Not your average white - and that's the point - this is a skin-contact white wine aka as orange wine or amber wine. 

This wine comes from 80-year-old vines in Chile's Itata Valley, one of the oldest coastal ranges in the country. The Moscatel de Alejandria delivers a beautiful perfumed nose - apricot, mango, all of it - while a splash of Semillon brings it back down to earth with herbaceous notes that add balance and complexity.

The vines are horse-ploughed once a year and dry-farmed with zero intervention. Once the grapes are harvested, they are left on the skins for 28 days (like red wine). The result is a clean, slightly stone fruit wine with a white tea finish that lingers - approachable for orange wine newcomers, satisfying for the already converted.

Origin: Itata Valley, Chile

Ingredients: 90%  Moscatel de Alejandria (80-year-old vine), 10% Semillon, Vegan-Friendly

Winemaking: Wild fermentation, dry-farmed, left on the skins for 28 days

Alcohol: 12.2%

Dry: 2/5 

(1 = Dry, 5 = Sweet)

Body: 2/5 

(1 = Light Body, 5 = Heavy Body)

Volume: 1.5L (2 bottles / 10 glasses)

Calories: 105 *based on a 5oz glass

Carbs: ~1g

Sugar: Zero grams per serving

Farming: 100% Organic Grapes, 100% Native Yeast | Vegan-Friendly

Sustainable Packaging: Airtight spout closure keeps wine fresh for 30 days after opening and reduces carbon footprint by 80%. BPA Free.

The Itata Valley is one of Chile's oldest wine-growing regions, home to some of the country's most ancient vines and one of its oldest coastal ranges. The cool Mediterranean climate, influenced by the Pacific Ocean, means vines are trained 'en cabeza' - kept low to the ground to stay warm against the coastal breeze. Dry-farmed and horse-ploughed once a year, this is farming the way it's been done here for centuries.

Orange wine is actually the traditional method in Itata - pressing technology never made it here, so winemakers kept white grapes on their skins the old way. What the rest of the world calls 'skin-contact' or 'amber wine,' they just call wine.

Orange wine, also known as amber wine, is made from white grapes left in contact with their skins for an extended period - resulting in a deep amber color, a weightier mouthfeel, and more complexity than a typical white. It's been made this way for centuries across Georgia, Italy, and Chile, long before it became a trend. The term 'orange wine' itself is relatively new, gaining popularity in the 21st century alongside the rise of natural winemaking.

And like everything we make, it's natural. We practice regenerative organic farming - no pesticides, no herbicides, no synthetic intervention in the vineyard or the cellar. The wine is fermented with native yeast that occurs naturally on the grapes, with minimal sulfites added. Wine that tastes like where it came from.

The rosé that earns its place at the table. Dry with a muscular acidity - not a dainty pink wine, a proper one. Grown on calcareous clay soils in Navarra, Spain, which gives it that bright natural acidity that makes your mouth water. A five-grape blend where Syrah and Cabernet do the heavy lifting - delivering strawberry notes that echo long after the sip, with a spicy edge that keeps it interesting. Zero sugar, vegan-friendly, naturally fermented.

Origin: Navarra, Spain

Ingredients: 35% Tempranillo, 27% Merlot, 25% Red Garnacha, 7% Syrah, 6% Cabernet

Alcohol: 12.1%  

Dry: 1/5 

(1 = Dry, 5 = Sweet)

Body: 2/5 

(1 = Light Body, 5 = Heavy Body)

Volume: 1.5L (2 bottles / 10 glasses)

Calories: 105 per 5oz glass  

Carbs: ~1g

Sugar: Zero grams per serving

Farming: 100% Organic Grapes, 100% Native Yeast  | Vegan-Friendly

Sustainable Packaging
Airtight spout closure keeps wine fresh for 30 days after opening and reduces carbon footprint by 80%. BPA Free.

Navarra has been producing some of Spain's most celebrated rosés since the Middle Ages, when pilgrims walking the Camino de Santiago began writing home about the quality of the wines they encountered along the way. It's been rosé country ever since.

Our rosé is made entirely from red grapes, kept on the skins for 8-12 hours until the color is just right, then pressed and fermented in stainless steel for 30 days at low temperature to lock in the aromas. We use only native yeast and finish by stirring the lees - the spent yeast - back into the wine, adding a touch of creaminess that balances the acidity.

And like everything we make, it's natural. We practice regenerative organic farming - no pesticides, no herbicides, no synthetic intervention in the vineyard or the cellar. Grown on calcareous clay soils, fermented with native yeast that occurs naturally on the grapes, with minimal sulfites added. You can taste exactly where it came from.

Origin: Curicó Valley, Chile 

Ingredients: 100% Organic Grapes, 100% Wild Yeast, 85% Sauvignon Blanc, 15% Riesling, Vegan-Friendly

Tasting Notes: This Sauvy B is a mega porch pounder. Kissed with a touch of Riesling, this Sauv Blanc has grassy tropical fruit with a hint of lime.

Volume: 1.5L (2 bottles / 10 glasses)

Calories: 105 * based on a 5oz glass

Carbs: ~1g

Sugar: Zero grams per serving

Farming: 100% Organic Grapes, 100% Native Yeast | Vegan-Friendly

Sustainable Packaging: Airtight spout closure keeps wine fresh for 30 days after opening and reduces carbon footprint by 80%. BPA Free.

The Curicó Valley has been wine country since the 1800s --one of Chile's oldest viticultural regions, shaped by both Spanish and French winemaking influence. The terroir is a combination of sand and granitic decomposition from the coastal mountain range, rich in volcanic basalt and limestone. This keeps the soil cold, slows ripening, and gives the wine its signature freshness and mineral edge.

We hand-harvest the Sauvignon Blanc and ferment in stainless steel to preserve every bit of that crisp, citrusy character. A light lees stir adds subtle texture without compromising the freshness. Then we blend in 15% dry Riesling - most Sauvignon Blancs stop at the citrus, but the Riesling pushes it further with floral notes and a minerality that gives the finish something extra.

And like everything we make, it's natural. We practice regenerative organic farming - no pesticides, no herbicides, no synthetic intervention in the vineyard or the cellar. Fermented with indigenous yeast that occurs naturally on the grapes, with minimal sulfites added. You can taste exactly where it came from.

Origin: Curicó Valley, Chile

Ingredients: 100% Organic Grapes, 100% Wild Yeast, 100% Pinot Noir, Vegan-Friendly 

Tasting Notes: This Pinot Noir is light peppery red - that wins you over with its subtleties.  It has notes of earthiness balanced with white pepper and blackberry fruit. Whether you want to serve it at room temperature or chilled - it’s a red that is down for whatever. 

Flavor Profile

Dry: 2/5

(1 = Dry, 5 = Sweet)

Body: 2/5

(1 = Light Body, 5 = Heavy Body)

Vol: 1.5L (equivalent of 2 bottles or 10 glasses)

Vol: 1.5L (equivalent of 2 bottles or 10 glasses)

Calories: 109 * based on 5oz glass

Carbs: ~0.7g

Alc: 13%

Sugar: Zero grams per serving

Farming: 100% Organic Grapes, 100% Native Yeast | Vegan-Friendly

Sustainable Packaging: Airtight spout closure keeps wine fresh for 30 days after opening and reduces carbon footprint by 80%. BPA Free.

The Curicó Valley sits in Chile's central valley between the Pacific Ocean and the Andes - a cool climate region that's ideal for Pinot Noir. What makes this wine unusual is the vines themselves: original European rootstock sourced from Burgundy, France, grown on volcanic basalt and limestone soil. That combination keeps the soil cold, slows ripening, and gives the wine its signature elegance.

The winemaking follows the Burgundy style - a tradition focused on letting the grape speak. In Burgundy, Pinot Noir is made to be transparent: light-bodied, aromatic, and terroir-driven rather than bold and extracted. Every decision in the cellar is about preserving what the vineyard gives you.

We start with a five-day cold soak in concrete tanks, leaving the grapes on their stems. This slow extraction pulls out deeper, earthier aromas and softens the tannins before fermentation even begins - giving the wine more complexity without heaviness. After fermentation, the wine spends nine months in neutral French oak - oak that's been used enough times that it no longer imparts wood or vanilla flavor. It simply softens the wine, rounds the edges, and adds a subtle creaminess to the finish.

And like everything we make, it's natural. We practice regenerative organic farming - no pesticides, no herbicides, no synthetic intervention in the vineyard or the cellar. Fermented with native yeast that occurs naturally on the grapes, with minimal sulfites added. You can taste exactly where it came from.