Our wines follow an ambitious project, not only because biodynamic, but because we believe that now is the time for the Valpolicella to further exploit its territorial potential, free from market constraints in order to better express all their innate class in purity and taste.
Today, natural wine, compared to the conventional one, is a grain of sand in an immense universe. The most difficult and perhaps useless thing is to give it a definition. For me it is definitely a wine with the characteristics of the terroir of origin.
A trip by the glass trough Tuscany and Austria
We should understand what is natural. For me it is completely pure. You must be natural in your mind first. There is no certification that can say your wine is natural, if you are not natural in your mind.
Denis Montanar wines are unique: they are named with the “Cru” that comes from the long-time name of the area making each bottle a “Territorial Brand”.
The first question a winegrower must ask himself is what kind of wine will this earth give me?. How to nurture the vine and create a balanced habitat that allows the vine to express itself at its best. This is our work.
My father took most of the work, but I truly felt a relationship with soil, plants, grapes and the responsibility we have as human beings.
The total absence of corrective measures, crushing in the old fashioned way, rendering this wine a true reflection of my grapes in this vintage year
A trip through the biodiversity of Italy: Glera, Verdicchio and Gaglioppo.
What are Amphorae wines? “They are truly artisanal containers: if you have to clean the vessel, you have to go inside the vessel. This makes for a more emotional process and requires more effort. It’s you and the clay vessel, that is all”.
Natural wines makes bottles that are sisters but never twins”, every bottle is similar but different.
Celebrating the #rawwineweek 2017 with so many amazing “Meet The Winegrowers” events and a lot of learning from our Mavericks! Cheers!.
What is special about wines from “Vulcan Soil”? Come, ask and experience with the producer! Featuring “Aglianico del Vulture” a native grape from Basilicata that takes the name from the extinct Volcano “Monte Vulture”.
Have & Meyer supports the soul of cheese during the national Raw Milk Appreciation Day.
“When you pasteurize milk, you deprive it of its soul.” (Carlo Petrini, founder of Slow Food)
“My wines don’t come from a market strategy, I have always followed my heart and intuit trying to make something that my land’s grape didn’t express before, always respecting the land.
From Lombardy to Tuscany regions enjoy the beauty of biodiversity in a glass with six natural winegrowers.
Fabrizio Iuli from Piemonte will pour his three versions of honest Barbera, Nebbiolo and Pinot Noir by the glass.
During a delicious brunch Angelo and Letizia Fongoli will introduce us the grapes from Umbria Region pouring Sagrantino and Trebbiano Maceratum
Matteo from Cefalicchio farm (Puglia) pouring their biodynamic wines and sharing how their winemaking philosophy goes far beyond todays trend.
Meet & Drink night featuring eigth “raw winegrowers” from Italy & Spain pouring their unique raw wines and explaining their idea of natural wine.
Two powerful women sharing their biodynamic and organic vision in making their “territory” wines.