Organic wines Italy, biodynamic wines from Italy

Our Italian organic wines and biodynamic wines are of high quality and affordable. There are the classics Chianti and Chianti Classico from Tuscany, Barolo, Barbera, Albarossa, Nebbiolo, Ruché from Piedmont, Vermentino di Sardegna, Monica di Sardegna, Cannonau di Sardegna and Nuragus the Cagliari from Sardinia, as well as from Valpolicella, Amarone, various Red wines from Merlot and Refosco, fine white wines from Pinot Grigio, Chardonnay, Tocay and of course Prosecco from Veneto.

These organic wines biodynamic wines from Italy represent a great diversity in terms of their grape varieties and their individual characteristics. Their high level of quality guarantees reliable and maximum enjoyment.

Our organic wines from Italy also come exclusively from family-run wineries that only use their own grapes and no other grapes for the preparation of their wines and who carry out all the necessary work, including bottling the wine in bottles or bag-in-box, on their own winery.

Of course, when selecting our organic wines, we not only pay attention to the condition of the vineyards and wineries, but also to the relationship between the size of a winery and the number of permanent employees and those employed temporarily during the wine harvest, as well as the working atmosphere and social relationships. In concrete terms, this means that we do not shop where low prices result from the employment of poorly paid employees and anti-social relationships.

Typical Italian grape varieties for the production of organic wine

• Albarossa: Crossbreed of Nebbiolo and Barbera in the Piedmont cultivation area. Poggio Ridente an excellent Albarossa with a strong colour, intense fruity aromas and a lasting taste.
• Ancellotta: Italy, especially in central Italy. The berries of the grapes are blue-black in color. They need the full attention of the winemaker because they are susceptible to Oidium and Peronospora.
• Barbera: Italy, mainly in Piedmont but also in the Emilia Romagna, as well as red grape variety cultivated in other wine-growing regions of Italy. With large, slightly oval, blue-black berries, it is a high yielder with neutral aromas. With a reduced harvest quantity, it produces powerful, dark wines with plum aromas, clear acidity and a high alcohol content.
• Bussanello: This white vine is found in Piedmont. Bussanello is a cross between Riesling Italico and Furmint. It has small to medium-sized berries and ripens relatively late. It requires good locations with long exposure to the sun, such as those found at Poggio Ridente.
• Cabernet Franc: Originally from France, but is an important red variety in the Veneto region. Their wines are delicately aromatic, have a good structure and are suitable for aging.
• Cabernet Sauvignon:  is a noble, high-quality red grape variety originally from France. It is an ingredient in many organic wines from Tuscany and it may be included with a small percentage in the DOC and DOCG organic Chianti wine, as well as in the DOCG organic Chianti Classico. Cabernet Sauvignon plays a major role in the high-priced SUPERTUSCAN WINES, which are not subject to any rules, as well as in the organic wines of the Bolgheri region (northern Maremma). Typical is their aroma, black currant, often cedar wood, with a high tannin content. Cabernet Sauvignon wine is very resistant to aging. It is an important component in almost all Bordeaux wines.
• Canaiolo: Italy, Tuscany In many Chianti wines, Torre alle Tolfe, Buondonno, ,Casina di Cornia included. Its berries are small, very dark purple in color and produce a light colored juice. With little acid and tannins, it has a balancing effect in a cuvée with Sangiovese, which contains a little more acid and tannins.
• Colorino: Italy Tuscany, large cluster with small berries of deep blue colour (hence the name) results in colour-intensive, full-bodied wines as in Montecucco by Poggio Trevvalle and Torre alle Tolfe.
• Cortese: Italy, Piedmont. Cortese is a white grape variety from which the famous Gavi is produced in the small denomination of Gavi in eastern Piedmont. In other parts of Piedmont, however, the Cortese is often made into interesting white wines in conjunction with other grape varieties.
• Corvina Grossa: Veneto, red grape variety used for many organic wines will. It is related to the Corvina Veronese, but has a higher yield. Corte Sant Alda, Amarone della Valpolicella, Valpolicca.
• Corvina Veronese: a high-quality red grape variety in the Valpolicella area, is preferred for used to produce good Amarone. Deep dark colour, rich aromas.
• Croatina Rossara: red grape variety that brings uneven but high-quality yields. In northern Italy, Valpolicello from Corte Sant Alda Dolcetto: Italy, Piedmont, produces ruby red, tart and full-bodied wines with a bittersweet aftertaste.
• Falanghina: Italy - Campania and Apulia. White grape variety, the color of the berries varies from green-grey to yellowish-grey. Falanghina wines are aromatic but harmonious. Synonyms are Falerna, Falerno Veronese and others.
• Garganega: Italy, main white grape variety in the Soave area, east from Verona. It also dominates in the Soave by La Cappuccina.
• Glera: (former name Prosecco) white grape variety used in Veneto production of Prosecco Frizzante (sparkling wine) and Prosecco Spumante (sparkling wine, sparkling wine) is prescribed.
• Grasparossa: Red grape variety that is the basis for Lambrusco in Emilia Romana -Wines and especially for the production of the famous Aceto Balsamico di Modena.
• Greco: Italy, southern Italy, white grape variety originating in Thessaly and who came to Italy in ancient times. Well vinified, they deliver finely scented, elegant wines.
• Molinara: Italy, red grape variety, very late ripening, the grapes look as if they were powdered with flour. It is contained in small amounts in the Valpolicella Corte Sant Alda.
• Monica di Sardegna: Italy, mainly in Sardinia. Late-ripening variety, produces dark-colored, fruity wines with a round, full-bodied taste. Their name probably comes from "Monaco = monk" because they brought the grape variety from Spain to the island of Sardinia. Organic viticulture Monica di Sardegna from the Cantina Evariastiano is particularly recommended.
• Montepulciano: Italy, Marche and Abruzzo, Puglia. Autochthonous red grape variety from which fruity and strong organic wines are produced.
• Nebbiolo: Italy, Piedmont. High-quality grape variety with small berries, small berries, ripens late. The famous Piedmontese wines Barolo and Barbaresco are produced from it. Wines made from this grape variety are also offered as slightly cheaper Nebbiolo Langhe DOCG.
• Negroamaro: Italy - Apulia. Red grape variety grown exclusively in Puglia. Her name has the origin in 2 languages: Niger (Latin) and mavros (Ancient Greek) and means black. The shape of the grape is elongated, its small berries hang at a greater distance from each other on the grape. Depending on the amount harvested, it produces more or less aromatic wines.
• Nero d'Avola: Italy - Sicily. Red grape variety that is cultivated almost exclusively in Sicily. Nero d'Avola produces deep dark wines that have enough body, tannin and acidity to be aged in barriques. Nero d'Avola wines are also often blended with other grape varieties and it is the main component of Salaparuta wines.
• Osoleta: Italy, little-known red grape variety, produced by the La Cappuccina cultivated in Veneto and used for the Campo Buri wine.
• Pinot Grigio: in Italy) white grape variety with reddish to red berry skin , delivers low-acid, light, but also full-bodied white organic wines in the area of Veneto and Friuli.
• Primitivo: Italy - Apulia. Autochthonous red grape variety that can produce powerful, soft, but also wines with good structure. Their name probably arose over time from "prime" and "uve", the Italian words for "first, first" and "grape", i.e. for the grapes that ripen first in autumn. Trendy wine for many years, although only a few are of high quality.
• Refosco dal Peduncolo: ist eine rote, im Friaul und im Osten des Veneto heimische Rebsorte. Weine aus ihr besitzen eine intensive rubinrote Farbe mit violetten Tönen, fruchtig würzigen Geschmack. Siehe Refosco dal Peduncolo von der Azienda La Baratta.
• Rondinella: Italien, Veneto. rote Rebsorte die Bestandteil vieler Valpolicellaweine ist, und auch hervorragende Recioto Weine, hervorbringt.
• Sangiovese: Italien, vor allem in der Toskana. Wichtigste Sorte für Chianti, große Traube mit kleinen Beeren, spät reifend, mittleres bis tiefes Rot, sollte nur in optimalem Reifezustand gelesen werden, damit die Tannine reif und rund sind und der Säuregehalt nicht zu hoch ist. Würzig, fruchtig, mit Noten von Veilchen und Rosen, siehe Tenuta San Vito, Casina di Cornia, Torre alle Tolfe.
• Trebbiano Modenese: der Name suggeriert bereits woher diese weiße Rebsorte kommt. Dort in der Region von Modena und Bologna werden aus ihr gefällige Weißweine aber auch Aceto Balsamico wie bei der Fattoria degli Orsi erzeugt.
• Uva di Troia: Italien - Apulien - Kampanien. Rote, spätreifende Sorte, ergibt tiefrubinrote Weine. Ihre Herkunft ist nicht eindeutig geklärt. Sie könnte von den Griechen aus Troja eingeführt worden sein, möglich wäre aber auch, dass Sie nach dem Ort Troia in Apulien benannt wurde.
• Vermentino: Sardinien, Cinque Terre (Synonym Rolle in der Provence). Weiße Rebsorte,deren Beerenschalen in unterschiedlichen Reifephasen eine hellblaue oder hellgraue Farbe annehmen. Ergibt zarte, elegante Weißweine.