Organic

Doremi was founded in 2013 by three friends: Giorgi, Mamuka and Gabriel. Their goal is to create the finest organic wines using ancient Georgian techniques. The marani (winery) is located just outside of Tbilisi, in the Samegrelo region of Georgia. Here they produce wines from grapes grown in organic vineyards in many different regions of Georgia. The wines are made without any industrial yeast or additives, and fermented and aged in Qvevri, which are traditional clay pots used in Georgia. Gaumarjos!

In the small town of Signaghi, in the Kakheti region of eastern Georgia, lies a small family-owned winery.
John Okruashvili grew up with John Wurdemann’s wife Ketevan (Pheasant’s Tears winery) and since 2009 he has been bottling his own wine under the name Okro’s Wine. Like many other producers in Georgia, the focus of winemaking lies in the passion for ancient winemaking rituals.
This includes fermentation in Qvevri and several monts of skin maceration.

Podere San Guiseppe, an estate in the South-Eastern corner of Montalcino was a sad place until the family of Stella Di Campalto purchased it in 1992. At once, Stella started to ressucitate the 5 ha of vines, which had been abandoned since the war. She turned her focus to organic farming in 1996, which inevitably evolved to biodynamics in the early 2000's.

Ton Rimbau likes to do things differently. This you can tell as soon as you see his wines, encased in his distinctive porcelain bottles, hence the name Porcellánic. Ton is a stickler for quality - if in one vintage the grapes don't meet his quality standards, the whole lot with be thrown away. Nature has said no this time. As is common practice in Penedès, Ton used to make wine in bulk and sell off the rest of his grapes to the local cooperative, before he decided to be a winemaker himself.

Carole and Fabrice Martinez are members of the untraditional and naturel cooperative 'Les Vignerons des Estézargues' in the southern Rhône. Being a part of this coop means sharing the winery with like-minded colleagues, but still vinifying your own wine instead of blending everything to one uniform wine. Domaine des Fées is made from organic Grenache and Syrah, and although this wine is one of the cheaper wines in our portfolio, it is still a very delicious and clean example of the southern Rhône. Their first vintage was 2009, and they are organically certified.

Les Vignerons D’ Estézargues is a cooperative with a difference. The group of 10 vignerons in Gard in the South of Rhône share a winery and resources, but vinify their grapes separately, making cuvées instead of batches like most cooperatives. They also all make natural wine, which is extremely rare if not totally unique to Les Vignerons D’ Estézargues. Sharing a winery like this enables the vignerons to save a huge amount on winery overheads which is passed onto the consumer who gets amazing quality wines for a fraction of the price of most other wines.

Locally, Mariano is best known for his wizardry in the wine cellar. He knows a thing or two about fermentation!
In the rest of the world, he is known for making clean, pure, easy and highly enjoyable wines - many of them of the Ancestral / Pet Nat / fun bubbles type.

Monsieur Sylvain Bock and his quest to make wine that is a triumphant display of grapes and their surroundings is inspiring. He wasn't born into winemaking, or at least he thought he wasn't, both of his parents were teachers. He later found out that his grandfather was a well known vigneron from Alsace which sealed his fate. Sylvain worked in other people's wineries for 10 years before establishing his own domaine BOCK in 2010 with just over 4ha in Alba la Romaine and Valvignières in the South of Ardèche.

If you want to know anything about the Jura, all you have to do is hook up with Stéphane. The man is a walking, talking (both very fast!) encyclopedia of the history of his beloved center of the wine world. Jump in his SUV, and he will talk you through the geological evolution over the last 80 million years while driving you (again, fast!) to cliff formations and vineyards in order for you to see everything for yourself. And his contagious enthusiasm extends through to his vineyards - imagine being a hands-on craftsman farming upwards of 50 hectares of vines. Biodynamically.

The story goes that Renaud Boyer, originally from Meursault, trained to be an engineer before switching careers and becoming a vigneron of the land in Saint Romain, previously belonging to uncle Thierry Guyot, an organics enthusiast who had been working the vines free of chemicals since the 1980's. Renaud's wines are seen as strong competition to some of the famous names in the region. The vines are divided between Beaune, Puligny-Montrachet and Saint Romain.