The magical world of spontaneous fermentation from talented farmers.
Lively ,Direct & Sultry.
Producing natural wine doesnt just mean returning to traditional production methods, it is also a counterculture that dares the existing system of wine culture which also includes the values, the markets, the institutions as well as new tastes and textures.
Natural wine is true in its grape flavor and we would call it emotional. Some may say that it is the new phenomenon of quality drinks, although it has existed since ancient times. They have the taste, smell and the gorgeous colors, are environmentally healthy and even healthier than any other wine. When wine was first made 10,000 years ago, it was not made with bundles of yeasts, vitamins, enzymes, reverse osmosis, cryoextraction or powdered tannins. These products came after the Second World War, with a view to rebuilding agriculture quickly for the losses caused by the war, and many farmers did not resist this offer, those who refused could not survive at the time. Our selection today is based on producers who have mirrored these farmers against the chemical industry such as Joseph and Anne François de Anjou (the true wine icons of the 1950s).
We believe they taste better than any other wines so there are a lot of freshier, juicier, and crisp wines so they’re all delicious!”
At Caverna do Vinho we aim to give you one of the most interesting natural wine producers such as the true star in the natural wine world Jean-Pierre Robinot, the original Sebastien Dervieux known as Babass, the legendary Domaine de Chassorney from Bourgogne, the hardcore farmer Michel Guignier. From Austria we will give you the master of biodiversity Franz Strohmeier, the ageing faces from Gut Oggau and the precision of Christian Tschida.