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Wine Club Edition
— October 2022

LITTLEWINE Wine Club July 2022

Wines for Autumnal Nights

As the evenings get darker and temperatures drop, we’re getting ready to start cooking comfort food and snuggle up under a rug on the sofa with a special bottle.  
Wines 1-2 feature in the Roots subscription, 1-4 in the Grower subscription and 1-6 in the Cosmos subscription. 

As a Wine Club member, you enjoy exclusive perks — including full backstage access to read about and virtually meet the winemakers. Should you have any questions or feedback, please don't hesitate to reach out to us and we will swing by with our little emergency van.


Wine #1:
IGT Concrete white 2021


What's it Like?

A wine that is both mineral, poised, yet also moreish and generous, this has a lovely linear crunch with a lime zest backbone, as well as a subtle creaminess with a twist of fresh dough. This is the perfect partner for risotto, especially now that mushroom season has arrived!

Where's it From?

This comes from biodynamically farmed Pecorino vines in Loreto Aprutino, Abruzzo, Italy. The vines are planted on calcareous clay soils.

How's it Made?

The grapes were hand harvested in small baskets, after which they were pressed, and the juice fermented naturally with no temperature control in concrete tanks. The wine aged for seven months in concrete on the lees. Bottled unfined and unfiltered. 

The Winemaker:
Stefano Papetti Ceroni — Abruzzo, Italy

From a very young age, Stefano Papetti Ceroni had been fascinated by the aromas of wine, and would even go out to buy bottles at age 11, simply to smell the liquid and to try to understand what he was reading in his mother’s cookery books. However, it wasn’t until he met the love of his life, Eloisa de Fermo, and then fell in love for a second time — with her family’s farm — that he began to piece his love for wine together with his passion for farming.In 2007, when he decided to travel to Abruzzo on the weekends to farm one hectare, the magic began, and Stefano’s dreams began to be realised. Suffice to say, he has never looked back.

"Knowledge of the process is very important, but… it’s not enough. Science and knowledge… you can study all the books and go to university, yet it isn’t enough. Working in the way that we do, you have to have a certain consciousness."

Wine #2:
Marée Basse 2021

Lovamor Albillo

What's it Like?

A wine that is heady and intoxicating, yet light as a feather, this manages to demonstrate both strength and elegance simultaneously: this is the magic ability of the Grenache Noir variety. Think raspberries, a touch of salt and mineral crunch all rolled into one, with a sprinkling of wild herbs.

Where's it From?

This comes from organically farmed Grenache Noir vines in the northern sector of the southern French region, the Languedoc, in an area called Montpeyroux. 

How's it Made?

The Grenache Noir was destemmed, after which it macerated for a short period of just three days. After being pressed, the juice was transferred to old oak barrels where it fermented naturally and aged for six months.

The Winemaker:
Les Cigales dans la Fourmilière — Languedoc, France

Partners Julie Brosselin and Ivo Ferreira joined together to create Les Cigales dans le Fourmilière. Together, they are making some of the most striking and creative natural cuvées that the region has seen. This is all about experimentation while staying true to creating delicious, easy-to-drink wines. Through techniques such as co-fermenting white and red varieties, and using gentle skin contact, they demonstrate it is possible to create juicy, acid-driven styles from a sunny Mediterranean climate. We have an interview scheduled soon with Les Cigales dans le Fourmilière - please bear with us as harvest comes to an end!

We have an interview scheduled soon with Les Cigales dans le Fourmilière - please bear with us as harvest comes to an end!

Wine #3:
Les Autres Terres 2021

Muscadet Granite

What's it Like?

A wine that is a delicious mouthwatering combination of the verticality and minerality of Chardonnay with the body and texture of Mauzac. Think 60s and 70s jazz-funk in a bottle; there's a little extra groove.

Where's it From?

This comes from high elevation parcels (350m - 450m) in the Vallon de Roquetaillade en Haute Vallée de l’Aude. Planted on the famous marl soils of the region that are rich in little fossils, on marine limestone.

How's it Made?

This is simple white winemaking at its best: the grapes were whole bunch pressed, the juice fermented naturally, and the wine aged in stainless steel for six months. 

The Winemaker:
Domaine les Hautes Terres — Limoux, France

The appellation of Limoux, which sits within the much larger region of the Languedoc, is just a stone’s throw away from the Pyrenees mountains; one of the wildest parts of France where even brown bears roam. As such, it has steep hillsides and a much higher elevation than many of its neighbouring subregions. This means that it has its own unique microclimate, making it an unexpected home for what are usually more northerly varieties – and a perhaps even more unexpected home for sparkling wine. Sometimes love comes aknockin’ unexpectedly. In the case of Domaine Les Hautes Terres, it uprooted Genevieve and dropped her here, where she would marry Gilles and embark upon a new life as a Limoux vigneronne. 

"You mustn’t stress. Every year you’ll think, ‘oh no, what have I done!?’ but you just have to wait. Wine will sort itself out with time."

Wine #4: Susucaru Rosso

7 Fuentes

What's it Like?

A wine that took the world by storm, becoming one of the most hunted natural cuvées in the world. A blend of red and white grapes with a deep bronze hue, with its explosive flavours this isn't unlike the wine version of a Kandinsky painting. Think cranberries, rock salt and a rosemary sprig.

Where's it From?

This comes from mostly Nerello Mascalese (85%) with other local varieties from all of Frank’s vineyards: Nerello Capuccio, Alicante Boushet, Minnella and Uva Francesa. The goal is to showcase Etna terroir in a more traditional way, across multiple sites and varieties. Organically farmed.
NB: this cuvée was once upon a time named Contadino

How's it Made?

The grapes were destemmed and lightly crushed, and natural fermentation began with the help of a pied de cuve. The maceration period lasted for about 30 days before being pressed. The wine then aged in neutral epoxy tanks from 2500L to 7000L. Unfined, very lightly filtered, and bottled with a very low addition of sulfites. 

The Winemaker:
Frank Cornelissen — Mount Etna, Sicily, Italy

Frank Cornelissen is a winemaker whose bottles have been championed for two decades in the natural wine scene, but Frank’s quest isn't about making a certain style. His ultimate goal is to allow his vineyards to best express themselves in a bottle of wine, and over the years his personal winemaking path has meandered to bring him to where he is today, and it will continue to meander for the rest of his life. For him, making wine is an evolutionary experience. He is not afraid to say what he thinks; he is always brutally honest; with others, too, but with none so much as with himself. This means that any winemaking philosophy he may have at a given moment in time will happily be shoved out of the window in the name of quality. He is a man on a one-way street to facilitate purity.

"Every human body and every piece of land finds its own balance, and that’s why you should follow that land, not “farm” it, or “dictate” it."

Wine #5: Munjebel Rosso 'classic' 2020

Sta Rita Ranch

What's it Like?

A wine that features a little more depth and texture than its hyper-drinkable Susucaru cousin. A sliver of the Etna volcano bottled, this is the kind of wine that makes you think deeply about the word ‘terroir.’ Be prepared to be transported to the smoky, wild herb slopes of this iconic place.

Where's it From?

This is pure Nerello Mascalese from different vineyards, partly from Frank's best parcels where they produce the crus (Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-sottana and Porcaria), as well as designated vineyards for this specific wine (Rampante sottana, Piano Daini and Crasà). The vines are 50+ years old.

How's it Made?

This is Frank's vision of a traditional, balanced and rich Northern Valley Etna wine. The grapes were destemmed and lightly crushed, and natural fermentation began with the help of a pied de cuve. The maceration period lasted for about 50 days before being pressed. The wine then aged in neutral epoxy tanks from 2500L to 7000L for one year. Unfined, very lightly filtered, and bottled with a very low addition of sulfites. 

Wine #6:
Mata Hari 2019

Mephisto 2018

What's it Like?

A wine that is a delightful orange expression of Grenache Blanc. Also made by Les Cigales dans la Fourmilière, this is the kind of wine that is guaranteed to make you think. With its heady orange peel, rosemary and kumquat aromas, this is both intense yet zingy and fresh at the same time. A wine for late night discussions with close friends. 

Where's it From?

This is Grenache Blanc, farmed organically in Montpeyroux, in the Hérault department, in the Languedoc, southern France. The soils are clay-limestone.

How's it Made?

The grapes were destemmed before being macerated for one month with regular treading and punchign down. Aged for 24 months in old 225L barrels. Unfined, unfiltered, with no sulfites added. Made by Julie!

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