28 Maggio 2024
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The Tenuta Grillo winery is located in Monferrato a few kilometers from Mombaruzzo. The vineyards are located on a gentle plateau about 350 meters above sea level. with sandy and silty soil. The production is carried out with the utmost respect for the environment and for the rhythms of nature that each year requires; herbicides or other chemical products are not used either in the vineyard or in the cellar. The wines are born of long macerations and with the only use of indigenous yeasts, reflecting their different vintage per vintage characteristics. Wines of author born from the passion and love for this fantastic territory!

Il Tufiello is a historical company of the Alta Irpinia, biological since 1990 and among the first realities of the South that has invested to bring back to production its historical wine-producing potential.
At present 2.5 hectares are planted exclusively with the Fiano vine cultivated in high hills 700-800 mt. Also in this case the wines are the result of long maceration and respect all the tenets of natural viticulture; The result is exalting and bewitching wines that reflect the personal touch of the winemaker and the territory in which they are produced.

Tenuta Grillo and Tufiello, both beautiful realities managed directly by the property formed by Igiea, Michele and Guido Zampaglione, winemakers first of all!


Domaine Lindenlaub has a long history that began more than two centuries ago in the heart of Alsace. Today the works are led by Christophe Lindenlaub, progenitor of the conversion into organic agriculture of the 10 hectares spread over the Dorlisheim and Mutzig hills. The goal is to create the most natural wines possible, which more faithfully transcribe the identity of the terroirs in which they were born. Many experiments, works, meetings, including that of Richard Leroy, an exceptional oenologist from the Loire, have brought Christophe and his wines to the notoriety where they are today: lively and full of energy wines, with their own identity and unique character! We invite you to discover them with us...



The creation of Anton Von Klopper! South African of origin but then landed in Australia from the parts of Adelaide Hills, has today become one of the most creative and indicated vignerons of Australia!!!
After graduating with honors from the famous University of Adelaide's school of oenology and a world wander of super-important work experiences, in 2002 with his wife Sally and his daughter Lucy, he buys a 6-hectare orchard and starts creating his own Domaine, focusing on the Pinot Noir and then on many other vines.
Mass selections, vines with free footing, no irrigation and all managed in biodynamic, for wines that change every year, but with only one constant thing...no addition, JUST GRAPE!!!

3 Colours Red 2018 - € 25,90 OUT OF STOCK
Vino Rosso 2018 - € 26.90 OUT OF STOCK
Chardonnay 2018 - € 35.90OUT OF STOCK
Pet Nat Pinot Gris 2018 - € 31.90OUT OF STOCK
Rose of Flowers 2018 - € 31.90 OUT OF STOCK


In Latera, a village a few kilometers from Gradoli, here is Cantina Ortaccio, founded in 2015 by Massimo Antonuzi and Patrizia Montanari, who have chosen to change their life and start the new one in this semi-remote area, to make wine. The vineyards are planted both in Gradoli and in Latera, some of these are on a frank foot and more than seventy years old! In addition, thanks to the volcanic territory and between 400 and 550 m, they allow to have grapes full of minerals and that exactly reflect the terroir. In fact the vines are those typical of the area, namely Trebbiano, Procanico, Malvasia, Sangiovese, Greghetto and Ciliegiolo. Some of these divided into small particles scattered throughout the territory that the local elders have no longer worked and therefore now recovered by Massimo and Patrizia. In the Cellar the grapes are de-stemmed by hand and crushed with the feet in the vats and fermented in fiberglass containers with only indigenous yeasts and without the addition of sulfur dioxide. The maturation is done in regenerated oak barriques, for a minimum of 12 months in the traditional cellar dug directly into the tufa, which guarantees humidity and a constant temperature of 12 °. After maturing, the wine is finished to refine for about 3 months in the bottle. And so, another small enological gem of our beautiful Italy!!!



Jean-Baptiste Menigoz began his career not as a winemaker, but as a teacher in Arbois working with children with special needs. Passionate about natural winemaking with the influence of his good friend and colleague vigneron, Raphael Monnier (Selection Massale), he began only after an apprenticeship with the master of the Jura, Stéphane Tissot, the life of the winemaker.
He started buying parcels of land in both Arbois and Abergement, with vineyards closer to the Cotes de Jura and AOC in Arbois, but the great opportunity was when he was offered the opportunity to secure 2.5 ha of vines, with the which has increased the property to the current size of seven different plots, for a total of 7ha. Soils range from limestone in some, to various types of heavy clay and marl in others. From the beginning, rigorous biological principles have been applied and experiments are underway with biodynamic treatments based on the individual needs of each vineyard.
In line with its experimental trends, Jean-Baptiste produces a wide range of wines where the general theme is quite simple: autochthonous yeasts, no clarification or filtration, depending on the cuvée, and from low to no addition of sulphites. As Jean-Baptiste says, "We make the wines we like to drink alone"!



Let's discover new enterprising and talented young vignerons!
We are in the Rhone Valley, precisely near Gordes, a magnificent well-known village in the Luberon, where Aurélie and Vincent started since 2014, starting first with 3.5ha of old vines from Carignan, Cinsault and Aubun that have been organically grown for 20 years.
Their domain is called Les Maoù and reminds us a little of Provence...but we bet that from here in a few years you will hear a lot about it! Zero chemistry and a great respect for nature and for natural winemaking, not interventionist but nevertheless very precise (nature is good, and even more if accompanied in an intelligent way...).
Maoù wines are small jewels full of fruit, they play on freshness and have an excellent balance...enough to drink and drink them several times!



The farm "il Censo" carries out its activity in Sicily on the Sicani mountains at about 650 meters above sea level at Palazzo Adriano (the site of the wonderful film Cinema Paradiso) on the right side of the river valley Magazzolo. The company was "refounded" in 2004 by Gaetano Gargano and his wife Nicoletta on the extended family lands around 73 hectares where cereals were alternated with forage crops and where herds and herds grazed. The company redevelopment and renovation project stems from the couple's desire to restore "agricultural life" to a pristine and biodiverse area to preserve the natural environment and defend and protect the territory.
But it was the meeting with Giampiero Bea about 25 years ago to determine and well outline the start of this splendid project. Gaetano fell in love with the work that the Bea family was doing in Montefalco and it was decided to reinvigorate the agricultural activity at Il Censo where with Giampiero's guidance, he began planting 5 hectares of vineyards divided between the white Cataratto grape, the black variety Perricone and Nero d'Avola.
The entire farm is managed in an organic way and the vinification is carried out according to the principles developed by Giampiero Bea. This is how fantastic natural wines with an indissoluble bond with their territory are born!



We are in Friuli, precisely in the locality of Borc Dodon, better known as Borgo Dodone where the Denis Montanar winery stands. A fantastic purely family-based reality that has now reached the fourth generation, also devoted to the life of the fields, cultivating soy, spelled, wheat and grape plants, adopting an eco-sustainable approach with great respect for the environment and the territory.
Denis began his activity in 1989, inaugurating the first company production. From vintage to vintage, success grows and within a few years Denis manages to expand his company to reach 10.5 hectares of vineyards. In 1995, the Denis Montanar reality and the Borc Dodon project was officially born, which quickly conquered everyone for the authenticity and spontaneity of its wines, thus carving out a place among the greatest artisans of the Friulian wine scene!
The mainly cultivated vines are autochthonous, such as Friulano, Refosco and Verduzzo, but also Sauvignon, Cabernet and Merlot with plants over 40 years old. The soil is sandy, composed of a mixture of silt and clay, which gives the wine a typical fresh and mineral note.
As we like it, in the vineyard any treatment with chemical compounds or synthetic substances is banned. Even in the cellar the modus operandi is the same, the vinification takes place spontaneously by indigenous yeasts with more or less prolonged maceration. Before bottling, no invasive operations such as filtration or clarification are carried out.
Thus are born wines characterized by a highly territorial profile, of great spontaneity and character. These are artisan expressions, with a wild and rich timbre that breathe the territory from which they are born!



Magnificent natural wines from Burgundy! At the Domaine de La Cadette, Jean, Catherine and Valentin Montanet have been working their vines in organic agriculture for fifteen years, in the lands of the Vezelay appellation of Burgundy. Here no chemistry, respect for biodiversity and the soil; in short, respect for life!
All this for pure and vibrant wines, which benefit from careful and discreet aging, unlike the more well-known "bodybuilders" made in Burgundy. La Cadette wines are a very beautiful and innovative discovery!



The small artisan winery run by Matteo Furlani is located in Vigolo Vattaro, in the province of Trento.
The six hectares of vineyards are cultivated with native vines such as Nosiola, but also with international vines such as Pinot Noir. The vineyards are located on calcareous soils and are cultivated according to the principles of biodynamics, herbicide rejection, pesticides and chemical fertilizers. In the cellar only spontaneous fermentations with indigenous yeasts and for decantations the lunar cycles are followed. There are numerous labels produced, but these are the Pet Nat Sur Lie that make us crazy! Fresh, minerals and with an exciting drinkability!!!


Here we are in Nieva, a small town in the province of Segovia, in the Rueda region. Here Ismael Gozalo farmer to the fifth generation of winemakers, takes care of the old vineyards of Verdejo and produces since the beginning of his adventure wines considered among the best whites in Spain!
Micro Bio is a family project that responds to a philosophy of life that benefits from wine and its sharing, as opposed to a production and marketing policy. The idea, from the beginning, was to produce wines with personality, without losing the varietal character and without masking the fruit. The ancient vineyards are located on sandy soils and the cellar is located in the basement of an ancient monastery (beautiful!!!), where this tiny reality produces only 10,000 bottles in many versions, some obtained following ancient forms of winemaking and aging (Tentados Orange and Kilometro 0) and others following the innovative and creative spirit of Ismael (Microbio 2018).
Here are our proposals created by the Maestro of Verdejo!!!


Davide Gentile and Marco Giuliani has always been friends, decided to abandon their commitments no later than ten years ago, and without experience in making wine but with a good experience in drinking it, they recover as a base the garage of an old grandma's farm to Villa Celiera 700 m on the hills of Pescara, a bit of equipment for making wine and land. Thus Lammidia was born (in Abruzzo dialect, envy or evil eye)!!!
The two friends have the simplest idea of ​​wine that exists: grapes and that's it! No chemical in the vineyard and absolutely nothing in the cellar, no filtration, no clarification, no sulfur. And the imprint of the hand that stands out on the bottles, today the most identifying image of the company, is to represent precisely that: wines made by men, getting their hands dirty in the vineyard and without technological aid.
In almost a decade, in front of our eyes and in our glasses have put more than sixty wines, a whirlwind of interpretations, names and colors, the result of trials, experiments, incursions and curiosities. Their experience runs, their wines come down, so little alcohol but real, live and direct, fresh and electric accompanied by volatile acidity that make them stingy and slender. They do not want to be precise and embellished wines, but wines to drink all in one sip, joyous and funky, without thoughts. In the cellar, fermentation and refinement containers as neutral as possible, such as steel, cement, amphorae, and fiberglass (but not wood) make wines direct, lush and vital.


Near our house, in the municipality of Montelupo Fiorentino, here is one of the most historic wineries in our area! Fattoria Sammontana acquired in 1870 by the Dzieduszycki family, has now reached the fourth generation, manages the farm with biological and biodynamic criteria, with the intent to fully preserve the traditions and enological secrets of this land.
The vineyards are located at an altitude between 70 and 150 meters above sea level. and reside on a "skeletal" or full of pebbles ground, which varies from gravel to pebbles and which is normally defined as "ungrateful", but in reality is what gives character and personality to their wines!
Even in the cellar the same rules of the vineyard apply, therefore spontaneous fermentations and no additives to modify the characteristics of the wine.
Thus wines are born that manage to maintain their personality and peculiarity over time, typical of the "terroir", which differs, for pedological and environmental characteristics, from many of the surrounding areas and from the majority of the other areas of the Chianti.



Macchion dei Lupi is located in Suvereto, a splendid medieval village in the High Maremma, along the coast of the Etruscans, just a few steps from the sea and the famous beach of Baratti.
The coastal breezes, the warm sun and the intense light of this beautiful area feed the olive trees and vineyards. The farm lands are located in a hilly area strongly dedicated to viticulture and quality olive cultivation. They chose to grow vines and olive trees in accordance with the biodynamic philosophy that has been conceived and managed
from the countryside which simply translates into the most natural possible form of agriculture and in a product of great quality which is a true expression of the earth from which it lives.

Esperienze 2014 IGT Toscana 22,30€;OUT OF STOCK
Odyssea 2018 Ansonica Costa Toscana 15,90€OUT OF STOCK
Alos 2018 Vermentino 14,90€OUT OF STOCK


Born from the passion for wine of a group of friends, the Cantina Giardino has become a reality in a project to enhance the native vines of Irpinia. All territorial wines obtained from vines of high age, some even over 70 years!
Behind the work and excellence of Cantina Giardino lies the idea of ​​being able to safeguard the old plants and the ancient oenological traditions, considered as an inestimable heritage. All the vineyards are grown organically, respecting the environmental balance and biodiversity. This link with the environment and the Irpinia territory can also be found in the cellar, where no clarifications or filtrations are ever made.
The wines of Cantina Giardino are unique expressions rich in personality, the result of careful selection in the vineyard and careful work in the cellar. Vivacity, link with the territory and traditions and the desire to experiment are the principles from which they are born. Something unique is also the bottle labels of Cantina Giardino, the result of collaboration with artists and friends. But the great character of the wines of Cantina Giardino stems above all from an unshakable loyalty to the Irpino territory and its great potential.



We are in Alcamo in the Fustuchera district where Sergio and Luigi Stalteri, two cousins, with the technical support of Alessandro Viola, lead this young company. We are 350 meters above sea level near the "Bosco d'Alcamo" Nature Reserve in the middle of Mediterranean flora, overlooking the valley of the River Freddo. Here the company produces the three labels based on Catarratto, Nerello Cappuccio, Nerello Mascalese and Syrah for a total of 8,000 bottles. Craft vinification, very low use of sulphurous and maniacal management of the macerations that give us wines of extraordinary elegance and workmanship.



The new that advances, always in the style that we like… natural wines and products that respect the environment and without the help of chemical additives or synthetic substances! Here is Trish Nelson directly from Sidney, who is starting to make his wine on the hills near Bolsena, north-east bank of the lake. Before arriving here, Trish worked in various wineries: Cantina Giardino, Le Coste and from 2015 Ajola (not bad as a business card...!). In 2017 she made the first harvest of the new project and we propose two labels produced by her, both blends of native vines typical of the terroir and processed with different timing of maceration on the skins. This is how the first Gazzetta wines are born, which is also the name of the place where the vineyards are located. Small and rare Orange pearls...!



Born in 2005 by the passion of Federico Orsi and Carola Pallavicino, Vigneto San Vito is based on the idea of ​​producing wine in a natural way, closely following the principles of biodynamics. Federico and Carola believe that only through the use of agricultural practices that respect and respect natural balances can maximize the identity of the territory. We are in Oliveto, the heart of the Colli Bolognesi. About 15 hectares of vineyards alternate with rows and plots with oriented gardens, fruit trees, sea rows and expanses of ancient grain crops. Each element is a protagonist and an integral part of the general balance of the natural forces, which regulates every action and is considered in the conduct of all agricultural practices. The wines carry spontaneous fermentations and no clarifications or filtrations are made; from here are born unique wines and with a strong territorial stamp.

Pignoletto Frizzante sui lieviti 2017 12,90 €;OUT OF STOCK
Barbera Martignone DOC 2016 15,90 €.OUT OF STOCK


Overlooking the Piave river exactly in Salgareda, there is Ombretta Agricola where the young winemaker Alex della Vecchia works, a disciple and heir of the legendary Ernesto Cattel founder and soul, unfortunately disappeared too soon, of Costadilà.
Here too they follow organic agricultural techniques, with purely manual interventions of a viticulture respectful of the territory and the environment, and they work in the cellar according to tradition, with the only help of the indigenous yeasts of their own grapes, without addition of sulphites, filtrations or clarifications.
The gem is the splendid Pet Nat Ombretta Bianco Mosso, exciting from the first to the last sip, but the rosé version is no less! Super interesting the Chardonnay macerated on the skins for a month.
At the same time, the good Alex also carries on the small niche production that boasts only a label of his own family business. This is Pedecastello, a Pet Nat obtained from old Pinot Noir vineyards that give us a wine with super sapidity and freshness.
In short, if summer is coming, do not be unprepared...these wines will surely be for you!!!

Les Vins du Cabanon Alain Castex - Roussillon

Alain Castex, iconic figure in the Banyuls and Roussillon region and wine producer of another era.
He refuses to use any wine additive and produces in small volumes, his wines have always been extremely confidential, at most 5000 bottles in the best years. Such is the result of the efforts of this passionate winemaker, uncompromising and extremely meticulous. Founder of Le Casot des Mailloles, where he delighted us year after year since the beginning of the 21st century, then in 2015 the turning point, selling his 3.5 hectares of land overlooking the sea to Jordi Perez...terroir that return the love that you give them, but remains very difficult to work every day, especially when the powerful Tramontana starts to blow. Today Alain carries on the wines of his Vins du Cabanon vineyard, a hectare of vines grown in the Trouillas plain, 15 km south of Perpignan. There, he continues to produce his most emblematic cuvées: Canta Mañana, Ezo, Tir à Blanc and Poudre d'Escampette. The wines are obviously super natural and show once again that Castex is a simple and captivating vigneron...and that his bottles are always full of emotions!!!


Here we landed (imaginatively...) in Nelson, a small town at the northern end of New Zealand's South Island. Nearby, exactly in the Upper Moutere, Alex Craighead is the mind and the hand, as well as the winemaker and owner of the Kindeli project. Sauvignon Blanc, Riesling, Pinot Gris, Gewurztraminer, Chardonnay, Pinot Noir and Syrah, all organically grown and treated with the use of sulfur, algae, compost, bat guano and copper (only when absolutely necessary). Local trees and many wild crops also cross the rows, including plants such as clover that help restore nitrogen to the soil. And in Spring you can also attend the graceful dance among the vineyards of the neighbor's flock of sheep who mow the grass and eat all the leaves and shoots around the young and green bunches of grapes. Since the grapes are extremely high in acid and low and sugar at this point, the fruit is not appetizing for sheep.
In addition to these historic vineyards all located around the winery, the company recently purchased old Pinot Noir vineyards overlooking the ocean and Chardonnay planted in the Moutere Series Gravel.
Absolute cleanliness in the cellar! Alex doesn't even allow you to bring glasses of wine from their home to the cellar, for fear that an evil and rogue microorganism like the Brettanomyces will haunt the place.
In fact, it tends to be ultra sensitive to all forms of wine defect and has devised dozens of preventive measures that seem to be extremely effective. To avoid reduction, it supplies its wines with a lot of oxygen during fermentation; also performs delestage on white wines to keep fermentation good. Once the must is saturated with oxygen, it usually pumps the headspace of the fermentation vessel with CO2 to prevent unwanted bacteria from forming on the cork or on the surface of the wine. This usually hinders acetobacteria and therefore prevents unwanted volatile acidity.
Of course, all vinifications are spontaneous and in the cellar a combination of stainless steel tanks, neutral oak barrels, polyethylene tanks and amphorae cross. The experiments are never lacking, such as carbonic macerations, but also classic direct pressing and maceration on the skins which, however, have been reduced in the search for elegance and clarity. The finished wines are bottled exclusively by gravity (using an archaic evil gadget) and are hand-corked. In 2017 it was converted into Noma caps made with recycled sugar cane pieces. They are carbon neutral and cannot be infected with TCA or other deteriorating aromas. It does not add SO2 to wines and they are not clarified or filtered.
Ladies and gentlemen...here are the crazy blends of the fantastic and inimitable Alex Craighead!!!


Impossible to resist the temptation to propose the wines of one of the best young French winemakers emerging in recent years!
No Control is the Vincent Marie project and is based in the north of the Puy de Dôme, more precisely in Volvic; it consists of 5 hectares of vines, where it's possible to find different vines: Gamay, Pinot noir, Syrah, Chardonnay, Sauvignon, Sylvaner and Pinot Auxerrois. These allow you to make between 5 and 7 cuvées.
The domaine also enjoys an impressive wide range of terroirs born from recent but also past volcanic activities, which give the wines typical characteristics and a very characteristic mineral taste.
The vines are processed with the utmost respect for living beings, the surrounding vegetation, the soil and health; in fact the long experience of working alongside Patrick Meyer has allowed Vincent to learn and acquire skills to practice biodynamics.
No chemicals are added in the cellar during the winemaking process and the wines are produced in the most natural way possible. When bottling no filtered, clarified or added sulphites. The goal is to produce pure, fresh and highly drinkable wines. To achieve this, the grapes are treated with the utmost respect, in fact they are harvested by hand in 18 kg crates. The white grapes are pressed carefully and slowly, while the red grapes are placed in whole bunches for maceration, which will be more or less long depending on the desired product. The wines ferment with indigenous yeasts and are matured on the lees in various containers. The length of aging is not decided in advance, but will change according to the wine, its taste and potential. These processes allow the wines to have a strong aromatic potential and to best express the terroir from which they come.
Now we just have to drink them!!!

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