Natural Wine Store - Berlin
Online Shop - Germany and Europe
GASTRO ONLY
Munich!
Next Monday we will be in the city joining our friends from .shop and for a banging gastro tasting.
Monday 23rd October
12:30 - 16:00
AT
If you are interested in participating in the tasting, please send us a message.
See you there!
Although millions of people view a glass of Champagne as the ideal vehicle for celebration or as a simple aperitif, few consider it as a wine.
Champagne and other Traditional Method Sparkling wines are made with meticulous technique and can be genuinely exceptional when crafted with care from the right terroir. They’re just from another galaxy.
Date: Wednesday 25th October
Time: 6pm
Venue: FYT Wine, Stargarder Straße 62, 10437 Berlin
We will be tasting various sparkling wines, including Champagne, Cremant, Franciacorta, and other sparkling wines made with traditional methods from different regions. Some featured winemakers include Famille Delouvin, Nicola Gatta, Egly Ouriet, Domaine Stéphane Tissot, and others.
All wines we serve are Artisan or Natural— no Rotkäppchen.
Snacks will include artisanal cheeses, charcuterie, and other delightful bites.
All wines will be tasted blind.
Limited seats to 12 people.
The tasting will be held in English.
You need to be 18+ years old to attend this event.
Geoffrey Delouvin - Meunier Perpetuel
The Delouvin have always been linked to the wine world of Champagne, alternating the trades of winegrower and cooper. They used to produce grapes for the big Champagne Houses.
It the 1930s Georges Delouvin released his first bottle of Champagne as Vigneron.
Today, Geoffrey is running the winery, located in Vandieres, in the heart of the Vallée de la Marne.
Vallée de la Marne, Champagne’s largest region, is made up by a patchwork of terroirs.
Mostly sandy soils, which become richer in clay moving west, with the chalk typically buried well below the topsoil.
Pinot Meunier is the predominant grape in the valley, due to the growing area’s frost-prone condition, and his resistance to colder climate.
Meunier Perpetuel is 100% Meunier.
The cuvée is made by half Meunier from the 2020 vintage, and half Solera from 1992 to 2020.
A wine of elegance and energy.
We’re happy to invite you to join us for a delicious dinner in collaboration with .lust.scene
Get ready to embark on a culinary journey presented by Mariia and Mariia made of five delicious Italian courses, accompanied by thoughtfully selected wine pairings.
The dinner will take place on the 27th July at 19:00 in our shop in Stargarder Strasse 62, 10437 Berlin.
Every course will be shared among the table to create a warm and inviting Italian atmosphere.
Due to the nature of the event, we have limited capacity for only 10 guests.
To book your place, and further info check out our link in bio.
Some shots from a couple of weeks ago.
Wine always tastes better when you drink it with the vigneron.
Thanks for the fantastic Masterclass
Next Monday we will team up with our friends from Cantine Santambrous for a gastro tasting.
The tasting will start at 12:00 at our shop in Stargarder Strasse 62, 10437 Berlin.
DM us or Cantine Santambrous to attend the event.
PROSFESSIONALS ONLY
Nicola Gatta - Masterclass
Next week Nicola Gatta will be in Berlin to host a Masterclass at our shop.
We will go through different disgorgements and cuvée, to fully understand the amazing characteristics that makes his terroir unique.
It will be one for the books, we can’t wait.
GASTRO ONLY
p.s. Stay Tuned as there will be another event open to public in the evening.
Next week we are hosting a tasting together with the nice guy from .shop
We will taste fine wines from Italy and France.
For gastro only!
Stargarder Str. 62, 10437 Berlin from 12:00
Get in touch to attend.
Fabio Gea - DNAss
Fabio Gea winery is located in Bricco di Neive, in the heart of Barbaresco, region that grows to the Northeast of the city of Alba.
Fabio makes wines mainly out of Nebbiolo grapes, together with others from Dolcetto, Barbera, and Grignolino. A large number is in the DOC and DOCG appellation and some others are the result of extreme experimentation.
He has around 2 hectares now, and some additional plot he was able to rent. All work in the vineyard is done by hand, with minimal treatments.
In the cellar Fabio vinifies and refines many wines in stoneware and porcelain containers made by himself from scratch. Porcelain and stoneware guarantee maximum hygiene and cleanness. He moves them inside and outside the cellar, he puts them into the swimming pool in winter, and he plays a lot with the influence of temperature change.
He produces a total of 5000 bottles divided in 18 different wines depending on the vintage.
The wines of Fabio are an identity of himself and the land. Some are more classic, and others are totally outside the box, where he specifically wants to drive eccentricity and lead them to artistic drifts. They are different from probably everything you tasted in the area, and from Nebbiolo grapes, but they are always something special.
DNAss is a delicious and juicy red wine made out Nebbiolo grapes. The grapes are destemmed and the wine ferments in porcelain and stoneware vessel, which are then aged submerged in a pool of water. It's a wine outside the box, different from probably everything you tasted from the grape variety. Wine and Water making love.
1 Year Stargarder Strasse 62,
10437 Berlin
Bergianti - Stiolo
Another delicious Lambrusco by Gianluca.
Bergianti is definitely one of the small producers who makes high-quality Lambrusco that contradicts the widespread image of Lambrusco as a sweet industrialised fizz.
The winery has 6 hectares of vineyards on a loamy-sandy terrain where the Lambrusco grapes find their maximum expression. They work in biodynamic since 2009, each process from pruning to harvest is strictly manual.
Stiolorosso is made from Ancellotta, Lambrusco Oliva, and Sorbara from vines now over sixty years old. The wine emanates from traditions in wine, grape management and farming back to the 17th century. Stiolorosso makes no concession to modern winemaking convention, instead honing in on the character of the vines and their soil. It is a singular wine — like none we are aware of.
We are hosting a wine tasting on Wednesday 26th April at 7pm.
Few places still available.
Link in bio for tickets and info.
Some words from the winemakers:
"We retrieved the last historical vineyards of Val Borbera, in the area of Figino, Albera Ligure. These vineyards are 50, 60, some of them even 70 years old. Within them there’s a wide range of varieties, some autochthonous, others allochthonous; together with Stefano Raimondi, ampelographer of National Center of Research (CNR), we took a census of them all: Nibiò, Uva Rara, Timorasso, Moscato d’Amburgo, Barbera, Sangiovese. Hence, a big carousel, a circus of biodiversity, practically a miracle of our times. We spoke and drank together with farmers that implanted these vines manually, during the winter, when it was not snowing, because we believe that if we want to try to keep going in whichever path or project, it is necessary to understand and to give value to the good that has been done before our arrival. The biodiversity of these little places expresses itself with its incredible power, and we turn it into wine all together, at the same time, in the same barrel.
The past decades and the present are characterized by monocultures: hundreds of hectares of vineyards of the same variety. We stand for biodiversity, not only for an ethical-social reason, but also because it means aromatic, agrono- mic and phenotypical complexity. We believe that biodiversity on the fields can help the cultivations to stay healthy and to offer excellent results even in conditions of disadvantage. . From this mind-set, uneven products are born; sometimes they change substantially from year to year, but they are healthy, they nourish, they move you and tell you where they come from and who raised them. As important as this is setting free, looking forward and imagining how the future could be with our ideas in it...”
More in our link in bio.
Ansitz Dolomytos Sacker - Athos
Ansitz Dolomytos Sacker is a small winery from South Tyrol, founded at the end of the 1990s by the agronomist and passionate Greek mythologist Rainer Zierock. He created a mystical estate and had an unconventional approach to cultivation and vinification, which quickly attracted attention around the region.
In addition to the Pinot Noir, Sauvignon Blanc, Pinot Grigio and the other widespread varieties of South Tyrol, Zierock planted Greek varieties, which he all planted together as a so-called "mixed set" in his vineyards.
As a free spirit and scientist, Rainer Zierock showed little interest in marketing his wines and after his unexpectedly early death in 2009, his heirs rejected the estate, which then was bought in 2013 by the oenologist Norbert Marginter, who together with his daughter is bringing on Zierock’s ideas of wine and grape cultivation.
Athos is a blend of Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot and others, it’s fermented in oak barrels and the ageing process takes place part in used barrique, and part in cigarillos barrels, an unconventional barrel from 150l.
It’s ****is a powerful, full body red wine, with complex aromas of dark red fruit and leather, soft tannins, and notes of dark chocolate with hint a of smoke.
Bakari Bianco
Some words of Raffaele Bonivento, project manager of :
“We wanted a line of wines natural, well done, at an affordable cost that met specific requirements: easy to drink, democratic but not conceptual, for the people. In short, good natural wines for everyone “.
Nicolas Chemarin - On the Rock Again
After completing his oenology studies, Nicolas Chemarin worked at the Château des Rontets in Chaintré and was responsible for vinification at Louis Tête for two years. In 2008 he finally founded his own winery in his home village of Marchampt, on the basis of three hectares of family-owned vineyards.
Marchampt is located in the very south of the Beaujolais at an altitude of 450 metres. The vineyards rise steeply behind his old stone house, which his grandfather built, and their slope resembles that of Côte Rôtie. The microclimate is cool up there, the soil is rich in grey and blue granite and has only a few centimetres of topsoil, so yields never naturally exceed 35 hectolitres per hectare. There, too, as on the northern Rhône, granite characterises the style of the wines. With a gradient of 35 to 55%, it almost goes without saying that working these vineyards with a tractor is almost impossible.
In the cellar, Nicolas works as gently as possible, the aim is to bring out the juicy fruit of the Gamay while preserving the finesse of the respective terroir.
Quadrivium - Ombra der Capitano
Quadrivium was born in 2014 on the morainic hills of the Garda Lake. A young and audacious project that aims to restore the authenticity and genuineness of a splendid territory.
The 12 hectares of Quadrivium are located on the eastern side of the lake, at an altitudes of about 200 meters above sea level. The 30-year-old vines grow on soils mainly of clay and limestone, rich in gypsum pebbles in the more superficial layers. The goal of the farm is to produce clean and genuine natural wines, agile and with an excellent balance.
In the vineyard, chemical interventions are completely eliminated and they work exclusively with organic products. In the cellar, human intervention is reduced to a minimum. All vinifications are carried out in the most natural way possible. The fermentations are all spontaneous, through the use of only indigenous yeasts. The containers used for the refinements are steel vats, and the wines are always aged in contact with their fine lees for a minimum of four months. The wines are bottled without being clarified or filtered.
The wines produced by Quadrivium reflect the sea breezes from Lake Garda and express all the primary characteristics of the grapes from which they come.
Red Wine Tasting
We still have few spots for our red wine tasting this week on Thursday.
Get your ticket via our link in bio.
p.s. Our “Bubbles Tasting - From PetNat to Champagne” is online too, happening at the end of the month.
Geoffrey Delouvin - La Tuilerie
In the context of Champagne production, a Lieu-Dit refers to a specific vineyard or plot of land that is recognised for its unique terroir or growing conditions.
Champagne Lieu-Dit wines are produced exclusively from grapes grown within that specific vineyard or plot of land. It’s a way for Champagne producers to highlight the unique characteristics of their wines, and to showcase the impact of terroir on the final product.
La Tuilerie is a 100% Pinot Meunier by Geoffrey Delouvin, made out the best block normally blended in the Cuveès of Sauvage and Semper FIdelis, only vinified alone in 2018.
The plot is located in the middle of the slope, the soil is rich in limestone and marl, and it express the Meunier in finesse and elegance.
Harvest 2018, fermentation in small oak barrels, which is clear but beautifully integrated, it refines on its lees for 30 months, no added sulphites and no dosage.
The winesrz is located in the heart of the Valley de la Marne, where the cool climate and unique soil composition create the perfect conditions for growing the finest Pinot Meunier grapes.
The wine has delicate aromas of white flowers, fresh citrus, and toasted brioche, followed by a palate of fresh, vibrant fruit and a long, elegant finish.
Valdisole - Oneiro
The Savagnin you don’t expect.
Etienne Courtois - Evidence 2009
Claude Courtois has been farming a balanced and completely chemical free 13-hectares of vines in the heart of Sologne. No chemicals of any kind are allowed on the vines or in the soil of the vineyards. The grapes are harvested by hand and only indigenous yeasts are used during fermentation.
As Claude is growing older, he is passing off the winemaking to his son Etienne.
Etienne is bringing a new level of precision to winemaking. He produces extremely pure, mineral wines with a rare quality of fruit, in the most natural way possible.
Evidence is made with Menu Pineau grapes, an old variety from the Val de Loire named after its similarity to Gros Pineau (Chenin Blanc). Historically it was known as Arbois Blanc in the Loir-et-Cher, although it has nothing to do with the village called Arbois in the Franche-Comté, where it has never been cultivated.
Menu Pineau used to be widely cultivated in Touraine, northern France, where it has today been almost entirely replaced by Sauvignon Blanc.
It owes its more recent renaissance to the determination of Thierry Puzelat and Claude and Etienne Courtois, who make wines in which Menu Pineau plays a leading role.
Evidence 2009 is made by late harvested grapes that spend 10 years in barrel for elevage. But the wine is totally dry.
They never knew the exact age of these Menu Pineau vines but they estimate them to be more than 45 years old.
It has a complex aromatic palette, with hints of walnuts and spices, it’s a wine made in the spirit of a vin jaune from the Jura. Not sweet, but rich and dry.
A very rare gem.
Nicola is mainly known for producing delicious traditional method sparkling wines, however he also produces 2 amazing still wines, both in very low quantity, around 800 bottles per year.
Negus is one of them, a red wine made with Barbera and Marzemino grapes.
The grapes come from an old vineyard his grandfather had. The now decreasing DOC of the area of Gussago, Cellatica and neighbours was in fact for red wine. With the growth of the Franciacorta DOCG many hectares went in favour of new planting of Chardonnay and Pinot Noir. Although Chardonnay and Pinot have proven to give wonderful results if planted and grown in the right place, this red variety are no less.
While Marzemino produces very species and flowery aromas on the nose, the wine It’s very fragrant and fresh in the mouth, with the signature crispy red fruits of the Barbera.
The grapes ferment in carbonic maceration for 3 months in concrete tanks, and are aged in tonneaux.
Very limited quantity.
Bergianti - Fine
“Fine” is a 100% Lambrusco di Sorbara.
Although the vineyards are physically out of the DOC Sorbara, the soil is still made of sand and loam, considered to be the best soil for the Sorbara variety.
According to Gianluca the Sorbara is the best Lambrusco variety for the champenoise method.
It’s a Lambrusco of freshness and delicacy with an acidity that’s incredibly ethereal and pure, and with the ageing on the lees that gives it elegance and finesse.
Lambrusco di Sorbara, named after the small village of Sorbara, is cultivated mainly in the province of Modena, in Emilia Romagna. It is perhaps the most respected of the varieties responsible for Lambrusco.
The wines have bright, zesty red fruit flavours and high acidity.
Bergianti is definitely one of the small producers who makes high-quality Lambrusco di Sorbara that contradict the widespread image of Lambrusco as a sweet industrialised fizz.
The winery has 6 hectares of vineyards. The vineyards grow on a loamy-sandy terrain where the Lambrusco grapes find their maximum expression. They work in biodynamic since 2009, each process from pruning to harvest is strictly manual.
“Fine” has a total production of 400 bottles. A real gem from Gianluca.
Fabio Gea
We first visited Fabio Gea on a foggy day of November in 2021.
Fabio Gea winery is located in Bricco di Neive, in the heart of Barbaresco, region that grows to the Northeast of the city of Alba.
Fabio worked for a number of years as geologist for different corporates, when he decided to go back to Bricco di Neive. He got the land from his maternal grandfather Notu, brought the vineyards back into shape and started making wines.
Fabio makes wines mainly out of Nebbiolo grapes, together with others from Dolcetto, Barbera, and Grignolino. A large number is in the DOC and DOCG appellation and some others are the result of extreme experimentation.
He has around 2 hectares now, and some additional plot he was able to rent. All work in the vineyard is done by hand, with minimal treatments.
In the cellar Fabio vinifies and refines many wines in stoneware and porcelain containers made by himself from scratch. Porcelain and stoneware guarantee maximum hygiene and cleanness. He moves them inside and outside the cellar, he puts them into the swimming pool in winter, and he plays a lot with the influence of temperature change.
He produces a total of 5000 bottles divided in 18 different wines depending on the vintage.
The wines of Fabio are an identity of himself and the land. Some are more classic, and others are totally outside the box, where he specifically wants to drive eccentricity and lead them to artistic drifts. They are different from probably everything you tasted in the area, and from Nebbiolo grapes, but they are always something special.
Ansitz Dolomytos Sacker - Skythos
Ansitz Dolomytos Sacker is a small winery from South Tyrol, founded at the end of the 1990s by the agronomist and passionate Greek mythologist Rainer Zierock. He created a mystical estate and had an unconventional approach to cultivation and vinification, which quickly attracted attention around the region.
In addition to Pinot Noir, Sauvignon Blanc, Pinot Grigio and the other widespread varieties of South Tyrol, Zierock planted Greek varieties, which he all planted together as a so-called "mixed set" in his vineyards.
As a free spirit and scientist, Rainer Zierock showed little interest in marketing his wines and after his unexpectedly early death in 2009, his heirs rejected the estate, which then was bought in 2013 by the oenologist Norbert Marginter, who together with his daughter is bringing on Zierock’s ideas of wine and grapes cultivation.
Skythos is a blend of Pinot Noir, Sangiovese, Petit Verdot and others, it’s fermented in oak barrels and the ageing process takes place part in used barrique, and part in cigarillos barrels, an unconventional barrel from 150l.
The use of the wood is superbly integrated with the fruit and it’s finely structured. The wine has note of crunchy red berries, sour cherry, loads of herbs, lemon, and a hint of smoke.
Geoffrey Delouvin - Sauvage
Famille Delouvin winery is located in Vandieres, in the heart of the Vallée de la Marne.
Vallée de la Marne is Champagne’s largest region and is made up by a patchwork of terroirs. Mostly sandy soils, which became richer in clay moving west, with the chalk typically buried well below the topsoil.
Pinot Meunier is the predominant grape in the valley, due to the growing area’s frost-prone condition, and his resistance to colder climate.
Geoffrey, who runs the winery today, comes from a family of 10th generation of vigneron. The family has 7 hectares of vineyard exclusively located on the Cru de Vandières.
The Domaine's plots, made mostly by old vines, are located on slopes with a South / South-East exposure, on a mosaic of different soils: clay-limestone, flush chalk and sands.
They mainly grow Meunier, their signature grape, and Chardonnay, with the addition of 3 small plots where they grow Pinot Noir, Pinot Blanc, Pinot Gris and Petit Meslier.
Sauavge is a 100% Pinot Meunier from 3 complementary vintages, and from 3 different plots.
It’s fermented in stainless steel and it stays 36 months on the lees. It perfectly balances the ripe fruits and the crunchiness.
Only a couple of bottles left.
Stargarder Str. 62
Berlin
10437
| Dienstag | 14:00 - 20:00 |
| Mittwoch | 14:00 - 20:00 |
| Donnerstag | 14:00 - 20:00 |
| Freitag | 14:00 - 20:00 |
| Samstag | 12:00 - 20:00 |
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