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Organic

Vartsikhe Marani Otskhanure Sapere Kvevri

Vartsikhe Marani Otskhanure Sapere Kvevri

Otskhanuri Sapere is a rare variety from Imereti, western Georgia. It produces a dark and explosively flavorful wine that is crisp, fruity, mineral and complex. Incredibly all the flavor and enjoyment comes with low alcohol of 11.5%.

Decant and serve lightly chilled. Guamarjos!

Doremi Khikhvi Kvevri

Doremi Khikhvi Kvevri

This Khikhvi is orange in color and tea like with aromas and taste of apricot, honey, dried fruit and spice. It’s absolutely exotic, delicious and remarkably food friendly.

Decant it gently and enjoy lightly chilled. Guamarjos!

Tchotiashvili Mtsvane Kvevri

Tchotiashvili Mtsvane Kvevri

Fermented and aged in ancient clay vessels called Kvevri. Mtsvane literally translates to “Green from Kakheti”. It’s the color of honey with spicy dried fruits, herbal notes and great complexity. It’s absolutely delicious and remarkably food friendly.

Decant it gently and enjoy lightly chilled. Guamarjos!

Tchotiashvili Rosé Nitsa Kvevri (Montepulciano)

Tchotiashvili Rosé Nitsa Kvevri (Montepulciano)

Organic farmed, 100% Montepulciano from Republic of Georgia! Wild yeast fermented and aged in ancient clay vessels called kvevri. This wine is medium bodied with good structure, moth watering acidity and minerality along with explosive fruit favors. Pomegranate, red fruits and amazing texture of a top quality kvevri wine.  A complex and serious rosé for all seasons or for aging.

Decant it gently and enjoy lightly chilled. Guamarjos!

Tchotiashvili Kisi Kvevri

Tchotiashvili Kisi Kvevri

Wild yeast fermented and aged in ancient clay vessels called Kvevri. This Kisi is orange in color and tea like with aromas and taste of apricot, honey, dried fruit and spice. It’s absolutely delicious and remarkably food friendly.

Decant it gently and enjoy lightly chilled. Guamarjos!

Tchotiashvili Saperavi Kvevri

Tchotiashvili Saperavi Kvevri

Wild yeast fermented and aged in ancient clay vessels called kvevri. This Saperavi is dark and deep red in color with aromas and taste of dark fruits, chocolate and spices.

Decant it gently and enjoy.

Tchotiashvili Rkatsiteli Kvevri

Tchotiashvili Rkatsiteli Kvevri

Wild yeast fermented and aged in ancient clay vessels called kvevri. Rkatsiteli is one of the oldest and most important grape varieties of Georgia. It’s the color of honey with spicy golden fruits, herbal notes, and great complexity. Absolutely delicious and remarkably food-friendly wine.

Gabriels Wine Rkatsiteli Kvevri

Gabriels Wine Rkatsiteli Kvevri

Gabriel is an Orthodox Christian monk who lived in the 6th century monastery Shio-Mgvime for twenty-seven years. There, he tended crops and learned to make wine and cheese while becoming a blacksmith. He then returned to his childhood home and began making traditional, natural wine with the help of friends. This wine is completely handmade, using an ancient method in which fermentation and aging is done in buried clay vessels called Qvevri. Unfiltered. Only 177 cases produced.

A Qvevri (pitcher) is a large clay amphora-like vessel, that is traditionally buried in the ground up to its neck, and in which wine is fermented and stored. During the fermentation process, which occurs naturally without the addition of nutrients, the Qvevri is sealed with a ceramic lid and then buried in soil. The wine is left to mature for up to six months before the Qvevri is opened and the unfiltered but clear wine is ready to be bottled. The Georgia’s traditional Qvevri winemaking method is listed in the UNESCO intangible cultural heritage list.

Doremi Chinebuli Kvevri (Chinuri, Goruli Mtsvane)

Doremi Chinebuli Kvevri (Chinuri, Goruli Mtsvane)

Do Re Mi wines are all made in Qvevri which are handmade, large buried clay vessels used to ferment and age the wine. Qvevri range in size from 250 liters to 2500 liters. The lightly pressed juice is fermented with the skins, with wild yeast and free from any additives. After fermentation is finished, the Qvevri are sealed and covered with soil until Spring time. During the process, the solids in the wine slowly drop to the bottom of the qvevri and the clear wine rises to the top. When temperatures drop in December and January, the live yeast dies, the wine is transferred to new qvevri and left to age for more months. In the spring time the wine is drunk during big celebrations called Supras and leftover is bottled.

Do Re Mi is very proud to continue the long tradition of Georgian wine making and they’re pleased to offer you pure and authentic natural wines.

Doremi Saperavi Kvevri

Doremi Saperavi Kvevri

100% Saperavi. A deep, dark almost black wine. Pomegranate, sour cherries, cocoa with good structure and tannins. Do Re Mi wines are all made in Qvevri which are handmade, large buried clay vessels used to ferment and age the wine. Qvevri range in size from 250 liters to 2500 liters. The lightly pressed juice is fermented with the skins, with wild yeast and free from any additives. After fermentation is finished, the Qvevri are sealed and covered with soil until Spring time. During the process, the solids in the wine slowly drop to the bottom of the qvevri and the clear wine rises to the top. When temperatures drop in December and January, the live yeast dies, the wine is transferred to new qvevri and left to age for more months. In the spring time the wine is drunk during big celebrations called Supras and leftover is bottled.

Do Re Mi is very proud to continue the long tradition of Georgian wine making and they’re pleased to offer you pure and authentic natural wines.

Doremi Mtsvane Kvevri

Doremi Mtsvane Kvevri

Do Re Mi wines are all made in Qvevri which are handmade, large buried clay vessels used to ferment and age the wine. Qvevri range in size from 250 liters to 2500 liters. The lightly pressed juice is fermented with the skins, with wild yeast and free from any additives. After fermentation is finished, the Qvevri are sealed and covered with soil until Spring time. During the process, the solids in the wine slowly drop to the bottom of the qvevri and the clear wine rises to the top. When temperatures drop in December and January, the live yeast dies, the wine is transferred to new qvevri and left to age for more months. In the spring time the wine is drunk during big celebrations called Supras and leftover is bottled.

Do Re Mi is very proud to continue the long tradition of Georgian wine making and they’re pleased to offer you pure and authentic natural wines.

Vosne-Romanée Pinot Noir

Vosne-Romanée Pinot Noir

This village Vosne-Romanee from the “Côte de Nuits” is one of the most prestigious and iconic in Burgundy. Powerful and subtle, voluptuous and distinguished, this Pinot-Noir gets his fullness in the named-place “Les Maizières basses”. The hand picking in this over 30-year-old vineyard allows to keep whole grapes for a long maceration. The wine is matured during 18 months in oak barrels to fix tannins. The potential of ageing is about 20 years.

Manuel Olivier Cremant De Bourgogne Brut

Manuel Olivier Cremant De Bourgogne Brut

Very nice cremant made from 25% Aligoté, 50% Chardonnay, 25% Pinot Noir. The three grape varieties are assembled after malolactic fermentation. Aligoté is an ancient grape variety in Burgundy. Like the more famous Chardonnay, it also comes from a natural cross between Pinot and Gouais Blanc. Aligoté brings freshness to sparkling wine. Chardonnay traditionally stands for finesse – reinforced by Manuel Olivier by using a Chardonnay that has matured for 1 year. Finally, Pinot Noir gives the wine its structure. The cremant is naturally made in traditional bottle fermentation.

Manuel Olivier Chablis

Manuel Olivier Chablis

A small production Chablis, organic farmed, hand harvested and wild yeast fermented. The results are a benchmark Chablis and a great value. Pair with fish, oysters and salads.

Manuel Olivier Hautes Cotes Nuits Pinot Noir

Manuel Olivier Hautes Cotes Nuits Pinot Noir

Domaine Manuel Olivier’s Bourgogne Hautes Côtes de Nuits Rouge is a wine from Pinot Noir planted just above the Grands Crus of the Côte de Nuits. Located on an East-Southeast-facing slope 350 meters above the Clos de Vougeot on rocky clay and limestone soils, it is destemmed, cold macerated for a week, wild yeast fermented half in tank and half in old barrels then aged on its lees for 9 months. Then it is bottled unfined, unfiltered and with a minimal drop of SO2. This wine is a bright yet dense Pinot Noir that offers red berry and flowery notes, ending with a long finish.

Manuel Olivier Bourgogne Pinot Noir

Manuel Olivier Bourgogne Pinot Noir

The vineyards for this wine are 15 years old. Manuel uses only organic fertilizers and wild yeast while the aging is done in inox tanks. Fresh, fruity and balanced, this is the perfect wine for chicken, grilled and roasted red meats.

Guion Bourgueil Cuvee Domaine

Guion Bourgueil Cuvee Domaine

Cuvée Domaine is produced from Stéphane’s younger Cabernet Franc vines, 30 years or less, and is entirely fermented and aged in stainless steel. The wine shows hints of raspberries and cherries on the nose, with fine tannic structure showcasing the ripe fruit.

Domaine Guion Bourgueil Cuvee Prestige

Domaine Guion Bourgueil Cuvee Prestige

Cuvee Prestige comes from 30 to 80 year old vineyards. Aged 1 year in oak. This is a fine, savory wine with lovely tannins and good length on the palate. There is a streak of acidity running through this wine that will ensure that it will last for many, many years.

Bruno Michel Cuvée Pauline Blanc de Blanc 2002

Bruno Michel Cuvée Pauline Blanc de Blanc 2002

Estate vines of 35-60 years old in Moussy in Pierry, south of Epernay. It has been fermented in old oak barrels and aged for 10 months in them before being bottled and aged on the lees for 7 years. The wine has a pale color, with a spring of tiny bubbles and a nose of sweet spice cake and fragrant white flowers. This is elegant, complex Champagne with a very long, gentle finish. It should keep for more than a decade, but will certainly make any occasion between now and then special!

Little Blue Plavac Mali

Little Blue Plavac Mali

Plavac Mali grown near city of Sibenik on the Dalmatian Coast. Organic famed and wild yeast fermented in stainless steel tanks. Typical Plavac Mali with flavors of plum, black cherry and herbs.

Stina Cuvee White

Stina Cuvee White

Made on the island of Brac from indigenous grape Pošip, this is a very elegant representative -and very interesting to compare with wines from Island of Korcula and from mainland.

The wine is very mineral and citrus with Brazilian lime and mineral character, full-bodied, and even agile and brisk. It is strong with a powerful, fresh acidity, also abundant in sea salt and fruit to finish. Drink now. 91 points, wrote Suckling.

Stina Cuvee Red

Stina Cuvee Red

Wine from the Dalmatian coast of Croatia. Made from a blend of the indigenous grape variety of Plavac Mali with a touch of Syrah, Cabernet Sauvignon and Merlot. The Plavac Mali shines with flavours of ripe plums, herbal notes of Mediterranean plants and black cherries.

Piquentum Teran

Piquentum Teran

Teran is a variety native to the Istria region of Croatia. Historically, Teran was given to woman after childbirth to combat anemia due to the rich iron content. It also has high acidity and a wild character that’s hard to tame but in right hands makes amazing lively wines. Dimitri Brecevic, owner and winemaker at Piquentum was born in France and worked at some notable wineries before starting his own project in his fathers home village of Buzet, in Istria region of Croatia. Organic farmed, hand harvested and wild yeast fermented in neutral French oak barrels. Unfiltered, Low Sulfites.  A great pairing with charcuterie, oily cured fish, fish stews, and smoked meats.

Piquentum Refosk

Piquentum Refosk

While Refošk is in the Refosco family, it differs in that it ripens later and often has more pronounced ripe fruit. Historically, Refošk was given to woman after childbirth to combat anemia due to the rich iron content. Primary and malolactic fermentation are completed with native yeasts. A great pairing with charcuterie, oily cured fish, fish stews, and blood sausage. Locals make “Istarska supa,” a slightly warmed broth of wine, toasted country bread, olive oil, sugar, and a healthy dose of black pepper.

Piquentum Malvasia Blanc

Piquentum Malvasia Blanc

From vineyards planted in predominately flysch rich white soil unique to Istria. It was fermented in 100% stainless steel after 2-3 days on the skins resulting in a wonderfull texture and straw yellow color. In further contrast to the coast, this is the rugged truffle ridden and forested interoir that results in an undeniable savory character that is kept in balance by lively acidity. Earthy enough to pair with hard cheeses, bright enough to highlight fresh green herbs, and a medium body that stands up to fish, it’s an ideal food wine for the nearby and perhaps more familiar Italian kitchen.

Monastery Tvrdos Vranac

Monastery Tvrdos Vranac

This is a classic Vranac from Herzegovina with distinctive flavors of dried cranberry and pleasant notes of baked bread. The taste is very refreshing, with particular tones of fresh berries. Acids are living, vibrant, and lasting with a distinguished finish of ripe cherry.

Monastery Tvrdoš Vranac pairs well with grilled poultry, prosciutto and cheese, as well as lamb and veal specialties. Aged for 24 months in old monastic oak barrels.

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