Ramato, Bianco, e Due Rossi

Ramato (orange), Bianco (white), e Due Rossi (and two reds).

All Italian Lineup! We have at it, with an all natural orange wine. Orange is a style where the white wine sits on the skins for so long it becomes shades darker than usual. Then we dip into a white wine that is made by a popular natural winemaker. Shift gears into a super nerdy natty red field blend from Puglia. Then we cap it off with a deep red, Montepulciano. MMMMontepulciano!

@ Humble Vine 

January, 19th

2:00 PM till the bottles are dry!

Wine Tasting: $15

Here is the Lineup!

Distefani, “Naturalmente” Bianco, Veneto $21

‘Naturalmente’ is 100% Pinot Grigio fermented a month on the skins. Organically treated and fermented with only native yeasts with no added sulfites during vinification. A stiff sea breeze, orange peels, nutmeg, great mineral structure.

Tenute Dettori, “Renosu" Blanco, Sardegna $22

Dettori is. Well know for making amazing Biodynamic wines. This full flavored, D-Lish-Us Vermentino is made and grown on the island of Sardegna. We will find this wine dry but aromatic with a real explosion of ripe fruits: honeydew melon, pineapple, apricots. A non-vintage, un-fined, un-filtered un-oaked, low sulfite wine!

L’archetipo, Litrotto Rosso “Triple A”, Puglia $23

Old school Natty wine that is made with a special focus on not only biodynamics but synergistic agriculture. It is fresh and fragrant aromas of forest fruits, field herbs and Mediterranean scrub with a delicate seabed. In the mouth it is simple, juicy, attractive and with intense freshness. Wine made with old-fashioned artisan methods. Crazy blend of Montepulciano 30%, Merlot 20%, Cabernet Sauvignon 20%, Primitivo 20%, Susumaniello 10%.

Passomadama, Montepulciano D’Abruzzo, Abruzzo $18

Intense ruby red wine with purple reflections. There is an outstanding aroma note of red fruits like red berries. It has a structured, full and soft taste with sweet and velvety tannins. Hand harvesting of grapes in boxes followed by temperature controlled fermentation in stainless steel tanks with post-fermentation maceration of up to 18 days. Malolactic fermentation and aging on lees for at least 60 days.