Vermentino appeals to everyone. It manages to be linear without sacrificing weight, and its notes of bright stone fruit win over Pinot Grigio and Sauvignon Blanc lovers, while its minerality attracts Chablis-drinkers. Wherever your palate lies, give this a shot as it makes for the perfect fall transition wine.
Organic farming practices, hand-harvested, native yeast fermentation, and only 2,000 cases produced.
Since 1670, the Negro family has been cultivating vineyards in the hills of the Roero. Today, boasting some of the most desirable vineyard sites in the region, Negro is an indisputable legend of the area. In fact, in 1971, Giovanni Negro made history by vinifying the first dry Roero Arneis, considered by many contemporaries to be the gold standard in all of the Langhe. Since then, Giovanni and his wife, Maria Elisa had four children, Gabriele, Angelo, Emanuela, and Giuseppe.
Today, Giovanni’s son Angelo acts as head winemaker. He produces wines exclusively from the native grapes of the region, offering a remarkable range of Arneis, Nebbiolo, and “Favorita.” The estate encompasses 70 hectares of vineyards surrounding three properties: the ancestral Cascina Perdaudin in Monteu Roero, the San Vittore farmhouse in Canale, and the farmhouse in the Basarin cru of Neive. Despite these vast holdings, the winery averages less than 30,000 cases produced per year. The family’s meticulous work in the vineyard and the cellar give rise to precise and soulful wines, like this bottling of “Onorata.” It manages to be linear without sacrificing weight, and its notes of bright stone fruit appeal to Pinot Grigio and Sauvignon Blanc lovers alike.
The Negro family farms all of their vineyards organically and since 2016 Angelo Negro has been a leading member of the The Green Experience. This certifying body was founded by Coldiretti Cuneo, whose primary objectives are the conservation of healthy soil and biodiversity, the enhancement of unique regional production methods, and the preservation of the UNESCO-protected hills of the Langhe, the Roero, and Monferrato.
Vermentino, often associated with Corsica or Sardinia in Italy, offers both light white and rosé styles of wine. Also known as “Roero” and “Favorita” in Piedmont, the Vermentino grape tends to create round and herbal wines with ripe fruit, good minerality and a hint of bitter almond on the finish. Well-deserving of more attention, this variety is producing great wines of character that we would recommend to any Chablis-drinker looking for something a little more affordable.
Traveling to the northwest corner of Italy you’ll find the region of Piedmont or Piemonte in Italian. Here the climate ranges between moderate to continental and the area is noted for its foothills. These foothills provide different aspects and altitudes allowing for a variety of elegant, aromatic, and earthy wines to be grown. The primary grapes of Piemonte are the black varieties of Nebbiolo, Barbera and Dolcetto and the white varieties of Cortese and Moscato (Muscat). Within Piemonte are many other designated smaller wine regions famous for their specific varieties including Barbaresco, Barolo, Asti, Alba and Langhe. The Langhe area has a long history of grape growing and the traditional white grape produced are Arneis and Favorita (Vermentino).
100% Chardonnay from 30-year-old vines grown in the most renowned lieu-dit of Puligny, located just five meters from Bienvenues-Batard-Montrachet and Batard-Montrachet. Simply put, this wine is basically Montrachet without with price tag. Lovers of world-class White Burgundy, I’d jump.
Organic farming practices, hand-harvested, native yeast fermentation, 12 months in 456L barrels (40% new) and 6 months in stainless steel.
‘Fourchaume’ is one of the most well-known Chablis premier cru vineyards. It produces wines that are distinguished, rich, and consistently high-quality.
Sustainable farming practices (Lutte Raisonnée), native yeast fermentation, and only 2,000 cases produced annually.
Love Chablis? Who doesn’t? This fresh wine is noted with flavors of fruit on the forefront and and earthy, chalky minerality on the finish. If you’re looking for a ‘gaux-to cheese wine, this is it.
Sustainable farming practices (Lutte Raisonnée), native yeast fermentation, and fermented in stainless steel tanks to reflect the perfect typicity of Chablis.
This aromatic and deliciously thirst-quenching wine quite literally smells like a spring day. This our go-to with sushi. It also pairs well with Thai food or anything with a little spice.
Certified biodynamic and organic farming practices, hand-harvested and native yeast fermentation.