6 of our favourite low intervention wines for all the low-sulphur lovers out there. Chosen from the Quality Wines shelves.
Camilo Donati, "Il Mio" Malvasia Secco, Emilio-Romagna 2018
Camillo is the third generation of the Donati family tending the vines of Arola, to the south of Parma, for 90 years. Well regarded for his ancestral method sparkling wines, Camillo's Malvasia pét-nat here is all apricot and sage on the nose, and fresh with a little vegetal twang on the palate. A full meal wine - if it lasts that long! Petillant naturels, AKA "ancestral method" wines, finish their fermentation in the bottle with the wines natural sugars and yeasts. With pét-nat, each bottle is different, so open with caution and enjoy with abandon!
The wild white
Cataldo Calabretta, "Ansonica" Bianco, Calabria 2019
Organic Calabrian Ansonica (AKA Inzolia when grown on neighbouring Sicily) that undergoes a brief skin contact; freshly juiced citrus and kumquat emanate from the glass, along with fruit blossom and sea breeze. There's a delicious savoury edge that underpins everything. Transportive stuff!
The crisp white
2017 Tetramythos, Roditis Nature, Peloponnese
A Quality Wines staple. From the Peloponnese, this natural white made from Roditis – meaning “rose” – is as crisp as they come; with bright notes of fresh green apple and bergamot. Thoughtful, aromatic and seriously versatile.
Aphros, Phaunus Loureiro, Vinho Verde 2018
Biodynamically farmed skin-contacted Loureiro, aged in amphora, that feels lush, complex, and generous. There's a honeyed, white fig, slightly macadamia aroma here that is so moreish.
2018 Viña Ilusion, Tinto Rioja Joven
Organic, hand-harvested Tempranillo which sees no oak and is bottled with minimal sulphur. Gorgeous darker ruby red in the glass, with ripe raspberries and redcurrants on the nose, and super smooth on the palate with summer fruits and a hint of fruit liqueur; like a cassis or ginjinha - qué divertido!
The light(ish) red
Les Gaules des Bois - "Ambitio", Bergerac/Beaujolais 2019
This is a coming together of fruit from two biodynamic vineyards; carbonic macerated Gamay from Beaujolais, driven all the way down to Bergerac to be married with destemmed Merlot from Chateau Barouillet's own vines. Fermented seperately, this unlikely combination is seriously fun. You have the fresh blueberries and lean, clean palate of the Gamay, augmented by richer dark plum and coffee notes from the Merlot. Ambitious but brilliant!