Vitivinicola Fangareggi was founded in 2005 by Giuseppe Fangareggi, even though the family has been growing Lambrusco since the 1800's. Today, Giuseppe's son, Matteo, runs the farm along with his mother and uncle. Giuseppe and his brother take care of the vineyards. Their wines are produced only from the family's 24 hectares of vineyards spread across eight parcels in the provinces of Reggio Emilia and Modena. The vineyards are practicing organic with an advanced integrated pest management protocol. In the cellar, Matteo uses only indigenous yeasts for primary fermentation to produce six types of sparkling wines, both red and white, with a focus on the production of Lambrusco. Hand harvested Grechetto Gentile is vinified and then go through second fermentation in pressurised stainless steel tanks, giving fresh aromas and a crisp dry finish - the champagne of Emiliano.

A gorgeous skinsy blend boasting an array of enticing notes & flavours. A honey & floral nose gives way to a rounded palate of peach, grapefruit & melon. Perfect length and smooth finish. Mathilde and Pablo originally worked in the restaurant industry, her as a trained cook and he in the front of house specialising in natural wine. Slowly they drifted away from restaurants to making their wine under Les Volatiles. In 2021, they opened Uva, an urban winery located in Sète, a small town in the south of France. They produce small quantities of various wines, from petnats, to skin contact whites and reds. They have a small plot of Carignan with wild abandoned vines surrounding them and they also harvest organic grapes from producers they know and bring them to their cellar to ferment only under indigenous yeasts. All the winemaking, ageing and bottling is done, of course, without any additives. They are only producing small batches of wine at the moment but have big plans for the future.

The Roussanne, Marsanne, and Viognier grapes used in this wine were carefully selected from growers working in organic viticulture methods, which means no use of chemical fertilizers, herbicides, or pesticides. The grapes were grown in the area of Aspiran, Hérault, which is dominated by limestone. The winemaking process included skin contact for two weeks, direct pressing followed by low-temperature fermentation, and three months aging on fine lees in a stainless steel tank. The wine was then bottled with SO2 < 50mg/L. The wine has a pale gold color with a hint of orange. On the nose, it displays aromas of apples and pears with a hint of orange. The wine also has a floral note of orange blossom, along with pear and apple notes. The palate is complex, with hints of peach and lychees and a subtle green tea-like tannin structure. The wine has a nice acidity and a long finish.

Ugo Lestelle is a young winemaker based in the Saint-Chinian appellation area of the Occitanie region in southern France. He works organically, plows with a horse, and does not adulterate his wines except occasionally a micro-touch of sulphite at the bottling stage. Grenache and Terret Noir combine to create cuvée Point - the wine undergoes carbonic maceration with careful attention not to over extract, resulting in a perfectly balanced & super delicious wine.

Nicolas' second vintage of Cabernet Franc grown on gravel and sand, 3 weeks macerated and aged in fibre vats. Around 9000 bottles produced. A wine with very expressive aromas of jammy black fruits. A light and fluid structure. The mouth confirms the nose, adding notes of blackberries, a delicacy Nicolas Gonnin is fairly new to the wine game, arriving in Chinon in April 2021. In his previous life he was an SNCF train driver in Paris Austerlitz, however, not being a Parisien native, wanted to go back to the land and produce something good from it, wine! After a quick training at Domaine La Bouche du Roi in the Yvelines Nicolas made the decision to set up on his own, so with his wife and 1 month old child they headed to their new life. Landing in Cravant les Coteaux, Chinon, Nicolas sourced vineyards that were already certified organic. He purchased 5 hectares of old vines, grown organically for around 30 years, with the strict intention of working respectfully within the environment and to produce clean wines that weren't just organic, but natural and without anything added during the winemaking process.

Cencibel, the local clone of Tempranillo, is uniquely suited to the harsh climate of the area with a smaller, more compact bunch size and thicker skin to withstand heavy winds. Bush & trellised vines (average of 50 years old) on limestone & clay soils at 750-800 meters. Spontaneous whole cluster fermentation in small stainless steel tanks after which the grapes are pressed in the classical method - the lighter free flow wine is released from the tank (La´grima) leaving the Corazo´n – pressed juice from the natural weight of the remaining grapes in the tank. Translating to "The Cursed Rabbits", Los Conejos Malditos is produced from grapes on the vines that suffer the most rabbit attacks in the Mas Que Vinos vineyards. It said the rabbits are so quick and savage that the vines present super low yields at picking time, but with what is harvested they produce this delightful banger. Young, juicy & vibrant; full of flavours of red berries, cherry and liquorice with a stunning medium finish.

Canetta are one of the latest group of legends we're super excited to be working with! This innovative bunch are taking incredible wines from natural wine MVPs and presenting them to the world in stunning, perfectly portioned cans for optimum enjoyment in any setting. Vin Vivant En Canette / Living Wine In a Can. Canetta's White edition is a lively & fruity blend of Xarel·lo, Macabeu & Parellada by Laura Brousset with a delicate hint of white flowers, a gorgeous acidity and lovely balance. It's mega versatile juice that adapts to all settings & situations, a unifying wine! 1 canetta = 1.5 glasses 4 cans = 1 bottle

Canetta are one of the latest group of legends we're super excited to be working with! This innovative bunch are taking incredible wines from natural wine MVPs and presenting them to the world in stunning, perfectly portioned cans for optimum enjoyment in any setting. Vin Vivant En Canette / Living Wine In a Can. Canetta's Orange edition is a delightful skinsy Cartoixà De Marina by Francesc Boronat, a young man making fresh, complex & precise wines in the Tarragona region south-west of Barcelona. Vin Orange has a darker, almost pinkish orange color, and boasts beautiful aromas of crisp red berries, garrigue & pink pepper. 1 canetta = 1.5 glasses 4 cans = 1 bottle

Canetta are one of the latest group of legends we're super excited to be working with! This innovative bunch are taking incredible wines from natural wine MVPs and presenting them to the world in stunning, perfectly portioned cans for optimum enjoyment in any setting. Vin Vivant En Canette / Living Wine In a Can. Canetta's Red edition is a brilliant Tempranillo by Amós Bañeres with lovely aromatic power and ripe fruit, spices & lightly toasted notes all the while remaining very light. Amós knows just how to keep freshness of the juice without sacrificing its Mediterranean character. 1 canetta = 1.5 glasses 4 cans = 1 bottle

The world's first delicious mulled wine! An incredibly delicate and perfectly balanced combination of young VDF Gamay, Nutmeg, Clove, Star Anise, Cinnamon, Frankincense, Honey, Orange, Lemon Peel and a pinch of Xmas Joy. Made using a slow infusion process so the wine retains its freshness Serving instructions - just warm it up and enjoy the festivities! - also available in large formats for serving in venue. Linocut label designed by the one and only Sophy Hollington