Natural Wines

Organic / Natural / No Sulpur Added

Organic / Natural

This is a blend of five wines vinified separately:
Vinhão (25%) five day whole cluster maceration, then pressed; Borraçal (20%) destmed
and macerated for ten days, then pressed; Bastardo (15%) destemmed pressed and kept
with the skins for three weeks; Arinto (25%) fermented in concrete and kept on the fine
lees until February; and Loureiro (15%) fermented in stainless steel and kept on the fine
lees until February.
At the end of the fermentation, Vinhão had 11.5 g/l of total acidity. It was electric and
blue; the Borraçal also had above 9g/l of total acidty and fine red flower aromas; the
Bastardo was smokey and spicy in character; the Arinto is the wine with lowest acidy in
the group at 6g/l. It adds vibrant zestiness and citrus characteristics, and the Loureiro was
the last addition with its perfumed aromatic characteristics and silky texture.

The Bojo do Luar project came to life during a trip Savio made to the Vinho Verde region. Here
he met Fernando Paiva, a biodynamic producer who has been experimenting with adding
ground chestnut flowers to the grapes and must before fermentation began. Meanwhile he’s
halted using SO2 altogether since 2017.
Fernando is a regional reference for non-interventionist winemaking. He was the first
Portuguese producer to acquire the DEMETER certification and through him Savio met another
producer, Antonio Sousa, who practiced biodynamic viticulture, but still used traditional and
conventional winemaking methods in the cellar.
Savio was undeterred and saw this as an opportunity: to use the traditional autochthonous
varietals of Northern Portugal, and apply his knowledge and experience of many decades
working with French producers, mainly in Burgundy and Loire. With Antonio’s winemaking
experience and openness to experiment using a non-intervention approach in the cellar, the
Bojo do Luar wines started to take shape. The region has a mostly cool temperate climate
throughout Spring, then very warm days, and cool nights until the harvest in September. Five
red grape varietals and three whites were chosen for their natural high levels of tartaric acids
and low PH.
The parcels are located near the Tâmega river, with deep granitic soils and south-southwestern
exposure, not too far from where it empties into the Douro River. Each grape varietal was
vinified separately in stainless steel and concrete. As stabilzer, one kilo of ground chestnut
leaves was added per each ton of grape, before fermentaiton starts. There was minimal intervention throughout the entire process in the cellar. Once the blend for each wine was defined,
only 10g/l of SO2 was added at bottling.

Organic / Natural / No Sulfur

From organically farmed Merlot, this Bordeaux is quite juicy, medium-bodied, with a bloody texture. A slight wild yeast element adds something to the mid-palate while a spicey note brings in the finish. This is very nicely done, perfect for your next BBQ. Naturally made, zero manipulation, and no sulfur added.

Organic / Biodynamic / Natural

From 75 year old vines planted on two parcels (3 hectares total) in Clay, Calcareous, granitic and stony terroir, the grapes are selected before hand hand harvesting and de-stemmed with attention to preserving whole berries. The grapes are then fermented for 6 weeks in clay amphorae before a two month post-fermentation maceration on the skins. All fermentation period is done on lees with battonage performed weekly.
No added SO2. Unfiltered.

Organic / Biodynamic

Benedicte and Stephane Tissot.
Lovely, with ginger, cardamom and walnut aromas and flavors weaving around a core of yellow apple, peach cobbler, bitter citrus and heather honey. Long and very detailed, featuring a lovely oxidative echo through the finish.

Organic / Biodynamic / Natural

Pétillant Naturel is a method of producing sparkling wine, also referred to as “Methode Ancestrale”, where the carbonation occurs from bottling the wine during the primary, alcoholic fermentation – in order to capture the carbon dioxide that is being naturally released. This sparkling rosé was made from all estate-grown, Demeter certified Biodynamic® Pinot Noir grapes. The fruit was picked relatively early, at lower sugars and higher acidity, for a fresh and juicy expression from our site. After 24 hours of skin contact, the grapes were pressed and fermented in a stainless steel tank before it was bottled at the tail end of its primary fermentation. Bottled unfiltered and contains lees – pour off slowly or invert to evenly distribute.

Organic / Natural / No Added Sulphur / Pet Nat

"Keltis wines attest to the artisan’s approach in the vineyard and the cellar, they express their terroir, and contain minimum quantities of sulfites. A big share of our wines is unfiltered and that is why our wines carry inside them life and the potential for further development. Marl, which is the main rock of our terroir, provides our wine with minerality, especially felt in the macerated wines.As dictated by our philosophy, our work with wines is done at the time of the full moon, when the wine is at its peak and can fully express its potential. Since we only follow its development and do not monitor it artificially, the wine arrives on the market when it is ready and thus every vintage shows its character in its own moment.

Vineyards of the Keltis wine cellar encompass 5 hectares of land and stretch over the south and south-western positions as well as northern slopes of the Bizeljsko area. Western winds blowing from neighboring Orlica take care of the ventilation and are our natural ally in the fight against diseases. Soil composition includes marl, sandstone with quartz binder, clay, Lithuanian limestone, and limestone with the application of chert." - Zev Rovine

Organic / Natural

Grenache, Syrah, and Carignan

Organic / Natural

The wine is made in a the very typical and traditional way for the region. Wild yeasts are used and the wine is bottled before it is dry with some residual sugar and the fine lees. The wine then re-ferments in the bottle leaving a little bit of spritz and a cloudy appearance. No sulphur is used so malo also takes place in the bottle.

Organic / Natural

The New York Times article: 20 Under $20: Minimal Effort, Maximum Pleasure.
In most cases, wines with gimmicky names like Nat Cool are a turnoff. They reek of marketing, more than careful winemaking. But Dirk Niepoort is a visionary producer, so don’t look at the label, just drink. This is a delicious thirst quencher made of the baga grape, not complex. It’s easygoing and low in alcohol at 12 percent, with aromas and flavors of flowers and earthy red fruit. And it comes in a liter bottle.

Light in color, the 2017 has a very fruity character, but with more freshness and floral notes than the first vintage of this wine. The individuality of the Baga grape variety and the Bairrada region shine through clearly, with red fruits, some spice and a mineral undertone which reflects the lime-rich soils and the distinctly Atlantic climate. Fresh, truly enticing and full of precision, this is a wine which is light on its feet and easy to enjoy. It downright invites you to pour another glass! It is an incredibly versatile food partner - all you need for a successful pairing is a table and friends. Serve chilled. Naturally cool, pure pleasure!

The baga vineyards are farmed organically and are located in Bairrada. All work is done by hand. Soil is calcareous clay. They utilize natural fermentation with wild yeast. No sulphur is added.

Organic

From a mix of young and old vines, the Castel??o is the most traditional wine from the area. The fruit is de-stemmed and foot-trodden. Bottled slightly younger than the other reds; aged for 10 months in used barrels.

Organic / Natural

92 pts Wine Advocate
The Capçanes village red 2019 Negre was produced with 75% Garnacha and 25% Cariñena from organically farmed vineyards on clay soils, fermented in stainless steel with full clusters (they don’t have a destemmer here or in Priorat) and bottled unoaked after six months. It has aromas of licorice and Mediterranean herbs. It has character and is light and ethereal, in the direction of the 2018, with fine-grained tannins and a stony sensation in the mouthfeel. This is incredible; it has 12.5% alcohol and is fluid, fresh and incredibly easy to drink. This is young but very approachable. 12,350 bottles produced. It was bottled in May 2020

Organic / Biodynamic / Natural

100% Loureiro
The grapes were crushed by foot, trodden and remained with stesms and skins in a lagar for four days. Spontaneous fermentation then begins in stainless steel tanks and then moved to cement eggs with fine lees where it rests for six months.