faire’, Burgenland 2015 biodynamic viticulture, hand-harvested; ambient yeast fermentation in neutral oak, unfined, unfiltered, no SO2 152

Riesling Domaine Zind Humbrecht ‘Brand’ Indice 1, Alsace 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 172

Riesling Domaine Zind Humbrecht ‘Clos Windbuhl’ Indice 1, Alsace 2016 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 150

Riesling Domaine Zind Humbrecht ‘Clos Windbuhl’ Indice 1, Alsace 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 150

Riesling Harper Voit ‘Old Vine Riesling’, Willamette 2018 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel, unfined, minimal SO2 57

Riesling Le Sot de l’Ange, Touraine 2016 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 42

Riesling Peter Lauer ‘Senior’, Saar 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, minimal SO2 53

Riesling Tatomer ‘Kick-on Ranch’, Santa Barbara 2017 low-intervention viticulture; ambient yeast fermentation in stainless steel tank, unfined, minimal filtration, minimal SO2 63

9 Riesling Hirsch ‘Zöbing’, Kamptal 2013 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank 30

Riesling / Gewürztraminer / Muscat Ovum ‘Big Salt’, Elkton 2018 organic viticulture, hand-harvested; cryomaceration, ambient yeast fermentation in stainless steel tank, unfined, minimal filtration, minimal SO2 34

Roussanne / / Marsanne / Muscat Martha Stoumen ‘Post Flirtation White’, Contra Costa County 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2 48

Sauvignon Blanc Gaspard, Touraine 2017 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, minimal filtration, minimal SO2 33

Sauvignon Blanc Vincent Grall ‘Cuvée Tradition’, Sancerre 2018 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel, unfined, unfiltered, minimal SO2 74

Spätrot / Rotgipfler Weingut Loimer ‘Schellmann’, Gumpoldskirchen 2012 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, minimal filtration, minimal SO2 25

Trousseau Gris Jolie-Laide, Russian River Valley 2018 low-intervention viticulture, hand-harvested; ambient yeast fermentation, minimal SO2 55

Vermentinu Nicolas Mariotti Bindi ‘Cantina di Torra Blanc’, Corsica 2018 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, minimal SO2 49

Vermentinu Yves Canarelli ‘Figari Blanc’, Corsica 2013 biodynamic viticulture; ambient yeast fermentation in amphora, spontaneous malolactic fermentation, unfined, unfiltered, minimal SO2 98

Vermentinu Yves Canarelli ‘Figari Blanc’, Corsica 2014 biodynamic viticulture; ambient yeast fermentation in amphora, spontaneous malolactic fermentation, unfined, unfiltered, minimal SO2 80

Vermentinu Yves Canarelli ‘Figari Blanc’, Corsica 2016 biodynamic viticulture; ambient yeast fermentation, spontaneous malolactic fermentation, unfined, unfiltered, minimal SO2 49

10 Vermentinu Domaine Comte Abbatucci ‘Cuvée Faustine’, Corsica 2014 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, minimal filtration, minimal SO2 33

Weissburgunder / Scheurebe Christian Tschida ‘Himmel Auf Erden Weiss’, Burgenland 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in neutral oak, unfined, unfiltered, no SO2 82

Xarel-lo Can Sumoi, Penedès 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, spontaneous malolactic fermentation, unfined, unfiltered, no SO2 42

11 [ orange ]

Chardonnay / Cortese Tenuta Foresto ‘A(o)mbra’, Piedmont 2018 low-intervention, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 51

Grechetto / Spolentino / Malvasia Tiberi Vini Artigianali ‘l’Bianco’, Umbria 2017 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 44

Falanghina Calcarius ‘OrangePuglia’, Puglia 2019 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel, unfined, unfiltered, minimal SO2 50

Moscato Bianco Tenuta Foresto ‘Favonio’, Piedmont 2018 low-intervention, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 41

Mtsvane / Gotsa, Kvemo Kartli 2015 biodynamic viticulture, hand-harvested; ambient yeast fermentation in qvervi, unfined, unfiltered, no SO2 50

Müller Thurgau Enderle & Moll ‘Muller’, Baden 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, minimal SO2 38

Ribolla Gialla Gravner, Oslavia 2009 biodynamic viticulture, hand-harvested; ambient yeast fermentation in amphora, extended maceration, unfined, unfiltered, no SO2 155

Sauvignon Blanc / Pinot Grigio / Chardonnay / Riesling Italico Gravner ‘Bianco Breg’, Oslavia 2009 biodynamic viticulture, hand-harvested; ambient yeast fermentation in amphora, extended maceration, unfined, unfiltered, no SO2 155

Sebein Apples Julien Thurel ‘Nectar’, Sancerre 2016 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, natural malolactic fermentation, unfined, unfiltered, minimal SO2 42

Scheurebe / Muscat Christian Tschida ‘Himmel Auf Erden II Maischevergoren’, Burgenland 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in neutral oak, extended maceration, unfined, unfiltered, no SO2 82

12 Trebbiano Spolentino Paolo Bea ‘Arboreus’, Montefalco 2011 zero-input viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, extended maceration, unfined, unfiltered, no SO2 105

Trebbiano Spolentino Paolo Bea ‘Arboreus’, Montefalco 2012 zero-input viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, extended maceration, unfined, unfiltered, no SO2 125

Welschriesling / Pinot Gris / Traminer Meinklang ‘Mulatschak Weiss’, Burgenland 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, minimal SO2 37

Zibbibo Gabrio Bini ‘Bianco’, Pantelleria 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in terracotta jars, unfined, unfiltered, no SO2 158

Zibbibo Gabrio Bini ‘Geneviève Riserva’, Pantelleria 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in terracotta jars, unfined, unfiltered, no SO2 545

Zibbibo Gabrio Bini ‘Heritage’, Pantelleria 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in terracotta jars, unfined, unfiltered, no SO2 255

Zibbibo / Albanello Occhipinti ‘SP68 Bianco’, Sicily 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in concrete tank, unfined, unfiltered, minimal SO2 48

13 [ rosé ]

Cabernet Franc Christian Tschida, ‘Himmel Auf Erden Rose’, Burgenland 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in neutral oak, unfined, unfiltered, no SO2 82

Cabernet Franc Lo-Fi, Santa Barbara 2018 low-intervention viticulture, hand-harvested; ambient yeast fermentation, spontaneous malolactic fermentation, unfined, unfiltered, minimal SO2 42

Carignan Vinca Minor, Santa Cruz 2017 organic viticulture, hand-harvested; ambient yeast fermentation in neutral oak, unfined, unfiltered, minimal SO2 43

Côt / Gamay / Cabernet Franc / Grolleau La Grange Tiphaine ‘Tournage Riant’, Touraine 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, minimal filtration, minimal SO2 38

Garnacha / Vinyes Tortuga ‘Juicy’, Alt Emporada 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in neutral oak and stainless steel tank, , unfined, unfiltered, no SO2 40

Grenache Noir / Mourvèdre / Syrah Chemins de Bassac ‘Isa Rosé’, Béziers 2018 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel, saignée method, unfined, unfiltered, minimal SO2 33

Malvasia / Moscadella / / Nerello Mascalese Frank Cornelissen ‘Susucaru Rosato’, Sicily 2018 organic viticulture, hand-harvested; ambient yeast fermentation in epoxy tanks, unfined, minimal filtration, no SO2 58

Pinot Noir Lieu Dit, Santa Barbara 2015 low-intervention viticulture; ambient yeast fermentation in concrete tank, spontaneous malolactic fermentation 38

Sumoll / Parellada / Xarel-lo Can Sumoi ‘La Rosa’, Penedès 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, spontaneous malolactic fermentation, unfined, unfiltered, no SO2 40

Tibouren / Grenache Clos Cibonne ‘Tradition’, Côtes de 2017 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel, unfined, unfiltered, minimal SO2 40

14 Trollinger Andi Knauss ‘La Boutanche’, Württemberg 2017 low-intervention viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, minimal filtration, minimal SO2 35

Valdiguié / / Trousseau Broc Cellars ‘Love Rose’, Siusun Valley 2018 organic viticulture; ambient yeast fermentation, unfined, minimal SO2 30

15 [ red ]

Baga Niepoort ‘Lagar de Baixo’, Bairrada 2016 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, carbonic maceration, spontaneous malolactic fermentation in stainless steel tank, unfined, unfiltered, minimal SO2 53

Barbera Iuli ‘Umberta’, Piedmont 2018 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel, unfined, unfiltered, minimal SO2 34

Barbera Poderi Cellario ‘È! Rosso’, Piedmont 2018 organic viticulture, hand-harvested; ambient yeast fermentation in concrete tank, unfined, unfiltered, minimal SO2 33

Barbera Tenuta Foresto ‘LA IDEAle’, Piedmont 2017 low-intervention, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 41

Blaufränkisch Claus Preisinger ‘Kalkstein’, Burgenland 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2 43

Blaufränkisch Grunter & Regina Triembaumer, Burgenland 2018 low-intervention viticulture, hand-harvested; ambient yeast fermentation, natural malolactic fermentation in concrete, unfined, minimal filtration, minimal SO2 35

Blaufränkisch Gut Oggau ‘Joshuari’, Burgenland 2015 biodynamic viticulture, hand-harvested; ambient yeast fermentation in neutral oak, unfined, unfiltered, no SO2 124

Blaufränkisch Milan Nestarec ‘I Love the Smell of Napalm in the Morning’, Brno 2017 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, semi-carbonic maceration, unfined, unfiltered, no SO2 60

Blaufränkisch Milan Nestarec ‘Super Pufft Popcorn’, Brno 2016 organic viticulture, hand-harvested; ambient yeast fermentation in neutral oak, unfined, unfiltered, no SO2 90

Cabernet Franc Bernard Baudry ‘Les Granges’, Chinon 2018 organic viticulture, hand-harvested; ambient yeast fermentation in concrete tank, unfined, unfiltered, minimal SO2 38

Cabernet Franc Bernard Baudry ‘Les Grézeaux’, Chinon 2017 organic viticulture, hand-harvested; ambient yeast fermentation in concrete tank, unfined, unfiltered, minimal SO2 49

16 Cabernet Franc Broc Cellars ‘KOUKOU’, Santa Barbara 2017 organic viticulture; ambient yeast fermentation, unfined, minimal SO2 49

Cabernet Franc Domaine de la Chevalerie ‘Diptyque Incroyable’, Bourgueil 2014 biodynamic viticulture, hand-harvested; ambient yeast fermentation in concrete tank and neutral oak, unfined, unfiltered, minimal SO2 40

Cabernet Franc Halcyon Wines ‘Barsotti Vineyard’, Central Coast 2018 low-intervention viticulture, hand-harvested; ambient yeast fermentation, semi-carbonic maceration, unfined, unfiltered, minimal SO2 65

Cabernet Franc Halcyon Wines ‘California Cabernet Franc’, Central Coast 2018 low-intervention viticulture, hand-harvested; ambient yeast fermentation, semi-carbonic maceration, unfined, unfiltered, minimal SO2 35

Cabernet Franc Old Westminster, Carroll County 2018 low-intervention viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2 58

Cabernet Franc Pearl Morissette ‘Metis Rouge’, Ontario 2015 organic viticulture, hand-harvested; ambient yeast fermentation in concrete tank, unfined, unfiltered, minimal SO2 63

Cabernet Franc Pearl Morissette ‘Metis Rouge’, Ontario 2016 organic viticulture, hand-harvested; ambient yeast fermentation in concrete tank, unfined, unfiltered, minimal SO2 63

Cabernet Franc Ryme Cellars, Russian River Valley 2016 organic viticulture; ambient yeast fermentation in amphora, semi-carbonic maceration, unfined, unfiltered, no SO2 60

Cabernet Franc / Merlot Vinyes Tortuga ‘Hurdy Gurdy’, Alt Emporada 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in neutral oak and stainless steel tank, carbonic maceration, unfined, unfiltered, no SO2 45

Cabernet Franc / Merlot / Petit Verdot Bakari ‘Rosso’, Veneto 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, minimal SO2 33

Cabernet Sauvignon / Mourvèdre Broc Cellars ‘Le Clairet - The Perfect Red’, Solano County 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2 56

17 / Zweigelt Christian Tschida ‘Himmel Auf Erden Rot’, Burgenland 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation in neutral oak, unfined, unfiltered, no SO2 90

Cannonau Cardedu ‘Caladu’, Sardinia 2016 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, minimal SO2 39

Carignan Broc Cellars ‘Old Vine Carignan’, Alexander Valley 2015 organic viticulture; ambient yeast fermentation, unfined, minimal SO2 53

Carignan Domaine du Possible ‘Charivari’, Roussillon 2017 organic viticulture, hand-harvested; ambient yeast fermentation, carbonic maceration, unfined, unfiltered, minimal SO2 46

Carignan Les Lunes ‘Arnold’s Block’, Mendocino County 2016 organic viticulture, hand-harvested; ambient yeast fermentation, semi-carbonic maceration, unfined, unfiltered, minimal SO2 50

Carignan Martha Stoumen, Sebastopol 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2 69

Carignan Vinca Minor, Mendocino County 2016 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2 35

Carignan / Merlot Domaine de la Patience ‘Vin Rouge’, Loire Valley 2018 organic viticulture; ambient yeast fermentation, minimal SO2 25

Carignan / Syrah Domaine du Possible ‘le Fruit du Hasard, Roussillon 2017 organic viticulture, hand-harvested; ambient yeast fermentation, semi-carbonic maceration, unfined, unfiltered, minimal SO2 38

Carignan / Valdiguié / Syrah / Cabernet Sauvignon Broc Cellars ‘Love Red’, Solano County 2017 organic viticulture; ambient yeast fermentation in stainless steel tank, carbonic maceration, unfined, minimal SO2 34

Carignan / Zinfandel / Syrah Populis Wine ‘Wabi-Sabi’, Mendocino County 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2 35

Carignano Gabrio Bini ‘Giotto Riserva’, Pantelleria 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in terracotta jars, unfined, unfiltered, no SO2 545

18 Côt Combel-la-Serre ‘Le Pur Fruit du Causse’, Cahors 2018 zero-input viticulture, hand-harvested; ambient yeast fermentation in concrete tank, unfined, unfiltered, minimal SO2 32

Côt / Tannat Clos Siguier, Cahors 2017 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2 33

Frappato Occhipinti, Sicily 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, minimal SO2 73

Frappato / Nero d’Avola Occhipinti ‘SP68 Rosso’, Sicily 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in concrete tank, unfined, unfiltered, minimal SO2 48

Gamay Clos de la Roilette ‘Fleurie’, Beaujolais 2018 organic viticulture, hand-harvested; ambient yeast fermentation in neutral oak, semi-carbonic maceration, unfined, unfiltered, minimal SO2 38

Gamay Damien Coquelet, Beaujolais 2017 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2 42

Gamay Domaine des Rouges-Queues ‘Celsius’, Burgundy 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation in neutral oak and stainless steel tank, unfined, unfiltered, no SO2 69

Gamay Domaine Frederic Sornin ‘Naturel Victor Sornin’, Beaujolais 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2 35

Gamay Gaspard, Touraine 2018 organic viticulture, hand-harvested; ambient yeast fermentation, semi-carbonic maceration, unfined, minimal filtration, minimal SO2 33

Gamay Gilles Paris ‘’, Chiroubles 2016 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, carbonic maceration, unfined, unfiltered, no SO2 44

Gamay Jean-François Ganevat ‘Le JaJa du Ben’, Jura 2016 biodynamic viticulture, hand-harvested; ambient yeast fermentation, extended maceration, unfined, unfiltered, no SO2 60

19 Gamay La Soeur Cadette ‘Chénas’, Beaujolais 2016 organic viticulture, hand-harvested; ambient yeast fermentation, semi-carbonic maceration, unfined, unfiltered, minimal SO2 48

Gamay Lo-Fi, Santa Barbara 2018 low-intervention viticulture, hand-harvested; ambient yeast fermentation, spontaneous malolactic fermentation, unfined, unfiltered, minimal SO2 44

Gamay Louis-Claude Desvignes ‘Corcelette’, Morgon 2018 organic viticulture, hand-harvested; ambient yeast fermentation in concrete, semi-carbonic maceration, unfined, unfiltered, minimal SO2 43

Gamay Louis-Claude Desvignes ‘Côte du Py’, Morgon 2018 organic viticulture, hand-harvested; ambient yeast fermentation in concrete, semi-carbonic maceration, unfined, unfiltered, minimal SO2 55

Gamay Louis-Claude Desvignes ‘Côte du Py - Javernieres’, Morgon 2018 organic viticulture, hand-harvested; ambient yeast fermentation in concrete, semi-carbonic maceration, unfined, unfiltered, minimal SO2 53

Gamay Louis-Claude Desvignes ‘La Vôute Saint-Vincent’, Morgon 2018 organic viticulture, hand-harvested; ambient yeast fermentation in concrete, semi-carbonic maceration, unfined, unfiltered, minimal SO2 38

Gamay Louis-Claude Desvignes ‘Montpelain’, Morgon 2018 organic viticulture, hand-harvested; ambient yeast fermentation in concrete, semi-carbonic maceration, unfined, unfiltered, minimal SO2 48

Gamay Olivier Minot ‘La Boutanche’, Beaujolais 2018 organic viticulture, hand-harvested; ambient yeast fermentation in concrete tank, unfined, unfiltered, no SO2 40

Gamay Quentin Harel ‘Grandes Terres’, Beaujolais-Villages 2017 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, minimal SO2 35

Gamay / Grolleau Le Ferme du Plateau ‘Ovin Rouge’, Loire 2016 biodynamic viticulture, hand-harvested; ambient yeast fermentation in tank, unfined, unfiltered, no SO2 48

20 Gamay / Grolleau / Pineau d’Aunis Domaine Pierre-Olivier Bonhomme ‘Le Telquel’, Touraine 2018 organic viticulture; ambient yeast fermentation, semi-carbonic maceration, unfined, unfiltered, minimal SO2 40

Garnacha Alfredo Maestro ‘El Rey del Glam’, Castilla y León 2017 organic viticulture, hand-harvested; ambient yeast fermentation, carbonic maceration, unfined, unfiltered, minimal SO2 42

Garnacha Azul y Garanza, Navarra 2017 organic viticulture; ambient yeast fermentation in amphora, unfined, unfiltered, no SO2 42

Garnacha / Cariñena / Morenillo / Syrah 4Monos Viticultores ‘GR 10’, Madrid 2017 organic viticulture; ambient yeast fermentation, extended maceration, unfined, unfiltered, minimal SO2 35

Garnacha / Marselan Vinyes Tortuga ‘Mojo Pin’, Alt Emporada 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in steel tank and neutral oak, semi-carbonic maceration, unfined, unfiltered, no SO2 42

Garnacha / Syrah Cuevas de Arom ‘Pedra Forca’, Campo de Borja 2016 low-intervention viticulture, hand-harvested; ambient yeast fermentation in concrete tank, spontaneous malolactic fermentation in concrete tank, unfined, unfiltered, minimal SO2 33

Garnacha / Samso / Sumoll Pepe Raventós ‘Isabel Negra’, Penedès 2016 biodynamic viticulture, hand-harvested; ambient yeast fermentation in amphora and stainless steel tanks, unfined, unfiltered, minimal SO2 65

Grenache / Cinsault Martin Texier ‘La Boutanche’, Loire Valley 2018 low-intervention viticulture, hand-harvested; ambient yeast fermentation in concrete tank, unfined, unfiltered, no SO2 40

Grenache / Cinsault / Syrah Domaine du Chapitre ‘Mon Bon Plastir’, Rhône Valley 2017 low-intervention viticulture, hand-harvested; ambient yeast fermentation in concrete, unfined, unfiltered, minimal SO2 35

Grenache / Clairette / Viognier / Chasselas Eric Texier ‘Chat Fou’, Beaujolais 2018 organic viticulture, hand-harvested; ambient yeast fermentation in concrete, unfined, unfiltered, minimal SO2 38

Grenache / Syrah / Merlot / Marselan Domaine de Durban ‘Vancluse Rouge’, Rhône Valley 2016 low-intervention viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, minimal SO2 25

21 Grenache / Syrah / Mourvèdre / Viognier Jolie-Laide ‘Shake Ridge GSMV’, Amador County 2017 low-intervention viticulture, hand-harvested; ambient yeast fermentation, minimal SO2 70

Grolleau Noir / Gamay / Grolleau Blanc Agnès et René Mosse ‘Le Gros’, Anjou 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in neutral oak, semi-carbonic maceration, unfined, unfiltered, minimal SO2 47

Lagrein Marco Zani ‘Cimber’, Dolomiti 2015 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2 48

Mencía / Goyo Garcia Viadero ‘Cobero Tinto’, Castilla y León 2013 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, no SO2 88

Merlot / Cabernet Franc / Cabernet Sauvignon Mary Taylor ‘Bordeaux Rouge’, Bordeaux 2016 organic viticulture; ambient yeast fermentation, unfined, unfiltered, minimal SO2 25

Merlot / Cabernet Sauvignon / Château La Grolet, Bordeaux 2017 biodynamic viticulture; hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, minimally filtered, minimal SO2 34

Montepulciano Francesco Cirelli, Abruzzo 2017 organic viticulture; hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, minimal SO2 34

Mourvèdre Dirty & Rowdy ‘Familiar’, California 2016 organic viticulture; ambient yeast fermentation, unfined, unfiltered, minimal SO2 53

Mourvèdre / Syrah / Grenache / Graciano Stolpman ‘Own-Rooted Field-Blend’, Ballard Canyon 2018 low-intervention viticulture; ambient yeast fermentation in stainless steel tank, semi-carbonic maceration, unfined, no SO2 73

Nebbiolo Valfaccenda, Piedmont 2017 organic viticulture, hand-harvested; ambient yeast fermentation, semi-carbonic maceration, unfined, unfiltered, no SO2 60

Nebbiolo / Barbera Luigi Ferrando ‘La Torrazza’, Piedmont 2015 biodynamic viticulture, hand-harvested; ambient yeast fermentation, minimal SO2 33

Negroamaro Natalino del Prete ‘Anne’, Pugila 2017 zero-input viticulture, hand-harvested; ambient yeast fermentation in concrete tank, unfined, unfiltered, no SO2 35

22 Negroamaro / Nero di Troia Calcarius ‘RossoPuglia’, Puglia 2019 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel, unfined, unfiltered, minimal SO2 50

Nero d’Avola Broc Cellars, Mendocino County 2017 organic viticulture; ambient yeast fermentation, semi-carbonic maceration, unfined, minimal SO2 56

Nero d’Avola Martha Stoumen, Mendocino County 2017 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2 67

Nero d’Avola Occhipinti, Sicily 2015 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, minimal SO2 68

Niellucciu / Syrah / Sciaccarellu Yves Canarelli ‘Figari Rouge’, Corsica 2013 biodynamic viticulture; ambient yeast fermentation, unfined, unfiltered, minimal SO2 39

Niellucciu / Syrah / Sciaccarellu Yves Canarelli ‘Figari Rouge’, Corsica 2014 biodynamic viticulture; ambient yeast fermentation in amphora, unfined, unfiltered, minimal SO2 80

Niellucciu / Syrah / Sciaccarellu Yves Canarelli ‘Figari Rouge’, Corsica 2015 biodynamic viticulture; ambient yeast fermentation, unfined, unfiltered, minimal SO2 50

Pignatello / Catarratto Gabrio Bini ‘Fanino’, Pantelleria 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in terracotta jars, extended maceration, unfined, unfiltered, no SO2 158

Pignoli Radikon, Oslavia 2004 organic viticulture, hand-harvested; ambient yeast fermentation, extended maceration, unfined, unfiltered, no SO2 175

Pinot Noir Domaine des Rouges-Queues ‘Cotes de Beaune Rouge’, Burgundy 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation in neutral oak and stainless steel tank, unfined, unfiltered, no SO2 78

Pinot Noir Gabrio Bini ‘Gabrio Riserva’, Pantelleria 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in terracotta jars, unfined, unfiltered, no SO2 545

23 Pinot Noir Gaspard, Saint Pourçain 2018 organic viticulture, hand-harvested; ambient yeast fermentation, semi-carbonic maceration, unfined, minimal filtration, minimal SO2 35

Pinot Noir Milan Nestarec ‘Forks and Knives’, Brno 2016 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, no SO2 54

Pinot Noir Ryme Cellars ‘Las Brisas’, Los Carneros 2017 organic viticulture; ambient yeast fermentation in neutral oak, unfined, unfiltered, minimal SO2 65

Pinot Noir Hervé Villemade, 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 48

Pinot Noir / Trousseau / Poulsard Domaine du Pelican ‘Trois Cepages’, Jura 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2 90

Ploussard Domaine de Saint Pierre, Arbois 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 100

Refošk Santomas, Slovenian Istria 2016 low-intervention viticulture, hand-harvested; ambient yeast fermentation in stainless steel, natural malolactic fermentation in stainless steel, unfined, unfiltered, minimal SO2 33

Sangiovese Azienda Agricola Montemelino ‘Malpasso Rosso’, Umbria 2018 organic viticulture, hand-harvested; ambient yeast fermentation in concrete tank, unfined, unfiltered, minimal SO2 35

Sangiovese Broc Cellars ‘Amore Rosso’, Mendocino County 2018 zero-input viticulture; ambient yeast fermentation, unfined, minimal SO2 48

Sangiovese Stolpman Vineyards ‘Love You Bunches’, Santa Barbara 2018 low-intervention viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, carbonic maceration, unfined, unfiltered, no SO2 35

Sangiovese / Canaiolo / Colorino Montesecondo ‘Chianti Classico’, Tuscany 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation in concrete tank, unfined, unfiltered, minimal SO2 45

Sangiovese / Canaiolo / Mammolo Salcheto ‘Biskero’, Tuscany 2016 organic viticulture, hand-harvested; ambient yeast fermentation, minimal SO2 25

24 Sangiovese / Canaiolo / Sagrantino Conestabile della Staffa ‘il Rosso’, Umbria 2016 low-intervention viticulture, hand-harvested; ambient yeast fermentation in stainless steel and concrete tanks, unfined, unfiltered, no SO2 39

Sangiovese / Sagrantino / Paolo Bea, Montefalco 2012 zero-input viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 88

Sankt Laurent / Zweigelt Meinklang ‘Mulatschak Roter’, Burgenland 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, minimal SO2 37

Sciaccarellu / Niellucciu Domaine Comte Abbatucci ‘Faustine Rouge “Vieilles Vignes”’, Corsica 2016 biodynamic viticulture, hand-harvested; ambient yeast fermentation in steel tank and neutral oak, unfined, unfiltered, minimal SO2 70

Sciaccarellu / Niellucciu / Carcajolu-Neru / Montanaccia Domaine Comte Abbatucci, Corsica 2012 biodynamic viticulture, hand-harvested; ambient yeast fermentation, minimal filtration, minimal SO2 112

Sciaccarellu / Niellucciu / Carcajolu-Neru / Montanaccia Domaine Comte Abbatucci, Corsica 2015 biodynamic viticulture, hand-harvested; ambient yeast fermentation, minimal filtration, minimal SO2 88

Spätburgunder 2Naturkinder, Volkach 2016 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 70

Syrah Stolpman Vineyards ‘Estate’, Ballard Canyon 2017 low-intervention viticulture; ambient yeast fermentation in concrete tank, unfined, no SO2 50

Syrah Christian Tschida ‘Felsen II’, Burgenland 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, no SO2 152

Syrah Jolie-Laide ‘Halcon’, Mendocino County 2017 low-intervention viticulture, hand-harvested; ambient yeast fermentation, minimal SO2 83

Syrah / Grenache / Carignan CLOT°13 ‘It’s Alive’, Paziols 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 42

25 Syrah / Petit Verdot Stolpman Vineyards ‘Para Maria’, Ballard Canyon 2017 low-intervention viticulture; ambient yeast fermentation in stainless steel tank, semi-carbonic maceration, unfined, no SO2 43

Syrah / Sangiovese / Grenache Stolpman Vineyards ‘La Cuadrilla’, Ballard Canyon 2018 low-intervention viticulture, hand-harvested; ambient yeast fermentation in concrete and stainless steel tank, unfined, unfiltered, minimal SO2 43

Tempranillo Old Westminster, Carroll County 2018 low-intervention viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2 58

Tempranillo / Garnacha / Monastrell / Syrah / Carignan Suriol - Azimut ‘Negre’, Catalunya 2015 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, spontaneous malolactic fermentation in concrete tank, unfined, minimal filtration, minimal SO2 27

Teroldego Foradori, Trentino 2015 biodynamic viticulture, hand-harvested; ambient yeast fermentation in concrete tank, unfined, unfiltered, minimal SO2 50

Trollinger Andi Knauss ‘Pure’, Württemberg 2017 low-intervention viticulture, hand-harvested; ambient yeast fermentation, unfined, minimal filtration, no SO2 44

Valdiguié Broc Cellars, Solano County 2017 organic viticulture; ambient yeast fermentation, semi-carbonic maceration, unfined, minimal SO2 47

Valdiguié Cruse Wine Company ‘Valdiguié Nouveau’, Pentaluma 2019 low-intervention viticulture, hand-harvested; ambient yeast fermentation in concrete tank, natural malolactic fermentation in concrete, unfined, unfiltered, minimal SO2 40

Valdiguié / Carignan / Syrah Cruse Wine Company ‘Monkey Jacket’, Pentaluma 2018 organic viticulture, hand-harvested; ambient yeast fermentation in concrete tank, natural malolactic fermentation in concrete, unfined, unfiltered, minimal SO2 43

Zinfandel Broc Cellars ‘Vine Starr Zinfandel’, Sonoma County 2017 low-intervention viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, minimal SO2 57

26 Zinfandel Martha Stoumen, Sebastopol 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 74

Zinfandel / Carignan Martha Stoumen ‘Post Flirtation Red’, Contra Costa County 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2 48

Zweigelt Bründlmayer, Kamptal 2011 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, minimal SO2 50

Zweigelt Meinklang ‘Österreich Graupert’, Burgenland 2015 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, minimal SO2 58

Zweigelt / Blaufränkisch / Sankt Laurent Meinklang ‘Burgenlandred’, Burgenland 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, semi-carbonic maceration, unfined, unfiltered, minimal SO2 30

Zweigelt / Cabernet Franc Christian Tschida ‘Kapital I’, Burgenland 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation in neutral oak, unfined, unfiltered, no SO2 82

Zweigelt / Sankt Laurent Claus Preisinger ‘Puszta Libre’, Burgenland 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2 42

Unknown Bichi ‘No Sapiens’, Tecate 2017 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, minimal SO2 47

27 [ grower champagne ] crafted by vintners in Champagne, who grow with minimal intervention in their personal vineyards and produce cuvées that reflect their distinct terroir, , and style

Adrien Renoir Chardonnay ‘Les Montants’, Extra Brut 2014, 3.3 g/L dosage 180 Pinot Noir / Chardonnay ‘Le Terroir’, Extra Brut NV, 3.3 g/L dosage 113 Pinot Noir ‘Les Epinettes’, Brut Nature 2015, 0 g/L dosage 193

Bourgeois Diaz Pinot Noir / Pinot Meunier / Chardonnay ‘3C’, Extra Brut NV, 3 g/L dosage 100 Chardonnay / Pinot Noir / Pinot Meunier ‘3C Collection’, Extra Brut NV, 2 g/L dosage 100

Dhondt-Grellet Chardonnay ‘Les Nogers Premier Cru’, Extra Brut 2012, 3 g/L dosage 145 Chardonnay ‘Les Terres Fines Premier Cru’, Extra Brut, 0 g/L dosage 123

Jeaunaux-Robin Pinot Meunier / Pinot Noir / Chardonnay ‘Eclats de Meulière’, Extra Brut NV, 5.5 g/L dosage 95 Pinot Meunier / Pinot Noir / Chardonnay ‘Le Dessous de la Cabane’ Brut Rosé NV, 8 g/L dosage 105

Mouzon-Leroux Chardonnay / Pinot Noir Special Club ‘La Blanche Voie’, Brut Nature NV, 0 g/L dosage 238 Pinot Noir / Chardonnay ‘L’Ascendant ’, Extra Brut NV, 0 g/L dosage 170 Pinot Noir / Chardonnay ‘L’Atavique Tradition’, Extra Brut NV, 3 g/L dosage 125

L. Aubry Fils Chardonnay / Arbanne / Petit Meslier ‘Le Nombre D'Or Sable’, Brut 2010, 2.6 g/L dosage 73

28

Larmandier-Bernier Chardonnay ‘Latitude’, Extra Brut NV, 4 g/L dosage 108 Chardonnay ‘Longitude’, Extra Brut NV, 4 g/L dosage 118 Chardonnay ‘Terre de Vertus’, Brut Nature 2010, 0 g/L dosage 130 Chardonnay ‘Vieille Vigne du Levant Grand Cru’, Brut 2009, 2 g/L dosage 225 Pinot Gris / Pinot Noir ‘Rose de Saignée’, Extra Brut Rosé NV, 3 g/L dosage 158

Olivier Horiot Pinot Noir / Pinot Blanc ‘Metisses’, Extra Brut NV, 2 g/L dosage 113

Robert Moncuit Chardonnay ‘Grand Cru’, Brut NV, 5 g/L dosage 95 Chardonnay ‘Les Grand Blancs Grand Cru’, Extra Brut NV, 0 g/L dosage 98 Chardonnay ‘Les Vozemieux’, Extra Brut 2010, 0.5 g/L dosage 248

Savart Pinot Noir, ‘L’Ouverture Premier Cru’, Brut NV, 7 g/L dosage 118

Veuve Fourny & Fils Chardonnay ‘Clos Faubourg Notre Dame Millésimé Premier Cru’, Extra Brut 2006, 3 g/L dosage 156 Chardonnay / Pinot Noir ‘Vinothèque Millésimé Premier Cru’ Extra Brut Rosé 2011, 3.5 g/L dosage 68

29 [ large format ]

sparkling

Chardonnay Larmandier-Bernier ‘Longitude’, Extra Brut NV grower champagne, 4 g/L dosage 263

Chardonnay Larmandier-Bernier ‘Longitude’, Extra Brut NV, 3L grower champagne, 4 g/L dosage 750

Chardonnay Robert Moncuit ‘Les Grand Blancs Grand Cru’, Extra Brut NV grower champagne, 0 g/L dosage 220

Chardonnay Robert Moncuit ‘Lieu Dit D'Oger Les Vozemieux’, Extra Brut 2010 grower champagne, 1.12 g/L dosage 525

Monastrell / Xarel-lo / Parellada Raventos i Blanc ‘De Nit’ Brut Rosé, Penedès 2016 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; traditional method 133

Pinot Noir / Chardonnay Savart ‘Premier Cru L'Accomplie’, Brut NV grower champagne, 5 g/L dosage 313

still – white

Melon de Bourgogne Domaine Luneau-Papin ‘Le Verger’, Loire 2017 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2 75

Melon de Bourgogne Domaine Michel Brégeon ‘La Molette’, Loire 2014 organic viticulture, hand-harvested; ambient yeast fermentation in glass-lined vats, unfined, unfiltered, minimal SO2 75

still – red

Alibernet Strekov 1075 ‘Fred #3’, Strekov NV organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 100

30 Carignan / Syrah Domaine du Possible ‘le Fruit du Hasard’, Roussillon 2018 organic viticulture, hand-harvested; ambient yeast fermentation, semi-carbonic maceration, unfined, unfiltered, minimal SO2 95

Gamay Clos de la Roilette ‘Cuvée Tardive’, Beaujolais 2018 organic viticulture, hand-harvested; ambient yeast fermentation in neutral oak, semi-carbonic maceration, unfined, unfiltered, minimal SO2 95

Marzemino / Merlot / Sangiovese Costadilà ‘VdT Rosso’, Veneto 2018, 2L organic viticulture, hand-harvested; ambient yeast fermentation, extended maceration, unfined, unfiltered, no SO2 70

Pinot Noir / Trousseau / Poulsard Domaine du Pelican ‘Trois Cepages’, Jura 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2 90

Syrah Eric Texier ‘Brézème’, Rhône Valley 2017 low-intervention viticulture, hand-harvested; cryomaceration, ambient yeast fermentation in concrete tank, unfined, unfiltered, minimal SO2 107

31 [ glossary ]

Ambient yeast fermentation The conversion of sugars to alcohol, carbon dioxide and other complex flavor compounds via yeast cells present on skins at the time of . These natural yeast cells are found everywhere – from the soil to the vines to the – and all contribute to a given wine’s terroir. Wines that experience ambient yeast fermentation do not have added lab-bred strains of yeast to kick-start or speed up fermentations at any point. Also referred to as natural fermentation, native yeast fermentation or spontaneous fermentation. Amphora A clay fermentation vessel with thick, self-regulating temperature walls (generally cone-shaped). The type of clay used to produce amphora vessels will vary on the place they are produced. Ancestral method The original method of producing sparkling wine in which the primary fermentation is stopped before completing and a secondary fermentation occurs in the bottle, ending when the yeast cells and supply of residual sugars is depleted. During this process in the bottle, carbon dioxide is trapped and dissolved by the liquid in the bottle, yielding a sparkling wine. Biodynamic viticulture A form of organic viticulture that balances the interaction between man, earth, stars and vines. All the various tasks, from planting, pruning, to harvesting, are regulated by a special biodynamic calendar. The calendar is divided into four categories: Root (ideal days for pruning), Fruit (ideal days of harvesting), Flower (days in which the vineyard should be left untouched) and Leaf Days (ideal days for watering vines). Carbonic maceration A type of rapid, whole berry fermentation carried out in a sealed container where carbon dioxide cannot escape. Wines created without oxygen generally have minimal tannin and color while expressing juicy fruit flavors. Concrete tank A concrete fermentation vessel with thick, self-regulating temperature walls (generally egg-shaped). Cryomaceration A winemaking technique in which crushed grapes are held at a low temperature before fermentation in order to allow flavor extraction from the skins and seeds. Dosage Step in the traditional method of sparkling wine production following disgorgement where bottles are topped up (the replacement of lost wine in a bottle or barrel in order to limit contact with oxygen) with a mix wine and sugar. Hand-harvested Gathering of ripe grapes without machinery for processing into wine. Low intervention viticulture A method of viticulture in which minimal chemical inputs (generally via sprays) are added to nourish and/or protect the soil/vines/fruit and vines are minimally trained/pruned in the vineyard system. Minimally filtered Wine with minimal filtration. The wine may be moved through filter pads or a mesh sieve via hand or power pumps. The wine may also experience racking (a method in wine production of moving wine from one vat or barrel to another to remove grape sediment, dead yeast cells and other large particle precipitates). Malolactic fermentation A bacterial conversion – technically not a fermentation – of malic to lactic acid. Tart malic acid is converted to creamier lactic acid, thus reducing acidity in wine. Carbon dioxide, diacetyl and acetic acid are some of the byproducts of this chemical conversion. Neutral Oak An oak barrel that has been used frequently enough that it does not impart any flavor on wines during fermentation or élevage. Non-disgorged A sparkling wine that has not been disgorged. Disgorgement is a step in the traditional method of sparkling winemaking where a plug comprised of dead yeast cells is removed from the wine.

32 Organic viticulture A method of viticulture in which the chemical inputs added to the soil/vines/fruit – if any at all – are natural pesticides and fertilizers. The basic principles of organic farming include crop rotation, green manures and compost, biological pest control, and mechanical cultivation – rather than chemical inputs – to enhance viticultural productivity. SO2 Sulfites or SO2 is a naturally occurring preservative present in grapes before fermentation. Sulfites can also be added to wine to preserve freshness and elongate shelf-life of wines. Wines range from about 10 parts per million (ppm) to 350ppm, legally. Low-intervention wines generally range from about 10 to 40ppm, including natural and added SO2. Stainless steel tank A stainless-steel fermentation vessel (generally cylinder- or cone-shaped). Tank method A method of sparkling wine production where the second fermentation takes place under pressure in large steel tanks. Also referred to as Charmat method. Traditional method A method of sparkling wine production whereby the second fermentation and maturation take place in the same bottle in which the wine is sold. All grower champagne is produced using this method. Unfiltered Wine without filtration. The wine is not moved through filter pads or mesh sieves via hand or power pumps. The wine may still experience racking (a method in wine production of moving wine from one vat or barrel to another to remove grape sediment, dead yeast cells and other large particle precipitates). Bottles of wine may be cloudy or have sediment when they are unfiltered. Unfined Wine without fining. There are zero substances (fining agents) added to the wine in order to create an adsorbent, enzymatic or ionic bond with the suspended particles, producing larger molecules that will precipitate out of the wine more readily and rapidly. Bottles of wine may be cloudy or have sediment when they are unfined. Viticulture A branch of the science of horticulture, viticulture is the process of grape growing for the purpose of making wines. Viticulture includes cultivation practices and harvesting methods. Zero-input viticulture A method of viticulture in which organic material from the soil is used to farm the vineyards, the soil is not tilled, vines are minimally pruned, and zero chemical inputs are added to the vineyard system.

33 [ index ]

by producer

2Naturkinder, 25 Domaine de la Patience, 7, 18 4Monos Viticultores, 21 Domaine de la Pépière, 8 A.J. Adam, 9 Domaine de Majas, 8 Adrien Renoir, 28 Domaine de Saint Pierre, 24 Agnès et René Mosse, 22 Domaine des Gandines, 6 Al di là del Fiume, 6 Domaine des Rouges-Queues, 19, 23 Alfredo Maestro, 21 Domaine du Chapitre, 21 Andi Knauss, 15, 26 Domaine du Pelican, 24 Angelo Negro, 6 Domaine du Possible, 18, 31 Azienda Agricola Montemelino, 24 Domaine Frederic Sornin, 19 Azul y Garanza, 21 Domaine Garnier et Fils, 6 Bakari, 2, 17 Domaine Luneau-Papin, 8, 30 Bernard Baudry, 16 Domaine Michel Brégeon, 30 Bernhard Ott, 7 Domaine Pierre-Olivier Bonhomme, 21 Bichi, 27 Domaine Zind Humbrecht, 7, 8, 9 Bourgeois Diaz, 28 Dominio del Urogallo, 6 Brand, 9 Enderle & Moll, 12 Brea Wine Company, 6 Eric Texier, 21, 31 Broc Cellars, 2, 5, 7, 15, 17, 18, 23, 24, 26 Folk Machine, 7 Bründlmayer, 7, 9, 27 Fondo Bozzole, 3 Calcarius, 6, 12, 23 Foradori, 26 Camillo Donati, 3, 4 Francesco Cirelli, 22 Can Sumoi, 11, 14 Franciois de Nicolay, 2 Cantina Furlani, 4, 5 Frank Cornelissen, 14 Cardedu, 18 Frantz Saumon, 2 Chateau Barouillet, 5 Fruktstereo, 3 Château La Grolet, 22 Gabrio Bini, 13, 18, 23 Château Puech Redon, 2 Gaspard, 10, 19, 24 Chemins de Bassac, 14 Gilles Paris, 19 Christian Tschida, 9, 11, 12, 14, 18, 25, 27 Gotsa, 12 Claus Preisinger, 16, 27 Goyo Garcia Viadero, 22 Clos Cibonne, 14 Gravner, 12 Clos de la Roilette, 19, 31 Grunter & Regina Triembaumer, 16 Clos Siguier, 19 Gut Oggau, 8, 16 CLOT°13, 25 Halcyon Wines, 17 Combel-la-Serre, 19 Harper Voit, 9 Conestabile della Staffa, 25 Heidi Schrock, 7 Costadilà, 3, 31 Hervé Villemade, 24 Croci Tenuta Vitivinicola, 2, 4 Hirsch, 10 Cruse Wine Company, 6, 26 Iuli, 16 Cuevas de Arom, 21 Jean-François Ganevat, 19 Damien Coquelet, 19 Jean-Pierre Robinot, 5 Dhondt-Grellet, 28 Jeaunaux-Robin, 28 Dirty & Rowdy, 8, 22 Jolie-Laide, 8, 10, 22, 25 Dobra Vinice, 4 Julien Thurel, 12 Domaine Comte Abbatucci, 6, 11, 25 L. Aubry Fils, 28 Domaine de Durban, 21 La Collina, 4 Domaine de la Chevalerie, 17 La Grange Tiphaine, 3, 14

34 La Soeur Cadette, 20 Pepe Raventós, 21 Larmandier-Bernier, 29, 30 Peter Lauer, 9 Le Ferme du Plateau, 20 Poderi Cellario, 16 Le Sot de l’Ange, 9 Populis Wine, 18 Les Lunes, 18 Quentin Harel, 20 Les Tètes, 5 Radikon, 23 Lieu Dit, 14 Raventos i Blanc, 3, 4, 30 Lo-Fi, 6, 14, 20 Robert Moncuit, 29, 30 Louis-Claude Desvignes, 20 Ryme Cellars, 17, 24 Luigi Ferrando, 22 Salcheto, 24 Marco Zani, 22 Salvatore Martusciello, 4 Martha Stoumen, 10, 18, 23, 27 Santomas, 24 Martin Texier, 21 Savart, 29, 30 Mary Taylor, 7, 22 Stolpman Vineyards, 22, 24, 25, 26 Meinklang, 5, 8, 13, 25, 27 Strekov 1075, 2, 30 MicroBio, 5 Suriol, 3, 26 Milan Nestarec, 4, 7, 16, 24 Tatomer, 9 Montesecondo, 24 Tenuta Foresto, 12, 16 Mouzon-Leroux, 28 Tiberi Vini Artigianali, 12 Natalino del Prete, 22 Valfaccenda, 22 Nicolas Mariotti Bindi, 10 Veuve Fourny & Fils, 29 Niepoort, 16 Vinca Minor, 14, 18 Occhipinti, 13, 19, 23 Vincent Grall, 10 Old Westminster, 2, 5, 17, 26 Vinyes Singulars, 4 Olivier Horiot, 29 Vinyes Tortuga, 14, 17, 21 Olivier Minot, 20 Vittorio Bera & Figli, 2, 3, 4 Ovum Wines, 10 Weingut Loimer, 10 Paolo Bea, 13, 25 Yves Canarelli, 10, 23 Pearl Morissette, 6, 17

by cultivar / variety

Aglianico, 4 Grenache Noir, 3, 14, 18, 21, 22, 25, Albana, 6 26 Albanello, 13 Carcajolu Biancu, 6 Albarin Blanco, 6 Carcajolu-Neru, 25 Albariño, 5 Carignan/Carignano/Cariñena, 5, 14, Alibernet, 30 18, 21, 25, 26, 27, 31 Arbanne, 28 Castagnara, 4 Arneis, 6 Catarratto, 14, 23 Baga, 16 Chardonnay, 2, 6, 7, 8, 12, 28, 29, 30 Barbera, 2, 16, 22 Chasselas, 21 Bianchetta, 3 Chenin Blanc, 2, 5, 7, 8 Biancone, 6 Cinsault, 2, 21 Blaufränkisch, 16, 27 Clairette, 21 Bombino Bianco, 6 Colombard, 10 Bondara, 2 Colorino, 24 Cabernet Franc, 3, 14, 16, 17, 22, 27 Cortese, 12 Cabernet Sauvignon, 17, 18, 22 Côt/Malbec, 3, 14, 19, 22 Canaiolo, 24, 25 Devin, 2 Cannonau/Garnacha/Grenache/ Duras, 5

35 Falanghina, 12 Pinot Blanc, 29 Frappato, 19 Pinot Grigio/Pinot Gris, 5, 8, 12, 13, Furmint, 7 29 Gamay, 3, 14, 19, 20, 21, 22, 31 Pinot Meunier, 28 Garganega, 2 Pinot Noir/Spätburgunder, 5, 14, 23, Gewürztraminer, 7, 10 24, 25, 28, 29, 30 Glera, 3 Ploussard/Poulsard, 24 Gloster Apples, 3 Refošk, 24 Graciano, 22 Ribolla Gialla, 12 Grechetto, 12 Riesling, 4, 8, 9, 10 Grenache Blanc, 7 Riesling Italico, 4, 12 Grignolino, 3 Riminese, 6 Grolleau, 3, 14, 20, 21, 22 Rkatsiteli, 12 Grolleau Blanc, 22 Rossola Brandica, 6 Grüner Veltliner, 5, 7, 8 Rotgipfler, 10 Lagarino/Lagrein, 4, 22 Roussanne, 10 Lambrusco Maestri/Lambrusco Ruberti, 3 Sagrantino, 25 Macabeo/Macabeu, 3, 4, 8 Samso, 21 Malvasia, 4, 12, 14 Sangiovese, 24, 25, 26, 31 Mammolo, 24 Sankt Laurent, 25, 27 Marsanne, 10 Sauca, 4 Marselan, 21 Sauvignon Blanc, 10, 12 Melon de Bourgogne, 8, 30 Scheurebe, 11, 12 Mencía, 22 Sciaccarellu, 23, 25 Merlot, 14, 17, 18, 21, 22, 31 Sciascinoso, 4 Monastrell/Mourvèdre, 3, 4, 14, 17, 22, 26, 30 Sebein Apples, 12 Montanaccia, 25 Sémillon, 5 Montepulciano, 22, 25 Spätrot, 10 Morenillo, 21 Sumoll, 14, 21 Moscadella, 14 Suppezza, 4 Moscato Bianco, 12 Surbegna, 4 Mtsvane, 12 Syrah, 5, 14, 18, 21, 22, 23, 25, 26, 31 Müller Thurgau, 4, 12 Tannat, 19 Muscat, 4, 8, 10, 12 Tempranillo, 5, 26 Nebbiolo, 22 Teroldego, 26 Negroamaro, 22, 23 Tibouren, 14 Nerello Mascalese, 14 Topaz Apples, 5 Nero d’Avola, 19, 23 Traminer, 13 Nero di Troia, 23 Trebbiano Spolentino, 12, 13 Neuburger, 4 Trollinger, 15, 26 Niellucciu, 23, 25 Trousseau, 15, 24 Nosiola, 4 Trousseau Gris, 10 Olivivella, 4 Valdiguié, 5, 15, 18, 26 Ortrugo, 4 Verdealbara, 4 Paga Debiti, 6 Verdejo, 5 Palomino, 22 Verdiso, 3 Parellada, 3, 4, 14, 30 Vermentino/Vermentinu, 7, 8, 10, 11 Perera, 3 Viognier, 8, 21, 22 Petit Meslier, 28 Weissburgunder, 11 Petit Verdot, 17, 26 Welschriesling, 8, 13 Piedirosso, 4 Xarel-lo, 3, 4, 11, 14, 30 Pignatello, 23 Zibbibo, 13 Pignoli, 23 Zinfandel, 15, 18, 26, 27 Pineau d’Aunis, 5, 21 Zweigelt, 18, 25, 27

36