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Low Sulphite Vegan
Feints Red Lewandowski - Buon Vino Biodynamic Wine
Please note: The image may not show the actual vintage available. Please check the product details for the actual vintage.

Feints Red Lewandowski Wines 2018

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Availability: 2 In stock

£27.00

Additional Information

One Line Description Feints Red Lewandowski Wines, natural wine, pale red colour, zingy and vibrant, crushed red fruits and acid attack on the palate, tension and drinkability all the way.
Production Method Natural, Organic
Country USA American
Region Utah, USA
Producer Ruth Lewandowski
Vintage 2018
Wine Type Red Wine
Wine Style Light bodied
Grape Blend Arneis, Dolcetto, Barbera, Nebbiolo
Alcohol 12.5%
Terroir Fox Hill is predominantly standstone based – very rocky and pebbly, with a large amount of quartz
Total Sulphur Level 20 mg/l added at bottling
Maturation 7 months on lees
Ageing Potential Will stay nicely for 3 -5 years but best in youth
Production Detail All grapes Co-fermenting together, Carbonic maceration lasts 10 days before foot-trodden maceration begins. Fermenting without temperature control.
Natural Features Low Sulphite (Sulphur), Vegan, Hazy, Cloudy/Totally Unfiltered, Unfined, Funky Aromas, Unfiltered
Description

Details

Feints Red Lewandowski Wines, natural wine, pale red colour, zingy and vibrant, crushed red fruits and acid attack on the palate, tension and drinkability all the way. One of the most "unexpecting wines one can come accross" in the best way. Co-fermentation of Dolcetta, Barbera, Nebbiolo & Barbera, Light, Peppery, Cranberry, Raspberry & Bubblegum. Fresh earthy forest floor undertones and a fresh finish. Super Gluggable!

Evan Lewandowski lives in Utah where he is planting vines.

Why “Natural Wine”?......... “Natural wine is the true expression of the land by way of a grapevine. I’m not interested in debating exactly WHAT natural wine is. People get all up tight about numbers and definitions in the wine world. It tends to be easier explaining exactly what natural wine is not. It is not industrially farmed with the use of synthetic pesticides and herbicides and fungicides and fertilisers. It isn’t an industrially produced beverage product through employing unnecessary amounts of sulphur, without cultured ‘designer’ yeast and/or bacteria strains, and the myriad of other techno cellar wizardry products we have at our fingertips these days. No acid additions, no sugar, no water, no tannin, no filtration for filtration’s sake, etc etc. Insomuch as it is possible, I strive to produce wine made of SOLELY grape juice. That is, to me, the true expression of the land via the grapevine.”

We concur!


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