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Buon Vino Natural Wine Blog



    Saturday 21st September 7pm

    A diverse range of delicious new vintages, three exclusive natural producers, three contrasting latitudes and climates,

    Clos de L'Elu Anjou, Loire, Chateau de Beru Chablis, Burgundy and Domaine de Courbissac Minervois, Languedoc.

    Continue reading

  • When the sun finally comes out, us winos often start reaching for the pink.  Rosé used to be the cheap stuff Grandma drank (did someone say pass the Mateus?) but no more, today's Rosé can be very serious indeed,  not to mention utterly delicious.

    But what are the different styles and what makes them different?

    Continue reading

  • English Wine and why you should be drinking it now…

    Seemingly English wine has been a fairly recent craze, however there have been vines planted on English soils since at least the Roman times! Whether we can blame it on climate change or a general rise in wanting to buy local, we're seeing more and more of it, and England is now producing some 6 million bottles a year, including some world-class sparkling wines, elegant Pinot Noirs and Chardonnays and an increasing range of other grapes and styles, even Pet Nat and English Orange Wine.

    Continue reading

  • REAL WINE MONTH is an exciting, innovative promotion of organic, biodynamic and natural wines made by artisan growers from all over the world. The growers are all showing their wines at the incredible REAL WINE FAIR in London on Sunday May 12th and Monday May 13th.

    Continue reading

  • Orange wine goes back a long way – from humble beginnings in Georgia, Slovenia and the world’s oldest wine regions, it disappeared into obscurity for centuries. Since its rediscovery in the last couple of decades, it has morphed and adapted to fit into our modern wine culture.

    When Orange wines first burst back onto the scenes at the more avant-garde establishments in London, they were designed to show the extent of what an Orange wine could be; to distance themselves from Whites – and more importantly, Rosé. Deep colour, cloudy appearance, scrumpy-like characteristics with high levels of tannin, phenolic elements, savoury flavours, spice and more. Pioneering producers like Josko Gravner and Stanko Radikon in Friuli used long skin maceration and no sulphites and the wines were structured, dry and muscular.  They took some drinking and needed the right food but there was no denying the allure and complexity of these unusual wines.

    Fast forward 23 years or so and now people are really catching on and starting to love these amber elixirs but also are craving easier styles.  Winemakers, ever influenced by the fast paced development of the natural wine movement are aiming for a more refined style, with shorter periods of skin contact, less extraction and ageing in stainless steel or concrete tanks to preserve freshness of flavour and avoid oxidative characters. Many of the orange wines we’re seeing now have all the elegance of their white counterparts, but with more profound texture and depth.

    Producers like Craig Hawkins in Swartland are making wines completely transformed from their deep coloured, tannic and hearty heritage.  His Skin Contact 2018 is a delicate orange hue and has elegant aromas of flowers, fruits and herbs with just a touch of the classic phenolic component of orange wine. Some of our other more delicate favourites include L’Orange from Domaine de Courbissac, and Marius et Simone from Domaine Giachino, wines that are fresh, elegant and precise. Not that we don't love the more hardcore stuff too and Radikon's long aged Ribolla and Paolo Vodopivec's Magnificent Vitovska take pride of place among our range of some 40 odd orange wines.

    But we are delighted to see this evolution in the category and such a diversity of styles emerging. Natural winemakers love to experiment and respond to developing tastes which is all the better for the thirsty wine lover.

    The future's bright, the future's orange!


    We have created a mixed case for those wanting to try a variety of Orange wines....

    This fantastic case includes: 2 bottles of Jakot Nando, a light, aromatic Slovenian wine; 2 bottles of Toscana Bianco Procanico, a robust and rare Tuscan variety; 2 bottles of Baby Bandito Stay Brave, a lovely, entry level offering from Craig Hawkins. It also includes: 2 bottles of Marius et Simione from the Mountains; 1 bottle of Radikon Jakot from the King of Orange Wines in Friuli; 1 bottle of Courbissac l'Orange; 1 bottle of Zagreo Fiano from Campania, rich and complex and a bottle of Cattarato by Aldo Viola. Enjoy!

    Free Postage for Mainland UK with this case.

    (See also our 6 bottle Orange Wine case and other mixed cases in our Mixed Cases Section)

  • It is often noted that the best wines come from the very limits of vine growing capabilities – the coolest climates, the most extreme terroirs – and mountain wines are no exception. You might think that snow capped mountains seem like a stupid place to plant vines, but there is certainly method in the madness! Continue reading

  • Ahead of our upcoming Portuguese wine tasting, with Niepoort wine maker Nick Delafore, we thought we’d take you on a little history of Port, one of wine’s most interesting stories, steeped in conflict and gout.

    Port’s origins are of course deeply rooted in Portugal, Continue reading

  • We did it again! Decanter's number one for natural wines, we are really chuffed. A massive thank you to all our on-line customers who love natural wines and want to drink right. So to celebrate natural wine this month, buy a mixed dozen of any natural, organic or biodynamic wine and get 10% off the listed price!

    Simply enter MYMIXEDCASE into the discount code in the shopping cart on our website.

    Remember, it must be a MIXED CASE, a minimum of 6 different wines (we love you to try things) and they must be listed as natural, organic or biodynamic in the attributes.  Enjoy. Continue reading

  • When I first started learning about wine, I was told that cloudy appearance in a wine is a fault, yet we are becoming more and more accustomed to seeing a bit of haze in our glass. So what is it that makes a wine cloudy? And perhaps more importantly, what makes a wine clear?

    Wine in its purest form will be cloudy. The dead yeast from the fermentation and sediment from the pressed grapes will all contribute to the haze. Over the years, winemakers have developed ways to clarify the liquid to make it more presentable as, particularly with whites, some people find translucency to be off-putting. These are generally separated into two categories: fining and filtration. Continue reading

  • Come to our next tasting evening where we'll be sampling a great selection of wines from Judith Beck, Gut Oggau and Arndorfer, some of Austria's finest natural winemakers. Continue reading

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