Producers

Luke DevotMontner, Roussillon, France Luc Devot led several lives before he discovered winemaking: he was a chef for 7 years, but also a fisherman, musician, worked in animation and as a teacher. His first harvest was with Jean-Louis Tribouley who introduced him to natural wine. Here he found his passion and Devot started training under Loïc Roure of Domaine du Possible and became a volunteer at the La Remise wine fair. After some time at various vineyards, Devot worked for 3 years with Philippe Wies from Domaine de la petite baigneuse. Here he realized that the profession of winemaker was for him, in 2017 he made his first wines and now he works with 4 hectares of vines in Montner. His vines are mainly on slate and clay-limestone soils on the rolling hills along the Pyrenees. The grapes Devot works with are mainly Syrah, Grenache Noire, Mourvèdre, Lledoner Pelut and Grenache Gris. All wines are unfiltered and with as few additives as possible during vinification. His wines are light, easy to drink and full of flavor!The happy wines of Le debit d'Ivresse:Amb amicsL'appat grainGoulou goulouDans la lune

Jean-Louis PintoLanguedoc, France Jean-Louis Pinto started his project Es D'Aqui in 2010. He is a micro-négoce, a wine merchant who buys grapes, and works from a small cellar under his parental home in Moulin-Neuf in the Languedoc region of France. For years he has been friends with Anthony Tortul from La Sorga and he also works with Remi Poujol, these two winemakers have influenced his winemaking process and grape selection, so he now only works with fruit from organic and biodynamic vineyards. He only buys small quantities of grapes from the best terroirs in Gaillac, St Chinian, Malepère, Ariège and Corbières in the Languedoc.The grapes are vinified separately so that each cuvée reflects the terroir. There is as little intervention as possible and no additions whatsoever to the wines. Pinto has no fixed rules that he implements every year, which means that the Es D'Aqui wines are varied and surprising every year. Everything is related to his refined taste and Pinto's preference for freshness in his wines. He makes about 8000 bottles per year, approximately 600-1500 per cuvée. Here are the delicious and wild wines of Jean-Louis Pinto:Dansletoiles blancM&MOstiaCasse teteExtraballIllumi-nat!BrutalNino

NADA - O&RRaphaël Baissas de Chastenet and Oscar MancillasCalce, Languedoc-Roussillon, France O&R is born from the collaboration between Raphaël Baissas de Chastenet and Oscar Mancillas, two friends who decided during their first meeting that they had something important to say about the grapes of Calce. They started out making about 1,000L of wine which has now grown to 10,000L. Their wines reflect the evolution of the friendship between Raphaël and Oscar, an unlikely bond between a Frenchman from Calce and a winemaker from Ensenada, Mexico. In addition, Raphael also still produces his fantastic own wines, under the name NADA. They use their own grapes: Grenache noir, Grenache blanc, Carignan noir, Macabeu and Syrah in the wines, but also those of their neighbors in the surrounding vineyards: Roussanne, Muscat d'Alexandrie and Mourvèdre. The area of Calce is located exactly at the intersection of two different terroirs: old limestone with clay and river stones from the Corbières and younger, slate from the Pyrenees.NADA's great wines are full of energy and are surprising with every sip. Revolucion rougeCristalFutur

Valentina Passalacqua, Puglia Italy.She has a big biodynamic farm with vines and has been the main biodynamic producer of Puglia since 2000. A big firm, but with heart for their terroir and products and manual labour. She produces wines under her own name and label, but has started since a couple of years a new project with Danilo Marcucci, Progetto Calcarius. Valentina felt the need to isolate inside her vineyards some parcels, characterised by exclusively calcareous soils of the Kimmeridgian type. So a new line was born. Wines coming from mineral terroirs, thesis and without compromises. Indigenous varieties, such as Nero di Troia, Bombino, Greco, Falanghina and Negroamaro. No intervention in the cellar. Many of the wines come in very drinkable 1 liter bottles, perfect for summery weather and to share with friends. Goes away like lemonade. The numbers on the label are for the atomic number 20 and atomic weight 40.08 of the chemical element of Calcium (Ca). BIANCOPUGLIA ORANGEPUGLIA ROSAPUGLIA ROSSOPUGLIA HELLEN ROSSO TROIABOMB SOULMATE ​

Nicola dal SantoCinto Euganeo, Veneto, Italy Nicola dal Santo founded his wine estate in Cinto Euganeo, Veneto in 2010. After a career as an archaeologist, dal Santo eventually followed in the footsteps of his father, who already made natural wine in the 1980s.On the 3.6 hectares of I Castagnucoli you will find vineyards, olive groves, vegetables, orchards and forests - all certified organic since 1992. Dal Santo places respect for the environment and the preservation of a varied agriculture with many crops before production targets, with the result that dal Santo only produces a few thousand bottles of wine per year.The grapes he grows are local grape varieties such as Garganega, Glera, Marzemina bianca, Raboso veronese and Moscato giallo. To this extent, the wines of I Castagnucoli reflect the territory and the person behind it: fermented grape must without make-up and oenology. An agricultural product, unpretentious and refreshing, but at the same time clean and clear in expression.

Vincenzo Angileri Marsala, Sicily, Italy  From the north side of Sicily, where they used to mainly make Marsala, you will find Viteadovest. Vines in the west. Two families who have been making wine together for more than 100 years with low intervention and organic farming. In the last 10 years Vincenzo Angileri has been the winemaker, making powerful wines full of personality from the old vines with Grillo, Catarratto, Nero D'Avola, Nerello mascalese and other indigenous grapes. The 7 hectares of land is spread over two areas: Marsala and Mazara del Vallo and Angileri makes approximately 60,000 bottles per year. All wines are made from healthy grapes grown in the field without pesticides, herbicides and chemical fertilizers and processed in the winery without the use of additives and other oenological aids. He makes very nice deep orange wines, fresh whites and beautiful layered and matured red wines. Something for everyone and very precise and stable. Taste Vincenzo Angileri's powerful Sicilian wines here:MukeBiancoGhammiKapoKapo RRinaVurgo

Luka, Richard and Alex, Burgenland, Austria. JOiSEPH isn’t a classical winery. It’s a ‘new’ winery with traditional standards. It stands for everything that makes wine for what it is. Three passionated winemakers that spend a lot of time and love to the vines. Started in January 2015 by Richard Artner, Alex Kagl and Luka Zeichmann. Back then without a cellar, tractor or other machines to start making wine with but they had 3 scissors and some rubber boots. And vines.  At this moment they have their cellar in the small town of Joïs, with 5,5 hectares of vineyards on limestone and shale soils. It’s at the foot of the Leitha mountain with stunning views of the lake. Which of course, you can taste back in their wines. They are passionate about producing wines as authentic as possible, they are just the tool. This way they create wines with their own individual character and their own unique expression of the area. And of course, everything is organic.  MISCHKULTUR PIROSKA FOGOSCH ROSATANT BFF

Jan Klein, Kröv, Mosel Germany. Probably one of the oldest wineries in Germany, as Weingut Staffelterhof already exists for more than a thousand years. The Klein family has been making the wines here in the Mosel area for a 100 years already. Nowadays, it's Gerd, Gundi and their son Jan Klein that run this winery together. The winery lies within the beautiful landscapes of the Mosel valley and it's steep slopes. Main grape variety: Riesling of course. They own 7 hectares of vineyards in the villages of Kröv, Dhron and Piesport. Approximately 75% of their yield is Riesling, but they also produce some Muller Thurgau, Kerner and Spätburgunder. Their specialities are the refined and concentrated Beerenauslese, Trockenbeerenauslese and Eiswein.  Whilst Gundi is looking out for the guestrooms and makes sure every visitor feels welcome at Staffelterhof, Gerd is maintaining the vines and makes sure every harvest is at it's best. Son Jan Klein, first managing the online business and everything that has to do with the wines, helps in the vineyards too. Next to that, Jan started to make wine himself as well.  Since a couple of years Jan Klein started to experiment with producing natural wines from their beloved grape variety, Riesling. With experience in multiple wineries all over the world from New Zealand to France, Klein has a lot of knowledge to offer to run his family 1150 year old winery. Jan does not add any sulfites in the whole wine making process, the wine undergoes spontaneous fermentation with the grapes indigenous yeasts and naturally, al the grapes are organic. Started only with Madcap Magnus and Little bastard, in the past few years Jan kept making more and more wines, so every year he gives us a new surprise.  LITTLE BASTARD MUELLER TIME MADCAP MAGNUS LITTLE RED RIDING WOLF KISS KISS MADDIES LIPS PORTUGEEZER       ​

Michael and Erich Andert, Pamhagen, Austria. The stars of ANDERT WEIN, a biodynamic winery located in Pamhagen, Burgenland Austria, Demeter certified. With 4,5 hectares of farm, they produce mostly Zweigelt and a range of white wines such as Gruner Veltliner, Chardonnay and Gemischter satz wines. Skin maceration whites included.  It is a great combination and team work. Michael, who has intensively studied biodynamics during his years of working experience and Erich with a sales and sommelier background, partly also working for Weinskandal in Vienna. First started in 1998, they now practise their biodynamics completely without any machines or use of chemicals.  Made in a self built stone cellar in the back garden, the wines undergo spontaneous fermentation and stay there until ready. Obviously, these wines are unsulfered, unfiltered and unfined.  Next to making wine (and secretly crazy good spirits), they grow fresh herbs, vegetables and keep animals. When visiting them, you really see how passionate they are about this lifestyle, home made cured or smoked meats, fresh veggies and absinth. Everything is available.    GEMISCHTER SATZ ROSE PERSONALGETRANCK ANADJUCKA TAUSEND  WERMUTLICH