Orange

Producer: Shavi K'Ravi
Variety: Kahuri Mtsvane
Country: Georgia
Region: Signagi
Farming: Organic
Winemaking: Grapes are destemmed and macerated for 6 months. Maceration and spontaneous fermentation in kvevri, pressed, returned to kvevri for more than

Producer: Celler La Salada
Variety: Malvasia de Sitges
Country: Spain
Region: Catalonia - Penedès
Farming: Biodynamic
Winemaking: Sees two weeks’ worth of maceration, 80% of the fruit done whole-cluster and foot-pressed, 20% destemmed. Fermented in s

Producer: Viña Echeverria
Variety: Sauvignon Blanc
Country: Chile
Region: Central Valley - Curico Valley
Farming: Sustainable, Hand harvested

Producer: Quinta de Ermegeira
Variety: 70% Chardonnay, 30% Chenin Blanc
Country: Portugal
Region: Lisboa
Farming: Organic, Hand harvested
Winemaking: 3 days of skin contact, spontaneous fermentation in stainless with native yeasts followed by a quick

Producer: Wild Arc Farm
Variety: Chardonnay, Riesling
Country: United States
Region: New York - Hudson Valley
Farming: Sustainable

Producer: Ampeleia
Variety: 90% Trebbiano, 5% Ansonaco, 5% Malvasia
Country: Italy
Region: Tuscany
Farming: Biodynamic
Winemaking: Grapes were co-fermented in concrete vats, with 7-10 days contact with the skins. It aged on its lees for 6 months in c

Producer: Peter Wetzer
Variety: Gruner Veltliner
Country: Hungary
Region: Sopron
Farming: Organic, Hand harvested
Winemaking: Grapes are manually selected, gently crushed and basket-pressed after 24 hours on skins, wild fermented partly in a 500-lite

Producer: Celler La Salada
Variety: Xarel-lo
Country: Spain
Region: Catalonia - Penedès
Farming: Biodynamic, Organic
Winemaking: Grapes are cooled to 4º C for 24 hours then macerated with the skins for 6 months. Natural fermentation without adding ye

Producer: Floral Terranes
Variety: Chardonnay
Country: United States
Region: New York - Long Island
Farming: Organic

Producer: Bloomer Creek
Variety: Gewürztraminer
Country: United States
Region: New York - Finger Lakes
Farming: Organic, Hand harvested
Winemaking: Grapes are spontaneously fermented on the skins generally for four and a half weeks. Unfined and unfil

Producer: Martin & Anna Arndorfer
Variety: Grüner Veltliner, Riesling
Country: Austria
Region: Niederösterreich- Kamptal
Farming: Organic
Winemaking: Grüner Veltliner fermented on Riesling skins for ten days. Grapes are pressed whole-cluster, and ski

Producer: Eminence Road
Variety: Pinot Gris
Country: United States
Region: New York - Catskills
Farming: Sustainable
Winemaking: Native yeast fermentation with 5 days on the skins. Aged for 10 months in stainless steel. Unfined, unfiltered, with mini

Producer: Gulp/Hablo
Variety: 50% Verdejo, 50% Sauvignon Blanc
Country: Spain
Region: Castilla La Mancha
Farming: Biodynamic (certified), Organic (certified)
Winemaking: Fermented with indigenous yeasts and macerated separately on skins for 5-7 days

Ribolla from Slovenia, made by a wild Frenchman.