Natural

Cooperativa Vitivinícola Valle Marg Marga was founded in 2016 with the purpose of showcasing the vines and wines of Valle Marga Marga in an uncoventional way. 

Carolina and Arturo oversee the vinification of all the wines where everything is done by hand and without any modern interventions. Grape varieties are Sauvignon Blanc and Pais, and the wines have no additions whatsoever.

You wouldn't believe it if you didn't know it, but Niki used to be a night club owner! His extremely gentle and kindhearted spirit just doesn't seem to match the title very well. When it comes to his wines, it's a very different story. Fairly short time on skins but long time in the qvevri makes them gentle, but also very deep and complex. Niki himself is mostly quiet and peaceful, but of course - no one knows for sure what is happening underneath that gentle smile...

Didimi lives in Didim, where he grows his grapes. Didim is a legendary village in Imereti, and the 70-something-year-old Didimi has become somewhat of a wine making legend himself. With a little help from one of the best winemakers of all of Georgia, Ramaz Nikoladze, each year he is able to make a small amount of wine - and we are very lucky indeed to be able to aquire a few of these bottles. Usually, we receive his beautiful Krakhuna without skin contact - once in a blue moon we get a light and quivering Aladasturi.

Bertjan, as the name implies, isn't a Frenchman, but was born and raised in the Netherlands. Hence his presence smack bang in the middle of the Loire Valley could seem a bit odd, if it weren't for the fairytale of a certain natural wine movement and one man's love of said wines, coupled with an offer from one of Bertjan's favorite biodynamic winemakers, Bruno Allion, to buy a parcel of vines to go and have fun with.

So he did, and the rest is actually history in the making. 

In Valencia, a certain grape variety is hard to overlook - Bobal.

Rafa and Silvia have set out to showcase and uplift this variety to where they think it really should be: amongst the highest stars on the grape skies.

Sexto Elemento is named so, simply because there is one missing piece in the traditional philosophical notion of the elements - wine, of course! The different cuvées of Bobal are mainly separated by the age of the vines, ranging from 60-95 years old.

Roger lives in a once thriving winemaking area, Les Coves de Vinromà, but during the 1970's most of the vineyards were uprooted for more profitable crops. This also meant that the old winemaking traditions nearly got lost, but Roger, being a history teacher and all, decided to revive the old traditions in his Valencian area. Nowadays, he is making wine from a few forgotten rootstocks, but most of his production comes from newly planted vines. His vineyards have never seen chemicals, and he is adament about taking good care of the land.

Oriol set out to be a chemist, but after a single harvest in his home area in Catalunya, he decided to study winemaking.

Later he landed a job teaching oenology, which gave him a chance to pursue his dream - to revive the old vineyards of his homeland and make pure, unmasked wines that display their terroir with incredible precision.

Jean-Christophe spent a good decade working as a sommelier at some finer establishments in France. Being from Bretagne originally, his heart was leaning more towards the true and original in life, rather than the polished trappings of higher society - and during his time in restaurants, he fell in love with natural wines and the people behind these beauties. He knew he had to make natural, unmasked wine, true to its terroir.

After having studied wine and gained experience in California, Australia, and with Frank Cornelissen at Mount Etna in Silcily, Sam has returned to his homeland in Western Australia to make some super tasty natural wines. His first vintages (2015-2017) were made from grapes that he bought from his good friends at Si Vintners (whom we also love!), and Sam has just begun leasing his own farm in Margaret River. Sam likes cleanliness and perfect grape material, and his wines are a true expression of just that. No oak, no filtration, no sulphur at any point in the winemaking. Just pure fruit.

A true jewel of Imereti, Iago Bitarishvili was the first winemaker in Georgia to have his 2 ha of vineyards officially certified organic, and his ability to be a trend-setter doesn't stop there. Iago makes dry white Chinuri in Chardakhi of the central Kartli region with rarely any skin contact, although this depends on Iago's frame of mind at the time of vinification.