Do you know Cantina Giardino? If not, then please call your local natural wine supplier at the earliest convenience and ask how you can get ahold of some.
These are marvelous wines that are consistently sulfur-free with perfectly balanced low-alcohol, zinging acidity, tannin and flavor from expertly applied skin contact. They are also fun and quite affordable. They are made from high-elevation vineyards, with grapes native to Campania, in Southern Italy.
When I worked retail in Brooklyn back in 2013, Cantina Giardino, which is run by husband-and-wife team Antonio di Gruttola and Daniela de Gruttola*, seduced me. I recently found out they are changing their labels for the next release -- apparently the couple felt that they were due for a "restyling"! A mid-winery-life crisis?
The "Gaia," pictured at the header of this newsletter, is made from a 90-year-old Fiano vineyard planted at around 500m above sea level. What I would give to see this vineyard. BTW, if you've ever wondered what the fuss is with old vines, there's a helpful (though somewhat American-centric) article on that topic by Wine Folly. The "Gaia" has a nutty, somewhat sour flavor that I absolutely love. It was the perfect wine alongside a bowl of pasta with pips (small clams) we harvested only hours earlier from the beach.
We also loved the "Paski," made of Code de Volpe Bianco, aged in Chestnut barrels. More on the fruity side and blessed with those wonderful, light tannins you get from a short skin contact. Both CG wines here were 2018, a cool vintage in Campania.
*Believe it or not, Antonio and Daniela actually have different surnames which seem almost the same.