This also means that it should be drunk while still fresh. Like some beer, the straw-colored wine is cloudy due to the yeast sediment left in the bottle. ![]() There’s no mistaking its raw qualities, either. Located in the historical Romagna region (Emilia-Romagna today) of northern Italy, the winery uses only albana grapes in this organic, bubbly white. Tre Monti employs the technique in each bottle of Anabla Vino Frizzante. ![]() Fermentation is finished in the bottle and traps carbon dioxide inside to carbonate the wine. Similar to the Champagne method, it uses an old technique (sometimes called the "ancestral method") to make sparkling wine. It’s an Italian specialty that can match any prosecco. Pétillant natural (“pét-nat,” for short) is another style unique to natural wine. Region: Emilia-Romagna, Italy | ABV: 11% | Tasting Notes: Fresh apple, citrus, pear The price is reasonable considering the skill that goes into making it, and the sleek bottle looks stunning on the table. It holds delicious notes of apricot, pear, and peach with hints of spice, and has a subtle sweetness that makes it an easy drinker. Fermented with wild yeast and left unfined and unfiltered, this white showcases the best aspects of raw wine. As if that’s not bold enough, the grapes are harvested and pressed within a day and-following a practice normally reserved for reds and rosés-the skin is left intact for 24 hours. Vandal Gonzo Militia is a white wine blend of seven grape varietals. Working in New Zealand’s winemaking haven of Marlborough, this label is a collaboration and “side project” that has resulted in some fabulous natural wines. Among the adventurous winemakers you’ll find, there is the trio behind Vandal. ![]() When in doubt, look to New Zealand and Australia for impressive untamed wines. Region: Marlborough, Australia | ABV: 13% | Tasting Notes: Apricot, pear, peach, spice
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