Reds to Fall For

Blaufränkisch Organic · Burgenland

Organic Blaufränkisch, wild-fermented and aged in large barrels. Dark cherry, pepper and fine tannins keep the style clear and lively. Serve with steak, without making the evening formal.

Carignan Natural · Languedoc

Old-vine Carignan, wild-fermented and entirely unoaked. Serve slightly cool with hard cheese: southern France knows how to keep things understated, too.

Cinsault Wild Yeast · Languedoc

Old-vine Cinsault from cooler north-facing slopes, wild-fermented and kept free of oak. Red berries, a little spice and silky tannins. Serve slightly cool with tapas and an unhurried supper.

Merlot Blend Natural · Languedoc

Merlot and Grenache, wild-fermented and bottled without added sulphites. Steel keeps the blackberry fruit clear and the tannins gentle. Mushroom night just found its bottle.

Barbera Stainless Steel · Asti

Unoaked Barbera with black cherry and lively acidity. Open with roasted vegetables: easy-going needn't mean forgettable.

Freisa Superiore · Asti

Freisa from 75-year-old vines, aged for a year in oak. Rose, raspberry and firm tannins: a Piedmont detour for your next barbecue.

Merlot No-Sulfites · Provence

Mediterranean Merlot, fermented without added sulphites and kept in steel. Silky texture and gentle tannins make it an easy dinner companion. Pizza or mushrooms, with a slight chill on the bottle.

Tempranillo Crianza · Rioja

Rioja Crianza from cool, high vineyards, aged twelve months in French oak. Black cherry and vanilla for grilled sausages and an evening with no dress code.

Blaufränkisch Wild Yeast · Haloze

Wild fermentation and twelve months in barrel give this Slovenian blend depth and fine tannins. Bring it to the table with mushrooms and a story to tell.