Summer in the city is perfect for good friends and great wines.

Can Sumoi is the high altitude and low intervention project from Pepe Raventós of the celebrated Raventós i Blanc winery. Can Sumoi focuses entirely on still wine and mono-varietal ancestral method sparklers made from indigenous, mountaintop varieties. The stunning 400-hectare estate of Can Sumoi sits at over six hundred meters of altitude in the Serra de l’Home mountain range in Spain’s northeastern Penedès region. Its 350-year-old farmhouse and stone walls encompass thirty hectares of old-vine Montonega, Xarel-lo, Garnatxa (Blanco and Negre) and Sumoll vines while forests of oak and white pine shade the rest of the property. The vines are cultivated on limestone soils in certified-organic fashion and the resulting wines are produced without additives, stabilization or filtration, alongside minimal or zero additions of sulfur. The wines are tantalizing, low alcohol, refreshing lenses into thoughtful and purposeful coastal/mountain viticulture. The current lineup includes a crisp Xarel-lo, a mineral rosado and a food-flexible red blend of Garnatxa and Sumoll, accompanied by an ancestral-method sparkler made from the rare and local Montònega varietal. All wines are certified organic (CCPAE).100% Xarel-lo • sourced from 45-85 year-old vines on poor clay-limestone soil at 400m altitude • Fermented with indigenous yeasts in 20% concrete and 80% tank • aged four months on the lees • minimal sulfur at bottling (< 30mg/L) • Certified Organic (CCPAE)

Winery: Crotin 1897

Category: Wine – Still – Red

Grape Variety: Grignolino

Region: Monferrato/ Piemonte/ Italy

Vineyard: on the hills of Viarigi commonwealth community

Feature: Organic

Soil: Red marine soil, similar to clay, with lots of minerality. 1 hectare (2.47 acres) with South exposure.

Elevation: 395 meters (1,296 feet)

Age of vines: 15 years

Plant density: 3,300 plants per hectare

Vinification: Full manual harvest in small boxes. Destemming and crushing. Classic fermentation in stainless steel

vats. Duration of maceration is 7 days. Aged for 6 months in stainless steel vats.

Tasting Note: A really fine example of the historic indigenous grape Grignolino. Light to medium bodied with a

beautiful red color, red fruit character, mouthwatering acidity and exceptionally elegant floral notes, herbs and

expressive minerality.

Wine Enthusiast: “Grignolino is common around Piedmont, is elusive beyond Italy, though it’s a darling of

American sommeliers. The grape has two DOCs: Grignolino d’Asti and Grignolino del Monferrato Casalese.

Grignolino typically has high tannins and acidity, pale color and fabulous aromas of violets, roses and red berries.”

"grignole" translates to "many pips"/ seeds, which results in more tannins.

Winery: Domaine de l’Idylle

Category: Wine – Still – White

Grape Variety: 100% Jacquère

Region: Cruet/ Savoie/ France

Vineyard: between Chambéry and Albertville

Winery established: 1840

Feature: Organic conversion

Soil: Clay and limestone. South-East exposure with ample sunshine.

Age of vines: over 60 years old

Vinification: Hand harvest. Filling of the press by gravity. 48 hours settling and long fermentation at low

temperature (15/17C). Ageing on the fine lees for about 6 months. Bottled the following Spring.

Tasting Note: Brilliant white color. On the nose subtle aromas of citrus fruit and small white flowers. On

the palate the wine is very lively and round with lemon aromas on the finish. A wine, seduced by its

finesse and elegant simplicity.

Domaine Vincent Prunier

Grape Variety: 70% Pinot Noir, 30% Gamay

Region: Auxey-Duresses / Burgundy/ France

Vineyard: plots in Auxey-Duresses

Winery established: 1988

Feature: Sustainable

Soil: Vines on the plain, clay and limestone composition

Elevation: 100 – 150 meters (328 - 492 feet)

Age of vines: 10 - 30 years old

Vinification: The grapes are hand-harvested, destemmed and fermented in stainless steel vats. The

wines are bottled after an ageing period of 10 months.

Tasting Notes: Dark red color with purplish highlights. On the nose, aromas of small red fruit with

candied notes. On the palate, the same notes are present, the tannins are light and there is enough

acidity to balance the fruit. This is a lovely, refreshing and easy-drinking red wine that shows best when

served with a slight chill.

Alcohol: 12%

2019: A very fine vintage of classic style, moderate power and potentially excellent balance.

This vintage I was able to rent the entire parcel of Vignane from which I had bought fruit in the previous year; a full hectare of Nebbiolo registered to Barolo production.

The vintage started wet and rainy through March, and the buds began to swell only in mid-late March, a welcome development and a return to a more normal time-frame. The end of April the weather cleared and May was mild and warm, with a heat wave that lasted almost two weeks across the end of May and the start of June. Weather patterns cooled off for the rest of June and July – the heatwaves of western and northern Europe did not hit the Barolo; we are well-protected by the alps. While France was experiencing record heatwaves, the weather here remained mild and temperate. A 10-day burst of heat across the invaiatura (veraison) period set the color well but temperatures returned to normal for the late-summer vineyard work.

On Thursday 5 September, a “water bomb” hit across a swath of the Langhe, bringing extraordinary amounts of rain and damaging hail in a very short period. Temperatures plummeted and whole vineyards were lost across southern Treiso in Barbaresco, Madonna di Como and San Cassiano in Alba, the vineyards around the castle of Grinzane Cavour, all of Fontanafredda in northern Serralunga, and parts of Verduno and La Morra. Luckily, no Margherita Otto vineyards were damaged, through the hail zone passed 500 meters from the Pernanno site. From this point the weather returned to normal and picking commenced in Vignane on October 13, followed by Pernanno and Sotto-Rionda on October 17. Monforte, as usual, ripened much later and had to wait out the rains of October 18-21. The Ginestra site was finally picked on October 27 in excellent conditions and yielded a small crop of excellent balance and fine acidity.

Fermentations proceeded easily and the wines were macerated on the skins for 42 days. After pressing, the wine was racked back to concrete for the malolactic; once the Malo was complete the wine was put in new Mittelberger botte of 52 and 25 hl, as well as a single old barrique. After its first year in cask, the wine shows elegance, with well-structured ripe tannins and an excellent core of dark fruit and licorice.

This was the first year I made a commercial quantity of Langhe Nebbiolo. The wine is fresh, fruity and has a moderate, balanced structure. After a brief maceration period (only as long as the alcoholic fermentation), the wine underwent malolactic in steel and then spends 15-16 months in a single 1000L Mittelberger cask. It should be ready to drink on release in late March 2021.

LANGHE FREISA

EXPOSURE AND ALTITUDE:

West, 260-300 masl

GRAPE:

100% Freisa

PLACE OF ORIGIN:

Bonina di Alba – LANGHE

TRAINING:

Guyot, Planted in 1980

VITICULTURE:

Organic with the sole use of sulphur and copper natural compound, manual or mechanic

mowing to avoid herbicides, harvest is exclusively manual

VINIFICATION:

Freisa is subject to pressing and destemming then he ferments and macerate ten days in

stainless steel. At the end of the winter he is brought to the wood barrels where he stays for 6 months. Barrels volume vary between 10 to 25 hectoliters, made of Slavonian wood with an age of 10 years

SOIL:

Marly limestone belonging to the Marne di Sant’Agata fossili sabbiose located in the western part of Rivoli region near by the Cascina Bonina from which the name come from

Region

Burgundy

Appellation

Bourgogne

Wine Type

Red

Varietals

Pinot Noir

Biodynamic

Practicing

Vineyard

A blend of older parcels located across from Chateau de Puligny and assorted younger parcels.

Soil

Clay-limestone

Viticulture

Certified organic, practicing biodynamic

Vinification

Older parcels are 100% whole cluster whereas the younger parcels are destemmed. Regarding sulfur, reds have the following: 45-65 mg/l total SO2, 20-25 mg/l free SO2.

Aging

Aged in barrel, 5-10% new oak.

Production

9500 bottles

Notes

An aromatic and bright Bourgogne Rouge with an energetic, nervy profille. Refreshing and begging for paté and charcuterie.

Sourced from the Casasse vineyard in Neive. Made from a 1.4 hectare parcel. The original piece (.4 hectare) was planted in 1913. Addtionally there are .2 hectares which were replanted and in 2008 and .8 hectare which were replanted in 2009.

Soil

A mix of clay with some limestone, chalk and sand.

Viticulture

In general the farming is practing organic although they will intervene as minimally as possible should the vintage require it.

Vinification

Fermentation in stainless steel with a maceration of about 15 days with remontage.

Aging

Part of the wine goes into 5-800 liter untoasted casks, part in botti of 2500 liters. Both stay in casks for four years. The wine is then blended and bottled and stays two years in the bottle before release.

Notes

The Rose delle Casasse is likely, the only Barbaresco made from Nebbiolo Rose. Some believe Nebbiolo Rose to be a clone of Nebbiolo though in Ian d'Agata's book, "The Grapes of Italy," he writes that it has been proven that Nebbiolo Rose is genetically different than Nebbiolo, though related.

Nebbiolo from the top performing plots of 7 single vineyards in the village of Castiglione Falletto (Rocche Moriondino, Vignolo and Pernanno vineyards), Barolo (Albarella, Terlo and Vignane vineyards) and Serralunga d’Alba (San Bernardo vineyard)

Maceration and fermentation in stainless steel with indigenous yeasts followed by malolactic fermentation in oak barrels

Aged in neutral French oak barrels for 10 months with an additional 12 months in large casks

One year in stainless steel and 10 months in bottle prior to release

Approximately 3000 cases produced annually

A wine that boasts the DOC certification of Emilia. The result of the wise vinification by the Medici Ermete technicians who perfectly combined in a blend the grapes of Lambrusco Salamino and Lambrusco Marani. The grapes come from the DOC territory of Reggio Emilia. For the vinification is followed the traditional method that provides for the fermentation in the finish. A fresh wine, to be drunk young with a maximum duration of 1 or 2 years.

 The appearance is a lively ruby red. The aroma is broad and fruity as well as persistent, with a hint of violet. The taste: sweet, fruity, fresh and lively, pleasantly harmonious.

Appellation: AOC Saumur- Champigny

Production Area: 3 ha

Soil: Clay-limestone from upper Turonian (Jurassic). The microclimate around Saumur is the hottest and driest spot in the entire Loire Valley.

Grape Varieties: Cabernet Franc

Viticulture: Grassed-through and cultivated soils; no fertilizer, just compost. The aim is to produce naturally healthy bunches of grapes (thinning out of the grapes and leaves for aeration), adhering strictly to the rules of sustainable agriculture.

Vinification: In thermoregulated stainless steel vats following a thorough double sorting on reception. Use of maceration, pigeage (a device with railings pushes the skins into the juice) aeration and temperature control in the search for harmony and fruit, strength and depth.

Maturation: In thermoregulated stainless steel vats and partly in the oak barrels which have been used for the Quintessence. Bottled before end of the following year.

Tasting Notes: This cuvée is made from Cabernet Franc old vines and is partly oaked. The wine has a beautiful garnet color, a nose of dark fruits, and a clean and structured attack on the palate.

Cellaring Potential: Best to wait at least two or three years, for the next ten years or more.

Serving Suggestions: To enjoy at around 60°F with a special meal (T-bone sirloin, duck magret…)

This alluring Sauvignon Blanc comes from the winemaking team of Elizabeth Pressler and Spencer Graham. Thirty-year-old vines and extended lees contact give it a rich mouthfeel, with grapefruit and white flower aromas bursting from the glass.

The nose on this well-known Junmai Daiginjo is a gentle collection of melon, pear, strawberry, and white blossom aromas. Say hello to elegance in a small package. This premium brew is a great introduction to high-end sake at a great price point. Smooth, round, soft, easy, and very user friendly, this Junmai Daiginjo drinks with elegance and is the perfect smooth operator. Look for pear, apple, melon, and grapefruit tones that drink with a creaminess and an underlying core of umami. It’s viscous but light, and that’s what makes this brew so darn drinkable. Born does it again! WORD: Gentle WINE: Easy Reds/Clean Whites BEER: Creamy Ales FOODS: Sushi, sashimi, grilled fish and chicken, cheese and fruit plates.

• Certified biodynamic
• 30+ year old vines
• Multi-parcel blend
• 200m altitude
• Deep clay on limestone
• Indigenous yeast
• Aged in large 45hl barrels

• Nebbiolo from 50 to 70-year-old vines planted in Treiso to soils rich in limestone
• Maceration and fermentation with indigenous yeasts over 25 days in French barrels coopered expressly for Sottimano by Francois Frères in Burgundy
• Aged in barrel for approximately 24 months, half of this time on its lees
• 10-15% of the barrels used for aging this wine are new, the remaining barrels have previously been used up to 4 times
• No fining or filtration

Dry, Amber, Qvevri, Unfiltered Wine.

Wine is made from bio/organically treated central Georgian grape variety Chinuri. It's made in Qvevri with central Georgian traditional vinification method, with 10% skins contact and several weeks of maceration.

Wine is made 100% naturally, without any additives, without added sulfites, without clarification or filtration. That means that during storage appearance of sediment is to be expected. Appearance of sediment does not mean that the wine is spoiled or its quality is reduced. Sediment is a result of physical and chemical processes that goes in wines during ageing process.

Wine is characterized with higher acidity, rich aromas. It's very light and pleasant, especially in summer time. It matches well with white meat dishes, fish and seafood, cheese and roasted vegetables.

Serve at temperatures between 8-10 centigrade. At this temperature this wine is opening perfectly and expressing itself very well.

From 60 year old vines planted on 1 hectare of stony clay soils. Though this plot has been worked organically for a long time, this plot is under organic and biodynamic conversion. The grapes are hand-harvested in mid-October, intensively sorted and de-stemmed. Maceration and spontaneous fermentation lasts for eight weeks (minimum) in clay amphora, with indigenous yeasts, under temperature control. No pumping over occurs, the cap is only distrubed by hand once a day until fermentation is completed wherein the amphora is topped off, and then subject to battonage once a week with inert gas and then closed with a stainless steel top. The wine spends seven months on lees. Aging takes place in the same amphora for 9 months. Unfiltered.

The nose on this extremely cool Niigata sake is a gentle collection of steamed rice, vanilla, mint, hay, toast, and nougat aromas. Stop the presses! This is one of those "Bucket List" brews that every sake drinker on their sake path should try that is void of the word fruit! There are no fruity aromas, and there are no fruity flavors. Huh? Doesn't that just mean dry ricey sake? Nope, it means clean, smooth, soft, creamy, silky, easy, and gentle sake with a brilliant, dry finish. It’s so subtle, but is it? Look for powdered sugar, nougat, burnt sugar, caramel, vanilla, rock candy, mineral water, and honey ice cream flavors that drink drier than you would think. This is very cool sake. 100% guaranteed coolness. WORD: Smooth WINE: Light Reds/Creamy Whites BEER: Light Clean Ales FOODS: All day long izakaya pub fare.

GRAPE: NEBBIOLO

WINEMAKING: Vinification of grapes mostly coming from La Morra and Levice and a small part from Vicoforte and Monticello d’Alba (Roero) too. Alcoholic fermentation happens mostly in concrete and lasts around 10-12 days. Then malolactic takes place in concrete and/or stainless steel and cold stabilization happens outdoor or in conditioned steel tanks. After stabilization, the wine ages for some months in concrete, steel and

plastic, before being bottled, usually in April-May of the year after the harvest

DESCRIPTION: this unoaked, fruity and drinkable nebbiolo is meant to be an easy (yet not trivial) wine to

share with friends during a nice and funny chat. Drink it slightly cold, maybe while sharing a platter of mixed

charcuterie or with some lovely tajarin al ragù.

Winemaking

This Bourgogne Aligoté, selected in the vineyard of Auxerre (15 km from Chablis) comes exclusively from Aligoté grape, planted on clayey and chalky soils. A complete analysis of each cuvée at the reception of the grape. Soft and slow pressing to extract the best juices. Slow alcoholic fermentation at 20°C on fine lees with natural yeasts to respect the personality of each terroir. Daily controls of temperature during the fermentation.
The wine is aged on its fine lees during eight months. The lees are regularly moved around during the first months to enrich the structure of the wine. The winemaking is entirely done in stainless steel tanks to preserve the freshness and the typicity of the wine.

Tasting Notes

The Bourgogne Aligoté is a white wine, greedy and fresh. Thanks to its freshness and fine liveliness, it is perfect as an aperitif wine. It will be better tasted young in order to preserve that freshness.
Serve at around 10-11°C with a plate of sausages and ham or with mixed salad.

A quality Pinot Grigio, Claris delivers a bouquet of white flowers and soft citrus notes. On the palate, the citrus element continues and is matched with marked minerality and good, crisp acidity that make this wine wonderfully refreshing. This wine would make an excellent accompaniment to shellfish and seafood options, yet is versatile enough to make a great pairing with savory white meat dishes.

Chavost has been in existence since 1946. Though it was a typical cooperative for decades, Chavost recently took a new direction. It urged all of its growers to convert to organic farming, and started making wine with no added sulfites, no fining or filtering, and no dosage. It’s a tricky business in Champagne, but with this wine, Chavost is showing it can be done. The nose is alive and mineral-driven with notes of fresh apples. The palate is crisp and structured with good texture and overall balance.Varietals: Chardonnay & Pinot Meunier

Farming: Organic/Biodynamic, No added SO2

In the glass, a frothy, energetic mousse reveals itself before quickly subsiding and returning jaw-droppingly pure aromas of freshly cut green apple, white peach, Anjou pear, Rainier cherry, crushed chalk, and wet rock. This is a tantalizing, deeply refreshing champagne brimming with energy and a crystalline purity that calls to mind the region’s finest biodynamic leaders.

Fermented on spontaneous, airborne yeasts in stainless steel tanks. Malolactic was also carried out naturally. The resulting wine was transferred into bottle and aged for at least 20 months before disgorgement without a gram of sugar (Brut Nature) or a single dose of sulfur.

Pouilly-Fumé is very close to Sancerre, in terms of grape variety (same, Sauvignon Blanc) and terroir (just on the other side of the river). Pauline Pabiot is a young and determined women that took over her grand-father’s estate (Roger Pabiot) quite recently. Alone, she is now managing 24 hectares in the very heart of Pouilly sur Loire. 22 hectares of Sauvignon blanc and some acres planted with Chasselas.

THE STORY

The clay and limestone conditions lend the wine aromas of citrus fruit and flowers. Delicate, fruity and floral, it will go with the an apertif (perfect with shellfish), a main course (fish, white meat) and cheese (exquisite with fresh goat cheese).

TERROIR

Clay and limestone

VARIETALS

Sauvignon blanc 100%

Contains sulphites. Does not contain egg or egg products. Does not contain milk or milk-based products.

AGEING POTENTIAL

Enjoy all year long, 2 to 3 years

TASTING NOTES

Golden color.
The nose is expressive with fruity (citrus) and floral (acacia flowers) aromas.
The mouth is full-bodied with a frank attack where citrus and white fruit aromas are expressed. The saline finish is persistent and intense.

2022 CELESTE VERDEJO, DO RUEDA

VINEYARD

Region: Castilla y Leon

Appellation: Rueda

Soil: Gravel and stone

Eco-Practices: Sustainable, Solar

WINEMAKING

Varietals: Verdejo & Sauvignon Blanc

Aging: On lees for minimum of 4 months

Wine is sourced from Familia Torres owned vineyards in a unique zone of the DO with distinct soils of riverbed gravel

and stones which allow the verdejo to mature exceptionally and imparts a characteristic minerality to the wine

WINEMAKING

Fermentation in stainless steel tanks and aged on lees for four months to add complexity.

TASTING NOTES

The wine has a pale yellow color, accompanied by a subtle effervence. It gives off a fresh scent of herbs and lemon peel,

underscored by a distinct mineral note. Silky on the palate, featuring a prominent citrus flavor, specifically tangerine,

which blends into its rich texture.

Founded in 1969 after the marriage of Jean-Louis and Françoise Tissot, both from winemaking families, this 17 hectare estate is now ably run on lutte raisonnée principles by their children Valerie and Jean-Christophe. The domaine is situated in the picturesque hill village of Montigny-les-Arsures in the heart of AOC Arbois and they produce the full gamut of Jura wines and spirits.

Valérie Tissot Arbois Trousseau is a light, spicy red wine from pure Trousseau – a grape that thrives on the slopes around Arbois. Earthy, with notes of red berries, spices, and a hint of smokiness. The wine has a distinct character that sets it apart from other red varietals.