Showing 1–12 of 21 results



    100% Lambrusco Salamino.
    Region: Emilia-Romagna, Italy
    Natural fermentation in stainless steel tanks. Carbonation using modified charmat method. Minimal sulfur additions and no filtering or fining.




    Organic, Biodynamic, No sulfites added

    Grapes: Joannita
    Pale yellow-green in colour, with aromas of lemon, ginger, wildflowers, hay and Brothers Johnson funk. A fusion of lemon curd, pear, herbs, orange blossom, chalky minerality and a trace of graham cracker wrapped in tight fizz and fresh acidity. Lemon zest, ginger and eucalyptus compliment the bitter, crisp finish.

    Joannita is a very rare grape variety that was bred in 1968 by Johannes Zimmerman at the wine-growing institute in Freiburg, Germany. It is a cross between Riesling, Seyve-Villard, Rulander, and Gutedel that has proven to be fungus and disease resistant in cold, wet climates such as the high Alps.

    Matteo Furlani is the 4th generation of his family to farm the tiny plots of vines, 700+ meters in altitude, in the Dolomites of Trentino, northeastern Italy. The estate was always farmed organically, without any chemicals. Matteo has taken this natural approach further, adopting biodynamic methods.



    This is one of the finest Champagne imitations, or Cavas, I have tasted from Spain. Crisp notes of apple skins, brioche, baking spices and pears emerge from this fragrant, medium-bodied sparkler. It possesses tiny, uniformed bubbles, impressive purity and a heady finish.

  • Champagne Fleury Sonate Extra Brut 2012


    78% Pinot Noir, 22% Chardonnay

  • Clavelin, Crémant du Jura Brut-Comté (NV)


    Light gold in color with abundant fine bubbles. It has an expressive bouquet of citrus, flowers and white fruits followed by rich flavors of ripe stone fruits and pastry.



    Tasting Notes

    Pale red brick color. Very aromatic with notes of dried flowers, violets and anise. Full-bodied and dry, but elegant with plump red fruit balanced by chewy tannin and bright acidity.

    How to Serve

    Pair with braised meats, risotto with earthy tones such as porcini mushrooms and some of the more powerful cheeses such as blue cheese are all great options.

    Serve at 64 degrees




    Brilliant straw yellow color; perlage extremely fine and lively. Intense and fresh nose of citrus fruits and saline sensations. Fruit-forward, refreshing sip.

  • La Jara Organic Prosecco / Glera


    One of the few truly organic producers in the Veneto, growing these Glera grapes (otherwise and previously known as Prosecco) on the banks of the river Piave. Massimo and Paolo now run the estate after their father, Bruno took over from his grandfather Pietro– and give the same attention to each vine– from pruning to harvest.

  • Louis Roederer Collection 242 Brut


    42% Chardonnay, 36% Pinot Noir, 22% Pinot Meunier. Composed of 56% from 2017 vintage, with the rest from their perpetual reserve stretching back to 2009. Dosage 8 g/l.
    Baked apple, rich dairy scent – like strong Parmesan – and light autolysis. Modern, polished and crunchy, with a very savoury finish. Almost austere, and I might prefer a bit more ripeness or flesh. You can’t fault the stylishness, however. (RH) Purple Page



    This sweet, fragrant, lightly sparkling wine has vivid aromas and flavors of peach and apricot on a light body with a delicate finish typical of Moscato d’Asti.



    It’s All In The Family

    Our History

    The Becker family started making organic wine back in 1992 on our small back yard organic vineyard in Port Huron, Michigan. The first grapes from those vines were crushed by the feet of my infant son Christopher, and since this time we dreamed of producing quality organic wines.

    We moved to Vermont in 1997 and started establishing an organic vineyard. Our goal is to produce small-batch organically farmed wines by hand

  • Montsarra Cava Brut


    Based in the Alt Penedès region, the highest elevation, most inland of the Penedès area, Montsarra produces mineral-driven wines from the native grape varieties. The wines see 18 months to 24 months of time on their lees adding complexity and texture before they are disgorged and released.