Large Format

Producer: Edmunds St. John
Variety: Syrah
Country: United States
Region: California - Sonoma Valley
Farming: Organic
Package: 1.5L bottle

Producer: Laurent Saillard
Variety: Gamay
Country: France
Region: Loire - Touraine
Farming: Organic
Package: 1.5 L bottle

Callejuela Manzanilla Pasada Blanquito 1.5L

Producer: Radikon
Variety: Pinot Grigio
Country: Italy
Region: Friuli-Venezia Giulia
Farming: Organic
Package: 750 mL bottle

Producer: Radikon
Variety: Chardonnay and Friulano
Country: Italy
Region: Friuli-Venezia Giulia
Farming: Organic
Package: 1.5 L bottle

Producer: Laurent Saillard
Variety: Sauvignon Blanc
Country: France
Region: Loire - Touraine
Farming: Organic
Winemaking: Direct press and 6 months in stainless steel.
Package: 750 mL bottle

Producer: G.D. Vajra
Variety: Nebbiolo
Country: Italy
Region: Piedmont - Barolo
Farming: Organic
Winemaking: Comes from 3 vineyards in the commune of Barolo and is aged for 36 months in oak barrels. 
Package: 1.5L bottle

Producer: Clos Rougeard
Variety: Cabernet Franc
Country: France
Region: Loire - Saumur-Champigny
Farming: Certified Organic, Hand harvested
Winemaking: Minimal intervention. Natural yeasts, no filtering, no fining. Undergoes a 4- to 6-week native yea

Producer: Domaine de la Patience (Christophe Aguilar)
Variety: Grenache, Cinsault
Country: France
Region: Languedoc-Roussillon 
Farming: Organic
Winemaking: The grapes are direct-pressed, cold-stabilized and then fermented with neutral yeast in concr

Producer: Domaine Rougeot
Variety: 70% Pinot Noir, 30% Gamay
Country: France
Region: Burgundy
Farming: Organic, Hand harvested
Winemaking: 90% whole-cluster fermented in tanks for 15 to 18 days. Fermentation takes place with native yeast and no added

Brilliant young winemaker Arianna Occhipinti is a natural wine superstar. SP68 Rosso is a blend of juicy Frappato and inky Nero D'Avola. Perfect.

Producer: Domaine de la Patience (Christophe Aguilar)
Variety: Chardonnay
Country: France
Region: Languedoc-Roussillon 
Farming: Organic
Winemaking: The grapes are direct-pressed, cold-stabilized and then fermented with neutral yeast in concrete and