LA PRIMAVERA offers a selection of perfumed, complex wines from some of our most sought after producers, carrying with them the optimism of spring.
CANTINA GIARDINO
NA 2022
Campania, Italy
This excellent amber wine is a blend dominated by Falanghina from Benevento and Coda di Volpe from their vineyards in Montemarano, with a touch of Fiano and Greco in the mix. Each spent four days on skins before being pressed off and blended for eight months of rest in concrete. This really impresses with gentle mineral notes and stone fruits framed by just the right amount of tannin and a clean, salty finish. A great introduction to the house style.
Falanghina, Coda di Volpe, Fiano, Greco
VALFACCENDA
Roero Arneis 2023
Piedmont, Italy
A blend of two parcels of Arneis in the valley Luca calls home. The first comes from younger vines planted over soft sand and was picked early and given a direct press straight to stainless steel vats. The latter is planted over more compact soils, picked a little later and spends ten days in contact with the skins before being pressed off to old oak. They spend around nine months in these vessels before blending. It is a wine of real balance, the fruit and flowers tempered by pleasant acidity and that textbook salty finish.
Arneis
LA PETITE SOEUR
Globule Blanc 2021
Loire, France
Chenin Blanc from a forty five year old parcel planted over schist in Saint-Aubin-de-Luigné. Pressed directly to cuve for a year of élevage, this cool, wet vintage has rendered a vibrant, hazy wine which pairs pithy citrus and smoky minerals to beautiful effect.
Chenin Blanc
ROMUALD VALOT
Électron Libre 2023
Beaujolais, France
Gamay from three hectares of hundred-year-old vines planted five hundred metres above sea level around Romuald’s home in Beaujeu. The vines are left to grow wild and are neither pruned nor ploughed. The result is a dark-fruited, pure and lively take on the grape with a unique energy that keeps us coming back for more.
Gamay
LE BATOSSAY
Ouech’ Cousin 2023
Loire, France
Grolleau from a parcel of fifty year old vines surrounded by forest and planted over loam, that has been in the Cousins’ family for generations. The grapes were fermented for three weeks as whole bunches, before being pressed to cuve for a short rest. Light, bright and crunchy, it pours ruby red, serving up the variety’s tell-tale black and blue fruits, earth and spice with plenty of charm. Served chilled, it makes for a formidable bistro wine.
Grolleau
LA DISTESA
Rosso Ventitre 2023
Marche, Italy
After a difficult harvest that saw Corrado lose eighty percent of his grapes, he picked what he could and harvested with neighbours who farm organically in the region and the result is this charming wine. Mostly Sangiovese, with a touch of Montepulciano from vines young and old, the wine fermented on the skins with a around a third of whole bunches for a week, before being pressed to vats to rest until the following spring. The result is a lively, easygoing vino da tavola that really punches above its weight, offering classic notes of red cherry, herbs and spice.
Sangiovese, Montepulciano