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Grower Spotlights

Gianluca Bergianti’s Terrevive: The Spearpoint of Lambrusco’s Vanguard

Utilizing spontaneous initial fermentations, then prompting secondary fermentation with the addition of a splash of unfermented grape must from the same harvest, and bottling with no added sulfur, Gianluca produces sparkling wines which sizzle with life—electrifying, mineral-saturated bottlings that revel in their expressive power. They offer a palpable and exciting drinking experience fully at odds with mainstream Lambrusco’s conservative simplicity; for us, tasting them was like encountering the truth of the region for the first time.

Grower Spotlights

The Iconic Enfer d’Arvier from Danilo Thomain Returns

Thomain’s Enfer d’Arvier is perhaps the most jubilant, boisterous red wine we import from the Valle d’Aosta. Produced entirely from the indigenous Petit Rouge, it’s a homemade wine in every sense of the word: these vertiginous terraces must be worked entirely manually; grapes are hand-harvested, carried just down the road to Danilo’s house, and the wine is made right there—fermented spontaneously, and aged in non-temperature-stabilized steel tanks in his basement two stories below the earth’s surface.

Events & Press

The Thermenregion in TRINK Magazine

Bernhard Stadlmann is one of nine Thermenregion producers who have opted to join the ÖTW. His family estate in Traiskirchen has roots that reach back to the Napoleonic era, when the French recognized Stadlmann wines for their excellence. His familiarity with Burgundy stems from his days as an enology student there. But the most important lesson he took from that experience is: “In wine regions that are rich in tradition, you learn how strong the traditions of your own region are.” The Thermenregion might not seem so sexy at first glance, he says, but the conditions it offers should be alluring to young growers.