Skin Contact Wines

Fragrant & Aromatic

The Puiggros family has been producing wines from their own vineyards in Odena since 1843 for friends and family, however their wines have only been available commercially since 2008. Working exclusively with Garnatxas, the family came to realize that their traditional techniques and special terroir were something worth sharing with the rest of the world.

Imprevisible is an orange wine made from Grenache Blanc and aged for five months in amphorae. This wine is very special because it embraces a more oxidative style, reminiscent of Vin Jaune from Jura. This is incredibly unique and is contrary to the reductive style seen in most skin contact wines. It’s truly stunning and gastronomic on both the nose and palate. Impresivisible has a gorgeous amber orange colour. On the nose, it has beautiful notes of plum, fig and citrus peel; clementine and grapefruit, intermingled with medicinal herbs, nuts and spices; almond blossom, eucalyptus, thyme and clove. On the palate, it is well structured and medium-bodied. It is nicely balanced, beautifully tannic, with a long lasting finish of dried fruits and nuts.⁠

It's a perfect pairing for cheese and charcuterie and maybe some finer, elegant vegetable dishes. 

Fresh & Zesty

The Thirst Clairette Blanche explores how saltiness and acidity can enhance the overall freshness of a wine. Extended skin maceration before fermentation has added complexity. It has a distinct minerality with splashes of green and stone fruits. It's an intriguing example of this quirky variety.

It offers exceptional refreshment and drinkability, as well as an interesting and complex collection of aromas and flavours. Driven by its fresh citrus zest, the wine shows great focus. Generous lime and lemon flavours delight the palate that is accented by a distinct minerality, before a long and tapering, saline finish.

Pairs well with seafood, vegetables or white meat.

Mellow & Salty

Cantina Barbera is located in Menfi, on the west coast of Sicily.  The vineyards are about one mile from the Mediterranean Sea: an uncontaminated deep blue sea, facing South, where low cliffs and sandy dunes create a beautiful environment protected by the Belice River Natural Reservation Fund.

Fresh and pleasant like the briny wind blowing from the Mediterranean, this Inzolia comes from young vineyards and is a charming white wine that offers pure Sicilian pleasure at every sip. The wine has a fresh and charming bouquet of pear, broom and almond blossoms that melt into lush and intense scents of white peach and fine herbs. On the palate, it's juicy and tastes of white orchard fruit and is well balanced by a fresh acidity and an intense saline quality.

Pair this wonderful and textured white with rich fish dishes, Moroccan cuisine and other spiced meals. It is also great with fresh salads and grilled vegetables.

Textured & Citrusy

The vineyards of Fattoria di Sammontana are located along the hills that border the Arno River, 20km to the south west of Florence. Today, the family - now in its fourth generation - runs the farm according to organic and biodynamic practices, with the intent to fully preserve and sustain the traditions and winemaking history of the land.

In the language of potters, “Primo Fuoco” is the initial clay firing that leads to the creation of terracotta. Using the best Trebbiano grapes, this wine is fermented naturally and matured in large terracotta amphora, hand-made from local red clay (“terra rossa”).

The grapes stay on the skins for about three months, after pressing the wine is placed back into the amphora for further ageing. The Primo Fuoco Bianco has complex and enticing aromas of orange peel, caramel and a hint of minerality. On the palate the wine is quite textured and rich with a beautifully balanced acidity.

Beautiful when paired with aperitivo and fish dishes, especially when spicy!

Waxy & Juicy

Joan Ramón Escoda has been shaking the pillars of winemaking in his home-country and abroad since the 90's. He is an absolute anarchist, a radical winemaker, a rock'n'roller and a grass-roots innovator; and his wines are everything but banal.

The Loire Valley has always had a special importance for Joan Ramón, as it has been key in his journey and evolution as a winemaker. As a consequence, he is madly in love with Chenin. This blind love for this white grape took him to plant some vines in Conca del Barberá, which resulted in a great success thanks to the cold and humid weather of the hills in Prenafeta. The high altitude makes possible the unbelievable: a juicy and mellow skin-contact wine with hints of caramel, citrus and earthy notes.

Pair Els Bassots with creamy cheeses and white meats.

Bright & Zippy

Amidst the rolling hills and the river Po, nestled within the forests, fields and meadows, Daniele Saccoletto's winery sits quietly watching over their ten hectares of land spread between the towns of San Giorgio and Rosignano for over forty years.

I Tigli is a wine made from the indigenous piedmontese varieties Bussanello and Timorasso. The grapes are exposed to a skin-contact maceration for about ten days, it is not quite an orange wine but in that direction, and Daniele does not filter, so it is a bit cloudy with the wine retaining both great acidity and texture.This zesty skin-contact white has aromas of citrus fruits such as lemon verbena, fresh red apples and ginger. It has an interesting mineral character to it; and on the palate is vibrant and crisp, with flavours of lime and pears. 

This wine is the perfect pairing for fresh seafood, crunchy greens, root veggies and big-personality cheeses.

Herbal & Saline

Cantina Barbera is located in Menfi, on the west coast of Sicily. The vineyards are about one mile from the Mediterranean Sea: an uncontaminated deep blue sea, facing South, where low cliffs and sandy dunes create a beautiful environment protected by the Belice River Natural Reservation Fund.

Son of a generous land, Coste al Vento delights the palate with a tasty and ripe fruit that melts into saline fragrances, and profits from a prolonged skin contact that enhances the wine’s unique personality. Its color is bright gold. Complex aromas of yellow ripe fruit merge into herbal scents of oregano, mint and sage, on a rich layer of nettle and fine green tea. A long lasting aftertaste enriches a vibrant fresh palate.

A particularly tasty combination for Coste al Vento is with big roasted fishes, grilled prawns or stuffed calamari, but also with a super-classic Spaghetti Carbonara. It is surprisingly good with glazed pork belly, or with semi-matured cheeses such as Tuma Persa and Caciocavallo Ragusano.

Herbal & Textured

Located in Snežatno in the Goriška Brda zone of Slovenia, near the border of Italy, Štekar winery is known for producing wines in the traditional manner, with extended skin contact and little or no sulphur added.  The hilly rugged terrain is marked with monuments to both world wars.

Rebula, also known as Ribolla Gialla, is a grape native to Friuli in Italy and this little corner of western Slovenia. As the natural fermentation began, the skins remained with the must for 24 days before being removed. The wine remained in giant Acacia wood barrels for eight months before being bottled without filtration. The result is expressive and spectacular; aromatic and inviting on the nose, the Rebula showcases yellow fruit, a firm structure. 

You can pair this wine with a variety of cuisines, from brothy Asian-inspired dishes, to steak and potatoes.

Herbal & Mineral

Located in Snežatno in the Goriška Brda zone of Slovenia, near the border of Italy, Štekar winery is known for producing wines in the traditional manner, with extended skin contact and little or no sulphur added. The hilly rugged terrain is marked with monuments to both world wars.

This wine takes its name from Jure’s great grandfather and is a pure version of hand-harvested Sauvignonasse (used to be called Tocai). The wine is full and deep on the pallet with ripe fruit, herbs, and dynamic minerality, with a very long finish.

You can pair this wine with a variety of cuisines, from brothy Asian-inspired dishes, to steak and potatoes.

Fresh & Fruity

Situated in a very fresh zone of Languedoc, in Argelliers and Murles, Mas des Agrunelles cultivate organic and biodynamic vines. The estate was founded by Frédéric Porro and his wife, Stéphanie Ponson, who met in 1999 while studying oenology in Montpellier.

It all began with experimentation, trial and error- but they quickly moved from organic vines to a fully functioning biodynamique vineyard and winery. They are proud to produce natural wines of high quality. 

Blend of Marsanne and Grenache Blanc, this wine has a biodynamic structure with fruit and freshness on both the nose and the palate. The wine comes together in natural harmony to create a fruity, slightly yeasty wine that is both easy going and delicious to drink. Fantastic on it’s own, or with a cheese plate.

Mellow & Textured

Two real taste enthusiasts, winemaker Julien Bonneau and Chef Alexandre Lavigne were eager to share their own range of wines and created Cuvée Emma made from vineyards located on the hillsides of St Bonnet sur Gironde in the south of the Charente Maritime, a sub-region near the Ocean, on the outskirts of Bordeaux.

Emma embodies the purity of a natural wine, Alexandre Lavigne and Julien Bonneau attach a great importance on sustainable vine cultivation were the balance of the plant and grape maturity are essential. Winemaking is naturally done without the use of sulphites. Made from Sauvignon Blanc, this white wine has aromas of caramel, peaches and dried fruits on the nose. On the palate, there is great texture and length. 

Enjoy with firm cheeses or fish in a beurre blanc.

Salty & Fresh

Joan Ramón Escoda has been shaking the pillars of winemaking in his home-country and abroad since the 90's. He is an absolute anarchist, a radical winemaker, a rock'n'roller and a grass-roots innovator; and his wines are everything but banal.

Mas del Gaio is the top white from Celler Escoda-Sanahuja. An old-vine expression from rustic limestone vineyards next to the winery, blending Garnacha Blanca, Macabeu, and Parellada. Garnacha Blanca and Macabeu are fermented together. Once everything is combined, the wine is aged mostly in large amphora and old French barrels. Mas del Gaio has aromas of stone fruit, lemon verbena, and fuzzy peach skins, with a long, fleshy and salty finish. Fantastic acidity and viscosity from the lees aging. Tropical too, with subtle notes of passion fruit.

Pair it with fish dishes and cured cheeses.

Floral & Textured

Born from a partnership that started on Lighthall Road between Vigneron Glenn Symons & Négociant Nicholas Pearce, the 'First Contact - Skin Fermented White' was created during the 2019 harvest. Vidal and Sauvignon Blanc (50/50ish) were sourced from the infamous Wismer Vineyard, in Niagara's Twenty Mile Bench. 

Deep straw gold in colour with punchy aromatics of fresh fermentation; green tea, Meyer lemon, tangerine, hops, olive brine & salted almonds. Truly energetic and fresh with notes reminiscent of a delicious Weiss Beer. On the palate, it has a great tannic structure, lovely acidity and beautiful balance.

We have been having fun pairing it with a variety of vegetables and meats using Middle Eastern, North African & Mediterranean inspired spices and techniques. Or even just a bowl of marinated olives, to keep it simple.

The label features artwork by Lilja Schaer, an up and coming local artist based in Toronto's Eastside Leslieville. Lilja draws her inspiration from the natural environment that surrounds her. She is also influenced by her Estonian-Canadian heritage. Lilja also happens to be Nick's 7 year old niece.

Fresh & Crispy

Joan Ramón Escoda has been shaking the pillars of winemaking in his home-country and abroad since the 90's. He is an absolute anarchist, a radical winemaker, a rock'n'roller and a grass-roots innovator; and his wines are everything but banal.

Els Bassotets is a selection of different parcels from the estate, this is really Joan Ramon’s statement of intent. Made sans soufre from Chenin and Macabeu, it’s clear, energetic, with vibrant fruit, clean, refreshing, above all digestible with around just 12% alcohol and made to accompany any situation. The name means the little Bassots, the name of the parcel from which Joan Ramon’s second white comes because this is the lighter, little brother wine of Bassots. The animal on the label is a type of wild cat called Jineta in Spanish.

This wine is ideal with risotto and creamy pasta recipes.

Spicy & Tropical

Husband and wife duo Ilya and Nadia started Leaning Post winery in Niagara over 10 years ago. Initially a virtual set up, the winery now located on Highway 8, has become a reference producer in Niagara.

A truly deep and fascinating nose, the Clockwork leaps from the glass with aromas of mandarin orange, guava, fresh cut grass and a slight background of jalapeño.  Slight earth and animal notes combine with lime, grass, beeswax and a hint of gooseberry on the palate, this skin-contact Sauvignon Blanc has a texture that seems to be-endless but is balanced by crisp acidity that lingers through to a long finish.

Enjoy with fish tacos or fish and chips.