{"title":"What is Natural Wine?","description":"\u003cp data-start=\"26\" data-end=\"512\" style=\"caret-color: #000000; color: #000000;\"\u003eNatural winegrowers have sustainably transformed the world of wine since the turn of the millennium. Initially ridiculed and not infrequently attacked, they have since opened up not only new flavor profiles in their wines. Through their innovative and sustainable approaches and styles, they have also prompted a rethink among many journalists, fellow winemakers, and—above all—consumers. In this article, we attempt to distill the term \u003cem data-start=\"463\" data-end=\"477\"\u003enatural wine\u003c\/em\u003e and some of its essential aspects.\u003c\/p\u003e\n\u003cblockquote data-start=\"514\" data-end=\"682\" style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cp data-start=\"516\" data-end=\"682\"\u003e“Natural wine is the radical counterpoint to conventionally produced wines—more specifically, it is a response to the industrial, branded, and globalized wine world.”\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cblockquote data-start=\"684\" data-end=\"749\" style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cp data-start=\"686\" data-end=\"749\"\u003e“Natural wine focuses on local traditions and grape varieties.”\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cblockquote data-start=\"751\" data-end=\"971\" style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cp data-start=\"753\" data-end=\"971\"\u003e“Winemakers who put natural wine into the bottle strive to wrest authenticity from their wines. They look deep into the past in order to transform it and, with their wines, point out alternative paths into the future.”\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cblockquote data-start=\"973\" data-end=\"1095\" style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cp data-start=\"975\" data-end=\"1095\"\u003e“Natural wine movements sharply distance themselves from conventional currents and occupy the niches of the wine world.”\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp data-start=\"1097\" data-end=\"1221\" style=\"caret-color: #000000; color: #000000;\"\u003eThese are just a few of the thoughts one hears from natural winegrowers when asked about their professional self-conception.\u003c\/p\u003e\n\u003cp data-start=\"1223\" data-end=\"1473\" style=\"caret-color: #000000; color: #000000;\"\u003eBut natural wine is much more than that. One essential aspect that is still often left out of discussions around the term is the ethical background shared by most natural winegrowers—something that can quite rightly be seen as a unifying denominator.\u003c\/p\u003e\n\u003cp data-start=\"1475\" data-end=\"1608\" style=\"caret-color: #000000; color: #000000;\"\u003eIn multiple senses, this revolves around the word \u003cem data-start=\"1525\" data-end=\"1539\"\u003erenunciation\u003c\/em\u003e, a term that is currently—and quite unjustly—frequently stigmatized.\u003c\/p\u003e\n\u003cp data-start=\"1610\" data-end=\"1992\" style=\"caret-color: #000000; color: #000000;\"\u003eFor example, in the vineyard one refrains as much as possible from all those options offered by the agricultural industry, whether artificial fertilizers, pesticides, fungicides, or a host of other chemical agents. Many natural winegrowers do not stop at avoiding chemicals; they also try to minimize the use of mechanical aids—little or no tractor use, no harvesting machines, etc.\u003c\/p\u003e\n\u003cp data-start=\"1994\" data-end=\"2461\" style=\"caret-color: #000000; color: #000000;\"\u003ePerhaps the best example is Thomas Niedermayr from Eppan. Thomas cultivates almost exclusively PIWIs (fungus-resistant grape varieties), which allows him to dispense with spraying agents altogether. As a result, he can leave the tractor in the barn and plant vegetables in the tracks he would otherwise need in the vineyard. This not only promotes root penetration and soil health, but—across a total of five hectares of vineyards—also has a positive economic impact.\u003c\/p\u003e\n\u003cp data-start=\"2463\" data-end=\"2808\" style=\"caret-color: #000000; color: #000000;\"\u003eRenunciation, however, can only be practiced if one develops a deep understanding of what happens in the vineyard and is willing to accept the patience and additional effort that explicitly organic or biodynamic work entails. Beyond healthy and vital soils, this is above all about breaking up the monoculture that vineyards generally represent.\u003c\/p\u003e\n\u003chr data-start=\"2810\" data-end=\"2813\"\u003e\n\u003ch2 data-start=\"2815\" data-end=\"2847\" style=\"caret-color: #000000; color: #000000;\"\u003eNatural Wine: In the Vineyard\u003c\/h2\u003e\n\u003cp data-start=\"2849\" data-end=\"3421\" style=\"caret-color: #000000; color: #000000;\"\u003eAs mentioned at the outset, much of this is based on an ethical foundation, yet it is obvious that well-tended vines in the vineyard usually also result in better wines. At the very least, it is a fact that vines not tormented by synthetic plant protection products are longer-lived, and that old vines generally regulate themselves better. Incidentally, even staunch opponents of natural wines like to cite old vines as a quality criterion for great wines (and in the natural wine world, “old vines” generally means at least 50 years old, sometimes even 70 or 100 years).\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"Apple-converted-space\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Weinlese.jpg?v=1754400109\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"3423\" data-end=\"3947\" style=\"caret-color: #000000; color: #000000;\"\u003eAnother apparent advantage is a relatively quickly established balance and a continuous development of the grapes, often leading to earlier physiological ripeness at lower sugar levels and alcohol degrees. The conclusion that vineyards worked in a strictly organic manner express their terroir better is hypothetical and scientifically unproven, yet it seems plausible that vineyards which have never seen synthetic plant protection products or systemic herbicides throughout their lives can also yield more authentic wines.\u003c\/p\u003e\n\u003cp data-start=\"3949\" data-end=\"4195\" style=\"caret-color: #000000; color: #000000;\"\u003eAn intensive pursuit of maximum biodiversity is therefore a buzzword that can be applied fairly safely to the entire collective of natural winegrowers, without undermining the personal dimension that each grower (and each terroir) brings with it.\u003c\/p\u003e\n\u003cp data-start=\"4197\" data-end=\"4270\" style=\"caret-color: #000000; color: #000000;\"\u003eThere are as many individual approaches as there are natural winegrowers.\u003c\/p\u003e\n\u003cp data-start=\"4272\" data-end=\"4760\" style=\"caret-color: #000000; color: #000000;\"\u003eInstead of the regularly arriving spraying instructions that many conventional growers receive—preemptively and preventively—from industry straight to their computers, natural winegrowers go their own ways. At the same time, there is often lively exchange among themselves as well as with various research institutions and universities (Elisabetta Foradori, to name just one among many, worked intensively with the University of Milan on her project to expand the gene pool of Teroldego).\u003c\/p\u003e\n\u003chr data-start=\"4762\" data-end=\"4765\"\u003e\n\u003ch2 data-start=\"4767\" data-end=\"4808\" style=\"caret-color: #000000; color: #000000;\"\u003eThe Cultural Dimension of Natural Wine\u003c\/h2\u003e\n\u003cp data-start=\"4810\" data-end=\"5079\" style=\"caret-color: #000000; color: #000000;\"\u003eNatural diversification goes hand in hand with cultural diversity. The latter often focuses on preserving local traditions and, above all, grape varieties that risk being lost in the course of the increasing commercialization and internationalization of the wine world.\u003c\/p\u003e\n\u003cp data-start=\"5081\" data-end=\"5748\" style=\"caret-color: #000000; color: #000000;\"\u003eHere, too, a small example is worthwhile. Lambrusco, once sold only regionally, experienced an enormous boom after World War II thanks to altered production methods, the use of just a few but extremely productive clones, and unbelievably low prices. This worked for a while, until even the low prices could no longer mask the bleak quality. The decline was merciless. At the beginning of the new millennium, a small group of artisanal, organically working winemakers formed and began once again to ferment their Lambruscos in bottle as in the past. They also ventured into the vineyards of old farmers to track down grape varieties long thought lost and replant them.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Bergianti_due.jpg?v=1752557392\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"5750\" data-end=\"6012\" style=\"caret-color: #000000; color: #000000;\"\u003eThus, Max Brondolo of Podere Sottoilnoce processes, alongside the three classic Lambrusco varieties Grasparossa, Sorbara, and Salamino, a good half-dozen others, while the winery Ca’ de Noci devotes its own bottlings to the extremely rare grape variety Sgavetta.\u003c\/p\u003e\n\u003chr data-start=\"6014\" data-end=\"6017\"\u003e\n\u003ch2 data-start=\"6019\" data-end=\"6070\" style=\"caret-color: #000000; color: #000000;\"\u003eHands-Off Philosophy: Natural Wine in the Cellar\u003c\/h2\u003e\n\u003cp data-start=\"6072\" data-end=\"6553\" style=\"caret-color: #000000; color: #000000;\"\u003eFor many winemakers and critics, it is above all the hands-off philosophy in the cellar that distinguishes natural wine from other categories. A crucial factor here is the use of SO₂. Sulfur dioxide is the chemical additive that is hardest to do without in the cellar. Its function has been discussed elsewhere; its symbolic significance, however, also deserves a few words, as it stands quasi-representatively for a multitude of other additives that are often shrouded in silence.\u003c\/p\u003e\n\u003ch3 data-start=\"6555\" data-end=\"6595\" style=\"caret-color: #000000; color: #000000;\"\u003eSulfites and Other Additives in Wine\u003c\/h3\u003e\n\u003cp data-start=\"6597\" data-end=\"7022\" style=\"caret-color: #000000; color: #000000;\"\u003eTheir use has been heavily strained—and simultaneously promoted—in conventional vinification over recent decades. The list of potential additives is so long that simply reading through it and the suppliers’ catalogs can easily take several hours. If one then also tries to correctly pronounce words like \u003cem data-start=\"6901\" data-end=\"6924\"\u003epectin methylesterase\u003c\/em\u003e and \u003cem data-start=\"6929\" data-end=\"6955\"\u003epolyvinylpolypyrrolidone\u003c\/em\u003e and understand their functions, even more time should be budgeted.\u003c\/p\u003e\n\u003cp data-start=\"7024\" data-end=\"7407\" style=\"caret-color: #000000; color: #000000;\"\u003eGiven the multitude of manipulation options, the looming degeneration of wine into an interchangeable high-tech beverage, and the desire to clearly distinguish themselves from industrial wines, it is hardly surprising that many natural winegrowers try to use no additives at all—and consequently no sulfur dioxide. This does not mean, however, that the winemakers have nothing to do.\u003c\/p\u003e\n\u003cp data-start=\"7409\" data-end=\"8222\" style=\"caret-color: #000000; color: #000000;\"\u003eOn the contrary: working without additives means remaining extremely attentive before and during fermentation, avoiding unnecessary oxidation of the grapes, perhaps briefly macerating them, and taking many small but important steps. Working completely without sulfur dioxide requires enormous experience, a great deal of craftsmanship, and above all absolutely healthy grape material (work in the cellar and in the vineyard can never be separated). This is why only very few winemakers dare to forgo SO₂ entirely (in our range these include Aldo Viola, Roland Tauss, SRC, Ca’ de Noci, Davide Spillare, Barranco Oscuro, Čotar, Schmelzer, La Possa, HP Harrer). Most use tiny amounts they consider essential for the stability of their wines. We regard 50 mg\/liter as a maximum—well below the legally permitted limit.\u003c\/p\u003e\n\u003cp data-start=\"8224\" data-end=\"8738\" style=\"caret-color: #000000; color: #000000;\"\u003eAnother decisive point for us during vinification is the avoidance of cultured yeasts—or, put positively, the use of wild yeasts. Yeasts are microscopically small but highly individual. They exert an eminent influence on a wine’s taste, are elemental representatives of their terroir, and are essential for expressing the characteristics of a vineyard. All of our winemakers exclusively use wild yeasts or \u003cem data-start=\"8630\" data-end=\"8644\"\u003epied de cuve\u003c\/em\u003e—their own “yeast cultures” from selected, spontaneously fermented grapes—as starter cultures.\u003c\/p\u003e\n\u003chr data-start=\"8740\" data-end=\"8743\"\u003e\n\u003ch2 data-start=\"8745\" data-end=\"8759\" style=\"caret-color: #000000; color: #000000;\"\u003eOrange Wine\u003c\/h2\u003e\n\u003cp data-start=\"8761\" data-end=\"9234\" style=\"caret-color: #000000; color: #000000;\"\u003eOften associated with natural wine are skin-fermented wines, better known as “orange wines.” And indeed, it was winemakers from the natural wine movement who revived this stylistic approach, which actually dates back centuries. That conventional winemakers now also produce orange wines is their right and shows the influence natural winegrowers have had on the wine world over the past 25 years. It also means, however, that orange wines are not necessarily natural wines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Maische.jpg?v=1752853906\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"9236\" data-end=\"9768\" style=\"caret-color: #000000; color: #000000;\"\u003eOrange wines are, in principle, wines in which the color and tannins are extracted from the skins of white grapes. The basic principle corresponds exactly to red wine production: the skins remain in contact with the must (and sometimes even with the finished wine) for a certain period, extracting phenols, pigments, aromas, and more into the wine. How intense this contact should be is at the winemaker’s discretion. Maceration times range from 3–4 days to 80 or 100 days, though some producers experiment with even longer periods.\u003c\/p\u003e\n\u003cp data-start=\"9770\" data-end=\"10346\" style=\"caret-color: #000000; color: #000000;\"\u003eThree decisive things happen in this process. First, as mentioned, pigments are dissolved from the grapes; second, as with red wine, tannins are extracted; and third, there is prolonged contact with oxygen. The result is a color spectrum that covers every conceivable shade from Buddhist monks’ robes to breaded schnitzel (depending primarily on grape variety and temperature), tannins that give the wines a firm and compact structure, and an aromatic profile that partly reflects the more intense oxygen contact but also benefits from the long extraction time from the skins.\u003c\/p\u003e\n\u003cp data-start=\"10348\" data-end=\"11211\" style=\"caret-color: #000000; color: #000000;\"\u003eThe epicenter of orange wine is certainly the border region between Friuli and Slovenia, where producers such as Aleks Klinec, Nikolas Juretic, and Branko Čotar set benchmarks. As for the rest of Italy, particularly short maceration times (1–3 days) have now become firmly integrated into the production process for many winemakers. Aside from making the wines (in conjunction with low pH values) more robust against bacterial threats, they lend them distinctive structural and aromatic elements. There are now countless examples of how subtle (and sometimes pronounced) skin contact can catapult otherwise rather bland white grape varieties into new dimensions—just look at the brilliant and exciting wines made from Grechetto in Romagna and Umbria, Nosiola in Trentino, Malvasia in Emilia, Catarratto in Sicily, and above all Trebbiano throughout central Italy.\u003c\/p\u003e\n\u003chr data-start=\"11213\" data-end=\"11216\"\u003e\n\u003ch2 data-start=\"11218\" data-end=\"11266\" style=\"caret-color: #000000; color: #000000;\"\u003eYesterday and Today: Vinification in Amphorae\u003c\/h2\u003e\n\u003cp data-start=\"11268\" data-end=\"11515\" style=\"caret-color: #000000; color: #000000;\"\u003eAging in amphorae has, in principle, little or nothing to do with the production of natural wine. It is simply another vessel in which wine can be fermented and aged for a certain period, adding another highly exciting component to the wine world.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/IMGL14244-1200x800.jpg?v=1767342885\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"11517\" data-end=\"12162\" style=\"caret-color: #000000; color: #000000;\"\u003eThe main reason amphora aging is often associated with natural wine is that natural winegrowers are experimental by nature, and the renaissance of amphora vinification originated with them and was subsequently elevated to new qualitative spheres (Josko Gravner, Foradori, HP Harrer). Beyond sensory aspects, what matters to natural winegrowers is also the fact that vinification in amphorae can proceed without intervention, given suitable grape material, providing an optimal environment for a natural transformation into wine (spontaneous fermentation, no temperature control, no early sulfuring, must clarification, no yeast nutrients, etc.).\u003c\/p\u003e\n\u003chr data-start=\"12164\" data-end=\"12167\"\u003e\n\u003ch2 data-start=\"12169\" data-end=\"12201\" style=\"caret-color: #000000; color: #000000;\"\u003eOrganic Wine vs. Natural Wine\u003c\/h2\u003e\n\u003cp data-start=\"12203\" data-end=\"12481\" style=\"caret-color: #000000; color: #000000;\"\u003eThe enormous differences within the organically or biodynamically producing wine scene are primarily due to the fact that even organic wines allow for a surprising arsenal of legal intervention options—options that classical natural winegrowers do not use or use only sparingly.\u003c\/p\u003e\n\u003cp data-start=\"12483\" data-end=\"12808\" style=\"caret-color: #000000; color: #000000;\"\u003eAlthough the EU introduced a new organic wine regulation in 2012, the list of paragraphs—especially regarding cellar options—ended in something of a disaster. Why this is so can easily be researched online. In short, the only truly significant decision was a slight reduction of sulfite limits compared to conventional wines.\u003c\/p\u003e\n\u003cp data-start=\"12810\" data-end=\"13120\" style=\"caret-color: #000000; color: #000000;\"\u003eThe rest is based on recommendations rather than prohibitions of chemical and physical processes, whose use is categorically rejected by most natural winegrowers. The list of permitted treatment measures by Ecovin, the German federal association of organic wineries, is particularly instructive in this regard.\u003c\/p\u003e\n\u003cp data-start=\"13122\" data-end=\"13453\" style=\"caret-color: #000000; color: #000000;\"\u003eIn the absence of precise legal regulations for natural wine, it is worth taking a look at the manifestos and guidelines of various natural wine associations, which often impose rigorous requirements on their members. The most famous and important in Italy is \u003cem data-start=\"13382\" data-end=\"13392\"\u003evinnatur\u003c\/em\u003e. Summarized in a few points, its principles read as follows:\u003c\/p\u003e\n\u003cp data-start=\"13455\" data-end=\"13732\" style=\"caret-color: #000000; color: #000000;\"\u003e– Minimal technical intervention (neither in nature nor in winemaking)\u003cbr data-start=\"13525\" data-end=\"13528\"\u003e– No chemical additives, no manipulations\u003cbr data-start=\"13569\" data-end=\"13572\"\u003e– Low yields of healthy grapes\u003cbr data-start=\"13602\" data-end=\"13605\"\u003e– Manual harvesting\u003cbr data-start=\"13624\" data-end=\"13627\"\u003e– No chaptalization, no addition of enzymes, etc.\u003cbr data-start=\"13676\" data-end=\"13679\"\u003e– Spontaneous fermentation (i.e., no cultured yeasts)\u003c\/p\u003e\n\u003cp data-start=\"13734\" data-end=\"14231\" style=\"caret-color: #000000; color: #000000;\"\u003eThese are just a few keywords that reflect the basic understanding of most natural winegrowers (the fully translated regulations can be found here). Particularly important is that the wines of member producers (represented by vinonudo at vinnatur are Davide Spillare, Podere Sottoilnoce, Nevio Scala, Tenuta Saiano, Schmelzer, Thomas Niedermayr, Pacina, Rocco di Carpeneto) are annually tested for potential pesticide residues—and the results are published. Transparency is therefore a key factor.\u003c\/p\u003e\n\u003chr data-start=\"14233\" data-end=\"14236\"\u003e\n\u003ch2 data-start=\"14238\" data-end=\"14251\" style=\"caret-color: #000000; color: #000000;\"\u003eConclusion\u003c\/h2\u003e\n\u003cp data-start=\"14253\" data-end=\"14797\" style=\"caret-color: #000000; color: #000000;\"\u003eThe manifestos and concepts of natural wine associations (in addition to vinnatur, viniveri should also be mentioned) generally provide a good summary of the intentions that drive their winemakers. Much of this is reminiscent of the classical artistic and literary avant-garde movements of the early 20th century, whose intentions were likewise repeatedly presented to the world in manifestos. Fundamentally, it was about breaking with conventions and prescribed standards, about a new aesthetic, a reassessment of traditions, and a new ethics.\u003c\/p\u003e\n\u003cp data-start=\"14799\" data-end=\"15278\" style=\"caret-color: #000000; color: #000000;\"\u003eThis can be transferred almost one-to-one to the various natural wine movements. And just like the avant-garde movements of the past, natural wine movements were critically questioned, rejected, and in some cases actively opposed. By now, the battle has long been fought—and decided in favor of the natural winegrowers. Their products are discussed in journals that once pilloried them; their approaches are often, and not so quietly, adopted by winemakers who once defamed them.\u003c\/p\u003e\n\u003cp data-start=\"15280\" data-end=\"15705\" data-is-last-node=\"\" data-is-only-node=\"\" style=\"caret-color: #000000; color: #000000;\"\u003eMost important, however, is that their ideas—and with them, of course, their wines—are not only accepted by an ever-growing audience but explicitly desired: sometimes as an alternative to the familiar and long-established, but often also with the awareness that responsible and truly sustainable vineyard work and vinification at the highest artisanal level ultimately yield more vital, more exciting, and more complex wines.\u003c\/p\u003e","products":[{"product_id":"aldo-viola-krimiso","title":"Krimiso 2021","description":"\u003cp\u003eCataratto has always been the workhorse among the island's white grape varieties. Only recently has there been a small number of winegrowers who have really got to the bottom of the character of Catarratto and are breaking new ground.\u003c\/p\u003e\n\u003cp\u003eAldo Viola's Montelongo Catarratto vineyard is located in a northern exposure at an altitude of over 400 metres. This pushes back the harvest time, extends the vegetation period and keeps the acidity at a fairly high level for Sicily. The cultivation is rigorously organic, with a lot of manual and careful and thoughtful foliage work. Sulphur spraying (against oidium) is carried out a few times a year, while copper treatments can usually be completely dispensed with thanks to the good ventilation and dry conditions. Yields are half the usual level and around 6500 kilos per hectare.\u003c\/p\u003e\n\u003cp\u003eHarvested by hand, the grapes are then fermented spontaneously and the wine is left in contact with the skins for a further five months. Once pressed, it is bottled unfiltered and unsulphured without further ageing.\u0026nbsp;\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003eDeep, Mediterranean, salty and yellow-fruity. The Krimiso explores boundaries and shows what happens to a grape variety that has been dismissed as banal when it is placed in the right place, cultivated with care and vinified seriously. Acidity and tannin are perceptible but well integrated. The finish is long, juicy and mineral.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\"\u003eData sheet\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGrape varieties\u003c\/strong\u003e: Grillo\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVineyards\u003c\/strong\u003e: Montelongo, sand \u0026amp; clay soils\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHarvest\u003c\/strong\u003e: By hand\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb\u003eFermentation\u003c\/b\u003e: spontaneous | wild yeasts, 5 months skin contact\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAgeing\u003c\/strong\u003e: 5 months in stainless steel tanks, 3 months in the bottle\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFiltration\u003c\/strong\u003e: no\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSO\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e₂\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e: \u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e\u003c\/span\u003eno sulphur added\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAlcohol\u003c\/strong\u003e: 12,5 % vol.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eClosure\u003c\/strong\u003e: natural cork\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDrinking temperature\u003c\/strong\u003e: 10-12°C\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePerfect time of consumption\u003c\/strong\u003e: from now – 2028\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eContent and price per liter:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\" style=\"box-sizing: inherit; outline: none !important; background-repeat: no-repeat no-repeat;\"\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/span\u003e0,75 l\/(€32,37\/l)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAll winegrowers listed by vinonudo work in their vineyards with compost, organic fertilizers and natural preparations and do not use herbicides, pesticides or artificial fertilizers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Aldo Viola","offers":[{"title":"Default Title","offer_id":15429528649797,"sku":"","price":28.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Krimiso_11ea1839-52ca-42cc-94cd-72b8c6387904.jpg?v=1763041232"},{"product_id":"aldo-viola-egesta","title":"Egesta 2019","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eEgesta is one of the most outstanding orange wines of Sicily. It is made from 100% Grillo, a variety that is closely associated with Sicily, yet it seems it didn’t originally come from the island. It was probably only planted after the phylloxera devastation in Sicily, but since then, it has taken command among the region's grape varieties, especially in the western part of the island. For over a century, it has been a key component of Marsala and is also responsible for a good portion of the dry white wines around Trapani and Alcamo.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAldo produces a version of Grillo that has no equal on the island, and one that is nothing like the typical, often banal wines usually dominated by citrus and passion fruit notes. From young vines in the Pietrarinosa vineyard, which is located near the sea, the grapes are harvested at the end of August. Aldo selects the best bunches and ferments them spontaneously with skin-contact in a stainless steel tank. The wine remains in contact with the skins and seeds for the next six months, and after it has naturally extracted all the flavors, tannins, and acids, it is gently pressed and immediately bottled. An orange wine that you will remember.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe color of the wine evokes Sicily in late summer. You can taste the sun in the wine, and – using images and comparisons – also the sea. In short, Egesta offers warmth and salty notes, complemented by aromas of Mediterranean scrub and dried fruit. The body is substantial but never overwhelming or fat. The tannins, despite the long maceration, are subtle and perfectly balanced with the surprisingly lively acidity.\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\"\u003eData sheet\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGrape varieties\u003c\/strong\u003e: Grillo\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVineyards\u003c\/strong\u003e: Pietrarinosa, limestone \u0026amp; clay soils\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHarvest\u003c\/strong\u003e: By hand\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb\u003eFermentation\u003c\/b\u003e: spontaneous | wild yeasts, 6 months skin contact\u0026nbsp;\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAgeing\u003c\/strong\u003e: 6 months in stainless steel tanks, 3 months in the bottle\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFiltration\u003c\/strong\u003e: no\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSO\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e₂\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e:\u003c\/strong\u003e \u0026lt;20mg\/l\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAlcohol\u003c\/strong\u003e: 13,5 % vol.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eClosure\u003c\/strong\u003e: natural cork\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDrinking temperature\u003c\/strong\u003e: 10-12°C\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePerfect time of consumption\u003c\/strong\u003e: from now – 2030\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eContent and price per liter:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\" style=\"box-sizing: inherit; outline: none !important; background-repeat: no-repeat no-repeat;\"\u003e \u003c\/span\u003e0,75 l\/(€37,25\/l)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAll winegrowers listed by vinonudo work in their vineyards with compost, organic fertilizers and natural preparations and do not use herbicides, pesticides or artificial fertilizers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Aldo Viola","offers":[{"title":"Default Title","offer_id":15432472821829,"sku":"","price":33.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Egesta_21cbb670-47d3-465e-b9ae-6eaa48545189.jpg?v=1763041185"},{"product_id":"aldo-viola-moretto","title":"Moretto 2020","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eWhile Syrah plays a significant role also in the Moretto, it shares this status equally with Perricone and Nerello Mascalese. The latter has gained recognition beyond Sicily, thanks to the success stories of Etna wines. Perricone, however, remains relatively unknown, though that will soon change. Unlike other red varieties of Sicily, Perricone has the potential to produce finely aromatic, medium-bodied wines with excellent structure and elegant yet firm tannins.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eFor the Moretto, Perricone, Syrah, and Nerello Mascalese are harvested and fermented separately. While Syrah stays a little longer on the skins, the other two varieties are pressed early to preserve the wine's freshness and liveliness. After fermentation, the wines are blended, with 50% remaining in stainless steel tanks, while the other half is aged for six months in 600 and 800-liter wooden barrels. Like Aldo Viola's other wines, the Moretto is unfiltered, unfined, and free of added sulfur.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eEffortless, summery, fresh, and fruit-forward, yet deep and long. Red berries, thyme, and salty Mediterranean notes define the aromatic profile. The texture is juicy and compact, with a balanced interplay of acidity and tannin that gives the Moretto its dynamism, balance, and energy.\u003c\/p\u003e\n\u003cdiv\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/div\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eData sheet\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGrape varieties\u003c\/strong\u003e: 30% Perricone, 40% Nerello mascalese, 30% Syrah\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVineyards\u003c\/strong\u003e: Guarini, limestone \u0026amp; clay soils, N-E-exposition\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHarvest\u003c\/strong\u003e: By hand\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb\u003eFermentation\u003c\/b\u003e: spontaneous | wild yeasts\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAgeing\u003c\/strong\u003e: 7 months in 50% stainless steels tanks and 50% Tonneaux\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFiltration\u003c\/strong\u003e: no\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSO\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e₂\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\" style=\"box-sizing: inherit; outline: none !important; background-repeat: no-repeat no-repeat;\"\u003e\u003cspan class=\"Apple-converted-space\" style=\"box-sizing: inherit; outline: none !important; background-repeat: no-repeat no-repeat;\"\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003eunsulphured\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAlcohol\u003c\/strong\u003e: 13 % vol.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eClosure\u003c\/strong\u003e: natural cork\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDrinking temperature\u003c\/strong\u003e: 15-17°C\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePerfect time of consumption\u003c\/strong\u003e: from now – 2026\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eContent and price per liter:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\" style=\"box-sizing: inherit; outline: none !important; background-repeat: no-repeat no-repeat;\"\u003e\u003cspan class=\"Apple-converted-space\" style=\"box-sizing: inherit; outline: none !important; background-repeat: no-repeat no-repeat;\"\u003e\u003cspan class=\"Apple-converted-space\" style=\"box-sizing: inherit; outline: none !important; background-repeat: no-repeat no-repeat;\"\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e0,75 l\/(€24,87\/l)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAll winegrowers listed by vinonudo work in their vineyards with compost, organic fertilizers and natural preparations and do not use herbicides, pesticides or artificial fertilizers.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Aldo Viola","offers":[{"title":"Default Title","offer_id":15432667660357,"sku":"","price":21.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Moretto_f742b757-fb52-4cea-8d97-a240eb1cfae1.jpg?v=1763454009"},{"product_id":"aldo-viola-biancoviola","title":"Biancoviola 2022","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe \u003cstrong\u003eBiancoviola\u003c\/strong\u003e is the white counterpart to the red Moretto. It is made from three grape varieties grown in three vastly different vineyards, far from each other. The grapes for the Grillo ripen in the inland hills around Segesta, the Grecanico vines take root in Sicily's wild west, while the Catarratto vines in Alcamo enjoy a view of the sea. Aldo's goal with the Biancoviola is to craft a wine that captures the warmth of Sicily while remaining lively and elegant.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAldo Viola ferments the three varieties separately, with the Grillo being left in contact with its skins for three weeks, while the Grecanico and Catarratto are pressed immediately after harvest. The three wines are then aged together for several months in stainless steel tanks.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eVital, salty, and fruit-forward. This is the only wine by Aldo where subtle floral notes emerge, though the predominant character is ripe, yellow fruit, Mediterranean scrub (Macchia), and a hint of citrus. On the palate, the wine is dynamic, lively, and agile, with a compact, refreshing, and juicy finish.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eGrape variety\u003c\/b\u003e: Grillo, Catarratto, Grecanico\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eVineyard\u003c\/b\u003e: Guarini (Grecanico-Ton\/Kalk), Montelongo (Catarratto-Sand\/Ton), Pietrinosa (Grillo-Ton\/Kalk)\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ereading\u003c\/b\u003e: By hand \u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eFermentation\u003c\/b\u003e: spontaneous\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e| Wild yeast, separate in stainless steel \u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eexpansion\u003c\/b\u003e: 5 months in stainless steel tanks\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eFiltration\u003c\/b\u003e: Yes\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSO\u003c\/b\u003e\u003cb\u003e₂\u003c\/b\u003e\u003cb\u003e:\u003c\/b\u003e unwert\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eAlcohol content\u003c\/b\u003e: 13% vol.\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eClosure\u003c\/b\u003e: Natural corks\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eDrinking temperature\u003c\/b\u003e: 10-12 ° C\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePerfect drinking maturity\u003c\/b\u003e: from now on - 2023\u003c\/li\u003e\n\u003cli\u003e\u003cstrong data-mce-fragment=\"1\"\u003eContent and price per liter:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e0.75 l\/(€ 24.87\/l)\u003c\/li\u003e\n\u003cli\u003eAll winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizer and natural preparations and do without the use of herbicides, pesticides and artificial fertilizers.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Aldo Viola","offers":[{"title":"Default Title","offer_id":18047074304069,"sku":"","price":20.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Biancoviola_8de82a8b-34f2-470e-9056-edc86a2998b9.jpg?v=1763041148"},{"product_id":"foradori-sgarzon","title":"Sgarzon 2019, \"Aged at the Estate\"","description":"\u003cp data-start=\"55\" data-end=\"744\" style=\"caret-color: #000000; color: #000000;\"\u003eElisabetta Foradori’s interpretations of Teroldego are legendary. In the meantime — and fortunately — there are now five of them. Sgarzon and Morei are revivals of single-vineyard bottlings once produced long ago, though now with a new identity. Sgarzon is a cool site, located where the Campo Rotaliano gradually transitions into the alpine landscape of the Val di Non. Elisabetta farms 2.5 hectares there; the soils are sandy and alluvial, the vines are tightly spaced (6,000 per hectare) and no longer young. Sgarzon is aged in amphora: it matures for 8 months without intervention in Spanish \u003cem data-start=\"651\" data-end=\"660\"\u003etinajas\u003c\/em\u003e. As mentioned many times, consistently produced amphora wines require time and air.\u003c\/p\u003e\n\u003chr data-start=\"746\" data-end=\"749\"\u003e\n\u003ch3 data-start=\"751\" data-end=\"777\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"755\" data-end=\"777\"\u003eAGED AT THE ESTATE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"779\" data-end=\"899\" style=\"caret-color: #000000; color: #000000;\"\u003eIn the “Aged at the Estate” series, maturation takes place directly at the winery — under absolutely perfect conditions.\u003c\/p\u003e\n\u003cp data-start=\"901\" data-end=\"1507\" style=\"caret-color: #000000; color: #000000;\"\u003eThe 2019 vintage went down in the history of the Foradori estate. Not only because of the excellent quality of the grapes, but also because that quality had to be earned through hard work. Extremely cool weather at the beginning of the year led to irregular flowering and, as a result, to varying levels of phenolic ripeness within the vineyards. This meant that the Foradori family and their harvest team had to head out not just once or twice, but up to four times in order to pick absolutely perfect fruit. That effort is now reflected in the wines, which should have reached an ideal drinking maturity.\u003c\/p\u003e\n\u003chr data-start=\"1509\" data-end=\"1512\"\u003e\n\u003ch3 data-start=\"1514\" data-end=\"1527\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1518\" data-end=\"1527\"\u003eStyle\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1529\" data-end=\"1776\" style=\"caret-color: #000000; color: #000000;\"\u003ePrecise, purist, and nuanced. Juicy red fruit, spices, pepper, and a freshness that already invigorates on the nose. Not an ounce of excess. Crisp, elegant, structured, taut, and lively. The finish is uplifting, persistent, red-berried, and juicy.\u003c\/p\u003e\n\u003chr data-start=\"1778\" data-end=\"1781\"\u003e\n\u003ch3 data-start=\"1783\" data-end=\"1806\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1787\" data-end=\"1806\"\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1808\" data-end=\"2311\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1808\" data-end=\"1826\"\u003eGrape variety:\u003c\/strong\u003e Teroldego\u003cbr data-start=\"1836\" data-end=\"1839\"\u003e\u003cstrong data-start=\"1839\" data-end=\"1851\"\u003eFarming:\u003c\/strong\u003e Biodynamic\u003cbr data-start=\"1862\" data-end=\"1865\"\u003e\u003cstrong data-start=\"1865\" data-end=\"1878\"\u003eVineyard:\u003c\/strong\u003e Sandy, alluvial soils; 6,000 vines per hectare\u003cbr data-start=\"1925\" data-end=\"1928\"\u003e\u003cstrong data-start=\"1928\" data-end=\"1940\"\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr data-start=\"1948\" data-end=\"1951\"\u003e\u003cstrong data-start=\"1951\" data-end=\"1968\"\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts, in Spanish \u003cem data-start=\"2007\" data-end=\"2016\"\u003etinajas\u003c\/em\u003e\u003cbr data-start=\"2016\" data-end=\"2019\"\u003e\u003cstrong data-start=\"2019\" data-end=\"2029\"\u003eAging:\u003c\/strong\u003e 8 months in Spanish \u003cem data-start=\"2050\" data-end=\"2059\"\u003etinajas\u003c\/em\u003e (amphorae)\u003cbr data-start=\"2070\" data-end=\"2073\"\u003e\u003cstrong data-start=\"2073\" data-end=\"2088\"\u003eFiltration:\u003c\/strong\u003e None\u003cbr data-start=\"2093\" data-end=\"2096\"\u003e\u003cstrong data-start=\"2096\" data-end=\"2104\"\u003eSO₂:\u003c\/strong\u003e \u0026lt; 50 mg\/L\u003cbr data-start=\"2114\" data-end=\"2117\"\u003e\u003cstrong data-start=\"2117\" data-end=\"2129\"\u003eAlcohol:\u003c\/strong\u003e 12.5%\u003cbr data-start=\"2135\" data-end=\"2138\"\u003e\u003cstrong data-start=\"2138\" data-end=\"2150\"\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr data-start=\"2163\" data-end=\"2166\"\u003e\u003cstrong data-start=\"2166\" data-end=\"2190\"\u003eServing temperature:\u003c\/strong\u003e 16–18 °C\u003cbr data-start=\"2199\" data-end=\"2202\"\u003e\u003cstrong data-start=\"2202\" data-end=\"2230\"\u003eOptimal drinking window:\u003c\/strong\u003e From now – 2035\u003cbr data-start=\"2246\" data-end=\"2249\"\u003e\u003cstrong data-start=\"2249\" data-end=\"2283\"\u003eBottle size \/ price per liter:\u003c\/strong\u003e 0.75 L \/ (€54.75 per liter)\u003c\/p\u003e\n\u003cp data-start=\"2313\" data-end=\"2509\" data-is-last-node=\"\" data-is-only-node=\"\" style=\"caret-color: #000000; color: #000000;\"\u003eAll producers listed at Vinonudo work in their vineyards with compost, organic fertilizers, and natural preparations, and refrain from the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Foradori","offers":[{"title":"Default Title","offer_id":18364313862213,"sku":"","price":43.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Sgarzon.jpg?v=1763224811"},{"product_id":"foradori-teroldego","title":"Teroldego 2023","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe range of wines produced by Elisabetta Foradori over her more than 30-year winemaking career has occasionally shrunk and then expanded again. The only constant in her portfolio has been her Teroldego, which has always served as a guide for her evolving approach over the years. Initially marked by a bit of oak and concentrated power, the wine – like the rest of the wines from this constantly questioning winemaker – has gradually become finer, more vital, and more elegant. Elisabetta’s interpretation of her terroir has become increasingly precise, and her vision of how Teroldego should express itself at the Campo Rotaliano has grown clearer. She has progressively managed to capture the climatic coolness of the surrounding mountains in her wines and give voice to the barren soils shaped by lime, sand, and granite.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe wooden barrels in which the Foradori Teroldego was once aged are now reserved for the Granato. For her classic Teroldego, she uses concrete vessels from the first phase of vinification until bottling, which allow the wine to breathe but otherwise do not influence it further.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eStrict, cool, and lively. Elegant and compact. Red fruit predominates. The Foradori Teroldego has grip and exerts considerable pressure on the palate due to a combination of acidity and substance. Despite its densely woven texture, it remains stimulating.\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eData Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e 100% Teroldego\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Various vineyards (a total of 10 ha) in the Campo Rotaliano. Different climatic microzones and soil types (granite, limestone, sand).\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Hand-picked in 25 kg crates\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | Wild yeasts in concrete tanks\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 12 months in concrete\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e No\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 50 mg\/l total sulfur\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 12% vol\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 15-17°C\u003cbr\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now until 2032\u003cbr\u003e\u003cstrong\u003eMembership:\u003c\/strong\u003e La Renaissance des Appellations\u003cbr\u003e\u003cstrong\u003eVolume and Price per Liter:\u003c\/strong\u003e 0.75 l \/ (€29.37\/l)\u003cstrong style=\"font-size: 1.4em;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll producers listed by Vinonudo work in their vineyards using compost, organic fertilizers, and natural preparations, and they refrain from using herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Foradori","offers":[{"title":"Default Title","offer_id":18364728475717,"sku":"","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Foradori_dd6e0a06-dedd-442f-aaba-287fd26292d0.jpg?v=1763225820"},{"product_id":"foradori-morei","title":"Teroldego Morei 2023","description":"\u003cdiv\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe two Teroldego wines, Morei and Sgarzon, are the result of many years of biodynamic vineyard work in two single vineyards that are particularly well-suited to the variety. The use of Spanish tinajas (clay amphorae) was also a long process before Elisabetta Foradori began bottling wines fermented in them. Achieving a precise understanding of amphorae fermentation is no easy task, but once the technique is mastered, the benefits are manifold. Amphorae provide a completely neutral vessel, the material is organic, and the direct contact with the skins allows for a fine, slow maceration, while offering maximum protection against oxidation. The result in the case of Elisabetta Foradori’s Morei is nothing short of impressive: a mineral and purist reflection of an ideal Teroldego terroir, interpreted by a great winemaker (and her equally talented son).\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eMorei = moro = the dark one, in this case a reference to the color of the Teroldego grapes. The wine’s red hue is rather delicate and transparent. Similar things can be said about the aromas: fine, puristic, and delicate, they gradually reveal red berries, spices, pepper, and herbal notes, all resting in a cool yet velvety texture. The acidity and tannins don’t stand out individually, but together they provide a balanced and firm structure.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\n\u003cdiv\u003e\u003cstrong\u003eData sheet\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e Teroldego\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Sandy, alluvial soils on the banks of the Noce River\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Hand-picked\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | Wild yeasts, in Spanish tinajas\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 8 months on the skins in Spanish tinajas (amphorae), followed by an additional 6 months in amphorae after pressing\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e No\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 50 mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 12.5%\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 16-18°C\u003cbr\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now until 2035\u003cbr\u003e\u003cstrong\u003eVolume and Price per Liter:\u003c\/strong\u003e 0.75 l \/ (€49.25\/l)\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll producers listed by Vinonudo work in their vineyards using compost, organic fertilizers, and natural preparations, and refrain from using herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Foradori","offers":[{"title":"Default Title","offer_id":18365167337541,"sku":"","price":38.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Morei.jpg?v=1738791410"},{"product_id":"foradori-manzoni-bianco","title":"Fontanasanta Manzoni Bianco 2024","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eManzoni Bianco is the most successful of Italy’s new grape varieties and one of the most appealing in terms of quality worldwide. Unlike most grape hybrids, which are the result of natural crossbreeding, it was created through deliberate experimentation in the laboratory. Its creator, Luigi Manzoni, is said to have had a special knack for developing grape varieties with fine wine potential. Today, the results of his work are most clearly seen in the vinifications of \u003cem\u003eIncrocio Manzoni 6.0.13\u003c\/em\u003e, the aforementioned Manzoni Bianco, and \u003cem\u003eIncrocio Manzoni 2.15\u003c\/em\u003e, known as Manzoni Rosso. Although Manzoni developed many more varieties, these were uprooted by his successors after his retirement—an unfortunate fate, even among scientists.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eFor a long time, Manzoni Bianco was thought to be a cross between Riesling and Pinot Bianco (and this is still the information on Elisabetta Foradori’s website), but recent analyses have shown that Pinot Bianco is actually Chardonnay. In any case, Elisabetta Foradori’s Manzoni Bianco thrives on the alternating chalky white and clay-red soils of Fontanasanta, a hilly site located east of Trento. The wine it produces has long been a benchmark for northern Italy’s white wines. The grapes are spontaneously fermented on the skins in concrete tanks and then aged for just under a year in acacia wood. Like all Foradori wines, a few years of bottle aging only improve it.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThis wine reveals its strengths slowly, but once it does, they are undeniable. An initial herbal note gives way after a while, integrating into yellow fruit and citrus aromas. The texture is slender, elegant, and powerful, with a straight, compact structure. It has plenty of energy and dynamism, with a subtle, stony undertone. Typically, it finds its balance over the first three years and continues to gain in substance.\u003c\/p\u003e\n\u003cstrong\u003eData Sheet\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e 100% Manzoni Bianco\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Poor clay-limestone soils\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Hand-picked\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | Wild yeasts\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 7-day maceration, 12 months in stainless steel\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e No\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 30 mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 12.5% vol\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 10-12°C\u003cbr\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now until 2030\u003cbr\u003e\u003cstrong\u003eBottle Format:\u003c\/strong\u003e 0.75 l\u003cbr\u003e\u003cstrong\u003eMembership:\u003c\/strong\u003e La Renaissance des Appellations\u003cbr\u003e\u003cstrong\u003eMaxime:\u003c\/strong\u003e All producers listed by Vinonudo work in their vineyards using compost, organic fertilizers, and natural preparations, refraining from herbicides, pesticides, and synthetic fertilizers.","brand":"Foradori","offers":[{"title":"Default Title","offer_id":18365597253701,"sku":"","price":25.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/ManzoniBianco_a4dcc270-1ab7-4153-a9af-70008c09cc6d.jpg?v=1763225700"},{"product_id":"tenuta-grillo-pecoranera","title":"Pecoranera 2004","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eFreisa, with an 80% share as the clear protagonist in this cuvée, is one of the most intriguing grape varieties of Piedmont. As a close relative of Nebbiolo, it shares many similar attributes—subtle aromatics, robust acidity, substantial tannins, and immense aging potential. However, it possesses one ostensibly positive trait that paradoxically proved disadvantageous over the centuries: unlike Nebbiolo, Freisa is extremely resilient and undemanding, thriving in various terrains and requiring little sunlight. This resilience, while ensuring the production of at least decent wines, often came at the expense of quality. Consequently, Freisa was relegated to areas where Nebbiolo could not grow, overshadowing its potential greatness.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eFreisa yields its best results in sandy, calcareous soils with some clay content—the exact conditions provided by Guido Zampaglione.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eGuido harvests the grapes late, at a point when acidity and tannins have slightly softened. He blends them with a small amount of Dolcetto, Barbera, and Merlot (each between 5 and 10%).\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eFermentation is spontaneous and uncontrolled in terms of temperature. The maceration period lasts about 40 days, with an aging process of 24 months in barrels followed by eight years of further maturation in the bottle.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eFreisa derives from the Latin word \u003cem\u003efresia\u003c\/em\u003e, meaning simply “strawberry.” One whiff of Pecoranera reveals why: the aroma is distinctly reminiscent of strawberries. Beyond that, there are additional layers of scent to explore: meat and leather, wilted roses, earth, and underbrush. The wine is juicy and powerful, pulsating and dynamic, compact and uncompromising, rough, wild, and untamed—a partisan’s wine that retains its character even after nearly 20 years of barrel and bottle aging.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eData Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Varieties:\u003c\/strong\u003e Approx. 80% Freisa, Barbera, Dolcetto, Merlot\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e A high plateau at 350 m. Soils: Sand \u0026amp; limestone\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr\u003e\u003cstrong\u003eVinification:\u003c\/strong\u003e Spontaneous fermentation with wild yeasts; 40-60 days on the skins\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 2 years in wooden barrels, several years in bottles (depending on the vintage)\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 30mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 14% vol.\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 15-17°C\u003cbr\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now – 2030\u003cbr\u003e\u003cstrong\u003eVolume and Price per Liter:\u003c\/strong\u003e 0.75 l (€33.5\/l)\u003cbr\u003e\u003cstrong\u003ePhilosophy:\u003c\/strong\u003e All winemakers listed at Vinonudo work with compost, organic fertilizers, and natural preparations in their vineyards, refraining from the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Tenuta Grillo","offers":[{"title":"Default Title","offer_id":18434234712133,"sku":"","price":31.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Pecoranera.jpg?v=1763039882"},{"product_id":"tenuta-grillo-pratoasciutto","title":"Pratoasciutto 2007","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eDolcetto takes center stage here, with no other variety vying for attention. The wine is aged in old vats, fermented with its own yeasts, and undergoes a lengthy maceration period of 40 days. Harvesting is done manually, and vineyard work focuses on minimal yields (2500kg\/ha). Sulfur is used in only microscopic amounts, and the wine is not filtered at all.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThis is not a wine for the faint-hearted. Its color is as dark as the depths of Lake Maggiore, and the aromas of black cherries, licorice, smoke, and meat evoke similarly dark associations. The body is taut and muscular, with tannins as compact as the legendary defense of the Italian national football team in 1982. If you persevere, you’ll uncover herbal and forest notes, along with meat and leather.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eData Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e Dolcetto\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e A high plateau at 350 m. Soils: Sand \u0026amp; limestone\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr\u003e\u003cstrong\u003eVinification:\u003c\/strong\u003e Spontaneous fermentation with wild yeasts; 40-60 days on the skins\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 2 years in wooden barrels, several years in bottles (depending on the vintage)\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 30mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 13.5% vol.\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 15-17°C\u003cbr\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now – 2030\u003cbr\u003e\u003cstrong\u003ePhilosophy:\u003c\/strong\u003e All winemakers listed at Vinonudo work with compost, organic fertilizers, and natural preparations in their vineyards, avoiding the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Tenuta Grillo","offers":[{"title":"Default Title","offer_id":18434312831045,"sku":"","price":26.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Pratoasciutto_508f21ad-a298-408e-a4ad-b4877c5a8954.jpg?v=1763039835"},{"product_id":"tenuta-grillo-igiea","title":"Igiea 2005","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eIgiea: A Pure Barbera from Alto Monferrato\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eIgiea is a pure Barbera from Alto Monferrato. However, due to Italy's, like other European countries’, somewhat convoluted regulations on how a grape variety and a region should be represented in a wine, this cannot be mentioned on the label. Instead, Guido Zampaglione has dedicated this wine to his wife, Igeia—a gesture that is both endearing and fitting, as the name sounds wonderful. The grapes for Igiea are grown on a 350-meter-high plateau with calcareous-sandy soil, both factors contributing to the wine's cool tone and substantial structure. Harvest typically occurs in mid-September, followed by fermentation in wood, cement, and steel. Depending on the vintage, pressing occurs after 40-60 days, and the wine is then transferred to large wooden barrels (2000-5000 liters), where it matures for nearly two years without intervention. Bottling is done without filtration and with a sulfur addition of about 30mg\/l.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eDespite its age, Igiea shows no signs of fatigue. It is the fruitiest of the three red wines, with dark fruit aromas complemented by earthy and leathery notes. The tannins are soft, while the acidity is vibrant and assertive, providing a refreshing counterpoint to the wine's profound body. Its texture is juicy and invigorating, gaining intensity as it approaches the palate. Pairing it with a grilled steak or sliced salami would be a perfect choice.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eData Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e Barbera\u003cbr\u003e\u003cstrong\u003eFarming Method:\u003c\/strong\u003e Organic\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e A high plateau at 350 m. Soils: Sand \u0026amp; limestone\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr\u003e\u003cstrong\u003eVinification:\u003c\/strong\u003e Spontaneous fermentation with wild yeasts; 40-60 days on the skins\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 2 years in wooden barrels, several years in bottles (depending on the vintage)\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 30mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 14% vol.\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 15-17°C\u003cbr\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now – 2030\u003cbr\u003e\u003cstrong\u003eVolume and Price per Liter:\u003c\/strong\u003e 0.75 l (€29.87\/l)\u003cbr\u003e\u003cstrong\u003ePhilosophy:\u003c\/strong\u003e All winemakers listed at Vinonudo use compost, organic fertilizers, and natural preparations in their vineyards, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Tenuta Grillo","offers":[{"title":"Default Title","offer_id":18434767585349,"sku":"","price":31.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Igiea.jpg?v=1763039801"},{"product_id":"tenuta-grillo-baccabianca","title":"Baccabianca 2008","description":"\u003cp\u003eCortese with a difference. With Baccabianca, everything that the grape possesses is extracted. Every phenol, every pigment and every flavour particle from the grape skin finds its way into Guido Zampaglione's wine. After spontaneous fermentation, it matures for years in steel tanks and for even more years in the bottle. The current vintage is bursting with freshness, energy and juiciness despite its age. The fact that it has just 12% alcohol and 12 mg\/litre sulphites is further proof that doctrines (with such a minimal sulphite content and low alcohol, the wine should be long dead and buried) do not always stand up to reality.\u003c\/p\u003e\n\u003cp\u003eStyle\u003c\/p\u003e\n\u003cp\u003eNot for beginners, although it is probably precisely those who would approach such a wine without prejudice. The colour is an autumnal orange. Dried thyme, stones and hazelnuts on the nose contrast with firm tannins, enormous tension, length, structure and ripe yellow fruit in the mouth.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eData sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eGrape variety\u003c\/strong\u003e: Cortese\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: A high plateau at 350 m. Soil: sand \u0026amp; lime\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVinfication\u003c\/strong\u003e: spontaneous | Wild yeast; 40-60 days on the skins\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAgeing\u003c\/strong\u003e: 1-2 years in the steel tank, 2-10 years in the bottle (depending on the year)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: no\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO\u003c\/strong\u003e\u003cstrong\u003e₂\u003c\/strong\u003e\u003cstrong\u003e:\u003c\/strong\u003e\u0026lt;50mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e: 12% vol.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural corks\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDrinking temperature\u003c\/strong\u003e: 10-12 ° C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePerfect drinking maturity\u003c\/strong\u003e: From now on - 2030\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and price per liter:\u003c\/strong\u003e 0.75 l\/(€ 37.20\/l)\u003c\/li\u003e\n\u003cli\u003eAll winemakers listed at Vinonudo work in their vineyards with organic fertilizer and natural preparations and do without the use of herbicides, pesticides and artificial fertilizers.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tenuta Grillo","offers":[{"title":"Default Title","offer_id":18434876473413,"sku":"","price":27.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Baccabianca.jpg?v=1763039771"},{"product_id":"tenuta-grillo-sancho-panza","title":"Sancho Panza 2019","description":"Every few weeks, Guido Zampaglione gets into his car and drives through the night from Gamalero in southern Piedmont to Calitri, in the hills east of Avellino. 894 kilometres lie between the two places, but what wouldn't you do for a great love - and it seems to be unconditional between Guido and Fiano, the grape variety for which he takes on all the hardships. Until not so long ago, he used it to make the legendary Don Chisciotte together with his uncle, but a few years ago the joint project fell apart. Instead of throwing in the towel, he decided to counter the knight with a new Fiano in memory of Sancho Panza, without fear or reproach from his uncle. The vines are planted at an altitude of 800 metres, which results in a relatively long growing season and a cool structure, even in hot central Campania. In the cellar, he relies on similar virtues to his Piedmontese wines: spontaneous fermentation, no temperature control and long maceration times, only the ageing (in this case in steel tanks) is somewhat shorter.\u003cbr\u003e\u003cbr\u003e\n\u003cdiv\u003eCrystal clear, salty, citrus, stones, flowers. At least at first. As with any good wine, after a while new flavours are added and others are subtracted. So you can drink it again and again. And what else? The tannins add pressure, the acidity steers and accelerates the closer you get to the palate and overall the Sancho Panza - contrary to what the name suggests - is straightforward, elegant and focussed.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eData sheet\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eGrape variety: Fiano\u003c\/div\u003e\n\u003cdiv\u003eVineyard: at 800 m. in Calitri\u003c\/div\u003e\n\u003cdiv\u003eHarvest: by hand\u003c\/div\u003e\n\u003cdiv\u003eVinification: spontaneous | wild yeasts; maceration days\u003c\/div\u003e\n\u003cdiv\u003eAgeing: one year in steel tanks, followed by a good year in the bottle\u003c\/div\u003e\n\u003cdiv\u003eFiltration: no\u003c\/div\u003e\n\u003cdiv\u003eSO₂: \u0026lt; 30mg\/l\u003c\/div\u003e\n\u003cdiv\u003eAlcohol content: 13%\u003c\/div\u003e\n\u003cdiv\u003eClosure: Natural cork\u003c\/div\u003e\n\u003cdiv\u003eDrinking temperature: 10-12°C\u003c\/div\u003e\n\u003cdiv\u003ePerfect drinking maturity: from now - 2028\u003c\/div\u003e\n\u003cdiv\u003eFormat and price per litre: 0.75l\/€ 33.20\/l\u003c\/div\u003e\n\u003cdiv\u003eMaxime: All winegrowers listed on Vinonudo work with compost, organic fertilisers and natural preparations in their vineyards and refrain from using herbicides, pesticides and artificial fertilisers.\u003c\/div\u003e","brand":"Il Tufiello","offers":[{"title":"Default Title","offer_id":18435034447941,"sku":"","price":29.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/SanchoPanza.jpg?v=1763039690"},{"product_id":"pranzegg-vino-rosso-leggero","title":"Vino Rosso Leggero 2024","description":"\u003cdiv\u003eMartin Gojer and his former colleague Philine Dienger wrote a short article for Triple A, the Italian distributor of Pranzegg wines, on the creation of Vino Rosso Leggero (Light Red Wine). It is fundamentally about the fact that artisan wines not only reflect the material world of the winemaker, but also carry a deeper, more elusive, metaphysical aspect that reflects the emotional and intellectual state of the winemaker. Joseph Beuys' idea of social sculptures should ideally be translated into wine.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe anything but usual, but quite animating explanations ended with the confession that the two of them were in the middle of the harvest, had to deal with damp weather and the threat of peronospora and had sales appointments to fulfil in the few free minutes. They were tired, hardly got any sleep and therefore had no time to go into detail. Nevertheless, they still managed to get round the curve in the essay.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThey told us that they didn't have the nerve for sophisticated, elaborate wines at these times and would much rather drink something refreshing, something that would wash away the stress, relax them and open their minds to new things: a light and lively red wine. Something like the Vino Rosso Leggero.\u003cbr\u003e\n\u003cdiv\u003eA new language would also be needed for a wine that includes metaphysical and emotional aspects. Unfortunately, we can't (yet) offer that. But we can at least hope that Martin and Philine drank the Vino Rosso Leggero the following year when the weather was nicer. Perhaps by the sea. Or in the sea. With a nice spaghetti western. Or just some nice spaghetti. Or at breakfast before reading. Or while thinking about how to put the essence of a wine into the right words.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eData sheet\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eGrape variety\u003c\/strong\u003e: Vernatsch (70%), Lagrein (20%), Merlot (10%)\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Different vineyards, all based on volcanic bedrock and sandy weathered soils.\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Wild yeasts, short 12-hour maceration, followed by gentle pressing of the grapes. Spontaneous fermentation on the Caroline skins\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAgeing\u003c\/strong\u003e: In fibreglass and used tonneaux\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: no\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e:\u0026lt; 30 mg\/l\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAlcohol\u003c\/strong\u003e: 11.5%\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Crown cork\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDrinking temperature\u003c\/strong\u003e: 10-12 °C\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003ePerfect drinking maturity\u003c\/strong\u003e: immediately\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eContent and price per litre\u003c\/strong\u003e: 0.75 l\/(€22.37l)\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eMaxime\u003c\/strong\u003e: All winegrowers listed with Vinonudo work with compost, organic fertilisers and natural preparations in their vineyards and refrain from using herbicides, pesticides and artificial fertilisers.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Pranzegg","offers":[{"title":"Default Title","offer_id":18495756206149,"sku":"","price":18.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/VinoRossoLeggero.jpg?v=1763039104"},{"product_id":"pranzegg-tonsur","title":"Tonsur 2023","description":"\u003cdiv class=\"flex max-w-full flex-col flex-grow\" style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"5e013fb1-25e7-40cc-9751-485e5a58225a\" dir=\"auto\" class=\"min-h-8 text-message flex w-full flex-col items-end gap-2 whitespace-normal break-words text-start [.text-message+\u0026amp;]:mt-5\" data-message-model-slug=\"gpt-4o\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert light\"\u003e\n\u003cp\u003eThe Tonsur originates from the other side of the Eisack Valley, in a vineyard on the Ritten, the home mountain of Bozen. The site is known as Oberplatten. However, since Martin Gojer's wines are labeled as IGT or simply Vino Bianco, he cannot print the vineyard's name on the label. Instead, he uses the name as inspiration, transforming Oberplatten into TONSUR.\u003c\/p\u003e\n\u003cp\u003eOberplatten is a leased vineyard that not every winemaker would have chosen. Two-thirds Müller-Thurgau may not be particularly alluring, even when complemented by a third of Chardonnay, Pinot Bianco, and Sylvaner. Yet, Martin Gojer isn't your typical South Tyrolean winemaker – the variety names matter less to him than the terrain, the environment, the climate, and the history of the vines. The vineyard originally belonged to Thomas Kohl, renowned throughout Italy for his organic apple juices, ensuring the vines were meticulously cared for even before Martin leased them.\u003c\/p\u003e\n\u003cp\u003eThe volcanic soils and the climatic interplay between alpine and maritime influences are reflected in the grapes and, eventually, in the wine itself.\u003c\/p\u003e\n\u003cp\u003eIn the cellar, nearly half of the grape mass undergoes a short, five-hour maceration before fermenting in a large tonneaux, while the rest continues fermentation with skin contact. During its one-year maturation in large wooden barrels, the wine rests on the lees. Martin Gojer refrains from fining and filtering and uses minimal sulfur.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003cbr\u003eYellow – both visually and aromatically. Notes of chamomile and stone fruit. Compact, firmly structured, yet smooth. A cool undertone. Powerful, juicy, and textured. Just beginning its journey of evolution.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Varieties\u003c\/strong\u003e: Müller Thurgau (55%), Chardonnay, Pinot Bianco \u0026amp; Sylvaner\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFarming Method\u003c\/strong\u003e: Biodynamic\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Oberplatten, south-facing, porphyry soil\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: Hand-picked in 25 kg crates\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous | wild yeasts, with about 50% skin contact, the remaining 50% pressed after a 5-hour maceration\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: 12 months in large wooden barrels\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: \u0026lt; 30 mg\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature\u003c\/strong\u003e: 10-12°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol\u003c\/strong\u003e: 12%\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window\u003c\/strong\u003e: Now – 2030\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBottle Size and Price per Liter\u003c\/strong\u003e: 0.75 l (€27\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePhilosophy\u003c\/strong\u003e: All winemakers listed with Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, strictly avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-2 flex gap-3 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20H14C14.5523 20 15 19.5523 15 19V10C15 9.44772 14.5523 9 14 9H5Z\" fill=\"currentColor\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/button\u003e\u003c\/span\u003e\n\u003cdiv class=\"flex\"\u003e\u003cspan class=\"\" data-state=\"closed\"\u003e\u003cbutton class=\"rounded-lg text-token-text-secondary hover:bg-token-main-surface-secondary\" aria-label=\"Gute Reaktion\" data-testid=\"good-response-turn-action-button\"\u003e\u003cspan class=\"flex h-[30px] w-[30px] items-center justify-center\"\u003e\u003csvg width=\"24\" height=\"24\" viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"icon-md-heavy\"\u003e\u003cpath fill-rule=\"evenodd\" clip-rule=\"evenodd\" d=\"M12.1318 2.50389C12.3321 2.15338 12.7235 1.95768 13.124 2.00775L13.5778 2.06447C16.0449 2.37286 17.636 4.83353 16.9048 7.20993L16.354 8.99999H17.0722C19.7097 8.99999 21.6253 11.5079 20.9313 14.0525L19.5677 19.0525C19.0931 20.7927 17.5124 22 15.7086 22H6C4.34315 22 3 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justify-center\"\u003e\u003csvg width=\"24\" height=\"24\" viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"icon-md-heavy\"\u003e\u003cpath fill-rule=\"evenodd\" clip-rule=\"evenodd\" d=\"M11.8727 21.4961C11.6725 21.8466 11.2811 22.0423 10.8805 21.9922L10.4267 21.9355C7.95958 21.6271 6.36855 19.1665 7.09975 16.7901L7.65054 15H6.93226C4.29476 15 2.37923 12.4921 3.0732 9.94753L4.43684 4.94753C4.91145 3.20728 6.49209 2 8.29589 2H18.0045C19.6614 2 21.0045 3.34315 21.0045 5V12C21.0045 13.6569 19.6614 15 18.0045 15H16.0045C15.745 15 15.5054 15.1391 15.3766 15.3644L11.8727 21.4961ZM14.0045 4H8.29589C7.39399 4 6.60367 4.60364 6.36637 5.47376L5.00273 10.4738C4.65574 11.746 5.61351 13 6.93226 13H9.00451C9.32185 13 9.62036 13.1506 9.8089 13.4059C9.99743 13.6612 10.0536 13.9908 9.96028 14.2941L9.01131 17.3782C8.6661 18.5002 9.35608 19.6596 10.4726 19.9153L13.6401 14.3721C13.9523 13.8258 14.4376 13.4141 15.0045 13.1902V5C15.0045 4.44772 14.5568 4 14.0045 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12.076 20.9988 12.5757 20.9304 13.1237C20.3767 17.5644 16.5903 21 12 21C9.72322 21 7.60762 20.1535 5.99999 18.7559V20C5.99999 20.5523 5.55228 21 4.99999 21C4.44771 21 3.99999 20.5523 3.99999 20V16C3.99999 15.4477 4.44771 15 4.99999 15H8.99999C9.55228 15 9.99999 15.4477 9.99999 16C9.99999 16.5523 9.55228 17 8.99999 17H7.04285C8.32433 18.2362 10.0899 19 12 19C15.5689 19 18.5153 16.3283 18.9458 12.8763C19.0141 12.3282 19.5138 11.9393 20.0618 12.0077Z\" fill=\"currentColor\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003cspan class=\"overflow-hidden text-clip whitespace-nowrap text-sm\"\u003e4o\u003c\/span\u003e\u003c\/div\u003e\n\u003cspan class=\"\" data-state=\"closed\"\u003e\u003cbutton type=\"button\" id=\"radix-:r9j:\" aria-haspopup=\"menu\" aria-expanded=\"false\" data-state=\"closed\" class=\"cursor-pointer h-[30px] rounded-md px-1 text-token-text-secondary hover:bg-token-main-surface-secondary\"\u003e\u003c\/button\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Pranzegg","offers":[{"title":"Default Title","offer_id":18496098238533,"sku":"","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Tonsur_2e8cc1bc-d6c0-435d-adcf-1631dd01713d.jpg?v=1763039072"},{"product_id":"pranzegg-laurenc","title":"Laurenc 2018","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eLaurenc: The Bold Expression of Lagrein\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe Laurenc is the counterpart to the Caroline, the brother to the sister. In terms of grape varieties, Laurenc is simply Lagrein. However, nothing about Lagrein is ever quite simple, especially in the vineyard, where it often struggles with fertility issues, leading to irregular yields. This is one reason why Lagrein, despite its potential, has rarely ventured beyond the borders of South Tyrol and Trentino. It's also why Lagrein has been closely guarded and seldom shared. So much so, that in 1526, the rebellious peasant leader Michael Gaismair allegedly demanded Lagrein for all, alongside a general reduction of noble privileges. This speaks volumes about how highly Lagrein was regarded even five centuries ago.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eLagrein, in many ways, stands in stark contrast to Vernatsch. It is intense, expansive, and powerful, boasting strength and deep fruit.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eTo temper this potency, meticulous care in the vineyard, a keen sense of the right harvest time, and a reasonable approach in the cellar are essential—eschewing the temptation to enhance its inherent power through aging in small wooden barrels.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eMartin Gojer's Lagrein is no shrinking violet. However, with Laurenc, he aims to reveal its structured and elegant facets.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003cbr\u003eDark, juicy, and profound. Compact and firm. Its natural opulence is tempered by a fine acidity profile and a touch of tannin. Powerful and dense, yet also straightforward and focused. Dark aromas set the tone. Long and persistent on the palate.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety\u003c\/strong\u003e: Lagrein\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Sand and clay on volcanic soil\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous | wild yeasts, 4-week maceration\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: 25 months in conical wooden barrels and used barriques\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: \u0026lt; 50 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature\u003c\/strong\u003e: 16-18°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol\u003c\/strong\u003e: 12.5%\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window\u003c\/strong\u003e: Now – 2030\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBottle Size and Price per Liter\u003c\/strong\u003e: 0.75 l (€33.37\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003ePhilosophy\u003c\/strong\u003e: All winemakers listed with Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Pranzegg","offers":[{"title":"Default Title","offer_id":18496385351749,"sku":"","price":29.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Laurenc.jpg?v=1763039014"},{"product_id":"pranzegg-miau","title":"MIAU MIAU 2024","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eMiau! - The Playful Pét-Nat with a Rich History\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eNo goose wine, no oligarch's wine—this is a kitten's wine. But don't be fooled by its playful name; \"Miau!\" comes with a story. Martin Gojer's \"Miau!\" is a Rosato frizzante, fermented using the metodo ancestrale. This traditional method of sparkling wine production, now popularly known as Pét-Nat (short for pétillant naturel), has recently come back into vogue.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eFor this wine, Martin Gojer uses grapes from old Lagrein and Vernatsch vines, grown on a steep slope in Untermagdalena\/Bozen. These vineyards are passionately and carefully managed organically by close friends of Martin and the Vinonudo team. The grapes are macerated and fermented in steel tanks until they reach a natural residual sugar content of 15 g. The wine is then bottled, where it completes its fermentation and develops its carbonation.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003cbr\u003eInvigorating, inviting, lively, fresh, with stony and red berry notes. It delivers a jolt of energy, bringing joy and meant to be fun. Easy-going, light-hearted, and a dependable companion for hearty snacks.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety\u003c\/strong\u003e: Lagrein, with a touch of Vernatsch\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Various vineyards, all based on volcanic parent rock and sandy weathered soils\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Martin Gojer macerates the grapes briefly and ferments them in steel tanks to a natural residual sugar content of 15 g. The wine is then bottled to complete fermentation and develop carbonation. Note: The wine is not disgorged. Be cautious when opening; it may overflow when young.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: No added sulfur\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol\u003c\/strong\u003e: 12%\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Crown cap\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature\u003c\/strong\u003e: 8-10°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window\u003c\/strong\u003e: Ready to drink now\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBottle Size and Price per Liter\u003c\/strong\u003e: 0.75 l (€27.37\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003ePhilosophy\u003c\/strong\u003e: All winemakers listed with Vinonudo cultivate their vineyards using compost, organic fertilizers, and natural preparations, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Pranzegg","offers":[{"title":"Default Title","offer_id":18496915374149,"sku":"","price":21.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Miao_3d8b8283-e951-46fc-b4f8-b2becbd979b2.jpg?v=1763038915"},{"product_id":"roland-tauss-sauvignon-blanc-h","title":"Sauvignon Blanc -H- 2020","description":"\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003eThe Story Behind the -H- in Roland Tauss Wines\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe -H- in Roland Tauss' wines actually stands for \u003cem\u003eHohenegg\u003c\/em\u003e, the steep hillside directly above his winery. However, he is not permitted to mention this specific vineyard on his labels. Like many other excellent winemakers (both in Austria and Italy—ignorance knows no borders), he was repeatedly denied the official approval number, or as many sarcastically call it, the red-white-red MINUS ON THE CAP. After years of struggling to obtain it, he apparently found it too tiresome to continue applying.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThis is despite the fact that the Sauvignon -H- not only reveals the true potential of a grape variety that too often ends up thin, unbalanced, green, and ultimately unremarkable (though with an official approval), but it also holds up a rare mirror to the region's identity. For anyone looking to truly understand the terroir of Styria, this wine is a must-try.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe Hohenegg vineyard is steep and exposed, facing from southeast to southwest. The soil is based on sparse \u003cem\u003eOpok\u003c\/em\u003e, the classic marl of southern Styria, influenced by both cool northern winds and Mediterranean air masses. The berries from this vineyard are slightly smaller and harvested later than usual.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe Sauvignon -H- underwent spontaneous fermentation and was aged in both new and used, small and large wooden barrels. After two years on the lees, it was bottled unfiltered and unsulfured.\u003c\/p\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003eStyle\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe wine is yellow-fruited, tightly woven, mineral, and powerful. It showcases the full potential of a variety that is often reduced to simple aromatic spectacle. The texture is juicy, invigorating, powerful, and crystal clear, with acidity that guides without ever dominating. The finish is cool, creamy, and enduring.\u003c\/p\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003eTechnical Sheet\u003c\/h3\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eVarietal\u003c\/strong\u003e: Sauvignon Blanc\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Opok\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous | wild yeasts\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: Over two years in used wooden barrels\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: Unsulfured\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e: 14%\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing temperature\u003c\/strong\u003e: 10-12°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal drinking window\u003c\/strong\u003e: From now – 2038\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and price per liter\u003c\/strong\u003e: 0.75 l (€41.12\/l)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePrinciple\u003c\/strong\u003e: All Vinonudo winemakers work with compost, organic fertilizers, and natural preparations, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tauss","offers":[{"title":"Default Title","offer_id":19038047895621,"sku":"","price":32.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/SauvignonBlancH.jpg?v=1765384995"},{"product_id":"pranzegg-caroline","title":"Caroline 2022","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eMartin Gojer's \"Caroline\" – A White Cuvée with Depth and Elegance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThough not quintessentially representative of South Tyrol's indigenous grape varieties, Martin Gojer's white cuvée of Viognier, Incrocio Manzoni, Chardonnay, and Sauvignon Blanc stands as a shining example of terroir-driven Italian winemaking. It’s a testament to how a winemaker’s intentions and sensitivity to the natural environment can transcend varietal expression.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eMartin Gojer has an intimate knowledge of his terrain. Located in the Bolzano Basin, the area is warmer than commonly perceived, justifying the choice to plant Viognier. His vineyards, however, are north-facing, ensuring a refreshing vibrancy even in the hottest years. The biodynamic cultivation of his soils, rich in porphyry, basalt, and granite, is evident in the vitality of his vineyards.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eNamed after his daughter, \"Caroline\" is fermented 40% in wooden vats and 60% in large wooden barrels. After 10 months in wood, the wine matures for another 12 months in concrete. It is neither fined nor filtered.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eRich, elegant, yet powerful, \"Caroline\" ranks among Italy's great white wines. It offers a complex bouquet of fruit and floral notes, with a structured, vibrant, and full-bodied profile, culminating in a focused and long-lasting finish. This wine promises remarkable longevity.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Varieties:\u003c\/strong\u003e Chardonnay (35%), Sauvignon Blanc (35%), Viognier (15%), Incrocio Manzoni (15%)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Porphyry, basalt, granite, with topsoil of sand and clay\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Handpicked\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous with wild yeasts; 40% in wooden vats, 60% in large wooden barrels\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 10 months in large wooden barrels, followed by 12 months in concrete\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol:\u003c\/strong\u003e 12.5%\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 10-12°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e Now – 2035\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.75 l (€39.87\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003ePhilosophy:\u003c\/strong\u003e All winemakers listed with Vinonudo use compost, organic fertilizers, and natural preparations in their vineyards, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Pranzegg","offers":[{"title":"Default Title","offer_id":19297712308293,"sku":"","price":31.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Caroline.jpg?v=1763038876"},{"product_id":"aldo-viola-saignee","title":"Saignée 2020","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAlthough Aldo Viola's home is in Sicily, he frequently looks beyond the island, especially towards France. This is made easier by his personal connection, as he has lived there several times and practically absorbed the language with his mother's milk (his mother is from France).\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe \u003cstrong\u003eSaignée\u003c\/strong\u003e is a clear reference to his second homeland, particularly to Provence, where the traditional Saignée method is still used to produce excellent rosé wines. Aldo also practiced this method for many years—until 2018, when he took a step further by blending Syrah, Perricone, and Nerello Mascalese, creating a delicate, playful, and lightweight bridge to red wines.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eHe leaves the resulting wine in stainless steel tanks for a few months before bottling it unfiltered and without sulfur.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eOpen, aromatic, and inviting: Aldo’s light red wine exudes Mediterranean warmth, complemented by herbs and ripe, red fruit aromas. Since his vineyards are located at around 350 meters above sea level and open towards the sea, the grapes cool down a bit at night, providing a subtle yet noticeable acidity structure. The texture is soft and substantial, with a fruity, juicy finish.\u003c\/p\u003e\n\u003ch5 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-mce-fragment=\"1\" style=\"font-size: 1.4em;\"\u003e\u003cspan style=\"caret-color: #000000; color: #000000; font-size: 1.4em;\"\u003e\u003cbr\u003e\u003c\/span\u003eData sheet\u003c\/strong\u003e\u003cbr\u003e\u003c\/h5\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGrape varieties\u003c\/strong\u003e: Nerello Mascalese (40%), Perricone (30%), Syrah (30%)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVineyards\u003c\/strong\u003e: Guarini, limestone \u0026amp; clay soils, N-E-exposition\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHarvest\u003c\/strong\u003e: By hand\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb\u003eFermentation\u003c\/b\u003e: spontaneous | wild yeasts\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAgeing\u003c\/strong\u003e: Tonneaux\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFiltration\u003c\/strong\u003e: no\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSO\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e₂\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u0026lt;20mg\/l\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAlcohol\u003c\/strong\u003e: 12 % vol.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eClosure\u003c\/strong\u003e: natural cork\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDrinking temperature\u003c\/strong\u003e: 14-16°C\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePerfect time of consumption\u003c\/strong\u003e: from now – 2025\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eContent and price per liter:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\" style=\"box-sizing: inherit; outline: none !important; background-repeat: no-repeat no-repeat;\"\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/span\u003e0,75 l\/(€24,87\/l)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAll winegrowers listed by vinonudo work in their vineyards with compost, organic fertilizers and natural preparations and do not use herbicides, pesticides or artificial fertilizers.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Aldo Viola","offers":[{"title":"Default Title","offer_id":19345127178309,"sku":"","price":21.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Saignee_442af0ad-9cbb-4eb2-b844-9d2440e666c9.jpg?v=1763041075"},{"product_id":"pranzegg-gt","title":"GT 2021","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eData Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e Gewürztraminer\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Porphyry, Basalt, Granite, Topsoil Sand, Clay\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Hand-picked\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts, 12 days with skins and stems in chestnut barrels\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 2\/3 in chestnut barrels, the rest in stainless steel tanks\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 30 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol:\u003c\/strong\u003e 12.5%\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 10-12°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e Now – 2035\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Pranzegg","offers":[{"title":"Default Title","offer_id":19547963588677,"sku":"","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/GT.jpg?v=1763038785"},{"product_id":"pranzegg-c-ll","title":"C-----LL 2019","description":"\u003cdiv class=\"flex max-w-full flex-col flex-grow\" style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"f3780e84-2f24-4bee-95e6-a7b9cd83c4d9\" dir=\"auto\" class=\"min-h-8 text-message flex w-full flex-col items-end gap-2 whitespace-normal break-words text-start [.text-message+\u0026amp;]:mt-5\" data-message-model-slug=\"gpt-4o\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert light\"\u003e\n\u003cp\u003e\u003cstrong\u003eC——–L: The Hidden Vineyard Name\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe dash between C and L on the wine label isn’t a whimsical artistic choice by a bored winemaker. Instead, it serves to conceal the name of the vineyard, CAMPILL, the home vineyard of the Pranzegg estate, which has been in Martin Gojer’s family for generations. Due to recent regulations regarding South Tyrolean vineyards, Martin can no longer print this name on his label unless the wine contains Cabernet Sauvignon, a variety planted by a dominant player in the South Tyrolean wine world. This decision, backed by regulatory authorities, suggests that the vineyard's identity hinges on this Bordeaux variety—a stance Martin Gojer subtly critiques with the dash.\u003c\/p\u003e\n\u003cp\u003eIn contrast, Martin cultivates 50-year-old vines of Vernatsch (Schiava), from which he produces what many consider one of the best red wines of the region. The vineyard, primarily composed of porphyry and sandy weathered soils, is north-facing, which positively influences the ripening process. The Vernatsch here represents a family of varieties, including Schiava Gentile (Rotvernatsch) and Schiava Grigia (Grauvernatsch), each contributing unique characteristics.\u003c\/p\u003e\n\u003cp\u003eMartin harvests and ferments these varieties together. After a six-week maceration, the wine is aged in used oval and conical wooden barrels for 10 months, followed by additional aging in cement vats and wooden barrels to achieve its final balance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eC——–L is a remarkable expression of Vernatsch, light, agile, and subtle yet deep, dense, and complex. Red berries and floral notes dominate the aroma. A fine acidity enhances the soft, warm structure, guiding the wine directly to the palate. Those noticing parallels with Pinot Noir aren’t mistaken.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eData Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e Rotvernatsch (Schiava Gentile) and Schiava Grigio (Grauvernatsch)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Campill, northwest-facing at approximately 400 meters\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts, 6-week maceration\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 10 months in oval and conical wooden barrels, followed by 12 months in oak or cement\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 50 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol:\u003c\/strong\u003e 12%\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 16-18°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e Now – 2030\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.75 l\/(€32.37\/l)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMaxime:\u003c\/strong\u003e All winemakers listed by Vinonudo work with compost, organic fertilizers, and natural preparations, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-2 flex gap-3 empty:hidden -ml-2\" style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cdiv class=\"items-center justify-start rounded-xl p-1 flex\"\u003e\n\u003cdiv class=\"flex items-center\"\u003e\u003cspan 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21C4.44771 21 3.99999 20.5523 3.99999 20V16C3.99999 15.4477 4.44771 15 4.99999 15H8.99999C9.55228 15 9.99999 15.4477 9.99999 16C9.99999 16.5523 9.55228 17 8.99999 17H7.04285C8.32433 18.2362 10.0899 19 12 19C15.5689 19 18.5153 16.3283 18.9458 12.8763C19.0141 12.3282 19.5138 11.9393 20.0618 12.0077Z\" fill=\"currentColor\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003cspan class=\"overflow-hidden text-clip whitespace-nowrap text-sm\"\u003e4o\u003c\/span\u003e\u003c\/div\u003e\n\u003cspan class=\"\" data-state=\"closed\"\u003e\u003cbutton type=\"button\" id=\"radix-:rka:\" aria-haspopup=\"menu\" aria-expanded=\"false\" data-state=\"closed\" class=\"cursor-pointer h-[30px] rounded-md px-1 text-token-text-secondary hover:bg-token-main-surface-secondary\"\u003e\u003c\/button\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Pranzegg","offers":[{"title":"Default Title","offer_id":29422596980805,"sku":"","price":28.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Campill.jpg?v=1763038746"},{"product_id":"nevio-scala-999","title":"999 – 2018","description":"\u003cdiv class=\"flex max-w-full flex-col flex-grow\" style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"ef24fc10-44d8-4b09-b30e-eb51b8659202\" dir=\"auto\" class=\"min-h-8 text-message flex w-full flex-col items-end gap-2 whitespace-normal break-words text-start [.text-message+\u0026amp;]:mt-5\" data-message-model-slug=\"gpt-4o\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert light\"\u003e\n\u003ch3\u003e\u003cstrong\u003eTechnical Data\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Cabernet Franc and Merlot\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e At the foothills of the Colli Euganei; volcanic soils\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous with wild yeasts, 2 weeks on the skins\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 14 months in cement; a small portion of Cabernet Franc aged in wooden barrels\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 30 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol:\u003c\/strong\u003e 13.5% vol.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 16–18°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e Now – 2028\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBottle Size\/Price per Liter:\u003c\/strong\u003e 0.75L \/ €23.62\/L\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003ePhilosophy\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAll winemakers featured at Vinonudo follow sustainable viticulture practices, using compost, organic fertilizers, and natural preparations, while abstaining from herbicides, pesticides, and artificial fertilizers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-2 flex gap-3 empty:hidden -ml-2\" style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cdiv class=\"items-center 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13.1237C20.3767 17.5644 16.5903 21 12 21C9.72322 21 7.60762 20.1535 5.99999 18.7559V20C5.99999 20.5523 5.55228 21 4.99999 21C4.44771 21 3.99999 20.5523 3.99999 20V16C3.99999 15.4477 4.44771 15 4.99999 15H8.99999C9.55228 15 9.99999 15.4477 9.99999 16C9.99999 16.5523 9.55228 17 8.99999 17H7.04285C8.32433 18.2362 10.0899 19 12 19C15.5689 19 18.5153 16.3283 18.9458 12.8763C19.0141 12.3282 19.5138 11.9393 20.0618 12.0077Z\" fill=\"currentColor\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003cspan class=\"overflow-hidden text-clip whitespace-nowrap text-sm\"\u003e4o\u003c\/span\u003e\u003c\/div\u003e\n\u003cspan class=\"\" data-state=\"closed\"\u003e\u003cbutton type=\"button\" id=\"radix-:rem:\" aria-haspopup=\"menu\" aria-expanded=\"false\" data-state=\"closed\" class=\"cursor-pointer h-[30px] rounded-md px-1 text-token-text-secondary hover:bg-token-main-surface-secondary\"\u003e\u003c\/button\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Nevio Scala","offers":[{"title":"Default Title","offer_id":30984827895868,"sku":"","price":18.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/999.jpg?v=1575107476"},{"product_id":"aldo-viola-shiva","title":"Shiva 2017","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eCatarratto\u003c\/strong\u003e has long been considered the workhorse of Sicily’s white grape varieties, and for many years, this was reflected in its flavor profile. However, in recent years, a small number of winemakers have begun to explore the true character of Catarratto, charting new paths in the process.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eWith the \u003cstrong\u003eShiva\u003c\/strong\u003e, Aldo Viola sets entirely new standards.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThis wine is a selection of the best Catarratto grapes, produced only in exceptional years. The vineyard management is characterized by meticulous handwork and careful canopy management.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eEach vine yields only 300 grams of grapes. After a gentle six-hour pressing, the wine undergoes spontaneous fermentation and is then aged in wood. The wine is bottled unfiltered and without sulfur.\u003c\/p\u003e\n\u003cdiv\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/div\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eData sheet\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGrape varieties\u003c\/strong\u003e: Catarratto\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVineyards\u003c\/strong\u003e: Montelengo, limestone \u0026amp; clay soils, 5 months skin contact\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHarvest\u003c\/strong\u003e: By hand\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb\u003eFermentation\u003c\/b\u003e: spontaneous | wild yeasts\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAgeing\u003c\/strong\u003e: 5 months in stainless steel tanks\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFiltration\u003c\/strong\u003e: no\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSO\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e₂\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\" style=\"box-sizing: inherit; outline: none !important; background-repeat: no-repeat no-repeat;\"\u003e\u003cspan class=\"Apple-converted-space\" style=\"box-sizing: inherit; outline: none !important; background-repeat: no-repeat no-repeat;\"\u003e\u003cspan class=\"Apple-converted-space\" style=\"box-sizing: inherit; outline: none !important; background-repeat: no-repeat no-repeat;\"\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003eunsulphured\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAlcohol\u003c\/strong\u003e: 12,5% vol.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eClosure\u003c\/strong\u003e: natural cork\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDrinking temperature\u003c\/strong\u003e: 10-12°C\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePerfect time of consumption\u003c\/strong\u003e: from now – 2030\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eContent and price per liter:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\" style=\"box-sizing: inherit; outline: none !important; background-repeat: no-repeat no-repeat;\"\u003e\u003cspan class=\"Apple-converted-space\" style=\"box-sizing: inherit; outline: none !important; background-repeat: no-repeat no-repeat;\"\u003e\u003cspan class=\"Apple-converted-space\" style=\"box-sizing: inherit; outline: none !important; background-repeat: no-repeat no-repeat;\"\u003e\u003cspan class=\"Apple-converted-space\" style=\"box-sizing: inherit; outline: none !important; background-repeat: no-repeat no-repeat;\"\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e0,75 l\/(€60\/l)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAll winegrowers listed by vinonudo work in their vineyards with compost, organic fertilizers and natural preparations and do not use herbicides, pesticides or artificial fertilizers.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Aldo Viola","offers":[{"title":"Default Title","offer_id":31172997513276,"sku":"","price":48.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Shiva_7a50161b-9d9b-451b-9567-96c78b739370.jpg?v=1763040991"},{"product_id":"bergianti-rosso","title":"Rosso Spumante 2022","description":"\u003cp data-start=\"90\" data-end=\"415\" class=\"\"\u003e\u003cstrong data-start=\"90\" data-end=\"164\"\u003eLambrusco is one big misunderstanding—made up of several smaller ones.\u003c\/strong\u003e\u003cbr data-start=\"164\" data-end=\"167\"\u003eOne of the more minor misconceptions is that Lambrusco is a single grape variety. In fact, Lambrusco is a whole family of grape varieties, made up of many different members who, like in most families, don’t necessarily have all that much in common.\u003c\/p\u003e\n\u003cp data-start=\"417\" data-end=\"782\" class=\"\"\u003eLambrusco may even be the oldest grape family still cultivated in Italy today—it was already mentioned by Cato in \u003cem data-start=\"531\" data-end=\"548\"\u003eDe agri cultura\u003c\/em\u003e over 2,000 years ago. At its peak in the 17th century, the family may have had up to 50 members (and countless biotypes). Today, around 15 varieties remain—and anyone visiting Emilia should definitely try as many of them as possible.\u003c\/p\u003e\n\u003cp data-start=\"784\" data-end=\"1066\" class=\"\"\u003e\u003cstrong data-start=\"784\" data-end=\"855\"\u003eGianluca Bergianti’s Rosso is made from 80% Salamino di Santa Croce\u003c\/strong\u003e, a variety that combines the elegance and delicacy of Lambrusco di Sorbara (which makes up the remaining 20%) with the power and structure of Lambrusco Grasparossa, typically found in the hills south of Modena.\u003c\/p\u003e\n\u003cp data-start=\"1068\" data-end=\"1244\" class=\"\"\u003eGianluca carries out the second fermentation of this Rosso the traditional way—in the bottle—yet as a \u003cstrong data-start=\"1170\" data-end=\"1182\"\u003eSpumante\u003c\/strong\u003e, and with an unusually long time on the lees for a Lambrusco.\u003c\/p\u003e\n\u003chr data-start=\"1246\" data-end=\"1249\" class=\"\"\u003e\n\u003cp data-start=\"1251\" data-end=\"1583\" class=\"\"\u003e\u003cstrong data-start=\"1251\" data-end=\"1269\"\u003eStyle \u0026amp; Aromas\u003c\/strong\u003e\u003cbr data-start=\"1269\" data-end=\"1272\"\u003eDark violet foam, fine-grained mousse. Aromas of wild berries, licorice, and fresh herbs. From the very first sip, it makes its presence known—powerful yet elegant. The acidity is vibrant and gives it direction. Perfectly balanced. Even after six years in the bottle, it shows not the slightest sign of fatigue.\u003c\/p\u003e\n\u003chr data-start=\"1585\" data-end=\"1588\" class=\"\"\u003e\n\u003cp data-start=\"1590\" data-end=\"1606\" class=\"\"\u003e\u003cstrong data-start=\"1590\" data-end=\"1604\"\u003eFact Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1607\" data-end=\"2186\"\u003e\n\u003cli data-start=\"1607\" data-end=\"1673\" class=\"\"\u003e\n\u003cp data-start=\"1609\" data-end=\"1673\" class=\"\"\u003eGrape varieties: 80% Lambrusco Salamino, 20% Lambrusco Sorbara\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1674\" data-end=\"1775\" class=\"\"\u003e\n\u003cp data-start=\"1676\" data-end=\"1775\" class=\"\"\u003ePlant protection: Only sulfur, copper, and preparations of plant or animal origin (not certified)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1776\" data-end=\"1810\" class=\"\"\u003e\n\u003cp data-start=\"1778\" data-end=\"1810\" class=\"\"\u003eVineyard: Light clay and slate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1811\" data-end=\"1835\" class=\"\"\u003e\n\u003cp data-start=\"1813\" data-end=\"1835\" class=\"\"\u003eHarvest: Hand-picked\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1836\" data-end=\"1955\" class=\"\"\u003e\n\u003cp data-start=\"1838\" data-end=\"1955\" class=\"\"\u003eFermentation: Spontaneous | wild yeasts, \u003cem data-start=\"1879\" data-end=\"1896\"\u003eMetodo Classico\u003c\/em\u003e, secondary fermentation in bottle, disgorged, \u003cem data-start=\"1943\" data-end=\"1953\"\u003epas dosé\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1956\" data-end=\"1980\" class=\"\"\u003e\n\u003cp data-start=\"1958\" data-end=\"1980\" class=\"\"\u003eAging: In the bottle\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1981\" data-end=\"2001\" class=\"\"\u003e\n\u003cp data-start=\"1983\" data-end=\"2001\" class=\"\"\u003eFiltration: None\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2002\" data-end=\"2020\" class=\"\"\u003e\n\u003cp data-start=\"2004\" data-end=\"2020\" class=\"\"\u003eSO₂: \u0026lt; 30 mg\/l\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2021\" data-end=\"2039\" class=\"\"\u003e\n\u003cp data-start=\"2023\" data-end=\"2039\" class=\"\"\u003eAlcohol: 12.5%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2040\" data-end=\"2065\" class=\"\"\u003e\n\u003cp data-start=\"2042\" data-end=\"2065\" class=\"\"\u003eClosure: Natural cork\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2066\" data-end=\"2098\" class=\"\"\u003e\n\u003cp data-start=\"2068\" data-end=\"2098\" class=\"\"\u003eServing temperature: 8–10 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2099\" data-end=\"2136\" class=\"\"\u003e\n\u003cp data-start=\"2101\" data-end=\"2136\" class=\"\"\u003eIdeal drinking window: Now – 2032\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2137\" data-end=\"2186\" class=\"\"\u003e\n\u003cp data-start=\"2139\" data-end=\"2186\" class=\"\"\u003eVolume and price per liter: 0.75 l \/ (€43.87\/l)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2188\" data-end=\"2373\" class=\"\"\u003eAll winemakers listed at Vinonudo use compost, organic fertilizers, and natural preparations in their vineyards, and refrain from using herbicides, pesticides, or synthetic fertilizers.\u003c\/p\u003e","brand":"Bergianti","offers":[{"title":"Default Title","offer_id":32295415119932,"sku":"","price":32.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/BergiantiRosso.jpg?v=1743685782"},{"product_id":"bergianti-perfranco-2020-rosato-frizzante","title":"Perfranco 2022 (rosato frizzante)","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eLambrusco comes in all possible shades of red, depending on which variety of the Lambrusco family is being used. Rarely, but still, it is also available in a rosé version, and in terms of quality, it holds its own against its red counterparts.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eSpecifically, the two main varieties from the Emilian plain, Sorbara and Salamino di Santa Croce, are perfect for this. Both have a solid base acidity and perfectly translate their delicate aromas into the rosé interpretations.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eGianluca exclusively uses Salamino grapes for Perfranco. After an initial vinification and a subsequent six-month maturation in a concrete egg, he injects the wine with a shot of sweet must reserve (instead of sugar and cultivated yeasts) and ferments it a second time in the bottle.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle \u0026amp; Aromas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eSharp, puristic, and extremely vital. Fine perlage. Bone-dry, with crystal-clear aromatics. Pink grapefruit. Salt and floral notes. Elegant. Agile. Ends subtly but persistently.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Data\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape variety\u003c\/strong\u003e: Salamino di Santa Croce\u003cbr\u003e\u003cstrong\u003ePlant protection\u003c\/strong\u003e: Only sulfur, copper, and preparations based on plant or animal substances\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Light clay and slate\u003cbr\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: By hand\u003cbr\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous | wild yeasts, rosato-Rifermentato\u003cbr\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: In the bottle, not disgorged\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e No\u003cbr\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: \u0026lt; 30mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol\u003c\/strong\u003e: 12%\u003cbr\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Crown cap\u003cbr\u003e\u003cstrong\u003eDrinking temperature\u003c\/strong\u003e: 8-10°C\u003cbr\u003e\u003cstrong\u003eOptimal drinking window\u003c\/strong\u003e: From now until 2028\u003cbr\u003e\u003cstrong\u003eContent and price per liter\u003c\/strong\u003e: 0.75 l \/ (€28.62\/l)\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll the winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizers, and natural preparations, and refrain from using herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Bergianti","offers":[{"title":"Default Title","offer_id":32440683855932,"sku":"","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Perfranco.jpg?v=1743685516"},{"product_id":"tauss-welschriesling-opok","title":"Welschriesling Opok 2024","description":"\u003cp data-start=\"0\" data-end=\"324\" style=\"caret-color: #000000; color: #000000;\"\u003eIf you’re going to drink Welschriesling, then it should be the one from Roland Tauss. He ignores the common practice of turning it into unripe, neutral, utterly insignificant mass-produced wine and instead creates a wine that shines both as an elegant food companion and as a subtle, refined representative of its variety.\u003c\/p\u003e\n\u003cp data-start=\"326\" data-end=\"550\" style=\"caret-color: #000000; color: #000000;\"\u003eHe achieves this by keeping yields in check, treating his vineyards as gardens rather than plantations, harvesting his grapes at the right moment, and vinifying them with craftsmanship and without unnecessary intervention.\u003c\/p\u003e\n\u003cp data-start=\"552\" data-end=\"873\" style=\"caret-color: #000000; color: #000000;\"\u003eHe doesn’t release the fully fermented wine immediately; instead, he grants it a year of maturation on fine lees in wooden barrels. He doesn’t fine or filter it, and for a few years now he hasn’t added sulfur either — in short: Roland Tauss does everything to turn Welschriesling into a vibrant and inviting experience.\u003c\/p\u003e\n\u003cp data-start=\"875\" data-end=\"895\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"875\" data-end=\"893\"\u003eStyle \u0026amp; Aromas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"897\" data-end=\"1083\" data-is-last-node=\"\" data-is-only-node=\"\" style=\"caret-color: #000000; color: #000000;\"\u003ePlayful, light, precise, and extremely agile. Herbs and stones. Subtle fruit. Direct, dynamic, and full of drive. Persuades with freshness and clarity. Cool and structured on the palate.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eData sheet\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eGrape variety\u003c\/strong\u003e: Welschriesling\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Opok\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ereading\u003c\/strong\u003e: By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: spontaneous | wild yeast\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eexpansion\u003c\/strong\u003e: Over a year in used wooden barrels\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: no\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO\u003c\/strong\u003e\u003cstrong\u003e₂\u003c\/strong\u003e\u003cstrong\u003e:\u003c\/strong\u003e unadulterated\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e: 13%\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural corks\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDrinking temperature\u003c\/strong\u003e: 10-12 ° C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePerfect drinking maturity\u003c\/strong\u003e: From now on - 2030\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and price per liter:\u003c\/strong\u003e 0.75 l\/(€ 24.75\/l)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMaxim\u003c\/strong\u003e: All winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizer and natural preparations and do without the use of herbicides, pesticides and artificial fertilizers.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tauss","offers":[{"title":"Default Title","offer_id":32470343450684,"sku":"","price":21.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/WelschrieslingOpok.jpg?v=1765384709"},{"product_id":"tauss-chardonnay","title":"Chardonnay Opok 2024","description":"\u003cp data-start=\"0\" data-end=\"403\" style=\"caret-color: #000000; color: #000000;\"\u003eThe original meaning of \u003cem data-start=\"24\" data-end=\"30\"\u003eOpok\u003c\/em\u003e, the geological foundation beneath many South Styrian vines, likely derives from its density — the early Styrians believed it was “zsommpockt,” meaning tightly compressed and virtually impenetrable. As an actual rock type or clearly defined geological unit, however, the term is nowhere to be found — rather like the so-called “primary rock” (\u003cem data-start=\"374\" data-end=\"385\"\u003eUrgestein\u003c\/em\u003e) of the Wachau.\u003c\/p\u003e\n\u003cp data-start=\"405\" data-end=\"715\" style=\"caret-color: #000000; color: #000000;\"\u003eWhat one can agree on is that Opok is fundamentally based on marl. In the case of South Styrian Opok, it is mostly calcareous marl: the high lime content can be traced back to the fact that the sites where vines grow today were once covered by the sea, whose remnants gradually mixed with the marl over time.\u003c\/p\u003e\n\u003cp data-start=\"717\" data-end=\"1019\" style=\"caret-color: #000000; color: #000000;\"\u003eAmong the varieties that feel particularly at home here is Chardonnay, which often shows its finest expressions on calcareous soils. In the case of Roland Tauss, this advantage is further enhanced by his long-standing biodynamic vineyard work, resulting in soils that are vital and rich in nutrients.\u003c\/p\u003e\n\u003cp data-start=\"1021\" data-end=\"1220\" style=\"caret-color: #000000; color: #000000;\"\u003eIn the cellar, he allows his Chardonnay to ferment spontaneously in small oak barrels, where it remains for the entire 12-month maturation period. The wine is neither fined, filtered, nor sulfured.\u003c\/p\u003e\n\u003cp data-start=\"1222\" data-end=\"1242\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1222\" data-end=\"1240\"\u003eStyle \u0026amp; Aromas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1244\" data-end=\"1513\" data-is-last-node=\"\" data-is-only-node=\"\" style=\"caret-color: #000000; color: #000000;\"\u003ePurist, open, and precise. Subtle and delicate aromas. Orchard fruit, herbs, stones, a hint of wood. Cool texture. Full-bodied, with a clear and purposeful acid profile. Mineral finish. Those with patience can cellar the wine for a few more years — it will be worth it.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eData sheet\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eGrape variety\u003c\/strong\u003e: Chardonnay\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Opok\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ereading\u003c\/strong\u003e: By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: spontaneous | wild yeast\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eexpansion\u003c\/strong\u003e: Over a year in used wooden barrels\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: no\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO\u003c\/strong\u003e\u003cstrong\u003e₂\u003c\/strong\u003e\u003cstrong\u003e:\u003c\/strong\u003e unadulterated\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e: 13,5%\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural corks\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDrinking temperature\u003c\/strong\u003e: 10-12°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePerfect drinking maturity\u003c\/strong\u003e: From now on - 2030\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and price per liter:\u003c\/strong\u003e 0.75 l\/(€ 29.87\/l)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMaxim\u003c\/strong\u003e: All winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizer and natural preparations and do without the use of herbicides, pesticides and artificial fertilizers.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tauss","offers":[{"title":"Default Title","offer_id":32470354067516,"sku":"","price":23.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/ChardonnayOpok.jpg?v=1765384670"},{"product_id":"tauss-sauvignon-blanc-opok","title":"Sauvignon Blanc Opok 2022","description":"\u003cp data-start=\"0\" data-end=\"480\" style=\"caret-color: #000000; color: #000000;\"\u003eRoland Tauss is one of the quiet masters of his craft. A little over 25 years ago, he began cultivating vines at Hohenegg in Leutschach. For the first decade he worked conventionally, using everything the agricultural co-op had to offer — until, in the mid-2000s, he no longer enjoyed the taste of his own wines, began questioning the health risks of various pesticides, and increasingly noticed the consequences they had on his soils. That’s when he pulled the emergency brake.\u003c\/p\u003e\n\u003cp data-start=\"482\" data-end=\"816\" style=\"caret-color: #000000; color: #000000;\"\u003eSince then, his vineyards have transformed into vibrant biotopes; and he himself has become one of the most articulate advocates of sustainable and mindful farming. His Sauvignon Blanc benefits from this as well. Trained in the traditional single-wire trellis system, it accumulates the full character of the vineyard in its grapes.\u003c\/p\u003e\n\u003cp data-start=\"818\" data-end=\"978\" style=\"caret-color: #000000; color: #000000;\"\u003eBecause Roland’s vines are now as healthy and lively as his soils, he can take a step back in the cellar and simply let his wines become what they want to be.\u003c\/p\u003e\n\u003cp data-start=\"980\" data-end=\"1162\" style=\"caret-color: #000000; color: #000000;\"\u003eThe Sauvignon Blanc ferments spontaneously in large wooden casks, where it spends over a year aging on the lees. It was bottled unfiltered and — in 2017 — without any added sulfur.\u003c\/p\u003e\n\u003cp data-start=\"1164\" data-end=\"1175\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1164\" data-end=\"1173\"\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1177\" data-end=\"1488\" data-is-last-node=\"\" data-is-only-node=\"\" style=\"caret-color: #000000; color: #000000;\"\u003eSauvignon Blanc the way we like it: clear, cool, mineral, and stony. With a fine-grained, dense, and vibrant texture. As if a batch of first-rate Sancerre had wandered into Styria and been imprinted with R.T.’s signature. Thanks to the zero-sulfur approach, it is open and multi-layered from the very beginning.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eData sheet\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eGrape variety\u003c\/strong\u003e: Sauvignon Blanc\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Opok\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ereading\u003c\/strong\u003e: By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: spontaneous | wild yeast\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eexpansion\u003c\/strong\u003e: Over a year in used wooden barrels\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: no\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO\u003c\/strong\u003e\u003cstrong\u003e₂\u003c\/strong\u003e\u003cstrong\u003e:\u003c\/strong\u003e unadulterated\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e: 13%\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural corks\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDrinking temperature\u003c\/strong\u003e: 10-12 ° C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePerfect drinking maturity\u003c\/strong\u003e: From now on - 2032\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and price per liter:\u003c\/strong\u003e 0.75 l\/(€ 29.87\/l)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMaxim\u003c\/strong\u003e: All winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizer and natural preparations and do without the use of herbicides, pesticides and artificial fertilizers.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tauss","offers":[{"title":"Default Title","offer_id":32477961781308,"sku":"","price":23.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/SauvignonBlancOpok.jpg?v=1765384625"},{"product_id":"bergianti-casalpriore-stiolorosso","title":"Stiolorosso 2023","description":"\u003cdiv\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/div\u003e\n\u003cp data-start=\"50\" data-end=\"571\" class=\"\"\u003e\u003cstrong data-start=\"50\" data-end=\"149\"\u003eThe vineyard for Stiolorosso is located just outside Modena, in the heart of the Emilian plain.\u003c\/strong\u003e\u003cbr data-start=\"149\" data-end=\"152\"\u003eViticulture has been practiced here since the Middle Ages—this is, more or less, the original homeland of Lambrusco. Next to the vineyard stands a large 16th-century building where Gabriele Ronzoni lived until recently. With Stiolorosso, he crafted one of the most paradigmatic Lambruscos of Emilia. He never made concessions to modern oenology; instead, he aimed to retell the long story of Lambrusco through his wine.\u003c\/p\u003e\n\u003cp data-start=\"573\" data-end=\"799\" class=\"\"\u003eTo do so, he relied on traditional winemaking techniques and three grape varieties long associated with the plains: the rustic and dark Ancellotta, the delicate and elegant Sorbara, and the high-quality but now rare Uva Oliva.\u003c\/p\u003e\n\u003cp data-start=\"801\" data-end=\"1028\" class=\"\"\u003eWhen Gabriele was already over 80 and his strength began to fade, he searched locally for a winemaker who shared his philosophy. He found that person in Gianluca Bergianti, who has faithfully continued his work in recent years.\u003c\/p\u003e\n\u003cp data-start=\"1030\" data-end=\"1230\" class=\"\"\u003eThe grapes are hand-harvested and vinified separately. The first fermentation occurs spontaneously. The second fermentation takes place in the bottle. As tradition dictates, the wine is not disgorged.\u003c\/p\u003e\n\u003chr data-start=\"1232\" data-end=\"1235\" class=\"\"\u003e\n\u003cp data-start=\"1237\" data-end=\"1503\" class=\"\"\u003e\u003cstrong data-start=\"1237\" data-end=\"1246\"\u003eStyle\u003c\/strong\u003e\u003cbr data-start=\"1246\" data-end=\"1249\"\u003eDark, purple-tinged foam. Aromas of iron, earth, dried plums, and olives. Balanced, refreshing, and compelling. Shows tension and drive. Excellent as a vibrant pairing for hearty dishes—but just as convincing on its own. Finishes long, dynamic, and dark.\u003c\/p\u003e\n\u003chr data-start=\"1505\" data-end=\"1508\" class=\"\"\u003e\n\u003cp data-start=\"1510\" data-end=\"1526\" class=\"\"\u003e\u003cstrong data-start=\"1510\" data-end=\"1524\"\u003eFact Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1527\" data-end=\"2016\"\u003e\n\u003cli data-start=\"1527\" data-end=\"1588\" class=\"\"\u003e\n\u003cp data-start=\"1529\" data-end=\"1588\" class=\"\"\u003eGrape varieties: Ancellotta, Uva Oliva, Lambrusco Sorbara\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1589\" data-end=\"1647\" class=\"\"\u003e\n\u003cp data-start=\"1591\" data-end=\"1647\" class=\"\"\u003eVineyard: In Stiolo, approx. 1.3 ha, 65-year-old vines\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1648\" data-end=\"1672\" class=\"\"\u003e\n\u003cp data-start=\"1650\" data-end=\"1672\" class=\"\"\u003eHarvest: Hand-picked\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1673\" data-end=\"1737\" class=\"\"\u003e\n\u003cp data-start=\"1675\" data-end=\"1737\" class=\"\"\u003eFermentation: Spontaneous | wild yeasts, 3 days skin contact\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1738\" data-end=\"1810\" class=\"\"\u003e\n\u003cp data-start=\"1740\" data-end=\"1810\" class=\"\"\u003eAging: 6 months in stainless steel, secondary fermentation in bottle\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1811\" data-end=\"1831\" class=\"\"\u003e\n\u003cp data-start=\"1813\" data-end=\"1831\" class=\"\"\u003eFiltration: None\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1832\" data-end=\"1848\" class=\"\"\u003e\n\u003cp data-start=\"1834\" data-end=\"1848\" class=\"\"\u003eSO₂: 25 mg\/l\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1849\" data-end=\"1872\" class=\"\"\u003e\n\u003cp data-start=\"1851\" data-end=\"1872\" class=\"\"\u003eAlcohol: 12.5% vol.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1873\" data-end=\"1895\" class=\"\"\u003e\n\u003cp data-start=\"1875\" data-end=\"1895\" class=\"\"\u003eClosure: Crown cap\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1896\" data-end=\"1928\" class=\"\"\u003e\n\u003cp data-start=\"1898\" data-end=\"1928\" class=\"\"\u003eServing temperature: 8–10 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1929\" data-end=\"1966\" class=\"\"\u003e\n\u003cp data-start=\"1931\" data-end=\"1966\" class=\"\"\u003eIdeal drinking window: Now – 2028\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1967\" data-end=\"2016\" class=\"\"\u003e\n\u003cp data-start=\"1969\" data-end=\"2016\" class=\"\"\u003eVolume and price per liter: 0.75 l \/ (€28.62\/l)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-start=\"2018\" data-end=\"2206\" class=\"\"\u003eAll winemakers listed at Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, and avoid the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Bergianti","offers":[{"title":"Default Title","offer_id":32745551298620,"sku":"","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Stiolorosso.jpg?v=1743685454"},{"product_id":"aldo-viola-brutto","title":"Brutto 2023","description":"\u003cdiv\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/div\u003e\n\u003cp data-start=\"25\" data-end=\"135\"\u003eA \u003cstrong data-start=\"27\" data-end=\"75\"\u003eFrizzante made from Catarratto by Aldo Viola\u003c\/strong\u003e, produced according to the \u003cstrong data-start=\"103\" data-end=\"124\"\u003emetodo ancestrale\u003c\/strong\u003e (Pét-Nat).\u003c\/p\u003e\n\u003cp data-start=\"137\" data-end=\"252\"\u003eAs for the name \u003cstrong data-start=\"153\" data-end=\"163\"\u003eBRUTTO\u003c\/strong\u003e (Italian for “ugly”) and the duck on the label, there are several possible explanations.\u003c\/p\u003e\n\u003cp data-start=\"254\" data-end=\"744\"\u003eFirst, and most simply, it is a play on the word \u003cstrong data-start=\"303\" data-end=\"313\"\u003e“brut”\u003c\/strong\u003e (dry). It is also a reference to Aldo’s time working as a kindergarten teacher in Copenhagen, where he likely had to read \u003cstrong data-start=\"436\" data-end=\"465\"\u003eHans Christian Andersen’s\u003c\/strong\u003e \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003eThe Ugly Duckling\u003c\/span\u003e to the children more than once. According to literary scholar \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003eMatthias Jung\u003c\/span\u003e, the tale represents “the archetype of the outsider” — a description that could easily apply to this sparkling wine within Aldo’s portfolio.\u003c\/p\u003e\n\u003cp data-start=\"746\" data-end=\"1037\"\u003eFinally, there is the Italian expression \u003cstrong data-start=\"787\" data-end=\"808\"\u003e“brutto ma buono”\u003c\/strong\u003e (“ugly but good”), used for foods that may not conform to conventional standards but are nevertheless delicious. Aldo’s Brutto is only slightly cloudy (it is not disgorged) and certainly not ugly, but it is undeniably delicious.\u003c\/p\u003e\n\u003cp data-start=\"1039\" data-end=\"1260\"\u003eThe wine offers aromas of \u003cstrong data-start=\"1065\" data-end=\"1105\"\u003eherbs, grapefruit, and white peaches\u003c\/strong\u003e, accompanied by subtle minerality, vibrant yet balanced acidity, fine bubbles, and a finish marked by notes of Mediterranean scrub (\u003cem data-start=\"1238\" data-end=\"1247\"\u003emacchia\u003c\/em\u003e) and ginger.\u003c\/p\u003e\n\u003chr data-start=\"1262\" data-end=\"1265\"\u003e\n\u003ch2 data-section-id=\"eih7g9\" data-start=\"1267\" data-end=\"1285\"\u003eTechnical Sheet\u003c\/h2\u003e\n\u003cp data-start=\"1287\" data-end=\"1316\"\u003e\u003cstrong data-start=\"1287\" data-end=\"1305\"\u003eGrape variety:\u003c\/strong\u003e Catarratto\u003c\/p\u003e\n\u003cp data-start=\"1318\" data-end=\"1364\"\u003e\u003cstrong data-start=\"1318\" data-end=\"1331\"\u003eVineyard:\u003c\/strong\u003e Montelongo, sandy and clay soils\u003c\/p\u003e\n\u003cp data-start=\"1366\" data-end=\"1390\"\u003e\u003cstrong data-start=\"1366\" data-end=\"1378\"\u003eHarvest:\u003c\/strong\u003e Hand-picked\u003c\/p\u003e\n\u003cp data-start=\"1392\" data-end=\"1437\"\u003e\u003cstrong data-start=\"1392\" data-end=\"1409\"\u003eFermentation:\u003c\/strong\u003e Pét-Nat (metodo ancestrale)\u003c\/p\u003e\n\u003cp data-start=\"1439\" data-end=\"1459\"\u003e\u003cstrong data-start=\"1439\" data-end=\"1449\"\u003eAging:\u003c\/strong\u003e In bottle\u003c\/p\u003e\n\u003cp data-start=\"1461\" data-end=\"1479\"\u003e\u003cstrong data-start=\"1461\" data-end=\"1476\"\u003eFiltration:\u003c\/strong\u003e No\u003c\/p\u003e\n\u003cp data-start=\"1481\" data-end=\"1500\"\u003e\u003cstrong data-start=\"1481\" data-end=\"1489\"\u003eSO₂:\u003c\/strong\u003e None added\u003c\/p\u003e\n\u003cp data-start=\"1502\" data-end=\"1523\"\u003e\u003cstrong data-start=\"1502\" data-end=\"1514\"\u003eAlcohol:\u003c\/strong\u003e 12% vol.\u003c\/p\u003e\n\u003cp data-start=\"1525\" data-end=\"1550\"\u003e\u003cstrong data-start=\"1525\" data-end=\"1537\"\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/p\u003e\n\u003cp data-start=\"1552\" data-end=\"1583\"\u003e\u003cstrong data-start=\"1552\" data-end=\"1576\"\u003eServing temperature:\u003c\/strong\u003e 8–10°C\u003c\/p\u003e\n\u003cp data-start=\"1585\" data-end=\"1624\"\u003e\u003cstrong data-start=\"1585\" data-end=\"1613\"\u003eOptimal drinking window:\u003c\/strong\u003e Now – 2027\u003c\/p\u003e\n\u003cp data-start=\"1626\" data-end=\"1675\"\u003e\u003cstrong data-start=\"1626\" data-end=\"1657\"\u003eVolume and price per litre:\u003c\/strong\u003e 0.75 L (€22.37\/L)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-start=\"1677\" data-end=\"1872\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eAll winemakers listed by Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, and refrain from the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Aldo Viola","offers":[{"title":"Default Title","offer_id":39361854079036,"sku":"","price":17.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Brutto.jpg?v=1763041035"},{"product_id":"alla-costiera-terreni-bianchi","title":"Terreni Bianchi 2022","description":"\u003cdiv\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eMoscato Bianco\u003c\/strong\u003e has been at home in the Colli Euganei for centuries, and in Filippo Gamba's vineyards for over 60 years. Here, it grows in limestone-dominated soils and produces small, rich berries. In the \u003cem\u003eTerreni Bianchi\u003c\/em\u003e vineyard, it shares the spotlight with Garganega, the second most important white grape of the hills after Moscato Bianco. The two varieties are harvested together and left in contact with their skins for three days. After pressing, the must undergoes spontaneous fermentation and is aged for 10 months in cement, with neither fining nor filtration, and is finally bottled with a modest dose of SO2.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eContrary to what one might expect, Moscato doesn't dominate the wine entirely. Its inherent aromatic notes are present but delicately balanced, never overpowering. This allows the Garganega to make its presence known with yellow fruit aromas and a rich, textured mouthfeel. Thanks to the short maceration, the wine is gripping, powerful, and lively.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cstrong\u003eData sheet\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eGrape variety\u003c\/strong\u003e: 50% Garganega, 50% Moscato bianco \u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Limestone-based plots in the western part of the Colli Euganei\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: spontaneous | wild yeasts\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAgeing\u003c\/strong\u003e: in steel tanks\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: no\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: \u0026lt; 25mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e: 12% vol.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDrinking temperature\u003c\/strong\u003e: 10-12 °C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePerfect drinking maturity\u003c\/strong\u003e: from now - 2028\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and price per litre\u003c\/strong\u003e: 0.75 l\/(€18.25\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003eAll the winegrowers listed on Vinonudo work with compost, organic fertilisers and natural preparations in their vineyards and do not use herbicides, pesticides or artificial fertilisers.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Alla Costiera","offers":[{"title":"Default Title","offer_id":40109274300476,"sku":"","price":15.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/AllaCostieraTerreniBianchiBianco.jpg?v=1701190961"},{"product_id":"alla-costiera-carmenere","title":"Carmenère 2021","description":"\u003cdiv\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/div\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eCarmenère originally comes from Bordeaux. There, this red grape variety once contended for the top spot in quality with Cabernet Sauvignon, before disappearing entirely from the French wine region as a consequence of the phylloxera invasion and the difficulty in finding suitable rootstocks for it. Today, it is primarily found in Chile, where it was once accidentally planted – mistakenly identified as Merlot; and, to one's surprise, in Veneto, more specifically in the Colli Berici and Colli Euganei, where it was brought back to Italy by migrant workers.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAt Filippo Gamba's winery, the vines grow on the slopes of a limestone-rich west-facing hillside in the Colli Euganei and ripen there until mid-October. The grapes are then hand-harvested and traditionally vinified in accordance with the Vinnatur guidelines. The wine is aged for 14 months in cement tanks before being bottled unfiltered.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eCarmenère is dark-fruited, herbal, and slightly peppery. Filippo's version is no exception. It is surprisingly low in alcohol yet still substantial, deep, and full of character. The tannins are round and velvety, and in combination with a perfectly balanced acidity, they create a thoroughly harmonious texture.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Data Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety\u003c\/strong\u003e: Carmenère\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Limestone-rich west-facing slope, 20-year-old vines\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: Hand-picked\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous | Wild yeasts, approx. 20 days on the skins\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: 14 months in cement\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: No\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: \u0026lt; 25mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol\u003c\/strong\u003e: 12.5% vol.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature\u003c\/strong\u003e: 16-18°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eIdeal Drinking Window\u003c\/strong\u003e: From now until 2027\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVolume and Price per Liter\u003c\/strong\u003e: 0.75 l \/ (€18.25\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed by Vinonudo work with compost, organic fertilizers, and natural preparations in their vineyards and avoid the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Alla Costiera","offers":[{"title":"Default Title","offer_id":40109317521468,"sku":"","price":14.6,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/AllaCostieraCarmenere.jpg?v=1701190990"},{"product_id":"alla-costiera-trachite-bianco","title":"Trachite Bianco 2022","description":"\u003cdiv\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/div\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTrachit\u003c\/strong\u003e is the ubiquitous volcanic rock of the Colli Euganei, which greatly contributed to the historic wealth of the hills. For those who might not immediately recognize the geological formation, it helps to picture the \u003cstrong\u003ePiazza San Marco\u003c\/strong\u003e in Venice, which is paved with the very same rock.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eOn Filippo Gamba's Trachit soils, three grape varieties typical of the Colli Euganei can be found: Moscato, Pinella, and Garganega. The first and last are well-known, but Pinella is a rare variety, barely cultivated today, that usually imparts hints of jasmine, sweet spices, and ripe apples to the wine.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAfter harvest, the varieties are macerated for about five days. They are then pressed, spontaneously fermented, aged for 10 months in cement, and bottled without fining or filtration, with just a modest dose of SO2.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe aromas of the \u003cem\u003eTrachite Bianco\u003c\/em\u003e are broad, clear, and pleasantly subtle. Everything feels harmonious, balanced, and inviting: white flowers, ripe yellow fruits, and a delicate smokiness. These are framed by a compact texture that gives definition without constricting, guiding the wine smoothly and precisely across the palate.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Data Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e 60% Moscato Bianco, 30% Pinella, 10% Garganega\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Volcanic rock-based east-facing slope in the Colli Euganei, 60-year-old vines\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Hand-picked\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | Wild yeasts, five-day maceration\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 10 months in cement\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e No\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 25mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol:\u003c\/strong\u003e 12.5% vol.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 10-12°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eIdeal Drinking Window:\u003c\/strong\u003e From now until 2028\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVolume and Price per Liter:\u003c\/strong\u003e 0.75 l \/ (€19.5\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e","brand":"Alla Costiera","offers":[{"title":"Default Title","offer_id":40109354254396,"sku":"","price":15.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/TrachiteBianco.jpg?v=1653065977"},{"product_id":"podere-sottoilnoce-funambol","title":"Funambol 2023","description":"\u003cdiv\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/div\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eOne of the standout discoveries at the last Vinnatur fair, Funambol is perhaps the best white wine we have ever tasted from Emilia. It's not macerated, has no bubbles, and presents itself in a classic style while exploring entirely new dimensions.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThis is due in part to Max Brondolo, who approaches both vineyard and cellar work with respect, meticulousness, craftsmanship, and sensitivity. Another key factor is the Trebbiano di Spagna grape, typically used for producing Aceto Balsamico Tradizionale. However, when cultivated in sparse hillside vineyards rather than lowland plains, it can produce truly fantastic wines. Funambol is not the first example of this, and given the increasing interest from skilled winemakers, it won't be the last.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eMax works with only a small amount of perfectly ripe grapes, harvested by hand. The wine undergoes spontaneous fermentation and is free from stabilizing interventions. It is aged in Clayver vessels and bottled unfiltered after about a year.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eFunambol combines freshness, clarity, and precision with a range of subtly placed aromas, a lively texture, and impressive depth. 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It prepares you for his highly individual and intricate Frizzante while paying homage to Castelvetro di Modena, the heart of Modena's Lambrusco production. Except for Trebbiano di Spagna, all his grape varieties are represented here: Lambrusco di Grasparossa brings strength, dark fruit, and energy; Lambrusco di Sorbara adds elegance and acidity; Uva Tosca contributes freshness and bright red fruit; the rare Lambrusco Fioranese provides rusticity and backbone, and Trebbiano Modenese imparts bright fruit and delicate floral notes.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eMax skillfully blends these five grapes into a harmonious whole. Each variety is vinified separately, aged for nine months in stainless steel tanks, carefully blended, and then undergoes natural secondary fermentation in the bottle using a sweet must from the same grapes. Staying true to regional tradition, none of his sparkling wines are disgorged.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eSaldalama is precise, straightforward, and focused. It glides smoothly across the palate, offering an abundance of bright red fruit and subtle spice. Elegant, crystal-clear, and lively, it carries a restrained yet substantial presence that resonates long after the last sip.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eData Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Varieties:\u003c\/strong\u003e Lambrusco Grasparossa, Lambrusco Sorbara, Lambrusco Fioranese, Uva Tosca, Trebbiano Modenese\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e 15-year-old vines in a clay-soil vineyard in Castelvetro di Modena\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Hand-picked\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts + natural secondary fermentation in the bottle\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 9 months in stainless steel tanks, followed by aging in the bottle\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 25 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 12.5% vol.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Crown cap\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 8-10°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Period:\u003c\/strong\u003e From now until 2028\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.75 l \/\/ €26.12\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePhilosophy:\u003c\/strong\u003e All winemakers listed with Vinonudo use compost, organic fertilizers, and natural preparations in their vineyards, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Podere Sottoilnoce","offers":[{"title":"Default Title","offer_id":40222420009020,"sku":"","price":20.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Saldalama.jpg?v=1733817558"},{"product_id":"podere-sottoilnoce-valtiberia","title":"Valtiberia 2023","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTrebbiano: A Diverse Grape Family with Hidden Potential\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eTrebbiano is a family of grape varieties that consists of approximately 15 different members. It is generally scoffed at and dismissed in terms of quality. While this view is sometimes justified, those who believe that the sea of varieties and styles only holds mediocrity are greatly mistaken.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eTwo of the most remarkable representatives of Trebbiano are Trebbiano Modenese and Trebbiano di Spagna, which are typically used for the production of balsamic vinegar. However, those like Max Brondolo from Sottoilnoce, who cultivate their vineyards on less fertile hillside locations rather than in the plains, are wise to transform these grapes into wine.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eMax vinifies these two varieties into a Rifermentato, a Frizzante that undergoes secondary fermentation in the bottle and is not disgorged. The result is a bright, inviting, and stimulating wine with aromas of yellow fruits and white blossoms. It features small, fine bubbles, is lively yet has body, and offers a straightforward and dynamic finish.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Varieties:\u003c\/strong\u003e Trebbiano Modenese, Trebbiano di Spagna\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Castelvetro di Modena\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts + natural secondary fermentation in the bottle\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 9 months in steel tank and cement, followed by further aging in the bottle\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 25mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 13% vol.\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Crown cap\u003cbr\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 8-10°C\u003cbr\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now until 2028\u003cbr\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.75 l (€33.20\/l)\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizers, and natural preparations, avoiding the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Podere Sottoilnoce","offers":[{"title":"Default Title","offer_id":40222456217660,"sku":"","price":25.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Valtiberta.jpg?v=1733817733"},{"product_id":"fabio-ferracane-guancianera","title":"Guancianera 2024","description":"\u003cdiv\u003e\u003cstrong\u003eData sheet\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eGrape variety\u003c\/strong\u003e: Nero d'Avola\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: loamy-clayey\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: by hand\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: spontaneous | wild yeasts, eight-day skin contact \u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAgeing\u003c\/strong\u003e: in steel tanks\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: no\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: \u0026lt; 50 mg\/l\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e: 13.5% vol.\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDrinking temperature\u003c\/strong\u003e: 15-17 °C\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003ePerfect drinking maturity\u003c\/strong\u003e: from now - 2029\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eContent and price per litre\u003c\/strong\u003e: 0.75 l\/(€22.37\/l)\u003c\/div\u003e\n\u003cdiv\u003eAll the winegrowers listed on Vinonudo work with compost, organic fertilisers and natural preparations in their vineyards and do not use herbicides, pesticides or artificial fertilisers.\u003c\/div\u003e","brand":"Fabio Ferracane","offers":[{"title":"Default Title","offer_id":40495441444924,"sku":"","price":17.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/Guancianera.jpg?v=1667664351"},{"product_id":"fabio-ferracane-macerato","title":"Macerato 2022","description":"\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003eMacerato: A Catarratto Rooted in Tradition\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eOverview\u003c\/strong\u003e\u003cbr\u003eMarsala’s hot, arid climate demands a deliberate pace of life. Summers are marked by early work hours and searing heat, where even sea breezes offer little relief. Catarratto, however, thrives under these extreme conditions, revealing its full potential. Drawing on local tradition, Fabio Ferracane crafts \u003cem\u003eMacerato\u003c\/em\u003e, a wine that undergoes extended skin contact for around three weeks before pressing and aging in stainless steel tanks.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle and Aromas\u003c\/strong\u003e\u003cbr\u003eThis macerated Catarratto combines a warm, inviting body with a gripping, compact texture. Aromatically, it offers balsamic notes alongside yellow fruits, herbs, and almonds, resulting in a multifaceted and engaging wine.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety\u003c\/strong\u003e: Catarratto\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Situated at 160 meters above sea level; predominantly limestone soils.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: Hand-picked\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous fermentation with wild yeasts; approximately three weeks of skin contact.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: In stainless steel tanks.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂ Content\u003c\/strong\u003e: \u0026lt;25 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content\u003c\/strong\u003e: 12% vol\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature\u003c\/strong\u003e: 10–12°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window\u003c\/strong\u003e: Now – 2028\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and Price per Liter\u003c\/strong\u003e: 0.75 l (€31.12\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eSustainability\u003c\/strong\u003e\u003cbr\u003eAll Vinonudo-listed winemakers uphold sustainable practices, utilizing compost, organic fertilizers, and natural preparations while abstaining from herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Fabio Ferracane","offers":[{"title":"Default Title","offer_id":40495452946492,"sku":"","price":27.6,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/Macerato.jpg?v=1667664737"},{"product_id":"fabio-ferracane-elisir","title":"Elisir 2020","description":"\u003cdiv\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/div\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003eElisir: A Tribute to Marsala’s Historic Tradition\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eOverview\u003c\/strong\u003e\u003cbr\u003eBefore fortified Marsala wine became synonymous with the region in the 18th century, a similar style of wine was crafted there—naturally fermented, late-harvested, and without added alcohol. Fabio Ferracane’s \u003cem\u003eElisir\u003c\/em\u003e, made exclusively from Catarratto, honors this historic winemaking tradition with modern precision and care.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eTo achieve the concentrated flavors typical of this style, Fabio removes a large portion of the vines’ shoots early in the season, focusing the energy on the remaining clusters. The harvest takes place in early October—a remarkably late date for the hot Marsala region. The wine undergoes a 40-day maceration on the skins, followed by 18 months of aging in chestnut barrels. No fining, filtration, or sulfur is used in the process.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle and Aromas\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eElisir\u003c\/em\u003e offers a rich bouquet of quince, honey, and an intentional oxidative note, bringing complexity with hints of nuts and ripe oranges. The texture is initially taut, softening toward the finish into a supple, layered, and long-lasting experience.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety\u003c\/strong\u003e: Catarratto\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Situated at 160 meters above sea level; predominantly limestone soils.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: Handpicked; late harvest (early October).\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous with wild yeasts; 40 days of skin contact.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: 18 months in chestnut barrels.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂ Content\u003c\/strong\u003e: \u0026lt;25 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content\u003c\/strong\u003e: 15.5% vol\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature\u003c\/strong\u003e: 10–12°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window\u003c\/strong\u003e: Now – 2040\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and Price per Liter\u003c\/strong\u003e: 0.5 l (€67.60\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eSustainability\u003c\/strong\u003e\u003cbr\u003eIn line with the philosophy of all Vinonudo-listed winemakers, Fabio Ferracane relies on compost, organic fertilizers, and natural preparations while abstaining from herbicides, pesticides, and synthetic treatments.\u003cbr\u003e\u003c\/p\u003e","brand":"Fabio Ferracane","offers":[{"title":"Default Title","offer_id":40495474540604,"sku":"","price":33.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/Elisir.jpg?v=1667665540"},{"product_id":"fabio-ferracane-aggiara","title":"Aggiara 2021","description":"\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003eAggiara: Catarratto in Its Purest Amphora-Driven Form\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eOverview\u003c\/strong\u003e\u003cbr\u003eLong relegated to the role of producing bland, high-yield wines, Catarratto has found a new champion in Fabio Ferracane, who focuses on its untapped potential and versatility. The name Catarratto, meaning “waterfall” in Italian, reflects its natural propensity for prolific yields—a trait Fabio intentionally curtails to reveal its true character.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe \u003cem\u003eAggiara\u003c\/em\u003e represents Fabio’s amphora-aged expression of Catarratto. Hand-harvested in mid-September, the grapes undergo a 20-day skin maceration in clay amphorae. After pressing, the wine continues to mature in the amphora for another 12 months. Bottled unfined, unfiltered, and unsulfured, \u003cem\u003eAggiara\u003c\/em\u003e is a testament to the purity and depth of this varietal.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle and Aromas\u003c\/strong\u003e\u003cbr\u003eThe \u003cem\u003eAggiara\u003c\/em\u003e balances a surprisingly taut structure with a generous and warm body. Its Mediterranean aromas evoke bergamot, almonds, and fresh bread dough. The extended maceration adds a delicate tannic frame, giving the wine precision, texture, and remarkable drinkability without losing its inherent elegance.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety\u003c\/strong\u003e: Catarratto\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Situated at 160 meters above sea level; predominantly limestone soils.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: Handpicked, mid-September.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous with wild yeasts; 20 days of skin contact in amphorae.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: 12 months in clay amphorae.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂ Content\u003c\/strong\u003e: None (unsulfured)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content\u003c\/strong\u003e: 12.5% vol.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature\u003c\/strong\u003e: 10–12°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window\u003c\/strong\u003e: Now – 2030\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and Price per Liter\u003c\/strong\u003e: 0.75 l (€39.37\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eSustainability\u003c\/strong\u003e\u003cbr\u003eFabio’s approach mirrors the commitment of all Vinonudo winemakers: a dedication to organic and natural viticulture, eschewing herbicides, pesticides, and synthetic fertilizers in favor of compost and biodynamic preparations.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe \u003cem\u003eAggiara\u003c\/em\u003e is not just a wine but an experience—highlighting the potential of Catarratto as a varietal and the art of amphora vinification. 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Then you slowly begin to understand that its members can be as different from one another as relatives often are, even in the best of families — and that it makes little sense to lump them all together.\u003c\/p\u003e\n\u003cp data-start=\"506\" data-end=\"919\" style=\"caret-color: #000000; color: #000000;\"\u003eAt some point, you get to know the main players (Sorbara, Salamino, Grasparossa around Modena, Maestri, Grasparossa, and Marani around Reggio Emilia) and understand that some feel at home in the hills, while others thrive on the plains. And then — by now completely hooked by the family story — you start exploring those members who have never stood in the spotlight, the ones you only know from books or hearsay.\u003c\/p\u003e\n\u003cp data-start=\"921\" data-end=\"1425\" style=\"caret-color: #000000; color: #000000;\"\u003eTake Lambrusco Fiorano, for example. There are probably no more than five hectares of it left in the world, even though it’s said to be one of the most multifaceted Lambruscos. The reason for this is its susceptibility to various vine diseases. Still, two winemakers produce varietal versions from it — one of them, thankfully, is Max Brondolo from Podere Sottoilnoce. He is one of those visionary individuals who view winemaking not only as a craft (which is rare enough) but also as a cultural mission.\u003c\/p\u003e\n\u003cp data-start=\"1427\" data-end=\"1619\" style=\"caret-color: #000000; color: #000000;\"\u003eHarvested relatively late and naturally bottle-fermented, Max’s Lambrusco Fiorano is dark-fruited, harmonious, complex, vibrant, and profound — a fantastic companion for\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"1597\" data-end=\"1618\"\u003etortellini in brodo\u003c\/em\u003e.\u003c\/p\u003e\n\u003cstrong\u003eData sheet\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eGrape variety\u003c\/strong\u003e: Lambrusco Fioranese\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Vineyard in Castelvetro di Modena\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: By hand\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous | Wild yeasts + natural secondary fermentation in the bottle\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAgeing\u003c\/strong\u003e: In the bottle \u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: No\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: \u0026lt;25mg\/l\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e: 12% vol.\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: crown cork\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDrinking temperature\u003c\/strong\u003e: 8-10 °C\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eIdeal drinking window\u003c\/strong\u003e: from now - 2028\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eContent and price per litre\u003c\/strong\u003e: 0.75 l\/(€21\/l)\u003c\/div\u003e\n\u003cdiv\u003eAll the winegrowers listed on Vinonudo work with compost, organic fertilisers and natural preparations in their vineyards and do not use herbicides, pesticides or artificial fertilisers.\u003c\/div\u003e","brand":"Podere Sottoilnoce","offers":[{"title":"Default Title","offer_id":40561297817660,"sku":"","price":26.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Trifalco.jpg?v=1733817701"},{"product_id":"podere-sottoilnoce-confine","title":"Confine 2022","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Varieties:\u003c\/strong\u003e 12 different grape varieties from very old vines\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Castelvetro di Modena\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts + natural secondary fermentation in the bottle\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e First in ceramic, then in the bottle\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 25mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 13% vol.\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Crown cap\u003cbr\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 8-10°C\u003cbr\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now until 2028\u003cbr\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.75 l (€39.87\/l)\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizers, and natural preparations, avoiding the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Podere Sottoilnoce","offers":[{"title":"Default Title","offer_id":40561297883196,"sku":"","price":29.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Confine.jpg?v=1733817089"},{"product_id":"ferracane-muffato","title":"Muffato 2018","description":"\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003eJura Meets Marsala: The Serendipitous Creation of Muffato\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eMuffato is—like many special wines—a child of chance. Its \"mother\" was a barrel of Catarratto filled in 2013 and subsequently forgotten. Over the years, some of the wine evaporated, and as it became increasingly exposed to air, a natural protective layer of flor yeast formed on its surface. Once discovered, the development process was encouraged, and the wine was bottled at the right moment in 2018.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eNow, after five years in the bottle, the result is as impressive as it is surprising. On the nose, warm Marsala-like aromas of almonds, dried fruits, and Mediterranean herbs dominate. Meanwhile, the palate—typical of Jura wines—is dry, chalky, and taut.\u003c\/p\u003e\n\u003ch4 style=\"caret-color: #000000; color: #000000;\"\u003eTechnical Sheet\u003c\/h4\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e Catarratto\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Located at approximately 160 meters, predominantly limestone\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Handpicked, late harvest\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e Under flor yeast in wooden barrels\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 25mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 13% vol.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 10–12°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now until 2040\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.375 l (€90.13\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed at Vinonudo work their vineyards with compost, organic fertilizers, and natural preparations, avoiding the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Fabio Ferracane","offers":[{"title":"Default Title","offer_id":47680408715600,"sku":"","price":33.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/FerracaneMuffato18.jpg?v=1701413608"},{"product_id":"ferracane-camaleonte","title":"Camalonte 2022 (Rosato)","description":"\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003eThe Chameleon: A Unique Approach to Rosé\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAs its name suggests, \u003cstrong\u003eCamaleonte\u003c\/strong\u003e is an unusual rosé. Unlike the typical process of briefly macerating red grape varieties before pressing and vinifying, this wine is crafted by blending fully finished wines to create a harmonious whole.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eFabio Ferracane incorporates all the wines in his portfolio—reds and whites alike—including Catarratto, Grillo, Nero d’Avola, and Merlot. The composition varies from year to year, sometimes resulting in a more full-bodied wine and other times in a lighter, more playful version. The goal, however, remains the same: to bottle a versatile wine that pairs well with a wide range of occasions and dishes and can be enjoyed equally in winter and summer. Ferracane recommends serving it at 12–14°C.\u003c\/p\u003e\n\u003ch4 style=\"caret-color: #000000; color: #000000;\"\u003eTechnical Sheet\u003c\/h4\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Varieties:\u003c\/strong\u003e Nero d'Avola, Merlot, Catarratto, Grillo\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Located at approximately 160 meters, predominantly limestone\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Handpicked, late harvest\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e Six months in stainless steel tanks\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 25mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 13.5% vol.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 12–14°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now until 2028\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.75 l (€22.37\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed at Vinonudo cultivate their vineyards using compost, organic fertilizers, and natural preparations, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Fabio Ferracane","offers":[{"title":"Default Title","offer_id":47680431849808,"sku":"","price":17.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/FerracaneCamaleonte.jpg?v=1701414082"},{"product_id":"nikolas-juretic-grande-waldo-2022","title":"Grande Waldo 2022","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eMalvasia, Ribolla \u0026amp; Tocai – A Testament to Timeless Vineyards\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"57\" data-end=\"598\"\u003e\u003cstrong data-start=\"57\" data-end=\"77\"\u003eThe Grande Waldo\u003c\/strong\u003e is Nikolas Juretic’s brilliant cuvée made from his three most important grape varieties: Malvasia Istriana, Friulano, and Ribolla Gialla. The vines grow in two carefully selected vineyards – Bosc di Sot and Pradis – located in the Collio region near Cormons. The oldest vines are now around 115 years old, while even the youngest are still a respectable 65 years of age. This proud age results in relatively low yields, but the grapes offer a wealth of extract and even more character. It’s Nikolas’s job to reveal that.\u003c\/p\u003e\n\u003cp data-start=\"600\" data-end=\"1045\"\u003eTo do so, he farms the vineyards biodynamically, harvests relatively late (usually in mid to late September), and ferments the grapes spontaneously, including the stems. As is customary in the region, he leaves the berries on their skins for a few days (typically between three and a maximum of six) before pressing and completing fermentation. The wine is then matured in large used wooden barrels for 11 months in the case of the Grande Waldo.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e \u003c\/p\u003e\n\u003cp data-start=\"1047\" data-end=\"1426\"\u003eDespite its remarkable freshness and liveliness, the Grande Waldo has plenty of substance and energy. Aromatically, it evokes ripe summer fruits, foliage, and salt. If you're looking to pair it with food, sea fish (such as sea bass baked in a salt crust) is a perfect match. If you prefer meat, goose would be an excellent choice. For vegetarians, we recommend a pumpkin risotto.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cspan style=\"color: #212b36; font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/span\u003e\u003cstrong\u003eFact Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Malvasia, Ribolla, and Tocai\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Partially over 100-year-old vineyards, situated in relatively warm sites\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous with wild yeasts, a few days on the skins in cement tanks\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e In used oak barrels\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 25 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol:\u003c\/strong\u003e 13.5% vol.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 10–12°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e Now – 2038\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBottle Size\/Price per Liter:\u003c\/strong\u003e 0.75L \/ €49.98\/L\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003ePhilosophy\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers featured at Vinonudo embrace sustainable viticulture, employing compost, organic fertilizers, and natural preparations while avoiding herbicides, pesticides, and artificial fertilizers.\u003c\/p\u003e","brand":"Nikolas Juretic","offers":[{"title":"Default Title","offer_id":49337096962384,"sku":"","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/GrandeWaldo_defc462e-08c8-43c2-96f5-24234db95537.jpg?v=1763042857"},{"product_id":"nikolas-juretic-mont","title":"Mont 2023","description":"\u003cp data-start=\"46\" data-end=\"687\" style=\"caret-color: #000000; color: #000000;\"\u003e“Mont” is the continuation of “Toc di Montone,” which will no longer be produced. While the latter was a pure Friulano from the Montona site just above Cormons, the “Mont” also includes small proportions of Malvasia Istriana and Ribolla Gialla. They come from a parcel directly adjoining the Friulano vines, which Nikolas Juretic purchased from an old farmer. Since it would have made little sense to vinify a separate wine from it—and because Malvasia and Ribolla complement Friulano beautifully (and Nikolas values the expression of terroir more than single-variety bottlings)—the trio, all from old vines, now forms this formidable cuvée.\u003c\/p\u003e\n\u003cp data-start=\"689\" data-end=\"921\" style=\"caret-color: #000000; color: #000000;\"\u003eVinification follows the usual approach: after a two-day maceration, the wine ferments spontaneously in concrete and is then aged there for just under a year. Bottled unfiltered, the wine then matures for another year in the cellar.\u003c\/p\u003e\n\u003cp data-start=\"923\" data-end=\"1059\" style=\"caret-color: #000000; color: #000000;\"\u003eThe result is profound, juicy, structured, and dynamic. On the nose, ripe fruit and herbs are in balance, complemented by mineral notes.\u003c\/p\u003e\n\u003cp data-start=\"1061\" data-end=\"1080\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1061\" data-end=\"1080\"\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1082\" data-end=\"1542\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1082\" data-end=\"1096\"\u003eVarieties:\u003c\/strong\u003e 80% Friulano, 20% Malvasia Istriana and Ribolla Gialla\u003cbr data-start=\"1151\" data-end=\"1154\"\u003e\u003cstrong data-start=\"1154\" data-end=\"1167\"\u003eVineyard:\u003c\/strong\u003e Montona\u003cbr data-start=\"1175\" data-end=\"1178\"\u003e\u003cstrong data-start=\"1178\" data-end=\"1190\"\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr data-start=\"1198\" data-end=\"1201\"\u003e\u003cstrong data-start=\"1201\" data-end=\"1218\"\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts | a few days on the skins in concrete\u003cbr data-start=\"1282\" data-end=\"1285\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1285\" data-end=\"1295\"\u003eAging:\u003c\/strong\u003e Concrete\u003cbr data-start=\"1304\" data-end=\"1307\"\u003e\u003cstrong data-start=\"1307\" data-end=\"1322\"\u003eFiltration:\u003c\/strong\u003e None\u003cbr data-start=\"1327\" data-end=\"1330\"\u003e\u003cstrong data-start=\"1330\" data-end=\"1338\"\u003eSO₂:\u003c\/strong\u003e \u0026lt; 25 mg\/l\u003cbr data-start=\"1348\" data-end=\"1351\"\u003e\u003cstrong data-start=\"1351\" data-end=\"1363\"\u003eAlcohol:\u003c\/strong\u003e 11.5% vol.\u003cbr data-start=\"1374\" data-end=\"1377\"\u003e\u003cstrong data-start=\"1377\" data-end=\"1389\"\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr data-start=\"1402\" data-end=\"1405\"\u003e\u003cstrong data-start=\"1405\" data-end=\"1429\"\u003eServing temperature:\u003c\/strong\u003e 10–12 °C\u003cbr data-start=\"1438\" data-end=\"1441\"\u003e\u003cstrong data-start=\"1441\" data-end=\"1469\"\u003eOptimal drinking window:\u003c\/strong\u003e From now until 2038\u003cbr data-start=\"1489\" data-end=\"1492\"\u003e\u003cstrong data-start=\"1492\" data-end=\"1524\"\u003eContent and price per liter:\u003c\/strong\u003e 0.75 l (€49.98\/l)\u003c\/p\u003e\n\u003cp data-start=\"1544\" data-end=\"1736\" data-is-last-node=\"\" data-is-only-node=\"\" style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed by Vinonudo work in their vineyards with compost, organic fertilizers, and natural preparations, and refrain from using herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Nikolas Juretic","offers":[{"title":"Default Title","offer_id":49338180927824,"sku":"","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/TocdiMontone_950df2ec-9701-4374-82bf-fd2e52e671a1.jpg?v=1763042816"},{"product_id":"tenuta-saiano-trebbiamo-maischevergoren","title":"Trebbiamo 2022","description":"\u003cp data-start=\"46\" data-end=\"347\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"46\" data-end=\"74\"\u003eAre you a label drinker?\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eNo shame in that! We all are, here and there—especially when we have no idea who or what is behind an estate or a wine. Attractive labels at least give us a hint as to whether we’re dealing with someone with a good sense of style. And Olivia Maggioli has impeccable style.\u003c\/p\u003e\n\u003cp data-start=\"349\" data-end=\"741\" style=\"caret-color: #000000; color: #000000;\"\u003eTogether with her partner Alex Fulvi, she is actually responsible for tending her family’s vineyards. But in her spare time, she also sits down at the drawing table and designs what may be the most beautiful labels in our entire selection (Max Brondolo of Podere Sottoilnoce competes closely with her for the top spot), labels that almost inevitably make you reach for the bottles they adorn.\u003c\/p\u003e\n\u003cp data-start=\"743\" data-end=\"1193\" style=\"caret-color: #000000; color: #000000;\"\u003eFortunately, the contents live up to the presentation. The\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"802\" data-end=\"814\"\u003eTrebbiamo?\u003c\/em\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003econsists mostly of Trebbiano Romagnolo, complemented by a small amount of Trebbiano di Spagna. Vinified for six months on the skins in amphorae, the wine impresses with aromas reminiscent of autumn—foliage, ripe peaches, orange peel, forest floor—and with a structure that drives it across the palate in an uncompromisingly taut, direct, and vertical way, continuing long after.\u003c\/p\u003e\n\u003chr data-start=\"1195\" data-end=\"1198\"\u003e\n\u003ch3 data-start=\"1200\" data-end=\"1223\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1204\" data-end=\"1223\"\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1225\" data-end=\"1684\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1225\" data-end=\"1243\"\u003eGrape variety:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eTrebbiano\u003cbr data-start=\"1253\" data-end=\"1256\"\u003e\u003cstrong data-start=\"1256\" data-end=\"1269\"\u003eVineyard:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eA mix of clay, sandstone \u0026amp; limestone, interlaced with gypsum veins\u003cbr data-start=\"1336\" data-end=\"1339\"\u003e\u003cstrong data-start=\"1339\" data-end=\"1351\"\u003eHarvest:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eBy hand\u003cbr data-start=\"1359\" data-end=\"1362\"\u003e\u003cstrong data-start=\"1362\" data-end=\"1379\"\u003eFermentation:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eSpontaneous | wild yeasts | six months on the skins in clay amphorae\u003cbr data-start=\"1448\" data-end=\"1451\"\u003e\u003cstrong data-start=\"1451\" data-end=\"1461\" data-is-only-node=\"\"\u003eAging:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eIn clay amphorae\u003cbr data-start=\"1478\" data-end=\"1481\"\u003e\u003cstrong data-start=\"1481\" data-end=\"1496\"\u003eFiltration:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eNone\u003cbr data-start=\"1501\" data-end=\"1504\"\u003e\u003cstrong data-start=\"1504\" data-end=\"1512\"\u003eSO₂:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eNo added sulfur\u003cbr data-start=\"1528\" data-end=\"1531\"\u003e\u003cstrong data-start=\"1531\" data-end=\"1543\"\u003eAlcohol:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e13.5% vol.\u003cbr data-start=\"1554\" data-end=\"1557\"\u003e\u003cstrong data-start=\"1557\" data-end=\"1569\"\u003eClosure:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eNatural cork\u003cbr data-start=\"1582\" data-end=\"1585\"\u003e\u003cstrong data-start=\"1585\" data-end=\"1613\"\u003eOptimal drinking window:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eFrom now until 2035\u003cbr data-start=\"1633\" data-end=\"1636\"\u003e\u003cstrong data-start=\"1636\" data-end=\"1666\"\u003eContent \u0026amp; price per liter:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e0.75 l (€34.87\/l)\u003c\/p\u003e\n\u003cp data-start=\"1686\" data-end=\"1881\" data-is-last-node=\"\" data-is-only-node=\"\" style=\"caret-color: #000000; color: #000000;\"\u003eAll producers listed by Vinonudo work with compost, organic fertilizers, and natural preparations in their vineyards and refrain from the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Tenuta Saiano","offers":[{"title":"Default Title","offer_id":49543742947664,"sku":"","price":27.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Trebbiamo_06b729bb-c23a-4d7c-9af2-a5e53a0a1892.jpg?v=1763039988"},{"product_id":"aldo-viola-brut-rose","title":"Brutto Rosé 2023","description":"\u003cp data-start=\"25\" data-end=\"281\"\u003eThe \u003cstrong data-start=\"29\" data-end=\"46\"\u003eBrutto Bianco\u003c\/strong\u003e has gained a sister wine by the name of \u003cstrong data-start=\"87\" data-end=\"95\"\u003eRosa\u003c\/strong\u003e. Since we have already explored several possible explanations for the name \u003cem data-start=\"171\" data-end=\"179\"\u003eBrutto\u003c\/em\u003e in the description of the Brutto Bianco, we will refer readers to that entry for further speculation.\u003c\/p\u003e\n\u003cp data-start=\"283\" data-end=\"468\"\u003eLike its sibling, \u003cstrong data-start=\"301\" data-end=\"316\"\u003eBrutto Rosé\u003c\/strong\u003e is a bottle-fermented Frizzante made according to the \u003cstrong data-start=\"371\" data-end=\"392\"\u003emetodo ancestrale\u003c\/strong\u003e. For the blend, Aldo relies on his established trio of red grape varieties.\u003c\/p\u003e\n\u003cp data-start=\"470\" data-end=\"917\"\u003eFirst, there is \u003cstrong data-start=\"486\" data-end=\"495\"\u003eSyrah\u003c\/strong\u003e, which has found a second home in the hills and mountains south of Palermo. Second is \u003cstrong data-start=\"582\" data-end=\"603\"\u003eNerello Mascalese\u003c\/strong\u003e, the great red grape of Mount Etna, which has also been cultivated in Aldo’s corner of Sicily for generations. Finally, there is \u003cstrong data-start=\"733\" data-end=\"746\"\u003ePerricone\u003c\/strong\u003e, a grape variety that was nearly consigned to oblivion by phylloxera but is gradually finding its way back into the island’s vineyards thanks to its remarkable qualities.\u003c\/p\u003e\n\u003cp data-start=\"919\" data-end=\"1084\"\u003eTogether, the three varieties create a lively and invigorating sparkling wine distinguished by its supple texture, delicate red fruit, and fine, subtly exotic spice.\u003c\/p\u003e\n\u003chr data-start=\"1086\" data-end=\"1089\"\u003e\n\u003ch2 data-section-id=\"eih7g9\" data-start=\"1091\" data-end=\"1109\"\u003eTechnical Sheet\u003c\/h2\u003e\n\u003cp data-start=\"1111\" data-end=\"1167\"\u003e\u003cstrong data-start=\"1111\" data-end=\"1131\"\u003eGrape varieties:\u003c\/strong\u003e Nerello Mascalese, Syrah, Perricone\u003c\/p\u003e\n\u003cp data-start=\"1169\" data-end=\"1203\"\u003e\u003cstrong data-start=\"1169\" data-end=\"1182\"\u003eVineyard:\u003c\/strong\u003e Sandy and clay soils\u003c\/p\u003e\n\u003cp data-start=\"1205\" data-end=\"1229\"\u003e\u003cstrong data-start=\"1205\" data-end=\"1217\"\u003eHarvest:\u003c\/strong\u003e Hand-picked\u003c\/p\u003e\n\u003cp data-start=\"1231\" data-end=\"1276\"\u003e\u003cstrong data-start=\"1231\" data-end=\"1248\"\u003eFermentation:\u003c\/strong\u003e Pét-Nat (metodo ancestrale)\u003c\/p\u003e\n\u003cp data-start=\"1278\" data-end=\"1298\"\u003e\u003cstrong data-start=\"1278\" data-end=\"1288\"\u003eAging:\u003c\/strong\u003e In bottle\u003c\/p\u003e\n\u003cp data-start=\"1300\" data-end=\"1318\"\u003e\u003cstrong data-start=\"1300\" data-end=\"1315\"\u003eFiltration:\u003c\/strong\u003e No\u003c\/p\u003e\n\u003cp data-start=\"1320\" data-end=\"1339\"\u003e\u003cstrong data-start=\"1320\" data-end=\"1328\"\u003eSO₂:\u003c\/strong\u003e None added\u003c\/p\u003e\n\u003cp data-start=\"1341\" data-end=\"1362\"\u003e\u003cstrong data-start=\"1341\" data-end=\"1353\"\u003eAlcohol:\u003c\/strong\u003e 13% vol.\u003c\/p\u003e\n\u003cp data-start=\"1364\" data-end=\"1389\"\u003e\u003cstrong data-start=\"1364\" data-end=\"1376\"\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/p\u003e\n\u003cp data-start=\"1391\" data-end=\"1422\"\u003e\u003cstrong data-start=\"1391\" data-end=\"1415\"\u003eServing temperature:\u003c\/strong\u003e 8–10°C\u003c\/p\u003e\n\u003cp data-start=\"1424\" data-end=\"1463\"\u003e\u003cstrong data-start=\"1424\" data-end=\"1452\"\u003eOptimal drinking window:\u003c\/strong\u003e Now – 2028\u003c\/p\u003e\n\u003cp data-start=\"1465\" data-end=\"1514\"\u003e\u003cstrong data-start=\"1465\" data-end=\"1496\"\u003eVolume and price per litre:\u003c\/strong\u003e 0.75 L (€22.37\/L)\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e \u003c\/p\u003e\n\u003cp data-start=\"1516\" data-end=\"1711\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eAll winemakers listed by Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, and refrain from the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Aldo Viola","offers":[{"title":"Default Title","offer_id":49543772995920,"sku":"","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/BruttoRose_85c7465a-4f01-407b-b1dc-d538e740942a.jpg?v=1763040949"},{"product_id":"podere-sottoilnoce-puntorosa","title":"Puntorosa 2023 – Rosato Frizzante","description":"\u003cp data-start=\"0\" data-end=\"288\" style=\"caret-color: #000000; color: #000000;\"\u003eThe \u003cstrong data-start=\"4\" data-end=\"32\"\u003erosé Frizzante Puntorosa\u003c\/strong\u003e is, in the best sense of the word, what one would call a \u003cem data-start=\"90\" data-end=\"109\"\u003etrue estate cuvée\u003c\/em\u003e. It literally brings together grapes from all the vineyards of \u003cstrong data-start=\"173\" data-end=\"195\"\u003ePodere Sottoilnoce\u003c\/strong\u003e – thus reflecting the estate’s complete terroir and the full range of its grape varieties.\u003c\/p\u003e\n\u003cp data-start=\"290\" data-end=\"537\" style=\"caret-color: #000000; color: #000000;\"\u003eThe vineyards extend from 180 to 300 meters above sea level, are mainly based on clay and marl, and are shaped by a climate that blends the warmth and humidity of the receding Po Valley with the cooler influences of the first Apennine foothills.\u003c\/p\u003e\n\u003cp data-start=\"539\" data-end=\"755\" style=\"caret-color: #000000; color: #000000;\"\u003eThe grape varieties form a colorful mix: several members of the Lambrusco family, the locally typical white varieties \u003cstrong data-start=\"657\" data-end=\"680\"\u003eTrebbiano di Modena\u003c\/strong\u003e and \u003cstrong data-start=\"685\" data-end=\"708\"\u003eTrebbiano di Spagna\u003c\/strong\u003e, and the rare and fascinating \u003cstrong data-start=\"739\" data-end=\"752\"\u003eUva Tosca\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"757\" data-end=\"1146\" style=\"caret-color: #000000; color: #000000;\"\u003eThat this diversity of topography, geology, climate, and grape varieties results in such a deeply harmonious wine is due to the remarkable sensitivity \u003cstrong data-start=\"908\" data-end=\"924\"\u003eMax Brondolo\u003c\/strong\u003e has shown since his first harvest in 2017. Added to this is his thoroughly artisanal approach, guided by organic and biodynamic principles in the vineyard, and a minimalist, non-interventionist philosophy in the cellar.\u003c\/p\u003e\n\u003cp data-start=\"1148\" data-end=\"1318\" style=\"caret-color: #000000; color: #000000;\"\u003eThe result is a \u003cstrong data-start=\"1164\" data-end=\"1177\"\u003eFrizzante\u003c\/strong\u003e that highlights aromas of herbs, lingonberries, and pomegranate, and flows across the palate with clarity, tension, precision, and length.\u003c\/p\u003e\n\u003chr data-start=\"1320\" data-end=\"1323\"\u003e\n\u003ch3 data-start=\"1325\" data-end=\"1343\" style=\"caret-color: #000000; color: #000000;\"\u003eTechnical Data\u003c\/h3\u003e\n\u003cp data-start=\"1345\" data-end=\"1810\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1345\" data-end=\"1359\"\u003eVarieties:\u003c\/strong\u003e All grape varieties from Sottoilnoce\u003cbr data-start=\"1396\" data-end=\"1399\"\u003e\u003cstrong data-start=\"1399\" data-end=\"1412\"\u003eVineyard:\u003c\/strong\u003e Grapes from all estate vineyards\u003cbr data-start=\"1445\" data-end=\"1448\"\u003e\u003cstrong data-start=\"1448\" data-end=\"1460\"\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr data-start=\"1468\" data-end=\"1471\"\u003e\u003cstrong data-start=\"1471\" data-end=\"1488\"\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts + natural second fermentation in the bottle\u003cbr data-start=\"1558\" data-end=\"1561\"\u003e\u003cstrong data-start=\"1561\" data-end=\"1576\" data-is-only-node=\"\"\u003eMaturation:\u003c\/strong\u003e In bottle\u003cbr data-start=\"1586\" data-end=\"1589\"\u003e\u003cstrong data-start=\"1589\" data-end=\"1604\"\u003eFiltration:\u003c\/strong\u003e None\u003cbr data-start=\"1609\" data-end=\"1612\"\u003e\u003cstrong data-start=\"1612\" data-end=\"1620\"\u003eSO₂:\u003c\/strong\u003e \u0026lt; 25 mg\/l\u003cbr data-start=\"1630\" data-end=\"1633\"\u003e\u003cstrong data-start=\"1633\" data-end=\"1645\"\u003eAlcohol:\u003c\/strong\u003e 12.5% vol.\u003cbr data-start=\"1656\" data-end=\"1659\"\u003e\u003cstrong data-start=\"1659\" data-end=\"1671\"\u003eClosure:\u003c\/strong\u003e Crown cap\u003cbr data-start=\"1681\" data-end=\"1684\"\u003e\u003cstrong data-start=\"1684\" data-end=\"1708\"\u003eServing temperature:\u003c\/strong\u003e 8–10 °C\u003cbr data-start=\"1716\" data-end=\"1719\"\u003e\u003cstrong data-start=\"1719\" data-end=\"1747\"\u003eOptimal drinking window:\u003c\/strong\u003e Now – 2028\u003cbr data-start=\"1758\" data-end=\"1761\"\u003e\u003cstrong data-start=\"1761\" data-end=\"1793\"\u003eContent and price per liter:\u003c\/strong\u003e 0.75 l (€21\/l)\u003c\/p\u003e\n\u003cp data-start=\"1812\" data-end=\"2004\" data-is-last-node=\"\" data-is-only-node=\"\" style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed by \u003cstrong data-start=\"1837\" data-end=\"1849\"\u003eVinonudo\u003c\/strong\u003e work their vineyards using compost, organic fertilizers, and natural preparations, and completely avoid herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Podere Sottoilnoce","offers":[{"title":"Default Title","offer_id":49543795704144,"sku":"","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Puntorosa.jpg?v=1733817366"}],"url":"https:\/\/vinonudo.at\/en\/collections\/was-ist-naturwein.oembed?page=4","provider":"vinonudo","version":"1.0","type":"link"}