Slovenia | Gorsika Brda
Movia wines are produced with the highest measure of respect towards nature, using bio-dynamic methods in the wine-making, including use of native yeasts. Winemaker Aleš Kristančič uses long maceration times (sometimes years) in old Slovenian oak and does not rack his wines. The result is authenticity with true purity of expression.
His wines are totally naturally-made and not even crushed. He practises whole bunch fermentation, without any form of fining or filtering – totally naturally stabilized.
Domaine les Capreoles
France | Burgundy
The word “Capréoles” comes from the Old French and means vine tendrils. Winemakers Cédric and Catherine chose this name for all it symbolizes: the reference to History and Tradition, the natural support allowing vertical growth of the vine but also the idea of the relationship they want to establish with those who appreciate their work.
Domaine les Capreoles has been certified organic since 2017. Their wines are also produced biodynamically and are also vegan. Vinification is kept as natural as possible with little sulphites added, only after malolactic in tanks.
Ca’ Dei Zago Col Fondo Prosecco
Italy | Veneto
Founded in 1924, Azienda Agricola Ca’ Dei Zago maintains 6 hectares of vineyards in Valdobbiadene in the province of Veneto. Christian Zago returns to the traditions of his grandfather to make this unique Col Fondo (on the sediment) Prosecco, which finishes its fermentation in the bottle under crown cap.
This results in a Prosecco that is slightly cloudy with the sediment still in the bottle, a characteristic commonly found in Prosecco until the 1970s when pressurized tanks were introduced. There have never been any herbicides or pesticides used in the vines – that are all terraced on steep hills characteristic of the area, making machine harvesting impossible. He has been producing biodynamic wine since 2010.