Kimchi
Col china fermentada con especias, con notas picantes y umami
Gluten · Soja
4 €
Bistró cultural de tapasGalleria Umberto I, Turín
Estás en Ramo d'Oro, bistró cultural en el Gran Serraglio, el ala escondida de la Galleria Umberto I, reabierta tras más de medio siglo. Cocina sostenible y cócteles, exposiciones, conciertos, cine y encuentros, donde la elegancia del siglo XIX dialoga con la energía del presente.
Apertura
Brunch
lun–jue
18.00–24.00
—
vie
18.00–01.00
—
sáb
10.00–01.00
10.00–15.00
dom
10.00–24.00
10.00–15.00
Todos los cicchetti 4 € · Pan crujiente aromatizado con mantequilla, aceite y hierbas
Col china fermentada con especias, con notas picantes y umami
Gluten · Soja
4 €
Berenjena ahumada con un hilo de aceite de albahaca
Sésamo
4 €
La calabaza se funde en la fondue, con amaretto para terminar
Gluten · Leche · Frutos de cáscara
4 €
Sardinas marinadas con la dulzura de la cebolla y las pasas, y el crujiente de los piñones
Pescado · Frutos de cáscara
4 €
Fondue de quesos y jamón crudo, con higo para suavizar el salado
Leche · Gluten
4 €
El lardo se funde sobre el pan caliente, con un hilo de miel y el crujiente de las nueces
Gluten · Frutos de cáscara
4 €
Gamba a la plancha con un toque de curry y calabacín fresco
Crustáceos · Gluten
4 €
Un higo caramelizado en sartén se une al speck salado, ligado con una ligera mayonesa de albahaca con un toque de ajo
Gluten · Huevos
4 €
Pollo desmenuzado en salsa barbacoa, con una ensalada fresca de col roja, col blanca y zanahoria con yogur
Gluten · Huevos · Leche
4 €
Romanesco salteado con anchoa salada y una nota ahumada de pimentón
Pescado · Gluten
4 €
Ningún plato con este filtro
Para acompañar una copa o combinar para cenar
Garbanzos con tahini, un hilo de aceite de oliva virgen extra y un toque de especias, con crudités
Sésamo · Gluten (pan)
Patatas fritas crujientes con mayonesa de albahaca y un toque de ajo
Huevos
Berenjena, zanahoria, patata, calabacín y cebolla de temporada, con hierbas frescas y aceite de oliva virgen extra, servidos con pan
Gluten (pan)
Panelle sicilianas de garbanzo con crema de burrata, cebolla agridulce y sésamo tostado
Leche · Sésamo
El roast beef al estilo inglés, rosado en el centro, con ensalada fresca y nuestra salsa tártara
Gluten · Huevos · Mostaza
Los ravioli del plin piamonteses, rellenos de hierbas, con mantequilla y salvia
Gluten · Huevos · Leche
Albóndigas de ternera con la suavidad de la leche de coco y setas de cardo
Gluten · Huevos
Ningún plato con este filtro
Para compartir entre dos o cuatro, con pan y una copa de vino
Quesos de temporada, de frescos a curados, con la mermelada del día y el pan servido aparte
Leche · Gluten (pan)
Embutidos cortados al momento, con el pan servido aparte
Gluten (pan)
Embutidos y quesos juntos, con la mermelada del día y el pan servido aparte
Leche · Gluten (pan)
Ningún plato con este filtro
No cobramos cubierto. El pan adicional, si desea más, cuesta un euro.
Para alergias e intolerancias, consulte a nuestro personal
Prosecco, soda + Aperol · Campari · Cynar · Select · Hugo
Campari, vermut rojo Carpano, soda
Campari, vermut rojo Carpano, prosecco
Gin, Campari, vermut rojo Carpano
Bourbon, Campari, vermut rojo Carpano
Ron, lima, azúcar
Tequila, lima, soda de pomelo, sal
Tequila, triple sec, lima, sal
Tequila, lima, sirope de agave
T+, azúcar, limón, espuma vegetal
Gin, azúcar, limón, soda
Whisky, Angostura, azúcar
Gin, vermut seco, aceituna o piel de limón
Vodka, tomate, limón, Worcestershire, Tabasco, sal, pimienta
Gin, agua tónica · si tienes preferencia por el gin, consúltanos
Vodka, agua tónica
Lima, ginger beer + vodka · gin · ron
Fernet, Coca Cola
Cynar, soda de pomelo
Azúcar, limón, soda + vodka · gin · whisky (8) · mezcal · pisco (9)
Gin, cordial de lima
Ron, miel, lima, espumoso
Vodka, triple sec, limón, arándano rojo
Gin, Campari, azúcar, limón, uva
Tequila, agave, lima, pepino, chile habanero, tajín
Vermut rojo Carpano, azúcar y bitters
Mezcal, Campari, limón, sirope de jengibre
Calvados, gin y agua tónica
Leche condensada, lima y hielo
Soda, naranja, lima, granadina, azúcar y bitters
Agave, lima, pomelo y soda
Tónica · Molecola · Molecola Zero
pequeña / mediana
Carpano Classico · Antica Formula · Cocchi Storico · Cocchi Dopo Teatro · Cocchi Americano · Oltremare Bianco · Oltremare Rosso
Sansimone · Cynar · Camatti · Jefferson · Amaro Amara · Fernet Branca · Amaro Sibilla · Mandragola · Genepì · Porto · Mirto · Moscato Liquoroso
La Felce · Malvasia, Trebbiano, Vermentino · blanco
Clos des Boutes · blanco
Valfaccenda · Arneis
Batterieberg · blanco
Marco Mosconi · naranja
Domaine de Courbissac · rosado
Alasia · espumoso
Ferghettina · espumoso
Alasia · espumoso
Casina Bric · Nebbiolo · tinto
Clos des Boutes · tinto
Tenuta dei fiori · Barbera d'Asti · tinto
Marabino · Sicilia · tinto
Cantina Iuli · Barbera d'Alba · tinto
sábado y domingo de 10.00 a 15.00
La galette es la crêpe salada de Bretaña: una masa de harina de trigo sarraceno, agua y sal, cocida fina en la plancha y doblada sobre el relleno.
Trigo sarraceno, naturalmente sin gluten y sin huevo
Jamón curado y toma
Jamón curado, toma y huevo
Verduras de temporada y queso fresco
Espinacas, toma, lardo y mermelada de naranja
Gorgonzola, higos, nueces y miel
Lardo, mermelada de higos y queso de cabra
Las mismas galettes de trigo sarraceno, en versión dulce.
La selección cambia siempre, ¡consulta al equipo!
pequeña / mediana
Solo elegimos pequeños viticultores: campesinos que trabajan su propia viña e intervienen poco en bodega. Toca un vino para conocer a quien lo hace.
Vino por copa 5–7 · La selección cambia siempre, ¡consulta al equipo!
Pelaverga · Piamonte
Pure Pelaverga from one of the smallest appellations in the Langhe: pale in colour, with rose, violet and raspberry. Spontaneous fermentation and ageing in amphora.
Roddi, Langhe, Piemonte, Italia
Gian Luca Colombo founded his estate in 2011, after years as a consultant for wineries across Italy. In Roddi, in the heart of the Langhe, he works on a small scale.
La viña
Two vineyards of Pelaverga Piccolo at 220 metres, facing south and south-east.
Cómo trabajan
He intervenes as little as possible and lets the vintage speak. The vines are certified organic and biodynamic. The Pelaverga ferments with wild yeasts and ages in clay amphora.
He makes his wine in the garage beneath his house.
Barbera · Umbría · Arrone (TR)
Pure Barbera from vines on clay and silt. Spontaneous fermentation in steel, no added sulphites. Crunchy red fruit, wild flowers, undergrowth and a pleasant rusticity.
Arrone (Valnerina), Umbria, Italia
Francesco Annesanti holds a degree in natural sciences and makes wine following family tradition, handed down from his grandparents and father. The estate is in Arrone, in the Valnerina.
La viña
He farms about twenty hectares of grechetto, trebbiano spoletino, malvasia, pecorino, barbera, aleatico, sangiovese and merlot. The soil is marine in origin, rich in carbonates.
Cómo trabajan
He works with little intervention: native yeasts, short macerations, steel and a few Tuscan terracotta amphorae. Suppriscola ferments without sulphites and is bottled unfiltered.
He bottles during the waning moon.
Sicilia
Bush-vine Nero d'Avola from an old, north-facing vineyard brought back to life. Native yeasts, a long rest in steel and in bottle, unfined and unfiltered.
Italia, Noto (Siracusa), Sicilia
Marabino was founded in 2002 in Noto by Pierpaolo Messina. Since 2008 the whole estate has been farmed biodynamically.
La viña
The vineyards lie in Contrada Buonivini, between 30 and 80 metres above sea level, close to the Ionian Sea. Soils run from white limestone to dark clay.
Cómo trabajan
Each parcel ferments separately with native yeasts and no oenological additives. Harvest is by hand.
Olive trees and fruit trees grow among the vines.
Barbera · Piamonte · Colosso (AT)
Barbera d'Asti Superiore: a straightforward red for the table, with the fruit and freshness typical of the grape.
Calosso, Asti, Piemonte, Italia
Tenuta dei Fiori is a small estate in Calosso, between Asti and Alba, run by winemaker Valter with his wife Yvette and their children. Next to the cellar there is a guest house.
La viña
About five hectares of vines.
Cómo trabajan
Production is organic, with care for the environment.
Barbera · Piamonte · Cerrina Monferrato (AL)
Barbera fermented and aged in concrete, no wood. Cherry, raspberry, plum and liquorice, with a note of violet; juicy, with soft tannins.
Montaldo di Cerrina (Cerrina Monferrato), Piemonte, Italia
Fabrizio Iuli grew up in his mother's restaurant, where the family wine was the house wine. His grandfather had planted Barbera in the 1930s, and Fabrizio began bottling in 1998.
La viña
The vines face south and were planted between 1940 and 1999. The soil is poor, with a limestone vein that gives the wine its acidity.
Cómo trabajan
In the vineyard they have worked without chemicals for generations, though Fabrizio dislikes the bureaucracy of certification. In the cellar he uses natural yeasts and does not filter or fine.
Dolcetto · Piamonte · Monforte d'Alba (CN)
Pure Dolcetto, short maceration and ageing in steel: a light red, low in alcohol, to drink young.
Italia, Monforte d'Alba (CN), Piemonte
Ferdinando Principiano comes from a farming family. In 1992, after studying oenology, he took over the family property, then seven hectares. Around 2003 he changed course and removed additives and machinery from the cellar.
La viña
The vineyards are in Monforte d'Alba, in the Langhe, and are certified organic.
Cómo trabajan
The Dolcetto ferments without added sulphites and macerates for two to three weeks. It then rests ten months in steel.
In place of copper he uses algae and aloe in his vineyard treatments.
Nebbiolo y otras variedades locales · Piamonte · Serralunga d'Alba (CN)
Nebbiolo with other local grapes: red fruit, rose, herbs and an earthy note, with moderate tannin. It comes in the Piedmontese Poirinotta bottle.
Vergne, Barolo / Serralunga d'Alba, Langhe, Piemonte, Italia
Casina Bric began in 2010 with Gianluca Viberti, an oenologist, after years working in the family estate. His family has grown nebbiolo at Vergne since 1923. The number 460 is the average altitude of the vineyards, and Casina Bric means farmhouse on the hill.
La viña
Twelve hectares, mostly nebbiolo, across Barolo, La Morra and Guarene, on Tortonian clay soils.
Cómo trabajan
Viberti speaks of logical agriculture: cover crops alternated with tillage, and attention to each vineyard's microclimate. In the cellar he uses concrete, wood and steel.
Casina Bric also makes a sparkling nebbiolo, in both the Martinotti and traditional methods.
Nebbiolo, Vespolina y Croatina · Piamonte · Brusnengo (BI)
Young Nebbiolo with old-vine Croatina and Vespolina; short maceration and a year in large cask. A juicy red, with mountain herbs and savouriness.
Brusnengo, Costa della Sesia, Alto Piemonte, Italia
Noah was founded by Andrea Mosca and Giovanna Pepe Diaz, after Andrea left his career as an architect. The name is their son's, Francesco Noah.
La viña
The vineyards lie in Alto Piemonte, across Costa della Sesia, Lessona and Bramaterra.
Cómo trabajan
Rossonoah ferments in steel, then spends a year in large Slavonian oak casks.
Rossonoah was created to make use of the younger Nebbiolo vines.
Piamonte · Monferrato (AT)
Grignolino fermented with native yeasts, aged in used casks and then in steel. Pale ruby, with geranium, rose petals and pink pepper.
Mombercelli, Monferrato, Asti, Piemonte, Italia
The family has worked this land since 1898, when grapes and almonds were sold to make ends meet. Luigi began making wine in 1977. Today his son Mauro runs the estate.
La viña
Eleven hectares in the Tiglione valley, on slopes close to woodland. Soils of clay and sand, with plenty of limestone.
Cómo trabajan
The vineyards follow EU organic rules and are worked by hand, without a tractor. In the cellar they ferment with native yeasts.
Their best-known vineyard is called La Mandorla, the almond.
Cantina Massara
Piamonte · Castagnole Monferrato (AT)
Barbera y Dolcetto · Piamonte · Roddi (CN)
Roddi, Langhe, Piemonte, Italia
Gian Luca Colombo founded his estate in 2011, after years as a consultant for wineries across Italy. In Roddi, in the heart of the Langhe, he works on a small scale.
La viña
Two vineyards of Pelaverga Piccolo at 220 metres, facing south and south-east.
Cómo trabajan
He intervenes as little as possible and lets the vintage speak. The vines are certified organic and biodynamic. The Pelaverga ferments with wild yeasts and ages in clay amphora.
He makes his wine in the garage beneath his house.
Gamay · Piamonte · La Morra (CN)
Italia, La Morra (CN), Piemonte
Radici e Filari is the natural wine line of the Buganza family in La Morra. Renato Buganza founded the estate in the 1970s; his son Emanuele now leads the work and introduced biodynamics.
La viña
The vineyards cover 8.5 hectares in La Morra and 2.5 in Asti, on clay and calcareous marl. Some vines date back to 1945.
Cómo trabajan
Farming is organic with biodynamic practices. Spontaneous fermentations, very low sulphites, wines unfined and unfiltered.
Piamonte · Monforte d'Alba (CN)
Perno, Monforte d'Alba (CN), Langhe, Piemonte, Italia
Mario Fontana founded Cascina Fontana in 1995. He works in the hamlet of Perno, in Monforte d'Alba, but his family and most of his vineyards are in Castiglione Falletto. He describes his way of making wine as 'come una volta', like it used to be, close to the methods of the 1960s and 70s.
Cómo trabajan
Macerations are moderately long, to tame alcohol and keep freshness. His Barolo rests about two years in large Slavonian oak casks.
Gambero Rosso named Mario Fontana winemaker of the year in its Vini d'Italia 2025 guide.
Más allá de la frontera
Mencia · España · Galicia
Mencía with other grapes from old vines, whole-bunch, with long maceration and ageing in neutral wood.
Fornelos, Grixoa e Buxán, sud della Ribeira Sacra, Galizia, Spagna
Fedellos do Couto is the project of Curro Barreño and Jesús Olivares, who come from the Gredos area. They work vineyards in Galicia near Viana do Bolo, on the edge of Ribeira Sacra and Valdeorras.
La viña
Old vines, 60 to 80 years old, on steep terraces between 600 and 850 metres, on granite, schist and mica-rich soils. Everything is done by hand.
Cómo trabajan
Farming from sustainable to organic, fermentations with indigenous yeasts, bottled without fining or filtration.
Mencía, Mouraton and Garnacha Tintorera grow alongside a share of white grapes.
Carignan y Syrah · Francia · Occitania
Carignan and Syrah: a fresh, fruit-driven red that drinks easily.
Bellegarde, Costières de Nîmes, Gard, Occitania, Francia
Sylvain Boutée founded the domaine in 2003 with his parents, after studying winemaking in several French regions. It lies in Bellegarde, between Nîmes and Arles.
La viña
About ten hectares on rolled pebbles, with strong sun and the mistral.
Cómo trabajan
Organic and biodynamic farming. Hand harvest in crates, native yeasts, whole bunch or destemmed, gentle macerations and ageing on lees.
Besides Costières de Nîmes he makes Clairette de Bellegarde, a rare appellation.
Merlot · Francia · Bordeaux
Pure Merlot, spontaneous fermentation and ageing in steel. Red fruit, spice and a mineral note; fresh and full-bodied.
Mourens, Entre-deux-Mers, Bordeaux, Francia
The Roux family has owned Château Coulonge since 1804. Nicolas Roux is the winemaker and works the land himself.
La viña
The vines sit on a hilltop, on clay-limestone soils, split roughly evenly between merlot and cabernet sauvignon.
Cómo trabajan
Since 2015 the estate has been farmed organically. Bordeaux du Paysan is made with Satellite Wines: the red has no added sulphites, the white only traces.
Mourvèdre y Carignan · Francia · Valle del Ródano
A Costières de Nîmes red from marl, limestone and pebble soils. Native yeasts, long maceration, ageing in concrete and wood, unfined and unfiltered.
Francia, Costières de Nîmes, Valle del Rodano meridionale
François Collard took over the family estate in 1990 and bottled the first vintage under the château name in 1993. He now runs it with his wife Anne.
La viña
The vineyards are in the southern Rhône, covered with galets, the round stones also known from Châteauneuf-du-Pape.
Cómo trabajan
Organic for years and now also certified biodynamic. Sulphites are used only at bottling, in low doses.
Syrah · Francia · Languedoc-Roussillon
A red of Syrah, Grenache and Mourvèdre from schist, with long maceration and ageing in cask.
Faugères, Languedoc, Francia
The domaine was founded in 1870 by the Alquier family and was known as Jean-Michel Alquier. In 2017 Sophie and Thibaud Bardi took it over, together with some members of the original family.
La viña
Twelve hectares at about 340 metres, on schist and clay in Faugères.
Cómo trabajan
Certified organic viticulture and hand harvesting. Les Premières, the red from grey schist, spends twelve to fourteen months in oak barrels.
The new cellar is built underground.
Syrah, Grenache, Carignan · Francia · Languedoc
A Languedoc red of Syrah, Grenache and Carignan.
Rouffiac-d'Aude, Limoux, Languedoc, Francia
Château de Gaure stands on a hill that was once an oppidum, above the Aude valley. Pierre Fabre took it over in 2004.
La viña
Limoux plantings include Chardonnay and Chenin among others; the reds are described as Syrah, Grenache and Carignan.
Cómo trabajan
Biodynamic farming, Demeter certified. In the cellar only indigenous yeasts, long fermentations, very low sulphites, no fining.
Pierre Fabre is also a sculptor and painter, and paints the labels.
Grenache, Syrah, Carignan · Francia · Languedoc
Old-vine Carignan and Grenache with Syrah and Mourvèdre: soft, round, lively fruit.
Vingrau, Valle dell'Agly, Roussillon, Francia
Hervé Bizeul, a former Paris sommelier and restaurateur, founded the domaine in 1998. In 1981 he had been named France's best young sommelier.
La viña
Vineyards in the Agly valley, on clay-limestone soils. Carignan, Grenache, Syrah, Mourvèdre and Lladoner Pelut, with vines between 50 and 100 years old.
Cómo trabajan
Very low yields, as little as 12 hectolitres per hectare for the top cuvées. Ageing in oak, with some wines bottled unfiltered.
Les Sorcières is the entry cuvée and makes up about half of production.
Syrah · Francia · Ródano
Syrah from clay and limestone soils, carbonic maceration then used barriques. Lively black fruit and a touch of spice.
Saint-Chinian, Languedoc, Francia
Ugo Lestelle began working in vineyards at thirteen. In 2015, at twenty-four, he founded his domaine with 2.5 hectares and about three thousand bottles.
La viña
Today he farms twelve, around Saint-Chinian and Assignan, at 250-350 metres, on schist and clay-limestone. The cellar is in Pardailhan, at 563 metres.
Cómo trabajan
He farms organically, using a horse on the schist plots. Reds ferment as whole clusters, by carbonic maceration with native yeasts, and age in used Burgundy barrels. Sulphur is at most 2 g/hl at bottling.
Francia · Champagne
Pure Gamay, spontaneous fermentation, no added sulphites and no filtration.
Francia, Vertus (Marna), Champagne
Stéphane Saillet trained as an oenologist and worked at estates including Viret and Zind-Humbrecht, then as cellar master in Burgundy. His own project began in 2020 in Vertus, in Champagne.
La viña
The grapes are not his own: they come from partner estates in Alsace, Beaujolais and Burgundy. The Gamay comes from Beaujolais.
Cómo trabajan
Spontaneous fermentations without sulphites, in oak or glass, no filtration. Each year he reconsiders maceration, destemming and ageing.
Although based in Champagne, he makes Vin de France rather than Champagne.
Languedoc, Francia
Fenouillèdes / Maury, Roussillon, Francia
Domaine de la Préceptorie was founded in 2001 at Saint-Paul-de-Fenouillet, in the Fenouillèdes. Its founders were former members of the Maury cooperative and the younger generation of Domaine de la Rectorie. The Parcé brothers run it today.
La viña
About thirty hectares, planted to grenache, carignan, mourvèdre, syrah, macabeu and grenache gris.
Cómo trabajan
Harvest is by hand, intervention is kept low, and fermentations rely on native yeasts.
The cuvée's name, Copain comme Cochon, is a small act of defiance: wine as bread once was, part of everyday life.
Languedoc, Francia
Aniane, Hérault, Languedoc, Francia
A small domaine in Aniane, in the Hérault hinterland, created by Jean-Emmanuel Parcé, of the family behind Domaine de la Rectorie in Banyuls.
La viña
About ten hectares in a hilly, wild landscape, on gravel, limestone pebbles and yellow marl.
Cómo trabajan
Organic and sustainable farming, with little intervention and attention to soil life.
The wine is conceived as a blend of several varieties rather than a single-grape bottling.
Chiaretto di Bardolino
Bardolino Classico Chiaretto from organic grapes: a light rosé.
Lago di Garda, Veneto, Italia
Tenuta La Cà is an estate on the Verona side of Lake Garda that is also a farm stay. It makes reds, whites, rosés and sparkling wines.
La viña
For Vin da Ciacole the vines grow on morainic, chalky soils at 150 metres.
Cómo trabajan
Certified organic farming, hand harvest and native yeasts in steel.
The estate is also a farm stay.
Gaglioppo · Calabria · Cirò Marina (KR)
Cirò Marina, Crotone, Calabria, Italia
'A Vita belongs to Francesco De Franco and Laura Violino. Francesco grew up in Cirò, studied oenology in the north and worked away before coming home. The estate began in 2008.
La viña
Eight hectares on clay and marl close to the Ionian Sea. Head-trained alberello vines, some about fifty years old.
Cómo trabajan
Certified organic farming, native yeasts, long macerations and very low yields. The wines are neither fined nor filtered.
Flowers and herbs grow between the rows, with olive and fig trees around.
Merlot y Barbera · Umbría · Arrone (TR)
A rosé of Merlot and Barbera, fresh and fruity.
Arrone (Valnerina), Umbria, Italia
Francesco Annesanti holds a degree in natural sciences and makes wine following family tradition, handed down from his grandparents and father. The estate is in Arrone, in the Valnerina.
La viña
He farms about twenty hectares of grechetto, trebbiano spoletino, malvasia, pecorino, barbera, aleatico, sangiovese and merlot. The soil is marine in origin, rich in carbonates.
Cómo trabajan
He works with little intervention: native yeasts, short macerations, steel and a few Tuscan terracotta amphorae. Suppriscola ferments without sulphites and is bottled unfiltered.
He bottles during the waning moon.
Sangiovese · Toscana · Val d'Arno (AR)
Pure Sangiovese, spontaneous fermentation in steel, coral in colour. Raspberry, redcurrant, violet petals and a herbal note; agile and light to drink.
Civitella in Val di Chiana (AR), Toscana, Italia
Podere Ortica is a small estate in the Arezzo hills, between the Valdichiana and the Valdarno. It works native grapes and looks for easy-drinking wines, balanced rather than powerful.
Cómo trabajan
In the vineyard it is organic: green manure, propolis, essential oils, algae, copper and sulphur. In the cellar, spontaneous fermentations, short macerations in concrete or steel, bottled unfiltered in summer.
The name Agadè comes from the owners' children, Agostino and Adele, and the label shows a chick.
Más allá de la frontera
Carignan · Francia · Occitania
Bellegarde, Costières de Nîmes, Gard, Occitania, Francia
Sylvain Boutée founded the domaine in 2003 with his parents, after studying winemaking in several French regions. It lies in Bellegarde, between Nîmes and Arles.
La viña
About ten hectares on rolled pebbles, with strong sun and the mistral.
Cómo trabajan
Organic and biodynamic farming. Hand harvest in crates, native yeasts, whole bunch or destemmed, gentle macerations and ageing on lees.
Besides Costières de Nîmes he makes Clairette de Bellegarde, a rare appellation.
90% Grenache y 10% Mourvèdre · Francia · Languedoc
A rosé of Grenache with a little Mourvèdre, from decades-old vines on limestone clay. Whole-bunch direct pressing and spontaneous fermentation in concrete.
Francia, La Livinière (Minervois), Languedoc
The domaine was founded in 2002 by Reinhard Brundig, a German film producer. Since 2013 it has been run by vigneronne Brunnhilde Claux.
La viña
The vineyards lie at the foot of the Montagne Noire, between 250 and 450 metres, on clay-limestone with gravel and sandstone. There are also 90-year-old Grenache and 70-year-old Carignan vines.
Cómo trabajan
Farming is biodynamic, with each plot hand-harvested separately. Fermentations in concrete and wooden vats; sulphites only before bottling.
Tavkeri, Shavkapito, Danakharouli, Goruli Mtsvane, Chinuri · Georgia · Kakheti
Madlieri brings together five Georgian grapes from Kartli, red and white alike: fruity and floral.
Tibaani, Sighnaghi, Kakheti, Georgia
Pheasant's Tears began in 2007 when John Wurdeman, an American painter who first came to Georgia in 1996, met Gela Patalishvili, a grower. They met in 2005 in a vineyard. The aim is to keep old Georgian traditions alive.
La viña
They have their own vineyard at Tibaani, near Sighnaghi, and buy grapes from other areas: Kakheti, Kartli, Imereti and Adjara.
Cómo trabajan
They ferment and age in qvevri, clay amphorae buried in the ground and lined with beeswax, with native yeasts. Skin contact varies widely, from very short to several months.
The name comes from a Georgian legend: a wine so good it deserves a pheasant's tears.
Phaesant's Tears
Georgia · Kakheti
Tavkeri, Shavkapito, Danakharouli, Goruli Mtsvane, Chinuri
Grenache, Syrah · Pic Saint-Loup, Francia
Pic Saint-Loup, Languedoc, Francia
Xavier, Pierre and Jean-Marc Ravaille founded the domaine in 1992 beneath the Pic Saint-Loup. The family has ties to this land going back to the thirteenth century. The site is an old hermitage, once home to the bishops of Maguelone, and the three fish on the label recall the three brothers.
La viña
Marly limestone, dolomite, red and white clay, sand and rounded galets. Nights are cool and ripening is slow.
Cómo trabajan
Biodynamic since 1999 and certified organic. In the cellar, native yeasts and minimal handling.
Local legend says Saint Thieri Loup, one of three crusading brothers, became a hermit.
Grenache, Syrah, Mouvedre · Languedoc
Faugères, Languedoc, Francia
The domaine was founded in 1870 by the Alquier family and was known as Jean-Michel Alquier. In 2017 Sophie and Thibaud Bardi took it over, together with some members of the original family.
La viña
Twelve hectares at about 340 metres, on schist and clay in Faugères.
Cómo trabajan
Certified organic viticulture and hand harvesting. Les Premières, the red from grey schist, spends twelve to fourteen months in oak barrels.
The new cellar is built underground.
Verona IGT · Bardolino (VR)
A white from Verona of Corvina and Rondinella vinified white, with Garganega and Pinot Grigio, aged a few months on the lees. Light and cheerful.
Lago di Garda, Veneto, Italia
Tenuta La Cà is an estate on the Verona side of Lake Garda that is also a farm stay. It makes reds, whites, rosés and sparkling wines.
La viña
For Vin da Ciacole the vines grow on morainic, chalky soils at 150 metres.
Cómo trabajan
Certified organic farming, hand harvest and native yeasts in steel.
The estate is also a farm stay.
Greco y Gaglioppo · macerado · Calabria · Cirò Marina (KR)
Greco Bianco and Gaglioppo, spontaneously fermented in steel and left on the lees for months. Golden, with apricot, bergamot and herbs.
Cirò Marina, Crotone, Calabria, Italia
'A Vita belongs to Francesco De Franco and Laura Violino. Francesco grew up in Cirò, studied oenology in the north and worked away before coming home. The estate began in 2008.
La viña
Eight hectares on clay and marl close to the Ionian Sea. Head-trained alberello vines, some about fifty years old.
Cómo trabajan
Certified organic farming, native yeasts, long macerations and very low yields. The wines are neither fined nor filtered.
Flowers and herbs grow between the rows, with olive and fig trees around.
Verdicchio · Marcas · Montecarotto (AN)
Pure Verdicchio, spontaneous fermentation and long ageing on the lees, unfiltered. A lively, dynamic white.
Montecarotto, Marche, Italia
Three generations of Crognalettis: grandfather Enrico, a cooper and Verdicchio producer, father Gino, who selected old clones in the old vineyards, and now Natalino with his mother Vera Biondini. They have bottled since 1995.
La viña
The vineyards lie between Montecarotto, Ostra, Ostra Vetere and Corinaldo.
Cómo trabajan
Organic and biodynamic farming. Spontaneous fermentations with indigenous yeasts, long ageing on lees, no fining or filtration.
Natalino says: if the wine is good this way, I keep making it this way.
Malvasia, Trebbiano y Vermentino · Liguria · Ortonovo (SP)
Malvasia, Trebbiano and Vermentino, spontaneously fermented: fruity, savoury, balanced.
Ortonovo, La Spezia, Liguria, Italia
La Felce began after the war with Renato Marcesini, a mixed farmer. Since 1998 it has been run by his grandson Andrea, who started bottling in 2001.
La viña
Six hectares on sandy soils, with some vines over fifty years old. Vermentino, Trebbiano, Malvasia and other local grapes.
Cómo trabajan
Organic farming since 2006, now certified. Spontaneous fermentations in steel or concrete, no additives and minimal sulphites only at bottling.
Beside the vines Andrea looks after olive trees, vegetables and orchards.
Garganega · Véneto · Gambellara (VI)
Pure Garganega from the vineyards that once belonged to the Paiele family, aged at length on the lees in tank.
Gambellara (VI), Veneto, Italia
Giovanni Menti began in Gambellara in the late 1800s with Stefano's great-grandfather, who made wine for himself. Stefano joined the estate in 2001 and started organic farming in 2004.
La viña
The vineyards cover 7.5 hectares of volcanic soil, basalt and tuff, trained on pergola. Some old plots date from 1935.
Cómo trabajan
The work is by hand and uses biodynamic practices. He uses very little sulphur, does not filter and lets malolactic fermentation run.
The unofficial motto is "voluntarily declassified wine".
Arneis naranja · Piamonte · La Morra (CN)
Skin-macerated Arneis, an orange wine with little sulphur. The name, Coclicò, is dialect for the poppy, and for the colour.
Italia, La Morra (CN), Piemonte
Radici e Filari is the natural wine line of the Buganza family in La Morra. Renato Buganza founded the estate in the 1970s; his son Emanuele now leads the work and introduced biodynamics.
La viña
The vineyards cover 8.5 hectares in La Morra and 2.5 in Asti, on clay and calcareous marl. Some vines date back to 1945.
Cómo trabajan
Farming is organic with biodynamic practices. Spontaneous fermentations, very low sulphites, wines unfined and unfiltered.
Cortese · Piamonte · Gavi (AL)
Cortese from Gavi: a light, fresh white with lively acidity and notes of pear and green apple.
Italia, Gavi / Oltregiogo (AL), Piemonte
Terre di Matè began in 2013, when Stefania Carrea inherited her father Matteo's vineyard and decided to make wine. The name honours him; locally he was known as Maté.
La viña
The vineyard is Cortese, planted in 1990, at 250 metres on mostly clay soils in the Oltregiogo area near the Ligurian border.
Cómo trabajan
Vineyard work is manual and certified organic. In the cellar Stefania favours natural fermentation.
Among her wines is L'Anfora, a white macerated in terracotta.
Pecorino naranja · Umbría · Arrone (TR)
Pecorino macerated on the skins: golden in colour, savoury and taut.
Arrone (Valnerina), Umbria, Italia
Francesco Annesanti holds a degree in natural sciences and makes wine following family tradition, handed down from his grandparents and father. The estate is in Arrone, in the Valnerina.
La viña
He farms about twenty hectares of grechetto, trebbiano spoletino, malvasia, pecorino, barbera, aleatico, sangiovese and merlot. The soil is marine in origin, rich in carbonates.
Cómo trabajan
He works with little intervention: native yeasts, short macerations, steel and a few Tuscan terracotta amphorae. Suppriscola ferments without sulphites and is bottled unfiltered.
He bottles during the waning moon.
Garganega y Trebbiano di Soave naranja · Véneto · Mormontea (VR)
Mormontea, Valle d'Illasi, Verona, Veneto, Italia
Marco Mosconi is the third generation of his family in the Illasi Valley, near Verona. He took over the estate in 2006. He works at Mormontea, on Via Paradiso.
La viña
About twelve hectares, with vines averaging forty years old, among hills, olive groves and cherry trees. Varieties include garganega, corvina, corvinone, rondinella and croatina.
Cómo trabajan
Organic farming, with care for microorganisms and beneficial insects in the vineyard. Native yeasts, and wines left to mature in their own time.
He is described as working with a musician's sensitivity.
Fiano di Avellino · Campania · Cesinali (AV)
Pure Fiano di Avellino, fermented in steel with wild yeasts.
Cesinali, Avellino, Campania, Italia
The Sarno family has tended these vines for generations; Antonio Sarno acquired the estate in the mid-1990s from a Neapolitan baron. Today Luigi welcomes guests for tastings and stays.
La viña
Volcanic soils rich in minerals, planted to Fiano.
Cómo trabajan
EU organic certification. Hand harvest, soft pressing without destemming, fermentation in steel without added yeasts for about two weeks.
One of the founders of ViTi, the Viticoltori d'Irpinia network.
Spoltore (PE)
Pure Pecorino from Abruzzo: a fresh, direct white.
Spoltore, Pescara, Abruzzo, Italia
Podere della Torre is a family estate in Spoltore, a few kilometres from the sea and from Pescara. It stands for craftsmanship, traceability and a bond with its land.
La viña
The historic vineyards were planted in 1970. Olive trees grow among the rows.
Cómo trabajan
An organic estate, with native-yeast fermentations and ageing on lees.
Scarbolo
Friuli, Cividale del Friuli (UD)
Pinot Grigio
Daniele Ricci
Piemonte, Colli Tortonesi
Cortese
Daniele Ricci
Piemonte, Colli Tortonesi
Más allá de la frontera
Clairette · Francia · Occitania
Clairette de Bellegarde: an almost transparent white, mineral and lively, with citrus notes.
Bellegarde, Costières de Nîmes, Gard, Occitania, Francia
Sylvain Boutée founded the domaine in 2003 with his parents, after studying winemaking in several French regions. It lies in Bellegarde, between Nîmes and Arles.
La viña
About ten hectares on rolled pebbles, with strong sun and the mistral.
Cómo trabajan
Organic and biodynamic farming. Hand harvest in crates, native yeasts, whole bunch or destemmed, gentle macerations and ageing on lees.
Besides Costières de Nîmes he makes Clairette de Bellegarde, a rare appellation.
Chenin · Francia · Loira
Touraine, Loira, Francia
Les Pierres d'Aurèle is a family estate run by Pierre and Aurélie, who took over the vineyard in 2010. It lies in Touraine, in the Loir-et-Cher.
La viña
The soil is clay and silica, typical of Chenonceaux. The vines are between 15 and 105 years old.
Cómo trabajan
Yields are deliberately low and much of the vineyard is converting to organic farming. The range is wide, from Touraine Sauvignon to a Pineau d'Aunis rosé.
Chardonnay y Chenin Blanc · Francia · Languedoc
A white of Chardonnay and Chenin Blanc, from Limoux.
Rouffiac-d'Aude, Limoux, Languedoc, Francia
Château de Gaure stands on a hill that was once an oppidum, above the Aude valley. Pierre Fabre took it over in 2004.
La viña
Limoux plantings include Chardonnay and Chenin among others; the reds are described as Syrah, Grenache and Carignan.
Cómo trabajan
Biodynamic farming, Demeter certified. In the cellar only indigenous yeasts, long fermentations, very low sulphites, no fining.
Pierre Fabre is also a sculptor and painter, and paints the labels.
Petit Manseng y Gros Manseng · Francia · Pirineos
Dry Jurançon from Petit and Gros Manseng, grapes born for sweet wines that here give a dry, taut white.
Francia, Jurançon, Pirenei Atlantici, Sud-Ovest
Clos Lapeyre was a mixed farm. In 1985 Jean-Bernard Larrieu stopped selling grapes to the cooperative and began to vinify, age and bottle his own wine.
La viña
The vines grow on steep slopes at about 250 metres, on pebbly clay-limestone and flint. The grapes are Petit Manseng, Gros Manseng and Courbu.
Cómo trabajan
Farming is certified organic, with ploughing between the rows. Larrieu says the wine is made in the vineyard.
Roussane, Marsanne, Grenache · Francia · Languedoc
Faugères, Languedoc, Francia
The domaine was founded in 1870 by the Alquier family and was known as Jean-Michel Alquier. In 2017 Sophie and Thibaud Bardi took it over, together with some members of the original family.
La viña
Twelve hectares at about 340 metres, on schist and clay in Faugères.
Cómo trabajan
Certified organic viticulture and hand harvesting. Les Premières, the red from grey schist, spends twelve to fourteen months in oak barrels.
The new cellar is built underground.
Sauvignon · Francia · Loira
Sauvignon aged at length in wood: flowers, lemon zest, white peach and hazelnut, with a mineral note and lively acidity.
Tracy-sur-Loire, Pouilly-Fumé, Loira, Francia
Alexandre Bain, a native of Pouilly, started in 2007 with five hectares, inspired by his farming grandfather. He now works about ten. In 2014 the appellation refused him recognition because of his methods, and since then his wines have been bottled as Vin de France.
La viña
One of his vineyards has limon soil, between fine clay and sand.
Cómo trabajan
Organic and biodynamic farming, hand harvesting, and some parcels ploughed by a horse named Phénomène. Minimal intervention in the cellar.
He looks for full ripeness, not the extreme clarity typical of Pouilly-Fumé.
Sauvignon · Francia · Loira
Sauvignon from the same domaine, the house's most approachable label.
Tracy-sur-Loire, Pouilly-Fumé, Loira, Francia
Alexandre Bain, a native of Pouilly, started in 2007 with five hectares, inspired by his farming grandfather. He now works about ten. In 2014 the appellation refused him recognition because of his methods, and since then his wines have been bottled as Vin de France.
La viña
One of his vineyards has limon soil, between fine clay and sand.
Cómo trabajan
Organic and biodynamic farming, hand harvesting, and some parcels ploughed by a horse named Phénomène. Minimal intervention in the cellar.
He looks for full ripeness, not the extreme clarity typical of Pouilly-Fumé.
Riesling · Alemania · Mosela
Dry Riesling Kabinett, fermented in steel: ripe fruit, flint, slate and herbs.
Enkirch, Mosella, Germania
Enkirch appears in a document of 908. Between 1841 and 1846 Carl August Immich blasted the slope with dynamite to give the vines more sun, hence the name 'Batterieberg'. Since 2010 it belongs to Hamburg families, and Gernot Kollmann has made the wine since 2009.
La viña
Seven and a half hectares in four vineyards, Riesling only, with vines about 60 years old, largely ungrafted. Batterieberg is a 1.1-hectare monopole.
Cómo trabajan
Organic farming. Late harvest, no additives or deacidification; the Cai is the only wine fermented in steel.
The Cai blends fruit from the Saar, Middle Mosel and the Enkirch vineyards.
Pinot Noir · Piamonte · Acqui Terme (AT)
Pure Pinot Noir with a long time on the lees: apple, citrus and honey, then brioche and toasted notes.
Acqui Terme, Monferrato, Alessandria, Piemonte, Italia
Il Cascinone is an estate in the Monferrato hills, bought by Araldica in 1999. Its Alta Langa is sold under the Alasia name.
La viña
The sparkling wines use grapes from the coolest sites on the estate.
Cómo trabajan
Hand harvest, whole-bunch pressing, cold fermentation and bottle refermentation. Four years on the lees in an underground cellar.
The wine is disgorged after hand riddling.
Pinot Noir · Piamonte · Acqui Terme (AT)
Pure Pinot Noir, pale pink, with a long time on the lees: strawberry, raspberry and bread crust.
Acqui Terme, Monferrato, Alessandria, Piemonte, Italia
Il Cascinone is an estate in the Monferrato hills, bought by Araldica in 1999. Its Alta Langa is sold under the Alasia name.
La viña
The sparkling wines use grapes from the coolest sites on the estate.
Cómo trabajan
Hand harvest, whole-bunch pressing, cold fermentation and bottle refermentation. Four years on the lees in an underground cellar.
The wine is disgorged after hand riddling.
Chardonnay 95% y Pinot Noir 5% · Lombardía · Adro (BS)
Traditional-method sparkling from Chardonnay with a little Pinot Noir, matured at length on the lees. Fragrant, fresh and lively.
Adro (BS), Franciacorta, Lombardia, Italia
Ferghettina is a family estate founded in 1991 by Roberto Gatti in Adro, south of Lake Iseo. Today he runs it with his wife Andreina and their children Laura and Matteo.
La viña
About 70% of the vines are chardonnay, the rest mostly pinot noir, at 250-300 metres.
Cómo trabajan
The estate has been certified organic by Valoritalia since 2017. It relies on careful blending and long bottle ageing on the lees.
Matteo patented a square-based bottle, which increases contact with the yeasts.
Sangiovese 85% y Aleatico 15% · Umbría · Arrone (TR)
Sangiovese and Aleatico, as a sparkling rosé.
Arrone (Valnerina), Umbria, Italia
Francesco Annesanti holds a degree in natural sciences and makes wine following family tradition, handed down from his grandparents and father. The estate is in Arrone, in the Valnerina.
La viña
He farms about twenty hectares of grechetto, trebbiano spoletino, malvasia, pecorino, barbera, aleatico, sangiovese and merlot. The soil is marine in origin, rich in carbonates.
Cómo trabajan
He works with little intervention: native yeasts, short macerations, steel and a few Tuscan terracotta amphorae. Suppriscola ferments without sulphites and is bottled unfiltered.
He bottles during the waning moon.
Más allá de la frontera
Chenin Blanc · Francia · Loira
Sparkling Chenin Blanc from Vouvray, spontaneously fermented.
Francia, Vouvray (Chançay, Reugny, Vernou), Loira
Sébastien Brunet took over Domaine Roche Fleurie in 2006, after the sudden death of his father Michel. He had worked six harvests beside him. The family has farmed in Vouvray for generations.
La viña
The vineyards are in the Brenne valley: Reugny, Chançay (where the tufa cellar is) and Vernou. Soils are clay with flint.
Cómo trabajan
Hand harvest in small crates, slow pressing, native yeasts only. The vineyards are being converted to organic.
95% Pinot Noir, 5% Chardonnay · Francia · Champagne
Arconville e Urville, Côte des Bar, Aube, Champagne, Francia
The Gaucher family has grown grapes for five generations at Arconville and Urville, in the Côte des Bar. It is a small family estate, now run by Guillaume and Valérie Gaucher. They make wine only from their own grapes, as a récoltant-manipulant.
La viña
Vineyards partly owned and partly leased, on limestone-rich soils. Pinot noir and chardonnay dominate.
Cómo trabajan
Viticulture and harvest are done by hand. Fermentation in stainless steel, blending of parcels, second fermentation in bottle and long ageing on the lees.
95% Pinot Noir, 5% Chardonnay · Francia · Champagne
A rosé Champagne of Pinot Noir with a little Chardonnay: fresh almond, white flowers and buttery notes, fine and fresh to drink.
Arconville e Urville, Côte des Bar, Aube, Champagne, Francia
The Gaucher family has grown grapes for five generations at Arconville and Urville, in the Côte des Bar. It is a small family estate, now run by Guillaume and Valérie Gaucher. They make wine only from their own grapes, as a récoltant-manipulant.
La viña
Vineyards partly owned and partly leased, on limestone-rich soils. Pinot noir and chardonnay dominate.
Cómo trabajan
Viticulture and harvest are done by hand. Fermentation in stainless steel, blending of parcels, second fermentation in bottle and long ageing on the lees.
Más allá de la frontera
Sidra de pera · Francia · Normandía
A perry from many old pear varieties, with a single fermentation that finishes in the bottle; lightly sweet and sparkling.
Sud della Normandia (zona Domfrontais), Francia
Eric Bordelet took over the family estate in 1992, after working in restaurants and wine, and brought that palate to cider and perry.
La viña
23 hectares of organic orchards planted from 1996 around Château de Hauteville in southern Normandy, on granite soils.
Cómo trabajan
Organic with biodynamic soil practices. Natural fermentation, minimal intervention.
The pears are left to dry for four to five weeks before pressing.