In the hope of creating a less intimidating and more informative hub for both wine and earth lovers, we have created our little editorial space. It's here we will platform the talents of those forward-thinking people spanning wine, food, culture and of course sustainability.
More than just rolling hills and pretty olive trees our time in Campania entailed two-euro litres of local vino and driving our Fiat onto a paddock followed by a lunch with the Cantina Giardino family.
When it comes to food, the move towards organic has reached our plates, cafés and even our supermarkets. We’re increasingly caring about what we consume, but seem to struggle when it comes to wine. Sian Redgrave joins us for a chat.
We sat down with Giorgio De Maria, the legend behind Fun Wines and Rootstock to name a few, and Giovanni Paradiso, co-owner of 10 William Street and Fratelli Paradiso. Strong line up.
Everyone seems to be using the word and talking about it, but what does it actually mean for brands? Eugénie Derez delicately explores the topic from both inside and outside of an organisation.
Founded in 2010 by Vicky Brown and Doug Purdie, The Urban Beehive is a clever initiative for backyard beekeepers and businesses to not only create their own apiaries, but also to raise awareness of the dangers these little creatures are facing.
From fermenting Sambuca under his bed in boarding school, to travelling the world under a Churchill Fellowship, Adam James (@Rough Rice) has truly been following his nose into the revival of this age-old preserving tradition. We caught up with Adam to chat both about his unique passion for fermenting and 'Eat the Problem' project with Mona down in Tasmania.
We've compiled a bunch of interesting notes on how conventional wines differ from contemporary ones and common terms that you will hear when describing a natural wine. This page will continue to evolve!
We met with Gianmarco Antonuzzi on a sunny day in Sydney and it was everything we expected. A vivacious, energetic and holistic character. As cliché as it may be, his wines truly are an extension of himself and Clementine.
The term ‘Natural Wine’ is often still contested amongst winemakers, as one who appreciates the drink, you could be forgiven for not knowing what it actually means. Speaking to those dedicated to the art, despite discrepancies, there is growing consensus on what defines natural winemaking.
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