Mushroom Panda'
Freaky Level 4
Let’s get weird! Unhinged, freaky fun.
Rare Jewel
The natural wine world’s brightest stars here just once or twice a year.
Age Worthy
Here for a good time *and* a long time!
Zero Zero
Wine at its most natural with no sulphur added during or after fermentation. Freaky, wild, pure and difficult to produce.
The Canon
Benchmark producers and natural winemaking legends.
Amphora
(aka Quervi) Clay or terracotta aged wines that bring savoury texture.
Spicy
Fresh, dried, toasted and bloomed: spiced flavours abound!
Mushroom Panda'
- Freaky Level 4
Let’s get weird! Unhinged, freaky fun. - Rare Jewel
The natural wine world’s brightest stars here just once or twice a year. - Age Worthy
Here for a good time *and* a long time! - Zero Zero
Wine at its most natural with no sulphur added during or after fermentation. Freaky, wild, pure and difficult to produce. - The Canon
Benchmark producers and natural winemaking legends. - Amphora
(aka Quervi) Clay or terracotta aged wines that bring savoury texture. - Spicy
Fresh, dried, toasted and bloomed: spiced flavours abound!
Dolcetto, Nebbiolo, Piemont, Italy
Ridiculously rare, brisk and bright Piedmont red. Former geologist and young winemaker Fabio Gea works a few tiny plots around the Bricco in Barbaresco. Gifted by his grandfather, the few rows of regional faves nebbiolo, dolcetto, barbera, and grignolino are co-planted with fruit trees and amount to less than one hectare! FUN FAC. . .
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Dolcetto, Nebbiolo, Piemont, Italy
Ridiculously rare, brisk and bright Piedmont red. Former geologist and young winemaker Fabio Gea works a few tiny plots around the Bricco in Barbaresco. Gifted by his grandfather, the few rows of regional faves nebbiolo, dolcetto, barbera, and grignolino are co-planted with fruit trees and amount to less than one hectare! FUN FACTS! His Barbaresco bottlings are labeled with hand-pressed pulp paper, and he actually makes such little wine that he is able to hand number each bottle with a pen #collectorsitem! A blend of classic Langhe varieties, the earthy, spiced and JUICY dolcetto (93%) is blended with a small amount of floral and savoury nebbiolo (7%) for versatility and strength. The grapes are destemmed, macerated for three weeks for tannic hardiness and colour, then fermented and aged in stoneware and porcelain amphorae (that he has designed and created himself!). Wild elderberry doing some heavy lifting, vibrant sour cherry and boysenberry commingle with herbs, a dirty rusticity, wild oyster mushrooms & grainy, tannic muscle. Don’t fight the current, enjoy with ravioli or pesto drenched noodles on any kind.
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Dolcetto, Nebbiolo, Piemont, Italy
Ridiculously rare, brisk and bright Piedmont red. Former geologist and young winemaker Fabio Gea. . .
Read More
Dolcetto, Nebbiolo, Piemont, Italy
Ridiculously rare, brisk and bright Piedmont red. Former geologist and young winemaker Fabio Gea works a few tiny plots around the Bricco in Barbaresco. Gifted by his grandfather, the few rows of regional faves nebbiolo, dolcetto, barbera, and grignolino are co-planted with fruit trees and amount to less than one hectare! FUN FACTS! His Barbaresco bottlings are labeled with hand-pressed pulp paper, and he actually makes such little wine that he is able to hand number each bottle with a pen #collectorsitem! A blend of classic Langhe varieties, the earthy, spiced and JUICY dolcetto (93%) is blended with a small amount of floral and savoury nebbiolo (7%) for versatility and strength. The grapes are destemmed, macerated for three weeks for tannic hardiness and colour, then fermented and aged in stoneware and porcelain amphorae (that he has designed and created himself!). Wild elderberry doing some heavy lifting, vibrant sour cherry and boysenberry commingle with herbs, a dirty rusticity, wild oyster mushrooms & grainy, tannic muscle. Don’t fight the current, enjoy with ravioli or pesto drenched noodles on any kind.
Read Less
