Skin Contact Wines

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!

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.