SKIN CONTACT WHITE
Region of Italy: Lazio
Producer: Gazzetta
Vintage: 2021
Vitigno: Procanico, Trebbiano.
This Bianco is named after Susanna, Trish's sister, who is also the artist behind all the labels; these Procanico and Trebbiano were the first pick of 2021 Trilli's vintage, ten days maceration on skins then pressed into stainless steel tank. The result is a vibrant, low-alcohol and refreshing white.
Service tips:
Producer: Nasciri
Vintage: 2023
Vitigno: Greco
A fun and lively Greco lightly macerated on skins for full flavor and texture.
Nasciri believes in producing all of their wine, olive oil, and food in an organic, minimal intervention approach.
Region of Italy: Sicilia
Producer: Criante
Vintage: 2019
Vitigno: Catarratto
Macerated Catatratto, spending around 5 days on skins. The result is rounded, rich, and warming. There are nice citrus notes alongside that delicate saline pulse. Textured and pleasing, this wine will accompany many different dishes.
The Segesta Valley is where one of the most important archaeological sites in Sicily sits, it’s the backdrop for the Catarratto vineyards of Criante which lie on mainly clayey soils in this part of Trapani.
Service tips: Fire roasted mackerel laid on a bed of peperonata
Region of Italy: Sicilia
Producer: Gabrio &Giotto Bini
Vintage: 2023
Vitigno: Zibibbo
Zibibbo is an aromatic varietal that grows beautifully on the wild island of Pantelleria. This wine is carrying all the flavours of this exotic Mediterranean paradise.
The grapes come entirely from the Serragghia district, and grown without any chemical or synthetic product. The volcanic soil on which the vines rest, and the marine influence of the island give the wine a deep and three-dimensional salinity, the real strength of Gabrio's products.
Service tips: Serve it at 10C with pasta with Bini’s capers, lemon rind and Le Coste olive oil.
Region of Italy: Irpinia, Campania
Producer: Cantina Giardino
Vintage: 2020
Vitigno: Greco
A hommage to Antonio and Daniella’s daughter Sophia, this cuvee is always a pleasure to drink. The wine is macerated and left on skins for around 1 year in a clay amphora that was made from locally sourced clay. After it is pressed off and finished off in acacia and chestnut. The balance is seamless, now, and will age with absolute grace - just like Sophia!
Service tips: Serve at 10-12c
Region of Austria: Styria
Producer: Strohmeier
Vintage: 2021
Vitigno: pinot blanc, bronner, muscaris, zweigelt
Named after the local stone responsible for such amazing minerality, this wine shows lots of stone fruit characters and quenching thirst freshness.
We are so pleased to have Strohmeier as part of our collections of wines on offer. Based in Steiermark, Styria, Franz farms 8-hectares of vines that are growing on some of the greenest mountains and farmed following the most natural methods.
Service tips: Serve at 8-10C. It would love to be paired with a delicate Schnitzy.
Region of Italy: Lazio
Producer: Le Coste
Vintage: 2022
Vitigno: Procanico, Malvasia di Candia, Moscato and other local varieties
A particularly fresh and lively vintage that is the epitome of a fun wine. This vintage is prominently Procanico with a splash of other indigenous varieties grown on the nutrient dense volcanic soils around Lake Bolsena. Fermented for around two weeks on skins and aged in fibreglass vessels for up to 6 months for settling. Citrusy, orange blossom nuances fill the glass, salute.
The project Le Coste start in February 2004 with the ownership of 3 hectares of vines in this natural garden with olives, vines, and shrubs along the ancient volcanic Bolsena lake. The lake established a great macro and microclimate for natural farming avoiding disease pressure.
Service tips: Serve it at 11 C with mussel, and vongole sautè. Bagel with pastrami, and wild rockets.
Region of Italy: Umbria
Producer: Ajola
Vintage: 2021
Vitigno: Procanico, Malvasia Toscana, Verdello and Drupeggio.
This cuvee was hand harvested together and macerated for 2 weeks for a more intense and powerful expression. There is more weight across the mid palate, with apricot and spice notes from the Malvasia’s time on skins. The acidity is persistent and moorish.
Ajola is a small farm located in the hills between Orvieto and Bolsena, Umbria. Started by Jacopo, it morphed into a collaboration between friends. Set at 440 meters above sea level on volcanic and sandy loam soils at the intersection between Umbria, Lazio and Tuscany.
Service tips: Serve at 8-10C. Aperitivo hour is complete with this wine in tow.
Region of Italy: Campania
Producer: Cantina Giardino
Vintage: 2020
Vitigno: Greco di Tufo
The "T ara ra" is a pure and generous white wine from Irpinia, from Greco grapes grown on the highest vines of the estate located at 650 meters above sea level. 4 days maceration on the skins and the spontaneous fermentation with indigenous yeasts make it an authentic and artisanal wine, 12 months in oak casks and in bottle without filtrations and adding sulphites. Rich, Mediterranean and pleasantly rustic, it diffuses aromas of citrus, touches of sweet spices and smoky memories with traces of hydrocarbons.
Service tips: Serve it at 12 C with Coq au Vin.
Region of Italy: Irpinia, Campania
Producer: Cantina Giardino
Vintage: 2020
Vitigno: Fiano
Daniela & Antonio get their fiano from one of the historical area of the Fiano di Avellino appellation: Lapio and Candida; 450-500 m above sea level planted in calcareous marls, limestone, and clay. Four days of maceration on skins before going into chestnut (65%), mulberry (35%) botti for about a year. Complex aromatic, chalk and minerals.
Service tips: Serve at 10-12c with kimchi pancake
Region of Italy: Irpinia, Campania
Producer: Cantina Giardino
Vintage: 2021
Vitigno: Coda di volpe bianco
70 years old vineyards of Coda di Volpe from Paternopoli and Montemarano, at 450 metres above sea level - on calcareous marl soils but with higher percentage of volcanic sands on the top. Four days maceration on skins before being pressed off to chestnut with a small portion resting in pear botti for a year. Pure energy, impresses with fine tannins, marked minerality and a refreshing herbaceous note.
Service tips: Serve at 12C with spaghetti ai ricci di mare (sea urchins).
Region of Italy: Campania
Producer: Cantina Giardino
Vintage: 2020
Vitigno: Falanghina
Light, fresh, and salty from soils rich in volcanic minerals near Benevento. Four days macerations on skins and aging in big botti. Believed to be a white grape used to make the famous Falernian wines for the tables of the Roman Emperors and mentioned already by Pliny the Elder, falanghina's name seems to refer to the Greek falangos and then phalange in Latin, with a curious reference to the poles used to support the vines.
Daniela and Antonio always wanted to work with this grape but only found some great vineyards near Benevento in most recent times and the first vintage was 2019. According to Cantina Giardino, falanghina is a fascinating grape that, in its simplicity, gives wines ready to drink earlier than coda di volpe, fiano, and greco.
Service tips:
Region of Italy: Campania
Producer: Cantina Giardino
Vintage: 2020
Vitigno: Fiano
100% fiano from the Lapio area (known to be the best spots in the Fiano di Avellino appelation), which had a short maceration on skins of approx 4 days and then finished fermentation and aged in the beautiful local cherry wood botti. The grapes are exactly the same as the Gaia, the only difference is the type of botti in which the wine is aged, cherry for Tu Tu and chestnut for Gaia.
Service tips: Serve it at 8 C with cherry ripe or , more seriously, zuppa di pesce
Region of Italy: Veneto
Producer: Farnea
Vintage: 2020
Vitigno: Tocai, Malvasia, Marzemina and Pinella
New vintage Birbo playfully known as ‘the rascal’ has just landed. Probably the most bright and citrusy version we have tasted of this cuvee. Picked a touch earlier than usual to retain a super low abv. This wine is perfect for Sunday sessions and long lunches all summer long.
Service tips: Serve chilled for an easy aperitivo.
Region of Italy: Lazio
Producer: Le Coste
Vintage: 2020
Vitigno: Procanico blend
Le Coste Bianco, from the stunning vineyards perched around Lake Bolsena. Made up predominantly of Procanico, with hints of other local varieties. This wine is driven with complexity that is unmistakable from the Lazio region.
Service Tips: Serve at 8C and decant if necessary.
Region of Italy: Lazio
Producer: Le Coste
Vintage: 2017
Vitigno: Procanico and other local varieties
Clémentine Bouvéron & Gian Marco Antonuzi, settled in Gradoli 120 km north of Rome to make wine around the Bolsena lake. "Natural" agriculture is practiced on the whole property, without any official certification, but with great respect for the environment, to create a natural balance that intensive agriculture would certainly disturb. To this end, in addition to wine, olives, fruit trees, and green fertilizers are grown. Le Coste Bianco R 2014, 85% Procanico and 10% Malvasia Toscana, Malvasia di Candia, Malvasia Puntinata, Vermentino, Greco, Pampanone, Ansonica, Verdello, Roscetto all situated on a light, tuffaceous, volcanic mineral-rich soils. 50% botrytized grapes, natural vinification, direct pressing, slow fermentation and aging in oak casks of 12 hl. No SO2. It is a wine with a sense of palpable energy, with a remarkable concentration, fruity and floral elements.
Service tips: Serve it at 12 C with smoked trout with dill and aioli. Sun-dried tomato, capers, and cucumber salad with croutons.
Region of Italy: Friuli Venezia Giulia
Producer: Dario Princic
Vintage: 2018
Vitigno: Ribolla Gialla
Located in the Collio area, on marly and sandstone-rich soils. Yield is 40 hectoliter per hectare. Spontaneous fermentation in open wooden vats, with 35 days of maceration on the skins. Very little addition of sulfur dioxide. Ribolla Gialla by Dario Princic is an emblematic and exciting orange wine, which outlines the essence of the Collio denomination. Dario is a legend in the world of artisan wine, one of those names that need no introduction. A true local pioneer, Dario was together with Stanko Radikon and Josko Gravner one of the staunch supporters of a non-interventionist approach in the vineyard and cellar, and the white wines in contact with the skins, in order to give great depth to the wine. Sweet spices, dried fruit, apricot jam, herbaceous, and a light sensation of Kerosene.
Service tips: Serve it at 12 C with Porchetta "Suckling Pig". Okonomiyaki and Takoyaki.
Region of Italy: Toscana, Giglio Island
Producer: Altura
Vintage: 2019
Vitigno: Ansonaco
Francesco Carfagna is located on the Giglio Island in Tuscany and is a kind of hero in the area. He risked the threat of jail in order not to comply with Government rules that forbade him to clean the brushwood. He is certainly one of the most reassuring faces in the world of artisanal wine for his open way of speaking. All the vineyards grow without the use of any substance other than a little copper and sulfur, and in the cellar it continues in an equally spontaneous way.
From bush vines on sandy, stone-rich soils; all in terraces overlooking the sea almost falling into the sea.
Alcoholic and malolactic fermentation in steel barrels of 5/10 hl with maceration on the skins for 2 weeks at cellar temperature with continuous decanting. Orange in colour and the nose speak about the sea salty element, seaweed, shellfish minerality with this energetic sapid palate.
Service tips: Serve it at 12 C with fish soup in tomato sauce. Soba noodle with prawn & nori tempura.
Region of Italy: Lazio
Producer: Gazzetta
Vintage: 2024
Vitigno: Procanico, Malvasia Toscana and Ansonica
A blend of the typical grapes from the area, Procanico, Malvasia Toscana, and Ansonica. This wine has ten days of skin contact with light punch downs so as to not extract too much. It's a pretty bold orange with peaches, orange zest, and grip to match a rich meal.
Trish Nelson a Sydney winemaker now living in the Lazio region of Italy, having worked at the likes of Cantina Giardino and Le Coste, is now making her own mark in the natural wine scene. Surrounded by Europe's largest volcanic lake, the sands are sand and ash, leaving doses of minerality. Vino Bianco is made just for Australia. The vineyards are near the shores of Lake Bolsena, above the town of Bolsena itself. Patricia (or Trish or Trilli) has four hectares of vines. In the vineyard, Trish works with copper and sulphur at low doses to control disease and integrates some herbal teas to try and lower the number of chemicals used, mainly teas from plants in the area such as nettle, dandelion, willow, and camomile. Nothing is added to the grapes at any stage during the vinification process. She works with stainless steel, chestnut, and oak barrels and has a few small experiments with clay vessels.
Service tips: A game of charades - Trillis favourite!