Pizza Bones

Make it a pepperoni and/or add other toppings! All pizzas are 14", medium sized.

mozz, parm, oregano & garlic. cut “party style” into strips & served with sauce on the side. 10-12 inches diameter

Make it a pepperoni and/or add other toppings! All pizzas are 14", medium sized.

Red sauce, mozz, parm, ricotta and garlicky sautéed rapini

White pizza with cream, fresh mozzarella, parm, basil and thin slices of lemon

mozz, parm, oregano & garlic. cut “party style” into strips & served with sauce on the side. 10-12 inches diameter

mozz, ricotta, garlic, oregano. served with sauce on the side. LIMIT 3 additions only.

12 oz can. Golden Russet • Somerset Redstreak • Dabinett • Yarlington Mill • McIntosh • Empire

12 oz can. Golden Russet • Somerset Redstreak • Dabinett • Yarlington Mill • McIntosh • Empire

Traditional method cider from unsprayed and organic orchards in Rappahannock County, VA. 41% perpetual reserve begun in 2019, 59% harvested in 2022. 11 months of lees contact prior to disgorgement.

This Farm Cider is made from fruit grown in our high elevation, regenerative orchard at Oakley Farm, located in Bath County, Virginia. 0/0

100% Abruzzo Pecorino is from a young winemaker in Abruzzo, Italy. The Vento e Sale has an acidity that should not be underestimated but is well embedded in a full body and ripe, inviting fruit notes, but is primarily defined by an aromatic profile characterised by herbs and minerals.

100% Xarel-lo from Penedès, Spain. The grapes are left stems on skins for 15 days; this spends six months in an amphora before light filtration and bottling.

100% Chardonnay comes from a small plot of less than a third of an hectare located in the village of Puligny Montrachet, south of burgundy. Citrus and earthy notes.

Grüner Veltliner and Welschriesling from Burgunland, Austria No SO2 added, unfined, unfiltered, vegan, organic/ biodynamic practicing A straw-colored natural white wine that is tropical stone fruit-forward, with notes of honey, cloudy tannins, light acidity, and a citrusy finish!

60% Riesling, 25% Sauvignon Blanc, 12% Muller-Thurgau and 3% skin-fermented Muscat. Each grape variety is fermented separately in steel, with indigenous yeasts and light skin contact, then switched to 1900 old oak fuder. Light on its feet, fruity, delicious, and compellingly gulpable.

90% macabeo, 10% parellada, white wine aged on lees for 6 months in stainless steel vats from Catalonia, 11% ABV natural white wine with aromas of ripe white fruits and citrus nuances. On the palate it is silky and refreshing with a pure expression of the fruit

100% Furmint coming from Hungary. Direct pressed, sent into a 600-liter big oak barrel for almost a year for a long and slow natural fermentation. Bottled by gravity, without any addition. No filter, no fining.

100% Chasselas from a producer who solely works with Chasselas. Hand-harvested and Demeter certified.

Dry Riesling from Flonheim, Rheinhessen, Germany - organic farming with some biodynamic practices, unfined, unfiltered, no added SO2. Super crisp, lemon zesty aromas jumping out of the glass

A cuvée coming from a prolific winemaker in the Roussillon, FR. A blend of Macabeu, Muscat d’Alexandrie, and Muscat Petit Grain that sees two weeks of skin contact and ferments in concrete.

Domaine Muller-Koeberlé Burgreben Riesling is a bold Alsatian skin-contact with juicy orchard fruit, yeasty lees, and supple tannins. Baked yellow apple, tangerine, sea salt, and Earl Grey tea on the palate.

100% Nugarus from average-aged vines are 85 -75 years old and made in Sardinia, IT. Organic

Skin contact Vermentino from Tuscany, Italy.

Weissburgunder & Scheurebe grape varietals from Burgenland, Austria. Certified organic and 0/0.

A rare 100% Welschriesling from a biodynamic producer. 20% was whole cluster fermentation to add more structure.

Very aromatic and delicious! In 2016, Edoardo Sacchetto decided to become a winemaker in Veneto and started Az Agricola Ananda. He worked in a bistro in Padua, where the owner introduced him to both natural wine and several producers. Edoardo ended up working for Domaine des Miquettes and Domaine Rietsch gaining experience about natural winemaking. 2020 became the first vintage that he released under his own name.

An apprentice of Pierre Overnoy now making wine in Savoie, FR. 100% Altesse, biodynamic, and organic. 0/0

100% Sylvaner direct press

100% Sauvignon Blanc B + Oxidation from prolific wine maker Audrey Pilorget. Tropical fruit bomb with high acidity. Notes of mango and peach but very sharp finish. Slightly nutty due to the oxidation.

Jacquere grape. Organic and biodynamic farming practices. Domont came to Savoie as a member of the French national cycling team (2013-2020). After a terrible cycling accident ended his career he found himself turning to a new passion: winemaking. Most of his production is from rented vines at the foot of Mt. Granier. Medium-bodied & lush with continued notes of golden apple & pear orchard fruit, a touch of lemon juice, fresh citrus zest and a long finish.

Riesling. Whole cluster, 15 day maceration in tanks with indigenous yeasts. Very much a Riesling for the table

50% Muscat d’Alexandrie and 50% Muscat à Petits Grains from Vincent Lafage in the Pyrénées. 15 day maceration in tanks with indigenous yeasts

100% Catarratto Extra Lucido Starting with a “pied-de-cuve” using only indigenous yeasts and skin contact for about 10 days. Starting with a “pied-de-cuve” using only indigenous yeasts and skin contact for about 10 days. - delicious tension with stone fruit, salt, and that good volcanic zing!

This wine is made with 70% Godello aged on its skins for 9 months co-fermented with 30% directly-pressed Mencia in Tinajas. Baked yet bright, with Valencia orange peel, red plum skin, lime zest, and granitic mineral. A phenomenal wine.

50% Pinot Gris 50% Chardonnay. Very light, fresh, alpine, very subtle and delicate. Low ABV 4-day maceration, 9-month aging in fiberglass.

A pure Jacquère from the Aux Cries plot, in Leyzieu. 14-day maceration, 9-month aging in oak.

100% Bombino Bianco from Puglia, Italy. Orange wine aged in old barrique for less than a year. Very structured and with amazing minerality. Comes with spicy notes, caramel and a slight smokiness in your nose and is incredibly warm, fresh and soft inside the mouth. Full of aroma of ripe yellow fruit, peach and a hint of wood. Orange at its best.

81% Chardonel, 15% Vidal Blanc, 2% Valvin Muscat, 2% Table Grapes from Purcellville, Virginia Tastes like: Local grape jam on a honey-drizzled biscuit ABV: 12.77%

A blend of three different Xarello wines from Catalonia Spain. Each variety is harvested at different times of ripeness. Some of the wine is given skin contact, some for a short period, and a bit for an extended length of 3 weeks. The whole is a wine that is fuller and more textured than a usual Xarello, with creamier notes from having undergone full-malolactic conversion. Notes of tropical fruit flavors, citrus, light acidity, and a minerally finish! Low ABV 12%

100% Chardonnay from Adelaide Hills Australia The fruit was pressed to tank and the juice was allowed to settle overnight. Fermentation took place in aged barrel with elevage for 11 months on full lees with some stirring. Notes of apples and pears and honey, but this is balanced with savoury undertones and an earthiness from the clay and minerals in the sandstone. The acidity is present from the beginning but lingers nicely and is carried by a phenolic sandy texture.

A blend of Chardonnay/Neuburger, Grüner Veltliner, Roter Veltliner, and Muskateller from prolific Austrian winemakers. Delicious and easy with notes of apple and honey. Saline and popcorn finish

100% Weissburgunder (Pinot Blanc) Handpicked and footstomped, mostly whole bunch fermentation for 2 weeks, gently pressed and finished fermentation in used oak barrels. Lighter white wine with refreshing notes of green apple, lemon, and under ripe pineapple.

Grenache Gris, unfined, unfiltered, no added SO2 from Roussillon, France

Grüner Veltliner 3 months fermented in demijohns, 6 months in stainless steel tanks - No sulfites added The Grüner Veltliner is citrusy and mineral, smoky and elegant. It has refreshing clementine notes and some saltiness. Expect a nice zippy acidity!

100% Xarel.lo from Salinar Vineyard. The grapes are cold macerated 2 days in a inox tank, and then pressed and fermented in a large chestnut barrel, aged for a min. 5 months under it's own lees. It's dry, tight, with a salty / iodized mid-palate and a long, nutty finish Organic. Unfined. Unfiltered. Zero zero

Dry, delicious, mouth-watering freshness! Notes of green apple and lemon.

Chardonnay from a generational winemaker coming out of Burgundy. Biodynamic and 0/0

Scheurebe. A cross between Riesling and an “unknown wild vine,” which makes total sense in the glass. There is nobility here, however, there’s an unmistakable sauvage note…almost musky in a way. Noble and dishonorable, simultaneously.

Banyuls-sur-Mer, Roussillon, skin contact Vermentino, direct press Grenache Blanc and Macabeo - wine is made at Les 9 Caves co-op cellar

Skin-contact Arneis from organically farmed fruit. James Erskine’s beautiful expression of this white grape, a classic of Piedmont, Italy. With the Jauma twist of course, this one has nashi pears, lovely weight on the palate and light texture. Killer zero-adds drinking as usual.

Marsanne/Roussanne with one year élevage in neutral barrel from the natural Rhône legends. Bottled zero/zero. The Crozes-Hermitage Blanc has complex aromas of fresh white flowers, honey, lemon and green apple its a gourmet wine with a beautiful balance.

A fun liter of Macabeo, Grenache Blanc, and Muscat from the Languedoc, France. 0/0

Macabeo from Terra Alta, Spain. 0/0 Laureano's natural winemaking approach involves direct pressing of the grapes and aging in stainless steel tanks, with no added sulfites. The wine expresses the region's unique terroir, with a focus on organic and biodynamic practices, resulting in a fresh, vibrant style​. This wine offers aromas of green citrus, sea salt, and Mediterranean herbs. Its refreshing, slightly spritzy palate showcases bright acidity and a mineral-driven finish​.

Grüner Veltliner by Martin & Anna Arndorfer Riesling Fresh and elegant, full and agile with spice and earth notes, persistent on the long finish. Grüner Veltliner fermented on Riesling skins for ten days to gain more fruit expression and complexity. (To underline the labor-intensive quality of the way this wine is made: after the Riesling grapes are pressed whole-cluster, the Arndorfers take the pressed bunches out and separate the skins from the stems by hand.) Aged for four months in 2/3 stainless steel and 1/3 in used French oak barrels. 8 mg/l SO2 added before bottling. Unfined, unfiltered

This natural wine blends Garnacha Blanca and Macabeo grapes from old vines planted in limestone-rich soils at up to 500 meters. Laureano, a pioneer of zero-intervention winemaking, uses organic farming methods, spontaneous fermentation, and no added sulfur. The wine is aged briefly in vats, preserving its fresh, vibrant character​. Delicate flavors of citrus, white flowers, and saline minerality with a crisp, refreshing mouthfeel. Its lean structure makes it a perfect summer wine​.

100% Devin from a Slovakia producer. Biodynamically produced and 0/0.

Gewürtztraminer from a iconic female producer making wine in the Jura region. Biodynamic and 0/0

42% Pinot Gris, 33% Gewurtztraminer, and 25% Riesling. An Edelzwicker is an Alsatian blend, but this wine comes from a young winemaker in California. Using the same fresh idea, just from a different part of the world.

100% Sauvignon Blanc from a female producer. Spends two years in Barrique and 0/0. Tropical fruit bomb with high acidity. Notes of mango and peach but very sharp finish. A bit more round and creamy due to the time it spent in oak barrel.

Skin fermented Grüner-Veltliner from the Russian River, California. Organic and unfined/unfiltered.

30% Wüzer/Scheurebe, 30% Müller-Thurgau, 30% Huxelrebe, and 10% Silvaner. All being hand harvested in Germany and spending 17 days of co-maceration. Biodynamic and 0/0

1/3 of each Sauvignon, Fié Gris, and Chardonnay from Loire, FR. The wine ages for around 8-9 months in used demi-muids and Burgundy barrels, without racking and with occasional stirring of the lees

An easy-drinking natural white Burgundy with citrus fruit flavors, hint of butter and cream, bright acidity, and a long finish with a small grip!

100% Malvasia. Appears fresh and youthful despite the long ageing period. Smells of ripe citrus fruit, wild herbs and dried fruit. Structured, ripe tannin. Cool, straightforward, profound and yet another example of how impressively macerated wines can reflect their terroir.

Sivi Pinot – better known as Pinot Gris or Grauburgunder – is one of the white grape varieties whose fully ripe berries are not truly white. Instead, they shimmer in copper-blue tones in the autumn.

Matin Calme Ose 2020 is a blend of Grenache Gris, Carignan Blanc, Muscat Blanc à Petits Grains, and Macabeo - aged 12 months in stainless steel, no added SO2. Certified organic and delicious wines from Anthony Guix of the Rousillon.

100% Grüner Veltliner from Kamptal, Austria. Whole bunch pressed and fermented in neutral barrels. Organic

100% Sauvignon Blanc from a biodynamic producer in Pouilly Fumé in the Loire, FR. Aromas of white flowers, jasmine, and honeyed fruits. The palate is well rounded, with a saline finish. Natural Vinification.

Chardonnay from Julien Altaber

Chenin Blanc from filmmaker turned winemaker Caroline Gimenez. While she has been making wine from foraged fruit for a few years, the 2023s mark her first "official" vintage and release.

100% Macabeo from a Catalonia wine duo. It sees 24 hours on the skin, which gives it a bright floral note.

Malagousia-Assyrtiko (50-50% blend) from Thessaloniki, Greece. Unfined. Unfiltered. ØØ

100% organic Sauvignon Blanc from Loire, lil SO2 added

100% Sauvignon Blanc. Buisson Pouilleux is a 1.1-hectare vineyard of two parcels of Sauvignon, one planted in 1950 and the other in 1964. 0/0 Clean nose of bright orange citrus & mineral - palate of grapefruit pith, soaked apples, pear juice & a cream dollop. Clean nose of bright orange citrus & mineral - palate of grapefruit pith, soaked apples, pear juice & a cream dollop.

Sauvignon Blanc, Chardonnay, and Orbois are organically grown and hand harvested. Fermenting in stainless steel with malolactic fermentation.

Okayama, Japan 85% Shine Muscat, 6% Sauv Blanc, 5% Riesling, 4% Chenin Blanc Pear and white peach compote complimented by herbal and vegetal notes

Loire Valley Chenin Blanc Rustic elements balanced with brightness & acidity

Riesling, Moscato, and Chardonnay

A fresh and zippy Sauvignon Blanc that's a match for French Loire purists. From young vines, this wine displays a tart and watery palate, with mineraled acidity and herbal tones. Serve with delicate white fish, shellfish appetizers, light soups, and young cheeses.

Macerated Chardonnay, Welschriesling, & Riesling.

60% Zinfandel and 40% Carignan from Richmond, California

Sauvignon Blanc, Colombard, Muscat, unfined, unfiltered

100% Vermentino

A blend of Kövidinka/Szerémi Zöld/Bakator/Muscat à petit Grain/Riesling from Serbia. Most grapes are native to the region and fermented over three years.

This 100% Feteasca Alba skin contact is produced in Slovakia. Farmed biodynamically and organically. Earthy, bold skin-contact wine with notes of cloves and pine needles. Beautiful structure and grown-up mellow tannins, ending on a tangy, smoky note

Skin contact Carignan Blanc from a young wine producer from Catalonia, Spain. Sees 30 days total skin contact. The wine is then racked to 160 liter amphoras where it ages for 5 months. The wine is unfined, unfiltered and has zero addition of sulfur.

Skin contact Chenin Blanc from Catalunya, Spain - it's vegan and there's no added SO2.

100% Sangiovese from Giglio island, Toscana off the Tuscan coast. From slightly dried grapes that macerate for 48 hours on the skins and fermentation with indigenous yeasts in 5-10 hl steel containers at cellar temperature, a few months in steel barrels.

This wine is made with 80% Garnacha Tintorera, otherwise known as Alicante Bouchette, and 20% Palomino, a grape commonly used to make Sherry of Jerez. 0/0 Floral and mineral with lots of berries and forest memories, puffs of sweet spices and balsamic notes. Floral and mineral with lots of berries and forest memories, puffs of sweet spices and balsamic notes.

Ansonaco grapes are almost extinct and grown on rocky and sandy land in the southwest on a small volcanic island off the coast of Tuscany. They spend three weeks on the skins and are unfined/unfiltered.

Skin contact Chenin Blanc from a biodynamic producer in France. Unfined/unfiltered Notes: quince, beeswax and ripe pear, flinty saline finish

Skin contact Pet Nat - 70% Pinot Gris, 30% Pinot Auxerrois - from Alsace, France, unfined, unfiltered, no added SO2 Refreshing with citrus notes. Lovely for a sunny day at the park!

A blend of Grenache Blanc, Gris and Noir from a parcel planted over schist high in the hills of Banyuls. The varieties were picked together, foot stomped and pressed in an old basket press on the same day. Fermentation and élevage took place in terracotta amphorae, rendering an amber wine heady with resinous herbs, citrus and sea salt.

100% Blauer Wildbacher the grapes are harvested by hand with a careful selection of only very healthy and ripe bunches. Free-run juice only, spontaneously fermented and matured for 12 months in used 500-liter wooden oak barrels. Unfined, unfiltered, no sulfur added. This is a rosé as fruity as it gets! Red berries, tangy spice, beautiful acidity.

Abendrot = After Glow! This mixture of red Blaufrankisch and Syrah and white Saint Laurent comes from the hills above the Neusiedl am See in Burgunland, Austria.

75% Chambourcin and 25% Chardonel A deep, concentrated rosé made from fruit from Mt. Airy in Shenandoah Valley. Whole cluster direct press, then fermented and aged in neutral French oak Notes: Complex and intense juicy berry character with an herbal edge.

Sskin-contact white made from Muscat Blanc à Petits Grains in the Languedoc-Roussillon region of France. It offers an aromatic profile with intense floral and fruit notes, combined with the textured complexity that comes from its extended skin contact. The wine is unfiltered and crafted with minimal intervention, reflecting Taillandier’s commitment to organic and sustainable practices.

60% Arinto and 40% Azal planted in the Vinho Verde region in north Portugal. Each grape varietal was vinified separately in stainless steel and concrete. As a stabilizer, ground chestnut leaves were added before fermentation starts. Easy light and zesty!!

A blend of Delaware, Niagara, Pinot Gris, and Gewürztraminer. Made in Yamagata Japan and 0/0.

Organic and biodynamic Muscat, Gros Manseng, Ugni Blanc from Cahors, Southwest France - vegan This skin-contact orange wine bursts with tropical fruit flavors of ripe peach and apricot, complemented by zesty citrus notes and subtle floral undertones.

Blend of Syrah and Muscat d`Alexandrie from Roussillon, France - certified organic and no SO2 added Some of the Syrah is direct-pressed, some macerates for seven days. The Muscat is direct-pressed. Juicy red fruits with herbal notes! These vines are planted around the village of Saint-André where Joaquim lives. While right next to Collioure, the area is a completely different terroir and falls under the Côtes du Roussillon AOC.

Skin contact Chenin Blanc from legendary wine producer coming out of Conca de Barberà, Spain. Biodynamic 0/0

Organic Nero di Troia from Puglia, Italy Savory and fresh with notes of stoney red fruits and herbal spices. Light acid and tannins. Pairs well with prosciutto and figs and/or burrata

"Orange wolf" - Blend of Welschriesling, Gruner Veltliner, Gewurtztraminer, and Devin - open vat fermentation followed by 2 week maceration on the skins, organic, unfiltered, unfined, no added SO2, aged in neutral oak and acacia barrels and terracotta amphorae

Xinomavro fermented in stainless steel then aged for 6 months in old oak, unfiltered in Pella, Greece

Xinomavro from Pella, Greece. Organically farmed, hand harvested, and no fining/filtering. 0/0

2 week skinfermentedMalvasia de Sitges, aromatic with ripe stone fruit

A chillable, light red made from Abouriou, Zinfandel, Pinotage, and Pinot Noir - biodynamic farming, no added SO2, 120 year old vines

Direct press Pinot Noir, Dornfelder, Domina from Franconia, Germany notes of red berries and a slight creamy touch.

This cloudy, curious rose comes from an esteemed biodynamic producer in Vinho Verde pioneering experimental techniques such as the use of chestnut flowers in order to stabilize his wines ... pretty cool stuff. Soft red fruit, shining acidity, and a sharp, savory finish — here's a chance to try something equal parts different and delicious.

100% Malvasia from Penedes. Skin macerated for 10 days. Organic, practicing biodynamic. Unfined. Unfiltered. ØØ

Extended skin contact. Sicilian. Women winemakers (sisters). Organic. Low ABV 12%

Gewürztraminer, Muscat Blanc à Petits Grains, Pinot Auxerrois, Pinot Blanc, Pinot Gris, Pinot Noir, Riesling. Super beautiful and juicy. Aromas of raspberry, and cranberry with a dash of orange peel

Loire Valley Rose made from Grolleau Gris Deep color, cherries, blood orange, mild smoke factor

Pinot Gris from Slovenia. Longer maceration providing an amber hue, creamy in texture, fuller bodied.

Traminer, Sauv and Riesling from Slovenia. One month maceration, native yeasts, aged in both oak barrels and clay amphora. Apricot, orange peel, subtle floral, gentle tannins.

Malbec and Tannat Juicy with raspberry, cran/apple and a soft tannin.

60% Zinfandel and 40% Carignan from Richmond, California

Tempranillo, Carignan, and Syrah from Roussillon, France. Dark fruit notes of plums, blackberries, and blueberries with noticeable barnyard funk well-integrated

Blend of Merlot with a bit of Malbec. Short maceration, 6 months of aging in stainless steel vats. Made by 2 female winemakers. Organic/biodynamic

All indigenous Sicilian grape varietals. Organic and all planted together off Mt. Etna.

100% Malbec. 6 months in neutral oak and cement Notes of ripe red plums, cherries and black currants

Biodynamic Merlot, unfined, unfiltered, no added SO2 from Brda, Slovenia 10 days of maceration on skin, aging 12 months in steel tanks. Fermented by natural methods. medium body, easy to drink earthy red!

Pineau d’Aunis (One of the oldest indigenous varieties in the Loire) - Jenny & Francois 0/0

Certified organic & biodynamic Zweigelt from Styria (southern Austria)

A red and white field blend of Portugieser and Scheurebe

100% Uve Rosse from Veneto, Italy, balances depth and freshness. Aged in amphora and neutral tonneaux, it’s mineral-driven, subtly rich, and effortlessly drinkable

Vermentino Nero, Sangiovese, Canaiolo, Syrah, Barbarossa

100% Gamay courtesy of natural wine bona fides Marie & Vincent Tricot spontaneous fermentation in fiberglass with indigenous yeasts and aged in old oak his has some real depth and length, both from the maceration and the warm, sunny plot. Lovely bloody fruit and a lick of acidity to finish.

70% Cabernet Franc, 20% Sumoll, and 10% Marselan grown organically from two plots in Penedès, Spain.

100% Gamay with notes of wild strawberries, raspberries, violets, fresh blueberries, licorice with a hint of sweet spices.

100% Mondeuse

Gamay from Beaujolais, Villages. Light-bodied, fruity, easy to drink with a typical hint of Beaujolais Villages character. Practicing organic. The grapes are carbonic macerated as whole bunches, in concrete tanks with indigenous yeast. Pressed and rested for 10 months in concrete. Bottled unfined, with a small dose of SO2.

Gamay. Whole cluster, semi-carbonic maceration, spontaneous fermentation in oak with indigenous yeasts Chillable red, bright and fresh with notes of red fruit.

Pinot Noir. A carbonic macerated Pinot Noir that has a clean and aromatic nose, with a great balanced of clean dark cherries, wild strawberry and red cassis.

Trousseau by Alice Bouvot. Grown on her Les Corvées plot with 50 year old vines, which see 8 months of skin maceration and no added sulphur.

A blend of Carignan and Grenache from vines up to forty years old planted over sand and schist, this is de-stemmed by hand, foot stomped and spends just two days on skins followed by a year in large old casks. Heady with berries and woody herbs, this is a wine with a wonderful sense of place.

Blend of Rosa and Frankovka It's colour, aroma and taste is reminiscent of a rose. Black fruit, spice, fuller mouthfeel, weightier, with fine, grainy tannins with a bright, vibrant finish.

This blend of roughly equal parts of Carignan and Grenache comes from the biodynamic vineyards of Claude Ughetto in the Vaucluse. The former was pressed directly, with the Grenache added to the fermenting juice as whole bunches to infuse gently for two weeks. The result is a light, bright and perfumed wine with notes of red cherry, citrus and bitter herbs that pile on the charm.

100% Gamay. When it comes to Beaujolais Villages, Romuald’s really punches above its weight. The majority of the fruit here comes from hundred year old vines surrounding his home in Beaujeu, with the balance being from an old parcel he farms just down the hill in Quincié. He farms his land without chemicals and uses a plow to turn the soil. This Gamay is bright, fragrant and nuanced.

100% Gamay Another original blend, this time of old vines Gamay planted over granite and quartz on the steep slopes of Chiroubles and Chénas. At just eleven degrees of alcohol, this pale, limpid wine is incredibly lively and invigorating, combining raspberries, smoke and minerals to dizzying effect.

Pinot Noir from 60-year-old vines. These are living soils, maintained without chemicals or weedkillers, only phyto-therapy. Harvesting is done by hand to respect the grapes and preserve the indigenous yeasts. Vinification: whole bunches, no additives, carbonic maceration, 10 months of maturation in barrels that have seen several wines. No filtration, and no added sulphur. Pale shade of red in the glass, it is gently perfumed with wild strawberry, stones and rose. Featherweight on the palate, this is as pure, energetic and original an expression of the grape as you will find.

100% Grenache from Grapes were hand-harvested and cold stabilized, followed by a 2 week carbonic maceration in fiberglass or stainless steel. After fermentation, 3/4 of the wine goes into neutral oak for aging, and the is finally blended back in and bottled unfined, unfiltered, with no SO2 DOMAINE YOYO Laurence Manya Krief LA TRANCHÉE DOWNLOAD FACT SHEET RETURN TO CUVÉES REGION: Banyuls, Roussillon GRAPE: Grenache Noir AGE OF VINES: 30 years SOIL: Black schist VINIFICATION: 10 days of carbonic maceration ÉLEVAGE: 7 months in old barrique ​ La Tranchée is a beautiful steep slope, with the youngest vines of the domaine, facing predominantly south. It is wide open and divided into terraces with clusters of grenache planted in traditional goblet. The ripe, sunny fruit is balanced by sweet spice and sea salt, brimming with elegance and energy--fresh with ripe raspberries notes and a soft floral bouquet

Organic Blaufrankisch & Pinot Noir, carbonic maceration, unfined, unfiltered, no added SO2 - 00

Blend of Cabernet Sauvignon, Cabernet Franc, Groslot (Grolleau Noir) and Gamay From an iconic Loire Natural Wine producer, this wine is earthy, fruity, funky, lighter body red with a tannic structure. Crisp acidity and forest floor qualities

Merlot from a small plot in the Veneto, IT. Some dense and chewy notes on this stunning expression of Merlot. If you’re a fan of cherry and raspberry notes, and long finishes, this is the one for you! In 2016, Edoardo Sacchetto decided to become a winemaker in Veneto and started Az Agricola Ananda. He worked in a bistro in Padua, where the owner introduced him to both natural wine and several producers. Edoardo ended up working for Domaine des Miquettes and Domaine Rietsch gaining experience about natural winemaking. 2020 became the first vintage that he released under his own name.

Gamay from the Rhône region of France. Certified organic and hand-harvested. Whole cluster, carbonic maceration, and spontaneous fermentation in stainless steel with indigenous yeasts. 0/0

Pinot Noir & Dornfelder. The juice macerates on the skins for about 2 weeks and is bottled with a light filtration and a small amount of sulfur. Biodynamic.

This is wild. A non-vintage solera drawing on Gamay from 2015-2018. Pours a bruised brown purple, showing its age. Sour plums and wild blackberries. Juicy and acidic!

Organic/ biodynamic practicing Grenache from Languedoc, France

Pinot Gris & Pinot Noir from Rheinhessen, Germany

A blend of 80% Syrah and 20% Carignan from vineyards around the village of Saint-André. This was co-fermented in foudres, then aged for 7 months in 500L barrels.

A blend of Syrah, Grenache, Carignan and Mourvèdre, half the fruit was fermented as whole bunches for a week, the rest given a direct press. While remaining light on its feet, the flavours are resolutely Mediterranean, with dark, sunkissed fruit seasoned with savoury notes of black olive, garrigue and brine.

It's McLaren Vale Grenache Unplugged. Fresh and bright berry cherry with some spice, like cloves!

Malbec Mineral & fresh. Spiced, black fruits, herbal

Certified organic Sumoll, no SO2 added, from Penedes, Catalunya, Spain

Full and intense 100% Modrý Portugal (Blauer Portugieser) from old Teufelstal vineyards in the Valley of the Wolves. Uniquely fruity, well matured and elegant wine from the most typical grape of our micro-region. Spontaneously fermented, unfiltered, unfined organic wine, hand picked from our own bio-dynamically cultivated vineyards.

65% Carignan, 15% Alicante, 20% Grenache from old vines (never treated with chemicals) in Rhône, France Pas à pas is made up of luscious, but not heavy, red fruit with a elegantly, silky texture.

Co-ferment of Alibernet (cross between Cabernet Sauvignon & Alicante) and Dunaj (cross between Blauer Portuguiser and St. Laurent) Rustic, earthy medium-bodied red with a sprinkle of spice

100% organic Zweigelt from Martin Arndorfer and Anna Steininger of Kamptal, Austria

Biodynamically farmed and co-fermented Cabernet franc, Merlot, Garnacha, Carignan, and Sumoll from Conca de Barbara, Spain

*chill me* certified organic syrah/ grenache nouveau from Roussillon. Semi-carbonic maceration, 00

Blend of Grenache and Syrah. Grapes were hand-harvested and carbonically macerated for 2 weeks. Bottled unfined, unfiltered, no SO2

Grenache, Cabernet Sauvignon, Syrah, and Bobal from Conca de Barberà, Catalunya, carbonic semi-maceration 15.5% abv

Nerello Mascalese with a bit of Nerello Cappuccio from the DOC of Etna Rosso in northeastern Sicily. Cala Cala means "Gulp, Gulp" says Massimiliano, meaning you should gulp this one down because it's so tasty!

100% schiava, organic, unfined, unfiltered Notes: Wild strawberry, herbs, cranberry juice, and smoked peppercorns.

Merlot, Monarc, Moscato from producer Tenuta L'Armonia. Made organically and a liter bottle. This is something to be shared and easy breezy.

"Somewhere between pizza and pasta!" Wonderwerk Marinara 2023 is a red natural wine made from a blend of Montepulciano, Teroldego, Zinfandel, and Grenache farmed originally in Contra Costa County, California.

95% Xinomavro and 5% Roditis [hence Xi-Ro] from Pella, Greece

Organic/ biodynamic Sumoll from Penedes, Catalunya, Spain

100% petit verdot organically grown in Maryland. Unfined. Unfiltered. Low sulfur at bottling.

40% Tempranillo, 40% Merlot, plus some local varietals from Catalonia, Spain - 1/2 whole cluster, 1/2 destemmed

80% Zweigelt, 20% St. Laurent. Light, grassy, herbacious, cherry summer! Practicing organic & biodynamic. Unfined. Unfiltered. 00.

One liter! Organic/ biodynamic 100% Pais (think juicy like Gamay) from the small 4 hectare estate of Manuel Maravilla in the region of Yumbel, Chile

Pinot Noir from Julien Altaber

Almost like a spritz in its drinkability but with depth and joy at each sip. 100% Cab Franc

100% Pineau d'Aunis from over 100-year-old vines. Produced in the Loire Valley, France. Fruit from ancient vines, fermented as whole bunches. Spends 6 months coming together in older oak before bottling. This one's all about spice and fragrance. Fruity and Juicy!

All the Piedmontese varieties are found at Fox Hill, CA—all co-fermented and full carbonic maceration. Organic and 0/0

Côt, aka Malbec, from a legendary winemaker in the Loire, FR. Organic and hand-harvested. Unfined/unfiltered

Okayama, Japan 100% Muscat Bailey A Deep pink skinned hybrid varietal used to make light reds in Japan. Bright red fruits, floral aromatics, and a gentle spice.

Nero D’Avola

100% Sangiovese

A fresh and zippy Sauvignon Blanc that's a match for French Loire purists. From young vines, this wine displays a tart and watery palate, with mineraled acidity and herbal tones. Serve with delicate white fish, shellfish appetizers, light soups, and young cheeses.

100% Malvasia from Emilia-Romagna. Notes of apricot and peach. Slightly bubbly orange. Fermentation continues in bottle for three months, creating a natural carbonation. Unfined. Unfiltered.

Certified organic Pinot Noir, Chardonnay, and Pinot Meunier from Saulheim, Rheinhessen, Germany - Hannes is local slang for "naughty boy" or "little rascal."

100% Bombino bianco Pet-Nat from Puglia, Italy

Blend of Muller Thurgau, Traminer, Sauvignon Blanc coming from Trentino-Alto Adige, Italy A sparkling wine with aromas of ripe fruit and alpine herbs on the nose. On the palate it is noted for its great freshness, drinkability and enjoyability. 0/0

A sparkling Chenin from the Loire Valley. It’s crisp, bright, and lightly effervescent, with notes of pear, apple, lemon, and a subtle smoky earthiness. Refreshing and zippy, perfect for summer sipping

An ancestral method sparkling wine of 57% Chardonel, 37% Seyval Blanc, and 6% Vidal Blanc. Sourced from some of the most progressive and sustainable growers in Virginia. A minimum of 19 months of lees contact before disgorgement. Grapes ferment together without modification and the wine is unfined and unfiltered. Notes of Marigold, Yellow Apple, Green Almond

Nero di Troia refermented in the bottle using the same must as the base. This rosé bubble is a true gem with a subtle zestiness and very berry character. We recommend drinking it cloudy. Shake a little before drinking. Great with any fish dishes. Really beautiful!

Blend of Barbera, Merlot. Tutti Frutti Ananas is a collaboration between Manuel de Vecchi Staraz from Vinyer de la Ruca, Zé Tafé from La Cave des Nomades and Joachim Roque from Domaine Carterole that are all based in Banyuls-sur-Mer.

100% Trebbiano Fresh aromas of green apple and citrus, such as lemon and grapefruit. On the palate, it is light and refreshing, with a fine bubble that enhances its fruity flavours. Its finish is clean and pleasant, leaving a sensation of freshness that invites continued enjoyment. Perfect for those seeking an easy-to-drink sparkling wine full of vitality.

Jacquere, Mondeuse from Savoie, France Organic farming. Hand harvest. Fermentation in stainless steel is halted and the wine bottled to allow fermentation to finish in bottle (méthode ancestral). Aged 7 months on the lees. 10.5% ABV

Quagliano Pèt-Nat from Busca, Piedmont

Organic Pinot Bianco, Tocai Bianco, and Vespaiola from Sicily, Italy

Blend of Bacchus, Scheurebe, Muller-Thurgau, and Silvaner from Iphophen, Germany

Pet Nat style from Spergola and Sauvignon Blanc. Emilia-Romagna, Italy Organic. Biodynamic. Unfined. Unfiltered.

Organic Cabernet Sauvignon, Raboso, Merlot blend from Ponte di Piave, Veneto, Italy, made in the frizzante col fondo style, un-disgorged, no added SO2, zero-zero

100% Carignan Languedoc-Roussillon, France

95% Aki Queen, and 5% Queen Nina which undergoes a 3 week carbonic maceration. Aged in stainless steel, this fresh and lively dry rosé is fruit-forward with light structure

Blend of Dornfelder, Pinot Noir, and Portugieser. 25-day long fermentation with stems in various tanks. Offers lively acidity and a crisp, creamy perlage, accentuating the flavors of red berries. No additives zero zero. Low ABV with 9% alc. vol.

Canaiolo, Vermentino Nero. IGT Toscana. Organic. 16 mg/l sulfites. Unfined. Unfiltered.

Iris, hearts of palm and fennel candy One of our NA options :)

Cypress, juniper, and kaffir lime NA option

Sorghum, pine and ember Non-alcoholic

Spring brightness, floral, fresh cut grass Non-alcoholic

Designed by Maddie & Anya! Printed by Triple Stamp Press. Youth sizes are heather grass green while toddler sizes are in "kelly green".

Reprinted on natural Alternative brand Tees.

Organic cotton. Can hold 3 wine bottles. Designed by Virginia Samsel.

Trusty Pulltap wine key. Typeface by Maddie Theranger.

Crudy City designed, Triple Stamp Screen Printed.