{"title":"Carnival Magic","description":"","products":[{"product_id":"caneva-da-nani-el-vin-col-fondo-vento-italy-nv","title":"Caneva da Nani \"El Vin Col Fondo\" Vento, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThe 'vin col fondo' is a naturally re-fermented white sparkling wine made with 100% Glera fruit and its must. After a maturation in vats, it is then bottled, and thanks to specific temperature control (15-18°C), the yeast ferments the residual sugars, saturating the wine into bubbles. After about about 60 days, the yeast settles at the bottom of the bottle leaving that unmistakable and unique natural preservative that leads to the wine’s characteristic aroma, texture, and flavor. 'Col fondo' roughly translates to 'sur lies' and intends that the wine has done a partial fermentation in the bottle thanks to a small amount of residual sugar and living yeasts still in the wine when it's bottled in the early Spring. Though all of the Caneva da Nani property lies within the Prosecco di Conegliano-Valdobbiadene Superiore zone (highest altitude, most respected terroir) he cannot call his col fondo by its DOC name. The DOC does not allow for the wine to be sold under the Superiore DOC if it has a crown cap. He has experimented with re-fermentation in the bottle under cork but without success, he sights that all Champagne is re-fermented under crown cap and he feels it captures the purity of the wine best. He could call the wine simply 'Prosecco di Valdobbiadene' but he feels that lumps his land in with the industrial wines being made in the valley below. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eCaneva da Nani is located in the hilltop village of Guia in the Valdobbiadene of the Veneto. The Canello family has been growing grapes in these mountains for 5 generations and making wine for themselves all along the way, since 1971 in an official way.  Today Massimo is at the helm having taken over for his father Giovanni in the past 10 years though Giovanni remains an integral part of the farming and winemaking tradition. ('Nani' is his nickname, hence the winery name.  'Caneva' is Venetian dialect for 'shady spot to sit and drink wine'...I'm not making this stuff up.) \u003c\/p\u003e\u003cp\u003eToday the farm is 6 hectares, tiny by most industrial scale measures in the region, and all agriculture is organic though not certified.  No herbicides or synthetic pesticides are used in the fields and winemaking is kept as minimal and pure as possible (natural fermentation in cement, re-fermentation in bottle w\/o sulfur additions for the Col Fondo).  350-400 meters above sea level, soils are mixed clay and limestone with a local form of Dolomite granite called '  ' in abundance.  100% Glera vines are planted on impossibly steep slopes, all farming and harvesting must be done by hand.  No helicopters are used employed by the Canello family to spray chemicals on the vines, this is the regional norm.\u003c\/p\u003e\u003cp\u003eGuia as a village has some historical significance in the role it has played in the foundation of the 'Col Fondo' style of prosecco production. It was in Guia that the very well respected Loris Follador of Casa Coste Piane (CCP as it's often called) began making his throw back 'col fondo' prosecco in the 70's. This is what the farmers always used to make and drink for themselves but it fell out of fashion as the big industrial producers took hold in the 70's and 80's. It was here in Guia that a small collective of producers, including Caneva da Nani, revived the Col Fondo style of winemaking.\u003c\/p\u003e","brand":"Caneva da Nani","offers":[{"title":"Default Title","offer_id":44002974761216,"sku":"","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_3b5a950d-a9f7-4823-99c6-cefb13fcb1b4.heic?v=1701800815"},{"product_id":"peanut-butter-dark-chocolate","title":"Dick Taylor Peanut Butter Dark Chocolate","description":"","brand":"Dick Taylor Craft Chocolate","offers":[{"title":"Default Title","offer_id":44054227091712,"sku":"858788004525","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/products\/155b1d7f910169fac702339b6040c5bffeb05ffd1c1636aded6dd72a767d9929.jpg?v=1699574103"},{"product_id":"fine-and-raw-cacao-and-coconut-chunky-chocolate","title":"FINE \u0026 RAW Cacao and Coconut Chunky Chocolate","description":"","brand":"FINE \u0026 RAW","offers":[{"title":"Default Title","offer_id":44054227386624,"sku":"654367520147(10)","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/products\/a258907d3bd3f3e170a598f8515ddbeffec222ae360289dc569c3988e59d6907.jpg?v=1699574112"},{"product_id":"bulli-colli-piacentini-julius-frizzante-emilia-romagna-italy-nv","title":"Bulli Colli Piacentini \"Julius\" Frizzante, Emilia-Romagna, Italy NV","description":"\u003cp\u003eSkin contact malvasia di candia. A bit of bottle variation. Apricot and butterscotch bubble.\u003c\/p\u003e\n\u003cp\u003eI'm drawn in by wine labels the same way I'm drawn in by book covers. Old things always lure me in. And the result is that I spend a lot of money on wine with old school labels and books with old-fashioned covers. Bulli got me with its delightful old world look. Roman numerals. Obscure coin sketches. Bookish, all-caps serif font. Keys to my art historian heart.\u003c\/p\u003e\n\u003cp\u003eBorn five generations ago in Colli Piacentini in Emilia-Romagna, Bulli makes sparkling wines in a style that has been around forever: \u003cem\u003eRifermentato in bottiglia or \"refermented in bottle.\" Capped before fermentation is finished, the bottle traps the carbon dioxide, creating a bubble that is more frizzy than sparky. The phrase is on the bottle along with \u003cem\u003esenza solfiti aggiunti or \"no sulfur added,\" which—though in vogue with the natural movement—has appeared on the label since the 1950s.\u003c\/em\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThis wine, made by La Signora Bulli and her son Leonardo, is a \u003cem\u003ebolle \u003cem\u003emacerato or macerated bubble. Unusually, it's 100 percent malvasia di candia (harvested by local retirees), an aromatic white grape that most often appears in blends. It's macerated with the skins for five days and goes through malolactic fermentation which gives it body and fruit. It's fresh but with depth—the perfect wine for a Thanksgiving aperitivo spread or for sneaking off to the back porch solo with seconds of apple pie.\u003c\/em\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn review, here we have an organically grown, skin contact, ancestral method sparkling, harvested by Italian retirees, made by a mother and son with no added sulfur—all in the package of a classic Italian wine. I needn't remind you that before \"natural\" was a thing, it was already a thing.\u003c\/p\u003e\n\u003cp\u003eI wrote about Bulli for \u003ca href=\"https:\/\/patronsaintwine.com\/_t\/c\/A1020005-172871AFFF884463-BF547669?l=AAAZyZPjNzLSD2%2FHJkPNJPgz3%2BB2yelB7GvJChV%2FkOWiykee9gse8G41gETGvX%2Bp9Wnpm9yDzpfqDFukHr1EY9mkq%2FHLqYC4ocKX8GWcChJ1F%2BpUTYs06ExgT6iq7NBgcCSetTmS1Fj%2BfEqQh4shzeS1fETpms69BomzlOp8vn0z5huSWBtlB0HLJoIoQof%2FG5ixVxlpQtOC1PIKU9FvPmbrj5xBhFcAmo4XomPmt9ARK%2FKdg%2BJyEedWfgpARE82zbiYm%2FMcisf7VqXuPB0T3gsem3lNCD5aCipw0si72VnAKLal5IGLrDenFWWoN90aFlhc%2B3xRhwA%3D\u0026amp;c=AAB57ikgrN8%2Bv2X4RsovzagS%2BrseHINH8b1HEgW1BIxpKCvumDW6ktH1lkCTX6wdKjS5GE2j%2BUNangSaMgs%2Fj0IV1h7O14y58QVNYgBy1CzpcQ073WP8AAzzKAkqkiTtN0MoUNoXnTo3qoU19zmZmdms7OaceHVWpgdK7RLsUM88BZChYZ6%2FjzuFImlmAZqJprDt80YE6PwZvZN9%2BTumdWVNPff027A8jknLdjAdiQ7BI4UY2PH%2FO%2FsBZr3iAPb3I%2FP%2B4UlYXrCtE32mWaVe5sB7q4KoR8gzXC9phdQCWwISBGlb2c1EZkjITDdFTgoKiFre0pkYu%2F%2FsFfs%2BwZuYbUvTw6OWQha5SVxV9DAK0KgCfFB%2B7HOalUhCybp3EfIYi6Z6IRh9TAB5Yi%2FOvN2b3xJKZToUv7AuR%2B0HQV3ZgEaHBKEF3AfbO8AmMxWKeGtKXpO2br8LpVewfRgaUVjjV85ygJTQUOWiOYzbeKA7M%2FgLYmhZ0KSAPEcMMdPiUfUATaqtL0BUit55pY6Hgfh22OGx2OwSY%2FQtAt5kQdPUePZp46ETzd6e34Drs28q\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/patronsaintwine.com\/_t\/c\/A1020005-172871AFFF884463-BF547669?l%3DAAAZyZPjNzLSD2%252FHJkPNJPgz3%252BB2yelB7GvJChV%252FkOWiykee9gse8G41gETGvX%252Bp9Wnpm9yDzpfqDFukHr1EY9mkq%252FHLqYC4ocKX8GWcChJ1F%252BpUTYs06ExgT6iq7NBgcCSetTmS1Fj%252BfEqQh4shzeS1fETpms69BomzlOp8vn0z5huSWBtlB0HLJoIoQof%252FG5ixVxlpQtOC1PIKU9FvPmbrj5xBhFcAmo4XomPmt9ARK%252FKdg%252BJyEedWfgpARE82zbiYm%252FMcisf7VqXuPB0T3gsem3lNCD5aCipw0si72VnAKLal5IGLrDenFWWoN90aFlhc%252B3xRhwA%253D%26c%3DAAB57ikgrN8%252Bv2X4RsovzagS%252BrseHINH8b1HEgW1BIxpKCvumDW6ktH1lkCTX6wdKjS5GE2j%252BUNangSaMgs%252Fj0IV1h7O14y58QVNYgBy1CzpcQ073WP8AAzzKAkqkiTtN0MoUNoXnTo3qoU19zmZmdms7OaceHVWpgdK7RLsUM88BZChYZ6%252FjzuFImlmAZqJprDt80YE6PwZvZN9%252BTumdWVNPff027A8jknLdjAdiQ7BI4UY2PH%252FO%252FsBZr3iAPb3I%252FP%252B4UlYXrCtE32mWaVe5sB7q4KoR8gzXC9phdQCWwISBGlb2c1EZkjITDdFTgoKiFre0pkYu%252F%252FsFfs%252BwZuYbUvTw6OWQha5SVxV9DAK0KgCfFB%252B7HOalUhCybp3EfIYi6Z6IRh9TAB5Yi%252FOvN2b3xJKZToUv7AuR%252B0HQV3ZgEaHBKEF3AfbO8AmMxWKeGtKXpO2br8LpVewfRgaUVjjV85ygJTQUOWiOYzbeKA7M%252FgLYmhZ0KSAPEcMMdPiUfUATaqtL0BUit55pY6Hgfh22OGx2OwSY%252FQtAt5kQdPUePZp46ETzd6e34Drs28q\u0026amp;source=gmail\u0026amp;ust=1670020779690000\u0026amp;usg=AOvVaw2P1czkawK-DzrGMpYhiVle\" aria-describedby=\"a11y-new-window-message\" data-mce-href=\"https:\/\/patronsaintwine.com\/_t\/c\/A1020005-172871AFFF884463-BF547669?l=AAAZyZPjNzLSD2%2FHJkPNJPgz3%2BB2yelB7GvJChV%2FkOWiykee9gse8G41gETGvX%2Bp9Wnpm9yDzpfqDFukHr1EY9mkq%2FHLqYC4ocKX8GWcChJ1F%2BpUTYs06ExgT6iq7NBgcCSetTmS1Fj%2BfEqQh4shzeS1fETpms69BomzlOp8vn0z5huSWBtlB0HLJoIoQof%2FG5ixVxlpQtOC1PIKU9FvPmbrj5xBhFcAmo4XomPmt9ARK%2FKdg%2BJyEedWfgpARE82zbiYm%2FMcisf7VqXuPB0T3gsem3lNCD5aCipw0si72VnAKLal5IGLrDenFWWoN90aFlhc%2B3xRhwA%3D\u0026amp;c=AAB57ikgrN8%2Bv2X4RsovzagS%2BrseHINH8b1HEgW1BIxpKCvumDW6ktH1lkCTX6wdKjS5GE2j%2BUNangSaMgs%2Fj0IV1h7O14y58QVNYgBy1CzpcQ073WP8AAzzKAkqkiTtN0MoUNoXnTo3qoU19zmZmdms7OaceHVWpgdK7RLsUM88BZChYZ6%2FjzuFImlmAZqJprDt80YE6PwZvZN9%2BTumdWVNPff027A8jknLdjAdiQ7BI4UY2PH%2FO%2FsBZr3iAPb3I%2FP%2B4UlYXrCtE32mWaVe5sB7q4KoR8gzXC9phdQCWwISBGlb2c1EZkjITDdFTgoKiFre0pkYu%2F%2FsFfs%2BwZuYbUvTw6OWQha5SVxV9DAK0KgCfFB%2B7HOalUhCybp3EfIYi6Z6IRh9TAB5Yi%2FOvN2b3xJKZToUv7AuR%2B0HQV3ZgEaHBKEF3AfbO8AmMxWKeGtKXpO2br8LpVewfRgaUVjjV85ygJTQUOWiOYzbeKA7M%2FgLYmhZ0KSAPEcMMdPiUfUATaqtL0BUit55pY6Hgfh22OGx2OwSY%2FQtAt5kQdPUePZp46ETzd6e34Drs28q\" target=\"_blank\"\u003ePUNCH’s Inaugural Wines of Right Now\u003c\/a\u003e list if you want to dig in a bit more. \u003c\/p\u003e","brand":"Bulli Colli Piacentini","offers":[{"title":"Default Title","offer_id":44073511387392,"sku":"","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/3AE250E8-EBB3-4A29-89AC-4865AB2B7544.jpg?v=1705863340"},{"product_id":"le-vigne-di-alice-ose-brut-nature-rose-veneto-italy-nv","title":"Le Vigne di Alice \"Osé\" Brut Nature Rosé, Veneto, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM PORTOVINO:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e60% Marzemino and 40% Glera.\u003cstrong\u003e \u003c\/strong\u003eA non-dosage sparkling rosato with a unique twist: Marzemino! Besides being Mozart’s favorite (“Versa il vino! Eccellente Marzemino!” [2:30-2:50]), Marzemino lends both aromatics and acidity to the Glera in ‘Ose’.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eCinzia Canzian, after an experience of almost two decades working for her husband’s winery and the Prosecco consortium, started Le Vigne di Alice in 2004, inspired by memories of her grandmother Alice’s osteria or tavern, where conviviality and wines like A Fondo and Tajad flowed. Her vision was – and is – to bottle artisanal, grower Prosecco that speaks of the grapes and soil, from vineyards at the base of the Dolomites near her home, but also to make sparkling wines that are bone-dry Brut, or even Brut Nature (i.e., no dosage). We call it Prosecco for non-Prosecco lovers (a category that includes us). Alice’s Brut Nature style was the first in the Prosecco area to really get the attention of sommeliers and wine lovers looking for something to pair instead of Champagne, and it is still considered one of the best.\u003c\/p\u003e","brand":"Le Vigne di Alice","offers":[{"title":"Default Title","offer_id":44073789423872,"sku":"","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_1bff770f-7362-4569-95d0-5198beac366c.heic?v=1704516524"},{"product_id":"meinklang-epic-osterreich-austria-2023","title":"Meinklang \"Epic\" Osterreich, Austria 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM ZEV ROVINE:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eSpontaneous fermentation in stainless steel with indigenous yeasts, finished in pressure tanks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eMeinklang is a family-operated mixed farm, set in the middle of National Park Neusiedlersee, a World Heritage Site on the Eastern side of Neusiedlersee, directly bordering the Hungarian lowlands. This is a special corner of the earth, where life’s diversity and complexity – on vibrant display – are rightfully celebrated.\u003c\/p\u003e\u003cp\u003eThis Demeter-certified biodynamic farm functions as an organism, relying not only on people, but also on its herd of cows, whose grazing and fertilization of the land perform a key service to the local ecosystem. The land is further enriched by ancient grains – such as spelt, farro, and einkorn wheat – as well as the fruit orchards and vegetable gardens, meadows of wild herbs and flowers, and the elegant charm of the grapevines. The grapes at Meinklang are harvested by hand and vinified naturally. The wines are bottled unfined and unfiltered, with zero or minimal SO2.\u003c\/p\u003e","brand":"Meinklang","offers":[{"title":"Default Title","offer_id":44077672333568,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/7EE903CD-2316-4005-AEF0-CFB8A8A713DD_1_105_c.jpg?v=1742927236"},{"product_id":"elderflower-flavored-pike-fish-4-2oz-120gm","title":"Kolsvart Elderflower Flavored Pike Fish","description":"","brand":"Kolsvart","offers":[{"title":"Default Title","offer_id":44083707740416,"sku":"IP1003-15","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/products\/afba2860cd4498591e33a839f7d4745a7caaea73b892f1c4d5151df840909af3.jpg?v=1700498198"},{"product_id":"lini-910-lambrusca-rose-emilia-romagna-italy-nv","title":"Lini 910 \"Labrusca Rosé\" Lambrusco dell' Emilia, Emilia-Romagna, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM WINEBOW: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eLabrusca is the ancient Roman name for the family of Lambrusco grape varieties, believed by many to be among the earliest grapes used to produce wine. Rosso means red. Founded in 1910, Lini 910 is a fourth-generation, family-owned and operated winery, producer of Emilia's leading wines including the first-ever Lambrusco included in Wine Spectator's Top 100 Wines of Italy. Thanks to his longstanding relationships with growers and deft hand, winemaker Fabio Lini has set the benchmark for artisanal Lambrusco. For the production of Lini's classic Martinotti-method Lambrusco (also known as Charmatmethod Lambrusco), a still Lambrusco is produced and then racked to pressurized, temperature-controlled tanks where the second fermentation is provoked. The wines are then aged on their lees until the desired complexity and nuance are achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003e Founded in 1910 by Oreste Lini, Lini 910 is a fourth-generation, family-owned and operated winery. Lini has produced some of Emilia's leading wines including the first-ever Lambrusco included in Wine Spectator's Top 100 Wines of Italy. Thanks to his longstanding relationships with growers and deft hand, winemaker Fabio Lini, along with his sister Anita Lini, and his brother Massimo Lini, has set the benchmark for artisanal Lambrusco, and has remained true to his family's trademark dry style of Lambrusco. The Lini Winery has always distinguished itself with its range of Lambrusco wines and has put in years of hard work, research and oenological trials to develop the use of the Metodo Classico (as used in the production in Champagne) for Lambrusco. Lini's wines are renowned for their signature freshness and classic dry character. Thanks to Fabio Lini's artisanal approach to sparkling wine production, their bright red fruit and berry flavors are balanced by juicy minerality. Their clean but lingering finish makes them an ideal pairing for a wide variety of cuisines.\u003c\/p\u003e","brand":"Lini 910","offers":[{"title":"Default Title","offer_id":44089404883200,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_64a94fea-58bc-42b8-9a7c-3cd95058c25f.heic?v=1701802261"},{"product_id":"patrick-bottex-la-cueille-bugey-cerdon-savoie-france-nv","title":"Patrick Bottex \"La Cueille\" Bugey-Cerdon, Savoie, France NV","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eMy last tasting trip—before the world as we knew it was upended—took me on an epic trek seeing vignerons in the Loire, Beaujolais, Bugey, Savoie, and Piedmont. The most striking visit, at least as far as terroir is concerned, did not involve walking the flint-laden Kimmeridgian limestone sites of Pouilly-Fumé, or the rolling granitic hills of Morgon and Fleurie, or the majestic marl slopes of Barolo. Surprisingly, what stuck with me most were the vineyards of Patrick Bottex, who specializes in the perilously lighthearted méthode ancestrale sparkling Bugey-Cerdon.\u003c\/p\u003e\n\u003cp\u003ePatrick’s Cerdon is so lively and playful that it’s easy to overlook where it comes from, and the back-breaking labor required to produce it. Sitting on the western edge of the Alps between Savoie and the Jura, the Bugey is a fascinating little region with enormous potential for expressive cool-climate wines. Its rocky vineyards are nestled against steep mountainsides requiring significant strength and perseverance to farm—this became apparent upon discovering a new parcel Patrick and his son, Carl, had just planted.\u003c\/p\u003e\n\u003cp\u003eWe trudged up an endless, near-vertical hill, trying not to break any ankles on the crumbly limestone debris littering the ground, before arriving at the top to a splendid view of the Ain river, the plains looking southwest toward Lyon, and the 12th-century Château de Poncin, to which the vineyard once belonged. The Bottexes had spent several years clearing the land of brush, removing massive boulders one by one, and coaxing Gamay and Poulsard vines into taking root almost directly into the calcareous bedrock. No doubt about it—this is serious terroir.\u003c\/p\u003e\n\u003cp\u003eAnd yet, Bugey-Cerdon is anything but a serious wine. Its seductive deep pink glimmers in the glass, emanating ambrosial fragrances of alpine strawberries and roses. It dances over the palate, just sweet enough, perked up by a fine bead and a crystalline finish crisp as a mineral spring. 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If the wine is made ‘Brut,’ as Flora is, you get a dry wine (less than 2gr\/l) with notes of green apple, asian pear, and fresh cut flowers. Col di Luna is a Prosecco producer at the foot of the Dolomites, in the Vittorio Veneto area of the Prosecco growing area, and they have a long family tradition of producing a zingy Brut Prosecco. Pairs well with all kinds of dishes, from aperitivo foods and light meals, to crudo and sushi. We love it with a bitter Radicchio Rosso combined with Borlotti beans made into a soup or hummus, a classic dish from the Veneto.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e: FUSO is our project to search for and bottle Italy’s natural and characterful daily drinkers. 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The part of Romagna where Mariotti is from is a laid back beach area, where locals eat grilled flat-bread sandwiches called piadina romagnola, slosh back the frothy frizzante, and play some beach tennis and local card games. In fact, Mariotti’s wines are named after local card games. Sèt e Mèz is kinda like Blackjack, and the name of his sparkling light rosso made from the rare red variety called Fortana. It’s savoury wild thing with high acid and a black cherry or wild strawberry notes depending on vintage; it also has a bitter vermouth-like spice to it. I find it similar to the Lambrusco di Sorbara, with a less refined acidity but a more a savory complexity. Smarazen is a form of Rummy card game, and also his frizzante white made from Trebbiano Romagnolo. It’s just oxidized, with some savoury notes and old vine character.\u003c\/p\u003e\u003cp\u003eHis vines are in Fortana’s cru growing area of Bosco Eliceo, just 300 meters from the Adriatic sea. Since the vines are grown in sand, they are non-grafted and on their own native rootstock (It. \u003ci\u003epiede franco\u003c\/i\u003e). What’s more, he uses the process of propaggine, or layering (of shoots), in a process where the instead of planting new vines, shoots are bent do underneath the soil and come out to form a new vine. What results is a gnarly web of vines over 100 years old that all all interconnected, drawing on an aquifer two meters deep. These are wines with loads of character, with a decisive salty and savoury married to unripe fruit. If that’s your style, kick off the sandals, light up the grill, and deal the cards. 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They are the 11th generation of the Bauer family to operate it and the lineage continues with their five children. Nature remains one of the most important foundations of the family winery. They recently obtained an Austrian certification for sustainability that mandates organic practices in the vineyard, as well as sustainable practices for the entire business, including CO2 emissions for the winery. It is a respect for nature every step in the production process. The old wine cellar on the property is still used, and the knowledge of their ancestors is kept alive like a treasure. The design is inspired by the 80’s, an era where Apple computers were the boxes everyone was talking about and Kraftwerk’s Computer Love album debuted.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eOrganic practices in the vineyards. This is a cool climate site that lays at the same longitude as Champagne Hand harvest. De-stemmed. 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Temperature, glassware, pairing? To decant or not to decant? Was it aged properly? Were the production methods ethically acceptable? Will today’s atmospheric pressure, biodynamic forces, and planetary alignment allow my wine to shine? Fortunately, this pink sparkler from Prosecco queen Cinzia Sommariva evades the need for such philosophical musings. Spotlighting the local Raboso grape with an elegant splash of Pinot Nero, it features seductive aromatics, low alcohol, and a piquant dry finish that scream for anytime, anywhere quaffing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFor several generations the Sommariva family worked the vines on the high plains of the Veneto, growing a mix of French and local varietals and selling off most of their crop as was common practice at the time, but it was Caterino Sommariva who pinpointed the slopes as the best place for vines and began purchasing hillside vineyards together with his wife Urbana in the 1970s. The couple also had great faith in the Prosecco varietal (now known by its historical name, Glera) and decided to plant it exclusively on their new property, which gradually grew as they continued to snatch up adjacent parcels over the years. This great foresight put them in a very advantageous position when Prosecco and the hills of Conegliano and Valdobbiadene began to gain recognition in the late ‘80s for the light, clean sparkling wine we know so well today. Caterino and Urbana’s daughter Cinzia remembers watching her parents work and thinking as a child how hopelessly difficult the harvest seemed; so she chose another path in life and pursued studies in marketing. As she got older, though, she regularly returned to the estate and began to see her parents’ work through different eyes, slowly discovering her own passion for the hard work of winemaking. She eventually joined them and has since become a dynamic and enthusiastic partner in the estate.\u003c\/p\u003e\u003cp\u003eThe name Palazzo Rosso, meaning red building or palace, is a historic epithet for the zone that refers to the russet color of the earth here due to its high content of iron and other micronutrients. 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This combination promotes a healthy heart which is something you can brag to mom about. **Medjool Dates are filled w\/ creamy Peanut butter w\/ bits of cacao nibs then covered in 85% dark chocolate.\u003c\/p\u003e","brand":"Date Better Snacks","offers":[{"title":"Default Title","offer_id":45124753129728,"sku":"PEABUT6","price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/402c7210a573953e1573e48a97d8cedc9f0c5e53b2341cdb7de6fbc28438f76a.jpg?v=1715176418"},{"product_id":"hazelnut-praline-chocolate-covered-dates","title":"Date Better Hazelnut Praline Chocolate Covered Dates","description":"\u003cp\u003e\u003cstrong\u003eFROM DATE BETTER: \u003c\/strong\u003eChewy Medjool dates are stuffed with creamy hazelnut filling speckled with crunchy cacao nibs. These dates are enrobed in organic, fair trade 85% dark chocolate that is free from any soy or emulsifiers. This is the healthy candy alternative that really delivers.\u003c\/p\u003e","brand":"Date Better Snacks","offers":[{"title":"Default Title","offer_id":45211674542336,"sku":"HAZPRA6","price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/55bb7dbb9c7af23a3903aee7d332d7dafe94894163f288b7c6ba340f917209f7.jpg?v=1716490722"},{"product_id":"terre-secretes-cremant-de-bourgogne-brut-burgundy-france","title":"Terres Secrètes \"Cremant de Bourgogne\" Brut, Burgundy, France NV","description":"\u003cp\u003e\u003cstrong\u003eFROM NORTH BERKELEY\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eTerres Secretes’ many growers benefit from the region’s classic limestone soils which characterize most of the greater Mâconnais, in southern Burgundy.\u003c\/p\u003e\n\u003cp\u003eGrapes are mostly harvested by hand, and are fermented in temperature-controlled, stainless-steel tanks. Some of the winery’s higher-end cuvees, including its sparkling wines, can be fermented and briefly aged in older French oak barrels.\u003c\/p\u003e\n\u003cp\u003eFor the winery’s Crémant de Bourgogne wines, the wine goes through its secondary fermentation in bottle, which is the same process utilized in Champagne. Wines are aged on fine lees in bottle for two years (a longer time than usual; Crémant de Bourgogne rules require only nine months) for a Crémant of greater flavorful intensity and texture. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eTerres Secrètes is one of France’s more celebrated cooperative wineries, founded in the early 1950s and supported by dozens of talented family growers in the greater Mâconnais.\u003c\/p\u003e\n\u003cp\u003eWe first came across this exceptional group when sampling a bottle of Crémant de Bourgogne that we could have sworn was a fine Blanc de Noirs from the Montagne de Reims—quality from this winery based in Prissé is outstanding, in both sparkling wines and still wines.\u003c\/p\u003e\n\u003cp\u003eSourcing older-vine fruit from the Mâconnais’ top terroirs, including Vergisson, Saint-Véran and Viré-Clessé, among others, Terres Secrètes selections are indeed southern Burgundy’s best-kept secret, on quality and on price.\u003c\/p\u003e","brand":"Terres Secrètes","offers":[{"title":"Default Title","offer_id":45332366754048,"sku":"","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/10867F01-71B9-43F5-9E99-239989DBB4DB_1_105_c.jpg?v=1773779170"},{"product_id":"nicolas-maillart-platine-1er-cru-extra-brut-pinot-noir-champagne-france-nv","title":"Nicolas Maillart \"Platine\" 1er Cru Extra Brut, Pinot Noir, Champagne, France NV","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e54% Pinot Noir, 26% Chardonnay, 20% Pinot Meunier. 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All of his Champagnes are fermented and aged in wood, minimally sulfured, and bottled unfiltered with very little dosage.\u003c\/p\u003e\n\u003cp\u003eNicolas has made wine at his family estate since 2003 and has had two decades to hone and perfect his house style. He controls, farms, and manages all of his vineyards himself, working all of his soils. His Champagnes are pure, elegant, terroir-transparent, stylish, and delicious! Tasting through his lineup of vins clairs is like tasting through a cellar of young wines in Burgundy, and he has figured out how to transform the magic he has in barrel into his resulting Champagnes that emerge years later. Nicolas Maillart is sure to be a household name in Champagne in the near future, and we know you will enjoy getting to know these as much as we have.\u003c\/p\u003e","brand":"Nicolas Maillart","offers":[{"title":"Default Title","offer_id":45395487359232,"sku":"","price":93.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_ff8f50f5-21d4-4e4b-b34f-7e703b49efc7.heic?v=1720121602"},{"product_id":"hild-sekt-brut-elbling-mosel-germany-nv","title":"Hild \"Sekt Brut\" Elbling, Mosel, Germany NV","description":"\u003cp\u003e\u003cstrong\u003eFROM VOM BODEN: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThe Upper Mosel has nothing to do with Riesling and nothing to do with slate. Instead, we find limestone. The Upper Mosel in fact represents the beginning (or the end?) of the Paris Basin, the geological reality that informs places like Chablis and Sancerre. Instead of Riesling, in the Upper Mosel we find a winemaking culture based on one of Europe’s oldest grapes: Elbling. It’s important to understand that Elbling here feels like something of a religion. It’s a culture, a regional dialect that is spoken through this wine of rigorous purity, of joyous simplicity, of toothsome acidity. The joy of Elbling is the uncompromising vigor and energy, the raucous and super-chalky acidity. Matthias Hild, who farms about six hectares in the sleepy town of Wincheringen, told me that back in the 1980s, when he’d have an Elbling clock in at less than 8.5 grams acid, he’d taste it and question if it was Elbling at all. Which is sort of like saying you’re not sure the music is loud enough because your ears aren’t bleeding.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eMatthias Hild reminds me of Randal Graham, the famous founder\/winemaker of Bonny Doon, in his eclectic mix of scholar, advocate, farmer and trickster. 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Hopefully this will change. At the very least, you’re going to hear me shouting about this place.\u003c\/p\u003e","brand":"Hild","offers":[{"title":"Default Title","offer_id":45663257100544,"sku":"","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_c97da190-4110-4ce6-a68d-263d3395b465.heic?v=1720121500"},{"product_id":"ocelot-black-cherry-dark-chocolate-bar","title":"Ocelot Black Cherry Dark Chocolate Bar","description":"\u003cp\u003e\u003cstrong\u003eFROM OCELOT: \u003c\/strong\u003eA smooth, rich, organic dark chocolate made with beans grown in Virunga National Park, Eastern Congo. The fruity, smoky flavours of this chocolate pair perfectly with tart and fragrant black cherries: a classic and luxurious combination.\u003c\/p\u003e","brand":"Ocelot","offers":[{"title":"Default Title","offer_id":45739275190528,"sku":"","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_0aea8b85-572d-4f14-a78c-fa5fa04ea06c.heic?v=1722194842"},{"product_id":"blood-orange-chocolate-bar","title":"Ocelot Blood Orange Chocolate Bar","description":"\u003cp\u003e\u003cstrong\u003eFROM OCELOT: \u003c\/strong\u003eA smooth, rich, organic dark chocolate made with beans grown in Virunga National Park, Eastern Congo - infused with sweet, tangy blood orange, and a touch of creamy vanilla. A nod to the much-loved British ‘chocolate orange’ - taken to the next level of sophistication and taste perfection.\u003c\/p\u003e","brand":"Ocelot","offers":[{"title":"Default Title","offer_id":45880908841216,"sku":"","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_4567d5b4-5422-4284-b6f4-aa1d0bb25c7a.heic?v=1724893377"},{"product_id":"jean-vullien-cremant-de-savoie-savoie-france-nv","title":"Jean Vullien \"Crémant de Savoie\" Savoie, France NV","description":"\u003cp\u003e\u003cstrong\u003eFROM REGAL WINES:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e30% Chardonnay, 50% Jacquere, 20% Altesse. Strict selection in both vineyard and on sorting table before crush. Direct pressing. Alcoholic fermentation at 16C in thermoregulated stainless steel vats. Aged on the lees in their cellar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003e69 acres total planted on the hillsides of the Combe de Savoie to the following varieties: Jacquère: 4.94 acres in the cru Montmélian – labeled Vin de Savoie Montmélian, Roussette aka Altesse: 6.18 acres in various parcels – labeled Roussette de Savoie, Chardonnay: 9.88 acres – labeled Vin de Savoie Chardonnay (best parcels for Cuvée Prestige), Roussanne aka Bergeron: 15 acres in the cru Chignin – labeled Chignin-Bergeron, Gamay: 8.15 acres – labeled Vin de Savoie Gamay, Pinot Noir: 8.9 acres – labeled Vin de Savoie Pinot Noir (best parcels for Cuvée Jeannine), and Mondeuse: 16 acres including parcels in the crus St-Jean-de-la-Porte and Arbin. All parcels sustainably farmed (lutte raisonnée). Dark Jurassic limestone soils and black marl base with pebbly topsoil layer of scree (degraded limestone fragments that have accumulated over time from Massif des Bauges slopes above).\u003c\/p\u003e","brand":"Jean Vullien","offers":[{"title":"Default Title","offer_id":45929384673536,"sku":"","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_30ce3928-db3b-4b51-8f7a-772c7b873063.heic?v=1726159640"},{"product_id":"luis-pato-maria-gomes-espumante-bairrada-portugal-nv","title":"Luis Pato \"Maria Gomes\" Espumante, Bairrada, Portugal NV","description":"\u003cp\u003e\u003cstrong\u003eFROM SKURNIK WINES:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eGrown with Maria Gomes (95%) and Sercialinho (5%) grapes fermented in separate stainless steel vats under control temperature during 2 weeks.\u003c\/p\u003e\u003cp\u003eThe second fermentation will occur inside the bottle to keep the flavour of flowers and fruits from the main grape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe Pato family has been producing wine at Quinta do Ribeirinho since, at least, the eighteen century. João Pato started to bottle the wine from his vineyards in 1970, becoming the first winegrower in Bairrada region after its demarcation. His son, Luis Pato, inherited this nonconformist and pioneer spirit. In 1980, Luis produced his first wine, a pure Baga, from an exceptional quality and absolute rareness that is sought by appreciators as a treasure. After experimenting with Baga over the years, Luis was even able to produce the first Vinhas Velhas wine from Portugal! However, in 1999, by personal choice, he left DOC denomination and now labels his wines as Regional Beiras.\u003c\/p\u003e\u003cp\u003ePato’s 60 hectares of vineyards are planted with Baga and Touriga Nacional (red varieties), as well as Maria Gomes, Bical, Bairrada’s Cercial and Sercialinho (white varieties). 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On the palate, this oxidation perceived on the nose is found in a much more subtle way, bringing superb complexity to the wine, combined with great sapidity and finesse, leaving a very fresh and long finish. Champagne blend: 100% Pinot Meunier. Bottles made: 986 bottles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eJérôme Bourgeois-Diaz is a 4th generation vigneron who has been making some of the most compelling Champagne in Crouttes-sur-Marne, on the banks of the Marne River halfway between Paris and Reims. Though he has deep family roots in the area, he was not always working in the vines, having had a previous career in industrial sales before taking over from his father in 2001. He farms 7ha of vines that average 35 years of age (3ha Pinot Meunier, 2ha Pinot Noir, and 2ha Chardonnay) in the clay and limestone soils the region is known for. Jérôme is deeply committed to biodynamic farming, having gained certification by Demeter in 2015, meaning herbicides, fungicides, and all other sprayings are strictly prohibited. He allows for native, wild plants to intersperse the rows, which make his vineyards look like an oasis of green in an otherwise conventionally farmed area. Care is taken during the harvest to adhere to Pierre Masson’s lunar calendar and all vineyard work is done by hand. His practices are easily the most old-school approach to viticulture in the region that we know of. This philosophy of making wine the hard way extends to the cellar. Jérôme takes great pride in his traditional Coquard Champagne press, a company that has been making them since 1924. Using this machine is incredibly labor-intensive (but crucial for gentle extraction of the grape juice) and involves three people working it at all times and carefully rearranging the grapes after every couple pressings in a technique called retrousse. It is a slow process, but one that Jérôme deems absolutely necessary. All of his wines are fermented with native yeasts in a combination of stainless steel tanks and neutral oak, and he eschews the use of sulfur unless absolutely necessary. All grapes are fermented separately and blended before bottling. The wines are separated into two categories with his more serious wines called Collection, which see longer time on the lees before disgorgement.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eThis bottle is allocated and therefore stock is limited. 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One of the reasons we launched a chocolate factory in San Francisco was to offer the perfect hot chocolatey antidote to a city with over one hundred days of fog. Our classic Hot Chocolate is rich, subtly sweet, and deeply chocolatey. Inside each bottle includes the hot chocolate mix made from the 70% Camino Verde, Ecuador single-origin chocolate we use for our house hot chocolate drinks, and, of course, a basic recipe for the home hot chocolate enthusiast.\u003c\/p\u003e","brand":"Dandelion","offers":[{"title":"Default Title","offer_id":46080986448128,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_6d62d405-7797-433c-ae2f-2594e9133f42.heic?v=1734558684"},{"product_id":"nicchia-lambrusco-di-modena-emilia-romagna-italy-nv","title":"Cantina Fratelli Carafoli \"Nicchia\" Lambrusco di Modena, Emilia-Romagna, Italy NV","description":"\u003cp\u003e\u003cstrong\u003eFROM T. 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Tangy, spicy, and juicy, this wine dances on the palate, its bright acidity counterbalancing notes of fresh jam while its tensile Kimmeridgian minerality provides a sturdy base.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eWe live in the era of the “superstar winemaker,” and it is perhaps easy to forget that for most of its history viticulture has been simply an extraordinarily taxing form of subsistence farming. Before the appellation system, before mechanization, and before the possibility of easy travel, Louise Brison eked out a modest living from a few hectares of vines in her home village of Noé-les-Mallets in the Côte des Bar. The family trade sustained the Brisons through the tumult of the 20th century, and Louise’s grandson Francis began estate-bottling a portion of their fruit in 1991. 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Furthermore, Delphine has no patience for the fanciful nomenclature which plagues so much Champagne even from small growers, instead choosing straightforward names for her cuvées: “Chardonnay de la Côte des Bar,” “À l’Aube de la Côte des Bar,” and so forth.\u003c\/p\u003e","brand":"Champagne Louise Brison","offers":[{"title":"Default Title","offer_id":46149414420736,"sku":null,"price":92.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_038019c7-7191-419d-98e9-a809fb5948e7.heic?v=1733369581"},{"product_id":"champagne-jean-vesselle-oeil-de-perdrix-champagne-france-nv","title":"Champagne Jean Vesselle \"Oeil de Perdrix\" Champagne, France NV","description":"\u003cp\u003e\u003cstrong\u003eFROM SPURNIK WINES:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% pinot noir, primarily from in and around the Grand Cru village of Bouzy. 35+ year old vines planted in very chalky clay and limestone. Grapes are briefly macerated (less than 24 hours) for a slight pinkish hue. Fermented and aged in stainless steel, aged for 24 months on the lees.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe Vesselle family has roots in Champagne that date back more than 300 years. From their small domaine in the Grand Cru village of Bouzy in the Montagne de Reims, David and Delphine Vesselle are grower-producers who sustainably farm their precious parcels (90% Pinot Noir, 10% Chardonnay) in what many consider to be some of the finest terroir for Pinot Noir in all of Champagne. In the cellar the Vesselles use a traditional basket press to extract the highest quality juice from their grapes, and vinify most of the wines in tank. 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No disgorgement.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eTowering over the alpine city of Trento, at some 700+ meters of altitude, are the tiny parcels of vines tended by Matteo Furlani. Matteo is the current custodian of his family plots high in the Dolomites; he is a fourth generation winemaker.\u003c\/p\u003e\u003cp\u003eAfter studying agronomy, not winemaking (he learned that from his father and grandfather) Matteo set his sights on working his land in the most natural of ways. Chemicals were never a part of what Matteo's predecessors used to tend the vines yet Matteo took an even more rigorous approach, incorporating biodynamic preparations and methodologies in the vineyards today.\u003c\/p\u003e\u003cp\u003eWines are fermented either in cement tanks or small glass demijohns with no temperature control, no yeast, no sulfur. 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Since then it has transformed from a local, small business to a nationally recognized brand as America’s leading salt maker. Harvested from the cold, pristine waters of Netarts Bay on the Oregon Coast, our flake and kosher sea salts have garnered worldwide favor for their beautiful presentation and pure taste by professional chefs and home cooks alike.\u003c\/p\u003e\n\u003cp\u003eThe very first caramel recipe dates back over 1000 years. We have the French to thank for the addition of salt, and now we think we’ve landed a pretty great version of our own. Our recipe starts with the purest sea salt, sustainably harvested from Netarts Bay on the Oregon Coast. We then carefully toast the sugar and butter to a perfect golden brown, before stirring in the heavy cream. 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It is a blend of innovation and tradition: A compelling and unforgettable Lambrusco crafted using extended, natural fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eFounded in 1910 by Oreste Lini, Lini 910 is a fourth-generation, family-owned and operated winery. Lini has produced some of Emilia's leading wines including the first-ever Lambrusco included in Wine Spectator's Top 100 Wines of Italy. Thanks to his longstanding relationships with growers and deft hand, winemaker Fabio Lini, along with his sister Anita Lini, and his brother Massimo Lini, has set the benchmark for artisanal Lambrusco, and has remained true to his family's trademark dry style of Lambrusco. The Lini Winery has always distinguished itself with its range of Lambrusco wines and has put in years of hard work, research and oenological trials to develop the use of the Metodo Classico (as used in the production in Champagne) for Lambrusco.\u003c\/p\u003e\u003cp\u003eLini's wines are renowned for their signature freshness and classic dry character. Thanks to Fabio Lini's artisanal approach to sparkling wine production, their bright red fruit and berry flavors are balanced by juicy minerality. 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Soils consist of both Kimmeridgian and Portlandian limestone and clay. The vineyard is south facing, but maintains great freshness because it is in a valley between two forests, protected by pine trees on the ridge, providing excellent ventilation, with cooling breezes most of the year.\u003c\/p\u003e\u003cp\u003eThibaud was not interested in making rosé in the first place, as his preference is red wine from pinot noir. If he was going to make rosé at all, he wanted to make a natural, substantive, old-school rosé that drinks like a red wine with bubbles. His rosé Saignée de la Côte was born from one of the most unique, bold wines of the region – blurring the lines between red Coteaux Champenois and Champagne. There is nothing like it, and we love this Champagne for it.\u003c\/p\u003e\u003cp\u003eSaignée de la Côte is a wild ride of psychedelic flavors, with an incredibly long finish designed to elevate food pairings or take you on a magic carpet ride. The color is intense ruby with orange highlights. The flavor profile is a celebration of savory red fruits, jam, strawberries, raspberries, blackcurrants, and touches of rose petals, violets, pepper, and cinnamon. The palate, reminiscent of a red Coteaux Champenois, is full-bodied and vinous with thrilling acidity, red fruits, cinnamon, and licorice. It is a pure expression of Côte des Bar pinot noir. A true, bold Saignée, perfect when paired with lamb; Thibaud himself prefers it with Indian food.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThibaud Brocard is a rising star in Champagne’s Côte des Bar. Champagne Brocard Pierre produces handmade, terroir-focussed wines with great transparency and electricity, without the aid of chemicals or the winemaking sleight-of-hand common in the world’s most recognizable wine appellation. The vibe at Brocard Pierre is a reflection of Thibaud: fresh and young; jovial, but always on-point. He delivers precise, gastronomic Champagnes designed for maximum pleasure at the table with friends, without pretense.\u003c\/p\u003e\u003cp\u003eVigneron Thibaud Brocard is the fifth generation of Champagne Brocard Pierre to work his family vineyards near the village of Celles-sur-Ource in the Seine river valley, known as the Barséquanais area of the Côte des Bar, the southernmost subregion of Champagne. Côte des Bar, located about an hour north of Chablis in the Aube department of France, is the transition point between Champagne and Burgundy. It was part of Burgundy for centuries until the French Revolution. 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A mouth-watering delight that features aromas of citrus fruit, crisp apple underlined by hints of almond and candied fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eLelarge-Pugeot is an eighth-generation winery in the Premier Cru village of Vrigny on the rolling slopes of the Montagne de Reims (about 15 minutes west of Reims). It is a real family operation, helmed by the two parents, Dominique and Dominique, and supported by their kids, one of whom is our good friend Clémence. \u003c\/p\u003e\u003cp\u003eThe family’s 8.7 hectares of vineyards, which are planted mostly with Pinot Meunier, face northward, offering some protection from the effects of global wiwarming, though Clémence is quick to note that they can now make red wines for the first time in the history of Champagne. The domaine, which has been certified organic since 2014 and Demeter-certified biodynamic since 2017, is comprised of 42 distinct parcels where Pinot Meunier, Pinot Noir, and Chardonnay are grown at elevations of 400 ft. \u003c\/p\u003e\u003cp\u003eThe wines of Lelarge-Pugeot are bright and full of pizzazz, and the family is producing some electric juice—including Nature et Non Dosé, their no sulfur\/no dosage cuvée. 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This cuvée is the platonic ideal of growers’ champagne - one that seamlessly weaves the minerality in the soils with the delicate aromas of grapes from a blend of 30 parcels within Vrigny. A true reflection of the Vrigny terroir.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eLelarge-Pugeot is an eighth-generation winery in the Premier Cru village of Vrigny on the rolling slopes of the Montagne de Reims (about 15 minutes west of Reims). It is a real family operation, helmed by the two parents, Dominique and Dominique, and supported by their kids, one of whom is our good friend Clémence. \u003c\/p\u003e\u003cp\u003eThe family’s 8.7 hectares of vineyards, which are planted mostly with Pinot Meunier, face northward, offering some protection from the effects of global wiwarming, though Clémence is quick to note that they can now make red wines for the first time in the history of Champagne. The domaine, which has been certified organic since 2014 and Demeter-certified biodynamic since 2017, is comprised of 42 distinct parcels where Pinot Meunier, Pinot Noir, and Chardonnay are grown at elevations of 400 ft. \u003c\/p\u003e\u003cp\u003eThe wines of Lelarge-Pugeot are bright and full of pizzazz, and the family is producing some electric juice—including Nature et Non Dosé, their no sulfur\/no dosage cuvée. Truly remarkable fizz all around; Prince Charles would agree.\u003c\/p\u003e","brand":"Champagne Lelarge-Pugeot","offers":[{"title":"Default Title","offer_id":46170080641280,"sku":null,"price":83.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_00843c45-f38e-4d02-b4d9-2aba35b5e38f.heic?v=1734120771"},{"product_id":"guido-gobino-giandujotto-classico-approx-300-pieces","title":"Guido Gobino Giandujotto Classico","description":"\u003cp\u003e\u003cstrong\u003eFROM GUIDO GOBINO: \u003c\/strong\u003eThe classic recipe is perfect balance of aromatic Cocoas from South America, Piedmont Hazelnuts, cultivated in the Langhe by farmers that have worked with us for decades, Milk from the Italian Alps, Italian Sugar. 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A hazy shade of sunset in the glass, its delicate bubbles carry varietal notes of strawberry and cracked pepper, whilst the texture is all chalk, salt and citrus. A brilliant aperitif from one of the masters of pétillants.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eJean-Pierre fell in love with wine at a young age, moved to Paris, met some of the natural wine movement’s true pioneers and subsequently opened one of the first bars dedicated to such wines in the city, L’Ange Vin, and founded France’s premier journal on the topic, ‘Le Rouge et Le Blanc’. It was only a matter of time before he could not resist the urge to join the vignerons he so loved and in the early two thousands he left Paris and moved with his wife Noella back to the village where he grew up to do just that.\u003c\/p\u003e\u003cp\u003eThe Robinots farm a total of seven hectares of land across two appellations in the Loire’s northern reaches, Jasnières and the Coteaux-du-Loir. The vines are planted over a mix of red clay, limestone and silex and are tended organically, with the majority of treatments coming in the form of infusions of wild plants such as nettles and ferns. Fermentations take place in the labyrinth of ancient limestone caves beneath the vines. They go slow and steady and can often last months, even years, with the wines resting on their lees in old barrels for as long as they need and we have tasted some that have been waiting for over a decade. However, there is method in the madness as Jean-Pierre is a master of élevage and by the time each wine is bottled without any additions, it has attained an energy, poise and vitality that are hard to find elsewhere.\u003c\/p\u003e","brand":"Jean-Pierre Robinot","offers":[{"title":"Default Title","offer_id":46320995631360,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_ddb14848-d25d-4784-99ea-ee597e28cf6a.heic?v=1737733459"},{"product_id":"domaine-des-marnes-blanche-bulle-ton-body-jura-france-nv","title":"Domaine des Marnes Blanches \"Bulle Ton Body\" Jura, France NV","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTION MASSALE:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Chardonnay, with most of the blend from the 2018 harvest, is fermented and aged in stainless steel tanks and left on the lees for 15 months before bottling with no dosage and no SO2.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eNatives of the Jura, but from farming rather than winemaking backgrounds, Géraud and Pauline Fromont began this Domaine when they were in their mid-20s, and are ambitious, talented young winemakers. They share all vineyard, cellar, and sales duties, and are rising stars in the region. The Marnes Blanches vineyards are divided between three towns: Cesancey, Vincelles, and Ste-Agnès. The Fromonts acquired their Cesancey vineyards first, and those feature the “white marl” soil that gives the Domaine its name, with topsoil of limestone. The vineyards in Ste-Agnès and Vincelles are primarily red marl, with fossilized limestone. With vines up to 100 years old and interesting local strains such as Melon-Queue-Rouge and Savagnin Muscaté, the Fromonts have excellent material to work with in the cellar. They began farming organically immediately upon beginning the Domaine in 2006 and are now Ecocert certified, with plowing between rows.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eThis bottle is allocated and therefore stock is limited. Discounts do not apply to this product.\u003c\/p\u003e","brand":"Domaine des Marnes Blanches","offers":[{"title":"Default Title","offer_id":46407219478784,"sku":null,"price":41.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_2419.jpg?v=1739934312"},{"product_id":"michel-nartz-cui-cui-cremant-dalsace-alsace-france-nv","title":"Michel Nartz \"Cui Cui\" Cremant d'Alsace, Alsace, France NV","description":"\u003cp\u003e\u003cstrong\u003eFROM COMMUNAL BRANDS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eA blend of Auxerrois, Pinot Blanc, Pinot Gris, Riesling. Hand harvest. A pneumatic press gently extracts the juice but none of the bitterness from the seeds and stems. Primary fermentation in stainless steel at controlled temperatures. Secondary fermentation is done using the traditional (Champagne) method with a long slow fermentation to build up effervescence in the bottle for a minimum of 12 months. The bottles are then disgorged and receive a small 5–6 gram per liter dosage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eMichel Nartz is a family winery established in the picturesque and medieval village of Dambach-la-Ville. Family roots in the town date back to 1688. The family possess 50 organically farmed hectares divided into multiple small parcels all around the village of Dambach-la-Ville, but also in in the nearby villages of Scherwiller and Châtenois. They are very proud to have vineyards located in the heart of the Grand Cru Frankstein, one of the 51 Grand Crus in Alsace which has a particular granitic soil that gives an intense minerality to the wine. The hallmark of Alsace wine is its diversity of soil and these family vineyard encompass the range of variety that exists in the region. This winery story is a beautiful blend of wine growing families, all joined by marriage. Originally founded by Jean-Charles Ruhlmann and Michel Nartz, the legacy continued with Jean-Victeur Schutz, hence Ruhlmann-Schutz. The Ruhlmann-Schutz and Nartz families are now on its third generation: 4 grandchildren all in their 20s and 30s. Committed to sustainability, they have converted to solar, have systems and processes in place to reuse water and recycle as much as possible, and vineyards are in conversion to organic. They hold the highest level Certification Haute Valeur Environmentale, which is further evidence of their dedication to a holistic approaching to reducing their environmental impact.\u003c\/p\u003e","brand":"Michel Nartz","offers":[{"title":"Default Title","offer_id":46407220003072,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_2416.jpg?v=1739933707"},{"product_id":"jean-pierre-robinot-famille-du-vin-cans-loire-valley-france-nv","title":"Jean-Pierre Robinot \"Famille du Vin\" Sparkling Single Can, Loire Valley, France NV","description":"\u003cp\u003e\u003cstrong\u003eFROM TUTTO WINES:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Chenin Blanc. Famille du Vin is a new collection of exceptional French natural wines packaged in a sustainable and practical form. This dry, crisp, crunchy pét-nat from Loire legend Jean-Pierre Robinot might be the best canned wine we've ever tasted. Waxy notes of orchard fruits, pineapple and citrus lead into a smoky, earth-toned finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eJean-Pierre fell in love with wine at a young age, moved to Paris, met some of the natural wine movement’s true pioneers and subsequently opened one of the first bars dedicated to such wines in the city, L’Ange Vin, and founded France’s premier journal on the topic, ‘Le Rouge et Le Blanc’. It was only a matter of time before he could not resist the urge to join the vignerons he so loved and in the early two thousands he left Paris and moved with his wife Noella back to the village where he grew up to do just that.\u003c\/p\u003e\n\u003cp\u003eThe Robinots farm a total of seven hectares of land across two appellations in the Loire’s northern reaches, Jasnières and the Coteaux-du-Loir. The vines are planted over a mix of red clay, limestone and silex and are tended organically, with the majority of treatments coming in the form of infusions of wild plants such as nettles and ferns. Fermentations take place in the labyrinth of ancient limestone caves beneath the vines. They go slow and steady and can often last months, even years, with the wines resting on their lees in old barrels for as long as they need and we have tasted some that have been waiting for over a decade. However, there is method in the madness as Jean-Pierre is a master of élevage and by the time each wine is bottled without any additions, it has attained an energy, poise and vitality that are hard to find elsewhere.\u003c\/p\u003e","brand":"Jean-Pierre Robinot","offers":[{"title":"Default Title","offer_id":46407222427904,"sku":null,"price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_2497.jpg?v=1739934208"}],"url":"https:\/\/patronsaintwine.com\/collections\/mardi-gras-magic.oembed?page=4","provider":"Patron Saint","version":"1.0","type":"link"}