Natural Wines from Italy
What if you could taste wine the way it was made thousands of years ago? Before sulfites, before lab yeast, before filtration stripped it clean—just fruit, native yeast, and time.
That's natural wine. Native yeast from the grape, just enough sulfites to protect the wine without masking its aromatics, minimal intervention in the cellar, and cold or spontaneous fermentation—the way the Romans crafted it.
The result has a pulse. Bottles shift from vintage to vintage, sometimes bottle to bottle. That's the vineyard and the season speaking for themselves.
It rewards attention: served slightly cooler, given a moment to open, tasted fresh each time.
At Italian Wine Store, I seek out natural makers who farm organically or biodynamically and ferment with what nature gives them, bottling the result with a light hand.
But I take it a step further. There should be zero sacrifice in how the wine tastes—it should pass the blindfold test against conventional wine. So I purposefully avoid funky, off-putting aromas and accidental effervescence.
Wine, alive and unmasked, but pure and polished.
—Tony Margiotta
